JPH0422545B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Field] The present invention relates to a modifier that can improve the shelf life of frozen surimi and paste products, as well as improve the whiteness of products such as kamaboko (kamaboko) that require a white appearance. [Prior art and problems to be solved by the invention] It is common practice to add preservatives for the purpose of preventing spoilage of food and drink products and improving their shelf life. Preservatives have been suggested. As a natural preservative of this kind, protamine, which is a protein whose main component is polyarginine, which is present in mature milt of trout, salmon, herring, etc., is widely used. Protamine is a natural preservative that does not deactivate even when heated in a neutral to slightly alkaline region, and is normally added to foods and drinks at a concentration of about 0.01 to 0.1%. It was difficult to uniformly disperse the antiseptic, and the preservative effect often varied. Especially Chikuwa,
For fish meat and seafood paste products such as kamaboko, the mixing time is reduced to 1/3 by using a high-speed rotating silent cutter instead of the long-time process of rining using a traditional rining machine.
Although the time was reduced to ~1/4 and the production efficiency was improved, there was a problem that it became even more disadvantageous to uniformly mix and disperse a small amount of protamine, which is difficult to uniformly disperse. Furthermore, since protamine is a very basic protein, it is highly adsorbed to foods, and when protamine is added alone, it has the disadvantage that it is adsorbed to proteins and starches in foods, reducing the antibacterial activity of protamine. Ta. Also, a method of using protamine in combination with glycerin fatty acid ester (Japanese Patent Publication No. 18468/1983), a method of using protamine and lower fatty acid monoglyceride or sucrose saturated fatty acid ester in combination (Japanese Patent Publication No. 18468/1983),
25962) etc. have also been proposed. However, both methods have problems in the dispersibility of protamine into foods and drinks, making it difficult to obtain a uniform preservative effect. [Means for Solving the Problems] As a result of intensive research in order to solve the above problems, the present inventors have found that the drawbacks of the conventional methods can be overcome by mixing specific amounts of specific surfactants and specific alcohols with protamine. This paper discovered that it is possible to solve this problem by uniformly dispersing a small amount of protamine, and that by adding it to products that require a white appearance, such as kamaboko, it is possible to improve the whiteness of the product. He has completed his invention. That is, the present invention provides at least one surfactant selected from the group consisting of sorbitan unsaturated fatty acid ester, sucrose unsaturated fatty acid ester, polyglycerol unsaturated fatty acid ester, and polyoxyethylene sorbitan unsaturated fatty acid ester, per part by weight of protamine. 1 to 100 parts by weight of one type, and ethanol,
The gist of the present invention is a modifier for frozen surimi and paste products, which contains at least one selected from the group of alcohols consisting of propylene glycol and glycerin in an amount of 0.5 to 0.05% by weight of the amount of the surfactant added. It is something. Protamine used in the present invention is a basic protein that is abundantly contained in the testes (so-called milt) of fish such as trout, salmon, and herring.
Although they have slightly different structures, all protamines can be used in the present invention. In the present invention, the surfactant which is one of the components used in combination with the above-mentioned protamine is one of sorbitan unsaturated fatty acid esters, sucrose unsaturated fatty acid esters, polyglycerin unsaturated fatty acid esters, and polyoxyethylene sorbitan unsaturated fatty acid esters. Or a mixture of two or more types can be mentioned. The unsaturated fatty acid component in the surfactant is preferably oleic acid, but a small amount of linoleic acid,
It may also contain linolenic acid. In addition, sorbitan unsaturated fatty acid esters include monoesters, diesters, and triesters, sucrose unsaturated fatty acid esters include monoesters, diesters, triesters, and tetraesters, and polyglycerol unsaturated fatty acid esters include monoesters with a degree of condensation of glycerin of 3 to 10. Mainly esters, diesters, triesters, tetraesters, pentaesters, and hexaesters, but polyoxyethylene sorbitan unsaturated fatty acid esters include monoesters, diesters, and diesters with an average number of added moles of ethylene oxide of about 20.
Those mainly consisting of triester are mainly used.
These surfactants contain 1 part by weight of protamine,
Use 1 to 100 parts by weight. When the amount of surfactant used is less than 1 part by weight per 1 part by weight of protamine,
It becomes difficult to disperse protamine uniformly,
This causes variation in the preservative effect. Moreover, if it exceeds 100 parts by weight, the elasticity of foods such as kamaboko will decrease and the taste will be unfavorable. In the present invention, alcohols which are the other component used in combination with protamine include one or a mixture of two or more of ethanol, propylene glycol, and glycerin. The amount of these alcohols added is equal to the amount of the surfactant added.
It is 0.5-0.05% by weight. If the amount of alcohol added is less than 0.05% by weight of the amount of surfactant added, even if a predetermined amount of the surfactant is added, the uniform dispersion of protamine will be poor, and if it exceeds 0.5% by weight, the alcohol Causes protein denaturation. The modifier of the present invention is preferably added during the production of frozen surimi before freezing the surimi, and the amount added is such that the content in the surimi is about 0.01 to 10% by weight, especially the content of protamine. but
It is preferable to add it in an amount of 0.005 to 0.5% by weight. The modifier of the present invention is usually in liquid form and can be used as is, but if necessary, sugar or
It can also be used in powder form by adding condensed phosphates such as sorbitol, sodium polyphosphate, and sodium pyrophosphate. According to the modifier of the present invention, the whiteness of the product can be improved, but in order to further improve the whiteness of the product, edible fats and oils may be added. [Example] Hereinafter, the present invention will be explained in more detail with reference to Examples. Examples 1 to 5 To 10 kg of fresh raw surimi, the additives shown in Table 1 (compounds are in parts by weight) were added together with 500 g of sugar, 400 g of sorbitol, 15 g of sodium polyphosphate, and 15 g of sodium pyrophosphate (anhydrous). After mixing for 10 minutes in a rice cooker, 2 kg each was flattened into polyethylene bags, frozen in a -40°C freezer for 20 hours, and then transferred to a -18°C freezer. Next, this surimi is prepared after 1 week, 1 month, 3 months, and 6 months.
After a month and 10 months, they were each thawed, kamaboko were made by a conventional method, filled in vinylidene chloride film and molded, sterilized by heating at 95°C for 30 minutes, and left to cool overnight. This kamaboko was sliced into 2 cm wide rings, arranged in a cheesy dish, and left in a constant temperature bath at a temperature of 30°C and a humidity of 80% for the number of days until the appearance of staleness. Add condensed phosphates and protamine in an amount of 0.02% by weight,
A comparison was made with kamaboko (control) produced in the same manner. The results are shown in Table 2. Table 2 also shows the results of measuring the whiteness of the product. Comparative Examples 1 to 4 Additives in the formulations shown in Table 3 (the proportions are parts by weight) were added to the same surimi as in Examples 1 to 5, along with the same amounts of sugar, sorbitol, and condensed phosphates as in Examples 1 to 5. Then, kamaboko was prepared in the same manner and the same test was carried out, and the number of days until the appearance of nettle was compared with that of kamaboko prepared in the same manner by adding only protamine in an amount of 0.02% by weight to the same surimi. 4th result
Shown in the table. In addition, the results of measuring the whiteness of the product are
Also shown in the table.

【table】

【table】

【table】

【table】

[Table] - Whiteness was measured.
[Effects of the Invention] As explained above, the modifier of the present invention has a composition in which specific surfactants and specific alcohols are added to protamine, so that a small amount of protamine can be uniformly added to foods and drinks. In addition to being able to disperse and mix protamine into food and drinks, it also prevents the antibacterial activity of protamine from decreasing due to its adsorption to foods and drinks.
It exhibits a uniform and excellent preservative effect, and also has the effect of improving the whiteness of products that require a white appearance, such as kamaboko.

Claims (1)

[Claims] 1 Per 1 part by weight of protamine, sorbitan unsaturated fatty acid ester, sucrose unsaturated fatty acid ester,
1 to 100 parts by weight of at least one surfactant selected from the group of surfactants consisting of polyglycerol unsaturated fatty acid ester and polyoxyethylene sorbitan unsaturated fatty acid ester, and from the group of alcohols consisting of ethanol, propylene glycol, and glycerin. A modifier for frozen surimi and paste products, characterized in that it contains at least one selected surfactant in an amount of 0.5 to 0.05% by weight based on the added amount of the surfactant.