JPH0563143B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a dehydration aid that facilitates the dehydration of fish meat after exposure to water in the production process of frozen surimi, and further improves the quality of the obtained frozen surimi. In the production of frozen surimi, the soaking process and the dehydration process are closely related and important processes. The purpose of water soaking is to remove protein denaturation factors during freezing, substances that inhibit leg formation when making batter products, and to improve the appearance of surimi products, so if the water soaking process is insufficient, the product value may decrease. You can't get high quality surimi. On the other hand, fish meat that has been sufficiently exposed to water contains excess water and swells, so it cannot be used as a raw material for surimi. A dehydration step is required to remove this excess water. In the dehydration process, the difficulty of dehydrating fish meat, so-called ``squeezing'', greatly affects the production efficiency of surimi. Factors that affect dehydration include internal factors such as freshness, fishing season, fishing ground, and differences in the water retention capacity of fish meat, and external factors such as differences in machine operation, equipment, water temperature, and water quality. It will be done. As described above, the difficulty of "squeezing" fish meat is determined by various factors, but it is generally said that dehydration of fish meat is the worst in winter. This is thought to be strongly caused by the high water retention capacity of fish meat and the low water temperature, but those skilled in the art strongly desire to improve dehydration properties during this period. As a method for improving dehydration properties, a method is known in which sodium chloride, magnesium chloride, or calcium chloride is added alone during exposure to water. By adding these, when exposed to water, Na, Mg, or Ca ions combine with the protein, reducing the charge on the protein and facilitating dehydration. This swelling suppressing effect is best achieved at an ionic strength of 0.05 to 0.1.
However, compared to Mg ions or Ca ions, Na ions are considerably less effective in suppressing swelling. This seems to be due to the difference in the strength of the bonding force of the ions themselves. Another effect of its addition is suppression of protein elution. This effect is highest at an ionic strength of 0.04 to 0.06, and the amount of protein eluted increases as it leaves this range.
Based on the above findings, to improve dehydration, magnesium chloride or calcium chloride should be used at a higher ionic strength.
It is said that it is best to add it to about 0.05. However, although the addition of magnesium chloride or calcium chloride is certainly effective in improving dehydration, it also has a large effect on meat quality, resulting in deterioration of the meat quality itself. Therefore, problems arise in the quality of the obtained surimi itself, such as a decrease in the ability to form legs when made into a paste product, and furthermore, the presence of Mg ²⁺ or Ca ²⁺ accelerates freezing denaturation of the surimi. In view of these points, the present inventors sought and investigated a dehydration aid that improves dehydration properties and does not impair the quality of the obtained frozen surimi, and as a result, the following findings were obtained. (1) The concentration of magnesium chloride or calcium chloride necessary to improve dehydration is 0.0025 to 0.02 in terms of ionic strength, and addition of more than that will have a strong effect on meat quality. (2) The effect of suppressing protein elution with Na ⁺ alone is good at an ionic strength of 0.04 to 0.06, but Na ⁺
The effect of suppressing protein elution with Mg ²⁺ and/or Ca ²⁺ is good at an ionic strength of 0.025 to 0.075. The present invention is based on this knowledge, and is a dehydration aid characterized by containing 1 part by weight of magnesium chloride and/or calcium chloride and 0.5 to 20 parts by weight of sodium chloride. The dehydration aid of the present invention is added to the water for exposing to 0.1~
When 0.5% by weight, preferably 0.2-0.4% by weight is added, the overall ionic strength in water is in the range of 0.025-0.075, preferably 0.035-0.065. The composition of the dehydration aid is such that the weight ratio of magnesium chloride (hexahydrate) and/or calcium chloride to sodium chloride is 1:0.5 to 20, preferably 1:2 to 10. If the proportion of sodium chloride is higher than this, a sufficient dehydration effect cannot be obtained, and if it is lower than this, deterioration of the surimi occurs. According to the dehydration aid of the present invention, it is possible to improve the dehydration properties of fish meat after exposure to water to the same extent as with magnesium chloride or calcium chloride alone (ionic strength 0.05), and the dehydration process can be easily operated. This improves production efficiency, and prevents the elution of fish protein, which improves the yield of fish protein. Furthermore, since this dehydration aid has extremely little effect on meat quality, it is possible to obtain surimi of excellent quality. Furthermore, it has been found that the use of this dehydration aid has the unexpected effect of improving the whiteness of surimi or paste products. One of the factors that strongly influences the water retention capacity of fish meat, in other words, the dehydration capacity, is the pH of the bleaching water. The water retention capacity of fish meat is lowest at pH 5~
6, and if it is in this range, the dehydration property will be improved, but the quality of the obtained surimi will deteriorate, resulting in bleached meat with a low leg-forming ability. Fish protein is most stable at pH 7 to 8, but in this range fish meat has extremely high water retention and is not easily dehydrated. The effect of improving dehydration properties in the dehydration aid of the present invention is not affected by the pH of the bleaching water. Therefore, by adding an alkaline substance together with the dehydration aid, water in the stable pH range of fish meat protein can be used. Exposure becomes possible. Examples of alkaline substances used as PH regulators include alkali hydroxide, alkali carbonate, alkali hydrogen carbonate, trialkali phosphate, dialkali phosphate,
Examples include polymerized alkali phosphates and alkali organic acids. Examples of the alkali compounds include compounds of alkali metals or alkaline earth metals, ie, compounds of sodium, potassium, calcium, magnesium, and the like. Examples are sodium hydroxide, potassium hydroxide, sodium carbonate, potassium carbonate, magnesium carbonate, calcium carbonate, sodium bicarbonate, trisodium phosphate, tripotassium phosphate, disodium phosphate, dipotassium phosphate, sodium pyrophosphate. , potassium pyrophosphate, sodium polyphosphate, potassium polyphosphate, sodium metaphosphate, potassium metaphosphate, sodium citrate, calcium citrate,
These include sodium acetate, calcium acetate, sodium tartrate, potassium tartrate, and calcium lactate. Among these, particularly preferred are sodium hydrogen carbonate, sodium carbonate, potassium carbonate, sodium citrate, and sodium acetate. The amount of the alkaline substance added is 10% by weight or less, preferably 5% by weight or less, based on the total amount of calcium chloride, magnesium chloride and sodium chloride.
If the amount added exceeds 10% by weight, a sufficient dehydration effect will not be obtained. The dehydration aid of the present invention includes magnesium chloride and/or
Alternatively, calcium chloride may be mixed with sodium chloride and, if necessary, an alkaline substance, and this may be used as a powder, or water may be added to form a liquid. When precipitation is caused by adding an alkaline substance to the mixture of liquid agents, it is preferable to separately prepare a solution of the alkaline substance or to dilute the concentration of the liquid agent. During the water exposure process, water is usually changed several times.
Although there is no particular restriction on the timing of addition of the dehydration aid of the present invention, it is most preferable to add it at the time of final water exposure in terms of effectiveness and economy. As for the method of addition to the bleaching water, the powder or liquid agent may be added as is, or the liquid agent may be diluted with water and added. The alkaline substance does not need to be added at the same time as sodium chloride etc., and may be added before or after. Experimental examples including examples of the present invention are shown below. Experimental Example 1 Fresh pollock cod that was caught and landed the day before the test and refrigerated overnight in a raw fish tank was dissected and dressed using a conventional method, washed with a rotating drum type washer, and then subjected to roll-type fish meat harvesting. Drop the meat with a meat machine, put this drop into the first water soaking tank, and
Four times the amount of water was added, the mixture was soaked, and the water was drained using a rotating sieve. After repeating the above-mentioned water-bleaching and draining operations twice, the meat is placed in a second water-bleaching tank and drained using a rotary sieve without adding salt, and then passed through a refiner to remove impurities such as black skin, sinew, and mixed meat. The fish meat that had passed through the re-ainer (hereinafter referred to as fish meat that had passed through the re-ainer) was collected, and the fish meat that had passed through the re-ainer was stirred and mixed in a mixer to adjust the moisture content to be uniform, and then divided into 60 kg portions. The water content of the fish meat that had passed through the refiner was 94.0%. Then with NaCl
Add 60 kg of fish meat that has passed through the refiner to a water bleaching tank containing aqueous solution 120 (twice the amount of fish meat that has passed through the refiner) that has been adjusted to the concentration (ionic strength) shown in Table ₁ by changing the combination of MgCl 2. After stirring and mixing for a minute and pre-dehydrating with a rotating sieve, the rotation speed of a small screw press was the same (notch 0.5).
The meat was then dehydrated to obtain dehydrated meat from each test group. 6% sugar and 0.25% polyphosphate for these dehydrated meats.
%, mixed for 10 minutes using a small mixer, and the resulting surimi was heated to -30
Frozen at ℃. It took 3 to 5 hours to freeze. One day after freezing (immediately after freezing), thaw this frozen surimi, add 3% table salt and 5% potato starch to 3 kg of frozen surimi, stir and mix with a silent cutter for 13 minutes, and add polyvinylidene chloride. After filling the manufactured casing, it is placed in hot water at 90℃.
Kamaboko was produced by heating for 30 minutes.
Table 1 shows the results of measuring the yield, solid weight, moisture, and PH of dehydrated meat, surimi, and kamaboko. The weight ratio of MgCl ₂ 6H ₂ O:NaCl in each test group was 1:16.3 in test group 2, 1:7.7 in test group 3, 1:3.4 in test group 4, and 1:1 in test group 5.
1.8, test area 6 is 1:0.9. In addition, IS in the table indicates ionic strength, and yield indicates the yield for fish meat that has passed through the refiner.

[Table] From this result, when NaCl and MgCl ₂ are combined and the ionic strength IS = 0.05, the higher the ratio of MgCl ₂ , the lower the moisture content of dehydrated meat, and the lower the solid content retention in dehydrated meat. It is known that it has a strong effect of suppressing protein elution. Experimental Example 2 Fish meat produced in the same manner as in Experimental Example 1 and passed through a refiner and adjusted to have a uniform moisture content using a mixer was divided into 70 kg portions. The water content of the fish meat that passed through the refiner was 94.4%. NaCl, MgCl ₂ and
70 kg of the above-mentioned fish meat that passed through the refiner was added to a water bleaching tank containing aqueous solution 140 (twice the amount of fish meat that passed through the refiner) prepared by combining _CaCl2 , stirred and mixed for 5 minutes, and pre-dehydrated using a rotating sieve. Afterwards, the meat was dehydrated using a small screw press at the same rotation speed (notch 0.5) to obtain dehydrated meat for each test group. Frozen surimi and kamaboko were produced from these dehydrated meats in the same manner as in Experimental Example 1, and the same measurements were performed. The results are shown in Table 2. The elasticity of kamaboko was measured by the following method. Sensory test: Using a panel of six people, using a 10-point scale [A rating of 10 indicates extremely strong elasticity. 5 is normal and 1 is extremely weak]. Mechanical measurement: Measurement was performed using a food rheometer (manufactured by Fudo Kogyo Co., Ltd.) using a spherical plunger with a diameter of 5 mm. W (g) is the load at break, L (cm)
indicates the plunger penetration length (indentation) at the time of breakage.

[Table] From this result, NaCl and MgCl ₂ and/or CaCl ₂
It is known that when NaCl is used in combination, the dehydration effect is significantly improved compared to when NaCl is used alone. Also with NaCl
It is known that when MgCl ₂ is used in combination, the retention of solid content in dehydrated meat is improved, protein elution is suppressed, and there is little effect on the elasticity (L value) of kamaboko. Experimental example 3 A dress was brought in as a dress (gala) the day before the test.
Using slightly less fresh pollock cod that had been refrigerated overnight in a raw fish tank, the fish meat was produced in the same manner as in Experimental Example 1, and the fish meat that had passed through the refiner was adjusted to have a uniform moisture content using a mixer, and was divided into 52 kg portions. The water content of the fish meat that had passed through the refiner was 94.3%. Next, add NaCl and liquid preparation A (NaCl19.9) adjusted to the concentration (ionic strength) shown in Table 3.
%, _GgCl2・_6H2O5.8 %, _{Na2CO30.01 %} , _H2
O74.29%), powder formulation B (NaCl77.5%, _MgCl2 .
_6H2O22.5 %) and powder formulation C (NaCl77%,
Aqueous solution of _MgCl2・_6H2O22 %, _NaHCO3 1%)
104 (double the amount of fish meat that passed through the refiner) was placed in a water bleaching tank containing 52 fish meat that passed through the refiner.
Kg was added to each and mixed with stirring for 5 minutes. After preliminary dehydration using a rotating sieve, dehydration was performed using a small screw press at the same rotation speed (notch 0.4) to obtain dehydrated meat for each test group. Frozen surimi and kamaboko were produced from these dehydrated meats in the same manner as in Experimental Example 1, and the same measurements as in Experimental Example 2 were performed. The results are shown in Table 3.

[Table] From these results, it is clear that formulations A, B, and C have better dehydration effects than NaCl alone, have a better solid content retention in dehydrated meat, and are effective in suppressing protein elution. It will be done. Also, as in formulations A and C, NaHCO ₃ and Na ₂ are added to the combination of NaCl and MgCl ₂ .
The PH of fish meat when exposed to water by adding an alkaline agent such as CO ₃
It is known that when the pH is adjusted, the L value of the kamaboko elasticity is higher and the elasticity is better than that of Formulation B without pH adjustment. Experimental Example 4 Fish meat produced in the same manner as in Experimental Example 1 and passed through a refiner and adjusted to have a uniform moisture content using a mixer was divided into 60 kg portions. The water content of the fish meat that had passed through the refiner was 94.0%. Next, the concentration (ionic strength) was adjusted as shown in Table 4.
NaCl and preparations ₍ NaCl70%, _MgCl2.6H2O29 %,
60 kg of the above-mentioned fish meat that passed through the refiner was added to a water bleaching tank containing an aqueous solution of 120 (2 times the amount of fish meat that passed through the refiner) of 1% _K 2 CO ₃ ), stirred and mixed for 5 minutes, and pre-dehydrated using a rotating sieve. , small screw press with the same rotation speed (notch 0.4)
The meat was then dehydrated to obtain dehydrated meat from each test group. The results are shown in Table 4.

[Table] From these results, it is known that this preparation has a dehydration effect, improves the solid content retention of dehydrated meat, and suppresses protein elution during dehydration. Experimental Example 5 Fish meat produced in the same manner as in Experimental Example 1 and passed through a refiner and adjusted to have a uniform moisture content using a mixer was divided into 70 kg portions. The water content of the fish meat that had passed through the refiner was 93.5%. Next, the concentration (ionic strength) was adjusted as shown in Table 6.
NaCl and preparations ₍ NaCl75%, _MgCl2.6H2O24 %,
70 kg of fish meat that passed through the refiner was added to a water bleaching tank containing an aqueous solution of 140 (2 times the amount of fish meat that passed through the refiner) of NaHCO ₃ (1%), stirred and mixed for 5 minutes, and pre-dehydrated using a rotating sieve.
The meat was dehydrated using a small screw press at different rotational speeds to obtain dehydrated meat for each test group. Frozen surimi and kamaboko were produced from these dehydrated meats in the same manner as in Experimental Example 1, and the same measurements as in Experimental Example 2 were performed. The results are shown in Table 5.

[Table] From this result, the following effects are recognized. When the number of rotations of the screw press was made the same as in test group No. 1, the dehydration effect of the preparation was very large and the dehydration time was also significantly shortened. Furthermore, it is possible to increase the number of rotations of the screw press and loosen the squeeze, in which case the dewatering effect will be somewhat reduced, but the dewatering time will be further shortened. That is, when the preparation is used as a dehydration aid, dehydration efficiency increases and production efficiency improves. Furthermore, since the yield of solid content in dehydrated meat is increased, elution of protein during dehydration is suppressed.
The elasticity of kamaboko in Test Area 4, which had almost the same moisture conditions as Test Area 1, was better than that in Test Area 1. Experimental Example 6 Fish meat that had passed through a refiner and was produced in the same manner as in Experimental Example 3 and was adjusted to have a uniform moisture content using a mixer had a moisture content of 94.1%. Next, NaCl, MgCl ₂ 6H ₂ O and
The _ionic strength IS =
The above-mentioned fish meat that passed through the refiner was placed in a water bleaching tank containing an aqueous solution 100 (twice the amount of fish meat that passed through the refiner) that had been adjusted to a concentration of 0.05.
After adding 50 kg of each and stirring and mixing for 5 minutes, preliminary dehydration was performed using a rotating sieve, dehydration was performed using a small screw press at the same rotation speed (notch 0.4) to obtain dehydrated meat for each test group. Frozen surimi and kamaboko were produced from these dehydrated meats in the same manner as in Experimental Example 1, and the same measurements as in Experimental Example 1 were performed. The results are shown in Table 6.

[Table] From this result, the combination of NaCl and MgCl ₂
By adding NaHCO ₃ , it is possible to make the PH of dehydrated meat, surimi, and kamaboko the same as the control group, but as the amount of NaHCO ₃ added increases, the effect of dehydration and suppressing the elution of solids in dehydrated meat increases. is known to decrease.

Claims (1)

[Scope of Claims] 1. A dehydration aid for frozen surimi, characterized by containing 1 part by weight of magnesium chloride and/or calcium chloride and 0.5 to 20 parts by weight of sodium chloride. 2. The dehydration aid according to claim 1, further comprising an alkaline substance as a PH regulator. 3. The dehydration aid according to claim 2, characterized in that the alkaline substance is selected from the group consisting of sodium bicarbonate, sodium carbonate, potassium carbonate, sodium citrate or sodium acetate. 4. The dehydration aid according to claim 2 or 3, characterized in that the content of the alkaline substance is 10% by weight or less based on the total amount of magnesium chloride and/or calcium chloride and sodium chloride. agent.