WO2003053168A1 - Agent de controle des proprietes de la chair du poisson de fond et produits a base de chair de poisson de fond - Google Patents

Agent de controle des proprietes de la chair du poisson de fond et produits a base de chair de poisson de fond Download PDF

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Publication number
WO2003053168A1
WO2003053168A1 PCT/JP2002/013285 JP0213285W WO03053168A1 WO 2003053168 A1 WO2003053168 A1 WO 2003053168A1 JP 0213285 W JP0213285 W JP 0213285W WO 03053168 A1 WO03053168 A1 WO 03053168A1
Authority
WO
WIPO (PCT)
Prior art keywords
meat products
fish meat
rice bran
controlling
ground fish
Prior art date
Application number
PCT/JP2002/013285
Other languages
English (en)
Japanese (ja)
Inventor
Mitsutoshi Kubota
Yuji Okita
Toru Mizuguchi
Ikuo Kimura
Original Assignee
Nippon Suisan Kaisha, Ltd.
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Nippon Suisan Kaisha, Ltd. filed Critical Nippon Suisan Kaisha, Ltd.
Publication of WO2003053168A1 publication Critical patent/WO2003053168A1/fr

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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

Definitions

  • the present invention relates to a novel physical property control agent for a fishery product and a fishery product using the same.
  • kneaded bowls, sweet potatoes, bamboo rings, chinashi, etc. are manufactured from frozen or raw surimi of various raw fish such as sukusootara, pacific whiting, hoki, toyoridai and sardines. It is a product.
  • the process for producing fishery products consists of salting, molding, heating, cooling and packaging.
  • the physical properties of the surimi in each of these processes differ. Controlling these properties is an important factor in the manufacture of kneaded products.
  • Such a kind of surimi raw material such as fish species, fishing area, and quality, the degree of sitting, and the variation in physical properties due to the phenomenon of return in the heating process can be reduced by transdaltaminase, which is a sitting promoter.
  • a return inhibitor such as egg white.
  • a method of adding sugar, phosphate, etc. to the surimi is known.
  • sitting temperature is controlled by controlling the temperature and time, for example, by lowering the temperature of the salted meat or shortening the time during the sitting process. It is common to control.
  • the present invention provides a physical property control agent derived from a natural product extracted by a simple method, which can effectively suppress sitting without molding before or at the time of molding, and a physical property by adding the agent.
  • the purpose of the present invention is to provide a controlled fishery product.
  • the present invention comprises a water-soluble component of rice bran and has an action of controlling physical properties. More specifically, a physical property controlling agent for a fishery kneaded product having an action of controlling physical properties by preferably suppressing sitting is provided. It is a gist.
  • the main component of the component that suppresses sitting is phytin and / or phytic acid.
  • the present invention provides a water-soluble component of rice bran in which the main component of the component that suppresses sitting is phytin and / or phytic acid, It is an agent for controlling physical properties, more specifically, an agent for controlling physical properties of fishery kneaded products having an effect of controlling physical properties, preferably controlling physical properties by suppressing sitting. Further, the present invention provides a fishery kneaded product to which any one of the above physical property control agents is added.
  • FIG. 1 is a bar chart showing the results of measuring the jelly strength of Kamaboko (A, B) to which rice bran water-soluble components were added and control Kamaboko (C, D) to which rice bran was not added.
  • FIG. 2 is a bar graph showing the results of measuring the jelly strength of the meat paste (E, F) to which the rice bran water-soluble component was added and the control meat paste (G, H) to which no rice bran water-soluble component was added.
  • the rice bran is a portion composed of a peel, a seed coat, an aleurone layer, and a germ formed in the process of producing polished rice from brown rice.
  • rice bran which is a raw material for the water-soluble component of rice bran, is commonly distributed, such as raw bran produced by milling, roasted bran obtained by roasting raw bran, and defatted bran produced in the process of producing rice oil from raw bran.
  • Water is used as the extraction solvent from rice bran, but a mixture of water and an organic solvent such as ethanol, which is recognized as a food additive, may be used as the extraction solvent.
  • the water-soluble rice bran extract can be mixed with the fishery kneaded product in the form of an extract, but may be powdered by freeze-drying or spray-drying.
  • a method of adding the rice bran to the ground rice in advance when manufacturing the ground rice a method of directly adding the ground rice to the ground rice during salting, and Examples of the method include a method in which the mixture is added to a powdered auxiliary material such as a seasoning powder or an added starch in advance.
  • Heating conditions at 30 ° C for 60 minutes are conditions that promote sitting more.
  • Kamaboko C (heating at 90 ° C for 40 minutes) and (heating at 30 ° C for 60 minutes and then heating at 90 ° C for 40 minutes) were prepared without adding rice bran water-soluble components.
  • the die strength was obtained by multiplying the breaking strength (w value, g) measured with a 5 mm diameter plunger by a food checker and the distance to breaking (L value, cm) by the J.S. cm).
  • the rice bran water-soluble component-added group had lower jelly strength under any temperature conditions, but the condition of sitting was 30 ° C1. With the time treatment, the decrease in the jewel strength became even more pronounced. Therefore, it was shown that by adding the rice bran water-soluble component, the increase in dairy strength due to the sitting treatment was suppressed. Therefore, it was found that the addition of the water-soluble component of rice bran can suppress the sitting of fish paste products and effectively control the physical properties.
  • control pastes G (heated at 30 ° C for 60 minutes) and H (stored at 4 ° C for 24 hours) were prepared without adding the water-soluble rice bran component.
  • the jelly strength was defined as the maximum load (g) when the plunger was inserted up to 20 mm into a sample with a thickness of 24 mm.
  • the jelly strength to which the rice bran water-soluble component was added had a jelly strength under any conditions that caused the meat to sit (30 ° C for 60 minutes, 4 ° C for 24 hours).
  • the value was lower than that of the ground meat without the water-soluble rice bran component, indicating that the addition of the water-soluble rice bran component suppressed the increase in jelly strength due to the sitting treatment.
  • molding may not be possible if the sitting progresses rapidly and gels during the production of the kneaded product, but it is effective by suppressing the sitting of the dough with the water soluble rice bran component before and during molding. The possibility that it can be controlled was found.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Fish Paste Products (AREA)

Abstract

L'invention porte sur un agent contrôlant des propriétés qu'on obtient à partir d'une substance naturelle, et sur des produits à base de chair de poisson de fond dont les propriétés sont contrôlées. L'agent de contrôle des propriétés des produits à base de chair de poisson de fond comprend des composants de son de riz solubles dans l'eau contenant de la ficine comme composant principal et a le pouvoir de contrôler les propriétés, notamment et de préférence, les propriétés de solidification des produits à base de chair de poisson de fond. Les produits à base de chair de poisson de fond renferment l'agent précité.
PCT/JP2002/013285 2001-12-20 2002-12-19 Agent de controle des proprietes de la chair du poisson de fond et produits a base de chair de poisson de fond WO2003053168A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2001-388357 2001-12-20
JP2001388357A JP2003180301A (ja) 2001-12-20 2001-12-20 水産練製品の物性制御剤およびこれを用いた水産練製品

Publications (1)

Publication Number Publication Date
WO2003053168A1 true WO2003053168A1 (fr) 2003-07-03

Family

ID=19188143

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2002/013285 WO2003053168A1 (fr) 2001-12-20 2002-12-19 Agent de controle des proprietes de la chair du poisson de fond et produits a base de chair de poisson de fond

Country Status (2)

Country Link
JP (1) JP2003180301A (fr)
WO (1) WO2003053168A1 (fr)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109287984A (zh) * 2018-09-28 2019-02-01 浙江兴业集团有限公司 一种仿真素食品及其制作方法

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH01211473A (ja) * 1986-01-17 1989-08-24 Yano Yoshio 魚肉加工食品素材の製造方法
JPH01222758A (ja) * 1987-01-16 1989-09-06 Yano Yoshio 魚肉加工食品素材とそれを用いてなすところの特異性のある食感を有する魚肉加工食品の製造方法
JPH06197720A (ja) * 1991-11-29 1994-07-19 Takahisa Shioda 調味料及び食品原材料の製造方法

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH01211473A (ja) * 1986-01-17 1989-08-24 Yano Yoshio 魚肉加工食品素材の製造方法
JPH01222758A (ja) * 1987-01-16 1989-09-06 Yano Yoshio 魚肉加工食品素材とそれを用いてなすところの特異性のある食感を有する魚肉加工食品の製造方法
JPH06197720A (ja) * 1991-11-29 1994-07-19 Takahisa Shioda 調味料及び食品原材料の製造方法

Also Published As

Publication number Publication date
JP2003180301A (ja) 2003-07-02

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