JPH025383B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Field] The present invention relates to a frozen preservation composition suitable for harvested minced fish raw materials, preferably raw minced fish raw materials obtained by exposure to water or alkaline water. The present invention relates to a composition capable of preventing or strengthening the legs of ground fish meat. [Problems to be solved by the prior art and the invention] At present, most of the compositions for freezing preservation of minced fish raw materials obtained by exposure to water or alkaline water are made by freeze-denaturing sugars such as sugar alcohols. Contains it as an inhibitor. Among these, the most commonly used cryopreservation composition is one in which polyphosphate is used in combination with saccharide. In recent years, some consumers have begun to reject foods containing food additives, and an increasing number of consumers have especially disliked processed foods containing phosphates. There have been attempts in the past to make frozen surimi using substances other than polyphosphate. For example, there is the Special Publication No. 47-37020. However, this is still not satisfactory in terms of the quality of surimi. In view of these current circumstances, the present inventor has developed a method for preventing or strengthening the legs of minced fish meat without using polyphosphate in a frozen preservation composition containing sugar as the main ingredient. The present invention was achieved with the aim of providing a composition for frozen preservation of a raw material for minced fish meat. [Means for Solving the Problems] That is, the present invention provides sodium citrate, sodium succinate, and tartaric acid corresponding to 1 to 50% by weight of one or more saccharides selected from sugars and sugar alcohols. one or more organic acid salts selected from the group of sodium and sodium malate, and 0.1 to
A composition for frozen preservation of raw fish minced meat, characterized in that it contains 7% by weight of one or more calcium compounds selected from calcium hydroxide, calcium oxide, calcium chloride, calcium acetate, and calcium lactate. This is related. In carrying out the present invention, 4 parts of sugar and 4 parts of sugar alcohol were added to 100 parts (meaning parts by weight; the same applies hereinafter) of fish minced raw material obtained by soaking in water, and various organic After adding acid salts, inorganic salts, etc., and freezing it to make frozen surimi, we examined the ingredients and found that the organic acid salts, sodium citrate, sodium succinate, sodium tartrate, and sodium malate, were combined with the calcium compound, water. The present invention was completed based on the discovery that when surimi is made by adding calcium oxide, calcium oxide, calcium chloride, calcium acetate, and calcium lactate together with the above-mentioned sugars, the texture of surimi is significantly improved. When producing pollock surimi, if the harvested pollack surimi is exposed to water, the pH of the fish surimi raw material after exposure to water is usually between 7.0 and 7.3. In addition, in the production of mackerel and sardine surimi, when the harvested fish meat is exposed to water, it is usually exposed to alkaline water to which approximately 0.05 to 0.8% sodium carbonate or sodium bicarbonate has been added. The PH of raw fish paste raw material after exposure to water is 6.2~
It is ranked 7.1. In Japanese Patent Publication No. 47-37020, it is stated in the claims that freezing occurs at a pH of 6 to 9, but the pH of minced fish raw material that has been exposed to water or alkaline water is already within this range. That's why. Below, experiments conducted to complete the present invention,
A part of the results will be shown and explained in more detail. Raw material for soaked pollock meat (moisture 83%,
PH7.19) per 100 parts or mackerel meat exposed with 0.2% sodium bicarbonate water
85%, PH7.03), add 4 parts of sugar and 4 parts of sorbitol, and then add the additives shown in Table 1, mix well, and freeze to make frozen surimi. Ivy. The kneading test was performed by thawing these frozen surimi, adding 3 parts of salt to 100 parts of the thawed surimi, kneading it well, sealing it in a casing, and boiling it in hot water at 85℃ for 45 minutes for pollack meat. However, mackerel meat was heated in 30°C hot water for 60 minutes, allowed to sit, and then boiled in 85°C hot water for 45 minutes. After cooling, it was observed by measuring the strength of the legs, that is, the jelly strength, and by a bending test, and the results are shown in Table 1. As a result, as can be seen from the table, with only organic acid salts for both mackerel and pollack (No. 2, No. 4, No. 11),
It was inferior to the current surimi formulation that added polyphosphate (No. 1, No. 10). However, organic hydrochloric acid contains calcium hydroxide (No. 3, No. 12), calcium oxide (No. 5), calcium chloride (No. 6), calcium acetate (No. 7), and calcium lactate (No. 13).
The gel to which polyphosphate was added showed significantly higher jelly strength and foot strength than the one to which polyphosphate was added. In addition, No. 8 used oyster shells baked at a high temperature, but this was mostly composed of calcium oxide, and the result of adding this material showed extremely high jelly strength. On the other hand, those with added sodium bicarbonate

【table】

[Table] (No. 9) Inferior to those containing calcium compounds. That is, it has been pointed out that there is a lack of intake in Japan, and nutritionally desirable calcium compounds have shown excellent effects. These results indicate that the addition of calcium compounds was not just for adjusting the pH, but that the addition of calcium compounds in combination with organic acid salts strengthened the legs of the fish paste. Next, the results of further studies regarding the amount of organic acid added will be explained. The raw material is mackerel meat that has been exposed to alkaline water (using 0.2% sodium bicarbonate water), and to 100 parts of it, 4 parts of sugar and 4 parts of sorbitol are added, as well as 0.06 parts of calcium hydroxide as a calcium compound, and an organic acid. Frozen surimi was made by varying the amount of sodium malate added as salt from 0.1 part to 1.5 parts. A bending test was conducted using the thawed surimi obtained by thawing these frozen surimi, and the results are shown in Table 2. As can be seen from Table 2, the most preferable amount of organic acid salts to be added is 0.3 to 0.6 parts.

【table】

[Table] However, when 0.1 to 1.5 parts were added, the value was superior to that of the current product using polyphosphate. In frozen surimi, saccharides are usually used at 3 to 10% by weight, so the above added amount is calculated as a percentage of saccharides.
Considering this in terms of the amount, the appropriate amount of organic acid salt to be added is equivalent to 1 to 50% by weight based on the saccharide.
Further, the organic acid salts used in the present invention, namely, sodium citrate, sodium succinate, sodium tartrate, and sodium malate, may be used alone or in any combination within the above usage amount range. There is no harm in using it. Next, the amount of calcium compound added will be explained. The raw material used is mackerel minced meat that has been exposed to alkaline water (using 0.2% sodium bicarbonate water).To 100 parts of the raw material, 4 parts of sugar, 4 parts of sorbitol, and 0.3 parts of sodium malate are added, and a calcium compound is added. Add calcium hydroxide in the amount shown in Table 3 to make frozen surimi, then add this.

〔Example〕

Examples will be described below. Example 1 Meat was taken from fresh mackerel, 2.5 times 0.2% sodium bicarbonate water was added to it, and the meat was stirred and exposed.
After removing the fat that floated to the surface, the meat was dehydrated in a bag.
The exposed meat was further dehydrated by exposing it to 2.5 times the amount of 0.1% sodium bicarbonate water, and the exposed meat was collected. Moisten this exposed meat.
Adjusted to 83% and used as surimi raw material, said surimi raw material
4 parts sugar, 4 parts sorbitol per 100 parts,
0.3 parts of sodium malate and 0.06 parts of calcium hydroxide were added, mixed well with a silent cutter, packed in a plastic bag, and frozen. After 3 months of frozen storage, thaw it, add 2.5 parts of salt, crush it in a crusher, seal it in a casing, and freeze it at 30℃ for 60 minutes.
After heating for several minutes, the fish was boiled at 85℃ for 45 minutes to make kamaboko, and the kamaboko had excellent crispness and elasticity. Example 2 Meat was collected from fresh pollack, and 2.5
Add twice the amount of water, stir gently and soak in water for 10 minutes, then pack in a bag and pressurize to dehydrate. After adjusting the moisture content of this dehydrated meat to 83% and using it as a surimi raw material, 7 parts of sugar, 0.3 parts of sodium tartrate, and 0.05 parts of calcium oxide were added to 100 parts of the surimi raw material.
The mixture was mixed using a silent cutter, placed in a plastic bag, and frozen to produce frozen surimi. After 1.5 months of frozen storage,
Thaw this, add 2.5 parts of salt, 5 parts of starch, 0.4 parts of monosodium glutamate, 3 parts of sugar, and 21 parts of ice water to 100 parts of thawed surimi, rinse well with a grinder, and make steamed kamaboko. When we produced kamaboko, we were able to make kamaboko of good quality in terms of crispness, elasticity, and taste. Example 3 Fresh mackerel meat is exposed to alkaline water (using 0.08% sodium carbonate water) to make a dehydrated surimi raw material with a water content of 83%, and to 100 parts of this, 4 parts of glucose, 4 parts of reduced maltose, 0.1 part sodium citrate, 0.1 part sodium succinate, 0.1 part sodium malate and 0.04 part calcium hydroxide and
After adding 0.03 part of calcium acetate and mixing well, this was frozen to make frozen surimi. Thaw this, add 2.5 parts of table salt to 100 parts, mix well, pack into casings, leave at 30℃ for 60 minutes,
℃, boiled for 45 minutes and made kamaboko. This kamaboko was of good quality with both crispness and elasticity. [Effects of the Invention] As is clear from the above results, particularly in Tables 1 to 3, according to the present invention, by using organic acid salts and calcium compounds in combination with sugars, the legs of ground fish meat can be weakened. Prevention or reinforcement can be extremely effective.

Claims (1)

[Claims] 1. One or more organic acids selected from the group of sodium citrate, sodium succinate, sodium tartrate, and sodium malate corresponding to 1 to 50% by weight of one or more saccharides selected from sugars and sugar alcohols. A raw material for minced fish meat, characterized in that it contains an acid salt and one or more calcium compounds selected from calcium hydroxide, calcium oxide, calcium chloride, calcium acetate, and calcium lactate in an amount of 0.1 to 7% by weight. Composition for cryopreservation.