JPH01181771A - Improving material for quality of ground meat - Google Patents
Improving material for quality of ground meatInfo
- Publication number
- JPH01181771A JPH01181771A JP63004893A JP489388A JPH01181771A JP H01181771 A JPH01181771 A JP H01181771A JP 63004893 A JP63004893 A JP 63004893A JP 489388 A JP489388 A JP 489388A JP H01181771 A JPH01181771 A JP H01181771A
- Authority
- JP
- Japan
- Prior art keywords
- egg white
- dried egg
- improving material
- meat
- oils
- Prior art date
- 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.)
- Granted
Links
- 239000000463 material Substances 0.000 title claims abstract description 34
- 235000020993 ground meat Nutrition 0.000 title 1
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 42
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 42
- 235000014103 egg white Nutrition 0.000 claims abstract description 29
- 210000000969 egg white Anatomy 0.000 claims abstract description 29
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 28
- 229920002472 Starch Polymers 0.000 claims abstract description 25
- 235000019698 starch Nutrition 0.000 claims abstract description 25
- 239000008107 starch Substances 0.000 claims abstract description 25
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 18
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract description 18
- 239000000843 powder Substances 0.000 claims abstract description 17
- 210000003278 egg shell Anatomy 0.000 claims abstract description 15
- 229920001353 Dextrin Polymers 0.000 claims abstract description 12
- 239000004375 Dextrin Substances 0.000 claims abstract description 12
- 235000019425 dextrin Nutrition 0.000 claims abstract description 12
- 235000019465 surimi Nutrition 0.000 claims description 15
- 239000003921 oil Substances 0.000 abstract description 26
- 235000019198 oils Nutrition 0.000 abstract description 26
- 235000013372 meat Nutrition 0.000 abstract description 22
- 239000003925 fat Substances 0.000 abstract description 18
- 235000019197 fats Nutrition 0.000 abstract description 17
- 241000251468 Actinopterygii Species 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 3
- 239000007788 liquid Substances 0.000 abstract description 2
- 239000000546 pharmaceutical excipient Substances 0.000 abstract description 2
- 235000012424 soybean oil Nutrition 0.000 abstract description 2
- 239000003549 soybean oil Substances 0.000 abstract description 2
- 238000001694 spray drying Methods 0.000 abstract 2
- 235000014121 butter Nutrition 0.000 abstract 1
- 238000000227 grinding Methods 0.000 abstract 1
- 239000011369 resultant mixture Substances 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000002845 discoloration Methods 0.000 description 3
- -1 fatty acid ester Chemical class 0.000 description 3
- 238000007710 freezing Methods 0.000 description 3
- 230000008014 freezing Effects 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 235000015110 jellies Nutrition 0.000 description 3
- 239000008274 jelly Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 238000007792 addition Methods 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 239000003292 glue Substances 0.000 description 2
- 229930014626 natural product Natural products 0.000 description 2
- 235000014593 oils and fats Nutrition 0.000 description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 description 2
- 239000008158 vegetable oil Substances 0.000 description 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- 241001290610 Abildgaardia 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
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 239000004129 EU approved improving agent Substances 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 1
- 240000000599 Lentinula edodes Species 0.000 description 1
- 235000001715 Lentinula edodes Nutrition 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 241000785681 Sander vitreus Species 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 235000019645 odor Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000021317 phosphate Nutrition 0.000 description 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 230000002087 whitening effect Effects 0.000 description 1
Landscapes
- Fish Paste Products (AREA)
Abstract
Description
【発明の詳細な説明】 〔産業上の利用分野〕 本発明はすり身の品質改良材に関する。[Detailed description of the invention] [Industrial application field] The present invention relates to a material for improving the quality of surimi.
練り製品の原料である冷凍すシ身は、冷凍中にグル形成
能が低下するため、その品質改良材としてンルビトール
、砂糖、食塩及び重合燐酸塩等が用いられている。Frozen sushi meat, which is a raw material for paste products, loses its ability to form glue during freezing, so nlubitol, sugar, salt, polymerized phosphates, and the like are used as quality improving agents.
ところで、これらの品質改良材はすり身の冷凍中におけ
るダル形成能の低下を防止する効果は認められるものの
、すり身の品質の重要な要素である色調（白変や明度）
を改善する効果は認められない。By the way, although these quality improving materials are effective in preventing the deterioration of the dal forming ability of surimi during freezing, they do not improve the color tone (whitening and brightness), which is an important element of the quality of surimi.
No effect on improving this was observed.
そこで、すシ身の色調を改善する方法として、特公昭５
５−２０号にみられるように、脂肪酸エステルを添加す
る方法が提案されている。Therefore, as a way to improve the color tone of sushi meat,
As seen in No. 5-20, a method of adding a fatty acid ester has been proposed.
しかしながら、上記特公昭５５−２０号公報の改良材に
よるとすシ身の色調を改善する効果は認められるものの
、改良材の添加によシすシ身のダル形成能が低下してし
まうばかりでなく、この添加材は化学合成によるもので
あるから、消費者の天然物志向を満たすことができない
。However, although the improved material disclosed in Japanese Patent Publication No. 55-20 mentioned above has the effect of improving the color tone of the shiitake meat, the addition of the improving material only reduces the ability of the shish meat to form dal. However, since this additive is chemically synthesized, it cannot satisfy consumers' preference for natural products.
本発明は、すシ身の色調とグル形成能を十分に改善する
ことができる天然物を用いたすシ身の品質改良材を提供
せんとしてなされたものである。The present invention was made with the aim of providing a quality improving material for sushi meat using natural products that can sufficiently improve the color tone and glue-forming ability of sushi meat.
本発明は、すり身の品質改良材に関し、第１の発明は粉
末油脂と乾燥卵白を含むことを特徴とし、また、第２の
発明は、粉末油脂、乾燥卵白及びタピオカ澱粉を含むこ
とを特徴とし、また、第３の発明は、粉末油脂、乾燥卵
白、タピオカ澱粉及び卵殻粉を含むことを特徴とし、さ
らに、第４の発明は、粉末油脂、乾燥卵白、夕ぎ才力澱
粉、卵殻粉及びデキストリンを含むことを特徴とするも
のである。The present invention relates to a material for improving the quality of surimi, and the first invention is characterized in that it contains powdered oil and fat and dried egg white, and the second invention is characterized in that it contains powdered oil and fat, dried egg white and tapioca starch. Further, the third invention is characterized in that it contains powdered oil and fat, dried egg white, tapioca starch and eggshell powder, and furthermore, the fourth invention is characterized in that it contains powdered oil and fat, dried egg white, Yugi Saili starch, eggshell powder and It is characterized by containing dextrin.
本発明において、すシ身とは水産物製品の原料となる魚
肉すシ身のほか、ハ偽やソーセージの原料とす′ル畜肉
すシ身を含むものである。In the present invention, sushi meat includes not only fish sushi meat, which is a raw material for seafood products, but also animal meat sushi meat, which is used as a raw material for fish cakes and sausages.
また、粉末油脂とは、大豆油・ナタネ油・綿実油・・ぐ
−ム油等の植物性油脂、パター・ラード等の動物性油脂
にデキストリン、α−セルロース・可溶性カゼイン・ゼ
ラチン等の賦形剤を加え、スゲレードライ碌どしで粉末
化した油脂のことをいう。 ゛
また乾燥卵白とは卵白液をスゲレードライ法やフリーズ
ドライ法等の乾燥法によシ粉末状あるいは顆粒状にした
卵白のことをいう。Powdered oils and fats include vegetable oils and fats such as soybean oil, rapeseed oil, cottonseed oil, and gum oil, animal fats and oils such as patter and lard, and excipients such as dextrin, α-cellulose, soluble casein, and gelatin. This refers to oils and fats that have been powdered with Sugere Dry Rokudoshi. ``Dried egg white'' refers to egg white obtained by turning egg white liquid into powder or granules by a drying method such as sedge drying or freeze drying.
また、タビ１力澱粉とは、タピオカの球根から採取され
た澱粉のことをいう。In addition, Tavi starch refers to starch collected from tapioca bulbs.
また卵殻粉とは、卵殻を常法によシ微粉末化したものの
ことをいい、本発明においてはその粒径が１〜１０００
μ、好ましくは５〜２００μのものを用いることが望ま
しい。In addition, eggshell powder refers to eggshells made into fine powder by a conventional method, and in the present invention, the particle size is 1 to 1000.
It is desirable to use μ, preferably 5 to 200 μ.
さらに、デキストリンとは、澱粉を常法により加水分解
した澱粉分解物のことをいい、本発明においては、分枝
デキストリンを用いることが望ましい。Furthermore, dextrin refers to a starch decomposition product obtained by hydrolyzing starch by a conventional method, and in the present invention, it is desirable to use a branched dextrin.
本発明のすシ身の品質改良材を得るには、まず原料の粉
末油脂、乾燥卵白、タピオカ澱粉、卵殻粉及びデキスト
リンを用意する。In order to obtain the sushi meat quality improving material of the present invention, firstly, raw materials powdered oil, dried egg white, tapioca starch, eggshell powder, and dextrin are prepared.
次に、これらの原料を所定の配合割合で混合する。Next, these raw materials are mixed at a predetermined mixing ratio.
粉末油脂と乾燥卵白からなる品質改良材にあっては、粉
末油脂２０〜８０チ（重量％をいう。以下同じ）と乾燥
卵白２０〜８０チを用い、あわせて１００チになるよう
にすればよい。For a quality improving material consisting of powdered oil and fat and dried egg white, use 20 to 80 inches of powdered oil and fat (referring to weight%; the same applies hereinafter) and 20 to 80 inches of dried egg white, making a total of 100 inches. good.
また、粉末油脂、乾燥卵白及びタピオカ澱粉からなる品
質改良材にあっては、粉末油脂２０〜８゜チ、乾燥卵白
２０〜８０チ及びタピオカ澱粉２０〜８０％を用い、あ
わせて１００％になるようにすればよい。In addition, in the case of a quality improving material consisting of powdered oil and fat, dried egg white and tapioca starch, 20 to 8 degrees of powdered oil and fat, 20 to 80 degrees of dried egg white and 20 to 80% of tapioca starch are used, and the total amount becomes 100%. Just do it like this.
また、粉末油脂、乾燥卵白、タピオカ澱粉及び卵殻粉か
らなる品質改良材にあっては、粉末油脂２０〜８０％、
乾燥卵白２０〜８０％、タピオカ澱粉１０〜５０％及び
卵殻粉５〜３０％を用い、あわせて１００％になるよう
にすればよい。In addition, for quality improving materials consisting of powdered fats and oils, dried egg whites, tapioca starch and eggshell powder, powdered fats and oils 20 to 80%,
What is necessary is to use 20-80% of dried egg white, 10-50% of tapioca starch, and 5-30% of eggshell powder, so that the total amount becomes 100%.
さらに、粉末油脂、乾燥卵白、タピオカ澱粉、卵殻粉及
びデキストリンからなる品質改良材にあっては、粉末油
脂２０〜８０チ差燥卵白２０〜８０％、タピオカ澱粉１
０〜５０ ％、卵殻粉５〜３０％及びデキストリン５〜
５０チを用い、あわせて１００％になるようにすればよ
い。Furthermore, in the case of a quality improving material consisting of powdered oil and fat, dried egg white, tapioca starch, eggshell powder and dextrin, 20 to 80 grams of powdered oil and fat, 20 to 80% of dried egg white, 1 tapioca starch
0-50%, eggshell powder 5-30% and dextrin 5-50%
It is sufficient to use 50 chips so that the total becomes 100%.
問、本発明のすシ身の品質改良剤は、上記物質のほかに
、クエン酸、ビタミンＣ等の酸味料、大豆蛋白、フィッ
シーソルブル等の粉状蛋白質、澱加
粉・粉状水あめ等の澱粉質等好みの原料を曖えても差し
支えない。Q: In addition to the above-mentioned substances, the sushi meat quality improving agent of the present invention also contains acidulants such as citric acid and vitamin C, soybean protein, powdered proteins such as fishy soluble, starch powder and powdered starch syrup, etc. There is no problem even if you are unsure about the ingredients you like, such as starch quality.
このようにして得られた本発明の品質改良材は、後の試
験例にも示すように、すシ身に対して０．３〜２０チ添
加すると、すシ身の色調とグル強度を改善する効果が生
ずるものである。As shown in later test examples, the quality-improving material of the present invention obtained in this way improves the color tone and glue strength of sushi meat when added at 0.3 to 20 g. This produces the effect of
実施例１
粉末油脂（植物性油脂７０％からなる日本油脂（（社）
製画品名「ネオ・々ウダーＫ」）１ｋｌｌ＋と乾燥卵白
（キューピー（株）製、商品名「Ｋタイプ」）１ｋｇと
をよく混合し、すり身の品質改良材２ｋｌ＋を得た。Example 1 Powdered oil (Nippon Oil & Fats Co., Ltd., consisting of 70% vegetable oil)
1 kl+ of the product name "Neo Uda K") and 1 kg of dried egg white (manufactured by Kewpie Co., Ltd., trade name "K Type") were thoroughly mixed to obtain 2 kl+ of a surimi quality improving material.
実施例２
粉末油脂（実施例１のものと同じ）ｌｋｌ？、乾燥卵白
（実施例１のものと同じ）０．５ｋｌＪ及びタピオカ澱
粉（参松工業（株）製、商品名ｒＭＫＫ−１００Ｊ）０
．５に９をよく混合し、すり身の品質改良材２ゆを得た
。Example 2 Powdered oil (same as in Example 1) lkl? , dried egg white (same as in Example 1) 0.5 klJ and tapioca starch (manufactured by Sanmatsu Kogyo Co., Ltd., trade name rMKK-100J) 0
．． 5 and 9 were thoroughly mixed to obtain surimi quality improving material 2YU.
実施例３
粉末油脂（実施例１のものと同じ）９００Ｆ、乾燥卵白
（実施例１のものと同じ）５００ｇ、タピオカ澱粉（実
施例２のものと同じ）４００ｇ及び卵殻粉（キューピー
（株）製、商品名「カルホーゾＪ）２０ＯＮをよく混合
し、すシ身の品質改良材２に９を得た。Example 3 Powdered oil (same as in Example 1) 900F, dried egg white (same as in Example 1) 500 g, tapioca starch (same as in Example 2) 400 g, and eggshell powder (manufactured by Kewpie Co., Ltd.) , trade name "Calhoso J) 20ON" were mixed well to obtain sushi meat quality improving material 2 to 9.
実施例４
粉末油脂（実施例１のものと同じ）７００＆、乾燥卵白
（実施例１のものと同じ）ｓｏｏＩＩ、タピオカ澱粉（
実施例２のものと同じ）４００．５’、卵殻粉（実施例
３のものと同じ）２００．９及びデキストリン（参松工
業（株）製、商品名ｒＢＬＤ」）２００ｇをよく混合し
、すり身の品質改良材２ｋｌ？を得た。Example 4 Powdered oil (same as in Example 1) 700 &, dried egg white (same as in Example 1) sooII, tapioca starch (
400.5' (same as that of Example 2), 200.9' of eggshell powder (same as that of Example 3), and 200 g of dextrin (manufactured by Sanmatsu Kogyo Co., Ltd., trade name: rBLD) were mixed well, and surimi was prepared. 2kl of quality improved material? I got it.
試験例１（ハンター白変・明度テストラスケト９２級す
り身１ゆを７等分し、次の改良材をすシ身に対してそれ
ぞれ１％ずつ添加混合した後−２０℃に３０日間冷凍し
、而る後常温に戻し解凍した。Test Example 1 (Hunter white discoloration/brightness test) 1 cup of Rusketo 92 grade surimi was divided into 7 equal parts, the following improving ingredients were added and mixed at 1% each to the shimi, and then frozen at -20°C for 30 days. After that, it was returned to room temperature and thawed.
対照区１：無添加
対照区２：粉末油脂（実施例１のものと同じ）対照区３
：市販のすり身の改良材（特公昭５５−２０号公報の改
良材：ソルビット
減１００部、モノグリセライド３０
部を常法によシ１０メツシュに粉末
状にしたもの）
テスト区１：実施例１で得られた改良材テスト区２：実
施例２で得られた改良材テスト区３：実施例３で得られ
た改良材テスト区４：実施例４で得られた改良材この各
サンゾル（すシ身）について、ハンター白変と明度を測
定したところ、表−１の結果が得られた。Control group 1: Additive-free control group 2: Powdered oil (same as in Example 1) Control group 3
: Commercially available improved material for surimi (improved material in Japanese Patent Publication No. 55-20: 100 parts of reduced sorbitol and 30 parts of monoglyceride were powdered into 10 mesh pieces by the usual method) Test Group 1: In Example 1 Test area 2 of the improved material obtained in Example 2: Test area 3 of the improved material obtained in Example 2: Test area 4 of the improved material obtained in Example 3: Improved material obtained in Example 4. When the hunter's white discoloration and brightness were measured for the fish (flesh), the results shown in Table 1 were obtained.
尚、ハンター白変と明度は、測色色差計（日本電色工業
（株）製）により測定した。Note that Hunter white discoloration and brightness were measured using a colorimeter (manufactured by Nippon Denshoku Kogyo Co., Ltd.).
表 −１
試験例２（ゼリー強度）
試験例１の各サンプル（すシ身）をそれぞれ各別に、折
経５７１ｍのポリエチレン製ケーシングに充填・密封し
た後９０℃の湯中で３０分間加熱％而るす中から取シ出
し、得られたカマボコのゼリー強度を測定したところ、
表−２の結果が得らｎた。尚、ゼリー強度はカマポコを
２５籠の厚さに切シレオメーター（ゾランヅヤー径５震
、上昇６の７分）ｆ：用いて測定した（単位ｇ）。Table 1 Test Example 2 (Jelly Strength) Each sample (sushi meat) from Test Example 1 was individually filled and sealed in a polyethylene casing with a diameter of 571 m, and then heated in hot water at 90°C for 30 minutes. When the jelly strength of the obtained kamaboko was measured,
The results shown in Table 2 were obtained. The jelly strength was measured by cutting Kamapoko into a thickness of 25 baskets and using a sillometer (Sollandzier diameter: 5 strokes, rise: 6:7 minutes) (unit: g).
表 −２
試験例３（もちもち感）
試験例１の各サンプルを添加して得られたすり身につい
てもちもち感を観察したところ表−３の結果が得られた
。Table 2 Test Example 3 (Sticky Feeling) When the sticky feeling of the surimi obtained by adding each sample of Test Example 1 was observed, the results shown in Table 3 were obtained.
表−３
尚、表中の記号は、よく訓練したＪ？ネル１０名による
観察結果の平均値であって、＋はかなりもちもち感あシ
、丑はもちもち感あシ、＋はややもちもち感あり、−は
もちもち感なしを意味する。Table 3 The symbol in the table is a well-trained J? This is the average value of the observation results by 10 panelists, where + means very chewy feeling, ox means chewy feeling, + means slightly sticky feeling, and - means no sticky feeling.
試験例４（改良材の添加量による変化）スケトウ２級す
シ身ｉｏｋｇを３０等分し、試験例１対照区２．対照区
３及び各テスト区の改良材をそ扛ぞれ０．３％、０．５
％、１％、１．５チ及び２チ添加混合したすシ身のサン
プル３０種を得た。Test Example 4 (Changes due to the amount of improving material added) Iokg of second-grade walleye fish fillet was divided into 30 equal parts, and test example 1 control group 2. The improved materials of control plot 3 and each test plot were removed at 0.3% and 0.5%, respectively.
Thirty types of sushi meat samples were obtained with additions of 1%, 1%, 1.5chi, and 2chi.
得・られた各サンゾルについて、試験例１と同じ方法で
ゼリー強度を、試験例２と同じ方法でノ・ンター白色と
明度を測定したところ、表−４の結果が得られた。For each Sunsol obtained, the jelly strength was measured in the same manner as in Test Example 1, and the neutral white color and brightness were measured in the same manner as in Test Example 2, and the results shown in Table 4 were obtained.
表 −４
〔発明の°効果〕
以上述べたように、本発明のすシ身の品質改良材は、乾
燥卵白が含まれているので、少量使用するだけですシ身
のグル形成能を向上させることができ、また、粉末油脂
が含まれているので、すシ身の色調を改善できる。Table 4 [Effects of the invention] As mentioned above, the sushi meat quality improving material of the present invention contains dried egg white, so only a small amount is used.It improves the glue-forming ability of sushi meat. In addition, since it contains powdered oil and fat, the color tone of the sushi meat can be improved.
また、乾燥卵白と粉末油Ｍｂのほかに卵殻粉が含まれた
改良材は、すシ身の色調を一層改善する効果があり、さ
らに、これらの成分のほかにタピオカ澱粉やデキストリ
ンが含まれている改良材はすり身の冷凍変性を防止し、
すシ身から異臭が発生するのを抑えることができる。In addition, the improving material that contains eggshell powder in addition to dried egg white and powdered oil Mb has the effect of further improving the color tone of sushi meat, and in addition to these ingredients, it also contains tapioca starch and dextrin. The improving material prevents freezing denaturation of surimi,
It is possible to suppress the occurrence of strange odors from the sushi meat.
を満たすことができる。can be fulfilled.
Claims (4)
身の品質改良材。(1) A quality improving material for surimi characterized by containing powdered oil and fat and dried egg white.
を特徴とするすり身の品質改良材。(2) A quality improving material for surimi characterized by containing powdered oil, dried egg white, and tapioca starch.
含むことを特徴とするすり身の品質改良材。(3) A surimi quality improving material characterized by containing powdered oil, dried egg white, tapioca starch and eggshell powder.
デキストリンを含むことを特徴とするすり身の品質改良
材。(4) A surimi quality improving material characterized by containing powdered oil, dried egg white, tapioca starch, eggshell powder, and dextrin.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63004893A JPH01181771A (en) | 1988-01-14 | 1988-01-14 | Improving material for quality of ground meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63004893A JPH01181771A (en) | 1988-01-14 | 1988-01-14 | Improving material for quality of ground meat |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH01181771A true JPH01181771A (en) | 1989-07-19 |
| JPH0550265B2 JPH0550265B2 (en) | 1993-07-28 |
Family
ID=11596350
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63004893A Granted JPH01181771A (en) | 1988-01-14 | 1988-01-14 | Improving material for quality of ground meat |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01181771A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04117264A (en) * | 1990-09-06 | 1992-04-17 | Ichimasa Kamaboko Kk | Process fish meat food |
-
1988
- 1988-01-14 JP JP63004893A patent/JPH01181771A/en active Granted
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04117264A (en) * | 1990-09-06 | 1992-04-17 | Ichimasa Kamaboko Kk | Process fish meat food |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0550265B2 (en) | 1993-07-28 |
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