JPS6140372B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for improving the shelf life and flavor of seafood paste products. More specifically, the present invention deals with the waxy odor of hydrogenated oils used as coating agents such as coating sorbic acid, which is added to prevent deterioration of seafood paste products and increase the preservation effect.
The purpose is to reduce the acrid odor, acrid taste, and pungent taste, as well as impart a bonito-like flavor, and further improve preservability. Sorbic acid is used as a preservative in seafood paste products, etc., but it lowers the pH of surimi and has a negative effect on the elasticity of the product, so finely ground sorbic acid is used as a touch point to improve this drawback. Coating sorbic acid, which is coated with a coating agent whose main ingredient is hydrogenated oil at a temperature of 40°C or higher, has begun to be used in recent years. However, due to the addition of coating sorbic acid, undesirable odors and tastes such as waxy, acrid, acrid, and musty tastes mainly derived from the hydrogenated oils used as coating agents were observed, and the flavor of seafood paste products was significantly affected. It has the disadvantage of lowering The present inventors conducted intensive research to solve this drawback, and as a result, completed the present invention. That is, the present invention provides coating sorbic acid (as sorbic acid) of 0.05 to 0.2% by weight based on the amount of finished batter when producing seafood batter products;
Coating A method for improving the shelf life and flavor of seafood paste products, characterized by mixing ascorbic acid and/or sodium ascorbate (as ascorbic acid) in a proportion of 0.02 to 0.2% by weight. The seafood paste products referred to in the present invention refer to processed fish foods such as kamaboko, chikuwa, hanpen, tempura, fish sausage, and fish ham. Next, the coating sorbic acid used in the present invention is obtained by a conventionally known method, that is, finely ground sorbic acid is mixed with a vegetable or animal hydrogenated oil having a melting point of about 40 to 90°C, such as rapeseed hydrogenated oil or castor hydrogenated oil. ,
Hydrogenated whale oil, hydrogenated beef tallow oil, hydrogenated coconut oil, etc. are used as main ingredients, and saturated fatty acids having 12 to 24 carbon atoms such as stearic acid and palmitic acid, and sorbitan fatty acid esters such as sorbitan monopalmitate and sorbitan sesquiolate are used in combination as appropriate. It can be manufactured by coating with a coating agent using a rotating disc type recirculating atomizer or the like. According to such a production method, sorbic acid can be coated using about 0.7 to 10 parts of coating agent per 1 part of sorbic acid.
Coatings using large amounts of coating agentsWhen using sorbic acid, large amounts of hydrogenated oil with an unpleasant flavor are added to the batter product.
Also, if the coating agent is too small, the sorbic acid may not be coated sufficiently, so generally 0.8 parts of the coating agent is applied to 1 part of sorbic acid.
It is preferable to use one coated at a ratio of about 3 parts to 3 parts. In addition, coating ascorbic acid can be produced using the same coating agent and the same method as coating sorbic acid, but in the present invention, 0.8 to 1 part of ascorbic acid is used.
It is preferable to use coating ascorbic acid coated with about 3 parts of coating agent. The particle size is usually 50 to 300μ.
A moderate amount is appropriate. In the present invention, coating sorbic acid, coating ascorbic acid, and/or sodium ascorbate are added to the seafood paste product during its manufacturing process and mixed uniformly. There are no particular restrictions on the timing or method of adding these additives, and in general, it is appropriate to add and mix them with the following additives or into the finished surimi. When producing the seafood paste products of the present invention, phosphates that have been conventionally added to seafood paste products (e.g., sodium polyphosphate, calcium polyphosphate, sodium pyrophosphate, potassium pyrophosphate, metaphosphoric acid (sodium, potassium metaphosphate), organic acids (e.g., fumaric acid, citric acid, tartaric acid, malic acid, monosodium fumarate) and their coatings, natural sweeteners (e.g., sugar, glucose, fructose, lactose), Artificial sweeteners (e.g., saccharin sodium,
Glycyrrhizin, Stevia), other fragrances, spices, chemical seasonings, natural seasonings, glues, fungicides, soy protein, wheat protein, animal protein (e.g. egg white), alcoholic beverages, vegetables, etc. may be added as appropriate. . According to the method of the present invention, waxy odor, acrid odor, bitter taste, bitter taste, etc. of hydrogenated oil used as a coding agent for coating sorbic acid, coating ascorbic acid, and coating organic acids that are usually used together can be obtained. Not only is it reduced, but also the bitter taste derived from sorbic acid and phosphates,
It reduces the harsh taste, gives a bonito-like flavor to seafood paste products, and particularly improves the preservability of packaged products such as vacuum-sealed packaged products of casing kamaboko and retainer kamaboko. . The present invention will be specifically explained below with reference to Experimental Examples and Examples. Experimental example 1 Finished surimi prepared in a conventional manner using a raw material combination of 2700 g of frozen surimi, 1450 g of ice water, 200 g of potato starch, 78 g of salt, 26 g of sugar, 26 g of sodium glutamate, 40 ml of mirin, and 8 g of polymerized phosphate. After adding the additives listed in Experiments 1 and 2 in Table 1 in the amounts indicated therein and mixing thoroughly,
Attach a board and cover the surface of the kamaboko with synthetic wrapping paper.
A panel evaluation was performed on kamaboko with a wrapping board that was produced by steaming at 85°C for 45 minutes and left at room temperature for 24 hours.

【table】

[Table] Experimental example 2 Frozen Surimi (class C) 27Kg, cold water 17Kg,
Finished surimi produced using a raw material combination of 10 kg of wheat flour, 40 g of glucose, 260 g of sodium glutamate, 30 g of artificial sweetener preparation, 780 g of salt, and 80 g of polymerized phosphate was divided into 10 equal parts, and each division was divided into 10 parts according to the information listed in Table 2. Additives were added in the amounts indicated therein, mixed well, and then baked in a conventional manner using an electric heating stone wrapped around a comb to produce chikuwa. Panel evaluation was carried out after leaving it at room temperature for 24 hours. The results are shown in Table 2.

【table】

[Table] Example 1 27 kg of frozen sukeso fish, 15 kg of ice water, 2 kg of potato starch, 780 g of salt, 260 g of sugar, 260 g of sodium glutamate, 400 ml of mirin, and 80 g of polymerized phosphate
Divide the finished surimi produced using the raw material mixture of g into 8 equal parts, add the additives listed in Table 3 in the amounts shown in each division, and mix well.
They were attached to a board, wrapped in a synthetic resin sheet, stirred at 10℃ for 24 hours, and then steamed to make a prototype retainer kamaboko. It was left at room temperature for a day and night, and its flavor was evaluated by a panel test. A storage test was conducted in Franchi at 35°C. The results are shown in Table 3.

[Table] As is clear from the results in Table 3, the flavor of the invention plot was improved compared to the control plot, and the storage stability was also significantly improved. Example 2 Frozen surimi (class C) 27Kg, cold water 15Kg,
10kg of flour, 40g of glucose, sodium glutamate
Divide the finished surimi into 9 equal parts and add the additives listed in Table 4 in the amounts shown in Table 4 for each category. After molding, the mixture was placed in oil at about 130°C for 7 minutes and then left at room temperature overnight, and its flavor was evaluated by a panel test. The results are shown in Table 4.

[Table] As is clear from Table 4, the flavor of the invention plot was improved compared to the control plot.

Claims (1)

[Claims] 1. When manufacturing seafood paste products, coating sorbic acid (as sorbic acid) 0.05-0.2% by weight, coating ascorbic acid and/or sodium ascorbate (as ascorbic acid) 0.02-0.2% by weight based on the amount of finished batter
A method for improving the shelf life and flavor of seafood paste products, characterized by mixing them at a ratio of .