JPH04166034A - Mitigating denaturation of fish meat or animal meat - Google Patents
Mitigating denaturation of fish meat or animal meatInfo
- Publication number
- JPH04166034A JPH04166034A JP2287110A JP28711090A JPH04166034A JP H04166034 A JPH04166034 A JP H04166034A JP 2287110 A JP2287110 A JP 2287110A JP 28711090 A JP28711090 A JP 28711090A JP H04166034 A JPH04166034 A JP H04166034A
- Authority
- JP
- Japan
- Prior art keywords
- fish
- denaturation
- meat
- mitigating
- livestock meat
- 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
- 235000013372 meat Nutrition 0.000 title claims abstract description 52
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 36
- 238000004925 denaturation Methods 0.000 title claims abstract description 34
- 230000036425 denaturation Effects 0.000 title claims abstract description 34
- 230000000116 mitigating effect Effects 0.000 title claims abstract description 21
- 241001465754 Metazoa Species 0.000 title abstract 3
- 238000007710 freezing Methods 0.000 claims abstract description 21
- 230000008014 freezing Effects 0.000 claims abstract description 21
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 20
- 238000002156 mixing Methods 0.000 claims abstract description 19
- 235000021067 refined food Nutrition 0.000 claims abstract description 15
- 238000010438 heat treatment Methods 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 229920001353 Dextrin Polymers 0.000 claims abstract description 6
- 239000004375 Dextrin Substances 0.000 claims abstract description 6
- 235000019425 dextrin Nutrition 0.000 claims abstract description 6
- 244000144972 livestock Species 0.000 claims description 31
- 238000000034 method Methods 0.000 claims description 23
- 239000002075 main ingredient Substances 0.000 claims description 10
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical group OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 claims description 6
- 229940107187 fructooligosaccharide Drugs 0.000 claims description 6
- 238000003505 heat denaturation Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 230000007850 degeneration Effects 0.000 claims 2
- 238000000227 grinding Methods 0.000 abstract description 3
- 229920001542 oligosaccharide Polymers 0.000 abstract description 2
- 150000002482 oligosaccharides Polymers 0.000 abstract description 2
- 238000004321 preservation Methods 0.000 abstract 1
- 238000011156 evaluation Methods 0.000 description 16
- 235000019465 surimi Nutrition 0.000 description 15
- 235000013305 food Nutrition 0.000 description 14
- 239000004902 Softening Agent Substances 0.000 description 7
- 230000000694 effects Effects 0.000 description 7
- 235000019640 taste Nutrition 0.000 description 7
- 239000000523 sample Substances 0.000 description 6
- 239000012520 frozen sample Substances 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 4
- 235000011613 Pinus brutia Nutrition 0.000 description 4
- 241000018646 Pinus brutia Species 0.000 description 4
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 description 4
- 239000000835 fiber Substances 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 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 3
- 241001098054 Pollachius pollachius Species 0.000 description 3
- 229930006000 Sucrose Natural products 0.000 description 3
- 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 3
- 239000005457 ice water Substances 0.000 description 3
- 230000002040 relaxant effect Effects 0.000 description 3
- 239000005720 sucrose Substances 0.000 description 3
- 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 2
- 244000291564 Allium cepa Species 0.000 description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 2
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 2
- 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 2
- 229930091371 Fructose Natural products 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- 244000294411 Mirabilis expansa Species 0.000 description 2
- 235000015429 Mirabilis expansa Nutrition 0.000 description 2
- 229910019142 PO4 Inorganic materials 0.000 description 2
- 229920001100 Polydextrose Polymers 0.000 description 2
- 241000785681 Sander vitreus Species 0.000 description 2
- 238000010835 comparative analysis Methods 0.000 description 2
- 239000003974 emollient agent Substances 0.000 description 2
- 235000013536 miso Nutrition 0.000 description 2
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 2
- 235000013923 monosodium glutamate Nutrition 0.000 description 2
- 235000021317 phosphate Nutrition 0.000 description 2
- 239000001259 polydextrose Substances 0.000 description 2
- 235000013856 polydextrose Nutrition 0.000 description 2
- 229940035035 polydextrose Drugs 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 238000005464 sample preparation method Methods 0.000 description 2
- 239000000600 sorbitol Substances 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000009461 vacuum packaging Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 241000186000 Bifidobacterium Species 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000251730 Chondrichthyes Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 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
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 102000004357 Transferases Human genes 0.000 description 1
- 108090000992 Transferases Proteins 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 235000012813 breadcrumbs Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 238000009924 canning Methods 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 230000000959 cryoprotective effect Effects 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000020993 ground meat Nutrition 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 230000000979 retarding effect Effects 0.000 description 1
- 235000019992 sake Nutrition 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Saccharide Compounds (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、魚肉又は畜肉の変性を緩和する方法に関し、
より詳細には、魚肉又は畜肉に緩和剤を混合して冷凍変
性を緩和する方法及び魚肉又は畜肉を主原料とする加工
食品に緩和剤を混合することにより冷凍変性又は加熱変
性を緩和する方法に関する件である。[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a method for alleviating denaturation of fish or livestock meat.
More specifically, it relates to a method of alleviating freezing denaturation by mixing a moderating agent into fish or livestock meat, and a method of alleviating freezing or heat denaturation by mixing a moderating agent into processed foods whose main ingredients are fish or livestock meat. This is a matter.
魚肉又は畜肉の冷凍原料として現在量も普及しているの
はスケトウダラのすり身であるが、これには冷凍変性緩
和剤として蔗糖及びソルビト−ル、重合リン酸塩を利用
しており、畜肉の場合もｉＪぼ同様の配合であるが、洋
上ずり身を例にとると次の表のような規格が設ｉＪられ
ている。Walleye pollack surimi is currently popular as a frozen raw material for fish or livestock meat, but this uses sucrose, sorbitol, and polymerized phosphate as freezing denaturation mitigation agents; Although the formulation is similar to that of iJ, taking offshore surimi as an example, the following table shows the specifications for iJ.
洋」二すり身の品質規格
又、特開昭６１−１４１８３９ 号’ｊｋ品Ｈ料０：）
変性を遅延させる方法」では変性緩和剤としてポリデキ
ストロースが使用されている。Quality standards for two-surimi (Japanese Patent Publication No. 61-141839)
Polydextrose is used as a denaturation moderating agent in "Method for Retarding Denaturation."
又、次の雑誌ではラクヂト−ル、パラチニノ１〜がボリ
デキスＩ・ロースと同等の効果有りとして報告している
。In addition, the following magazine reports that Lacditol and Palatinino 1~ are as effective as Boridex I Loose.
、１ＯＵＲＮＡＬ ＯＦ ＦＯＯ［Ｉ ＳＣｒＥ
ｔＪＣＥ−Ｖｏｌｕｍｅ ５５．Ｎｏ、２．１９９０
’Ｃｒｙｏｐｒｏｔｅｃｔｉｖｅ Ｅｆｆｅｃｔｓ
ｏｆ Ｌａｃｔｉｏｌ、Ｐａ１ａｔｉｎｉｌ ａｎｄ
Ｐｏ１ｙｄｅｘｔｒｏｓｅ ｏｎ Ｃｏｄ
Ｓｕｒｉｍｉ Ｐｒｏｔｅｉｎｓｄｕｒｉｎｇ Ｆ
ｒｏｚｅｎ Ｓ（ｏｒａｇｅ Ｊ加工食品の変性緩
和剤としては味噌類を使用したＩｌｈ開昭６１−２３１
．９５８号「食品類の製造方法」、特開昭６ ］−２８
９８４７号１食品類の製造方法Ｊ、特開昭６１−２８９
８４９号「豆腐類の製造方法」、又、醤油類を使用した
ものとして、特開昭６２ ６９９５４月１−食品類の製
造方法１、又、酒粕を使用したものとして、特願平２−
１９５０３９号「食品類の製造方法」がある。 本発明
に緩和剤として使用する難消化性デキストリンは低カロ
リーの食物繊糺として開発されたものであり、又フラク
トオリゴ糖は難消化性で、且つ、腸内のビフィズス菌増
殖効果を目的としたものであり、何れも本発明のような
緩和剤としての用途は本発明者等は関知しない。, 1OURNAL OF FOO[ISCrE
tJCE-Volume 55. No. 2.1990
'Cryoprotective Effects
of Lactiol, Palatinil and
Polydextrose on Cod
Surimi Proteinsduring F
rozen S (orage J Ilh Kaisho 61-231 using miso as a denaturation softening agent for processed foods)
．． No. 958 "Method for manufacturing foods", JP-A-1986]-28
9847 No. 1 Process for producing foods J, JP-A-61-289
No. 849 ``Method for manufacturing tofu'', and JP-A No. 62 6995 April 1 - Method for manufacturing foods using soy sauce, and Patent Application No. 2-1 for using sake lees.
No. 195039 ``Method for manufacturing foods''. The indigestible dextrin used as a relaxation agent in the present invention was developed as a low-calorie dietary fiber, and the fructooligosaccharide is indigestible and is intended for the growth effect of bifidobacteria in the intestines. However, the present inventors are not aware of any use as a relaxation agent as in the present invention.
従来の技術で述べた蔗糖、ソルビＩ・−ルは］１味度及
びカロリー含量が多くなる欠点があり、又、重合リン酸
塩はカルシウムとの関連で栄養−に問題点が指摘されて
いる。The sucrose and sorbitol mentioned in the prior art section have the drawbacks of high taste and high calorie content, and polymerized phosphates have been pointed out to have nutritional problems in relation to calcium. .
又、醤油類、味噌類、酒粕はその特存の色、味により利
用範囲が限定される。Furthermore, the scope of use of soy sauces, miso, and sake lees is limited due to their unique colors and tastes.
従って、本発明が解決しようとする課題番才以下のよう
にまとめられる。Therefore, the problems to be solved by the present invention can be summarized as follows.
（１ン 魚肉又番よ畜肉の冷凍原料の冷凍変性を、緩
和剤を混合することにより緩和する。(1) Freeze denaturation of frozen raw materials such as fish, meat, and livestock meat is alleviated by mixing a softening agent.
（２１ｆｊ、＋肉又は畜肉を主原料とする加工食品の冷
凍変性又は加熱変性を緩和剤を混合することにより緩和
する。(21fj, +Reducing freezing or heating denaturation of processed foods whose main ingredient is meat or livestock meat by mixing a mitigating agent.
（３）魚肉又は畜肉、魚肉又は畜肉を主原料とした加工
食品それぞれの本来の味を損なわない変性緩和剤を使用
する。(3) Use a denaturing softener that does not impair the original taste of fish or livestock meat, or processed foods whose main ingredients are fish or livestock meat.
（４） カロリー水準の低い変性緩和剤を使用する。(4) Use a denaturing softener with a low calorie level.
Ｃ課題を解決するだめの手段〕
本発明は、魚肉又は畜肉、魚肉又は畜肉を主原料とした
加」−食品それぞれの本来の味をＪｆ４なうことなく、
又、それぞれのカロリー含有量を著しく増加することな
く変性を緩和する方法に関するものであり、具体的には
、魚肉又は畜肉を粉砕し、これに変性緩和剤を混合して
冷凍変性を緩和する方法と、魚肉又は畜肉を粉砕したも
のと他の食品を混合したものに、変性緩和剤を混合して
冷凍変性又は加熱変性を緩和する方法である。[Another Means to Solve Problem C] The present invention provides fish meat or livestock meat, or processed foods made from fish or livestock meat as main ingredients, without sacrificing the original taste of each food.
It also relates to a method of mitigating denaturation without significantly increasing the respective calorie content, specifically a method of pulverizing fish or livestock meat and mixing it with a denaturation mitigating agent to alleviate freezing denaturation. This is a method of mitigating freezing or heating denaturation by mixing a denaturation mitigating agent into a mixture of crushed fish or livestock meat and other foods.
本発明に使用する変性緩和剤は次のものである。The modified relaxation agents used in the present invention are as follows.
○Ｈ消化性デキス！・リン
松谷化学工業株式会社が開発したパインファイバーに代
表されるもので、澱粉の耐加熱分解物のうち、難消化性
部分を多くしたものである。○H Digestible Dex!・It is represented by pine fiber developed by Linn Matsutani Chemical Industry Co., Ltd. It is a heat-resistant decomposition product of starch with a large amount of indigestible parts.
○フラクトオリゴ糖
蔗糖を原料として、これに果糖転移酵素を働かせて得ら
れる蔗糖にフラクト−ス（果糖）が少数連なった糖（オ
リゴ糖）であり、難消化性、低ｔｔ味度の特徴を有する
。○Fructooligosaccharide A sugar (oligosaccharide) obtained by applying fructose transferase to sucrose as a raw material, with a small number of fructose linked together, and has the characteristics of indigestibility and low tt taste. .
本発明における凍結とは、その遅速に関係なく食品加工
Ｊ−，、−船釣な意味で凍結したことであり、又１００
’Ｃ以−１−の加熱処理と４；Ｌ ｌ／ Ｉ・ルト及
び缶詰における条件を−に限にしたものである。Freezing in the present invention refers to freezing in the sense of food processing, regardless of its slow speed, and
The conditions for heat treatment and canning were limited to -1 and 4.
本発明は上記の如く構成されるので次の作用を呈する。 Since the present invention is constructed as described above, it exhibits the following effects.
（１）魚肉又は畜肉を粉砕し、緩和剤を混合することに
より冷凍変性を緩和する。(1) Fish or livestock meat is crushed and mixed with a softening agent to alleviate freezing denaturation.
（２）魚肉又は畜肉を主原料とする加工食品に緩和剤を
混合することにより冷凍変性又は加熱変性を緩和する。(2) By mixing a softening agent into processed foods whose main ingredients are fish meat or livestock meat, freezing denaturation or heating denaturation can be alleviated.
（３）魚肉又は畜肉、魚肉又は畜肉を主原料とした加工
食品の本来の味を損なわない緩和剤を混合するすること
により変性を緩和する。(3) Mitigating denaturation by mixing a softening agent that does not impair the original taste of fish or livestock meat, or processed foods made from fish or livestock meat as main ingredients.
（４）カロリー水準を著しく増加するこ七のない緩和剤
を混合することにより変性を緩和する。(4) Attenuate denaturation by incorporating emollients that do not significantly increase caloric levels.
次に実施例をもって本発明を具体的に説明する。 Next, the present invention will be specifically explained using examples.
失巖斑利上１
新鮮なスケトウダラを洗浄、身回をし、肉温を１０℃以
下に保ちながらカッターミキサーにて粉砕したすり身を
（ａ）、（ａ）を−２０℃で２１日間保管したすり身を
（ｂ）、（ａ）にパインファイバーを重量比で８％混合
した後、−２０℃で２１日間保管したすり身を（Ｃ）と
し、下記調整をした後、オープンバぶル法を用いた官能
評価によって冷凍変性緩和効果の判定を行った。1. Surimi of fresh pollack was washed, dressed, and ground using a cutter mixer while keeping the meat temperature below 10°C. Surimi (a) and (a) were stored at -20°C for 21 days. Surimi (b) and (a) were mixed with pine fiber at a weight ratio of 8%, and the surimi (C) was stored at -20°C for 21 days. After making the following adjustments, the open bubble method was used. The effect of alleviating freezing denaturation was determined through sensory evaluation.
サンプルの調整法（山木常冶著［冷凍すり身と水産練製
品」による。）
（ａ））はそのまま、（Ｉ））、（Ｃ）のずり身は０〜
５℃の冷蔵庫で解答し、肉温か３〜５℃になったところ
でそれぞれ１ｋｇを小型らいかい機に入れ、重量比で食
塩を３．０％、氷水３０％添加してらいかいする。Sample preparation method (according to Tsuneharu Yamaki's ``Frozen surimi and fish paste products'') (a)) as is, (I)) and (C) surimi from 0 to 0.
Place the meat in a refrigerator at 5°C, and when the temperature of the meat reaches 3-5°C, put 1 kg of each meat into a small rind machine and add 3.0% salt and 30% ice water by weight.
この時、すり身上り温度は１０℃以下におさえる。At this time, the temperature of the surimi should be kept below 10°C.
らいかいの終わったすり身を速やかに折径６０ｍｍ、長
さ２５０ｍｍの塩化ビニリデンフィルムに空気の入らな
いように充填し、結さつ機で両端をシールする。これを
８５℃の湯浴で４０分間加熱し、冷却後、冷蔵庫で１２
時間放置し、官能評価用のサンプルとした。Immediately fill a vinylidene chloride film with a folded diameter of 60 mm and a length of 250 mm with the minced minced fish so as not to trap air, and seal both ends with a ligator. Heat this in a water bath at 85℃ for 40 minutes, cool it, and then store it in the refrigerator for 12 minutes.
It was left to stand for a while and used as a sample for sensory evaluation.
（評価の基準）
上記サンプルを３０ｍｍの厚さに切り、試食により６段
階評価した。(Evaluation Criteria) The above samples were cut into 30 mm thick pieces and evaluated on 6 levels by tasting.
５： 足（弾力）が非常に強い。5: Very strong legs (elasticity).
４： 足が強い。4: Strong legs.
３： 足がやや強い。3: My legs are a little strong.
２： 足が弱い。2: I have weak legs.
１： 足がほとんどない。1: Almost no legs.
０： 足がない。0: No legs.
（結果）
サンプル 評 価
（ａ）５
（ｂ）１
（Ｃ）５
実迦達１（２）
フレッシュ豚肉を肉温を１０℃以下に保ちながらカッタ
ーミキサーにて粉砕したすり身を（ａ）、（ａ）を−２
０℃で２１日間保管したすり身を（ｂ）、（ａ）にフラ
クトオリゴ糖を重量比で１０％混合した後、＝２０℃で
２１日間保管したすり身を（Ｃ）とし、下記調整をした
後、実施例（１）と同様の官能評価によって冷凍変性緩
和効果の判定を行った。(Results) Sample Evaluation (a) 5 (b) 1 (C) 5 Mikatatsu 1 (2) Surimi made by grinding fresh pork using a cutter mixer while keeping the meat temperature below 10°C. a) -2
Surimi stored at 0°C for 21 days (b), (a) mixed with 10% fructooligosaccharide by weight, surimi stored at 20°C for 21 days (C), and after making the following adjustments: The freezing denaturation mitigation effect was determined by the same sensory evaluation as in Example (1).
（サンプルの調整法）
（ａ）はそのまま、（ｂ）、（Ｃ）のずり身は０〜５℃
の冷蔵庫で解凍し、肉温か３〜５℃にったところで、そ
れぞれＩｋｇを小型カッターミキサーに入れ、食塩を重
量比で２．５％、氷水２０％添加して５分間粉砕する。(Sample preparation method) (a) as is, (b) and (C) surimi at 0-5℃
Thaw in the refrigerator, and when the meat temperature reaches 3 to 5°C, put each kg into a small cutter mixer, add 2.5% salt and 20% ice water by weight, and grind for 5 minutes.
この時すり」ニリ温度は１０℃以下におさえる。粉砕の
終わったすり身を速やかに折径６０ｍｍ、長さ２５０ｍ
ｍの塩化ビニリデンフィルムに空気の入らないように充
填し、結さつ機で両端をシールする。これを７０℃の湯
浴で２０分間加熱し、冷却後、冷蔵庫で１２時間放置し
、官能評価用サンプルとした。At this time, keep the temperature at 10°C or lower. Immediately fold the crushed surimi into pieces with a diameter of 60 mm and a length of 250 m.
Fill a vinylidene chloride film (m) so that no air enters, and seal both ends with a ligator. This was heated in a 70°C water bath for 20 minutes, cooled, and then left in a refrigerator for 12 hours to prepare a sample for sensory evaluation.
（結果）
サンプル 評 価
（ａ）５
（ｂ）２
（Ｃ）５
尖遣−Ｌ影し
新鮮なとび魚を洗浄、身回をし、カッターミキ勺−で荒
ずり後、重量比で食塩を３％、氷水１０％、ジャガイモ
澱粉を７％添加し、更にＩＯ分間よく練ったものに（混
合点）、玉ねぎのみじん切り５％、グルタミン酸ソーダ
ー０．５％、砂糖３％を加え、球状成形し、油で揚げ、
冷却したものを（ａ）、（ａ）をそのまま冷凍、又は加
熱処理したものを（ｂ）、混合点でパインファイバーを
重量比で８％混合した後、成形、油揚げ、冷却、冷凍又
は加熱処理したものを（Ｃ）とし、（ａ）と（ｂ）、（
Ｃ）との比較を行い、下記基準にて評価を行った。(Results) Sample Evaluation (a) 5 (b) 2 (C) 5 Fresh flying fish was washed, washed, and roughened with a cutter, and salt was added in a weight ratio. 3%, ice water 10%, and potato starch 7% were added, and the mixture was further kneaded for IO minutes (mixing point), then 5% chopped onion, 0.5% sodium glutamate, and 3% sugar were added, and molded into a ball. , fried in oil,
The cooled product (a) is frozen as it is, or the heat-treated product (b) is mixed with 8% pine fiber by weight at the mixing point, and then molded, fried, cooled, frozen, or heat-treated. Let the result be (C), and (a) and (b), (
A comparison was made with C), and evaluation was made based on the following criteria.
加熱はレトルトパウチで真空包装後１２０℃１１０分間
処理を行った。Heating was performed at 120° C. for 110 minutes after vacuum packaging in a retort pouch.
冷凍した（ｂ）、（Ｃ）は１０℃〜２０℃で解凍した。Frozen samples (b) and (C) were thawed at 10°C to 20°C.
（評価基準）
変性の緩和効果の判定は５人のハネラーによるオープン
パネル法を用いた官能評価によって行った。(Evaluation Criteria) The effect of alleviating denaturation was evaluated by sensory evaluation using an open panel method by 5 panelists.
評点は凍結又は加熱処理の処理食品と非処理食品の食感
を比べて非処理食品の食感を５とし、緩和剤を添加しな
い処理食品の食感を０とした６段階で評価した。The texture of the frozen or heated treated food and the untreated food were compared and evaluated on a 6-point scale, with the texture of the untreated food being rated 5 and the texture of the treated food without any softening agent being 0.
評点 食 感 ０・ 緩和剤を添加しない処理食品の食感と同等。Rating: Food texture 0. The texture is equivalent to that of processed foods without the addition of emollients.
１： わずかに緩和効果がある。1: Slightly relaxing effect.
２ｚ 少し緩和効果がある。2z It has a slight relaxing effect.
３： 緩和効果がある。3: Has a relaxing effect.
４： かなり非処理食品に近い。4: Quite close to unprocessed food.
５： 非処理食品と同等。5: Equivalent to unprocessed food.
（結果）
冷凍
サンプル 評 価
（ａ）５
（ｂ）０
（Ｃ）５
加熱
サンプル 評 価
（ａ）５
（ｂ）０
（Ｃ）４
実施例（４）
豚挽肉５００ｇとパン粉１００ｇ、玉ねぎみじん切り２
００ｇ、食塩、化学調味料、香辛料を少々添加して充分
練り合わせ（混合点）、小判型に成形し、加熱調理を行
ったものをｆａ）、（ａ）を冷凍又は加熱処理したもの
を（ｂ）、混合点でフラクトオリゴ糖を２５ｇ混合した
後、冷凍又は加熱処理したものを（Ｃ１として（ａ）と
、（ｂ）、（Ｃ）との比較評価を実施例（３）と同様に
行った。(Results) Frozen sample evaluation (a) 5 (b) 0 (C) 5 Heated sample evaluation (a) 5 (b) 0 (C) 4 Example (4) 500 g of ground pork, 100 g of bread crumbs, and chopped onion 2
00g, salt, chemical seasonings, and spices are added and kneaded thoroughly (mixing point), formed into an oval shape, and heated and cooked (fa), frozen or heat-treated (a) is (b) ), 25g of fructooligosaccharides were mixed at the mixing point, and then frozen or heat treated (as C1, a comparative evaluation of (a), (b), and (C) was conducted in the same manner as in Example (3). .
加熱はレトルトパウチで真空包装後、］ ２０ ’Ｃで
１０分間処理を行った。After vacuum packaging in a retort pouch, heating was performed at 20'C for 10 minutes.
冷凍した（ｂ）、（Ｃ）は１０℃〜２０℃で解凍した。Frozen samples (b) and (C) were thawed at 10°C to 20°C.
（結果）
冷凍
サンプル 評 価
（ａ）５
（ｂ）０
（Ｃ）５
加熱
ヅンブル 評 価
（ａ）５
（Ｃ）４
次１劃１１（５戸
吉切鮫落身１０ｋｇ、Ｃ級スケトウダラずり身９０ｋｇ
、食塩３ｋｇ、ジャガイモ澱わ口５ｋｇ、大豆蛋白１０
ｋｇ、砂糖２ｋｇ、グルコース３ｋｇ、グルタミン酸ナ
トリウム０．３ｋｇ、味１ｔｔ０．３ｋｇ、氷２０ｋｇ
をサイレントカッターでよく混合しく混合点）、焼きち
くわ製造機で焼きちくわを作った。(Results) Frozen sample evaluation (a) 5 (b) 0 (C) 5 Heated dumpling evaluation (a) 5 (C) 4 Next 1st section 11 (5 Toyoshi-kiri shark drop 10 kg, C grade walleye pollack ground meat 90kg
, salt 3kg, potato lees 5kg, soybean protein 10
kg, sugar 2kg, glucose 3kg, monosodium glutamate 0.3kg, flavor 1tt0.3kg, ice 20kg
Mix well with a silent cutter (mixing point) and make grilled chikuwa with a grilled chikuwa making machine.
これを（ａｌとし、（ａ）を冷凍又は加熱処理したもの
を（ｂ）、（ａ）に混合点で、パインファイバー４ｋｇ
、フラクトオリゴ糖４ ｋｇを混合し、焼きちくわを作
った後、冷凍又は加熱処理をしたものを（Ｃ）とし、実
施例（３）と同様に比較評価を行った。This is referred to as (al), and (a) is frozen or heated to (b), and at the mixing point of (a), 4 kg of pine fiber
, 4 kg of fructooligosaccharides were mixed to make grilled chikuwa, which was then frozen or heat-treated (C), and comparative evaluation was performed in the same manner as in Example (3).
（結果） 冷凍 サンプル 評 価 （ａ）５ （ｂ） 。(result) frozen Sample evaluation (a)5 (b).
（Ｃ）５
加熱
サンプル 評 価
（ａ）５
（ｂ）０
（Ｃ）４
〔発明の効果〕
（１）本発明の方法によって、魚肉又は畜肉を粉砕し、
緩和剤を混合することにより冷凍変性を緩和することが
でき、保存又は流通期間における魚肉又は畜肉原料の品
質を安定さ−けることができる。(C) 5 Heated sample evaluation (a) 5 (b) 0 (C) 4 [Effects of the invention] (1) Fish meat or livestock meat is crushed by the method of the present invention,
By mixing a softening agent, freezing denaturation can be alleviated, and the quality of fish or livestock meat raw materials can be stabilized during storage or distribution.
（２）本発明の方法によって、魚肉又は畜肉を主原料と
する加工食品に緩和剤を混合することにより冷凍変性又
は加熱変性を緩和でき、加工食品の長期保存中の品質の
安定化が図れる。(2) According to the method of the present invention, freezing denaturation or heat denaturation can be alleviated by mixing a moderating agent into a processed food whose main ingredient is fish or livestock meat, thereby stabilizing the quality of the processed food during long-term storage.
（３）本発明の方法によって、魚肉又は畜肉、魚肉又は
畜肉を主原料とした加工食品の本来の味を著しく損なう
ことなく冷凍変性又は加熱変性を緩和することができる
。(3) By the method of the present invention, freezing denaturation or heat denaturation can be alleviated without significantly impairing the original taste of fish or livestock meat, or processed foods whose main ingredients are fish or livestock meat.
（４）本発明の方法によって、魚肉又は畜肉、魚肉又は
畜肉を主原料とした加工食品のカロリー含有量を著しく
増加することなく、冷凍変性又は加熱変性を緩和するこ
とができる。(4) By the method of the present invention, freezing denaturation or heat denaturation can be alleviated without significantly increasing the calorie content of fish or livestock meat, or processed foods whose main ingredients are fish or livestock meat.
Claims (1)
場合において、緩和剤として難消化性デキストリンを魚
肉又は畜肉に混合することにより冷凍変性を緩和する方
法。 ２、緩和剤がフラクトオリゴ糖であるところの請求項１
記載の魚肉又は畜肉の変性を緩和する方法。 ３、緩和剤の混合量が、重量比で約８％であるところの
請求項１又は２記載の魚肉又は畜肉の変性を緩和する方
法。 ４、魚肉又は畜肉を主原料とした加工食品が冷凍または
１００℃以上の加熱工程を経る場合に、緩和剤として難
消化性デキストリンを加工食品に混合することにより冷
凍変性又は加熱変性を緩和する方法。 ５、緩和剤がフラクトオリゴ糖であるところの請求項４
記載の魚肉又は畜肉の変性を緩和する方法。 ６、緩和剤の混合量が、重量比で約５〜２０％であると
ころの請求項１、２、４又は５記載の魚肉又は畜肉の変
性を緩和する方法。 ７、緩和剤が難消化性デキストリンとフラクトオリゴ糖
の混合物であるところの請求項１、３、４又は６項記載
の魚肉又は畜肉の変性を緩和する方法。[Scope of Claims] 1. A method for alleviating freezing denaturation by mixing indigestible dextrin as a moderating agent into the fish or livestock meat when the fish or livestock meat is crushed and distributed as a frozen raw material. 2. Claim 1 in which the relaxation agent is fructooligosaccharide
A method for mitigating the degeneration of fish or livestock meat as described above. 3. The method for mitigating denaturation of fish or livestock meat according to claim 1 or 2, wherein the amount of the mitigating agent mixed is about 8% by weight. 4. A method for mitigating freezing denaturation or heat denaturation by mixing indigestible dextrin as a mitigating agent into the processed food when processed food whose main ingredient is fish or livestock meat undergoes freezing or heating at 100°C or higher. . 5. Claim 4, wherein the relaxation agent is fructooligosaccharide.
A method for mitigating the degeneration of fish or livestock meat as described above. 6. The method for mitigating denaturation of fish or livestock meat according to claim 1, 2, 4 or 5, wherein the amount of the mitigating agent mixed is about 5 to 20% by weight. 7. The method for mitigating denaturation of fish or livestock meat according to claim 1, 3, 4 or 6, wherein the mitigating agent is a mixture of indigestible dextrin and fructooligosaccharide.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2287110A JPH04166034A (en) | 1990-10-26 | 1990-10-26 | Mitigating denaturation of fish meat or animal meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2287110A JPH04166034A (en) | 1990-10-26 | 1990-10-26 | Mitigating denaturation of fish meat or animal meat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH04166034A true JPH04166034A (en) | 1992-06-11 |
Family
ID=17713191
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2287110A Pending JPH04166034A (en) | 1990-10-26 | 1990-10-26 | Mitigating denaturation of fish meat or animal meat |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH04166034A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2014143953A (en) * | 2013-01-29 | 2014-08-14 | Tablemark Holdings Co Ltd | Frozen meat product |
| JP2018174887A (en) * | 2017-04-21 | 2018-11-15 | 青葉化成株式会社 | Frozen meat quality improver, frozen meat and method for producing same |
| JP2019010050A (en) * | 2017-06-30 | 2019-01-24 | 日本食品化工株式会社 | Meat milled product and manufacturing method therefor |
-
1990
- 1990-10-26 JP JP2287110A patent/JPH04166034A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2014143953A (en) * | 2013-01-29 | 2014-08-14 | Tablemark Holdings Co Ltd | Frozen meat product |
| JP2018174887A (en) * | 2017-04-21 | 2018-11-15 | 青葉化成株式会社 | Frozen meat quality improver, frozen meat and method for producing same |
| JP2019010050A (en) * | 2017-06-30 | 2019-01-24 | 日本食品化工株式会社 | Meat milled product and manufacturing method therefor |
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