JPS6043111B2 - Quality improvement method and quality improver for frozen fish surimi and fish paste products - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method and a quality improving agent for improving the whiteness of frozen fish paste and fish paste products and the elasticity of the fish paste products.

In the era of the 200 nautical mile fishing zone, the amount of fish caught for making surimi (mainly walleye cod), which is used to make fish paste products such as kamaboko and bamboo shoots, has decreased, leading to a shortage of raw materials.

In order to solve this serious shortage of raw materials, it is necessary to use fish that are not very fresh or of poor quality as raw materials for surimi. This results in a deterioration in the quality of the fish meat and surimi produced. The deterioration in the quality of surimi has a negative impact on fish paste products such as kamaboko and chikuwa made from it, resulting in a decrease in the whiteness (brightness) and elasticity (elasticity), which are important for these products. cause it to occur. The present inventors have completed the present invention by discovering that propylene glycol fatty acid ester has the effect of improving whiteness in the process of various studies regarding improving the whiteness of frozen fish minced meat and fish paste products.

That is, in the present invention, when producing frozen fish surimi or fish paste products, propylene glycol fatty acid ester is added to the fish surimi in an amount of 0.05 to 1% by weight based on the surimi.
and a method for improving the quality of frozen fish minced meat and fish paste products characterized by adding sugars and/or proteins, and fish meat prepared by blending polypyrene glycol fatty acid ester with sugars and/or proteins. A quality improver for frozen surimi and fish paste products. Propylene glycol fat that can be used in the present invention
Examples of acid esters include those having saturated and unsaturated fatty acid residues having 8 to 24 carbon atoms.

However, there is no problem even if a substance having a carbon number of 8-24J) and other fatty acid residues is mixed. The propylene glycol fatty acid esters described above may be liquid, paste, powder, solid, or waxy at room temperature depending on the number of carbon atoms in the fatty acid residues and the content of unsaturated fatty acid residues, but any of them can be used. It is possible. The present inventors speculate as follows regarding the mechanism of the whiteness-improving effect of the propylene glycol fatty acid ester in ground fish meat.

Generally, when an emulsifier is added to an oil and water system and sufficient emulsification treatment is performed, the oil becomes extremely fine particles and is colloidally dispersed, giving the system a milky white appearance. Based on the same principle, the propylene glycol fatty acid ester, which has strong lipophilicity and is liquid at room temperature, maintains its oil properties, that is, does not dissolve in the water in surimi, and emulsifies itself. As a result of self-emulsification, dispersion, and microparticles (colloidal dispersion) in the surimi, the whiteness of the surimi as a whole improves. Based on this assumption, it is preferable that the propylene glycol fatty acid ester used in the present invention has a stronger emulsifying power. That is, among mono- or di-fatty acid esters of propylene glycol, those with a higher content of mono-fatty acid esters having stronger emulsifying power can be used even if di-fatty acid esters are mixed therein. Examples of saccharides that can be used in the present invention include monosaccharides such as glucose and fructose, oligosaccharides such as lactose and sucrose, sugar alcohols such as sorbitol, mannitol, and marbitol, wheat starch, cane starch, cornstarch, and sugar. Reishyode. Examples include starches such as starch and soybean polysaccharides,
These are preferably in powder form.

The above-mentioned soybean polysaccharides can be obtained, for example, by extracting the residue obtained by separating soybean milk from soybeans with an alkaline aqueous solution having a pH of over 11 (Japanese Patent Application No. 1983-1999).

103974) or 2 hydrophilic organic solvents from 30 to 70
Examples include polysaccharides obtained by extracting with an alkaline aqueous solution containing % (W/W) (Japanese Unexamined Patent Publication No. 18-18746) and collecting the solid matter.

In addition, examples of proteins include those of vegetable origin such as soybean protein and wheat protein, and those of animal origin such as milk protein, and it is particularly desirable to use powdered proteins. The appropriate amount of propylene glycol fatty acid ester added when producing frozen fish surimi or fish paste products is about 1% by weight or less, preferably 0.
．． It is about 0.05 to 1% by weight.

The amount of sugars and/or proteins added is approximately 15% by weight or less based on the surimi, preferably 3 to 3% by weight.
It is about 1% by weight. Depending on the type of propylene glycol fatty acid ester used, surfactants such as sorbitan fatty acid ester, sucrose fatty acid ester, glycerin fatty acid ester, and lecithin may be used in combination to the extent that they do not adversely affect the quality of the surimi or paste products. , its emulsifying properties can be quickly achieved. The quality improver of the present invention can be produced by blending propylene glycol fatty acid ester with saccharides and/or proteins.

This blending is done by thoroughly mixing each component, but if the propylene glycol fatty acid ester to be used is solid at room temperature, it is generally done by heating the propylene glycol fatty acid ester above its melting point. It is preferable to use a blending method in which the ester is added to the saccharide and/or protein heated to around the melting point of the propylene glycol fatty acid ester and then mixed. Further, for example, propylene glycol fatty acid ester is dispersed in the form of fine particles in an aqueous solution or suspension of sugars or (and) proteins at a concentration of 50% or more, and this dispersion is mixed with sugars and/or proteins.
Alternatively, it is also possible to adopt a method of mixing it with protein powder to form a powder or fine granules, or if necessary, drying it and then forming it into a powder or fine granules. In the above formulation, a surfactant such as the above-mentioned zorbitan fatty acid ester may be used as appropriate within a range that does not adversely affect the surimi or paste product.

The blending weight ratio of propylene glycol fatty acid ester to saccharide and/or protein in the quality improving agent of the present invention is preferably 1:2 to 5 degrees.

When the blending ratio of saccharides and/or proteins is less than 2, the physical properties become close to those of lipids, making it difficult to powder, and when it is higher than 50, the effects of propylene glycol fatty acid ester cannot be exhibited well.

This quality improver is not much different from sugar or protein powder in appearance, and is completely stable even when mixed with other fish paste additives, such as phosphates. It is convenient that the addition operation can be completed only once. The quality improver thus obtained is preferably made into a powder by pulverizing or passing through a sieve, if necessary, and its particle size is suitably 20 mesh or less, preferably about 28 to 150 mesh. The quality improver of the present invention is generally used by adding about 0.25 to 20% by weight of the raw material minced fish, converting the content of propylene glycol fatty acid ester into the range of 5 to 2% by weight. It is possible to improve the quality of unsalted surimi and salted surimi produced from cod, croaker, eel, sea bream, rockfish, flounder, cutlassfish, horse mackerel, etc., and fish paste products made from these as raw materials.

As will be explained in detail in the examples below, the fish meat surimi to which the quality improving agent according to the present invention has been added is clearly whiter and brighter than the fish meat surimi not having the quality improving agent added, and protein denaturation after frozen storage. The degree of

In addition, in the case of the kamaboko prepared using the fish meat surimi of the present invention as a raw material, the whiteness and brightness are clearly improved, and in terms of elasticity and texture, it is almost the same as kamabobo made from additive-free surimi, and the overall There was a tendency for the texture to become finer and smoother. Next, the present invention will be specifically explained with reference to Examples. Note that percentage (%) and 1 part indicate weight % and 1 part by weight, respectively, unless otherwise specified. Example 1 Propylene glycol fatty acid esters and sugars or proteins shown in Table 1 were heated to 60°C, mixed uniformly, cooled to room temperature, and passed through a 20 mesh sieve to obtain a powdered product. Ta.

The various compositions and sorbitol obtained were added to fresh walleye cod in the amounts shown in Table 1, and in addition, 4% sucrose, 0.15% sodium polyphosphate, and 0.15% sodium pyrophosphate were added, and immediately After crushing the surimi once in a crusher, the quality of the surimi was evaluated, and using the surimi, kamaboko was trial-produced using the method shown below.
We evaluated the quality of kamaboko. The results are shown in Table 1. From this result, compared to the control, the composition using the present invention showed a sufficient whiteness improvement effect without impairing the kamaboko legs (elasticity). The kamaboko was produced by adding 2.5% of salt and 3% of starch, heating conditions of 90°C and 3 powders, and other usual methods. Example 2 Fresh walleye pollock surimi 60k9 was divided into 3 groups of 2k9 each, and group A contained 5% Sorbitat, 0.1% sodium polyphosphate, and 0.1 sodium pyrophosphate as a control.
%, B section is No. 1 of Example 1. Composition 2: 1%, sorbitol 4.1%, sodium polyphosphate 0.1% and sodium pyrophosphate 0.1%, Group C contains propylene glycol oleate 0.1%, which is liquid at room temperature, sorbitol 5%, 0.1% of sodium polyphosphate and 0.1% of sodium pyrophosphate were added, and the mixture was crushed.

Next, 5 kg of samples were taken from each mixture to evaluate the quality before freezing, and the rest was frozen to make frozen surimi. Three months after freezing, 5 kg of each sample was collected and quality evaluated. Kamaboko was produced in the same manner as in Example 1. The results are shown in Table 2. As is clear from the results in Table 2, compared to the control, the area in which the present invention was implemented exhibited a sufficient whiteness improvement effect without impairing the kamaboko legs (elasticity).

At the same time, the effect was not affected at all by frozen storage of surimi. Example 3 Hotsuke was made into minced meat using a meat-cutting machine, and after being exposed to water, it was dehydrated to make grade B surimi, and as a control, 5% sugar and 0.2% sodium polyphosphate were added to the surimi. .

The invention is propylene glycol oleate w
Mix 9 parts of sucrose uniformly with 1.0 parts of sucrose and mix with 1.0 parts of surimi.
% and sugar 4.1%, sodium polyphosphate 0.2%
was added. The condition of the surimi immediately after the addition was clearly white in the present invention group, and a quality improvement effect was observed compared to the control group.

Furthermore, the surimi from both groups was frozen at a low temperature of -40°C for 2 days, then transferred to -20°C and stored for 3 months, and the changes over time of the surimi were examined by making them into kamaboko.

Kamaboko was prepared by boiling the surimi with a basic composition of adding 2.5% salt and 7% starch, and then heating the mixture at 90°C. As a result, compared to the kamaboko prepared using surimi in the control group, the kamaboko prepared in the present invention group was found to have higher whiteness and brightness, superior hardness and flatness, and a finer texture and smoother quality. Therefore, the quality improvement effect of the present invention was recognized. Example 4 70y of sorbitol solution with a concentration of 70% was heated to 70°C, and 25y of propylene glycol stearate was added to it.
A mixture of 5f and sucrose fatty acid ester heated to 70°C was added, and the mixture was vigorously stirred using a homomixer to form an emulsion.

This emulsion is uniformly mixed with sorbit powder 416y to form a powder. This was dried and then ground to obtain a powder of 20 mesh or less. This preparation was prepared by adding 2% (1.86% as sorbitol), 3.14% sorbitol, and 0.2% sodium polyphosphate to second grade surimi of walleye to form the present invention.

As a comparison group, 5% sorbitol and 0.2% sodium polyphosphate were added to the surimi. The state of the surimi immediately after the addition was clearly white in the present invention group, and a quality improvement effect was observed compared to the control group. In addition, using the surimi from both regions, kamaboko was prepared on a trial basis in the same manner as in Example 1, and its quality was evaluated. The evaluation was performed by a panel of 20 experts using a 7-point evaluation method (-3 to +3), and the results are shown in Table 3.
As shown in Table 3, the kamaboko of the present invention was recognized to have improved whiteness and texture, and can be said to be kamaboko of improved quality.

Claims (1)

[Scope of Claims] 1. When producing frozen fish surimi or fish paste products, 0.05 to 1% by weight of propylene glycol fatty acid ester and sugars and/or proteins are added to the surimi. A method for improving the quality of frozen fish surimi and fish paste products. 2. A quality improver for frozen fish surimi and fish paste products, which is made by blending propylene glycol fatty acid ester with sugars and/or proteins. 3 The weight ratio of propylene glycol fatty acid ester to sugars and/or proteins is 1:2 to 50
The quality improving agent for frozen fish paste and fish paste products according to claim 2. 4. The quality improving agent for frozen fish surimi and fish paste products according to claims 2 and 3, which is in powder form.