JPH037349B2 - - Google Patents

Description

[Detailed description of the invention]

(Field of Industrial Application) The present invention relates to a quality improving agent that prevents quality deterioration of frozen minced fish meat during frozen storage and improves whiteness, and a method for producing the same. (Prior art and its problems) The quality of minced fish is usually evaluated based on its whiteness and the whiteness and elasticity of the paste products, such as kamaboko, obtained by processing it. Good reeds (elasticity)
In order to obtain a paste product with high whiteness, it is necessary to process surimi from fresh raw fish without sacrificing its freshness. In the currently commonly used method for producing ground fish meat, sucrose, sorbitol, and polymeric phosphate are added to dehydrated fish meat after exposure to water. However, in recent years, due to international territorial sea issues and resource depletion, fish farms have become remote, and offshore purchases and frozen fish imports have become more common, and the time from catching raw fish to processing frozen surimi has become longer. For these reasons, it has become necessary to use raw fish whose freshness has decreased. Therefore, there is a strong desire to develop techniques for improving the quality of frozen surimi. Several proposals have been made to improve the quality of surimi, mainly with the aim of improving whiteness. For example, Japanese Patent Publication No. 54-28464 discloses an aqueous solution containing ethyl alcohol, propylene glycol, glycerin, D-sorbitol, D-mannitol, etc. of fatty acid glycerin ester and/or lecithin containing a certain amount or more of unsaturated fatty acids. Disclosed is a pastry improving agent that is liquid at room temperature and is obtained by combining with sucrose fatty acid ester, polyoxyethylene sorbitan fatty acid ester, and polyglycerin fatty acid ester, if necessary, and one or more of them. . It is explained that this quality improver has good solubility and dispersibility in cold water, is liquid at room temperature, whitens the color of the dough, and improves elasticity. Furthermore, Japanese Patent Publication No. 60-8107 describes a composition consisting of sugar alcohol and/or sugar as a dispersion medium, sucrose fatty acid ester, sorbitan fatty acid ester and/or lecithin as a surfactant, and specific proportions of oil and fat. A quality improver for frozen surimi, which is a powder with a particle size of 20 mesh or less, is disclosed, and this agent also has the purpose of improving the elasticity and whiteness of the paste product. . Furthermore, Japanese Patent Publication No. 59-39114 discloses a dispersion medium containing sugar alcohol and fat as a dispersion medium in a specific proportion,
A quality improver for adding to surimi and paste products, which is a crystal-stabilized powder, granule, or granular solid glue with a particle size of 16 mesh or less, is also disclosed, which also improves elasticity forming ability, The purpose is to improve whiteness. As mentioned above, various quality improvers have been proposed to improve whiteness and elasticity, but none of them are necessarily satisfactory. For example, the quality improver described in the above-mentioned Japanese Patent Publication No. 54-28464 is in liquid form, so its physical properties are unstable and it is inconvenient to handle.
There are problems such as high costs for packaging, storage, and disposal of empty containers, and insufficient whiteness improvement effect. In other words, it cannot withstand changes from low temperatures of -20°C to -25°C in the winter to high temperatures of 30°C to 35°C in the summer, resulting in physical property problems such as freezing and precipitation of sugar alcohols. In addition, many surimi products are manufactured on narrow boats, and it is necessary to quickly process the landed fish to make frozen surimi. However, measuring and packaging liquid products is time-consuming and is not suitable for use onboard ships. In addition, the above-mentioned Special Publication No. 8107, No. 8107, Special Publication No. 59-
The quality improver described in Publication No. 39114 is a powder preparation containing several substances added to surimi.
This also has the following problems. For example, the manufacturing method of the drug product is an inefficient method that takes a long time to harden, oils, fats and surfactants seep into the packaging material, changing the composition of the drug product, and materials stored in the surrounding area develop odors. The method disclosed for producing the quality improver is to add a surfactant to sorbitol heated above its melting point, and
Oil and polymeric phosphate are dispersed, solidified, and then pulverized, but the pH of the polymeric phosphate is relatively high alkaline, and the slight amount of glucose remaining in sorbitol causes a decomposition reaction. As a result, the preparation becomes yellow or colored, and the surimi becomes colored as well. Another manufacturing method for the quality improver disclosed in the above publication involves mixing polymerized phosphate powder with sorbitol powder mixed with a surfactant.
Formulations manufactured using this method have problems such as segregation of polymerized phosphates during transportation, resulting in uneven concentration of polymerized phosphates in the formulation, slow dissolution rate in cold water, and difficulty in uniformly dispersing when added to surimi. However, when putting the preparation into the machine, the powder of the quality improver flies around, making the surrounding area sticky and slippery, which is also unsanitary, and the whiteness improvement effect is insufficient, reducing the strength of the jelly. However, if kamaboko is made after adding a quality improver and storing the surimi for a long period of time, there are problems such as a significant decrease in jelly strength. (Means for Solving the Problems) The first object of the present invention is to provide a quality improver for adding frozen fish minced meat that solves the conventional problems as described above, The second object is to provide an advantageous manufacturing method. Therefore, the first purpose is to prepare porous sorbitol and/or maltitol 60 to 95% by weight,
Polyglycerin fatty acid ester less than HLB5 0.5
~6% by weight, sorbitan fatty acid ester 0.5~6
This is achieved by a quality improver having a composition of 0.5 to 9% by weight of edible fat and oil and 1 to 20% by weight of polymerized phosphate, and which is in the form of powder or granules. The second purpose is to dry porous sorbitol and/or maltitol powder or granules containing 2 to 15% water and solidified into crystals. From a method in which an aqueous solution or dispersion of a polymerized phosphate is added dropwise or sprayed in an atmosphere at a temperature of 50 to 90°C, dried, and then impregnated with a lipophilic polyglycerin fatty acid ester of HLB5 or less, a sorbitan fatty acid ester, and an edible fat. This is achieved by a method for producing a quality improver in which the resulting powder or granules have the composition of the first invention. The present invention will be explained in detail below. The sorbitol or maltitol used in the quality improver for adding frozen fish meat paste of the present invention (hereinafter simply referred to as the quality improver) prevents freezing denaturation of fish meat protein, for example, maintains the water retention capacity of fish meat, and can be used in paste products such as kamaboko. In the quality improver of the present invention, this sorbitol or maltitol is made porous. This porous structure provides the following effects. That is, it absorbs oily substances such as polyglycerin fatty acid esters, sorbitan fatty acid esters, edible oils and fats, which are other additives in the quality improving agent of the present invention (hereinafter, these may be collectively referred to simply as oily substances), and When storing the quality improving agent of the present invention, these oily substances do not ooze into the packaging material, thereby preventing contamination of the packaging material, and at the same time, the composition of the quality improving agent of the present invention can be preserved during long-term storage. Prevent fluctuations in the weight ratio of objects. Furthermore, when the quality improver of the present invention is added to and mixed with ground fish meat, it is ensured that it dissolves rapidly even at low temperatures and is uniformly dispersed in the ground fish together with other additives. The degree of porosity is preferably in the range of 5 to 45% by weight of oil absorption (the method for measuring oil absorption will be described later). In addition, this porous sorbitol or maltitol has a porosity of 0.625 to 0.760 and an apparent specific gravity.
Distributed between 0.40 and 0.65. Porous sorbitol or maltitol is 5~
It is preferable to have an oil absorption rate of 45% by weight, but if it is less than this lower limit, it will not be porous enough to exert the above intended effect;
If it exceeds the weight percentage, no further improvement of the above-mentioned intended effect will be observed and it will simply become bulky, which is not preferable. In the quality improver of the present invention, porous sorbitol or porous maltitol may be used alone, or a mixture of the two may be used. In the quality improver of the present invention, porous sorbitol and/or maltitol is blended in a range of 60 to 95% by weight. The amount is 60
When the amount is less than % by weight, it is not preferable because oily substances, which are other compounding ingredients, cannot be completely absorbed into the porous sorbitol or maltitol and may ooze out onto the surface thereof. Furthermore, the upper limit of the amount of porous sorbitol and maltitol was set at 95% by weight because it is necessary to ensure the minimum amount of other ingredients added. In the quality improver of the present invention, a lipophilic polyglycerol fatty acid ester with an HLB of 5 or less is used. By using this product in combination with sorbitan fatty acid ester and edible oil, which are the compositions of the quality improving agent of the present invention, the whiteness of surimi and paste products is significantly improved compared to when each of them is used alone. Furthermore, despite the addition of edible oils and fats as a quality improver composition, it also has the effect of suppressing the decline in jelly strength of kamaboko and other paste products even after long-term storage. It is something that makes you Polyglycerin is obtained by intermolecular polymerization of glycerin, and is called, for example, diglycerin, triglycerin, etc., depending on the average value of the degree of polymerization calculated from the hydroxyl value of the polymerized glycerin. The quality improver used in the present invention is a polyglycerin fatty acid ester that exhibits strong lipophilicity and has an HLB value of 5 or less. When a polyglycerin fatty acid ester with an HLB value of more than 5 is used, the effect of improving whiteness and suppressing a decrease in jelly strength is insufficient. As the polyglycerin fatty acid ester having an HLB value of 5 or less used in the quality improving agent of the present invention, for example, hexaglycerin pentaoleate, tetraglycerin pentaoleate, etc. can be advantageously used. The fatty acid components that make up this ester include fatty acids that make up natural oils and fats, especially fatty acids that are mainly unsaturated fatty acids such as oleic acid, and the polyglycerin fatty acid ester is liquid at about 30°C. is preferred. That is, such esters can be easily impregnated into porous sorbitol and/or maltitol. In the quality improving agent of the present invention, it is important that the amount of polyglycerin fatty acid ester blended is 0.5 to 6% by weight. When the proportion of this substance is less than 0.5% by weight, it becomes difficult to disperse the quality improver of the present invention in the surimi. That is, when this quality improving agent is mixed with surimi, oil droplets are likely to be formed, reducing the whiteness improvement effect on surimi and paste products. On the other hand, when the polyglycerin fatty acid ester is contained in an amount exceeding 6 weight, no significant difference is observed in the whiteness improving effect. In particular, since this material is expensive, it is economically undesirable to contain more than necessary. The sorbitan fatty acid ester used in the quality improving agent of the present invention is an effective component for rapidly dispersing polyglycerin fatty acid ester and edible oil and fat into surimi. The fatty acid components that make up this product include oleic acid, lauric acid,
The main constituent fatty acids are fatty acids having 10 to 22 carbon atoms, which constitute natural oils and fats, such as myristic acid and palmitic acid, and mono-, di-, and triesters of these and sorbitan are advantageously used. Among them, monoester is preferable because it has a large synergistic effect of improving whiteness. Furthermore, in producing the quality improving agent of the present invention, sorbitan fatty acid ester is impregnated into porous sorbitol, etc., but when the sorbitan fatty acid ester is in a liquid state at a temperature of 30°C or less, the above impregnation is easy. This is preferable because it is carried out. Sorbitan fatty acid ester is blended in the quality improver of the present invention in a proportion of 0.5 to 6% by weight.
When this amount is less than 0.5% by weight, it is not preferable because the speed at which the edible oil and fat and polyglycerin fatty acid ester are dispersed into the surimi is slow and the jelly strength when made into a paste product such as kamaboko is reduced. On the other hand, when the content exceeds 6% by weight, the jelly strength of the paste product decreases as the content increases. Edible oils and fats used in the quality improver of the present invention include vegetable oils such as soybean oil, corn oil, rapeseed oil, and cottonseed oil, as well as animal oils such as fish oil. In particular, preferred are vegetable oils that are easily impregnated with porous sorbitol and maltitol and are liquid at 30°C or below. The edible oil and fat acts synergistically with the polyglycerol fatty acid ester and the sorbitan fatty acid ester to improve the whiteness of the surimi and the paste products made from the surimi. Edible fats and oils are blended in the quality improving agent in a range of 0.5 to 9% by weight. This amount is 0.5% by weight
If it is less than 20%, the whiteness of the surimi and paste products will decrease. Furthermore, if the blending amount exceeds 9% by weight, the quality improver becomes difficult to disperse in the surimi. In other words, when the quality improving agent of the present invention is mixed with surimi, oil droplets are likely to be formed, which is undesirable because it reduces the whiteness improvement effect on surimi and paste products. The polymerized phosphate in the quality improving agent of the present invention refers to sodium pyrophosphate, sodium tripolyphosphate, etc., and may be a single product of each or a mixed preparation of the two. This substance has the function of maintaining the pH of the surimi within a certain range and preventing freezing denaturation of fish protein, and is used in the quality improving agent of the present invention at a blending ratio of 1 to 20% by weight. When this content is less than 1% by weight, the pH of the surimi cannot be maintained within a certain range, causing denaturation of the fish protein and resulting in a decrease in jelly strength when made into a paste product. Further, when the amount is more than 20% by weight, as the amount is increased, the ion concentration becomes too high, causing harm such as accelerated denaturation of surimi. In addition, when humans ingest excessive amounts of phosphates, they waste calcium, which is not good for health, so it is not desirable to incorporate more polymerized phosphates than necessary. Next, a method for producing the quality improving agent of the present invention will be explained. First, we will explain the method for producing porous sorbitol or maltitol (hereinafter referred to as sorbitol, etc. when referring to both sugar alcohols).
An aqueous solution of sorbitol or the like is concentrated, and when the remaining amount of water reaches a certain range, the concentration is stopped and the whole is solidified by gradual cooling. It is preferable to add crystal nuclei made of sorbitol or the like during this cooling and solidification because solidification occurs quickly. At the time of performing the above-mentioned cooling and solidification, the water content in the material to be cooled is set to 2 to 15% by weight. In other words, when crystal nuclei are not added to promote solidification, the concentration of liquid such as sorbitol is carried out when the remaining water content reaches 2 to 15% by weight (from the point of view of the concentration of sorbitol, etc.
98% by weight). When crystal nuclei are added, the sorbitol aqueous solution may be concentrated to a concentration such that the residual amount of water after addition is 2 to 15% by weight, calculated from the weight of the crystal nuclei to be added. By drying the solidified sorbitol as described above and removing moisture, sorbitol and the like having uniformly dispersed micropores can be obtained. Although it is not necessary to use a special method for drying, in order to facilitate drying, it is preferable to first crush the solidified material and then heat-dry it. To prevent deterioration, it is preferable to dry under reduced pressure with suction at a relatively low temperature, for example, 60 to 80°C. After that, the desired particle size is obtained, i.e.
Various additives are impregnated through subsequent processing, and when the product is made, it is ground into powder or granules with a size of 10 to 145 meshes. In this way, a porous body with uniformly dispersed micropores and a high adsorption capacity for oily substances etc. can be obtained, but this is because the residual water content of sorbitol etc. at the time of cooling and solidification is 2 to 15% by weight. % range. When the residual moisture content exceeds 15% by weight,
In other words, when the concentration of sorbitol does not reach 85% by weight, as the concentration decreases further, it becomes difficult to solidify sorbitol, etc. For example, when the concentration of sorbitol reaches 70% by weight, it is no longer possible to solidify the entire sorbitol. , a syrup is formed in addition to the precipitated solid. Further, when the residual amount of water is less than 2% by weight (when the concentration of sorbitol etc. exceeds 98% by weight), the oil absorption rate of the porous sorbitol etc. produced becomes too low, which is not preferable. That is, the range of the residual amount of water can be said to be a requirement for obtaining a desired oil absorption rate of the resulting porous sorbitol or the like. However, a particularly preferable range for the residual amount of water during solidification of sorbitol, etc. is 5 to 10% by weight (concentration of sorbitol, etc.).
90-95% by weight). Sorbitol etc. obtained as above,
Next, polymerized phosphate is supported. To give an example of a preferable means for this supporting method, powder or granules of sorbitol or the like are placed in a floating fluidization device, and a fluidized bed is formed by gas rising through a baffle plate provided at the bottom of the device. A concentrated aqueous solution of polymerized phosphate prepared in advance or a slurry-like dispersion of polymerized phosphate in water is sprayed or added dropwise. The polymerized phosphate may be one in which the polymerized phosphate is dispersed in an aqueous solution of sorbitol and/or maltitol. Therefore, it is preferable to maintain the temperature inside the floating flow device at a relatively low temperature such as 50 to 90° C. for granulation and drying. During the above granulation and drying, by adjusting the size of the powder or granules to be fluidized and the size of the droplets sprayed or added, it is possible to form powder or granules with a desired particle size. can. A rotating cylindrical mixer is used to support the polymerized phosphate, and powders such as sorbitol,
Particles may be placed in the cylinder, and the powder or particles flowing along the inner peripheral surface of the cylinder as the cylinder rotates absorbs and supports the polymerized phosphate. The powder or granules of sorbitol or the like impregnated and supported with the polymerized phosphate as described above are impregnated with an oily substance, that is, a mixture of polyglycerol fatty acid ester, sorbitan fatty acid ester, and edible oil. This impregnation method can be carried out by any mixing method. For example, an oily substance may be added dropwise to porous powder or granules of sorbitol while stirring to impregnate the porous powder or granules. Further, in the same way as the above-mentioned impregnation with the polymerized phosphate, a fluidized bed may be formed, and the oily substance may be sprayed or added dropwise to this fluidized bed. In the above explanation, a method was shown in which porous powder or granules of sorbitol, etc. are first impregnated with polymerized phosphate and then impregnated with an oily substance. The powder or granules may be impregnated with an oily substance and then impregnated with a polymerized phosphate. The quality improving agent of the present invention is obtained as described above, and the powder thus obtained,
The apparent specific gravity of the granules is about 0.45 to 0.74. This quality improver is usually added and used in an amount of 2 to 12% by weight to frozen minced fish meat. In addition, as the quality improving agent of the present invention, in addition to the above-mentioned essential components of the present invention, substances conventionally used in quality improving agents, such as sugar, glucose, fructose, etc., may be used in combination as appropriate. (Example) Next, Examples and Comparative Examples will be described, but the present invention is not limited to these Examples. In addition, in the following examples and comparative examples, % is % by weight.
represents. Moreover, the porosity and oil absorption rate in these examples were measured as follows. (b) Porosity = (1 - apparent specific gravity of powder and granules/true specific gravity of powder and granules) (b) Oil absorption rate: A liquid with a weight ratio of 4:1 of corn oil and hexaglycerol pentaoleate was added to the powder. Add to 15 g of granule sample and mix. After 5 minutes, transfer to a cloth-lined centrifuge tube (with holes at the bottom), centrifuge at 1300G for 10 minutes, and measure the weight of the cake remaining on the cloth. Calculate using the following formula. Oil absorption rate = (cake weight) - 15/15 x 100 Example 1 70% aqueous solution of sorbitol [Towa Kasei Kogyo Co., Ltd.]
Heat and concentrate 26 kg of Sorbitol W-70 (manufactured by Towa Kasei Kogyo Co., Ltd.) to 10% water content, add 2 kg of powdered sorbitol (Sorbitol W-70 manufactured by Towa Kasei Kogyo Co., Ltd.) as seed crystals, mix, and heat from 90°C to room temperature for about 20 hours. The mixture was cooled and solidified. The water content of this thing is
It was 9.1%. This solidified product was coarsely ground, dried at about 70°C under reduced pressure, and ground again to a median particle size of 50 to 70 mesh to obtain about 20 kg of porous sorbitol powder. This porous sorbitol has an oil absorption rate of 15.8%,
It had physical properties of porosity of 0.645 and apparent specific gravity of 0.58. The sorbitol powder obtained above was placed in a floating fluidized fluidized dryer to form a fluidized bed, and the polymerized phosphate preparation [Taiyo Kagaku Co., Ltd. Mascolin F-26, a composition of 50% sodium tripolyphosphate and 50% sodium pyrophosphate] A slurry of 1.5 kg dispersed in 2 kg of water is sprayed and dried to fix the polymerized phosphate.Porous sorbitol powder of approximately 21.5 kg Got Kg. While stirring and mixing the porous sorbitol powder on which the polymerized phosphate obtained above is fixed,
On top of that is a mixture of oily substances (a mixture of corn oil: hexaglycerol pentaoleate: sorbitan monooleate in a weight ratio of 2:1:1).
1.5 kg was added dropwise for impregnation to obtain 23 kg of the quality improver of the present invention. The mesh size of the obtained product was 40-145. The composition of the obtained product was as follows. Sorbitol 87.0% Polymer phosphate 6.5% Hexaglycerin pentaoleate 1.6% Sorbitan monooleate 1.6% Corn oil 3.3% Example 2 70% aqueous solution of sorbitol [Towa Kasei Kogyo Co., Ltd.]
26 kg of Sorbitol W-70 (manufactured by Towa Kasei Kogyo Co., Ltd.) was concentrated to a moisture content of 4%, 2 kg of powdered sorbitol (Sorbitol W-70 manufactured by Towa Kasei Kogyo Co., Ltd.) was added and mixed as a seed crystal, and the mixture was cooled and solidified from 90°C to room temperature over about 17 hours. I let it happen. The moisture content of the obtained solid was 3.6%. This solid was coarsely ground, dried at 70° C. under reduced pressure, and reground to a median particle size of 20 to 40 mesh to obtain about 20 kg of porous sorbitol powder. This item has an oil absorption rate of 10.2%, a porosity of 0.631, and an apparent specific gravity.
It had a physical property value of 0.60. The sorbitol powder obtained above was placed in a floating fluidized bed dryer to form a fluidized bed, and 4 kg of polymerized phosphate preparation (Mascolin F-26) was mixed with water at a hot air temperature of 70 to 85°C and a spraying rate of 400 g/min. 4Kg
Spraying the slurry dispersed in the above fluidized bed,
After drying, about 24 kg of porous sorbitol powder fixed with polymerized phosphate was obtained. While stirring and mixing the porous sorbitol powder obtained above, 4 kg of an oily substance mixture (a mixture in a weight ratio of corn oil: tetraglycerol pentaoleate: sorbitan monolaurate = 1:1:1) was added to it. It was added dropwise and impregnated to obtain 28 kg of the quality improver of the present invention. The mesh size of this item was between 20 and 100. The composition of this product was as follows. Sorbitol 71.5% Polymer phosphate 14.3% Tetraglycerin pentaoleate 4.7% Sorbitan monolaurate 4.7% Corn oil 4.8% Example 3 Sorbitol in Example 1 was replaced with maltitol [Maltitol-90 manufactured by Towa Kasei Kogyo Co., Ltd.]
Approximately 20 kg of porous maltitol powder was obtained in the same manner as in Example 1 except that . This porous maltitol has an oil absorption rate of 16% and an apparent specific gravity.
It had physical property values of 0.54 and porosity of 0.66. The above maltitol-90 is about 90% maltitol, mainly sorbitol, and about 10% other sugar alcohols other than maltitol.
It contains. The porous maltitol powder obtained above was treated in the same manner as in Example 1.
Approximately 20.75 kg of porous maltitol powder was impregnated with 0.75 kg of polymerized phosphate (Mascolin F-26) to which the polymerized phosphate was fixed. For the maltitol powder obtained above,
In the same manner as in Example 1, 0.75 kg of an oily substance mixture having the same composition was impregnated to obtain about 21.5 kg of the quality improver of the present invention. The mesh size of this item was 40-145. The composition of this product was as follows. Maltitol 84.1% Sugar alcohol mainly composed of sorbitol 9.4% Polymer phosphate 3.2% Hexaglycerin pentaoleate 0.8% Sorbitan monooleate 0.8% Corn oil 1.7% Example 4 Porous sorbitol powder obtained in Example 1 5 kg of porous maltitol powder obtained in Example 3, using a slurry of 0.7 kg of polymerized phosphate preparation (Mascolin F-26) dispersed in 0.3 kg of water, A mixed powder of sorbitol and maltitol on which polymerized phosphate was fixed was obtained in the same manner as in Example 1, and while stirring and mixing, 0.7 kg of an oily substance mixture of the same composition was added dropwise in the same manner as in Example 1. , impregnated with the quality improver of the present invention (mesh size 30
~115) was obtained, weighing 11.4Kg. The composition of this product was as follows. Maltitol 39.5% Mainly sorbitol with very small amounts of other sugar alcohols 48.3% Polymer phosphate 6.1% Hexaglycerol pentaoleate 1.5% Sorbitan monooleate 1.5% Corn oil 3.1% Example 5 Obtained from Example 1 The quality improver of the present invention (mesh size 40 to 145) was prepared in the same manner as in Example 4, except that a mixture of 8 kg of the porous sorbitol powder obtained in Example 3 and 2 kg of porous maltitol obtained in Example 3 was used as the starting material. Obtained 11.4Kg. The composition of this product was as follows. Maltitol 15.8% Mainly sorbitol with very small amounts of other sugar alcohols 72.0% Polymer phosphate 6.1% Hexaglycerol pentaoleate 1.5% Sorbitan monooleate 1.5% Corn oil 3.1% Comparative example 1 Sorbitol powder [Towa Sorbit W powder manufactured by Kasei Kogyo Co., Ltd.] 1 kg was heated to 90°C and melted, and 75 g of propylene glycol stearate, 15 g of sucrose stearate (HLB15) and 60 g of cottonseed oil were added, which had been mixed in advance and heated and melted. The mixture was stirred with a homomixer to form an emulsion. Next, 1 kg of sorbitol powder (Sorbitol W powder) was added as a seed crystal to this mixture, mixed, cooled to room temperature, and allowed to stand for 2 days to crystallize. The obtained solid colloid was pulverized using a pulverizer and passed through a 20-mesh sieve to obtain a quality improver for adding surimi. The composition of this product was as follows. Sorbitol 93.0% Propylene glycol stearate
3.5% Shisucrose stearate 0.7% Cottonseed oil 2.8% Comparative example 2 3.6 kg of sorbitol powder [Sorbitol W powder manufactured by Towa Kasei Kogyo Co., Ltd.] was heated and melted at 100°C, 300 g of cottonseed oil was added thereto, and a homomixer was used. Stir for 10 minutes to mix and disperse evenly. The obtained dispersion is placed in a small kneader with a jacket, and while stirring, a mixture of 400 g of sorbitol powder, 100 g of sodium pyrophosphate, and 100 g of sodium tripolyphosphate is added as a seed crystal, and after thorough stirring, the mixture is solidified and crystallized. The obtained solidified material was crushed and sieved to obtain 20 to 145 mesh particles. The composition of this product was as follows. Sorbitol 89% Cottonseed oil 7% Sodium pyrophosphate 2% Sodium tripolyphosphate 2% Comparative test-1 Regarding the quality improvers obtained in Examples 1 to 5 and Comparative Examples 1 and 2 above, oiliness that occurs when stored in paper bags The following test was conducted to determine the extent of material bleeding. That is, place a 5 cm square kraft bag paper on a tray, place 3 g of each sample on it, cover it with a lid, and store it at room temperature for 1 hour.
After storage for several months, the bleeding of the oily substance was visually compared. The results are shown below. The criteria for judgment are as follows. ○: No oil bleed at all △: Oil bleed but little (the bleed area is less than half of the area where the powder was in contact with the paper) ×: There is a lot of oil bleed (the bleed area is powder) and more than half of the area in contact with the paper)

[Table] Comparative test-2 Changes in hunter whiteness when quality improver is added to fish meat surimi and stored, variation in hunter whiteness, and hunter whiteness of kamaboko produced from surimi with quality improver added and jelly The strength was measured. In this test, Examples 1 to 5 and Comparative Examples 1 and 2
These quality improvers were used as samples, and each was used in the experimental categories shown in Table 1 below. Then, as shown in Table 1, sugar and polymerized phosphate are further added to serve as additives for the surimi. Experimental section 8 is a control sample, containing 80g of sorbitol and sugar.
This is the case when 80 g of surimi and 6 g of polymerized phosphate were added to surimi. The test was conducted as follows. (b) In a room adjusted to a temperature of approximately 5°C, add the additives according to the recipe shown in Table 1 to 2 kg of dehydrated meat obtained from fresh Alaska pollock using the conventional method, and mix for 3 minutes in a rice mulch machine. did. (b) The surimi obtained in (a) above was immediately frozen at -20°C and stored. (c) The surimi obtained in (a) above (i.e., not frozen) and a part of the surimi obtained in (b) above were taken out, and for those that needed thawing, hunter whiteness was measured immediately after thawing. . The results are shown in Table 2. Table 3 also shows the variation in hunter whiteness. (d) Take out a portion of the surimi obtained in (b) above after a specified period of time, thaw it at 5°C for 24 hours,
Add 3% salt to the surimi and stir with a silent cutter for 10 minutes.
150g was filled into a resin case (a cylindrical polyvinylidene chloride film with a folded diameter of 48mm), tied at both ends with string, and heated in hot water at about 90°C for 30 minutes to produce kamaboko. The results of measuring the hunter whiteness and jelly strength of kamaboko are shown in Table 4. The measurement of Hunter whiteness and jelly strength was carried out in accordance with the method of the ``Frozen Surimi Quality Inspection Standards'' published in 1982 by the National Fish and Meat Association. In addition, for measuring Hunter whiteness, ND manufactured by Nippon Denshoku Kogyo Co., Ltd.
−V6B, Fudo Kogyo Co., Ltd. for measuring jelly strength
A rheometer manufactured by Komatsu was used.

【table】

【table】

【table】

[Table] From Tables 2 to 4 above, it is clear that the quality improver of the present invention has excellent performance in improving whiteness and jelly strength. Comparative Test-3 Regarding the results obtained from Examples and Comparative Examples,
According to the following test method, (1) loosened apparent specific gravity, (2) angle of repose and residual amount dissolved were measured. (1) Loose apparent specific gravity A powder tester (PT) sold by Hosokawa Iron Works Co., Ltd. that approximates the bulk specific gravity measurement method of JIS K6721
- D type), the sieve containing the sample is vibrated, and the sample that has passed through the sieve is dropped through a chute and injected into a specified receiver,
Measure. (2) Powder tester (PT) sold by Hosokawa Iron Works Co., Ltd.
-D type) was used to vibrate the sieve containing the sample, and the sample that had passed through the sieve was dropped through a funnel, received in a specified container, and the angle of repose was measured. (3) Remaining amount of solution: 100ml graduated cylinder with deionized water at 25℃
50 ml, and 10 g of the sample was put therein at once, the sample was allowed to dissolve while it was settling, and the volume of the sample remaining at the bottom of the graduated cylinder without being dissolved was measured. The results of the above measurements are shown in Table 5 below.

[Table] As shown above, the loose apparent specific gravity of the product of the example is larger than that of the comparative example, which means that the product of the example is less likely to scatter. Although the value of the product is smaller than that of the comparative example, this indicates that the product of the present invention has good fluidity and can be handled well, such as by pneumatic transport. This indicates that the product has good solubility. Comparative Example 3 30 kg of porous sorbitol powder obtained in Example 1 and 24 kg of porous maltitol powder obtained in Example 3 were mixed until uniform. The composition of the obtained mixture was 59.1% sorbito and 40.9% maltitol, the oil absorption rate was 15.9%, the loose apparent specific gravity was 0.56, and the porosity was 0.652. To 36 kg of the mixed powder obtained above, a slurry of 1.2 kg of polymerized phosphate preparation dispersed in 2 kg of water was sprayed in the same manner as in Example 1, and this was dried to fix the polymerized phosphate. 37.2 kg of porous powder was obtained. The composition of this product was as follows. Maltitol 39.6% Sorbitol 57.2% Polymer phosphate 3.2% Example 6 18.6 kg of porous powder on which the polymer phosphate obtained in Comparative Example 3 was fixed was mixed with an oily substance mixture (polyglycerin) in the same manner as in Example 1. The following types of fatty acid ester and sorbitan fatty acid ester were used, and the ratio of these and corn oil was the same as in Example 1). 0.5 kg was dropped and impregnated to form the quality improver of the present invention (mesh size 30-145). ) 19.2
Got Kg. The composition of this product was as follows. Maltitol 38.4% Sorbitol 55.4% Polymer phosphate 3.1% Tetraglycerin pentaoleate Sorbitan monolaurate 3.1% Corn oil comparative example 4 18.6 kg of porous powder on which the polymerized phosphate obtained in Comparative Example 3 was fixed was coated with corn. Oil: Sorbitan monooleate: Hexaglycerin monolaurate=
Oily substance mixture consisting of a weight ratio of 4:1:1 0.6
Kg was dropped and impregnated to obtain 19.2 Kg of surimi additive. The composition of this product was as follows. In addition,
Hexaglycerin monooleate is manufactured by Sakamoto Pharmaceutical Co., Ltd.
MO-500 was used. The HLB of this item is 11. Maltitol 38.4% Sorbitol 55.4% Polymer phosphate 3.1% Hexaglycerin monooleate Sorbitan monolaurate 3.1% Corn oil comparative example 5 70% sorbitol solution [Manufactured by Towa Kasei Kogyo Co., Ltd., Sorbitol W-70] 8.6 kg to 95 ℃, add 1185 g of a 3:2 mixture of glycerin monofatty acid ester distillation product [Sunsoft No. 750, manufactured by Taiyo Kagaku Co., Ltd.] and sorbitan monolaurate, and stir for 10 minutes with a homomixer. and mix to evenly disperse. The obtained dispersion was passed through an 80-mesh sieve, 14 kg of sorbitol powder [Sorbitol W powder, manufactured by Towa Kasei Kogyo Co., Ltd.], 593 kg of sodium pyrophosphate.
After drying with warm air at 55° C., the resulting solidified product was crushed and sieved to obtain granules of 20 to 145 mesh. The composition of this product was as follows. Sorbitol 89.4% Surfactant 5.3% Polymer phosphate 5.3% Comparative Test-4 In this test, the surimi additives of Example 6, Comparative Examples 3, 4, and 5, and the addition of Sorbitone as the main component were used as a control test product. (In Experiment Sections 3 and 5, as shown in Table 6 below, sugar,
Add polymerized phosphate. ) Changes in hunter whiteness during storage in addition to fish meat and surimi, and hunter whiteness and jelly strength of kamaboko prepared from surimi to which these additives were added were measured.

[Table] The test was conducted as follows. (b) For 4 kg of dehydrated meat obtained from fresh walleye according to the conventional method in a room adjusted to a temperature of 5°C,
Additives in the amounts shown in Table 6 were added and mixed for 3 minutes in a sieve machine. (b) The surimi obtained in (a) above was immediately frozen at -40°C and stored. (c) The surimi obtained in (a) above (that is, the one that is not frozen) (corresponding to the surimi that has a storage period of 0 months in Table 7 below) and the surimi obtained in (b) above are partially divided and specified. After the period, the samples were taken out (storage periods of 1 month, 3 months, and 6 months in Table 7 below), and for those that required thawing, Hunter whiteness was measured immediately after thawing. The result is the 7th
Shown in the table. (d) Partially divide the surimi obtained in (b) above,
Removal after a predetermined period (i.e., removal after 1 month, 3 months, and 6 months as shown in Table 8), 5
It took 24 hours to thaw at ℃, add 3% salt to the surimi, stir and mix with a silent cutter for 10 minutes, and then put 150g of it into a resin case (a cylindrical polychloride with a folded diameter of 48 mm). The mixture was filled into vinylidene film (vinylidene film), tied at both ends with string, and heated in hot water at 90°C for 30 minutes to produce kamaboko. Hunter whiteness and jelly strength of the obtained kamaboko were measured and the results are shown in Table 8. The measurement of Hunter whiteness and jelly strength was carried out in accordance with the method of the 1981 edition of "Frozen Surimi Quality Inspection Standards" by the National Fish and Meat Association. In addition, for measuring Hunter whiteness, ND-V6B manufactured by Nippon Denshoku Kogyo Co., Ltd.
A rheometer manufactured by Fudo Kogyo Co., Ltd. was used to measure the jelly strength.

【table】

[Table] From the table above, it is clear that the examples of the present invention are comprehensively superior to those of the comparative examples. (Effects of the Invention) (a) Unlike the hydrophilic surfactants conventionally used as a component, the quality improving agent of the present invention uses a lipophilic polyglycerin fatty acid ester with HLB5 or less, and sorbitan By using together with fatty acid esters and edible oils and fats,
An excellent whiteness improvement effect can be exerted on frozen fish paste and paste products such as kamaboko made from this paste. Moreover, even after long-term storage, despite the presence of fats and oils,
It is possible to suppress a decrease in the jelly strength of the paste product. (b) By using porous sorbitol and/or maltitol as the main component of the quality improver of the present invention, it can be dissolved extremely quickly even in cold water. Moreover, because of this porous nature, the absorption and adsorption power for oily substances is large, and even if the quality improving agent of the present invention is stored for a long period of time, the oily substance will not seep into the packaging material in which it is packaged. (c) In the quality improver of the present invention, when fixing the polymerized phosphate to the porous sorbitol and/or maltitol in the form of an aqueous solution or an aqueous dispersion medium dispersion, this operation is carried out at a relatively low temperature. Therefore, coloring (yellow to brown) does not occur in the quality improving agent of the product, and therefore, coloring does not occur in the surimi to which this quality improving agent is added, and furthermore, in the paste product made from this surimi. (d) Since the polymerized phosphate and oily substances are impregnated and fixed in porous sorbitol and/or maltitol, the quality improver of the present invention does not cause segregation among the components; When this substance is added to surimi, it is dispersed uniformly and quickly, and there is little variation in quality such as whiteness and jelly strength in surimi or in a paste product made from this surimi. (E) Since the quality improver of the present invention has a fast dissolution rate,
Even if the mesh size is biased towards the larger particle size within the preferred range for the quality improver of the present invention, it will quickly dissolve and disperse in the surimi. When such a quality improver having a relatively large particle size is used, it is difficult to fly up in the form of dust during handling, and a good working environment can be maintained.

Claims (1)

[Claims] 1 Porous sorbitol and/or maltitol 60-95% by weight, polyglycerin fatty acid ester with HLB5 or less 0.5-6% by weight, sorbitan fatty acid ester 0.5-6% by weight, edible oil and fat 0.5-9% by weight %
A quality improving agent for adding frozen fish meat paste, characterized in that it has a composition of 1 to 20% by weight of polymerized phosphate and is in powder or granular form. 2. The quality improving agent for adding frozen fish minced meat according to claim 1, which is in the form of powder or granules with a particle size of 10 to 145 mesh. 3 Porous sorbitol or maltitol is
The quality improving agent for adding frozen fish minced meat according to claim 1, which has an oil absorption rate of 5 to 45% by weight. 4. Porous sorbitol and/or maltitol is obtained by drying sorbitol and/or maltitol containing 2 to 15% water and solidified into crystals. A quality improver for adding frozen fish minced meat. 5. The quality improving agent for adding frozen fish meat paste according to claim 1, wherein the polyglycerin fatty acid ester is hexaglycerin pentaoleate or tetraglycerin pentaoleate. 6 Porous sorbitol and/or maltitol powder obtained by drying crystalline sorbitol and/or maltitol containing 2 to 15% moisture, an aqueous solution of polymerized phosphate in granules, or The dispersion is added dropwise or sprayed in an atmosphere at a temperature of 50 to 90°C,
After drying, it is impregnated with lipophilic polyglycerin fatty acid ester of HLB5 or less, sorbitan fatty acid ester, and edible oil.The resulting powder or granules contain porous sorbitol and/or maltitol 60-95% by weight, HLB5 The following polyglycerol fatty acid esters 0.5-6% by weight, sorbitan fatty acid esters 0.5-6% by weight, edible oils and fats 0.5-9
1. A method for producing a quality improving agent for adding frozen fish meat surimi, characterized in that the agent has a composition of 1 to 20% by weight and polymerized phosphate.