JP3295237B2 - Production method of fishery products - Google Patents
Production method of fishery productsInfo
- Publication number
- JP3295237B2 JP3295237B2 JP18409194A JP18409194A JP3295237B2 JP 3295237 B2 JP3295237 B2 JP 3295237B2 JP 18409194 A JP18409194 A JP 18409194A JP 18409194 A JP18409194 A JP 18409194A JP 3295237 B2 JP3295237 B2 JP 3295237B2
- Authority
- JP
- Japan
- Prior art keywords
- whey
- mineral concentrate
- less
- present
- fishery
- 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.)
- Expired - Fee Related
Links
Landscapes
- Fish Paste Products (AREA)
Description
【発明の詳細な説明】DETAILED DESCRIPTION OF THE INVENTION
【０００１】[0001]
【産業上の利用分野】本発明はかまぼこ、ちくわなどの
水産練り製品の製造において、１重量％の水溶液のｐＨ
が１１以上１３未満である乳清のミネラル濃縮物を用い
て、保水性や弾力性の改善による品質の向上を目的とす
る水産練り製品の製造方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to the production of fish paste products such as kamaboko, chikuwa and the like.
The present invention relates to a method for producing a seafood kneaded product for improving quality by improving water retention and elasticity using a whey mineral concentrate having a value of 11 or more and less than 13.
【０００２】[0002]
【従来の技術】従来、水産練り製品の保水性や弾力性の
改善による品質の向上の目的で卵白や大豆蛋白などの加
熱凝固性蛋白質などが使用されている。しかしながら、
原料のスリ身の品質が低下したものを使用したり、加水
量の多い水産練り製品の保水性や弾力性の改善による品
質の向上が不十分であり、水練り製品の原料スリ身や加
水量に制限があるのが現状である。2. Description of the Related Art Conventionally, heat-coagulable proteins such as egg white and soybean protein have been used for the purpose of improving the quality by improving the water retention and elasticity of fishery products. However,
Use of raw material with reduced quality of pickpocket or insufficient improvement of water retention and elasticity of hydrated kneaded products with high water content. There is a current situation.
【０００３】[0003]
【発明が解決しようとする課題】本発明は、品質が低下
したスリ身を使用しても、また加水量の多い水練り製品
であっても保水性や弾力性の改善による品質の向上がで
きる水産練り製品を提供するものである。DISCLOSURE OF THE INVENTION The present invention relates to a fishery product which can improve quality by improving water retention and elasticity even when using a pickled meat of reduced quality or a water-mixed product having a large amount of water. It provides kneaded products.
【０００４】[0004]
【課題を解決するための手段】本発明者らは乳清のミネ
ラル濃縮物に注目し、その水溶液のｐＨが１１以上１３
未満を示す場合において、魚肉蛋白質の凝固反応が改善
され、著しく水産練り製品の保水性，弾力性，ゲル強度
が向上することを見いだし本発明を完成した。乳清のミ
ネラル濃縮物を食品へ利用した技術として、カルシウム
強化塩として利用する技術や減塩を目的とした技術が開
示されている。しかしながらこの技術は、乳清のミネラ
ル濃縮物によるカルシウム強化を目的としたものであ
り、平成３年特許公報２４１９１号に記されているよう
にその水溶液のｐＨは、６．０〜９．０とアルカリ度も
本発明と異なっており、本発明とは利用する対象も作用
機構も全く異なる。すなわち、本発明は１重量％の水溶
液のｐＨが１１以上１３未満である乳清のミネラル濃縮
物を添加することにより、魚肉蛋白質の凝固反応が改善
され、著しく保水性や弾力性，ゲル強度を向上改善し、
品質を向上させるものである。Means for Solving the Problems The present inventors have paid attention to a mineral concentrate of whey, and the pH of the aqueous solution thereof is 11 or more and 13 or more.
When the value is less than the above, it was found that the coagulation reaction of fish meat protein was improved, and the water retentivity, elasticity and gel strength of the fishery product were remarkably improved, and the present invention was completed. As a technique using a mineral concentrate of whey in foods, a technique for using calcium-enriched salt and a technique for reducing salt are disclosed. However, this technique aims at enriching calcium with a mineral concentrate of whey, and as described in 1991 Patent Publication 24191, the pH of the aqueous solution is 6.0 to 9.0. The alkalinity is also different from the present invention, and the object to be used and the mechanism of action are completely different from the present invention. That is, the present invention improves the coagulation reaction of fish meat protein by adding a mineral concentrate of whey in which the pH of a 1% by weight aqueous solution is 11 or more and less than 13, significantly improving water retention, elasticity and gel strength. Improve and improve,
It is to improve the quality.
【０００５】以下本発明を詳述する。本発明に使用する
乳清のミネラル濃縮物は、１重量％の水溶液のｐＨが１
１以上１３未満であれば、粉末でも分散液でも使用でき
る。例えば、チーズホエーより、イオン交換樹脂を用い
てミネラルを濃縮分離したのち、噴霧乾燥し製造された
１重量％の水溶液のｐＨが１２．６である乳清のミネラ
ル濃縮物：「ＭＣＷ」（協同乳業株式会社製品）を挙げ
ることができる。１重量％の水溶液のｐＨが１１未満で
あると水産練り製品の保水性や弾力性を向上させる効果
は得られない。また、１重量％の水溶液のｐＨが１３以
上であるとアルカリ度が強くなり、えぐ味が発生し著し
く水産練り製品の味を低下させる。その添加量は、通常
原料のスリ身に対して０．１％以上２％以下であり、
０．１％未満では、食感をを向上させる効果は不十分で
あり、２％を越えるとｐＨが高くなりすぎ、えぐ味が発
生し著しく水産練り製品の味を低下させる。本発明にお
いて、水産練り製品とは、かまぼこ、ちくわ、はんぺ
ん、さつま揚げ、つみれなど魚肉スリ身を原料としたも
のであれば全て利用することができる。本発明に使用す
る乳清のミネラル濃縮物の添加方法は、練り水に分散さ
せて使用することも、スリ身と直接混合して使用するこ
ともできる。さらに、乳清のミネラル濃縮物を凍結粉砕
して５０ミクロン以下の粒度とした粉末に加工すること
により、練り水への分散性や粉体との混合適性を著しく
向上させることができる。本発明は、１重量％の水溶液
のｐＨが１１以上１３未満である乳清のミネラル濃縮物
を添加するものであるため、従来のミネラル強化に用い
られているその水溶液のｐＨが中性（６．０〜９．０）
である乳清のミネラル濃縮物を添加しても、本発明の目
的を満たすことはできない。以下実施例を挙げて本発明
を具体的に説明するが、これによって限定されるもので
はない。Hereinafter, the present invention will be described in detail. The mineral concentrate of whey used in the present invention has a pH of 1% by weight aqueous solution.
If it is 1 or more and less than 13, either a powder or a dispersion can be used. For example, a mineral concentrate of whey in which the pH of a 1% by weight aqueous solution produced by spray-drying after separating and concentrating minerals from cheese whey using an ion exchange resin: "MCW" (Kyodo Co., Ltd.) Dairy Products Co., Ltd.). If the pH of the 1% by weight aqueous solution is less than 11, the effect of improving the water retention and elasticity of the fishery product cannot be obtained. On the other hand, if the pH of the 1% by weight aqueous solution is 13 or more, the alkalinity is increased, and a savory taste is generated, which remarkably lowers the taste of the fishery product. The addition amount is usually 0.1% or more and 2% or less with respect to the raw material pickpocket,
If it is less than 0.1%, the effect of improving the texture is insufficient, and if it exceeds 2%, the pH becomes too high, so that the savory taste is generated and the taste of the seafood kneaded product is remarkably reduced. In the present invention, the fishery kneaded product can be used as long as it is made from fish meat pickles, such as kamaboko, chikuwa, hampan, sweetfish fried, and tsumire. The method for adding the mineral concentrate of whey used in the present invention can be used either by dispersing it in kneading water or by directly mixing it with a pickpocket. Furthermore, the mineral concentrate of whey is freeze-pulverized and processed into a powder having a particle size of 50 microns or less, whereby the dispersibility in kneading water and the suitability for mixing with the powder can be remarkably improved. In the present invention, a whey mineral concentrate having a pH of 11% or more and less than 13 is added to a 1% by weight aqueous solution, so that the pH of the aqueous solution used in conventional mineral fortification becomes neutral (6%). 0.0 to 9.0)
However, the addition of whey mineral concentrate cannot satisfy the object of the present invention. Hereinafter, the present invention will be specifically described with reference to Examples, but the present invention is not limited thereto.
【０００６】[0006]
実施例１ 原料のスケトウダラ２級すり身１００部を−２℃まで解
凍し、サイレントカッタ−にて空ずり後、調味料７部、
食塩３部、水８０部、本発明の乳清のミネラル濃縮物
（ＭＣＷ：協同乳業（株）製、１％水溶液のｐＨが１
２．６）１部を添加して１３分間混合し、折幅４５ｍｍ
の塩化ビニリデンケ−シングに充填し、９０℃３０分間
加熱したものを冷却し、本発明のケーシングかまぼこを
得た。比較例１として、本発明の乳清のミネラル濃縮物
の代わりに従来のミネラル強化に用いられている中性の
乳清のミネラル濃縮物（アラミン：日本プロテイン
（株）、１％水溶液のｐＨが７．１）を添加し、同様に
調製した。 （評価方法）不動工業レオメ−タ−により球径６ｍｍの
プランジャ−を用いて測定し、破断強度：Ｗ値（ｇ）と
破断までの凹みの距離：Ｌ値（ｃｍ）で表わした。官能
検査は、厚さ２ｍｍにスライスしたサンプルについて、
パネラ−１０人で、かみくだき試験で固さと、折曲げ試
験を行った。結果を表１に示した。Example 1 100 parts of Alaska pollack second-grade surimi as a raw material was thawed to −2 ° C., emptied with a silent cutter, and then 7 parts of seasonings.
Salt 3 parts, water 80 parts, whey mineral concentrate of the present invention (MCW: manufactured by Kyodo Dairy Co., Ltd.)
2.6) Add 1 part and mix for 13 minutes, folding width 45mm
Was heated at 90 ° C. for 30 minutes, and cooled to obtain a casing kamaboko of the present invention. As Comparative Example 1, instead of the whey mineral concentrate of the present invention, a neutral whey mineral concentrate (Alamine: Nippon Protein Co., Ltd., a 1% aqueous solution having a pH of 1%) used for conventional mineral fortification was used. 7.1) was added and prepared similarly. (Evaluation method) Measured with a Fudo industrial rheometer using a plunger having a sphere diameter of 6 mm, and expressed as breaking strength: W value (g) and dent distance to breaking: L value (cm). The sensory test was performed on a sample sliced to a thickness of 2 mm.
Ten panelists performed a hardness test and a bending test by a biting test. The results are shown in Table 1.
【０００７】[0007]
【表１】 [Table 1]
【０００８】実施例２ 脱水したイトヨリの魚肉に対し、ソルビト−ル４部、砂
糖４部、リン酸塩０．２５部を添加してすり身を調製し
た。得られたスリ身１００部をサイレントカッタ−にて
空ずり後、調味料７部、食塩３部、水５０部、本発明の
乳清のミネラル濃縮物（ＭＣＷ：協同乳業（株）製、１
％水溶液のｐＨが１２．６）１部を添加して１３分間混
合し、折幅４５ｍｍの塩化ビニリデンケ−シングに充填
し、９０℃３０分間加熱したものを冷却し、本発明のケ
ーシングかまぼこを得た。比較例２として、本発明の乳
清のミネラル濃縮物を加えない以外は、同様にして調製
した。評価方法は、実施例１と同様に行った。それらの
結果を下記表２に示す。Example 2 Surimi was prepared by adding 4 parts of sorbitol, 4 parts of sugar, and 0.25 part of phosphate to dehydrated seaweed fish meat. After 100 parts of the obtained ground meat was emptied with a silent cutter, 7 parts of seasoning, 3 parts of salt, 50 parts of water, whey mineral concentrate of the present invention (MCW: manufactured by Kyodo Dairy Co., Ltd., 1
% Of an aqueous solution having a pH of 12.6) was added, mixed for 13 minutes, filled in a vinylidene chloride casing having a folded width of 45 mm, heated at 90 ° C. for 30 minutes, and cooled to obtain a casing kamaboko of the present invention. Was. Comparative Example 2 was prepared in the same manner except that the whey mineral concentrate of the present invention was not added. The evaluation method was the same as in Example 1. The results are shown in Table 2 below.
【０００９】[0009]
【表２】 [Table 2]
【００１０】本発明の実施態様ならびに目的生成物を挙
げれば以下のとおりである。 （１）特定のｐＨ範囲を示す乳清のミネラル濃縮物を添
加することを特徴とする水産練り製品の製造方法。 （２）１重量％の水溶液のｐＨが１１以上１３未満であ
る乳清のミネラル濃縮物を添加することを特徴とする水
産練り製品の製造方法。 （３）乳清のミネラル濃縮物の粒度が５０ミクロン以下
である（１）及び（２）記載の水産練り製品の製造方
法。 （４）乳清のミネラル濃縮物の粉砕法が凍結粉砕である
（３）記載の水産練り製品の製造方法。 （５）乳清のミネラル濃縮物がチーズホエー又は、カゼ
インホエー由来である（１）〜（４）記載の水産練り製
品の製造方法。 （６）乳清のミネラル濃縮物がイオン交換樹脂を用い調
製されたものである（１）〜（５）記載の水産練り製品
の製造方法。 （７）乳清のミネラル濃縮物の添加量が通常原料のスリ
身に対して０．１％以上２％以下である（１）〜（６）
記載の水産練り製品の製造方法。[0010] The embodiments of the present invention and the desired products are as follows. (1) A method for producing a fishery paste product, comprising adding a whey mineral concentrate having a specific pH range. (2) A method for producing a seafood kneaded product, comprising adding a whey mineral concentrate in which the pH of a 1% by weight aqueous solution is 11 or more and less than 13. (3) The method for producing a fishery paste product according to (1) or (2), wherein the particle size of the mineral concentrate of whey is 50 microns or less. (4) The method for producing a fishery paste product according to (3), wherein the method for grinding the mineral concentrate of whey is freeze grinding. (5) The method for producing a fishery paste product according to any one of (1) to (4), wherein the mineral concentrate of whey is derived from cheese whey or casein whey. (6) The method for producing a fishery kneaded product according to any one of (1) to (5), wherein the mineral concentrate of whey is prepared using an ion exchange resin. (7) The addition amount of the mineral concentrate of whey is usually 0.1% or more and 2% or less with respect to the raw material pickpocket (1) to (6).
The method for producing the fishery paste product according to the above.
【発明の効果】本発明は、品質が低下したスリ身を使用
しても、また加水量の多い水産練り製品であっても保水
性や弾力性の改善による品質の向上をはかることが可能
となる。以上のように、本発明は水産練り製品の改善に
効果が大であり、食品産業上におおいに貢献できるもの
である。According to the present invention, it is possible to improve the quality by improving the water retention and elasticity even when using a pickled meat having a reduced quality or a fishery kneaded product having a large amount of water. . INDUSTRIAL APPLICABILITY As described above, the present invention has a great effect on improving fishery products and can greatly contribute to the food industry.
───────────────────────────────────────────────────── フロントページの続き (58)調査した分野(Int.Cl.7，ＤＢ名) A23L 1/325 101 - 103 ＪＩＣＳＴファイル（ＪＯＩＳ) 食品関連文献情報（食ネット)──────────────────────────────────────────────────続 き Continued on the front page (58) Fields surveyed (Int. Cl. 7 , DB name) A23L 1/325 101-103 JICST file (JOIS) Food-related literature information (food net)
Claims (3)
未満である乳清のミネラル濃縮物を、原料スリ身に対し
て０．１％以上２％以下添加することを特徴とする水産
練り製品の製造方法。1. A 1% by weight aqueous solution having a pH of 11 to 13
A method for producing a fishery paste product, comprising adding a whey mineral concentrate of less than 0.1% to 2% or less based on the raw pickpocket body.
した１％重量％の水溶液のｐＨが１１以上１３未満であ
る乳清のミネラル濃縮物の粉末を添加することを特徴と
する請求項１記載の水産練り製品の製造方法。2. A whey mineral concentrate powder, wherein the pH of a 1% by weight aqueous solution having a particle size of 50 μm or less by freeze-grinding is 11 or more and less than 13 is added. The method for producing the fishery product according to the above.
は、カゼインホエーより分離された、１重量％の水溶液
のｐＨが１１以上１３未満である乳清のミネラル濃縮物
を添加することを特徴とする請求項１記載の水産練り製
品の製造方法。3. A mineral concentrate of whey in which the pH of a 1% by weight aqueous solution separated from cheese whey or casein whey using an ion exchange resin is 11 or more and less than 13 is added. A method for producing the fishery paste product according to claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP18409194A JP3295237B2 (en) | 1994-07-12 | 1994-07-12 | Production method of fishery products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP18409194A JP3295237B2 (en) | 1994-07-12 | 1994-07-12 | Production method of fishery products |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0823931A JPH0823931A (en) | 1996-01-30 |
| JP3295237B2 true JP3295237B2 (en) | 2002-06-24 |
Family
ID=16147244
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP18409194A Expired - Fee Related JP3295237B2 (en) | 1994-07-12 | 1994-07-12 | Production method of fishery products |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3295237B2 (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4753523B2 (en) * | 2002-09-03 | 2011-08-24 | 株式会社明治 | Medical agent for uterine smooth muscle relaxation |
| JP2011055776A (en) * | 2009-09-11 | 2011-03-24 | Adeka Corp | Agent for improving texture of meat or fish food |
| JP2011162554A (en) * | 2011-05-16 | 2011-08-25 | Meiji Co Ltd | Treating or preventing agent for endometriosis |
-
1994
- 1994-07-12 JP JP18409194A patent/JP3295237B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0823931A (en) | 1996-01-30 |
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