JPH0565147B2 - - 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 water exposure process is a close and important process. 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 dehydration properties of fish meat,
The difficulty of so-called "squeezing" greatly affects the production efficiency of surimi. Factors that affect this dehydration include internal factors such as freshness, fishing season,
Differences in fishing grounds, water retention capacity of fish meat, etc., and external factors such as differences in mechanical operation, equipment, water temperature, and water quality can be cited. 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 knowledge, it is said that to improve dehydration properties, it is good to add magnesium chloride or calcium chloride so that the ionic strength is about 0.05. In this way, the effect of adding magnesium chloride or calcium chloride is known in terms of improving dehydration, but on the other hand, it also has a large effect on meat quality.
This causes deterioration of the meat quality itself. Therefore, the quality of the surimi obtained, for example, the ability to form legs when made into a paste product, is reduced, and furthermore, due to the presence of Mg ²⁺ or Ca ²⁺ ,
This causes problems such as acceleration of freezing denaturation of surimi. Therefore, the present inventors first discovered that it is necessary to use magnesium chloride and/or calcium chloride and sodium chloride together in a specific ratio in order to improve the dehydration properties without impairing the quality of the obtained surimi. I discovered something (see specification of Japanese Patent Application No. 7421/1983). However, magnesium chloride and calcium chloride are extremely deliquescent, and their preparations must be handled with great care; it is difficult to leave them open for a long time or use them in humid conditions; Consolidation problems also arise. Furthermore, inorganic chlorides such as magnesium chloride and calcium chloride are highly corrosive to metals, leaving surimi factories with the disadvantage of accelerating the deterioration of their facilities. Therefore, in view of these points, the present inventors
As a result of our research in search of a dehydration aid that can improve dehydration properties without impairing the quality of the frozen surimi obtained, is less corrosive to metals, and is easy to handle, we have obtained the following knowledge. (1) Compared to magnesium chloride and calcium chloride, magnesium sulfate and calcium sulfate are
It is non-deliquescent and has low metal corrosiveness, so it can be used as a dehydration aid with excellent workability. (2) The concentration of magnesium sulfate or calcium sulfate required to improve dehydration is 0.00125 to 0.02 in terms of ionic strength, and addition of more than that has a strong effect on meat quality. (3) The effect of suppressing protein elution with sodium chloride alone is good at an ionic strength of 0.04 to 0.06, but the effect of suppressing protein elution with sodium chloride and magnesium sulfate and/or calcium sulfate is at an ionic strength of 0.0125 to 0.075. It is in good condition. The present invention is based on this knowledge, and is a dehydration aid characterized by containing 1 part by weight of magnesium sulfate and/or calcium sulfate and 0.5 to 40 parts by weight of sodium chloride. The dehydration aid of the present invention is added to the water for exposing to
Adding 0.5% by weight, preferably 0.1-0.4% by weight,
The overall ionic strength in water is in the range of 0.0125 to 0.075, preferably 0.018 to 0.065. The composition of the dehydration aid is such that the weight ratio of magnesium sulfate (heptahydrate) and/or calcium sulfate (dihydrate) to sodium chloride is 1:0.5-40, preferably 1:2-40.
It is 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 dehydration properties after exposure to water to the same extent as with magnesium sulfate or calcium sulfate alone (ionic strength 0.05), and the dehydration process becomes easier to operate. Production efficiency is improved, and the elution of fish protein is prevented, so the yield of fish protein is improved. Furthermore, since this dehydration aid has very little effect on meat quality, it is possible to obtain surimi of excellent quality. One of the factors that strongly influences the water retention ability of fish meat, in other words, the dehydration ability, is the pH of the bleaching water. The water retention capacity of fish meat is lowest at PH5~
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, so by adding an alkaline substance together with this 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, magnesium carbonate, calcium carbonate, sodium bicarbonate, trisodium phosphate, tripotassium phosphate, disodium phosphate, dipotassium phosphate, sodium pyrophosphate, pyrophosphate. Potassium, sodium polyphosphate, potassium polyphosphate, sodium metaphosphate, potassium metaphosphate, sodium citrate, calcium citrate, sodium acetate, calcium acetate, potassium tartrate, sodium lactate, calcium lactate, and the like. Among these, particularly preferred are sodium hydrogen carbonate, sodium carbonate, potassium carbonate, sodium citrate and sodium acetate. The amount of alkaline substances added is magnesium sulfate,
The amount is 10% by weight or less, preferably 5% by weight or less, based on the total amount of calcium sulfate 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 comprises magnesium sulfate and/or
Alternatively, calcium sulfate 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 a solution, it is preferable to separately prepare a solution of the alkaline substance or to dilute the concentration of the solution. During the water exposure process, water is usually changed several times.
There is no particular restriction on the timing of addition of the dehydration aid of the present invention. From the viewpoint of effectiveness and economy, it is preferable to add it during the final water exposure. As for the method of adding this agent to the bleaching water, a 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 Magnesium sulfate (MgSO ₄ 7H ₂ O crystal product),
Magnesium chloride (MgCl _{2.6H 2} O crystal product), calcium sulfate (CaSO _{4.2H 2} O crystal product) and calcium chloride (CaCl _{2.2H 2} O crystal product) alone and magnesium sulfate salt preparation (MgSO ₄ . _7H2O20
%, _{NaCl80 %} ), salt preparation of magnesium chloride ( _MgCl2.6H2O20 %, NaCl80%), salt preparation of calcium sulfate ( _CaSO4.2H2O20 %, NaCl80%)
and salt preparations of calcium chloride (CaCl ₂ 2H ₂
Weigh out 10 g of each drug in a glass shear dish, spread it to a certain thickness, and then adjust it to a constant vapor pressure (63.3% and 92.0%) using saturated NaNO ₃ and saturated KNO ₃ . The samples were placed in a desiccator and stored at 30°C, and their hygroscopicity and deliquescent properties were compared and evaluated over time. Note that ordinary salt was used as NaCl. The results are shown in Tables 1 and 2.

【table】

【table】

[Table] From this result, magnesium sulfate and calcium sulfate have lower hygroscopicity and deliquescentity than magnesium chloride or calcium chloride, and the same is true when used as a salt preparation. Therefore, handling when used as a dehydration aid It is also known to be excellent. Experimental Example 2 Magnesium sulfate, magnesium chloride, magnesium sulfate salt preparation (MgSO ₄ 7H ₂ O 20%, NaCl 80%), magnesium chloride salt preparation (MgCl ₂ 6H ₂ O 20 ) adjusted to the concentrations shown in Table 3. %,
200 ml of aqueous solution of NaCl (80%) and common salt, volume 200
Place a stainless steel SUS304 metal plate (length 50 mm, width 35 mm, thickness 2 mm, weight approx. 27.8
g) was placed in the container, the container was sealed with a lid, and then stored at 30° C., and the corrosivity was observed and evaluated over time.

[Table] From this result, it is known that magnesium sulfate is less corrosive to metal (stainless steel) than magnesium chloride. Experimental Example 3 Fresh Alaskan 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 washer, and then processed into a roll-type fish meat collector. Drop the meat with a meat machine, put this drop into the first water soaking tank, and
Add 4 times as much water, soak, and drain with 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 refined fish meat (hereinafter referred to as fish meat that passed through the refiner) was collected, and the fish meat that passed through the refiner was stirred and mixed in a mixer to adjust the moisture content to be uniform, and divided into 60 kg portions. The water content of the fish meat that had passed through the refiner was 94.5%. Then with NaCl
Aqueous solution 120 (twice the amount of fish meat that passed through the refiner), which was adjusted to the concentration (ionic strength) shown in Table 4 by changing the combination of MgSO ₄ , was placed in a water bleaching tank, 60 kg of fish meat that passed through the refiner was added, and After mixing for a minute and 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. 6% sugar and 0.25% polymerized phosphate for these dehydrated meats
After adding, mix for 10 minutes with a small mixer, and put the resulting surimi in an air blast freezer at -30
Frozen at ℃. It took 3 to 5 hours to freeze. One day after freezing (immediately after freezing), thaw this frozen surimi, add 3% salt and 5% potato starch to 3 kg of frozen surimi, stir and mix with a silent cutter for 13 minutes, and cut into a polyvinylidene chloride casing. After filling the mixture, kamaboko was produced by heating in hot water at 90°C for 30 minutes. Table 4 shows the results of measuring the yield, solid weight, moisture, and PH of dehydrated meat, surimi, and kamaboko. The weight ratio of MgSO ₄ 7H ₂ O:NaCl in each test group was 1:37.0 in test group 2 and 1:3 in test group 3.
18.0, test area 4 1:8.5, test area 5 1:3.8,
Test area 6 has a ratio of 1:1.4, and test area 7 has a ratio of 1:0.9.
In the table, IS indicates ionic strength, and yield indicates the yield for fish meat that has passed through the refiner.

[Table] From this result, when NaCl and MgSO ₄ are combined and the ionic strength IS = 0.05, the higher the ratio of MgSO ₄ , the lower the moisture content of dehydrated meat, and the better the solid content in dehydrated meat. , is known to have a strong effect of suppressing protein elution. Experimental Example 4 Fish meat produced in the same manner as in Experimental Example 3 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 passed through the refiner was 94.2%. Aqueous solution 120 (twice the amount of fish meat that passed through the refiner) prepared by combining NaCl, MgSO ₄ and CaSO ₄ to the concentration (ionic strength) shown in Table 5 was placed in a water bleaching tank, and 60 kg of fish meat was added to each, stirred and mixed for 5 minutes, pre-dehydrated using a rotating sieve, and then 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 5. The elasticity of kamaboko was measured by the following method. Sensory test: Using a panel of 6 people, 10-step method [rating
10 has extremely strong elasticity. 5 is normal, 1
is extremely weak] and is shown as the average value tested. Mechanical measurement: Food rheometer (manufactured by Fudo Kogyo Co., Ltd.)
Measurements were made using a spherical plunger with a diameter of 5 mm. W (g) is the load at break, and L (cm) is the plunger penetration length (indentation) at break. From this result, NaCl and MgSO ₄ and/or
It is known that when CaSO ₄ is used in combination, the dehydration effect is significantly improved compared to when NaCl is used alone. Also
It is known that when NaCl and MgSO ₄ are used together, the retention of solids in dehydrated meat is improved, protein elution is suppressed, and the elasticity (L value) of kamaboko is less affected.

[Table] Experimental Example 5 Fish meat produced in the same manner as in Experimental Example 3 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 passed through the refiner was 93.7%. Next, NaCl adjusted to the concentration (ionic strength) shown in Table 6,
Liquid formulation A (NaCl 19.9%, MgSO ₄ 7H ₂ O 5.8%,
Na ₂ CO ₃ 0.01%, H ₂ O 74.29%), powder formulation B
(NaCl80%, _MgSO4・_7H2O20 %) and powder formulation C (NaCl79%, _MgSO4・_H2O20 %, NaHCO3 ₁
%) aqueous solution of 120% (2% of the fish meat passing through the refiner)
(double the amount) in a water bleaching tank, add 60 kg of the fish meat that passed through the refiner, stir and mix for 5 minutes, pre-dehydrate with a rotating sieve, and then use a small screw press at the same rotation speed (notch 0.4). The meat was dehydrated to obtain dehydrated meat from each test group. Frozen surimi and kamaboko were produced from these dehydrated meats in the same manner as in Experimental Example 3, and the same measurements as in Experimental Example 4 were performed. The results are shown in Table 6.

[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 MgSO ₄ .
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 6 Fish meat that had passed through a refiner and was produced in the same manner as in Experimental Example 3 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 94.3%. Next, the concentration (ionic strength) was adjusted as shown in Table 7.
NaCl and formulations ₍ NaCl79%, _MgSO4.7H2O20
%, K ₂ CO ₃ 1%) (twice the amount of fish meat that passed through the refiner) was placed in a water bleaching tank, and 60 kg of the fish meat that passed through the refiner was added to each, stirred and mixed for 5 minutes, and pre-dehydrated using a rotating sieve. after,
Small screw press with the same rotation speed (notch)
0.4) and dehydrated to obtain dehydrated meat for each test group.
The results are shown in Table 7.

[Table] From these results, it is known that this preparation has a dehydration effect, improves the retention of solids in dehydrated meat, and suppresses protein elution during dehydration. Experimental Example 7 Fish meat produced in the same manner as in Experimental Example 3 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 passed through the refiner was 93.9%. Next, the concentration (ionic strength) was adjusted to be as shown in Table 8.
NaCl and formulations (NaCl75%, _MgSO4・_7H2O24
%, NaHCO ₃ 1%) was placed in a water bleaching tank (twice the amount of fish meat that had passed through the refiner), and 60 kg of the fish meat that had passed through the refiner was added to each tank.
Stir to mix for a minute. After preliminary dehydration using a rotating sieve, dehydration was performed using a small screw press at varying rotation speeds (notches) 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 3, and the same measurements as in Experimental Example 4 were performed. The results are shown in Table 8.

【table】

[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, the dehydration effect becomes greater 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 8 Fish meat produced in the same manner as in Experimental Example 3 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 94.5%. Next, NaCl, MgSO _{4.7H 2} O was added to give the composition shown in Table 9.
and NaHCO ₃ , ionic strength IS
Add the aqueous solution 120 (twice the amount of fish meat that passed through the refiner) into a water bleaching tank, and add the aqueous solution 120 (twice the amount of fish meat that passed through the refiner) to a water bleaching tank.
After adding 60 kg of each, stirring and mixing for 5 minutes, and pre-dehydrating with a rotating sieve, dehydrating with 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 3, and the same measurements as in Experimental Example 3 were performed. The results are shown in Table 9.

【table】

[Table] From this result, the combination of NaCl and MgSO ₄
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 sulfate and/or calcium sulfate and 0.5 to 40 parts by weight of sodium chloride. 2 Magnesium sulfate and/or which further contains an alkaline substance as a PH regulator
or 1 part by weight of calcium sulfate and sodium chloride
Dehydration aid containing 0.5 to 40 parts by weight. 3. The dehydration aid according to claim 2, wherein the alkaline substance is sodium hydrogen carbonate, 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 sulfate and/or calcium sulfate and sodium chloride. agent.