JPWO2011055690A1 - 水産練り製品用品質改良剤 - Google Patents
水産練り製品用品質改良剤 Download PDFInfo
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- JPWO2011055690A1 JPWO2011055690A1 JP2011539355A JP2011539355A JPWO2011055690A1 JP WO2011055690 A1 JPWO2011055690 A1 JP WO2011055690A1 JP 2011539355 A JP2011539355 A JP 2011539355A JP 2011539355 A JP2011539355 A JP 2011539355A JP WO2011055690 A1 JPWO2011055690 A1 JP WO2011055690A1
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- UYQJCPNSAVWAFU-UHFFFAOYSA-N malto-tetraose Natural products OC1C(O)C(OC(C(O)CO)C(O)C(O)C=O)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(O)C(CO)O2)O)C(CO)O1 UYQJCPNSAVWAFU-UHFFFAOYSA-N 0.000 description 1
- FJCUPROCOFFUSR-GMMZZHHDSA-N maltopentaose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O[C@H]([C@H](O)CO)[C@H](O)[C@@H](O)C=O)O[C@H](CO)[C@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O[C@@H]2[C@@H]([C@@H](O)[C@H](O[C@@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O3)O)[C@@H](CO)O2)O)[C@@H](CO)O1 FJCUPROCOFFUSR-GMMZZHHDSA-N 0.000 description 1
- LUEWUZLMQUOBSB-OUBHKODOSA-N maltotetraose Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](CO)O[C@H]1O[C@@H]1[C@H](CO)O[C@@H](O[C@@H]2[C@@H](O[C@@H](O[C@@H]3[C@@H](O[C@@H](O)[C@H](O)[C@H]3O)CO)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-OUBHKODOSA-N 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
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- 235000021243 milk fat Nutrition 0.000 description 1
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- 239000003607 modifier Substances 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 235000020636 oyster Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 235000019702 pea protein Nutrition 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 125000002467 phosphate group Chemical group [H]OP(=O)(O[H])O[*] 0.000 description 1
- 230000026731 phosphorylation Effects 0.000 description 1
- 238000006366 phosphorylation reaction Methods 0.000 description 1
- 239000010773 plant oil Substances 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 235000010486 polyoxyethylene sorbitan monolaurate Nutrition 0.000 description 1
- 239000000256 polyoxyethylene sorbitan monolaurate Substances 0.000 description 1
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 description 1
- 239000000244 polyoxyethylene sorbitan monooleate Substances 0.000 description 1
- 235000010989 polyoxyethylene sorbitan monostearate Nutrition 0.000 description 1
- 239000001818 polyoxyethylene sorbitan monostearate Substances 0.000 description 1
- 235000010988 polyoxyethylene sorbitan tristearate Nutrition 0.000 description 1
- 239000001816 polyoxyethylene sorbitan tristearate Substances 0.000 description 1
- 229940068977 polysorbate 20 Drugs 0.000 description 1
- 229940113124 polysorbate 60 Drugs 0.000 description 1
- 229940099511 polysorbate 65 Drugs 0.000 description 1
- 229920000053 polysorbate 80 Polymers 0.000 description 1
- 229940068968 polysorbate 80 Drugs 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000019423 pullulan Nutrition 0.000 description 1
- 239000008165 rice bran oil Substances 0.000 description 1
- 229960003656 ricinoleic acid Drugs 0.000 description 1
- FEUQNCSVHBHROZ-UHFFFAOYSA-N ricinoleic acid Natural products CCCCCCC(O[Si](C)(C)C)CC=CCCCCCCCC(=O)OC FEUQNCSVHBHROZ-UHFFFAOYSA-N 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 235000010356 sorbitol Nutrition 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 235000021335 sword fish Nutrition 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
- FYGDTMLNYKFZSV-BYLHFPJWSA-N β-1,4-galactotrioside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@H](CO)O[C@@H](O[C@@H]2[C@@H](O[C@@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-BYLHFPJWSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Dispersion Chemistry (AREA)
- Fish Paste Products (AREA)
Abstract
Description
すなわち、本発明は、β−アミラーゼと加工澱粉とを含有することを特徴とする水産練り製品用品質改良剤、からなっている。
油脂加工澱粉に使用する澱粉および/または加工澱粉としては特に制限はないが、好ましくはリン酸架橋タピオカ澱粉である。
ここで、グリセリン脂肪酸エステルには、グリセリンと脂肪酸のエステルの外、グリセリン有機酸脂肪酸エステル、ポリグリセリン脂肪酸エステル、およびポリグリセリン縮合リシノレイン酸エステルなどが含まれる。グリセリン有機酸脂肪酸エステルには、グリセリン酢酸脂肪酸エステル、グリセリン乳酸脂肪酸エステル、グリセリンクエン酸脂肪酸エステル、グリセリンコハク酸脂肪酸エステルおよびグリセリンジアセチル酒石酸脂肪酸エステルなどが含まれる。ポリソルベートには、ポリソルベート20、ポリソルベート60、ポリソルベート65およびポリソルベート80などが含まれる。またレシチンには、分別レシチン、酵素分解レシチンおよび酵素処理レシチンなどが含まれる。
使用する乳化剤は、グリセリン脂肪酸エステルの中でも有機酸脂肪酸エステルが好ましく、より好ましくはグリセリンジアセチル酒石酸脂肪酸エステルである。
グリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステルに使用される脂肪酸は、食用可能な動植物油脂を起源とする脂肪酸であれば特に制限はなく、例えば炭素数6〜24の直鎖状の飽和または不飽和脂肪酸が挙げられ、好ましくは炭素数16〜18の直鎖状の飽和または不飽和脂肪酸である。
例えば、油脂と乳化剤を約1/99〜99/1(w/w;油脂/乳化剤)、好ましくは約60/40〜20/80(w/w;油脂/乳化剤)の割合で混合し、あるいは乳化剤が油脂に溶融するまで加熱(50〜90℃)し、油脂組成物が調製される。次いで、調製された油脂組成物は、澱粉および/または加工澱粉に対し約0.003〜10質量%、好ましくは約0.05〜5.0質量%、より好ましくは約0.1〜1.0質量%となるよう添加されるのが好ましい。油脂組成物が添加された澱粉および/または加工澱粉は、混合、乾燥される。
(1)原材料
β−アミラーゼ(商品名:β−アミラーゼ#1500S;ナガセケムテックス社製 酵素の力価15310AuN/g)
油脂加工澱粉(商品名:日食ねりこみ澱粉IPYF;日本食品化工社製)
コーンスターチ(商品名:コーンスターチCD−YNGM;王子コーンスターチ社製)
上記原材料を用いて作製した水産練り製品用品質改良剤の配合組成を表1に示した。
表1に示した配合に基づいて各原材料を混合し水産練り製品用品質改良剤(実施例品1、2、比較例品1〜5)を作製した。尚、混合はビニール袋に各原材料を入れ2分間混合しておこなった。各試料の1回の作製量は50gである。
(1)かまぼこ用原材料
冷凍すり身(スケソウ)(商品名:冷凍すり身 スケソウFA アメリカ・アラスカ産;アメリカンシーフードカンパニー社製)
冷凍すり身(イトヨリ)(商品名:冷凍すり身 イトヨリSA タイ産;トランシュア社製)
発酵調味料(商品名:りょうみF;キッコーマン社製)
小麦澱粉(商品名:鶴;新進社製)
上記かまぼこ用原材料を用いて作製したかまぼこ用生地の配合組成を表2に示した。
表2に示した配合に基づき下記方法にてかまぼこ生地を作製した。尚、かまぼこ用生地の1回の作製量は、表2の配合の2倍の質量(g)である。
冷凍すり身(スケソウタラ)と冷凍すり身(イトヨリ)を−5℃に調温後、フードプロセッサー(型式:MK−K48;パナソニック社製)にて粗ずりを行い、その後、食塩と水産練り製品用品質改良剤(実施例1、2、比較例1〜5)、または食塩を加え1分間塩ずりを行った。次いで氷水、発酵調味料、小麦澱粉、砂糖、グルタミン酸ソーダを加え、15℃になるまで本ずりを行った。本ずり後、混合物をビニール袋にとり、真空包装機(型式:V−380G;東静電気社製)で脱気を行い、かまぼこ用生地(試験区1〜8)を得た。
(3)のかまぼこ用生地の作製の方法で得たかまぼこ用生地(試験区1〜8:各300g)を、直ちにそれぞれ直径約20mmの塩化ビニリデンのケーシングに充填した。充填後、45℃で30分間坐りを行い、その後湯浴にて95℃、45分間加熱を行い、加熱終了後氷水中で30分間冷却し、座り工程を有するケーシングかまぼこ(試作品1〜8)を得た。
(3)のかまぼこ用生地の作製の方法で得たかまぼこ用生地(試験区1〜8:各300g)を、直ちにそれぞれ直径約20mmの塩化ビニリデンのケーシングに充填した。充填後すぐに湯浴にて95℃、45分間加熱を行い、加熱終了後氷水中で30分間冷却し、座り工程のないケーシングかまぼこ(試作品9〜16)を得た。
(3)のかまぼこ用生地の作製の方法で得たかまぼこ用生地(試験区1〜8:各20g)を、直ちにそれぞれ楕円形に成型し、次いでフライヤーにて120℃の油中で2分間揚げ、さらに160℃の油中で2分間揚げた後、10℃まで冷却して揚げかまぼこ(試作品17〜24)を得た。
得られた座り工程を有するケーシングかまぼこ(試作品1〜8)、座り工程のないケーシングかまぼこ(試作品9〜16)、および揚げかまぼこ(試作品17〜24)の食感(硬さおよび弾力)についての官能評価を、下記表3に示す評価基準に従い10名のパネラーでおこなった。結果はそれぞれ10名の評価点の平均値として求め、下記基準にて記号化した。結果を表4に示す。
記号化
◎:平均値2.5以上
○:平均値1.5以上 2.5未満
△:平均値0.5以上 1.5未満
×:平均値0.5未満
Claims (1)
- β−アミラーゼと加工澱粉とを含有することを特徴とする水産練り製品用品質改良剤。
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PCT/JP2010/069284 WO2011055690A1 (ja) | 2009-11-06 | 2010-10-29 | 水産練り製品用品質改良剤 |
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JP5977007B2 (ja) * | 2011-09-28 | 2016-08-24 | 理研ビタミン株式会社 | 水産練り製品用品質改良剤 |
CN104023555A (zh) * | 2011-12-26 | 2014-09-03 | 杜邦营养生物科学有限公司 | 淀粉酶的用途 |
BR112014015751A2 (pt) * | 2011-12-26 | 2017-06-13 | Dupont Nutrition Biosci Aps | método, processo, composição e utilização |
JP6313001B2 (ja) * | 2013-09-17 | 2018-04-18 | 理研ビタミン株式会社 | 畜肉加工食品用品質改良剤および該品質改良剤を含有する畜肉加工食品 |
JP6316633B2 (ja) * | 2014-03-27 | 2018-04-25 | 理研ビタミン株式会社 | 水産練り製品用品質改良剤および該品質改良剤を含有する水産練り製品 |
JP6510274B2 (ja) * | 2015-03-02 | 2019-05-08 | 理研ビタミン株式会社 | 加工食品用油脂分離抑制剤 |
CN110050966B (zh) * | 2019-03-29 | 2022-03-08 | 浙江省海洋水产研究所 | 一种细点圆趾蟹肉重组制品品质改良剂及其制备方法 |
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JPN6015005194; '新素材&新技術情報 Information on New Products and New Technology' 月刊フードケミカル 第24巻第9号 FOOD CHEMICALS 第24巻, 株式会社 食品化学新聞社 落合 慶一郎 * |
JPN6015005196; '食添・食素材カラム Food ingredients&additives Columns' 月刊フードケミカル 第24巻第9号 FOOD CHEMICALS 第24巻, 株式会社 食品化学新聞社 落合 慶一郎 * |
JPN6015005199; 岡 弘康 Hiroyasu Oka: '報水産食品の品質に及ぼすガス置換包装の影響 Effect in modified atmosphere packing for keeping qualit' 月刊フードケミカル 第21巻第6号 FOOD CHEMICALS 第21巻, 株式会社 食品化学新聞社 落合 慶一郎 * |
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