JP2710006B2 - Methods for enhancing the feet of fish paste products - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to the production of fish paste products, and more particularly to a method of enhancing the feet of fish paste products, which comprises adding .epsilon.-polylysine during the salt grinding process.

[0002]

2. Description of the Related Art Generally, the quality of a seafood battered product is evaluated based on its elasticity called a foot.

[0003] Therefore, as a conventional method for enhancing and improving the quality of fish paste products, potassium bromate, hydrogen peroxide,
Many examples of addition of polymerized phosphate, sodium bicarbonate, calcium hydroxide, calcium chloride and the like, and various starches, egg whites, vegetable proteins, thickening polysaccharides and the like have been reported.

In recent years, there are sodium ascorbate, ergosterol, cystine or cysteine, transglutaminase, milk protein, plasma protein and the like.

[0005] However, various starches, egg whites, vegetable proteins, thickening polysaccharides, milk protein, plasma proteins, and the like have an effect of increasing the amount and improving the quality of the protein, but lack a positive effect of enhancing the foot. .

[0006] Although potassium bromate is inexpensive and can enhance the feet of seafood battered products with a small amount of addition, it was banned from being used as a food additive in 1982 and polymerized phosphate, bicarbonate, etc. As is well known, paw enhancing effects of sodium, calcium hydroxide, calcium chloride, sodium ascorbate, ergosterol, cystine or cysteine, and transglutaminase are not sufficiently satisfactory as is well known.

[0007] For example, a transglutaminase preparation (transglutaminase 1%, calcium lactate 75%, dextrin, etc. 24%) is used in an amount of from 0.05% to surimi.
When 0.1% is added and the user sits down, the gel strength of the seafood paste product is greatly enhanced, but the problem with the addition of the transglutaminase preparation is that the gel strength increases but the elasticity is hard and the fragility is large. It has been pointed out.

[0008]

SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to provide a foot enhancer having a sufficiently satisfactory effect on the enhancement of the foot, which is a problem of the foot enhancer of a seafood batter product.

[0009]

Means for Solving the Problems The present inventor has been conducting research on accelerating sitting and enhancing feet of seafood battered products. As a result, the present inventor has repeated research focusing on ε-polylysine which is a natural food-based food quality preservative. , Found that ε-polylysine was significantly effective in enhancing paw. ε-polylysine is a product in which L-lysine, an essential amino acid, is linearly connected, and has a polymerization degree of 2
It is said to be 0-25. Since ε-polylysine inhibits the growth of a wide range of microorganisms, it has recently been used as a natural food quality preservative (keeping improver) in side dishes, salads, lunch boxes, and the like. .

[0010]

EXAMPLES Examples are shown below, but it can be naturally understood that the present invention is not limited to these examples.

EXAMPLE 1 A conventional sodium ascorbate preparation of 0.3% was added to 100 parts of an American FA grade skewered surimi thawed in a refrigerator.
Parts, and 0.4 parts of ε-polylysine added by the method of the present invention, to which 3.5 parts of sodium chloride,
40 parts of crushed ice was added and salted with a national food cutter. Molding was performed by filling a cylindrical plastic container (capacity: 20 g) with a lid having an inner diameter of 34 mm and a height of 20 mm. Heating was performed at 90 ° C. for 25 minutes, and cooling was performed at room temperature for 1 to 2 hours, followed by standing in a refrigerator at 10 ° C. The inspection was carried out after cooling overnight in a refrigerator to room temperature.
The breaking strength (g) and dent (cm) were measured with a Yamamoto food checker. Gel strength (g · cm) is breaking strength (g)
X Determined by dent (cm). The evaluation of the paws was based on a ten-point sensory test.

In the method of the present invention to which 0.4 part of ε-polylysine was added, a breaking strength of 310 g and a dent of 1.42 c
m, the gel strength was 440 g · cm, and the evaluation of the foot was 6.2, whereas the conventional sodium ascorbate preparation was 0.2.
Those with 3 parts added are 200, 1.15, and 23, respectively.
At 0, 5.8, those of the present invention showed a significant paw enhancing effect.

Example 2 A comparative test was conducted under the same conditions as in Example 1 except that the sitting was performed at a low temperature of 10 ° C. for 18 hours. As a result, 0.4 part of ε-polylysine was added by the method of the present invention. The product had a breaking strength of 800 g, a dent of 1.53 cm, and a gel strength of 1,224 g.
cm and the evaluation of the foot were 6.9, whereas those of the conventional method were 420, 1.40, 588, and 6.4, respectively. It showed a remarkable foot enhancement effect compared to the method using sodium ascorbate as an enhancer.

Example 3 The products obtained according to the test method of Example 1 were compared with those obtained by adding 0.4 parts of ε-polylysine and 0.1 part of a transglutaminase preparation according to the method of the present invention. As a result of comparing the qualities, those to which the transglutaminase preparation was added had a breaking strength of 350 g, a dent of 1.40 cm, a gel strength of 490 g · cm, and a foot evaluation of 6.2. , 480 each,
The results showed 1.59, 779, and 6.5, indicating that a remarkable foot enhancement effect was obtained as compared with the case where the transglutaminase preparation was added.

Example 4 Example 3 except that a high-temperature sitting step at 40 ° C. for 30 minutes was included.
As a result of conducting a comparative test under the same conditions as those of the above, the product to which the transglutaminase preparation was added showed a breaking strength of 511 g, a dent of 1.45 cm, a gel strength of 741 g · cm, and evaluation of feet.
On the other hand, the value of 561, 1.60, 898, and 6.7 for the ε-polylysine-added product of the present invention, respectively, was 5, indicating that the foot enhancing effect was excellent.

Example 5 To a solution obtained by adding 0.4 parts of ε-polylysine according to the method of the present invention, 0.1 part of a known transglutaminase preparation was further added. ε-
When compared with the case where only polylysine was added, ε-
Polylysine only has a breaking strength of 891 g and a dent of 1.6
5 cm, gel strength 1,470 g · cm, foot evaluation 7.1
, Respectively, 1,006, 1.74,
1,750,7.3, a further remarkable foot enhancing effect was obtained.

In addition, the elasticity and fragility, which are problems with transglutaminase, have been completely eliminated, and the product is extremely palatable.

Example 6 50 parts of a US FA grade skewered surimi thawed in a refrigerator,
To 30 parts of Thai A-class Iriyori surimi and 20 parts of domestic land second-class Alaska surimi, 0.3 part of a conventional sodium ascorbate preparation was added, and 0.4 part of ε-polylysine was added by the method of the present invention. And 2.5 parts of sodium chloride, 1.0% sodium glutamate
Parts, seaweed extract 2.0 parts, sugar 5.0 parts, salted mirin 3.
0 parts, 7.0 parts of potato starch, 3.0 parts of egg white, crushed ice and 40 parts of water.
Salted for 5 minutes. Molding was performed by filling and tying a vinylidene chloride film having a folded diameter of 47 mm. Sitting was performed at a high temperature of 40 ° C. for 30 minutes. Next, the mixture was heated and sterilized in a boil tank at 85 ° C. for 35 minutes. After cooling with running water, the water on the surface was lightly evaporated in a greenhouse and allowed to cool in a refrigerator at 10 ° C. Inspection of the product was carried out after leaving the product cooled in a refrigerator overnight at room temperature for 60 minutes.

When 0.4 part of ε-polylysine was added by the method of the present invention, the breaking strength was 510 g and the dent was 1.49 c.
m, the gel strength was 760 g · cm, and the evaluation of the feet was 7.0, whereas the conventional sodium ascorbate preparation was 0.1.
Those with 3 parts added are 354, 1.38, 48 respectively.
At 9, 6.7, the one of the present invention showed a remarkable paw enhancing effect.

[0020]

As described above, when ε-polylysine is used in the method of the present invention as a method for enhancing the foot of a fish paste product, a superior foot enhancing effect was obtained compared to a conventional foot enhancer.

Further, when used in combination with the conventional method, a remarkably excellent foot-enhancing effect can be obtained, and a foot-enhancing agent having a sufficiently satisfactory effect on the problem of the foot-enhancing of marine products is provided. We were able to.

Claims (1)

(57) [Claims] Claims: 1. 0.1% by weight in the crushing step of a fish paste product
A method for enhancing the foot of a seafood paste product, comprising adding 0.8% by weight of ε-polylysine.