JPH0336501B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a quality improving agent for fish and livestock meat paste products. Typical fish paste products include kamaboko, chikuwa, fried kamaboko, sausage, and ham, which are among the foods in high demand. In general, fish paste products are required to have a favorable appearance, flavor, and texture as well as good shelf life, and various additives are used to improve these characteristics.
A fully satisfactory effect has not been obtained. As a result of various studies aimed at developing a new quality improving agent for fish and livestock meat paste products, the present inventors found that when diacetyl tartaric acid ester of fatty acid monoglyceride is added during the production of fish and livestock meat paste products, the quality of the resulting product improves. The firmness is enhanced and the texture is good, and the appearance, color, and luster are also improved.
The present invention was completed based on the discovery that the workability during manufacturing was also improved. That is, the present invention is a quality improving agent for fish and livestock paste products containing diacetyl tartaric acid monoglyceride. The fish and livestock meat paste product as used in the present invention refers to fish meat or livestock meat as the main raw material, seasoned and formed in a conventional manner, steamed,
It is manufactured through heating processes such as grilling, heating in oil, smoking, and hot water. Typical examples include kamaboko, bamboo kamaboko, chikuwa, fried kamaboko, tempura, fish sausage, and wiener sausage. , bologna sausage, frankfurter sausage, etc. The term "diacetyl tartrate monoglyceride" used in the present invention is the name commonly used in commercial transactions for "diacetyl tartrate ester of fatty acid monoglyceride." Examples of fatty acids that bind to the present substance include fatty acids having 8 to 20 carbon atoms, with those having 16 to 18 carbon atoms being preferred. In the method for producing fish and livestock meat paste products of the present invention, the amount of diacetyl tartrate monoglyceride added is usually about 0.01 to 1% by weight, preferably about 0.02 to 0.3% by weight, based on the finished batter. Although it may be added at any stage before the final heating step, it is usually preferable to add it when mixing the main raw material, minced fish meat or minced livestock meat, with the auxiliary raw material. In this case, it may be added in a pre-mixed form to an appropriate auxiliary raw material. As the above-mentioned auxiliary raw materials, those normally used in the production of fish and livestock meat paste products can be used without particular limitation. Examples of these include starches, proteins (e.g., soy protein, egg white, gluten), sugars (e.g., glucose, sucrose, fructose, xylose, dextrin, etc.), thickeners (e.g., alginic acid, carrageenan, etc.), and seasonings. ingredients (e.g., common salt, monosodium glutamate, natural seasonings), etc. The effect of adding diacetyl tartaric acid monoglyceride in the present invention is further enhanced by adding edible calcium salts and/or ascorbic acids in combination. Here, the edible calcium salts can be used without any particular limitations as long as they are safe from a food hygiene perspective. Examples include calcium sulfate, calcium chloride, monocalcium phosphate, dibasic calcium phosphate, tribasic calcium phosphate, calcium citrate, calcium lactate, calcium gluconate, and the like. The amount of edible calcium salts added is usually about 0.004 to 0.5% by weight of calcium, preferably about 0.01 to 0.5% by weight, based on the finished minced meat.
It is about 0.2% by weight. Examples of the ascorbic acids include L-ascorbic acid, erythorbic acid, or their sodium salts, and particles obtained by coating these particles by a conventional method. The amount of ascorbic acids to be added is about 0.005 to 1% by weight, preferably about 0.02 to 0.5% by weight, based on the finished batter. When diacetyl tartaric acid monoglyceride and edible calcium salts and/or ascorbic acids are added together in the process of producing fish and meat paste products, each may be added alone or in the form of a composition in which they are pre-mixed at a certain ratio. It may be added with
Usually, the latter addition form is advantageous from the viewpoint of workability. When diacetyl tartrate monoglyceride and edible calcium salts and/or ascorbic acids are made into a composition in advance, the mixing ratio is as follows:
Approximately 1 part by weight of diacetyl tartaric acid monoglyceride contains edible calcium salts as calcium.
0.01 to 50 parts by weight, preferably about 0.04 to 20 parts by weight,
Ascorbic acids are approximately
The amount is appropriately selected from the range of 0.005 to 100 parts by weight, preferably about 0.05 to 30 parts by weight. The quality improving agent of the present invention can be prepared by a conventional mechanical stirring method when diacetyl tartrate monoglyceride is a powder, or by using edible calcium salts and/or ascorbic acids, or the above-mentioned methods when it is a liquid. A method of dropping or spraying onto the auxiliary raw material etc. can be adopted as appropriate. The fish and livestock meat paste product to which the present invention is applied is preferable, as it has improved moldability of the pasted meat, improved texture, color, and gloss, and improved preservability, compared to those produced by conventional methods. It is. In particular, the release properties of the stick chikuwa are significantly improved. The present invention will be explained in more detail below with reference to Experimental Examples and Examples. In the following description, all percentages indicate weight percentages. 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,
A basic mixture of 100 g of vital gluten and 200 g of water was mixed with diacetyl tartrate monoglyceride, calcium sulfate, and sodium L-ascorbate as shown in Table 1. I wrapped this around a stick and roasted it on a gas burner as usual to make chikuwa. Panel 10 about these
Sensory test for pullability, texture, and appearance -3
Evaluation was made using a scoring system on a scale of ~+3. The average scores of the panels are shown in Table 1.

【table】

[Table] As is clear from the results in Table 1, the chikuwa obtained in diacetyl tartaric acid monoglyceride addition groups 4, 5 and 6 are compared with those in non-additive area 1 and glycerin monostearate ester addition areas 2 and 3. It had good peelability and excellent texture and appearance. In addition, the groups in which diacetyl tartrate monoglyceride and calcium sulfate or/and sodium L-ascorbate were added in combination (test groups 7, 8, and 9) showed a more remarkable quality improvement compared to group 6 in which diacetyl tartrate monoglyceride was added alone. It was shown to be effective. Example 1 After adding 30 g of table salt to 1000 g of frozen walleye cod surimi (grade 2, unsalted) to remove salt, 50 g of seasoning,
20 g of vital gluten, 100 g of starch, 1.5 g of diacetyl tartrate monoglyceride (same as in Experimental Example 1), and 200 g of water were added and mixed. This was wrapped around a stick, shaped, and then baked in the usual manner using a gas burner to make fried chikuwa. This product was easier to punch and had a better texture than the product without diacetyl tartrate monoglyceride. Example 2 5.5 kg of diacetyl tartrate monoglyceride (diacetyl tartrate ester of glyceryl monopalmitate), 3 kg of calcium sulfate, and 1.5 kg of sodium L-ascorbate were mixed for about 1 minute in a micro speed mixer (manufactured by Takara Koki Co., Ltd.) to form a composition. I got something. After adding 3 kg of table salt to 100 kg of frozen walleye surimi (unsalted grade 2) and salting it, 500 g of the above composition,
Seasoning 1.5Kg, Mirin 3, Vital Gururan 1
1 kg of concentrated soybean protein, 10 kg of starch, 200 g of sorbic acid, and 20 kg of water were added and mixed. This is about 1
The dough was shaped into cm thick pieces, fried in oil at 170℃, and made into fried kamaboko. This product has better coloring of the fried kamaboko than the one without the above composition,
It had a good texture and improved shelf life, making it desirable. Example 3 Minced pork 800g, pork fat 200g, salt 30g, sodium nitrite 0.1g, sodium polyphosphate 3g,
3g spices, 1g smoke powder, 30 starch
g, 1.2 g of diacetyl tartrate monoglyceride (diacetyl tartrate ester of glyceryl monooleate) and sodium L-ascorbate
0.5 g and 200 c.c. of water were added and kneaded. This was stuffed into sheep intestines and heated in hot water at 80°C for 20 minutes to make sausages as usual. This product had a firmer texture and improved preservability compared to the product to which diacetyl tartrate monoglyceride and sodium L-ascorbate were not added.

Claims (1)

[Scope of Claims] 1. A quality improving agent for fish and livestock meat paste products containing diacetyl tartaric acid monoglyceride. 2. The quality improving agent according to claim 1, which contains edible calcium salts and/or ascorbic acids.