JPH01317375A - Quality improver for addition to frozen ground fish meat and production of frozen ground fish meat using the same improver - Google Patents

Abstract

PURPOSE:To improve an elasticity by adding a quality improver containing dibenzoylthiamine as a principal ingredient to frozen and ground fish meat in a specific proportion. CONSTITUTION:A composition prepared by preferably blending 100 pts.wt. sugar or sugaralcohol with 0.5-30 pts.wt. dibenzoylthiamine is granulated to afford a powdery or granular quality improver having 16-175 mesh particle diameter. The above-mentioned quality improver in an amount so as to provide 0.01-1wt.% dibenzoylthiamine is then added to frozen and ground fish meat and improve elasticity thereof.

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 seafood paste products such as kamapoko, 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, the quality of the frozen surimi has the most influence on the quality evaluation items, and the freshness of the fish has the most influence on the quality.

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 between the two companies is frozen pollack 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 is also the issue that freezing denaturation of fish meat protein occurs during storage.

What has resulted from this background is a decrease in white discoloration and a decrease in elasticity of seafood paste products.In order to solve these problems, several measures have been proposed. introduces many powerful inventions. Many of them have been introduced to improve white discoloration and prevent loss of elasticity or enhance elasticity. Proposed methods for improving elasticity as well as white discoloration include using a surfactant such as glycerin heptanofatty acid ester together with sugar and/or sugar alcohol in dehydrated meat obtained by a conventional method. On the other hand, many methods have been proposed to improve only elasticity, such as adding 0.5 to 5 parts by weight of plasma protein or egg white to 100 parts of meat.

However, all of the methods that have been introduced as methods for improving white discoloration and reducing elasticity have only weak effects, so even if some methods are satisfactory for improving white discoloration, There is almost no satisfactory improvement in elasticity. In addition, even with the method introduced as a method for improving only elasticity, when a sufficient amount of malt is added to achieve a satisfactory improvement effect, it causes fatal inconveniences in taste and aroma, and is therefore not satisfactory as an improving agent. There wasn't.

(Means for Solving the Problems) As a result of intensive research into methods for improving the elasticity of fish paste products, the present inventors have developed a method for producing fish paste products from frozen surimi by adding and mixing dibenzoylthiamine during the production of surimi products. Succeeded in improving the elasticity of seafood paste products,
The invention was completed.

The present invention will be explained in detail below.

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

Moreover, it is most preferable that the improver of the present invention uses dibenzoylthiamine in an amount ranging from 0.01 to 1% by weight based on the ground fish meat.

The dibenzoylthiamine used in the present invention is a type of vitamin B derivative used as a food additive, and a commercially available food additive is sufficient. This dibenzoylthiamine has crystals and hydrochloride crystals, both of which can be used in carrying out the present invention.

-C, in the frozen slip valve manufacturing process, the squid is usually heated in a room whose temperature is controlled to below 5°C, and various additives are added and mixed at that time. Since the mixing time is relatively short, dibenzoylthiamine can be used alone, but in that case, if a small amount of dibenzoylthiamine 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, the improving agent of the present invention contains 1'00 parts by weight of sugar and/or sugar alcohol and 0.00 parts by weight of dibenzoylthiamine.
It is particularly preferable to add 1 to 40 parts by weight and use it in the form of powder or granules with a particle size of 16 to 175 mesh.
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 or the like, or may be emulsified or QfFH in water. 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. In addition, if a polymerized phosphate is mixed with the improver of the present invention, the trouble of adding and mixing the phosphate can be avoided. When used together with an agent having a skin-improving effect or mixed together with the product of the present invention, it is more effective in improving the overall quality of frozen surimi and, ultimately, seafood paste products.

Among the improvers of the present invention, those containing sugar and/or alcohol can be prepared, for example, by the method described below.

(1) Dissolve or disperse dibenzoylthiamine in an aqueous solution of sugar and/or sugar alcohol, concentrate and crystallize or concentrate and solidify at a low temperature, or mix with sugar and/or sugar alcohol powder, and if necessary, after drying. , a method of obtaining it in powder or granule form, (2) heating and melting sugar and/or sugar alcohol, cooling, and dispersing dibenzoylthiamine;
Cooling as is or 15) Cooling while mixing and adding bundles of sugar and/or sugar alcohol, followed by grinding, granulation, etc. process to form powder or granules.

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

Furthermore, among the improvers containing the sugar and/or sugar alcohol of the present invention, when the sugar and/or sugar alcohol is made porous and the active ingredient of the present invention is added thereto, the solubility and dispersibility of the improver are improved. Further improvement is possible.

In carrying out the present invention, the amount of dibenzoylthiamine 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, The elasticity-improving effect is insufficient, and if more than 1 part by weight is used, the elasticity-improving effect does 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 alcohol and the amount of dibenzoylthiamine has the following effects: prevention of freezing denaturation of surimi, uniform dissolution and dispersion in surimi, taste, price, and improvement of elasticity of batter products made from surimi. Although it is determined based on effectiveness, economy, etc., the most suitable composition is a composition in which the amount of dibenzoylthiamine is 0.1 to 40 parts by weight per 100 parts by weight of sugar and/or sugar alcohol solid content. is 0.5~
It is a 30-layer attachment.

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

(Effect) 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 seems that the modifier molecules affect the binding properties of each component to protein and water, and also provide favorable effects for strengthening elasticity through 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. Moreover, 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 (bottom (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 Powdered sorbitol (Tsurupit manufactured by Towa Kasei Kogyo ■) W-P
] 20kg was placed in a floating fluidized fluidized dryer to form a fluidized bed, hot air temperature was 60-65°C, and spray rate was 200g.
400 g of dibenzoylthiamine dissolved in 5 kg of water was sprayed at
5% of dibenzoylthiamine and 1.96% of dibenzoylthiamine was obtained.

Example-2 Example-1 except that dibenzoylthiamine was changed to 800g
In the same manner as above, a quality improver-2 for adding powdered frozen suriga was obtained.

The composition of this product was as follows.

Sorbitol 96.15% Dibenzoylthiamine 3.85% Example-3 70% aqueous solution of maltitol (Amalti syrup manufactured by Towa Kasei Kogyo ■) 38.57 kg was heated to a moisture content of 10%, condensed, and used as seed crystals. Powder mulch) -ru (Amarti manufactured by Towa Kasei Kogyo ■) 3. After adding and mixing Okg, the mixture was cooled and solidified from 90°C to room temperature in about 20 hours. The moisture content of this product was 9.1%.

This solidified material is coarsely ground, dried at about 70°C under reduced pressure,
This was re-pulverized to a median particle size of 16 to 50 mesh to obtain about 20 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 dibenzoylthiamine and 0.5 kg of dibenzoylthiamine dispersed in 5 kg of water was sprayed and dried to obtain porous maltitol powder on which the polymerized phosphate and dibenzoylthiamine were fixed.

While stirring and mixing this porous powder, 1 kg of an oily substance mixture (a mixture of corn oil: hexaglycerin pentaoleate: sorbitan monooleate in a weight ratio of 2:1:1) is added dropwise and mixed for impregnation. Then, 13.5 kg of sorbitol powder was mixed uniformly to obtain powdered frozen surika additive quality improver-3.

The composition of this product was as follows.

Maltitol 40.8% Sorbitol
51.0% dibenzoylthiamine
1.0% Polymerized phosphate 3.1% Oily material 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 the improver obtained in step 1, 8 kg of sand #MO, and 60 g of polymerized phosphate were added.

In the second section, 1.04 kg of the improver of Example-2 and sand W0.
8 kg and 60 g of polymerized phosphate were added.

In the third section, 96 kg of the improver obtained in Example-2 was added.

As a comparative example, 1 kg of sorbitol, 08 g of sugar, and 60 g of polymerized phosphate were added to the 4th section. Table 1 shows the additives and amounts added in each of the above categories.

(Margins below) Each category of additives was soaked for about 10 minutes after addition, and a 5 kg sample was taken from each surimi for quality testing before freezing, and the rest was quickly frozen and stored at -20°C. . 1.3 months after freezing, 5 kg of each sample was collected and a quality comparison test was conducted. Table 2 shows the pH and moisture measurement results of the surimi, Table 3 shows the elasticity of Kamapoko produced using the surimi, and Table 4 shows the results of Hunter white charcoal measurements of Kamapoko. 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 placed using a Fudo Kogyo model N RM-2002J rheometer.
Hunter white skin was measured using a 5-round plunger at
1DP).

Table 4 Results of measuring Hunter white charcoal for Kamaboko (effects of the invention) As is clear from the results in Tables 2 to 4, by using the quality improver for adding frozen surika of the present invention, conventional products It is possible to produce a seafood paste product with significantly enhanced elasticity compared to the previous method.

Patent applicant: Towa Kasei Kogyo Co., Ltd.

Claims (1)

[Scope of Claims] 1. A quality improving agent for adding frozen surimi, characterized by containing dibenzoylthiamine as an active ingredient. 2 The amount of dibenzoylthiamine in surimi is 0.01
The quality improving agent for adding frozen surimi according to claim 1, characterized in that it is used in a range of 1% by weight. 3. Claim 1, characterized in that it has a composition of 100 parts by weight of sugar and/or sugar alcohol and 0.1 to 40 parts by weight of dibenzoylthiamine, and is in the form of powder or granules with a particle size of 16 to 175 mesh. The quality improving agent for adding frozen surimi as described. 4 Add 0.01 amount of dibenzoylthiamine to surimi.
A method for producing frozen surimi, characterized in that it is used in a range of 1% by weight.