JPH0553457B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Field] The present invention relates to a powdered additive used for deep-freezing surimi and a method for producing the same, and in particular, a non-powder additive that protects surimi from denaturation, reduction in whiteness, etc. caused by deep-freezing. Concerning a cohesive powder additive. [Prior Art] Surimi is made by removing the head and internal organs from a raw fish, washing it, and then mincing the meat in the presence of an additive for deep freezing. The surimi is produced directly on board a factory ship and, as is increasingly the case, is generally stored mainly by deep freezing. The surimi is then used as raw material for the production of kamaboko or "cooked seafood" and especially as a crab substitute. However, the deep freezing process is carried out in the presence of the protective agents normally added to fish meat during the mincing process, namely sugars or sugar alcohols, emulsifiers and/or fats and phosphates. If not, the functional properties of surimi,
This results in an irreversible loss of its firmness, elasticity and whiteness. Therefore, these protectants are currently used as additives or additives in the production of deep-frozen surimi, and when this surimi is produced on board engineering ships, they are used for convenience of handling and to meet the necessary requirements. In order to save space, these protectants are preferably used in additive compositions or single additives. It has therefore been proposed to better premix these additives in order to reduce the number of products used during the mincing process. It has therefore been proposed, for example, to premix powders of sugars or sugar alcohols with phosphates and then spray this mixture with emulsifiers and/or fats. Attempts have also been made to premix the phosphate with emulsifiers and/or fats and then spray this premix onto sugar or polyol powders. Similarly, phosphate is mixed into the sugar or sugar alcohol when it is in the molten state, this mixture is then crystallized, and the resulting co-crystal is then mixed with emulsifier and/or sugar alcohol.
or by spraying fat on sugar or sugar alcohol eutectic (co-) containing phosphates.
(hereinafter generally referred to as crystal) are manufactured. [Problem to be Solved by the Invention] In all cases, due to the oily or sticky nature of the emulsifier and/or fatty substance sprayed onto the surface of the crystals, the resulting powder forms clumps, i.e. It has been found that the particles contained in these powders have a significant tendency to agglomerate to form large clumps. It is therefore no longer possible to use this additive or additive composition even for a short storage period, other than when on board a construction ship with a long stay on high waves. A solution to this problem must therefore be found and it is therefore an object of the present invention to provide deep-frozen additives for minced meat or minced meat-based foods in non-agglomerated powder form, even after long-term storage. The goal was to develop agents or additives. [Means for Solving the Problems] The present invention achieves the above object, in which the particles constituting the powder (hereinafter referred to as constituent particles) are about 100 to about 100.
This is a powdered additive used for deep freezing of surimi (hereinafter referred to as deep freezing additive) with a particle size of 1500 μm and consisting of the following composition. (a) A core mainly composed of sugar and/or sugar alcohol and containing at least one phosphate salt in an amount up to 20% by weight of the core; A first coating of 0.5 to 30% by weight relative to the core (c) Sugar or sugar alcohol powder 100, each having a particle size of less than 150 μm, preferably less than 125 μm
-0% by weight and a second coating consisting of 0 to 100% by weight of at least one phosphate powder, which is 1 to 25% by weight relative to said core. In the case of an additive or a composition of additives according to the invention Since the tendency to reagglomeration is eliminated, it is possible to store these additive compositions for long periods of time without forming large clumps. These additive compositions are therefore ready for long-term use. The present invention also provides a method for producing the above-mentioned additive, which comprises mixing the raw material for the first coating onto the core while spraying it, and coating the core with 0.5 to 30% by weight of the raw material. and a second coating step of mixing the powder of the raw material of the second coating with the particles after the formation of the first coating and coating the core with 1 to 25% by weight of the powder. This is a unique manufacturing method. The particle size of the constituent particles of the additive is important in the present invention, and is about 100 to about 1500 μm, preferably 200 to 1000 μm.
This is because if the constituent particles are too large, it will take a long time to dissolve them in the surimi raw material, while if they are too small, they will easily scatter in the air or form lumps, resulting in lumps. . The constituent particles consist of a core, a first coating and a second coating. The core is based on sugars and/or sugar alcohols and contains up to 20% by weight of at least one phosphate, such content of phosphate being within the range commonly used in the prior art.
Food Technology”, November 1964, page 69−
74;”Bull.Acad.Natle.Med.”1987, 171,
No.6, page689−691; US Patent No.4168323
etc.). Phosphate can enhance the functions of additives generally used for deep freezing surimi, such as maintaining the elasticity and whiteness of surimi. The first coating is mainly composed of one or more emulsifiers and/or fats in an amount of 0.5 to 30% by weight based on the core. This is the commonly used range (see above). The first coating can enhance the function of additives similar to phosphates to maintain the elasticity and whiteness of surimi. The second coating consists of 100-0% by weight of a sugar or sugar alcohol powder and 0-100% by weight of at least one phosphate powder, each having a particle size of less than 150 μm, preferably less than 125 μm, relative to said core. The amount is 1 to 25% by weight. If the amount of the second coating is less than 1% by weight, it becomes difficult to sufficiently cover the surface of the first coating, and as a result, the effect of preventing agglomeration of particles and prevention of agglomeration cannot be obtained. On the other hand, the second
Since the coating is made of powder, if the amount exceeds 25% by weight, it is meaningless because the amount of particles that cannot be retained and fixed on the surface of the first coating increases. This second coating is particularly important because it contains sugar, sugar alcohol, or phosphate as a main component and effectively prevents the constituent particles (particles constituting the additive powder) from re-agglomerating. From the viewpoint of adhesion to the first coating, the second coating is preferably in powder form and smaller than the particles after formation of the first coating, with a particle size of less than 150 μm, preferably less than 125 μm. In the present invention, coating means, regardless of the coating means,
Refers to a state in which dissolved emulsifiers, oils, etc. are attached to the surface of a particle so as to cover the particle and solidified, or a state in which the surface of a particle is covered and attached with other particles that are relatively smaller than the particle. , it is not necessary that the entire surface of the particles to be coated be covered. Further, the covering means itself can be performed by applying a known technique. For example, it can be carried out based on a technique of spraying and mixing powdered dissolved oil or fat to form a coating, or a technique of commonly employed powder mixing. In the present invention, the sugar or sugar alcohol can be selected from the group consisting of sucrose, maltose, glucose and fructose, and the sugar alcohol can be selected from the group consisting of sorbitol, mannitol and maltitol, with sorbitol and sucrose being selected. Particularly preferred. When the core contains phosphate, it is preferably a eutectic of sorbitol and phosphate. The emulsifier may be selected from the group consisting of lecithin, sucrose fatty acid esters and fatty acid esters of polyols consisting of glycerol, propylene glycol or sorbitan. Preferred are sorbitan fatty acid esters, such as SPAN60 and
SPAN80 (registered trademark, sorbitan fatty acid ester)
can be suitably used. Fatty matters are selected from the group consisting of soybean oil, cottonseed oil, rapeseed oil, tallow, lard oil and fish fat oil. The sugar- and/or sugar-alcohol-based core contains small amounts of other ingredients, in particular bacterios-tatics, protein-reactive agents such as cystine or cysteine, PH modifiers, and taste or aroma modifiers. It is possible to contain agents. The powder that coats the emulsifier- and/or fat-coated particles and prevents their reagglomeration is preferably selected from the group of sugars or sugar alcohols mentioned above and also from spray-dried glucose syrup powders, but It may also be a phosphate or other compound with cryoprotective action. To measure and compare the performance of the deep freeze additives of the present invention against prior art products, a flocculation resistance test is used as described below. For the purpose of this test, the following equipment is used: Stainless steel tube: height: 4.5 cm Internal diameter: 4 cm Steel cylinder: Diameter: 3.9 cm Weight: 425 g (thereby creating a pressure of approximately 35 g/cm ² at the bottom) Temperature and moisture controlled drying oven Petri dish Paper strips: Length: 14 cm Width: 5 cm (Used to facilitate subsequent removal from the mold) A strip was applied to the inner wall of the tube without sticking to it, then the whole assembly was placed on the lid of a Petri dish and 35 g of powder was placed in the tube, filling it with powder in this way for each test. Two tubes are each prepared, one tube is left in place and a steel cylinder is placed on the surface of the powder contained in the second tube. (The steel cylinder will then exert a pressure on the powder that is substantially equal to the pressure inside the bottom of a cylindrical package containing 50 Kg of powder.) These two samples were then heated at 20°C for 16 hours. 40℃
Place in a drying oven for 2 weeks at 30% relative humidity with repeated temperature cycles of 8 hours at At the end of two weeks, first remove the cylinder,
The powder is then removed from the mold by removing the paper strip. These experimental results indicate the cohesiveness of the powder and the hardness of the agglomerate. 1 Cohesiveness of the powder A complete agglomeration of the powder, in which the cylindrical shape of the mold is completely retained after removal from the mold, is rated as "high" cohesiveness, and a total lack of cohesiveness, in which a powder cone is immediately formed, is rated as "high" cohesiveness. Rate it as "zero". The intermediate rating (Average. Weak) is determined by the different molding conditions of the powder upon removal from the mold. 2 Hardness of agglomerate Similarly, the hardness of the obtained agglomerate is evaluated by tactile evaluation on a scale of 0 to 10, and graded
A grade of 10 indicates very strong hardness of the lumps, a grade obtained when these lumps only crumble under strong pressure with the fingers, and a grade of 0 means that the lumps are held in the hand without any attempt to break them. obtained when it is not possible to do so. Examples of the present invention are shown below, but the production of a deep freeze additive by the method of the present invention is not limited to these Examples. [Example] Lodging type planetary mixer (product name:
DRUVATHERM DVT 50, Manufacturer: Germany
GEBRUDER LODIGE MASCHINENBAU
Additives for deep-freezing were prepared by sequentially introducing the following raw materials into the following materials (GmbH, PADERBORN). The rotational speed of the mixer was kept constant at 120 rpm, and the product inside the mixer was not removed from the mixer until the final powder was formed. 1 For comparative example: 5.7% phosphate, i.e. sodium triphosphate
50Kg of eutectic containing 2.85% and 2.85% neutral sodium pyrophosphate were placed in the mixer. The eutectic is prepared by melting sorbitol, introducing phosphate with a particle size of less than 150 μm into the melt, then crystallizing the sorbitol crystals in a pan after pouring them, and removing the resulting block from the pan and then crushing it. ,
It is sieved so that only eutectics with a size larger than 200 μm but smaller than 1000 μm remain. 2.82 Kg of SPAN80, previously heated to 45° C., was introduced into the mixer by spraying onto the eutectic in 5 minutes. SPAN80 in the core consisting of sorbitol 47.15Kg (89.26%), phosphate 2.85Kg (5.39%)
52.82Kg of mixture coated with 2.82Kg (5.35%) was obtained. This mixture was passed through a sieve with an opening of 1500 μm to remove lumps. Since this product did not have the second coating of the present invention, it had a sticky feel, did not spread sufficiently on the sieve, and had difficulty passing through the sieve, and the yield was 70%. 2 For the seven examples of the invention: 45 Kg of eutectic with the same composition and particle size but 5 Kg less sorbitol than that of the comparative example;
Mix 2.82Kg of SPAN80 as in the comparative example to make eutectic
0.142Kg of sodium triphosphate and 0.142Kg of sodium pyrophosphate with particle size less than 125μm in powder form used in food industry after coating SPAN80
Kg, and sorbitol 42.15Kg (79.80%) and phosphate 2.85Kg by introducing 4.72Kg of the following ~ powder (food grade) with particle size less than 125μm
(5.39%) of SPAN80 to the core consisting of 2.82Kg (5.32
%) (first coating) and further coated with 5.00 kg (9.47%) of phosphate and the following powder (second coating). (Powder) Sorbitol, mannitol, sucrose, spray-dried glucose syrup powder, dextrose monohydrate, fructose,
Crystalline Maltitol Note that the mixing time to form the second coating was 5 minutes. Open the resulting mixture
Clumps were removed through a 1500 μm sieve. This product had a significantly less sticky feeling than the above-mentioned comparative example, passed through the sieve well, and had a yield of 95%. All deep-frozen additives obtained by the method of the present invention were in the form of free-flowing powders and exhibited almost no yellowish color, but in the comparative examples,
The resulting powder had a greasy consistency, was difficult to flow, and was golden in color. Tests on agglomeration and lump formation of the mixtures obtained in the comparative examples and seven examples described above resulted in the following grade ratings:

【table】

Table: In all of the above cases, the deep freeze additives of the present invention have a lower tendency to form agglomerations or lumps than the agglomerates of the present invention formed by the products of the prior art. It can be seen that it collapses much more easily than agglomerates.

Claims (1)

[Scope of Claims] 1. A powdered additive used for deep freezing of surimi, in which the particles constituting the powder have a particle size of about 100 to about 1500 μm and have the following composition. (a) A core mainly composed of sugar and/or sugar alcohol and containing at least one phosphate salt in an amount up to 20% by weight of the core; (c) 100-0% by weight of a sugar or sugar alcohol powder and 0-100% by weight of at least one phosphate powder, both of which have a particle size of less than 150 μm; and a second component which is 1 to 25% by weight based on the core.
Coating 2 according to claim 1, characterized in that the sugar or sugar alcohol constituting the second coating is selected from the group consisting of scroll, maltose, glucose, fructose, sorbitol, mannitol and maltitol. additives. 3. Additive according to claim 1, characterized in that the emulsifier is selected from the group consisting of lecithin, sucrose fatty acid esters and fatty acid esters of polyols consisting of glycerol, propylene glycol or sorbitan. 4. Additive according to claim 1, characterized in that the fat is selected from the group consisting of soybean oil, cottonseed oil or rapeseed oil, tallow oil, lard oil and fish fat oil. 5. The additive according to claim 1, wherein the core is composed of a eutectic of sorbitol and phosphate. 6. The method for producing an additive according to claim 1, wherein the first coating step includes mixing the raw material for the first coating onto the core while spraying it, and coating the core with 0.5 to 30% by weight of the raw material. , and a second coating step of mixing the powder of the raw material of the second coating with the particles after the formation of the first coating and coating the core with 1 to 25% by weight of the powder. manufacturing method.