JP2985953B2 - Water separation inhibitor for frozen foods - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a water separation preventing agent for frozen foods, and more particularly, it can prevent water separation during thawing,
The present invention relates to a water separation preventing agent for frozen food which can sufficiently retain the original quality of food with taste, texture, smell, etc. after thawing.

[0002]

2. Description of the Related Art Today, with the development of freezing technology, frozen food has become widespread in all fields. This frozen food, for example, tofu, chawanmushi, thick baked egg, kneaded products,
At the time of freezing, ice crystals grow, so that at the time of thawing, water separation occurs in the food, and at the present time, the texture of the food after thawing, such as tongue, is poor. In order to solve this, attempts have been made to add chemically modified starch, food additives, and the like, whereby water separation can be reduced to some extent, but it has been difficult to sufficiently satisfy the texture after thawing. .

[0003] In some cases, mammalian gelatin, for example, bovine gelatin, is added. However, it is difficult to sufficiently prevent water separation as in the case of modified starch, and the original quality of food after thawing is maintained. Could not.

[0004] As described above, mammalian gelatin is used as a food material, and utilization of fish gelatin as well as mammalian gelatin has been studied. This fish gelatin is used in foods and adhesives, and is only used for edible “Nikogori Jelly”, and it is necessary to study fish gelatin as a food material in the same way as mammalian gelatin. It is.

[0005]

Therefore, the present applicant has
If this fish gelatin cannot be used as a food material,
The first object of the present invention is to provide a water separation preventive agent for frozen food which can prevent freezing damage by using fish gelatin, focusing on the fact that it can be used to prevent water separation when thawing frozen food as a result of intensive development research. .

[0006] A second object is to use the fish gelatin and fish bone as raw materials for the gelatin of the fish in order to effectively use the fish skin and fish bone of the fish.

A third object is to provide fish gelatin which can be used as a food material by extracting colorless and odorless fish gelatin with a high degree of purification.

[0008] A fourth object is to use as a food material such as tofu which can prevent water separation.

[0009]

In order to achieve the first object, a water separation preventing agent for frozen food according to claim 1 is characterized in that fish gelatin powder is mixed with a food material before coagulation. I do. By mixing fish gelatin powder with the food material before coagulation, it is possible to prevent water separation when thawing frozen food,
This fish gelatin can prevent food from being frozen and damaged.

In order to achieve the second object, a water separation preventing agent for frozen food according to claim 2 is the same as the water separation preventing agent for frozen food according to claim 1, except that fish gelatin powder, fish skin and fish bone are used. It is characterized as being a raw material. Since fish skin and fish bone are used as raw materials, effective use of fish skin and fish bone is achieved.

[0011] In order to achieve the third object, the water separation preventing agent for frozen food according to claim 3 is the water separation preventing agent for frozen food according to claims 1 and 2, wherein A protease treatment step for removing fat and residue, an ethanol defatting step for removing the fat of the protease-treated raw material, an extraction step of fish gelatin from the defatted raw material, Lipase treatment step for separating the oils and fats of the fish gelatin which has been removed, removing the oils and fats, decolorizing and deodorizing the lipase-treated fish gelatin, and drying the fish gelatin treated in this removal treatment step. It is characterized by the following. A colorless, odorless fish gelatin can be extracted with a high degree of purification, and a fish gelatin that can be widely used as a food material can be obtained.

According to a fourth aspect of the present invention, there is provided a water separation preventing agent for frozen food according to claim 1, wherein the food material is tofu, chawanmushi, thick roasted egg. It is characterized by being a kneaded product, croquettes, spring rolls, sweet potatoes, gyoza, konjac, and jelly using konjac. It can be used for food materials such as tofu that can prevent water separation.

[0013]

An embodiment according to the present invention will be described.
The food material as a frozen food will be described with respect to chawanmushi using the water separation preventing agent of the present invention.

Food materials as frozen foods are not limited to chawanmushi, tofu, thick roasted eggs, kneaded products (kamaboko, chikuwa, sausage, etc.), croquettes, spring rolls, sweet potatoes,
Gyoza, konjac, jelly using konjac may be used, tofu, thick roasted egg, kneaded product, croquette, spring roll,
Fish gelatin may be mixed in the state of the food material before coagulation, such as shomai, dumpling, konjac, jelly using konjac, and the like.

First, the case of steamed bowl will be described. The fish gelatin powder is mixed with the chawanmushi food material before coagulation. Fish gelatin powder is 1% based on broth
Is desirable. If the mixture is more than that, a sense of incongruity occurs in taste, and if it is less than this, much water is separated after thawing, and the original texture of the egg cannot be obtained. Fish gelatin powder can be extracted from, for example, salmon and trout, but fish is not limited to this.
Any kind of fish may be used.

[0016] Then, the above-mentioned broth is added to the loosened egg and the egg is strained. After that, put it in a container,
Steam over low heat for 15 minutes and heat coagulate. After allowing to cool, freeze at -30 ° C, leave overnight and thaw at 5 ° C. The tea bowl steamed after such thawing did not show any separation of water and eggs, and was in the original bowl state.

With respect to the tea bowl steamed after the thawing, the separation of water was examined. The following results were obtained. This is a comparison between the chawanmushi according to the present invention in which fish gelatin powder was added and frozen at 1% and then thawed at 5 ° C, and the chawanmushi which was obtained by freezing normal chawanmushi and then thawed at 5 ° C (no addition). And the water outflow rate when the weight of chawanmushi is 100. Conditions Water outflow rate (%) Fish gelatin powder 1% added 0 Not added 8.6 As described above, the chawanmushi using the water separation preventing agent according to the present invention has no water separation, and the ordinary chawanmushi has many water separations. This can prevent the formation of ice crystals during freezing,
Deterioration of the quality of the tea bowl steamed after thawing can be prevented, which means that the quality of the tea bowl steaming can be sufficiently maintained.

The sensory test for tea bowl steaming after thawing was as follows:
It looks like this: The following is a comparison between chawanmushi with 1% fish gelatin powder according to the present invention, normal chawanmushi (no addition), chawanmushi with beef gelatin added at 1%, and chilled normal chawanmushi (no refrigeration). It is. Conditions Taste Texture Smell Comprehensive evaluation Fish gelatin powder 1% added 4.6 4.4 4.0 4.3 No addition 2.7 2 1.9 2.2 Beef gelatin 1% addition 3.5 2.6 3.8 3.3 No addition chilled product 4.8 4.1 4.6 4.5 On average, 5 was very good, 4 was good, 3 was normal, 2 was bad, and 1 was very bad. As described above, the tea bowl steamed after being frozen and thawed is highly evaluated in terms of taste, texture, smell and the like, and has the same quality as refrigerated products.

Next, the case where fish skin and fish bone are used as raw materials as fish gelatin powder will be described. The fish gelatin powder may be, for example, gelatin processed from salmon or trout skin. Raw materials are not limited to trout skin as fish skin, salmon, walleye pollock, shark, hockey,
Halibut skin or various fish skins may be used. Further, not only fish skin but also fish bone may be used as a raw material.

Next, as fish gelatin powder, using fish skin and fish bone as raw materials, a protease treatment step for removing scales, fats and lingers of the raw materials, and a fatty acid treatment of the protease-treated raw materials Ethanol defatting step for removing lipase, a step of extracting fish gelatin from the defatted raw material, a lipase treatment step of separating the extracted fish gelatin fat, and a lipase-treated fish gelatin fat. Removal, bleaching,
A description will be given of a removal treatment step for deodorizing and a case where the fish gelatin treated in this removal treatment step is dried. As described above, the fish gelatin powder is mixed with a food material of chawanmushi before coagulation.

In such a case, the case where trout skin is used as a raw material will be described. Fish gelatin powder is treated with a protease treatment step for removing scale, fat, and residue of the raw material, an ethanol degreasing step for removing the fat of the protease-treated raw material, and a process for removing the fat from the degreased raw material. Fish gelatin extraction step, lipase treatment step for separating the extracted fish gelatin fats and oils, oil removal of the lipase-treated fish gelatin, decolorization and deodorization removal processing steps, treatment in this removal processing step The dried fish gelatin is dried.

First, a protease treatment step for removing scale, fat, and residue from trout skin will be described. In the protease treatment step, the fish skin is washed, the fish skin is shredded and treated with a protease, such as pancreatin.
It is preferable that the skin of the trout serving as a raw material is stored in a frozen state in order to maintain freshness, and this is thawed at room temperature. The thawed skin contains impurities such as scales and is washed with water. When washed only with water, scales, fats, remains, etc. are still adhered to the skin of the trout, and it is not easy to perform this work manually. Therefore, the skin of the trout is shredded. The reason for shredding the skin of the trout is to facilitate extraction of gelatin from the skin. After being treated with a protease that does not decompose the collagen of the fish skin, washing with water makes it possible to easily remove impurities such as scales, fat, and lingerie. In this step, the denaturation temperature of the collagen in the fish skin is low and at room temperature, the collagen is decomposed by proteases.
It is desirable to work at 12 ° C. or less. After the treatment with the protease, the solid matter is collected by centrifugation, and the dye and the like can be removed by the conditions of the centrifugation. By this processing, most of fats, pigments, survivors and the like can be removed.

Next, an ethanol degreasing step for removing the fat of the fish skin treated with protease will be described. In the ethanol degreasing step, excess fat is still adhered to the skin only by the protease treatment step, and thus the fat is defatted with ethanol to remove the excess fat.
For the degreasing with ethanol, it is preferable to wash the skin for 30 minutes while stirring it with 5 times the amount of ethanol to the skin.
This is repeated three times. The defatting with ethanol is preferably performed at a temperature of 20 ° C. or lower in order to prevent denaturation of gelatin.

The step of extracting fish gelatin from the defatted fish skin will be described. In the fish gelatin extraction step, the defatted fish skin is washed, extracted with warm water at a temperature of 40 to 80 ° C. and a pH of 6 to 8, and then filtered. After degreasing with ethanol, the skin is washed with water in order to completely remove the ethanol from the skin, but is preferably washed in running water for 1 to 2 hours.
Then, gelatin is extracted from the skin of the trout. Extraction of gelatin is preferably carried out by soaking in 10-fold volume of 70 ° C. hot water for 2 hours, and stirring gently every 30 minutes to keep the temperature constant. This hot water preferably has a pH of 6 to 8. Then, it is filtered with a filter cloth to remove the skin residue. Temperature 40
The extraction with warm water at a temperature of from 6 to 80 ° C and a pH of from 6 to 8 is for improving the gel-forming ability and jelly strength of the extracted gelatin. If the extraction temperature is outside this range, the gel-forming ability and jelly strength of gelatin deteriorate, and the usefulness as a food material deteriorates. If the pH is outside the range of 6 to 8, gelatin may be denatured. It is preferable that the temperature is 40 to 80 ° C. and the pH is 6 to 8.

The next lipase treatment step is a step for separating the extracted fish gelatin fats and oils.
This is a process for facilitating removal of gelatin fats and oils at the stage of drying the gelatin in the subsequent processing step, and for obtaining colorless and odorless gelatin useful as a food material. In this step, lipase, which is a lipolytic enzyme, is allowed to act on the crude gelatin solution obtained in the fish gelatin extraction step to decompose triglycerides in fats and oils into free fatty acids and glycerin. Lipase (40,000 U /
▲ ▼ or more) at a water temperature of 40 ° C. ± 3 and PH of 6.0,
Let react for minutes to 1 hour.

Next, a description will be given of a removal treatment step for removing the fats and oils of the lipase-treated fish. In this removal treatment step, 1 W / V% of activated carbon is added to the amount of the lipase-treated crude gelatin solution, and the mixture is left under stirring for 1 hour. Then, filtration is performed again. In this filtration,
Celite and light soil are dissolved in water and mixed with the pulp for filtration, followed by suction filtration. The filtration is preferably performed once or twice. In this removal processing step, as described above,
Since the triglycerides in the fats and oils of the crude gelatin solution are decomposed into free fatty acids and glycerin in the solution treatment step, the free fatty acids and glycerin can be easily removed, and colorless and odorless gelatin useful as a food material can be obtained.

Next, in order to dry the fish gelatin treated in this removal treatment step, the gelatin is dried, for example, by hot air drying. This hot air drying is preferably performed by drying at 70 ° C. overnight with a ventilation dryer. By such hot air drying, a rod-like gelatin having a water content of 2% or less is obtained, and when this is pulverized by a pulverizer, a powdery gelatin is obtained.

According to this production method, the following amounts of gelatin were obtained. Trout salmon skin amount 5 ▲ 10 ▲ gelatin extraction amount 464 ▲ 1.1１．１ protein content 97.5% 98.2% lipid content 0.45% 0.2% ash 0.1% 0.2% Moisture 2.0% 1.4%

For more advanced gelatin purification, gelatin is pulverized after hot-air drying under the above-mentioned conditions, and then either or both of degreasing by supercritical gas extraction and purification by a molecular distillation apparatus are performed.

First, the degreasing by supercritical gas extraction will be described. Degreasing by supercritical gas extraction is performed under the following conditions. Extraction medium / carbon dioxide, entrainer / ethanol (10 V / V% based on the extraction medium), operating conditions / temperature 40 ° C., pressure 100 to 250 f / c ▲. After the inside of the extraction tank reaches the set pressure, the medium in the extraction tank is circulated for 30 minutes (medium stirring), and the medium is discharged at 51 / min under 5001 normal pressure (one batch operation). According to the defatting by supercritical gas extraction under such conditions, the remaining amount of lipid in gelatin is as follows. Amount of lipid remaining in gelatin under each operating pressure Pressure (（f / c ▼) 200 Entrainer Yes 24.1 (The numerical value is the amount of lipid in gelatin before defatting by supercritical gas extraction is 100. (Ratio when it is assumed) Remaining amount of lipid in gelatin by repeated extraction operation Number of times of extraction 1 2 3 4 Remaining amount of lipid 24.1 13.4 8.7 7.0 (The values are those before degreasing by supercritical gas extraction. Degreasing by supercritical gas extraction can remove lipids from gelatin, improve the quality of gelatin, and increase its usefulness as a food material.

Next, purification by a molecular distillation apparatus will be described. In the purification by such a molecular distillation apparatus, gelatin is purified by a centrifugal molecular distillation apparatus under the following conditions.
The operating conditions were a pressure of 1/100 Pa (1/100 to 1 /
10,000), the temperature was 50 ° C., and the operation time was 30 minutes. According to the purification by such a molecular distillation apparatus, fish odor is removed and the quality of gelatin is improved.

Either degreasing by supercritical gas extraction or purification by a molecular distillation apparatus may be performed, or both may be performed. By performing both operations of degreasing by supercritical gas extraction and purification by a molecular distillation apparatus, gelatin with a higher degree of purification can be obtained.

Next, the case where the water separation preventing agent of the present invention is used for tofu will be described. In the case of tofu, usually, a soymilk coagulant is added to a soymilk liquid to coagulate the soymilk to produce tofu, but the fish gelatin powder according to the present invention is mixed with the soymilk liquid before adding the soymilk coagulant. . Then, a soymilk coagulant is added to coagulate as tofu. After the tofu is frozen,
When thawed, as in the case of tea bowl steaming, there was no water separation, and there was no so-called "su" inside the tofu, resulting in a smooth tofu. The tofu may be fried, fried, egg tofu, sesame tofu or the like.

Next, a case of a kneaded product such as a kamaboko will be described. Usually, kamaboko, a kneaded product, is prepared by cooking fish, collecting meat, adding salt, seasonings, etc.
Then, it is formed into a predetermined shape and heated to gel.
The fish gelatin powder according to the present invention is mixed with fish meat together with the seasoning when crushing by adding salt, seasoning and the like. When such a kamaboko was thawed after freezing, as in the case of chawanmushi, there was no water separation, and there was no so-called "su" inside the kamaboko. Although the case of kamaboko has been described as a kneaded product, the case of kneaded products such as chikuwa, sausage, and starch can be the same as in the case of kamaboko.

As a food material, the fish gelatin powder according to the present invention may be mixed with the tempura of the present invention to make the tempura a frozen food. Also, for gratin, etc.
The fish gelatin powder according to the present invention can be mixed to obtain a frozen food. In addition, croquettes, spring rolls, sweet potatoes, gyoza, konjac, jelly using konjac
Alternatively, the fish gelatin powder according to the present invention can be mixed into frozen food. For croquettes, spring rolls, sweet potatoes and gyoza, fish gelatin powder may be mixed with ingredients such as croquettes, spring rolls, sweet potatoes and dumplings.

[0036]

The agent for preventing water separation of frozen foods according to the present invention comprises:
By mixing fish gelatin powder with the food material before coagulation, it is possible to prevent the growth of ice crystals during freezing, prevent the outflow of water during thawing, and improve the taste, texture, smell, etc. after thawing. In this respect, the original quality of the food can be maintained and a frozen food free from damage due to freezing can be obtained.

In addition, since the water separation preventing agent for frozen foods according to the present invention uses fish skin and fish bone as raw materials, fish skin and fish bone can be effectively used.

Further, the water separation preventing agent for frozen foods according to the present invention comprises a protease treatment step for removing scales, fats and lingers of the raw material, and an ethanolase for removing the fats of the protease-treated raw material. -Degreasing step, extraction step of fish gelatin from the defatted raw material, lipase treatment step of separating the extracted fish gelatin fats and oils, fat removal and decolorization of the lipase-treated fish gelatine, A deodorizing removal step, by extracting fish gelatin powder obtained by drying fish gelatin treated in this removal step with a food material before coagulation, to extract colorless, odorless fish gelatin with a high degree of purification. It can be widely used as a food material, prevents the growth of ice crystals during freezing, prevents water from flowing out during thawing, and taste, texture and smell after thawing. In terms of equal, food original quality can be maintained, no frozen foods frozen damage can be obtained.

The anti-water separation agent for frozen foods according to the present invention includes all kinds of foods such as tofu, chawanmushi, thick roasted eggs, kneaded products, croquettes, spring rolls, sweet potatoes, gyoza, konjac, and jelly using konjac. Since it can be used as a material, there are many types of frozen foods, and it is possible to improve the eating habits.

──────────────────────────────────────────────────続 き Continuing on the front page (73) Patent holder 000195476 Josuke Shimizu 62-2-2 Kitanozawa, Minami-ku, Sapporo, Hokkaido (72) Inventor Toshio Fujimoto 1162-111 Onakazato, Fujinomiya-shi, Shizuoka (72) Inventor Yu Nishizawa 6-3-3 Nishifuna, Funabashi City, Chiba Prefecture (72) Inventor Yuko Takada 1-17-202 Suminoe-cho, Rumoi-shi, Hokkaido (72) Inventor Ken Suzuki 4-5-5 Nishiki-cho, Rumoi-shi, Hokkaido (72) Takamatsu, inventor Minori 27-1, Bunkyodai-Higashicho, Ebetsu-shi, Hokkaido (72) Inventor Koji Nagashima 29-1, Bunkyodaiminami-cho, Ebetsu-shi, Hokkaido (72) Inventor Hideki Shimizu 3-20 Minami, Heiwadori, Shiraishi-ku, Sapporo City Coporus Kawai 301 (72) Inventor Josuke Shimizu 6-2-2 Kitanosawa, Minami-ku, Sapporo (56) References JP-A-9-107876 (JP, A) JP-A-4-2881738 (JP, A) JP-A Sho 58-40 081 (JP, A) (58) Field surveyed (Int. Cl. ⁶ , DB name) A23L 3/37 A23L 1/03

Claims (4)

(57) [Claims] 1. An agent for preventing water separation of frozen food, which is obtained by mixing fish gelatin powder with a food material before coagulation. 2. The water separation preventing agent for frozen food according to claim 1, wherein the fish gelatin powder is made from fish skin and fish bone. 3. A fish gelatin powder is subjected to a protease treatment step for removing scale, fat, and residue of the raw material, an ethanol degreasing step for removing the fat of the protease-treated raw material, Extraction step of fish gelatin from the extracted raw material, lipase treatment step of separating the oil and fat of the extracted fish gelatin, removal of oil and fat, decolorization and deodorization of the lipase-treated fish gelatin, 3. The water separation preventing agent for frozen food according to claim 1, wherein the fish gelatin treated in the removal treatment step is dried. 4. The refrigeration according to claim 1, wherein the food material is tofu, chawanmushi, thick roasted egg, kneaded product, croquette, spring rolls, sweet potato, gyoza, konjac, or jelly using konjac. Water separation inhibitor for food.