JP2009034040A - Pasty minced fish, processed food, method for producing pasty minced fish, and gelatinization inhibitory agent for minced fish - Google Patents
Pasty minced fish, processed food, method for producing pasty minced fish, and gelatinization inhibitory agent for minced fish Download PDFInfo
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- Fish Paste Products (AREA)
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Abstract
Description
本発明は、加熱しても糊状感を与えずに、ペースト状態を保つことを可能とするペースト状魚肉すり身、加工食品、ペースト状魚肉すり身の製造方法及び魚肉すり身用ゲル化阻害剤に関する。 The present invention relates to a paste-like fish meat surimi, processed food, a paste-like fish meat surimi production method, and a gelation inhibitor for fish meat surimi that can maintain a paste state without giving a paste-like feeling even when heated.
従来から様々な食品の材料として、魚肉すり身が利用されている。例えば、魚肉すり身を加熱によりゲル化させた蒲鉾やチクワなどの練り製品は、代表的な食品である。昨今、需要者の嗜好の多様化により、魚肉すり身をゲル化して食す以外の方法が検討されている。例えば、魚肉すり身をペースト状（ゾル状）で食すことが考えられる。 Conventionally, fish meat surimi has been used as a material for various foods. For example, kneaded products such as salmon and chikuwa in which fish paste is gelled by heating are typical foods. Recently, due to the diversification of consumer preferences, methods other than gelling fish surimi are being studied. For example, it is conceivable to eat fish paste in a paste form (sol form).
しかし、通常の魚肉すり身を加熱調理してペースト状に加工しようとしても、ゲル化を生じさせてしまう。これは、魚肉すり身の主成分である筋肉タンパク質アクトミオシンが加熱により熱変性し、三次元構造を形成してゲル化するからである。このようなタンパク質のゲル弾性を低下させる物質として、キサンタンガムやアルギン酸などのハイドロコロイドが知られている（例えば、非特許文献１）。また、魚肉すり身のペースト化の方法として、たんぱく質分解酵素を添加する方法や、単に魚肉すり身の添加量を少なくする方法が知られている。 However, gelling will occur even if an ordinary fish paste is cooked and processed into a paste. This is because the muscle protein actomyosin, which is the main component of fish meat surimi, is thermally denatured by heating to form a three-dimensional structure and gel. Hydrocolloids such as xanthan gum and alginic acid are known as substances that reduce the gel elasticity of such proteins (for example, Non-Patent Document 1). In addition, as methods for pasting fish surimi, a method of adding a proteolytic enzyme and a method of simply reducing the amount of fish surimi added are known.
しかし、ハイドロコロイドを魚肉すり身に添加してそのゲル化を阻害するには、多量のハイドロコロイドを添加しなければならず、その場合糊状感を生じて、滑らかなペースト状にはならないため、満足できる食感を得ることができないという問題がある。たんぱく質分解酵素を用いる方法においては、温度や時間の管理が難しかったり、たんぱく質分解物特有の苦味が生じ、製品の食味に影響が出る場合があり、満足する製品とすることができないという問題がある。魚肉すり身の添加量を少なくする方法は、魚肉すり身特有の味が少なくなったり、たんぱく質の量が少なく栄養的価値が低下し、魚肉すり身を用いた製品としての特徴を出すことができないという問題がある。 However, in order to add hydrocolloid to fish surimi and inhibit its gelation, a large amount of hydrocolloid must be added, in which case a paste-like sensation is produced and a smooth paste is not obtained, which is satisfactory. There is a problem that the texture cannot be obtained. In the method using a proteolytic enzyme, the temperature and time are difficult to control, and the bitterness peculiar to protein degradation products may occur, which may affect the taste of the product. . The method of reducing the amount of fish meat surimi has the problem that the taste unique to fish surimi is reduced, the amount of protein is low and the nutritional value is lowered, and it is not possible to bring out characteristics as a product using fish meat surimi. is there.
そこで本発明は、加熱しても糊状感を与えずに、ペースト状態を保つことを可能とするペースト状魚肉すり身、加工食品、ペースト状魚肉すり身の製造方法及び魚肉すり身用ゲル化阻害剤を提供することを目的とする。 Therefore, the present invention provides a paste-like fish paste, processed food, a paste-like fish paste production method and a gelation inhibitor for fish paste that can maintain a paste state without giving a paste-like feeling even when heated. The purpose is to provide.
以上の目的を達成するために、本発明者らは、鋭意研究を重ねた結果、魚肉すり身にハイドロコロイドと酸味料を添加することによって、加熱しても糊状感を与えず、ペースト状態を保つことができることを見出した。すなわち、本発明は、ハイドロコロイド及び酸味料が魚肉すり身に練り込まれたペースト状魚肉すり身である。また、そのペースト状魚肉すり身を用いた加工食品である。さらに、ハイドロコロイド及び酸味料が魚肉すり身原料に混錬されたものを加熱処理することによってペースト状の魚肉すり身を得ることを特徴とするペースト状魚肉すり身の製造方法である。ここで、魚肉すり身原料とは、擂潰前の全ての状態をいい、例えば、原料の魚から魚肉を採取し、水にさらして脱水し、裏ごししたものや、冷凍すり身（洋上すり身、陸上すり身など）などがある。またさらに、ハイドロコロイド及び酸味料を含むことを特徴とする魚肉すり身用のゲル化阻害剤である。 In order to achieve the above object, as a result of intensive research, the inventors have added a hydrocolloid and an acidulant to fish surimi so as not to give a paste-like feeling even when heated and maintain a paste state. I found that I can do it. That is, the present invention is a paste-like fish paste in which hydrocolloid and acidulant are kneaded into fish paste. Moreover, it is a processed food using the paste-like fish meat surimi. Furthermore, it is a manufacturing method of paste-like fish meat surimi characterized by obtaining paste-like fish meat surimi by heat-processing what knead | mixed the hydrocolloid and the acidulant with the fish meat surimi raw material. Here, fish meat surimi raw material refers to all the states before crushing, for example, fish meat is collected from raw fish, dehydrated by exposure to water, crushed and frozen surimi (offshore surimi, onshore surimi) Etc.). Furthermore, it is a gelation inhibitor for surimi fish meat characterized by containing a hydrocolloid and an acidulant.
以上のように、本発明によれば、加熱によるゲル化を阻害し、滑らかな食感を与え、かつ食味を害することのないペースト状魚肉すり身、加工食品、ペースト状魚肉すり身の製造方法及び魚肉すり身用ゲル化阻害剤を提供することができる。 As described above, according to the present invention, paste-like fish meat surimi, processed food, paste-like fish meat surimi production method and fish meat that inhibit gelation by heating, give a smooth texture, and do not harm the taste A gelling inhibitor for surimi can be provided.
本発明に係るペースト状魚肉すり身は、ハイドロコロイドと酸味料とを併用する。ハイドロコロイド及び酸味料を併用することによりペースト状とする（ゲル化を阻害する）ことができる。ハイドロコロイドのみを用いた場合、併用する場合に比べ添加量を多くしなければ十分にゲル化を阻害することができない。その場合、糊状感を生じさせ、滑らかなペースト状にならなかったり、イオン基を含むハイドロコロイドの大量添加では魚肉すり身中のたんぱく質との凝集物が生成し、満足できる食感を得ることができない。さらに添加量が多いために十分に混錬できず、ハイドロコロイドのダマが生じる場合もある。また、酸味料のみを用いた場合、魚肉すり身の主成分である筋肉たんぱく質アクトミオシンの等電点ｐＨ５．４付近までｐＨを低下しなければならず、併用する場合に比べ添加量を多くしなければならないため、タンパク質の凝集物が生成したり、酸味が強くなるなど満足できる食感及び食味を得ることができない。本発明においては、ハイドロコロイドと酸味料を併用することにより、その従来知られていなかった相乗作用を利用し、それぞれの添加量を減少させ、ゲル化阻害効果を維持しつつ、食感および食味の優れるペースト状魚肉すり身を得ることができる。また加熱時間の違いによるたんぱく質変性のムラを低減したり、加熱温度が高い場合のたんぱく質のしまりを抑制し、加熱温度や時間による差の少ないペースト状魚肉すり身を得ることができる。 The paste-like fish paste according to the present invention uses a hydrocolloid and a sour agent in combination. By using a hydrocolloid and a sour agent together, it can be made into a paste (inhibiting gelation). When only the hydrocolloid is used, gelation cannot be sufficiently inhibited unless the addition amount is increased compared to the case of using it in combination. In that case, a paste-like feeling is generated, and it does not become a smooth paste, or when a large amount of hydrocolloid containing an ionic group is added, agglomerates with the protein in the fish meat are produced, and a satisfactory texture cannot be obtained. . Furthermore, since there are many addition amounts, it cannot fully knead | mix, but the colloid of a hydrocolloid may arise. In addition, when only the acidulant is used, the pH must be lowered to around the isoelectric point of pH 5.4 of the muscle protein actomyosin, which is the main component of fish surimi, and the amount added must be increased compared to the case of using it together. Therefore, it is impossible to obtain a satisfactory texture and taste such as the formation of protein aggregates and the strong acidity. In the present invention, by using a hydrocolloid and a sour agent in combination, the synergism that has not been known so far is utilized, the amount of each added is reduced, while maintaining the gelation inhibitory effect, the texture and taste of An excellent paste-like fish meat surimi can be obtained. In addition, it is possible to reduce unevenness of protein denaturation due to the difference in heating time, to suppress protein tightness when the heating temperature is high, and to obtain paste-like fish surimi with little difference due to heating temperature and time.
本発明に係るペースト状魚肉すり身において、ハイドロコロイドは、キサンタンガム、改質キサンタンガム、アルギン酸塩、メチルセルロース、グアーガム、タラガム、ローカストビーンガム、コンニャクマンナン、カラギナン、ペクチン、アラビアガム、プルラン、大豆多糖類、タマリンドガム、サイリウム、ゼラチン、低強度寒天、低粘度グアーガム、及び低粘度タマリンドガムのうち少なくとも１以上であることが好ましい。 In the paste fish paste according to the present invention, the hydrocolloid is xanthan gum, modified xanthan gum, alginate, methylcellulose, guar gum, tara gum, locust bean gum, konjac mannan, carrageenan, pectin, gum arabic, pullulan, soybean polysaccharide, tamarind gum , Psyllium, gelatin, low strength agar, low viscosity guar gum, and low viscosity tamarind gum.
前記改質キサンタンガムは、精製されたキサンタンガムを、粉末状態で加熱処理することにより、水溶液の曳糸性を低下させると同時に、濃度１％，２５℃の水溶液で１，２００ｍＰａ・ｓ以上の粘度を持つように改質されたものである。加熱処理温度は６０℃以上、好ましくは８０℃以上が好ましい。この改質キサンタンガムは、分子量が大きいため、ゲル化の阻害効果が高い。この改質キサンタンガムは、例えば特開平１０−３３１２５号の記載に基づいて製造することができる。 The modified xanthan gum has a viscosity of 1,200 mPa · s or more in an aqueous solution having a concentration of 1% and 25 ° C. while reducing the spinnability of the aqueous solution by subjecting the purified xanthan gum to heat treatment in a powder state. It has been modified to have. The heat treatment temperature is 60 ° C. or higher, preferably 80 ° C. or higher. Since this modified xanthan gum has a large molecular weight, it has a high inhibitory effect on gelation. This modified xanthan gum can be produced, for example, based on the description in JP-A-10-33125.
低強度寒天は、ゼリー強度が、１．５％寒天濃度において１０〜２５０ｇ／ｃｍ２の範囲に調整されたものを用いることができる。ゼリー強度は、例えば、特許第３０２３２４４号及び特許第３４１４９５４号等に記載された方法により調整することができる。 As the low-intensity agar, one having a jelly strength adjusted to a range of 10 to 250 g / cm 2 at a 1.5% agar concentration can be used. The jelly strength can be adjusted, for example, by the method described in Japanese Patent Nos. 3023244 and 31494954.
低粘度グアーガムは、グアーガムを酸又は酵素により低分子化したものであり、原料となるグアーガムより粘度が低い。 The low-viscosity guar gum is obtained by reducing the molecular weight of guar gum with an acid or an enzyme, and has a lower viscosity than the guar gum used as a raw material.
低粘度タマリンドガムは、タマリンドガムを酸又は酵素により低分子化したものであり、原料となるタマリンドガムより粘度が低い。 The low-viscosity tamarind gum is obtained by reducing the molecular weight of tamarind gum with an acid or an enzyme, and has a lower viscosity than the raw material tamarind gum.
ハイドロコロイドは一般に市販されているもの、又は上記のように分子量、粘度、若しくは強度等を必要に応じて調整したものを用いることができる。 Hydrocolloids that are generally available on the market or those that have the molecular weight, viscosity, strength, etc. adjusted as necessary can be used.
ハイドロコロイドは、加熱による魚肉すり身のゲル化を阻害する効果を有する。ハイドロコロイドは、冷水に分散することで膨潤し、魚肉すり身のタンパク質間に入り込む。この状態で加熱しても、タンパク質間に存在するハイドロコロイドによって、タンパク質間の結合が阻害され、三次元構造を形成せず、ゲル化を生じさせない。この効果は、同じ種類のハイドロコロイドの場合、ハイドロコロイドの分子量が大きいほど高い。 The hydrocolloid has an effect of inhibiting gelation of fish surimi due to heating. Hydrocolloids swell when dispersed in cold water and enter between fish surimi proteins. Even if heated in this state, the hydrocolloid existing between the proteins inhibits the binding between the proteins, does not form a three-dimensional structure, and does not cause gelation. In the case of the same type of hydrocolloid, this effect is higher as the molecular weight of the hydrocolloid is larger.
本発明に係るペースト状魚肉すり身において、酸味料は、クエン酸、乳酸、酢酸、フマル酸、リンゴ酸、酒石酸、グルコノデルタラクトン、フィチン酸、リン酸、及びそれらの塩のうち少なくとも１以上であることが好ましい。酸味料は、人工的に合成されたものでもよいが、レモン、ライムなどの柑橘類、梅、ぶどう、及び醸造酢等の天然物から得られるものでもよい。これら酸味料は、魚肉すり身のゲル化を阻害する効果があり、魚肉すり身タンパク質の電気的凝集を促進するため、ゲル化を生じさせない。 In the paste fish paste according to the present invention, the acidulant is at least one of citric acid, lactic acid, acetic acid, fumaric acid, malic acid, tartaric acid, glucono delta lactone, phytic acid, phosphoric acid, and salts thereof. Preferably there is. The acidulant may be artificially synthesized or may be obtained from natural products such as citrus fruits such as lemon and lime, plums, grapes, and brewed vinegar. These acidulants have the effect of inhibiting the gelation of fish meat surimi and promote the electrical aggregation of fish surimi protein so that gelation does not occur.
本発明に係るペースト状魚肉すり身において、ハイドロコロイドと酸味料の混合物の１重量％水溶液は、ｐＨが２．７〜５．０であることが好ましく、ｐＨ３．２〜４．８であることがさらに好ましい。ｐＨが５．０より高いとゲル化が生じやすくなり、ｐＨが２．７より低いと酸味が強くなって食味が悪くなり好ましくない。ハイドロコロイドと酸味料の混合物の１重量％水溶液のｐＨは、ハイドロコロイドと酸味料の配合比や組み合わせ、ハイドロコロイド又は酸味料の種類によって調整することができる。特に、酸味料の種類及び配合量は、ｐＨの値に影響する。 In the paste-like fish paste according to the present invention, the 1% by weight aqueous solution of the mixture of hydrocolloid and acidulant preferably has a pH of 2.7 to 5.0, more preferably pH 3.2 to 4.8. preferable. If the pH is higher than 5.0, gelation tends to occur, and if the pH is lower than 2.7, the sourness becomes strong and the taste becomes worse. The pH of the 1% by weight aqueous solution of the mixture of hydrocolloid and acidulant can be adjusted by the mixing ratio and combination of hydrocolloid and acidulant, and the type of hydrocolloid or acidulant. In particular, the type and amount of the sour agent affect the pH value.
本発明に係るペースト状魚肉すり身において、ハイドロコロイドと酸味料の混合物の１重量％水溶液は、粘度が３ｍＰａ・ｓ〜２０００ｍＰａ・ｓであることが好ましく、１０ｍＰａ・ｓ〜１５００ｍＰａ・ｓであることがさらに好ましい。３ｍＰａ・ｓ未満であると、十分なゲル化阻害効果を得ることができず、２０００ｍＰａ・ｓを超えると、食感や食味等を害する場合がある。粘度は通常使用されているＢ型粘度計を使用して測定することができる。ハイドロコロイドと酸味料の混合物の１重量％水溶液の粘度は、ハイドロコロイドと酸味料の配合比や組み合わせ、ハイドロコロイド又は酸味料の種類によって調整することができる。特に、ハイドロコロイドの種類及び配合量は、粘度の値に影響する。 In the paste-like fish paste according to the present invention, the 1% by weight aqueous solution of the mixture of hydrocolloid and acidulant preferably has a viscosity of 3 mPa · s to 2000 mPa · s, and more preferably 10 mPa · s to 1500 mPa · s. preferable. If it is less than 3 mPa · s, a sufficient gelation inhibitory effect cannot be obtained, and if it exceeds 2000 mPa · s, the texture or taste may be impaired. The viscosity can be measured using a B-type viscometer that is usually used. The viscosity of the 1% by weight aqueous solution of the mixture of hydrocolloid and acidulant can be adjusted by the mixing ratio and combination of hydrocolloid and acidulant, and the type of hydrocolloid or acidulant. In particular, the type and amount of hydrocolloid affect the viscosity value.
本発明に係るペースト状魚肉すり身は、ペースト状魚肉すり身に対して、ハイドロコロイドが、０．０１〜５．０ｗｔ％、酸味料が０．００１〜０．３ｗｔ％、好ましくはハイドロコロイドが０．０２〜３．０ｗｔ％、酸味料が０．００５〜０．２５ｗｔ％、さらに好ましくはハイドロコロイドが０．０５〜１．０ｗｔ％、酸味料が０．０１〜０．２０ｗｔ％添加することができる。 The paste-like fish meat surimi according to the present invention has a hydrocolloid content of 0.01 to 5.0 wt%, an acidulant content of 0.001 to 0.3 wt%, preferably a hydrocolloid content of 0.02 to the paste-like fish meat surimi. It is possible to add 3.0 wt%, acidulant 0.005 to 0.25 wt%, more preferably 0.05 to 1.0 wt% hydrocolloid, and 0.01 to 0.20 wt% acidulant.
本発明に係るペースト状魚肉すり身は、動的貯蔵弾性率Ｇ’が１０〜１０００、動的損失弾性率Ｇ’’が１０〜２００、損失正接ｔａｎδが０．２３〜０．５０であることが好ましい。Ｇ’が１０未満であると出来上がった魚肉すり身が柔らかすぎて糊状感が出てしまう。Ｇ’が１０００より大きいと出来上がった魚肉すり身のゲル化が強くなってしまう。Ｇ’が１０〜１０００の時、Ｇ”が２００より大きいと出来上がった魚肉すり身が柔らかすぎて糊状感が出てしまう。Ｇ”が１０未満であると出来上がった魚肉すり身のゲル化が強くなってしまう。ｔａｎδが０．５０より大きいと出来上がった魚肉すり身が柔らかすぎて糊状感が出てしまう。ｔａｎδが０．２３未満であると出来上がった魚肉すり身のゲル化が強くなってしまう。動的貯蔵弾性率Ｇ’が１０〜１０００、動的損失弾性率Ｇ’’が１０〜２００、損失正接ｔａｎδが０．２３〜０．５０という物性は、例えば厚生労働省の高齢者食品基準として提示された「食品群分別許可基準」の咀しゃく・えん下困難者用食品の物性（５×１０２Ｎ／ｍ２以下または１×１０４／ｍ２以下）を満たすことができ、高齢者用食品として好ましい物性の製品を作ることができる。 The paste fish paste according to the present invention has a dynamic storage elastic modulus G ′ of 10 to 1000, a dynamic loss elastic modulus G ″ of 10 to 200, and a loss tangent tan δ of 0.23 to 0.50. preferable. If G ′ is less than 10, the resulting fish surimi is too soft and gives a pasty feeling. When G ′ is larger than 1000, the gelation of the finished fish meat becomes strong. When G 'is between 10 and 1000, if G "is greater than 200, the resulting fish paste will be too soft and give a paste-like feeling. If G" is less than 10, the resulting fish paste will be more gelled. End up. If tan δ is greater than 0.50, the resulting fish surimi will be too soft and give a pasty feeling. If tan δ is less than 0.23, the gelation of the finished fish meat will become strong. The physical properties of dynamic storage elastic modulus G ′ of 10 to 1000, dynamic loss elastic modulus G ″ of 10 to 200, and loss tangent tan δ of 0.23 to 0.50 are presented, for example, as a food standard for elderly people of the Ministry of Health, Labor and Welfare. Can meet the physical properties (5 × 10 2 N / m 2 or less or 1 × 10 4 / m 2 or less) of foods for people with difficulty in chewing and swallowing in the “food group classification permission standard” A product having physical properties preferable as a food can be produced.
動的貯蔵弾性率Ｇ’、動的損失弾性率Ｇ’’、および損失正接ｔａｎδは、例えば動的粘弾性測定装置ＡＲＥＳ（ＴＡインスツルメント社製）等を使用し求めることができる。 The dynamic storage elastic modulus G ′, the dynamic loss elastic modulus G ″, and the loss tangent tan δ can be obtained using, for example, a dynamic viscoelasticity measuring device ARES (manufactured by TA Instruments).
本発明に係る加工食品は、本発明に係るペースト状魚肉すり身をさらに加工したものである。例えば、クラッカー等に使うディップソースやパテ、パスタソース、肉まん等の具、おでん等に使用するもちの包餡物、ソフト食感の蒲鉾、テリーヌ、及びさつま揚げなどが挙げられる。また、高齢者用食品として用いることもでき、すり身を使った全ての食品をソフト化させ、嚥下困難食や介護食の素材として使用することができる。従来は介護食として魚肉すり身を使用した加工食品を作る場合、魚肉すり身は高タンパク質のため、一度加熱するとゲル化してしまうことから、ミキサー等でペースト化したり、きざみ食としたりするなどの煩雑な工程が行われていた。本発明に係るペースト状魚肉すり身を使用すれば、加熱してもペースト状なので、ミキサーをかけたり、きざんだりする必要がなくそのまま食することができる。また、原料となる魚肉すり身を多くしてもペースト状になるので、高タンパクで栄養的価値も高い。ハイドロコロイドのみを用いた場合、添加量を多くしなければ十分にゲル化を阻害することができない。その場合、糊状感を生じさせ付着性が高くなり、高齢者食として適した物性にならない。また、酸味料のみを用いた場合、添加量を多くしなければならないので、タンパク質の凝集物が生成したり、酸味が強くなるなど満足できる食感及び食味を得ることができない。 The processed food according to the present invention is obtained by further processing the paste fish paste according to the present invention. For example, dip sauce and patties used for crackers and the like, pasta sauce, meat buns, rice cakes used for oden, soft texture rice cakes, terrine, and fish cakes. It can also be used as food for elderly people, and all foods using surimi can be softened and used as a material for difficult swallowing foods or nursing foods. Conventionally, when making processed foods using surimi fish meat as a nursing food, surimi fish meat is a high protein and gels when heated once. The process was performed. If the paste-like fish meat surimi according to the present invention is used, it can be eaten as it is without applying a mixer or kneading because it is pasty even when heated. In addition, even if you increase the amount of raw fish meat, it becomes a paste, so it has high protein and high nutritional value. When only hydrocolloid is used, gelation cannot be sufficiently inhibited unless the addition amount is increased. In that case, a paste-like feeling is produced and the adhesiveness becomes high, and the physical properties are not suitable for elderly food. Moreover, when only an acidulant is used, since the addition amount must be increased, it is not possible to obtain a satisfactory texture and taste such as formation of protein aggregates or an increase in acidity.
本発明に係るペースト状魚肉すり身の製造方法においては、ハイドロコロイドと酸味料をすり身にする前の魚肉（魚肉すり身原料）に添加して、擂潰した後に、加熱処理して本発明に係るペースト状魚肉すり身を得ても良いし、また魚肉すり身にした後にハイドロコロイドと酸味料を添加して練り込み、さらに加熱処理して本発明に係るペースト状魚肉すり身を得ても良い。ハイドロコロイド及び酸味料の他に、魚肉すり身の食味、食感、及び香り等を調節するために、例えば、塩、グルタミン酸Ｎａ、香料及び／又は水等を添加してもよい。これらの添加の後又は添加しながら、混錬することができる。混錬方法は公知の方法を用いることができ、例えばフードプロセッサを用いて混錬することができる。混錬の後、魚肉すり身原料にハイドロコロイド及び酸味料を馴染ませる等のために、数時間〜数日間、常温又は冷蔵庫等に静置してもよい。その後、例えば８０〜１００℃の熱水中で数分〜数十分間ボイル処理等の加熱処理をすることによりペースト状魚肉すり身を得ることができる。 In the method for producing paste-like fish meat surimi according to the present invention, the hydrocolloid and the acidulant are added to the fish meat before being surimi (fish surimi raw material), crushed and then heat-treated to obtain a paste-like paste according to the present invention. A fish paste may be obtained, or after making a fish paste, a hydrocolloid and a sour agent may be added and kneaded, followed by heat treatment to obtain a paste fish paste according to the present invention. In addition to the hydrocolloid and the acidulant, for example, salt, Na glutamate, flavor, and / or water may be added to adjust the taste, texture, fragrance and the like of the fish meat surimi. Kneading can be performed after or during the addition of these. As the kneading method, a known method can be used. For example, kneading can be performed using a food processor. After kneading, it may be allowed to stand for several hours to several days at room temperature or in a refrigerator or the like in order to adjust the hydrocolloid and acidulant to the raw fish meat raw material. Then, paste-like fish meat surimi can be obtained by performing heat processing, such as a boil process for several minutes-several tens of minutes, for example in 80-100 degreeC hot water.
本発明に係る魚肉すり身用ゲル化阻害剤は、ハイドロコロイド及び酸味料を含む。ハイドロコロイド及び酸味料は、前記本発明に係るペースト状魚肉すり身に用いられるハイドロコロイド及び酸味料と同じものを用いることができる。 The gelatinization inhibitor for fish meat surimi according to the present invention contains a hydrocolloid and an acidulant. As the hydrocolloid and acidulant, the same hydrocolloid and acidulant used for the paste-like fish paste according to the present invention can be used.
実施例１乃至２８
次に、本発明のペースト状魚肉すり身に係る実施例１乃至２８として、表１乃至４に示した処方にて魚肉すり身を得た。具体的には、魚肉すり身原料、塩、グルタミン酸Ｎａ、水、ハイドロコロイド、及び酸味料を混ぜ合わせ、フードプロセッサ（ＰＯＴ−３３，(株)大道産業）にて５分間処理し、成型容器に入れ、４℃にて１晩放置後、９０℃において４０分間ボイル処理し、本発明に係るハイドロコロイド及び酸味料を含むペースト状魚肉すり身（実施例１乃至２８）を得た。比較例１乃至１１として、表５及び６に示した処方にて、ハイドロコロイド及び／又は酸味料を含まない以外は実施例１乃至２８と同様にして魚肉すり身（比較例１乃至１１）を得た。結果を表１乃至６に示した。表中の数値は、特に記載がなければ重量部であり、魚肉すり身原料、塩、グルタミン酸Ｎａ及び水の合計を１００重量部とした。
Examples 1 to 28
Next, fish surimi was obtained according to the formulations shown in Tables 1 to 4 as Examples 1 to 28 relating to paste-like fish surimi of the present invention. Specifically, fish raw material, salt, sodium glutamate, water, hydrocolloid, and acidulant are mixed, processed for 5 minutes with a food processor (POT-33, Daido Sangyo Co., Ltd.), put in a molded container, After standing at 4 ° C. overnight, it was boiled at 90 ° C. for 40 minutes to obtain paste fish surimi (Examples 1 to 28) containing hydrocolloid and acidulant according to the present invention. As Comparative Examples 1 to 11, fish surimi (Comparative Examples 1 to 11) was obtained in the same manner as in Examples 1 to 28 except that the formulations shown in Tables 5 and 6 did not contain hydrocolloid and / or acidulant. . The results are shown in Tables 1 to 6. The numerical values in the table are parts by weight unless otherwise specified, and the total amount of raw fish meat, salt, sodium glutamate and water was 100 parts by weight.
魚肉すり身の強度は、レオメーター（サン科学社製：ＣＯＭＰＡＣ−１００，プランジャーは円柱状で断面積１ｃｍ２のもの）を用いて測定した。魚肉すり身の状態は、ゲル状態を目視及び食感によって評価した。流動性がない状態を“ゲル”、ゲル化はしておらず流動性をある程度有する状態を“半ペースト”、流動性を有する状態を“ペースト”として判定した。魚肉すり身の糊状感は、食感によって評価した。魚肉すり身を食した時に、糊状であると感じた場合は、“あり”と、やや感じた場合は、“少しあり”と、感じなかった場合は“なし”として判定した。魚肉すり身の凝集状態は、目視によって評価した。魚肉すり身に凝集物が見られた場合は“あり”と、少し見られた場合は“少しあり”と、見られなかった場合は“なし”として判定した。魚肉すり身の酸味は、味覚によって評価した。魚肉すり身を食した時に、酸味を感じた場合は“あり”と、感じなかった場合は“なし”として判定した。魚肉すり身の動的粘弾性の測定は、動的粘弾性測定装置ＡＲＥＳ（ＴＡインスツルメント社製）を使用し、温度２０℃におけるＧ’，Ｇ”，ｔａｎδを求めた。周波数は１Ｈｚに固定し、安定領域の歪である０．３％の数値を採用した。動的粘弾性の測定は実施例１乃至２８及び比較例２乃至７において行った。 The strength of surimi fish meat was measured using a rheometer (manufactured by Sun Kagaku Co .: COMPAC-100, the plunger is cylindrical and has a cross-sectional area of 1 cm 2 ). The state of the surimi fish meat was evaluated by visual observation and texture of the gel state. The state without fluidity was judged as “gel”, the state without gelation and having some fluidity as “half paste”, and the state with fluidity as “paste”. The paste-like feeling of fish meat surimi was evaluated by the texture. When the fish paste was eaten, it was judged as “Yes” if it felt pasty, “A little” if it felt slightly, and “None” if it did not feel. The aggregation state of the surimi fish meat was evaluated visually. When agglomerates were observed in the surimi fish meat, it was judged as “Yes”, when a little was seen, “A little”, and when it was not seen, it was judged as “None”. The sourness of surimi fish meat was evaluated by taste. When eating fish surimi, it was judged as “Yes” if it felt sour, and “No” if it did not. For measuring the dynamic viscoelasticity of surimi fish meat, a dynamic viscoelasticity measuring device ARES (manufactured by TA Instruments) was used to obtain G ′, G ″, tan δ at a temperature of 20 ° C. The frequency was fixed at 1 Hz. The value of 0.3%, which is the strain in the stable region, was employed, and the dynamic viscoelasticity was measured in Examples 1 to 28 and Comparative Examples 2 to 7.
ハイドロコロイドと酸味料の混合物のｐＨは、精製水にハイドロコロイドと酸味料の混合物を溶解させ１重量％水溶液とし、それを２０℃においてｐＨメーター（東亜電波工業社製ＨＭ−５０Ｇ）を使用して測定した。ハイドロコロイドと酸味料の混合物の粘度は、精製水にハイドロコロイドと酸味料の混合物を溶解させ１重量％水溶液とし、それを２０℃においてＢ型粘度計（芝浦システム(株)製ビストメトロン）で測定した。測定条件は、回転数６０ｒｐｍ、使用ローターは粘度０〜１００ｍＰａ・ｓの範囲においてはＮｏ１、１００〜５００ｍＰａ・ｓの範囲においてはＮｏ２、５００〜２０００ｍＰａ・ｓの範囲においてはＮｏ３、２０００〜１００００ｍＰａ・ｓの範囲においてはＮｏ４を使用した。 The pH of the mixture of hydrocolloid and acidulant is measured using a pH meter (HM-50G manufactured by Toa Denpa Kogyo Co., Ltd.) at 20 ° C. by dissolving the mixture of hydrocolloid and acidulant in purified water to make a 1% by weight aqueous solution. did. The viscosity of the mixture of hydrocolloid and acidulant was measured by dissolving the mixture of hydrocolloid and acidulant in purified water to make a 1% by weight aqueous solution at 20 ° C. with a B-type viscometer (Bistometron manufactured by Shibaura System Co., Ltd.). . The measurement conditions are 60 rpm, No. 1 in the range of viscosity 0 to 100 mPa · s, No 2 in the range of 100 to 500 mPa · s, No 3 in the range of 500 to 2000 mPa · s, No 3, 2000 to 10,000 mPa · s. No. 4 was used in the range.
実施例及び比較例に用いた原料等は、以下の通りである。
魚肉すり身原料：ＦＡグレード（アメリカ製）
キサンタンガム：ＣＰケルコ社製
改質キサンタンガム：キサンタンガム（ＣＰケルコ社製）１ｋｇを９０℃の恒温槽中にて７時間処理して改質キサンタンガムを得た。Ｂ型粘度計（芝浦システム(株)製ビストメトロン、測定温度２５℃，１％濃度）で粘度を測定したところ９，９００ｍＰａ・ｓであった。
アルギン酸Ｎａ：Ｉ−５キミカ社製
メチルセルロース：メトローズＳＭ１５００ 信越化学工業社製
グアーガム：伊那食品工業社製
タラガム：伊那食品工業社製
ローカストビーンガム：伊那食品工業社製
コンニャクマンナン：伊那食品工業社製
カラギナン：伊那食品工業社製
ＬＭペクチン：ＬＭ１０４ ＣＰケルコ社製
ＨＭペクチン：ＤＤ-ｓｌｏｗ ｓｅｔ ＣＰケルコ社製
アラビアガム：ＣＮＩ社製
プルラン：林原商事社製
大豆多糖類：三栄源ＦＦＩ社製
タマリンドガム：大日本住友製薬社製
サイリウム：大日本住友製薬社製
ゼラチン：新田ゼラチン社製
低強度寒天：ウルトラ寒天ＵＸ−３０ 伊那食品工業社製
低粘度グアーガム：グアーガム（伊那食品工業製）の２％水溶液にクエン酸を加えてｐＨ４．０に調整した後、９０℃で１３時間加熱処理し、水酸化ナトリウムで中和後、アルコール沈殿させることにより低粘度グアーガムを得た。粘度は２２０ｍＰａ・ｓであった。粘度はＢ型粘度計（芝浦システム社製ビストメトロン：測定濃度１．０％、回転数１２ｒｐｍ、ローターＮｏ３、測定温度２０℃）を用い測定した。なお、原料となるグアーガムの粘度は６２００ｍＰａ・ｓであった。
低粘度タマリンドガム：タマリンドガム（大日本住友製薬社製）の４％水溶液にクエン酸を加えてｐＨ３．０に調整した後、９０℃で１５時間加熱処理し、水酸化ナトリウムで中和後、アルコール沈殿させることにより低粘度タマリンドガムを得た。低粘度化タマリンドガムの粘度は９０ｍＰａ・ｓであった。粘度はＢ型粘度計（芝浦システム社製ビストメトロン：測定濃度１．０％、回転数１２ｒｐｍ、ローターＮｏ３、測定温度２０℃）を用い測定した。なお、原料となるタマリンドガムの粘度は３２０ｍＰａ・ｓであった。
クエン酸：磐田化学社製
乳酸：扶桑化学社製
酢酸：五協産業社製
フマル酸：扶桑化学社製
リンゴ酸：扶桑化学社製
酒石酸：磐田化学社製
グルコノデルタラクトン：協和発酵フーズ社製
フィチン酸：敷島スターチ社製
リン酸：純正化学社製
The raw materials used in Examples and Comparative Examples are as follows.
Fish surimi raw material: FA grade (made in USA)
Xanthan Gum: Modified Xanthan Gum manufactured by CP Kelco Co., Ltd. 1 kg of Xanthan Gum: Xanthan Gum (manufactured by CP Kelco Co., Ltd.) was treated in a thermostat at 90 ° C. for 7 hours to obtain modified xanthan gum. When the viscosity was measured with a B-type viscometer (Vistometron manufactured by Shibaura System Co., Ltd., measuring temperature 25 ° C., 1% concentration), it was 9,900 mPa · s.
Alginate Na: I-5 Kimika Co., Ltd. Methylcellulose: Metroles SM 1500 Shin-Etsu Chemical Co., Ltd. Guar Gum: Ina Food Industry Co., Ltd.
Tara gum: Locust bean gum manufactured by Ina Food Industry Co., Ltd. Konjac mannan manufactured by Ina Food Industry Co., Ltd .: Carrageenan manufactured by Ina Food Industry Co., Ltd .: LM pectin manufactured by Ina Food Industry Co., Ltd. LM pectin manufactured by CP Kelco HM Pectin: DD-slow set Gum Arabic: CNI Pullulan: Hayashibara Shoji Polysaccharide: Saneigen FFI Tamarind Gum: Dainippon Sumitomo Pharmaceutical Psyllium: Dainippon Sumitomo Pharma Gelatin: Nitta Gelatin Low Strength Agar: Ultra Agar UX-30 Low viscosity guar gum manufactured by Ina Food Industry Co., Ltd. After adjusting to pH 4.0 by adding citric acid to 2% aqueous solution of guar gum (manufactured by Ina Food Industry), heat treatment at 90 ° C. for 13 hours, sodium hydroxide After neutralization, low viscosity guar gum was obtained by alcohol precipitation. The viscosity was 220 mPa · s. The viscosity was measured using a B-type viscometer (Vistometron manufactured by Shibaura System Co., Ltd .: measurement concentration 1.0%, rotation speed 12 rpm, rotor No. 3, measurement temperature 20 ° C.). In addition, the viscosity of the guar gum used as a raw material was 6200 mPa · s.
Low viscosity tamarind gum: After adding citric acid to 4% aqueous solution of tamarind gum (manufactured by Sumitomo Dainippon Pharma Co., Ltd.) to adjust the pH to 3.0, heat treatment at 90 ° C. for 15 hours, neutralized with sodium hydroxide, Low viscosity tamarind gum was obtained by alcohol precipitation. The viscosity of the reduced viscosity tamarind gum was 90 mPa · s. The viscosity was measured using a B-type viscometer (Vistometron manufactured by Shibaura System Co., Ltd .: measurement concentration 1.0%, rotation speed 12 rpm, rotor No. 3, measurement temperature 20 ° C.). In addition, the viscosity of the tamarind gum used as a raw material was 320 mPa · s.
Citric acid: Kanda Chemical Co., Ltd. Lactic acid: Fuso Chemical Co., Ltd. Acetic acid: Gokyo Sangyo Co., Ltd. Fumaric acid: Fuso Chemical Co., Ltd. Malic acid: Fuso Chemical Co., Ltd. Tartaric acid: Koda Chemical Co., Ltd. Glucono delta lactone: Kyowa Hakko Foods Co., Ltd. Phytic acid: Shikishima Starch Phosphoric acid: Junsei Chemical
実施例１乃至２８及び比較例１乃至１１から、ハイドロコロイド及び酸味料を含むことにより相乗的な効果が得られ、ゲル化阻害効果を維持しつつ、食感および食味の優れるペースト状魚肉すり身を得られることが分かる。 From Examples 1 to 28 and Comparative Examples 1 to 11, by including a hydrocolloid and a sour agent, a synergistic effect is obtained, and a paste-like fish meat surimi excellent in texture and taste is obtained while maintaining the gelation inhibiting effect. You can see that
実施例２９
実施例２に係るペースト状魚肉すり身を、嚥下困難者に介護食として食してもらったところ、容易に嚥下が可能であった。
Example 29
When the pasty fish meat according to Example 2 was eaten as a nursing food by a person with difficulty in swallowing, swallowing was easily possible.
実施例３０
実施例１に係るペースト状魚肉すり身５０重量部とクリームチーズ５０重量部を混合し、本発明に係る加工食品としてディップソースを得た。これをクラッカーにのせて食したところ、従来にない食味で、滑らかなクラッカー用ディップソースであった。１０名のパネラーに試食してもらったところ、滑らかさと魚特有の旨みの出たディップソースとの評価を得た。
Example 30
50 parts by weight of paste-like fish surimi according to Example 1 and 50 parts by weight of cream cheese were mixed to obtain a dip sauce as a processed food according to the present invention. When this was put on a cracker and ate, it was a smooth dip sauce for crackers with an unprecedented taste. When 10 panelists sampled it, they were evaluated as smooth and dip sauce with a fish-specific taste.
実施例３１
実施例２に係るペースト状魚肉すり身５０重量部とトマトソース５０重量部を混合し、本発明に係る加工食品としてパスタソースを得た。これを食したところ、トマトソースに適度な粘度が出て、従来にない滑らかさと魚介のこくのあるパスタソースであった。１０名のパネラーに試食したもらったところ、新しい食味で、滑らかなパスタソースとの評価を得た。
Example 31
Pasta sauce was obtained as a processed food according to the present invention by mixing 50 parts by weight of paste-like fish paste according to Example 2 and 50 parts by weight of tomato sauce. When we ate this, the tomato sauce had an appropriate viscosity, and it was a pasta sauce with a smoothness and seafood that was not found in the past. When 10 panelists sampled it, it was evaluated as a smooth pasta sauce with a new taste.
実施例３２
実施例３に係るペースト状魚肉すり身７０重量部とピザソース３０重量部を混合し、本発明に係る加工食品としてピザまん生地の内包物を得た。これを生地に内包して蒸したところ、蒸し後も固まっておらず、良好な食感で、新しい変り種まんじゅうに仕上がった。１０名のパネラーに試食してもらったところ、今までに無い新しい良好な食味との評価を得た。
Example 32
70 parts by weight of paste-like fish paste according to Example 3 and 30 parts by weight of pizza sauce were mixed to obtain an inclusion of pizza bun dough as a processed food according to the present invention. When this was put in dough and steamed, it did not harden even after steaming, and finished with a new variety of buns with a good texture. When 10 panelists sampled it, it was evaluated as a new and better taste than ever before.
実施例３３
実施例５に係るペースト状魚肉すり身９８重量部とすりおろししょうが２重量部を混合して、本発明に係る加工食品として餅の内包物を得た。これを包餡機での包餡したところ、適度な粘度があり、包餡が可能であった。また、温めても冷やしても内包物はペースト状で、従来にない食感のもち製品であった。１０名のパネラーに試食してもらったところ、餅の内包物である魚のペーストが従来に無い食味だが、餅と非常に相性がよく、良好との評価を得た。
Example 33
98 parts by weight of paste-like fish meat according to Example 5 and 2 parts by weight of grated ginger were mixed to obtain an inclusion of salmon as processed food according to the present invention. When this was wrapped with a wrapping machine, it had an appropriate viscosity and could be wrapped. In addition, the inclusions were pasty, whether heated or cooled, and had an unprecedented texture. When 10 panelists sampled it, the fish paste, which is the inclusion of salmon, tastes unprecedented, but it was very good with salmon and was evaluated as good.
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| JP2012520065A (en) * | 2009-03-10 | 2012-09-06 | ピュラック バイオケム ビー．ブイ． | Use of alkali metal lactate in the preservation of seafood surimi products |
| JP2014226133A (en) * | 2013-05-20 | 2014-12-08 | 伊那食品工業株式会社 | Dip sauce and dip sauce material |
| JP2015112094A (en) * | 2013-12-16 | 2015-06-22 | 日本水産株式会社 | Fluid dispersion of fish meat particle, manufacturing method for the same, and food product using the fluid dispersion |
| KR20180101736A (en) * | 2017-03-06 | 2018-09-14 | 김성환 | Manufacture of Agar fish noodles |
| CN111789236A (en) * | 2020-07-07 | 2020-10-20 | 大连工业大学 | 3D printing food using fish as raw material and suitable for special crowds |
| CN114468247A (en) * | 2022-01-14 | 2022-05-13 | 江南大学 | Frozen stuffed fish ball with low soup loss and preparation method thereof |
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| KR101965047B1 (en) * | 2017-03-06 | 2019-04-02 | 김성환 | Manufacture of Agar fish noodles |
| CN111789236A (en) * | 2020-07-07 | 2020-10-20 | 大连工业大学 | 3D printing food using fish as raw material and suitable for special crowds |
| CN114468247A (en) * | 2022-01-14 | 2022-05-13 | 江南大学 | Frozen stuffed fish ball with low soup loss and preparation method thereof |
| CN114468247B (en) * | 2022-01-14 | 2022-12-23 | 江南大学 | Frozen stuffed fish ball with low soup loss and preparation method thereof |
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