JP3541565B2 - Production method of fishery products - Google Patents
Production method of fishery products Download PDFInfo
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- JP3541565B2 JP3541565B2 JP12454696A JP12454696A JP3541565B2 JP 3541565 B2 JP3541565 B2 JP 3541565B2 JP 12454696 A JP12454696 A JP 12454696A JP 12454696 A JP12454696 A JP 12454696A JP 3541565 B2 JP3541565 B2 JP 3541565B2
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- Prior art keywords
- glycine
- salt
- elasticity
- product
- fishery
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 238000004519 manufacturing process Methods 0.000 title claims description 13
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims description 76
- 239000004471 Glycine Substances 0.000 claims description 38
- 150000003839 salts Chemical class 0.000 claims description 25
- 229910052751 metal Inorganic materials 0.000 claims description 23
- 239000002184 metal Substances 0.000 claims description 23
- 229940023462 paste product Drugs 0.000 claims description 15
- 239000002994 raw material Substances 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 8
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- 238000003860 storage Methods 0.000 claims description 5
- AZDRQVAHHNSJOQ-UHFFFAOYSA-N alumane Chemical class [AlH3] AZDRQVAHHNSJOQ-UHFFFAOYSA-N 0.000 claims 4
- 159000000007 calcium salts Chemical class 0.000 claims 4
- 159000000003 magnesium salts Chemical class 0.000 claims 4
- 239000000047 product Substances 0.000 description 29
- 235000019465 surimi Nutrition 0.000 description 10
- 241000251468 Actinopterygii Species 0.000 description 8
- 235000019688 fish Nutrition 0.000 description 8
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 6
- 241001098054 Pollachius pollachius Species 0.000 description 5
- 235000014102 seafood Nutrition 0.000 description 5
- -1 alkali metal salts Chemical class 0.000 description 4
- 230000000844 anti-bacterial effect Effects 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 230000002708 enhancing effect Effects 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- WUWHFEHKUQVYLF-UHFFFAOYSA-M sodium;2-aminoacetate Chemical compound [Na+].NCC([O-])=O WUWHFEHKUQVYLF-UHFFFAOYSA-M 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 230000001965 increasing effect Effects 0.000 description 3
- 229910052742 iron Inorganic materials 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- OEPOKWHJYJXUGD-UHFFFAOYSA-N 2-(3-phenylmethoxyphenyl)-1,3-thiazole-4-carbaldehyde Chemical compound O=CC1=CSC(C=2C=C(OCC=3C=CC=CC=3)C=CC=2)=N1 OEPOKWHJYJXUGD-UHFFFAOYSA-N 0.000 description 2
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 2
- 235000017491 Bambusa tulda Nutrition 0.000 description 2
- 241001330002 Bambuseae Species 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 229910052783 alkali metal Inorganic materials 0.000 description 2
- 239000011425 bamboo Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000238366 Cephalopoda Species 0.000 description 1
- 241000251730 Chondrichthyes Species 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 102000008934 Muscle Proteins Human genes 0.000 description 1
- 108010074084 Muscle Proteins Proteins 0.000 description 1
- 241000238413 Octopus Species 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 241000269908 Platichthys flesus Species 0.000 description 1
- 241000276498 Pollachius virens Species 0.000 description 1
- 108010039918 Polylysine Proteins 0.000 description 1
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 1
- 241000269959 Xiphias gladius Species 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 150000001447 alkali salts Chemical class 0.000 description 1
- 229910052784 alkaline earth metal Inorganic materials 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 230000008094 contradictory effect Effects 0.000 description 1
- 230000002542 deteriorative effect Effects 0.000 description 1
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 238000005360 mashing Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 235000021317 phosphate Nutrition 0.000 description 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229920000656 polylysine Polymers 0.000 description 1
- 159000000001 potassium salts Chemical class 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 239000001632 sodium acetate Substances 0.000 description 1
- 235000017281 sodium acetate Nutrition 0.000 description 1
- 239000001540 sodium lactate Substances 0.000 description 1
- 229940005581 sodium lactate Drugs 0.000 description 1
- 235000011088 sodium lactate Nutrition 0.000 description 1
- 239000001488 sodium phosphate Substances 0.000 description 1
- 229910000162 sodium phosphate Inorganic materials 0.000 description 1
- 239000004334 sorbic acid Substances 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 235000010356 sorbitol Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000126 substance Chemical class 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 235000021335 sword fish Nutrition 0.000 description 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
Landscapes
- Fish Paste Products (AREA)
Description
【０００１】
【発明の属する技術分野】
本発明は弾力性が強くかつ保存性に優れた水産練り製品の製造方法とその方法に使用する弾力性・保存性改善剤に関する。
【０００２】
【従来の技術】
水産練り製品は近年主としてスケソウタラの冷凍すり身を原料として製造されている。しかし、古くはエソ、グチ、キチジ、ヒラメ、サメ、カジキマグロ、ニベ、ハモなど近海で捕れる魚類の肉、あるいは、いか、たこの類、えび、かにの類、貝類等を原料として、それぞれの地方の特色を生かした製品が製造されてきた。そして、これらの水産練り製品は、板付けしたのち蒸して作るもの、蒸したのち表面に焼きを入れるもの、鉄板などの上で両面を焼いて作るもの、表面に輻射熱を当てて焼き抜くもの、リテイナー中に包装材と共に成形し蒸気で加熱するもの、プラスチック製チューブ中に充填して温水中で加熱するなどの各種の蒲鉾類、鉄製ないしは竹製の芯にすり身を巻き付け外部より焼き揚げる竹輪類、あるいは油中で揚げる揚げ蒲鉾などの各種の方法によって製造されている。これらの水産練り製品は以上のような各種の材料や各種の製法によって製品とされるが、その基本とするところは基本原料の魚肉すり身に２〜３％の食塩を添加して、十分混合する事によって魚肉の筋肉タンパク質を水に溶解し易い状態とし、これによりすり身を膨潤させ、一部の場合には必要に応じて澱粉などを加え成形したのち８０〜９０℃で数分ないし３０分程度加熱する事により特有の弾力性を持った水産練り製品を作ることにある。
【０００３】
この水産練り製品の弾力性は、製品の商品価値、地方の特色、品質、特徴などを決定する最も重要な属性であり、そしてその特性はすり身の品質、製造方法、坐り、添加物の有無や種類、加熱方法、製造後の保存条件等によって左右される。また、水産練り製品を流通させ販売するためには保存料や日持ち向上剤のようなものを添加するとか、製品を低温に保存するとか、無菌的に包装して低温に保存するとか、冷凍するとか何らかの方法によってある程度の長期保存性を与えることが必要である。しかしながら、水産練り製品の特徴である弾力性を強く保つことと、製品の保存性を高めることとは必ずしも一致せず、むしろ相反する要求であることが多い。例えば、練り製品の保存性を高めるために保存料としてソルビン酸を添加すると保存性は増すが弾力性は著しく損なわれる。また、製品を低温に置くと次第に硬くなり品質として好ましい柔らかい粘りのある弾力性を失う。また、水産練り製品を冷凍するときは、しばしば亀裂が入りスポンジ状となり品質を損ねる。あるいはまた、フィルムに包装して１００℃を越える高温で加熱して殺菌すると弾力性は著しく失われる。
【０００４】
【発明が解決使用とする課題】従って、本発明は水産練り製品の弾力性を強くしつつ、しかも保存性を高めるための製造方法、それにより得られた水産練り製品およびそれに使用する改善剤を提供する。
【０００５】
【課題を解決するための手段】
本発明者らは、上記課題を解決するために鋭意研究した結果、水産すり身原料にグリシンの可食性の金属塩を含有させて水産練り製品を製造することによって問題が解決できることを見いだしこの発明を完成させた。
【０００６】
【発明の実施の形態】
以下、本発明をさらに具体的に説明する。
本発明に使用する原料は通常水産練り製品の原料として使用されるものであれば特に制限はないが、例えばスケソウタラが好ましく使用できる。
スケソウタラを冷凍すり身の製造段階からグリシンの可食性金属塩を添加して冷凍すり身を製造し、これをそのまま使用して水産練り製品としても良いし、通常の冷凍すり身を原料とする場合は水産練り製品を製造する工程において、グリシンの可食性金属塩を添加しても良い。
グリシンの可食性金属塩としてはナトリウムあるいはカリウム等のアルカリ金属塩、カルシウムあるいはマグネシウム等のアルカリ土類金属塩その他鉄、アルミニウム等の金属塩が挙げられるが、特に好ましくはナトリウムあるいはカリウム塩等のアルカリ金属塩である。
【０００７】
その可食性金属塩は単独で使用しても良いし、２種以上併用しても良い。
また、グリシンをその可食性金属塩と併用することにより製造された水産練り製品の弾力性と保存性をさらに高めることができる。
通常、日持ち向上の目的で使用するグリシン単体としての量は概略０．５〜１．０％であるが、本発明によれば、水産練り製品の弾力性向上の目的で使用するグリシンの可食性金属塩の量は練り製品のｐＨが大体７．５〜８．０付近に落ち着く程度の量が望ましく、グリシンナトリウムを例にとると添加量は製品に対して０．１〜０．５％程度でよい。しかし、この量よりも少量でも多少の弾力性増強効果が期待でき、またこれよりも多くても無添加の製品と比べると良好な弾力性が得られる。また、水産製品の種類に応じてもグリシンナトリウムの添加量は増減し、必ずしも上記の範囲に限定されるものでない。
【０００８】
前記したようにグリシンとの併用や異なる種類の金属塩と混合使用することにより保存性の増大と弾力性の増強を同時に期待できる。
また、グリシンの可食性金属塩と水産練り製品の弾力性向上あるいは保存性向上の目的で従来より使用されている各種の物質、例えばグルテン、重合リン酸塩類、ソルビトール、ソルビン酸カリウム、酢酸ナトリウム、ポリリジン、乳酸ナトリウムなどと併用しても問題を生じることなしに本発明の効果を発揮することができる。また、多くの場合、併用することによって、その効果の増大すら期待することができる。
本発明では、擂潰工程、擂砕工程、加温、加圧工程などは従来公知の方法を採用して水産練り製品を製造することができる。
【０００９】
【作用および効果】本発明はグリシンの可食性金属塩およびグリシンをすり身に使用して水産練り製品を製造すると著しく製品の弾力性が増し、しかもグリシンの本来持っている細菌類に対する抗菌作用はそのまま発揮されることに基づいている。グリシンの可食性金属塩を使用すると水産練り製品の弾力性が強くなる理由は明らかではないが、恐らくグリシンの可食性金属塩がかなりアルカリ性を呈しているため、製品のｐＨが高くなりそれによって弾力性が強くなるとともに、すり身中の塩濃度が金属イオンの添加によって高まりその結果として弾力性が高くなるのであろう。さらに、グリシンの細菌類に対する抗菌作用は、特に水産練り製品中に残留し易い芽胞形成細菌類に強い作用を示す。この作用はグリシンを可食性金属塩として製品に含ませたとしても、全くグリシンのままで使用したものと変化はないばかりかむしろ、ややアルカリ性の領域では、高い抗菌作用を発揮する傾向が認められる。従って、強い製品弾力性と高い抗菌作用を併せて得ることができるという従来はほとんど得ることができなかった成果を挙げることができるのである。
【００１０】
【実施例】以下に本発明の実施例を説明する。本発明はこれらの実施例により限定されるものでない。以下の実施例１〜５および比較例１〜３は次に示す試験により評価した。試験はスケソウタラのすり身を原料にし蒲鉾を作るに当たり、まず３ｋｇのすり身をサイレントカッターで３分間擂潰した後、食塩７５ｇ、氷水１０００ｇ、グルタミン酸ソーダ一水和物３０ｇ、グリシンアルカリ金属塩およびグリシンを任意の量加え、再び１０分間擂潰する。これに澱粉２８０ｇを加え、再び３分間擂潰する。この練った混合物を直径３０ｍｍ、長さ１５０ｍｍの塩化ビニリデンフィルムに密閉充填する。この充填したものを９０℃の温浴中で３０分間加熱し更に室温で１日放置する。この方法で得られた蒲鉾を次の方法で評価した。弾力性の評価は富士理科工業（株）製のレオメーターを用い測定した。測定に際しては調整した蒲鉾を長さ３０ｍｍの円柱状に切りその上部から荷重をかけ、破断するまでのひずみと荷重を測定しその二つの値を乗じた値を弾力性の指標とした。１サンプルについて１０回測定しその平均値を値とした。値が高いほうが弾力性が高いことになる。保存性の評価は蒲鉾を製造した直後と五日間クリーンボックス内、室温で塩化ビニリデンフィルム包装のまま放置したものについてそれぞれ７０％エタノール水で滅菌した後、滅菌水で洗浄したホモジナイザーを用いて蒲鉾を塊砕する。塊砕に際しては蒲鉾１０ｇ、滅菌水９０ｇにて行った。この上澄み液を栄研化学（株）製の標準寒天培地に蒔き培養された一般生菌数により評価した。
【００１１】
実施例１原料のスケソウタラのすり身に対しグリシンナトリウムを０．１７重量％、グリシンを０．３３重量％添加した。結果は表１にまとめた。
実施例２〜４
実施例１と同様に行った。表１にグリシンナトリウムおよびグリシンの添加量を示し、その結果をまとめて記した。
実施例５
原料のスケソウタラのすり身に対しグリシンカリウムを０．３０重量％、グリシンを０．２５重量％添加した。結果は表１にまとめた。
【００１２】
比較例１
グリシンのアルカリ金属塩およびグリシンは添加しなかった。結果は表１にまとめた。
比較例２
原料のスケソウタラのすり身に対しグリシンのみを０．５重量％添加した。結果は表１にまとめた。
比較例３
原料のスケソウタラのすり身に対し重合リン酸ナトリウムを０．５重量％添加した。結果は表１にまとめた。
【００１３】
【表１】
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a method for producing a fishery paste product having high elasticity and excellent preservability, and an elasticity / preservability improving agent used in the method.
[0002]
[Prior art]
In recent years, seafood kneaded products have been produced mainly from frozen surimi of pollock. However, in the old days, fish meat caught in the near sea such as Eso, Guchi, Kitchiji, Flounder, Shark, Swordfish, Nibe, Seaweed, or squid, octopus, shrimp, crab, shellfish etc. as raw materials, Products that take advantage of local features have been produced. These fishery products are made by steaming after being attached to a plate, by steaming and then baked on the surface, by grilling both surfaces on an iron plate, etc., by burning the surface with radiant heat, and by retainers. What is molded with the packaging material inside and heated with steam, various Kamaboko, such as filling in a plastic tube and heating in hot water, bamboo rings that are wrapped around an iron or bamboo core and fried from the outside, Alternatively, it is manufactured by various methods such as fried kamaboko fried in oil. These fish paste products are made by the above-mentioned various materials and various manufacturing methods, but the basic point is to add 2-3% salt to the basic raw fish meat and mix well. To make the muscle protein of fish meat easy to dissolve in water, thereby swelling the surimi. In some cases, adding starch etc. as necessary and shaping, then heating at 80-90 ° C for several minutes to 30 minutes The purpose is to produce fishery products with unique elasticity.
[0003]
The elasticity of this seafood paste product is the most important attribute that determines the product value, local characteristics, quality, characteristics, etc. of the product, and its characteristics are the quality of the surimi, the manufacturing method, sitting, presence and absence of additives and types , Heating method, storage conditions after production, and the like. Also, in order to distribute and sell fishery paste products, preservatives and shelf life improvers should be added, products should be stored at low temperatures, sterilely packed and stored at low temperatures, frozen, etc. It is necessary to provide some degree of long-term storage by some means. However, maintaining the elasticity, which is a characteristic of fishery products, and enhancing the shelf life of the product do not always coincide with each other, and are often contradictory requirements. For example, if sorbic acid is added as a preservative in order to enhance the preservability of the kneaded product, the preservability increases but the elasticity is significantly impaired. Also, when the product is placed at a low temperature, it gradually becomes harder and loses the elasticity with soft stickiness which is preferable as quality. In addition, when a fishery product is frozen, it often cracks and becomes sponge-like, deteriorating the quality. Alternatively, if the film is packaged and heated at a temperature higher than 100 ° C. for sterilization, elasticity is significantly lost.
[0004]
SUMMARY OF THE INVENTION Accordingly, the present invention provides a production method for enhancing the preservability of a fish paste product while enhancing the elasticity of the fish paste product, a fish paste product obtained thereby, and an improving agent used therefor. .
[0005]
[Means for Solving the Problems]
Means for Solving the ProblemsThe present inventors have conducted intensive studies to solve the above problems, and as a result, found that the problem can be solved by producing a fishery paste product by adding an edible metal salt of glycine to a raw fishery raw material and completed the present invention. I let it.
[0006]
BEST MODE FOR CARRYING OUT THE INVENTION
Hereinafter, the present invention will be described more specifically.
The raw material used in the present invention is not particularly limited as long as it is generally used as a raw material of a fishery kneaded product.
From the manufacturing stage of frozen surimi, edible metal salt of glycine is added to produce frozen surimi, which can be used as it is as a fishery paste product, or when using normal frozen surimi as raw material, fishery paste product is used. In the production process, an edible metal salt of glycine may be added.
Examples of the edible metal salt of glycine include alkali metal salts such as sodium or potassium, alkaline earth metal salts such as calcium or magnesium, and other metal salts such as iron and aluminum. Particularly preferred are alkali salts such as sodium or potassium salts. It is a metal salt.
[0007]
The edible metal salt may be used alone or in combination of two or more.
In addition, by using glycine in combination with the edible metal salt, the elasticity and preservability of the manufactured seafood paste product can be further improved.
Normally, the amount of glycine alone used for the purpose of improving the shelf life is about 0.5 to 1.0%, but according to the present invention, the edible metal of glycine used for the purpose of improving the elasticity of the fishery product is improved. It is desirable that the amount of salt is such that the pH of the kneaded product is settled to about 7.5 to 8.0. For example, sodium glycine may be added in an amount of about 0.1 to 0.5% based on the product. . However, even if the amount is smaller than this amount, some elasticity enhancing effect can be expected, and if it is larger than this, good elasticity can be obtained as compared with a product without additives. In addition, the amount of sodium glycine added may increase or decrease depending on the type of the marine product, and is not necessarily limited to the above range.
[0008]
As described above, the combined use with glycine or mixed use with a different kind of metal salt can be expected to simultaneously enhance the storage stability and the elasticity.
In addition, edible metal salts of glycine and various substances conventionally used for the purpose of improving the elasticity or preservability of seafood paste products, such as gluten, polymerized phosphates, sorbitol, potassium sorbate, sodium acetate, polylysine Even when used in combination with sodium lactate, the effects of the present invention can be exhibited without causing any problems. In many cases, the combined use can be expected to increase the effect.
In the present invention, the mashing step, the crushing step, the heating step, the pressurizing step, and the like can employ a conventionally known method to produce a fishery kneaded product.
[0009]
[Action and Effect] According to the present invention, when an edible metal salt of glycine and glycine are used for the surimi to produce a fishery paste product, the elasticity of the product is remarkably increased, and the antibacterial action of glycine on bacteria originally possessed is exhibited as it is. It is based on being. It is not clear why the use of edible metal salts of glycine increases the elasticity of seafood paste products, but probably because the edible metal salts of glycine are quite alkaline, the pH of the product increases, thereby increasing the elasticity. And the salt concentration in the surimi would be increased by the addition of metal ions, resulting in higher elasticity. Furthermore, the antibacterial action of glycine on bacteria is particularly strong against spore-forming bacteria which tend to remain in fish paste products. Even if glycine is included in the product as an edible metal salt, this effect is not changed from that of using glycine as it is, but rather, it tends to exhibit a high antibacterial effect in a slightly alkaline region. . Therefore, it is possible to obtain a result that a product elasticity and a high antibacterial action can be obtained together, which can hardly be obtained conventionally.
[0010]
Embodiments of the present invention will be described below. The present invention is not limited by these examples. The following Examples 1 to 5 and Comparative Examples 1 to 3 were evaluated by the following tests. In making the kamaboko from the raw material of Alaska pollack, 3 kg of the surimi was crushed with a silent cutter for 3 minutes. And crush again for 10 minutes. To this, 280 g of starch is added and crushed again for 3 minutes. This kneaded mixture is hermetically filled in a vinylidene chloride film having a diameter of 30 mm and a length of 150 mm. The filled product is heated in a warm bath at 90 ° C. for 30 minutes and left at room temperature for one day. The kamaboko obtained by this method was evaluated by the following method. The elasticity was measured using a rheometer manufactured by Fuji Rika Kogyo Co., Ltd. At the time of measurement, the adjusted kamaboko was cut into a cylindrical shape having a length of 30 mm, a load was applied from above, a strain and a load until breaking were measured, and a value obtained by multiplying the two values was used as an index of elasticity. One sample was measured 10 times and the average value was taken as the value. The higher the value, the higher the elasticity. The storage stability was evaluated immediately after manufacturing the kamaboko and for 5 days in a clean box at room temperature with the vinylidene chloride film package kept, and then sterilized with 70% ethanol water. Crush. Crushing was performed with 10 g of kamaboko and 90 g of sterilized water. This supernatant was evaluated by the number of general viable cells sown and cultured on a standard agar medium manufactured by Eiken Chemical Co., Ltd.
[0011]
Example 1 0.17% by weight of sodium glycine and 0.33% by weight of glycine were added to the surimi of Alaska pollack as a raw material. The results are summarized in Table 1.
Examples 2 to 4
Performed in the same manner as in Example 1. Table 1 shows the amounts of sodium glycine and glycine added, and the results are summarized.
Example 5
0.30% by weight of potassium glycine and 0.25% by weight of glycine were added to the raw material of Alaska pollack. The results are summarized in Table 1.
[0012]
Comparative Example 1
No alkali metal salt of glycine and glycine were added. The results are summarized in Table 1.
Comparative Example 2
Only 0.5% by weight of glycine was added to the raw material of Alaska pollack. The results are summarized in Table 1.
Comparative Example 3
0.5% by weight of polymerized sodium phosphate was added to the raw material of Alaska pollack, a raw material. The results are summarized in Table 1.
[0013]
[Table 1]
Claims (9)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP12454696A JP3541565B2 (en) | 1996-05-20 | 1996-05-20 | Production method of fishery products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP12454696A JP3541565B2 (en) | 1996-05-20 | 1996-05-20 | Production method of fishery products |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH09308463A JPH09308463A (en) | 1997-12-02 |
| JP3541565B2 true JP3541565B2 (en) | 2004-07-14 |
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| Application Number | Title | Priority Date | Filing Date |
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| JP12454696A Expired - Fee Related JP3541565B2 (en) | 1996-05-20 | 1996-05-20 | Production method of fishery products |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| US20050064084A1 (en) * | 2002-09-19 | 2005-03-24 | Elder Vincent Allen | Method for reducing acrylamide formation in thermally processed foods |
| JP2006271211A (en) * | 2005-03-28 | 2006-10-12 | Kibun Foods Inc | pH ADJUSTER FOR NONPHOSPHATE FROZEN PASTE AND METHOD FOR PRODUCING NONPHOSPHATE PASTE USING THE SAME |
| JP5466329B1 (en) * | 2013-10-03 | 2014-04-09 | 聖一 村上 | Method for producing fishery product, fishery product and preservative |
| JP6370572B2 (en) * | 2014-03-17 | 2018-08-08 | 白石工業株式会社 | Quality improver for marine products and method for producing marine products |
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1996
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| JPH09308463A (en) | 1997-12-02 |
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