JPH0112466B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a seafood paste product with improved quality, a method for producing the same, and a quality improver for seafood paste products. Coating By adding ascorbic acids to seafood paste products, for example, it can be used to prevent deterioration of flavor due to astringency caused by glycine, which is used as a substitute for conventional disinfectants or preservatives, and bad shrimp-like odor, or to use it in combination. Coating: Reduces the waxy odor, astringent and harsh taste of hydrogenated oils used as coating agents for organic acids, as well as the astringent and acrid taste of polymerized phosphates, and imparts a bonito-like flavor to seafood paste products. Furthermore, it is particularly effective in improving the preservability of packaged products such as vacuum-sealed packaging products such as casing kamaboko and retainer kamaboko, and sitting kamaboko. Marine paste products to which these ascorbic acids are added, which have such effects, have the disadvantage that they become discolored over time, resulting in significant damage to the product. Furthermore, when amino acids such as glycine and sugar coexist in seafood paste products, heating may cause the so-called Maillard reaction, which may cause coloration. The present inventors have completed the present invention as a result of intensive research to solve these drawbacks. That is, the present invention provides (1) a seafood batter product in which coating ascorbic acids and an edible organic acid calcium salt are added, and (2) a finished battered meat coated with an ascorbic acid and an edible organic acid calcium salt as calcium. Approx. for finished minced meat
The present invention provides a method for producing a seafood paste product characterized by adding 0.01 to 0.3% by weight, and (3) a quality improver for a seafood paste product containing a coating ascorbic acid and an edible organic calcium salt. The seafood paste products targeted by the present invention include processed fish foods such as kamaboko, chikuwa, hanpen, tempura, fish sausage, and fish ham. Next, as a method for producing the coating ascorbic acids used in the present invention, ascorbic acids such as finely pulverized ascorbic acid, erythorbic acid, or their sodium salts are heated to a melting point of 40 to 90°C.
The main ingredient is a certain degree of hydrogenated vegetable or animal oil, such as hydrogenated rapeseed oil, hydrogenated castor oil, hydrogenated whale oil, hydrogenated beef tallow oil, hydrogenated coconut oil, etc., and if necessary, carbon number such as stearic acid or palmitic acid. 12~
24 saturated fatty acids and sorbitan monopalmitate,
It can be produced by granulation using a rotating disk type centrifugal atomizer or spray type device with a coating agent that appropriately uses a sorbitan fatty acid ester such as sorbitan sesquiolate and wax. In the present invention, ascorbic acids 1
It is preferable to use coated ascorbic acids that are granulated using a coating agent of 0.8 to 10 parts, preferably 0.8 to 3 parts, and the particle size is usually about 50 to 300μ. be. Next, edible organic calcium salts used in the present invention include calcium lactate, calcium citrate, calcium gluconate, and the like. In the present invention, the coating ascorbic acids are used as ascorbic acid and/or erythorbic acid in an amount of 0.01 to 0.3% by weight, preferably about 0.05 to 0.2% by weight, based on the finished minced meat,
On the other hand, edible organic acid calcium salt is 0.01 to 0.3% by weight of finished minced meat as calcium.
It is preferably used in an amount of about 0.1 to 0.2% by weight. If the amount of calcium salt added is less than the above-mentioned addition range, the effect of preventing deterioration of quality such as discoloration will not be significant, whereas if it is in a large amount, phenomena such as bitterness may occur, which is not preferable. Coating ascorbic acids and edible organic acid calcium salts are added and mixed uniformly during the manufacturing process of seafood paste products, but there are no particular restrictions on when or how they are added, and they can be added individually. or may be added as a mixture. Usually, it is appropriate to add and mix it into the finished minced meat (surimi) along with other additives shown below that are added to the seafood paste product as needed. In the present invention, as long as this purpose is not hindered,
Phosphates (e.g., sodium polyphosphate, potassium polyphosphate, sodium pyrophosphate, potassium pyrophosphate), natural sweeteners (e.g., sugar, glucose, fructose, lactose), and artificial sweeteners traditionally added to seafood paste products (e.g. glycyrrhizin, stevia, saccharin sodium),
Other spices, fragrances, natural seasonings, chemical seasonings,
Thickening agents, fungicides, soybean protein, wheat protein, animal protein (eg, egg white), alcoholic beverages, vegetables, etc. may be added as appropriate. According to the method of the present invention, the seafood paste product produced by adding coating ascorbic acids to the raw pastry meat is prevented from discoloration caused by ascorbic acids, has improved flavor, and has no loss of texture or elasticity. The product's marketability has further improved, and deterioration is prevented, making it extremely safe in terms of food hygiene. Next, the present invention will be explained in more detail using reference examples, experimental examples, and examples. All percentages below are based on weight/
Represents weight percentage. Reference example 1 Hydrogenated beef tallow oil heated and melted at 75℃ in advance
Add 30 parts of fine powder ascorbic acid to 70 parts, stir well with a mixer, keep the homogeneous paste mixture at 65-70℃, send it to a centrifugal spray device with a pump, and adjust the temperature to 24℃. Spray granulation was carried out in the room where the product was placed. This powder was sieved through a 50-mesh sieve to obtain coating ascorbic acid. In a similar manner, coating erythorbic acid was obtained using erythorbic acid. In the following experimental examples and examples, coating ascorbic acid or erythorbic acid obtained by the above method was used. Experimental example 1 Frozen pollock surimi (special A) 6 kg, ice water 2.7 kg,
Salt 190g, potato starch 520g, monosodium glutamate 70g, sugar 70g, polymerized phosphate 20g
Finished surimi for kamaboko was produced using a conventional method using a raw material mixture consisting of 230 g of mirin, 230 g of mirin, and 100 g of composite seasoning. Divide this finished surimi into 8 equal parts,
After adding the additives shown in Table 1 to each and mixing well, insert a casing tube made of vinyl chloride (folded diameter
45mm) and saturated for 18 hours at 13℃, then 85℃
After heat treatment at ℃ for 40 minutes, the mixture was cooled to produce eight types of kamaboko. The degree of coloring and quality of these kamaboko
Shown in the table. The degree of coloring is displayed using a color difference meter manufactured by Nippon Denshoku Kogyo Co., Ltd., using UCS (uniform color system) L, a,
Of the b color system, the b value corresponding to the kamaboko hue (yellow color) was measured and expressed.

[Table] As is clear from Table 1, sample group (1) in which coating ascorbic acid was added alone had a high b value and coloration was observed, but sample group (1) in which coating calcium lactate was added within the range of the present invention ( 5), (6) and (7) were white and in good condition. As in sample group (8), when the amount of calcium lactate added was large, discoloration could be prevented, but the bitterness became strong and the quality of kamaboko was inappropriate. Example 1 Frozen pollock surimi (Special A) 10kg, salt 310g,
Monosodium glutamate 120g, complex seasoning 150g
g, glycine 200g, hon mirin 300g, egg white 500g,
5 kg of ice water, 900 g of potato starch, and 52 g of coating erythorbic acid produced in Reference Example 1
Finished surimi was produced according to a conventional method using a raw material composition consisting of: This finished surimi was divided into two equal parts, and 0.5% calcium citrate (0.105% as calcium) was added to one half of the finished surimi and mixed well, and the other half was used as a control. 150 each Surimi
The kamaboko was molded onto a plate in portions of approximately 1.5 g, and after sitting at 13°C for 15 hours, it was packed in a retainer and steamed at 85°C for 45 minutes to produce caged kamaboko. As a result, the calcium citrate added area was very white and of good quality, whereas the control area was yellow and poor quality. Example 2 Frozen pollock surimi (Special A) 8kg, Esochi minami 2
Kg, salt 320g, monosodium glutamate 100g,
700g cornstarch, 300g egg white, 300g mirin,
Finished surimi was produced according to a conventional method using a raw material composition consisting of 10 g of a natural sweetener, 4 kg of ice water, 40 g of the coating ascorbic acid prepared in Reference Example 1, and 75 g of a sorbic acid preparation. This finished surimi was divided into two equal parts, and 0.2% calcium lactate (0.026% as calcium) was added to one half of the finished surimi and mixed well, and the other half was used as a control. Next, each surimi was packed into a vinyl chloride casing tube (folded diameter: 45 cm), immediately kept at 45°C for 50 minutes, and then heated at 85°C for 45 minutes to produce casing kamaboko. After storing these products at 8-10°C for 12 days, the degree of coloration was examined. As a result, the calcium lactate added group had almost no coloration and was of good quality, whereas the control group was dark and colored as a whole and was poor. Example 3 A quality improver for seafood paste products having the following composition was prepared. Coating Ascorbic acid (manufactured in Reference Example 1) ...15% Calcium lactate ...26% Glycine ...59% When manufacturing packaged kamaboko, 2% of this composition is added to the finished minced meat and mixed uniformly. The kamaboko obtained was of good quality with no coloration observed even after storage for 10 days.

Claims (1)

[Claims] 1. A seafood paste product obtained by adding a coating ascorbic acid and an edible organic acid calcium salt. 2. A method for producing a seafood batter product, which comprises adding coating ascorbic acids and edible organic acid calcium salts as calcium in an amount of about 0.01 to 0.3% by weight to the finished batter. 3. Coating A quality improver for seafood paste products containing ascorbic acids and an edible organic acid calcium salt.