JP2009011188A - Elasticity-reinforcing agent for seafood paste, and seafood paste product - Google Patents
Elasticity-reinforcing agent for seafood paste, and seafood paste product Download PDFInfo
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- JP2009011188A JP2009011188A JP2007173820A JP2007173820A JP2009011188A JP 2009011188 A JP2009011188 A JP 2009011188A JP 2007173820 A JP2007173820 A JP 2007173820A JP 2007173820 A JP2007173820 A JP 2007173820A JP 2009011188 A JP2009011188 A JP 2009011188A
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- 239000012744 reinforcing agent Substances 0.000 title claims abstract description 15
- 235000014102 seafood Nutrition 0.000 title abstract description 8
- 229940023462 paste product Drugs 0.000 title abstract description 5
- 238000006266 etherification reaction Methods 0.000 claims abstract description 14
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims abstract description 6
- 239000002253 acid Substances 0.000 claims description 31
- 239000007864 aqueous solution Substances 0.000 claims description 9
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 4
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 4
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 4
- 241000251468 Actinopterygii Species 0.000 abstract description 19
- 229920003123 carboxymethyl cellulose sodium Polymers 0.000 abstract description 2
- 229940063834 carboxymethylcellulose sodium Drugs 0.000 abstract description 2
- 230000002378 acidificating effect Effects 0.000 abstract 1
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 30
- 239000000047 product Substances 0.000 description 30
- 229920006184 cellulose methylcellulose Polymers 0.000 description 27
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 26
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 26
- 238000012710 chemistry, manufacturing and control Methods 0.000 description 26
- 235000019688 fish Nutrition 0.000 description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 17
- 235000013372 meat Nutrition 0.000 description 12
- 235000019465 surimi Nutrition 0.000 description 12
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 9
- 239000000243 solution Substances 0.000 description 9
- 239000000499 gel Substances 0.000 description 8
- 238000006243 chemical reaction Methods 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- KJFMBFZCATUALV-UHFFFAOYSA-N phenolphthalein Chemical compound C1=CC(O)=CC=C1C1(C=2C=CC(O)=CC=2)C2=CC=CC=C2C(=O)O1 KJFMBFZCATUALV-UHFFFAOYSA-N 0.000 description 6
- 239000011734 sodium Substances 0.000 description 6
- 229920002472 Starch Polymers 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 239000008107 starch Substances 0.000 description 5
- 235000019698 starch Nutrition 0.000 description 5
- 239000008186 active pharmaceutical agent Substances 0.000 description 4
- 239000011153 ceramic matrix composite Substances 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 159000000000 sodium salts Chemical class 0.000 description 4
- 241000972773 Aulopiformes Species 0.000 description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical group [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 3
- 239000001913 cellulose Substances 0.000 description 3
- 238000004898 kneading Methods 0.000 description 3
- 235000019515 salmon Nutrition 0.000 description 3
- 235000013580 sausages Nutrition 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- -1 for example Substances 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 235000015110 jellies Nutrition 0.000 description 2
- 239000008274 jelly Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 230000002787 reinforcement Effects 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- KKCBUQHMOMHUOY-UHFFFAOYSA-N sodium oxide Chemical compound [O-2].[Na+].[Na+] KKCBUQHMOMHUOY-UHFFFAOYSA-N 0.000 description 2
- 229910001948 sodium oxide Inorganic materials 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 241000020719 Satsuma Species 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 description 1
- 229940084030 carboxymethylcellulose calcium Drugs 0.000 description 1
- 239000007810 chemical reaction solvent Substances 0.000 description 1
- FOCAUTSVDIKZOP-UHFFFAOYSA-N chloroacetic acid Chemical compound OC(=O)CCl FOCAUTSVDIKZOP-UHFFFAOYSA-N 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000012043 crude product Substances 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 235000013332 fish product Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 229920000609 methyl cellulose Polymers 0.000 description 1
- 239000001923 methylcellulose Substances 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- 230000004580 weight loss Effects 0.000 description 1
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- Fish Paste Products (AREA)
Abstract
Description
本発明は、魚肉から製造される水産練製品に弾力性を付与し、食感を向上される水産練製品用弾力補強剤及びそれを用いて製造された水産練製品に関する。 The present invention relates to an elastic reinforcing agent for an aquatic product that imparts elasticity to an aquatic product produced from fish meat and improves the texture, and an aquatic product produced using the same.
たら、すけそうだら等の冷凍魚から製造されるかまぼこ、チクワ、さつま揚げ、すり身、ハムソーセージ等の水産練製品には、歯ごたえなどの食感を向上するため適度の弾力性が求められている。従来、この弾力性を得るための弾力補強剤としては、でんぷんが主に用いられている他、卵白、大豆たんぱく、グルテン等も使用されている。 The fishery products such as kamaboko, chikuwa, fried satsuma, surimi and ham sausage produced from frozen fish such as salmon are required to have moderate elasticity in order to improve the texture such as crunchy. Conventionally, as a elasticity reinforcing agent for obtaining this elasticity, starch is mainly used, and egg white, soybean protein, gluten and the like are also used.
水産練製品は、冷凍魚を原料とすることが多く、冷凍魚は冷凍すり身に変性、加工、保存されるが、一般に加工、保存中に肉が硬くなりゲル形成能が下がり弾力性が低下するため、水産練製品の弾力性を得るにはゲル強度を向上することが重要であり、このため食塩水に溶解、分散された蛋白質がペーストを形成し、加熱により水を包含しながら編目構造のゼリーを形成させるようにするが、従来のでんぷん等ではゲル強度の強化、弾力補強効果が弱く、また糊化しないと弾力補強効果は得られず、従来のでんぷん等では食感の向上が充分得られないのが実状であった。 Frozen fish products are often made from frozen fish. Frozen fish is denatured, processed, and stored into frozen surimi, but generally the meat becomes harder during processing and storage, resulting in decreased gel-forming ability and reduced elasticity. Therefore, it is important to improve the gel strength in order to obtain the elasticity of the marine product. For this reason, the protein dissolved and dispersed in the saline solution forms a paste, and the water is contained by heating and the structure of the stitch structure is increased. Although jelly is formed, the conventional starch and the like have weak gel strength and elastic reinforcement effect, and the elastic reinforcement effect cannot be obtained unless gelatinized, and the conventional starch etc. can sufficiently improve the texture. It was not possible to do it.
水産練製品に弾力性を付与するものとしては、天然セルロースやカルボキシメチルセルロースカルシウムの使用が有効とされ、魚肉に対して０．０１〜５％の天然セルロースの添加、０．５〜４％のカルボキシメチルセルロースカルシウムを添加することが開示されている（特許文献１、２）が、これでも充分満足できる効果は得られていない。
本発明は、上記に鑑み、魚肉のゲル強度を向上し、かまぼこ等の水産練製品の弾力性を向上し優れた食感が得られる水産練製品用弾力補強剤を提供するものである。 In view of the above, the present invention provides an elastic reinforcing agent for fishery products that improves the gel strength of fish meat, improves the elasticity of fishery products such as kamaboko, and provides an excellent texture.
本発明者は、このような従来の問題点に着目し鋭意研究を重ねた結果、かまぼこ、すり身、チクワ等の水産練製品の製造において、冷凍魚すり身に対して特定の特性を有する部分酸型カルボキシメチルセルロースナトリウムを添加することにより、魚肉のゲル強度が増加し、水産練製品の破断強度、破断歪が向上して製品の食感を優れたものとし、同時に圧出水分量が減少し保水性、保存性が向上することを見出したものである。 As a result of intensive studies focusing on such conventional problems, the present inventor has developed partial fish acid products having specific characteristics for frozen fish surimi in the manufacture of fish paste products such as kamaboko, surimi and chikuwa. Addition of sodium carboxymethylcellulose increases the gel strength of fish meat, improves the breaking strength and breaking strain of marine products, improves the texture of the product, and at the same time reduces the amount of extruding moisture, It has been found that storability is improved.
請求項１に記載の本発明は、全エーテル化度が０．３〜１．０、この内の酸型エーテル化度が５０〜９０％であり、かつ１重量％水溶液粘度が５０〜１５００ｍｐａ・ｓである部分酸型カルボキシメチルセルロースナトリウムを含有することを特徴とする水産練製品用弾力補強剤である。 The present invention according to claim 1 has a total etherification degree of 0.3 to 1.0, an acid type etherification degree of 50 to 90%, and a 1% by weight aqueous solution viscosity of 50 to 1500 mpa.multidot. It is an elastic reinforcing agent for fishery products characterized by containing sodium carboxymethylcellulose which is a partial acid type s.
また、本発明は、請求項１に記載の水産練製品用弾力補強剤を用いて製造されたことを特徴とする水産練製品である。 Moreover, this invention is manufactured using the elastic reinforcing agent for fishery products of Claim 1, The fishery product characterized by the above-mentioned.
本発明に係る特定の部分酸型カルボキシメチルセルロースナトリムを含む弾力補強剤を冷凍すり身等の魚肉に添加することでゲル強度、弾力性を向上し、食感に優れたかまぼこ、チクワ、さつま揚げ、すり身、ハムソーセージ等の水産練製品を提供することができる。 By adding a elasticity reinforcing agent containing a specific partial acid type carboxymethylcellulose sodium according to the present invention to fish meat such as frozen surimi, it improves gel strength, elasticity, and excellent texture, kamaboko, chikuwa, deep-fried sweet potato, surimi, Seafood products such as ham sausage can be provided.
本発明の水産練製品用弾力補強剤は、全エーテル化度が０．３〜１．０、この内の酸型エーテル化度が５０〜９０％であり、かつ１重量％水溶液粘度が５０〜１５００ｍｐａ・ｓである部分酸型カルボキシメチルセルロースナトリウム（以下、「部分酸型ＣＭＣ」という）を含有するものである。 The elastic reinforcing agent for fishery product of the present invention has a total etherification degree of 0.3 to 1.0, an acid type etherification degree of 50 to 90%, and a 1% by weight aqueous solution viscosity of 50 to 50%. It contains a partial acid type sodium carboxymethylcellulose (hereinafter referred to as “partial acid type CMC”) which is 1500 mpa · s.
本はに用いる部分酸型ＣＭＣは、全エーテル化度が０．３〜１．０である。全エーテル化度が０．３未満では水産練製品に充分な弾力性と保水力が得られず、１．０を超えると保水力を得ることはできるが、水産練製品の弾力性が低下し、歯ごたえのない柔らかな食感の水産練製品が出来てしまう。 The partial acid type CMC used in this book has a total degree of etherification of 0.3 to 1.0. If the total degree of etherification is less than 0.3, sufficient elasticity and water retention power cannot be obtained for the fishery paste product, and if it exceeds 1.0, water retention capability can be obtained, but the elasticity of the fishery paste product decreases. The result is a marine product with a soft texture that is not crunchy.
全エーテル化度の内の酸型エーテル化度が５０％未満では、粘着性が生じ練製品の製造時に練り棒等に付着して混練効果を低下させる。逆に、９０％を超えると水産練製品に充分な弾力性と保水力が得られなくなる。 If the acid-type etherification degree is less than 50% of the total etherification degree, stickiness is generated and the kneading effect is lowered by adhering to a kneading stick or the like during production of the kneaded product. On the other hand, if it exceeds 90%, sufficient elasticity and water retention ability cannot be obtained for the marine product.
部分酸型ＣＭＣの粘度は１重量％水溶液（２５℃）で５０〜１５００ｍｐａ・ｓであり、この粘度が５０ｍｐａ・ｓ未満では、水産練製品に充分な保水力を付与できず食感の柔らかいものになってしまう。また、粘度が１５００ｍｐａ・ｓを超えると硬くなり歯ごたえの強いものが得られるがすり身を練り上げる作業時に高粘度化することで製造作業を低下させる為好ましくない。 The viscosity of the partial acid type CMC is 50 to 1500 mpa · s in a 1% by weight aqueous solution (25 ° C.). If this viscosity is less than 50 mpa · s, the water-kneaded product cannot be given sufficient water retention and has a soft texture. Become. On the other hand, if the viscosity exceeds 1500 mpa · s, a hard and crunchy product can be obtained, but this is not preferable because the production work is reduced by increasing the viscosity during the work of kneading the surimi.
上記部分酸型ＣＭＣのすり身等の魚肉への使用量は、特に限定されないが、魚肉量に対して０．１〜５．０重量％の添加量が好ましく、より好ましくは０．２〜３．０重量％、さらに好ましくは０．５〜２．０重量％添加し使用することである。添加量が０．１重量％未満では本発明の効果が充分となり、５．０重量％を超えてもその効果は増大せず不経済となる。 Although the usage-amount of the said partial acid type CMC to fish meat, such as surimi, is not specifically limited, The addition amount of 0.1-5.0 weight% is preferable with respect to the amount of fish meat, More preferably, 0.2-3. It is used by adding 0% by weight, more preferably 0.5 to 2.0% by weight. If the addition amount is less than 0.1% by weight, the effect of the present invention is sufficient.
部分酸型ＣＭＣが水産練製品に対して、ゲル強度、弾力性を付与することができるのは、次の作用によるものと考えられる。 It is considered that the partial acid type CMC can impart gel strength and elasticity to the marine product by the following action.
すなわち、たら、すけそうだら等の冷凍魚は、冷凍すり身に変性、加工、保存されるが、一般に加工、保存中に肉が硬くなりゲル形成能が低下する。水産練製品は弾力性を向上するのにゲル強度が重要であり、食塩水に溶解、分散された蛋白質がペーストを形成し、加熱により水を包含しながら編目構造のゼリーを形成する必要がある。部分酸型ＣＭＣは適当な膨潤性と水不溶性を有し、ゲル強度の強化、弾力補強に寄与し水産練製品の破断強度、破断歪が向上させ、同時に圧出水分量が減少し保水性、保存性にも貢献するものと考えられる。 In other words, frozen fish such as salmon are denatured, processed and stored into frozen surimi, but generally the meat becomes harder during processing and storage and the gel-forming ability decreases. Gel strength is important for improving the elasticity of fishery products, and it is necessary to form a jelly with a stitch structure while containing water by heating the protein dissolved and dispersed in saline. . Partially acid type CMC has appropriate swelling and water insolubility, contributes to strengthening gel strength and elasticity, improving the breaking strength and breaking strain of marine products, and at the same time reducing the amount of extruded water and water retention and storage It is thought to contribute to sex.
この部分酸型ＣＭＣは、従来より使用されているでんぷん等の補強剤と併用しても何ら問題はなく、併用時においても部分酸型ＣＭＣの効果は認められる。また、でんぷんは糊化しないと弾力補強効果がないが、部分酸型ＣＭＣと併用するとそれぞれの特徴が強化された相乗効果をもたらすこともできる。 This partial acid type CMC has no problem even when used in combination with a conventionally used reinforcing agent such as starch, and the effect of the partial acid type CMC is recognized even when used in combination. In addition, starch does not have an elastic reinforcing effect unless it is gelatinized, but when used in combination with a partial acid type CMC, it can also provide a synergistic effect in which each characteristic is enhanced.
なお、上記水産練製品には、本発明に係る弾力補強剤の他に、通常水産練製品に添加される、例えば、甘味料、ｐＨ調整剤、ビタミン類、ナトリウム塩等の酸化防止剤、呈味料（核酸、アミノ酸など）などの成分を添加してもよい。 In addition to the elasticity reinforcing agent according to the present invention, the above-mentioned fishery paste products are usually added to fishery paste products, for example, antioxidants such as sweeteners, pH adjusters, vitamins, sodium salts, and the like. Ingredients such as flavors (nucleic acids, amino acids, etc.) may be added.
［部分酸型ＣＭＣの製造法］
〈ＣＭＣ−Ｎａの製造〉
２軸の撹拌翼を備えた容量３リットルのニーダー型反応機に、家庭用ミキサー等で粉砕したパルプ１００ｇを仕込んだ。原料パルプとして、リンターパルプＳＨＶＥ（バッカイ（株）製）およびＮ−ＤＳＰ（日本製紙ケミカル株式会社製）を表１に記載の重量比で配合したものを使用した。ＩＰＡ：水を重量比で７０：３０に調整した反応溶媒４００ｇ（ＩＰＡ：水＝２８０ｇ：１２０ｇ）に、表１に示した所定量の水酸化ナトリウムを溶解させて４０℃に調整した溶液を反応機内に添加し、６０分間撹拌し、アルカリセルロースを生成した。
[Production Method of Partial Acid Type CMC]
<Manufacture of CMC-Na>
A kneader reactor having a capacity of 3 liters equipped with biaxial stirring blades was charged with 100 g of pulp pulverized with a home mixer or the like. As the raw material pulp, a mixture of linter pulp SHVE (manufactured by Baccai Co., Ltd.) and N-DSP (manufactured by Nippon Paper Chemical Co., Ltd.) at a weight ratio shown in Table 1 was used. Reaction of a solution adjusted to 40 ° C. by dissolving a predetermined amount of sodium hydroxide shown in Table 1 in 400 g (IPA: water = 280 g: 120 g) of a reaction solvent adjusted to a weight ratio of IPA: water to 70:30. It added in the machine and stirred for 60 minutes, The alkali cellulose was produced | generated.
そののち、表１に示した所定量のモノクロル酢酸を等重量のＩＰＡに溶解させた溶液を、３０〜５０℃で６０分間かけて反応熱を抑えながら仕込んだ。仕込み後、３０分間かけて８５℃に昇温し、７５〜９０℃でエーテル化反応を６０分間行った。反応機には冷却管を設置してＩＰＡの気化発散を防止した。そののち、スラリー状の中和物を反応機より取り出し、遠心分離してＩＰＡ／水を除去した。固形分を３０〜８０％に調整し、ＣＭＣ−Ｎａ（Ａ）〜（Ｅ）を得た。 After that, a solution prepared by dissolving a predetermined amount of monochloroacetic acid shown in Table 1 in an equal weight of IPA was charged at 30 to 50 ° C. for 60 minutes while suppressing heat of reaction. After the preparation, the temperature was raised to 85 ° C. over 30 minutes, and the etherification reaction was performed at 75 to 90 ° C. for 60 minutes. The reactor was equipped with a cooling pipe to prevent IPA from evaporating. After that, the slurry-like neutralized product was taken out from the reactor and centrifuged to remove IPA / water. The solid content was adjusted to 30 to 80% to obtain CMC-Na (A) to (E).
得られたＣＭＣ−Ｎａ（Ａ）〜（Ｅ）に対して、表２で示す配合量の２０％硫酸を添加し３０分間撹拌後、さらに７０℃、５０分間加熱して酸型ＣＭＣ（Ａ）〜（Ｅ）を調整した。 To the obtained CMC-Na (A) to (E), 20% sulfuric acid having a blending amount shown in Table 2 was added, stirred for 30 minutes, and further heated at 70 ° C. for 50 minutes to give acid type CMC (A). -(E) was adjusted.
得られた酸型ＣＭＣ（Ａ）〜（Ｅ）の粗生成物に対して、重量比で２０倍となるように８０％メタノール水溶液を添加し、３０℃、５０分撹拌した。撹拌後、遠心分離機でメタノール水溶液を遠心分離する操作を４回繰り返し、その後、固形分濃度５０重量％の酸型ＣＭＣ（Ａ）〜（Ｅ）を調整した。 To the obtained crude product of acid type CMC (A) to (E), an 80% aqueous methanol solution was added so that the weight ratio was 20 times, and the mixture was stirred at 30 ° C. for 50 minutes. After stirring, the operation of centrifuging the methanol aqueous solution with a centrifuge was repeated four times, and then acid type CMCs (A) to (E) having a solid concentration of 50% by weight were prepared.
この酸型ＣＭＣ（Ａ）〜（Ｅ）に水酸化ナトリウムを含む８０％メタノール水溶液を添加し、スラリー状の溶液を調整し、３０℃で５０分間撹拌させ、部分酸型ＣＭＣ（Ａ）〜（Ｅ）を製造した。 A 80% methanol aqueous solution containing sodium hydroxide is added to the acid type CMCs (A) to (E) to prepare a slurry-like solution, which is stirred at 30 ° C. for 50 minutes, and the partial acid type CMCs (A) to (E) E) was produced.
酸型ＣＭＣおよび水酸化ナトリウムの配合量は表３に示す。得られた部分酸型ＣＭＣ（Ａ）〜（Ｅ）を下記方法で分析した。分析値は表４に示す通りである。 Table 3 shows the blending amounts of acid type CMC and sodium hydroxide. The obtained partial acid types CMC (A) to (E) were analyzed by the following method. The analysis values are as shown in Table 4.
［部分酸型ＣＭＣの分析方法］
〈水分の算出〉
試料１〜２ｇを秤量ビンに精密にはかりとり、１０５±２℃の定温乾燥機中において４時間乾燥し、デシケーター中にて冷却した後フタをして重さをはかり、その減料から水分を算出した。
[Analytical Method of Partial Acid Type CMC]
<Calculation of moisture>
Weigh 1 to 2 g of the sample accurately in a weighing bottle, dry in a constant temperature dryer at 105 ± 2 ° C. for 4 hours, cool in a desiccator, weigh the lid, weigh it, and remove moisture from the reduced charge. Calculated.
水分（％）＝｛減量（ｇ）／試料（ｇ）｝×１００
〈１重量％水溶液粘度〉
３００ｍｌのトールビーカーに約２．５ｇの試料を精秤し、純水１８０ｍｌを加えて均一に試料を分散させる。次に１０％水酸ナトリウム水溶液を２０ｍｌ加えて均一に分散させる。この水溶液に、試料中の水分を求め、１％水溶液を得るために必要な水量を下式により求める。
必要な水量（ｇ）＝｛試料（ｇ）×（９９−水分（％））｝−（１８０＋２０）
この必要な水量を加えて、ガラス棒にて分散させる。
Moisture (%) = {weight loss (g) / sample (g)} × 100
<1 wt% aqueous solution viscosity>
A sample of about 2.5 g is precisely weighed in a 300 ml tall beaker, and 180 ml of pure water is added to uniformly disperse the sample. Next, 20 ml of 10% aqueous sodium hydroxide solution is added and dispersed uniformly. The water content in the sample is determined from this aqueous solution, and the amount of water necessary to obtain a 1% aqueous solution is determined by the following equation.
Necessary amount of water (g) = {sample (g) × (99−moisture (%))} − (180 + 20)
Add this necessary amount of water and disperse with a glass rod.
上記溶液を一夜間放置後、マグネチックスターラーで約５分間かきまぜ、完全な溶液としたのち、口径約４．５ｍｍ、高さ約１４５ｍｍのフタつき容器に移し、３０分間２５±０．２℃の恒温槽に入れ、溶液が２５℃になればガラス棒でゆるくかきまぜて、ＢＭ型粘度計の適当なローターおよびガードを取り付け、ローターを回転させ開始３分後の目盛りを読みとる（回転数は３０ｒｐｍ、あるいは６０ｒｐｍ）。ローターＮｏ、回転数によって係数を乗じて粘度値とする。
粘度＝読取り目盛×係数（ｍＰａ・ｓ）
The solution is allowed to stand overnight and then stirred with a magnetic stirrer for about 5 minutes to make a complete solution. The solution is then transferred to a container with a lid of about 4.5 mm in diameter and about 145 mm in height and kept at 25 ± 0.2 ° C. for 30 minutes. When the solution reaches 25 ° C., gently stir with a glass rod, attach an appropriate rotor and guard of the BM viscometer, rotate the rotor, and read the scale 3 minutes after the start (rotation speed is 30 rpm, Or 60 rpm). Multiply the coefficient by the rotor No. and the number of rotations to obtain the viscosity value.
Viscosity = Reading scale x Coefficient (mPa · s)
〈全エーテル化度（ＤＳ）〉
（１）全ナトリウム塩型ＣＭＣのＤＳ
試料１ｇ（純分換算）を磁性ルツボに入れて６００℃で灰化し、灰化によって生成した酸化ナトリウムをＮ／１０のＨ２ＳＯ４１００ｍｌを添加して中和した。次に、過剰のＨ２ＳＯ４をＮ／１０のＮａＯＨでフェノールフタレインを指示薬として滴定し、その滴下量Ａｍｌを用いて下記式より全ナトリウム塩型ＣＭＣのＤＳを求めた。
全ナトリウム塩型ＣＭＣのＤＳ＝｛１６２×（１００ｆ１−Ａｆ２）｝／｛１００００−８０（１００ｆ１−Ａｆ２）｝
ここでｆ１：Ｎ／１０のＨ２ＳＯ４の力価
ここでｆ２：Ｎ／１０のＮａＯＨの力価
<Degree of total etherification (DS)>
(1) DS of total sodium salt type CMC
A sample 1 g (in terms of pure content) was put into a magnetic crucible and incinerated at 600 ° C., and sodium oxide produced by incineration was neutralized by adding 100 ml of N / 10 H 2 SO 4 . Next, excess H 2 SO 4 was titrated with N / 10 NaOH using phenolphthalein as an indicator, and the DS of total sodium salt type CMC was obtained from the following formula using the dropwise addition amount Aml.
DS of total sodium salt type CMC = {162 × (100f 1 −Af 2 )} / {10000-80 (100f 1 −Af 2 )}
Where f 1 : titer of N / 10 H 2 SO 4 where f 2 : titer of N / 10 NaOH
（２）得られた部分酸型ＣＭＣのＣＭＣ−Ｎａ化度および酸型ＣＭＣ化度
試料１ｇ（純分換算）を純水２００ｍｌとＮ／１０のＮａＯＨ１００ｍｌが入っているフラスコ内に入れて溶解した。次に、過剰のＮ／１０のＮａＯＨをＮ／１０のＨ２ＳＯ４でフェノールフタレインを指示薬として滴定し、その滴下量Ｂｍｌを得た。
(2) CMC-Na conversion degree and acid CMC conversion degree of the obtained partial acid type CMC 1 g (in terms of pure content) of sample was placed in a flask containing pure water 200 ml and N / 10 NaOH 100 ml and dissolved. . Next, excess N / 10 NaOH was titrated with N / 10 H 2 SO 4 using phenolphthalein as an indicator to obtain a dripping amount Bml.
次に、別の試料１ｇ（純分換算）を磁性ルツボに入れて６００℃で灰化し、灰化によって生成した酸化ナトリウムをＮ／１０のＨ２ＳＯ４１００ｍｌを添加して中和した。次に、過剰のＨ２ＳＯ４をＮ／１０のＮａＯＨでフェノールフタレインを指示薬として滴定し、その滴下量Ｃｍｌを得た。 Next, another sample 1 g (in terms of pure content) was put in a magnetic crucible and incinerated at 600 ° C., and sodium oxide produced by incineration was neutralized by adding 100 ml of N / 10 H 2 SO 4 . Next, excess H 2 SO 4 was titrated with N / 10 NaOH using phenolphthalein as an indicator to obtain a dripping amount Cml.
次に、次式によってＣＭＣ−Ｎａ化度および酸型ＣＭＣ化度を求めた。
ＣＭＣ−Ｎａ化度＝｛１６２×（１００ｆ１−Ｃｆ２）｝／｛１００００−５８（１００ｆ２−Ｂｆ１）−８０（１００ｆ１−Ｂｆ２）｝
酸型ＣＭＣ（ＣＭＣ−Ｈ）化度＝１６２×（１００ｆ２−Ｂｆ１）／｛１００００−５８（１００ｆ２−Ｂｆ１）−８０（１００ｆ１−Ｃｆ２）｝
ここでｆ１：Ｎ／１０のＨ２ＳＯ４の力価
ｆ２：Ｎ／１０のＮａＯＨの力価
Next, the degree of CMC-Na conversion and the degree of acid CMC conversion were determined by the following equations.
Degree of CMC-Na = {162 × (100f 1 −Cf 2 )} / {10000-58 (100f 2 −Bf 1 ) −80 (100f 1 −Bf 2 )}
Acid type CMC (CMC-H) degree = 162 × (100f 2 −Bf 1 ) / {10000-58 (100f 2 −Bf 1 ) −80 (100f 1 −Cf 2 )}
Where f 1 : titer of N / 10 H 2 SO 4 f 2 : titer of N / 10 NaOH
［試料（かまぼこ）の調整］
市販のすけそうだらを解体し、肉部分のみを切り取り、ケンウッドミキサーですりつぶす。このすり身１００ｇに０．３％の食塩水３０ｇを加え、表４に記載の部分酸型ＣＭＣ（Ａ）〜（Ｅ）を表５、６に記載の添加率で加えて４℃で２０分間混練した。生成したすり身を呉羽化学工業（株）製クレハロンフィルム径３０ｍｍに入れて４０℃で２０分放置後、８０℃で３０分間加熱しかまぼこを作製し、１６時間冷凍保存した。室温（２５℃）に解凍した後、かまぼこの下記評価を行った。結果を表５に示す。
[Adjustment of sample (kamaboko)]
Dismantle commercially available sooks, cut only the meat, and grind it with a Kenwood mixer. 30 g of 0.3% saline is added to 100 g of this surimi, and the partial acid type CMCs (A) to (E) shown in Table 4 are added at the addition rates shown in Tables 5 and 6 and kneaded at 4 ° C. for 20 minutes. did. The produced surimi was put into a Kureha Chemical Industry Co., Ltd. Kureharon film diameter of 30 mm and allowed to stand at 40 ° C. for 20 minutes, then heated at 80 ° C. for 30 minutes, and then frozen and stored for 16 hours. The following evaluation was performed after thawing to room temperature (25 ° C.). The results are shown in Table 5.
［物性評価方法］
〈破断強度（ｇ）〉
不動工業（株）製 ＮＲＭ ２０１０−ＣＷ型レオメーターを使用し、φ１０ｍｍの球状プランジャーを用い、ｔａｂｌｅ ｓｐｅｅｄ（６０ｍｍ／ｍｉｎ）にてかまぼこの破断強度（ｇ）を測定した。値が大きいほうが好ましい。
[Physical property evaluation method]
<Break strength (g)>
Using an NRM 2010-CW rheometer manufactured by Fudo Kogyo Co., Ltd., the break strength (g) of the kamaboko was measured at a table speed (60 mm / min) using a spherical plunger with a diameter of 10 mm. Larger values are preferred.
〈破断歪（ｍｍ）〉
上記破断強度測定時の破断歪（ｍｍ）を測定した。歪の小さいほうが好ましい。
<Strain at break (mm)>
The breaking strain (mm) at the time of measuring the breaking strength was measured. Smaller distortion is preferred.
〈圧出水分量（％）〉
東洋濾紙（株）製 Ｎｏ．３、９ｃｍ径の２層間に、厚さ約２ｍｍにスライスしたかまぼこ２ｇを挟み、１ｋｇ／ｃｍ２で３分間圧を加えて濾紙が吸収した水分増加量より圧出水分量を求めた。圧出水分量が少ない方が好ましい。
<Pressurized water content (%)>
No. manufactured by Toyo Filter Paper Co., Ltd. 2 g of kamaboko sliced to a thickness of about 2 mm was sandwiched between two layers of 3 and 9 cm diameter, pressure was applied at 1 kg / cm 2 for 3 minutes, and the amount of water to be extruded was determined from the amount of increase in water absorbed by the filter paper. It is preferable that the amount of extruding water is small.
〈食感評価〉
かまぼこを食し、下記基準に従い官能評価した。
◎： 弾力性がありシコシコ感が強い。
○：弾力性はあるがシコシコ感が弱い。
△： 弾力性、シコシコ感を感じない。
×： 柔らかく単なる魚肉のかたまりである。
<Food texture evaluation>
Kamaboko was eaten and sensory evaluation was performed according to the following criteria.
A: Elasticity and strong chewy feel.
○: It has elasticity but weak feeling.
Δ: Elasticity and softness are not felt.
X: It is a soft and mere chunk of fish meat.
本発明の弾力補強剤は魚肉から製造される、かまぼこ、チクワ、さつま揚げ、すり身、ハムソーセージ等の水産練製品に使用し食感を向上することができ、特にたら、すけそうだら等の冷凍魚から製造される水産練製品に好適である。 The elasticity reinforcing agent of the present invention can be used for fishery products such as kamaboko, chikuwa, fried fish, surimi and ham sausage produced from fish meat, especially frozen fish such as salmon Suitable for marine products manufactured from
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US11245013B2 (en) | 2017-09-05 | 2022-02-08 | Fuji Electric Co., Ltd. | Silicon carbide semiconductor device having a step film formed between a plating film and a first electrode |
| JP7516438B2 (en) | 2022-02-17 | 2024-07-16 | Ｏｃｉ株式会社 | Anti-denaturing agent for processed meat products, method for producing processed meat products and method for preventing denaturation |
-
2007
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US11245013B2 (en) | 2017-09-05 | 2022-02-08 | Fuji Electric Co., Ltd. | Silicon carbide semiconductor device having a step film formed between a plating film and a first electrode |
| JP7516438B2 (en) | 2022-02-17 | 2024-07-16 | Ｏｃｉ株式会社 | Anti-denaturing agent for processed meat products, method for producing processed meat products and method for preventing denaturation |
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