JPH0679549B2 - Clear liquid whiteness improving agent for frozen fish meat surimi or fish paste product and method of using the same - Google Patents

Description

The present invention relates to a whiteness improving agent for frozen fish meat surimi and fish paste products and a method of using the same.

In recent years, fish prices have risen due to problems such as the remoteness of fish farms. As a result, to improve the yield, meat mining to the limit, water exposure, use of fish meat with low freshness, etc. There is a demand for an additive that improves the whiteness without deteriorating the taste and physical properties of surimi or fish paste products as a countermeasure against the conditions contradictory to the degree.

At present, frozen surimi is generally added to fish meat by adding carbitol such as sorbitol and sucrose as a freezing denaturing agent, and polyphosphate, and then freezing after grinding. Various attempts have been made to add fats and oils, surfactants, etc. to improve whiteness. For example, Japanese Patent Publication No. 48-18468 proposes a method for producing frozen fish meat surimi by adding glycerin fatty acid ester to the surimi, and Japanese Patent Publication No. 54-28464 discloses a surfactant containing a fatty acid ester of glycerin as a main component. There has been proposed a quality improving agent for fishery paste products, which comprises an aqueous solution in which one or more of ethyl alcohol, propylene glycol, D-sorbitol ... Sugar is dissolved. In addition, a method for producing a surimi additive, which is a mixture of sugar and polyphosphate, which are essentially indispensable additives for the production of frozen fish meat, and other additives, has been proposed (special feature). Kosho 59-39114).

However, conventional additives have various drawbacks. For example, an aqueous solution formulation containing glycerin fatty acid monoester (monoglyceride) as the main ingredient requires extra water to be added to the once dehydrated meat, so when used at a low temperature of -10 ℃ to -40 ℃. In addition to the solidification and freezing of water in the ingredients, when a product such as Kamaboko is made in the same way as a powder formulation, the product has a significantly lower jelly strength than a powder formulation. In addition, powdered preparations containing monoglyceride as a main component have serious drawbacks. Monoglyceride is inexpensive and easy to purify by molecular distillation and has been used in the food field for a long time. The α form immediately after crystallization has the strongest foaming power than the product, but it changes to a stable β form during storage at room temperature, and it is said that the foaming power is less than half of the α form and the effect is not stable. .
Further, in the case of powder formulations in which liquid oil and fat are finely dispersed in sugar alcohol as described in JP-B-59-39114, sorbitol is often used as the sugar alcohol, but sorbitol powder There is a fatal drawback in that fats and oils are autoxidized during storage of the preparation to generate a rancid odor due to a large surface area exposed to solidification and air.

The present inventors repeated these conventional inventions and, at the same time, added several kinds of conventionally known additives to fish meat to produce surimi and studied its effect on color and quality. As a result, the combination of vegetable oil, which is liquid at room temperature, and sorbitan fatty acid ester and polyglycerin fatty acid ester, respectively, may cause the solidification of sugar alcohol and the autoxidation of fats and oils during the storage period as in powder production. However, it has a significant effect on improving the whiteness of frozen fish meat compared to other formulations, and since it does not contain water as a component, it can be used at temperatures as low as -10 ℃ to -40 ℃. It does not solidify or freeze, and it is very easy to disperse when it is mixed with fish meat. Moreover, the whiteness of the kamaboko produced by adding it is improved and the jelly strength is not reduced. I discovered it and came to complete this invention.

The present invention will be further described in detail. As its whiteness improving agent, a clear mixture obtained by uniformly mixing 1-5 parts of sorbitan fatty acid ester, 1-5 parts of polyglycerin fatty acid ester, and 1-10 parts of vegetable oil, each of which is liquid at room temperature. It is an oily liquid. The vegetable oil is preferably corn oil, soybean oil, rapeseed oil, etc., the sorbitan fatty acid ester is preferably sorbitan trioleate or sorbitan monooleate, and the polyglycerin fatty acid ester is preferably tetraglycerin pentaoleate or hexaglycerin pentaoleate. . The inventors found that the whiteness of the surimi is remarkably improved by adding 0.1-1% to the fish meat together with sorbitol and sodium polyphosphate by a conventional method when the fish meat is added with the above-mentioned whiteness improver during the polishing of the surimi. discovered.

Next, embodiments of the present invention will be described with reference to examples.

Example 1 Dehydrated meat (water content) was prepared by a conventional method using fresh pollock.
83%). Transfer the dehydrated meat to a silent cutter, and for 100 parts of dehydrated meat, 4 parts sorbitol (WP, Towa Kasei Co., Ltd., WP), 4 parts sugar, polymerized phosphate (manufactured by Taiyo Kagaku Co., Ltd., muskolin) F-26) 0.3 part, as well as the liquid whiteness improver of the present invention (corn oil 4 parts, sorbitan monooleate 1 part and tetraglycerin pentaoleate 1)
(Mixed parts) 0.4 parts and stir for 5 minutes. Next, it was frozen rapidly at -40 degrees and stored in a refrigerator at -20 degrees to produce frozen surimi. Moreover, Kamaboko was manufactured using this frozen surimi. However, in this case, without adding starch as a bulking agent, that is, after thawing the frozen surimi in a constant temperature room of 5 degrees, add 3% of salt to the surimi and grind for 20 minutes,
After heating for 60 minutes with hot oil of 85 degrees filled in a polyethylene tube, it was cooled in running water to obtain a champagne product (the same applies to the following examples).

Example 2 The same procedure as in Example 1 was repeated except that the composition of the whiteness improver of Example 1 was 4 parts of corn oil, 1 part of sorbitan trioleate and 1 part of hexaglycerin pentaoleate, and frozen slides of Alaska pollack. Was manufactured, and Kamaboko was manufactured from this.

Example 3 The frozen surimi of Alaska pollack was operated in the same manner as in Example 1 except that the composition of the whiteness improving agent of Example 1 was 1 part rapeseed oil, 1 part sorbitan trioleate and 1 part hexaglycerin pentaoleate. It was manufactured, and Kamaboko was manufactured from this.

Example 4 Frozen surimi of Alaska pollack operated in the same manner as in Example 1 except that the composition of the whiteness improver of Example 1 was 10 parts of soybean oil, 1 part of sorbitan trioleate and 3 parts of tetraglycerin pentaoleate. Was manufactured, and Kamaboko was manufactured from this.

Example 5 A frozen slide of Alaska pollack was operated in the same manner as in Example 1 except that the composition of the whiteness improver of Example 1 was 10 parts of corn oil, 3 parts of sorbitan monooleate and 1 part of hexaglycerin pentaoleate. Manufactured the body, and also manufactured Kamaboko.

The frozen surimi of Alaska pollack was manufactured in the same manner as in Example 1 except that the liquid whiteness improver was not added as the control surimi.

The results of experiments on the physical properties of the surimi and the scorpion fish produced according to the above examples are shown. Table 1 shows the result of measuring the whiteness of the surimi (the average of three samples, the same applies below). The test method was to freeze-store the frozen surimi at -20 degrees for 1-6 months and then thaw a part of it. ND-V6B manufactured by Nippon Denshoku Industries Co., Ltd.
It was measured at.

Table 2 shows the whiteness measurement results of Kamaboko, and Table 3 shows the jelly strength of Kamaboko. The measurement of the Jelly strength of Kamaboko was carried out by allowing the Kamaboko to cool to 5 ° C overnight and then returning it to room temperature. Co., Ltd.).

As shown in Tables 1 and 2, the surimi to which the whiteness improving agent of the present invention was added and the Kamaboko produced from the surimi showed a higher whiteness than the control Surimi and the Kamaboko produced from the surimi. Further, as shown in Table 3, there was no difference in jelly strength.

Furthermore, 0.4% of the whiteness improving agent of the present invention added in Example 1-5 was added to 100 parts of the usual surimi simultaneously with 3% of salt,
When the whiteness and jelly strength were manufactured by the above method and the whiteness and jelly strength were measured, as shown in Table 4, the whiteness was improved more than the control fish paste, but there was a difference in the jelly strength. There wasn't.

As shown in each table, the addition of the liquid whiteness improver of the present invention improved the whiteness of the frozen surimi and kamaboko, and did not reduce the jelly strength.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Yasuhiro Yamamoto 1112-19 Araijuku, Kawaguchi City, Saitama Prefecture Ryosei Dormitory (56) References JP-A-51-86165 (JP, A) JP-A-54-49365 (JP, A) JP-B 54-28464 (JP, B2) JP-B 59-39114 (JP, B2)

Claims (2)

[Claims] 1. A sorbitan fatty acid ester 1 which is liquid at room temperature
A clear liquid whiteness improver for frozen fish meat and its seafood paste product, which comprises -5 parts, 1-5 parts of a polyglycerin fatty acid ester which is liquid at room temperature, and 1-10 parts of a vegetable oil which is liquid at room temperature. 2. A sorbitan fatty acid ester 1 which is liquid at room temperature.
-5 parts, 1-5 parts of polyglycerin fatty acid ester that is liquid at room temperature, and 1-10 parts of vegetable oil that is liquid at room temperature, a clear liquid whiteness improver for frozen fish meat and fish paste products. A method for using a clear liquid whiteness improver for frozen fish meat and fish paste products, which comprises adding 0.1-1% to fish meat together with sugars and polyphosphates.