JPH1084915A - Fresh fish meat food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide fresh fish meat food which is formed by effectively utilizing the functions possessed by fats and oils, is free from problems, such as occurrence of smell in spite of slight oxidation and lessens the color fading of the meat food with lapse of preservation time. SOLUTION: The fresh fish meat of this fresh fish meat food contains monoglyceride-added oil. This monoglyceride-added oil may further contain glycerol. The fresh fish meat is preferably minced tuna red meat. Undistilled monoglyceride is preferably used as the monoglyceride. More preferably, >=90% of the fatty acid constituting the monoglyceride is >=12 to >=18C and the fatty acid constituting the monoglyceride is preferably satd. fatty acid. The fats and oils are fats and oils contg. much of highly unsatd. fatty acid, more particularly preferably refined fish oil. The refined fish oil may contain tocopherol and/or polyphenols as an antioxidant.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a fresh fish meat food having a toro-like texture with good fat riding.

[0002]

2. Description of the Related Art Fresh fish meat such as tuna, bonito, yellowtail, salmon, etc., which has a high lipid content, has been favored because it has a good fat paste. However, the lipid content of fish meat varies greatly depending on the species, area, time of harvest, and location within the body of the fish, and the proportion of good oil paste is very low in the whole fish meat. Good parts are traded at a very high price with a small amount of distribution, and it is a reality that it is hard to say. Such high-lipid fish meat is usually eaten as it is as sashimi or minced. Such minced tuna meat is called "negi-toro" and is used as it is or as a seaweed roll, sushi ingredient, or the like. In recent years, a method has been reported in which a food ingredient is added to and mixed with fresh fish meat having a low lipid content to obtain a good fat-riding texture (for example, JP-A-62-282568, JP-A-63-1).
81979, JP-A-63-209566, JP-A-64-209
2556, JP-A-1-95747). For example, greased tuna, which is referred to as leek tuna, tuna tuna, or the like, is a product in which fats and oils are added to tuna, but has not yet reached the deliciousness of tuna body tuna.

On the other hand, it has become known that fats and oils containing unsaturated fatty acids have a physiological effect, and these fats and oils are widely used as additives for foods and feeds, etc. from the health perspective. It has become so. However, when added to foods, feeds, etc., even if stability with fats and oils is ensured in foods, feeds, etc., even in the production process, even a slight oxidation generates an odor. , After using refined fish oil at the factory, it is necessary to fill nitrogen gas and then close the can containing it.
Various considerations are required for handling fats and oils, and their use was naturally limited. While the demand for oils and fats containing unsaturated fatty acids is increasing, it is strongly desired to solve the problem of handling stability in a strict sense. One embodiment of stabilization of these fats and oils is pulverization. A method in which fats and oils are encapsulated in microcapsules and powdered, or a method in which powders are powdered with cyclodextrin, and the like are employed. However, there are problems that the manufacturing operation is complicated and productivity is low, and that capsules are broken during storage and the like, and the types of capsules that can be used as foods, feeds, and the like are limited. Conventionally, an antioxidant has been often added to stabilize fats and oils. In that case, it is also known that the antioxidant property is improved by combining a plurality of antioxidants or adding a synergist such as phosphoric acid, citric acid, and ascorbic acid. However, in the case of fats and oils having extremely low stability, such as fish oil, there is a limit to the improvement of stability by using only a combination of antioxidant and synergist, which is generally considered.

[0004] In order to utilize the functions of fats and oils, the storage stability of the fats and oils has been improved, and the development of products having special functions, such as melted greased tuna, is expected.

[0005]

SUMMARY OF THE INVENTION An object of the present invention is to provide a fresh fish meat food having a toro-like fat-riding texture by using a stabilized oil having a significantly improved storage stability. I do. In general, a product obtained by adding fats and oils to tuna is a tuna product, so the amount of fats and oils to be added is limited in terms of taste, color, nutrition and the like, and the upper limit is about 20%, usually about 10%. In addition, melting tuna cannot be achieved only by adding fats and oils. It is important that the fats and oils in the product have the function of imparting a mouth-melting feeling of the lipid having a low melting point. To make the tuna feel more melted in your mouth, consider that if it is firm or solid when eaten, the change will be clearly noticeable when melted. An object of the present invention is to provide a processed fresh red tuna meat product having a melting-in-the-mouth melting feeling by using a stabilized fat or oil having significantly improved storage stability.

[0006]

Means for Solving the Problems In the case of foods in which fresh fish meat is minced and added with fats and oils (especially fish oil), the meat eats away with the lapse of storage time. In particular, in the so-called negitro, which uses tuna meat as a raw material, the oxidation of fats and oils and the formation of myoglobin in a synergistic manner progress, and the bright red color derived from tuna disappears, which is a serious problem. The present inventor has found that, when an oil or fat stabilized by adding monoglyceride is used as an oil or fat for negitro, fading of tuna meat is significantly suppressed, and furthermore, it is found that there is also an effect of improving physical properties, and the present invention has been completed. Things.

[0007] The present invention is a fresh fish meat food, wherein the fresh fish meat contains a monoglyceride-added oil.
Fresh fish meat foods containing fats and oils stabilized with monoglyceride do not cause various problems such as generation of return odor which has been caused by oxidation of fats and oils. When using fats and oils stabilized by adding this monoglyceride to food,
It is possible to suppress quality deterioration such as generation of odor due to fats and oils, deterioration of flavor, and fading. In the present invention,
In order to make a product with a special function like a melted greased tuna, it utilizes the function of fats and oils, but stabilizes the fats and oils by adding monoglyceride, and properly adjusts the type and composition of the fats and oils. By doing so, the solid-liquid property of the oil, which changes with temperature, is imparted to the product without generating a return odor.

The monoglyceride-added oil used in the present invention is a stabilized fat or oil containing monoglyceride as a stabilizer. The type of the fat is preferably a fat containing a large amount of highly unsaturated fatty acids. The polyunsaturated fatty acid means a fatty acid having a degree of unsaturation of 3 or more, and examples of the polyunsaturated fatty acid having a degree of unsaturation of 3 or more include α-linolenic acid, arachidonic acid, eicosapentaenoic acid, and docosahexaenoic acid. . Polyunsaturated fatty acids are methyl esters, ethyl esters,
It includes ester-type derivatives such as triglyceride, diglyceride and monoglyceride, carboxylic acid-type derivatives such as amide and methylamide, and aliphatic alcohols.

Eicosapentaenoic acid is a generic term for unsaturated fatty acids having 20 carbon atoms and 5 double bonds, but as a natural product, the position of the double bond is 5, 8, 11, 14, 17
And refers to all cis-type linear pentaunsaturated ω3 fatty acids. Docosahexaenoic acid is 4,7,10,13,1
It is a straight-chain hexaenoic acid having 22 carbon atoms and having a cis double bond at the 6,19-position. EPA and DHA derived from these natural products
Is contained in natural fats and oils, particularly marine fats and oils such as mackerel, sardine and cod, as such or as a derivative thereof such as glyceride. Any material may be used as long as it contains a highly unsaturated fatty acid having a degree of unsaturation of 3 or more. Raw materials containing polyunsaturated fatty acids include sardines, mackerel, saury,
Marine fish such as tuna, crustaceans such as krill and shrimp, unrefined fish oil, animal and vegetable oils, lipids derived from microorganisms, etc.
Preferably, it is a raw material which has been subjected to a deoxidizing treatment from the viewpoint of the remaining monoglyceride added. The preferred fats and oils used in the present invention are crystalline oils having a high melting point, which give a melting sensation when added to Negitro and have a good effect on improving the texture. Occurs when wintering tuna fish oil as the crystal oil,
Examples thereof include tuna crystal oil obtained by centrifugation or filtration.

[0010] After deoiling and decolorizing oil squeezed from fish raw materials according to a conventional method, a fat component containing highly unsaturated fatty acids can be concentrated by a wintering step. The deoxidizing / decolorizing oil is produced, for example, as follows. The fish raw material is homogenized in hot water to extract fat-soluble components, and separated into three phases of solid, water and oil by centrifugation to obtain fish oil. This oil is used as crude oil. The crude oil is heated to 75 ° C., and phosphoric acid and caustic soda are added to remove impurities such as oxides, gums and moisture in the crude oil. Centrifugation is used for separation from the aqueous layer. Further, after the crude oil is washed with hot water at 80 ° C., it is dried to remove water, and then the hue component in the crude oil is removed, whereby the above-mentioned deoxidized / decolorized oil is obtained. The wintering step is a step of crystallizing and separating fat and oil having a low degree of unsaturation by cooling the fat and oil. These crystals can be easily separated by a separation method such as filtration and centrifugation. However, since the mother liquor remains in the separated crystal oil, the crystal oil contains 50 to 80% of the highly unsaturated fatty acid of the fish oil before wintering. When a fish oil containing a large amount of polyunsaturated fatty acids is used as a raw material, a large amount of unsaturated fatty acids is contained in crystal oil generated during wintering. For example, one volume of deoxidized decolorized oil is mixed with 5 volumes of an organic solvent, and the mixture is highly cooled to -40 to 50C. As a result, high freezing point fats and oils such as saturated fatty acids contained in the deoxidized decolorized oil coagulate. This can be separated by centrifugation or filtration to increase the concentration of polyunsaturated fatty acids.

Unsaturated fatty acids and saturated fatty acids coexist in natural tuna oil, and unsaturated fatty acids remain in tuna crystal oil. As an example of wintering, EPA is contained in winter oil at 8% and DHA at 28%, whereas crystalline oil contains EPA at 15% and DHA at 7%. The tuna crystal oil is used after purification to remove off-flavor and off-flavor. Since this crystal oil has a high melting point, when it is added to a seafood minced product such as Negitro, it gives a melting taste in the mouth and has a positive effect on improving the texture.

[0012] Oxidation of fats and oils deteriorates its flavor and color and lowers its nutritional value. Therefore, prevention of such oxidation is important for edible fats and oils. There are two types of rancidity of edible fats and oils: hydrolysis and oxidization. The inferior flavor change due to autoxidation is due to the decomposition product of hydroperoxide generated by oxidation. For example, propionaldehyde, 2-pentenal, caproaldehyde, acetaldehyde, crotonaldehyde, etc. are obtained from autoxidation of soybean oil. . Fish oils have an unpleasant odor due to the oxidation of the polyunsaturated fatty acids in them, which give off a distinctive smell. The deterioration due to autoxidation is remarkable in foods containing fats and oils containing highly unsaturated fatty acids such as fish oil, but even in the case of saturated glyceride, fatty acids are generated by hydrolysis to impair the taste.

[0013] Refined oils such as fish oil, soybean oil, linseed oil, and rapeseed oil containing linolenic acid, tetraenoic acid, etc., may produce an unpleasant odor or deteriorate the color even at the very beginning of oxidation. This phenomenon is called modori. It is said that the color of the bleached vegetable refined oil is due to chroman-5,6-quinone, an oxidation product of vitamin E. Factors affecting the oxidation of fats and oils include fatty acid composition, temperature, irradiation of light, oxidation promoting substances such as metals and metal soaps, and the like. Generally, vegetable oils contain natural antioxidants such as vitamin E and gossypol, and therefore are less likely to deteriorate than animal oils. Among the chemicals and antioxidants that prevent the oxidation of fats and oils, those that are permitted to be provided to food are BHT (2,6-di-tert-butyl-p-cresol), 2 (3) -tert-butyl. -4-
Hydroxyanisole (BHA), ethyl protocatechuate, isoamyl gallate, propyl gallate, nordihydroguaiaretic acid, and guaiac fat. Antioxidants are used to extend the induction period of autoxidation of fats and oils, suppress an increase in the peroxide value of fats and oils, and reduce AOM (ActiveOxy).
Gen Method) is effective in improving the stability, but flavored sorghum has almost no protective effect, for which the use of a synergist such as phosphoric acid, ascorbic acid or citric acid is effective. Preferred examples of the oil and fat used in the monoglyceride-added oil of the present invention include purified fish oil containing tocopherol and / or polyphenols as an antioxidant.

In the present invention, in order to stabilize fats and oils containing a large amount of polyunsaturated fatty acids, monoglycerides having a stabilizing ability are particularly selected and added from polyalcohol emulsifiers. Stability can be significantly improved. Some monoglycemic formulations have no stabilizing ability and are not very effective, but this may be due to residual fatty acid salts. The monoglyceride used as the stabilizer of the present invention may be any production method (transesterification of glycerin and fatty acid, transesterification of glycerin and fats and oils) and a purification step (self-emulsifying type, undistilled monoglyceride, as long as it has a stabilizing ability). (Distilled monoglyceride).

The most preferred monoglyceride having a high stabilizing ability to be used as the stabilizer of the present invention is a non-self-emulsifying, undistilled monoglyceride having a small amount of a fatty acid salt. The reason is that the self-emulsifying monoglyceride containing a large amount of fatty acid salts is colored and oxidized by the salt. The stabilizing ability of undistilled monoglyceride is higher than that of distilled monoglyceride. The reason why undistilled monoglyceride having a low monoglyceride content has a higher stabilizing ability than distilled monoglyceride is not clear, but it is presumed to be due to a synergistic effect with glycerin and diglyceride (change in the state of the oil-fat interface).

The kind of the fatty acid constituting the monoglyceride is not limited, but its stabilizing ability is more stable as the fatty acid chain length is shorter and more stable when the degree of unsaturation is lower. However, monoglycerides containing fatty acids having less than 12 carbon atoms have a bad taste, and saturated fatty acids having many carbon atoms increase the viscosity of added fats and oils or are difficult to dissolve in fats and oils. A saturated fatty acid having 14 to 18 carbon atoms or a fatty acid having one double bond is preferred. Therefore, 90% or more of the fatty acids constituting the monoglyceride have 1 carbon atom.
Those having 2 or more and 18 or less are exemplified as preferable ones. Further, those in which the fatty acid constituting the monoglyceride is a saturated fatty acid are exemplified as preferable ones. Fats and oils stabilized by adding this monoglyceride can be used alone, but may be mixed with other fats and oils having excellent stability (such as vegetable fats and oils).

When a fat or oil stabilized by adding this monoglyceride is used in a fresh fish meat food, it is possible to suppress quality deterioration such as generation of odor due to fat and oil, deterioration of flavor, and fading. In the so-called negitro, the vivid red color of the tuna fades with the lapse of storage time. In order to solve this, methods such as addition of a water-soluble antioxidant and addition of a more stable vegetable oil have been adopted. However, all of these methods have a problem in taste or the amount of ω-3 polyunsaturated fatty acid. The fact is that it has not been a fundamental solution to the fact that the number has decreased. However, when the oil or fat stabilized by adding this monoglyceride is used as an oil or fat for green onion, the fading of the tuna meat is significantly suppressed by suppressing the oxidation of the highly unsaturated fatty acid during storage. It has been confirmed for the first time by the present invention that addition to Negitro has not only a stabilizing effect but also an effect of improving physical properties.

The fresh fish meat used in the present invention may be any fresh fish meat having a low lipid content, such as lean red meat, and fresh fish meat and fresh meat are used. The fresh fish meat used in the present invention refers to tuna, skipjack, hamachi, salmon, and the like, but is not limited thereto. Fresh fish meat is preferably red meat. Most preferably, red tuna meat is used. The fresh fish meat food of the present invention includes, as a preferred embodiment, an embodiment in which the minced tuna lean contains oil supplemented with monoglyceride.

The processed fresh fish meat product of the present invention can be obtained, for example, by mincing fish meat having a low fat content and mixing it with a monoglyceride-added oil. Alternatively, the fish meat and the monoglyceride-added oil may be combined and then processed into mince. At this time, the amount of addition can be appropriately adjusted by mixing with an upper limit of about 25%. For example, lean red meat contains only a few percent (1.4%) of lipids, so if you add it to red meat, 25%
It is possible to mix and prepare as appropriate with the degree being the upper limit. Fish tuna meat, so-called toro, DHA
This is because lipid having a content of about 10 to 20% (14.3%) is present in fish meat at 20 to 25% (24.5%).

If necessary, another oil or fat having an appropriate melting point is selected, hydrogenated or used in combination to obtain a product having a desired function. To achieve a smooth texture, 5
It can be adjusted by adding 20% of vegetable oil. The effect differs depending on the type of the added fats and oils. When the amount is small, the effect is small. When the amount is too large, stickiness and off-flavor become strong and unsuitable, so that the amount to be added must be individually examined.

[0021]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described in detail below with reference to embodiments. The present invention is not limited by these embodiments.

Reference Example 1 The following monoglyceride preparation was added to refined fish oil (5% EPA, 20% DHA, 0.5% tocopherol) to prepare a stabilized fat. Monoglyceride preparation used 1. 1. Distilled monoglyceride Sunsoft No. 8070 [manufactured by Taiyo Chemical Co., Ltd.] (mainly oleic acid) Undistilled monoglyceride Sunsoft NO.O-30 [manufactured by Taiyo Chemical Co., Ltd.] (mainly oleic acid) Sunsoft No. 2500 [manufactured by Taiyo Kagaku] (mainly stearic acid) This stabilized oil and fat is placed in a brown bottle. The mixture was stored at 60 ° C. and open, and the amount of peroxide (POV) was determined. Also,
10 g of the prepared stabilized fat was placed in a 125 ml glass tube (φ300 mm), sealed with a septum, stored at 60 ° C., and the oxygen concentration in the head space was measured by gas chromatography. FIG. 2 shows the change in POV, and FIG. 3 shows the oxygen amount in the head space. From these data, it can be seen that the addition of monoglyceride to fish oil suppresses the generation of peroxide and the high oxygen content of the headspace, thereby suppressing the absorption of oxygen and stabilizing it. Further, the results of distilled monoglyceride (mainly oleic acid) in FIG. 2 indicate that the stabilizing ability is improved as the amount of monoglyceride added is increased.

Reference Example 2 The following monoglyceride preparation was added to purified fish oil (7% EPA, 24% DHA, 0.5% tocopherol) to prepare a stabilized fat. Monoglyceride preparation used Undistilled monoglyceride Sunsoft NO. O-30 Sunsoft NO. 1330 [manufactured by Taiyo Chemical Co., Ltd.] (mainly stearic acid) The stabilized oil and fat was subjected to a storage test in the same manner as in Example 1.
FIG. 4 shows the change in POV, and FIG. 5 shows the oxygen amount in the head space. These results show that the addition of monoglyceride stabilizes fats and oils.

Reference Example 3 In place of monoglyceride, the following emulsifier was used in an amount of 2%
Except for the addition, all treatments were performed in the same manner as in Example 1, and a storage test was performed. FIG. 6 shows the change in POV, and FIG. 7 shows the oxygen amount in the head space. Emulsifier used Sugar ester Ryoto Sugar ester O-170, S-170
[Mitsubishi Chemical Foods Co., Ltd.] Polyglycerin Sunsoft Q-1710S, Sunsoft Q-1810S
[Manufactured by Taiyo Chemical Co., Ltd.] Organic acid monoglyceride Sunsoft No. 623M [manufactured by Taiyo Chemical Co., Ltd.] From these results, those showing both fat and oil stabilizing effects in terms of POV and oxygen absorption are considered to be oleic acid sugar. It was only an ester. Moreover, the effect was not so high as compared with monoglyceride when the addition amount was the same.

Example 1 90% by weight of red meat of bluefin tuna was cut into 3 to 5 mm squares with a knife, and 2% of the undistilled monoglyceride (Sunsoft No. O-30) obtained in Reference Example 1 was added thereto. 10
Then, the mixture was stirred and mixed with a Kenwood mixer for 1 minute. The meat was stored at 5 ° C. for one day, and the color tone was shown in Table 1 as a value and b value using a Minolta colorimeter CR-200.

[0026]

Table 1 a value b value ────────────────────────────── additive-free fat 5.6 13.5 monoglyceride-added fat 6.9 12.5

The monoglyceride-added fats and oils have a large amount of red color due to the high a value and do not have a yellow color due to the low b value. This result indicates that the monoglyceride-added fat prevents the tuna meat from fading as compared with the target non-added fat.

Example 2 Preparation of Negitro Red meat of bluefin tuna (90% by weight) was cut into 3 to 5 mm squares with a kitchen knife, and stabilized oil and fat samples (A, B, B ', TCE- S) is added by 10% by weight,
The mixture was stirred and mixed with a Kenwood mixer for 1 minute to prepare a green onion. Sample symbol A: Tuna crystal oil 100% B: Undistilled monoglyceride (monoolein Sansoft NO.O-30) 2% Tuna crystal oil 98% B ': Distilled monoglyceride (Olein Sunsoft N)
O. 8070) 2% Tuna crystal oil 98% TCE-S: Sugar ester (S-170) 2% Tuna crystal oil 98%

(A) Viscosity of fat and oil: 1 using a vibrating viscometer
The viscosity at 0 ° C. and 20 ° C. was measured, and the results are shown in Table 2. As shown in Table 2, the results of the sensory evaluation were smooth with the addition of monoglyceride (B, B ') and hard with the sugar ester (TCE-S).

[0030]

[Table 2]

(B) Physical properties of Negitro using Tensipresser The negitro prepared was measured using a Tensipresser manufactured by Taketomo Denki. The measurement was performed using the multi-byte method (12 bytes, 1 byte)
Measure the hardness when penetrating the plunger and the adhesive force when returning to the plunger with two times chewing in the mouth. FIG. 1 shows the stress change during the measurement. Sample B evaluated was smaller in hardness and adhesive force than Sample A, which is a raw material oil. This measurement method is used for creams and mayonnaises. A small hardness + adhesive force means that the smoothness is improved sensuously. TCE-S had almost the same fat and oil viscosity as that of Sample B, but the physical properties of Negitro showed that the hardness and adhesion were larger than that of Sample B, and that the texture was also harder in texture. . Therefore, the correlation between the physical properties of the green onion and the viscosity of the fat or oil may be opposite in some cases.

(C) Negitro resistance viscosity by RVA RVA (Rapid Visco Analyzer) manufactured by NEWPORT SCIENTIFIC expresses the resistance received when a pin, which is vertically inserted into a liquid, rotates as a viscosity. Unlike the above-mentioned tensipressor, it represents the physical properties when contained in the mouth. Table 3 shows the viscosity at 20 ° C. and 40 rotations.

[0033]

[Table 3]

Samples B and B 'had higher RVA viscosities than sample A, which was the base oil. Although TCE-S oil viscosity is equivalent to that of sample B,
RVA viscosity decreased. Considering the results of the tensipressor, the negitro prepared using the samples B and B 'has a smooth tooth surface and low resistance, but generates viscosity when contained in the mouth.

[0035]

According to the present invention, it is possible to provide a fresh fish meat food which utilizes the functions of fats and oils, does not have a problem such as generation of an odor even by a slight oxidation, and has less discoloration of meat eating with storage time.

[Brief description of the drawings]

FIG. 1 is an explanatory diagram showing a stress change at the time of measuring physical properties of a Negitro of Example 2 using a tensipressor.

FIG. 2 is an explanatory diagram showing changes in POV of various fats and oils.

FIG. 3 is an explanatory diagram showing an oxygen amount in a head space of various fats and oils.

FIG. 4 is an explanatory diagram showing a change in POV of fats and oils of Reference Example 2.

FIG. 5 is an explanatory diagram showing an oxygen amount of a head space of fats and oils of Reference Example 2.

FIG. 6 is an explanatory diagram showing a change in POV of fats and oils of Reference Example 3.

FIG. 7 is an explanatory diagram showing an oxygen amount in a head space of fats and oils of Reference Example 3.

Claims (9)

[Claims] 1. A fresh fish meat food, wherein the fresh fish meat contains a monoglyceride-added oil. 2. The fresh fish meat food according to claim 1, wherein the monoglyceride-added oil further contains glycerin. 3. The fresh fish meat food according to claim 1, wherein the fresh fish meat is minced tuna lean. 4. The fresh fish meat food according to claim 1, wherein undistilled monoglyceride is used as the monoglyceride. 5. The fatty acid 9 constituting monoglyceride
The fresh fish meat food according to any one of claims 1 to 4, wherein 0% or more has 12 to 18 carbon atoms. 6. The fresh fish meat food according to claim 1, wherein the fatty acid constituting the monoglyceride is a saturated fatty acid. 7. The fresh fish meat food according to claim 1, wherein the fat or oil is a fat or oil containing a large amount of highly unsaturated fatty acids. 8. The fresh fish meat food according to claim 7, wherein the fat or oil containing a polyunsaturated fatty acid is a purified fish oil. 9. The fresh fish meat food according to claim 8, wherein the refined fish oil contains tocopherol and / or polyphenols as an antioxidant.