JPH048266A - Quality-improving agent for marine kneaded product - Google Patents

Abstract

PURPOSE:To prepare a quality-improving agent for improving the elasticity, especially L values, and whiteness of marine kneaded products by compounding a mixture of sodium bicarbonate, calcium citrate, calcium lactate and powdery fat as an active ingredient. CONSTITUTION:A quality-improving agent for marine kneaded products contains a mixture of 1 pts.wt. of sodium bicarbonate, 0.1-3 pts.wt. of calcium citrate, 0.1-3 pts.wt. of calcium lactate and 0.1-50 pts.wt. of powdery fat as an active ingredient. A preferable composition for exhibiting the effect of the improving agent comprises 50-99wt.% of a fat solid at the ordinary temperature and 1-50wt.% of a saccharide alcohol, and further preferably comprises 55-95wt.% of the fat solid at the ordinary temperature, 4-45wt.% of a saccharide and/or a saccharide alcohol, 1-20wt.% of protein and 0-10wt.% of an edible emulsifier. The active ingredients are preferably employed in an amount of 0.1-9 pts.wt. per 100 pts.wt. of fish.

Description

[Detailed description of the invention] (Industrial application field) The present invention relates to a quality improving agent for fish paste products.

(Prior art) The important elements as quality evaluation items for fish paste products are elasticity (legs) and white skin, and in order to obtain fish paste products with good elasticity and white skin, it is necessary to obtain It is most preferable to use high-quality ground fish meat.

However, 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 further decline in fish resources, it is becoming increasingly difficult to produce fresh, high-quality fish meat in a stable manner. It is becoming difficult to obtain.

Furthermore, the quality of minced fish meat, which is a raw material for fish paste products, is diversifying due to diversification of fish species and an increase in imported products.

From these backgrounds, some measures have been proposed to solve the problem of reducing the elasticity and whitening of fish paste products.

For example, one of the methods is as described in Japanese Patent Application Laid-Open No. 52-31865, where fresh minced meat or frozen minced meat is made into a slurry in the presence of divalent metal ions, saccharides, and fatty acid esters of saccharides. There is a method.

There is also a method of ``adding blood protein to minced fish meat'' as introduced in JP-A No. 58-98061.

In addition, as introduced in Japanese Patent Publication No. 54-28464, "glycerin fatty acid (unsaturated fatty acid content is 50-100% by weight) ester or/and lecithin 50-100% by weight and sucrose fatty acid" ester,
Ethyl alcohol, propylene glycol, glycerin, D-sorbitol, D-man5 tol, an aqueous solution containing one or more types of saccharides 0.5~
A quality-improving composition for fish meat and meat paste products that is liquid at room temperature and contains 30 parts by weight. There is also a way to use ``.

Furthermore, as introduced in Japanese Patent Application Laid-Open No. 2-35058, "a seafood paste product containing a mixture of 1 part by weight of sodium bicarbonate, 01 to 3 parts by weight of calcium citrate, and 01 to 3 parts by weight of calcium lactate as an active ingredient" quality improver.”
There is also a way to use .

(Problem to be Solved by the Invention) However, all of the above-mentioned methods that have been proposed as methods for solving the problem have been insufficiently effective or have serious drawbacks, so the problem has not been sufficiently solved. It hadn't been resolved.

Elasticity and white discoloration are considered to be the most important qualities of fish paste products, and the indicators for these are jelly strength and Hunter white charcoal, respectively, and jelly strength is the W value (i.e., It is calculated as the product of the breaking strength or hardness) and the L value (i.e., concavity or pliability).

It is said that the L value is the most important factor in determining the texture of fish paste products, and the methods that have been introduced so far either do little to improve both of the two elements that make up elasticity, or only increase the W value. However, there were few that significantly contributed to the improvement of the L value.

Further, even if there was an effect of improving jelly strength, there was nothing that simultaneously contributed to improving white discoloration.

For example, divalent metal ions and fatty acid esters of saccharides are used in the above-mentioned method (2), but although the W value of fish paste products prepared using this improver is improved, they only become hard and not supple. The disadvantage is that there is little improvement in
In addition, plasma protein is used in the above (2), but it also improves the W value, and when added in an amount that can produce a satisfactory improvement effect, it causes a decrease in white discoloration.
It could not be said to be a satisfactory improving agent because it has fatal disadvantages in taste and aroma, that is, it has a meat odor or a fishy odor, which significantly impairs the flavor of fish paste products.

In addition, glycerin fatty acid esters and the like are used in the above-mentioned (2), but this improving agent has only a weak effect on improving elasticity and is not a satisfactory improving agent.

In addition, in the above method (2), sodium bicarbonate, calcium citrate, and calcium lactate are used, and this method improves both the W value and the L value, and it is possible to improve the elasticity of the fish paste product compared to the fish paste product using other improving agents. Although it is possible, it is not a satisfactory method as it has almost no effect of improving white discoloration.

In other words, with conventional methods, it is possible to achieve the quality expected from fish paste products, that is,
No quality improving agent has been obtained that satisfies all the requirements of imparting elasticity and whitening and improving the L value leading to improved texture, and there has been a strong desire for a solution to this problem or the development of a quality improving agent.

(Means for Solving the Problems) The present inventors have conducted extensive research on methods for improving the elasticity of fish paste products, especially the L value, and at the same time improving white discoloration.

As a result, by using thorium bicarbonate, calcium citrate, calcium lactate, and powdered oil in a certain composition when preparing seafood paste products, each of the active ingredients exerts a synergistic effect, improving elasticity. It was discovered that it is possible to significantly improve the W value and L value as well as improve the white skin of fish paste products, and by using this, successfully prepare fish paste products that are supple and have good white skin, and the present invention I was able to complete it.

The contents of the present invention will be explained in detail below.

That is, the present invention includes (1) 1 part by weight of sodium bicarbonate, 0.1 to 3 parts by weight of calcium citrate, and 0.1 part by weight of calcium lactate.
This is a quality improver for fish paste products containing a mixture of ~3 parts by weight and 0.1 to 50 parts by weight of powdered oil and fat as an active ingredient.

In addition, in the present invention, (1) the powdered oil is solid at room temperature, and
99% by weight, sugar and/or sugar alcohol 1-50% by weight
The quality improving agent for fish paste products as described in (1) above is characterized in that it has the following composition and is in the form of powder or granules with a particle size of 16 to 200 mesh.

Furthermore, the present invention provides: (i) powdered oils or fats and oils that are solid at room temperature;
95% by weight, sugar and/or sugar alcohol 4-45% by weight
, having a composition of 1 to 20% by weight of protein, and 0 to 10% by weight of edible emulsifier, and one type selected from the group consisting of spray drying, fluidized fluid drying, freeze drying, vacuum belt drying, and flash drying. or produced by two or more methods, particle size 16~
The quality improving agent for fish paste products as described in (1) above is characterized in that it is in the form of a powder or granules of 200 mesh.

Furthermore, the present invention provides (1) in any one of the above items (2) to (4), wherein the active ingredient is added in an amount of 0.1 to 9 parts by weight per 100 parts by weight of fish meat when manufacturing the fish paste product. This is the quality improving agent for fish paste products described above.

Sodium bicarbonate that can be used in the present invention is of a commercially available food additive quality, and calcium lactate and calcium citrate of similar quality are also sufficient.

Further, calcium lactate is available in anhydrous to pentahydrate forms, and calcium citrate is available in anhydrous to tetrahydrate and acid salt forms, and any of them can be used in the present invention.

Moreover, the powdered fats and oils used in the present invention are of a quality commercially available for food use, but powdered fats and oils other than commercially available products can also be used.

A suitable composition for exhibiting the effects of the present invention is 50 to 99% by weight of fats and oils that are solid at room temperature, and 1 to 50% by weight of sugars and/or sugar alcohols, and more preferably 55 to 99% by weight of fats and oils that are solid at room temperature. 95% by weight, sugar and/or sugar alcohol 4~
45% by weight, protein 1-20% by weight, edible emulsifier 0-1
It is 0% by weight.

Some commercially available powdered fats and oils use fats and oils that are liquid at room temperature, but it is better to use fats and oils that are solid at room temperature, even if the weight accumulated during storage after powdering and packaging increases, the fat and oil components will remain intact. This is preferable because it does not cause oozing or smearing, powder clumping, or unevenness of ingredients.

Furthermore, when increasing the amount added to fish paste during the production of seafood paste products, powdered fats using oils that are solid at room temperature are better than powdered fats using oils that are liquid at room temperature. Another reason why powdered oils and fats using oils and fats that are solid at room temperature is preferable is that they have a greater quality improvement effect on products.

The active ingredient of the quality improving agent for fish paste products of the present invention is preferably used in an amount of 0.1 to 9 parts by weight per 100 parts by weight of fish meat such as fish meat raw material or thawed frozen surimi.
．． It is more preferable to use 5 to 3 parts by weight.

If the amount of the quality improver for fish paste products used is less than 0.1 part by weight per 100 parts by weight of fish meat, the effect of improving elasticity and white skin will not be sufficiently exhibited;
If it is used in excess of 1 part by weight, the resulting fish paste product may have a musty taste or an oily odor, which is undesirable.

The surimi used in the present invention does not matter whether it is fresh surimi or frozen surimi, but in order to fully exhibit the effect of the quality improver for fish paste of the present invention, a polymeric phosphate of 0.1 to 1.0% should be added in advance. It is desirable that the content be approximately % by weight.

The quality improving agent for fish paste products of the present invention can be prepared, for example, by the following method.

(1) For fats and oils that are solid at room temperature, sugar and/or sugar alcohol, protein such as casein or soy protein, edible emulsifier,
A powdered fat or oil is obtained by adding and mixing water and converting the slurry emulsion into a powdered or granular preparation by a method such as spray drying.

(2) Next, the powdered oil obtained in (1) above was mixed with sodium bicarbonate and calcium citrate. A method of adding each powder of calcium lactate and mixing it in powder form.

(3) Alternatively, a method of adding powders of sodium bicarbonate, calcium citrate, and calcium lactate to the powdered oil obtained in (1) above, and granulating the mixture by stirring and mixing while heating.

(Examples) Next, the content of the present invention will be specifically explained with reference to Examples and Comparative Examples, but the present invention is not limited to these Examples. In addition, in the following examples and comparative examples, %
indicates weight %.

Example-1 700 g of hydrogenated soybean oil, 80 g of milk casein, 1 polyglycerin fatty acid ester as an edible emulsifier sold by Honyaku Kogyo ■P
O-5002, 30g, 70% aqueous solution of reduced starch saccharide as sugar alcohol C Towa Kasei Kogyo ■PO-20 Co27
0g and 1η of water using an emulsifier [■ Nippon Seiki Seisakusho new product, Ultra Homo Mixer UM-2] at 10,000 rpm.
The mixture was mixed at m for 5 minutes to obtain an emulsion.

After that, spray dryer - Okawara Kakoki ■L ~ 8
It was powdered using a mold to obtain 1 kg of powdered oil and fat.

The oil, fat, protein, and water content of this product were measured by the Soxhlet method, Kelpool method, and vacuum drying method, respectively, and the oil and fat content was 72.5%, protein was 6.0%, and water was 1.7%.
Met.

Example-2 100g of sodium bicarbonate, 50g of calcium citrate
, 50 g of calcium chloride (both for food additives) and 500 g of the powdered oil obtained in Example-1 were thoroughly mixed using a mixer "Daiwa Kakoki New Gramin Machine NG250 model" to prepare the seafood of the present invention. Approximately 700 g of a quality improver for paste products was obtained.

30 kg of commercially available frozen surimi (processed pollack offshore product)
Naturally thawed at a temperature of 0 to 5℃ overnight, 3 kg of each
Divide into O sections and empty each section with a silent cutter for 5 minutes.
Next, 66g of salt was added and stirred for 10 minutes to form a viscous paste-like sol, to which 67g of potato starch,
Sand 1147g, monosodium glutamate 13g, taste acid 2
3 g of egg white, 53 g of cold water, and 420 cc of cold water, and the blended products shown in Table 1 were respectively added thereto and stirred for an additional 10 minutes to obtain a sol.

This material was filled into a vinylidene chloride tube with a folded diameter of 48 mm using a stuffer, left in a room at 5°C overnight to allow it to settle, and then heated in a steamer for 1 hour.
After cooling, kamaboko was prepared.

Table 1 (Unit: g) The hunter's white skin of the fishtail obtained in this way was measured using a colorimeter ND-4001DP manufactured by Nippon Heavy Industries Ltd., and the jelly strength was measured using a rheometer manufactured by Fudo Kogyo Ltd. -N
The test was carried out using RM-2002J and a 5 mm spherical plunger using a cylindrical fish cut to a height of 3 cm as a test piece.

The results are shown in Tables 2 and 3.

Table 2 Table 3 (hereinafter blank) (Effects of the invention) As is clear from the results in Tables 2 and 3, by using the quality improver for fish paste products of the present invention, the conventional products It is possible to produce a fish paste product with significantly improved white charcoal and elasticity compared to the conventional method.

Claims (1)

[Claims] 1 1 part by weight of sodium bicarbonate, 0 parts of calcium citrate
．． A quality improving agent for fish paste products, the active ingredient being a mixture of 1 to 3 parts by weight, 0.1 to 3 parts by weight of calcium lactate, and 0.1 to 50 parts by weight of powdered oil. 2. The powdered oil has a composition of 50 to 99% by weight of solid oil and fat at room temperature, and 1 to 50% by weight of sugar and/or sugar alcohol,
The quality improving agent for fish paste products according to claim 1, which is in the form of powder or granules with a particle size of 16 to 200 mesh. 3 Powdered fats and oils are 55-95% by weight of fats and oils that are solid at room temperature, 4-45% by weight of sugar and/or sugar alcohol, and 1-2% protein.
The quality improving agent for fish paste products according to claim 1, which has a composition of 0% by weight of edible emulsifier and 0 to 10% by weight of edible emulsifier, and is in the form of powder or granules with a particle size of 16 to 200 mesh. 4 When manufacturing seafood paste products, the active ingredient must be 100% fish meat.
The quality improving agent for fish paste products according to any one of claims 1 to 3, characterized in that it is added in an amount of 0.1 to 9 parts by weight based on the weight part.