JPS62275671A - Quality improver to be added to frozen ground fish - Google Patents

Abstract

PURPOSE:To obtain a quality improver to be added to frozen ground fish, having improved retaining effects on elasticity formation ability of frozen ground fish and improving effects on whiteness, by using a polyglycerin fatty acid ester as an active ingredient. CONSTITUTION:Polyglycerin fatty acid ester having 2-10 polymerization degree of glycerin is used as an active ingredient, it is directly used or 0.5-50pts.wt. polyglycerin fatty acid ester is added to 100pts.wt. of preferably sugar and/or sugaralcohol and pharmaceutically manufactured into a quality powder or granules having <=16 meshes particles diameter. <=1wt%, preferably 0.1-0.5wt% polyglycerin fatty acid ester is used for frozen fish.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a quality improving agent for frozen surimi, which is a raw material for seafood paste products.

In quality evaluation of seafood paste products, white discoloration is an important factor as well as elasticity. In order to obtain seafood paste products with good elasticity and whitening, it is preferable to use high-quality surimi obtained from fresh white fish. It is becoming increasingly difficult to catch fresh, high-quality fish for frozen surimi. Therefore, in order to compensate for this lack of raw materials, processing frozen surimi to increase its walking speed during production leads to a decrease in white discoloration, which in turn reduces the white discoloration of seafood paste products.
Product value decreases. In addition, there is a tendency to use fish species that are not suitable as raw materials for frozen surimi, but in this case too, white discoloration of the seafood paste product becomes a problem.

Under these circumstances, it is strongly desired to improve the elasticity forming ability of frozen surimi and to improve the whitening of frozen surimi and seafood paste products made from the same.

While researching a method for improving the quality of frozen surimi, the present inventors discovered that glycerin fatty acid ester has the effect of retaining leg-forming ability (see Japanese Patent Publication No. 18468/1983). They found that it was also effective in improving the white skin of the skin, and completed a preparation containing glycerin fatty acid ester as the main ingredient (see Publication No. 55-20 of 1983). As a result of further research, it was discovered that polyglycerin fatty acid ester (hereinafter referred to as polyglycerin fatty acid ester) retains the foot-forming ability of frozen surimi, which was unexpected from conventional glycerin fatty acid ester and other improving agents. The present invention was completed based on the discovery that it has a beneficial effect and an effect on improving white skin.

The present invention is a quality improving agent for adding frozen surimi, which is characterized by containing polyglycerin fatty acid ester as an active ingredient.

This improving agent is preferably used in an amount of 1% by weight or less based on the fish meat surimi.

The polyglycerol fatty acid ester used in the present invention is
It is an ester of polyglycerin and fatty acid obtained by dehydration condensation of glycerin. Examples of fatty acids used include lauric acid, stearic acid, and oleic acid. The degree of glycerin polymerization of polyglycerin ranges from 2 (diglycerin) to 10 (decaglycerin), and the degree of esterification of fatty acids varies depending on the number of hydroxyl groups in polyglycerin, but ranges from 1 (monoester) to 12 (dodecaester). ) is within the range. Polyglycerin fatty acid ester is obtained as a mixture of several compounds having different degrees of polymerization and esterification, and separation is difficult. Therefore, a mixture is commercially available, and this mixture can be used as it is. Furthermore, by changing the degree of polymerization of glycerin, the type of fatty acid, or the degree of esterification, a range from hydrophilic to lipophilic can be obtained, but hydrophilic ones that cannot be obtained with glycerin fatty acid esters are preferred. Polyglycerin fatty acid ester is used in ice cream, coffee white,
It is used in the production of bread, cakes, etc., but there are no examples of it being used in the production of frozen surimi.

For the improving agent of the present invention, polyglycerol fatty acid ester may be used as it is, but it is usually used by adding a diluent, an improving agent, etc., and formulating it into a powder, granule, liquid, etc. The crushing process in the production process of frozen surimi is carried out at low temperatures (
Since the grinding time is relatively short, if a small amount of polyglycerol fatty acid ester is added as it is, it may not be uniformly dispersed in the surimi.

The improving agent of the present invention comprises sugar and/or sugar alcohol 10(]
It is particularly preferable to add 0.5 to 50 parts of polyglycerin fatty acid ester to the mixture and use it as a powder or granule preparation with a particle size of 16 mesh or less.

Examples of sugars used include sucrose, glucose, maltose, fructose, and lactose. Examples of sugar alcohols include sorbitol, mannitol, sorbitol, and the like.

When preparing a liquid preparation, the active ingredient may be dissolved in glycerin, propylene glycol, ethanol, etc., or may be emulsified or suspended in water.

However, organic solvents are not used in frozen surimi, and strict conditions are required for controlling the moisture content in terms of the quality of frozen surimi, so in the case of liquid formulations, the amount of diluent used should be minimized. It is preferable.

The improver of the present invention may contain other additives for frozen surimi, such as organic acid salts, surfactants, fats and oils, and the like.

A modifier containing sugar and/or sugar alcohol in addition to the active ingredient can be prepared, for example, by the method described below. (1)
Polyglycerol fatty acid ester is dispersed in the form of fine particles in an aqueous solution of sugar and/or sugar alcohol, and this dispersion is mixed with fine powder of sugar and/or sugar alcohol, dried and dehydrated as necessary, and then powdered or granulated. How to make it into a shape.

(2) Sugar and/or sugar alcohol are heated and melted, polyglycerol fatty acid ester is dispersed therein in the form of fine particles, and then finely powdered sugar and/or sugar alcohol is added and mixed while cooling and then powdered. How to make it into a shape or granules. (3) A method in which the heated melt in which the polyglycerol fatty acid ester of (2) is dispersed is spray-dried to form a powder, and this is mixed with powder or granules of sugar and/or sugar alcohol for the purpose of preventing caking. In addition, for polyglycerol fatty acid esters that are liquid at room temperature, the polyglycerol fatty acid esters may be added and mixed by heating sugar and/or sugar alcohol powder or granules at a temperature below the melting point, or without heating them. Can be prepared.

The amount of sugar and/or sugar alcohol and polyglycerol fatty acid ester in the improver is determined by the amount of sugar and/or sugar alcohol compared to the amount of sugar and/or sugar alcohol from the viewpoint of uniformly dispersing the polyglycerol fatty acid ester in the surimi in a short time. It is preferable to have as many as possible. However, the amount of sugar and/or sugar alcohol added to surimi is limited due to taste, price, etc., and if the amount of polyglycerin fatty acid ester is increased, the amount of preparation added to surimi will be reduced (because There is also the problem that uniform dispersion in sugars and/or sugar alcohols cannot be achieved sufficiently, and it is difficult to formulate formulations.
The appropriate range is 0.5 to 50 parts by weight of polyglycerin fatty acid ester, preferably 2 parts by weight (based on solid matter).
-25 parts by weight.

To disperse the polyglycerin fatty acid ester in an aqueous solution of sugar and/or sugar alcohol, stirring may be performed using, for example, a homomixer or a homogenizer. The sugar content of the sugar and/or sugar alcohol aqueous solution can range from 50% or more to a substantially anhydrous solution, and is preferably 70% or more. It is preferable to make the dispersion as uniform as possible. Additionally, surfactants and oils such as glycerin fatty acid ester, sorbitan fatty acid ester, Sho-F fatty acid ester, propylene glycol H-fat M ester, and lecithin, which are known to have the effect of improving the quality of frozen surimi, can be added and dispersed at the same time. Can be done. Polyglycerol fatty acid ester and other surfactants are added as they are, heated and melted, or dissolved in oil or fat.

Next, the dispersion of polyglycerol fatty acid ester and sugar and/or sugar alcohol is transferred to a mixed mixer such as a kneader or high-speed mixer, and fine powder of sugar and/or sugar alcohol is added and mixed as seed crystals. . sugar and/or
Alternatively, the fine powder of sugar alcohol acts as a seed and as a diluent for crystallization. The smaller the particle size of the fine powder, the more effective it is, and it is preferable that it pass through an 80-mesh sieve. The amount added is determined in order to adjust the amount of polyglycerol fatty acid ester and water in the dispersion. Note that drying is performed as necessary during or after this mixing step.

When the sugar and/or sugar alcohol is substantially anhydrous, it is heated and melted to form a liquid. Next, the polyglycerol fatty acid ester is dispersed in this melt using a homomixer, a homogenizer, or the like. It is preferable to make the dispersion as uniform as possible. Moreover, the above-mentioned surfactants, oils and fats, etc. can be added and dispersed at the same time. The polyglycerol fatty acid ester, other surfactants, and fats and oils are added in the same manner as they are added to the aqueous solution of sugar and/or sugar alcohol.

The dispersion thus obtained is transferred to a mixer such as a kneader, and a fine powder of sugar and/or sugar alcohol that passes through an 80-mesh sieve is added and mixed as a seed crystal. The seed crystal density is 5 to 4 per 100 parts by weight of the dispersion.
0 parts by weight is preferred. The mixture is cooled and solidified while continuing to be mixed in a mixer, or it is transferred to a container such as a vat and allowed to cool and solidify.

If polyglycerol fatty acid ester is liquid at room temperature,
Kneading powdered or granulated sugar and/or sugar alcohol
Alternatively, the mixture may be placed in a mixer such as a high-speed mixer or a high-speed mixer, and the liquid polyglycerol fatty acid ester may be gradually added and mixed.

In this case, the polyglycerol fatty acid ester may be added by heating (or the sugar and/or sugar alcohol may be heated at a temperature below the melting point).

The thus obtained preparation is crushed as necessary and passed through a sieve to adjust the particle size to produce a product. The particle size of the product needs to be quickly dissolved in the surimi, so it is preferable to have a smaller particle size.However, if the particle size is too fine, it will scatter too much, making it difficult to handle, and it will also tend to clump, so 16 mesh The following is preferably 62 to 100 meshes.

The improver containing sugar or sugar alcohol is not much different in appearance from the sugar or sugar alcohol powder, and it is compatible with other frozen surimi additives, such as alkalis of organic acids such as phosphate, citric acid, and malic acid. If metal salts, alkali metal carbonates, etc. are mixed in advance, the addition operation can be completed in one step during the production of frozen surimi.

The amount of the improver of the present invention added to the frozen surimi is 1% by weight or less, preferably 0.1 to 0.5% by weight as polyglycerin fatty acid ester.

If the amount of the active ingredient added is less than this, the effect will not be sufficient, and if it is more than this, the effect of retaining pediculosis will be reduced, and the flavor of the batter product may also be adversely affected. For example, in the case of a improver containing 90% by weight of sugar and/or sugar alcohol and 10% by weight of polyglycerin fatty acid ester, it is added in an amount of 1 to 5% by weight based on the surimi.

The improving agent of the present invention exhibits a remarkable effect of retaining pedicel formation and improving whitening of frozen surimi, compared to conventional products. The reason for this is not clear, but polyglycerol fatty acid ester has a large molecular weight (and has many hydroxyl groups in the molecule, and this special structure acts on fish protein and fats and oils in fish meat, and has a favorable effect. It is considered to give.

In addition, in preparations containing sugar and/or sugar alcohol, the active ingredient polyglycerin fatty acid ester is dispersed uniformly in the form of fine particles between small crystal groups of sugar and/or sugar alcohol or in amorphous parts. It seems that there are
At the same time as the sugar or sugar alcohol dissolves in the surimi, fine particles of polyglycerin fatty acid ester are uniformly dispersed in the surimi to exert its effect.

"%" in the following means "% by weight".

Experimental Example 1 Ratio of sugar and/or sugar alcohol and polyglycerin fatty acid ester Sorbit powder was heated to 110°C and melted, and 90 parts by weight of decaglycerin stearate monoester (hereinafter, the degree of polymerization of glycerin is the average degree of polymerization) Add 5 to 80 parts by weight of the mixture heated to 75°C, and stir vigorously for 10 minutes with a homomixer while maintaining the temperature at 95°C or higher. Next, this dispersion was transferred to a kneader kept at around 80°C, and the particle size was reduced to 8.
Add 10 parts by weight of sorbitol fine powder of 0 mesh or less to 1
Mix for 0 minutes. After the mixture was cooled, it was crushed and passed through a 16-mesh sieve to obtain a sample. Take sample 11,
The dispersion solubility of the sample was investigated by putting it into 100 d of water that was being stirred at a constant speed. As a result, as shown in Table 1, the dispersibility was good and the manufacture of the preparation was also good.

Table 1 [Example 1 800g of sorbit powder was heated to 110°C to melt it, 70g of hexaglycerin stearic acid monoester was added thereto, and stirred vigorously for 5 minutes with a homomixer while maintaining the temperature at 95°C or higher to achieve a uniform consistency. Make a dispersion liquid. Transfer the dispersion to a jacketed kneader kept at around 80°C, and reduce the particle size to 8.
Add 130% of sorbitol fine powder of 0 mesh or less to 10%
Mix for a minute. The mixture is allowed to cool, pulverized, and then passed through a 16-mesh sieve to obtain a powdered frozen surimi additive containing 93% sorbitol and 7% polyglycerin fatty acid ester.

Example 2 750g of sorbit powder was heated to 105°C and melted,
In this, hexaglycerin lauric acid monoester 10
A mixture of 0 g and 20.9 g of cottonseed oil-reactive monoglyceride heated to 80°C is added, and stirred vigorously with a homomixer for 5 minutes while maintaining the temperature at 90°C or higher. The dispersion was transferred to a jacketed kneader maintained at around 80° C., and 130 g of fine sorbit powder with a particle size of 80 mesh or less was added and mixed for 10 minutes. After the mixture was cooled, it was crushed and passed through a 16 mesh sieve to yield 138% sorbitol, 10% polyglycerol fatty acid ester and 2% reactive monoglyceride.
A powdered quality improving agent for adding frozen surimi containing the following is obtained.

Example 3 70% concentration sorbitol solution 1 kli+ was heated to 50°C and 1. A mixture of decaglycerin stearic acid monoester 30.9 F and rapeseed oil 45 F heated to 70° C. is added to this, and stirred vigorously for 10 minutes using a homomixer to form a uniform dispersion.

Add 450g of Norpit fine powder 2751 with a particle size of 80 mesh or less and sucrose powder with a particle size of 60 mesh or less to this dispersion.
was added, mixed uniformly, dried with hot air at 50°C, crushed, and passed through a 16-mesh sieve to form Sorvit 65.
%, 30% sucrose, 2% polyglycerin fatty acid ester, and 3% fat and oil.

Example 4 800 g of sorbit powder with a particle size of 1 kg was placed in a jacketed kneader kept at 60°C, and 200 y of oleic acid monoester of decaglycerin heated to 60°C was processed little by little and mixed for 60 minutes. After cooling, it is passed through a 16-mesh sieve to obtain a powdered quality improver for adding frozen surimi containing 80% sorbitol and 20% polyglycerin fatty acid ester.

Example 5 Sorbit powder 700. Heat F to 110°C to melt it, and add 50 g of stearic acid monoester of hexaglycerin and 50 g of lauric acid monoester of hexaglycerin.
Add 01 and 50 g of Nrvita/monopalmitate and stir vigorously for 5 minutes with a homomixer. Kneader the dispersion
Transfer to fine sorbit powder 15 with a particle size of 80 mesh or less.
0y is added and mixed, and the mixture is immediately poured into a vat and left to cool and solidify. After the solidified material is crushed and passed through a 16-mesh sieve, a powdered quality improver for adding frozen surimi containing 85% sorbitol, 10% polyglycerin fatty acid ester, and 5% surfactant is obtained.

Example 6 240 g of sucrose is added to 800 g of 70% concentration sorbitol solution and heated to 90°C to melt. To this was added 100 g of a mixture of hexaglycerin stearic acid mono-, di-, and triesters, and stirred vigorously for 10 minutes with a homomixer while maintaining the temperature at 90° C. or higher to obtain a uniform dispersion. Add 1 part of fine sorbit powder with a particle size of 80 mesh or less to this dispersion.
00J was added, mixed uniformly, dried with hot air at 60℃, crushed, and passed through a 16-mesh sieve to obtain frozen powder containing 66% sorbitol, 24% sucrose, and 10% polyglycerin fatty acid ester. A quality improver for adding surimi is obtained.

Example 7 800g of sorbit powder was heated to 110°C and melted,
In this, decaglycerin stearic acid monoester 60
Add 5 g and mix in a homomixer while keeping the temperature above 95°C.
Stir vigorously for a minute.

Transfer the dispersion to a jacketed kneader kept at around 80°C and add 100g of sorbit powder with a particle size of 80 mesh or less.
, 20 I of sodium pyrophosphate and 20 g of sodium polyphosphate were added and mixed for 10 minutes. After the mixture is cooled, it is ground and passed through a 16-mesh sieve to obtain a powdered frozen surimi additive containing 90% sorbitol, 6% polyglycerol fatty acid ester, and 4% phosphate.

Example 8 1 kg of 80% concentration sorbitol solution was heated to 50°C,
To this, oleic acid monoester of decaglycerin 46.
7,! Add a mixture of 9 and 23.6 g of sorbitan monooleate heated to 60°C, and mix with a homomixer for 10
Stir vigorously for a minute to obtain a homogeneous dispersion. Add 130 g of sorbitol fine powder with a particle size of 80 mesh or less to the dispersion,
After uniformly mixing, dry with warm air at 60℃, and after crushing
When passed through a mesh sieve, a powdered quality improver for adding frozen surimi containing 96% sorbitol, 4.67% polyglycerol fatty acid ester, and 2.33% sorbitan fatty acid ester is obtained.

Experimental Example 2 In order to investigate the solubility of the quality improving agent of the present invention in surimi, the following experiment was conducted. Divide 2 kg of fresh pollock 2 uncook surimi into 6 sections, and add 5% of the improver of Example 7 to each section (Sorvit 4 .5% and polyglycerin fatty acid ester 0.3%, sodium birophosphate 0.1
% and 0.1% of sodium polyphosphate) were added. As a control, 4.5% sorbitol powder, 0.1% sodium birophosphate, and 0.1% sodium polyphosphate were added instead of the improving agent of the present invention. Then, the mixture was immediately crushed for 10 minutes using a small crusher, and then the surimi was spread thinly and it was observed whether the additives were completely dissolved. White spots were observed when the additive remained undissolved. As a result, as shown in Table 2, when the particle size of the improver was 16 mesh or more, white spots were observed and the solubility was poor.

Table 2 Experimental Example 3 I o o kg of fresh pollock cod was divided into 5 sections of 20/9 each, and the first section was treated with 4.6 kg of the improver of Example 1.
% (sorbitol 4% and polyglycerin fatty acid 0.3%
) and 4% sucrose were added.

In the second section, 4.3% of the improver of Example 8 (4% sorbitol)
, equivalent to 0.2% of polyglycerin fatty acid ester and 0.1% of sorbita/fatty acid ester) and 4% of sucrose were added, and in the third section, cottonseed oil-reactive monoglyceride was used instead of polyglycerin fatty acid ester as a comparative example, and other A preparation containing 93% sorbitol and 7% reactive monoglyceride prepared in the same manner as in Example 1, 4.3% (corresponding to 4% sorbitol and 0.3% reactive monoglyceride), and 4% sucrose were added to the fourth section. Also as a comparative example, a preparation of 4°3% (equivalent to 4% sorbitol and 0.3% sorbitan fatty acid ester) was prepared in the same manner as in Example 1 except that sorbitan monooleate was used instead of polyglycerin fatty acid ester. ) and 4% sucrose were added.

0.1% sodium birophosphate and 0.1% sodium polyphosphate were added to each test plot for 10 minutes. Section 5 is a non-additive control section with 4% Nruvit powder.
, 4% sucrose, 0.1% sodium birophosphate and 0.1% sodium polyphosphate were added and mashed for about 10 minutes.

Next, 5 kg of each sample was taken from each surimi and subjected to a quality test before freezing, and the remaining portion was frozen to make frozen surimi. At 1% month and 3rd month after freezing, 5kli samples each were collected and quality tested. Table 6 shows the measurement results for the pH, moisture content, and Hunter white discoloration of the surimi, and Table 4 shows the measurement results for the elasticity and Hunter white discoloration of kamaboko prepared using the surimi. Incidentally, kamaboko was produced by adding 6% salt and 5% starch to thawed surimi, mashed for 15 minutes, then packed in vinylidene chloride film and heated at 90° C. for 30 minutes.

The elasticity of the kamaboko was measured using a food rheometer, and the surimi and white discoloration of the kamaboko were measured using a color difference meter.

From the results in Tables 3 and 4, it can be seen that the whitening and elasticity of frozen surimi using the improving agent of the present invention and kamaboko prepared using the surimi are significantly superior to those of conventional improving agents. It was recognized that there was.

Claims (1)

[Scope of Claims] 1. A quality improving agent for adding frozen surimi, characterized by containing polyglycerin fatty acid ester as an active ingredient. 2. The quality improving agent according to claim 1, which is used in an amount of 1% by weight or less based on the fish meat surimi. 3, having a composition of 100 parts of sugar and/or sugar alcohol and 0.5 to 50 parts of polyglycerin fatty acid ester;
A quality improving agent for adding frozen surimi, characterized by being in the form of powder or granules with a particle size of 16 mesh or less.