JP4783903B2 - Method for producing frozen surimi - Google Patents

Description

  The present invention relates to a method for producing frozen surimi with a low content of food additives.

  Frozen surimi refers to a portion of seafood such as walleye pollock that has been captured in large quantities and frozen, and is used as a raw material for paste products such as kamaboko and chikuwa.

  Frozen surimi is a technology that enables preservation of the meat portion of seafood for a long period of time. With the development of frozen surimi, a large amount of fish and shellfish protein can be eaten over time from the fishing ground. It is now possible to take home and store large quantities of fish and shellfish protein that can be eaten in the warehouse, thus making it possible to effectively utilize fishery resources.

  The frozen surimi is manufactured as follows. That is, after removing and cleaning the head and internal organs of fresh fish, etc., further cleansing the fish flesh obtained by mechanically separating edible meat from the skin and bones (water exposure), draining, muscle and black skin, A frozen surimi is produced by mechanically removing and purifying small bones and the like, mixing a dehydrated inhibitor such as sugar and phosphate with the dehydrated product, and freezing.

  By the way, the meat of fish and shellfish contains protease, which is a proteolytic enzyme. In the case of fish and shellfish with a particularly high protease content, the protein involved in the gel-forming ability of surimi is degraded by this protease, and surimi There was a problem that the gel-forming ability of the fish meat which became became low and the kneaded product which has a desired physical property cannot be obtained.

  Therefore, conventionally, the meat portion of seafood has been sufficiently exposed to water to wash away the protease, or a protease inhibitor has been added to the surimi fish meat to suppress the activity of the protease.

  In addition, when the surimi fish meat is frozen as it is, the protein of the meat is denatured during the freezing process, the gel-forming ability of the surimi after thawing is reduced, and a kneaded product having desired physical properties cannot be obtained. there were.

Therefore, a method is currently used in which freezing denaturation inhibitors such as sucrose, sorbitol, and polymerized phosphate are added to surimi to inhibit freezing denaturation of meat proteins.
Japanese Examined Patent Publication No. 61-42552 JP 2002-335915 A

  However, considering the effects of food additives on the human body, it is better to suppress the addition of freeze denaturation inhibitors (food additives) to surimi as much as possible.

  For example, when sucrose is added as a freeze denaturation inhibitor, it is necessary to add about 8%. However, adding such an amount of sucrose is not preferable because the kneaded product becomes too sweet and the calories increase too much. Moreover, since the addition of food additives such as sorbitol and polymerized phosphate is avoided by consumers, it is preferable not to add it if possible.

  The problem to be solved by the present invention is that a frozen surimi must contain a certain amount of food additive in order to obtain a kneaded product having desired physical characteristics.

  The main feature of the present invention is to expose seafood meat with water containing a chelating agent in order to obtain a kneaded product having desired physical properties.

  That is, the method for producing frozen surimi according to the present invention includes a meat collection process for collecting meat from seafood, an exposure process for exposing the meat with water containing a chelating agent, and a freezing process for freezing the meat. It is characterized by this.

  Here, EDTA, EGTA, phytic acid, citric acid, phosphoric acid or polyphosphoric acid can be used as the chelating agent, but any other than these can be used as long as they can mask the metal that activates the protease. A compound may be used. On the other hand, phytic acid is preferred as the food additive, followed by citric acid.

  In addition, fish, squid, octopus, shrimp or krill can be used as seafood, but the present invention produces frozen surimi of seafood with high protease activity, such as sika (Thysanoteuthis rhombus), oysterfish, quail It is suitable for.

  Since the method for producing surimi of the present invention can suppress freezing and denaturation of proteins without adding a freezing denaturation inhibitor to surimi, the content of food additives contained in surimi can be greatly reduced. There is an effect that a kneaded product with a very small amount of food additive can be provided to consumers.

  In addition, the method for producing surimi according to the present invention can process sodaika containing a large amount of protease into fish that can be preserved when seafood is sodaika. There is an effect that it can be used effectively.

  The surimi production method of the present invention can obtain frozen surimi with desired characteristics using phytic acid, a rice bran-derived component that has been ingested by humans for many years and is considered to have no safety problems. Therefore, there is an effect that a highly safe kneaded product can be provided to consumers.

  The objective of reducing the content of food additives contained in frozen surimi and, in turn, the kneaded product was achieved in a simple way without harming the physical properties of the kneaded product.

  FIG. 1 is a process diagram showing an operation procedure of experiments in Examples 1 and 2. The operation procedure of the experiment of Example 1 will be described with reference to the process diagram of FIG.

  First, green squid (Thysanoteuthis rhombus) and squid (Todarodes pacificus) were prepared as experimental samples. The green squid was caught in Okinawa near the sea and immediately frozen at -20 ℃. Squirrel was killed immediately after purchase and immediately frozen at -20 ° C for 3 weeks.

  These sodaika and squid were thawed with running water, the epidermis was removed, the meat of the torso was passed through a minced device with an inner diameter of 5 mm twice, NaCl was added, and the moisture was adjusted to obtain a meat paste. The NaCl concentration of meat paste was 2.5%, and the water content was 80%.

  Fill the meat paste into a stainless steel cylindrical container (diameter: 3.0cm x height: 3.0cm), heat at 80 ° C for 20 minutes, immediately cool in ice water for 10 minutes, and leave at room temperature (23 ° C) for 30 minutes. The breaking strength (g) and breaking dent (cm) of the gelled meat paste were measured.

  The breaking strength (g) and breaking dent (cm) were measured using a texture analyzer (TA.XT2 type manufactured by Stable Micro Systems). The breaking strength (g) and breaking dent (cm) were measured by using a spherical plunger with a diameter of 5 mm and pushing it 20 mm at a speed of 1.0 mm / s. The breaking strength (g) and the breaking dent (cm) were as shown in Table 1, FIG. 2 and FIG.

  The gel strength (g · cm) was calculated from the product of the breaking strength (g) and the breaking dent (cm). The gel strength (g · cm) was as shown in Table 1 and FIG.

  As shown in Table 1 and FIG. 4, when the meat paste of sodaika added with 2.5% NaCl was allowed to stand at room temperature after heating, the gel strength was 246.5 ± 26.4 (g · cm). In addition, the meat paste of squid with 2.5% NaCl added had a gel strength of 104.7 ± 14.7 (g · cm) when left at room temperature after heating. From these results, it can be seen that the gel strength (g · cm) of Sedaka is about 2.5 times the gel strength (g · cm) of squid.

  In the case of squid, it is known that the gel-forming ability decreases during cryopreservation, but the gel strength (gcm) of squid muscle immediately after freezing was measured and found to be 202.0 (gcm). It was. The gel strength 104.7 ± 14.7 (g · cm) of the squid shown in FIG. 4 is a value measured after freezing and storing for 3 weeks. Therefore, it can be seen that the gel strength (g · cm) of the squid muscle subjected to this experiment has dropped to about half of the gel strength (g · cm) of the squid muscle immediately after freezing.

  On the other hand, in the case of Sodeka, there is no data immediately after freezing, but the sample used this time was frozen and stored for more than 1 month, and considering that the freezing time is longer than that of Japanese squid, the ability of gels of Sodeica muscle is still It can be seen that it is considerably superior to the gel-forming ability of squid muscle.

  In addition, the gel strength of walleye pollock SA grade and grade 2 frozen surimi measured under the same conditions was 520.5 (gcm) and 169.3 (gcm), respectively, and the gel-forming ability of sodaika muscle was that of walleye pollock SA grade frozen surimi. About half. In addition, the breaking dent (cm) of Sedaka is about half that of walleye pollack (cm), and the decrease in the breaking dent (cm) is one of the main causes of the low gel-forming ability of Soedika muscle. Yeah.

  The same experiment as in Example 1 was performed except that NaCl used in preparing the meat paste was replaced with sodium citrate. The results were as shown in Table 1 and FIGS. From the results shown in Table 1 and FIGS. 2 to 4, it can be seen that the gel physical properties of squid muscle are remarkably improved by the addition of 10% sodium citrate.

  In the case of sodaika, the gel strength is slightly increased by the addition of 10% sodium citrate, but it is not as remarkable as that of the squid. Therefore, there is a possibility that the gel formation pattern is slightly different between the muscles of Sodeka and the squid.

  FIG. 5 is a process diagram showing the operation procedure of the experiment of Example 3. The operation procedure of the experiment of Example 3 will be described with reference to the process diagram of FIG.

  First, as in Example 1, a minced meat of sodaika was obtained, and this minced meat was exposed to four times the amount of various exposure liquids (distilled water, 0.1% sodium citrate or 0.1% phytic acid) for 20 minutes and centrifuged. The exposed meat was obtained, and the exposed meat was immediately frozen at −30 ° C. to obtain a frozen surimi and stored frozen in a freezer. For comparison, minced meat that was not exposed to the bleaching solution was also frozen at -30 ° C. to prepare a frozen surimi and stored frozen in a freezer.

  Next, after one month has passed after freezing in the freezer, the unbleached and unbleached meat that has been cryopreserved is thawed, added with 2.5% NaCl, and crushed. Heat at 80 ° C. for 20 minutes or 80 ° C. for 60 minutes, cool in ice water for 10 minutes, leave at room temperature (23 ° C.) for 30 minutes, and in the same manner as in Example 1, break strength (g), break dent (cm ) And gel strength (g · cm) were determined and as shown in Table 2 and FIGS.

  From the results shown in Table 2 and FIGS. 6 to 8, the gel strength of the obtained heated gel was a low value of about 60 (g · cm) when the minced meat of sodaika was frozen without being subjected to the treatment. When minced meat is previously exposed to distilled water, 0.1% sodium citrate or 0.1% phytic acid solution, the gel strength of the resulting heated gel is higher than that of unexposed meat.

  And when comparing between heated gels at 80 ° C. for 60 minutes or between heated gels at 80 ° C. for 20 minutes, those exposed with citric acid are slightly higher in gel strength than those exposed with distilled water, It can be seen that the gel strength when exposed to the phytic acid solution is a particularly high value (209.28 ± 38.6 g · cm at 80 ° C. for 60 minutes).

  FIG. 9 is a process chart showing the operation procedure of the experiment of Example 4. The operation procedure of the experiment of Example 4 will be described with reference to the process diagram of FIG.

  The minced meat of Sodeka was obtained under the same conditions as in Example 3. The minced meat was processed under the conditions shown in Table 3 to obtain frozen surimi, and this frozen surimi was stored frozen in a freezer. Here, the presence / absence of exposure and the type and concentration of the exposure liquid are described in the column of the exposure condition in Table 3, and the presence / absence of the addition of the freeze denaturation inhibitor and the freezing denaturation inhibitor in the column of the freeze denaturation inhibitor. Type and concentration are listed.

  Next, in the same manner as in Example 3, after 1 month of freezing in a freezer, the frozen surimi that had been cryopreserved is thawed, added with 2.5% NaCl, and crushed. Heat at 80 ° C for 20 minutes, cool in ice water for 10 minutes, leave at room temperature (23 ° C) for 30 minutes, measure its breaking strength (g) and breaking dent (cm), gel strength (g · cm) Was as shown in the column of gel properties in Table 3 and FIGS.

  As shown in Table 3 and FIGS. 10 to 12, the soaked deer minced meat with a phytic acid aqueous solution is treated with a rupture strength of 245.33 (g) and no dents in spite of the fact that no antifreezing agent is added. It can be seen that excellent gel properties of 0.71 (cm) and gel strength of 176.99 (g · cm) can be obtained.

  Table 4 shows the breaking strength (g), breaking dent (cm), and gel strength (g · cm) when the same experiment as in Example 4 was performed except that the heating time for obtaining the heated gel was 60 minutes. It was street.

  As shown in Table 4, it can be seen from the experimental results of Example 5 that phytic acid exposure is effective.

  The dynamic viscoelastic behavior in the heating process and the dynamic viscoelastic behavior in the cooling process of Sodeka frozen surimi were subjected to various types of bleaching treatment. The results were as shown in FIG. 13 and FIG. This result shows that the G ′ value of frozen surimi subjected to phytic acid exposure is the highest, and that gel physical properties are improved by phytic acid exposure. Furthermore, the improvement in physical properties by this phytic acid exposure is characteristic not only during heating but also in the cooling process after heating.

  Dynamic viscoelasticity is one of the mechanical properties of an object against vibrational deformation and vibrational external force. From the relationship between strain (ε) and stress (σ) when a sample is vibrated sinusoidally. , G ′ (storage elastic modulus or dynamic elastic modulus) and G ″ {loss elastic modulus (viscous component)}. In this embodiment, the dynamic viscoelasticity is measured by an oscillation measuring function. Equilibrium storage elasticity when a frozen sample is thawed, 2.5% of NaCl is added, and the crushed sample is strained while being heated, using the coaxial cylinder type rheometer (Hide RheoStress, RS50). The modulus and subsequent storage modulus with cooling was measured.

  Phytic acid is a type of vitamin B complex mainly present in rice bran and wheat hulls, but it is used as a treatment for cirrhosis, and inositol is also used in nutritional drinks and powdered milk. It is a phosphate ester. This phytic acid is a natural metal chelating agent that inhibits the activity of protease, and as a result, it is judged that the gel-forming property of sodaika meat is improved.

  Therefore, it is highly possible that a kneaded product with high gel properties can be produced from Sodaica if the use of other elasticity enhancers in combination with the suppression of myosin heavy chain degradation by the addition of a natural metal chelating agent such as phytic acid. Conceivable.

  In the above examples, experiments on gel properties were carried out for sodaika. However, if other fish and shellfish are exposed to a chelating agent in advance, the desired gel properties can be obtained without the addition of a freeze denaturation inhibitor. Therefore, the present invention may be applicable to other seafood as well.

It is process drawing which shows the operation procedure of experiment of Example 1,2. It is a graph which shows the breaking strength (g) of the thawing surimi of Example 1,2. It is a graph which shows the breaking dent (cm) of the thawing surimi of Example 1,2. It is a graph which shows the gel strength (g * cm) of the thawing surimi of Example 1,2. FIG. 6 is a process diagram illustrating an operation procedure of an experiment of Example 3. It is a graph which shows the breaking strength (g) of the thawing surimi of Example 3. It is a graph which shows the breaking dent (cm) of the thawing surimi of Example 3. It is a graph which shows the gel strength (g * cm) of the thawing surimi of Example 3. FIG. 6 is a process diagram showing an operation procedure of an experiment of Example 4. It is a graph which shows the breaking strength (g) of the thawing surimi of Example 4. It is a graph which shows the breaking dent (cm) of the thawing surimi of Example 4. It is a graph which shows the gel strength (g * cm) of the thawing surimi of Example 4. It is a graph which shows the dynamic viscoelastic behavior in the heating process of the Soika frozen surimi which performed various exposure processes. A graph showing the dynamic viscoelastic behavior during cooling of Sodeka frozen surimi subjected to various bleaching treatments

Claims (1)

Meat steps adopted collecting meat from Sodeika, frozen surimi to the exposing step of exposing the meat with water containing phytic acid, characterized in that a freezing step of freezing it without adding additives to meat Manufacturing method.

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