JPS6312581B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for improving the quality of frozen surimi fish meat. Frozen fish surimi can be used as fish paste products (kamaboko, kamaboko,
It is widely used as a raw material for frozen fish surimi (such as chikuwa), but in recent years it has also been used as a raw material for frozen fish surimi (pollock, croaker, seaweed, hairtail, horse mackerel, mackerel, etc.)
The current situation is that the quality of frozen surimi is declining as a result of the decline in fish stocks, fishing grounds are becoming more remote, and the length of time it takes to process frozen surimi decreases, resulting in a decrease in the freshness of raw fish. The quality of frozen surimi is evaluated by the elasticity and whiteness of the pastry products, such as kamaboko, obtained by processing it. In order to produce a product with good legs and high whiteness, it is necessary to use frozen surimi produced from fresh raw fish. However, as mentioned above, it is currently difficult to obtain highly fresh raw fish, so there is a strong demand for the development of techniques for improving the quality of frozen surimi. Traditionally, adding edible oil to batter products improves their flavor, but hardly improves their elasticity.
On the contrary, it has been observed that the elasticity tends to decrease as the amount added increases, and it is also known that the elasticity decreases when the raw material fish is low in freshness, and furthermore, when edible oil is added, the elasticity decreases rapidly (Nichisuikai Journal 20 Volume 9 No. 814
~815 pages 1955, Vol. 25, pp. 141-143 and 144-146
(see p. 1959). Furthermore, Japanese Patent Publication No. 53-23388 describes a method for preventing flavor and freezing denaturation by adding 3 to 10% edible oil to frozen surimi. As a result of further intensive research into the effect of edible oil on frozen surimi, the present inventors found that by adding and dispersing edible oil in the form of uniform fine particles into frozen surimi, the whiteness and elasticity of the paste product obtained from this can be improved. I discovered that it can be improved. The present invention is based on this knowledge, and the present invention is based on this knowledge.
A method for improving the quality of frozen fish surimi, which is characterized by adding 0.1 to 1% by weight of edible oil that is liquid at room temperature in the form of fine particles so that the edible oil is present in the surimi in a uniform finely dispersed state. be. In the above-mentioned documents and patent application specifications, edible oil is mixed dropwise into surimi, or a small amount of emulsifier is pre-mixed with edible oil,
Next, methods such as adding and mixing it into the surimi are used. However, surimi is a paste and not a low-viscosity liquid like water, and its mixing is usually done in a mixer that stirs gently, such as a crusher or kneader, and is mixed vigorously using a homogenizer or homogenizer. No stirring equipment is used. Therefore, it is difficult to cause edible oil to exist in the form of fine particles in surimi by mixing using these common means and devices. In this way, in the past, edible oil was simply added to surimi,
Although the mixture was kneaded until no oil droplets were visible to the naked eye, it seems that the mixture was not mixed uniformly enough. It was unexpected that by using the method of the present invention, the effect can be observed even when the amount of edible oil added is as small as 3% or less by allowing the edible oil to be present in the surimi in a uniformly finely dispersed state. This is thought to be because, in the past, edible oil existed in the surimi as relatively large particles, and no effect was seen when the amount added was 3% or less. The edible oil used in the present invention is liquid at room temperature, and examples include cottonseed oil, rice bran oil, corn oil, soybean oil, rapeseed oil, olive oil, white-pressed oil such as fallen raw oil, and salad oil. . The amount added to the surimi is 0.1 to 1% by weight, preferably 0.2 to 1% by weight. These edible oils are preferably added to the surimi as a finely divided aqueous dispersion of 30μ or less, especially 10μ or less, or as a powder obtained by drying this finely divided aqueous dispersion. It is important to make the edible oil exist uniformly in the form of fine particles in the surimi.
There is no point in adding edible oil to surimi in a state where the particles become large. If the amount of edible oil added is more than 1%, the elasticity will decrease even if it is present in the surimi in the form of fine particles, and if it is less than 0.1%, no significant quality improvement effect will be obtained. In order to uniformly disperse edible oil in the form of fine particles in minced fish meat, it is preferable to add the edible oil in the form of an aqueous dispersion. As a method for producing an edible oil aqueous dispersion, for example, a food additive surfactant and/or a food additive thickening agent are dissolved in water, edible oil is added thereto, and the mixture is vigorously stirred using a homomixer or a homogenizer. There is a method of making an aqueous dispersion containing fine particulate edible oil. Although only water may be used as the dispersion medium for the edible oil aqueous dispersion, it is also possible to use not only water but also an aqueous solution of sugars such as sucrose, maltose, etc. and/or sugar alcohols such as sorbitol, mannite, etc. In the production of frozen surimi, it is not preferable to add a large amount of water to the surimi after water bleaching and dehydration, so it is preferable to use an aqueous solution of sugar and/or sugar alcohol instead of water as a dispersion medium. The aqueous edible oil dispersion may be in any of liquid, paste, or solid forms as long as the edible oil can be dispersed in the form of fine particles in the surimi. Alternatively, the aqueous dispersion of edible oil can be dried and powdered while maintaining the fine particle state of the edible oil, and then added to the minced fish meat. For example, an edible oil aqueous dispersion containing edible oil, casein, sucrose fatty acid ester, lecithin, propylene glycol, fatty acid ester, sucrose, starch, etc. can be dried and powdered. The drying method is vacuum drying,
Methods such as hot air drying, drum drying, and spray drying can be used, but the spray drying method is preferable because a fine powder can be obtained directly and there is no need for pulverization. Examples of small amounts of food surfactants used to disperse edible oils or to stabilize dispersion include sucrose fatty acid esters, propylene glycol fatty acid esters, glycerin fatty acid esters, sorbitan fatty acid esters, and lecithin. They can be used alone or in combination.
Further, for dispersion stabilization, food additive thickeners such as carboxymethyl cellulose, methyl cellulose, gum arabic, guar gum, starch, agar, gelatin, casein, etc. may be added alone or in combination, or the above-mentioned surfactants may be added. May be used in combination with The surfactant or thickening agent can be used in an amount that does not adversely affect the quality of the frozen surimi, and each is generally added in an amount of 20% or less, preferably 10% or less, based on the edible oil. If the amount added is more than this, it may have an unfavorable effect on the surimi. The edible oil dispersion according to the present invention is prepared by adding sugars such as horseradish sugar, sugar alcohols such as sorbitol, sodium pyrophosphate, sodium polyphosphate, etc. In the conventional method for producing frozen surimi, in which polymerized phosphate is added and then frozen, sugars, sugar alcohols, and polymerized phosphate are added to surimi in the process of adding them. There is no need to use any special means or equipment for uniformly dispersing the edible oil in the form of fine particles in the surimi, and the edible oil can be mixed with the surimi in commonly used equipment such as a grinder or a kneader. Example 1 Minced minced meat collected from fresh Sukeso cod, soaked in water and dehydrated was divided into 20kg portions, each containing 20g (0.1%) of sodium pyrophosphate (anhydrous), 20g (0.1%) of sodium polyphosphate (anhydrous), and 1st
Frozen surimi is produced by adding the amount of edible oil (rice bran salad oil) shown in the table as a dispersion in a 70% aqueous sorbit solution, kneading for 15 minutes in a kneader, and freezing at -24°C. Preparation of dispersion from edible oil and sorbitol: Add 0.1% of sugar fatty acid ester to 70% sorbitol aqueous solution, dissolve by heating to 90℃, then add rice bran salad oil and stir with a homomixer. Make an emulsion. According to microscopic observation, most of the oil particles in the emulsion have a particle size of 1 to 2 μm.
The ratio of sorbitol liquid and rice bran salad oil is as follows: When 10% sorbitol liquid is always added to the surimi,
Rice bran salad oil in the amount shown in Table 1 (0.05-5.0%)
be added to the ratio. For example, if you want to add 1% of rice bran salad oil to surimi, add 10% of sorbitol
Mix 1 part rice bran salad oil to 1 part rice bran salad oil. After freezing and storing for one month, thaw at room temperature and produce kamaboko using the usual method (salt 2.4%).
and 5% starch added). For frozen surimi, moisture and Hunter whiteness,
Hunter whiteness and jelly strength of kamaboko were measured as follows. The results obtained are shown in Table 1. Hunter whiteness: ND-101 digital color difference meter (manufactured by Nippon Denshoku Kogyo)
Measured using Jelly strength: Diameter 5 mm using food rheometer (manufactured by Nippon Seimitsu)
Measurements were made using a spherical plunger. W(g)
is the load at the time of breakage, and L (cm) is the plunger penetration length at the time of breakage.

[Table] As is clear from Table 1, when the amount of edible oil added to the surimi is less than 0.1%, no effect of edible oil is observed, and when it exceeds 1%, a decrease in elasticity is observed. Good results can be obtained in the range of 0.1 to 1%. Example 2 In the same manner as in Example 1, meat was collected from Sukeso cod, and 0.15% of sodium pyrophosphate (anhydrous), 0.15% of sodium polyphosphate (anhydrous), 5% of sucrose, and surimi were soaked in water and dehydrated. Add 70% sorbitol aqueous solution shown in Table 2 and 1% dispersion of white cottonseed oil (invention) or add 0.3% of cottonseed white oil.
A simple mixture of 0.001% sucrose fatty acid ester and 0.699% 70% sorbitol aqueous solution (comparison) or 70% sorbitol aqueous solution alone (comparison) were kneaded for 15 minutes in a kneader and heated to -24°C. Frozen surimi is produced by freezing. Preparation of dispersion from sorbitol liquid and white cottonseed oil: Add 0.1 part of sugar fatty acid ester to 69.9 parts of 70% sorbitol aqueous solution, heat and dissolve, add 30 parts of white cottonseed oil, and mix with a homomixer. Stir to make a dispersion. The surimi was thawed at room temperature on the second day and third month after freezing, and the water content and Hunter whiteness of the surimi, the whiteness of the kamaboko, and the jelly strength were measured in the same manner as in Example 1. The results are shown in Table 2. In this table, the values in the upper row of each test group are the values on the second day after freezing, and the values on the lower row are the values on the third month.

[Table] * Mix both ingredients in advance before adding to surimi.
Note) The amount of edible oil added in test areas 1 and 2 was 0.3% to the surimi, and the amount of sucrose fatty acid ester added was
It is 0.001%. Also, 70 in test areas 1 to 3.
% sorbitol aqueous solution addition amount is 0.699%.
Both after 2 days of freezing and 3 months after freezing, test group 1 added cottonseed white squeezed oil in the form of fine particles, test group 2 added the exact same additive in the same amount, and test group 2 added only sorbitol solution. The quality is the best compared to Test Group 3, and results with less freezing denaturation can be obtained. Example 3 3 g of sodium caseinate was added to 2,697 g of 70% sorbitol aqueous solution and dissolved by heating at 80°C. Add 300g of cottonseed salad oil to this, stir with a homo mixer,
A finely divided dispersion with oil particles of 5μ or less should be made. Using fresh cutlass as raw material, the meat is harvested, soaked in water, and prepared into surimi, which is then divided into three sections of 20 kg each. Add 1 kg of sucrose, 20 g of sodium pyrophosphate, and 20 g of sodium polyphosphate to each, and add the first
600 g of the above dispersion was added to the ward (invention), 540 g of 70% sorbitol solution and 60 g of cottonseed salad oil were added as they were to the 2nd ward (comparison), and 540 g of 70% sorbitol solution was added to the 3rd ward (comparison). are added, kneaded for 15 minutes each, and then frozen to produce frozen surimi.
These frozen surimi were taken out after 1 month of frozen storage and 5 months of frozen storage, and the whiteness was measured and the whiteness and elasticity after kamaboko production were measured. The results are shown in Table 3, and the inventive plot is superior in both whiteness and elasticity after one month and five months of storage.

[Table] Example 4 (a) 33g of dibasic sodium phosphate (anhydrous) in 10% of water
After adding and dissolving 15 g of sodium citrate, 219 g of casein was added and dissolved by heating.
Furthermore, 1000 g of sucrose is added and dissolved, and this solution is maintained at 50°C. Meanwhile, 5000 g of cottonseed white squeezed oil, 200 g of soybean lecithin and 200 g of propylene glycol monostearate were mixed in advance,
The mixture is heated and dissolved, added little by little to the above aqueous solution while stirring, then made into a dispersion using a homogenizer, and this dispersion is spray-dried to obtain an oil-containing powder. This oil-containing powder contains 75% white cottonseed oil, 3% lecithin, 3% propylene glycol monostearate, and casein.
Contains 3.28% and 15% sucrose (0.72% other). (b) Prepare 60 kg of surimi from fresh pollack cod, soaked in water, and divide into 3 sections of 20 kg each, and add 2 g of sodium pyrophosphate (anhydrous) to each section.
(0.1%) and sodium polyphosphate (anhydrous) 2
g (0.1%), then added the additives shown in Table 4 to each section, and mixed them using a kneader for 15 minutes.
After kneading for a minute, the mixture is frozen to produce frozen surimi. After 3 months of frozen storage, the frozen surimi was thawed, and the moisture content and Hunter whiteness were measured, as well as the Hunter whiteness and jelly strength after kamaboko production (starch 5%, salt 2.4%). The results are shown in Table 5.

【table】

[Table] As is clear from the results, the plot of the present invention is superior to the comparative test plots 2 and 3 in terms of Hunter whiteness and jelly strength. Even with the same amount of oil and fat added, there is a large difference between when it is added in the form of fine particles (test group 1 according to the present invention) and when it is not (test group 2).

Claims (1)

[Scope of Claims] 1. A method characterized by adding 0.1 to 1% by weight of edible oil, which is liquid at room temperature, in the form of fine particles to the surimi, so that the edible oil is present in the surimi in a uniformly dispersed state. A quality improvement method for frozen fish surimi. 2. The method according to claim 1, characterized in that the edible oil is added to water in a state in which it is dispersed in the form of fine particles. 3. The method according to claim 1, wherein the edible oil aqueous dispersion is dried and added to minced fish as a powder containing fine particles of edible oil. 4. The dispersion medium of the edible oil aqueous dispersion is an aqueous solution of sugars and/or sugar alcohols,
A method according to claim 2. 5. The method according to claim 2, wherein the edible oil aqueous dispersion contains a food grade surfactant. 6. The method according to claim 2, wherein the edible oil aqueous dispersion contains a thickening agent for food additives. 7 Claim 2, characterized in that the dispersed particles in the edible oil dispersion have a particle size of 30μ or less
The method described in section.