JP2607587B2 - Food additive and method for producing the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION <Industrial application field> The present invention particularly relates to a food additive used as a quality improving agent for frozen surimi and a method for producing the same.

<Conventional Technology> In the production of frozen surimi, saccharides, phosphates, and the like have been conventionally used for the purpose of imparting freezing resistance of fish meat proteins.

As sugars, those having a reducing ability such as sugar and glucose, and sugar alcohols having no reducing ability are known. Sugar alcohols such as D-sorbitol are produced from frozen surimi. It is widely used as an essential material of a quality improver for frozen surimi because it basically suppresses the browning reaction of products.

As phosphates, pyrophosphates and tripolyphosphates are also added during production of frozen surimi, since they also exhibit remarkable quality improving effects.

Conventionally, these sugar alcohols and phosphates have been separately added to fish meat as powders.However, due to problems such as rationalization of work and forgetting to add phosphates or manufacturing of nonstandard products due to measurement errors, etc., sugar alcohols and phosphates have been added. There has been a great demand for a powder formulation in which the acid salt is uniformly mixed.

In order to produce a mixed preparation of a sugar alcohol and a phosphate, the present inventors simply mixed powder of a sugar alcohol and a fine powdered phosphate which have been conventionally used in a granular form, or prepared a granular sugar alcohol. Was finely divided, or the fine powdery phosphate was granulated into a granular phosphate to make the particle size of both fine particles uniform, and then the particles were mixed. However, in the former case of simple mixing of powders having different particle sizes, there is a problem of classification because the particle diameters of the two drugs are different. Mixtures in the form of fine powder have the problem of solidifying the preparation. Mixtures of both drugs in the form of granules are not preferred because the dissolution rate of phosphate is low.

<Problems to be Solved by the Invention> The present invention has been made in view of the above-mentioned conventional problems described above, and does not classify sugar alcohols and phosphates without further consolidation. It is another object of the present invention to provide a food additive containing a sugar alcohol and a phosphate which are easily soluble and uniformly contained, and a method for producing the same.

<Means for Solving the Problems> The inventors of the present invention have conducted intensive studies in order to achieve the above-mentioned object, and as a result, it has been found that a preparation in which a sugar alcohol and a phosphate coexist in a single particle has a sugar content. It has been found that alcohol and phosphate are the most excellent in that they do not classify, the formulation does not solidify, and it is easily dissolved.

The present invention has been made based on such findings, and is a food additive characterized by forming a single particle of a mixture of a sugar alcohol and a phosphate, and the food additive In the production, a mixed solution of a sugar alcohol and a phosphate is produced, and then the solution is concentrated to obtain a glassy solid, and then the glassy solid is pulverized, or the sugar alcohol particles and the phosphate are mixed. The particles are put into a mixer, and the particles are mixed by applying mechanical vibration or rotation.The surface of the sugar alcohol particles is heated by frictional heat when the particles are stirred and / or heat applied from the outside of the mixer. The phosphate is fused to the surface of the sugar alcohol particles in the molten state and in the heat-dissolved state.

<Effect> Since the food additive of the present invention forms a single particle in which the sugar alcohol and the phosphate are mixed, both drugs do not classify, and the food additive of the present invention is not classified. Since the sugar alcohol and the phosphate are added at the same time only by adding a fixed amount, it is possible to prevent forgetting to add one of the drugs.

In addition, caking can be prevented by forming the food additive particles of the present invention into an appropriate size.

As a method for producing the food additive of the present invention, there are two methods described below.

One is to produce a mixed solution of sugar alcohol and phosphate, concentrate it to obtain a glassy solid, and then pulverize to a suitable particle size.

When producing a mixed solution of sugar alcohol and phosphate,
The sugar alcohol supplied as granules is dissolved in warm water to produce a sugar alcohol aqueous solution, and the phosphate in powder form is directly added to dissolve the phosphate, or a phosphate aqueous solution is previously generated. In this case, the phosphate aqueous solution and the sugar alcohol aqueous solution may be mixed.

The sugar alcohol is also supplied as an aqueous solution at a temperature of about 70%. In this case, the sugar alcohol can be used as it is as the above-mentioned aqueous sugar alcohol solution.

The mixed solution of the sugar alcohol and the phosphate thus obtained is concentrated. The concentration may be carried out under normal pressure or under reduced pressure. For example, if the temperature is higher than 80 ° C., the product is colored due to deterioration of the sugar alcohol, and thus it is preferable to carry out the concentration at 80 ° C. or lower.

By such concentration, the concentration of the mixed solution is Brix.
If it is set to 83 to 85, a glassy solid is obtained by cooling thereafter. Next, this is pulverized to 1,680 μm (10 mesh or less) to obtain a product.

If the particle size is 1,680 μm or more, it is not preferable because if it is added to a frozen surimi, it will be difficult to dissolve, and if it becomes fine particles of, for example, 149 μm (100 mesh) or less, the preparation is easily solidified and used. It is preferable to pulverize the vitreous solid so as to fall into the range of 149 μm to 1,680 μm to obtain a product, since dusting tends to occur during the process.

The particles thus obtained are put into, for example, a mixer or the like, and when this is stirred, the particle surface is smoothed,
It is also possible to prepare a formulation that is harder to solidify.

Another production method is to put the sugar alcohol particles and the phosphate particles into a mixer and apply mechanical vibration or rotation to mix the two particles, and to apply frictional heat during the mixing and / or heat applied from the outside. The surface of the sugar alcohol particles is dissolved, and the phosphate coexisting there is fused.

Since sugar alcohols have a property of being easily melted when heated, they are actively utilized.

The sugar alcohol used in the production method described above is roughly 149
Granules distributed in the range of μm to 1,680 μm are used, and fine powder phosphates having a smaller particle size, for example, 149 μm or less, are used.

When both were mixed in the mixer, the surface of the sugar alcohol was melted by the frictional heat, and the phosphate in the form of fine powder was fused there, and the outer periphery of the sugar alcohol became phosphate in the center. Layered particles are formed. In addition, when the surface of the sugar alcohol is not melted only by frictional heat, heat may be applied from the outside as necessary.

Since the phosphate is fused to the surface of the sugar alcohol particles as described above, it is desirable that the phosphate used has a particle size considerably smaller than that of the sugar alcohol.

The sugar alcohols that can be used in the present invention include sugar alcohols in general and, for example, sorbitol, xylitol, mannitol, isomaltitol, maltitol and the like.

As described in connection with the above-mentioned production method, for a production method in which a mixed solution of a sugar alcohol and a phosphate is concentrated to obtain a glassy solid thereafter, a sugar alcohol which easily solidifies after concentration, for example, mannitol, sorbitol, Xylitol is suitable, and a sugar alcohol having a low melting point, such as sorbitol or xylitol, is preferred for the production method of fusing phosphate to the surface of sugar alcohol particles. However, both production methods in the present invention are applicable in principle to all powdered sugar alcohols.

As the phosphate used in the present invention, other phosphates such as orthophosphate, pyrophosphate and tripolyphosphate can be used.

The mixing ratio of the phosphate to the sugar alcohol is limited.If the mixing ratio of the phosphate is too large, it becomes difficult to form a glassy solid by concentrating, or the phosphate is melted on the surface of the sugar alcohol particles. It will be difficult to fix. Therefore, in a production method of concentrating a mixed solution of a sugar alcohol and a phosphate to form a glassy solid and then pulverizing to obtain a target product, it is preferable to use a phosphate of 14% or less based on the sugar alcohol, Desirably, the mixing ratio is 8% or less. Further, in the production method in which the phosphate is fused to the surface of the sugar alcohol particles, the phosphate is adjusted to 18% or less,
% Or less. However, when water or sugar alcohol water is used in combination as a binder, the fusion of phosphate is promoted, and it is possible to use 18% or more of phosphate.

<Effects> Examples will be shown below to further clarify the effects of the present invention.

Example 1 1.5 kg of water is added to 3.25 kg of sorbitol and dissolved under stirring to form an aqueous solution. To this solution, 0.25 kg of sodium pyrophosphate is added, and completely dissolved under stirring. The mixed solution is concentrated to Brix 82.5-85. As a concentration method, a global M vacuum concentrator (Fujikosan Co., Ltd.)
And vacuum concentration using circulating hot water at 70 ° C. as a heat source at a degree of vacuum of 60 mmHg.

As a result, the concentration of the sorbitol-sodium pyrophosphate mixed solution proceeds smoothly, and at this time, the temperature of the solution is 50 to 55
° C. 35 g of sorbitol crystals were added as a seed to 4.0 kg of the Brix 84 solution thus obtained, and the mixture was allowed to stand. After standing, the whole was solidified as a glassy solid within a few days, and was crushed to obtain a product. The yield after drying was 3.51 kg.

The particles obtained here were sieved, and the results of measuring the sodium pyrophosphate content for each particle size are shown in Table 1.

From the results in Table 1, it can be seen that sodium pyrophosphate is homogeneously distributed in each particle.

Example 2 5 kg of particulate xylitol (149-1680 μm range, see Table 2 for particle size distribution) and 0.6 kg of sodium tripolyphosphate
(Fine powder of 149 μm or less) and a super mixer (20-liter capacity of SMV-20, manufactured by Kawata Corporation)
Stir at pm. The temperature of the powder rises by about 5 to 6 ° C per minute due to frictional heat during stirring, and when the powder temperature is around 50 ° C to around 55 ° C, the powdering of the fine powder stops, and the properties of the powder Changes occur.

At this stage, the fusion of the fine sodium tripolyphosphate powder to the xylitol particles is almost completed. The product recovery from the mixer was 5.49 kg.

The obtained product particles were sieved and the sodium tripolyphosphate content of each particle size was measured. The results are shown in Table 2.

As is clear from the results in Table 2, sodium tripolyphosphate is almost uniformly distributed in each particle of the obtained product.

The fact that sodium tripolyphosphate has been heated and fused to the surface of xylitol particles is evident from the microscopic observation of the product particles and the marked difference between the particle size distributions of the raw materials xylitol and sodium tripolyphosphate and the product. .

Example 3 20 kg of the product of the present invention produced in Examples 1 and 2 was packed in a kraft bag for 20 kg (containing a plastic bag having a thickness of 0.2 mm), sealed, and then subjected to a sewing machine to conduct a consolidation test.

As a control, a commercially available powdered sorbitol (containing a 20 kg kraft bag) which is usually used as a freeze denaturation inhibitor for frozen fish meat surimi was similarly tested.

 The consolidation test conditions were as follows.

Storage location Direct loading warehouse Average environmental temperature 25.1 ℃ Environmental humidity 50-70% Loading method 5 bags per pallet (1.3 × 1.5m ² ) 2
Two pouches, two pouches obtained in each example and two pouches commercially available were used. A load of about 2 tons was loaded on the pallet.

Test period 1 month The test results are shown in Table 3.

Products produced according to the method of the present invention can clearly be said to be more resistant to caking than commercial sorbitol powder.

Example 4 In order to evaluate the performance of the products obtained in Examples 1 and 2 based on the method of the present invention, the product was added to frozen fish meat surimi, and a casing kamaboko was prototyped from the product.

 The production of frozen fish meat surimi was carried out by the following method.

Fresh Alaska pollack was harvested and pulverized, and 5% of the product of the present invention obtained from the above example was added thereto, and 4% of sugar was further added thereto and mixed well. At this time, a product in which 5% of commercially available sorbitol was partially replaced by the product of the present invention was used as a comparative example. The particles of the product of the present invention used had a particle size distribution of 16 mesh pass and 60 mesh on. The dissolution time in Surimi was all within 3.5 minutes, and there was no difference between the product of the present invention and commercial sorbitol powder.

This was snap frozen at −30 ° C. and stored. After two weeks of freezing, the surimi was naturally thawed to produce a kamaboko as usual, and the resulting kamaboko was formed into a casing. The breaking strength, strain, and feet were measured to evaluate the quality of the product of the present invention.

The foot of the prototype casing kamaboko was evaluated by the Okada-type jelly strength measurement method. In addition, in the production of the Kamaboko, 3% of the salt was added as salt, no sitting was performed, and water and starch were not added.

 The results are shown in Table 4.

The food additive of the present invention was found to have improved elasticity as compared with the case where sorbit was added alone.

As described in detail above, since the food additive of the present invention is formed as a single particle in which a sugar alcohol and a phosphate are mixed, only one food additive of the present invention is added, The sugar alcohol and the phosphate are added to the food at the same time, so that one of them is not forgotten to be added, and the addition operation can be simplified. Further, there is an advantage that the sugar alcohol and the phosphate are not classified, are not solidified, and are easily dissolved.

Further, as described in Example 4, when the food additive of the present invention is used in a kamaboko, an improvement in elasticity is observed, and the effect is superior to that of the conventional one.

 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Shoichi Kanda 2100-43 Kamiyoshiha, Satte-shi, Saitama Organo Inside the Satte Plant (72) Inventor Akira Kato 5-5-16-1 Hongo, Bunkyo-ku, Tokyo Organo shares In company

Claims (3)

(57) [Claims] 1. A food additive characterized by forming single particles in which a sugar alcohol and a phosphate are mixed. 2. A mixed solution of a sugar alcohol and a phosphate is produced in producing a food additive comprising a single particle in which a sugar alcohol and a phosphate are mixed. A glassy solid, and then pulverizing the glassy solid to produce a food additive. 3. A method for producing a food additive comprising forming a single particle in which a sugar alcohol and a phosphate are mixed, wherein the sugar alcohol particles and the phosphate particles are charged into a mixer, The particles are mixed by applying vibration or rotation, and the surface of the sugar alcohol particles is heated and melted by frictional heat when the particles are stirred and / or heat from the outside of the mixer. A method for producing a food additive, characterized in that a phosphate is fused to the surface of the prepared sugar alcohol particles.