JPS6240987B2 - - 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. Conventionally, coating sorbic acid,
Sorbates such as sorbic acid and potassium sorbate, and glycine are used. However, the use of these additives had the disadvantage that the quality of seafood paste products deteriorated. For example, sorbic acid has a characteristic astringent taste that impairs the flavor of seafood paste products, and also lowers the pH of surimi, which has an adverse effect on the elasticity of the product. In order to improve this drawback of sorbic acid, coating sorbic acid, in which finely ground sorbic acid is coated with a coating agent whose main ingredient is a hydrogenated oil with a melting point of 40° C. or higher, has recently begun to be used. 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 Glycine is especially
If more than 0.5% is added, the resulting seafood paste product will not only deteriorate in flavor, but will also develop an astringent, bitter, and shrimp-like odor, and will turn pale yellow and lose its quality when heated at high temperatures. The inventors' research has revealed that this is completely impractical, and that even if glycine is added, it can only be added in a very small amount that does not impair quality. The present inventors have completed the present invention as a result of intensive research to solve all of these drawbacks. That is, in the present invention, when manufacturing seafood batter products, the amount of coating erythorbic acids (as erythorbic acid) is 0.02% of the amount of finished batter.
A method for improving the shelf life and flavor of seafood paste products, characterized by mixing ~0.2% by weight with sorbic acids (as sorbic acid) in a proportion of 0.02-0.2% by weight and/or glycine in a proportion of 0.4-2.5% by weight. It is. The seafood paste products targeted by the present invention include, for example, processed fish foods such as kamaboko, chikuwa, tempura, hanpen, and fish sausage. These pastry products can be unwrapped, casing kamaboko,
It may be sealed in a bag made of synthetic resin, such as retainer kamaboko or vacuum-packed kamaboko, but it is particularly effective for packaged products. Further, the pH of the finished product (or finished batter) may be weakly acidic, neutral or slightly alkaline. Next, the coating sorbic acids referred to in the present invention include those obtained by coating erythorbic acid, alkali metal salts such as sodium erythorbate, etc., as described below, and examples of the sorbic acids include coating sorbic acids, sorbic acid, Examples include alkali metal salts such as potassium sorbate. The coating sorbic acid used in the present invention can be 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 hydrogenated rapeseed oil, hydrogenated castor oil, hydrogenated whale oil. The main ingredients are oil, hydrogenated beef tallow oil, hydrogenated coconut oil, etc., and 12 carbon atoms such as stearic acid and palmitic acid.
It can be produced by coating using a rotating disc type centrifugal atomizer or the like with a coating agent containing 24 saturated fatty acids and sorbitan fatty acid esters such as sorbitan monopalmitate and sorbitan sesquiolate. 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. Furthermore, coating erythorbic acid, coating sodium erythorbate, etc. can be produced using the same coating agent and the same method as coating sorbic acid, but in the present invention, 1 part of erythorbic acid or sodium erythorbate It is preferable to use coated erythorbic acid or sodium erythorbate coated with about 0.8 to 3 parts of a coating agent. Moreover, the particle size is usually about 50 to 300 μm. Such coating erythorbic acids are effective in preventing decomposition changes during the manufacturing process, even in pasted products such as retainer kamaboko and suwari kamaboko that require long processing. Furthermore, as mentioned above, considering that the quality of glycine-containing seafood paste products is reduced during heat treatment, erythorbic acids that are coated to dissolve during heat treatment and exhibit their effectiveness are particularly suitable. In the present invention, coating erythorbic acid, sorbic acids, and/or glycine are added to the seafood paste product during the manufacturing process of the seafood paste product 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 at the same time as the following additives or when preparing the finished surimi. When making the seafood paste product of the present invention, phosphates that have been conventionally added to seafood paste products (e.g., sodium polyphosphate, potassium polyphosphate, sodium pyrophosphate, potassium pyrophosphate, sodium metaphosphate) may be used as long as they do not impede the purpose. , 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), flavorings, spices, chemical seasonings, natural seasonings, thickeners, fungicides, soy protein, wheat protein, animal protein (e.g., egg white), alcoholic beverages, Vegetables etc. may be added as appropriate. The obtained batter is shaped as appropriate or filled into a synthetic resin bag or the like, and then heat-treated in a conventional manner to produce a product. By the way, when seafood paste products are packaged in bags, they usually have a characteristic odor, which is unfavorable in terms of quality. This peculiar odor can be prevented by adding fumaric acid. Generally, fumaric acid is preferably added in an amount of about 0.02 to 0.2% (by weight) based on the amount of finished batter, and especially good effects are observed when coated fumaric acid is used. Further, in the present invention, when a normal saturated fatty acid monoglyceride having 8 to 12 carbon atoms is used in a proportion of about 0.02 to 0.08% (by weight) based on the amount of finished battered meat, the deterioration prevention effect is further enhanced. The seafood paste product produced according to the present invention has a waxy odor, acrid odor, a salty taste, a bitter taste, and an acrid taste due to the hydrogenated oil used as a coating agent for coating sorbic acid, coating erythorbic acid, and coating organic acids that are usually used in combination. taste, etc.
The bitter taste and harsh taste derived from sorbic acid and phosphates are reduced, and even when a very large amount of glycine is added as in the present invention, the flavor of the product is not impaired at all, and the product has a bonito-like flavor. Gade,
Furthermore, it has been found to be particularly effective in improving the shelf life of sealed packaged products such as casing kamaboko and retainer kamaboko. The present invention will be specifically explained below with reference to Experimental Examples and Examples. The coating sorbic acid, coating fumaric acid, coating erythorbic acid, and coating sodium erythorbate used in the experimental examples and examples were each manufactured as follows. Coating sorbic acid: Spray granulated using 40 parts sorbic acid and 60 parts hydrogenated beef tallow Coating fumaric acid: Spray granulated using 30 parts fumaric acid and 70 parts hydrogenated tallow oil Coating sorbic acid and coating erythorbine Sodium acid: Spray granulated using 30 parts of erythorbic acid or sodium erythorbate and 70 parts of hydrogenated beef tallow Experimental example 1 6 kg of frozen sukeso fish, 2.9 kg of ice water, 400 g of potato starch, 156 g of salt, 52 g of sugar, glitamic acid 52g of soda, 80ml of Mirin and polymerized phosphate
The additives listed in Tables 1 and 2 were added to the finished surimi prepared in a conventional manner using 16 g of raw materials, mixed well, packed in a synthetic resin tube in casings, and placed in hot water at 40°C. A comparative test was conducted by 10 experienced panelists on high-temperature Suwari kamaboko prepared by heating in 85°C hot water for 45 minutes after swariing for 40 minutes, and leaving it at room temperature for 24 hours. The results were as shown in Tables 1 and 2.

【table】

[Table] (Note) In the table, + means good and - means bad.
The higher the number, the better or worse.
shows.
Experimental example 2 Sukeso frozen surimi (C grade) 27Kg, cold water 8Kg,
5 kg of flour, 40 g of glucose, sodium glutamate
Divide the finished surimi into 10 equal parts, add the additives listed in Table 3 to each category, and mix well. After that, the pieces were wrapped around a comb and baked in an electric kiln in a conventional manner to produce bamboo leaves. Panel evaluation was carried out after leaving it at room temperature for 24 hours. The results were as shown in Table 3.

【table】

[Table] Example 1 Frozen Sukeso Surimi (special grade) 27Kg, ice water 15Kg,
Divide the finished surimi into 10 equal parts and add the ingredients listed in Table 4 to each category. After adding the indicated amount of each agent and mixing well, attach it to a board, wrap it in a synthetic resin sheet, and store it at 10℃ for 24 hours.
After a few hours of swari, I made a prototype of steamed retainer kamaboko. It was left at room temperature for a day and night, and its flavor was evaluated by a panel test. In addition, 35℃
A storage test was conducted in Franchi. The results were as shown in Table 4.

【table】

[Table] Example 2 Frozen Sukeso Surimi (C grade) 5.4Kg, cold water 1.2
Divide the finished surimi into four equal parts, and divide the finished surimi into four equal parts. After adding the additives listed in the table and mixing well,
After frying in oil at about 130°C for 7 minutes, the pieces were left at room temperature overnight and their flavor was evaluated by a panel test. The results were as shown in Table 5.

【table】

[Table] Example 3 Frozen Sukeso Surimi (C grade) 5.4Kg, cold water 1
The finished surimi produced using the raw material combination of 1 kg of wheat flour, 7 g of glucose, 70 g of sodium glutamate, 4 g of artificial sweetener preparation, 140 g of salt, and 12 g of polymerized phosphate is divided into 5 equal parts, and Table 6 is shown for each division. The additives described in 1. were added in the amounts indicated therein, mixed well, and then wrapped around a comb and baked in an electric kiln to produce bamboo shoots according to a conventional method. 24 products
After being left at room temperature for an hour, the quality was evaluated by 10 experienced panelists, with 10 points being the best and 1 point being the worst. The results were as shown in Table 6.

【table】

Claims (1)

[Claims] 1. When manufacturing seafood paste products, coating erythorbic acids (as erythorbic acid) and sorbic acids (as sorbic acid) at 0.02 to 0.2% by weight and 0.02 to 0.2% by weight, respectively, based on the amount of finished batter.
and/or a method for improving the shelf life and flavor of seafood paste products, characterized by incorporating glycine in a proportion of 0.4 to 2.5% by weight.