JPH0443626B2 - - Google Patents

Description

[Detailed description of the invention]

(a) Industrial Application Field The present invention relates to a fish paste product with little oxidation and flavor deterioration. (b) Conventional technology Sardines, mackerel, etc. contain a lot of fat in their fish meat (muscles), and fish paste products made from these fish have a major problem of flavor deterioration due to oxidation of unsaturated fatty acids in this fat. It is becoming. In particular, fish balls made from sardines are a traditional Japanese seafood product with a unique flavor, but due to the oxidation of the unsaturated fatty acids in the raw fish, sardines, the product's flavor deteriorates significantly. There was a problem with storage stability. In the past, attempts have been made to use various antioxidants to prevent flavor deterioration in fishballs, but the use of synthetic products such as BHA, which have a strong antioxidant effect, has been postponed due to safety concerns, and tocopherols Those derived from natural products, such as, have weak antioxidant effects and cannot prevent flavor deterioration. However, recently, organic solvent extracts of licorice have been used in instant noodle frying oil, karinto fried oil, peanut paste, chicken oil, and butter oil, and have been shown to be highly effective as natural antioxidants (high Ryoji Kaki, Food Chemical 2 , 75 (1988)). (C) Problems to be Solved by the Invention However, although licorice extract has excellent antioxidant effects, it is oil-soluble, so when used in fish paste products such as sardine fish balls, it does not spread evenly over watery fish meat. It was difficult to disperse and the effect could not be demonstrated. An object of the present invention is to uniformly add an oil-soluble licorice extract to fish meat, thereby exerting an excellent antioxidant effect on fish paste products. (d) Means for Solving the Problems As a result of intensive research, the present inventors have found that licorice extract is dissolved in oil and fat to form an emulsion using soybean protein as an emulsifier, and then this is added to fish meat. It has been found that the above object can be achieved by this. That is, the present invention is a method for producing a seafood paste product, which is characterized by dissolving an extract of licorice in an organic solvent in oil and fat, forming a shape-retaining emulsion using soybean protein as an emulsifier, and adding the emulsion. be. The organic solvents used to obtain the licorice extract include lower aliphatic alcohols, lower aliphatic ketones,
Examples include lower aliphatic ethers, hydrocarbons, and esters. This licorice extract is available commercially (eg, trade name: Sunkanon, manufactured by Sachi Shoji Co., Ltd.). The oil or fat used to predissolve the licorice extract is not particularly limited, but liquid oils are convenient for use, and vegetable oils such as soybean oil, rapeseed oil, corn oil, and safflower oil are preferred. The concentration of licorice extract in fats and oils is 2-10% by weight.
The degree is appropriate. The type of soybean protein used as an emulsifier is not particularly limited, but alcohol-washed concentrated soybean protein is preferred. Soybean protein is often added to fish paste products as an auxiliary raw material, and is compatible with fish paste products in terms of physical properties and flavor. In contrast,
Some other emulsifiers impair the physical properties and flavor of fish paste products. Furthermore, when emulsion is mixed with fish meat, it is necessary for the lipids in the fish meat to come into contact with the licorice extract easily, and soy protein is thought to have a greater ability to do this than other emulsifiers. This is especially noticeable with alcohol-washed concentrated soy protein. The emulsion must have shape retention properties; otherwise, the physical properties of the fish paste product will be impaired. For shape retention, the composition of the emulsion is soybean protein: water: fat and oil containing licorice extract = 1:2 to 10:0.5 to 5, preferably,
By setting it in the range of 1:3 to 6:0.5 to 5,
Can be granted. Licorice extract is added to the fish meat in an amount of 0.01% by weight or more. Below this, there is virtually no effect. From an economic standpoint, the appropriate upper limit of the amount added is about 1% by weight based on the fish meat. The emulsion is preferably added in an amount of 2 to 40% by weight based on the fish meat. Addition of more than 40% by weight is not preferable because it changes the texture of the final fish paste product itself. Moreover, if less than 2% by weight is added, it is difficult to uniformly add the licorice extract to the fish meat, and the antioxidant effect cannot be expressed, resulting in deterioration of the flavor of the product. The timing of adding the emulsion is not particularly limited, but it is added while the fish meat is being kneaded. Examples of fish paste products to which the present invention is applied include fish balls, fried kamaboko, and chikuwa. (e) Examples Example 1 Sardine fishballs were produced using a Raikai machine with the formulation shown in Table 1. Sardines with their heads, internal organs, bones, and fins removed were first added and kneading started, and after 2 minutes, the emulsion was added. After 5 minutes, salt was added, and after salting for 10 minutes, ginger juice and potato starch were added in that order, and finishing was carried out for 5 minutes. After that, 15~
The product was molded into 20 g, boiled in hot water for 4 minutes, and drained. The emulsion is produced using a silent cutter, and the order of addition is water, alcohol-washed concentrated soy protein (product name Solpy 600, Nisshin Oil Co., Ltd.), licorice extract dissolved in soybean oil (product name Sunkanon) , Saiwai Shoji Co., Ltd.) for a total of 5 minutes. Comparative Example 1 Fish balls without adding licorice extract in the form of an emulsion were produced according to the production method of Example 1 using the formulation shown in Table 1. However, the licorice extract was added separately from the emulsion during roughening. Comparative Example 2 Fish balls without the addition of licorice extract were produced according to the production method of Example 1 using the formulations shown in Table 1. Example 2 A product was manufactured according to the manufacturing method of Example 1 with the formulation shown in Table-1.

【table】

[Table] The results of the storage test of Examples 1 and 2 and Comparative Examples 1 and 2 are shown in Tables 2 and 3. In addition, the POV in Table 3
was measured for fats and oils extracted with 10 times the amount of chloroform/methanol (2/1 volume ratio) relative to the product.

【table】

[Table] (f) Effect of the invention The fish paste product to which licorice extract is added by the production method of the present invention has a remarkable effect on preventing oxidation and flavor deterioration. This effect is greater than that obtained by simply adding licorice extract to fish meat compared to fish paste products, and by adding licorice extract to fish meat as an emulsion made using soy protein, licorice extract is uniformly added to fish meat. It is thought that the antioxidant effect was exhibited and the deterioration of flavor could be prevented.

Claims (1)

[Claims] 1 Dissolve an extract of licorice in an organic solvent in fat and oil, and use soybean protein as an emulsifier to form a mixture of soybean protein: water: fat and oil containing licorice extract = 1:2 to 10:
A method for producing a fish paste product, which comprises adding a shape-retaining emulsion having a composition ratio of 0.5 to 5.