JPS58201964A - Composition for fish and cattle meat paste product and preparation of fish or cattle meat paste product - Google Patents

Abstract

PURPOSE:To prepare a fish or cattle meat paste product having improved toughness of the meat and excellent taste and appearance, in improved preparation efficiency, by adding diacetyltartaric acid monoglyceride to minced fish or cattle meat for the meat paste product. CONSTITUTION:The objective fish or cattle meat paste product is prepared by compounding (A) minced meat used as a raw material with (B) about 0.01- 1wt% of diacetyltartaric acid monoglyceride (diacetyltartaric acid ester of fatty acid monoglyceride) (preferably at the stage of mixing the main material such as fish paste with the subsidiary materials such as starch, proteins, seasonings, etc.), and forming and heating the obtained mixture by conventional process. The effect can be further improved by adding (C) about 0.004-0.5wt% of an edible calcium salt (e.g. calcium sulfate, calcium phosphate, etc.) and/or about 0.005-1wt% of ascorbic acids.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a composition for fish and livestock meat paste products and a method for producing fish and livestock meat paste products. Typical fish and livestock meat paste products include kamaboko, chikuwa, aged kamahoko, sausage, and ham. These are among the foods that are in high demand. In general, fish and meat paste products are required to have a desirable appearance, flavor, texture, and good shelf life.
Various additives have been used to improve these properties, but no sufficiently satisfactory effects have been achieved.

As a result of various studies aimed at developing a new quality improving agent for fish and livestock meat paste products, the present inventors found that when diacetyl tartaric acid ester of fatty acid monoglycephyte is added during the production of fish and livestock meat paste products, the following results can be obtained: The present invention has been completed based on the discovery that the texture of the product is enhanced, the texture is good, the appearance, color and luster are improved, and the workability during production is also improved.

That is, the present invention provides a composition for fish and livestock meat paste products containing diacetyl tartaric acid monoglycephyte, and a fish and livestock meat paste product composition containing diacetyl tartaric acid monoglycephyte, and a lint in which diacetyl/L' tartrate monoglycephyte is admixed. This is the manufacturing method.

The fish and livestock meat paste product referred to in the present invention is made by seasoning, shaping, and steaming the fish or livestock meat as the main raw material by conventional methods.

It is manufactured through heating processes such as grilling, oil Taisho, smoking, and heating in hot water. Typical examples are kamaboko, bamboo kamabako, chikuwa, akekat hako, and tempura. , fish sausage, Vienna sausage, bologna sausage, frankfurter sausage, etc.

Diacetyl tartrate monoglycephyte as used in the present invention is
This is the name commonly used in commercial transactions for "diacetyl tartrate ester of fatty acid monoglyceride." Examples of the fatty acid that binds to the present substance include fatty acids with a leg prime number of 8 to 20, and among them, those with a carbon number of 16 to 18 are preferable. The amount added is usually about 0.01 to 1% by weight, preferably about 0.01% by weight, based on the finished meat.
It is about 0.02 to 0.3% by weight. , it may be added at any stage before the final heating step, but
Usually, it is preferable to add it when mixing the main raw material, minced fish meat or minced livestock meat, with the auxiliary raw materials. In this case, it may be added in a pre-mixed form to an appropriate auxiliary raw material.

As the above-mentioned auxiliary raw materials, those normally used in the production of fish and livestock meat paste products can be used without particular limitation. Examples of these are starches, proteins (eg, soy protein, egg whites, gluten).

Sugars (e.g., glucose, sucrose, fructose, xylose.

dextran, etc.), thickeners (e.g., aginic acid, cabginan, etc.), and seasonings (e.g., salt, monosodium glutamate, natural seasonings).

The effect of adding monoglycephyte diacetyl tartrate in the present invention is further enhanced by the concomitant addition of edible calcium salts and/or ascorbic acids.

ζThe edible salts may be OI without any particular limitation as long as they are safe from a food hygiene perspective. Can be used. For example, sulfuric acid ~ sium, chloride ~ sium, monosulfuric acid ~ sium, diphosphoric acid ~ sium, tertiary sulfuric acid ~ sium, citric acid ~ sium, calcium lactate, gluconic acid ~ - Examples include sium. Normally edible power ~
The amount of sium salts added is a force μV for the finished meat.
The amount is about 0.004 to 0.5 by weight, preferably about 0.01 to 0.2 by weight.

In addition, as ascorbic acids, L-ascorbic acid, erythorbic acid or their sodium salts, and furthermore, these particles can be prepared using the conventional method KX? ) coated products. The amount of ascorbic acids added to the Δ pipe is approximately 0.00 as ascorbic acid to the finished shredded meat.
5 to 1% by weight, preferably about 0.02 to 0.5% by weight.

4. When diacetyl tartrate monoglycephyte and edible salts and/or ascorbic acids are added together in the fish and livestock meat preparation process, each may be added alone or in advance at a certain ratio. They may also be added in the form of a mixed composition. Usually, the latter addition form is advantageous from the viewpoint of workability.

When diacetyl tartrate monoglycephyte and edible calcium salts and/or ascorbic acids are made into a composition in advance, the mixing ratio is approximately 1 part by weight of the edible calcium salt as μsium for 1 part by weight of diacetyl tartrate monoglycephyte. 0.01 to 50 parts by weight, preferably about 0.04 to 20 parts by weight, and the ascorbic acids are in a range of about 0.005 to 100 parts by weight, preferably about 0.05 to 30 parts by weight as ascorbic acid. Appropriately selected from.

The composition of the present invention can be prepared by the conventional mechanical stirring method when diacetyl tartrate monoglycephyte is a powder, or by edible powder salts and/or ascorbic acids when it is a liquid.

Alternatively, a method of dropping or spraying onto the above-mentioned auxiliary raw materials etc. can be adopted as appropriate.

The fish and livestock meat paste products to which the present invention is fully applied have improved formability of pork meat, improved texture, color and gloss, and improved shelf life compared to those produced by conventional methods. The tortoise shape of the Chikuwa body will be significantly improved, and the following are practical examples and examples. The present invention will now be described in more detail. In the following description, all percentages indicate weight%. Experimental Example 1 After adding 30F of common salt to 1000f of frozen walleye tough frozen sushi meat (unsalted grade 2) and rubbing with salt, 50f of seasoning, 10% of pital gluten (1 , water 200F as the basic formulation, and diacetyl tartrate monoglycephyte and calcium sulfate as shown in Table 1.

Add sodium L-ascorbate and mix.
I wrapped this around a stick and baked it on a gas burner as usual to make chikuwa. Regarding these items, the spring/L'IO name was 9 and the texture and appearance were evaluated using a sensory test on a scale of 3 to +3. The average point tl of spring μ is shown in Table 1.

(Margin below) Table 1 (Note) 1) For diacetyl tartrate monoglyceride, diacetyl tartrate of glyceryl monostearate was used entirely. 2) The amount of sodium L-ascorbate added indicates the amount added as ascorbic acid.

3) The evaluation scale is as follows.

-3 = very bad, -2: kana bad.

-1: Bad, 0: Neither good nor bad.

+1: Good, +2: Fairly good.

+3: Very good As is clear from the results in Table 1, the fried chikuwa obtained in the diacetyl tartaric acid monoglycephyte added groups (4), (5) and (6) were better than the non-additive groups (1) and Glycerin monostearate ester/I/addition area (2), (3)
It had better stickability and better texture and appearance than that of the book. In addition, the groups in which diacetyl tartrate monoglycephyte was added together with sulfuric acid and/or sodium L-ascorbate (sample group 7.8.9) were compared to the groups in which diacetyl tartrate monoglycephyte was added alone (6). Example 1 309 y of common salt was added to the frozen surimi of walleye tough (unsalted 2 puffs) + 000 f to remove salt, and then 200 y of seasoning water was added and mixed. This was wrapped around a stick, shaped, and then baked using a gas burner in the usual manner to make fried chikuwa. This product was easier to punch out and had a better texture than the diacetyl tartrate and tartrate monoglyceride all-added product.

Frozen walleye surimi (unsalted 2nd grade) 100 kIi of calcium acid salt, 1.51 t of sodium L-ascopate, mixed for about 1 minute with a micro speed mixer (manufactured by Hoko Namida Co., Ltd.) and salt After adding tj to 3 and rubbing with salt, add 500 f of the above composition, 1.5 q of seasoning, and 31. 200 iF of pitalglulansorbic acid and 20 β gold of water were added and mixed.

This was molded to a thickness of 101 cm and fried in oil at +70'C to make fried kamaboko. Compared to the one without the above-mentioned composition, this book has a higher level of improvement! It is preferable because it has a good color, good texture, and improved shelf life.

Example 3 Minced pork 800F, pork fat 200F, salt 30F.

Sodium nitrite 0.1F, sodium polyphosphate 1.
2f and 0.5f of sodium L-ascorbate and 200cc of water were added and kneaded. This was stuffed into sheep intestines and heated in hot water at 80°C for 20 minutes to make sausage sausages prepared in a conventional manner. This product is softer than those without diacetyl lv tartrate monoglycephyly F and sodium L-ascorbate, has a firmer texture, and has improved preservability.

Claims (4)

[Claims] (1) Composition for fish and meat paste products containing monoglycephyte diacetyl tartrate (2) Edible power - composition according to claim (1) containing sia salts and/or ascorbic acids (3) A method for producing a fish and livestock meat paste product characterized by mixing diacetyl tartaric acid monoglyceride into fish and livestock meat paste. (4) The manufacturing method according to claim (3), which comprises mixing edible p-sium salts and/or ascorbic acids.