JP2015186469A - Quality improver for fish-paste product and fish-paste product comprising the quality improver - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a quality improver for fish-paste products that imparts resilience to fish-paste products.SOLUTION: A quality improver for fish-paste products comprises (a) β-amylase, (b) diglycerol fatty acid ester and/or triglycerol fatty acid ester, and (c) alkaline salt.

Description

  TECHNICAL FIELD The present invention relates to a quality improver for fishery kneaded products, and more particularly to a quality improver for fishery kneaded products that imparts elasticity to a fishery kneaded product.

  Conventionally, fish paste products such as kamaboko and chikuwa are manufactured using fish paste, and the resulting fish paste is preferred for its elasticity. In order to obtain this supple elasticity, it is necessary to use fish paste of fish species suitable for marine products, but in recent years fish stock of fish species suitable for fish products due to lack of fishing resources and various restrictions Has become difficult to obtain. Therefore, the fish species that do not have sufficient elasticity when manufactured as fishery products are used effectively, and the quality and crispness of the fishery products are adjusted by using quality improvers such as elasticity enhancers when producing fishery products. Manufactures kneaded products.

  As a conventional technique for imparting elasticity to a fishery paste product, a quality improver for a fishery paste product characterized by containing β-amylase and modified starch (see Patent Document 1), β-amylase and trans A method for producing an aquatic kneaded product characterized by containing a glutaminase-containing quality improver for aquatic kneaded product (see Patent Document 2), transglutaminase and an alkali metal salt in combination to improve the quality ( Patent Document 3), a method of enhancing the gel of fish paste products by adding a Ca salt compound or an Mg salt compound to fish meat (see Patent Document 4) and the like are disclosed. However, the conventional techniques disclosed so far have their merits and demerits and are not always satisfactory.

International Publication 2011/055690 Pamphlet JP 2013-70665 A Japanese Patent Laid-Open No. 8-80176 JP 2006-20604 A

  An object of the present invention is to provide a quality improver for fishery kneaded products that imparts elasticity to the fishery kneaded products.

As a result of intensive studies to solve the above problems, the present inventors have found that the above problems can be solved by using β-amylase, polyglycerin fatty acid ester, and alkaline salts in combination. The present inventors have further studied based on these findings and have completed the present invention.
That is, the present invention
(1) (a) β-amylase, (b) diglycerin fatty acid ester and / or triglycerin fatty acid ester, (c) a quality improver for fishery kneaded products characterized by containing alkaline salts,
(2) An aquatic product containing the quality improver for an aquatic product as described in (1) above,
It is made up of.

  By adding the quality improver for fishery paste products of the present invention to the fishery paste product, elasticity can be imparted to the fishery paste product.

  The β-amylase used in the present invention is not particularly limited as long as it is of a quality commercially available for food processing. As the β-amylase, for example, β-amylase # 1500S (manufactured by Nagase ChemteX Corp.), β-amylase (manufactured by Tokyo Chemical Industry Co., Ltd.) and the like are commercially produced and sold, and these are used in the present invention. Can do.

  The diglycerin fatty acid ester used in the present invention is an esterification product of diglycerin and a fatty acid, and is produced by a method known per se such as an esterification reaction.

  As the diglycerin used as a raw material for the diglycerin fatty acid ester, a small amount of acid or alkali is usually added to glycerin as a catalyst, and the reaction is performed at an inert gas atmosphere such as nitrogen or carbon dioxide, for example, about 180 ° C. or more. A diglycerin mixture in which the average degree of polymerization of glycerin obtained by heating at a temperature and causing a polycondensation reaction is about 1.5 to 2.4, preferably about 2.0 is mentioned. Diglycerin may be obtained using glycidol or epichlorohydrin as a raw material. After completion of the reaction, if necessary, treatments such as neutralization, desalting and decolorization may be performed.

  In the present invention, the diglycerin mixture is purified using a method known per se, such as distillation or column chromatography, so that diglycerin composed of two molecules of glycerin is about 50% by mass or more, preferably about 85% by mass or more. Highly concentrated high-purity diglycerin is preferably used.

  The fatty acid used as a raw material for the diglycerin fatty acid ester is not particularly limited as long as it is a fatty acid derived from edible animal and vegetable oils and fats. For example, a linear saturated fatty acid having 6 to 24 carbon atoms (for example, caproic acid, Caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, lignoceric acid, etc.) or unsaturated fatty acids (eg palmitooleic acid, oleic acid, elaidic acid, linoleic acid, γ -Linolenic acid, α-linolenic acid, arachidonic acid, ricinoleic acid, condensed ricinoleic acid, etc.), preferably a mixture of one or more fatty acids selected from saturated or unsaturated fatty acids having 12 to 18 carbon atoms It is.

The outline of the preferable manufacturing method of the diglycerin fatty acid ester used in the present invention is as follows. For example, in a normal reaction vessel equipped with a stirrer, a heating jacket, a baffle plate and the like, diglycerin and fatty acid in a molar ratio of about 1: 0.8 to 1: 1.6, preferably about 1: 1. Then, sodium hydroxide is added as a catalyst, mixed with stirring, and heated under a nitrogen gas atmosphere at a predetermined temperature while removing water produced by the esterification reaction out of the system. The reaction temperature is usually in the range of about 180 to 260 ° C, preferably in the range of about 200 to 250 ° C. The reaction pressure is under reduced pressure or normal pressure, and the reaction time is about 0.5 to 15 hours, preferably about 1 to 3 hours. The end point of the reaction is usually determined by measuring the acid value of the reaction mixture and using an acid value of about 12 or less.
The obtained reaction liquid is a mixture containing unreacted fatty acid, unreacted diglycerin, diglycerin monofatty acid ester, diglycerin difatty acid ester, diglycerin trifatty acid ester, diglycerin tetrafatty acid ester and the like. After completion of the reaction, the resulting reaction solution is cooled to about 120 ° C. or more and less than 180 ° C., preferably about 130 to 150 ° C., then acid is added to neutralize the catalyst, and preferably left for about 15 minutes to 1 hour. When the polyol containing unreacted diglycerin is separated into the lower layer, it is removed to obtain diglycerin fatty acid ester.

  The diglycerin fatty acid ester usually has a monoester content of about 30% or more and less than 50%. If desired, the diglycerin fatty acid ester may be converted into, for example, a falling film molecular distillation apparatus or a centrifugal molecular distillation. The monoester content is about 50% or more, preferably about 70% or more by performing molecular distillation using an apparatus or the like, or purifying using a method known per se such as column chromatography or liquid-liquid extraction. Diglycerin fatty acid ester can be obtained.

  As the diglycerin fatty acid ester used in the present invention, for example, Poem DO-100V (trade name; manufactured by Riken Vitamin Co., Ltd .: monoester content: about 80%) is commercially produced and sold. This can be used.

  The triglycerol fatty acid ester used in the present invention is an esterification product of triglycerol and a fatty acid, and is produced by a method known per se such as an esterification reaction.

  Triglycerin used as a raw material for the triglycerin fatty acid ester is usually a small amount of acid or alkali added to glycerin as a catalyst, and in an inert gas atmosphere such as nitrogen or carbon dioxide, for example, about 180 to 260 ° C. And a triglycerin mixture having an average degree of polymerization of about 2.5 to 3.4, preferably an average degree of polymerization of about 3.0. Triglycerin may be obtained using glycidol or epichlorohydrin as a raw material. After completion of the reaction, treatment such as neutralization, desalting, or decolorization may be performed as desired.

  In the present invention, the triglycerin mixture is purified using a method known per se, such as distillation or column chromatography, so that the triglycerin composed of three glycerin molecules is about 50% by mass or more, preferably about 85% by mass or more. Highly purified high purity triglycerin is preferably used.

  The fatty acid used as a raw material for the triglycerin fatty acid ester is not particularly limited as long as it is a fatty acid originating from edible animal and vegetable oils and fats. For example, a linear saturated fatty acid having 6 to 24 carbon atoms (for example, caproic acid, Caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, lignoceric acid, etc.) or unsaturated fatty acids (eg palmitooleic acid, oleic acid, elaidic acid, linoleic acid, γ -Linolenic acid, α-linolenic acid, arachidonic acid, ricinoleic acid, condensed ricinoleic acid, etc.), preferably a mixture of one or more fatty acids selected from saturated or unsaturated fatty acids having 12 to 18 carbon atoms It is.

  The outline of a preferable production method of the triglycerin fatty acid ester used in the present invention is as follows. For example, in a normal reaction vessel equipped with a stirrer, a heating jacket, a baffle plate and the like, triglycerin and fatty acid in a molar ratio of about 1: 0.8 to 1: 1.6, preferably about 1: 1. Then, sodium hydroxide is added as a catalyst, mixed with stirring, and heated under a nitrogen gas atmosphere at a predetermined temperature while removing water produced by the esterification reaction out of the system. The reaction temperature is usually in the range of about 180 to 260 ° C, preferably in the range of about 200 to 250 ° C. The reaction pressure is under reduced pressure or normal pressure, and the reaction time is about 0.5 to 15 hours, preferably about 1 to 3 hours. The end point of the reaction is usually determined by measuring the acid value of the reaction mixture and using an acid value of about 12 or less. The obtained reaction liquid is a mixture containing unreacted fatty acid, unreacted triglycerin, triglycerin monofatty acid ester, triglycerin difatty acid ester, triglycerin trifatty acid ester, triglycerin tetrafatty acid ester and the like. After completion of the reaction, the resulting reaction solution is cooled to about 120 ° C. or more and less than 180 ° C., and then the acid is added to neutralize the catalyst, preferably left for about 15 minutes to 1 hour, and contains unreacted triglycerin. If the polyol is separated into the lower layer, it is preferably removed.

  Next, the reaction solution is cooled if necessary and maintained at about 60 ° C. or higher and lower than 180 ° C., preferably about 120 ° C. or higher and lower than 180 ° C., more preferably about 130 to 150 ° C. About 0.5 to 10 times, preferably about 0.5 to 5 times, the amount of glycerin is added relative to the total mass of fatty acids. After thoroughly mixing the reaction solution and glycerin, leave at that temperature for about 0.5 hours or more, preferably about 1 to 10 hours, and remove the lower layer (glycerin phase containing unreacted triglycerin) separated into two phases Or centrifuging to remove the glycerin phase containing unreacted triglycerin. When there is little addition amount of glycerol with respect to a reaction liquid, removal of unreacted triglycerol will become inadequate. Moreover, when there is too much addition amount of glycerol, it will take time for isolation | separation and removal of a glycerol phase, and it will lead to the fall of productivity, and is unpreferable.

  The triglyceride fatty acid ester obtained by the above treatment usually has a monoester content of about 30% or more and less than 50%. If desired, the triglycerin fatty acid ester can be converted into, for example, a falling film molecular distillation apparatus. Alternatively, by performing molecular distillation using a centrifugal molecular distillation apparatus or the like, or purifying using a method known per se such as column chromatography or liquid-liquid extraction, the monoester content is about 50% or more, preferably About 70% or more of triglycerin fatty acid ester can be obtained.

  As the triglycerin fatty acid ester used in the present invention, for example, Poem TRP-97RF (trade name; manufactured by Riken Vitamin Co., Ltd .: monoester content: about 80%) is commercially produced and sold. This can be used.

  Here, the content of the monoester body of the diglycerin fatty acid ester and the triglycerin fatty acid ester used in the present invention is determined by analyzing using HPLC under the following analysis conditions. Specifically, after analyzing diglycerin fatty acid ester or triglycerin fatty acid ester under the following HPLC analysis conditions, an integrator is used for peaks corresponding to each component of the test sample recorded on the chromatogram by the data processor. The peak area is measured, and the monoester content can be determined as an area percentage based on the measured peak area.

[HPLC analysis conditions]
Equipment Shimadzu high-performance liquid chromatograph data processing software (model: LCsolution ver.1.0; manufactured by Shimadzu Corporation)
Pump (Model: LC-20AD; manufactured by Shimadzu Corporation)
Column oven (model: CTO-20A; manufactured by Shimadzu Corporation)
Autosampler (model: SIL-20A; manufactured by Shimadzu Corporation)
Detector RI detector (model: RID-10A; manufactured by Shimadzu Corporation)
Column GPC column (Model: SHODEX KF-801; Showa Denko)
Column GPC column (Model: SHODEX KF-802; Showa Denko)
Two linked mobile phases THF (tetrahydrofuran)
Flow rate 1.0mL / min
Column temperature 40 ° C
Sample concentration 0.01g / 1mL THF
Sample injection volume 20μL (in THF)

  The alkaline salt used in the present invention is not particularly limited as long as it is a substance exhibiting alkalinity and can be used as a food additive, and an organic acid or inorganic acid salt exhibiting alkalinity is preferably used. Examples of alkaline salts include sodium citrate, potassium citrate, calcium citrate, sodium lactate, calcium lactate, calcium oxide, sodium hydroxide, calcium hydroxide, sodium carbonate, potassium carbonate, calcium carbonate, sodium bicarbonate, carbonate Examples thereof include potassium hydrogen carbonate and calcium hydrogen carbonate, and sodium citrate, sodium carbonate and sodium hydrogen carbonate are preferred. These alkaline salts can be used alone or in combination of two or more.

  There is no particular limitation on the amount of (a) β-amylase, (b) diglycerin fatty acid ester and / or triglycerin fatty acid ester, and (c) alkaline salts to be blended in the quality improver for aquatic products of the present invention. The blending amount in 100% by mass of the quality improver for the kneaded product is: (a) β-amylase has a titer of 15000 AuN / g (1 AuN / g is a reducing power corresponding to 1 mg of glucose in a sample of 1 g at 40 ° C. for 10 minutes) The amount required to produce (a) is about 0.001 to 50% by mass, preferably about 0.2 to 40% by mass, and (b) diglycerin fatty acid ester and / or triglycerin fatty acid ester is about 0.01 to 5% by weight, preferably about 0.2-2% by weight, and (c) alkaline salts are about 0.1-99.9% by weight, preferably about 5-9. 0% by mass.

  The quality improving agent for aquatic products of the present invention may contain other optional components as long as the object of the present invention is not impaired, and animal and vegetable proteins (eg powdered egg white, soybean protein), thickening stabilizers (gum arabic) , Alginic acid, etc.), saccharides (dextrose, sucrose, etc.), starch (corn starch, tapioca starch, etc.), enzymes (lysyl oxidase, glucoamylase, etc.), and the like.

  The production method of the quality improver for aquatic products of the present invention includes (a) β-amylase, (b) diglycerin fatty acid ester and / or triglycerin fatty acid ester, (c) alkaline salts, and animal and plant proteins used as desired. There is no particular limitation as long as it is a method that can uniformly mix other raw materials such as thickening stabilizers, sugars, starch, and enzymes. Examples of the mixing method include a method of mixing (b) diglycerin fatty acid ester and / or triglycerin fatty acid ester dissolved by heating to 60 ° C. or higher with other raw materials. When mixing by the said method, it is preferable to use what heated the other raw material to about 40-50 degreeC.

  An aquatic kneaded product containing the quality improver for aquatic kneaded products of the present invention is also one aspect of the present invention. The fish paste product is a food produced using fish meat surimi and other auxiliary ingredients, such as kamaboko, chikuwa, fried fish cake, and fish sausage.

  The method for producing the fish paste product of the present invention is not particularly limited, and for example, fish surimi or fish surimi added with a quality improver for fish paste products and adjuncts are kneaded and shaped to the shape of the final product. After taking the steps, a fishery product is obtained by heating such as steaming, roasting, boiling in water, and oil.

  As fish species of fish meat surimi used in the fish paste product of the present invention, there are, for example, Japanese grasshopper, guillotte, pacific whiting, redfish, kintodaidai, oysterfish, himeji, eso, finkodai, hokke and the like.

  The auxiliary raw material used in the fish paste product of the present invention is not particularly limited as long as it is generally used in fish paste products. For example, animal and vegetable proteins, thickening stabilizers, sugars, starches, enzymes, seasonings (amino acids, Organic acids, fermented seasonings, seafood extracts, salt, etc.), and edible fats and oils.

  The amount of the quality improver for aquatic product of the present invention added to the aquatic product is about 0.001 to 10.0% by mass, preferably about 0.05 to 2.0% by mass, based on the fish paste.

  The fish paste product thus obtained is excellent in elasticity. In particular, it is effective in the production of kamaboko, chikuwa, and fish cakes that cannot be satisfactorily taken.

  The present invention will now be described by way of examples, which are merely illustrative of the invention and do not limit the invention.

<Production of quality improver for fishery products>
(1) Raw material of quality improver for fishery kneaded products β-amylase (trade name: β-amylase # 1500S; enzyme titer 15000 AuN / g manufactured by Nagase ChemteX)
Diglycerin fatty acid ester (trade name: Poem DO-100V; manufactured by Riken Vitamin Co., Ltd.)
Triglycerin fatty acid ester (trade name: Poem TRP-97RF; manufactured by Riken Vitamin Co., Ltd.)
Sodium carbonate (trade name: sodium carbonate; manufactured by Takamizu Pharmaceutical Co., Ltd.)
Sodium citrate (trade name: sodium citrate; manufactured by Nagasesan Bio)
Cornstarch (trade name: Cornstarch; manufactured by Kirin Kyowa Foods)

(2) Formulation of quality improver for fishery kneaded products Table 1 shows the composition of the quality improver for fishery kneaded products prepared using the above raw materials.

(3) Production of quality improver for fishery products Product mix 2 times the ingredients shown in Table 1 using a food processor (model: MK-K48P: manufactured by Panasonic Corporation) for 2 minutes to produce fishery products Quality improvers (Example products 1-4, Comparative products 1-6) were prepared. Of the raw materials, diglycerin fatty acid ester and triglycerin fatty acid ester were melted by heating in water using a stainless beaker and heating to 60 ° C. For β-amylase, sodium carbonate, sodium citrate and corn starch, each raw material was mixed and heated in a constant temperature bath until the product temperature of the mixture reached 50 ° C.

<Evaluation of quality improver for marine products>
A casing kamaboko was prepared using a quality improver for fishery kneaded products, and sensory evaluation of the obtained casing kamaboko was performed.
(1) Raw material of a shell kamaboko raw material sukesouta (trade name: frozen surimi; made by Hirose Suisan Co., Ltd., grade 2)
Potato starch (brand name: Matsutani Kame; manufactured by Matsutani Chemical Co., Ltd.)
Brine cold water

(2) Production of casing kamaboko
[Prototype 1, 3]
After adjusting the temperature of 200 g of surimi surimi to −5 ° C., it is coarsely squeezed with a food processor (model: MK-K48P; manufactured by Panasonic Corporation), and then 4 g of salt and a quality improver for aquatic products (Example product 1 or 3) 0.12 g was added and salted for 1 minute. Next, 4 g of potato starch and 80 g of cold water were added, and main grinding was performed until the temperature reached 10 ° C. After the main cutting, the mixture was taken in a plastic bag and degassed with a vacuum packaging machine (model: V-380G; manufactured by Tosei Co., Ltd.) to prepare a kamaboko dough. 240 g of kamaboko dough was immediately filled into a vinylidene chloride casing having a diameter of about 20 mm. Immediately after filling without taking the sitting process, use a steaming pot (model: ESH-40HC; made by ID Giken Co., Ltd.) for 45 minutes at 95 ° C. After cooking, cool in cold water for 30 minutes, I got works 1, 3).

[Prototype 2, 4-10]
In place of 0.12 g of the quality improver for fishery kneaded products (any of the example products 1 or 3), the quality improver for fishery kneaded products (any of the example products 2 or 4 or the comparative products 1 to 6) A casing kamaboko (prototypes 2, 4 to 10) was obtained in the same manner as in prototypes 1 and 3 except that 6 g was added.

(3) Sensory Evaluation Method Sensory evaluation of the texture (elasticity) of the obtained casing kamaboko (prototypes 1 to 10) was performed by 10 panelists according to the evaluation criteria shown in Table 2 below. Moreover, the result was calculated | required as an average value of the evaluation score of 10 persons, respectively, and symbolized by the following reference | standard. The results are shown in Table 3.

Symbolization ◎: Average value 2.5 or more 〇: Average value 2.0 or more and less than 2.5 △: Average value 1.5 or more and less than 2.0 ×: Average value less than 1.5

結果より、実施例品を用いた試作品の食感は、弾力があった。特に、実施例品１および２を用いた試作品１および２は、優れた弾力であった。一方、比較例品を用いた試作品の食感は、弾力が得られなかった。

From the results, the texture of the prototype using the example product was elastic. In particular, the prototypes 1 and 2 using the example products 1 and 2 had excellent elasticity. On the other hand, the texture of the prototype using the comparative product was not elastic.

Claims (2)

(A) β-amylase, (b) diglycerin fatty acid ester and / or triglycerin fatty acid ester, and (c) an alkaline salt. An aquatic product comprising the quality improver for an aquatic product according to claim 1.