JPS5914745A - Canned fish-paste product and retort packed product - Google Patents

Abstract

PURPOSE:To obtain the titled canned or retort packed product having commodity value without causing the deterioration of physical properties, by blending a raw material with a water retention agent consisting of a divalent metallic ion or its salt, saccharide and a fatty acid ester of saccharide. CONSTITUTION:A raw material for a fish-paste product is blended with a water retention agent consisting of a divalent metallic ion or its salt such as calcium carbonate, magnesium carbonate, etc., saccharide such as glucose, glycerol, etc., and a fatty acid ester of saccharide such as sucrose laurate, sorbitan stearate, etc. The water retention agent is preferably added to the raw material when the fish meat raw material is ground and slurried to give sol meat paste. The raw material is processed into a canned product or retort packed product, and sterilized under heating. Since the water content in the raw material for fish-paste product is raised, thermal conductivity during heating is improved, the heating time can be shortened, and deterioration of physical properties will not take place.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a canned fish paste product or a retort fish paste product.

For a long time, it has been desired to package fish paste products in cans.
However, a canned fish paste product of good quality has not been obtained. This is because if existing fish paste products are simply canned, the properties of the fish paste products, such as reeds, body, color, and flavor, will be lost due to the heat sterilization process during canned manufacturing. be.

Physical properties required for fish paste products, such as kamaboko, bamboo shoots, half pieces, etc., include the following.

■ It must have a fine-grained fabric with a firm texture.

■ High jewelry strength (reeds).

■ Flavor, color, etc. should not change easily.

In order to obtain fish paste products having the above-mentioned physical properties (1) to (2), various methods have been developed, and fish paste products of excellent quality have been provided one after another. However, when these fish paste products are canned, the physical properties of the canned fish paste products deteriorate significantly, such as the texture becoming brittle and the reeds deteriorating due to the high-temperature heat sterilization treatment performed during canned production. As a result, it was not possible to obtain a canned fish paste product with commercial value. Recently, various types of retort foods have been developed, and demand is rapidly increasing due to their ease of use.However, as mentioned above, as mentioned above, it is difficult to obtain retort foods of good quality due to the heat treatment during retort sterilization. It wasn't.

The present invention aims to improve the water retention property of the fish paste product raw material by adding a specific quality improver to the fish paste product raw material, thereby relaxing the heating conditions during canned production or retort product production, The purpose of this is to provide raw materials for fish paste products or retort-packaged products that do not cause deterioration of physical properties.

The canned or retort packaged product of the present invention is a fish paste product obtained by adding a divalent metal ion or a salt made from divalent metal ions, a saccharide, and a water retention agent consisting of a fatty acid ester of a saccharide to a fish paste product raw material. It is characterized by having it as a content.

The paste product is made by adding raw fish meat, seasonings, other additives such as starch, and water, then crushing it to form a slurry to form a sol, which is then heat-treated to form a network structure in the resulting celiac product. It can be obtained by In terms of physical properties, it is elastic and jelly-like. However, when this pastry product is packed in cans and subjected to high temperature sterilization, the network structure is destroyed, the gelling strength is weakened, and the additives (starch, water, seasonings, etc.) are separated. As a result, by the time the can was opened, the paste inside had already lost its elasticity, and even lost its shape during busy periods, thus losing its value as a product.

The present invention uses the same raw materials for fish paste products as conventional ones, and adds divalent metal ions or salts thereof, sugars, and fatty acid esters of sugars as quality improvers with excellent water retention effects. The above drawbacks are solved by increasing the water content in the product raw material, thereby improving the thermal conductivity during heating, and shortening the heating time during canning or retort sterilization.

The water retaining agent added to the raw material for the paste consists of divalent metal ions or salts thereof, saccharides, and fatty acid esters of saccharides. As the metal ion, for example, MP and Ca are preferable, and specifically, calcium carbonate, magnesium carbonate, or a mixture thereof is added. Sugars include monosaccharides such as glucose, disaccharides such as sucrose and maltose, and sugar alcohols such as glycerin, sorbitol, xylitol, and mannitol, and fatty acid esters of sugars include the above-mentioned sugars. and the number of carbon atoms is 11~
Esters with 18 fatty acids (eg, lauric acid, oleic acid, linolenic acid, stearic acid, etc.), such as sucrose laurate, sucrose stearate (sugar ester), sorbitan laurate, sorbitan stearate, etc.

The above divalent metal ions or salts thereof, saccharides, and fatty acid esters of saccharides are preferably added when raw fish meat is crushed to form a slurry to prepare a meat paste-like sol. Each component may be added simultaneously or separately.

By adding the above-mentioned water retention agent, it is possible to physically create a bond between fish protein (actomyosin), divalent metal ions, sugars, and fatty acid esters of sugars and the water contained in the raw fish meat during the slurrying stage of the raw fish meat. A chemical water utilization phenomenon occurs, and together with the elution of actomyosin, a physically and chemically stable and highly affinity homogeneous protein particle sol can be formed. Therefore, when this sol-like material is gelled by heat treatment (steaming process), the network structure becomes very dense, and a gelled product (paste product) with a firm texture and high jewelry strength is obtained. In addition, each of the above ingredients has a very strong affinity with the moisture in the raw fish meat, so it is possible to incorporate a large amount of moisture into the raw material, and the mesh structure is solid, so the moisture is ensured within the mesh. can be held. Therefore, it is possible to add 10 to 20% more water than usual raw materials for fish paste products. Therefore, since the thermal conductivity of the paste product is improved, the heat sterilization conditions after canning or retorting can be relaxed compared to when using conventional paste products, and there is less structural deterioration due to heating. This, combined with the above-mentioned effects, will lead to further quality improvement.

In addition, since each of the above components does not decompose even when subjected to high temperature treatment, their effects can be maintained even when heat sterilization (usually at 100 to 120° C.) is performed during canning or retort product formation, which will be described later. In addition, since water is firmly retained within the network structure by the water-retaining agent, it has the effect of preventing color transfer of the paste product.

The raw fish meat that can be used in the present invention can also be commonly used.

It can be obtained by building.

In the present invention, polysaccharides (mirin, sugar, alcoholic beverages, etc.) that cause browning are removed from the raw materials and replaced with polysaccharides that cause browning, so that the paste product does not turn brown during high-temperature heat sterilization during canning or retorting. Use sugars that can withstand high temperatures. Examples of the saccharide used in the present invention include sorbitol, etc. 3. In the present invention, seasonings and oil suitable for canning or retorting are also added in order to impart flavor to the paste product.

Saturated fatty acids are preferred as oils are stable, but unsaturated fatty acids can of course also be used. In the case of unsaturated fatty acids, there is a risk of rancidity due to reaction with oxygen, but this rancidity can be fully avoided since vacuum sealing is performed during canning. Examples of preferred oils are lard, palm oil and the like. Seasonings that are commonly used may be used. This seasoning also includes the expander used to make crab legs.

An example of the composition of each component of the fish paste product preferred in the present invention is 100 parts by weight of raw fish meat (surimi), 0.5 to 2 metal ions,
1.7 parts by weight, 0.02-0.07 parts by weight of sugar, 2-2 parts by weight of flavoring
5 parts by weight, and water content is 45 to 80 parts by weight.

The paste composition having the above-mentioned component ratios is gelled by a conventional method to produce a predetermined paste product. As a paste product, kamaboko,
A wide range of types can be manufactured, including half pieces, bamboo rings, and crab legs.

The obtained paste product is packed, for example, in the following manner. A pair of kamaboko with a board (for example, red and white) is wrapped separately in parchment paper, packed in a No. 4 can, and vacuum-sealed.

After canning, heat sterilization is performed at 100-120℃, 40-
Do it for 60 minutes. It is advisable to add a small amount of water to the inside of the can beforehand to further increase the sterilization effect with the steam generated by heating.

Next, the canned dough product according to the present invention will be explained using Examples and a comparative example with a canned product using a conventional paste product. Note that, of course, the present invention is not limited to the examples shown below.

Example 1 From the raw material compositions of Formulation Examples A to C shown in Table 1 below, paste products (kamaboko with a board) A113 and C were produced according to a conventional method.

Table 1. (Parts by weight) The obtained paste products A and BXC are respectively filled in a No. 4 can, water 15- is added thereto, the container is sealed, and then heat sterilized at a temperature of 120° C. for 40 minutes. After being stored in a constant temperature room at 37℃ for 6 months,
When you open each can, the contents are paste products A and BXC.
In all cases, there was no abnormality in appearance, and good color and gloss were maintained.

In addition, when these paste products were eaten, they all had an elastic, chewy texture and a mellow taste.

Example 2 (Retort packaged product) Using a retort sheet, a paste product consisting of Formulation 1 A of Example 1 is vacuum packaged into an appropriate shape and heat sterilized at 130° C. for 10 minutes.

When the obtained retort product was opened after being stored in a constant temperature room at 37° C. for 6 months, the paste product contained therein maintained the same excellent physical properties as in Example 1.

Comparative example Manufacture the existing dough product (kamaboko with board) with the following mixing ratio.

Fish meat raw material (surimi) 100 parts by weight Salt
55 potato starch
5 Cornstarch 5 Mirin 5 Egg white 6
sugar 5 seasonings
4 Anti-dust agent α8 Addition of water 60 The resulting dough is packed in cans and heat sterilized at a temperature of 100 to 120°C for a sterilization time of 60 to 90 minutes. When the can was opened immediately after production, the paste inside had lost its shape and had turned brown. After being stored in a constant temperature room at 37 degrees Celsius for three months, when the can was opened, it was found that it had lost its shape and had begun to brown.

Test Example Dried products 1 to 2 and A were manufactured from the raw material compositions of the formulation examples shown in Table 2 below.

Table 2 (Parts by weight) The obtained paste products t-i and A were each packed in a No. 4 can and heat sterilized at a temperature of 120° C. for 40 minutes. After that, it is stored in a constant temperature room at 37°C for 3 months. Immediately after canning and after storage for 3 months, open the can and examine the contents. The results are shown in Table 3 below.

As is clear from the above description, the canned or retorted fish paste product of the present invention can maintain good quality even during long-term storage without any deterioration of physical properties. especially,
The canned products of the present invention are expected to be in wide demand not only domestically but also for export.

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Claims (1)

[Claims] (1) A canned or retort packaged product containing a fish paste product obtained by adding a divalent metal ion or a salt thereof, a sugar, and a water retention agent consisting of a fatty acid ester of a sugar to raw materials.