JPS5947592B2 - Quality improving agent and quality improvement method for frozen fish minced meat and fish paste products - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a quality improving agent that is liquid at room temperature and a quality improving method for the purpose of "preventing whitening of frozen minced fish meat or fish paste products".

More specifically, 1 part by weight of propylene glycol fatty acid ester, which is liquid at room temperature, and 0.15 parts by weight of edible vegetable oil, which is liquid at room temperature.
~20 parts by weight, 0.0152 to 2.5 parts by weight of sucrose fatty acid ester and/or sorbitan fatty acid ester,
A quality improver for frozen fish surimi and fish paste products, and a quality improver for frozen fish surimi and fish paste products, which are made by emulsifying 1 to 30 parts by weight of one or more of D-sorbitol, D-mannil, and sugars. When producing, 1 part by weight of propylene glycol fatty acid ester which is liquid at room temperature, 0.15 to 20 parts by weight of edible vegetable oil which is liquid at room temperature,
0.015 to 2.5 parts by weight of sucrose fatty acid ester and/or sorbitan fatty acid ester, D-sorbitol, D-mannitol, and 1 to 2 or more types of sugars
30 parts by weight and 0.5 parts by weight for minced fish.
The present invention relates to a method for improving the quality of frozen fish paste and fish paste products, characterized by adding ~2% by weight.

In recent years, the catch of raw material fish (mainly pollock cod) for frozen surimi, which is used as a raw material for fish paste products (kamaboko, chikuwa, etc.), has been flat or on the decline, and emergency areas are becoming more remote in search of new emergency areas. I'm here.

As a result, it takes longer for the fish to be processed into frozen surimi on land, resulting in a decrease in the freshness of the fish.

At present, this has led to a deterioration in the quality of the frozen surimi produced.

Deterioration in the quality of surimi has a negative impact on fish paste products such as kamaboko and chikuwa made from it, causing a decline in the ``self-seat'' and ``legs (elasticity)'' that are important for these products.

The present inventors, in the process of various studies regarding improvement of whitening of frozen fish surimi and fish paste products, found that the following conditions:
In other words, (1) it has liquid properties even at room temperature (0° to 25°C), especially the low temperature (approximately 10°C or less) during the production of surimi, and (2) it has strong lipophilic properties; We have found an emulsifier that exhibits a very remarkable effect among those that satisfy two conditions: HLB, which indicates the degree of hydrophilicity, is in the range of 2 to 5.

Those that exhibit such a remarkable self-seizing effect are those that have saturated and unsaturated fatty acid residues with 8 to 20 carbon atoms, of which the unsaturated fatty acid residues account for approximately 50% or more. Examples include propylene glycol fatty acid esters.

On the other hand, some glycerin fatty acid esters have a high monoester content (approximately 50% or more), have strong emulsifying power, and exhibit liquid properties at room temperature. be.

However, in the low temperature range of surimi production (approximately 10°C or less), all of the glycerin fatty acid esters are in the form of a highly viscous paste, and the whitening improvement effect targeted by the present invention is less than that of the propylene glycol fatty acid esters. It was clearly inferior.

Furthermore, although the sorbitan fatty acid ester did not satisfy the conditions (1) and (2) above, almost no whitening improvement effect was observed in this product.

Although the reason for this is unknown, it is thought that the dispersing power for ground fish meat is inferior to that of the propylene glycol fatty acid ester.

The present inventor speculates as follows regarding the mechanism of the propylene glycol fatty acid ester's self-improving effect on minced fish meat.

Generally, when an emulsifier is added to an oil and water system and sufficient emulsification treatment is performed, the oil becomes extremely fine particles and is colloidally dispersed, giving the system a milky white appearance.

Based on the same principle, the propylene glycol fatty acid ester, which has strong lipophilicity and is liquid at room temperature, maintains its oil properties, that is, does not dissolve in the water in the surimi, and has the emulsifying power it possesses. The propylene glycol fatty acid ester used in the present invention has a stronger emulsifying power, as it self-emulsifies and disperses in the surimi and becomes fine particles (colloidal dispersion), thereby improving the self-dispersion of the surimi as a whole. are preferred for the purposes of the present invention.

That is, among mono- or di-fatty acid esters of propylene glycol, it is preferable that the content of the monoester having stronger emulsifying power is higher.

The desired amount of the propylene glycol fatty acid ester to be added is approximately 0.0%, depending on the condition of the target minced fish.
When the amount is 1% by weight or more, a remarkable whitening improvement effect is observed.

As described above, by adding the propylene glycol fatty acid ester, it is possible to obtain fish meat surimi with sufficiently improved texture and also to give a product with elasticity. It was observed that the temperature decreased due to

The present inventors have conducted various studies on ways to prevent the decrease in foot (elasticity) observed when adding the propylene glycol fatty acid ester, and have found that the propylene glycol fatty acid ester can be added to liquid at room temperature such as soybean oil, cottonseed oil, rapeseed oil, coconut oil, etc. Edible vegetable oils such as palm oil and sunflower oil, sucrose fatty acid esters and (c) sorbitan fatty acid esters, and one or more of D-sorbitol, D-mannitol, and sugars are blended and emulsified into an oil-in-water type.・The solubilized compound, which is liquid at room temperature, prevents a decrease in elasticity, and compared to adding a single propylene glycol fatty acid ester to surimi, the amount of propylene glycol fatty acid ester can be added to the same level even with cloth. It was found that the effect of improving white discoloration was observed.

In other words, even if the amount of the propylene glycol fatty acid ester added to achieve the desired whitening improvement effect reduces the elasticity of the pastry product, the amount of the propylene glycol fatty acid ester added at room temperature for 1 part by weight of the propylene glycol fatty acid ester will decrease. 0.15 to 20 parts by weight of liquid edible vegetable oil, 0.015 to 2 parts by weight of sucrose fatty acid ester and/or sorbitan fatty acid ester
．． By adding 0.5 to 2 weight percent of D-sorbitol, D-mannitol, and 1 to 30 weight parts of one or more of sugars to surimi, white discoloration can be prevented. The improvement effect is sufficiently maintained, and at the same time, it is possible to produce surimi and fish paste products without a decrease in elasticity.

The sucrose fatty acid ester and sorbitan fatty acid ester that can be used in the present invention preferably have a higher monoester content;
The fatty acid residues constituting these esters have 12 to 12 carbon atoms.
24, preferably 12 to 18, and ordinary saturated fatty acid esters are used.

Among the above-mentioned compositions, it is particularly preferable that the content of propylene gel blade call fatty acid ester, which is liquid at room temperature, and edible vegetable oil, which is liquid at room temperature, is 25 to 40% by weight based on the total amount. 0.8-1 for
．． Approximately 2% by weight is appropriate.

The quality improver of the present invention is prepared by emulsifying and blending appropriate amounts of each component, and the quality improver contains water in an amount necessary for emulsification, and the method of adding the water is is preferably added as an aqueous solution of one or more of commonly used D-sorbitol, D-mannitol, and sugars.

The amount of water added is 0.5 to 1 part by weight of propylene glycol fatty acid Nisdel, which is liquid at room temperature.
About 5% by weight is generally suitable.

If the composition ratio and addition amount of the quality improver and quality improvement method of the present invention are outside of the respective ranges, the self-seat effect may decrease, the elasticity may decrease, or the composition may not be stable at room temperature. Liquid emulsified/solubilized products and pear t-hina.

Next, the present invention will be specifically explained with reference to actual results, experimental examples, and examples.

Incidentally, percentage (%) and "part" indicate weight % and "part by weight", respectively, unless otherwise specified.

Experimental Example 1 Various compositions shown in Table 1 were prototyped, and the viscosity of the resulting compositions at 10°C and the addition of the compositions to surimi b[l L,
Manufacture kamaboko using the method shown below, make your own kamaboko,
Feet (elasticity) were evaluated in comparison with the control group.

The method for producing kamaboko is to add 2.8 parts of common salt to 100 parts of grade 2 surimi, and after crushing the mixture for 20 minutes, add 5 parts of starch, 10 parts of ice water, and 0.0 parts of sodium glutamate. 5 parts of mirin and 1.5 parts of mirin were added and crushed for 10 minutes, filled into a casing tube, heated in boiling water at 85°C for 50 minutes, and then cooled in running water to obtain packaged kamaboko.

As shown in Table 1, for the compositions of the present invention,
It was in liquid form and showed a sufficient whitening improvement effect without impairing the elasticity of kamaboko.

However, if the composition ratio and flow rate of the present invention are outside the respective ranges, there may be no whitening effect, a decrease in elasticity, or the composition may be emulsified or soluble in a liquid state at room temperature. I couldn't make it into a thing.

Experimental Example 2 When producing frozen pollock cod surimi, the quality improver of the present invention and the components of the improver, propylene glycol fatty acid ester, edible vegetable oil, sucrose fatty acid ester, and D
- The effects of adding a single aqueous solution containing dissolved sorbitol, a mixture of second grade and third grade were compared.

When producing second grade surimi by harvesting fresh pollock cod, exposing it to water and dehydrating it, propylene glycol oleate (oleic acid content 75%, monoester content 90%) is used along with 5% sugar and 0.2% polymerized phosphate. ) 1 part by weight,
2.5 parts by weight of soybean oil, sucrose stearate (stearic acid content 70%, monoester content 70%) 0.
After mixing a composition consisting of 1 part by weight and 6.4 parts by weight of an aqueous D-sorbitol solution (70%) at 1% (in the practice area of the present invention) or the additives shown in the following tests and test areas, - Frozen pollock cod surimi was prepared by freezing at 40°C.

Production of kamaboko from surimi was carried out in the same manner as in Experimental Example 1.

The results are shown in Table 2.

<Test 1 test group> A Comparative control group: No additive B Comparative control group: Added 1% propylene glycol oleate ester C Comparative control group: Added 1% soybean oil D Comparative control group: Propylene glycol oleate 1 Addition of 1% of a composition of parts by weight and 2.5 parts by weight of soybean oil E Comparative group: 1 part by weight of propylene glycol oleate, 0.1 part by weight of sucrose stearate, D Sorbitol aqueous solution (70%) 6.4 parts by weight of the composition added at 1% F Comparative control group: 2.5 parts by weight of soybean oil, 0.1 parts by weight of sucrose stearate, 6.4 parts by weight of D-sorbitol aqueous solution (70%) Added 1% of the composition of G. Present invention implementation area: 1 part by weight of propylene glycol oleate, 2.5 parts by weight of soybean oil, 0.1 part by weight of sucrose stearate, D-sorbitol aqueous solution (70%)6. 4 parts by weight of the composition was added at 1%■ As is clear from the results in Table 2, the results of the present invention are as follows: There was no decrease in elasticity (elasticity), and compared to when propylene glycol oleate was added alone, the same amount of whitening improvement effect was observed even in flowers.

At the same time, the effect was not affected at all by frozen storage of surimi.

Example 1 When producing kamaboko in the same manner as in Experimental Example 1 using commercial grade A salt-free frozen surimi, propylene glycol oleate (a liquid product with a monoester content of 90% and an oleic acid content of 75%) ) 1 part by weight, rapeseed oil 6.5 parts by weight, sucrose stearin ester (stearic acid content 7
0%, monoester content 70%) 0.25 parts by weight, D
1% of a composition containing 17.3 parts by weight of an aqueous solution (70%) of Solubi I.-L was added, and the effect was evaluated by comparing with kamaboko without the composition.

Evaluation is based on a 7-point evaluation method (-3 to +3) by 20 expert panels.
).

The results are shown in Table 3.

Table 3 As shown in Table 3, the kamaboko to which the present invention was added did not lose its flavor or elasticity.
It can be said to be kamaboko of improved quality as it has been observed to have white discoloration and improved texture.

Example 2 Experimental example 1. In the same manner as above, when producing kamaboko, 1 part by weight of a liquid product with a propylene glycol linoleic acid ester content of 75% and a monoester content of 80%), 2.5 parts by weight of cottonseed oil, and sucrose palmitate ester (palmitic acid content of 70%) , monoester content 70%) 0.1 part by weight, sucrose aqueous solution (70%)
0%) and 6.4 parts by weight of the composition was added in an amount of 0.5%, and the effect was compared with kamaboko without the composition.

Evaluation is based on a 7-point evaluation method (-3 to +3) by 20 expert panels.
).

The results are shown in Table 4. As shown in Table 4, in the kamaboko to which the product of the present invention was added, white discoloration and improvement in texture were observed without loss of flavor and elasticity.

Claims (1)

[Scope of Claims] 1. 1 part by weight of propylene gelato blade kohl fatty acid ester which is liquid at room temperature, 0.15 to 20 parts by weight of edible vegetable oil which is liquid at room temperature, 0.015 to 2 parts by weight of sucrose fatty acid ester and/or sorbitan fatty acid ester. A quality improving agent for frozen fish meat paste and fish meat paste products, which is obtained by emulsifying and blending 1 to 30 parts by weight of D-solubil, D-mannitol, and 1 to 30 parts by weight of one or more of sugars. 2 The content of propylene glycol fatty acid ester, which is liquid at room temperature, and edible vegetable oil, which is liquid at room temperature, is 25 to 4% of the total amount.
The quality improving agent according to claim 1, which has a content of 0% by weight. 3. When producing frozen fish minced meat or fish meat paste products, 1 part by weight of propylene glycol fatty acid ester which is liquid at room temperature, 0.15 to 20 parts by weight of edible vegetable oil which is liquid at room temperature, 0.0 parts by weight of sucrose fatty acid ester and/or sorbitan fatty acid ester. 015 to 2.5 parts by weight, D-sorbitol, D-mannyl, and 1 to 30 parts by weight of one or more types of sugars are emulsified in advance and added to the fish paste. A method for improving the quality of frozen fish paste and fish paste products, characterized by adding 5 to 2% by weight.