JP2864150B2 - Quality improving agent for fishery products and method for improving the quality of fishery products using the same - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a quality improving agent for a fishery product and a method for improving the quality of a fishery product using the same.

(Prior art) Elasticity is an important factor for evaluating the quality of fishery products, and high quality ground fish meat obtained from fresh fish is used to obtain fishery products with good elasticity. Is most preferred.

However, due to the recent remoteness of fishing grounds, a decrease in local catches, a delay in the time from landing to processing due to overseas purchases, and a decrease in fish resources, stable fish quality has been maintained. It is becoming difficult to obtain.

In addition, the quality of fish meat surimi, which is a raw material of fishery products, has been diversified due to diversification of fish species and increase of imported products.

These backgrounds have led to a reduction in the elasticity of fishery products, but several means have been proposed to solve the problem.

For example, one of the methods is described in Japanese Patent Application Laid-Open No. 52-31865, "Slurrying raw meat or frozen surimi in the presence of divalent metal ions, sugars and fatty acid esters of sugars. Do it. "

There is also a method of "adding plasma protein to ground fish meat" as disclosed in Japanese Patent Application Laid-Open No. 58-98061.

Further, as disclosed in Japanese Patent Publication No. 54-28464, "glycerin fatty acid (unsaturated fatty acid content is 50 to
0 to 50% by weight of 50 to 100% by weight of 100% by weight of fatty acid ester or / and lecithin and one or more of sucrose fatty acid ester, sorbitan fatty acid ester, polyoxyethylene fatty acid ester and polyglycerin fatty acid ester Ethyl alcohol, propylene glycol, glycerin,
A quality improving agent composition for fish and animal meat paste products which is liquid at room temperature and contains 0.5 to 30 parts by weight of an aqueous solution in which one or two or more of D-sorbitol, D-mannitol and sugars are dissolved. Is also available.

On the other hand, as described in JP-A-2-35058, "1 part by weight of sodium bicarbonate, calcium citrate
An agent for improving the quality of a fishery paste product, comprising a mixture of 0.1 to 3 parts by weight of calcium lactate and 0.1 to 3 parts by weight of calcium lactate as an active ingredient. Is also available.

(Problems to be Solved by the Invention) However, all of the above-mentioned methods that have been conventionally proposed as methods for solving the problems have insufficient effects or have serious drawbacks, so that the problems are not sufficiently solved. It had not been resolved.

Elasticity is considered to be most important in the quality of a fishery product, but the index is jelly strength, which is determined by the W value (ie, breaking strength or hardness) and L value. It is calculated as the product of the values (ie, dents or suppleness).

It is said that the L value has the greatest influence on the texture of the fishery product, but the method introduced heretofore hardly improves both of the two factors constituting this elasticity or increases the W value. Alone, there was little that significantly contributed to the improvement of the L value.

For example, a divalent metal ion and a fatty acid ester of a saccharide are used in the above. A fishery kneaded product prepared using this improver has improved W value, but has only a stiffness that is merely hard. There was a disadvantage that it was hardly improved.

In addition, plasma protein is used in the above, but it is also the W value that is improved, and when added in such an amount that a satisfactory improvement effect can be obtained, the whiteness is reduced, and the taste is further reduced. It is not a satisfactory improvement method because it has a fatal inconvenience, that is, the taste of the meat, the smell of the meat or the smell of the meat, which significantly impairs the flavor of the fishery product.

In addition, glycerin fatty acid esters and the like are used in the above, but this improver has a weak effect of improving elasticity and is not a satisfactory improver.

Further, in the above, sodium bicarbonate, calcium citrate and calcium lactate are used, and both the W value and the L value are improved by this method, and the elasticity is increased as compared with a fishery product using other improvers. It is possible.

However, in general, when a quality improving agent used for the purpose of improving elasticity is used, the amount of water added for adjusting the elasticity is increased. There was a problem that water was separated during the operation and a so-called water separation phenomenon occurred.

That is, in the conventional method, the quality of a fishery kneaded product, that is, the elasticity is improved, the L value that leads to the improvement of the texture is improved, and a quality improver that eliminates inconvenience such as water separation has not been obtained. The development of solutions or quality improvers has been strongly desired.

(Means for Solving the Problems) The present inventors have intensively studied means for improving the L value among the elasticity of the fishery products and at the same time improving the inconvenience such as water separation.

As a result, each component of the active ingredient exhibits a synergistic effect by mixing sodium bicarbonate, calcium citrate, calcium lactate, milk protein and / or soy protein in a fixed composition when preparing a fishery product. It has been found that the elasticity, that is, the W value and the L value can be remarkably improved, and the water separation phenomenon of the fishery kneaded product can be improved. Using this, a supple and well-preserved fishery kneaded product has been successfully prepared. Thus, the present invention has been completed.

That is, the present invention provides 1 part by weight of sodium bicarbonate, 0.1 to 3 parts by weight of calcium citrate, and 0.1 to 3 parts by weight of calcium lactate.
It is a quality improving agent for a seafood kneaded product containing a mixture of 1 part by weight of milk protein and / or 1 to 100 parts by weight of soybean protein as an active ingredient.

In addition, the present invention provides 1 part by weight of sodium bicarbonate, 0.1 to 3 parts by weight of calcium citrate, 0.1 to 3 parts by weight of calcium lactate.
Parts by weight and a mixture of milk protein and / or soybean protein in an amount of 1 to 100 parts by weight.
This is a method for improving the quality of fishery products, characterized by adding 0.1 to 9 parts by weight.

 Hereinafter, the contents of the present invention will be described in detail.

The fish meat used in the present invention may be fish meat surimi, regardless of whether it is a raw surimi or a frozen minced thawed product.In any case, the polymerized phosphate is used in an amount of 0.1 to 10 to sufficiently exhibit the effects of the present invention. Those containing 1% by weight are preferred.

Also, the sodium bicarbonate usable in the present invention has a sufficient quality for a commercially available food additive, and the same quality is sufficient for calcium lactate and calcium citrate.

Calcium lactate is from anhydrous to pentahydrate, and calcium citrate is from anhydrous to tetrahydrate and acidic salt, but any of them can be used in the present invention.

The milk proteins that can be used in the present invention include casein and whey protein (whey). WPI) and mixtures thereof are effective.

The soybean protein includes full fat soybean flour, defatted soybean flour, concentrated soybean protein, isolated soybean protein, okara, and the like, and any of them can be used in the present invention.

The composition of the quality improving agent for a fishery product of the present invention has a large effect on the quality of the finished fishery product, but a composition suitable for exhibiting a good effect is, for example, using 1 part by weight of calcium lactate. Calcium citrate
It must be 0.1 to 10 parts by weight.

At the same time, the ratio of sodium lactate to calcium lactate is 0.1 to 0.1% when sodium bicarbonate is 1 part by weight.
It is necessary to make the composition of 3 parts by weight and 0.1 to 3 parts by weight of calcium citrate in order to exert a synergistic effect of each component, and to improve the texture of the fishery product and prevent water separation. In order to exert the effect, it is necessary to make milk protein and / or soybean protein 1 to 100 parts by weight with respect to 1 part by weight of sodium bicarbonate. Does not have a positive effect on

For example, when the amount of calcium lactate or calcium citrate is less than 0.1 part by weight with respect to 1 part by weight of sodium bicarbonate, the elasticity improving effect of the finished fishery product becomes insufficient, which is not preferable. If the amount is more than 3 parts by weight, a synergistic effect is not exhibited, and disadvantages such as difficulty in dissolving the improver also occur.

When the amount of milk protein and / or soybean protein is less than 1 part by weight with respect to 1 part by weight of sodium bicarbonate, the effect of preventing water separation of the finished fishery kneaded product is hardly exhibited. If the amount is more than the above, it is not preferable because the unique smell and taste of each protein may affect the taste of the kneaded product.

The quality improving agent for the fishery product of the present invention can be used as it is during the process of the fishery product, but it can be used by previously mixing with other fishery product quality improving agents or additives. It is also possible to omit the time and effort of addition, and to expect another quality improving effect of elasticity and water separation prevention, and a synergistic effect with other quality improving effects.

In addition, the quality improving agent of the fishery paste product of the present invention is preferably added in an amount of 0.1 to 9 parts by weight based on 100 parts by weight of fish meat such as raw raw meat or thawed frozen surimi, and more preferably, 0.5 to 3 parts by weight.

When the addition amount of the quality improving agent of the fishery product of the present invention is less than 0.1 part by weight, it is not preferable because the effect of improving elasticity and preventing water separation is not sufficiently exhibited. It is not preferable because the finished fishery product may exhibit a unique taste and smell of astringent taste, milk protein and soy protein.

The form of the quality improving agent of the seafood kneaded product of the present invention is most easily used in the form of powder or granules, but it is not necessarily required to be powder, and the active ingredient is dissolved or suspended in a solvent such as water.
It may be in the form of a solution or a slurry.

In addition, when adding the quality improving agent for the fishery kneaded product of the present invention, it is preferable to add it together with other additives or quality improving agents from the viewpoint of saving the trouble of addition.

(Examples) Next, the content of the present invention will be specifically described with reference to examples and comparative examples, but the present invention is not limited to these examples. In the following Examples and Comparative Examples,% indicates% by weight unless otherwise specified.

Example-1 200 g of sodium bicarbonate, calcium citrate tetrahydrate
100 g, 100 g of calcium lactate pentahydrate and 2 kg of whey protein [HMP-3, manufactured by Meiji Dairies Co., Ltd.] are mixed for 20 minutes with a V-type mixer [VM-5, manufactured by Sanki Seisakusho]. As a result, about 2.4 kg of the quality improving agent-1 of the present invention was obtained.

Example-2 200 g of sodium bicarbonate, calcium citrate tetrahydrate
100 g, calcium lactate pentahydrate 100 g and soy protein [New Fuji Pro K, manufactured by Fuji Purina Protein Co., Ltd.] 2 k
g was mixed in the same manner as in Example 1, and the quality improving agent of the present invention was used.
2 About 2.4 kg was obtained.

Comparative test 30 kg of commercially available frozen surimi (alaska pollack offshore processed product) was naturally thawed at a temperature of 0 to 5 ° C and overnight, divided into 10 sections of 3 kg each, emptied with a silent cutter for 5 minutes, and then
66 g of salt was added, and the mixture was stirred for 10 minutes to form a viscous paste-like sol, and 67 g of potato starch, 47 g of sugar, 13 g of sodium glutamate, 23 g of mirin, 53 g of egg white, and 420 cc of cold water were added.
And the blended products in the amounts shown in Table 1 were added, and the mixture was further stirred for 10 minutes to obtain sols.

Using a stuffer, fill this into a tube made of vinylidene chloride with a folding diameter of 48 mm, leave it in a room at 5 ° C overnight to allow it to sit, and then heat it for 1 hour with a steamer and cool it to prepare Kamaboko. did.

The hunter whiteness of Kamaboko thus obtained was measured using a colorimetric colorimeter ND-1001DP manufactured by Nippon Denshoku Industries Co., Ltd. The jelly strength was measured by a rheometer NRM-manufactured by Fudo Industry Co., Ltd. Using a 5 mm spherical plunger, 2002J was used as a test piece, with a cut piece having a height of 3 cm cut.

The amount of syneresis was measured using a filter paper [Toyo Roshi Co., Ltd. NO.2, diameter 90 mm], which was cut to a thickness of 3 mm and weighed 0.5 to 0.6 g.
With a load of 500 g applied for 2 minutes, the amount of water that had permeated into the filter paper was measured and indicated as a percentage of the weight of Kamaboko.

 The results are shown in Tables 2 to 4.

(Effects of the Invention) As is clear from the results of Tables 2 to 4, the use of the quality improving agent of the fishery kneaded product of the present invention significantly improved the elasticity as compared with conventional products, In addition, it is possible to manufacture a fishery kneaded product in which inconvenience such as water separation is improved.

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Claims (2)

(57) [Claims] A fishery kneading system comprising a mixture of 1 part by weight of sodium bicarbonate, 0.1 to 3 parts by weight of calcium citrate, 0.1 to 3 parts by weight of calcium lactate and 1 to 100 parts by weight of milk protein and / or soy protein. Product quality improver. 2. A fishery kneading mixture containing as an active ingredient a mixture of 1 part by weight of sodium bicarbonate, 0.1 to 3 parts by weight of calcium citrate, 0.1 to 3 parts by weight of calcium lactate and 1 to 100 parts by weight of milk protein and / or soy protein. A method for improving the quality of a fish paste product, comprising adding a product quality improving agent to the fish meat in an amount of 0.1 to 9 parts by weight based on 100 parts by weight of the fish meat during the production process of the fish paste product.