JP6788470B2 - Quality improver for frozen surimi, frozen surimi, surimi (meat paste, salted surimi) and paste products - Google Patents

Description

The present invention relates to a quality improver for frozen surimi, frozen surimi, surimi (meat paste, salted surimi) and paste products.

As an enzyme preparation for improving the quality of fish paste products, a method of adding various kinds of additives is known (see Patent Document 1).

Patent Document 1 describes an enzyme preparation for improving the quality of marine products containing transglutaminase and an alkali metal salt or transglutaminase, an alkali metal salt and a food excipient as active ingredients. ..
Further, in Patent Document 1, what is generally required as the quality of fish paste products such as kamaboko is elasticity, and the elasticity is the jelly strength of the product of breaking strength and breaking distance (deformation rate, dent). It is stated that it is often represented. Further, Patent Document 1 describes that the quality of recent fish paste products is required to be supple, and it is an issue to increase the breaking distance (dent) directly related to the suppleness.

Japanese Unexamined Patent Publication No. 8-80176

"A New Approach to Evaluate the Quality of Frozen Surimi", Seiichi Kitakami, Yoichi Abe, Kenichi Arai, New Food Industry 2002, vol. 44, No. 5, pp. 9 to 16 describe a method for evaluating the quality of the heated gel as to whether it is a supple heated gel or a brittle heated gel.

An object to be solved by the present invention is to provide a quality improving agent for frozen surimi, which has good breaking strength and breaking distance and can obtain a heated gel having a supple gel quality.

As a result of diligent studies by the present inventors, by adding a quality improver for frozen surimi containing triNa phosphate to fish meat, the breaking strength and breaking distance are good, and the quality of the gel is improved. We have come to find that a supple heated gel can be obtained.

The present invention, which is a specific means for solving the above problems, and preferred embodiments of the present invention are as follows.
[1] A quality improver for frozen surimi containing triNa phosphate.
[2] The quality improving agent for frozen surimi according to [1], which is added in an amount of 0.05 to 0.45% by mass with respect to fish meat.
[3] The quality improver for frozen surimi according to [1] or [2], which does not contain transglutaminase.
[4] The quality improver for frozen surimi according to any one of [1] to [3], which contains 17% by mass or more of triNa phosphate with respect to the quality improver for frozen surimi.
[5] The quality improver for frozen surimi according to any one of [1] to [4], which comprises only triNa phosphate.
[6] Further containing polymerized phosphate
The quality improver for frozen ground meat according to any one of [1] to [3], wherein the mass mixing ratio of triNa phosphate and the polymerized phosphate is 17:83 to 67:33.
[7] The quality improver for frozen surimi according to any one of [1] to [6], which is a quality improver for a heated gel of frozen surimi.
[8] A frozen surimi containing fish meat and the quality improving agent for the frozen surimi according to any one of [1] to [7].
[9] Surimi (meat paste, salted surimi) containing fish meat and the quality improving agent for frozen surimi according to any one of [1] to [7].
[10] A paste product obtained by heating the frozen surimi according to [8] or the surimi (meat paste, salted surimi) according to [9].

According to the present invention, it is possible to provide a quality improving agent for frozen surimi, which has good breaking strength and breaking distance and can obtain a heated gel having a supple gel quality.

FIG. 1 is a flowchart showing an example in which a paste product is manufactured from a raw material via frozen surimi and the physical properties of the paste product are measured. FIG. 2 is a graph showing an example of the relationship between the breaking strength BS and the gel rigidity Gs by a linear regression equation. FIG. 3 is a graph showing the relationship between the breaking strength BS and the gel rigidity Gs by a linear regression equation in an example in which a quality improving agent is added to a northern sugar-containing frozen surimi. FIG. 4 is a graph showing the relationship between the breaking strength BS and the gel rigidity Gs by a linear regression equation in an example in which a quality improving agent is added to a southern sugar-containing frozen surimi. FIG. 5 is a graph showing the relationship between the breaking strength BS and the gel rigidity Gs by a linear regression equation in an example in which a quality improving agent is added to a northern sugar-free frozen surimi. FIG. 6 is a graph showing the relationship between the breaking strength BS and the gel rigidity Gs by a linear regression equation in an example in which a quality improving agent is added to a phosphorus-free frozen surimi containing southern sugar.

Hereinafter, the present invention will be described in detail. The description of the constituent elements described below may be based on typical embodiments of the present invention, but the present invention is not limited to such embodiments. The numerical range represented by using "~" in the present specification means a range including the numerical values before and after "~" as the lower limit value and the upper limit value.
As used herein, the particular numerical range may include errors that are acceptable in the food sector (eg ± 30%, preferably ± 20%, more preferably ± 10%). For example, a numerical range of 1 to 2% by mass may be allowed as an error from 0.7% by mass to 2.6% by mass.

[Quality improver for frozen surimi]
The quality improver for frozen surimi of the present invention contains triNa phosphate.
With the above configuration, a heated gel having good breaking strength and breaking distance and supple gel quality can be obtained.
Hereinafter, preferred embodiments of the quality improver for frozen surimi of the present invention will be described.

<Trisodium Phosphate>
Trisodium phosphate is a kind of orthophosphate (orthophosphate) and is a compound represented by Na ₃ HPO ₄ . Trisodium phosphate is also referred to as tertiary Na phosphate.
The pH of a 1% by mass aqueous solution of triNa phosphate at 25 ° C. is usually 11.5-12.5.
Trisodium phosphate may be anhydrous or hydrated. As the hydrate, for example, triNa phosphate, 12 water, which is a dodecahydrate, can be used.

The pH of frozen surimi or surimi (meat paste, salted surimi) can be increased by adding triNa phosphate. By increasing the pH, freezing denaturation is generally suppressed. In the production of frozen surimi (particularly sugar-containing frozen surimi), when polymerized phosphate is not added to fish meat, trisodium phosphate can be added at the time of preparation of frozen surimi and used as a freeze modification inhibitor. On the other hand, in the production of frozen surimi (particularly sugar-containing frozen surimi), when about 0.2% by mass of polymerized phosphate is added to fish meat, trisodium phosphate is obtained in the production of frozen surimi in terms of freezing resistance. Does not have to be added.
When producing frozen surimi (particularly sugar-free frozen surimi) from fish species that are the raw material for southern surimi such as Itoyori, it is inherently more resistant to freezing than fish species that are the raw material for northern surimi such as walleye pollock. Therefore, when using fish as a raw material for southern surimi such as Itoyori, the quality improver (tri-Na phosphate) of the frozen surimi of the present invention is not always used when producing frozen surimi (particularly zero sugar frozen surimi). It does not have to be added.
On the other hand, when fish species such as walleye pollock, which is a raw material for northern surimi, are used, the quality improver (trisodium phosphate) of the frozen surimi of the present invention is added during the production of frozen surimi (particularly sugar-free frozen surimi). Is preferable. However, this does not apply when polymerized phosphate is used in the production of frozen surimi as described above.

The addition of triNa phosphate increases the ability of frozen surimi to form a heated gel.
By adding triNa phosphate, when a heated gel is prepared by thawing after frozen storage, both the breaking strength and the breaking distance can be increased, and a heated gel with supple gel quality can be obtained. Be done. In particular, the addition of triNa phosphate greatly enhances the elasticity of the sitting heating gel.
Trisodium phosphate has the effect of enhancing the elasticity of all surimi, regardless of whether it is northern or southern surimi.
In the case of northern surimi, both the direct heating gel and the sitting heating gel have a remarkable effect of enhancing elasticity.
In the case of southern surimi, the direct heating gel has a small elasticity enhancing effect, but the sitting heating gel has a remarkable elasticity enhancing effect.

In the present invention, trisodium phosphate is preferably added in an amount of 0.05 to 0.20% by mass, more preferably 0.05 to 0.15% by mass, and 0.05 to 0.05% by mass with respect to the fish meat. It is particularly preferable to add ~ 0.10% by mass.

<Other ingredients>
The quality improver for frozen surimi of the present invention may contain components other than tri-Na phosphate.
Examples of other components include polymerized phosphates and the like.
The quality-improving agent for frozen surimi of the present invention preferably contains triNa phosphate in an amount of 10% by mass or more, more preferably 17% by mass or more, and more than 20% by mass, based on the quality-improving agent for frozen surimi. It is particularly preferable to contain 30% by mass or more, more preferably 33% by mass or more, and most preferably 50% by mass or more.
A preferred embodiment of the quality improver for frozen surimi of the present invention is an embodiment consisting of only triNa phosphate. This aspect is preferable when the quality improver of the frozen surimi of the present invention is added when producing the surimi (meat paste, salted surimi) after thawing the frozen surimi. In particular, when the frozen surimi is a phosphorus-containing frozen surimi containing a polymerized phosphate, it is preferable that the quality improving agent for the frozen surimi of the present invention comprises only triNa phosphate.
Another preferred embodiment of the quality improver for frozen surimi of the present invention is an embodiment further comprising a polymerized phosphate. This embodiment is a preferred embodiment when the quality improving agent for the frozen surimi of the present invention is added when producing the frozen surimi. It is also a preferable embodiment when the frozen surimi is a phosphorus-free frozen surimi containing no polymerized phosphate. In this case, the mass mixing ratio of tri-Na phosphate and the polymerized phosphate is preferably 17:83 to 67:33, more preferably 20:80 to 50:50, and 20:80 to 43. : 57 is particularly preferable, and 20:80 to 33:67 is more preferable.
The quality improver for frozen surimi of the present invention is preferably added in an amount of 0.05 to 0.45% by mass, more preferably 0.05 to 0.40% by mass, and 0. It is particularly preferable to add 05 to 0.30% by mass, and more preferably 0.10 to 0.30% by mass.

The quality improver for frozen surimi of the present invention preferably does not contain transglutaminase.
The quality improver for frozen surimi of the present invention preferably does not contain food excipients. Examples of food excipients include those described in [0026] to [0028] of JP-A-8-80176.

<Manufacturing method of quality improver for frozen surimi>
The method for producing the quality improver for frozen surimi of the present invention is not particularly limited, and trisodium phosphate or the like may be prepared as a solid or may be prepared by adding it to a solvent.

<Timing of adding quality improver for frozen surimi>
The timing of adding the quality improver for frozen surimi of the present invention to fish meat is also not particularly limited.
The quality improver for frozen surimi of the present invention may be added to fish meat after preparing an additive mixture in which the quality improver for frozen surimi of the present invention and other additives are mixed.
On the other hand, the quality improver for frozen surimi of the present invention and other additives may be added to fish meat at different timings. In this case, the quality improver of the frozen surimi of the present invention may be added to the fish meat first, or other additives may be added to the fish meat first.

In FIG. 1, four examples of timing for adding the quality improving agent for frozen surimi of the present invention are shown using arrows.
The quality improver for frozen surimi of the present invention may be added during the production of frozen surimi. As shown in FIG. 1, during the production of frozen surimi, the quality improver of the frozen surimi of the present invention may be added alone, or as an additive mixture for the frozen surimi containing the quality improver of the frozen surimi of the present invention. You may.
On the other hand, the quality improving agent for frozen surimi of the present invention may be added at the time of producing surimi (meat paste, salted surimi). As shown in FIG. 1, at the time of producing surimi (meat paste, salted surimi), the quality improver of the frozen surimi of the present invention may be added alone, or the surimi containing the quality improver of the frozen surimi of the present invention. It may be added as an additive mixture to (meat paste, salted surimi). For example, in the step of adding salt or the like to the thawed surimi and mixing it, it may be added at the same time as or before or after the timing of adding the salt or the like. In this case, since it has already been thawed, the effect of preventing freezing denaturation cannot be obtained, but since it has the effect of increasing the ability to form a heated gel, a heated gel was prepared from the thawed surimi (meat paste, salted surimi). In some cases, a heat gel having good breaking strength and breaking distance and being supple can be obtained.

[Frozen surimi]
The frozen surimi of the present invention contains fish meat and a quality improver for the frozen surimi of the present invention.
The frozen surimi may be a sugar-free frozen surimi (preferably a sugar-free frozen surimi) or a sugar-containing frozen surimi.
Frozen surimi may be gelled by different heating depending on the application.
In the use of sitting heating products, frozen surimi is a two-step heated gel (also called sitting heating gel) that includes preheating (also called sitting heating) and heating at a higher temperature (also called main heating). It is preferable that the breaking strength and breaking distance of the material are high and supple.
Further, in the use of directly heated products, it is preferable that the frozen surimi has high breaking strength and breaking distance of a heated gel (directly heated gel) heated at a high temperature without preheating, and is supple.
It is more preferable that the frozen surimi has high breaking strength and breaking distance and is supple in both the direct heating gel and the sitting heating gel.

<Fish meat>
(Fish species)
The fish species of fish as a raw material for surimi is not particularly limited as long as it is usually used as surimi.
The fish species that are the raw materials for surimi can be broadly divided into the fish species that are the raw materials for northern surimi and the fish species that are the raw materials for southern surimi.
Examples of fish species that are raw materials for northern surimi include walleye pollock, southern blue whiting, northern blue whiting, Pacific whitening, hoki, atka mackerel, herring (including konoshiro), and hydrangea.
Examples of fish species that are raw materials for southern surimi include Itoyori, Guchi, Kintokidai, Himeji, Mamakari, Renkodai, Eso, Hairtail, Conger, and Shiira.

Raw fish can be raw-treated to obtain bleached meat by a conventional method.
Raw material processing includes, for example, a step of washing with water (washing, removing scales), a step of removing the head, internal organs, bones, skin, etc., a step of washing with water again, a step of collecting meat and dropping it, The process of exposing the meat to water can be mentioned.
It is preferable to add a mixture of additives to frozen surimi to the exposed fish as raw material. In the present invention, the timing of adding the additive mixture to the frozen surimi to the fish meat is not particularly limited. In the flowchart shown in FIG. 1, an example of adding an additive mixture to frozen surimi to bleached meat is shown. It is preferable to add a mixture of additives to the frozen surimi to the bleached surimi that has been strained and dehydrated.

<Manufacturing method of frozen surimi>
The method for producing frozen surimi is not particularly limited, and a known method or the like can be used.
The manufacturing process of frozen surimi will be described as appropriate with reference to the drawings.
Hereinafter, the embodiments shown in the drawings may be described as typical examples, but the present invention is not limited to the embodiments shown in the drawings.
FIG. 1 is a flowchart showing an example in which a paste product is manufactured from a raw material via frozen surimi and the physical properties of the paste product are measured.

A preferred embodiment of the method for producing frozen surimi is a mode in which a carboxylic acid other than an amino acid and an amino acid are added to fish meat. However, carboxylic acids other than amino acids also include their salts and multimers, and amino acids also include their salts and multimers.
With these configurations, a heated gel having good breaking strength and breaking distance can be obtained when a heated gel is prepared by thawing after frozen storage. When producing frozen surimi of fish meat, it is preferable that it can be adapted to long-term frozen storage and that the paste product obtained by heat gelation has excellent breaking strength and breaking distance. The additive used in the method of adding a carboxylic acid other than an amino acid and an amino acid to fish meat affects both the antifreezing denaturation effect (particularly the antifreezing denaturation effect of myosin) and the heating gel forming ability, and heats the fish meat. The breaking strength and breaking distance of the gelled paste product change to reflect these two effects.
With these configurations, a sugar-free frozen surimi can be produced.

On the other hand, another preferred embodiment of the method for producing frozen surimi is an embodiment in which sugar is added to fish meat. With this configuration, a sugar-containing frozen surimi can be produced.

(Carboxylic acids other than amino acids)
The carboxylic acid other than the amino acid and its salt and multimer are not particularly limited.
Among carboxylic acids other than amino acids and salts and multimers thereof, carboxylic acid salts other than amino acids are preferable.
According to a model test using actomyosin of Noguchi et al. (Frozen, 63 (723), 57-65 (1988)), amino acids such as Na glutamate and Na aspartate, and carboxylates Na citrate and Na gluconate were found. It has been reported that it has an effect of preventing freezing degeneration.
Here, the antifreeze denaturation effect of carboxylic acids other than amino acids and salts thereof and multimers is related to the number of -COOH groups and -OH groups and the conformation. Therefore, also in the present invention, the carboxylic acid salt described in Noguchi et al. (Frozen, 63 (723), 57-65 (1988)) can be used as the carboxylic acid salt.
Specifically, the carboxylic acid salts include malonic acid, methylmalonic acid, maleic acid, glutaric acid, lactic acid, L-malic acid, tartaric acid, gluconic acid, citric acid, γ-aminobutyric acid, DL-malic acid, and adipine. Na salts of carboxylic acids in the group consisting of acids, fumaric acid, succinic acid, malic acid and bimelic acid are preferred. Carboxylic acids include malic acid, methylmalonic acid, maleic acid, glutaric acid, lactic acid, L-malic acid, tartaric acid, gluconic acid, citric acid, γ-aminobutyric acid, DL-malic acid and adipic acid. The Na salt of the contained carboxylic acid is more preferable. Examples of the carboxylic acid salt include Na salts of carboxylic acids contained in the group consisting of malonic acid, methylmalonic acid, maleic acid, glutaric acid, lactic acid, L-malic acid, tartaric acid, gluconic acid, citric acid and γ-aminobutyric acid. Especially preferable. The carboxylate is more preferably at least one of Na citrate and Na gluconate.
Only one type of carboxylic acid other than amino acids may be added, or two or more types may be added in combination.

On the other hand, the reason why the breaking strength and the breaking distance are increased by sitting heating is due to the multimerization (polymerization) reaction of myosin heavy chain (MHC). When the amount of Na gluconate added is low, it is difficult to reduce MHC and suppress the formation of MHC multimers, and it is easy to increase the breaking strength and breaking distance of the paste product gelled by heating by sitting.
The amount of the carboxylic acid other than the amino acid added to the fish meat is preferably 0.7 to 4% by mass, more preferably 1 to 3% by mass.
The amount of Na citrate added to the fish meat is particularly preferably 0.7 to 2% by mass, and more preferably 1% by mass.
The amount of Na gluconate added to the fish meat is particularly preferably 2 to 3% by mass, and more preferably 3% by mass.
When Na citrate and Na gluconate are used in combination, the preferable range of each addition amount is as described above, and the total addition amount is preferably 4% by mass or less with respect to the fish meat.

(amino acid)
The amino acid and its salt and multimer are not particularly limited.
Among amino acids and their salts and multimers, amino acid salts are preferred.
The anti-freezing denaturation effect of amino acids and their salts and multimers depends on the number and conformation of -COOH groups and -OH groups for the same reasons as the anti-freezing denaturation effects of carboxylic acids other than amino acids and their salts and multimers. Involved. Therefore, also in the present invention, the amino acid salt described in Noguchi et al. (Frozen, 63 (723), 57-65 (1988)) can be used as the amino acid salt.
Specifically, the amino acid salt is a group consisting of aspartic acid, glutamic acid, cysteine, glutathione, lysine, histidine, serine, alanine, oxyproline, glycine, leucine, isoleucine, phenylalanine, tryptophan, threonine, glutamine, asparagine and ornithine. The Na salt of the amino acid contained in is preferable. As the amino acid salt, the Na salt of the amino acid contained in the group consisting of aspartic acid, glutamic acid, cysteine, glutathione, lysine, histidine, serine, alanine and oxyproline is more preferable. As the amino acid salt, the Na salt of the amino acid contained in the group consisting of aspartic acid, glutamic acid, cysteine and glutathione is particularly preferable. The amino acid salt is more preferably at least one of Na glutamate and Na aspartate, and even more preferably Na glutamate.
Only one type of amino acid may be added, or two or more types may be added in combination.

The amount of amino acid added to the fish meat is preferably 3% by mass or less from the viewpoint of suppressing the influence on the seasoning of the paste product. The amount of the amino acid added to the fish meat is more preferably 1 to 3% by mass, and particularly preferably 2 to 3% by mass from the viewpoint of sufficiently obtaining the effect of preventing freezing denaturation.

(Phosphoric acids)
In addition, phosphoric acids and their salts and multimers may be added to the fish meat.
Phosphoric acids may be used as a pH adjuster. More preferably, the phosphoric acids have an effect of preventing freezing denaturation of fish meat and / or enhance the ability to form a heated gel.
There are no particular restrictions on phosphoric acids and their salts and multimers. For example, polymerized phosphate (Na pyrophosphate, Na tripolyphosphate), tri-Na phosphate and the like can be mentioned. That is, the quality improving agent for frozen surimi of the present invention may be added at the time of producing frozen surimi.
Only one type of phosphoric acid may be added, or two or more types may be added in combination.

In the present invention, it is preferable to add the polymerized phosphate to fish meat, more preferably 0.1 to 0.25% by mass of the polymerized phosphate, and 0.2 to 0.2 to 0.25% by mass of the polymerized phosphate. It is particularly preferable to add 0.25% by mass. By adding the polymerized phosphate to fish meat, the effect of preventing freezing denaturation and suppleness can be obtained.

(Combination of additives)
Each of the above types of additives can be used in combination.
In particular, when producing zero-sugar frozen surimi, it is preferable to use each of the above types of additives in combination. Specifically, it is preferable that a carboxylic acid other than an amino acid and an amino acid are used in combination, and both act cooperatively to exert a synergistic effect. Further, it is more preferable that a carboxylic acid other than the low-concentration amino acid and a low-concentration amino acid are used in combination, and both act cooperatively to exert a synergistic effect. Further, in the case of northern surimi, it is particularly preferable to add the quality improver of the frozen surimi of the present invention containing triNa phosphate to obtain the same physical properties as the sugar-containing frozen surimi.
0.7-4% by mass (more preferably 1-4% by mass) of carboxylic acid other than amino acid, 1-3% by mass of amino acid, 0-0.1% by mass of trisodium phosphate, polymerized phosphate with respect to fish meat It is preferable to add 0.2 to 0.25% by mass.
0.7 to 3% by mass (more preferably 1 to 3% by mass) of carboxylic acid other than amino acid, 2 to 3% by mass of amino acid, 0.05 to 0.1% by mass of trisodium phosphate, polymerized phosphorus with respect to fish meat. It is more preferable to add 0.2 to 0.25% by mass of the acid salt.

In the case of northern surimi, the following combinations are preferable.
(1-1) Na citrate 1-2% by mass (more preferably 1% by mass), glutamic acid 2-3% by mass, trisodium phosphate 0.05-0.1% by mass (preferably 0.1% by mass), Polymerized phosphate 0.2-0.25% by mass.
(1-2) Na gluconate 2-3% by mass (more preferably 3% by mass), glutamic acid 2-3% by mass, trisodium phosphate 0.05-0.1% by mass (preferably 0.1% by mass), Polymerized phosphate 0.2-0.25% by mass.

In the case of southern surimi, the following combinations are preferable.
(2-1) 1% by mass of Na citrate, 2 to 3% by mass of Na glutamate, 0 to 0.05% by mass of trisodium phosphate (more preferably 0.05% by mass), 0.2 to 0.25 polymerized phosphate. mass%.
(2-2) Na gluconate 2-3% by mass (more preferably 3% by mass), Na glutamate 2-3% by mass, trisodium phosphate 0-0.05% by mass (more preferably 0.05% by mass), polymerization Phosphate 0.2-0.25% by mass.

(Sugar)
A preferred aspect of the method for producing frozen surimi is that carboxylic acids other than amino acids and amino acids are added to fish meat, and sugars are not added, and it is more preferable that sugars are not added.
On the other hand, another preferred embodiment of the method for producing frozen surimi is an embodiment in which sugar is added to fish meat.
As used herein, the term "sugar" refers to carbohydrates minus dietary fiber. "Sugar" means "monosaccharide and disaccharide". “Sugar” is obtained by removing “polysaccharides, sugar alcohols, etc.” from “sugar”.
When producing a sugar-containing frozen surimi, it is preferable to add sugar and / or sorbitol. When producing a sugar-containing frozen surimi, it is preferable to add 5 to 8% by mass of sugar or sorbitol to the fish meat. When sugar and sorbitol are used in combination, it is preferable to add 2.5 to 4% by mass, respectively. In addition, when producing a sugar-containing frozen surimi, it is preferable to further add phosphoric acids.

(Additive mixture for frozen surimi)
The above-mentioned additives may be added to the frozen surimi as a mixture of additives to the frozen surimi. For example, it is preferable to add the carboxylic acid other than the amino acid and the amino acid at the same time by using an additive containing the carboxylic acid other than the amino acid and the amino acid.
It is preferable that the additive mixture for the frozen surimi further contains the quality improving agent for the frozen surimi of the present invention and other additives of each kind described above.
The mass ratio of the preferable composition of the additive mixture to the frozen surimi is the same as the mass ratio of the amount of each additive added to the fish meat described above.
For example, in the case of zero-sugar frozen surimi, the additive mixture for the frozen surimi preferably has a mass mixing ratio of carboxylic acids other than amino acids and amino acids of 67: 33 to 22:78, preferably 60:40 to 25. : 75 is more preferable, 50:50 to 25:75 is particularly preferable, and 40:60 to 25:75 is even more preferable.
In this case, the quality improver of the frozen surimi of the present invention is preferably contained in an amount of 0.5 to 11% by mass, more preferably 4 to 8% by mass, based on the total amount of the additive mixture with respect to the frozen surimi. It is particularly preferably contained in an amount of 4 to 7% by mass.

(Mixed and frozen)
It is preferable that the fish meat to which the additive mixture for the frozen surimi is added is mixed and frozen to obtain the frozen surimi.
The obtained frozen surimi can be stored frozen.
For freezing, a conventional method can be used. For example, it is preferable to rapidly freeze (freeze) the mixture of fish meat to which the additive mixture for frozen surimi has been added, such as by bagging.

<Method of detecting triNa phosphate from frozen surimi>
The method for detecting triNa phosphate from frozen surimi is not particularly limited, and a known method may be used for detection. For example, a method for detecting triNa phosphate from a paste product described later can be used.
In the case of frozen surimi, the pH may be measured to determine whether triNa phosphate is used. When 0.1% by mass of triNa phosphate was added to fish meat, the pH of the frozen surimi was 7.6 to 7.7, which was clearly different from the pH of the normal frozen surimi of 7.0 to 7.2.

[Simily (meat paste, salted surimi)]
The surimi (meat paste, salted surimi) of the present invention includes fish meat and a quality improver for the frozen surimi of the present invention.
The effect of trisodium phosphate on the ability to form a heated gel also depends on the pH. The pH of the surimi (meat paste, salted surimi) to which the quality improver of the frozen surimi of the present invention is added is preferably 7.0 to 7.9, and more preferably 7.2 to 7.7. , 7.3 to 7.5 is particularly preferable.
In the surimi (meat paste, salted surimi) of the present invention, trisodium phosphate is preferably contained in an amount of 0.05 to 0.20% by mass, preferably 0.05 to 0.15% by mass, based on the fish meat. It is more preferable, and it is particularly preferable that the content is 0.05 to 0.10% by mass. When using frozen surimi containing tri-Na phosphate, the total amount of tri-Na phosphate contained in the frozen surimi and the amount of tri-Na phosphate added during the production of the surimi is within the above preferable range. It is preferable to do so.

<Manufacturing method of surimi (meat paste, salted surimi)>
The method for producing surimi is not particularly limited, and a known method or the like can be used.
Examples of the method for producing surimi from the frozen surimi of the present invention include the method shown in FIG. Specifically, a step of thawing (or half-thawing) frozen surimi and a step of adding salt or the like to the thawed surimi and mixing them to obtain salted surimi (also called salting or mashing) are performed. The method can be mentioned.
The surimi obtained by salting (crushing) is also called salted meat or meat paste.

(Additive mixture for surimi (meat paste, salted surimi))
Each of the above-mentioned additives may be added to the surimi (meat paste, salted surimi) as a mixture of additives to the surimi. For example, it is preferable to add the carboxylic acid other than the amino acid and the amino acid at the same time by using an additive containing the carboxylic acid other than the amino acid and the amino acid.
It is preferable that the additive mixture for surimi further contains the quality improving agent for frozen surimi of the present invention and other additives of each kind described above. In particular, it is preferable to further add salt (including sun-dried salt) to the additive mixture for surimi to produce salted surimi.

(water)
Water can also be added (watered) to the fish meat.

<Method of detecting triNa phosphate from surimi>
The method for detecting triNa phosphate from surimi (meat paste, salted surimi) is not particularly limited, and may be detected by a known method. For example, a method for detecting triNa phosphate from a paste product described later can be used.
In the case of surimi, the pH may be measured to determine whether triNa phosphate is used. When 0.1% by mass of triNa phosphate is added to fish meat, the pH of surimi (meat paste) is 7.3 to 7.4, which is different from the pH of normal surimi (6.9 to 7.0).

[Kneaded product]
The paste product of the present invention is a paste product obtained by heating the frozen surimi of the present invention or the surimi (meat paste, salted surimi) of the present invention.
The paste products include directly heated products such as fried fish cakes, hanpen, and fish balls, and sitting heated products such as kamaboko and chikuwa.
The frozen surimi of the present invention or the surimi of the present invention is suitable for any product, and is particularly useful for producing a sitting heat product.

Examples of the method for producing a paste product from the surimi (meat paste, salted surimi) of the present invention include the method shown in FIG. Specific examples thereof include a method of filling a casing or the like with salted meat and molding, a step of preheating, a step of heating, and the like.

<Method of detecting triNa phosphate from paste products>
The method for detecting triNa phosphate from the paste product is not particularly limited. For example, a method of analyzing phosphate and detecting trisodium phosphate using an ion chromatography method can be used. Specifically, by utilizing the fact that the elution position of phosphate ions differs depending on the pH of the eluent, trisodium phosphate can be detected from each type of phosphate compound contained in the kneaded product. Can be done. For details on the method of analyzing phosphate and detecting trisodium phosphate using ion chromatography, see "Analysis of various phosphate ions in commercially available canned agricultural products by ion chromatography", Hidefumi Takahashi, Yumiko Inada. , Miyuki Yasufuku, Daizo Mori, Toyo College of Food Technology, Toyo College of Food Technology, Research Report, 20, pp7-16 (1994), and the contents of this document are incorporated herein by reference. For details on the method for analyzing phosphate and detecting trisodium phosphate using ion chromatography, see "Analysis of Polymorphic Phosphate by Ion Chromatography", Dionex Application Report, AR032KA-0995. The analytical method described in (June 2001) can also be used and the content of this document is incorporated herein by reference.

Hereinafter, the present invention will be described in more detail with reference to Examples, Comparative Examples (Note that the Comparative Examples are not known techniques) and Reference Examples. The materials, amounts used, ratios, treatment contents, treatment procedures, etc. shown in the following examples can be appropriately changed without departing from the spirit of the present invention. Therefore, the scope of the present invention should not be construed as limited by the specific examples shown below.

[Examples 1 to 3 and Comparative Example 1]
<Manufacturing of frozen surimi>
Dehydrated Itoyori fish meat (bleached meat) was prepared in each test plot after being exposed to water and strained.
To fish meat, 5% by mass of sugar and 0.2% by mass of polymerized phosphate were added and mixed.
The mixture was packed in a polyvinyl chloride bag and rapidly frozen in a contact freezer to obtain frozen surimi (southern sugar-containing frozen surimi). Then, the frozen surimi was frozen and stored at −25 ° C.

<Addition of quality improver and other additives for frozen surimi>
In Examples 1 to 3, a quality improver for frozen surimi consisting only of triNa phosphate was used.
The frozen surimi was thawed (half-thawed) and rubbed with a Stefan cutter UM-5.
Then, the quality improver and other additives of the frozen surimi shown in Table 1 below are added to the fish meat, and the mixture is vacuum stirred until the temperature of the mixture reaches 9 to 10 ° C., and each Example and Comparative Example Surimi (also called salted meat or meat paste) was prepared.
The pH of the obtained surimi was measured at 25 ° C. and is shown in Table 1 below.
The triNa phosphate used in each example is an anhydride.

[Example 101 and Comparative Examples 101-102]
Frozen surimi (northern sugar-containing frozen surimi) was obtained in the same manner except that the type of fish meat was changed from Itoyori to Northern Blue Whiting in Example 1.
In Example 101, a quality improver for frozen surimi consisting only of triNa phosphate was used. On the other hand, in Comparative Example 102, a quality improver for frozen surimi composed only of K carbonate was used.
Then, the quality improver and other additives of the frozen surimi shown in Table 2 below are added to the fish meat, and the mixture is vacuum stirred until the temperature of the mixture reaches 8 to 9 ° C., and each Example and Comparative Example Surimi (also called salted meat or meat paste) was prepared.

[Example 201 and Comparative Examples 201-202]
In Examples 201 and Comparative Examples 201 to 202, the same frozen surimi of Itoyori (southern sugar-containing frozen surimi) as in Example 1 was used.
In Example 201, a quality improver for frozen surimi consisting only of triNa phosphate was used. On the other hand, in Comparative Example 202, a quality improver for frozen surimi composed only of K carbonate was used.
Then, the surimi of each Example and Comparative Example was prepared in the same manner as in Example 1.

[Example 301 and Comparative Examples 301-302]
<Manufacturing of frozen surimi>
Dehydrated Alaska pollack fish meat (bleached meat) was prepared in each test plot after being exposed to water and strained.
To fish meat, 1% by mass of Na citrate, 3% by mass of Na glutamate, and 0.2% by mass of polymerized phosphate were added and mixed.
The mixture was packed in a polyvinyl chloride bag and rapidly frozen in a contact freezer to obtain frozen surimi (northern sugar-free frozen surimi). Then, the frozen surimi was frozen and stored at −25 ° C.

<Addition of quality improver and other additives for frozen surimi>
In Example 301, a quality improver for frozen surimi consisting only of triNa phosphate was used. On the other hand, in Comparative Example 302, a quality improver for frozen surimi composed only of K carbonate was used.
The frozen surimi was thawed (half-thawed) and rubbed with a Stefan cutter UM-5.
Then, the quality improver and other additives of the frozen surimi shown in Table 4 below are added to the fish meat, and the mixture is vacuum stirred until the temperature of the mixture reaches 8 to 9 ° C., and each Example and Comparative Example Surimi (also called salted meat or meat paste) was prepared.

[Example 401 and Comparative Examples 401-402]
In Example 301, frozen surimi (southern sugar-free frozen surimi) was obtained in the same manner except that the type of fish meat was changed from Alaska pollack to Itoyori.
In Example 401, a quality improver for frozen surimi consisting only of triNa phosphate was used. On the other hand, in Comparative Example 402, a quality improver for frozen surimi composed only of K carbonate was used.
Then, the quality improver and other additives of the frozen surimi shown in Table 5 below are added to the fish meat, and the mixture is vacuum stirred until the temperature of the mixture reaches 9 to 10 ° C. Surimi (also called salted meat or meat paste) was prepared.

[Examples 501-502 and Comparative Examples 501-502]
<Manufacturing of frozen surimi>
Dehydrated silver white croaker fish (bleached meat) was prepared in each test plot after being exposed to water and strained.
To the fish meat, 7.4% by mass of sugar was added and mixed.
The mixture was packed in a polyvinyl chloride bag and rapidly frozen in a contact freezer to obtain frozen surimi (southern sugar-containing frozen surimi). Then, the frozen surimi was frozen and stored at −25 ° C.

<Addition of quality improver and other additives for frozen surimi>
In Examples 501 and 502, a quality improver for frozen surimi consisting only of triNa phosphate was used. On the other hand, in Comparative Example 502, a phosphate preparation (polyphosphoric acid 2D) composed of Na pyrophosphate: Na polyphosphate = 50:50 (mass ratio) was used as a quality improver for frozen ground meat.
The frozen surimi was thawed (half-thawed) and rubbed with a Stefan cutter UM-5.
Then, the quality improver and other additives of the frozen surimi shown in Table 6 below were added to the fish meat, and the mixture was vacuum stirred until the temperature of the mixture reached 9 to 10 ° C., and each Example and Comparative Example were prepared. Surimi (also called salted meat or meat paste) was prepared.

[Evaluation]
<Preparation of heated gel>
The salted meat was filled in a casing made of vinylidene chloride having a folding diameter of 48 mm and molded.
When Northern Blue Whiting Surimi and Walleye Pollack Surimi were used, the salted surimi filled in the casing was preheated and / or heated by the following three methods to prepare a heated gel.
(1) A heating gel (direct heating gel) heated at 90 ° C. for 30 minutes with a preheating time of 0 minutes.
(2) A heating gel (sit heating gel for 20 minutes) which is preheated at 30 ° C. for 20 minutes and further heated at 90 ° C. for 30 minutes.
(3) A heating gel (sit heating gel for 40 minutes) which is preheated at 30 ° C. for 40 minutes and further heated at 90 ° C. for 30 minutes.

When using Itoyori surimi, the salted surimi filled in the casing was preheated and / or heated by the following three methods to prepare a heated gel.
(I) A heated gel (direct heating gel) heated at 90 ° C. for 30 minutes with a preheating time of 0 minutes.
(II) A heated gel (sit-heated gel for 30 minutes) which is preheated at 35 ° C. for 30 minutes and further heated at 90 ° C. for 30 minutes.
(III) A heating gel (sit heating gel for 60 minutes) which is preheated at 35 ° C. for 60 minutes and further heated at 90 ° C. for 30 minutes.

When the croaker surimi was used, the salted surimi filled in the casing was preheated and / or heated by the following three methods to prepare a heated gel.
(I) A heated gel (direct heating gel) heated at 90 ° C. for 30 minutes with a preheating time of 0 minutes.
(Ii) A heating gel (sit heating gel for 15 minutes) which is preheated at 40 ° C. for 15 minutes and further heated at 90 ° C. for 30 minutes.
(Iii) A heated gel (sit-heated gel for 30 minutes) which is preheated at 40 ° C. for 30 minutes and further heated at 90 ° C. for 30 minutes.
The obtained heated gel was rapidly cooled, refrigerated overnight, and then subjected to measurement of breaking strength and breaking distance.

<Measurement of breaking strength and breaking distance>
The breaking strength and breaking distance of the obtained heated gel (paste product) were measured by the following methods.
The obtained heated gel was cut to a sample thickness of 25 mm to prepare a sample.
Using a rheometer CR-200D manufactured by Sun Scientific Co., Ltd., a spherical plunger with a diameter of 5 mm is pushed into the sample at an approach speed (table speed) of 60 mm / min to break it, and the breaking strength (unit: g) and breaking distance (Unit: mm) was calculated. The measurement temperature was 25 ° C.
The results of measuring the breaking strength and breaking distance are shown in Tables 1 to 6 below.
The breaking strength is the force required for the sample to break, and the breaking distance represents the distance until the sample breaks. In the present specification, the breaking strength and the breaking distance both mean the indentation breaking strength and the indentation breaking distance.
If the breaking strength increases as the preheating time increases, it can be understood that a sitting heating gel has been produced.

<Quality of heated gel>
(Evaluation methods)
"A New Approach to Evaluate the Quality of Frozen Surimi", Seiichi Kitakami, Yoichi Abe, Kenichi Arai, New Food Industry 2002, vol. 44, No. 5, pp. The quality of the heated gel was evaluated according to 9-16.
The relationship between the breaking strength BS (g) and the gel rigidity Gs (g / cm) is expressed by the following linear regression equation.
BS = a × Gs-b (a and b are constants)
In the linear regression equation, the gel rigidity Gs is a value obtained from the breaking strength BS / breaking distance bs.
In the first-order regression equation, a is constant regardless of the preheating temperature and the protein concentration, and represents the strength of the heated gel-forming ability peculiar to surimi (the more excellent the heated gel-forming ability, the larger the a).
In the linear regression equation, b is a constant affected by the composition of surimi components and the like.
An example of the first-order regression equation is shown in FIG. In FIG. 2, the larger the slope a of the straight line of the first-order regression equation, the better the heating gel forming ability. When compared with the same breaking strength BS, the one on the left side in FIG. 2 can be evaluated as a supple heated gel, and the one on the right side can be evaluated as a brittle heated gel.

(Evaluation)
The heated gels obtained in Example 101 and Comparative Examples 101-102, Example 201 and Comparative Examples 201-202, Example 301 and Comparative Examples 301-302, Examples 501-502 and Comparative Examples 501-502 were broken. The strength BS (g) and the gel rigidity Gs (g / cm) were plotted to obtain a linear regression equation, and graphs similar to those in FIG. 2 were prepared as FIGS. 3 to 6 to evaluate the quality of the heated gel.
FIG. 3 is a graph showing the relationship between the breaking strength BS and the gel rigidity Gs in Example 101 and Comparative Examples 101 to 102 in which a quality improving agent was added to a northern sugar-containing frozen surimi by a linear regression equation. Is.
FIG. 4 is a graph showing the relationship between the breaking strength BS and the gel rigidity Gs in Examples 201 and Comparative Examples 201 to 202 in which a quality improver was added to a southern sugar-containing frozen surimi by a linear regression equation. Is.
FIG. 5 is a graph showing the relationship between the breaking strength BS and the gel rigidity Gs in Examples 301 and Comparative Examples 301 to 302 in which a quality improver was added to the northern sugar-free frozen surimi by a linear regression equation. Is.
FIG. 6 shows the first-order regression of the relationship between the breaking strength BS and the gel rigidity Gs in Examples 501 to 502 and Comparative Examples 501 to 502 in which a quality improver was added to a phosphorus-free frozen surimi containing southern sugar. It is a graph shown by the formula.
The quality of the heated gel was evaluated in the same manner for Examples 1 to 3 and 401 and Comparative Examples 1 and 402. In each table, the case where the graph of the linear regression equation was significantly moved to the left side with respect to the level of the comparative example in which additives other than salt and water were not added at the time of preparing the salted meat was defined as "flexible". The obtained results are shown in Tables 1 to 6 below.

From Tables 1 to 6 above, it was found that by using the quality improver for frozen surimi, a heated gel having a high breaking strength and a breaking distance and a supple gel quality can be obtained.
From FIGS. 3 to 5, it was found that the relationship straight line between the breaking strength of K carbonate and the gel rigidity was located at almost the same position as the control, and in the case of trisodium phosphate, it was clearly located on the left side of the control. .. Further, from FIG. 6, the relational line of the phosphate preparation consisting of Na pyrophosphate: Na polyphosphate = 50:50 (mass ratio) is also located on the left side of the control, but trisodium phosphate is further on the left side. Was located. These results indicate that the addition of triNa phosphate not only enhances the elasticity of the heated gel, but also makes the heated gel more supple.
In particular, as compared with Comparative Examples 1, 101, 201, 301, 401, and 501, when a quality improving agent for frozen surimi such as trisodium phosphate is not added, the breaking strength and breaking distance are inferior, and the gel quality is brittle. It was a heated gel.
From Comparative Examples 102 and 302, when K carbonate was added instead of trisodium phosphate to the northern frozen ground meat, the breaking strength and breaking distance increased, but the relational line of breaking strength vs. gel rigidity was controlled. Located in the same place as, the quality of the gel did not change.
From Comparative Examples 202 and 402, when K carbonate was added instead of trisodium phosphate to the southern frozen surimi, there was no effect of enhancing elasticity. Therefore, it was found that K carbonate has an effect of enhancing the elasticity of the heated gel in the northern surimi, but has almost no effect in the southern surimi, and rather reduces the elasticity of the heated gel. In these tests, the pH of surimi (meat paste, salted surimi) when trisodium phosphate and K carbonate were added at 0.1% to fish was 7.3 to 7.4 in each case. It was almost the same.
From Comparative Example 502, when a phosphate preparation consisting of Na pyrophosphate: Na polyphosphate = 50:50 (mass ratio) was added instead of trisodium phosphate to the southern glutinous frozen ground meat, the breaking strength And the breaking distance was increased, and the relational line of breaking strength vs. gel rigidity was also located on the left side of the control, but trisodium phosphate was further located on the left side, and the elasticity was also higher.
From the above, the degree of elasticity enhancing effect of the heated gel is higher than that of the phosphate preparation consisting of K carbonate or Na pyrophosphate: Na polyphosphate = 50:50 (mass ratio) when compared with the same ground meat. It was found that Na was a larger and more supple gel.
In addition, when polymerized phosphoric acid is added to croaker, the fluidity of surimi (meat paste, salted surimi) increases and it is easy to drip, so it is usually used as phosphorus-free frozen surimi, but in that case, it lacks elasticity (especially). Lack of suppleness) becomes a problem. On the other hand, trisodium phosphate does not affect the fluidity of surimi, and an elastic and supple heated gel can be obtained, which is very useful for improving the quality of frozen surimi.
The effect of the present invention was the same in all of the sugar-containing frozen surimi, the sugar-free frozen surimi, and the phosphorus-free frozen surimi.

According to the present invention, by adding an additive for frozen surimi containing triNa phosphate, the breaking strength and breaking distance can be remarkably improved during gelation of meat paste produced using frozen surimi, and the gel can be improved. The quality of the gel is also improved and a supple heated gel is obtained. The present invention can be widely applied as an additive for improving the breaking strength and breaking distance of a heated gel and making the quality of the gel supple in the production of a paste product using frozen surimi as a raw material.

Claims (4)

Consists of trisodium phosphate only
A quality improver for frozen surimi added in an amount of 0.05 to 0.20 % by mass based on fish meat. Contains triNa phosphate
Contains no transglutaminase
In addition, it contains polymerized phosphate
A quality improver for frozen ground meat having a mass mixing ratio of trisodium phosphate and the polymerized phosphate of 17:83 to 67:33. The quality improving agent for frozen surimi according to claim 1 or 2, which contains 17% by mass or more of triNa phosphate with respect to the quality improving agent for frozen surimi. The quality improver for frozen surimi according to any one of claims 1 to 3 , which is a quality improver for a heated gel of frozen surimi.

Images