JP5587626B2 - Oil-in-water emulsion for frozen fillets and frozen fillets using the same - Google Patents

Description

TECHNICAL FIELD The present invention relates to an oil-in-water emulsion for frozen fillets and a frozen fillet using the same for providing a fillet having an appearance that is excellent in oil-blowing during thawing.

Salmon, cod, Thai, yellowtail, mackerel and other fish are cut into slices to make them easy to eat, and then frozen for long-term storage and distributed to various parts of Japan. As a result, consumers living far away from the production area can obtain frozen fillets of various types of fish relatively easily.

By the way, in the fish after the spawning season, nutrients gather in the ovaries and testis, so the fat content in the fish meat portion that becomes frozen fillet decreases rapidly and decreases to 0.1% after spawning. In recent years, frozen fillets with an excellent appearance of oil-boiled fish are preferred, so fish with low oil content is less demanded and can be inevitably discarded without being eaten. ing.

Conventionally, as a method for preparing fillets with a high fat content, Japanese Patent Application Laid-Open No. 63-36757 (Patent Document 1) describes a method for producing fillets by injecting and adding a liquid oil-in-water emulsion to fillets. Yes.

However, even if the fillet obtained by the above method is frozen and a frozen fillet with a high fat content can be prepared, it is consumed if it does not have an excellent appearance in appearance when it is thawed. Can not be satisfied enough. Specifically, if the frozen fillet is thawed at a chilled corner such as a supermarket set at a temperature of 1 to 4 ° C., if the surface of the fillet has an excellent appearance of oil and oil, Slow consumers can be fully satisfied. In the case of Patent Document 1, although the fat and oil content of the fillet can be increased, at the time of thawing, the fat and oil does not bleed on the surface of the fillet and a fillet having an excellent appearance of oiling cannot be obtained.

JP 63-36757 A

Therefore, the present invention provides an oil-in-water emulsion for frozen fillets for preparing a fillet having an appearance that is excellent in oil-boiled during thawing, and a frozen fillet using the same.

As a result of intensive studies by the present inventors to achieve the above-mentioned object, a fillet of an oil-in-water emulsion having a specific average particle size, blended with lactate and starch, and oil-separated at the time of freezing is obtained. It has been found that a frozen fillet having an appearance that is excellent in oil-boiled can be prepared during thawing, and the present invention has been completed.

That is, the present invention
(1) Average particle diameter of emulsion is 15-40 [mu] m, lactate formulated with from 0.5 to 5% and starch from 0.5 to 5%, the starch is gelatinized, and, at the time of freezing Oil-in-water emulsion for frozen fillets, characterized by oil separation,
(2) A frozen fillet characterized by being injected with the oil-in-water emulsion for frozen fillet of (1),
It is.

According to the present invention, it is possible to prepare a frozen fillet having an appearance that is excellent in oil-blowing during thawing. For this reason, consumer demand is expected even for fillets with a low fat content, and further activation of the fillet market can be expected.

Hereinafter, the oil-in-water emulsion for frozen fillets and the frozen fillet of the present invention will be described in detail. In the present invention, “%” represents “% by mass”.

An oil-in-water emulsion is a type of emulsion in which oil droplets are dispersed in water. The average particle size of the oil-in-water emulsion can be adjusted from about 0.1 μm to about 200 μm depending on the type of emulsifying agent, the type of emulsifier such as a colloid mill, and the operating conditions.

In the case of the oil-in-water emulsion for frozen fillets of the present invention, the average particle size is adjusted to 15 to 40 μm, and lactate and starch are blended and prepared so as to separate oil when frozen. The fillets injected with the oil-in-water emulsion for frozen fillets of the present invention can have an appearance that is excellent in oiling when thawed.

The average particle diameter of the emulsion in the oil-in-water emulsion for frozen fillets of the present invention is 15 to 40 μm, preferably 15 to 30 μm, and more preferably 15 to 25 μm. If the average particle size of the oil-in-water emulsion for frozen fillet is smaller than the above range, even if the oil-in-water emulsion is separated during thawing, the oil and water are not clearly separated, resulting in a cloudy layer, resulting in a glossy It is difficult to prepare a frozen fillet having an excellent appearance for a certain oilbrush. If it is larger than the above range, oil separation may occur before freezing, which may be undesirable.

The average particle size was measured using a laser diffraction type particle size distribution measuring device (manufactured by Nikkiso Co., Ltd., trade name “Microtrack MT3300EXII”) and 1.5 times without applying ultrasonic waves after setting the sample. It is a value obtained by starting measurement after minutes and ending measurement after 2.5 minutes.

The oil-in-water emulsion for frozen fillets of the present invention contains lactate. In the case where lactate is not blended, the average particle size is adjusted within the above range, starch is blended, and the oil-in-water emulsion for frozen fillet is injected even if it is prepared to separate oil during freezing. When the fillet is thawed, the fillet cannot have an appearance that is excellent for oiling. Although the compounding quantity of lactate is not specifically limited, 0.5 to 5% is preferable and 1 to 5% is more preferable. When the amount of lactate is less than the above range, the frozen fillet injected with the oil-in-water emulsion for frozen fillet is difficult to obtain an excellent appearance when thawing. It cannot be expected and is not economical.

Although the kind of lactate used for the oil-in-water emulsion for frozen fillets of the present invention is not particularly limited, for example, sodium lactate, potassium lactate, magnesium lactate and the like may be used, and one or more kinds may be used in combination. Can do.

The oil-in-water emulsion for frozen fillet of the present invention is emulsified using starch that is easily affected by freezing denaturation and oil and water are clearly separated because the oil is separated during freezing while maintaining the emulsified state before freezing. The type of starch used in the oil-in-water emulsion for frozen fillets of the present invention is not particularly limited. For example, raw starch such as potato starch, corn starch, glutinous rice starch, wheat starch, tapioca starch, and glutinous rice starch, and the raw The processed starch etc. which processed the starch are mentioned, The raw starch which is easy to produce oil separation at the time of freezing is preferable.

The amount of starch used in the oil-in-water emulsion for frozen fillet of the present invention is not particularly limited as long as it is an amount that can maintain the emulsified state before freezing, but is preferably 0.5 to 5%, more preferably 1 to 3%. preferable. If the starch content is less than the above range, the emulsified state before freezing may not be maintained. Even if the amount is larger than the above range, no further effect can be expected, which is not economical.

The oil-in-water emulsion for frozen fillets of the present invention refers to an oil that undergoes oil separation upon freezing, and specifically produces oil separation when frozen at −10 ° C. or lower. When oil separation does not occur during freezing, even if the average particle size is adjusted within the above range and lactate and starch are blended, the frozen fillet injected with the oil-in-water emulsion for frozen fillet is thawed. At the same time, it does not have an excellent appearance for oil-blowing.

The oil-in-water emulsion for frozen fillets of the present invention can be blended with emulsification raw materials other than the starch as long as oil separation occurs upon freezing. Specifically, for example, monoglycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, egg yolk, phospholipase-treated egg yolk, lecithin, lysolecithin, octenyl succinic acid starch and other emulsifying materials having milk, milk, soybean, etc. Examples include thickeners such as protein, xanthan gum, tamarind seed gum, gellan gum, guar gum, gum arabic, and silium seed gum. In particular, an emulsifying material having an acyl group has a strong emulsifying power, so it is preferable to adjust the blending amount. Specifically, the emulsifying material is preferably 0.5% or less, more preferably 0.1% or less, and no blending preferable. When the blending amount of the emulsifying material having an acyl group is larger than the above value, the oil may not be separated during freezing.

The oil and fat used for the oil-in-water emulsion for frozen fillets of the present invention may be any oil and fat provided for food. For example, rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, safflower oil, soybean oil, palm oil, fish oil, egg yolk oil and other animal and vegetable oils or refined oils thereof, or MCT (medium chain fatty acid triglyceride), diglyceride, hardened Examples thereof include fats and oils obtained by chemical and enzymatic treatment such as oil and transesterified oil.

The viscosity of the oil-in-water emulsion for frozen fillets of the present invention is preferably 5 Pa · s or less, preferably 3 Pa · s or less, more preferably 1 Pa · s, when added to the fillet. It is as follows. When the viscosity is higher than the above value, the oil-in-water emulsion for frozen fillets of the present invention may not reach the entire frozen fillet, and may not have an excellent appearance of oiling during thawing.

The viscosity was measured using a BH type viscometer with the rotor No. when the viscosity was less than 1.5 Pa · s under the conditions of a product temperature of 25 ° C. and a rotation speed of 20 rpm. 2, When 1.5 Pa · s or higher, rotor No. 4 is a value obtained from the reading when the rotor is rotated 3 times after the start of measurement.

The oil-in-water emulsion for frozen fillets of the present invention can be appropriately selected and blended in addition to the raw materials as long as the effects of the present invention are not impaired. Specifically, for example, various seasonings such as vinegar, salt, sugar, soy sauce, miso, amino acid, nucleic acid, citrus juice, ketchup, organic acids such as citric acid, tartaric acid, succinic acid, malic acid, or salts thereof, ascorbine Examples include acids, antioxidants such as vitamin E, various spice oils, fragrances, spices, and pigments.

Frozen fillet is a piece of fish cut into a suitable size and frozen, which may have skin or bone, and can be cut, filled, opened, grated 2 pieces, grated 3 pieces, etc. . The obtained frozen fillet can be used by cooking it into grilled fish, boiled fish, fried food, etc., for example.

The frozen fillet used in the present invention is not particularly limited, but a fillet having an oil content of 5% or less is preferable, and 3% or less is more preferable. When the oil content is higher than the above value, the oil paste may already have an excellent appearance. Although the kind of fish used for a fillet is not specifically limited, For example, salmon, cod, Thai, yellowtail, mackerel, etc. are mentioned, and salmon is preferable because the effect of the present invention is most easily exhibited.

The frozen fillet of the present invention is obtained by injecting the oil-in-water emulsion for frozen fillet of the present invention using a syringe or the like, so that the oil-in-water emulsion for frozen fillet of the present invention is distributed almost uniformly throughout the fillet. Point to. In addition, it is preferable that the injection is performed at a plurality of places instead of one place, so that the effects of the present invention are easily exhibited.

The oil-in-water emulsion for frozen fillets of the present invention and the frozen fillets using the same are described in detail below based on examples and test examples. Note that the present invention is not limited to this.

[Example 1]
With a stirring mixer, 9% sodium chloride, 2% corn starch, 2% sodium lactate and 37% fresh water were uniformly mixed. Next, after heating at 90 ° C. to gelatinize the starch, the mixture was cooled to 30 ° C., and then 50% soybean oil was added for rough emulsification. Finally, it was finally emulsified through a colloid mill to prepare an oil-in-water emulsion for frozen fillets of the present invention. The oil was separated during freezing at an average particle size of 18 μm, a viscosity of 0.8 Pa · s, and −20 ° C.

[Example 2]
An oil-in-water emulsion for frozen fillets of the present invention was prepared according to Example 1, except that 2% of sodium lactate was replaced with 0.5% of potassium lactate and 1.5% of fresh water. In addition, oil separation occurred during freezing at an average particle size of 25 μm, a viscosity of 0.7 Pa · s, and −20 ° C.

[Example 3]
An oil-in-water emulsion for frozen fillets of the present invention was prepared according to Example 1, except that 2% of corn starch was replaced with 1% of corn starch and 1% of fresh water. In addition, oil separation occurred during freezing at an average particle size of 39 μm, a viscosity of 0.7 Pa · s, and −20 ° C.

[Example 4]
An oil-in-water emulsion for frozen fillets of the present invention was prepared according to Example 1 except that 0.1% of fresh water was replaced with sucrose fatty acid ester (HLB16). The average particle size was 15 μm, the viscosity was 0.9 Pa · s, and oil separation occurred at −20 ° C. during freezing.

[Comparative Example 1]
An oil-in-water emulsion for frozen fillets was prepared according to Example 1, except that the corn starch was replaced with sucrose fatty acid ester (HLB16). The average particle size was 5 μm, the viscosity was 1.1 Pa · s, and −20 ° C., no oil separation occurred during freezing.

[Comparative Example 2]
An oil-in-water emulsion for frozen fillets was prepared according to Example 1 except that sodium lactate was replaced with fresh water. In addition, oil separation occurred during freezing at an average particle size of 28 μm, a viscosity of 0.8 Pa · s, and −20 ° C.

[Comparative Example 3]
An oil-in-water emulsion for frozen fillets was prepared according to Example 1, except that 2% of starch was replaced with 0.4% starch and 1.6% fresh water. The state of freezing at −20 ° C. could not be observed because oil separation occurred before freezing. The average particle size was 60 μm and the viscosity was 0.6 Pa · s.

[Test Example 1]
In order to examine the influence of the average particle size of the oil-in-water emulsion for frozen fillets, the presence or absence of lactate and starch, and the presence or absence of oil separation during freezing on the effects of the present invention, Examples 1 to 4 and Comparative Example 1 ˜3 oil-in-water emulsion for frozen fillet was added to 200 g of salmon fillet (using a syringe needle with an outer diameter of 1 mm, almost uniformly injected into all 8 locations) to prepare fillet (salmon). According to the following evaluation criteria, the obtained fillet was frozen at −20 ° C. for 1 week and then thawed in a refrigerator at 4 ° C. to examine the appearance of the oil paste. The results are shown in Table 1.

<Evaluation criteria>
A: When thawing, it has a very good appearance with respect to oiling.
B: When thawing, the outer appearance has a boil.
C: During thawing, it is inferior to oil-boiled or not observed and impairs suitability.

As a result of Table 1, when using an oil-in-water emulsion for frozen fillets that has an average particle size of 15 to 40 μm, contains lactate and starch, and separates oil during freezing, The frozen fillet which has was obtained (Examples 1-4). In particular, when using an oil-in-water emulsion for frozen fillets, which has an average particle size of 15 to 30 μm, contains lactate and starch, and oil-separates during freezing, it has a very good appearance when thawing. Frozen fillets having the following were obtained (Examples 1, 2, 4). On the other hand, if the oil-in-water emulsion for frozen fillet is outside the range of 15 to 40 μm in average particle size, no lactate is added, no starch is added, or no oil is separated when frozen, At that time, it was inferior to oil-boiled or not observed, and the suitability was impaired (Comparative Examples 1 to 3).

[Test Example 2]
The influence of the type of starch of the oil-in-water emulsion for frozen fillets and the type of fish of frozen fillets on the effects of the present invention was investigated.

[Example 5]
An oil-in-water emulsion for frozen fillets of the present invention was prepared according to Example 1, except that the corn starch was replaced with a raw starch that had been subjected to a gelatinization treatment.

A frozen fillet (salmon) was prepared according to Test Example 1 using the oil-in-water emulsion for frozen fillet. The obtained frozen fillet was preferable because it had an appearance excellent in oiling when thawed, but was slightly inferior in appearance to the frozen meat of Example 1.

[Example 6]
A frozen fillet (cod) was prepared according to Test Example 1 except that the oil-in-water emulsion for frozen fillet of Example 1 was used and salmon was replaced with cod. The obtained frozen fillet was preferable because it had a good appearance when it was thawed, but it was slightly inferior to that of salmon.

Claims (2)

The average particle diameter of emulsion is 15-40 [mu] m, lactate formulated with from 0.5 to 5% and starch from 0.5 to 5%, the starch is gelatinized, and that oil separation at freezing An oil-in-water emulsion for frozen fillets characterized by the above. A frozen fillet characterized by being injected with the oil-in-water emulsion for frozen fillets according to claim 1.