JP3218265B2 - Quality improvement method of processed seafood - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for improving the quality of processed marine products by adding a quality improving agent containing trehalose in the production of processed marine products. The processed marine foods referred to in the present invention are, for example, frozen pickles, fishery paste products,
It refers to foods using fish meat, and includes processed foods using eggs, protein-containing substances, flour, starch, edible oils and fats in addition to fish meat. Fish kneaded products are fish meat, steamed, boiled, baked, fried, fried, retorted, etc. Violets and the like.

[0002]

2. Description of the Related Art Quality improvement of processed marine products is an important issue and various studies have been made. For example, in the case of frozen pickpocket, fish meat is collected from raw fish such as pollock,
After processing, it is packaged, frozen and stored at -20 to -30 degrees to produce a product. In order to suppress quality deterioration due to freezing denaturation of frozen pickpocket, a method of adding sucrose, glucose, sugar alcohols has been proposed. I have. In addition, in seafood kneaded products, the addition of sucrose has the effect of suppressing the progress of "sitting",
Addition of phosphate to fish meat during processing is known to have the effect of reinforcing the "foot" and is actually used.

[0003] In frozen pickpocket, it is an important issue to suppress the quality deterioration, especially the frozen denaturation, and sucrose, glucose,
It is known that the addition of sugar alcohols increases the effect of suppressing freeze denaturation in accordance with the amount added. However, when added to an amount that exhibits these effects, the whiteness and elasticity are deteriorated, the sweetness is increased, and the quality of the kneaded product using the pickpocket is deteriorated. Could not be added. In particular, when fish other than Alaska pollack, such as sardines and mackerel, are used as frozen pickpockets, conventional techniques cannot cope with the problem because the freshness of the fish rapidly decreases, the amount of fat is large, and the protein is rapidly denatured. When a pickpocket is made from a fish other than Alaska pollack, organic acids are added to control the timing and degree of sitting (Japanese Patent Laid-Open No. Hei 3-8716).
2), Combined use of ammonium salts (JP-A-52-3186)
4) and the like have been proposed, but are inferior to those of Alaska pollack in terms of quality such as texture, and no fundamental solution has been made.

[0004] In the case of fishery products, it has been a problem to suppress the progress of "sitting" and reinforce the "foot" in order to increase the texture, and sucrose, sorbitol, sugar alcohols and phosphates have been problems. Additions have been made. However, the addition of sucrose, sorbitol and sugar alcohols drastically changed the taste, so that the amount of sucrose, sorbitol and sugar alcohol could not be reduced to an amount effective for preventing "sitting".
In addition, when phosphate is added during processing of fish meat, there is an effect of reinforcing "foot", but there is a problem that "shape" occurs and the shape collapses.

As a substitute for sucrose, starch hydrolyzate (JP-B-56-3016, JP-A-57-155971,
JP-A-61-249365) and reduced starch hydrolyzate (JP-A-1-235561) have been proposed. The one using starch hydrolyzate cannot be used because it is a kneaded product and is significantly browned by heating. Reduced starch hydrolyzate is synthesized by chemically hydrogenating starch hydrolyzate, and is resistant to digestion and has a laxative effect. It is a situation where better things are being sought. Addition of water-insoluble soybean polysaccharide to prevent drooling by using phosphate
9957) has been proposed. The water-insoluble soybean polysaccharide has a problem in uniform mixing, and improvement in workability is desired.

[0006]

SUMMARY OF THE INVENTION The present invention compensates for the weaknesses of the conventional methods for improving processed marine products, improves the overall quality of processed marine products, prevents freezing and denaturation, does not cause browning, and has elasticity, flavor, and food quality. It is an object of the present invention to provide a method for improving the quality of processed marine products that is excellent in feeling. More specifically, it is an object of the present invention to suppress freezing and denaturation of frozen pickpocket, and to prevent sitting and reinforce the feet of a fish paste product without deteriorating other quality.

[0007]

In order to solve the above-mentioned problems, various materials have been studied and the use of trehalose has an unprecedented effect of preventing freezing denaturation, and the flavor and texture have been improved. The inventors have found that the degree of whiteness is remarkably improved and the degree of whiteness is high without browning. Further, it has been found that when used in combination with the conventional technology, the disadvantages of the conventional technology can be compensated for and a high-quality food can be obtained. The prior art mentioned here is described in, for example, JP-A-3-87162 and JP-A-52-31.
864, JP-B-56-3016, JP-A-57-1559
71, JP-A-61-249365, JP-A-1-2355
61 and JP-A-52-57360.

[0008] Trehalose is also called mushroom sugar and is contained in mushrooms and has been eaten by humans for many years. In nature, it is a sugar widely found in molds, yeasts, red algae, insects and the like. Trehalose is a disaccharide having a mild and inexhaustible sweetness, and its sweetness is as low as 1/3 to 1/5 of that of sucrose. Even if the amount of trehalose is increased, the influence of the sweetness is small. As for application to foods, application as a sweetener having low caries, low caries, and a bifidobacterium growth promotion effect as a novel food material (Japanese Patent Laid-Open No. 63-24 / 1988)
0758) and addition of a predetermined amount of trehalose to a water-containing food material or beverage can suppress denaturation of the food material or beverage (Japanese Patent Application Publication No. Hei 2-503864). There is no example applied to quality improvement.

In the present invention, trehalose includes one or more of α, α-trehalose, α, β-trehalose and β, β-trehalose. Trehalose may be obtained as an extract from mushrooms, other food materials, animals and plants, or may be purified and used. It can also be produced by microorganisms. The polymerized phosphate contains one or more selected from sodium salts, potassium salts, and ammonium salts of polyphosphoric acid, pyrophosphoric acid, metaphosphoric acid, tripolyphosphoric acid and the like.

[0010] The fish that can be used in the present invention is not particularly limited.
Freshwater fish such as walleye pollock, southern codfish, yellowtail, black river swordfish, bullfinch, okiggis, hoki, hake, seatail, spider, flounder, squidfish, sea bream, saury, herring, sardine, mackerel, mackerel, and catfish can be used. Processed marine foods have three important factors: whiteness, elasticity, and taste. Adding trehalose not only prevents freeze denaturation, but also significantly improves whiteness and taste. And found that it did not degrade the texture at all.

[0012] The trehalose that has been added to a pickpocket body and is frozen by adding 0.01 to 20 parts to 100 parts (weight, the same applies hereinafter) of the raw material, compared to a frozen pickpocket body to which trehalose has not been added, is used as a processed fishery product. Significant improvements in whiteness and taste were observed. In addition, there was a clear difference in whiteness and taste between the frozen pickpocket without trehalose and the one without trehalose during the processing of processed marine products. At this time, the addition amount of trehalose is preferably 0.01 to 20 parts with respect to 100 parts of the raw material.
01 to 10 parts is more preferred. The method of addition, order, timing, mixing method, and the like are not particularly limited, and the pickled meat to be used may be any of salt-free pickled meat, non-rind pickled meat, and other modifiers, for example, Elasticity enhancers such as egg protein, milk protein, and plasma protein may be appropriately blended and mixed.

Further, by adding and mixing trehalose and a polymerized phosphate to the processed marine product, freeze denaturation can be suppressed as described above, and whiteness and taste can be remarkably improved. It has been greatly improved, and the synergistic effect of both has made the texture and flavor better than ever. It is known that the elasticity is improved by the addition of a polymerized phosphate, but it is further improved by the combined use with trehalose. At this time, the addition amount is based on 100 parts of the raw material.
Trehalose is preferably used in an amount of 0.01 to 20 parts, and 0.01 to 20 parts.
10 to 10 parts is more preferable, and the polymerization phosphate is 0.1 to 10 parts.
0.5 parts is sufficient. The method of addition, order, timing, mixing method, etc. are not limited, and the pickled meat used is salt-free pickled meat,
Any of the non-rinse body is applicable, other modifiers,
For example, elasticity enhancers such as egg protein, milk protein, and plasma protein may be appropriately blended and mixed.

Among processed marine products to which polymerized phosphate has been added, it has also been found that, in the case of marine products, the "foot" is prevented and "whore" is prevented. This is not only because the amount of the polymerized phosphate used can be reduced by the combined use of trehalose, but also because it has an effect of preventing "whore" itself, and this point has not been known before. Addition of paste, polymerized phosphate and trehalose during the production of processed marine products does not cause freeze denaturation and there is no "nobody",
We found that processed fishery products with a strong and elastic organization can be made. At this time, the addition amount of trehalose is preferably 0.01 to 20 parts with respect to 100 parts of the raw material.
01 to 10 parts is more preferable, and the polymerized phosphate is 0.1 to 10 parts.
0.5 parts may be sufficient. The paste is preferably 0.05 to 2 parts,
0.1 to 0.7 part is particularly preferred. Method of addition, order,
The timing and the mixing method are not limited.

As the paste, any paste can be used as long as it is a food additive paste. That is, as the synthetic paste, sodium alginate, propylene glycol alginate,
Carboxymethylcellulose calcium, sodium carboxymethylcellulose, sodium starch phosphate, sodium starch glycolate, methylcellulose, sodium polyacrylate and the like,
Examples of pastes other than the chemically synthesized products include Aeromonas gum, Azotobacter vinelandie gum, almond gum, amaseed gum, arabic gum, arabinogalactan, alginic acid, gati gum, curdlan, carrageenan, furceleran, karaya gum, locust bean gum, Xanthan gum, chitin, chitosan, guar gum, tamarind seed gum, cod gum, dammar resin, tragacanth gum, pectin, pullulan, cassia gum, gellan gum, yeast cell membrane, dextran, microfibrous cellulose, levan and the like. One or more of these may be used.

[0015] In addition to the novel method for improving the quality of processed marine products described above, it has also been discovered that the use of trehalose in combination with techniques that have been conventionally studied variously complements the disadvantages of each technique. However, the improved effect is due to the present invention,
Therefore, these are also included in the scope of the present invention. The effects of each technique and the combined use will be described below.

As a conventional method for improving the quality of processed seafood, there is a method of adding an organic acid such as citric acid, DL-malic acid, tartaric acid, and succinic acid, or a salt thereof. This is a technology aimed at controlling the sitting speed of pickpockets, but by using trehalose in combination with this technology, in addition to controlling sitting of pickpockets, freezing denaturation is suppressed, and the addition of organic acids or salts thereof is also possible. Denaturation due to drip generation from fish meat was also suppressed, and off-tastes were also suppressed. At this time, the addition amount of trehalose is preferably 0.01 to 20 parts, more preferably 0.01 to 10 parts with respect to 100 parts of the raw material, and the organic acids or salts thereof may be less than the disclosed addition amount. all right. For example, in the case of trisodium citrate, the amount of addition disclosed may be 0.1 to 0.5%, but may be less than that, and preferably 0.01 to 0.2% is an amount in which the effect is observed without giving off taste. there were. In the case of DL-sodium malate, DL-sodium tartrate, monosodium succinate and disodium succinate, the disclosed addition amount of 0.5 to 1% gives a very strong off-taste, but the addition amount is reduced by using in combination with trehalose. 0.01-0.5
%, Preferably 0.05% to 0.3%, and it was found that the effect was obtained without giving off taste.

As another method, a technique of adding all of the following three agents A to C for the purpose of improving the "foot" of the kneaded product is known. A agent: one or more selected from glycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, and phospholipid B agent: ammonium phosphate and / or ammonium sulfate C agent: sodium, potassium, magnesium, or calcium One or more selected from phosphates, carbonates, and sulfates

This technique is intended to improve the drawbacks of the conventional technique of adding alkali metal salts and alkaline earth metal salts for the purpose of improving the "foot". In other words, this technique is problematic in that alkali metal salts, for example, polymerized phosphates cause “draining”, potassium bromate reduces the effect of preservatives, and it is difficult to control “sitting”. The object of the present invention is to solve the problem that, for example, the pH of magnesium carbonate becomes abnormally high, and the effect of calcium chloride differs depending on the type of raw fish. However, the added amount of the effect which can be seen is 0.1% or more of the B agent, and therefore, there is a problem that the taste of the kneaded product to which this technique is applied, especially when subjected to heating or baking, has an unpleasant taste and odor. Occurred. Trehalose as raw material 100 in addition to A to C agents
Part to 0.01 part, more preferably 0.01 part
By adding 10 to 10 parts, the addition amount of the agent B is 0.005% to
The content can be reduced to 0.05%, thereby solving the problem of off-tastes and off-flavors, and providing excellent processed seafood.

As another method, there is a technique of adding a reduced starch hydrolyzate at the time of producing frozen pickpocket. This is for the purpose of suppressing freezing denaturation with little effect on taste, but the amount of addition is 0.1% based on 100 parts of raw fish meat.
Since 5 to 15 parts, and preferably 1.0 to 5 parts are blended, a large amount of food has a laxative effect upon humans, and it is desired to reduce the amount of addition. Therefore, it was found that when trehalose was used in combination with the reduced starch hydrolyzate, the amount of the reduced starch hydrolyzate added could be reduced, and freezing denaturation could be suppressed without affecting the taste. Trehalose was added in an amount of 0.005 to 5 parts per 100 parts of the raw material.
Parts and reduced starch hydrolyzate was good at 0.05-2 parts.

As another method, there is a technique of adding a water-insoluble soybean polysaccharide and a polymerized phosphate to a fishery paste product. The purpose of this is to prevent “drip” due to the polymerized phosphate, but since the addition of water-insoluble soybean polysaccharides reduces the flavor, it is desired to reduce the amount added as much as possible.
It was found that the combined use of trehalose in addition to the water-insoluble soybean polysaccharide and the polymerized phosphate can reduce the required amount of the polymerized phosphate, thereby reducing the “who” caused by the polymerized phosphate and further increasing the effect of the trehalose. ”Was suppressed, the amount of water-insoluble soybean polysaccharide added was reduced, and the flavor was improved. The amount of trehalose is preferably 0.01 to 20 parts, and
10 parts is more preferred. At this time, the water-insoluble soybean polysaccharide is 0.05 part to 2 parts, and the polymerized phosphate is 0.01 part to
A good effect was obtained with 0.2 parts.

As another method, there is a technique of adding a modified whey protein in the production of processed food. This aims at improving elasticity, water retention and binding power in processed marine products, but there is a problem that this protein itself is denatured by freezing and its effect is weakened. However, the combined use of trehalose and trehalose also prevented the frozen denaturation of the modified whey protein itself, and became an excellent method for improving the quality of processed seafood. The modified whey protein referred to herein means a whey protein solution having a pH of 8.5 to 11.5 and a temperature of 35 to 50.
After holding at ℃, one or more selected from citric acid, phosphoric acid, polyphosphoric acid, phytic acid, oxalic acid, hydrochloric acid, sulfuric acid, acetic acid, lactic acid, tartaric acid, succinic acid, DL
-Refers to one obtained by adding a liquid mixture of one or more selected from malic acid and adjusting the pH to 6 to 8. Trehalose was added in the modified whey protein 10
0.005 parts or more per 0 parts is sufficient.
0.005 to 10 parts per part may be used. At this time, the added amount of the modified whey protein may be the disclosed amount, and is generally 0.1% for the raw kamaboko or bamboo wheel based on the raw pickpocket.
It is good to be 5 to 2% (in terms of powder) and 2 to 5% (in terms of powder) of a pen. In the case of the addition in the production process, the powder may be added as it is or when dispersing in water, when adding salt or when adding a supplementary material such as a seasoning or starch.

[0022]

The present invention will be described in more detail with reference to the following examples. Example 1 A dehydrated meat was produced by a conventional method from a freshwater pollock with good freshness that was landed one day after being caught and premixed to make the water content constant, and shown in Table 1 for 10 kg of each plot. The additive was added and mixed with a small crusher for 7 minutes to obtain a homogeneous system. Put this pickpocket in a polyethylene bag about 3.
After adding 5kg each, -3 in an air blast refrigerator
Freeze overnight at 0 ° C to make a frozen pickpocket, then -30 ° C
Stored in. Six months later, about 3.5 kg of frozen pickpocket was taken out from each section and left overnight in a room to be naturally thawed. 3 kg of the pickled meat is put into a small silent cutter, 3% by weight of salt is added, and the mixture is kneaded for 13 minutes, and then filled into a 48 mm-folded polyvinylidene chloride film.
Is heated in hot water for 30 minutes to produce kamaboko packed in a casing.
After being molded at 0 mm, each was fried for 1.5 minutes on both sides with corn salad oil heated to 160 ° C., and allowed to cool at room temperature to produce fried kamaboko.

With respect to the pickled meat and casing-filled kamaboko, the moisture, hunter whiteness, and jelly strength were measured, and the fried kamaboko was subjected to a sensory test for browning (deep fried color). Hunter whiteness was measured using a colorimeter (SM-6-IS-
2B, manufactured by Suga Test Instruments Co., Ltd.). The elasticity of Kamaboko is 5mm in diameter with a food rheometer (Fudo Industry)
Jelly strength W × L measured using a spherical plunger
(G × cm). The determination of the degree of browning is performed based on the following evaluation criteria. The average value was shown for 10 panelists. Evaluation degree of browning degree 0: Fried color is hardly attached +1: Slightly browned +2: Browned (colored) +3: Very browned

[0024]

[Table 1]

As shown in Table 1, the trehalose-added one is excellent in whiteness without sweetness due to suppression of freeze denaturation in pickpocket, excellent in whiteness and water retention in Kamaboko, and further suppressed browning in fried Kamaboko. In each case, a synergistic effect due to the combined use of the polymerized phosphate and trehalose was observed, and foods of excellent quality were obtained. It was also found that when a paste was used in combination with the polymerized phosphate and trehalose, even if the amount of trehalose added was reduced, "draining" did not occur, and a firm and elastic tissue was obtained.

Example 2 A kneaded dough was prepared using frozen pickpocket as a main raw material and the raw materials shown in the prescription of Kamaboko in Table 2 and a sitting process at 40 ° C. for 60 minutes was carried out by a conventional Kamaboko preparation method. , 90
A heat treatment was performed at 30 ° C. for 30 minutes to produce Kamaboko.

[0027]

[Table 2]

As shown in Table 3, the quality of Kamaboko A and B was as good as that of Kamaboko using trehalose and Na tripolyphosphate because of its high jelly strength and crispness.

[0029]

[Table 3]

Claims (9)

(57) [Claims] 1. A method for improving the quality of processed marine foods, comprising adding a quality improving agent containing trehalose. 2. The method for improving the quality of processed seafood according to claim 1, wherein the quality improving agent comprises a polymerized phosphate. 3. The method for improving the quality of processed marine products according to claim 1, wherein the quality improving agent comprises a paste and a polymerized phosphate. 4. A method for improving the quality of processed marine products, comprising using trehalose in combination with an organic acid or a salt thereof. 5. A method for improving the quality of processed marine products, wherein trehalose is further added in addition to the following three agents A to C. A agent: one or more selected from glycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, and phospholipid B agent: ammonium phosphate salt and / or ammonium sulfate C agent: sodium, potassium, magnesium, or calcium One or more selected from phosphate, carbonate and lead sulfate 6. A method for improving the quality of processed marine products, which comprises using trehalose and a reduced starch hydrolyzate in combination. 7. A method for improving the quality of processed marine foods, wherein trehalose is used in addition to water-insoluble soybean polysaccharide and polymerized phosphate. 8. A method for improving the quality of processed marine foods, comprising using trehalose in combination with the modified whey protein. 9. The method for improving the quality of processed marine products according to claim 1, wherein the amount of trehalose added is 0.01 to 10 parts by weight based on 100 parts by weight of the raw material.