JP2020048458A - Fat composition for fresh fish meat processed food and fresh fish meat processed food - Google Patents

Abstract

To provide a fat composition for a fresh fish meat processed food having richness unable to be obtained by vegetable oil, in which an animal flavor derived from lard is not sensed.SOLUTION: A fat composition for a fresh fish meat processed food of this invention contains 30-95 mass% of transesterified fat consisting of 50-97 mass% of lard and 3-50 mass% of vegetable fat.SELECTED DRAWING: None

Description

  The present invention relates to an oil / fat composition for processed fresh fish meat and a processed fresh fish food.

Tuna and salmon fresh fish meat are widely used as processed foods such as sashimi and sushi ingredients. Among these processed fresh fish meat foods, fats with a high fat content have a good flavor and a rich taste, but they are only 1/3 to 1/4 of the total fish volume, and they are insufficient in quantity. ing. On the other hand, lean, which has a low fat content, has a high percentage of the total fish mass, but has a pale flavor, lacks richness, and is treated as a low-value-added product compared to fat. Therefore, in order to make lean meat with low added value as a processed food with good flavor and richness in fresh fish meat, mix minced fresh meat with a fat and oil composition such as shortening, margarine, mayonnaise, etc. A method for making processed food is known. As an oil / fat composition used for such an application, a composition using a vegetable oil / fat (Patent Document 1) is known.
However, vegetable fats and oils have a light and unflavored taste as compared with animal fats and oils, and processed fresh fish meat foods produced using vegetable fats and oils have a poor flavor.

  Patent Literature 2 discloses a method using fish oil, which is a marine animal oil and fat, as an oil and fat for processed fresh fish meat food. However, fish oil has poor oxidation stability, and thus has a rapid deterioration in flavor, and cannot be maintained in a stable quality in products manufactured and distributed in large quantities industrially.

  Pork fat, which is an animal fat, is a fat and oil having a unique flavor derived from beast, and the flavor becomes rich and savory, and has been preferably used as a raw material for animal meat products. However, the flavor is not suitable for fresh fish meat processed foods, and has not been actively used as refined fish meat processed food fats and oils.

International Publication No. WO 2012/105548 JP-A-9-47255

  An object of the present invention is to provide an oil / fat composition for processed processed fresh fish meat food having a rich taste that cannot be obtained with vegetable oil / fat, without feeling the odor of lard derived from lard.

The present inventor has found that, in the flavor of processed fresh fish meat, while having a rich body derived from lard, the flavor becomes good without feeling the smell of the litter derived from lard, which is a conflicting technical problem. It was found that transesterified fats and oils obtained by transesterifying raw fats and oils containing a specific amount of vegetable fats and oils solved the problem, and completed the present invention.
That is, the present invention includes the following [1] to [3].
[1] An oil / fat composition for processed fresh fish meat food containing 30 to 95% by mass of a transesterified oil obtained by transesterifying 50 to 97% by mass of lard and 3 to 50% by mass of vegetable oil / fat.
[2] The oil / fat composition according to [1], which contains 5 to 70% by mass of a vegetable oil / fat which is liquid at 5 ° C.
[3] A processed fresh fish food using the oil or fat composition according to [1] or [2].

  Advantageous Effects of Invention According to the present invention, it is possible to provide an oil / fat composition for processed fresh fish meat foods having a rich taste that cannot be obtained with vegetable oil / fat, without feeling the smell of moat derived from lard.

[Fat composition for processed fresh fish meat]
The oil and fat composition of the present invention is characterized by containing 30 to 95% by mass of a transesterified oil and fat obtained by transesterifying 50 to 97% by mass of lard and 3 to 50% by mass of vegetable oil and fat. This will be described in detail below.

<Transesterified fats and oils>
The fat composition of the present invention is a transesterified fat obtained by transesterifying 50 to 97% by mass of lard and 3 to 50% by mass of vegetable fat. The method for producing transesterified fats and oils is not particularly limited as long as it is a method used in the production of edible fats and oils, such as a method using an alkali catalyst such as sodium methylate, a method using an enzyme such as a lipase preparation, and the like. Can be used. This transesterification may be either random transesterification or regiospecific transesterification.
As the oil / fat composition of the present invention, after the transesterification reaction, those which have been subjected to ordinary purification so as to be edible can be used. By transesterifying lard and vegetable fat as raw material fat, it is possible to eliminate the pesticide smell peculiar to lard, while maintaining the richness of lard, and obtain a processed fish food with good flavor. .

  The transesterified fats and oils contained in the fat and oil composition of the present invention are characterized by containing 50 to 97% by mass of lard as raw material fat and oil and 3 to 50% by mass of vegetable fat and oil. Preferably, the lard is 60 to 95% by mass, the vegetable fat is 5 to 40% by mass, and more preferably the lactate is 80 to 95% by mass, and the vegetable fat is 5 to 20% by mass. With transesterified fats containing less than 50% by mass of lard, richness derived from lard cannot be obtained. In addition, transesterified fats and oils comprising 100% by mass of lard are not preferred because the odor of the beast is felt as a flavor.

  Further, the transesterified fat of the present invention has a melting point of 30 to 45 ° C, preferably 35 to 40 ° C. By setting the melting point of the transesterified fat or oil within the above range, it is possible to suppress the feeling of richness of the processed processed fresh fish meat food and the deterioration of the mouthfeel.

  The fat and oil composition of the present invention is characterized by containing the transesterified fat and oil in an amount of 30 to 95% by mass. Preferably it is 45-90 mass%, more preferably 55-80 mass%. If the transesterified fat is less than 30% by mass, the body taste becomes poor, which is not preferable. On the other hand, if the transesterified fat is more than 95% by mass, the dissolution of the oil in the mouth is poor, and the fresh fish meat has an oily flavor, which is not preferable.

-Pork fat If the fat composition used in the fat composition of the present invention is fat obtained from pigs, the origin of the fat is not particularly specified, and the subcutaneous fat tissues such as the back, belly and thighs of pigs and kidneys are specified. Lard separated from visceral fat, or rendered pork fat mixed with fat such as bones, ears, organs, and skin other than adipose tissue can be used. Any oil may be used as long as it is obtained by refining crushed lard oil by a general method for refining edible oils and fats. For example, refined lard that has undergone the steps of oiling, deacidification, decolorization, and deodorization can be used. The raw material for the transesterification reaction may not have the deodorizing step. Further, a separated litter liquid part and a separated litter solid part obtained by separating lard can also be used.

-Vegetable fats The vegetable fats and oils used in the fat and oil composition of the present invention are not particularly limited as long as they are squeezed and extracted from plants and then purified, and specifically, palm oil, palm kernel oil, coconut oil, cocoa, and the like. Fat, corn oil, rapeseed oil, soybean oil, safflower oil, sunflower oil, rice oil, olive oil, peanut oil, cottonseed oil, white sesame oil, high oleic safflower oil, high oleic sunflower oil, and the like. Further, a hardened oil or a fractionated oil of the above fats and oils may be used. Vegetable oils and fats may be used alone or as a compounded oil and fat mixed with various oils and fats.

  It is preferable that the melting point of the vegetable fat used in the transesterified fat is 40 ° C. or higher. It is more preferably at least 50 ° C, further preferably at least 55 ° C, particularly preferably at least 60 ° C. By using a vegetable oil having a melting point of 40 ° C. or higher, the effect of the present invention of obtaining a rich body can be exhibited while suppressing the smell of beef tallow-derived monkeys. In addition, from the viewpoint of reducing the content of trans acid, it is preferably an extremely hardened oil.

<Other fats and oils>
The fat and oil composition of the present invention preferably contains, in addition to the transesterified fat and oil, other fats and oils to the extent that they do not feel the smell of pork fat derived monkey while having a body derived from lard. Other oils and fats include animal fats and oils such as lard, beef tallow, or hardened oils of lard and tallow, fish oils such as sardine oil, mackerel oil, linseed oil, tuna oil, bonito oil, cod liver oil, and the purification thereof. Vegetable oils such as oil, palm oil, corn oil, rapeseed oil, soybean oil, safflower oil, sunflower oil, rice oil, olive oil, cottonseed oil, white sesame oil, high oleic safflower oil, high oleic sunflower oil, and the like, or transesterification thereof Oil, fractionated oil and the like. Other fats and oils contain 5 to 70 mass%, preferably 10 to 55 mass%, more preferably 20 to 45 mass% in the fat and oil composition of the present invention.

<Vegetable oils and fats that are liquid at 5 ° C>
The oil / fat composition of the present invention preferably contains a liquid oil / fat which is liquid at 5 ° C as the other oil / fat. Liquid fats and oils that are liquid at 5 ° C. can impart fluidity to the fat and oil composition of the present invention. Here, the term “liquid at 5 ° C.” means that the solution is completely melted at 70 ° C., weighed in 50 g into a 100 g beaker, and allowed to stand at 5 ° C. for 5.5 hours. No liquid state. Further, vegetable oils which are free from coagulation or white turbidity at 0 ° C. for 5.5 hours described in the Japanese Agricultural Standard Salad Oil Standard are preferred.
Specifically, corn oil, rapeseed oil, soybean oil, safflower oil, sunflower oil, rice oil, olive oil, cottonseed oil, white sesame oil, high oleic safflower oil, high oleic sunflower oil, and their transesterified oils, fractionated oils, etc. These fats and oils may be used alone or as a blended fat or oil containing various fats and oils.

  The vegetable oil which is liquid at 5 ° C contains 5 to 70% by mass, preferably 10 to 55% by mass, more preferably 20 to 45% by mass in the oil and fat composition of the present invention. By setting the content of the vegetable oils and fats that are liquid at 5 ° C. to 20% by mass or more, the fluidity of the oil and fat composition can be improved, and a good mouthfeel can be imparted to processed fresh fish meat foods. On the other hand, by controlling the content of vegetable oils and fats that are liquid at 5 ° C. to 70% by mass or less, the exudation of oils and fats from processed fresh fish meat foods is suppressed, and furthermore, the unity of fresh fish meat and oils and fats is enhanced, and fresh fish meat is improved. The flavor of the processed food can be improved.

[Method for producing oil and fat composition for processed fresh fish meat]
The oil / fat composition of the present invention can be produced by mixing the transesterified oil and the other oil / fat, preferably a vegetable oil / fat which is liquid at 5 ° C., using a rapid kneading machine such as a reactator or a votator. By quenching and quenching, smooth physical properties are obtained, and it becomes easy to mix uniformly with fresh fish meat. Here, the quenching kneading is an operation of cooling and kneading the oil / fat composition dissolved at 65 to 75 ° C. to 18 ± 5 ° C. within 10 minutes, and using a closed continuous tube type votator or the like to perform -10 to -20. It is common to cool and knead using a refrigerant at a temperature of ° C.

[Fresh processed fish food]
The processed fresh fish meat food of the present invention can be produced by mixing fresh fish meat and the above-mentioned oil and fat composition. The fresh fish meat is the fish meat of fish such as tuna and salmon, and preferably the fish meat having a low fat content. The shape is not particularly limited, and examples thereof include a mince shape, a block shape, and a flat plate shape. The fish meat is preferably minced so that the oil and fat composition is uniformly mixed. The content of the fat or oil composition is preferably 5 to 20 parts by mass, more preferably 8 to 15 parts by mass, based on 100 parts by mass of fresh fish meat. Within this range, the amount of the fat or oil composition is not too small and the flavor is poor, and the amount of the fat or oil composition is not too large and does not feel oily.

  Various processed foods and additives may be further mixed with the processed fresh fish meat food. Although not particularly limited, examples include seasonings, pH adjusters, protein hydrolysates, gelling agents, thickening polysaccharides, sugars, salt, flavors, spices, and preservatives. These can be used alone or in combination of two or more.

In the present invention, the term “flavor” refers to a characteristic taste of a processed fresh fish meat food that depends on the origin of the fat or oil composition or the fat or oil composition.
Pork fat, which is an animal-derived oil and fat, has a flavor derived from beast even after purification, and fish oil has a flavor derived from fish. Plant-derived fats and oils also have the flavor of the raw material, such as soybean oil and soybean oil, and rapeseed oil like rapeseed. The flavor of these derived raw materials can be felt more strongly when the oil comes into contact with air and is oxidized through a process of blending various fats and oils, a process of manufacturing processed fresh fish meat, and the like.
In an oil / fat composition used for processed fresh fish meat food, if the solid fat content is large, the flavor, especially the palatability, becomes poor. If the amount of the liquid oil and fat is large, the liquid oil and fat will seep out from the processed processed fresh fish meat, and it will not be possible to obtain a sense of unity of the flavor of the fresh fish meat and the oil and fat composition.

  In the present invention, the richness means the complexity and richness of eating and its spread and persistence during eating. When a processed fresh fish meat food is manufactured using an oil / fat composition using only plant-derived oil / fat, the taste becomes light. By manufacturing a processed fresh fish meat food using the oil / fat composition of the present invention, rich feeling and complexity derived from lard can be imparted without feeling the odor of a beast, and a processed fish food food having a more delicious taste can be obtained.

  Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is not limited to these Examples.

<Production of transesterified fats and oils>
A reaction vessel was charged with 5 kg of a mixed oil of raw material fats and oils having the composition shown in Table 1, and heated with stirring in a nitrogen stream. The mixture was kept at 100 ° C. to 120 ° C. for 3 hours or more, and dehydrated until the moisture in the fat or oil became 100 ppm or less. Thereafter, the mixed oil was cooled to 80 ° C., 5 g of an alkali catalyst (sodium methylate) was added, and the mixture was reacted in a nitrogen stream with stirring for 30 minutes. In order to remove the catalyst, warm water of 70 ° C. was added to the reaction solution, followed by stirring and washing, and then allowed to stand to separate an oil layer and an aqueous layer. After repeating the washing with warm water until the pH of the separated aqueous layer became 8 or less, the mixture was heated with stirring in a nitrogen stream and dehydrated at 100 to 120 ° C. until no more water evaporated. Next, 3 parts by mass of activated clay was added and stirred for 15 minutes, and then the activated clay was separated by filtration. Further, steam was deodorized to obtain a transesterified oil suitable for edible use. In addition, the melting point of the obtained transesterified fat was measured according to the standard fat and oil analysis test method "2.2.4.2 melting point (rising temperature)".

[Production of oil and fat composition for processed fresh fish meat]
The fats and oils compositions used in Examples and Comparative Examples were mixed with various fats and oils according to the formulations shown in Tables 2 and 3, and the oils and fats of Examples 1-1 to 6-1 and Comparative Examples 1-1 to 6-1 were used. A composition was prepared. Here, the oil and fat compositions of Comparative Examples 1-1 to 1-3 were obtained by mixing mixed oils (Production Examples A ′ to C ′) in which the mixed oils of the raw materials used in Production Examples A to C were not transesterified. Used. In the production, the fats and oils mixed were heated to 70 to 75 ° C. to completely dissolve them, and then cooled and cooled to 18 to 22 ° C. in 2 minutes using a quenching kneading apparatus.

[Manufacture of processed fresh fish meat]
20 parts by mass of the above oil and fat composition was added to 100 parts by mass of tuna lean (meat tuna lean) minced by a food processor, and the mixture was mixed well to prepare Examples 1-2 to 6-2 and Comparative Example 1- 2-6-2 processed fresh fish meat foods were produced. The temperature of the tuna lean and fat composition was controlled so that the product temperature was in the range of 5 to 15 ° C from the start to the end of the production.

・ Evaluation of processed fresh fish meat The flavor of each processed processed fresh fish food obtained above, the processed fresh fish meat adjusted to 5 to 15 ° C. was eaten by 10 well-trained panelists, and Evaluation was based on criteria.
<< Evaluation Test 1 of Flavor >> Fishy Smell Reference Example 1 (Fresh fish processed food produced using only lard), Reference Example 2 (Fresh fish processed using only palm oil) As an example in which the food) did not smell, the panelists ingested the food and evaluated the taste of the test sample for the smell according to the following criteria.
2 points: No smell peculiar to lard.
1 point: Feels the peculiar smell of lard.
«Flavor evaluation test 2» Kokumi Example of richness of Reference Example 1 (processed fresh fish meat food produced using only lard), Reference Example 2 (Fresh fish meat processed food produced using only palm oil) As an example of a simple taste, each panelist ingested and then evaluated the flavor of the kokumi of each test sample according to the following criteria.
2 points: Feel rich taste 1 point: Feel light taste {Description of evaluation results}
With respect to the evaluation items of the flavor (kemono smell, kokumi), the average score of 10 persons was evaluated on the following four scales. The evaluation results are shown in Tables 2 and 3.
A: 1.8 to 2.0
：: 1.5 to less than 1.8 Δ: 1.2 to less than 1.5 ×: less than 1.2

  In Table 2, the oil and fat compositions of Examples 1-1 to 6-1 were prepared by blending the transesterified oil and fat (A) obtained by transesterifying the raw oil and fat including lard in the range of 30 to 95% by mass. It was possible to obtain a processed fresh fish meat food having a good flavor (kemono smell, body taste) as in Examples 1-2 to 6-2.

On the other hand, in Table 3, in Comparative Examples 1-2 to 3-2 using the raw material mixed oil of the non-esterified lard and the vegetable oil, more panelists can feel that the litter smell peculiar to the lard is felt. Was.
It was found that in Comparative Example 6-2 in which the content of lard was less than 50% by mass, a good kokumi was not obtained. Also, it was found that even in Comparative Example 7-2 in which the content of the transesterified oil was less than 30% by mass, good body taste was not obtained.

Claims (3)

  An oil or fat composition for processed fresh fish meat, comprising 30 to 95% by mass of a transesterified oil or fat obtained by transesterifying 50 to 97% by mass of lard and 3 to 50% by mass of vegetable oil or fat.   The oil and fat composition according to claim 1, which contains 5 to 70% by mass of a vegetable oil or fat which is liquid at 5 ° C.   A processed fresh fish meat food using the oil or fat composition according to claim 1.