JP2702233B2 - Fish meat consolidation products and compositions for fish meat consolidation products - Google Patents

Description

The present invention relates to a fish meat paste product and a composition for a fish meat paste product.

Conventional technology Conventionally, when manufacturing kneaded products, quality stabilization,
Starch and egg white, for the purpose of quality improvement, yield improvement, etc.
Various food materials or additives such as animal proteins such as plasma powder, lactalbumin, and gelatin, soybean-isolated proteins, soy-enriched proteins, vegetable proteins such as wheat gluten, and polysaccharides have been used.

Problems to be Solved by the Invention In recent years, it has become difficult in the marine products industry and the livestock meat processing industry to produce stable and high-quality products from the deterioration of raw material circumstances. Although the above-mentioned food materials or additives conventionally used have their respective advantages, they cannot be said to be sufficient in terms of appearance, flavor, effect of addition, price and the like.

Means for Solving the Problems In the production of kneaded products, the present inventors mixed curdlan with heat-coagulable protein and / or collagen to obtain various improvement effects on production management and quality. As a result of further study and finding out that there was, the present invention was completed.

That is, the present invention relates to (1) a fish meat surimi or a fish meat paste comprising a curdlan and a heat-coagulable protein and / or a collagen, and (2) a curdlan, a heat-coagulable protein and / or Another object of the present invention is to provide a composition for a minced fish meat or meat and meat paste product containing collagen.

The fish meat meat products targeted in the present invention are not particularly limited, for example, meat meat sausage, pressed meat, chopped ham, meat meat products such as hamburgers or minced balls, kamaboko, fried kettle, bamboo ring, hampan or fish meat sausage, etc. Fishery products.

Curdlan is a heat-coagulable polysaccharide mainly composed of β-1,3-glucoside bonds. Examples of the polysaccharide include polysaccharides produced by microorganisms such as genus Alcaligenes or Agrobacterium, and specifically, Alcaligenes faecalis var Myxogenes strain 10C3
Polysaccharides produced by K [Agricultural Biological chemistry
Chemistry) Vol. 30, page 196 (1966)], polysaccharides produced by the mutant NTK-u (IFO13140) of Alcaligenes faecalis var Myxogenes strain 10C3K (JP-B-48-32673), Agrobacterium radiobacter (IFO13127) and polysaccharides produced by its mutant u-19 (IFO13126) (JP-B-48-32674) and the like can be used.

In the present invention, curdlan is usually used as a powder, but may be used as an aqueous suspension depending on the purpose.

As the collagen in the present invention, collagen produced from animal skin or bone by a conventional method can be used. For example, (1) a depilated animal skin such as pig skin or cow skin is ground and ground, (2) a depilated animal skin is degreased, dried and ground, (3) a depilated animal After degreasing the skin, neutralize it after acid or alkali treatment,
Dried and pulverized, (4) pulverized ossein obtained by subjecting bovine bone or pork bone to acid treatment by a conventional method, or (5) extraction residue obtained as an insoluble substance after hot water extraction during gelatin production Is mentioned. Among these collagens, those which have been defatted, dried and pulverized are particularly preferably used, and their specific properties are as follows: crude protein about 80% or more, crude fat about 10% or less, ash content about 1% or less, The water content is about 10% or less, and the degree of pulverization is preferably such that the fiber length is about 2 mm or less.

In addition, as the heat-coagulable protein in the present invention, any animal or vegetable protein having a coagulation ability when heated in the presence of water can be used without particular limitation, for example, soybean separated protein. , Soy concentrated protein, wheat gluten, egg white, plasma powder, lactalbumin and the like.
The species or two or more species are appropriately selected and used. Usually, a commercially available dry powder product can be advantageously used as the protein. Heat-coagulable protein and collagen, respectively,
They may be used alone or in combination.

Next, the amount of curdlan in the present invention is about 0.01 to 2 parts by weight, preferably about 0.1 to 1 part by weight, based on 100 parts by weight of the finished product.

The amount of the heat-coagulable protein is about 0.05 to 3 parts by weight, preferably about 0.1 to 1 part by weight, based on 100 parts by weight of the finished product.

The collagen is added to the surimi or boiled meat in an amount of about 0.1 to 5 parts by weight, preferably about 0.1 to 3 parts by weight, based on 100 parts by weight of the finished product.

Next, the fish meat paste composition of the present invention will be described. The composition is obtained by uniformly mixing curdlan with heat-coagulable protein and / or collagen. The composition ratio may be such that each component is contained in the proportion of the amount added to the kneaded product as described above.
The amount is 0.05 to 50 parts by weight, preferably about 0.1 to 10 parts by weight, and / or about 0.05 to 100 parts by weight, preferably about 0.1 to 30 parts by weight of collagen based on parts by weight.

In the production of the fish meat paste product of the present invention, the curdlan and the heat-coagulable protein and / or collagen may be added in any order when preparing the raw surimi or when preparing the paste using the surimi. However, in general, it is advantageous in terms of workability to use these as a composition in which they are mixed in the above-described ratio in advance.

The method for producing the present composition may be any method in which the components are uniformly mixed. For example, when using a dry powder, the composition can be produced using a powder mixer such as a microspeed mixer. When using ground collagen, the composition can be produced, for example, by mixing with a silent cutter.

The time of addition of curdlan and heat-coagulable protein and / or collagen as a composition during the production of a kneaded product or individually added thereto is not particularly limited as long as it is uniformly mixed with the raw material such as surimi or beef meat. However, it is usually desirable to add them together with seasonings, spices, water and the like to make them uniform. In addition, starches commonly used in fish and meat products (eg, wheat starch, potato starch,
Corn starch, etc.), sugars (eg, sugar, syrup, dextrin, etc.), emulsion stabilizers (eg, casein, xanthan gum, etc.), skim milk powder, preservatives (eg, sorbic acid and salts thereof), color formers (eg, L- Ascorbic acid and salts thereof, nicotinamide, sodium nitrite, synthetic tar dyes, and the like, and polymerized phosphates (eg, polyphosphate, metaphosphate, pyrophosphate, and the like) may be used in combination.

Examples Hereinafter, the present invention will be described more specifically with reference to Experimental Examples and Examples.

In each of the experimental examples and examples, as a curdlan, a spray-dried powder of a heat-coagulable polysaccharide produced by a mutant NTK-u (IFO13140) of Alcaligenes faecalis var Myxogenes strain 10C3K was used.

The characteristic values of the kneaded products in the following experimental examples were measured by the following method.

(1) Jelly strength The kneaded product was cut to a height of 3 cm to obtain a test sample, and the stress at break and the break at break under the following conditions using a rheometer [Sun Science Co., Ltd., RUJ-DM type] The strain was measured.

Plunger: Diameter 8mm (spherical) Compression speed: 1mm / sec Breaking stress (g) x Breaking strain (cm) = Jelly strength (g)
・ Cm) This measurement value is related to the texture of the kneaded product, and the kneaded product having a high jelly strength shows a hard, elastic and supple texture.

(2) Free Moisture The kneaded product was cut into a test sample by cutting it into a diameter of 18 mm and a height of 10 mm. This was sandwiched between filter papers from both sides, and 5 kg / cm ² was measured using a free moisture meter (manufactured by Chuo Riken Co., Ltd.). The amount of water separation was measured by pressurizing for 30 seconds, and the amount of free water was determined by the following equation.

The measured value is related to the water retention of the kneaded product, and the kneaded product having a large measured value decreases the water retention, deteriorates the texture and decreases the yield.

Experimental Example 1 Curdlan, egg white, and collagen were added to the kamaboko surimi having the composition shown in Table 1 in the composition ratio shown in Table 2, mixed well, homogenized, and then vinylidene chloride. After filling into a system tube (folded diameter 4.5cm) and sitting (40 ° C, 60 minutes), heating (90 ° C,
After 30 minutes), tube-filled kamaboko was manufactured, and the characteristic value of the obtained kamaboko was measured. Table 2 shows the results.
As is clear from the results in Table 2, even when curdlan, egg white and collagen were each added alone, the value of jelly strength was higher than that of the control, but curdlan and egg white, curdlan and egg white and collagen were not added. When each of them was used in combination, higher jelly strength was exhibited, and the value of free water was low, so that kamaboko of excellent quality was obtained.

Experimental Example 2 Curdlan, heat-coagulable protein, and collagen were added to the sausage ground meat having the composition shown in Table 3 in the same manner as in Experimental Example 1 in the proportions shown in Table 4 and mixed well. After homogenization, pack into a vinylidene chloride tube,
A sausage was produced by heating at 40 ° C. for 40 minutes, and the jelly strength of the obtained sausage was measured. Table 4 shows the results.

As is evident from the results in Table 4, the sausage using curdlan and other proteins in combination showed higher jelly strength as compared with the control or the additive alone, and a resilient and excellent quality sausage was obtained. .

Example 1 A composition was obtained by mixing 3 kg of curdlan powder and 5 kg of lactalbumin (trade name "Sorak" Organo Co., Ltd.) for 10 minutes using a V-type mixer (manufactured by Tokuju Corp.).

Example 2 Curdlan powder 5 kg, egg white powder (trade name “egg white powder H
G "Taiyo Chemical Co., Ltd.) (10 kg) was mixed for 2 minutes with a micro speed mixer (manufactured by Takara Koki) to obtain a composition.

Example 3 A composition was prepared by mixing 200 kg of curdlan powder, 200 kg of plasma powder (Organo Co., Ltd.) and 200 kg of collagen powder (Nippon Grinstead Co., Ltd.) for 10 minutes with a Nauta mixer (manufactured by Hosokawa Iron Works Co., Ltd.). Obtained.

Example 4 0.26 kg of salt was added to 6 kg of scallop surimi (unsalted special grade A), salted in a conventional manner, and then 0.5 kg of potato starch.
0.2 kg of sugar, 0.2 kg of mirin, 0.2 g of sodium glutamate.
05 kg, 2.8 kg of water and 0.0 of the composition obtained according to Example 1.
5 kg was added and mixed, and the resulting surimi was plate-attached, subjected to sitting treatment (40 ° C., 100 minutes), and then heated to produce kamaboko.

On the other hand, a boarded kamaboko was produced in exactly the same manner except that the composition obtained in Example 1 was not added as a control.

As a result, the kamaboko to which the composition was added was hard, elastic, and excellent in quality.

Example 5 0.3 kg of salt was added to 10 kg of scallop surimi (special A grade), salted by a conventional method, sugar 0.1 kg, potato starch
0.5kg, Mirin 0.3kg, Glycine 0.1kg, Crab flavor
0.1 kg, crab extract 0.2 kg, sodium glutamate 0.15
kg, 3.8 kg of water and 0.1 kg of the composition obtained in Example 2 were added and mixed to obtain crab-flavored kamaboko by a conventional method.

On the other hand, as a control, 0.1 kg of egg white powder was added instead of the composition obtained in Example 2, and crab-flavored kamaboko was produced in the same manner.

As a result, the kamaboko to which the composition was added was resilient and excellent in quality as compared with the control group.

Example 6 Pork 4kg, Lamb 2kg, Salt 0.2kg, Polymerized Phosphate 0.03k
g, sodium nitrite 0.5 kg, sodium ascorbate
Add 3 g, mix with a silent cutter, add 2 kg of ice water, appropriate amount of seasoning, smoked powder, 0.5 kg of potato starch, 2 kg of lard and 0.05 kg of the composition obtained in Example 3 and knead. After filling this in a cellulose casing, smoke treatment and heating were performed to produce sausage.

On the other hand, instead of the composition obtained in Example 3 as a control, 0.025 kg of plasma powder and 0.025 kg of collagen powder were used.
kg was added.

As a result, the sausage to which the composition obtained in Example 3 was added had a firmer texture, a higher elasticity and a better quality than the control product.

Example 7 0.2 kg of salted seaweed (7 kg of special grade A, 5 kg of second grade)
Add 5 kg and salt with a silent cutter, add appropriate amounts of seasonings, pigments, corn starch 0.7 kg, lard
0.7 kg, 3 kg of water and 0.02 kg of the composition obtained in Example 2 were added and mixed, and the mixture was filled in a vinylidene chloride tube and retorted (heated at 120 ° C. for 20 minutes) to produce fish sausage. did.

On the other hand, as a control, a fish sausage to which 0.02 kg of egg white powder was added instead of the composition obtained in Example 2 was produced.

As a result, the fish sausage to which the composition obtained in Example 2 was added was harder, more elastic, crunchy and superior in quality than the control product.

Example 8 Alaska pollack was minced on the sea in the usual manner, meat was subjected to water dehydration, and then dewatered. Then, for 100 kg of dehydrated salmon, 4 kg of sucrose and 4 kg of sorbit were added, and 0.3 kg of curdlan and 0.5 kg of egg white powder were further added. Cutting was performed for 3 minutes using a silent cutter. After this, after molding and weighing,
The mixture was quickly frozen in a freezer to obtain a scallop frozen surimi.

Steamed seaweed kamaboko was produced in the usual manner using the frozen surimi. As a control, a surimi without curdlan and egg white powder was produced in the above-mentioned surimi production process, and a steamed fish paste was similarly produced to compare the texture.

As a result, the kamaboko produced from the surimi to which the curdlan and egg white powders were added was clearly higher in elasticity and superior in quality than the control product.

Effects of the Invention According to the present invention, by using curdlan in combination with a heat-coagulable protein and / or collagen, a greater quality improvement effect can be obtained than when each is used alone. That is, the hardness and elasticity of the fish and meat paste product are increased, and a product with an excellent texture can be obtained.

Claims (2)

(57) [Claims] 1. A fish meat surimi or fish meat kneading product comprising curdlan and heat-coagulable protein and / or collagen. 2. A composition for a minced fish meat or fish meat paste product comprising curdlan and heat-coagulable protein and / or collagen.