JPS608107B2 - Quality improver for frozen surimi and paste products - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a quality improving agent for frozen surimi and fish paste products.

In quality evaluation of fish paste products, whiteness is an important factor along with elasticity.

In order to obtain fish paste products with good elasticity and whiteness, it is most desirable to use high-quality surimi obtained from fresh white fish. It is becoming increasingly difficult to catch fish for frozen surimi. Therefore, when trying to increase the yield (yield) during the production of frozen surimi to compensate for this shortage of raw materials, the whiteness of the fish paste product decreases, which has an unfavorable effect on the product value. give. In addition, since fish species that cannot be called white meat have come to be used as raw materials for frozen surimi, reduction in whiteness of fish paste products also becomes a problem in this case. Under these circumstances, there is a strong demand for improving the whiteness of frozen surimi and fish paste products made from it. As a result of various researches aimed at improving the quality of frozen surimi and twill products, especially improving whiteness, the present inventors found that solid pork jowl grains and powder with specific ingredients and composition have an excellent quality improvement effect. I found out that it shows.

The present invention is based on this knowledge, and includes sugar alcohol as dispersed soot and/or sugar 65-98%, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester and/or lecithin 20-98% as food surfactant. A quality improver for frozen surimi and fish paste products, which has a composition of 0.5% and 30 to 0% oil and fat, and is a solid substance in the form of powder or granules with a particle size of 20 mesh or less. It is.

The present invention further provides a method of dispersing fats and oils into fine particles in a melt of sugar alcohol and/or sugar or an aqueous solution thereof in the presence of a food-grade surfactant described below, and dispersing the sugar alcohol as seed crystals after the resulting dispersion. and/or solidify and crystallize by adding sugar, and then dry the produced solid pork substance and form it into jaw granules or powder with a particle size of 20 mesh or less before, during or after drying, and produce the solid pork substance. The quality is 65-98% sugar alcohol and/or sugar as dispersed soot, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester and/or lecithin 20-0.5% as food surfactant, and 30-30% fat or oil. This is a method for producing a quality improving agent for frozen surimi and seafood line products, which has a composition of 0% and is in the form of powder or grains with a particle size of 20 mesh or less.

The quality improver of the present invention comprises bran alcohol and/or sugar 65
~98% preferably 70-95%, food grade surfactant 2
0-0.5% preferably 15-1% and fats and oils 30-0%
It preferably has a composition of 20 to 0.5%, and forms solid pork matter in which fine particles of oil and fat are dispersed in solid healthy alcohol and/or sugar with a food-grade surfactant.

This improver has a particle size of 20 mesh or less, preferably 24 to 1
It is in the form of 45 mesh granules and powder. When this improving agent is added to water or surimi, the bran alcohol and/or sugar as dispersed particles are dissolved and at the same time fine particles of fat and oil are dispersed.

Since this improver is in the form of granules or powder, a homogeneous dispersion state can be obtained in a short time even when added to paste-like surimi and paste products. If the amount of sugar alcohol and/or sugar in the present improving agent is less than 65%, there is a risk that part of the fat and oil and surfactant will separate and spill out on the solid surface even after cooling and solidifying.

Moreover, if the surfactant content is more than 20% and the fat or oil content is more than 30%, the sugar alcohol and/or the relative amount will be reduced, so that the above-mentioned spillage may occur. In the present invention, the substance that can be used as a dispersion medium for solid sludge must have the property of once solidifying in a glassy state and then crystallizing when heated and melted and cooled.

When crystallizing salt from a solution in a slurry form, the crystal particles themselves have extremely high purity, and it is practically impossible to incorporate large amounts of impurities into the crystal particles. (can be purified by recrystallization)
. However, when the entire dispersion system becomes glass-like and solidifies and then crystallizes, the solidified state has no fluidity, so it is possible to crystallize the dispersion in a state containing dispersed particles. Sugar alcohols and sugars used in the present invention have this type of property, and sugar alcohols have particularly strong properties.
Examples of sugar alcohols include sorbitol, mannite, and malbite, and examples of sugars include sucrose, glucose, fructose, lactose, and maltose, each used singly or in combination of two or more. Sugar alcohol and sugar may be used together. Particularly preferred dispersed soots are sucrose and sorbitol. As the surfactant, those that are normally allowed to be added to foods are used.

In the present invention, as the food surfactant, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, or cytin can be used alone or in combination of two or more. Fatty acids forming lipophilic groups in these surfactants include, for example, lauric acid, myristic acid, palmitic acid, stearic acid, linoleic acid, oleic acid, etc., and mono-, di-, or triesters of these fatty acids. Good too. These surfactants not only emulsify fats and oils into fine particles, but also act on surimi and twill products to improve their quality. The fats and oils may be ordinary edible fats and oils, and examples of vegetable fats include soybean oil, cottonseed oil,
Examples of animal fats and oils such as rapeseed oil include beef tallow, pork fat, and fish fat.

Furthermore, hardened versions of these oils and fats or triester, which is a glycerin fatty acid ester, can also be used. Among the surfactants, those with strong oil and fat properties, such as di- or triester of sucrose fatty acid esters, gestel of propylene and glycol fatty acid esters, di- or triester of sorbitan fatty acid esters, etc.
Can be used as an oil and fat at the same time as a surfactant. The effect of fats and oils is that they exist in the form of fine particles in surimi and paste products, and are thought to improve whiteness due to their light reflecting action.This effect is unrelated to the melting point of the fats and oils; It works the same way though.

In short, when fats and oils are contained in sugar alcohol and/or sugar in the form of fine particles, and this improving agent is added to surimi and bran products, the fats and oils are uniformly dispersed therein while maintaining the state of fine particles. is important. If the oil or fat is dispersed in this improver as fine particles with a particle size of 5 or less, preferably 2 or less, it will be uniformly dispersed and exhibit an excellent whiteness improvement effect when used in a normal addition method. . At the same time, since the surfactant is present in the form of fine particles, it is dissolved or dispersed in the surimi and bran products at a distance, and the surfactant itself exerts a quality improvement effect. The improving agent of the present invention can be produced by the following method.

'1) Sugar alcohol and/or sugar is heated to a temperature above the melting point to make it liquid, oil and fat are dispersed therein in the form of fine particles in the presence of a food-grade surfactant, the resulting dispersion is cooled, and sugar alcohol and /or Sugar powder is added as seed crystals to solidify and crystallize by cooling, and then the solid pork matter produced is made into jaw granules or powder.

'2] Disperse oil and fat in the form of fine particles in a heated aqueous solution of sugar alcohol and/or sugar in the presence of a food-grade surfactant, cool the resulting dispersion, and add sugar alcohol and/or sugar to the heated aqueous solution.
Alternatively, by adding sugar powder as seed crystals, cooling solidification and crystallization are carried out, and the resulting solid pulp is granulated or powdered before, during or after drying.

The dispersion obtained by the method of '31 [2] is heated to a temperature higher than the melting point of the bran alcohol or sugar, water is removed, preferably under reduced pressure, and the following procedure is carried out in the same manner as the method of '11.

○｝～The steps common to the '31 method are grouped below.
explain.

The food surfactant and the fat or oil may be added by mixing them in advance, or may be added separately. At this time, in order to uniformly disperse the fats and oils in the form of fine particles, it is stirred using a common apparatus such as a homomixer, a homogenizer, or the like. The dispersion thus obtained is cooled and sugar alcohols and/or sugars are added as seed crystals. At this time, cooling and addition of seed crystals may be performed in any order, and seed crystals may be added while cooling. In this step, as mentioned above, the entire dispersion system first solidifies in a glassy state, and then the bran alcohol and/or sugar crystallizes, so that the oil, fat, and surfactant are in the form of fine particles in the bran alcohol and/or sugar. This produces what is called solid pork matter, which is homogeneously dispersed. For example, sorbit, which has a strong tendency to solidify in a glassy state when the melt is cooled, does not crystallize and remains glassy even if left at room temperature for several months without adding seed crystals. Addition of crystals promotes crystallization. Even if the glass-like solidified product is in the form of grains or powder, it aggregates or sticks to each other during long-term storage and becomes a large lump. Since this type of improver cannot be used, it is necessary to add seed crystals to crystallize the material and stabilize the physical properties. Next, the produced solid pork matter is crushed using a conventional crusher or crusher, and then preferably sieved to a size of 20 mesh or less.

'1}~ In the method described above, it is also possible to mold the seed crystals into jaw granules using a granulator or the like before they are completely cooled and solidified after adding the seed crystals. If the particle size of the produced improver is larger than 20 mesh, it will be difficult to uniformly disperse it in frozen surimi and bran products. When producing frozen surimi and paste products, the mixing time after adding chemicals is usually relatively short (approximately 10 to 20 minutes;
Since the dispersion is carried out at a temperature below, if the particle size is large, it cannot be uniformly dispersed in a short period of time, and in some cases, white spots may occur. In addition, in order to avoid the scattering of the improver and make the work easier, the particle size was set to 4 mesh rather than 145 mesh.
・It is preferable not to cut it. The improving agent of the present invention is used by being added to surimi during the production of frozen surimi or when producing a paste product. In the case of frozen surimi, sugar alcohol or sugar is usually added in an amount of 2 to 8%, and it is said that the amount of surfactant and fat added is preferably in the range of 0.1 to 0.5%. Therefore, the preferred ratio of surfactant and fat to sugar alcohol or sugar in surimi is 0.1/8 to 0.5/
2 (1:80 to 1:4). Therefore, the present improver is preferably added in an amount of 2.1 to 8.5% to the surimi. When the concentration of surfactant and fat in the present improver is high, the concentration of these substances in the surimi can be adjusted to a preferred range by adding them in a mixture with bran alcohol and/or sugar. In addition, in frozen surimi, various polymeric phosphates are added in amounts ranging from 0.1 to 0.1 to prevent freezing denaturation.
It is used in an amount of about 0.5%, but if it is mixed with the present improving agent in advance, dispersion and melting can be performed in one step. Hitherto, some liquid formulations in which surfactants are emulsified have been commercially available as additives for frozen surimi or paste products, but this type of liquid formulation has the following major drawbacks.

First, since it is in a liquid state, its physical properties are unstable. In other words, temperature changes (30 to 35 oo in summer, -20 to 12 in winter)
5q0) causes separation of the dairy system, or freezes during the harsh winter and becomes unusable.Furthermore, it is susceptible to changes over time.Fish for frozen surimi is generally caught in the boreal region and processed on board, so The additive must not change its physical properties, especially at low temperatures.Secondly, it is very inconvenient to handle.Frozen surimi is mostly produced on narrow boats, which means that the fish caught must be processed as quickly and efficiently as possible. However, since it is necessary to process it into frozen surimi, it is common to measure additives in advance and package them in plastic bags.However, measuring and packaging liquid preparations is difficult and time-consuming. For this reason, it is not used at all in the production of surimi on ships.Thirdly, since it is liquid, packaging, transportation and storage costs are high.On the other hand, the improver of the present invention has the following major advantages: Significant advantages over conventional liquid formulations.

'1} Since it is in the form of similar granules or powder, it is extremely stable in terms of physical properties.

That is, it does not change at all due to temperature changes, and is significantly more stable than liquid preparations over time. Therefore, it can be safely stored and used even in summer and winter, especially in cold regions. ■ Extremely easy to handle.

By pre-packaging only the amount of feces, it is possible to eliminate the time and effort required to measure the amount of fecal matter at the time of addition, making it possible to work more efficiently. Furthermore, since the divided packages can be stored in stacks, they do not require a particularly large space, which is particularly advantageous when used on a narrow ship. '3} If other additives used in the production of frozen surimi, such as polymerized phosphate, are mixed in advance and packaged in the amount to be used, the addition operation can be done in one step, making it even more efficient. It is true. {4
) In this improving agent, sugar alcohol or sugar, preferably salt or sucrose, which is commonly used in the production of frozen surimi, is used as the dispersed soot.

The use of the present improver does not increase the price of the product since the present improver does not contain other materials for granulation or powdering. [5] Because it is in the form of granules or powder, it can be easily packaged and transported and stored easily, so the costs required for these are low.

Example 1 800 tons of sorbitol powder is heated to 90q0 to melt it.

On the other hand, Fu. . Pyrene glycol stearate 50
In the evening, mix 10 g of sucrose stearate (HLB15) and 40 g of cottonseed oil, heat and melt, add this to the melted sorbitol, and mix with a homomixer to make an emulsion.

Then add Sorbit powder 1009 as seed crystals,
After mixing, the mixture is cooled to room temperature and left for one day to crystallize. The obtained solid pulp is crushed using a crusher and passed through a 20 mesh sieve to form a product. This product is Sorbitsu 90
%, propylene glycol stearate 5%,
Contains 1% sucrose stearate and 4% cottonseed oil. Example 2 Sorbit 780 ml was heated and melted at 9500 ℃, and high purity lecithin 20 ml was dissolved therein.

Next, 100 g of rapeseed oil was added, mixed with a homomixer to form an emulsion, cooled to 7,500 g, then 100 g of sorbitol powder as a seed crystal was added, mixed uniformly, and left at room temperature overnight to solidify. crystallize. After the solid product is ground, it is passed through a 24 mesh sieve to obtain a product. Example 3 Melt Solbit 630 by heating at 95°C, add 2M of sucrose fatty acid ester (HLB15) and dissolve it, add 300% cottonseed oil, and mix with a homomixer to make a homogeneous emulsion. .

Then, after cooling to 75°C, 50 kg of sorbit powder as seed crystals were added, mixed uniformly, and cooled to room temperature.
Further, leave it for a day and night to solidify and crystallize. The product is ground and passed through a 32 mesh sieve.
Example 4 Solvit 850 was heated and melted at 9500, sucrose ester (HLB15) was added for 25 minutes to dissolve it, then cottonseed oil heated to about 800 was added and emulsified by heating with a homomixer. .

After cooling this emulsion to 70° C., 100 g of sorbitol powder as a seed crystal was added, cooled to room temperature, and allowed to stand overnight for crystallization. After crushing this product, 32
The product is passed through a mesh sieve. Example 5 Solvit 850 is melted by heating at 9500, and sucrose ester (HLB15) 5 is added thereto and dissolved.

Separately, sorbitan fatty acid ester (manufactured by Atlas Powder, Span-60) 25 minutes and cottonseed oil 20 days 8000
The heated mixture is added to the sorbitol melt and emulsified by mixing with a homomixer. Next, add this emulsion to 7
000 and sorbit powder as seed crystals.
After adding and mixing the mixture, the mixture is allowed to stand overnight at room temperature to crystallize. The product is ground and passed through a 24 mesh sieve. Example 6 Solbit 850 and 95
00, and add sucrose ester (HLB15) to this.
) Add and dissolve.

Separately, a mixture of 25 minutes of sorbitan fatty acid ester and 20 minutes of cottonseed oil heated to 80oC was added to the sorbitol melt, and the mixture was emulsified using a homomixer. Next, this emulsion was cooled to 7,000 ℃, 100 liters of sorbitol powder was added as a seed crystal, and the mixture was allowed to stand overnight at room temperature to crystallize. The product is ground and passed through a 24 mesh sieve to form a product. Example 7 Fresh Alaska pollack surimi 60k9 each 3 times 20k9
The first section contains 2% of the product of Example 1 having a particle size of 20 to 145 mesh (1.8% as sorbitol), 0.1% of sodium pyrophosphate, and 0.1% of sodium polyphosphate. % and 4% sucrose were added and mashed for 15 minutes.

In the second section, 2% of the product having a particle size of 10 to 20 mesh from Example 1, 0.1% of sodium pyrophosphate, 0.1% of sodium polyphosphate and 4% of sucrose were added;
I lost it for about a minute. For comparison, Sorbitsu 1.8 in Ward 3
%, sodium pyrophosphate 0.1%, sodium polyphosphate 0.1% and sucrose 4%, and the mixture was mashed for about 15 minutes. Next, 9 lk of each mixture was taken and subjected to a quality test before freezing, and the remaining portion was frozen to make frozen surimi. Two months after freezing, 5k9 samples each were collected and Hunter whiteness was measured, and the same samples were used to produce kamaboko, and Hunter whiteness was measured and a sensory test was conducted on elasticity.

Table 1 shows the pH, water content, Hunter whiteness, and dispersion state of the surimi. The results show that the products using the products of the present invention are significantly superior in whiteness compared to the comparative examples. Products of 10 to 20 mesh are
The surimi did not dissolve completely and spots were observed, and as a result, no improvement in whiteness was observed.

In addition, when kamaboko was produced using samples frozen for two months, as shown in Table 2, in both the 10-20 mesh and 20-145 mesh test sections of Example 1, no additive-free control was produced. Improvements in whiteness and elasticity were observed compared to .

This is because during the production of kamaboko, the kamaboko is crushed for an additional 3 minutes, at which point coarse particles of 10 to 20 mesh are also dissolved and dispersed. But in any case, 20-1
Compared to 45 mesh, it is not preferable because it is inferior in dispersion solubility. Note that Hunter whiteness was measured using a color difference meter.

The kamaboko was produced by adding 2.5% salt and 5% starch, heating at 9000°C for 3 portions, and using other conventional methods. Table 1 Table 2

Claims (1)

[Claims] 1. Sugar alcohol and/or sugar 65-9 as a dispersion medium
8%, 20-0.5% of sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester and/or lecithin as a food surfactant, and 30-0% of oil and fat, and has a particle size of 20 mesh or less. A quality improver for frozen surimi and fish paste products, which is a powdery or granular solid colloid. 2 Disperse fats and oils into fine particles in a melt of sugar alcohol and/or sugar or an aqueous solution thereof in the presence of a food-grade surfactant described below, and add sugar alcohol and/or as seed crystals to the resulting dispersion. Add sugar to solidify and crystallize,
Next, the produced solid colloid is dried, and before and during drying, it is made into granules or powder with a particle size of 20 mesh or less, and the produced solid colloid is mixed with sugar alcohol and/or sugar 65 to 98% as a dispersion medium. , sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester and/or lecithin 2 as a food surfactant
A method for improving the quality of frozen surimi and fish paste products, which has a composition of 0 to 0.5% and 30 to 0% fat and oil, and is in the form of powder or granules with a particle size of 20 mesh or less. . 3 Disperse oil and fat into fine particles in an aqueous solution of sugar alcohol and/or sugar in the presence of a food-grade surfactant, and heat the resulting dispersion to a temperature higher than the melting point of the sugar alcohol or sugar to dissolve water. The method according to claim 2, characterized in that the dispersion obtained is solidified and crystallized by cooling the obtained dispersion and adding sugar alcohol and/or sugar as seed crystals.