JPH01317375A - Quality improver for addition to frozen ground fish meat and production of frozen ground fish meat using the same improver - Google Patents
Quality improver for addition to frozen ground fish meat and production of frozen ground fish meat using the same improverInfo
- Publication number
- JPH01317375A JPH01317375A JP63148169A JP14816988A JPH01317375A JP H01317375 A JPH01317375 A JP H01317375A JP 63148169 A JP63148169 A JP 63148169A JP 14816988 A JP14816988 A JP 14816988A JP H01317375 A JPH01317375 A JP H01317375A
- Authority
- JP
- Japan
- Prior art keywords
- dibenzoylthiamine
- fish meat
- improver
- ground fish
- frozen
- 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.)
- Pending
Links
- 238000004519 manufacturing process Methods 0.000 title claims description 8
- 241000251468 Actinopterygii Species 0.000 title abstract description 14
- 235000013372 meat Nutrition 0.000 title abstract description 12
- AZJUFRDUYTYIHV-NKFKGCMQSA-N Dibenzoyl Thiamine Chemical compound C=1C=CC=CC=1C(=O)OCC\C(SC(=O)C=1C=CC=CC=1)=C(/C)N(C=O)CC1=CN=C(C)N=C1N AZJUFRDUYTYIHV-NKFKGCMQSA-N 0.000 claims abstract description 29
- 235000000346 sugar Nutrition 0.000 claims abstract description 16
- 150000005846 sugar alcohols Chemical class 0.000 claims abstract description 13
- 239000000203 mixture Substances 0.000 claims abstract description 12
- 239000002245 particle Substances 0.000 claims abstract description 4
- 235000019465 surimi Nutrition 0.000 claims description 25
- 239000000843 powder Substances 0.000 claims description 12
- 239000003795 chemical substances by application Substances 0.000 claims description 10
- 239000008187 granular material Substances 0.000 claims description 5
- 239000004480 active ingredient Substances 0.000 claims description 4
- 238000002156 mixing Methods 0.000 abstract description 7
- 239000004615 ingredient Substances 0.000 abstract 1
- 238000000034 method Methods 0.000 description 12
- 230000000694 effects Effects 0.000 description 11
- 229910019142 PO4 Inorganic materials 0.000 description 9
- 235000021317 phosphate Nutrition 0.000 description 9
- 235000014102 seafood Nutrition 0.000 description 9
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- 239000010452 phosphate Substances 0.000 description 8
- 239000000845 maltitol Substances 0.000 description 7
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- 235000010449 maltitol Nutrition 0.000 description 7
- 229940035436 maltitol Drugs 0.000 description 7
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- 239000000600 sorbitol Substances 0.000 description 6
- 235000010356 sorbitol Nutrition 0.000 description 6
- 238000002845 discoloration Methods 0.000 description 5
- 238000007710 freezing Methods 0.000 description 5
- 230000008014 freezing Effects 0.000 description 5
- 239000007788 liquid Substances 0.000 description 5
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 4
- 239000000654 additive Substances 0.000 description 4
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- 235000019198 oils Nutrition 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 241001098054 Pollachius pollachius Species 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000013078 crystal Substances 0.000 description 3
- 239000007921 spray Substances 0.000 description 3
- VDVMOGXIBBDZNI-DLEQIPTRSA-N (Z)-octadec-9-enoic acid propane-1,2,3-triol Chemical compound OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.CCCCCCCC\C=C/CCCCCCCC(O)=O.CCCCCCCC\C=C/CCCCCCCC(O)=O.CCCCCCCC\C=C/CCCCCCCC(O)=O.CCCCCCCC\C=C/CCCCCCCC(O)=O.CCCCCCCC\C=C/CCCCCCCC(O)=O VDVMOGXIBBDZNI-DLEQIPTRSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 241001313700 Gadus chalcogrammus Species 0.000 description 2
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- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
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- 238000005469 granulation Methods 0.000 description 2
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- 238000012360 testing method Methods 0.000 description 2
- ZORQXIQZAOLNGE-UHFFFAOYSA-N 1,1-difluorocyclohexane Chemical compound FC1(F)CCCCC1 ZORQXIQZAOLNGE-UHFFFAOYSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- OEPOKWHJYJXUGD-UHFFFAOYSA-N 2-(3-phenylmethoxyphenyl)-1,3-thiazole-4-carbaldehyde Chemical compound O=CC1=CSC(C=2C=C(OCC=3C=CC=CC=3)C=CC=2)=N1 OEPOKWHJYJXUGD-UHFFFAOYSA-N 0.000 description 1
- 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 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 102000004506 Blood Proteins Human genes 0.000 description 1
- 108010017384 Blood Proteins Proteins 0.000 description 1
- 241000238366 Cephalopoda Species 0.000 description 1
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 239000004129 EU approved improving agent Substances 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- 108010070551 Meat Proteins Proteins 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 241000785681 Sander vitreus Species 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 229910052783 alkali metal Inorganic materials 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 239000003085 diluting agent Substances 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
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- 238000009472 formulation Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000005470 impregnation Methods 0.000 description 1
- 239000000832 lactitol Substances 0.000 description 1
- 235000010448 lactitol Nutrition 0.000 description 1
- VQHSOMBJVWLPSR-JVCRWLNRSA-N lactitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@@H]1O[C@H](CO)[C@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-JVCRWLNRSA-N 0.000 description 1
- 229960003451 lactitol Drugs 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 239000003607 modifier Substances 0.000 description 1
- 239000002362 mulch Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 229940023462 paste product Drugs 0.000 description 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 1
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- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
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Landscapes
- Fish Paste Products (AREA)
Abstract
Description
【発明の詳細な説明】
(産業上の利用分野)
本発明はカマポコ等の水産ねり製品の原料として有用な
冷凍すり身の品質改良剤及びそれを用いた冷凍すり身の
製造法に関するものである。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.
(従来の技術及び発明が解決しようとする課題)カマボ
コ等の水産ねり製品の品質評価項目の中でも、極めて重
要視されている項目は白皮と弾力(あし)である。その
白皮及び弾力の優れた水産ねり製品を製造する上で、そ
れらの品質評価項目に最も影響を与えるのは冷凍すり身
の品質であり、その品質に最も影響を与えるのは魚の鮮
度である。(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.
現在、水産ねり製品の殆どは冷凍すり身から製造されて
おり、その冷凍すり身の殆どはスケトウダラを原料にし
て製造されているが、その業界は分業化が進んでおり、
冷凍すり身の製造業者とそれを使用して水産ねり製品を
製造する製造業者に分かれている。両業者間で流通して
いるのは大部分がスケトウダラの冷凍すり身である。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.
そのスケトウダラは、最近の漁場の遠隔地化、自国漁獲
量の減少や海外からの買い付けに伴う水揚げから加工ま
での時間の遅延、更には魚資源の減少等によって、鮮度
の高い良質な魚肉を安定的に入手することが困難になり
つつある。つまり、魚肉を入手する度ごとにその鮮度の
バラツキが大きくなったこと及び漁獲量が減少したため
に、品質の良い冷凍すり身の製造が困難になったという
状況にある。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.
またスケトウダラは漁獲時期が比較的短期に限られてお
り、一方では水産ねり製品の生産は年間を通じて行われ
ているために、冷凍すり身は長い場合には1年近くの長
期に亘り凍結保存されているがその保存中に魚肉蛋白質
の冷凍変性が起こるという事情もある。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.
これらの背景からもたらされたのは、水産ねり製品の白
変の低下と弾力の低下であり、これらのyA題を解決す
るべく、幾つかの手段が提案されており、白変の改善に
ついては有力な発明が数多く紹介されている。それらの
多くは、白変を改善すると共に弾力の低下を防止又は弾
力を増強すると紹介されている。白変とともに弾力を改
善する方法として提案されているのは、常法により得ら
れた脱水肉に糖及び/又は糖アルコールと共にグリセリ
ン七ノ脂肪酸エステル等の界面活性剤を使用する方法な
どである。一方、弾力のみを改善する方法も多(提案さ
れており、それには例えば、同様に肉100部に対して
0.5〜5重量部のプラズマ蛋白質や卵白を加える方法
などがある。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.
しかし、白変の向上とともに弾力の低下を改善する方法
として紹介されでいるものは、いずれもその効果が微弱
なものである等のために、白変の改善については満足で
きるものがあっても弾力の改善については満足できるも
のが殆ど無い。また、弾力のみを改善する方法として紹
介されているものも、満足な改善効果をあげ得る程麿の
量を添加したときには味や香り等に致命的な不都合を生
じ、改良剤として満足できるものではなかった。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.
(課題を解決するための手段)
本発明者らは、水産ねり製品の弾力を向上させる方法を
鋭意研究した結果、すり弁製造時にジベンゾイルチアミ
ンを添加混合することによって、その冷凍すり身から製
造した水産ねり製品の弾力を向上させることに成功し、
発明を完成するに至った。(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.
以下に詳細に本発明の詳細な説明する。The present invention will be explained in detail below.
本発明は、ジベンゾイルチアミンを有効成分として含有
することを特徴とする冷凍すり身添加用品質改良剤であ
る。The present invention is a quality improving agent for adding frozen surimi, which is characterized by containing dibenzoylthiamine as an active ingredient.
また、本発明の改良剤は魚肉すり身に対してジベンゾイ
ルチアミンを0.01〜1重量%の範囲の量で使用する
ことが最も好ましい。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.
本発明に使用されるジベンゾイルチアミンは食品添加物
として使用されるビタミンB、の誘導体の一種で、市販
食品添加用の品質のもので充分である。このジベンゾイ
ルチアミンには結晶及び塩酸塩の結晶があるが本発明を
実施する際にはいずれも使用可能である。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に、冷凍すり弁製造工程は通常5°C以下に温度調
節された室内てらいかいし、そのときに各種添加剤を添
加混合する。その混合時間は比較的短いためにジベンゾ
イルチアミンを単独で使用することもできるが、その場
合には少量のジベンゾイルチアミンをそのまま使用する
と魚肉中に均一に分散混合されないことがある。そのた
めに通常は希釈剤、他の改良剤などを加えて、粉末、顆
粒、液などの形態に製剤化して使用することが望ましい
。-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.
各種製剤形態の中でも本発明の改良剤は糖及び/又は糖
アルコール1’00重量部にジベンゾイルチアミン0.
1〜40重量部を加えて粒径16〜175メツシユの粉
末状又は顆粒状として使用することが特に好ましいが、
この際に使用できる糖及び/又は糖アルコールとしては
ショ糖、ぶどう糖、麦芽糖、果糖、乳糖、ソルビトール
、マンニトール、キシリトール、マルチトール、ラクチ
トール、及びそれらの混合物などがある。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.
液剤を調製する場合には、有効成分をグリセリンなどに
溶解してもよく、水に乳化又はQ fFHさせてもよい
が、−船に冷凍すり身添加用品質改良剤は厳しい低温下
で保存・使用することが多いために液剤の場合は凍結な
どの不都合をきたすことがあることや液剤を使用した後
の包装容器の処理に手間のかかることが多いことなどか
ら好ましい形態ではないとされている。また、本発明の
改良剤に重合燐酸塩を混合すれば燐酸塩添加混合の手間
をはふけ、更に、本発明の改良剤は例えば有機酸塩、界
面活性剤、油脂などのような弾力や白皮を向上させる効
果を有する剤と共に又は本発明の品に一緒に混合して使
用すると、冷凍すり身、ひいては水産ねり製品の総合的
な品質改善に一層の効果を発揮する。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.
本発明の改良剤のなかでも、糖及び/又は塘アルコール
を含有する改良剤は、例えば下記の方法により調製する
ことができる。Among the improvers of the present invention, those containing sugar and/or alcohol can be prepared, for example, by the method described below.
(1)糖及び/又は糖アルコールの水溶液にジベンゾイ
ルチアミンを溶解又は分散させ、そのまま低温で濃縮結
晶化又は濃縮固化又は糖及び/又は糖アルコールの粉末
と混合し、必要に応して乾燥後、粉末状又は顆粒状とし
て得る方法、(2)糖及び/又は糖アルコールを加熱溶
融したのち冷却し、ジベンゾイルチアミンを分散させ、
そのまま冷却又は15)束状の糖及び/又は糖アルコー
ルを混合添加しながら冷却して粉砕・造粒等の工程を経
て、粉末又は顆粒状にする方法。(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.
また、噴霧乾燥や噴霧造粒など他の製造方法を採用する
ことも可能である。It is also possible to employ other manufacturing methods such as spray drying and spray granulation.
更に、本発明の糖及び/又は糖アルコールを含有する改
良剤のなかでも、糖及び/又は糖アルコールを多孔質に
してそれに本発明の有効成分を付加すると改良剤の溶解
性や分散性などを一層改善することができる。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.
本発明を実施する上で、ジベンゾイルチアミンの添加量
は、脱水肉100重量部に対して0,01〜1重量部と
する必要があるが、添加量が0.01重量部未満の場合
は弾力向上効果が不十分であり、1重量部を超えて使用
した場合は、添加量の増加につれて弾力向上効果が増大
しな(なるので、それ以上使用することは経済的に意味
がない。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.
糖及び/又は塘アルコールの量とジベンゾイルチアミン
の量との関係はすり身の冷凍変性防止効果、すり身中へ
の均一な溶解・分散、味、価格、すり身から製造される
ねり製品の弾力の向上効果、経済性などから決定される
が、糖及び/又は糖アルコール固形分100重量部に対
してジベンゾイルチアミンの量は0.1〜40重世部の
組成が最も好適であり、更に好ましい組成は、0.5〜
30重附部である。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.
本発明の改良剤は糖及び/又は糖アルコール、各種の白
変向上剤(界面活性剤や油脂など)クエン酸などの有機
酸カルシウム塩、重炭酸アルカリ金属塩、重合燐酸塩な
どと一緒に又はそれらとの混合製剤として添加混合すれ
ば、工程を増加することなく、より一層の効果を期待で
きる。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.
(作用)
本発明の品質改良剤の効果は従来品と比較しての著しい
弾力の増加であるが、その効果発現の機序は未だ明確に
なっていない。しかし、改良剤分子が蛋白質及び水に対
して各成分の結合性に影客を与えたり、各種成分の濃度
などを介して、弾力を強化するうえで好ましい影容を与
えているものと思われる。(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. .
(実施例)
以下に実施例及び比較例を掲げて本発明の内容を更に具
体的に説明するが、本発明は以下の実施例によって限定
されるものではない。また、以下の実施例及び比較例に
おいて%は重量%を表す。(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 %.
またこれらの例における気孔率及び吸油率は次のように
して測定されたものである。Moreover, the porosity and oil absorption rate in these examples were measured as follows.
(ロ)吸油率:
コーン油とへキサグリセリンペンタオレエートの重M比
4:1の液を、粉粒体試料15gに加えて混合し、5分
後、濾布を敷いた遠沈管(底に孔のあるもの)に移し、
1300Gで10分間遠心分離し、濾布上に残ったケー
キの重量を測定し次式により計算する。(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.
実施例−1
粉末ソルビトール〔東和化成工業■製ツルピッ)W−P
〕20kgを浮遊流動式流動乾燥器に入れて流動層を形
成させ、熱風温度60〜65°C1噴霧速度200 g
/分にて、ジベンゾイルチアミン400gを水5kgに
溶解したものを噴霧し、乾燥してソルビトール96.1
5%、ジベンゾイルチアミン1.96%を含有する粉末
状冷凍すり介添加用品質改良剤−1が得られた。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.
実施例−2
ジベンゾイルチアミンを800gにした他は実施例−1
と同様にして粉末状冷凍すり介添加用品質改良剤−2を
得た。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.
このものの組成は次のとおりであった。The composition of this product was as follows.
ソルビトール 96.15%ジベンゾイルチ
アミン 3,85%実施例−3
マルチトールの70%水溶液〔東和化成工業■製アマル
ティーシロップ) 38.57 kgを水分10%まで
加熱′a縮し、種結晶として粉末のマルチ) −ル(東
和化成工業■製アマルティ) 3. Okgを添加混合
し90°Cから常温まで約20時間を要して冷却固化さ
せた。このものの水分含量は9.1%であった。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%.
この固化物を粗粉砕し、減圧下、約70°Cで乾燥し、
これを中心粒度16〜50メ・ノシュに再粉砕して多孔
質のマルチトール粉末約20kgを得た。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.
この多孔質のマルチトールは吸油率15.8%、気孔率
0.645 、見掛は比重0.58の物性値を有してい
た。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.
この多孔質のマルチトール20kgを浮遊流動式乾燥器
に入れて流動層を形成させ、熱風温度60〜65°C1
噴霧速度200 g/分にて、予め重合燐酸塩1.5
kgとジベンゾイルチアミン0.5 kgを水5kgに
分散したスラリーを噴霧・乾燥して重合燐酸塩とジベン
ゾイルチアミンを固着させた多孔質のマルチトール粉末
を得た。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.
この多孔質粉末を撹はん混合しながらその上に油性物質
混合物(コーン油:ヘキサグリセリンペンタオレエート
:ソルビタンモノオレエートの重量比が2:1:1の混
合物)1kgを滴下混合して含浸させ、更にソルビトー
ル粉末13.5kgを均一に混合し粉末状冷凍すり介添
加用品質改良剤−3を得た。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.
このものの組成は次のとおりであった。The composition of this product was as follows.
マルチトール 40.8%ソルビトール
51.0%ジベンゾイルチアミン
1.0%重合燐酸塩 3.1%油油性
物質台物 4.1%比較試験
新鮮なスケトウダラから常法により得られた脱水肉80
kgを20kgずつ4区分に分け、第1区には実施例−
1で得られた改良剤1.02kg、砂#MO,8kg及
び重合燐酸塩60gを加えた。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.
第2区には実施例−2の改良剤1.04kg、砂W0.
8kg、重合燐酸塩60gを加えた。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.
第3区には実施例−2で得られた改良剤]、96kgを
添加した。In the third section, 96 kg of the improver obtained in Example-2 was added.
また比較例として第4区にはソルビトールIkg、砂糖
08眩及び重合燐酸塩60gを加えた。以上の各区分の
添加物及び添加量を第1表に示した。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.
(以下余白)
各区分の添加物を添加後10分間らいかいし、それぞれ
のすり身から各5kgの試料を採取して凍結前の品質試
験を行い、残りは急速凍結後−20゛Cで保存した。凍
結後1.3カ月後に各5kgの試料を採取し、品質比較
試験を行った。そのすり身のpH及び水分測定結果を第
2表に、そのすり身を用いて製造したカマボコの弾力測
定結果を第3表に、またカマポコのハンター白炭測定結
果を第4表にそれぞれ示す。なお、カマポコは解凍した
すり身に食塩3%を添加し、15分間らいかいし、この
ようにして得られた肉糊を塩化ビニリデンケーシングフ
ィルムに充填し、90 ’C、40分間加熱して製造し
た。(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. .
出来上がったカマボコは冷却後、厚さ3cmに輪切りし
、不動工業■製N RM −2002J型レオメータ−
にて5圓丸型プランジヤーを用いて測定し、ハンター白
皮は常法に従い、日本重色■製測色差計(ND−100
1DP)で測定した。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).
第4表 カマボコのハンター白炭測定結果(発明の効果
)
第2表〜第4表の結果からも明らかなように、本発明の
冷凍すり介添加用品質改良剤を使用することにより、従
来の製品に比較して著しく弾力の増強された水産ねり製
品を製造することができる。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.
特許出願人 東和化成工業株式会社Patent applicant: Towa Kasei Kogyo Co., Ltd.
Claims (1)
とを特徴とする、冷凍すり身添加用品質改良剤。 2 すり身に対してジベンゾイルチアミン量が0.01
〜1重量%の範囲で用いられることを特徴とする、請求
項1記載の冷凍すり身添加用品質改良剤。 3 糖及び/又は糖アルコール100重量部並びにジベ
ンゾイルチアミン0.1〜40重量部の組成を有し、粒
径16〜175メッシュの粉末状又は顆粒状であること
を特徴とする、請求項1記載の冷凍すり身添加用品質改
良剤。 4 すり身に対してジベンゾイルチアミン量を0.01
〜1重量%の範囲で使用することを特徴とする、冷凍す
り身の製造方法。[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.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP63148169A JPH01317375A (en) | 1988-06-17 | 1988-06-17 | Quality improver for addition to frozen ground fish meat and production of frozen ground fish meat using the same improver |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP63148169A JPH01317375A (en) | 1988-06-17 | 1988-06-17 | Quality improver for addition to frozen ground fish meat and production of frozen ground fish meat using the same improver |
Publications (1)
Publication Number | Publication Date |
---|---|
JPH01317375A true JPH01317375A (en) | 1989-12-22 |
Family
ID=15446795
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP63148169A Pending JPH01317375A (en) | 1988-06-17 | 1988-06-17 | Quality improver for addition to frozen ground fish meat and production of frozen ground fish meat using the same improver |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH01317375A (en) |
-
1988
- 1988-06-17 JP JP63148169A patent/JPH01317375A/en active Pending
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