JP2858231B2 - Quality improving agent for fishery paste products and method for producing fishery 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 a quality improving agent for a fishery product and a method for producing the fishery product.

[0002] In the present specification, percentages and concentrations are expressed by weight unless otherwise specified.

[0003]

2. Description of the Related Art Generally, the quality of a fishery kneaded product is called "reed", which is an important factor, and its quality is evaluated by the strength ("reed") of elasticity. This refers to, for example, the strength of elasticity when cutting a kamaboko, the crispness when biting, and the like, and a kamaboko with a strong "foot" is regarded as a good kamaboko. In order to obtain such a resilient fish paste product, it is necessary to use a high quality surimi raw material obtained from fresh fish.

[0004] However, the surimi of fish meat used for the production of fish paste products is becoming difficult to obtain high quality surimi raw materials due to a decrease in fish resources, which is a main raw material. They are forced to use low quality surimi.

[0005] A quality improving agent is used for the purpose of using low-quality surimi and obtaining a resilient fish paste product called "ashi" (hereinafter sometimes referred to as paste product). As the quality improving agent, phosphates, ascorbic acids, glucono delta lactones, soybean proteins, egg proteins and the like are used.

[0006]

However, although the above-mentioned conventional quality improving agent has an effect of improving the quality when applied to a kneaded product, the effect of enhancing the elasticity called "ashi" can still be sufficiently satisfied. It was not something.

[0007] The physical property called elasticity, or elasticity, is said to correspond to the gel strength which is usually the product of the breaking strength and the dent of the kneaded product. The inventors of the present invention have conducted intensive studies focusing on the breaking strength, the dent and the gel strength. As a result, the combination of ε-poly-L-lysine with one or two or more of sodium ascorbate, sodium erythorbate, glucono delta lactone, and calcium gluconate was used alone due to its synergistic effect. The present inventors have found that they have an excellent elasticity enhancing effect of a fishery kneaded product that cannot be expected in such a case, and have completed the present invention. As is apparent from the above description, an object of the present invention is to provide an improving agent which dramatically improves the "foot" (*. Elasticity) of a seafood paste product and a method of using the same (*. A method of manufacturing a seafood paste product). It is.

In many cases, conventional quality improvers only increase the breaking strength. That is, although the effect of increasing the hardness of the fishery product was increased, the effect of increasing the flexibility (dent) was poor. However, the quality improvers of the present invention increase both breaking strength and dents. That is, ε-
By adding poly-L-lysine and one or more of sodium ascorbate, sodium erythorbate, glucono delta lactone and calcium gluconate to a fish meat paste, the elasticity is improved by adding to the fish meat surimi. It can produce supple products with excellent texture.

Incidentally, ε-poly-L-lysine is a polypeptide in which an amino group at the ε-position of L-lysine, an essential amino acid, is condensed with a carboxyl group at the α-position.

[Means for Solving the Problems]

The present invention has the following constitutions (1) and ( 2 ). ( 1 ) 1 to 30 parts by weight of one or more substances selected from the group consisting of sodium ascorbate, sodium erythorbate, glucono delta lactone and calcium gluconate with respect to 1 part by weight of ε-poly-L-lysine Quality improver for fishery kneaded products. ( 2 ) In the production of a fishery pasty product, the quality improving agent for a fishery pasty product according to the above 1 is added to the pasty meat in an amount of 0.05 to 0.05.
A method for producing a fishery kneaded product, comprising adding 1.0% by weight and uniformly mixing.

The configuration and effect of the present invention will be described in detail below. The ε-poly-L-polylysine used in the present invention (hereinafter ε-poly-L-polylysine)
-Abbreviation for polylysine) is a polylysine-producing bacterium, Streptomyces albras (Streptomyces).
alburus) or Streptomyces noursei, wherein 25 to 30 residues of L-lysine are ε.
-Bound polylysine.

This ε-polylysine is described, for example, in
No. 20359, Streptomyces alburus subspecies ricinopolymeras (Streptomyces albulus)
subspecies lysinopolymeru
s) No. The strain 346-D (Microtechnical Research Laboratories No. 3834) can be obtained by culturing it in a medium, and separating and purifying the resulting culture.

Polylysine has a structure in which lysine, which is an amino acid having two amino groups per molecule, is condensed. Generally, α-polylysine in which an amino group at the α-position of lysine and a carboxyl group are condensed and ε-position. There are two types of ε-polylysine in which an amino group and a carboxyl group are condensed,
In the present invention, ε-polylysine obtained by the above method is used.

The sodium ascorbate, sodium erythorbate, glucono-delta-lactone and calcium gluconate used in the present invention may be those which have already been used as food additives and are commercially available.

The quality improving agent for a fishery paste product of the present invention is preferably in the form of a powder because each active ingredient is a powder. Mixing can be made into a powder formulation by using a usual mixer.

[0016] The powder formulation of the present invention may optionally contain a bulking agent. As the extender, for example, dextrin or the like can be used.

Further, the quality improving agent for a fishery kneaded product of the present invention can be made into a liquid preparation by dissolving each active ingredient in water. However, in the case of a liquid preparation, care must be taken since the storage stability of the improver may be reduced in the state of an aqueous solution.

The mixing ratio of the constituent components of the quality improving agent for a fishery kneaded product of the present invention is not limited. However, it is preferable to mix other components such as sodium ascorbate in an amount of 1 to 30 parts by weight, more preferably 1 to 20 parts by weight, per 1 part by weight of polylysine.

The amount of the quality improving agent for a fishery paste product of the present invention is 0.05 to 1.0% by weight, preferably 0.1 to 0.1% by weight based on the amount of the active ingredient excluding the extender and the like.
0.6% by weight. When the addition amount is 0.05% by weight or less, the quality improving effect is small. Conversely, if the addition amount is 1.0% by weight or more, the effect of improving the quality is not so much increased, which is not preferable in terms of economy. The method of addition is not particularly limited as long as it is a method that can be uniformly mixed in the fishery product, but generally speaking, a method of adding salt before adding salt and then adding salt is preferable.

In general, salt is added to the surimi and crushed.
Leaves at ５０50 ° C. to produce a supple gel. This phenomenon is called sitting, but if you take a seat and heat it later, it becomes a kamaboko that is as elastic as the sitting. In addition to the method of the present invention, the effect of improving elasticity is further improved by further sitting.

[0021] The quality improving agent for a fishery kneaded product of the present invention includes:
Various sweeteners, seasonings, antioxidants, spices and the like may be added as long as the object of the present invention is not hindered.

[0022]

The present invention will be described in more detail with reference to the following examples, but the present invention is not limited to these examples.

Examples 1 to 3 and Comparative Examples 1 to 5 Surimi minced in a refrigerator (Minamidara special grade: Nissui)
To 100 parts, polylysine hydrochloride and sodium ascorbate were added at the ratio shown in Table 1, and sodium chloride was added to the mixture.
0 parts and 20 parts of water were added and salted with a national food cutter. Molding was performed by filling a cylindrical plastic container having an inner diameter of 30 mm and a height of 50 mm. Heating at 90 ° C for 25
Heated for a minute. After cooling at room temperature for 1 to 2 hours, the mixture was cooled overnight in a refrigerator at 10 ° C.

[0024]

[Table 1]

The physical properties of the resulting kamaboko were measured after cooling overnight in a refrigerator to room temperature. The breaking strength (g) and the dent (mm) were measured using a FUDOH rheometer. Gel strength (g · mm) is breaking strength (g)
X Determined by dent (mm). The table speed of the rheometer is 5 cm / min. Chart speed of recorder is 5
cm / min. Was measured. The kamaboko of the sample was cut into a thickness of 1 cm, and a cylindrical plunger having a diameter of 3 mm was inserted into the cut surface to measure the physical properties. Table 2 shows the results.

[0026]

[Table 2]

A mixture containing only 0.05 to 0.3 parts of polylysine alone and 0.1 to 0.1 part of sodium ascorbate alone
When 0.3 part was added, little difference was observed in the breaking strength, dent, and gel strength as compared with the blank (Comparative Example 1). It was recognized that the gel strength was rather reduced when 0.1 to 0.3 parts of sodium ascorbate was added. In contrast, in Examples 1 to 3 in which both polylysine and sodium ascorbate were added, the breaking strength, dent,
The gel strength was significantly improved, and a synergistic effect was clearly observed. As for the ratio of polylysine to sodium ascorbate, those having a composition ratio of 2 to 6 parts of sodium ascorbate to 1 part of polylysine showed preferable gel strength.

Examples 4 to 6 and Comparative Examples 6 and 7 The sodium ascorbate in Examples 1 to 3 and Comparative Examples 1 to 5 was changed to sodium erythorbate as shown in Table 3,
Other than that, we made Kamaboko under exactly the same conditions. The resulting kamaboko,
Physical properties were measured under the same conditions and methods as in Examples 1 to 3 and Comparative Examples 1 to 5. Table 4 shows the results.

[0029]

[Table 3]

[0030]

[Table 4]

0.1% sodium erythorbate alone
When 0.3 part was added, it was recognized that the breaking strength, dent, and gel strength were all lower than those of the blank (Comparative Example 1).
On the other hand, in Examples 4 to 6 in which both polylysine and sodium erythorbate were added, the breaking strength, the dent, and the gel strength were significantly improved, and a synergistic effect was clearly observed. As for the ratio between polylysine and sodium erythorbate, those having a composition ratio of 2 to 6 parts of sodium ascorbate to 1 part of polylysine showed preferable gel strength.

Examples 7 to 9 and Comparative Examples 8 to 9 Sodium ascorbate in Examples 1 to 3 and Comparative Examples 1 to 5 was changed to calcium gluconate as shown in Table 5, except that kamaboko was prepared under the same conditions. did. The physical properties of the obtained Kamaboko were measured under the same conditions and methods as in Examples 1 to 3 and Comparative Examples 1 to 5. Table 6 shows the results.

[0033]

[Table 5]

[0034]

[Table 6]

When only 0.1 part of calcium gluconate was added, it was found that the breaking strength, the dent and the gel strength were lower than those of the blank (Comparative Example 1). On the other hand, in Examples 7 to 9 in which both polylysine and calcium gluconate were added, the breaking strength, dent, and gel strength were all significantly improved, and a clear synergistic effect was observed. In the ratio of polylysine to calcium gluconate, 1 part of polylysine and 2 to 6 calcium gluconate were used.
Those having the composition ratio of parts showed preferable gel strength.

Examples 10 to 12 and Comparative Examples 10 to 11 The sodium ascorbate in Examples 1 to 3 and Comparative Examples 1 to 5 was changed to glucono-delta-lactone as shown in Table 7, and the kamaboko was prepared under exactly the same conditions. Created. The physical properties of the obtained Kamaboko were measured under the same conditions and methods as in Examples 1 to 3 and Comparative Examples 1 to 5. Table 8 shows the results.

[0037]

[Table 7]

[0038]

[Table 8]

Only glucono delta lactone is 0.1 to
When 0.3 part was added, it was recognized that the breaking strength, dent, and gel strength slightly increased as compared with the blank (Comparative Example 1). On the other hand, in Examples 10 to 12, in which both polylysine and glucono-delta-lactone were added, the breaking strength, the dent, and the gel strength were all significantly improved, and a synergistic effect was clearly observed. As for the ratio of polylysine to glucono-delta-lactone, those having a composition ratio of 2 to 6 parts of glucono-delta-lactone to 1 part of polylysine showed preferable gel strength.

Example 13 Polylysine 50% powder (composition: free polylysine 50)
%, Dextrin 50%) and 1 part of sodium ascorbate were uniformly mixed to prepare a quality improving agent [A].

Examples 14-16 and Comparative Example 12 Surimi Thawed in Refrigerator (Minamidara Special Grade: Nissui)
To 100 parts, the quality improver [A] of the present invention obtained in Example 13 was added at the ratio shown in Table 9, and the salt was added to the mixture.
0 parts and 20 parts of water were added and salted with a national food cutter. The molding was performed by filling a cylindrical plastic container having an inner diameter of 30 mm and a height of 50 mm. Heating is 90 ° C
For 25 minutes. After cooling for 1-2 hours at room temperature,
Cooled in a 0 ° C. refrigerator overnight.

[0042]

[Table 9]

The physical properties of the obtained kamaboko were measured by the methods described in Examples 1 to 3. The results are as shown in Table 10. When the improver [A] of the present invention was added to a surimi with 0.1 to 0.3% of surimi, the breaking strength, dent and gel strength were both higher than the blank (Comparative Example 12) without the improver [A]. Significant improvement was observed.

[0044]

[Table 10]

Example 17 Polylysine hydrochloride (Purity: Polylysine hydrochloride 99.8)
%) And 6 parts of sodium erythorbate were uniformly mixed to prepare a quality improving agent [B].

Examples 18 to 20 and Comparative Example 13 Surimi Thawed in Refrigerator (Minamidara Special Grade: Nissui)
To 100 parts, the quality improving agent [B] of the present invention obtained in Example 17 was added at a ratio shown in Table 11, and 3.0 parts of salt and 20 parts of water were added thereto. Salted. After filling this into a cylindrical plastic container with an inner diameter of 30 mm and a height of 50 mm for molding,
A low-temperature sitting at a temperature of 10 ° C. for 18 hours was performed. Heating is 90
Heated at 25 ° C. for 25 minutes. After cooling for 1-2 hours at room temperature,
It was cooled in a refrigerator at 10 ° C. overnight.

[0047]

[Table 11]

The physical properties of the obtained kamaboko were measured by the methods described in Examples 1 to 3. Table 12 shows the results. It was recognized that when sitting at a low temperature (10 ° C.) for 18 hours, the breaking strength, the dent, and the gel strength were further greatly improved.

[0049]

[Table 12]

[0050]

According to the present invention, the breaking strength, dent, and gel strength of the fishery product can be greatly improved.

Continuation of the front page (56) References JP-A-6-225740 (JP, A) JP-A-5-68521 (JP, A) JP-A-2-107175 (JP, A) JP-B-46-13668 (JP) , B1) Journal of Fisheries Paste Product Technology, Vol.19, No.6 (1994), p. 251-258 (58) Field surveyed (Int. Cl. ⁶ , DB name) A23L 1/325 101 JICST file (JOIS) JAFIC file (JOIS)

Claims (2)

(57) [Claims] 1. One or two or more substances selected from the group consisting of sodium ascorbate, sodium erythorbate, glucono delta lactone and calcium gluconate per 1 part by weight of ε-poly-L-lysine. 30% by weight of a quality improver for fish paste products. 2. In the production of a fishery paste product, 0.05 to 1.0% by weight of the quality improving agent for a fishery paste product according to claim 1 is added to the pasty meat and uniformly mixed. Manufacturing method of fishery products.