JPH0550265B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Field of Application] The present invention relates to a material for improving the quality of surimi. Frozen surimi, which is a raw material for paste products, loses its gel-forming ability during freezing, so sorbitol, sugar, salt, polymerized phosphates, and the like are used as quality improving agents. By the way, although these quality improving materials have been recognized to be effective in preventing the decline in gel-forming ability of surimi during freezing, they have not been recognized to be effective in improving the color tone (whiteness and brightness), which is an important element of the quality of surimi. do not have. Therefore, as a way to improve the color tone of surimi,
As seen in Japanese Patent Publication No. 55-20, a method of adding fatty acid esters has been proposed. [Problems to be Solved by the Invention] However, although the improved material disclosed in Japanese Patent Publication No. 55-20 mentioned above is effective in improving the color tone of surimi, the addition of the improved material reduces the gel-forming ability of surimi. In addition, since this additive is chemically synthesized, it cannot satisfy consumers' preference for natural products. The present invention was made with the aim of providing a material for improving the quality of surimi using natural products that can sufficiently improve the color tone and gel-forming ability of surimi. [Means for Solving the Problems] The present invention relates to a material for improving the quality of surimi, and the first invention is characterized in that it contains powdered oil and fat, dried egg white, and tapioca starch, and the second invention is characterized in that it contains powdered oil and fat, dried egg white, and tapioca starch. The third invention is characterized in that it contains oil and fat, dried egg white, tapioca starch, and eggshell powder.
It is characterized by containing dried egg white, tapioca starch, eggshell powder, and dextrin. In the present invention, surimi includes ground fish meat, which is a raw material for fish paste products, as well as ground meat, which is a raw material for hams and sausages. Powdered oils and fats are vegetable oils and fats such as soybean oil, rapeseed oil, cottonseed oil, and palm oil, and animal fats and oils such as butter and lard, which are added with excipients such as dextrin, α-cellulose, soluble casein, and gelatin. This refers to oils and fats that have been powdered by spray drying. Furthermore, dried egg white refers to egg white obtained by turning egg white liquid into powder or granules by drying methods such as spray drying or freeze drying. Also, tapioca starch refers to starch collected from tapioca bulbs. Furthermore, the term "eggshell powder" refers to eggshells that have been pulverized by a conventional method, and in the present invention, it is desirable to use those having a particle size of 1 to 1000u, preferably 5 to 200u. Furthermore, dextrin refers to a starch decomposition product obtained by hydrolyzing starch by a conventional method, and in the present invention, it is desirable to use a branched dextrin. To obtain the surimi quality improving material of the present invention, first, raw materials powdered oil, dried egg white, tapioca starch, eggshell powder, and dextrin are prepared. Next, these raw materials are mixed at a predetermined mixing ratio. For quality improving materials consisting of powdered oil and fat and dried egg white, for quality improving materials consisting of powdered oil and fat, dried egg white and tapioca starch, powdered oil and fat 20 to 80%
(Referring to weight%. The same applies hereinafter), using 20-80% dried egg white and 20-80% tapioca starch, totaling 100%.
All you have to do is make it look like this. In addition, for quality improvement materials consisting of powdered oils and fats, dried egg whites, tapioca starch and eggshell powder, powdered oils and fats
20~80%, dried egg white 20~80%, tapioca starch 10~
50% and eggshell powder 5-30%, total 100%
All you have to do is make it look like this. In addition, powdered oil, dried egg white, tapioca starch,
For quality improving materials consisting of eggshell powder and dextrin, powdered oil and fat 20-80%, dried egg white 20-80%,
Tapioca starch 10-50%, eggshell powder 5-30% and dextrin 5-50% may be used to make a total of 100%. In addition to the above-mentioned substances, the surimi quality improver of the present invention may also contain acidulants such as citric acid and vitamin C, powdered proteins such as soybean protein and fish soluble, and starches such as starch and powdered starch syrup. You can also add your favorite ingredients. The quality-improved material of the present invention thus obtained is effective against surimi, as shown in later test examples.
Addition of 0.3 to 2.0% produces the effect of improving the color tone and gel strength of surimi. [Example] Example 1 Powdered oil (Nippon Oil & Fats Co., Ltd., consisting of 70% vegetable oil)
(manufactured by Kewpie Corporation, product name "Neo Powder K") 1Kg, dried egg white (manufactured by Kewpie Corporation, product name "K Type") 0.5Kg, and tapioca starch (manufactured by Sansho Kogyo Co., Ltd., product name "MKK")
-100'') were mixed well to obtain 2 kg of surimi quality improving material. Example 2 900 g of powdered oil (same as in Example 1), 500 g of dried egg white (same as in Example 1), 400 g of tapioca starch (same as in Example 1), and eggshell powder (manufactured by Kewpie Corporation) , product name "Calhope") 200
The PH was thoroughly mixed to obtain 2 kg of surimi quality improving material. Example 3 700 g of powdered oil (same as in Example 1), 500 g of dried egg white (same as in Example 1), 400 g of tapioca starch (same as in Example 1), eggshell powder (same as in Example 2) ) and 200 g of dextrin (manufactured by Sanmatsu Kogyo Co., Ltd., trade name "BLD") were thoroughly mixed to obtain 2 kg of surimi quality improving material. [Test Example] Test Example 1 (Hunter Whiteness/Lightness Test) Divide 1 kg of 2nd grade walleye surimi into 7 equal parts, add and mix the following improving materials at 1% each to the surimi, and freeze at -20℃ for 30 days. Then, it was returned to room temperature and thawed. Control area 1: Additive-free control area 2: Powdered oil and fat (same as in Example 1) Control area 3: Commercially available surimi improvement material (Special Publication No. 55-20
Improved material in the publication: 100 parts of sorbitol solution,
10 parts of monoglyceride by conventional method
Control group 4: Powdered oil (same as in Example 1)
1 kg and 1 kg of dried egg white (same as in Example 1) were mixed well. Test area 1: Improved material obtained in Example 1 Test area 2: Improved material obtained in Example 2 Test area 3: Improved material obtained in Example 3 For each sample (surimi), Hunter Whiteness When the brightness was measured, the results shown in Table 1 were obtained. Note that Hunter whiteness and brightness were measured using a colorimeter (manufactured by Nippon Denshoku Kogyo Co., Ltd.).

[Table] Test Example 2 (Jelly Strength) Each sample (surimi) from Test Example 1 was individually filled and sealed in a polyethylene casing with a fold diameter of 57 mm, and then heated in hot water at 90°C for 30 minutes. After that, the jelly strength of the obtained kamaboko was taken out from the hot water and measured, and the results shown in Table 2 were obtained. The strength of the jelly was measured by cutting the kamaboko into 25 mm thick pieces and using a rheometer (plunger diameter 5 mm, rise 6 mm).
cm/min) (unit: g).

[Table] Test Example 3 (Sticky Feeling) When the sticky feeling of the surimi obtained by adding each sample of Test Example 1 was observed, the results shown in Table 3 were obtained.

【table】

[Table] The symbols in the table are the average values of the observation results by 10 well-trained panelists; ``Very chewy'', ``Has a glutinous feel'', ``+'', ``Slightly glutinous'', and -``Not glutinous'' means. Test Example 4 (Changes due to the amount of improving material added) Divide 10kg of second-grade walleye surimi into 30 equal parts, Test Example 1
Thirty samples of surimi were obtained by adding and mixing 0.3%, 0.5%, 1%, 1.5%, and 2% of the improved materials from Control Group 2, Control Group 3, Control Group 4, and each test group, respectively. For each sample obtained, jelly strength was measured in the same manner as in Test Example 1, and Hunter white color and brightness were measured in the same manner as in Test Example 2, and the results shown in Table 4 were obtained.

【table】

〔Effect of the invention〕

As described above, the surimi quality improving material of the present invention contains tapioca starch in addition to dried egg white, so it can significantly improve the gel-forming ability of surimi, and it also contains powdered oil and fat. This improves the color tone of surimi. In addition, quality-improved materials containing eggshell powder in addition to tapioca starch can further improve gel-forming ability compared to tapioca starch-containing products, and dextrin-containing products can even more gel-form than improved materials that do not contain dextrin. Furthermore, since the ingredients constituting the surimi quality improving material of the present invention are natural products, it is possible to satisfy consumers' preference for natural products.

Claims (1)

[Claims] 1. A material for improving the quality of surimi, characterized by containing powdered oil and fat, dried egg white, and tapioca starch. 2. A quality improving material for surimi characterized by containing powdered oil, dried egg white, tapioca starch and eggshell powder. 3. A quality improving material for surimi characterized by containing powdered oil, dried egg white, tapioca starch, eggshell powder, and dextrin.