JP5120858B2 - Quality improvement agent for fish paste products and / or fish surimi - Google Patents

Description

The present invention relates to a fish paste product and / or a fish meat surimi quality improver, and a fish paste product and / or fish paste using this quality improver has improved elasticity, color, taste and texture. In addition, fish paste products have excellent quality improvement effects, such as being able to partially replace surimi.

The fishery product targeted by the present invention is mainly composed of fish paste such as salmon, deep-fried fish cake, chikuwa, hampen, fish sausage and the like.

Fish species that become surimi fish are made using fish species such as walleye codfish, itoyori, prickly fish, kinki, sardine, flying fish, and hokke. Among them, walleye pollack low-grade products, itoyori, prickly pear, and hockey are used in large quantities because they are easily available and inexpensive, but their use is limited due to their dark colors and poor quality.

However, as for the surimi fish, due to the decrease in catch, etc., high quality ones tend to be insufficient in quantity, and inferior quality ones tend to be used.

It is the texture, so-called “foot”, that is important for the quality of the fishery product. This foot is a physical texture consisting of elements such as elasticity and crispness. In other words, if a surimi with poor quality is used, it is difficult for the “foot” to come out. For this reason, a quality improver is used in order to keep the resilience and crispness constant regardless of the quality of the surimi.

The quality improver for fishery products and / or fish surimi is composed of phosphate, calcium salt, soy protein, wheat protein, egg white, whey protein, starch, dietary fiber, etc. It is used

However, soy protein has a peculiar taste, grain odor, and has a disadvantage that the flavor is impaired when added to fish paste products and / or fish surimi.

Furthermore, many soy proteins exhibit a light yellow to light brown color, and both whiteness and lightness of the final product are reduced by addition to fishery paste products and / or fish paste.

Soybeans are positioned according to allergen specific raw materials. In recent years, the number of people who develop allergic symptoms to foods has increased, and development of food materials that do not cause allergic symptoms is now underway.

For these reasons, food materials based on sorghum that can be safely used for cereal (wheat and soybean) allergic diseases have been proposed in recent years and put into practical use as food materials such as curry roux and confectionery. ing.

Sorghum is roughly divided into four types: grain sorghum, sweet sorghum, bloom sorghum and glass sorghum. Recently, white sorghum, a kind of grain sorghum, has attracted attention. Nutritionally it contains essential amino acids and is rich in minerals, B vitamins, dietary fiber and unsaturated fatty acids.

JP2007-202524 JP2007-254338

Disadvantages are unavoidable with previously known quality improvers for fish paste products and / or fish surimi. For example, when vegetable protein such as soybean protein, wheat protein or the like is used, the color, taste and texture are impaired, and the addition amount is limited. In addition, even when an animal protein such as egg white or whey protein is used for improvement, the color, taste and texture are impaired, and sufficient results cannot be obtained.

For the purpose of reducing the amount of expensive fish meat surimi, if fish surimi, the main ingredient of fish paste products, is increased or partially replaced by the use of a large amount of quality improver, sufficient elasticity cannot be obtained and the texture Will change softly. Therefore, the purpose of this study is to provide a quality improver that does not impair the color, taste and texture.

The present inventors examined the effects of various food materials, food additives, etc. on fishery paste products and / or fish paste. In other words, as the expected effects of fish paste products, we comprehensively studied the effects of enhancing the sitting, the elasticity of the heated gel, the color and taste, and the smell.

In order to improve the sitting effect, the elasticity of the heated gel, and the color tone, taste, smell, etc., calcium salts and / or carbonates that enhance the sitting and the elasticity of the heated gel in synergy with sorghum and ( Or) It has been found that drastic improvement can be achieved by adding phosphate.

That is, a feature of the present invention is a quality improvement agent for fish paste and / or fish surimi characterized by adding sorghum and calcium salt and / or carbonate and / or phosphate to fish surimi. is there.

The fish paste product and / or fish meat surimi are preferably adjusted to pH 5-10, more preferably pH 6-8. When the pH is below 5, the dough is sagging and the elasticity is lowered. When the pH exceeds 10, the alkalinity becomes strong, which causes a problem in flavor.

In the method for producing fish paste products and / or fish surimi targeted by the present invention, known materials such as starch, salt, saccharides, seasonings, fats and oils, and coloring agents can be used as raw materials in addition to fish surimi.

With the quality improver of the present invention, fish paste products and / or fish meat surimi can be efficiently improved in terms of elasticity, color, texture, taste, smell and the like as follows.

The following examples further illustrate the present invention.

Example 1 Casing troughs were made according to a conventional method using the raw material blends shown in Table 1 below. That is, thawed walleye salmon frozen ground (second grade), crushed this using a food cutter, then salted by adding salt, liquid with potato starch dispersed in water, sorghum, calcium salt, carbonic acid Salt and phosphate were added, the main treatment was performed for 10 minutes, and the tube was filled and tied into a 50 mm folded vinyl chloride tube, followed by heat treatment. The heating method was performed at 85 ° C. for 40 minutes immediately after the sitting step at 30 ° C. for 120 minutes.

Using the Yamamoto type food checker (manufactured by Sun Kagaku Co., Ltd.) and the spherical plunger with a diameter of 7 mm, the breaking load (g) and the dent (mm) were measured for the four types of soot prepared as described above. (G · mm) was defined as the jelly strength. The pH was measured by a direct contact method using a glass electrode pH meter manufactured by Horiba. The sensory evaluation was performed by 10 panelists, and was judged by an average value evaluated by the 5-point method. The results are shown in Table 2.

From the test results in Table 2, the combined addition of sorghum, calcium salt, carbonate and phosphate all showed excellent values in elasticity, color and taste, and proved that the quality improver according to the present invention is effective. did.

Example 2 Fried rice cake was prepared according to a conventional method using the raw material composition shown in Table 3 below. That is, thawed walleye salmon frozen ground (second grade), crushed this using a food cutter, then salted by adding salt, liquid with potato starch dispersed in water, sorghum, calcium salt, carbonic acid Salt and phosphate were added, the main scouring treatment was performed for 10 minutes, and after molding, the mixture was fried in a soybean-cotton seed mixed oil at 170 ° C.

About the manufactured deep-fried rice cake, the measurement of jelly strength and pH and sensory evaluation were performed similarly to Example 1, and the result of following Table 4 was obtained.

From the results of Table 4, it was proved that an excellent effect was exhibited in the fried rice cake as well as the casing rice cake, and it was proved that sufficient elasticity was obtained even in the fried rice cake without a sitting process.

Example 3 Casing troughs were made according to a conventional method with the raw material blends shown in Table 5 below. Thaw a walleye frozen surimi (second grade on land), grind it with a food cutter, add salt and salt, add 15% of the surimi weight to the basic water content, and add potato Add starch, liquid, sorghum, calcium salt, carbonate, phosphate, perform main sludge treatment for 10 minutes, fill and tie into 50 mm folded vinyl chloride tube, heat treatment Went. The heating method was performed at 30 ° C. for 120 minutes and immediately at 85 ° C. for 40 minutes.

About the manufactured casing, the jelly strength and pH were measured and sensory evaluation was performed in the same manner as in Example 1, and the results shown in Table 6 below were obtained.

From the results shown in Table 6, it was proved that by adding the quality improver according to the present invention, 15% additional water can be added to the surimi and the color tone and taste are excellent. In other words, it is possible to extend the water and reduce the amount of surimi used.

According to the present invention, the following remarkable effects can be obtained. (1) The texture, color tone, and taste of marine products can be improved. (2) Surimi, which is the main raw material for marine products, can be partially replaced, and can be increased by water addition.

Claims (8)

A quality improver for fish paste products, which is an improver for fish paste products and / or surimi fish meat, comprising sorghum mixed with calcium salt, carbonate salt and phosphate salt. The quality according to claim 1, comprising 30 to 99 parts of sorghum, 0.1 to 30 parts of calcium salts, 0.1 to 50 parts of carbonates and 0.1 to 50 parts of phosphates. Improver. The quality improver according to claim 1 or 2, wherein the sorghum is white sorghum. 4. The calcium salt according to claim 1, wherein the calcium salt is at least one of calcium oxide, calcium chloride, calcium carbonate, calcium hydroxide, calcium lactate, uncalcined calcium, calcined calcium, and bittern. The quality improving agent according to claim 1. The quality improver according to any one of claims 1 to 4, wherein the carbonate is at least one of sodium carbonate, sodium bicarbonate, and potassium carbonate. The phosphate is one or more of trisodium phosphate, sodium pyrophosphate, potassium pyrophosphate, sodium polyphosphate, potassium polyphosphate, sodium metaphosphate, and potassium metaphosphate. The quality improving agent according to any one of claims 5 to 6. An aquatic product obtained by kneading the quality improver according to any one of claims 1 to 6 and surimi fish meat at a pH of 5 to 10. The manufacturing method of the fishery paste product which adds the quality improving agent of any one of Claims 1-6, and is knead | mixed with a fish paste, a shaping | molding, and a heating process.