JPH0153031B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a quality improving agent for ceramic fish paste products and a method for improving the quality of ceramic fish paste products. Typical seafood paste products include kamaboko, grilled chikuwa, fish cakes, and fish sausage, and among these, seafood paste products that undergo a baking process, such as grilled chikuwa, are one of the foods in high demand. Generally, grilled chikuwa is preferred for its elasticity, brown color, and gloss, and potassium bromate is used as an agent to improve these characteristics. However, recently, there has been a tendency among some consumers to dislike the addition of potassium bromate due to safety concerns, and there has been a demand for an alternative to the addition of potassium bromate. In view of this situation, the inventors of the present invention
As a result of extensive research into improving the coloring and reinforcing the elasticity of grilled fish paste products such as grilled kamaboko, we have completed the present invention. That is, the present invention consists of (1) 1 part by weight of ascorbins (excluding coated ones) as ascorbic acid and 0.1 part of an edible basic substance;
A quality improver for grilled fish paste products containing ~10 parts by weight, and (2) ascorbic acids added to the finished batter before baking (excluding those that have been coated). This is a method for improving the quality of ceramic seafood paste products, which is characterized by mixing 0.005 to 1% by weight of ascorbic acid with 0.01 to 0.5% by weight of an edible basic substance. The grilled fish paste product as used in the present invention is manufactured by seasoning and shaping the main raw material of minced fish meat in a conventional manner, and if necessary, steaming or heating the product in hot water and then baking it. Typical examples include grilled chikuwa and grilled kamaboko. Ascorbic acids used in the present invention include:
Examples include L-ascorbic acid, erythorbic acid, and their sodium salts. Next, the edible basic substance is not particularly limited as long as it has an alkaline liquid and is safe from a food hygiene perspective. For example, sodium carbonate, potassium carbonate, sodium bicarbonate, phosphoric acid 3
These include inorganic basic substances such as sodium, tripotassium phosphate, and sodium hydroxide, organic acid salts such as trisodium citrate, sodium tartrate, and sodium succinate, and basic amino acids such as arginine and lysine. species or two
You may use more than one species in combination. In particular, carbonates such as sodium carbonate and potassium carbonate, and phosphates such as trisodium phosphate and potassium phosphate, when used alone or in combination, can produce remarkable effects even in small amounts. is simple and inexpensive, and can be used advantageously. In the method for improving the quality of ceramic fish paste products of the present invention, various favorable effects are synergistically exerted by adding ascorbic acids and edible basic substances together. The amount of ascorbic acids added to the finished minced meat before baking is 0.005 to 1% by weight, preferably about 0.02 to 0.5% by weight, as ascorbic acid based on the minced meat. If the amount added is less than 0.005% by weight, it is difficult to obtain the quality improvement effect aimed at by the present invention, and if it exceeds 1% by weight, the quality is often unfavorable, and the raw material cost of the product increases, making it impractical. . On the other hand, the amount of edible basic substances added is 0.01 to 0.5% by weight based on the batter, and 0.1 to 10% by weight per 1 part by weight of ascorbic acids (as ascorbic acid).
It is added in an amount of 0.1 to 5 parts by weight, preferably 0.1 to 5 parts by weight. The specific amount to be added is appropriately determined in consideration of the type of edible basic substance, the amount of ascorbic acids added, and the like. The timing of addition of ascorbic acids and edible basic substances in the manufacturing process of pottery fish paste products is as follows:
Although it may be added at any stage before baking, it is usually preferable to add it when mixing the main raw material, minced fish meat, and auxiliary raw materials (water, seasonings, etc.). Furthermore, the additives can be added either singly or as a premix in which they are mixed in a predetermined ratio. Usually, the latter addition form is advantageous from the viewpoint of workability. When ascorbic acids and edible basic substances are mixed in advance, the mixing ratio is 1 part ascorbic acid (as ascorbic acid) as described above.
0.1 to 10 parts by weight of edible basic substance to parts by weight;
The amount is preferably selected from a range of 0.1 to 5 parts by weight. At the time of this mixing, various auxiliary raw materials or additives (described later) that are usually used in pottery and fish paste products may be added at the same time. The effect of improving the quality of the grilled fish paste product in the present invention can be further enhanced by coexisting sugars in the finished batter before baking. Sugars include xylose, arabinose, glucose,
Examples include fructose and mannose, and the amount of sugar added is usually about 0.1 to 1 part by weight of ascorbic acid (as ascorbic acid).
The proportion is appropriately selected to be 10 parts by weight. In the quality improvement method of the present invention, various auxiliary materials or additives that are normally used in the production of pottery and fish paste products can be used as long as they do not impede the purpose of the present invention. Examples of these include starches (e.g., horse starch, wheat starch), proteins (e.g., soy protein, egg white, gluten), sugars (e.g., sucrose, dextrin), seasonings (e.g., salt, monosodium glutamate). ,sweet sake,
(artificial sweeteners, natural seasonings), etc. The ceramic fish paste products to which the method of the present invention is applied are:
Compared to those produced by conventional methods, the color and gloss when baked are significantly improved, and the elasticity is also improved, making them more desirable in terms of taste. The present invention will be explained in more detail below by giving experimental examples and examples. Experimental example 1 After adding 30 g of table salt to 1,000 g of frozen walleye cod surimi (grade 2 unsalted) to remove salt, add 50 g of seasoning,
Vital gluten 20g, starch 100g, water 200g
is the basic composition, and as shown in Table 1, L-
Sodium ascorbate and trisodium phosphate were added and mixed. After wrapping this around a stick and shaping it, it was left to sit at 40℃ for 1 hour, and then baked in an electric oven at 250℃ for 10 minutes to make baked chikuwa.
A panel of 10 people evaluated the brown color and elasticity using a sensory test and a scoring method. The average scores of the panels are shown in Table 1.

[Table] As is clear from the results in Table 1, fried chikuwa made with sodium L-ascorbate and an edible basic substance has a darker baked color and stronger elasticity. Example 1 4.5 kg of sodium L-ascorbate, 2.9 kg of trisodium phosphate (anhydrous), and 2.6 kg of sodium carbonate (anhydrous) were mixed for about 2 minutes in a micro speed mixer [manufactured by Takara Koki Co., Ltd.] to form a composition. Obtained. After adding 30 g of table salt to 1000 g of frozen walleye cod surimi (unsalted grade 2) and salting it, the above composition was prepared.
1.6 g, 50 g of seasoning, 20 g of vital gluten, 100 g of starch, and 200 g of water were added and mixed. After wrapping this around a stick and shaping it, it was left to sit at 40℃ for 1 hour, and then heated in an electric oven at 140℃ for 60 minutes to make baked chikuwa. The chikuwa in this product had a better baked color and was more elastic than the product without the above-mentioned composition. Example 2 650 g of sodium L-ascorbate, 80 g of sodium carbonate, 80 g of trisodium phosphate, and 190 g of dextrin were mixed for about 10 minutes using a V-type mixer to obtain a composition. After adding 35 g of table salt to 1700 g of frozen walleye cod surimi (unsalted grade 2) and salting it, the above composition was prepared.
7.5 g, 30 g of seasoning, 25 g of starch, and 500 g of water were added and mixed. This was wrapped around a stick and left to sit at 40℃ for 30 minutes, then roasted on a gas burner to make grilled chikuwa. The chikuwa in this product had a better baked color and was more elastic than the product without the above-mentioned composition.

Claims (1)

[Scope of Claims] 1. Quality for ceramic fish paste products containing ascorbic acids (excluding those coated) in a ratio of 1 part by weight as ascorbic acid and 0.1 to 10 parts by weight of an edible basic substance. Improver. 2 Add 0.005 ascorbic acids (excluding those coated) to the finished minced meat before grilling as ascorbic acid.
~1% by weight and 0.01-0.5% by weight of edible basic substances
A method for improving the quality of ceramic fish paste products, characterized by mixing them with.