JPH07110214B2 - Method for producing a quality improver for frozen fish surimi - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION <Industrial field of application> The present invention relates to a method for producing a quality improver for frozen fish meat slime.

<Prior Art> Generally, when producing a frozen fish meat slime, a saccharide that is a freeze denaturation inhibitor and a phosphate that is an elasticity (foot) enhancer are used, and these are added separately. In addition, the whiteness of the frozen fish meat slime is decreasing due to the reduction of high quality fish resources and the amount of washing water for the frozen fish meat slime processed on board is limited. As various substances, various emulsifiers are listed. In addition, there is a recently developed crushed product obtained by cooling and solidifying an emulsified mixture obtained by mixing various emulsifiers and fats and oils with molten sorbit as a formulation for improving the quality of frozen fish meat slime, particularly for improving whiteness (Reference-Japanese Patent Publication No. 60). -8107). These are a group of substances that can be understood by the concept called solid colloid.

<Problems to be solved> When adding conventional frozen fish denaturation inhibitors, elasticity enhancers and whiteness improvers to frozen fish meat slime, do not mix them homogeneously in the fish meat because each agent is easily classified. In addition, there is an inconvenience that the drug is easily solidified or easily dispersed in the form of fine powder.

Further, in the case of solid colloid which is made into powder or granules by adding various emulsifiers and fats to molten sorbite and cooling and solidifying, the manufacturing process is complicated, manufacturing equipment is expensive, and process control is complicated. .

<Means for Solving Problems> The inventors of the present invention have made earnest studies on a better method for mixing and formulating various agents for improving the quality of frozen slime, particularly for improving whiteness. One or both of phosphate or cystine as an elasticity enhancer is added to sorbitan fatty acid ester or propylene glycol fatty acid ester as an emulsifier, and the mixture is stirred and mixed in advance to prepare an emulsifier solution in which the elasticity enhancer is suspended. Sorbit is put into an ordinary solid mixer, stirred, added to sorbit in a stirring and fluidized state, and coated on sorbit, which results in a homogeneous quality that is difficult to classify and hard to consolidate. It was discovered that an improving agent can be manufactured.

As the emulsifier used in the present invention, sorbitan fatty acid ester or propylene glycol fatty acid ester which is liquid at room temperature (10 to 30 ° C.) and has a self-emulsifying action is preferable. The amount of these emulsifiers to be used is appropriately 2 to 30 parts by weight, preferably 5 to 10 parts by weight per 100 parts by weight of powdered sorbit.
Parts by weight.

In the present invention, one or both of phosphate and cystine are used as the elasticity enhancer, but other elasticity enhancers such as calcium agents can also be used. As the phosphate, orthophosphate, pyrophosphate, polyphosphate, metaphosphate and the like can be used, but as the kind of the salt, potassium salt or sodium salt is preferable, and sodium pyrophosphate and sodium polyphosphate are usually used. : 1 mixture is used. In the present invention, the amount of one or both of phosphate and cystine used is suitably 0.1 to 30 parts by weight, more preferably 1 to 20 parts by weight, based on 100 parts by weight of powdered sorbit.

In order to prepare the emulsifier solution in which the elasticity enhancer powder is suspended, the viscosity of the emulsifier is preferably 5000 cps or less in consideration of workability during transportation and addition. When it is 5000 cps or more, it is desirable to adjust the viscosity by, for example, raising the temperature or adding a solvent such as alcohol.

Further, the particle size of the powdered sorbitol as a carrier is an important control factor in manufacturing the preparation according to the present invention. That is, an optimum particle size is required for coating the powdered sorbite in a fluidized state and adding the mixture of the liquid emulsifier and the elasticity enhancer according to the present invention for coating. Further, when producing a frozen fish meat slime, it is generally required that the powdered sorbit, which is a freeze denaturation inhibitor for the frozen fish meat slime, be dissolved within 5 minutes. Further, since the particle size of the powder sorbit has a great influence on the dissolution rate of the quality improving agent obtained by the production method of the present invention, it is inconvenient to apply the present invention to the powder sorbit having an extremely large particle size, that is, 1680 μm or more. Is.

From the above, it can be said that the finer the sorbit used in the present invention is, the finer it is, but if it is too fine, it is unfavorable in the work environment due to scattering at the time of addition, etc. Since the particle size is one of the major factors, the particle size of sorbit is 149 to 1
The range of 680 μm is desirable.

Further, in the present invention, an emulsifier solution (hereinafter referred to as a suspension emulsifier solution) prepared by adding one or both of an elasticity enhancer phosphate and cystine to an emulsifier sorbitan fatty acid ester or propylene glycol fatty acid ester in advance and suspending them. It is important to coat the powdered sorbit with a powdered sorbit, and even if the elasticity enhancer and the emulsifier are separately added to the powdered sorbit, a homogeneous coating cannot be obtained.

In the method for producing a quality improver of the present invention, it is sufficient if a suspension emulsifier solution in which an elasticity enhancer powder is suspended is added to a powder sorbit placed in an ordinary solid mixer in a stirring and fluidized state. However, since this mixing slightly wets the powder sorbite, a mixer having a shear mixing mechanism is suitable as the type of mixer. Therefore, generally used stirring granulators, planetary mixers, ribbon mixers and the like can be used.

<Action> As a conventional preparation for improving the quality of frozen fish meat slime, especially whiteness, there is a pulverized product obtained by cooling and solidifying an emulsified mixture obtained by mixing molten sorbit with various emulsifiers and fats and oils.

These are a group of substances that can be understood by the concept called solid colloid. On the contrary, the preparation obtained by the production method of the present invention is an oily substance coating on the surface of powdered sugar, which is completely different from the concept obtained by the conventional method.

The above conventional solid colloidal preparations have to undergo a complicated process such as melting powder sorbit, mixing emulsifiers, cooling and solidifying, crushing, sieving, etc., so it is always an advantageous method in terms of manufacturing equipment and management. It can not be said. According to the method of the present invention, the suspension emulsifier solution in which the elasticity enhancer powder is suspended is added to the powdered sorbit in a fluidized state, and the powdered sorbit is easily coated, and the desired frozen fish meat slime can be easily coated. Since it is possible to obtain a quality improving agent for use, it is not only superior in terms of simplicity in terms of production but also capable of exerting sufficient effects in terms of quality.

<Effect> It is possible to produce a stable quality improver for frozen fish meat slime by coating a powdered sorbit with a suspension emulsifier solution in which an elasticity enhancer is suspended, which is difficult to classify and hard to solidify. By using this quality improving agent, the components that have been added separately so far are blended so that they can be added at once, and thus the production of frozen fish meat slime can be made uniform and simplified. Further, the quality improving agent obtained by the method of the present invention has a remarkable effect in improving the quality of frozen fish meat slime, particularly in improving its whiteness.

A more detailed description will be given below based on Examples.

Example 1 2.0 kg of liquid propylene glycol fatty acid ester and 2.5 kg of phosphate (1: 1 mixture of sodium pyrophosphate and sodium polyphosphate; the same applies hereinafter) powder were mixed with stirring to prepare a suspension emulsifier solution, and a ribbon mixer (Hosokawa) was used. 50kg of powdered sorbit is put into a product name "Ribbon Blender" manufactured by Steel Works, and the mixer is started, the above suspension emulsifier solution is added, and the mixture is mixed for about 22 minutes at 54 rpm. 54.0 kg of improver was obtained.

Example 2 6.0 kg of liquid sorbitan fatty acid ester and 3.0 kg of phosphate powder
Was mixed with stirring to prepare a suspension emulsifier solution. Agitating and mixing machine with a vat capacity of 200 (Kawata Seisakusho, device name "super mixer") is charged with 60 kg of powder sorbit, the mixer is started, and the suspension emulsifier solution is added,
The mixture was stirred and mixed in the mixer at a rotation speed of 400 rpm for about 5 minutes. At this time, the temperature of the suspension emulsifier solution was 33 ° C. The time required for adding the suspension emulsifier solution was about 2 minutes. In this way, 68.8 kg of quality improver for frozen fish meat slime
Got

Example 3 6.0 kg of liquid propylene glycol fatty acid ester and 4.2 kg of phosphate powder were stirred and mixed to prepare a suspension emulsifier solution. In the same manner as in Example 2, 60 kg of powdered sorbitol was charged into the super mixer, and the above suspension emulsifier solution was added to obtain 700 kg of a quality improver for frozen fish meat slime.

Example 4 6.0 kg of liquid sorbitan fatty acid ester and 5.4 kg of phosphate powder
And cystine (0.6 kg) were mixed by stirring to prepare a suspension emulsifier solution. In the same manner as in Example 2, after pouring powder sorbit 60k into a super mixer, similarly adding the above suspension emulsifier solution and stirring and mixing, a quality improver for frozen fish meat slime 7
Obtained 1.8 kg.

Example 5 10.0 kg of liquid sorbitan fatty acid ester and phosphate powder 3.15
kg and cystine 0.35 kg were mixed by stirring to prepare a suspension emulsifier solution. Into a planetary motion type mixer (manufactured by Hosokawa Steel Co., Ltd., device name "Micron Mixer") with a mixing capacity of 100, 50 kg of powder sorbit was charged, and then the mixer was started, and the above suspension emulsifier solution was added at 54 rpm. The mixture was stirred and mixed for about 22 minutes to obtain 63.3 kg of a quality improver for frozen fish meat slime.

Example 6 10.0 kg of liquid propylene glycol fatty acid ester and 5.0 kg of cystine powder were mixed by stirring to prepare a suspension emulsifier solution. In the same manner as in Example 5, 50 kg of powdered sorbit was charged into a micron mixer, the above suspension emulsifier solution was added, and the mixture was stirred and mixed to obtain 64.8 kg of a quality improver for frozen fish meat slime.

Example 7 10.0 kg of liquid sorbitan fatty acid ester and phosphate powder 10.0
kg was mixed by stirring to prepare a suspension emulsifier solution. Example 5
In the same manner as in (1), 50 kg of powdered sorbitol was charged into a micron mixer, and the above suspension emulsifier solution was added and mixed by stirring to obtain 69.6 kg of a quality improver for frozen fish meat slime.

The homogeneity of the preparation prepared by usual powder-flour mixing is a problem. Another major problem is classification during transportation. This is especially true for powders with extremely different particle sizes. A particle size distribution test of a preparation obtained by a method of suspending one or both of phosphate and cystine and coating an emulsifier (liquid sorbitan fatty acid ester or liquid propylene glycol fatty acid ester) on powder sorbite according to the examples of the present invention A component analysis in the particle size range was performed to evaluate the performance regarding homogeneity and classification. The results are shown in Table 1.

For the determination of sorbitan fatty acid ester or propylene glycol fatty acid ester, Soxhlet extraction of only these emulsifiers with chloroform from the preparation powder sample was carried out, and the extract was saponified as usual, and the sorbitan fatty acid ester was trimethylsilylated, followed by propylene. The glycol fatty acid ester was subjected to gas chromatographic analysis after acetylation. (Reference "Method of Analyzing Food Additives in Food" p179-185 ('82) Kodansha).

The molybdic acid method is used to quantify the amount of phosphate (see “Sanitation Test Method Note” p6
6-68 ('80) Kinbara Publishing). The cystine was quantified by the Kjeldahl method.

The particle size distribution of the powdered sorbit and the phosphate and cystine used in the examples of the present invention are shown in Table 2.

There is a significant difference in particle size between the powdered sorbit used as the raw material and the phosphate or cystine, and it is naturally impossible for a simple powder-powder mixture to produce a preparation having a homogeneous composition. Even if it does, it is clear that it will eventually be classified.

On the other hand, the results in Table 1 show that the sorbitan fatty acid ester or the propylene glycol fatty acid ester and the phosphate or cystine as the elasticity enhancer are fairly evenly dispersed in the powder sorbit.

In any case, by suspending one or both of the elasticity enhancer phosphate and cystine in a liquid emulsifier (sorbitan fatty acid ester or propylene glycol fatty acid ester) in advance, and coating the sorbit powder itself, It was confirmed that a homogeneous quality improver for frozen fish meat slime could be easily prepared.

20 kg of the quality improver produced in Examples 1 to 7 was packed in a 20 kg craft bag (containing a 0.2 mm-thick vinyl bag), sealed, and then hung on a sewing machine to carry out a consolidation test.

As a control, powdered sorbit (used in a 20 kg kraft bag), which is usually used as a freeze denaturation inhibitor for frozen fish meat slime, was similarly tested.

The solidification test conditions were as follows.

The test results are shown in Table 3.

As can be seen from Table 3, it can be said that the quality improver for frozen fish meat surimi produced according to the method of the present invention is clearly more resistant to caking than the control powder sorbitol.

Example of use To evaluate the performance of the frozen fish meat quality improver obtained by the above-mentioned examples based on the method of the present invention, actually produced a frozen fish meat surimi, and further produced a casing kamaboko from the product, The whiteness improving effect and the foot improving effect of the quality improving agent were investigated.

The frozen fish meat slime was produced by the following method.

Whole fresh pollock is made into slaughtered meat, and a predetermined amount (2-10%) of the quality improving agent powder obtained from the above-mentioned example is added to this, and the sum of sorbit and sugar is 8%.
Sugar was added to mix well and mixed well. This was snap frozen at −30 ° C. and stored. After 2 weeks of freezing, the surimi is naturally thawed, its whiteness is measured and evaluated in the device, and then the surimi is used to manufacture a kamaboko according to the usual method to form a casing kamaboko, and the quality of the quality improver is evaluated by its quality. did.
The foot of the trial casing Kamaboko was evaluated by the Okada-type jelly strength measurement method. In addition, in the production of the above-mentioned kamaboko, 3% of surimi was added to the salt, no sitting was performed, and water and starch were not added. In the comparative example, instead of the quality improver according to the present invention, sorbit was added to the walleye pollack in a proportion of 4%.

The results are shown in Tables 4 and 5 below.

As is clear from the above examples of use, the quality improver obtained by the method of the present invention was found to have improved whiteness and elasticity as compared with the case where sorbit was added alone.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Katsutomi Shimizu 2100 No. 2100 Kamiyoshiwa, Satte-cho, Kita-Katsushika-gun Saitama Prefecture Inside the Satte Factory of Organo Corporation (72) Ikuo Ohata 5-5-16 Hongo, Bunkyo-ku, Tokyo Organo Co., Ltd.

Claims (1)

[Claims] 1. A solution prepared by suspending 0.1 to 30 parts by weight of one or both of powdered phosphate and cystine in 2 to 30 parts by weight of a liquid sorbitan fatty acid ester or propylene glycol fatty acid ester, in a fluidized particle size. 149 ~ 1680 μm
A method for producing a quality improver for frozen fish meat slime, which comprises coating the powdered sorbite with 100 parts by weight of the powdered sorbit of 1.