JPH0652B2 - Quality improver for paste products and method for producing paste products - Google Patents

Description

FIELD OF THE INVENTION The present invention relates to a quality improver for fish meat meat products and a method for producing fish meat meat products.

2. Description of the Related Art Fish meat paste products are manufactured by smashing, seasoning, molding, heating, cooling, etc. the meat collected from the raw material animals. Frozen fish meat or frozen livestock meat is generally used as a raw material.

Problems to be Solved by the Invention Conventionally, fish meat paste products have been variously studied for quality improvement, but the flavor is still insufficient, and especially when frozen live meat or frozen fish meat is used, See
Although it causes biting and acridness, this fundamental quality improvement method has not been found yet.

Means for Solving the Problems The present inventor has conducted extensive studies in order to solve the above-mentioned drawbacks, and the edible anhydrous sodium acetate absorbed with brewed vinegar is used in the production of fish meat meat products. By adding it to meat, acne, swelling, and bittern were removed and the knowledge that elasticity was enhanced was obtained, and further research was conducted to complete the present invention.

That is, the present invention is characterized in that, in the production of a quality improver for fish meat meat products and a fish meat meat product containing brewed vinegar and sodium acetate, the ground meat is mixed with brewed vinegar and sodium acetate uniformly. It is a method of manufacturing fish meat meat products. The fish meat paste products referred to in the present invention include, for example, kamaboko, hanpen, bamboo rings, fried kamaboko, fish ham,
It is a fish meat product such as fish sausage, a wiener sausage, various hams, hamburgers, meat meat products such as meat dango, and hams and sausages made from a mixture of fish meat and meat. INDUSTRIAL APPLICABILITY The present invention can be particularly preferably applied to a method for producing a fish meat paste product using frozen ginger and frozen livestock meat as raw materials.

The quality improving agent for fish meat meat products of the present invention is obtained by mixing brewed vinegar and sodium acetate. Sodium acetate should be of safe quality for food hygiene,
The use of anhydrous sodium acetate is particularly advantageous because a powdery preparation which is easy to handle can be easily obtained. Brewed vinegar is a generally-known natural vinegar produced through a brewing process, and includes vinegar vinegar, malt vinegar, rice vinegar (rice vinegar), grape vinegar, malic acid vinegar, and the like, which has a high acetic acid concentration, for example, about 15 % Or more is advantageously used.

The quality improving agent contains brewed vinegar and sodium acetate, and is usually prepared so that the pH of a 1% aqueous solution thereof is about 5.0 to 9, preferably about 6 to 8. If the pH is lower than the above range, the elasticity of the product is lowered when used in the production of fish meat product, and if the pH is higher than the above, the flavor improving effect aimed at by the present invention cannot be expected. .

In the case of adjusting to the above pH range, a pH adjuster can be used if necessary, and examples of the adjuster for lower pH include edible acids (eg fumaric acid, citric acid, malic acid, tartaric acid, etc. ), On the other hand, as a regulator for the high pH side, carbonates such as sodium carbonate and potassium carbonate, potassium bicarbonate, sodium bicarbonate and the like, sodium hydroxide, potassium hydroxide, sodium di- and triphosphates, Examples thereof include potassium, calcium or magnesium salts and alkaline salts of sodium or potassium salts of pyrophosphoric acid and polyphosphoric acid.

The quality improving agent is preferably made into a powder formulation, and can be prepared, for example, by uniformly brewing vinegar in anhydrous sodium acetate powder and pulverizing. According to this method, in the case of brewed vinegar having an acetic acid concentration of about 15%, powder can be obtained by absorbing any amount in the range up to about 50% by weight with respect to anhydrous sodium acetate. For example, use brewed vinegar with an acetic acid concentration of about 15%, and add 45% of this to anhydrous sodium acetate.
When mixed in wt%, it is initially paste-like, but gradually crystallizes out, and when it is stirred, a powder formulation such as sugar can be obtained, and a 1% aqueous solution of this formulation has a pH of about 5.5.

When the quality improving agent of the present invention contains edible magnesium salt or potassium salt, the effect of improving the flavor of fish meat meat products is further enhanced. As the edible magnesium salt and potassium salt, those which are easily dissolved in water are usually used. Examples thereof include magnesium chloride, magnesium acetate, magnesium sulfate, potassium chloride, potassium acetate, potassium tartrate, and these salts may be used alone or in combination of two or more. Further, it is advantageous that these salts are contained in a ratio of usually about 0.1 to 4.0 parts by weight, preferably about 0.2 to 30 parts by weight, based on 10 parts by weight of sodium acetate in the quality improving agent.

Next, the method for producing the fish meat paste product of the present invention is carried out by uniformly mixing brewed vinegar and sodium acetate therein when preparing the meat paste by an ordinary method. Although brewed vinegar and sodium acetate may be added separately, it is usually advantageous to mix them into the ground meat as a preparation mixed in advance as described above in terms of workability and quality improving effect.

The total amount of brewed vinegar and sodium acetate added is about 0.3 to 1.5% by weight, preferably about 0.4 to 1.2% by weight, based on the finished ground meat. The addition method is not particularly limited as long as it can be uniformly mixed in the finished meat.
In the present invention, the above-mentioned edible magnesium salt and potassium salt used for the purpose of further enhancing the flavor improving effect are preliminarily contained in the ground meat as a composition together with brewed vinegar and sodium acetate as described above. It is advantageous in terms of work, but it may be contained separately. The amount of these salts added is usually about 0.005 to 3% by weight,
It is preferably about 0.02 to 0.5% by weight.

In the present invention, the amount of salt used may be such that it is generally used in the production of a paste product, and is generally selected appropriately from the range of about 3% by weight or less in the final paste product according to the type of product. Thus, the effects of the present invention are preferably exhibited.

In the method for producing a fish meat paste product of the present invention, other production conditions may be according to a usual method except that brewed vinegar and sodium acetate are uniformly mixed in the meat. Further, as long as the object of the present invention is not impaired, various sweeteners, seasonings, pastes, bactericides, antioxidants, binders (eg, metaphosphate, etc.), spices, food materials (eg, soybean protein, (Egg white)
Etc. may be added by a conventional method.

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

Example 1 1.2 parts by weight of sodium carbonate was added to 10 parts by weight of rice vinegar (acetic acid content of 15%) and well stirred to dissolve. To 15 parts by weight of this solution, 85 parts by weight of anhydrous sodium acetate was added and uniformly mixed to obtain a powdery composition [A]. The pH of a 1% aqueous solution of this composition was 7.03.

Example 2 10 parts by weight of magnesium sulfate was added to 90 parts by weight of the composition [A] obtained in Example 1 and mixed well with stirring to obtain a composition [B]. The pH of a 1% aqueous solution of this composition was 7.07.

Example 3 To 90 parts by weight of the composition [A] obtained in Example 1, 10 parts by weight of potassium chloride was added and mixed well with stirring to obtain a composition [C]. The pH of a 1% aqueous solution of this composition was 7.0.

Example 4 10 parts by weight of apple cider vinegar (acetic acid content: 15%) was added to potassium carbonate.
1.05 parts by weight was added and well stirred to dissolve potassium carbonate. Then, 85 parts by weight of anhydrous sodium acetate was added and further well mixed to obtain a powdery composition [D]. The pH of a 1% aqueous solution of this composition was 6.69.

Example 5 10 parts by weight of magnesium sulfate was added to 90 parts by weight of the composition [D] obtained in Example 4 and mixed well to obtain a composition [E]. The pH of a 1% aqueous solution of this composition was 6.69.

Example 6 5 parts by weight of grape vinegar (acetic acid content of 15%) were thoroughly mixed with 95 parts by weight of anhydrous sodium acetate to obtain a powdery composition [F]. The pH of a 1% aqueous solution of this composition was 6.69.

Example 7 5 parts by weight of potassium chloride was added to 95 parts by weight of the composition [F] obtained in Example 6 and mixed well to obtain a composition [G]. The pH of a 1% aqueous solution of this composition was 6.68.

Example 8 5 parts by weight of magnesium sulfate was added to 95 parts by weight of the composition [F] obtained in Example 6 and mixed well to obtain a composition [H]. The pH of a 1% aqueous solution of this composition was 6.69.

Example 9 88 parts by weight of anhydrous sodium acetate was added to 10 parts by weight of rice vinegar (acetic acid content of 15%) and mixed well to give a powder. To this, 2 parts by weight of trisodium phosphate was added and further mixed to obtain a composition [ I] was obtained. The pH of a 1% aqueous solution of this composition was 6.91.

Example 10 To 10 parts by weight of rice vinegar (acetic acid content of 15%), 85 parts by weight of anhydrous sodium acetate and 5 parts by weight of sodium pyrophosphate were added and mixed well to obtain a composition [J]. The pH of a 1% aqueous solution of this composition was 6.83.

Example 11 1.05 potassium carbonate in 10 parts by weight of rice vinegar (acetic acid content 15%)
Add potassium by weight to dissolve potassium carbonate while heating,
To this, 85 parts by weight of anhydrous sodium acetate was added and mixed well to obtain a powdery composition [K]. The pH of a 1% aqueous solution of this composition was 7.2.

Example 12 To 50 parts by weight of anhydrous sodium acetate, 20, 30 and 45 parts by weight of rice vinegar (acetic acid content of 15%) were added and mixed well, and powdered to obtain a composition [L], respectively.
[M] and [N] were obtained. The pH of each 1% aqueous solution of the compositions [L], [M] and [N] was 6.0, 5.7 and 5.5, respectively.

Example 13 The composition [A] obtained in Example 1 and the composition [B obtained in Example 2 during the process of kneading the raw materials for kamaboko using the raw material blending ratios shown in Table 1 in a conventional manner to obtain a finished paste for kamaboko ] Are evenly kneaded in the amounts shown in Table 2, and the finished surimi obtained is filled in a synthetic resin bag (folding diameter: 45 mm), sealed, and heated in hot water (85 ° C) for 50 minutes. After heating, it was cooled to obtain each casing kamaboko. Table 2 shows the pH of the finished surimi and the final product.

In addition, Table 2 shows the results of a sensory test performed by five panelists who have mastered the flavor of each kamaboko obtained, and the results of the jelly strength measured by an Okada-type jelly strength tester.

As shown in the results of Table 2, each kamaboko obtained by the method of the present invention has no swelling and no tinge and has a good flavor compared to the control product, and also has a high jelly strength and elasticity and a good texture. It was. Particularly, Nos. 4 and 5 were very good with no offensive odor.

Example 14 The mixture for meat dumplings shown in Table 3 was thoroughly mixed by a food cutter as in a conventional method to obtain meat dumpling meat. Then, the composition [D] obtained in Example 4 was uniformly kneaded into the obtained ground meat at the addition amounts shown in Table 4 to prepare meat balls according to a conventional method. Then, the taste was subjected to a comparative test by a sensory test by using five familiar panels.

Example 15 The mixture composition shown in Table 5 was kneaded as in a conventional method to obtain a finished surimi for tempura kamaboko. 1kg of surimi obtained next
On the other hand, as shown in Table 6, the composition [C] obtained in Example 3 was uniformly kneaded and molded, and then fried in oil at about 130 ° C. for 7 minutes, then taken out and cooled to obtain a tempura kamaboko. Manufactured. A comparative test was carried out using 5 panelists who were familiar with these.

As shown in Table 6, the tempura kamaboko to which the present invention was applied had strong elasticity, good crispness, and significantly excellent texture and flavor.

Example 16 Each sample group was kneaded with the composition shown in Table 7 and intestinated by a conventional method to produce sausage. The taste quality was judged by sensory test by 5 trained panels. The results are shown in Table 8.

Example 17 The mixture composition shown in Table 9 was thoroughly mixed by a food cutter as in a conventional method to obtain hamburger meat. 3 boiled meat
Equally divide each mixture shown in Table 10 evenly, mold it according to the usual method, put it in a bag made of synthetic resin, package it simply, heat it in steam at 90 ° C for 20 minutes, and then take it out. Cooled to obtain a hamburger steak. The taste was judged by a panel test by 5 trained panels.

Example 18 Boiled meat for kamaboko was manufactured according to a conventional method with the composition shown in Table 11. This ground meat was divided into equal parts, 1% of the composition [I] obtained in Example 9 was added to one side, each was filled in a casing tube having a folding diameter of 90 mm, and heated at high temperature for sitting to prepare a sitting kamaboko. The taste was compared by a sensory test using 5 trained panels. The results are shown in Table 12.

Example 19 10 parts by weight of rice vinegar (acetic acid content 15%), 85 parts by weight of anhydrous sodium acetate and 5 parts by weight of sodium pyrophosphate were uniformly mixed to obtain a powdery composition [O]. The pH of a 1% aqueous solution of this composition was 6.98. On the other hand, 10 parts by weight of 15% synthetic acetic acid, 85 parts by weight of anhydrous sodium acetate and 5 parts by weight of sodium pyrophosphate were uniformly mixed to obtain a powdery composition [P]. The pH of a 1% aqueous solution of this composition is 6.
It was 91. Compositions [O] and [P] were added to ground meat prepared in the usual manner in the proportions shown in Table 13, respectively.
Kamaboko was produced by adding 1.0%. The finished meat and the product to which the composition [O] was added had pH values of 6.75 and
The pH was 6.67, and the pH when the composition [P] was added was 6.68 and 6.60.

A sensory test was conducted using a panel that had mastered the flavors of the products to which the compositions [O] and [P] were added, respectively. The product added with the substance [O] did not have acridness, swelling, and tingling, and had a better flavor than the product added with the composition [P].

EFFECTS OF THE INVENTION According to the present invention, in the production of fish meat meat products, by mixing brewed vinegar and sodium acetate into the meat meat, the flavor of the products is improved. That is, the pastry product obtained by the conventional manufacturing method has swelling, biting, acrid, and the like, and particularly when frozen meat and frozen ginger are used, the tendency is extremely strong. The drawbacks of (1) are eliminated, and a fish meat paste product with a good flavor can be obtained.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (56) Reference JP-A-57-33559 (JP, A) JP-A-51-88661 (JP, A) JP-A-51-82743 (JP, A) JP-A-58- 179470 (JP, A) JP-A-60-196168 (JP, A)

Claims (3)

[Claims] 1. A quality improving agent for fish meat meat products, which comprises brewed vinegar and sodium acetate. 2. The quality improving agent according to claim 1, which is a powder preparation in which brewed vinegar is absorbed in sodium acetate. 3. A method for producing a fish meat paste product, characterized in that, in the production of a fish meat paste product, the brewed vinegar and sodium acetate are uniformly mixed with the meat paste.