JP2009153430A - Quality improving agent for frozen fish paste, frozen fish paste, and method for producing frozen fish paste - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a quality improving agent for frozen fish paste which includes no phosphate nor polyphosphate: to provide fish paste improved in quality: and to provide a method for producing the frozen fish paste. <P>SOLUTION: The quality improving agent for frozen fish paste includes arginine, citric acid alkali salt, and saccharide. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a quality improver for frozen surimi, a frozen surimi with improved quality, and a method for producing the same.

  For frozen surimi, fish such as walleye pollock has been conventionally exposed to fresh water with fresh water one or more times, and if necessary, the skin is removed with a refiner, dehydrated with a screw press, and sugar or sugar alcohol is added to the resulting dehydrated fish meat. And after adding and mixing polymerized phosphate, it was manufactured by freezing it.

  Thus, conventional frozen surimi has been improved from freezing denature and water retention of surimi by adding polymerized phosphate and saccharide, and manufactured from frozen surimi with polymerized phosphate added. It is known that kneaded products such as salmon have improved elasticity.

  However, in recent years, there is a concern about inhibition of calcium absorption due to excessive intake of phosphorus, and there is a tendency to reduce phosphates and polymerized phosphates added to processed foods. This tendency is the same in the frozen surimi of fish meat, and there is a strong demand for a frozen surimi that does not contain a polymerized phosphate.

So far, the followings have been proposed as frozen surimi containing no phosphorus.
Patent Document 1 proposes a method of freezing after adding carbonate or bicarbonate to surimi before freezing and adjusting the pH to less than 7.5. According to this method, although freezing denaturation of proteins due to freezing and generation of water separation can be suppressed to some extent, it has not been sufficient. Moreover, the kneaded product manufactured using such surimi was inferior in elasticity compared with the product manufactured using phosphate.

  Patent Document 2 proposes a method using a basic amino acid and a carbonate instead of the polymerized phosphate. According to this method, a frozen surimi with excellent foot-forming ability can be produced, but on the other hand, the color tone when producing a paste product tends to be inferior.

As described above, the conventionally proposed frozen surimi containing no polymerized phosphate was inferior in the effect of inhibiting freezing denaturation, water retention and color tone, compared to the frozen surimi produced using polymerized phosphate. . In addition, kneaded products such as koji produced using surimi containing no polymerized phosphate are inferior in elasticity.
Japanese Unexamined Patent Publication No. 62-130667 JP 2004-350666 A

  An object of the present invention is to provide a frozen surimi quality improver that does not use phosphate or polymerized phosphate, a frozen surimi with improved quality, and a method for producing the frozen surimi.

  In the manufacturing process of frozen surimi, the present inventors added and mixed arginine, which is one of basic amino acids, alkali citrate salts, and sugars, instead of the conventionally used polymerized phosphate, It is found that a frozen surimi having the same effect of inhibiting freezing denaturation and water retention as that of frozen surimi added with polymerized phosphate can be obtained, and that the kneaded product manufactured using this frozen surimi has excellent elasticity and color tone. Completed the invention.

  That is, the present invention provides a frozen surimi quality improver (hereinafter simply referred to as a quality improver) containing arginine, an alkali citrate salt and a saccharide. The quality improver of the present invention preferably contains 1.875 to 25 parts by weight of an alkali citrate salt and 3.75 to 2000 parts by weight of a saccharide with respect to 1 part by weight of arginine.

  In the quality improver of the present invention, the alkali citrate is preferably trisodium citrate and / or tripotassium citrate, and the saccharide is preferably sucrose and / or sorbitol.

  The present invention also provides a frozen surimi to which the quality improver of the present invention is added. The present invention also provides 0.02-0.08 parts by weight of arginine, 0.15-0.5 parts by weight of alkali citrate, and 0.3-40 parts by weight of saccharides per 100 parts by weight of dehydrated fish meat. A frozen surimi is provided. The frozen surimi of the present invention preferably has a pH of less than 7.5.

  The present invention further provides a method for producing frozen surimi, which comprises adding the above-mentioned quality improving agent to dehydrated fish meat and then freezing it. The present invention also provides 0.02-0.08 parts by weight of arginine, 0.15-0.5 parts by weight of alkali citrate, and 0.3-40 parts by weight of saccharides per 100 parts by weight of dehydrated fish meat. Also provided is a method for producing frozen surimi comprising freezing after adding and mixing. In the method for producing frozen surimi of the present invention, the temperature during freezing is preferably −20 ° C. or lower.

  In the present specification and claims, “dehydrated fish meat” is obtained by exposing fish meat to fresh water one to several times with fresh water, removing black skin with a refiner as necessary, and dehydrating with a screw press. Fish with a water content of 70% by weight or more.

  In the present specification and claims, “surimi” refers to a product obtained by adding arginine, alkali citrate salt, sugar and other components to the above-mentioned “dehydrated fish meat” as desired. In addition, what is obtained by freezing “surimi” at −20 ° C. to −80 ° C. is referred to as “frozen surimi”.

  The quality improving agent of the present invention is preferably provided as a powder containing a mixture of arginine, alkali citrate and saccharides, but may be provided as a liquid.

  No special operation is required for the preparation of the quality improver of the present invention, and each component (arginine, alkali citrate salt and saccharide) may be mixed, but it may be mixed with excipients such as dextrin, or these It is good also as a granule and a tablet with an excipient | filler. Furthermore, the quality improver of the present invention may be provided as a liquid in a solvent such as water or ethanol.

  In the quality improver of the present invention, examples of components that may be contained in addition to arginine, alkali citrate and saccharide include sodium chloride, food surfactants, fats and oils, shelf life improvers, preservatives and the like. Moreover, when providing as a liquid, it is preferable that pH shall be about 6-9.

  As the arginine used in the quality improver of the present invention, any arginine commercially available for food addition may be used. Moreover, the preparation for food additives containing arginine (however, except the thing containing phosphorus components, such as a phosphate and a polymeric phosphate), can also be used. Arginine may be a product obtained by decomposing protamine obtained from fish larvae.

  In the quality improver of the present invention, the weight part of arginine is based on the weight of arginine as a simple substance, and when using a material containing a component other than arginine such as a preparation for food addition containing arginine, the weight part of arginine. Is converted to the weight of arginine contained therein.

  Any citrate alkali salt used in the quality improver of the present invention may be used as long as it is commercially available for food addition. Examples of the alkali citrate include trisodium citrate, tripotassium citrate, and calcium citrate. Among these, trisodium citrate and tripotassium citrate are preferable in terms of solubility, and trisodium citrate is more preferable in terms of hygroscopicity and cost. Two or more of these alkali citrate salts may be used in combination.

  The ratio of the alkali citrate in the quality improver of the present invention is preferably 1.875 to 25 parts by weight, more preferably 2 to 15 parts by weight, and further 2.3 to 10 parts by weight with respect to 1 part by weight of arginine. preferable. If it is less than 1.875 parts by weight, the drip rate tends to increase, and if it exceeds 25 parts by weight, the jelly strength tends to decrease.

  The quality improving agent of the present invention further contains a saccharide. Examples of saccharides that can be used include sucrose, glucose, maltose, lactose, sorbitol, maltitol, maltotriitol, maltotetriitol, trehalose and the like. Among them, sucrose and sorbitol are preferable saccharides. Two or more of these saccharides may be used in combination, and sucrose and sorbitol are particularly preferable.

  The ratio of the saccharide in the quality improver of the present invention is preferably 3.75 to 2000 parts by weight, more preferably 10 to 1000 parts by weight, and still more preferably 50 to 500 parts by weight with respect to 1 part by weight of arginine. When the amount is less than 3.75 parts by weight, the effect of suppressing freezing denaturation tends to be reduced. When the amount exceeds 2000 parts by weight, sweetness becomes too strong, and there is a tendency that it becomes a sensory problem.

  The present invention also provides a frozen surimi to which the above-described quality improver of the present invention is added. The frozen surimi of the present invention may also contain arginine, an alkali citrate salt and a saccharide separately added in addition to those containing the quality improver of the present invention. When adding arginine, alkali citrate salt and sugar separately, arginine is 0.02-0.08 part by weight and alkali citrate is 0.15-0.5 part by weight with respect to 100 parts by weight of dehydrated fish meat The saccharide is preferably added so as to contain 0.3 to 40 parts by weight.

  That is, the frozen surimi of the present invention preferably has 0.02 to 0.08 parts by weight of arginine, 0.15 to 0.5 parts by weight of alkali citrate, and saccharides per 100 parts by weight of dehydrated fish meat. Contains 0.3 to 40 parts by weight. The frozen surimi of the present invention is 0.022 to 0.077 parts by weight of arginine, 0.154 to 0.33 parts by weight of alkali citrate, and 0.77 to 22 parts of sugars with respect to 100 parts by weight of dehydrated fish meat. More preferably, it contains 0.025 to 0.07 parts by weight of arginine, 0.161 to 0.25 parts by weight of alkali citrate, and 3.5 to 12.5 parts by weight of saccharides. Is more preferable.

  When the proportion of arginine is less than 0.02 parts by weight, the elasticity of the manufactured kneaded product tends to decrease, and when the proportion of the alkali citrate salt is less than 0.15 parts by weight, the water retention tends to decrease, When the ratio of saccharides is less than 0.3 part by weight, the effect of inhibiting freezing denaturation tends to be reduced. Moreover, when the ratio of arginine exceeds 0.08 weight part, there exists a tendency for the color tone of the manufactured kneaded product to deteriorate, and when the ratio of alkali citrate salt exceeds 0.5 weight part, the elasticity of the manufactured kneaded product decreases. When the ratio of sugar exceeds 40 parts by weight, the taste quality of the manufactured kneaded product tends to be adversely affected.

  In the frozen surimi of the present invention, the occurrence of thaw drip is suppressed, but the occurrence rate of thaw drip is preferably less than 2%, more preferably less than 1.5%, and even more preferably less than 1%.

  In addition, the frozen surimi of the present invention preferably has a pH of less than 7.5, more preferably less than pH 7.45, and even more preferably less than pH 7.4. When pH exceeds 7.5, there exists a tendency for coloring and a elasticity fall to occur easily.

  Further, the frozen surimi of the present invention may contain components such as salt, food surfactant, fats and oils, shelf life improver, preservative and the like. Examples of the surfactant for food include glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin, polyoxyethylene sorbitan fatty acid ester, polyglycerin fatty acid ester, and mixtures thereof. Examples of oils and fats include vegetable oils such as rapeseed oil, soybean oil, cottonseed oil, rice bran oil, corn oil, palm oil, olive oil, and fallen raw oil, and animal oils such as cow oil, pig oil, and fish oil. . Examples of the shelf life improver include glycine and sodium acetate. Examples of the preservative include sorbic acid.

  The present invention also provides a method for producing frozen surimi. Such a method includes adding the quality improving agent of the present invention to dehydrated fish meat and then freezing it. However, in the present invention, in addition to an embodiment in which the quality improver of the present invention prepared in advance is applied to dehydrated fish meat, an embodiment in which arginine, an alkali citrate salt and a saccharide are individually applied to dehydrated fish meat, or a liquid or slurry form An embodiment in which arginine and an alkali citrate salt are dissolved or dispersed in a saccharide and then applied to dehydrated fish meat is also included.

  In the method for producing a further frozen surimi of the present invention, 0.02 to 0.08 parts by weight of arginine, 0.15 to 0.5 parts by weight of alkali citrate and 0 to 0 parts of saccharide per 100 parts by weight of dehydrated fish meat. 3. Add 3 to 40 parts by weight, and then freeze. That is, with respect to 100 parts by weight of dehydrated fish meat, the proportion of arginine is 0.02 to 0.08 parts by weight, the proportion of alkali citrate is 0.15 to 0.5 parts by weight, and the proportion of sugars is 0.3 to Each component is added so that it may become 40 weight part. It is added so that the ratio of arginine is 0.022 to 0.077 parts by weight, the ratio of alkali citrate is 0.154 to 0.33 parts by weight, and the ratio of saccharides is 0.77 to 22 parts by weight. More preferably, the ratio of arginine is 0.025 to 0.07 parts by weight, the ratio of alkali citrate is 0.161 to 0.25 parts by weight, and the ratio of saccharides is 3.5 to 12.5 parts by weight. More preferably, it is added.

  When the proportion of arginine is less than 0.02 parts by weight, the elasticity of the manufactured kneaded product tends to decrease, and when the proportion of the alkali citrate salt is less than 0.15 parts by weight, the water retention tends to decrease, When the ratio of saccharides is less than 0.3 part by weight, the effect of inhibiting freezing denaturation tends to be reduced. Moreover, when the ratio of arginine exceeds 0.08 weight part, there exists a tendency for the color tone of the manufactured kneaded product to deteriorate, and when the ratio of alkali citrate salt exceeds 0.5 weight part, the elasticity of the manufactured kneaded product decreases. When the ratio of sugar exceeds 40 parts by weight, the taste quality of the manufactured kneaded product tends to be adversely affected.

  In the method for producing frozen surimi of the present invention, first, the quality improver of the present invention is added to and mixed with dehydrated fish meat, or each component is individually added to and mixed with dehydrated fish meat. Next, the surimi is subjected to a freezing step, and the temperature at that time is preferably −20 ° C. or lower, more preferably −30 ° C. or lower, and more preferably −40 ° C. or lower. When the freezing temperature is higher than −20 ° C., the whiteness of the frozen surimi after 3 to 6 months elapses, or the elasticity of the manufactured kneaded product tends to decrease.

  Examples of the fish meat to which the present invention can be applied include walleye pollock, hockey, sardine, mackerel, saury, sea bream, sea bream, horse mackerel, horse mackerel, hake, hake, minamidara, pacific whiting, itoyori, guchi, eso and the like. It is also applicable to these mixed meats.

  The present invention will be further described below with reference to examples and comparative examples.

Examples 1-5 and Comparative Examples 1-5
Method of measuring the rate of thawing drip of frozen surimi Method: After adding all the preparations shown in Table 1 to 10 kg of dehydrated fish meat (water content 84.0% by weight) in each test section, 10 minutes in a crusher Mixing to produce a pollock surimi. Next, 2 kg each of the produced surimi was filled into a polyethylene bag, frozen in a contact freezer until the center temperature reached −20 ° C., and then frozen into surimi, and then stored in a freezer at −20 ° C. for 6 months. Each sample was sampled after the elapse of 6 months, and the pH of the frozen surimi after thawing was measured with a pH meter, and then the thaw drip rate of the frozen surimi was measured.

  The water content of the frozen surimi was defined as the amount of water loss when 10 g of the frozen surimi was dried in a dryer at 105 ° C. for 20 hours.

The thaw drip generation rate was obtained by thawing 50 g of frozen surimi and making it into a stainless steel cylinder (inner diameter: 35 mm, length: 150 mm, 21 holes with a diameter of 1.5 mm at 3 mm intervals on the bottom). Put a load of 1 kg (including the weight of the pressurizing cylinder rod) with a pressure cylinder bar with a diameter of 34 mm, let it stand for 20 minutes, then measure the weight of the juice dripped from the bottom of the cylinder. Calculated.
Thaw drip rate (%) = (weight of juice) / (weight of frozen surimi) × 100

  Results: The results are shown in Table 2.

How to measure the elasticity and color (whiteness) of the cocoon: Using the frozen surimi after storage for 6 months produced in the above-mentioned defrosting drip measurement test, directly heated cocoon (non-sitting cocoon) and two-stage heating cocoon (sitting cocoon) ) Was manufactured. For the koji, 1.5 kg of frozen surimi was crushed with a silent cutter, 45 g of sodium chloride was added, and the mixture was crushed for 15 minutes to make meat paste. This was filled into a polyvinylidene chloride film tube having a folding diameter of 48 mm using a stuffer and ligated. The direct heating bowl was heated at 90 ° C. for 30 minutes immediately after ligation. The two-stage heating bowl was allowed to sit in a constant temperature water bath at 30 ° C. for 2 hours and then heated at 90 ° C. for 30 minutes. Both the direct heating bath and the two-stage heating bath were immediately put into cold water after being heat-treated and cooled sufficiently, and then returned to room temperature for the test.

To remove the tube made of polyvinylidene chloride film, cut the ring with a thickness of 25 mm, measure the indentation strength and dent using a rheometer (manufactured by Fudo Kogyo Co., Ltd.), Intensity was calculated. For the measurement, a spherical plunger having a diameter of 5 mm was used, and the pushing speed was set to 60 mm / min.
The color tone (whiteness) of the cocoons was measured using a ND-1001DP colorimetric color difference meter (manufactured by Nippon Denshoku Industries Co., Ltd.).
Jelly strength (g · cm) = [indentation strength (g)] × [dent (cm)]

  Results: The results are shown in Table 2.

  Discussion: No thaw drip was observed in the frozen surimi of the present invention. On the other hand, the frozen surimi of the comparative example was found to have thawed drip. In addition, the salmon produced using the frozen surimi of the present invention has elasticity equal to or higher than that of the salmon using the phosphate (Comparative Examples 2 and 3), and the color tone also uses phosphate. It had the same whiteness as that of cocoons. The wrinkles of the comparative examples were generally low in elasticity and were also markedly colored (low whiteness).

Claims (11)

  A quality improver for frozen surimi containing arginine, alkali citrate and sugars.   The quality improver for frozen surimi of Claim 1 which contains 1.875-25 weight part of citrate alkali salts and 3.75-2000 weight part of saccharides with respect to 1 weight part of arginine.   The quality improver for frozen surimi according to claim 1 or 2, wherein the alkali citrate salt is trisodium citrate and / or tripotassium citrate.   The quality improving agent for frozen surimi according to any one of claims 1 to 3, wherein the saccharide is sucrose and / or sorbitol.   A frozen surimi to which the quality improver according to any one of claims 1 to 4 is added.   A frozen surimi prepared by adding dehydrated fish meat to arginine, alkali citrate and sugars.   0.02 to 0.08 parts by weight of arginine, 0.15 to 0.5 parts by weight of an alkali citrate salt and 0.3 to 40 parts by weight of a saccharide with respect to 100 parts by weight of dehydrated fish meat, Frozen surimi.   The frozen surimi according to any one of claims 5 to 7, having a pH of less than 7.5.   A method for producing frozen surimi, comprising: adding and mixing the quality improver for frozen surimi according to any one of claims 1 to 4 to the dehydrated fish meat, followed by freezing.   To 100 parts by weight of dehydrated fish meat, 0.02 to 0.08 parts by weight of arginine, 0.15 to 0.5 parts by weight of alkali citrate and 0.3 to 40 parts by weight of sugars were added and mixed. A method for producing frozen surimi comprising freezing.   The method according to claim 9 or 10, wherein the temperature during freezing is -20 ° C or lower.