JPS63116673A - Quality improver for addition to ground meat of frozen fish and production thereof - Google Patents
Quality improver for addition to ground meat of frozen fish and production thereofInfo
- Publication number
- JPS63116673A JPS63116673A JP61262698A JP26269886A JPS63116673A JP S63116673 A JPS63116673 A JP S63116673A JP 61262698 A JP61262698 A JP 61262698A JP 26269886 A JP26269886 A JP 26269886A JP S63116673 A JPS63116673 A JP S63116673A
- Authority
- JP
- Japan
- Prior art keywords
- sorbitol
- weight
- maltitol
- fatty acid
- acid ester
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 28
- 238000004519 manufacturing process Methods 0.000 title claims description 11
- 235000020993 ground meat Nutrition 0.000 title 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims abstract description 89
- 239000000600 sorbitol Substances 0.000 claims abstract description 88
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims abstract description 82
- 239000000843 powder Substances 0.000 claims abstract description 57
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 48
- 239000000194 fatty acid Substances 0.000 claims abstract description 48
- 229930195729 fatty acid Natural products 0.000 claims abstract description 48
- -1 fatty acid ester Chemical class 0.000 claims abstract description 43
- 239000000203 mixture Substances 0.000 claims abstract description 42
- 239000000845 maltitol Substances 0.000 claims abstract description 39
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims abstract description 39
- 235000010449 maltitol Nutrition 0.000 claims abstract description 39
- 229940035436 maltitol Drugs 0.000 claims abstract description 39
- 239000003921 oil Substances 0.000 claims abstract description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 239000008187 granular material Substances 0.000 claims abstract description 22
- 238000000034 method Methods 0.000 claims abstract description 21
- 239000007864 aqueous solution Substances 0.000 claims abstract description 10
- 239000013078 crystal Substances 0.000 claims abstract description 10
- 238000001035 drying Methods 0.000 claims abstract description 10
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 10
- 239000006185 dispersion Substances 0.000 claims abstract description 7
- 239000012298 atmosphere Substances 0.000 claims abstract description 3
- 235000019465 surimi Nutrition 0.000 claims description 54
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 49
- 229910019142 PO4 Inorganic materials 0.000 claims description 47
- 239000010452 phosphate Substances 0.000 claims description 43
- 239000003795 chemical substances by application Substances 0.000 claims description 32
- 235000013372 meat Nutrition 0.000 claims description 21
- 238000010521 absorption reaction Methods 0.000 claims description 12
- 239000002245 particle Substances 0.000 claims description 8
- VDVMOGXIBBDZNI-DLEQIPTRSA-N (Z)-octadec-9-enoic acid propane-1,2,3-triol Chemical group OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.CCCCCCCC\C=C/CCCCCCCC(O)=O.CCCCCCCC\C=C/CCCCCCCC(O)=O.CCCCCCCC\C=C/CCCCCCCC(O)=O.CCCCCCCC\C=C/CCCCCCCC(O)=O.CCCCCCCC\C=C/CCCCCCCC(O)=O VDVMOGXIBBDZNI-DLEQIPTRSA-N 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 14
- 229940023462 paste product Drugs 0.000 abstract description 10
- 229920000223 polyglycerol Polymers 0.000 abstract description 10
- 235000013305 food Nutrition 0.000 abstract 1
- 150000003016 phosphoric acids Chemical class 0.000 abstract 1
- 229960002920 sorbitol Drugs 0.000 description 80
- 235000021317 phosphate Nutrition 0.000 description 44
- 239000000047 product Substances 0.000 description 41
- 235000019198 oils Nutrition 0.000 description 24
- 239000000126 substance Substances 0.000 description 22
- 230000000052 comparative effect Effects 0.000 description 21
- 235000015110 jellies Nutrition 0.000 description 19
- 239000008274 jelly Substances 0.000 description 19
- 239000000654 additive Substances 0.000 description 11
- 239000003925 fat Substances 0.000 description 11
- 238000002156 mixing Methods 0.000 description 11
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 9
- 239000002285 corn oil Substances 0.000 description 9
- 235000005687 corn oil Nutrition 0.000 description 9
- 238000002360 preparation method Methods 0.000 description 9
- 239000000523 sample Substances 0.000 description 9
- 238000003860 storage Methods 0.000 description 9
- 239000003610 charcoal Substances 0.000 description 8
- 230000007423 decrease Effects 0.000 description 8
- 230000005484 gravity Effects 0.000 description 8
- 150000005846 sugar alcohols Chemical class 0.000 description 8
- 238000002845 discoloration Methods 0.000 description 7
- 150000004665 fatty acids Chemical class 0.000 description 7
- 239000007788 liquid Substances 0.000 description 7
- 238000003756 stirring Methods 0.000 description 7
- 239000000463 material Substances 0.000 description 6
- 229920000642 polymer Polymers 0.000 description 6
- 238000012360 testing method Methods 0.000 description 6
- ZORQXIQZAOLNGE-UHFFFAOYSA-N 1,1-difluorocyclohexane Chemical compound FC1(F)CCCCC1 ZORQXIQZAOLNGE-UHFFFAOYSA-N 0.000 description 5
- 238000005259 measurement Methods 0.000 description 5
- 230000000704 physical effect Effects 0.000 description 5
- 239000002002 slurry Substances 0.000 description 5
- 235000019832 sodium triphosphate Nutrition 0.000 description 5
- 239000000243 solution Substances 0.000 description 5
- 239000001593 sorbitan monooleate Substances 0.000 description 5
- 235000011069 sorbitan monooleate Nutrition 0.000 description 5
- 229940035049 sorbitan monooleate Drugs 0.000 description 5
- 239000004094 surface-active agent Substances 0.000 description 5
- JNYAEWCLZODPBN-JGWLITMVSA-N (2r,3r,4s)-2-[(1r)-1,2-dihydroxyethyl]oxolane-3,4-diol Chemical compound OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O JNYAEWCLZODPBN-JGWLITMVSA-N 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 235000012343 cottonseed oil Nutrition 0.000 description 4
- 239000002385 cottonseed oil Substances 0.000 description 4
- 238000004925 denaturation Methods 0.000 description 4
- 230000036425 denaturation Effects 0.000 description 4
- 239000002612 dispersion medium Substances 0.000 description 4
- 235000011187 glycerol Nutrition 0.000 description 4
- 239000005022 packaging material Substances 0.000 description 4
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 4
- 229940048086 sodium pyrophosphate Drugs 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- 238000007711 solidification Methods 0.000 description 4
- 230000008023 solidification Effects 0.000 description 4
- 235000019818 tetrasodium diphosphate Nutrition 0.000 description 4
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 4
- QIVUCLWGARAQIO-OLIXTKCUSA-N (3s)-n-[(3s,5s,6r)-6-methyl-2-oxo-1-(2,2,2-trifluoroethyl)-5-(2,3,6-trifluorophenyl)piperidin-3-yl]-2-oxospiro[1h-pyrrolo[2,3-b]pyridine-3,6'-5,7-dihydrocyclopenta[b]pyridine]-3'-carboxamide Chemical compound C1([C@H]2[C@H](N(C(=O)[C@@H](NC(=O)C=3C=C4C[C@]5(CC4=NC=3)C3=CC=CN=C3NC5=O)C2)CC(F)(F)F)C)=C(F)C=CC(F)=C1F QIVUCLWGARAQIO-OLIXTKCUSA-N 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 238000004090 dissolution Methods 0.000 description 3
- 150000002148 esters Chemical class 0.000 description 3
- 238000007710 freezing Methods 0.000 description 3
- 230000008014 freezing Effects 0.000 description 3
- 238000005470 impregnation Methods 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 230000007774 longterm Effects 0.000 description 3
- 235000014593 oils and fats Nutrition 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 2
- FKOKUHFZNIUSLW-UHFFFAOYSA-N 2-Hydroxypropyl stearate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(C)O FKOKUHFZNIUSLW-UHFFFAOYSA-N 0.000 description 2
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 2
- XZIIFPSPUDAGJM-UHFFFAOYSA-N 6-chloro-2-n,2-n-diethylpyrimidine-2,4-diamine Chemical compound CCN(CC)C1=NC(N)=CC(Cl)=N1 XZIIFPSPUDAGJM-UHFFFAOYSA-N 0.000 description 2
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 2
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 239000005642 Oleic acid Substances 0.000 description 2
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 2
- 229920001328 Polyvinylidene chloride Polymers 0.000 description 2
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- SZYSLWCAWVWFLT-UTGHZIEOSA-N [(2s,3s,4s,5r)-3,4-dihydroxy-5-(hydroxymethyl)-2-[(2r,3r,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoxolan-2-yl]methyl octadecanoate Chemical compound O([C@@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@]1(COC(=O)CCCCCCCCCCCCCCCCC)O[C@H](CO)[C@@H](O)[C@@H]1O SZYSLWCAWVWFLT-UTGHZIEOSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 239000003245 coal Substances 0.000 description 2
- 238000004040 coloring Methods 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- POULHZVOKOAJMA-UHFFFAOYSA-N dodecanoic acid Chemical compound CCCCCCCCCCCC(O)=O POULHZVOKOAJMA-UHFFFAOYSA-N 0.000 description 2
- 235000019441 ethanol Nutrition 0.000 description 2
- 239000004744 fabric Substances 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 238000005469 granulation Methods 0.000 description 2
- 230000003179 granulation Effects 0.000 description 2
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 238000007689 inspection Methods 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 2
- 239000000787 lecithin Substances 0.000 description 2
- 235000010445 lecithin Nutrition 0.000 description 2
- 229940067606 lecithin Drugs 0.000 description 2
- 239000011812 mixed powder Substances 0.000 description 2
- XULSCZPZVQIMFM-IPZQJPLYSA-N odevixibat Chemical compound C12=CC(SC)=C(OCC(=O)N[C@@H](C(=O)N[C@@H](CC)C(O)=O)C=3C=CC(O)=CC=3)C=C2S(=O)(=O)NC(CCCC)(CCCC)CN1C1=CC=CC=C1 XULSCZPZVQIMFM-IPZQJPLYSA-N 0.000 description 2
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 2
- 238000006116 polymerization reaction Methods 0.000 description 2
- 239000005033 polyvinylidene chloride Substances 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 239000011347 resin Substances 0.000 description 2
- 229920005989 resin Polymers 0.000 description 2
- 229940035044 sorbitan monolaurate Drugs 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 238000010257 thawing Methods 0.000 description 2
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 2
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 description 2
- 239000008158 vegetable oil Substances 0.000 description 2
- 101100124417 Arabidopsis thaliana HLB1 gene Proteins 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 239000004129 EU approved improving agent Substances 0.000 description 1
- 108010028690 Fish Proteins Proteins 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 241001313700 Gadus chalcogrammus Species 0.000 description 1
- 239000005639 Lauric acid Substances 0.000 description 1
- 108010070551 Meat Proteins Proteins 0.000 description 1
- WTAYIFXKJBMZLY-XZABIIKCSA-N OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.CCCCCCCC\C=C/CCCCCCCC(O)=O Chemical compound OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.CCCCCCCC\C=C/CCCCCCCC(O)=O WTAYIFXKJBMZLY-XZABIIKCSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000021314 Palmitic acid Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 244000273256 Phragmites communis Species 0.000 description 1
- 235000014676 Phragmites communis Nutrition 0.000 description 1
- 241001098054 Pollachius pollachius Species 0.000 description 1
- 229920000388 Polyphosphate Polymers 0.000 description 1
- 229920001214 Polysorbate 60 Polymers 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- IRCLFDYSUFDCCZ-UHFFFAOYSA-J [Th+4].[O-]P([O-])(=O)OP([O-])([O-])=O Chemical compound [Th+4].[O-]P([O-])(=O)OP([O-])([O-])=O IRCLFDYSUFDCCZ-UHFFFAOYSA-J 0.000 description 1
- 238000005299 abrasion Methods 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 125000004432 carbon atom Chemical group C* 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 239000013068 control sample Substances 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 229940105990 diglycerin Drugs 0.000 description 1
- GPLRAVKSCUXZTP-UHFFFAOYSA-N diglycerol Chemical compound OCC(O)COCC(O)CO GPLRAVKSCUXZTP-UHFFFAOYSA-N 0.000 description 1
- SELHWUUCTWVZOV-UHFFFAOYSA-N dodecanoic acid;propane-1,2,3-triol Chemical compound OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.CCCCCCCCCCCC(O)=O SELHWUUCTWVZOV-UHFFFAOYSA-N 0.000 description 1
- 229940126534 drug product Drugs 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 238000005243 fluidization Methods 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 150000002314 glycerols Chemical class 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 239000012263 liquid product Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- 239000003607 modifier Substances 0.000 description 1
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 1
- AYOOGWWGECJQPI-NSHDSACASA-N n-[(1s)-1-(5-fluoropyrimidin-2-yl)ethyl]-3-(3-propan-2-yloxy-1h-pyrazol-5-yl)imidazo[4,5-b]pyridin-5-amine Chemical compound N1C(OC(C)C)=CC(N2C3=NC(N[C@@H](C)C=4N=CC(F)=CN=4)=CC=C3N=C2)=N1 AYOOGWWGECJQPI-NSHDSACASA-N 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000000825 pharmaceutical preparation Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000001205 polyphosphate Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 235000013772 propylene glycol Nutrition 0.000 description 1
- 239000012264 purified product Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 238000005204 segregation Methods 0.000 description 1
- 239000000377 silicon dioxide Substances 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- TUNFSRHWOTWDNC-HKGQFRNVSA-N tetradecanoic acid Chemical compound CCCCCCCCCCCCC[14C](O)=O TUNFSRHWOTWDNC-HKGQFRNVSA-N 0.000 description 1
- JYKSTGLAIMQDRA-UHFFFAOYSA-N tetraglycerol Chemical compound OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO JYKSTGLAIMQDRA-UHFFFAOYSA-N 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 150000005691 triesters Chemical class 0.000 description 1
- 210000000689 upper leg Anatomy 0.000 description 1
- 235000001459 whitebark Nutrition 0.000 description 1
- 230000002087 whitening effect Effects 0.000 description 1
Landscapes
- Fish Paste Products (AREA)
Abstract
Description
（産業上の利用分野）
この発明は冷凍魚肉すり身の冷凍貯蔵中における品質劣
化を防止し、かつ白炭を向−Ｆ、させる品質改良剤及び
それの製造法に係わるものである。
（従来の技術及びその問題、α）
魚肉すり身の品質は、通常、その白さやそれを加工して
得られるかまぼこ等の練製品の白炭や弾力によって評価
されている。良好なアシ（弾力）や白炭を有する練製品
を得るには鮮度の良い原料魚を、鮮度を落とさずにすり
身加工する必要がある。
現在、一般に行われている魚肉すり身の製造方法では、
水晒し後の脱水魚肉にしょ糖、ソルビトール、重合燐酸
塩が添加されている。
しかしながら、近年国際的な領海問題や資源の枯渇化に
基づき、前場は遠隔地化し、洋上買い付けとか、冷凍魚
の輸入が行われるＪ：うになり、原料魚の捕獲から冷凍
すり身加工までの１］数も長期化し、これらの理由によ
り鮮度の低下した原料魚を使用せざるを得ない状況にな
ってきている。このため、冷凍すり身の品質改良技術の
開発が強く望まれている。
すり身の品質改良については従来から、主に白炭の向り
を目的として幾つかの提案がなされている。
例えば、特公昭５４−２８４．６４号公報には不飽和脂
肪酸を一定喰以］〕含んでいる脂肪酸のグリセリンエス
テル及び／又はレシチンをエチルアルコール、プロピレ
ングリコール、グリセリン、Ｄ−ソルビトール、Ｄ−マ
ンニトール等を溶角イした水溶液と紹み今わせ、必要に
応じでしょ糖脂肪酸エステル、ポリオキシエチレンソル
ビタン脂肪酸エステル、ポリグリセリン脂肪酸エステル
の１種又は２種以上を加えて得られる、常温で液状の練
製品改良剤が開示されている。そしてこの品質改良剤は
冷水に対して溶解性、分散性が良く、常温で液状を呈し
、練製品の色を白くし、かつ弾力を向上させるものであ
ると説明されている。
また、特公昭６０−８１０７号公報には、分散媒として
の糖アルコール及び／又は糖、界面活性剤としてのしょ
糖脂肪酸エステル、ソルビタン脂肪酸エステル及び／又
はレシチン並びに油脂の特定割合からなる組成を有し、
粒径が２０メツシュ以下の粉、粒体である冷凍すり身用
の品質改良剤が開示されており、このものも練製品の弾
力の向上と白炭の向上をはかる目的をもっている。
更に、特公昭５９−３９１１．４号公報には特定割合の
分散媒としての糖アルコールと油脂とからなり、モして
粒径１６メツシュ以下の結晶安定化された粉末状、顆粒
状又は顆粒状の固体膠質であるすり身並びに練製品添加
用品質改良剤が開示されており、このものも弾力形成能
を向上させ、白炭を向上させることを目的としている。
上記のように、従来、様々な白炭向」二及び弾力向上の
ための品質改良剤が提案されているが、必ずしも満足し
得るものといえない。
例えば上記特公昭５４−２８４６４号公報に記載されて
いる品質改良剤は液状であることから、■ 物性が不安
定である、■ 取り扱いが不便である、■ 包装、貯蔵
及び空容器処理の経費が高くつく、■ 白炭向−Ｌ効果
が不充分である等の問題点がある。即ち、冬季における
−２０”Ｃ′ｕ−２５℃のような低温から、夏期におけ
る３０℃〜３５℃のような高温にわたる変化に耐え切れ
ず、氷結や、糖アルコールの析出が起るなどの物性−１
−の不安定さを有し、また、多くのすり身は狭い船上で
製造されており、水揚げした魚を迅速に加工して冷凍す
り身とすることが必要であるので、添加する物質をあら
かじめ計量、分包することが多いが、液状品の計量、分
包は手数がかがり、船−ヒでの使用には適していない。
また、」二足特公昭６０−８１０７号公報、特公昭５９
−３９１１４号公報記載の品質改良剤はすり身に添加す
る物のいくつかが混合された粉末製剤であるが、このも
のにも次のような問題点がある。
例えば■製剤の製法が同化に時間のがかる効率のよくな
い方法である、■ 包装材に油脂や界面活性剤が滲み、
製剤の組成が変化したり、周囲に保存しである資Ｈに臭
いがつく、■ 品質改良剤を製造するために１１■示さ
れている方法は融点以上に加熱溶融したソルビトールに
界面活性剤、油及び重合燐酸塩を分散し、固めてから粉
砕するものであるが、その中の重合燐酸塩の１）ＩＩは
比較的高いアルカリ性であり、ソルビトール中にわずか
に残留しているブドウ糖が分解反応を起して製剤に黄色
ないしかっ色がつき、ひいてはすり身も着色する。
また、上記公報に開示されている品質改良剤の別の製法
は界面活性剤を配合したソルビトール粉末に重合燐酸塩
の粉末を混合するものであるが、この方法で製造した製
剤は、■ 輸送中に重合燐ｌ！Ｉ２塩が偏析し、製剤中
の重合燐酸塩が偏ってしまう、■ 冷水に対する溶解速
度が遅く、すり身に添加した場合に、均一に分散しにく
い、■ らいかい磯に製剤を投入する際に品質改良剤の
粉末が舞い、周囲がべとついＬ−９、滑りやすくなった
りし、更に不衛生である、■ 白炭向−ヒ効果が不充分
であり、ゼリー強度が低下する、■ 品質改良剤を保存
した後に、がホぽこを造った場合、ゼリー強度の低下が
者しいこと、ホた成形した場合にかまぼこが縮むという
ような問題点がある。
（問題点を解決するための手段）
本発明は前記のような従来の問題点をＭ消した冷凍魚肉
すり身添加用品質改良剤を提供することを第１の目的と
し、かかる品質改良剤を工業的に有利に製造する方法を
提供することを第２の目的とする５而して、−１，配糖
１の目的は多孔質のソルビトール及び／又はマルチ）・
−ル６０ ”−９５重量％、トＩ Ｌ ８５以下のポリ
グリセリン脂肪酸エステル０．５〜６重量％、ソルビタ
ン脂肪酸エステル０．５〜６重量％、食用油脂０ 、５
′ｕ ９重量％及び重合燐酸塩１〜２０重量％の組成
を有し、粉末状又は空粒状である品質改良剤により達成
される。
上記第２の目的は、２〜１５重量％の水分を含んで結晶
状に固化されたソルビトール及び／又はマルチトールを
乾燥して得られた多孔質のソルビトール及び／又はマル
チトールの粉、粒体に重合燐酸塩の水溶液又は分散液を
、温度５０へ、 ９ （１’Ｃの雰囲気下で滴加又は噴
霧し、乾燥した後、ＨＬ Ｂ５以下の親油性ポリグリセ
リン脂肪酸エステル、ソルビタン脂肪酸エステル及び食
用油脂を含浸させる方法がらなり、得られる粉、粒体が
一１１記第１の発明の組成からなるものとする品質改良
剤の製造法によ１）達成される６
以下本発明の詳細な説明する。
本発明の冷凍魚肉すり身添加用品質改良剤（以下、単に
品質改良剤という）において用いられるソルビトール又
はマルチトールは魚肉蛋白質の冷凍変性防止、即ち魚肉
の保水力を保持し、かまばこ等の練製品としたときのゼ
リー強度を保持し、更に、他の添加剤の分散媒として機
能するものであるが、本発明の品質改良剤においては、
このソルビトール又はマルチトールを多孔質のものとす
る。この多孔質とすることにより、次のような作用がな
される。即ち本発明の品質改良剤における他の添加剤で
あるポリグリセリン脂肪酸エステル、ソルビタン脂肪酸
エステル、食用油脂などの油性物質（以下、これらを総
称して単に油性物質ということがある）を吸収し、本発
明の品質改良剤を保存するとき、これら油性物質を包装
料に滲み出させることなく、これによって、包装材の汚
染を防止し、同時に、長期保存中に、本発明品質改良剤
の組成物の重量割合に変動を起させないようにする。更
に本発明の品質改良剤を魚肉すり身に添加、混合する場
合、低温においでも速やかに溶解し、すり身に対し他の
添加剤と共に均一に分散するようにする。
その多孔質の度合いは吸油率（吸油率の測定方法は後述
する）５〜４５重皿％の範囲にあるのが好ましい。また
この多孔質のソルビトール又はマル千Ｙ−ルは気孔率が
０．６２５へ−０，７６０、見掛は比重が０．４Ｏ−ｕ
ｏ、６５に分布する。
多孔質のソルビトール又はマルチ）・−ルは５−一７４
５重量％の吸油率を有するものが好ましいが、この下限
値未満のものでは多孔質としてＩ−記の意図する作用を
発揮させることが充分でなく、また４５重量％を越える
ものでは、上記の意図する作用のそれ以」二の向−ｈが
みられず、単に嵩高になるので好ましくない。
本発明の品質改良剤では、多孔質のソルビ）−ルあるい
は多孔質のマルチトールをそれぞれ弔独で用いてもよく
、又は両者を混合して用いてもよ〜１゜
そして本発明の品質改良剤において、多孔質のソルビト
ール及び／又はマルチトールは６０〜９５重量％の範囲
になるように配合される。配合量が６０重量％未満のと
きは、他の配合剤である油性物質が多孔質のソルビトー
ルやマルチトールに吸収しきれず、その表面に滲出する
ことがあるので好ましくない。また多孔質のソルビトー
ル、マルチトールの配合量の上限を９５重量％とじたの
は、他の配合剤の添加量割合を最低限確保する必要があ
るためである。
本発明の品質改良剤ではＨＬＢ５以下の親油性ポリグリ
セリン脂肪酸エステルが用いられる。このものは本発明
の品質改良剤における組成物であるソルビタン脂肪酸エ
ステル及び食用油脂と紹み合わせて使用することにより
、それらをそれぞれ単独で用いる場合に比べて、すり身
や練製品に対し顕著な白炭向−Ｉ―効果を奏させるもの
であり、更に品質改良剤の組成物として食用油脂を添加
しているにもかかわらず、長期保存後も、かまばこ等の
練製品のゼリー強度低下を抑制する効果を併せて奏させ
るものである。ポリグリセリンは、グリセリンを分子間
重合させて得られるものであり、重合したグリセリンの
水酸基価から算出した重合度の平均値によって、例えば
、ジグリセリン、トリグリセリン等と呼ばれる。本発明
の品質改良剤で用いられるものは強い親油性を値する、
）ｉ Ｌ Ｂ値が５以下のポリグリセリン脂肪酸エステ
ルである。ＨＬ Ｂ値が５を越えるポリグリセリン脂肪
酸改良剤で用いられるＨ Ｌ Ｂ値５以下のポリグリセ
リン脂肪酸エステルとしては、例えばヘキサグリセリン
ペンタオレエート、テトラグリセリンペンタオレエート
等が有利に使用できる。このエステルを構成する脂肪酸
成分としては、天然油脂を構成する脂肪酸、特にオレイ
ン酸のような不飽和脂肪酸を主とする脂肪酸であって、
そのポリグリセリン脂肪酸エステルが、３０℃以下で液
状であるのが好ましい。即ちこのようなエステルは、多
孔質のソルビトール及び／又はマルチトールに含浸させ
ることが容易である。
本発明の品質改良剤において、ポリグリセリン脂肪酸エ
ステルの配合量は０．５〜６重景重量割合であることが
肝要である。このものの割合が０．５重量％未満のとき
は、すり身中に本発明の品質改良剤が分散しにくくなる
。即ちすり身にこの品質改良剤を混合したとき油滴が生
じ易く、すり身や練製品に対する白皮向上効果が減少す
る。
一方ポリグリセリン、脂肪酸エステルが６重量％を越え
て含有される場合は、白皮向上効果においてあまり大き
な差が見られない。特にこのものは高＝１２−
にも好ましくない。
本発明の品質改良剤で用いられるソルビタン脂肪酸エス
テルはポリグリセリン脂肪酸エステル及び食用油脂をす
り身中に速やかに分散させるために有効な成分である。
そしてこのものを構成する脂肪酸成分としては、オレイ
ン酸、ラウリン酸、ミリスチン酸、パルミチン酸等、天
然油脂を構成する、炭素数１０〜２２個の脂肪酸を主な
構ｒＩＸ、脂肪酸とし、これらとソルビタンとのモノ、
ン、トリエステルが有利に使用される。中でもモノエス
テルが白皮向上の相乗効果が大きくて好ましい。
更に本発明の品質改良剤を製造するに当たって、ソルビ
タン脂肪酸エステルは多孔質のソルビトール等に含浸さ
せられるが、ソルビタン脂肪酸エステルが温度３０℃以
下において液状であるときは上記の含浸が容易に行われ
るので好ましい。
ソルビタン脂肪酸エステルは本発明の品質改良剤におい
て０．５〜６重量％の割合で配合される。
この配合量が０．５重量％未満のときは、食用油脂及び
ポリグリセリン脂肪酸エステルをすり身中に分散する速
度が遅く、珪つかまばこ等の練製品としたときのゼリー
強度が低下するので好ましくない。一方配合量が６重量
％を越えて含有されるときも、含有量の増加につれて練
製品のゼリー強度が低下する。
油の他に魚油などの動物油も挙げられるが、異臭の少な
いこと、保存性の高いことがら植物性、特ｌこ多孔質の
ソルビ）・−ル、マルチトールに含浸され易い、３０℃
以下で液状の植物油が好ましい。
そして、食用油脂は、ポリグリセリン脂肪酸エステル及
びソルビタン脂肪酸エステルと相乗的に作用し、すり身
及びこのものから作られた練製品の白皮を向トするもの
である。
食用油脂は品質改良剤において、０ 、５−ｕ ９重量
％の範囲で配合される。この配合量が０．５重量％未満
であると、すり身及び練製品の白皮が低下する。また配
合量が９重量％を越える場合には、すり身中に品質改良
剤が分散しにくくなる。っよす、すり身に本発明の品質
改良剤を混合したときに油滴が生じ易く、すり身や練製
品に対する白皮向−Ｌ効果が減少するので好ましくない
。
本発明の品質改良剤における重合燐酸塩とはピロ燐酸ナ
トリウム、トリポリ燐酸ナトリウム等をいうものであっ
て、それぞれの単品であっても又は２種の混合製剤であ
ってもよい。このものはす冷凍変性を防止する機能を有
し、本発明の品質改良剤において１・ゆ２０重量％の配
合割合で使用される。このものが１重量％未満のときは
、すり身中のｌ） Ｈを一定範囲に保持する、−とがで
きず、魚肉蛋白質の変性がおこり、練製品にしたときゼ
リー強度の低下をもたらす。また配合量が２０重量％を
越えるとぎは増量してもその添加効果に差がない。まｒ
、、燐酸塩は人間が過度に摂取すると外はカルシウム分
を浪費し、健康−１−好ましくないので、必要以上に重
合燐酸塩を配合するのは好ましくなり）。
次に本発明の品質改良剤の製造法を説明する。
まず多孔質のソルビトール又はマルチトール（以下、両
方の糖アルコールを指す場合、ソルビトール等という）
を製造する方法を説明すると、ンルビト−ル等の水溶液
を濃縮し、ある一定の水分残存量範囲になった時点で濃
縮を止め、徐々に冷却して全体を固化する。この冷却・
固化に当りソルビトール等からなる結晶核を加えるとき
は同化が迅速に行われて好ましい。しがして上記の冷却
、同化を行う時点で、被冷却物質中の水分の含有量を２
〜１５重景％重量る。即ち固化を促進させるた時点（ソ
ルビトール等の濃度からみれば８５〜９８重量％）で停
止する。結晶核を添加する場合は、添加する結晶核の重
量から換算し、添加後の水分残存量が２〜１５重量％に
なるような濃度までソルビトール水溶液を濃縮すればよ
い。
以上のようにして固化されたソルビトール等を乾燥し、
水分を除去すれば、均一に分散された微細孔を有する、
ソルビトール等が得られる。乾燥は特別の方法をとる必
要はないが、乾燥を容易にするため、まず固化物をＩｎ
砕して加熱乾燥するのがよい。変質を防止するため、吸
引して減圧下で、比較的低温、例えば６０−、−８０℃
で乾燥するのがよい。しかる後、所望の粒径となるよう
、即ち、その後の処理によって各種添加剤が含浸され、
製品となったとき、その大きさが１０〜１４５メツシュ
の粉末か又は粒状になるように粉砕する。このようにし
て均一に分散された微細孔を有し、油性物質等の吸着能
力の高い多孔質体が得られるが、これは上記冷却・固化
時のソルビトール等の残存水分量を２・ν１５重量％の
範囲とすることによって達成される。水分残存量は１５
重量％を越えるないとき、更に濃度が低くなるにつれて
ソルビトール等の同化が困難になり、例えばソルビトー
ル等の濃度が７０重量％にもなるときは、もはや、のと
きは（ソルビトール等の濃度が９８重量％を越えるとき
）生成する多孔質ソルビトール等の吸油率が低くなりす
ぎて好ましくない。即ち、水分残存量の範囲は、得られ
る多孔質ソルビトール等の所望の吸油率を得るための要
件ともいえる。しかしてソルビトール等の固化時の水分
残存量の特に好ましい範囲は５％１０重量％（ソルビト
−ル等の濃度９０〜９５重量％）である。
以−１−のようにして得られたソルビトール等に、次い
で重合燐酸塩を担持させる。
この担持方法の好ましい手段を例示すると、ソルビトー
ル等の粉、粒体を浮遊流動装置において、装置内の下部
に設けた整流板を経て上昇する気体によって流動層を形
成させ、この流動層中に予め調製した重合燐酸塩の濃厚
水溶液又は重合燐酸塩を水中にスラリー状に分散した液
を噴霧又は満月たものでもよい。しかして浮遊流動装置
内は温度を５０〜９０℃のような比較的低温に保持して
、造粒、乾燥するのがよい。
上記の造粒、乾燥の際に、流動させる粉、粒体の大きさ
と噴霧又は満月する液滴の大きさを調節することによっ
て、所望の詩径の粉末又は顆粒状とすることができる。
重合燐酸塩を担持させる方法としては回転円筒型混合機
を用い、この中にソルビトール等の粉、粒体を入れ、円
筒の回転に伴って円筒の内周面に沿って流動している粉
、粒体に重合燐酸塩を吸収、担持させてもよい。以上の
ようにして重合燐酸塩を含浸、担持させたソルビトール
等の粉、粒体に、油性物質、即ちポリグリセリン脂肪酸
エステル、ソルビタン脂肪酸エステル及び食用油脂の混
合物を含浸させる。
この含浸方法としては、任意の混和方法によって行うこ
とができる。例えば多孔質のソルビト−ル等の粉、粒体
を撹拌しながら油性物質を満月させて含浸させてもよい
。また、ｌｘ記の重合燐酸塩を含浸させたのと同様に、
流動層を形成させ、こ粒体にまず重合燐酸塩を含浸し、
次いで油性物質を含浸させる方法を示したが、含浸の順
序を変え、即ち、多孔質のソルビトール等の粉、粒体に
油性物質を含浸させ、次いで重合燐酸塩を含浸させても
よい。以」二のようにして本発明の品質改良剤が得られ
るが、このようにして得られた粉、粒体の見掛は比重は
０．４５〜０．７４程度である。そしてこの品質改良剤
は通常、冷凍魚肉すり身に対し、２〜１２重景％重量で
添加、使用される。
なお、本発明の品質改良剤としては、上記本発明の必須
成分以外に、従来品質改良剤に添加使用されたもの、例
元ば砂糖、ブドウ糖、果糖等を適宜併用してもよい。
（実施例）
次に実施例及び比較例を説明するが、本発明はこれらの
実施例に制限されるものではない。また、以下の実施例
及び比較例においで％は重量％を表す。また、これらの
例における気孔率及び吸油率は次のようにして測定され
たものである。
（ロ）吸油率：
コーン油とへキザグリセリンベンタオレエートの重量比
４ ： １の液を、粉粒体試１１５ｇに加えて混合し、
５分後、炉布を敷いた遠沈管（底に孔のあるもの）に移
し、１３００Ｇで１０分間遠心分離し、炉布上に残った
ケーキの重量を測定し次式により計算する。
実施例−１
■ ソルビトールの７０％水溶液［乗和化成工業（株）
製ツルヒツトＷ−７０］２６ｋｇを水分３．０％まで加
熱濃縮し、種結晶として粉末のソルビト−ル［乗和化成
工業（株）製ソルビットｗバウグー１２ｋｇを添加、混
合し９０℃から常温まで約２０時間を要して冷却、同化
させた。このものの水分含有量は９．１％であった。
この固化物を粗粉砕し、減圧下、約７０℃で乾燥し、こ
れを中心粒度５０〜７０メツシュに再粉砕して多孔質の
ソルビトール粉末約２０ｋｇを得た。
た。
この多孔質のソルビトールは吸油率１５．８％、気孔率
０．６４５、見掛は比ｉ０．５８の物性値をイエしてい
た。
■ 」二足■で得られたソルビトール粉末を浮遊流動方
式の流動乾燥機中に入れて流動層を形成させ、熱風温度
６５〜７０“Ｃ１噴霧速度２００ｇ／分にて、重合燐酸
塩製剤［大洋化学（株）ｇＪマスコリンＦ−２６、トリ
ポリ燐酸ソーダ５０％及びピロ燐酸ソーダ５０％の紅酸
物］１．，５に、を水２ｋｇに分散したスラリーを噴霧
し、乾燥して重合燐酸塩を固着させた多孔質ソルビトー
ル粉末的２１．５に、を得た。
■ −上記■で得られた重合燐酸塩を固着させた多孔質
のソルビトール粉末を撹拌混合しながら、その上に油性
物質の混合物（コーン油：ヘキサグリセリンベンタオレ
エート：ソルビタンモノオレエートの重量比が２：１：
１の混合物）１．５ｋｇを満願して含浸させ、本発明の
品質改良剤２３ｋｇを得た。得られたもののメツシュサ
イズは４０％１４５であった。また得られたものの組成
は次の通りであった。
ソルビトール ８７．０％重合燐
酸塩 ６．５％へキサグリセリ
ンペンタオレエート １．６％ソルビタンモアオレエー
ト １．６％コーン油
３．３％実施例−２
■ ソルビトールの７０％水溶液［束和化成工業（株）
製ソルビットＷ−７０］２６ｋｇを水分４％まで濃縮し
、種結晶として粉末ソルビトールし乗和化成工業（株）
製ツルピッＩ−Ｗパウダー］２ｋＦＫを添加混合し、９
０℃から常温まで約１７時間かけて冷却固化させた。イ
υられた固形物の水分は３．６％であった。この固形物
を粗粉砕し、減圧下７０℃で乾燥し、中心粒度２０〜４
０メツシュに再粉砕して多孔質のソルビトール粉末的２
０ｋｇを得た。
このものは吸油率１０．２％、気孔率０．６３１、見掛
は比重０．６０の物性値を有していた。
■ 上記■で得られソルビトール粉末を浮遊流動層式の
流動乾燥機に入れ流動層を形成させ、熱風温度７０〜８
５℃、噴霧速度４００ ｇ／分で、重合燐酸塩製剤（マ
スコリンＦ−２６）４ｋｇを水４、ｋｇに分散したスラ
リーを」二足流動層に噴霧し、乾燥し、重合燐酸塩を固
着させた多孔質のソルビトール粉末的２４ｋｇを得た。
■ 上記ので得られた多孔質のソルビト・−ル粉末を撹
拌混合しながら、これに油性物質の混合物（コーン油：
テトラグリセリンベンタオレエート：ソルビクンモ７ラ
ウレー）＝１：１：１の重量比の混合物）４ｋｇを満願
して含浸させ、本発明の品質改良剤２８に、を得た。こ
のもののメツシュサイズは２０〜１００であった。
また、このものの組成は次の通りであった。
ソルビトール ７１．５％重合燐
酸塩 １４．３％テトラグリセリ
ンペンタオレエート ４．７％ソルビタンモノラウレー
ト ４．７％コーン油
４．８％実施例−３
■ 実施例−１の■におけるソルビト−ルをマルチト−
ル［東和化成］−業（株）製マルチト−ル−９０］に代
えた以外は実施例−１の■と同様にして多孔質のマルチ
トール粉末的２０ｋｇを得た。
この多孔質のマルチトールは吸油率１６％、見掛は比重
０．５４、気孔率０．６６の物性値を有していた。なお
、」二足のマルチトール−９０とはマルチトールな約９
０％、ソルビトールを主とし、その他マルチトール以外
の糖アルコールを合計して約１０％含有するものである
。
■ 」二足■で得られた多孔質のマルチトール粉末に対
し、実施例−１の■におけると同様にして０．７５ｋＨ
の重合燐酸塩（マスコリンＦ−２６）を含浸させ、重合
燐酸塩を固着した多孔質のマルチトール粉末的２０．７
５ｋＨを得た。
■ 上記■でイ１）られたマルチトール粉末に対し、実
施例−１の■におけると同様にして、同様１成の油性物
質混合物０．７５ｋＨを含浸させ、本発明の品質改良剤
約２１．．５ｋ（（を得た。このもののメツシュサイズ
は４０〜１４５であった。
また、このものの組成は次の通りであった。
マルチトール ８４゜１％ソルビト
ールを主体とする
糖アルコール ９．４％重今燐酸塩
３．２％へキサグリセリンベン
タオレニー１− ０．８％ソルビタンモアオレエート
０．８％コーン油
１．７％実施例−４
実施例−１の■で得られた多孔質のソルビト−ル粉末５
ｋ［？と実施例−３の（Ｄで得られた多孔質マルチトー
ル粉末５ｋＨとの混合物に対ｌ−で、重合燐酸塩製剤（
マスコリンＦ−２６）０．７ｋｇを水０ 、３ ｋｇに
分散したスラリーを用い、実施例−１の■におけると同
様にして重合燐酸塩を固着さゼたソルビトールとマルチ
）−ルの混合粉末を得、このものを撹拌混合しながら、
実施例−１の■におけると同様にして、同−組成の油性
物質混合物０ 、７ ｋｇを満月、含浸させて本発明の
品質改良剤（メツシュサイズ３０”−１１，５）を１１
． 、４ ｋ、＝得た。
このものの摩■成は次の通りであった。
・？ルチトール ３９．５％ソルビ
ｌ−ルを主体とし、その他極く
少量の糖アルコール含有物 ４８．３％重合燐酸塩
６．１％へキリグリセリンペ
アタオレニー） １．５％ソルビタン壬ノオレエー１
． ｉ、ｓ％コ・−ン油
３．１％実施例−５
実施例−１の■ｒｉａられた多孔質のソルビト−ル粉末
８１クハ及び実施例−：３の０）Ｃ・得られブこ多孔質
のマル千ｉ−ル２１ＣｇのハＩ１合物を出発原＊：１と
して用い≧゛、、以外施例・−４と同様に（−て本発明
の品質改良剤（メツシュサイズ４０・＼−１４５）１１
．４ｋｇを得六−１このものの組成は次の通りであった
。
マルチトール １５．８％ソルビト
ールを主体とし、極く少−はのその他の糖アルコール含
有物 ７２．０％重合燐酸塩
６．１％ヘキサゲリセリンペンタオレエー ） １
．５％ソルビタンモノオレエート １．５％コ
ーン油 ３．１％比較例−１
ソルビ）・−ル粉末［乗和化成工業（株）製ソルビット
Ｗバウグー１１ｋｇを９０℃に加熱して溶融し、予め混
合、加熱溶融したプロピレングリコールステアリン酸エ
ステル７５８、しょ糖ステアリン酸エステル（ＨＬＢ１
５）１５ｇ及び綿実油６０ｇを加え、ホモミキサーで撹
拌して乳化液とした。次に、このものに種結晶として゛
ソルビトール粉末く上記ツルピッ）Ｗパウダー）１ｋｇ
を加えて混合した後に室温まで冷却し、２日間放置ｌ−
で結晶化させる。得られた固体膠質体を粉砕機にて粉砕
し、２０メツシュの篩を通し、すり身部加用品質改良剤
を得た。
このものの組成は次の通りであった。
ソルビトール ９３．０％プロピ
レングリコールステアリン酸
エステル ３．５％しょ糖ステ
アリン酸エステル ０．７％綿実油
２．８％比較例−２
ソルビトール粉末［乗和化成工業（株）製、ソルビット
Ｗバウグー１３，６ｋｇを１００℃で加熱溶融し、これ
に綿実油３００ｇを加え、ホモミキサーで１０分間撹拌
し、均一・に分散混和する。
得られた分散液をジャケット付小型ニーグー・に入れ、
撹４’ｌ’［、なから種結晶と１２でソルビト・−ル粉
末４００ｇ、ピロ燐酸すトリウム１００８及びトリポリ
燐酸ナトリウム１００．の混合物を加え、充分撹拌した
後、同化結晶化させる。
得られた固化物を粉砕し、ｆ＠ｉ分［２て２０〜１４５
メツシ□の粒体を得た。
このもののＩｌ、Ｊｊｌｔは次の通りであった。
ソルビトール ８９％綿実油
７％ピロ燐酸すトリウム
２％トリポリ燐酸ナトリウム
２％比較試験−１
−上記の実施例−１〜５及び比較例１．２で得られた品
質改良剤に−）いて、紙袋中に保管しＪことき起こる油
性物質の摩みの程度を知るために次の試験を行った。
即ち、シャーレに５ｃｍ角のクラ７）・袋用紙を敷き、
各試料３．を乗ぜて蓋をか３ζせ、室温にて１箇月保存
した後、油性物質の滲み’Ｉ：： ｌ”］視によって比
較した。
その結果を下記に示す。判定の基準は次のｊｍりである
。
Ｏ： 油の滲みの全く無いもの
△： 油の滲みは有るが少ないものく滲み部分が粉と紙
との接触していた面積の半分以下）×： 油の滲みの多
いものく滲み部分が粉と紙との接触していた面積の半分
以上）
比較試験−２
品質改良剤を魚肉す））身(Field of Industrial Application) This invention relates to a quality improver that prevents quality deterioration of frozen minced fish meat during frozen storage and improves white charcoal, and a method for producing the same. (Prior art and its problems, α) The quality of minced fish is usually evaluated by its whiteness and the white charcoal and elasticity of the paste products such as kamaboko (kamaboko) obtained by processing it. In order to obtain a paste product with good reeds (elasticity) and white charcoal, it is necessary to process surimi from fresh raw fish without sacrificing its freshness. Currently, the commonly used method of producing minced fish meat is as follows:
Sucrose, sorbitol, and polymerized phosphates are added to dehydrated fish meat after being exposed to water. However, in recent years, due to international territorial sea issues and the depletion of resources, the fishing industry has become more remote, and offshore purchasing and frozen fish imports are taking place. Due to these reasons, the situation has become such that raw fish with reduced freshness has no choice but to be used. Therefore, there is a strong desire to develop techniques for improving the quality of frozen surimi. Several proposals have been made to improve the quality of surimi, mainly with the aim of improving the quality of surimi. For example, Japanese Patent Publication No. 54-284.64 discloses that unsaturated fatty acids should be eaten at a certain level]] Glycerin esters of fatty acids and/or lecithin containing ethyl alcohol, propylene glycol, glycerin, D-sorbitol, D-mannitol, etc. A paste product that is liquid at room temperature is obtained by introducing an aqueous solution of molten alcohol and adding one or more of sugar fatty acid ester, polyoxyethylene sorbitan fatty acid ester, and polyglycerin fatty acid ester as necessary. Modifiers are disclosed. It is explained that this quality improver has good solubility and dispersibility in cold water, is liquid at room temperature, whitens the color of the dough, and improves elasticity. Furthermore, Japanese Patent Publication No. 60-8107 describes a composition consisting of sugar alcohol and/or sugar as a dispersion medium, sucrose fatty acid ester, sorbitan fatty acid ester and/or lecithin as a surfactant, and specific proportions of oil and fat. ,
A quality improver for frozen surimi in the form of powder or granules with a particle size of 20 mesh or less is disclosed, and this agent also has the purpose of improving the elasticity and white charcoal quality of the paste product. Furthermore, Japanese Patent Publication No. 59-3911.4 discloses a crystal-stabilized powder, granules, or granules containing a specific proportion of sugar alcohol and fat as a dispersion medium, and having a particle size of 16 mesh or less. A quality improver for adding solid glue to surimi and paste products is disclosed, which is also intended to improve elasticity forming ability and improve white charcoal. As mentioned above, various quality improvers for improving white coal quality and elasticity have been proposed in the past, but these are not necessarily satisfactory. For example, since the quality improving agent described in the above-mentioned Japanese Patent Publication No. 54-28464 is in liquid form, it suffers from: (1) unstable physical properties, (2) inconvenient handling, and (2) high costs for packaging, storage, and disposal of empty containers. There are problems such as high cost and insufficient L effect for white coal. In other words, physical properties such as freezing and sugar alcohol precipitation may occur due to the inability to withstand changes from low temperatures of -20"C'u -25°C in the winter to high temperatures of 30 to 35°C in the summer. -1
In addition, most surimi is manufactured on narrow boats, and it is necessary to quickly process the landed fish to make frozen surimi. Although it is often divided into packages, measuring and dividing liquid products is time-consuming and is not suitable for use on ships. In addition, "Futsoku Special Publication No. 1981-8107, Special Publication No. 1983
The quality improver described in Japanese Patent Publication No. 39114 is a powder preparation containing several substances added to surimi, but this product also has the following problems. For example, ■ The method of manufacturing the drug product is inefficient and takes time for assimilation; ■ Oils, fats, and surfactants seep into the packaging material;
The composition of the preparation may change, or the ingredients stored in the surrounding area may develop an odor. ■ To produce the quality improver, the method shown in 11. The oil and polymeric phosphate are dispersed, solidified, and then pulverized. The polymeric phosphate (1) II is relatively highly alkaline, and a small amount of glucose remaining in sorbitol undergoes a decomposition reaction. This causes the preparation to turn yellow or brown, which in turn colors the surimi. In addition, another manufacturing method for the quality improving agent disclosed in the above publication involves mixing polymerized phosphate powder with sorbitol powder containing a surfactant, but the preparation manufactured by this method is Polymerized phosphorus! The I2 salt segregates and the polymerized phosphate in the formulation is unevenly distributed. ■ The dissolution rate in cold water is slow and it is difficult to disperse uniformly when added to surimi. The powder of the improver is scattered, and the surrounding area becomes sticky and slippery, making it even more unsanitary.■ The effect on white charcoal is insufficient, and the jelly strength decreases.■ Quality improver. If kamaboko are made after storing the kamaboko, there are problems such as a noticeable decrease in the strength of the jelly and shrinkage of the kamaboko when molded into kamaboko. (Means for Solving the Problems) The first object of the present invention is to provide a quality improver for adding frozen fish meat paste that eliminates the conventional problems as described above, The second objective is to provide a method for producing porous sorbitol and/or multi).
-95% by weight of polyglycerol fatty acid ester of 85 or less, 0.5-6% by weight of sorbitan fatty acid ester, 0.5% by weight of sorbitan fatty acid ester, 0.5% by weight of sorbitan fatty acid ester
This is achieved by a quality improver having a composition of 9% by weight of 'u and 1 to 20% by weight of polymerized phosphate, which is in the form of a powder or empty granules. The second purpose is to produce porous sorbitol and/or maltitol powder or granules obtained by drying sorbitol and/or maltitol solidified into crystals containing 2 to 15% by weight of water. An aqueous solution or dispersion of a polymerized phosphate is added dropwise or sprayed at a temperature of 50°C under an atmosphere of 9°C (1'C), and after drying, the resultant composition is a lipophilic polyglycerol fatty acid ester of HL B5 or below, a sorbitan fatty acid ester and an edible 1) Achieved by the method for producing a quality improver in which the method of impregnating oil and fat is as follows, and the resulting powder or granules have the composition of the first invention in Section 111. 6 The following is a detailed description of the present invention. do. The sorbitol or maltitol used in the quality improver for adding frozen fish minced meat of the present invention (hereinafter simply referred to as the quality improver) prevents freezing denaturation of fish meat protein, that is, maintains the water retention capacity of fish meat, and is used as a paste for fish paste, etc. It maintains the jelly strength when made into a product and also functions as a dispersion medium for other additives, but in the quality improver of the present invention,
This sorbitol or maltitol is made porous. This porous structure provides the following effects. That is, it absorbs oily substances such as polyglycerin fatty acid esters, sorbitan fatty acid esters, edible oils and fats, which are other additives in the quality improving agent of the present invention (hereinafter, these may be collectively referred to simply as oily substances), and When storing the quality improving agent of the present invention, these oily substances are not leached into the packaging material, thereby preventing contamination of the packaging material, and at the same time, during long-term storage, the composition of the quality improving agent of the present invention Avoid variations in weight proportions. Furthermore, when the quality improving agent of the present invention is added to and mixed with ground fish meat, it is ensured that it dissolves quickly even at low temperatures and is uniformly dispersed in the ground fish together with other additives. The degree of porosity is preferably in the range of 5 to 45% oil absorption (the method for measuring oil absorption will be described later). In addition, this porous sorbitol or Maruzen Y-ru has a porosity of 0.625 to 0,760, and an apparent specific gravity of 0.4 O-u.
o, 65. Porous sorbitol or multi)ol is 5-174
It is preferable to have an oil absorption rate of 5% by weight, but if it is less than this lower limit, it will not be porous enough to exhibit the intended effect in I-, and if it exceeds 45% by weight, it will not meet the above-mentioned This is undesirable because it does not have the desired effect and simply becomes bulky. In the quality improving agent of the present invention, porous sorbyl or porous maltitol may be used individually, or both may be used in combination. In the preparation, porous sorbitol and/or maltitol is blended in a range of 60 to 95% by weight. When the blending amount is less than 60% by weight, it is not preferable because other blending ingredients, such as oily substances, may not be completely absorbed into the porous sorbitol or maltitol and may ooze out onto the surface thereof. The reason why the upper limit of the amount of porous sorbitol and maltitol is set at 95% by weight is that it is necessary to ensure the minimum amount of other ingredients. In the quality improver of the present invention, a lipophilic polyglycerol fatty acid ester with an HLB of 5 or less is used. By using this product in combination with sorbitan fatty acid ester and edible oil and fat, which are the compositions of the quality improving agent of the present invention, the white charcoal is more noticeable on surimi and paste products than when each of them is used alone. In addition, despite the addition of edible oils and fats as a quality improver composition, it suppresses the decline in jelly strength of paste products such as fish cakes even after long-term storage. It also produces the effects of Polyglycerin is obtained by intermolecular polymerization of glycerin, and is called, for example, diglycerin, triglycerin, etc., depending on the average value of the degree of polymerization calculated from the hydroxyl value of the polymerized glycerin. The quality improver of the present invention has strong lipophilic properties,
)i A polyglycerin fatty acid ester with a LB value of 5 or less. As the polyglycerol fatty acid ester having an HLB value of 5 or less used in the polyglycerol fatty acid improver having an HLB value of more than 5, for example, hexaglycerol pentaoleate, tetraglycerol pentaoleate, etc. can be advantageously used. The fatty acid components constituting this ester include fatty acids constituting natural oils and fats, especially fatty acids mainly consisting of unsaturated fatty acids such as oleic acid,
It is preferable that the polyglycerin fatty acid ester is liquid at 30°C or lower. That is, such esters can be easily impregnated into porous sorbitol and/or maltitol. In the quality improver of the present invention, it is important that the amount of polyglycerin fatty acid ester blended is 0.5 to 6 weight percent. When the proportion of this substance is less than 0.5% by weight, it becomes difficult to disperse the quality improver of the present invention in the surimi. That is, when this quality improving agent is mixed with surimi, oil droplets are likely to be formed, reducing the white skin improvement effect on surimi and paste products. On the other hand, when polyglycerin and fatty acid ester are contained in an amount exceeding 6% by weight, no significant difference is observed in the white skin improving effect. In particular, this one is also unfavorable for high = 12-. The sorbitan fatty acid ester used in the quality improving agent of the present invention is an effective component for rapidly dispersing polyglycerin fatty acid ester and edible oil and fat into surimi. The fatty acid components that make up this product are mainly fatty acids with 10 to 22 carbon atoms that make up natural fats and oils, such as oleic acid, lauric acid, myristic acid, and palmitic acid, and these and sorbitan things with,
Triesters are preferably used. Among these, monoester is preferable because it has a great synergistic effect in improving white skin. Furthermore, in producing the quality improving agent of the present invention, the sorbitan fatty acid ester is impregnated into porous sorbitol, etc., but when the sorbitan fatty acid ester is in a liquid state at a temperature of 30°C or less, the above impregnation is easily carried out. preferable. Sorbitan fatty acid ester is blended in the quality improver of the present invention in a proportion of 0.5 to 6% by weight. When this amount is less than 0.5% by weight, the dispersion speed of the edible fat and polyglycerin fatty acid ester into the surimi is slow, and the jelly strength when made into a paste product such as silica or mabako decreases, so it is preferable. do not have. On the other hand, when the content exceeds 6% by weight, the jelly strength of the paste product decreases as the content increases. In addition to oils, animal oils such as fish oil can also be used, but vegetable oils are preferred because they have little off-odor and have a long shelf life, especially since they are easily impregnated with porous sorbyl and maltitol at 30°C.
Liquid vegetable oils are preferred below. The edible oil and fat acts synergistically with the polyglycerol fatty acid ester and the sorbitan fatty acid ester to improve the white skin of surimi and paste products made from the surimi. Edible fats and oils are blended in the quality improver in a range of 0.5-9% by weight. If this amount is less than 0.5% by weight, the white skin of the surimi and paste products will decrease. Furthermore, if the blending amount exceeds 9% by weight, the quality improver becomes difficult to disperse in the surimi. Yes, when the quality improver of the present invention is mixed with surimi, oil droplets are likely to be formed, which is not preferable because the white skin-L effect on surimi and paste products is reduced. The polymerized phosphate in the quality improving agent of the present invention refers to sodium pyrophosphate, sodium tripolyphosphate, etc., and may be used alone or in a mixed preparation of the two. This material has the function of preventing freezing denaturation, and is used in the quality improving agent of the present invention at a blending ratio of 1.20% by weight. When this content is less than 1% by weight, it is not possible to maintain l) H in the surimi within a certain range, and denaturation of fish protein occurs, resulting in a decrease in jelly strength when made into a paste product. In addition, if the amount of shavings added exceeds 20% by weight, there is no difference in the effect of addition even if the amount is increased. Mar
If phosphates are ingested in excess by humans, calcium will be wasted, which is not good for health, so it is undesirable to mix in more polymerized phosphates than necessary. Next, a method for producing the quality improving agent of the present invention will be explained. First, porous sorbitol or maltitol (hereinafter referred to as sorbitol, etc. when referring to both sugar alcohols)
To explain the method for producing the solution, an aqueous solution of nrbitol or the like is concentrated, and when a certain amount of residual water reaches a certain range, the concentration is stopped, and the solution is gradually cooled to solidify the entire solution. This cooling
It is preferable to add crystal nuclei consisting of sorbitol or the like during solidification because assimilation occurs quickly. However, at the time of performing the above cooling and assimilation, the water content in the material to be cooled is reduced to 2.
~15% weight. That is, the process is stopped at the point at which solidification is promoted (85 to 98% by weight in terms of the concentration of sorbitol, etc.). When crystal nuclei are added, the sorbitol aqueous solution may be concentrated to a concentration such that the residual amount of water after addition is 2 to 15% by weight, calculated from the weight of the crystal nuclei to be added. Dry the sorbitol etc. solidified as above,
If water is removed, it will have uniformly distributed micropores.
Sorbitol etc. are obtained. There is no need to use a special method for drying, but in order to facilitate drying, first dry the solidified material in
It is best to crush it and heat dry it. In order to prevent deterioration, it is heated under vacuum and at a relatively low temperature, e.g. 60-, -80°C.
It is best to dry it. After that, various additives are impregnated by subsequent processing to obtain the desired particle size.
When the product is made, it is ground into powder or granules with a size of 10 to 145 mesh. In this way, a porous body with uniformly dispersed micropores and a high adsorption capacity for oily substances etc. can be obtained, but this is because the residual water content of sorbitol etc. at the time of cooling and solidification is 2.ν15% by weight. % range. The remaining amount of water is 15
When the concentration of sorbitol, etc. does not exceed 98% by weight, it becomes difficult to assimilate sorbitol etc. as the concentration becomes lower. %)) The oil absorption rate of the porous sorbitol etc. produced becomes too low, which is not preferable. That is, the range of the residual amount of water can be said to be a requirement for obtaining a desired oil absorption rate of the resulting porous sorbitol or the like. Therefore, a particularly preferable range of the residual amount of water during solidification of sorbitol, etc. is 5% to 10% by weight (concentration of sorbitol, etc., 90 to 95% by weight). Sorbitol and the like obtained as described above-1- are then supported with a polymerized phosphate. To give an example of a preferable means for this supporting method, powder or granules of sorbitol or the like are placed in a floating fluidization device, and a fluidized bed is formed by gas rising through a baffle plate provided at the bottom of the device, and the fluidized bed is preliminarily placed in the fluidized bed. A concentrated aqueous solution of the prepared polymeric phosphate or a solution prepared by dispersing the polymeric phosphate in the form of a slurry in water may be sprayed or poured. Therefore, it is preferable to maintain the temperature inside the floating flow device at a relatively low temperature such as 50 to 90° C. for granulation and drying. During the above-mentioned granulation and drying, by adjusting the size of the powder and granules to be fluidized and the size of the sprayed or full droplets, it is possible to form powders or granules with a desired diameter. The method for supporting the polymerized phosphate is to use a rotating cylindrical mixer, in which powder or granules such as sorbitol are placed, and as the cylinder rotates, the powder flows along the inner circumferential surface of the cylinder. The granules may absorb and support the polymerized phosphate. The powder or granules of sorbitol or the like impregnated and supported with the polymerized phosphate as described above are impregnated with an oily substance, that is, a mixture of polyglycerol fatty acid ester, sorbitan fatty acid ester, and edible oil. This impregnation method can be carried out by any mixing method. For example, a porous powder or granule of sorbitol or the like may be stirred and impregnated with an oily substance. In addition, in the same way as the polymerized phosphate described in lx,
A fluidized bed is formed, and the granules are first impregnated with polymerized phosphate,
Next, although a method of impregnating with an oily substance is shown, the order of impregnation may be changed, that is, porous powder or granules of sorbitol or the like may be impregnated with an oily substance, and then the polymerized phosphate may be impregnated. The quality improving agent of the present invention is obtained in the following manner, and the powder and granules thus obtained have an apparent specific gravity of about 0.45 to 0.74. This quality improver is usually added to frozen fish minced meat in an amount of 2 to 12 weight percent. In addition, as the quality improving agent of the present invention, in addition to the above-mentioned essential components of the present invention, substances conventionally used in quality improving agents, such as sugar, glucose, fructose, etc., may be appropriately used in combination. (Example) Next, Examples and Comparative Examples will be described, but the present invention is not limited to these Examples. Moreover, in the following examples and comparative examples, % represents weight %. Moreover, the porosity and oil absorption rate in these examples were measured as follows. (b) Oil absorption rate: A liquid of corn oil and hexaglycerin bentaoleate in a weight ratio of 4:1 was added to 115 g of powder sample and mixed.
After 5 minutes, transfer to a centrifuge tube lined with oven cloth (with holes at the bottom), centrifuge at 1300G for 10 minutes, measure the weight of the cake remaining on the oven cloth, and calculate using the following formula. Example-1 ■ 70% aqueous solution of sorbitol [Norwa Kasei Kogyo Co., Ltd.]
26 kg of Tsuruhito W-70 manufactured by Noriwa Kasei Co., Ltd. was heated and concentrated to a moisture content of 3.0%, and 12 kg of powdered sorbitol [Sorbit W Baugu manufactured by Noriwa Kasei Kogyo Co., Ltd.] was added as a seed crystal, mixed and heated from 90°C to room temperature. It took 20 hours to cool and assimilate. The moisture content of this product was 9.1%. This solidified product was coarsely ground, dried at about 70° C. under reduced pressure, and ground again to a median particle size of 50 to 70 mesh to obtain about 20 kg of porous sorbitol powder. Ta. This porous sorbitol had physical properties with an oil absorption rate of 15.8%, a porosity of 0.645, and an apparent ratio i of 0.58. ■ The sorbitol powder obtained in Step 2 was placed in a floating fluidized fluidized dryer to form a fluidized bed, and the polymerized phosphate preparation [Taiyo Kagaku Co., Ltd. gJ Mascolin F-26, red acid of 50% sodium tripolyphosphate and 50% sodium pyrophosphate] 1., 5 was sprayed with a slurry of dispersed in 2 kg of water, and dried to form a polymerized phosphate. 21.5 of fixed porous sorbitol powder was obtained. ■ - While stirring and mixing the porous sorbitol powder to which the polymerized phosphate obtained in step ① was fixed, a mixture of oily substances was added on top of it. (The weight ratio of corn oil: hexaglycerin bentaoleate: sorbitan monooleate is 2:1:
1) was impregnated as requested to obtain 23 kg of the quality improving agent of the present invention. The mesh size of the obtained product was 40%145. The composition of the obtained product was as follows. Sorbitol 87.0% Polymer phosphate 6.5% Hexaglycerin pentaoleate 1.6% Sorbitan mooleate 1.6% Corn oil
3.3% Example-2 ■ 70% aqueous solution of sorbitol [Tsukuwa Kasei Kogyo Co., Ltd.
Sorbitol W-70] 26kg was concentrated to 4% moisture, and seeded with powdered sorbitol, produced by Noriwa Kasei Kogyo Co., Ltd.
Add and mix 2 kFK [Tsurupi I-W powder manufactured by Tsurupi I-W powder],
It was cooled and solidified from 0° C. to room temperature over about 17 hours. The moisture content of the solid matter was 3.6%. This solid was coarsely ground and dried at 70°C under reduced pressure, with a median particle size of 20 to 4.
Re-grind to 0 mesh to make porous sorbitol powder 2
Obtained 0 kg. This material had physical properties of an oil absorption rate of 10.2%, a porosity of 0.631, and an apparent specific gravity of 0.60. ■ The sorbitol powder obtained in step (■) above was placed in a floating fluidized bed type fluidized dryer to form a fluidized bed, and the hot air temperature was 70 to 8.
A slurry of 4 kg of polymerized phosphate preparation (Mascolin F-26) dispersed in 4 kg of water was sprayed onto a two-legged fluidized bed at 5°C and at a spray rate of 400 g/min, and dried to fix the polymerized phosphate. 24 kg of porous sorbitol powder was obtained. ■ While stirring and mixing the porous sorbitol powder obtained above, add a mixture of oily substances (corn oil:
4 kg of a mixture (tetraglycerin bentaoleate: sorbicum 7 laure) in a weight ratio of 1:1:1 was impregnated to obtain quality improver 28 of the present invention. The mesh size of this product was 20-100. The composition of this product was as follows. Sorbitol 71.5% Polymerized Phosphate 14.3% Tetraglycerin Pentaoleate 4.7% Sorbitan Monolaurate 4.7% Corn Oil
4.8% Example-3 ■ Sorbitol in ■ of Example-1 was replaced with maltitol.
20 kg of porous maltitol powder was obtained in the same manner as in Example 1 (2) except that Maltitol-90 (manufactured by Towa Kasei Co., Ltd.) was used. This porous maltitol had physical properties of an oil absorption rate of 16%, an apparent specific gravity of 0.54, and a porosity of 0.66. In addition, ``Bipedal Maltitol-90'' means Maltitol approx. 9
The main content is sorbitol, and the total content of other sugar alcohols other than maltitol is about 10%. ■ 0.75kHz was applied to the porous maltitol powder obtained in the second step ■ in the same manner as in Example-1 (■).
Porous maltitol powder impregnated with polymerized phosphate (Mascolin F-26) and fixed with polymerized phosphate 20.7
Obtained 5kHz. (2) The maltitol powder prepared in (1) above in (1) was impregnated with 0.75 kHz of the same one-component oily substance mixture in the same manner as in (1) of Example-1. ．． The mesh size of this product was 40 to 145. The composition of this product was as follows: Maltitol 84° 1% Sugar alcohol mainly composed of sorbitol 9.4% phosphate
3.2% hexaglycerin bentaolenie 1- 0.8% sorbitan mooleate
0.8% corn oil
1.7% Example-4 Porous sorbitol powder 5 obtained in Example-1 (■)
k[? and the porous maltitol powder 5kHz obtained in Example-3 (D) at a ratio of
Using a slurry in which 0.7 kg of Mascolin F-26) was dispersed in 0.3 kg of water, a mixed powder of sorbitol and multi-ol with fixed polymerized phosphate was prepared in the same manner as in Example 1 (2). While stirring and mixing this,
In the same manner as in Example 1, 0.7 kg of an oily substance mixture of the same composition was impregnated with 11 kg of the quality improver of the present invention (mesh size 30''-11.5).
．． ,4k,=obtained. The manufacturing process for this product was as follows.・? Lutitol 39.5% Mainly composed of sorbyl, with a very small amount of other sugar alcohols 48.3% Polymer phosphate 6.1% Kylyglycerin Peeta Oleni) 1.5% Sorbitan 1
．． i, s% corn oil
3.1% Example-5 81 Cg of the porous sorbitol powder obtained in Example-1 and 21 Cg of the porous sorbitol powder obtained in Example-3:0)C. Using the I1 compound as the starting material *: 1 ≧゛, the same procedure as in Example-4 was carried out (- and the quality improver of the present invention (mesh size 40/\-145) 11
．． 4 kg was obtained and the composition of this product was as follows. Maltitol 15.8% Mainly sorbitol, with very little other sugar alcohol content 72.0% Polymer phosphate
6.1% hexagelycerine pentaoleate) 1
．． 5% sorbitan monooleate 1.5% corn oil 3.1% Comparative example-1 Sorbitan monooleate (11 kg of sorbitan monooleate (manufactured by Noriwa Kasei Kogyo Co., Ltd.) was heated to 90°C and melted, Mix, heat and melt propylene glycol stearate 758, sucrose stearate (HLB1
5) 15 g and 60 g of cottonseed oil were added and stirred with a homomixer to form an emulsion. Next, add 1 kg of ``Sorbitol powder'' to this as a seed crystal.
After adding and mixing, cool to room temperature and leave for 2 days.
to crystallize it. The obtained solid colloid was pulverized using a pulverizer and passed through a 20-mesh sieve to obtain a quality improver for surimi. The composition of this product was as follows. Sorbitol 93.0% Propylene Glycol Stearate 3.5% Sucrose Stearate 0.7% Cottonseed Oil
2.8% Comparative Example-2 Sorbitol powder [manufactured by Noriwa Kasei Kogyo Co., Ltd., 13.6 kg of Sorbitol W Baugu was heated and melted at 100°C, 300 g of cottonseed oil was added thereto, and the mixture was stirred for 10 minutes with a homomixer to give a uniform consistency.・Distribute and mix. The resulting dispersion was placed in a small jacketed Ni-Goo.
Stir 400 g of sorbitol powder, 100 g of sorbitol powder, 100 g of sodium pyrophosphate, and 100 g of sodium tripolyphosphate with the seed crystals. After adding the mixture and stirring thoroughly, assimilation crystallization is performed. The obtained solidified material was pulverized and f@i minutes [20 to 145
Granules of Metsushi □ were obtained. Il and Jjlt of this product were as follows. Sorbitol 89% cottonseed oil
7% thorium pyrophosphate 2% sodium tripolyphosphate
2% Comparative Test-1 - The quality improver obtained in Examples 1 to 5 and Comparative Example 1.2 above was stored in a paper bag and the degree of abrasion of the oily substance that occurs was measured. To find out, I conducted the following test. That is, place a 5 cm square piece of paper 7) on a petri dish,
Each sample 3. After multiplying with Yes. O: No oil bleed at all △: Oil bleed, but only a small amount; the bleed area is less than half of the area where the powder was in contact with the paper. (more than half of the area where the powder was in contact with the paper)
【こ添加し、保存したときの
ハンター白皮の変化、ハンター−白度のバラツキ及び品
質改良剤を添加し火ユすり身から製造したかまぼこのハ
ンター白皮及びゼリー強度を測定したにの試験では実施
例−１・′＼・５及び比較例−１，２の品質改良剤を試
料どし、それぞれを下記第１表１．：示す実験区分のも
のとして使用する。そして第１表に示すように更に砂糖
及び重合燐酸塩を加え、すり身に対する添加物と４る。
なお、実験区分の８は対照試料とｌ７５、ソルビト−ル
８０ｇ、砂糖８０．及び重合燐酸塩６Ｉｉ・をすり身に
添加した場合である。
試験は次のようにして行った。
（イ）温度約５ ’Ｃに調節した部屋で、新鮮なスケソ
ウダラよ１）常法に従って得た脱水肉２ｋｇに対し、第
１表に示した処方で添加物を加え、らいかい磯で３分間
混合した。
（ロ）ＪＺ記（イ）でイ（）られたすり身を直ちに一２
０℃で凍結し、保存した。
（ハ）上記（イ）で得られたすり向（即ち凍結しないも
の）及び上記（ロ）で得られたすり身の一部を取り出し
、解凍の必要なものは解凍後、直ちにハンター白皮を測
定した。その結果を第２表に示す。またハンター白皮の
バラツキを第３表に示す。
（ニ）−１−記（ロ）で得られたすり身の一部を所定期
間後に取り出し７．５℃において２４時間にて解凍し、
これに、対すり身１％の食塩を加えて１０分間ザイレン
トカッターで撹拌、混合した後、樹脂ケースに充填し７
て沸騰水中で３０分間加熱し、かまぼこを製造し、た。
かまぼこのハンター白皮及びゼリー強度を測定した結果
を第４表に示す。
なお、ハンター白皮及びゼリー強度の測定は社団法人全
国魚肉協会の昭和５５年版し冷凍すり身品質検査基準１
の方法に従って行った。またハンター白皮の測定には日
本重色工業（株）製ＮＤ−Ｖ６Ｂを、ゼリー強度の測定
には不動工業（株）製のレオメータ−を使用した。
第１表 実験区分と添加物の種類及び量第２表 すり身
のハンター白度測定結果第３表 すり身のハンター白皮
のバラツキ（保存期間Ｏカ月の品を使用）
第４表 かまぼこのハンター白皮とゼリー強度上記第２
〜４表から、本発明の品質改良剤が優れた白変向上及び
ゼリー強度向上の性能を有することが明らかである。
（発明の効果）
（イ）本発明の品質改良剤においては、その成分として
従来用いられた親水性の界面活性剤とは異なり、ＨＬ
８５以下の親油性のポリグリセリン脂肪酸エステルを用
い、これをソルビタン脂肪酸エステル及び食用油脂と併
用することにより、冷凍魚肉のすり身及びこのすｌ）身
から製造されるがまばこ等の練製品に対し、優れた白変
向上効果を奏させることができる。かつ、油脂を併存さ
せでいるにもかかわらず、長期保存後も、練製品のゼリ
ー強度低下を抑制することがでトる。
（ロ）本発明の品質改良剤の主要成分として多孔質のソ
ルビトール及び／又はマルチトールを使用することによ
り、冷水に対しても溶解が極めて速やかになる。かつ、
この多孔質のため、油性物質に対する吸収、吸着力が大
きく、本発明の品質改良剤を長期保存しても、これを包
装している包装材に油性物質が滲み出ることはない。
（ハ）本発明の品質改良剤においては、多孔質のソルビ
トール及び／又はマルチトールに対して重合燐酸塩を水
溶液又は水性分散媒体分散液の形で固着させる際、この
繰作を比較的低温において行うので、製品の品質改良剤
に着色（黄色ないし褐色）を生起させず、従ってこの品
質改良剤を添加したすり身、更にほこのすり身から作っ
た練製品にも着色を起こさせない。
（ニ）重合燐酸塩や、油性物質は多孔質のソルビトール
及び／又はマルチトールに含浸、固着されているので、
本発明の品質改良剤が、組成分相互の開で偏析を起こす
ことがなく、このものをすり身に添加するとき、均一か
つ迅速に分散し、すり身や、又はこのすり身から作られ
た練製品においで、白炭、ゼリー強度等の品質について
のバラツキが小さい。
（ホ）本発明の品質改良剤は溶解速度が速いため、本発
明品質改良剤として好ましい範囲として記載したメツシ
ュサイズの内、大きな粒径の方に片寄らせても、すり身
中に速やかに溶解分散する。
そしてこのような比較的大きな粒径の品質改良剤を用い
るときは、取り扱い中に粉塵状でｊＩ−１−がりにくく
、作業環境が良好に保たれる。
手続主甫正書（自発）
昭和６３年１月１λ日
特許庁長官 小 川 邦 夫 殿
■、事件の表示
特願昭６１−２６２６９８号
２、発明の名称
冷凍魚肉すり身部加用品質改良剤及び
その製造法
３、補正をする者
事件との関係 特許出願人
名 称 東和化成工業株式会社
４、代理人
居 所 東京都港区赤坂４丁目１３番５号５、補正の対
象
（１）明細書第８頁４行目の［剤を保存した後に、」を
［剤を添加し、すり身を長期保存した後に、」と訂正す
る。
（２）同第８頁５〜６行目の「こと、また成形した場合
にかまぼこが縮む」を削除する。
（３）同第９頁下から７行目の「即ち」を「例えば」と
訂正する。
（４）同第１６真下から６行目〜下から５行目の「増量
してもその添加効果に差がない。」を次の通りに訂正す
る。
「増量するにつれ、イオン濃度が高くなり過ぎて、すり
身の変性が促進されるなどの害がある。」
（５）同第３３頁８行目の「１％」を「３％」と訂正す
る。
（６）同第３３頁９〜１０行目の［混合した後、樹脂ケ
ースに充填して沸騰水中で３０分間加熱し、」とあるを
、［混合した後、その１５０ｇを樹脂ケース（折径４８
胴の筒状のポリ塩化ビニリデンフィルム）に充填し、両
端を紐でしばす、約９０℃の熱水中で３０分間加熱し、
」と訂正する。
（７）同第３４頁第１表中の実験区分７の行における「
参考例」を「比較例」と訂正する。
（８） 同第３６頁の３行目と４行目との間に次文を
挿入する。
［比較試験−３
λ屹
実腿例及び比較例により得られたものにつき。
次の試験法に従い、（１）ゆるみ見掛り比重、（２）安
息角及び溶解残存量を測定した。
（１）ゆるみ見掛は比重
ＪＩＳ Ｋ ６７２１ の規格のかざ比重測定法に近似
した■細組鉄工所販売のパウダーテスター（ＰＴ−Ｄ型
）を用いた方法により、サンプルを入れた篩を振動させ
、篩を通ったサンプルを、シュートを通して落下させて
規定の受器に注入し、測定する。
（２）安息角
■細組鉄工所販売のパウダーテスター（ＰＴ −Ｄ型）
を用いサンプルを入れた篩を振動させ、へ篩を通過した
サンプルを、ロートを通じて落下させ、規定の容器に受
けて安息角を測定した。
（３）溶解残存量
１００ｍｆｆ１のメスシリンダーに２５℃の脱イオン水
５０ｍ１を入れ、その中にサンプル１０ｇを一気に入れ
、サンプルの沈降中に熔解を行なわせ、溶解することな
くメスシリンダー底部に残存するサンプルの容量を測定
した。
上記の測定を行った結果を下記第５表に示す。
第 ５ 表
−Ｆ記のように、ゆるみ見掛は比重は、実施例の品が比
較例の品にくらべて値が大きいが、これは実施例の品が
飛散しにくいことを表わし、安息角は実施例の品が比較
例の品にくらべて値が小さいが、これは本発明の品が流
動性に富むこと、例えば空気輸送などの取扱いが良好に
行なわれることを表わし、また溶解残存量は、本発明の
品が溶解性の良好なことを示している。
比較例−３
■ 実施例１の■により得られた多孔質のソルビトール
粉末３０ｋｇ及び実施例３の■により得られた多孔質の
マルチトール粉末２４ｋｇを均一・になるまで混合した
。得られた混合物の組成はソルビトール５９．１％、マ
ルチトール４０．９％であり、吸油率は１５．９％、ゆ
るみ見掛は比重は０．５６゜気孔率は０．６５２であっ
た。
■ 上記■で得られた混合粉末３６ｋｇに対して、実施
例１の■におけると同様にして、重合燐酸塩製剤１．２
ｋｇを水２ｋｇに分散したスラリーを噴霧し、これを乾
燥して重合燐酸塩を固着させた多孔質粉末３７．２ｋｇ
を得た。このものの組成ば次の通りであった。
マルチｌ−−ル ３９．６％
ソルビトール ５７．２％
重合燐酸塩 ３．２％
実施例−６
比較例３で得られた重合燐酸塩を固着させた多孔質粉末
１８ 、６ ｋｇに、実施例１の■と同様に油性物質の
混合物（ポリグリセリン脂肪酸エステル及びソルビタン
脂肪酸エステルの種類は下記のものを用い、これらとコ
ーン油との割合ば実施例１の■におけると同し） ０．
５ ｋｇを滴下、含浸させて本発明の品質改良剤（メッ
シュザ・イズ３０〜１４５Ｎ９．２ｋｇを得た。
このものの組成は次の通りであ、った。
マルチトール ３８．．１’４
；ソルビトール ５５．４χ重
合燐酸塩 ３．１７コーン油
−−−」比較例−４
比較例３で得られた重合燐酸塩を固着させた多孔’Ｊｔ
粉末１８．６ｋｇに、コーン油：ソルビタンモノオレエ
ート：ヘキサグリセリンモノラウレート＝４ ： １
： １の重量比からなる油性物質混合物０．６ｋｇを滴
下、含浸させてすり身添加剤１９．２ｋｇを得た。この
ものの組成は次の通りであった。
なお、ヘキザグリセリンモノオレエー１−は板本薬品社
製ＭＣ）−５００を使用した。このもののＨＬ Ｂは１
１である。
マルチトール ３８．４χソル
ビトール ５５．４％重合燐酸
塩 ３．】ｚ比較例−５
７０％ソルビトール溶液（乗和化成工業■製、ツルピッ
Ｉ−Ｗ−７０） ８．６ ｋｇを９５℃に加熱し、これ
にグリセリンモノ脂肪酸エステルの蒸留精製品〔太陽化
学■製、サンソフｌ−Ｎｏ、 ７５０ 〕とソルビタン
モノラウレートの３＝２の混合物１１８５ｇを加え、ホ
モミキサーで１０分間撹拌し、均一に分散混和する。得
られた分散液を、８０メツシュの篩を通過したソルビト
ール粉末〔乗和化成工業■製、ソルビットＷパウダー〕
１４ｋｇ、ピロ燐酸ナトリウム５９３ｇ及びトリポリ燐
酸ナトリウム５９３ｇと均一に混合し、５５℃の温風で
乾燥した後、得られた固化物を粉砕し、篩分けして２０
〜１４５メツシュの粒体を得た。
このものの組成は次の通りであった。
ソルビトール ８９．４％
界面活性剤 ５．３％
重合燐酸塩 ５．３％
比較試験−４
この試験では、上記実施例６．比較例３，４及び５のす
り身添加剤、並びに対照試験品としてソルビトールを主
成分とする添加剤を、（実験区分３及び５では下記第６
表に示すように更に砂糖９重合燐酸塩を加える。）魚肉
、すり月に加え、保存したときのハンター白変の変化並
びに、これら添加剤を加えたすり身から製造したかまば
ごのハンター白変及びゼリー強度を測定し７た。
第 ６ 表
試験は次のようにして行なった。
（イ）温度５ ’Ｃに調節した部屋で、新鮮なスケトウ
ダラから常法に従って得た脱水肉４ｋｇに対し、第６表
に示した里の添加物を加え、らいかい機で３分間混合し
た。
（１１）上記（イ）で得られたすり月を直ちに一４０℃
で凍結し、保存した。
（ハ）」１記（イ）で得られたすり身（即し凍結しない
もの）（下記第７表では保存期間０））月のものに当た
る）、及び上記（ｎ）で得られたすり月を部分的に分け
て所定期間後に取り出しく下記第７表にお６ｊる保存期
間１力月、３カ月及び６力月のものとする）、解凍の必
要なものは解凍後、直ちにハンター白変を測定した。そ
の結果を第７表に示す。
（ニ）上記（１１）で得られたすり身を部分的に分けて
、所定期間後に取り出しく即ぢ第８表に示すように１力
月、３カ月、６カ月後に取り出す）、５℃において２４
時間を要して解凍し、これに、対スリ身３％の食塩を加
えて１０分間ザイレンＩ・カッターで撹拌、混合した後
、その１５０ｇを樹脂ケース（折径４８ｍｍの筒状ポリ
塩化ビニリデンフィルム）に充填し、両端を紐で結び、
９０℃の熱水中で３０分間加熱し、かまぼこを製造した
。得られたかまぼこのハンター白変及びゼリー強度を測
定し、その結果を第８表に示す。
なお、ハンター白変及びゼリー強度の測定は社団法人全
国魚肉協会の昭和５５年版「冷凍すり身品質検査基準」
の方法に従った。またハンター白変の測定には日本重色
工業ｅ−１製ＮＩＬ−Ｖ６Ｂを、ゼリー強度の測定には
不動工業■製のレオメータ−を使用した。
第 ７ 表
第 ８ 表
」１記の表からみて、比較例のものに比べ本発明実施例
のものが、総合的に優れていることが明らかである。」[The following tests were conducted to measure the change in hunter white skin when stored with this addition, the variation in hunter whiteness, and the strength of the hunter white skin and jelly of kamaboko prepared from fire surimi with the addition of quality improvers. Samples of the quality improvers of Examples 1, '\, 5 and Comparative Examples 1 and 2 were prepared, and the quality improvement agents of Examples 1, '\, 5 and Comparative Examples 1 and 2 were prepared as shown in Table 1 below. :Used as the experimental category shown. Then, as shown in Table 1, sugar and polymerized phosphate are further added and used as additives for surimi. In addition, experimental section 8 contains the control sample, 175 g, sorbitol 80 g, and sugar 80 g. and the case where polymerized phosphate 6Ii was added to surimi. The test was conducted as follows. (b) In a room adjusted to a temperature of about 5'C, fresh Alaska pollack was prepared. Mixed. (b) Immediately eat the surimi prepared in JZ Book (a).
It was frozen and stored at 0°C. (c) Take out the surimi obtained in (a) above (that is, the one that does not freeze) and a part of the surimi obtained in (b) above, and for those that need to be thawed, immediately measure the hunter's white peel. did. The results are shown in Table 2. Table 3 also shows the variation in hunter white skin. (d) A portion of the surimi obtained in item (b) of -1- was taken out after a predetermined period of time and thawed at 7.5°C for 24 hours.
To this, add 1% salt to the surimi, stir and mix with a Xylent cutter for 10 minutes, then fill it into a resin case.
The mixture was heated in boiling water for 30 minutes to produce kamaboko. Table 4 shows the results of measuring the hunter white skin and jelly strength of kamaboko. The measurement of hunter white skin and jelly strength is based on the Frozen Surimi Quality Inspection Standard 1 published in 1982 by the National Fish and Meat Association.
This was done according to the method. Further, ND-V6B manufactured by Nippon Heavy Industries Co., Ltd. was used to measure hunter's white bark, and a rheometer manufactured by Fudo Kogyo Co., Ltd. was used to measure jelly strength. Table 1: Experimental categories and types and amounts of additives Table 2: Hunter whiteness measurement results of surimi Table 3: Variation in hunter white skin of surimi (products with a shelf life of O months were used) Table 4: Hunter white skin of kamaboko and jelly strength above 2nd
From Table 4, it is clear that the quality improver of the present invention has excellent performance in improving white discoloration and improving jelly strength. (Effect of the invention) (a) Unlike the hydrophilic surfactant conventionally used as a component, the quality improver of the present invention has HL
By using a lipophilic polyglycerol fatty acid ester of 85 or less, and using it in combination with a sorbitan fatty acid ester and edible oil, it is possible to produce paste products such as mamako (mabako) made from frozen fish minced meat and this minced meat. On the other hand, it is possible to exhibit an excellent effect of improving white discoloration. Moreover, even after long-term storage, it is possible to suppress a decrease in the jelly strength of the paste product, even though oil and fat are present together. (b) By using porous sorbitol and/or maltitol as the main component of the quality improver of the present invention, it can be dissolved extremely quickly even in cold water. and,
Because of this porous nature, it has a large ability to absorb and adsorb oily substances, and even if the quality improver of the present invention is stored for a long period of time, the oily substance will not seep into the packaging material in which it is packaged. (c) In the quality improver of the present invention, when fixing the polymerized phosphate to porous sorbitol and/or maltitol in the form of an aqueous solution or an aqueous dispersion medium dispersion, this process is carried out at a relatively low temperature. As a result, coloring (yellow to brown) does not occur in the quality improving agent of the product, and therefore, coloring does not occur in the surimi to which this quality improving agent is added, and also in the paste product made from hoko surimi. (d) Since polymerized phosphates and oily substances are impregnated and fixed in porous sorbitol and/or maltitol,
The quality improving agent of the present invention does not cause segregation due to the difference between the components, and when added to surimi, it is uniformly and quickly dispersed, and is added to surimi or a paste product made from this surimi. Come on, there is little variation in the quality of white charcoal, jelly strength, etc. (e) Since the quality improver of the present invention has a fast dissolution rate, it can be quickly dissolved and dispersed in the surimi even if the mesh size is biased towards the larger particle size within the preferred range for the quality improver of the present invention. . When such a quality improver having a relatively large particle size is used, it is difficult to form dust during handling, and a good working environment can be maintained. Procedural author's letter (self-motivated) January 1, 1986 Kunio Ogawa, Commissioner of the Patent Office■, Indication of the case Patent application No. 1983-262698 2, Title of the invention: Quality improving agent for adding frozen fish minced meat and Manufacturing method 3, relationship with the person making the amendment Patent applicant name: Towa Kasei Kogyo Co., Ltd. 4, agent address: 4-13-5-5 Akasaka, Minato-ku, Tokyo, subject of amendment (1) Specification No. On page 8, line 4, ``After storing the agent'' is corrected to ``After adding the agent and storing the surimi for a long period of time.'' (2) Delete ``In addition, the kamaboko will shrink when molded'' in lines 5 and 6 on page 8. (3) On the 9th page, line 7 from the bottom, "that is" is corrected to "for example." (4) "There is no difference in the added effect even if the amount is increased" in the 6th line from the bottom to the 5th line from the bottom in No. 16 is corrected as follows. "As the amount is increased, the ion concentration becomes too high, causing harm such as accelerating denaturation of surimi." (5) Correct "1%" to "3%" on page 33, line 8 of the same. . (6) On page 33, lines 9 and 10, it says, "After mixing, fill the resin case and heat it in boiling water for 30 minutes." 48
The material is filled into a cylindrical polyvinylidene chloride film (polyvinylidene chloride film), tied at both ends with string, and heated in hot water at approximately 90°C for 30 minutes.
” he corrected. (7) In the row of Experiment Category 7 in Table 1 on page 34, “
"Reference example" is corrected to "Comparative example". (8) Insert the following sentence between the third and fourth lines of page 36. [Comparative Test-3 Regarding those obtained from the λ屹 Actual Thigh Example and Comparative Example. According to the following test methods, (1) loosened apparent specific gravity, (2) angle of repose and residual amount of dissolution were measured. (1) Appearance of looseness is determined by vibrating the sieve containing the sample using a powder tester (Model PT-D) sold by Kosugumi Iron Works, which approximates the specific gravity measurement method specified in JIS K 6721. The sample that has passed through the sieve is dropped through a chute and poured into a specified receiver for measurement. (2) Angle of repose ■ Powder tester (PT-D type) sold by Kosagumi Iron Works
The sieve containing the sample was vibrated using a sieve, and the sample that had passed through the sieve was allowed to fall through the funnel, received in a specified container, and the angle of repose was measured. (3) Pour 50 ml of deionized water at 25°C into a measuring cylinder with a residual amount of 100 mff1, and pour 10 g of the sample into it at once. The sample will be dissolved while it settles, and it will remain at the bottom of the graduated cylinder without dissolving. The volume of the sample was measured. The results of the above measurements are shown in Table 5 below. As shown in Table 5-F, the value of the loose apparent specific gravity is larger for the product of the example than for the product of the comparative example, but this indicates that the product of the example is less likely to scatter. The value of is smaller for the product of the example than for the product of the comparative example, which indicates that the product of the present invention has good fluidity and can be handled well, such as by pneumatic transport, and also shows that the amount of remaining dissolved indicates that the product of the present invention has good solubility. Comparative Example-3 (2) 30 kg of porous sorbitol powder obtained in (1) of Example 1 and 24 kg of porous maltitol powder obtained in (2) of Example 3 were mixed until uniform. The composition of the obtained mixture was 59.1% sorbitol and 40.9% maltitol, the oil absorption rate was 15.9%, the apparent loosened specific gravity was 0.56°, and the porosity was 0.652. ■ Polymer phosphate preparation 1.2 was added to 36 kg of the mixed powder obtained in the above ■ in the same manner as in Example 1 (■).
37.2 kg of porous powder obtained by spraying a slurry of 1.5 kg dispersed in 2 kg of water and drying it to fix the polymerized phosphate.
I got it. The composition of this product was as follows. Multilol 39.6% Sorbitol 57.2% Polymer phosphate 3.2% Example-6 18.6 kg of the porous powder to which the polymerized phosphate obtained in Comparative Example 3 was fixed was given Example 1. Mixture of oily substances as in 1.
5 kg was dropped and impregnated to obtain 9.2 kg of the quality improving agent of the present invention (Mesh The Iz 30-145N). The composition of this product was as follows: Maltitol 38..1'4
;Sorbitol 55.4χPolymerized phosphate 3.17Corn oil ---" Comparative Example-4 Porous 'Jt to which the polymerized phosphate obtained in Comparative Example 3 was fixed
18.6 kg of powder, corn oil: sorbitan monooleate: hexaglycerin monolaurate = 4:1
: 0.6 kg of an oily substance mixture having a weight ratio of 1 was dropped and impregnated to obtain 19.2 kg of surimi additive. The composition of this product was as follows. As the hexaglycerin monooleate 1-, MC)-500 manufactured by Itamoto Pharmaceutical Co., Ltd. was used. This thing's HL B is 1
It is 1. Maltitol 38.4χ Sorbitol 55.4% polymerized phosphate 3. ] Z Comparative Example-5 8.6 kg of 70% sorbitol solution (manufactured by Noriwa Kasei Kogyo ■, Tsurupi I-W-70) was heated to 95°C, and a distilled purified product of glycerin monofatty acid ester [Taiyo Kagaku ■ 1,185 g of a 3=2 mixture of Sansoff L-No. 750] and sorbitan monolaurate were added and stirred for 10 minutes using a homomixer to uniformly disperse and mix. The obtained dispersion was passed through an 80-mesh sieve to obtain sorbitol powder [Sorbitol W powder manufactured by Noriwa Kasei Kogyo ■]
14 kg, 593 g of sodium pyrophosphate and 593 g of sodium tripolyphosphate were mixed uniformly, dried with warm air at 55°C, and the resulting solidified product was pulverized and sieved to give 20
-145 mesh granules were obtained. The composition of this product was as follows. Sorbitol 89.4% Surfactant 5.3% Polymer phosphate 5.3% Comparative Test-4 In this test, the above Example 6. The surimi additives of Comparative Examples 3, 4, and 5, and the additive containing sorbitol as a main component as a control test product (in Experimental Sections 3 and 5, the following No. 6
Add more sugar 9-polyphosphate as shown in the table. ) Changes in hunter white discoloration during storage in addition to fish meat and surimi, as well as hunter white discoloration and jelly strength of kamabago prepared from surimi to which these additives were added were measured. Table 6 The test was conducted as follows. (a) In a room adjusted to a temperature of 5'C, the additives shown in Table 6 were added to 4 kg of dehydrated meat obtained from fresh walleye pollock in a conventional manner, and mixed for 3 minutes using a rice cooker. (11) Immediately heat the ground moon obtained in (a) above to -40°C.
It was frozen and stored. (c)' The surimi (immediately, unfrozen) obtained in 1. (b) (corresponding to the storage period 0 in Table 7 below) and the surimi obtained in (n) above. If the storage period is 1 month, 3 months, or 6 months as shown in Table 7 below), divide it into portions and take them out after a specified period of time.If the storage period is 1 month, 3 months, or 6 months as shown in Table 7 below, items that need to be thawed should be immediately washed with Hunter Whitening after thawing. It was measured. The results are shown in Table 7. (d) Partially divide the surimi obtained in (11) above and take it out after a prescribed period (immediately take it out after 1 month, 3 months, and 6 months as shown in Table 8), at 5°C for 24 hours.
After thawing for a while, add 3% salt to the surimi and stir and mix with a Xylen I cutter for 10 minutes. ), tie both ends with string,
Kamaboko was produced by heating in 90°C hot water for 30 minutes. Hunter white discoloration and jelly strength of the obtained kamaboko were measured, and the results are shown in Table 8. The measurement of hunter white discoloration and jelly strength is based on the 1981 edition of the National Fish and Meat Association's "Frozen Surimi Quality Inspection Standards"
I followed the method. Further, NIL-V6B manufactured by Nippon Heavy Industries e-1 was used to measure Hunter's white discoloration, and a rheometer manufactured by Fudo Kogyo ■ was used to measure jelly strength. From Table 7, Table 8, and Table 1, it is clear that the Examples of the present invention are comprehensively superior to those of the Comparative Examples. ”
Claims (6)
０〜９５重量％、ＨＬＢ５以下のポリグリセリン脂肪酸
エステル０．５〜６重量％、ソルビタン脂肪酸エステル
０．５〜６重量％、食用油脂０．５〜９重量％及び重合
燐酸塩１〜２０重量％の組成を有し、粉末状又は粒状で
あることを特徴とする冷凍魚肉すり身添加用品質改良剤
。(1) Porous sorbitol and/or maltitol 6
0-95% by weight, 0.5-6% by weight of polyglycerin fatty acid ester with HLB5 or less, 0.5-6% by weight of sorbitan fatty acid ester, 0.5-9% by weight of edible oil and fat, and 1-20% by weight of polymerized phosphate. 1. A quality improving agent for adding frozen fish meat paste, which has the following composition and is in powder or granular form.
である特許請求の範囲第（１）項記載の冷凍魚肉すり身
添加用品質改良剤。(2) The quality improving agent for adding frozen fish minced meat according to claim (1), which is in the form of powder or granules with a particle size of 10 to 145 mesh.
吸油率が５〜４５重量％である特許請求の範囲第（１）
項記載の冷凍魚肉すり身添加用品質改良剤。(3) Porous sorbitol or maltitol has an oil absorption rate of 5 to 45% by weight according to claim (1).
A quality improver for adding frozen fish minced meat as described in .
２〜１５％の水分を含んで結晶状に固化されたソルビト
ール及び／又はマルチトールを乾燥して得られるもので
ある特許請求の範囲第（１）項記載の冷凍魚肉すり身添
加用品質改良剤。(4) Porous sorbitol and/or maltitol is obtained by drying sorbitol and/or maltitol that contains 2 to 15% water and is solidified into crystals. ) A quality improver for adding frozen fish meat paste.
ンペンタオレエート又はテトラグリセリンペンタオレエ
ートである特許請求の範囲第（１）項記載の冷凍魚肉す
り身添加用品質改良剤。(5) The quality improving agent for adding frozen fish meat paste according to claim (1), wherein the polyglycerin fatty acid ester is hexaglycerin pentaoleate or tetraglycerin pentaoleate.
ルビトール及び／又はマルチトールを乾燥して得られた
多孔質のソルビトール及び／又はマルチトールの粉、粒
体に重合燐酸塩の水溶液又ほ分散液を温度５０〜９０℃
の雰囲気下で滴加又は噴霧し、乾燥した後、ＨＬＢ５以
下の親油性ポリグリセリン脂肪酸エステル、ソルビタン
脂肪酸エステル及び食用油脂を含浸させる方法からなり
、得られる粉、粒体は多孔質のソルビトール及び／又は
マルチトール６０〜９５重量％、ＨＬＢ５以下のポリグ
リセリン脂肪酸エステル０．５〜６重量％、ソルビタン
脂肪酸エステル０．５〜６重量％、食用油脂０．５〜９
重量％及び重合燐酸塩１〜２０重量％の組成を有するも
のであることを特徴とする冷凍魚肉すり身添加用品質改
良剤の製造法。(6) Porous sorbitol and/or maltitol powder or granules obtained by drying sorbitol and/or maltitol solidified into crystals containing 2 to 15% water, and polymerized phosphate. Aqueous solution or dispersion at a temperature of 50 to 90℃
The method consists of adding dropwise or spraying in an atmosphere of Or maltitol 60-95% by weight, polyglycerin fatty acid ester with HLB5 or less 0.5-6% by weight, sorbitan fatty acid ester 0.5-6% by weight, edible oil and fat 0.5-9
1. A method for producing a quality improving agent for adding frozen fish meat surimi, characterized in that the agent has a composition of 1 to 20% by weight of polymerized phosphate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61262698A JPS63116673A (en) | 1986-11-06 | 1986-11-06 | Quality improver for addition to ground meat of frozen fish and production thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61262698A JPS63116673A (en) | 1986-11-06 | 1986-11-06 | Quality improver for addition to ground meat of frozen fish and production thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63116673A true JPS63116673A (en) | 1988-05-20 |
| JPH037349B2 JPH037349B2 (en) | 1991-02-01 |
Family
ID=17379352
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61262698A Granted JPS63116673A (en) | 1986-11-06 | 1986-11-06 | Quality improver for addition to ground meat of frozen fish and production thereof |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63116673A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0925719A1 (en) * | 1997-12-26 | 1999-06-30 | Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo | Method for inhibiting trimethylamine formation and its uses |
| US6863737B2 (en) | 2000-07-05 | 2005-03-08 | Kabushiki Kaisha Ueno Seiyaku Oyo Kenkyusho | Crystalline mixture solid containing maltitol and preparation therefor |
| JP2008178330A (en) * | 2007-01-24 | 2008-08-07 | Nippon Suisan Kaisha Ltd | Tubular fish-paste for salad |
| JP2016002028A (en) * | 2014-06-16 | 2016-01-12 | ミヨシ油脂株式会社 | Fat composition for processed fishery food, and plastic fat composition and processed fishery food using the same |
| JP2021023159A (en) * | 2019-07-31 | 2021-02-22 | 理研ビタミン株式会社 | Processed meat/fish meat food quality improver |
-
1986
- 1986-11-06 JP JP61262698A patent/JPS63116673A/en active Granted
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0925719A1 (en) * | 1997-12-26 | 1999-06-30 | Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo | Method for inhibiting trimethylamine formation and its uses |
| US6863737B2 (en) | 2000-07-05 | 2005-03-08 | Kabushiki Kaisha Ueno Seiyaku Oyo Kenkyusho | Crystalline mixture solid containing maltitol and preparation therefor |
| JP2008178330A (en) * | 2007-01-24 | 2008-08-07 | Nippon Suisan Kaisha Ltd | Tubular fish-paste for salad |
| JP2016002028A (en) * | 2014-06-16 | 2016-01-12 | ミヨシ油脂株式会社 | Fat composition for processed fishery food, and plastic fat composition and processed fishery food using the same |
| JP2021023159A (en) * | 2019-07-31 | 2021-02-22 | 理研ビタミン株式会社 | Processed meat/fish meat food quality improver |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH037349B2 (en) | 1991-02-01 |
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| Date | Code | Title | Description |
|---|---|---|---|
| R250 | Receipt of annual fees |
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| EXPY | Cancellation because of completion of term |