JPS5948966B2 - Method for producing ethanol-containing emulsified oil and fat food - Google Patents

Description

[Detailed description of the invention] The present invention relates to a novel method for producing a processing agent for fish paste products.

In food processing, edible oils and fats such as butter, margarine, salad oil, lard, shortening, mayonnaise, and cream, as well as alcoholic beverages, have been indispensable ingredients for seasoning and cooking since ancient times, and have been used in cooking, confectionery, bread making, etc. Although they have been widely used, there has never been a food processing agent that combines the characteristics of both.

The reasons for this are as follows.

■ Alcoholic beverages have developed in a completely separate and independent field from food processing materials, pursuing the characteristics of alcoholic beverages, and in particular have developed in a completely different field from edible oils and fats, so it is important to connect the two. It was difficult to come up with an idea.

■ Mixed emulsification of edible fats and oils and alcoholic beverages does not easily produce a stable emulsified composition, and it has been strongly recognized that alcoholic beverages actually destroy the emulsification of fats and oils.

■ In traditional manual cooking processes, it was sufficient to separately add cooking ingredients such as edible oils and fats, alcoholic beverages, spices, and seasonings at the appropriate times.

However, recently, as the food industry has diversified and mass production mechanization and labor-saving automation have progressed, for example, edible oils and fats are used as the base material, and sugars, proteins, amino acids, seasonings, spices, and other food additives are Composite food materials that combine edible oils and fats and alcoholic beverages have been developed and industrialized, and their use in food processing is expanding due to their simplicity and synergistic effects.Therefore, there is also a need for composite food materials that combine edible oils and fats with alcoholic beverages. ing.

Furthermore, in the food industry, chemically synthesized products have recently become disliked, and the use of synthetic antioxidants, synthetic antibacterial preservatives, synthetic fragrances, etc. has become discouraged, and restrictions under the Food Sanitation Act have become stricter.

Therefore, the use of safe natural products that have been used since ancient times has become popular, and the characteristics of alcoholic beverages such as flavor, antibacterial and preservative properties, permeability, and antioxidant properties are utilized in food processing, and the use of synthetic additives has become popular. There is a growing desire for it to be reduced or discontinued.

In view of these circumstances, the present inventor conducted various studies on the production of composite food materials that combine edible oils and fats and alcoholic beverages, and as a result, completed the present invention.

In other words, the present invention uses liquid edible oils and fats to which a lipophilic emulsifier and other oil-soluble additives are added as necessary, and liquid edible oils and fats to which a lipophilic emulsifier and other water-soluble additives are added as necessary. The ratio of the former:latter is 3 to 90:
A method for producing a processing agent for fish paste products, which is characterized by mixing and emulsifying the ingredients so that the ingredients become 97-10, and the purpose is to produce a novel processing agent that is very useful for fish paste products. The goal is to provide a way to do so.

In the present invention, edible fats and oils include, for example, vegetable oils (e.g., soybean oil, rapeseed oil, rice sugar oil, cottonseed oil, olive oil, palm oil, coconut oil, cacao butter, etc.), animal fats and oils (e.g., beef tallow, mutton tallow, pork tallow, etc.). , chicken oil, fish oil, milk fat, etc.), synthetic triglycerides, hydrogenated fats and oils thereof, fractionated fats and oils, etc. Furthermore, butter, cream, margarine, shortenings, etc. can also be used.

These edible fats and oils may be used alone or in combination of two or more.

In addition, these edible fats and oils can be used as they are in liquid form, or as a liquid by heating and dissolving solid ones.

Examples of lipophilic emulsifiers to which edible fats and oils are added include sucrose fatty acid esters, glycerin fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters, organic acid glycerides, polyglycerol fatty acid esters, polyoxyethylene fatty acid esters, and lecithin. .

One or more types of these lipophilic emulsifiers can be used, and the amount added thereof is preferably 0.2 to 20%, preferably 0.5 to 8%, based on the weight of oil and fat.

In addition to lipophilic emulsifiers, edible fats and oils may contain oil-soluble additives such as oil-soluble pigments, fragrances, antioxidants,
One or more surfactants, spices, vitamins, etc. can be added.

Next, as the method category, hon-mi-shu, salted method-be, aji-sho-like seasoning, synthetic method-be, etc. are used.

Examples of hydrophilic emulsifiers added to the legal category include sucrose fatty acid esters, polyoxyethylene fatty acid esters, polyglycerol fatty acid esters, fatty acid alkali salts, and the like.

One or more types of these hydrophilic emulsifiers can be used, and the amount added is preferably 0.2 to 20%, preferably 0.5 to 8%, based on the weight ratio of fats and oils.

In addition to hydrophilic emulsifiers, the legal category includes water-soluble additives as necessary, such as water-soluble emulsion stabilizers, pigments, fragrances, antioxidants, surfactants, sugars, sugar alcohols, organic acids,
Amino acids, phenols, nucleic acids, sulfur-containing compounds, spices, animal and plant extracts, vitamins, inorganic salts, etc. can be added.

As the emulsion stabilizer, it is preferable to use one or more of proteins, peptides, thickeners, and gums that are sufficiently soluble in the legal category, and the amount added is 0.01 to 10%, preferably 0.01 to 10%. It is best to add 0.3 to 3%.

Examples of organic acids used include lactic acid, malonic acid, pyroglutamic acid, succinic acid, citric acid, malic acid, fumaric acid, and teraclic acid. Examples of fers include catechols, tannic acid, and flavonoids. is used.

Next, liquefied edible oils and fats with a lipophilic emulsifier and other oil-soluble additives added as necessary, and legal category with a hydrophilic emulsifier and other water-soluble additives added as necessary. Mixing and emulsification is carried out as follows.

In other words, the emulsification tank contains liquid edible oils and fats with a lipophilic emulsifier and other oil-soluble additives added as necessary, and a hydrophilic emulsifier and other water-soluble additives as necessary in the legal category. The ratio of the former:latter is 3 to 90.
: 97-10, preferably 15-85 : 85-1
Mix and emulsify at room temperature or with heating.

In the case of mixed emulsification at room temperature, only additives that can be dissolved and added at room temperature are selected and added, and then treated with, for example, an ultrasonic homogenizer, mixed and emulsified, and immediately made into a product.

In addition, in the case of mixed emulsification under heating, for example, 35 to 68 ° C.
The emulsion is mixed and emulsified by heating, and then the emulsion is cooled. In the case of an oil-in-water emulsion, it is homogenized through a suitable device such as a turbine-type homogenizer or a piston-type homogenizer. Preferably, it is cooled and then filled into containers.

In the case of a water-in-oil emulsion, it is plasticized through a continuous quenching tube-type kneading machine for producing margarine at room temperature, such as a Votator, Combinator, Parts Efter, etc., and then filled into containers. is preferable.

The emulsified product made of the edible fats and oils obtained in this way and the legal class that has excellent flavor, preservative properties, permeability, and antioxidant properties may be prepared by adding antifungal agents, preservatives, sugars, organic acids, etc. It can withstand storage for more than 6 months at room temperature even during the summer months from June to August, and can be used to store fish paste products (e.g. kamaboko, kamaboko, etc.).
It can be used as a useful processing agent to improve the flavor, physical properties, and workability of chikuwa, hanpen, satsuma-age, shinodamaki, fish sausage).

That is, when the processing agent produced according to the present invention is blended in an appropriate amount, for example, about 1 to 5%, at an appropriate time during the manufacturing process of fish paste products (for example, in surimi in kamaboko manufacturing), the texture and firmness of the product can be improved. (elasticity), etc., and at the same time, the flavor is also significantly improved.

EXAMPLES Hereinafter, the present invention will be explained in more detail with reference to Examples, but the present invention is not limited thereto.

Example: 28 kg of edible beef tallow (rising melting point: 42°C) and 1 piece of pressed rapeseed oil
2 kg and heated to 80°C to dissolve.

Next, add 400g of stearic acid monoglyceride to this.
Sucrose fatty acid ester (HLB: 2) 120g
, sorbitan monostearate) and 200 g of soybean lecithin were added and dissolved uniformly.
Cool to 0°C.

On the other hand, the heating method part (10% alcohol content, 43% extract content)
, salt 1.5%) and 60 kg of sucrose fatty acid ester (H
LB: 15) Add 600g of xanthan gum and 18g of xanthan gum dissolved in 5kg of 75% ethanol solution and stir well at 50-55°C to make it uniform.

After heating this solution to 68°C and heat sterilizing it for 15 minutes,
Pre-emulsification is performed by adding the above oil/fat solution dropwise.

Furthermore, the first time was 40k using a piston-type high-pressure homogenizer.
After homogenizing at 120 kg/cm" for the second time, the mixture is rapidly cooled down to 15° C. or lower through a plate cooler and filled into cans.

This can is filled and left in a refrigerator overnight to mature and stabilize the emulsion, resulting in a product.

In this way, a fluid oil-in-water emulsion product with a viscosity of 60 cp (20° C.) and the following composition was obtained.

When this product is added to surimi instead of the traditional seasoning when making kamaboko, it mixes well with the dough because it is an oil-in-water type and does not lose its fluidity even at 10°C.

If you finish kamaboko by adding 5% of this product to the surimi instead of the hambu in the proportions shown in Table 2 below, the odor and taste of the surimi will be effectively eliminated, the internal texture will be fine, white, and the waist will be firmer. Excellent kamaboko with a strong and flaky flavor can be obtained.

The quality test results for the kamaha to which 5% (% of surimi) of this product was added compared to the control are shown in Table 3.

Claims (1)

[Claims] 1. Liquefied edible oils and fats with a lipophilic emulsifier and other oil-soluble additives as necessary, and miso-based miso with a hydrophilic emulsifier and other water-soluble additives as necessary. and the former:latter ratio is 3-90:97-10
A method for producing a processing agent for fish paste products, which is characterized by mixing and emulsifying the processing agent so that the following is achieved.