JPH01252272A - Quality improver for addition to freezed ground fish meat and production of freezed ground fish meat using same - Google Patents

Abstract

PURPOSE:To provide the title improver capable of significantly enhancing the elasticity of the title products, effective in fish-paste products such as steamed fish-paste cakes, containing, as an active ingredient, threonine. CONSTITUTION:The objective improver containing, as an active ingredient, such an amount of threonine as to be pref. 0.01-1wt.% of fish meat as an object. Said improver is comprised of (A) 100 pts.wt. of sugar and/or sugar alcohol and (B) 0.1-40 pts.wt. of threonine being pref. in the form of powder or granules 16-175mesh in size.

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a quality improving agent for frozen surimi useful as a raw material for fish paste products such as fish paste, and a method for producing frozen surimi using the same.

(Problems to be Solved by the Prior Art and the Invention) Among the quality evaluation items for fish paste products such as kamaboko, the items that are considered extremely important are white skin and elasticity. In producing seafood paste products with excellent white skin and elasticity, it is the quality of frozen surimi that has the most influence on these quality evaluation items, and the thing that has the most influence on that quality is the freshness of the fish.

Currently, most seafood paste products are manufactured from frozen surimi, and most of the frozen surimi is manufactured from pollack as raw material, but the industry is becoming increasingly specialized.
The industry is divided into manufacturers of frozen surimi and manufacturers of seafood paste products using it. Most of what is distributed among the founders is frozen surimi.

Walleye pollock has become less stable due to the recent shift to remote fishing grounds, a decrease in domestic catches, delays in the time from landing to processing due to purchases from overseas, and a decline in fish resources. It is becoming difficult to obtain. In other words, the freshness of fish meat varies greatly each time it is obtained, and the amount of fish caught has decreased, making it difficult to produce high-quality frozen surimi.

Furthermore, the fishing season for walleye pollock is limited to a relatively short period of time, while the production of seafood paste products takes place throughout the year. However, there are also circumstances in which freezing denaturation of fish meat protein occurs during storage.

These backgrounds have resulted in a decrease in the white skin and elasticity of seafood paste products, and several measures have been proposed to solve these problems. Many powerful inventions are introduced. Many of them have been introduced to improve white skin and prevent loss of elasticity or enhance elasticity. A proposed method for improving elasticity as well as white skin is to use a surfactant such as glycerin monofatty acid ester together with sugar and/or sugar alcohol on dehydrated meat obtained by a conventional method. On the other hand, many methods have been proposed to improve only the elasticity.
．． There is a method of adding 5 to 5 parts by weight of plasma protein or egg white.

However, all of the methods that have been introduced as methods for improving white skin and improving elasticity have weak effects, so even if some methods are satisfactory for improving white skin, There is almost no satisfactory improvement in elasticity. Additionally, some methods introduced as methods for improving only elasticity may cause undesirable inconveniences in taste, aroma, etc. when added in amounts sufficient to produce a satisfactory improvement effect, and may not be satisfactory as improving agents. It wasn't.

(Means for Solving the Problem) As a result of intensive research into improving the elasticity of seafood paste products, the inventors of the present invention have found that by adding and mixing threonine during the manufacturing of the slide valve, the elasticity of seafood paste products can be improved. He succeeded and completed his invention.

The present invention will be explained in detail below.

The present invention is a quality improving agent for adding frozen surimi parts, which is characterized by containing threonine as an active ingredient.

Moreover, it is most preferable to use threonine in the improving agent of the present invention in an amount ranging from 0.01 to 1% by weight based on the minced fish meat.

Threonine used in the present invention is a type of amino acid, and a quality product suitable for addition to commercially available foods is sufficient.

Furthermore, threonine is available as a mixture of L and DL, and both can be used in carrying out the present invention.

Generally, in the process of producing frozen surimi, squid is crushed in a room whose temperature is controlled to below 5°C, and various additives are added and mixed at this time. Since the mixing time is relatively short, threonine can be used alone, but in that case, if a small amount of threonine is used as it is, it may not be uniformly dispersed and mixed into the fish meat. For this purpose, it is usually desirable to add a diluent, other improving agents, etc., and formulate the product in the form of powder, granules, liquid, etc. before use.

Among various formulations, it is particularly preferable to use the improving agent of the present invention in the form of powder or granules with a particle size of 16 to 175 mesh by adding 0.1 to 40 parts of threonine to 100 parts of sugar and/or sugar alcohol. Sugars and/or sugar alcohols that can be used in this case include sucrose, glucose, maltose, fructose, lactose, sorbitol, mannitol, xylitol, maltitol, lactitol, and mixtures thereof.

When preparing a liquid preparation, the active ingredient may be dissolved in glycerin, etc., or emulsified or suspended in water, but in general, quality improvers added to frozen surimi parts are stored and used at extremely low temperatures. It is said that this is not a preferable form because liquid preparations often cause inconveniences such as freezing, and it is often time-consuming to dispose of packaging containers after using liquid preparations.

Furthermore, if a polymerized phosphate is mixed with the improver of the present invention, the trouble of adding and mixing the phosphate can be omitted. When used together with an agent that has the effect of improving white discoloration or in a mixed formulation with the active ingredient of the present invention, it is even more effective in improving the overall quality of frozen surimi and, ultimately, seafood paste products.

Among the improvers of the present invention, the improver containing sugar and/or sugar alcohol can be produced 8 times by the following method, for example.

fi+ $1! and/or a method of dissolving or dispersing threonine in an aqueous solution of sugar alcohol, directly concentrating and crystallizing or concentrating and solidifying, or mixing with powder of sugar and/or sugar alcohol, and optionally drying to obtain powder or granules. .

(2) After heating and melting the sugar and/or sugar alcohol, disperse the threonine and cool as is or mix and add powdered sugar and/or sugar alcohol while cooling and crush.
A method of making powder or granules through processes such as granulation.

It is also possible to employ other manufacturing methods such as spray drying and spray granulation.

In carrying out the present invention, the amount of threonine added must be 0.01 to 1 part by weight per 100 parts by weight of dehydrated meat, but if the amount added is less than 0.01 part by weight, elasticity will improve. The effect is insufficient, and if more than 1 part by weight is used, the elasticity improving effect will not increase as the amount added increases, so it is economically meaningless to use more than that.

The relationship between the amount of sugar and/or sugar alcohol and the amount of threonine is determined by the effect of preventing freezing denaturation of surimi, uniform dissolution and dispersion in surimi, taste, price, improving elasticity of batter products made from surimi, Although it is determined from economic considerations, the most suitable composition is a composition in which the amount of threonine is 0.1 to 40 parts by weight per 100 parts by weight of sugar and/or sugar alcohol solid content, and a more preferable composition is 0.5 to 40 parts by weight. It is 30 parts by weight.

The improving agent of the present invention is used together with sugar and/or alcohol, various whitening improvers (surfactants, fats and oils, etc.), organic acid calcium salts such as citric acid, alkali metal bicarbonate salts, polymerized phosphates, etc., or together with them. If it is added and mixed as a mixed preparation with , even greater effects can be expected without increasing the number of steps.

(Function) The effect of the quality improving agent of the present invention is a remarkable increase in elasticity compared to conventional products, but the mechanism of expression of this effect is not yet clear. However, it is thought that the modifier molecules have a favorable influence on strengthening elasticity through the binding properties of proteins and water and the concentration of various components.

(Examples) The content of the present invention will be explained below in more detail with reference to Examples and Comparative Examples, but the present invention is not limited to the following Examples. In addition, in the following examples and comparative examples, % represents weight %.

Moreover, the porosity and oil absorption rate in these examples were measured as follows.

(b) Oil absorption rate: A liquid of corn oil and hexaglycerol pentaoleate with a weight ratio of 4.1 was added to 15 g of powder sample and mixed. After 5 minutes, a centrifuge tube lined with a filter cloth (at the bottom) was mixed. (with holes),
Centrifuge at 1300G for 10 minutes, measure the weight of the cake remaining on the filter cloth, and calculate the weight using the following formula.

Example-1 12.86 kir of a 70% by weight aqueous sorbitol solution was concentrated under gentle reduced pressure at a temperature of 95°C to about 9 kg, cooled to a temperature of 60°C with stirring, and then 200 g of threonine was added and mixed. Add 1 part of finely powdered sorbitol to this
kg was added and mixed uniformly, dried with hot air at 55 to 60°C, and pulverized. Thereafter, it was passed through a 16-mesh sieve, and the material that remained on a 175-mesh sieve was collected to obtain powdered frozen surimi part additive quality improver-1 containing 98.04% sorbitol and 1.96% threonine. .

Example-2 20 grams of powdered sorbitol was placed in a floating fluidized fluidized dryer to form a fluidized bed, and a solution of 800 g of threonine dissolved in 5 kg of water was sprayed at a hot air temperature of 60-65°C and a spray rate of 200 g/min. and dried and sorbitol 96.1
5% of threonine and 3.85% of threonine was obtained.

Example-3 38.57 kg of a 70% aqueous solution of maltitol (Amarti Silonop, manufactured by Noriwa Kasei Kogyo ■) was heated and concentrated to 10% moisture, and powdered maltitol (Amarti Silonop, manufactured by Towa Kasei Kogyo ■) was used as seed crystals. 0 kg was added and mixed, and it took about 20 hours to cool and solidify from 90°C to room temperature. The moisture content of this product was 9.1%.

This solidified product was coarsely ground, dried at about 70° C. under reduced pressure, and then ground again to a center particle size of 16 to 50 mesh to obtain about 30 kg of porous maltitol powder.

This porous maltitol had physical properties of an oil absorption rate of 15.8%, a porosity of 0.645, and an apparent specific gravity of 0.58.

20 kg of this porous maltitol was placed in a floating fluid dryer to form a fluidized bed, and the hot air temperature was 60-65°C1.
At a spray rate of 200 g/min, 1.5 g of prepolymerized phosphate was added.
A slurry of 0.5 kg of threonine and 0.5 kg of threonine dispersed in 5 kg of water was sprayed and dried to obtain porous maltitol powder to which the polymerized phosphate and threonine were fixed.

While stirring and mixing this porous powder, an oily substance mixture (corn oil: hexaglycerin pentaoleate:
2 kg of sorbitan monooleate (mixture with a weight ratio of 2:1:1) was added dropwise for impregnation, and 25 kg of sorbitol powder was further mixed uniformly to obtain powdered quality improver-3 for adding frozen surimi.

The composition of this product was as follows.

Maltitol 40.8% Sorbitol 51.0% Threonine 1.0% Polymer phosphate 3.1% White skin improver 4.1% Comparative test Dehydrated meat obtained from fresh walleye pollack by conventional method 80
Divide the kg into 4 sections of 20 kg each, and the first section contains the example-
1.02 kg of improver obtained in step 1, 0.8 kg of sugar
and 60 g of polymerized phosphate were added.

In the second section, 1.04 kg of the improver of Example-2 and 0 sugar were added.
, 8 kg, and 60 g of polymerized phosphate were added.

In the third section, 1.96 kg of the improver obtained in Example-3 was added.

As a comparative example, 1 kg of sorbitol, 0.8 kg of sugar, and 60 g of polymerized phosphate were added to the fourth section. Table 1 shows the additives and amounts added in each of the above categories.

(Margins below) Additives in each category were boiled for about 10 minutes after addition, and 5 kg samples were taken from each surimi for quality testing before freezing, and the rest was stored at -20°C after being quickly frozen. Samples of 5 kg each were collected one month and three months after freezing, and a quality comparison test was conducted. Table 2 shows the measurement results for the water content, p)l, and hunter white skin of the surimi, and Tables 3-1 and 3-2 show the elasticity of Kamapoko produced using the surimi and the measurement results for hunter white skin. are shown respectively. Kamapoko was produced by adding 3% salt to thawed surimi, boiling it for 15 minutes, filling the resulting meat paste into a vinylidene chloride casing film, and heating it at 90°C for 40 minutes. .

After cooling, the finished kamaboko was sliced into 3 cm thick rounds and measured using a 5 fl round plunger with a NRM-2002J rheometer manufactured by Fudo Kogyo ■. ND-1001DP).

(Effect of the invention) As is clear from the results in Table 2, Table 3-1 and Table 3-2, by using the quality improver for adding frozen surimi of the present invention, compared to conventional products. As a result, seafood paste products with significantly enhanced elasticity can be produced.

Patent applicant: Towa Kasei Kogyo Co., Ltd.

Claims (1)

[Claims] 1. A quality improving agent for adding frozen surimi, characterized by containing threonine as an active ingredient. 2. The quality improving agent for adding frozen surimi according to claim 1, wherein the amount of threonine is used in the range of 0.01 to 1% by weight based on the surimi of fish meat. 3 It has a composition of 100 parts by weight of sugar and/or sugar alcohol and 0.1 to 40 parts by weight of threonine, and has a particle size of 16 to 1
The quality improving agent for adding frozen surimi according to claim 1, which is in the form of a 75 mesh powder or granules. 4. A method for producing frozen surimi, which comprises using threonine in an amount of 0.01 to 1% by weight based on surimi.