JPS6046944B2 - Quality improver for frozen surimi additive - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a novel quality improving agent for adding frozen surimi.

Many techniques are known for improving the quality of frozen surimi.

However, recently, with each country establishing 20 square meters of exclusive waters, the catch of pollock cod, which is the raw material for frozen surimi, has been restricted, and as a result, surimi production has naturally been affected. Therefore, it is extremely important to develop more effective means of producing surimi. The development of new technologies of this kind allows for more efficient use of resources, and the improved quality naturally prevents deterioration during frozen storage and leads to increased yields. A method for improving the quality of frozen surimi using a glycerin fatty acid monoester is already known, and a method is also known in which a glycerin fatty acid monoester is used in combination with another surfactant, such as a sorbitan fatty acid ester.

As a result of various studies on the quality improvement effect of glycerin fatty acid ester on frozen surimi, the present inventors found that glycerin fatty acid ester containing a specific proportion of monoester exhibits a particularly excellent quality improvement effect.

In the present invention, the content of fatty acid monoester of glycerin is 4
There is a quality improver for frozen surimi containing 0 to 55% glycerin fatty acid ester as an active ingredient.

The quality improver of the present invention may further contain oil or fat. The glycerin fatty acid ester, which is the active ingredient of the quality improver of the present invention, contains 40 to 55%, preferably about 50%, of monoester.

The other components of the glycerin fatty acid ester are mostly diesters and preferably contain a small amount of triesters. Glycerin fatty acid esters of this type may be produced directly from fats and oils such as cottonseed oil, rapeseed oil, olive oil, soybean oil, sesame oil, and the like. Two or more of these glycerin fatty acid esters can also be used in combination.

``The quality improver of the present invention not only significantly improves the whiteness and brightness of surimi, but also has the effect of preventing freeze denaturation of surimi proteins during frozen storage of surimi.

Furthermore, the whiteness and brightness of paste products such as kamaboko (kamaboko) made from surimi to which the present improver has been added are not only improved, but also the elasticity of the kamaboko (kamaboko) is increased, and its elongation is increased. When the quality improver of the present invention contains oil or fat in addition to the above-mentioned glycerin fatty acid ester, it exhibits the effect of further significantly improving the whiteness and brightness of surimi and the paste product obtained therefrom.

The fats and oils may be ordinary edible fats and oils, and the vegetable fats and oils used include, for example, cottonseed oil, rapeseed oil, soybean oil, and sesame oil, and the animal fats and oils used include, for example, beef tallow, pork fat, and fish fat. In addition to the above-mentioned ingredients, the quality improver of the present invention may further contain additives commonly used in surimi and its paste products, such as sugar, sugar alcohol, phosphate, etc., or may be used in combination with these additives. I can do it.

The quality improving agent of the present invention can be prepared by suspending the above-mentioned glycerin fatty acid ester itself or its dissolved form in oil or fat, glycerin fatty acid ester or a mixture thereof with oil or fat in an aqueous solution of glycerin, sugar or sugar alcohol. shape,
Alternatively, it may be in the form of a powder or granules in which glycerin fatty acid ester or a mixture of this and fat or oil is dispersed in sugar or sugar alcohol, and the last form is preferred.

As the sugar, sucrose is particularly preferred, and as the sugar alcohol, sorbitol is particularly preferred. The quality improving agent of the present invention can be added to and mixed with surimi by ordinary means depending on its form, and can be added to surimi containing the quality improving agent as well as products prepared from the surimi. The paste products, such as kamaboko, exhibit the above-mentioned excellent properties.

Example 1 Glycerin fatty acid esters with different monoester contents obtained using cottonseed oil as a raw material (monoester content: A4
9.6%, B58. O%, C63.9%, D52.2%
) were uniformly dispersed in heated and melted sorbitol using a mixer, cooled and solidified, and then ground, and then a polymerized phosphate was further mixed uniformly, and in each case, 6.5% glycerin fatty acid ester, The formulation had a composition of 6.5% polyphosphate and 87% sorbitol.

As raw material fish, pollock cod that was caught two days before the test and refrigerated for two days was used. The fish was dissected using the usual method to obtain the fallen meat, and the fish was soaked three times in a small amount of cold water and then dehydrated to produce dehydrated meat. did.

The water content in the dehydrated meat was 85.4%. This dehydrated meat 2
It was divided into 0k9 portions and processed as follows.

(1) After adding 4% sugar, 4% powdered sorbitol and 0.3% polymerized phosphate, they were mixed for 10 minutes using a crusher (control).

(2) Add 4% sugar and 4.6% Preparation A and mix in the same manner.

(3) Add 4% sugar and 4.6% Formulation B and mix in the same manner.

(4) Add 4% sugar and 4.6% Preparation C and mix in the same manner. (5) Add 4% sugar and 4.6% Formulation D and mix in the same manner.

The obtained surimi was frozen at -30°C using an air blast refrigerator.

It took 2 to 4 hours to freeze. After freezing, the surimi was thawed once at room temperature (10 to 15°C), and kamaboko was immediately produced. To manufacture kamaboko, 2.5% salt and 5% starch were added to each frozen surimi (5k9), stirred and mixed using a silent cutter for 13 minutes, filled into a plastic casing, and then crushed in 90°C hot water. It was heated and made into a product. Table 1 shows the measurement results obtained for surimi and kamaboko. Note that the solder whiteness and brightness were measured using an ND-101B digital color difference meter (manufactured by Nippon Denshoku Kogyo). The elasticity of kamaboko was measured by a sensory test and mechanically. Sensory test The results are shown as average values tested using a panel of 5 to 7 people according to the scale method (10 indicates extremely strong elasticity, 5 indicates normal elasticity, and 1 indicates extremely weak elasticity).

Mechanical measurement: Measured with a food rheometer (Nippon Seimitsu) using a spherical plunger with a diameter of 5 W$ and W (g
) indicates the load at break, and L (Cm) indicates the plunger penetration length at break.

As shown in Table 1, the hander whiteness is 50%, and formulations A and D with monoester contents around the same always show high values, and not only surimi but also kamaboko have high whiteness and lightness. .

The elasticity also shows high values in both sensory tests and mechanical measurements. Example 2 Glycerin fatty acid esters with different monoester contents obtained using cottonseed oil as a raw material (monoester content: A33
．． O%, B43.9%, C63.9%) were uniformly dispersed in heat-molten sorbitol in the same manner as in Example 1, cooled and solidified, and then ground, and further blended with polymerized phosphate to form a formulation. It became.

Both formulations were similar to Example 1, containing 6.5% glycerin fatty acid ester, 6.5% polymerized phosphate, and 8% sorbitol.
It has a composition of 7%. As the raw material fish, pollock cod of the same freshness was used, and the meat was dehydrated by a conventional method, and the above-mentioned preparation was added to make frozen surimi.

The composition of each surimi is as follows. (1) 4% sugar,
Add 4% powdered sorbitol and 0.3% polymerized phosphate,
Mixed with 1 crusher powder (control).

(2) Add 4% sugar and 4.6% Preparation A and mix in the same manner. (3) Add 4% sugar and 4.6% Formulation B and mix in the same manner.

(4) Add 4% sugar and 4.6% Preparation C and mix in the same manner. The surimi was frozen at −30° C. using an air blast refrigerator, and then thawed at room temperature to produce kamaboko.

2.5% of salt and 3% of potato starch were added to 5k9 of each of the above-mentioned frozen surimi, mixed with a mill cutter, filled into a plastic casing, and heated in 900C hot water for 3 minutes to produce kamaboko. Table 2 shows solder whiteness, brightness and elasticity measured in the same manner as in Example 1.

As is clear from these results, in the case of monoester contents outside the range of the present invention (formulations A and B), the solder whiteness and brightness are both inferior to the formulation B according to the present invention, and the elasticity is also inferior. .

Example 3 From A cottonseed oil (monoester content 51.2%), B from rapeseed oil (monoester content 50.5%), C from soybean oil (monoester content 49.8%) and D from sesame oil (monoester content 52.1%) glycerin fat r+RWe
sc:110/+o/fatty acid ester was prepared.

Thereafter, a formulation was prepared in the same manner as in Example 1, and frozen surimi was prepared by adding and mixing to dehydrated meat 20k9 as follows. (1) 4% sugar, 4% sorbitate and 0.3% polymerized phosphate (control).

(2) 4% sugar and 4.6% formulation A (3) 4% sugar and 4.6% formulation B (4) 4% sugar and 4.6% formulation C (5) 4% sugar and 4.6% formulation D Immediately after freezing , Manufacture kamaboko in the same manner as in Example 1 using the surimi after freezing for 1 month and after freezing for 3 months *From the results in Table 4, the improving agent of the present invention was It has been shown that it has excellent effects. ;Seqζ and measured.

The results are shown in Table 3. The results in Table 3 show that with the monoester content according to the present invention, excellent quality improvement effects can be obtained using reactive glycerides made from most edible oils.

There is also a tendency for the difference in elasticity between the control and the product according to the invention to increase as the storage period increases. Example 4 A 5-glycerin fatty acid ester having a monoester content of 51.2% was produced using cottonseed oil as a raw material, and was used to formulate a formulation as follows.

A: Disperse in sorbitol in the same manner as in Examples 1 to 3.

After mixing with Bll cottonseed oil, it is dispersed in sorbit as in Examples 1 to 3, except that 6.5% of the ester and cottonseed oil mixture is added to the sorbitol.

Mix with Clh amount of cottonseed oil and 11 parts of propylene glycol.

After mixing with Dll's pure cottonseed oil, 1 H* sugar ester (HLB15) was added and uniformly emulsified in a 70% sorbitol solution at a ratio of 20% in total.

These formulations A to D were added to dehydrated meat 20k9 in the following manner.

(1) 4% sugar, 4% sorbitate and 0.0% polymerized phosphate.
3% (control).

(2) 4% sugar and 4.6% formulation A (polymerized phosphate 0.
(contains 3%).

(3) 4% sugar and 4.6% formulation B (polymerized phosphate 0.
(contains 3%).

(4) Sugar 4%, sorbitol 4%, polymerized phosphate 0.3
% and formulation CO. 4%.

(5) 4% sugar, 3.6% sorbitate, 0 polymerized phosphates
．． 3% and formulation Dl. O%.

Thereafter, the surimi was frozen in the same manner as in Examples 1 to 3, thawed to produce kamaboko, and measurements were performed.

Claims (1)

[Claims] 1. The content of fatty acid monoester of glycerin is 40 to 5.
A quality improver for frozen surimi containing 5% glycerin fatty acid ester as an active ingredient. 2. The quality improving agent according to claim 1, further comprising an oil or fat.