JPH0683655B2 - Frozen surimi manufacturing method - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing frozen surimi.

Prior art Frozen ground meat is prepared by collecting steep meat from raw fish such as Alaska pollack, exposing it to fresh water 2-3 times or several times with fresh water, and then exposing it to a small amount of salt in the final bleached water. , Next, if necessary, remove black skin etc. with a refiner, dehydrate with a screw press, add sugar and sugar alcohol and polymerized phosphate etc. to the obtained fish meat, mix and wrap it as surimi, freeze, -20 The product was stored at ℃ to -30 ℃.

However, with the recent increase in the use of processed foods, the intake of phosphorus derived from food additives such as polymerized phosphates has tended to increase, which is accompanied by an imbalance in the ratio of phosphorus and calcium due to excessive intake of phosphorus. There is concern about the problem of calcium shortage. Therefore, there is a demand for reducing the phosphorus content in foods, frozen surimi is also included in the food, and frozen surimi containing no bubbles is strongly desired.

Therefore, in the frozen surimi production method, Japanese Patent Publication No. Sho 47-23385 proposes a method of producing a surimi that does not use any phosphorus-containing compound, for example, polymeric phosphates. This method is a method in which the ground meat before freezing is adjusted to pH 7.5 to 9 and then frozen, whereby the protein quality of fish meat can be maintained for a long period of time.

However, freezing and storing the surimi at such a high pH value has the drawbacks that the surimi easily sits down during thawing and that the color tone of the surimi, especially the whiteness, decreases. therefore,
The technology has never been used practically, especially when whiteness is important as the commercial value of surimi, such as Alaska pollack.

Another method not using phosphorus is disclosed as a method of using an aqueous solution of a weak acid and a base instead of the polymerized phosphate (JP-A-48-29243).

By this method, a frozen surimi having excellent foot forming ability can be produced.

However, this method lacks long-term frozen storage of fish meat,
Tricalcium phosphate may be used instead of polymerized phosphoric acid, and it is not intended to suppress the intake of phosphorus.

Problems to be Solved by the Invention In a method for producing frozen surimi containing no phosphorus, a method for achieving long-term storage stability of fish meat and having good color tone (whiteness), water retention, sitting, etc. of the surimi after thawing is There wasn't. Therefore, when a paste product such as kamaboko was produced using surimi containing no phosphorus, it was not possible to obtain a product having not only color tone but also appropriate elasticity.

It is an object of the present invention to solve the above problems and provide a method for producing frozen surimi, which can produce a resilient paste product having a good color tone even after the surimi has been frozen and stored for a long period of time. .

Means for Solving the Problem That is, the present invention is characterized in that, in the process of producing surimi, an alkali carbonate and / or an alkali bicarbonate is added at the time of crushing, and the surimi whose pH is adjusted to less than 7.5 is frozen. The present invention relates to a method for producing frozen surimi.

After removing the non-edible parts such as the head, internal organs, bones and skins of the raw fish, the surimi meat is placed on a meat mining machine, made into flesh, and then washed with water (exposed to water) and dehydrated, then sugars and polymerized phosphoric acid. It is generally produced by adding and mixing salt and the like, and is generally frozen and stored.

However, with the recent increase in the use of processed foods, the intake of phosphorus derived from food additives such as polymerized phosphates tends to increase, and therefore the imbalance of the ratio of phosphorus to calcium due to excessive intake of phosphorus is unbalanced. As described above, there is a concern about the problem of lack of calcium to be used for foods, reduction of phosphorus content in foods is demanded, and frozen surimi containing no phosphorus is strongly desired.

The present invention comprises freezing the surimi which is adjusted to pH 7.5 or less by adding alkali carbonate and / or alkali bicarbonate at the time of crushing without using the polymerized phosphate.

Examples of the alkali carbonate used in the frozen surimi of the present invention include sodium carbonate, potassium carbonate, calcium carbonate, magnesium carbonate and the like, and sodium carbonate is preferably used.

Examples of the alkali bicarbonate used in the frozen surimi of the present invention include sodium hydrogencarbonate and potassium hydrogencarbonate, and sodium hydrogencarbonate is preferably used.

Alkali carbonate is added to and mixed with fish meat in an amount of 0.02% by weight or more, preferably about 0.04 to 0.06% by weight. 0.
If it is less than 02% by weight, the desired effect of the present invention cannot be sufficiently obtained.

Alkali bicarbonate is used in an amount of 0.03% by weight or more, preferably about 0.05 to 0.15% by weight, added to and mixed with fish meat. 0.
If it is less than 03% by weight, the desired effect of the present invention cannot be sufficiently obtained.

The alkali carbonate and the alkali bicarbonate used in the frozen surimi of the present invention may be a mixture of both substances at any ratio, and when the amount of the mixture is mixed with the surimi treated with water, the pH of the surimi becomes less than 7.5. Used in the range.

The alkali carbonate and / or alkali bicarbonate used in the frozen surimi of the present invention can be used by being dispersed in sugar, sugar alcohol or a decomposed product of starch.

As sugar or sugar alcohol or starch degradation product,
Glucose, maltose, sucrose, lactose, maltitol, sorbitol, maltotriitol, maltotetriitol, dextrin and the like may be used.

The frozen surimi of the present invention can obtain a more excellent effect by further adding an organic acid alkali and / or salt.

Examples of the organic acid alkali that may be used in the frozen surimi of the present invention include sodium citrate, calcium citrate, sodium acetate, calcium acetate, sodium tartrate, calcium tartrate, sodium gluconate, and the like, and particularly sodium citrate and glucone. Sodium acid is preferred.

When an organic acid alkali is used, its amount is preferably 0.1 to 0.5% by weight, more preferably 0.1 to 0.2% by weight, based on fish meat.
If it is less than 0.1% by weight, the effect of adding an organic acid alkali cannot be obtained, and if it is more than 0.5% by weight, the whiteness decreases.

By using the organic acid alkali, the whiteness of alkali carbonate or bicarbonate is further improved and the effect of preventing sitting is promoted, and frozen surimi of excellent quality can be obtained.

When salt is added, the amount of salt added is preferably 0.6 to 1% by weight with respect to the fish meat. If more than 1% by weight of salt is added, the surimi tends to sit easily, and if less than 0.6% by weight, dehydration from the fish meat is promoted to increase the drip of the frozen surimi, and the effect of the present invention is sufficiently obtained. Disappear.

Frozen surimi of the present invention, by further adding a food-grade surfactant or a food-grade surfactant and fats and oils, the effect of further improving whiteness and elasticity can be obtained, and a frozen surimi of superior quality can be obtained. it can. As the food-grade surfactant, glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin, polyoxyethylene sorbitan fatty acid ester, polyglycerin fatty acid ester and mixtures thereof may be used.

When adding a surfactant, the amount added is 0.05 based on fish meat.
~ 1.0 wt%, especially 0.1-0.5 wt% is preferred. If it is less than 0.05% by weight, the effect of adding a surfactant cannot be obtained, and if it is added in an amount of 1.0% by weight or more, no further effect can be expected, and rather the elasticity may be lowered. The food-grade surfactant may be used alone or as a mixture with a fat or oil.

The surfactant for foods is preferably used by dispersing it in sugar or sugar alcohol. However, for example, it is also possible to add it in an O / W type emulsified state or by dissolving or dispersing it in an edible solvent such as ethanol or propylene glycol. In short, it suffices if it can be uniformly dispersed in the surimi quickly.

Examples of fats and oils include triglycerides of fatty acids and esters of higher fatty acids and higher alcohols, with the former being particularly preferred. Specifically, for example, rapeseed oil, soybean oil,
Examples thereof include vegetable oils such as cottonseed oil, rice bran oil, corn oil, palm oil, olive oil and falling raw oil, and animal oils such as beef oil, pork oil and fish oil.

The frozen surimi of the present invention may further contain other frozen surimi improving agents.

Fish meats to which the present invention can be applied include pollock, sardine, sardine, mackerel, saury, mackerel, sea tuna, hamo, flounder, horse mackerel,
Hake, hoki, minamidara, pacific whiting, itoiori and their mixed meats can be used, but are not limited to these fish meats.

Hereinafter, the present invention will be described in more detail with reference to Examples.

Example 2 Effect of Addition of Organic Acid Salt: A frozen surimi having the composition shown in Table 2 was produced in the same manner as in Example 1, and the same non-seating as in Example 1 was performed using the surimi stored at −30 ° C. for 6 months. Kamaboko and sitting kamaboko were produced. The organic acid salt has an ionic strength of 0.025 with respect to surimi.
Dissolve in 50 ml of distilled water so that
After adjusting to H7, it was added. Table 2 shows the measurement results obtained for surimi and kamaboko. The method of measuring the surimi and kamaboko is the same as in Example 1. The hardness of the surimi (thickness 5 ° C.) after thawing was indicated by a food rheometer (NRM-2002J manufactured by Fudo Kogyo Co., Ltd.) as a pushing strength W (g) with a φ5 mm spherical plunger.

As shown in Table 2, sodium acetate, sodium tartrate, sodium malate, sodium gluconate and citric acid were used as organic acid salts for suppressing decrease in hunter whiteness of surimi and kamaboko by adding 0.04% by weight of Na ₂ CO ₃ of the present invention. Acid Na, especially sodium citrate was effective. Comparison 1 for pressure drip of thawed surimi
Is very bad at 4.8%, whereas in the organic acid salt added group,
Except for 1.8% of sodium malate, the others were only a few drops, and Na citrate had no drip.

Regarding the hardness of the surimi after thawing, it was found that maleate and citrate make the surimi soft and viscous and prevent sitting when thawing the surimi. In addition, organic acid salts with no sedentary or sedentary fish paste that did not affect elasticity were Na citrate and Na gluconate.

From the above results, the organic acid salt used in combination with Na ₂ CO ₃ improved the hunter whiteness of surimi and kamaboko, the drip and sitting of surimi after thawing, and had no effect on elasticity of sodium citrate.
Was found to be the best.

Example 3 Proper Addition Amount of Sodium Citrate: A frozen surimi having the composition shown in Table 3 was produced in the same manner as in Example 1, and the same as in Example 1 was used using the surimi stored at −30 ° C. for 3 months. Non-seated kamaboko and sedentary kamaboko were produced. Table 3 shows the measurement results obtained for surimi and kamaboko. The method of determining surimi and kamaboko is the same as in Example 1.

As shown in Table 3, the hunter whiteness of the surimi and kamaboko is clearly improved when Na citrate is added, as compared to the case where Na citrate is not added (Invention 3).

The pressure drip amount of the thawed surimi was 1.2% in Comparative Example 1, but no drip was found in the present invention group (present inventions 2 to 9). There was also no sitting when thawing the surimi. The elasticity was not deteriorated by the addition of sodium citrate in both sitting and sitting kamaboko.

The addition amount of Na citrate is preferably 0.1 to 0.5% by weight with respect to the fish meat, but if the addition amount increases, the whiteness of the hunter tends to decrease, so 0.1 to 0.2% by weight is preferable.

Example 5 Effect of Addition of Organic Acid and Salt: A frozen surimi having the composition shown in Table 5 was produced in the same manner as in Example 1, and the surimi stored at −30 ° C. for 6 months was used.
The same non-seated kamaboko and sedentary kamaboko were manufactured.
The organic acid salt was dissolved in 50 ml of distilled water so that the ionic strength of the surimi was 0.025, adjusted to pH 7 with NaOH or HCl, and then added. Table 5 shows the measurement results obtained for the surimi and kamaboko. The method of measuring the surimi and kamaboko is the same as in Example 1. The hardness of the surimi (thickness 5 ° C.) after thawing was indicated by a food rheometer (NRM-2002J manufactured by Fudo Kogyo Co., Ltd.) as a pushing strength W (g) with a φ5 mm spherical plunger.

As shown in Table 5, Na ₂ CO ₃ was added by adding an organic acid salt.
And / or the decrease in whiteness of hunter's hunter's whiteness due to the addition of NaHCO ₃ and / or NaHCO ₃ was suppressed, and the effect was especially seen on sodium citrate.

Regarding the pressure drip of the thawed surimi, the drip did not appear in any of the present invention sections, but even if the drip appeared, it was significantly suppressed as compared with Comparative 1. Regarding the hardness of the surimi after thawing, the one to which Na citrate was added made the surimi soft and viscous, and prevented the surimi from sitting during thawing. In addition, it was found that in the present invention group, elasticity was not affected by sitting without sitting or sitting with kamaboko.

By using Na ₂ CO ₃ and / or NaHCO ₃ together with Na citrate and adding sodium chloride, surimi significantly superior to Comparative 1 can be obtained.

Example 6 Effect of addition of surfactant: A frozen surimi having the composition shown in Table 6 was produced in the same manner as in Example 1, and the same non-sitting as in Example 1 was performed using the surimi stored at -30 ° C for 3 months. Kamaboko and sitting kamaboko were produced.

The formulation is a cottonseed oil monoglyceride, sorbitan monooleate, sucrose fatty acid ester (HLB15) and propylene glycol monooleate, respectively, Na ₂ CO ₃ and Na citrate are uniformly dispersed using a mixer in a melted sorbit, Sorbit 90.09%, each surfactant 6.76%, Na after cooling, solidification, crystallization and crushing
₂ CO ₃ 2.25% and the composition of the NA of 0.9% citric acid. Table 6 shows the measurement results obtained for surimi and kamaboko.
The method of measuring the surimi and kamaboko is the same as in Example 1.

As shown in Table 6, it can be seen that the hunter whiteness of surimi and kamaboko is remarkably improved when a surfactant is used in combination with Group 3 of the present invention. Moreover, the thing which used the surfactant together did not have the drip of the thawed surimi and had no sitting when the thawed meat was thawed. Among the surfactants, cottonseed oil monoglyceride was good, followed by sorbitan monooleate.

Effects of the Invention According to the present invention, in the process of producing surimi, the surimi which is frozen and stored by adding alkali carbonate and / or sodium hydrogen carbonate at the time of crushing to a pH of the surimi of 7.5 or less, even after long-term frozen storage, The surimi has whiteness and elasticity, and has good water retention (prevention of drip after thawing). Therefore, since the quality of the surimi is prevented from deteriorating due to long-term freezing, an elastic kamaboko with good whiteness can be produced.

 ─────────────────────────────────────────────────── --- Continued from the front page (56) References JP-A-53-47562 (JP, A) JP-A-53-32159 (JP, A) JP-A-53-104762 (JP, A) JP-A-54- 105272 (JP, A) JP-A-54-154560 (JP, A)

Claims (3)

[Claims] 1. In the process of producing surimi, during mixing, alkali carbonate or bicarbonate and acetic acid, fumaric acid,
Succinic acid, tartaric acid, malic acid, malonic acid, maleic acid,
A method for producing frozen surimi, which comprises adding an alkali salt of an organic acid selected from lactic acid, gluconic acid or citric acid and freezing the surimi whose pH is adjusted to be less than 7.5. 2. The method according to claim 1, wherein salt is added. 3. The method according to claim 1, wherein a food-grade surfactant or a food-grade surfactant and fats and oils are added.