JP2009060788A - Method for producing fish paste product, and improver for fish paste product - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a fish paste product such as a fish ball having a palate feeling improved so as to have both of hardness and flexibility: and to provide an improver for a fish paste product. <P>SOLUTION: The method for producing a fish paste product comprises adding a transglutaminase, an alkaline salt such as trisodium phosphate, and sodium caseinate and/or potassium caseinate to fish paste. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  TECHNICAL FIELD The present invention relates to a method for producing fish meat surimi products such as fish balls, which are imparted with well-balanced hardness and suppleness, and an improver for fish surimi products.

The price of fish surimi varies greatly depending on the amount of fish catch and the production of fish fillet. In addition, the quality of surimi fish varies greatly. Therefore, it is very difficult to provide a stable quality at a stable cost throughout the year, and thus a high-performance surimi improver is required.
In particular, among fish surimi products that use fish meat surimi, fish balls that are made by heating fish meat into a spherical shape are often used with low-quality surimi that is inexpensive and has large fluctuations in quality. However, no hardness and flexibility could be imparted, and no satisfactory effect was obtained.

  In recent years, the use of transglutaminase has attracted attention as a means for solving this problem. Transglutaminase is a very small amount, and gives a crunchy, elastic, and suppleness to all paste products (Patent Document 1). In addition, several techniques for obtaining an effect corresponding to the application by using transglutaminase in combination with another material have been disclosed.

  Patent Document 2 discloses that, in the production of fish paste products, the use of transglutaminase and trisodium phosphate in combination makes it possible to produce soft and elastic fish products that are flexible. When the technology was applied to fish balls, it was supple but hard.

  Patent Document 3 discloses an example of imparting a chewy texture by spraying and infiltrating a solution of transglutaminase and sodium caseinate into a thinly formed fish surimi in Example 16. However, when the present technology was applied to a thick fish ball, the outside of the sphere became hard, but no effect was seen on the inside. Furthermore, when fish balls were produced by kneading transglutaminase and sodium caseinate into a surimi, the outside of the sphere became hard, but the inside was brittle and finished with a texture lacking in flexibility.

  As described above, there is no known technique that can achieve a favorable effect as a fish ball, that is, a technique that can simultaneously realize hardness and flexibility.

The reasons why these known techniques did not give good results in fish balls are that the shape, production method, surimi is not in the casing when heated, and is in direct contact with hot water or oil, and preferably It seems that the texture is different from that of the fish paste product that the known technology assumed.
Japanese Patent Laid-Open No. 1-10949 JP-A-8-80176 JP-A-6-284867

  An object of this invention is to provide the manufacturing method of fish meat surimi products, such as a fish ball, and the improving agent for fish surimi products which were improved in texture so that hardness and suppleness could be obtained simultaneously.

  As a result of intensive investigations to solve the above-mentioned problems, the inventors have added transglutaminase, alkaline salts such as trisodium phosphate, and sodium caseinate and / or potassium caseinate to fish surimi. It has been found that the texture of the fish ball is finished to a favorable texture, that is, a hard and supple texture both inside and outside. That is, the present invention is as follows.

(1) Alkalinity selected from the group consisting of trisodium phosphate, tripotassium phosphate, trisodium citrate, tripotassium citrate, calcium oxide, calcium hydroxide, sodium carbonate, potassium carbonate, sodium bicarbonate, potassium bicarbonate A method for producing a fish meat surimi product, comprising adding salts, transglutaminase, and casein sodium and / or casein potassium to fish surimi.
(2) The method according to (1), wherein the fish paste product is a fish ball.
(3) Alkalinity selected from the group consisting of trisodium phosphate, tripotassium phosphate, trisodium citrate, tripotassium citrate, calcium oxide, calcium hydroxide, sodium carbonate, potassium carbonate, sodium bicarbonate, potassium bicarbonate A improver for fish meat surimi products characterized by containing salts, transglutaminase, and sodium caseinate and / or casein potassium as active ingredients.

  As an effect of the present invention, the texture of fish meat surimi products, particularly fish balls, can be hardened and supple.

  The fish meat surimi product of the present invention is processed using fish meat surimi as the raw material, and the fish ball of the present invention is based on fish meat surimi, with the addition of salt, starch and seasonings as necessary. The crushed material is molded into a spherical shape, a dumpling shape, etc., seated as necessary, and the molded surimi is put into hot water or heated oil without casing and heated.

  The method for producing fish balls according to the present invention comprises a step of grinding fish surimi, in the step of grinding fish surimi, trisodium phosphate, tripotassium phosphate, trisodium citrate, tripotassium citrate, calcium oxide, calcium hydroxide, sodium carbonate, potassium carbonate. In addition, alkaline salts selected from the group consisting of sodium hydrogen carbonate and potassium hydrogen carbonate, transglutaminase, sodium caseinate and / or potassium caseinate are added to surimi as powder or as an aqueous solution. These additives may be added at any time as long as it is a process for grinding fish meat. These additives may be added individually to the surimi, or may be mixed in advance and added at once. It is very easy to handle and convenient to mix in advance to be in the form of an improver preparation. The calcium oxide includes calcined calcium.

  The transglutaminase used in the present invention is not particularly limited as long as it has transglutaminase activity. For example, a transglutaminase derived from a microorganism belonging to the genus Streptoverticillium (see, for example, JP-A-1-27471), guinea pig Derived from mammals such as (see Japanese Patent Publication No. 1-50382), derived from fish such as cod (see Nobuo Seki et al., 1993 Annual Meeting of the Fisheries Science Society of Japan 167), biotechnology And the like obtained by gene recombination (see JP-A-1-3000889 and JP-A-6-225775). Among these, it is preferable to use a microorganism-derived transglutaminase because it works without calcium and is available in large quantities.

  The amount of transglutaminase added in the present invention is preferably 5 to 200 units, more preferably 10 to 100 units, and even more preferably 20 to 60 units per kg of surimi. The activity unit of transglutaminase referred to in the present invention is measured and defined as follows. That is, in a reaction system using benzyloxycarbonyl-L-glutamylglycine and hydroxylamine as substrates in a Tris buffer solution at a temperature of 37 ° C. and pH 6.0, transglutaminase was allowed to act, and the resulting hydroxamic acid was added in the presence of trichloroacetic acid. After the iron complex was formed, the absorbance at 525 nm was measured, the amount of hydroxamic acid was determined by a calibration curve, and the enzyme that produced 1 μmol of hydroxamic acid per minute was defined as 1 unit (1 U) (JP-A-1- 27471).

  The addition amount of alkaline salts such as trisodium phosphate and tripotassium phosphate in the present invention is preferably 0.05 to 5 g, more preferably 0.1 to 2.0 g as an anhydride per 1 kg of surimi. More preferred is 0.2 to 1.0 g. Which alkaline salt should be used among trisodium phosphate, tripotassium phosphate, trisodium citrate, tripotassium citrate, calcium oxide, calcium hydroxide, sodium carbonate, potassium carbonate, sodium bicarbonate, potassium bicarbonate Basically, it depends on palatability, but when the amount added is large, it is preferable to use trisodium phosphate with a low taste.

  The casein sodium and / or casein potassium in the present invention may be of any production method and variety as long as it is a milk protein material mainly composed of casein sodium or casein potassium obtained from milk. Although the partial hydrolyzate can also be used, when importance is attached to the hardness of the fish ball, it is preferable to use an undecomposed product of sodium caseinate and / or casein potassium or one having a low degree of degradation. The total amount of sodium caseinate and / or casein potassium added is preferably 0.05 to 5 g, more preferably 0.1 to 2.0 g, and more preferably 0.2 to 1.0 g per kg of surimi. preferable. Whether to use either of them depends basically on palatability, but it is preferable to use sodium caseinate with a low taste when the added amount is large.

  In the method for producing fish balls of the present invention, soy protein, whey protein, egg white, plasma protein, salt, phosphate, nitrite, ascorbate, saccharide, MSG, nucleic acid, etc., are generally used. Umami seasonings, spices, starch, liquor, pigments and the like may be used in combination.

  In the method for producing fish balls of the present invention, the sitting step is not essential, but the sitting time increases the time during which transglutaminase can react, and the effect can be enhanced. Appropriate sitting conditions vary depending on the level of texture required and the fish type and quality of the surimi to be used. In general, sitting is performed by treating in a water tank or oil tank at 40-50 ° C for 3-60 minutes. Is done.

  The following examples further illustrate the present invention. The present invention is not limited in any way by this example.

  According to the composition in Table 1, “Activa” TG (transglutaminase activity 1000 units / g, Ajinomoto Co., Inc.), trisodium phosphate (anhydrous), sodium caseinate (MD • FOOD), powdered dextrin (from tapioca, DE) The values 5 to 10) were mixed to prepare three types of preparations A, B and C.

  Next, 900 g of the frozen surimi of small plum fish and 100 g of the frozen surimi of obi fish were put into a stefan cutter and pulverized by stirring for 2 minutes in a high speed mode. 5.5 g of sodium chloride, 7 g of tetrasodium pyrophosphate, and 280 g of ice water were added, and salting was performed by stirring for several minutes in a high speed mode until the surimi temperature reached 0 ° C. Next, 2 g of each prepared preparation, 280 g of ice water, 260 g of corn starch, 17.5 g of sodium glutamate, 23.4 g of yellow sake, 13 g of onion powder, 4 g of white pepper powder, 1.5 g of garlic powder, 2 g of ginger powder, soy protein 58. 5 g was added and stirred in high speed mode until the surimi temperature reached 10 ° C. The amount of transglutaminase added to the sample using preparations A to C was 60 units per kg of surimi, and the amount of sodium caseinate added to the sample using preparations A and B was 0.8 g per kg of surimi. The amount of trisodium phosphate added to the sample using A and C is 0.8 g per kg of surimi. The paste obtained was weighed 10 g at a time, molded into a spherical shape, poured into hot water adjusted to 50 ° C., heated for 5 minutes, sat down, then transferred to hot water adjusted to 95 ° C. and heated for 8 minutes. Then, it was transferred into water adjusted to 15 ° C. and cooled for 10 minutes to obtain fish balls. In addition, the thing which does not add a formulation was prepared similarly, and was made into the control group.

  Table 1 shows the results of sensory evaluation on hardness and flexibility of the obtained fish balls. In addition, a score was given on a 5-point scale, with a score of 0 for the control group and 3 points for the pass level.

  As shown in Table 1, when a combination of transglutaminase, trisodium phosphate, and sodium caseinate was used, a fishball having a satisfactory level of hardness and flexibility (acceptable level) was obtained. It was known that suppleness was obtained by the combined use of transglutaminase and trisodium phosphate, but casein sodium that was not known to impart suppleness (it was known to impart hardness) Further increasing the score of suppleness is a surprising effect that cannot be predicted even by those skilled in the art. In addition, it has been known that the combination of transglutaminase and sodium caseinate gives the hardness, but it has not been known to give the hardness trisodium phosphate (it is known to give the suppleness. It is a surprising effect that even a person skilled in the art cannot predict that the hardness score will be improved when the combination of the above is used together.

  According to Table 2, “Activa” TG (transglutaminase activity 1000 units / g, manufactured by Ajinomoto Co., Inc.), trisodium phosphate (anhydrous) and sodium caseinate (produced by MD FOOD) were weighed. “Activa” TG was dissolved in 10 ml of water. 1000 g of crushed itoyori A-class frozen surimi was put into a stephan cutter and stirred for 2 minutes in a high speed mode and pulverized. Salt (54 g), tetrasodium pyrophosphate (7 g), and ice water (280 g) were added, and salting was performed by stirring for several minutes in a high speed mode until the surimi temperature reached 0 ° C. Next, all the additives weighed in accordance with Table 2 and 280 g of ice water, 280 g of corn starch, 17.4 g of sodium glutamate, 24 g of mirin, and 58 g of soybean protein were added and stirred in a high speed mode until the temperature reached 10 ° C. . The paste obtained was weighed 10 g at a time and molded into a spherical shape, poured into hot water adjusted to 40 ° C., heated for 40 minutes, sat down, then transferred to hot water adjusted to 85 ° C. and heated for 20 minutes. Then, it was transferred into water adjusted to 15 ° C. and cooled for 30 minutes to obtain fish balls. In addition, what added no additive shown in Table 2 was prepared similarly, and it was set as the control group.

  Table 2 shows the results of sensory evaluation of the obtained fish balls for hardness, suppleness and different flavor. In addition, regarding the hardness and suppleness, a score of 0 to 5 was given, with a score of 0 for the control group and 3 points for the passing level.

  As shown in Table 2, when transglutaminase, trisodium phosphate and sodium caseinate were used in combination, a fishball with improved hardness and flexibility could be obtained. In particular, fish balls obtained by adding 10 to 100 units of transglutaminase, 0.1 to 2 g of trisodium phosphate, and 0.1 to 2 g of sodium caseinate to 1 kg of surimi are satisfied with both hardness and flexibility. It was a possible level (acceptable level).

  According to the present invention, the texture of fish paste products, particularly fish balls, can be hardened and supple, so the present invention is extremely useful in the food field.

Claims (3)

  Alkaline salts selected from the group consisting of trisodium phosphate, tripotassium phosphate, trisodium citrate, tripotassium citrate, calcium oxide, calcium hydroxide, sodium carbonate, potassium carbonate, sodium bicarbonate, potassium bicarbonate, A method for producing a surimi fish meat product, comprising adding transglutaminase and sodium caseinate and / or potassium casein to surimi fish meat.   The method of claim 1 wherein the fish meat product is a fish ball.   Alkaline salts selected from the group consisting of trisodium phosphate, tripotassium phosphate, trisodium citrate, tripotassium citrate, calcium oxide, calcium hydroxide, sodium carbonate, potassium carbonate, sodium bicarbonate, potassium bicarbonate, A improver for fish meat surimi products comprising transglutaminase and casein sodium and / or casein potassium as active ingredients.