JPS642350B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for preventing discoloration of seafood paste products caused by ascorbic acid. Coating By adding ascorbic acid or sodium ascorbate to seafood paste products, for example, the astringency caused by glycine, which is used as a substitute for conventional disinfectants or preservatives, and the deterioration of flavor due to shrimp-like odor can be reduced. Coatings that are used in conjunction with or in conjunction with organic acids to reduce the waxy odor, astringency, and acrid taste of hydrogenated oils used as coating agents, as well as the astringent and acrid taste of polymerized phosphates. It has a flavor and is particularly effective in improving the preservability of packaged products such as vacuum-sealed packaged products such as casing kamaboko and retainer kamaboko, and sitting kamaboko. Marine paste products to which these ascorbic acids are added, which have such effects, have the disadvantage that they become discolored over time, resulting in significant damage to the product. The present inventors conducted intensive research to solve this drawback, and as a result, completed the present invention. That is, in the present invention, when a coating ascorbic acid and/or sodium ascorbate is mixed with finished minced meat to produce a seafood paste product, 0.01 to 0.3% by weight of these as ascorbic acids are added to the finished minced meat, This is a method for preventing discoloration of seafood paste products, which is characterized by adding an edible acid other than ascorbic acid to adjust the pH of the product to 6.5 to 7.0. The seafood paste products targeted by the present invention include processed fish foods such as kamaboko, chikuwa, hanpen, tempura, fish sausage, and fish ham. Next, as a method for producing the coating ascorbic acid used in the present invention, finely pulverized ascorbic acid is heated to about 40 to 90°C using a hydrogenated vegetable or animal oil, such as hydrogenated rapeseed oil, hydrogenated castor oil, or hydrogenated whale oil. The main ingredients are oil, hydrogenated beef tallow oil, hydrogenated coconut oil, etc., and if necessary, saturated fatty acids with 12 to 24 carbon atoms such as stearic acid and palmitic acid, sorbitan fatty acid esters such as sorbitan monopalmitate and sorbitan sesquiolate, and wax. It can be produced by granulation using a rotating disc type centrifugal atomizer or a spray type device with a coating agent in combination with the appropriate amount. In the present invention,
It is preferable to use coated ascorbic acid that is granulated using a coating agent of 0.8 to 10 parts, preferably 0.8 to 3 parts, per 1 part of ascorbic acid, and the particle size is usually 50 to 300μ.
A moderate amount is appropriate. In addition, sodium ascorbate may be a commercially available product that is safe in terms of food hygiene and is easily available. Typically, coating ascorbic acid and/or sodium ascorbate is
Ascorbic acid: 0.01 for finished minced meat
~0.3% by weight, preferably about 0.02-0.2% by weight
used. Next, examples of edible acids other than ascorbic acid used to adjust the pH of seafood paste products to 6.5 to 7.0 include fumaric acid, tartaric acid, glucono delta-lactone, malic acid, and phosphorous acid. Sodium sorbic acid, citric acid, acid pyrophosphate, acid metaphosphate, powdered acetic acid, monosodium fumarate, etc., preferably coated with these acids using the above-mentioned coating agent or the like according to a known method. can be mentioned.
Also, those that are liquid at room temperature such as gluconic acid, acetic acid, and lactic acid can be used. In the present invention, coating ascorbic acid, sodium ascorbate, and the above-mentioned acids are added to the seafood paste product during the manufacturing process and mixed uniformly, but there are no particular restrictions on the timing or method of addition, and generally the following It is appropriate to add and mix it with the additives mentioned above or in the finished minced meat (surimi). In the method of the present invention, phosphates conventionally added to seafood paste products (e.g., sodium polyphosphate, potassium polyphosphate, sodium pyrophosphate, potassium pyrophosphate), natural sweeteners ( For example, sugar, glucose, fructose, lactose), artificial sweeteners (e.g.
glycyrrhizin, stevia, saccharin sodium), other spices, fragrances, natural seasonings, chemical seasonings, glues, fungicides, soy protein, wheat protein,
Animal protein (eg, egg white), alcoholic beverages, vegetables, etc. may be added as appropriate. According to the method of the present invention, the seafood paste product produced by adding coating ascorbic acid and/or sodium ascorbate to the raw pastry meat is prevented from discoloration caused by these ascorbic acids, and has an improved flavor. The product's product quality is further improved without any loss of elasticity or elasticity, and it is extremely safe from a food hygiene perspective as deterioration is prevented. Next, the present invention will be explained in more detail using reference examples, experimental examples, and examples. All percentages below are based on weight/
Represents weight percentage. Reference example Hydrogenated beef tallow oil heated and dissolved in advance at 75℃
Add 30 parts of fine powder ascorbic acid to 70 parts, stir well with a mixer, keep the homogeneous paste mixture at 65-70℃, send it to a centrifugal spray device with a pump, and adjust the temperature to 24℃. Spray granulation was carried out in the room where the product was placed. This powder was sieved through a 50-mesh sieve to obtain coating ascorbic acid. The present coating ascorbic acid was used in the following experimental examples and examples. Experimental example Frozen Surimi special grade 12kg, salt 360g, potato starch 840g, sodium glutamate 120g
g, polymerized phosphate 18g, ice water 4Kg, sugar 120g,
Surimi prepared in a conventional manner using a raw material composition of 120 g of glycine and 240 g of mirin was divided into equal parts, and coating ascorbic acid, sodium ascorbate, and fumaric acid were added to each according to Table 1 and mixed well.
After forming the plate, a retainer kamaboko was manufactured according to a conventional method. This sample was stored at 4°C for 15 days and its degree of coloration was observed. The results are shown in Table 1.

[Table] Use the one that has been coated as shown.
Example 1 6000g of frozen Surimi special grade Sukeso, 60g of sodium glutamate, 120g of salt, 300g of potato starch
Surimi was prepared in a conventional manner using the following ingredients: g, 2000 g of ice water, 9 g of sodium polyphosphate, 60 g of mirin, 90 g of sugar, and 30 g of glycine. After dividing this surimi into equal parts and adding them as shown in Table 2 and mixing well,
It was filled into a casing with a folded diameter of 90 mm and heated at a high temperature to produce a high-temperature sitting kamaboko. This sample is 2
The samples were stored at 5°C for 5 days and the degree of coloration was compared. The results are shown in Table 2.

【table】

[Table] Example 2 Frozen Surimi special grade 6kg, salt 120g, potato starch 300g, sodium glutamate 60g
g, polymerized phosphate 10g, ice water 1.5Kg, sugar 100g,
Divide the surimi into equal parts using a conventional method using a raw material composition of 60 g of glycine and 120 g of mirin, add the additives listed in Table 3, mix well, form into a plate, and heat at 13°C.
After sitting for 20 hours, put on a retainer 85
The mixture was steamed at ℃ for 45 minutes to produce retainer-shaped kamaboko. This sample was stored at 10°C for 10 days and its degree of coloration was observed. The results are shown in Table 3.

【table】

[Table] * Use the same items as in the experimental example

Claims (1)

[Claims] 1. When producing seafood paste products by mixing coating ascorbic acid and/or sodium ascorbate with finished minced meat, these are added as ascorbic acid to the finished minced meat at a rate of 0.01.
Add ~0.3% by weight and further add edible acids other than ascorbic acid to bring the product's pH to 6.5-7.0
A method for preventing discoloration of seafood paste products, which is characterized by adjusting the color so that