JPH0739346A - Quality improver of frozen ground fish meat paste - Google Patents

Abstract

PURPOSE:To obtain a quality improver capable of improving stickiness-forming ability, elasticity and keeping quality of frozen ground fish meat paste and improving texture, appearance and gloss of the paste. CONSTITUTION:This quality improver contains a diglycerin fatty acid ester as an active ingredient and the improver is added to ground fish meat paste so as to contain 0.01-1.0wt.%, preferably 0.02-0.3wt.% diglycerin fatty acid ester. A fatty acid constituting the diglycerin fatty acid ester is 8-22C fatty acid and the monoester purity is >=50wt.%, preferably >=70wt.%.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a quality improver for frozen fish meat surimi, and more particularly to a quality improver for frozen fish meat surimi characterized by the addition of diglycerin fatty acid ester.

[0002]

2. Description of the Related Art Conventionally, fish paste products such as kamaboko and chikuwa have been one of the highly demanded foods made from fish meat surimi for which fish meat protein is effectively used.
These fish paste products have been studied for improvement with the origin that protein denaturation due to freezing can be prevented by adding sugar to the fish meat paste. However, the appearance, flavor, and texture are preferable, and it is difficult to prevent quality deterioration of frozen ground fish meat during storage and to obtain good storability, and satisfactory effects have not yet been obtained.

[0003]

DISCLOSURE OF THE INVENTION In order to solve the above-mentioned problems, the present invention is excellent in the ability of frozen fish meat surimi to form a foot,
Frozen fish surimi quality improver that has good elasticity and storability, and can improve the texture, appearance and color luster of the resulting product, improve whiteness, prevent browning, prevent aging and improve workability. Is proposed.

[0004]

[Means for Solving the Problems] As a result of intensive studies conducted by the present inventors for the purpose of improving the quality of frozen fish surimi,
As a result of discovering that diglycerin fatty acid ester has an improving effect and continuing the research, the present invention has been completed.

The diglycerin fatty acid ester in the quality improver for frozen fish meat surimi of the present invention is usually subjected to molecular distillation after the esterification reaction of diglycerin and fatty acid or the transesterification reaction of diglycerin and triglyceride. The purity of the matched monoester can be increased. The constituent fatty acids are fatty acids having 8 to 22 carbon atoms. A monoester purity of 50% or more, preferably 70% or more is suitable. When it is less than 50%, the frozen fish meat surimi does not retain its ability to form the reeds, so that it has no elasticity, the texture of the product is deteriorated, and the luster and whiteness are lacking. The amount of the diglycerin fatty acid ester added to the surimi in the quality improver for frozen surimi of the present invention is 0.01% to 1.0%, preferably 0.02% to 0.3%.

[0006]

EXAMPLES The present invention will be described in more detail below with reference to examples and comparative examples.

(Example 1) Alaska pollack frozen surimi 100
3 parts of salt and 5 parts of potato starch were added to the product, and diglycerin monostearate of the present invention (monoester purity 72% Poem DS-100A: Riken Vitamin Co., Ltd.) 0.3% Is added to make a meat paste. This is packed in a vinylden chloride film having a deposition diameter of 45 m / m, the both ends are connected, and heated in hot water at 90 ° C for 30 minutes. Immediately after heating, cool with running water, and then place in a 20 ° C incubator for 15
Stored for ~ 20 hours to obtain casing kamaboko. The texture and appearance of this casing kamaboko were evaluated by 15 panelists, the whiteness was evaluated by a whiteness meter, and the aging prevention was evaluated by the hardness over time.

Example 2 The same evaluation as in Example 1 was carried out using 0.3% of diglycerin monooleate of the present invention (monoester purity 80% Poem DO-100: Riken Vitamin Co., Ltd.).

(Comparative Examples 1 to 5) As Comparative Example 1, no addition,
As Comparative Example 2, stearic acid monoglyceride (Emmergy MM-100: manufactured by Riken Vitamin Co., Ltd.), as Comparative Example 3, oleic acid monoglyceride (Poem Z-500: manufactured by Riken Vitamin Co., Ltd.), and as Comparative Example 4, succinic acid monoglyceride ( Poem B-10: manufactured by Riken Vitamin Co., Ltd.,
As Comparative Example 5, diacetyl tartaric acid monoglyceride (Poem W-14: manufactured by Riken Vitamin Co., Ltd.) was added in an amount of 0.3% each and evaluated in the same manner as in Example 1. The above results are shown in Table 2.

[0010]

[Table 1]

[0011]

[Table 2]

[0012]

EFFECTS OF THE INVENTION By adding a quality improver of frozen fish meat surimi containing the diglycerin fatty acid ester of the present invention as an active ingredient to the surimi, it is possible to maintain the ability of forming the cuttlefish excellently and to make the ice crystals of the surimi during refining fine. Therefore, physically freezing damage and protein denaturation during frozen storage are prevented. further,
The appearance, color and luster of the product obtained, whiteness improvement, browning prevention, and flavor are also improved. In addition, by protecting the starch granules, aging is prevented, the body is tight, and the texture is fine and the mouthfeel is favorable.

Claims (4)

[Claims] 1. A quality improver for frozen ground fish meat, which comprises diglycerin fatty acid ester as an active ingredient. 2. The quality improver for frozen fish meat surimi according to claim 1, wherein the monoester purity of diglycerin fatty acid ester is 50% or more. 3. Frozen fish meat surimi to which the quality improving agent according to claim 1 is added. 4. A method for producing frozen fish meat surimi, which comprises adding the quality improving agent according to claim 1.