JPH01317372A - Production of fishery paste product - Google Patents

Abstract

PURPOSE:To prevent oxidation and deterioration in flavor by dissolving an extract solution of a licorice with an organic solvent in fats and oils, adding soybean proteins as an emulsifying agent and adding the resultant emulsion to a fishery paste product. CONSTITUTION:An extract solution of a licorice with an organic solvent (e.g., a lower aliphatic alcohol) is dissolved in fats and oils (preferably soybean oil, etc.) and soybean proteins (preferably alcohol washing type concentrated soybean protein) as an emulsifying agent is added to fish meat in an amount of 2-40wt.% to afford the objective fishery paste product.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of industrial application of fal The present invention relates to a fish paste product with little oxidation and flavor deterioration.

(h) Conventional technology Sardines, mackerel, etc. contain a lot of fat in their fish meat (muscles), and fish paste products made from these fish have a major problem of flavor deterioration due to oxidation of unsaturated fatty acids in this fat. It becomes. In particular, fish balls made from sardines are
It is a traditional Japanese seafood paste product with a unique flavor.
Due to the oxidation of the unsaturated fatty acids in the raw material fish, sardines, the flavor deteriorates significantly, making it difficult to store the product.

In the past, attempts have been made to use various antioxidants to prevent flavor deterioration in fishballs, but BH, which has a strong antioxidant effect,
The use of synthetic products such as A has been postponed due to their safety, and those derived from natural products such as tocopherol have a weak antioxidant effect and cannot prevent flavor deterioration. However, recently, an organic solvent extract of licorice has been used in instant noodle frying oil, karinto fried oil, peanut paste chicken oil and butter oil, and it has been shown to be highly effective as a natural antioxidant (Takagaki Ryoji, Food Chemical
2.75 (198B)>.

Problems to be solved by the FC+ invention However, although licorice extract has excellent antioxidant effects, it is oil-soluble, so when used in seafood paste products such as sardine fish balls, it must be uniformly dispersed in fish meat with a high moisture content. This was difficult and the effect could not be achieved.

An object of the present invention is to uniformly add an oil-soluble licorice extract to fish meat, thereby exerting an excellent antioxidant effect on fish paste products.

(Means for Solving Problem d1) As a result of intensive research, the present inventors discovered that after dissolving licorice extract in oil and fat to form an emulsion using soybean protein as an emulsifier, this was added to fish meat. It has been found that the above objective can be achieved.

That is, the present invention is a method for producing a seafood paste product, which is characterized by dissolving an extract of licorice in an organic solvent in oil and fat, making a shape-retaining emulsion using soybean protein as an emulsifier, and adding the emulsion. be.

The organic solvents used to obtain the licorice extract include lower fatty acid alcohols and lower fatty acid ketones.

Examples include lower fatty acid ethers, hydrocarbons, and esters. This licorice extract is commercially available (eg, trade name: Sunkanon, Sachi Shoji ■).

The oil or fat that pre-dissolves the licorice extract is not particularly determined, but liquid oil is convenient for use, and vegetable oils such as soybean oil, rapeseed oil, corn oil, and safflower oil are preferred. The appropriate flow rate of licorice extract in fats and oils is about 2 to 10% by weight.

The type of soybean protein used as an emulsifier is not particularly limited, but alcohol-washed concentrated soybean protein is preferred.

Soybean protein is often added to fish paste products as an auxiliary raw material, and is compatible with fish paste products in terms of physical properties and flavor. On the other hand, some other emulsifiers impair the physical properties and flavor of fish paste products. Furthermore, when an emulsion is mixed with fish meat, it is necessary for the lipids in the fish meat to come into contact with the licorice extract easily, and soy protein is thought to have a greater ability to do this than other emulsifiers. This is especially noticeable with alcohol-washed concentrated soy protein.

It is necessary that the emulsion has shape retention properties1, otherwise the physical properties of the fish paste product will be impaired. Shape retention depends on the composition of the emulsion,
Soy protein: Water: Fats and oils containing licorice extract - 1 = 2 to 10
:0.5-5, preferably 1:3-6:0.5-5.

The licorice extract is added to the fish meat in an amount of 0.01% by weight or more. Below this, there is virtually no effect. From an economic standpoint, the appropriate upper limit of the amount added is about 1% by weight based on the fish meat.

The emulsion is preferably added in an amount of 2 to 40% by weight based on the fish meat. Addition of more than 40% by weight is not preferable because it changes the texture of the final fish paste product itself. Furthermore, if less than 2% by weight is added, it is difficult to uniformly add the licorice extract to the fish meat, and the antioxidant effect cannot be expressed, resulting in deterioration of the flavor of the product.

The timing of adding the emulsion is not particularly limited, but it is added while the fish meat is being kneaded.

Examples of fish paste products to which the present invention is applied include fish balls, fried kamaboko, and chikuwa.

(A) Examples Example 1 Sardine fish balls were manufactured using a Raikai machine with the formulation shown in Table 1. Category 1 Sardines with internal organs, bones, and fins removed were first added and kneading was started, and after 2 minutes, the emulsion was added. After 5 minutes, salt was added and the mixture was rubbed with salt for 10 minutes, then ginger juice and potato starch were added in this order and the mixture was finished for 5 minutes. Thereafter, each piece was shaped into 15 to 20 g, boiled in hot water for 4 minutes, and drained to obtain a product.

The emulsion was produced using a silent cutter, and the amounts added were water, alcohol-washed concentrated soy protein (product name: Trubee 600, Nisshin Oil Co., Ltd.), and licorice extract dissolved in soybean oil (product name: Sunkanon, Sachi Shoji 01J). ) and kneaded for a total of 5 minutes.

Comparative Example 1 Fish balls without adding licorice extract in the form of an emulsion were manufactured according to the manufacturing method of Example 1 using the formulation shown in Table 1. However, the licorice extract was added separately from the emulsion during roughening.

Comparative Example 2 Fish balls without the addition of licorice extract were produced according to the production method of Example 1 using the formulations shown in Table 1.

Example 2 It was manufactured according to the manufacturing method of Example 1 with the formulation shown in Table 1.

The results of the storage test of Example 1.2 and Comparative Example 1.2 are shown in the table.
Shown in 2 and 3. In addition, the PCM in Table 3 is 10 times the amount of chloroform/methanol (2/1 volume ratio) relative to the product.
The oils and fats extracted by the method were measured.

Table-2 Preservation Test M: No changing odor of fish oil A: Slightly present +: Changing odor ++: Significantly present Table-3 POV
(Unit: meq/Kg) (f) Effects of the Invention The fish paste product to which licorice extract is added according to the production method of the present invention has a remarkable effect on preventing oxidation and flavor deterioration. This effect is greater than that of fish paste products simply by adding licorice extract to fish meat, and by adding licorice extract to fish meat as an emulsion made using soy protein.
It is thought that the licorice extract was uniformly added to the fish meat, exerting an antioxidant effect and preventing flavor deterioration.

Patent applicant Nisshin Oil Co., Ltd. Patent applicant Sachi Shoji Co., Ltd. Procedural amendment (voluntary) 1. Indication of the case Patent Application No. 149803 filed in 1988 2 Name of the invention Method for manufacturing fish paste products 3 Person making the amendment Relationship to the case Patent applicant address 23-1 Shinkawa-chome, Chuo-ku, Tokyo Contact regarding this case Please see below.

Postal code 221゜Address 1-3 Chiwaka-cho, Kanayō-ku, Yokohama-shi, Kanagawa Prefecture
Name Nisshin Oil Co., Ltd. Research Institute Type 045 (461) 0120 4. Detailed explanation of the invention in the specification to be amended 5. Contents of the amendment (1) Page 3 of the specification, line 14 “Fatty acid alcohol” of"
"Aliphatic alcohol," he corrected.

(2) On page 3, line 14, "lower aliphatic ketone" is corrected to "lower aliphatic ketone."

(3) On page 3, line 15, "lower aliphatic ether" is corrected to "lower aliphatic ether."

Claims (1)

[Claims] (1) A method for producing a fish paste product, which comprises dissolving an extract of licorice in an organic solvent in oil and fat, forming a shape-retaining emulsion using soybean protein as an emulsifier, and adding the emulsion.