JP4579101B2 - Inhibitor of card formation in fish meat, canned fish and method for producing canned fish - Google Patents

Description

The present invention relates to a card formation inhibitor in fish meat, canned fish and a method for producing canned fish.

  In general, sesame mackerel caught in the waters near Japan compared to Norwegian mackerel has a crunchy texture when it is canned and has a poor juicy feeling. Also, the yield is not good. This is because Norwegian mackerel contains more fat than sesame mackerel near Japan. For this reason, sesame mackerel near Japan has limited uses.

  Further, conventionally, canned fish such as mackerel has a problem that a card is easily generated. The curd is a soluble protein that has eluted from fish meat into canned food and solidified into white tofu when the canned food is heated by sterilization treatment or the like. In general, fresh raw materials have a higher pH than those with poor freshness and are likely to elute soluble proteins. For this reason, although the card | curd which produces | generates the direction using a fresh raw material increases, there existed a dilemma that a fresh thing was liked for a raw material.

  Conventionally, as a method of using preparations for canned fish meat in order to maintain quality, a method in which the following meat is immersed in an alkaline solution containing phosphate, and an acidic aqueous solution is injected into the canned product filled with the following meat (For example, refer to Patent Document 1).

Japanese Patent Laid-Open No. 58-212740

  However, the method described in Patent Document 1 prevents any blackening, and conventionally, there has been no preparation that suppresses the formation of curd or a preparation that makes meat difficult to dry.

This invention was made paying attention to such a subject, and aims at providing the card | curd production | generation inhibitor in the fish meat which suppresses the production | generation of a card | curd, and the manufacturing method of the canned fish meat and the canned fish meat which improved it. Yes.

In order to achieve the above object, the curd formation inhibitor in fish meat according to the present invention comprises trisodium phosphate and sodium lactate.

Since the card | curd production inhibitor in the fish meat which concerns on this invention contains trisodium phosphate of an alkaline agent, when added to fish meat, pH of fish meat can be changed to the alkali side and protein can be denatured. For this reason, when it is used for canning, elution of soluble protein from fish meat can be suppressed, and the formation of curd can be suppressed. Moreover, since water retention is obtained with sodium lactate as a buffering agent, the fish meat can be softened moderately and easily loosened, and the effect of improving the quality of the fish meat can be obtained.

The curd formation inhibitor in fish meat according to the present invention preferably further contains starch. In this case, since the water retention is further increased and the viscosity is obtained by the thickener starch, the oily feeling can be imparted to the fish meat, and the fish meat can be made less sticky.
The curd formation inhibitor in fish meat according to the present invention preferably has a blending ratio of the trisodium phosphate, the sodium lactate and the starch of 5: 1: 4 to 5: 4: 1. Moreover, it is preferable that mass ratio of the said trisodium phosphate and the said sodium lactate is 3: 1.

It related to the present invention, meat texture modifiers, to include a trisodium phosphate and sodium lactate and starch, characterized.

Meat texture modifier related to the present invention, since the water retention properties can be obtained by sodium lactate buffer, moderately soften the meat, can be easily loosened, only quality-improving effect of the meat can be obtained. The starch, which is a thickener, further enhances water retention and provides a viscosity, so that the meat can be given an oily feeling, and the meat can be made difficult to dry.
The blending ratio of the alkali agent for meat texture modifier related to the present invention and the buffering agent and the thickener 5: 1: 4 to 5: 4: 1 is preferred.

It related to the present invention, meat yield modifiers, to include a trisodium phosphate and sodium lactate and starch, characterized.

Meat yield improving agent about the present invention, since the water retention properties can be obtained by sodium lactate buffer, moderately soften the meat, can be easily loosened, only quality-improving effect of the meat can be obtained. The starch, which is a thickener, further enhances water retention and provides a viscosity, so that the meat can be given an oily feeling, and the meat can be made difficult to dry. For this reason, when meat is cooked, a soft and juicy texture can be obtained. Moreover, the yield with respect to the raw material in an immersion process and a heat processing can be improved by the improvement in water retention.
The blending ratio of the alkali agent for meat yield improving agent about the present invention and the buffering agent and the thickener 5: 1: 4 to 5: 4: 1 is preferred.

The canned fish according to the present invention is a canned fish formed by sealing the fish inside the can body, and the can body is filled with a solution containing the card formation inhibitor in the fish meat according to the present invention. Is a feature. Moreover, the method for producing canned fish according to the present invention includes filling the can body of the can with fish and a solution containing the card formation inhibitor in the fish according to the present invention, and performing deaeration, sealing, and sterilization heating treatment. , Feature.

In the method for producing canned fish and canned fish according to the present invention, since the solution filled in the can body contains a card formation inhibitor in fish meat, the production of the card can be suppressed, and the quality of the fish is improved. An effect is acquired and it can make fish meat difficult to stick. Moreover, since trisodium phosphate is contained, the masking effect of the smell of fish meat is also obtained by the chelating effect and the protein alteration effect.

In the canned fish according to the present invention, the solution preferably contains 1.3 to 1.5% by mass of a curd formation inhibitor in the fish meat based on the mass of the fish meat. In this case, in particular, the effect of suppressing the card and improving the quality of the fish meat are high, and the effect of making the fish meat difficult to dry is also high.

It related to the present invention, Shishitori meat processed foods, that contain meat yield improving agent about the meat texture modifier or the invention relates to the present invention is characterized. Also it relates to the present invention, a method of manufacturing Shishitori meat processed food, after containing the meat yield improving agent about the present invention meat texture modifier or the invention relates to the Shishitori meat, its Shishitori It is characterized by heating meat.

Method for producing Shishitori meat processed food and Shishitori meat processed food about the present invention contains the meat texture modifiers or meat yield improver to Shishitori meat, is only quality-improving effect of Shishitori meat It can be obtained, and it can make animal birds and meats difficult to dry. For this reason, when animal meat is cooked, a soft and juicy texture can be obtained. Moreover, the yield with respect to the raw material in an immersion process and a heat processing can be improved by the improvement in water retention. In the case of containing trisodium phosphate, the masking effect of animal and meat odor is obtained by the chelating effect and the protein alteration effect. In addition, the beef and bird meat may be beef, pork, chicken, or any other mammal meat.

Shishitori meat processed food about the present invention preferably contains the meat yield improving agent about the meat texture modifier or the invention relates to the present invention 1.0 to 3.0 wt%. A method of manufacturing a Shishitori meat processed food about the present invention, the meat yield improving agent about the meat texture modifier or the invention relates to the present invention with respect to Shishitori meat 1.0-3.0 It is preferable to heat the animal poultry after containing it by mass%. In this case, in particular, the effect of improving the quality of animal meat is high, and the effect of making animal meat difficult to dry is also high.

The card formation inhibitor in fish according to the present invention, canned fish, the texture improving agent for meat, the yield improving agent for meat, and the processed processed food for poultry meat include silicon dioxide, salt, seasonings and the like. May be.

ADVANTAGE OF THE INVENTION According to this invention, the card | curd production | generation inhibitor in the fish meat which suppresses the production | generation of a card | curd , the manufacturing method of the canned fish meat and the fish canned food which can be improved can be provided.

About the card | curd production | generation inhibitor in fish meat, the following test was done in order to confirm the card | curd suppression effect and the quality improvement effect of fish meat, and to investigate an optimal material and its ratio.
First, a test sample was prepared according to the following procedure. Using frozen mackerel meat as a raw material, the raw material is thawed, cut into a suitable size, and immersed in 12% strength salt water for 3 minutes. Put the soaked raw material in a retort pack, fill the retort pack with the test solution, deaerate the inside of the retort pack and seal it, and then sterilize the retort pack at a temperature of 115 degrees for 80 minutes. Do. Then, according to the evaluation criteria of Table 1, the generation | occurrence | production state of the card | curd in a retort pack, the ease of loosening of the raw mackerel meat, a stickiness, a raw odor, an alkaline odor, etc. were evaluated.

[Test of card suppression effect by alkali agent]
As test solutions, the seven types of alkali agents shown in Table 2 are respectively included at 0.5% by mass, 0.75% by mass, 1.0% by mass, 1.25% by mass, and 1.5% by mass with respect to the raw materials. Solutions were made and tested.
The test results are shown in Tables 3 to 7.

  As shown in Tables 3 to 7, as a result of the test, it was confirmed that the generation of the card can be suppressed by the test solution. This is because, since the test solution contains an alkaline agent, when added to the fish meat, the pH of the fish meat is shifted to the alkali side to denature the protein and suppress elution of the salt-soluble protein from the fish meat. Moreover, it was confirmed that the card | curd inhibitory effect of sodium carbonate (soda ash) and a trisodium phosphate is especially high as a general tendency of a test result.

  Moreover, the tendency shown below was recognized as a result of the test. (1) If the pH is on the alkali side (pH 11 or higher), the card suppressing effect tends to be obtained. Further, the card suppression effect increases as the density increases. (2) The pH is more related to the card suppression effect than the ionic strength. (3) Bubbles (carbon dioxide) are generated when sodium carbonate (soda ash) or sodium hydrogen carbonate (bicarbonate) is used as the alkaline agent. (4) Although the shell calcined calcium (shellfish Ca) has a pH suppressing effect on the alkali side, it has a curl. (5) As the amount of sodium hydroxide (Na hydroxide) added increases, the injection becomes black. This is considered to be because the skin of fish is melted due to strong alkali. (6) When trisodium phosphate (phosphate 3Na) and tripotassium phosphate (phosphate 3K) are compared, there is a slight difference in the degree of browning of the injected liquid. Tripotassium phosphate (phosphoric acid 3K) tends to be slightly less browned.

[Test of card suppression effect and fish quality improvement effect by buffer]
A preparation containing 75% by mass of an alkali agent and 25% by mass of a buffer was prepared as a test preparation. The mass ratio of alkaline agent to buffer is 3: 1. As the alkaline agent, two kinds of sodium carbonate (soda ash) and trisodium phosphate having a high curd suppression effect were used from the results of the tests in Tables 3 to 7. A total of 8 types of preparations were prepared by combining the two types of alkaline agents and the four types of buffering agents shown in Table 8. As a test solution, a solution containing 0.5% by mass, 0.75% by mass, 1.0% by mass, 1.25% by mass, and 1.5% by mass of the preparation with respect to the raw material was prepared and tested. .
The test results are shown in Tables 9 to 13.

  As shown in Table 9 to Table 13, as a result of the test, it was confirmed that all four types of buffering agents had a high effect of improving the quality of fish meat (see the column “Feeling”). This is because the water retention is obtained by the buffering agent, so that the fish meat can be moderately softened and easily loosened. In particular, it was confirmed that the effect of improving the quality of sodium lactate (Na lactate) and sodium gluconate (Na gluconate) was high. Further, when compared with the formulation addition amount of 0.75% in Table 10, it was confirmed that sodium lactate (Na lactate) had a higher meat quality improving effect than sodium gluconate (Na gluconate). .

  Moreover, the tendency shown below was recognized as a result of the test. (1) If the pH is on the alkali side (pH 11 or higher), the card suppressing effect tends to be obtained. Further, the card suppression effect increases as the concentration increases. (2) Its pH band is around 11, and if it is too high, it affects the physical properties of fish skin and the like. (3) Buffering agents such as sodium lactate (Na lactate) do not show a great effect on the curd suppressing effect, and are effective in improving the quality of fish meat.

[Test of fish meat quality improvement effect by thickener]
A preparation containing 50% by mass of an alkali agent, 17% by mass of a buffering agent, and 33% by mass of a thickener was prepared as a test preparation. For comparison, a thickener-free alkali agent containing 75% by mass and a buffering agent containing 25% by mass was also prepared. In any preparation, the mass ratio of the alkaline agent to the buffering agent is 3: 1. As the alkaline agent and the buffering agent, trisodium phosphate (3Na phosphate) and sodium lactate having high curd suppressing effect and fish meat quality improving effect from the results of the tests in Tables 3 to 7 and Tables 9 to 13. (Na lactate) was used. Moreover, starch was used as a thickener.
The test results are shown in Table 14.

  As shown in Table 14, there was a tendency to reduce the raw odor by using starch. In addition, the effects of reducing the alkaline odor and imparting an oily feeling to make the fish meat less sticky were also confirmed. This is because the water retention is increased and the viscosity is obtained by the thickener starch.

From the above test results, as a curd formation inhibitor in fish meat , an agent containing 50% by mass of an alkali agent, 17% by mass of a buffering agent, and 33% by mass of a thickener has a curd suppression effect and a fish quality improvement effect. It was confirmed that the effect of making the fish meat difficult to dry is high. Moreover, it was confirmed that those containing trisodium phosphate as an alkaline agent, sodium lactate as a buffering agent, and starch as a thickening agent are particularly effective.

The curd formation inhibitor in fish meat according to the embodiment of the present invention, the meat texture improving agent and the meat yield improving agent according to the embodiment of the present invention are 50% by mass of trisodium phosphate and 16.32% by mass of sodium lactate. %, Silicon dioxide 0.68% by mass, and thickener 33% by mass. Hereinafter, examples using the card formation inhibitor in fish meat of the embodiment of the present invention (hereinafter referred to as “card inhibitor”) for canned fish and the meat texture improving agent of the embodiment related to the present invention are described below. The Example utilized for the processed animal food of birds and birds is shown. In addition, the meat yield improving agent of the embodiment related to the present invention is the same as the meat texture improving agent of the embodiment related to the present invention, and is the same as the meat texture improving agent of the embodiment related to the present invention. It has the action and effect.

[Use of mackerel in boiled cans]
Mackerel canned in mackerel was produced as follows. First, thaw frozen mackerel fish that has been frozen, and cut it into a suitable size. The mackerel fish is soaked in 12% salt water for 3 minutes. The soaked mackerel fish is placed in a can body, and the gap between the can body and the raw material is filled with a solution containing a card inhibitor. The solution is adjusted to contain the card inhibitor at a ratio of 1.5% by mass with respect to the raw material. The can body is degassed for 12 minutes under a temperature condition of 95 degrees, and the can body is sealed by winding. Thereafter, the can body is sterilized for 80 minutes under a temperature condition of 115 degrees and cooled. In addition, as shown in Table 15, mackerel canned in water without adding a curd inhibitor was also produced for comparison.

  As a result of taking out and comparing mackerel fish in the canned product, the boiled canned mackerel to which the curd inhibitor is added has suppressed curd formation compared to the canned boiled mackerel to which the curd inhibitor is not added. This is to suppress the elution of the salt-soluble protein from the fish meat into the canned food by denaturing the protein by shifting the pH of the mackerel fish meat to the alkali side with the alkaline agent of the curd inhibitor.

  In addition, mackerel in canned mackerel with added curd suppressant has an oily feel and is less likely to loose, making it easier to loosen. This is because the water retention is obtained by the buffer of the curd inhibitor, so that the mackerel fish is moderately softened and the fish meat quality improving effect is obtained. Moreover, it is because the water retention property is further increased and the viscosity is obtained by the thickener of the card inhibitor.

  Boiled mackerel in canned mackerel with a curd inhibitor has a higher masking effect on mackerel fish odor. This is due to the chelate effect and protein alteration effect of the card inhibitor trisodium phosphate.

[Use for steamed chicken]
In the cooking process of steamed chicken, the meat texture improver was used as follows. First, a meat texture improver is added to raw raw chicken at a ratio of 1.0 mass% with respect to the raw material, and tumbling is performed for 40 minutes in a vacuum state. The chicken is cured overnight in a refrigerator, then steamed for 15 minutes and allowed to cool. In addition, as shown in Table 16, the steamed chicken which does not add the meat texture improvement agent was also cooked for the comparison.

Yield measurement before and after cooking and sensory test were performed.
As shown in Table 17, the steamed chicken to which the meat texture improving agent is added has a higher yield for the raw material in the immersion treatment and the heat treatment than the steamed chicken to which the meat texture improving agent is not added. This is because the water retention is improved by the buffer and thickener of the meat texture improving agent.

  Moreover, as shown in FIG. 1, the steamed chicken to which the meat texture improving agent is added is softer and more succulent, and is easier to loosen. This is because the water retention is obtained by the buffer of the meat texture improving agent. Moreover, since the water retention is further increased and the viscosity is obtained by the thickener of the meat texture improving agent, the meat can be given an oily feeling, and the meat can be made difficult to dry. In addition, steamed chicken added with a texture-improving agent for meat is easy to loosen and easy to eat when used for banbangy dishes.

[Use for fried chicken]
The meat texture improver was used in the cooking process of fried chicken as follows. First, the raw raw chicken is tendered and cut. The meat texture improver is added at a ratio of 1.5% by mass to the raw material, and tumbling is performed. The tumbling conditions are 0.085 Mpa, normal rotation 20 minutes to stationary 10 minutes to inversion 20 minutes, and 12 rpm. After aging the chicken overnight, put on clothes and oil at 170 degrees for 3 minutes 3 seconds. Then freeze at -15 degrees and range up. In addition, as shown in Table 18, for comparison, chicken fried without adding a meat texture improver, and chicken fried with a polymer phosphate preparation added at a ratio of 0.5% by mass with respect to the raw material. Cooked.

Yield measurement before and after cooking and sensory test were performed. The panel of sensory tests is 20 people.
As shown in Table 19 and FIG. 2, the chicken fried with the meat texture improver added was fried chicken without the meat texture improver added, and the chicken fried chicken added with the polymerized phosphate preparation. Compared with, the yield with respect to the raw material by immersion treatment and heat treatment is high. This is because the water retention is improved by the buffer and thickener of the meat texture improving agent.

  Moreover, as shown in FIG. 3, the deep-fried chicken which added the meat texture improvement agent has the softest and succulent food texture, and there exists a tendency which is most preferable as a deep-fried chicken. This is because the water retention is obtained by the buffer of the meat texture improving agent. Moreover, since the water retention is further increased and the viscosity is obtained by the thickener of the meat texture improving agent, the meat can be given an oily feeling, and the meat can be made difficult to dry. Fried chicken without the meat texture improver has a slightly soft texture but lacks juiciness and tends to be less preferred. In addition, chicken fried chicken to which a polymerized phosphate preparation is added has a soft texture, but neither a juicy feeling nor a preference can be said.

[Use for frozen hamburger]
In the hamburger cooking process, the meat texture improver was used as follows. First, materials are mixed according to the formulation shown in Table 20, and divided into about 90 g portions and molded. Quick freeze it and cook in an oven at a temperature of 200 degrees for 15 minutes. In addition, as shown in Table 20, hamburger does not add meat texture improver, the ratio of 0.5% by mass of meat texture improver (1.0% by mass relative to livestock meat) What was added in (1), and what added the polymerization phosphate formulation in the ratio of 0.5 mass% (1.0 mass% with respect to livestock meat) of the whole were cooked.

Yield measurement before and after cooking and sensory test were performed. The panel of sensory tests is 20 people.
As shown in Table 21 and FIG. 4, the hamburger to which the meat texture improving agent was added had a higher yield for the raw material in the heat treatment than the hamburger to which the meat texture improving agent was not added. This is because the water retention is improved by the buffer and thickener of the meat texture improving agent.

  Moreover, as shown in FIG. 5, the hamburger to which the meat texture improving agent is added has a very soft texture, a rough grind feeling and a juicy feeling, and tends to be most preferred as a hamburger. This is because the water retention is obtained by the buffer of the meat texture improving agent. Moreover, since the water retention is further increased and the viscosity is obtained by the thickener of the meat texture improving agent, the meat can be given an oily feeling, and the meat can be made difficult to dry. In addition, hamburger to which no meat texture improving agent is added has a soft texture and a rough grind feeling, but lacks juiciness and tends to be less preferred. Moreover, the hamburger to which the polymerized phosphate preparation is added has a juicy feeling, but has a hard and tight texture, does not have a rough grind, and tends to be disliked.

It is a graph which shows the sensory test result when the meat texture improving agent of embodiment regarding this invention is used for steamed chicken. It is a graph which shows the measurement result of a yield when the meat texture improving agent of embodiment regarding this invention is used for fried chicken. It is a graph which shows the sensory test result when the meat texture improving agent of embodiment regarding this invention is used for fried chicken. It is a graph which shows the measurement result of a yield when the meat texture improving agent of embodiment regarding this invention is used for frozen hamburger. It is a graph which shows a sensory test result when the meat texture improving agent of embodiment regarding this invention is used for frozen hamburger.

Claims (7)

A curd formation inhibitor in fish meat characterized by containing trisodium phosphate and sodium lactate. The curd formation inhibitor in fish meat according to claim 1, further comprising starch. The curd formation inhibitor in fish meat according to claim 2, wherein the mixing ratio of the trisodium phosphate, the sodium lactate and the starch is 5: 1: 4 to 5: 4: 1. The curd formation inhibitor in fish meat according to claim 1, 2 or 3, wherein a mass ratio of the trisodium phosphate and the sodium lactate is 3: 1. It is a canned fish made by sealing fish inside the can body,
A solution containing a card formation inhibitor in fish meat according to any one of claims 1 to 4 is filled in the inside of the can body.
Canned fish features. The said solution contains 1.3-1.5 mass% of card | curd formation inhibitors in the said fish meat with respect to the mass of the said fish meat, Canned fish meat of Claim 5 characterized by the above-mentioned. A canned fish body filled with fish meat and a solution containing a curd formation inhibitor in fish meat according to any one of claims 1 to 4, and subjected to deaeration, sealing and sterilization heating treatment, Manufacturing method.

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