JPH0112467B2 - - Google Patents
Info
- Publication number
- JPH0112467B2 JPH0112467B2 JP56000570A JP57081A JPH0112467B2 JP H0112467 B2 JPH0112467 B2 JP H0112467B2 JP 56000570 A JP56000570 A JP 56000570A JP 57081 A JP57081 A JP 57081A JP H0112467 B2 JPH0112467 B2 JP H0112467B2
- Authority
- JP
- Japan
- Prior art keywords
- calcium chloride
- coating
- parts
- added
- kamaboko
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 235000010323 ascorbic acid Nutrition 0.000 claims description 30
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 29
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 21
- 239000001110 calcium chloride Substances 0.000 claims description 21
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 21
- 239000011248 coating agent Substances 0.000 claims description 21
- 238000000576 coating method Methods 0.000 claims description 18
- 235000014102 seafood Nutrition 0.000 claims description 18
- 150000000996 L-ascorbic acids Chemical class 0.000 claims description 16
- 239000011668 ascorbic acid Substances 0.000 claims description 14
- 229960005070 ascorbic acid Drugs 0.000 claims description 14
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 5
- 235000019465 surimi Nutrition 0.000 description 12
- 239000000203 mixture Substances 0.000 description 10
- 239000003921 oil Substances 0.000 description 8
- 235000019198 oils Nutrition 0.000 description 8
- 238000012360 testing method Methods 0.000 description 6
- 235000019640 taste Nutrition 0.000 description 5
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 4
- 229910019142 PO4 Inorganic materials 0.000 description 4
- 239000000654 additive Substances 0.000 description 4
- 238000002845 discoloration Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 4
- 235000021317 phosphate Nutrition 0.000 description 4
- 241000251468 Actinopterygii Species 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- 229940076638 ascorbic acid and calcium Drugs 0.000 description 3
- 235000019658 bitter taste Nutrition 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000015110 jellies Nutrition 0.000 description 3
- 239000008274 jelly Substances 0.000 description 3
- 229940023462 paste product Drugs 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 239000004471 Glycine Substances 0.000 description 2
- 241000276498 Pollachius virens Species 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 108010073771 Soybean Proteins Proteins 0.000 description 2
- 235000019606 astringent taste Nutrition 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 238000005469 granulation Methods 0.000 description 2
- 230000003179 granulation Effects 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 2
- 239000005457 ice water Substances 0.000 description 2
- 230000001771 impaired effect Effects 0.000 description 2
- 235000013923 monosodium glutamate Nutrition 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 2
- 239000010452 phosphate Substances 0.000 description 2
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 229940073490 sodium glutamate Drugs 0.000 description 2
- -1 sorbitan fatty acid esters Chemical class 0.000 description 2
- 235000019710 soybean protein Nutrition 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000003760 tallow Substances 0.000 description 2
- 239000002562 thickening agent Substances 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- FTLYMKDSHNWQKD-UHFFFAOYSA-N (2,4,5-trichlorophenyl)boronic acid Chemical compound OB(O)C1=CC(Cl)=C(Cl)C=C1Cl FTLYMKDSHNWQKD-UHFFFAOYSA-N 0.000 description 1
- JNYAEWCLZODPBN-JGWLITMVSA-N (2r,3r,4s)-2-[(1r)-1,2-dihydroxyethyl]oxolane-3,4-diol Chemical compound OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O JNYAEWCLZODPBN-JGWLITMVSA-N 0.000 description 1
- 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
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 240000002791 Brassica napus Species 0.000 description 1
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 1
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 239000004378 Glycyrrhizin Substances 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 1
- 235000021314 Palmitic acid Nutrition 0.000 description 1
- IYFATESGLOUGBX-YVNJGZBMSA-N Sorbitan monopalmitate Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O IYFATESGLOUGBX-YVNJGZBMSA-N 0.000 description 1
- 235000021355 Stearic acid Nutrition 0.000 description 1
- 244000228451 Stevia rebaudiana Species 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 239000008122 artificial sweetener Substances 0.000 description 1
- 235000021311 artificial sweeteners Nutrition 0.000 description 1
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 239000001506 calcium phosphate Substances 0.000 description 1
- 229910000389 calcium phosphate Inorganic materials 0.000 description 1
- 235000011010 calcium phosphates Nutrition 0.000 description 1
- 125000004432 carbon atom Chemical group C* 0.000 description 1
- 239000004359 castor oil Substances 0.000 description 1
- 235000019438 castor oil Nutrition 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000007797 corrosion Effects 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 239000000645 desinfectant Substances 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 235000010350 erythorbic acid Nutrition 0.000 description 1
- 239000004318 erythorbic acid Substances 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000000417 fungicide Substances 0.000 description 1
- ZEMPKEQAKRGZGQ-XOQCFJPHSA-N glycerol triricinoleate Natural products CCCCCC[C@@H](O)CC=CCCCCCCCC(=O)OC[C@@H](COC(=O)CCCCCCCC=CC[C@@H](O)CCCCCC)OC(=O)CCCCCCCC=CC[C@H](O)CCCCCC ZEMPKEQAKRGZGQ-XOQCFJPHSA-N 0.000 description 1
- LPLVUJXQOOQHMX-UHFFFAOYSA-N glycyrrhetinic acid glycoside Natural products C1CC(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2=O)C(O)=O)C)(C)CC2)(C)C2C(C)(C)C1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O LPLVUJXQOOQHMX-UHFFFAOYSA-N 0.000 description 1
- 229960004949 glycyrrhizic acid Drugs 0.000 description 1
- UYRUBYNTXSDKQT-UHFFFAOYSA-N glycyrrhizic acid Natural products CC1(C)C(CCC2(C)C1CCC3(C)C2C(=O)C=C4C5CC(C)(CCC5(C)CCC34C)C(=O)O)OC6OC(C(O)C(O)C6OC7OC(O)C(O)C(O)C7C(=O)O)C(=O)O UYRUBYNTXSDKQT-UHFFFAOYSA-N 0.000 description 1
- 235000019410 glycyrrhizin Nutrition 0.000 description 1
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 description 1
- 229940093915 gynecological organic acid Drugs 0.000 description 1
- 229940026239 isoascorbic acid Drugs 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 238000005360 mashing Methods 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 1
- 235000021096 natural sweeteners Nutrition 0.000 description 1
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 1
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- OQZCJRJRGMMSGK-UHFFFAOYSA-M potassium metaphosphate Chemical compound [K+].[O-]P(=O)=O OQZCJRJRGMMSGK-UHFFFAOYSA-M 0.000 description 1
- 235000019828 potassium polyphosphate Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 229940085605 saccharin sodium Drugs 0.000 description 1
- 235000003441 saturated fatty acids Nutrition 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 1
- 235000019830 sodium polyphosphate Nutrition 0.000 description 1
- 229940048086 sodium pyrophosphate Drugs 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 235000011071 sorbitan monopalmitate Nutrition 0.000 description 1
- 239000001570 sorbitan monopalmitate Substances 0.000 description 1
- 229940031953 sorbitan monopalmitate Drugs 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000010186 staining Methods 0.000 description 1
- 239000008117 stearic acid Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- RYCLIXPGLDDLTM-UHFFFAOYSA-J tetrapotassium;phosphonato phosphate Chemical compound [K+].[K+].[K+].[K+].[O-]P([O-])(=O)OP([O-])([O-])=O RYCLIXPGLDDLTM-UHFFFAOYSA-J 0.000 description 1
- 235000019818 tetrasodium diphosphate Nutrition 0.000 description 1
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 1
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 1
- 239000010698 whale oil Substances 0.000 description 1
Landscapes
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Fish Paste Products (AREA)
Description
本発明は水産ねり製品の品質改良法および品質
改良剤に関する。
コーテイングアスコルビン酸類を水産ねり製品
に添加することによりたとえば、従来の殺菌剤も
しくは保存剤の代替品として使用されるグリシン
に由来する渋味やエビ様の悪臭などによる風味の
劣化の防止あるいは併用するコーテイング有機酸
類のコーテイング剤として使用される硬化油のろ
う臭、しぶ味やえぐ味、さらには重合リン酸塩類
のしぶ味、えぐ味などを減少、また水産ねり製品
にカツオ風の風味がで、さらにケーシングかまぼ
こ、リテーナーかまぼこなどの真空密封包装製品
などの包装製品や坐りかまぼこなどに対して特に
保存性が向上するなどの効果が発揮される。
このような効果を奏するこれらアスコルビン酸
類を添加した水産ねり製品は日時の経過とともに
着色し、その商品が著しく損われるという欠点が
ある。また、水産ねり製品にグリシンのようなア
ミノ酸と糖が共存する場合、加熱によつていわゆ
るメイラード反応を起こし着色の原因となること
もある。
本発明者は、これらの欠点を解決するために鋭
意研究した結果、コーテイングアスコルビン酸類
と塩化カルシウムを併用することにより上記の欠
点が解決するばかりか水産ねり製品の足や弾力の
増強にも効果があることを見出し、本発明を完成
するに至つた。
すなわち、本発明は(1)水産ねり製品の製造工程
中のねり肉に、コーテイングアスコルビン酸類
（アスコルビン酸として）0.01〜0.4重量％と塩化
カルシウム0.02〜0.5重量％（いずれも仕上りね
り肉に対して）とを混和することを特徴とする水
産ねり製品の品質改良法、および(2)コーテイング
アスコルビン酸類と塩化カルシウムとを含有して
なる水産ねり製品用品質改良剤、である。
本発明の対象とする水産ねり製品とは、たとえ
ばかまぼこ、ちくわ、はんぺん、天ぷら、魚肉ソ
ーセージ、魚肉ハムなどの魚肉加工食品が挙げら
れる。
次に、本発明で使用されるコーテイングアスコ
ルビン酸類の製造法としては、微粉砕したアスコ
ルビン酸、エリソルビン酸あるいはこれらのナト
リウム塩などのアスコルビン酸類を融点40〜90℃
程度の植物性または動物性の硬化油、たとえば菜
種硬化油、ひまし油硬化油、鯨油硬化油、牛脂硬
化油、ヤシ油硬化油、脂肪酸、モノグリセライ
ド、ワツクスなどを主剤とし、必要に応じてステ
アリン酸、パルミチン酸などの炭素数12〜24の飽
和脂肪酸やソルビタンモノパルミテート、ソルビ
タンセスキオレートなどのソルビタン脂肪酸エス
テル、ワツクスを硬化油に適宜併用したコーテイ
ング剤で回転円板型遠心アトマイザー又はスプレ
ー式装置を用いて造粒することにより製造するこ
とができる。本発明においては、アスコルビン酸
類１部に対して0.8〜10部、好ましくは0.8〜３部
程度のコーテイング剤を用いて造粒したコーテイ
ングアスコルビン酸類を用いるのが好ましく、ま
たその粒径としては通常50〜300μ程度ものが適
当である。
次に、塩化カルシウムは、通常食品添加物とし
て市販されているものが用いられる。
本発明において、コーテイングアスコルビン酸
類は、アスコルビン酸として仕上りねり肉に対し
て0.01〜0.4重量％、好ましくは約0.02〜0.3重量
％使用され、一方、塩化カルシウムは仕上りねり
肉に対して0.02〜0.5重量％、好ましくは約0.05〜
0.4重量％程度使用される。塩化カルシウムの添
加量は上記の添加範囲よりも少ないと着色等の品
質低下を防止する効果が顕著ではなく、逆に多い
場合には苦みやしぶみが生ずるなどの現象がみら
れ好ましくない。
コーテイングアスコルビン酸類および塩化カル
シウムは、水産ねり製品の製造工程中に添加され
均一に混和されるが、その添加時期や添加方法に
ついては特に制限はなく、また両者は各々単独で
添加してもよいし混合物で添加してもよい。通常
は、水産ねり製品に必要に応じて添加される後に
示すような他の添加剤と共に仕上りねり肉（すり
身）に添加混和するのが適当である。
本発明のコーテイングアスコルビン酸類と塩化
カルシウムとを含有する品質改良剤は、コーテイ
ングアスコルビン酸類（アスコルビン酸として）
１重量部に対し塩化カルシウムを0.1〜50重量部、
通常は0.8〜20重量部となるように混合され、具
体的な混合比率は水産ねり製品の種類、製造法に
よつて適宜選択される。本製剤中には、同時に糊
料（例、澱粉）、大豆蛋白質、リン酸カルシウム
等を適宜混合しておくと、長期間ケーキングを起
こすことがないので好ましい。
本発明においては、本目的を阻害しない限り、
従来より水産ねり製品に添加されるリン酸塩類
（たとえば、ポリリン酸ナトリウム、ポリリン酸
カリウム、ピロリン酸ナトリウム、ピロリン酸カ
リウム）、天然甘味料（たとえば、砂糖、ブドウ
糖、果糖、乳糖）、人工甘味料（たとえば、グリ
チルリチン、ステビヤ、サツカリンナトリウム）、
その他香辛料、香料、天然調味料、化学調味料、
糊料、殺菌剤、大豆蛋白質、小麦蛋白質、動物性
蛋白質（例、卵白）、酒類、野菜などを適宜添加
してもよい。
本発明により製造した水産ねり製品は、足や弾
力が改善され保存性が良くなると共に、アスコル
ビン酸類に由来する変色が防止される。また塩化
カルシウムを単独で使用した場合、特有の苦みや
しぶみを生じ、しかも添加時期や添加方法を厳密
に規定しないとかえつて製品の品質を損ねる結果
となるが、本発明のようにコーテイングアスコル
ビン酸類を併用すればこれらの欠点を著しく改善
できる。たとえば、すり身の擂潰時に塩化カルシ
ウムを添加すると水産ねり製品のテクスチヤーが
改善されるものの、その最適な擂潰時間はきわめ
て短時間の範囲にありこれを越えると水産ねり製
品のテクスチヤがかえつて損なわれ実用化が困難
である。しかし、本発明方法のようにアスコルビ
ン酸類を併用するとこのよううな欠点が解消でき
るので、擂潰時間を厳密に規定する必要はなく、
実際の製造現場における作業上有利である。
次に、本発明を参考例および実施例によりさら
に具体的に説明する。
なお、以下の％（パーセント）はいづれも重
量／重量パーセントを表わす。
参考例
あらかじめ75℃にて加温溶解させた牛脂硬化油
70部に微粒末状アスコルビン酸30部を加え、ミキ
サーにてよく撹拌し、均一にしたペースト状混合
物を65〜70℃に保温し、ポンプにて遠心式噴霧装
置に送り、24℃に調温された室内で噴霧粒造し
た。この粒末を50メツシユにて篩過し、コーテイ
ングアスコルビン酸を得た。
以下の実施例においては、上記の方法で得たコ
ーテイングアスコルビン酸を用いた。
実施例 １
スケソウ冷凍すり身（特Ａ級）100部に対して
重合リン酸塩0.3部、食塩2.9部を加えて30分間擂
潰し次に澱粉8.3部、グルタミン酸ナトリウム0.9
部、砂糖0.9部、氷水35.0部を加えて20分間擂潰
し、仕上りすり身を製造した。この仕上りすり身
を用い、塩化カルシウム、コーテイングアスコル
ビン酸を各々単独あるいは両者を添加した３試料
区をそれぞれ設定し、各５分間均一に混合した
後、クレハロンチユーブ（折径45mm）に充填し、
85℃で45分間加熱してケーシングかまぼこを製造
した。これら３種類のかまぼこの品質および保存
試験の結果を第１表に示す。
第１表において、ゼリー強度は岡田式ゼリー強
度試験器（直径５mmのプランジヤー使用）により
測定し（かまぼこの足の強さ、弾力をあらわす）、
保存試験は25℃恒温器に放置して腐食の有無を観
察する方法によつた。
The present invention relates to a method and agent for improving the quality of seafood paste products. Coating By adding ascorbic acids to seafood paste products, for example, it is possible to prevent deterioration of flavor due to astringency and shrimp-like odor derived from glycine, which is used as an alternative to conventional disinfectants or preservatives, or to coat it in combination. It reduces the waxy odor, astringent taste and acrid taste of hydrogenated oils used as coating agents for organic acids, as well as the astringent and acrid taste of polymerized phosphates, and also imparts a bonito-like flavor to seafood paste products. It is particularly effective in improving the shelf life of packaged products such as vacuum-sealed packaging products such as casing kamaboko and retainer kamaboko, and sitting kamaboko. Marine paste products to which these ascorbic acids are added, which have such effects, have the disadvantage that they become discolored over time, resulting in significant damage to the product. Furthermore, when amino acids such as glycine and sugar coexist in seafood paste products, heating may cause the so-called Maillard reaction, which may cause coloration. As a result of intensive research in order to solve these drawbacks, the inventor of the present invention found that the combination of coating ascorbic acids and calcium chloride not only solves the above drawbacks but also has the effect of increasing the firmness and elasticity of seafood paste products. This discovery led to the completion of the present invention. That is, the present invention (1) coats 0.01 to 0.4% by weight of ascorbic acids (as ascorbic acid) and 0.02 to 0.5% by weight of calcium chloride (both based on the finished batter) in the battered meat during the manufacturing process of seafood batter products. ), and (2) a quality improving agent for seafood paste products comprising coating ascorbic acids and calcium chloride. The seafood paste products targeted by the present invention include processed fish foods such as kamaboko, chikuwa, hanpen, tempura, fish sausage, and fish ham. Next, as a method for producing the coating ascorbic acids used in the present invention, ascorbic acids such as finely pulverized ascorbic acid, erythorbic acid, or their sodium salts are heated to a melting point of 40 to 90°C.
The main ingredient is vegetable or animal hydrogenated oil such as rapeseed hydrogenated oil, castor oil hydrogenated oil, whale oil hydrogenated oil, beef tallow hydrogenated oil, coconut oil hydrogenated oil, fatty acids, monoglycerides, wax, etc., and if necessary, stearic acid, Using a rotating disk type centrifugal atomizer or a spray-type device, use a coating agent containing saturated fatty acids with 12 to 24 carbon atoms such as palmitic acid, sorbitan fatty acid esters such as sorbitan monopalmitate and sorbitan sesquiolate, and wax in combination with hydrogenated oil as appropriate. It can be manufactured by granulation. In the present invention, it is preferable to use coated ascorbic acids that are granulated using a coating agent of about 0.8 to 10 parts, preferably about 0.8 to 3 parts, per 1 part of ascorbic acids, and the particle size is usually 50%. A thickness of ~300μ is appropriate. Next, calcium chloride that is commercially available as a food additive is usually used. In the present invention, the coating ascorbic acid is used as ascorbic acid in an amount of 0.01 to 0.4% by weight, preferably about 0.02 to 0.3% by weight, based on the finished minced meat, while calcium chloride is used as ascorbic acid in an amount of 0.02 to 0.5% by weight based on the finished minced meat. %, preferably about 0.05~
It is used at about 0.4% by weight. If the amount of calcium chloride added is less than the above range, the effect of preventing deterioration of quality such as discoloration will not be significant, while if it is too much, phenomena such as bitterness and staining may occur, which is not preferable. Coating Ascorbic acids and calcium chloride are added and mixed uniformly during the manufacturing process of seafood paste products, but there are no particular restrictions on the timing or method of addition, and each may be added alone. It may also be added as a mixture. Usually, it is appropriate to add and mix it into the finished minced meat (surimi) along with other additives as shown below, which are added to the seafood paste product as needed. The quality improver containing coating ascorbic acids and calcium chloride of the present invention is coating ascorbic acids (as ascorbic acid)
0.1 to 50 parts by weight of calcium chloride per 1 part by weight,
Usually, they are mixed in an amount of 0.8 to 20 parts by weight, and the specific mixing ratio is appropriately selected depending on the type of seafood paste product and the manufacturing method. It is preferable to appropriately mix a thickening agent (eg, starch), soybean protein, calcium phosphate, etc. into this preparation at the same time, since caking will not occur for a long period of time. In the present invention, as long as this purpose is not hindered,
Phosphates (e.g., sodium polyphosphate, potassium polyphosphate, sodium pyrophosphate, potassium pyrophosphate), natural sweeteners (e.g., sugar, glucose, fructose, lactose), and artificial sweeteners traditionally added to seafood paste products (e.g. glycyrrhizin, stevia, saccharin sodium),
Other spices, fragrances, natural seasonings, chemical seasonings,
Thickening agents, fungicides, soybean protein, wheat protein, animal protein (eg, egg white), alcoholic beverages, vegetables, etc. may be added as appropriate. The seafood paste product produced according to the present invention has improved leg and elasticity, has a good shelf life, and is prevented from discoloring due to ascorbic acids. In addition, when calcium chloride is used alone, it produces a characteristic bitterness and stain, and if the timing and method of addition are not strictly specified, the quality of the product will be impaired. If acids are used in combination, these drawbacks can be significantly improved. For example, adding calcium chloride during grinding of surimi improves the texture of seafood paste products, but the optimal grinding time is within an extremely short range, and beyond this range, the texture of seafood paste products is impaired. Therefore, it is difficult to put it into practical use. However, such drawbacks can be overcome by using ascorbic acids in combination as in the method of the present invention, so there is no need to strictly define the mashing time.
This is advantageous when working at actual manufacturing sites. Next, the present invention will be explained in more detail using reference examples and examples. In addition, all % (percentage) below represents weight/weight percentage. Reference example Hydrogenated beef tallow oil heated and dissolved in advance at 75℃
Add 30 parts of fine powder ascorbic acid to 70 parts, stir well with a mixer, keep the homogeneous paste mixture at 65-70℃, send it to a centrifugal spray device with a pump, and adjust the temperature to 24℃. Spray granulation was carried out in a heated room. This powder was sieved through a 50-mesh sieve to obtain coating ascorbic acid. In the following examples, coating ascorbic acid obtained by the above method was used. Example 1 0.3 parts of polymerized phosphate and 2.9 parts of common salt were added to 100 parts of frozen pollock surimi (Special A grade), crushed for 30 minutes, and then 8.3 parts of starch and 0.9 parts of sodium glutamate were added.
1 part, 0.9 parts of sugar, and 35.0 parts of ice water were added and mashed for 20 minutes to produce finished surimi. Using this finished surimi, three sample groups were set up with calcium chloride and coating ascorbic acid added alone or both, and after uniformly mixing for 5 minutes each, they were filled into a Kurehalon tube (folding diameter 45 mm).
Casing kamaboko was produced by heating at 85°C for 45 minutes. The quality and storage test results of these three types of kamaboko are shown in Table 1. In Table 1, jelly strength is measured using an Okada type jelly strength tester (using a plunger with a diameter of 5 mm) (represents the strength and elasticity of the kamaboko legs).
The storage test was conducted by leaving the sample in a 25°C incubator and observing the presence or absence of corrosion.
【表】
第１表の結果から明らかなように、ゼリー強度
試験によるかまぼこの足・弾力の強さは、塩化カ
ルシウム単独添加区（No.１）およびコーテイング
アスコルビン酸単独添加区（No.２）に比較して両
者の併用添加区（No.３）の方が強い。さらに、上
記の各かまぼこについて、パネル20人により食味
試験を行つたところ、次の通りであつた。
No.１とNo.３の比較
No.１が良いとするもの……０人
No.３が良いとするもの……20人
No.２とNo.３の比較
No.２が良いとするもの……０人
No.３が良いとするもの……20人
また、第１表の結果から明らかなように、No.３
のかまぼこはNo.１のものよりも１〜1.5日間腐敗
開始が遅く、保存性が改良される。一方、No.２の
かまぼこは製造直後から明らかに変色していた
が、No.３のものは５日間保存後も全く変色は認め
られなかつた。
実施例 ２
実施例１と同様にして同一組成の仕上りすり身
を製造した。この仕上りすり身に対して第２表に
示す添加剤をそれぞれ添加して15分間混合し、折
径45mmのクレハロンチユーブに充填後、85℃で45
分間加熱してケーシングかまぼこを製造した。[Table] As is clear from the results in Table 1, the strength of the kamaboko legs and elasticity in the jelly strength test was the same for the group with calcium chloride added alone (No. 1) and the coated ascorbic acid added group (No. 2). Compared to , the group where both were added together (No. 3) was stronger. Furthermore, when a panel of 20 people conducted a taste test on each of the above-mentioned kamaboko, the results were as follows. Comparison of No. 1 and No. 3. No. 1 is good. 0 people. No. 3 is good. 20 people. Comparison of No. 2 and No. 3. No. 2 is good. ...0 people No. 3 is good...20 people Also, as is clear from the results in Table 1, No. 3 is good.
The kamaboko starts to rot 1 to 1.5 days later than No. 1, and its shelf life is improved. On the other hand, the No. 2 kamaboko was clearly discolored immediately after production, but the No. 3 kamaboko showed no discoloration at all even after being stored for 5 days. Example 2 Finished surimi having the same composition as in Example 1 was produced. The additives listed in Table 2 were added to the finished surimi, mixed for 15 minutes, filled into a Kurehalon tube with a folded diameter of 45 mm, and heated to 85°C for 40 minutes.
The mixture was heated for a minute to produce casing kamaboko.
【表】
No.１〜６の各かまぼこについて品質を評価した
結果を第３表に示す。[Table] Table 3 shows the results of evaluating the quality of each kamaboko No. 1 to No. 6.
【表】
第３表の結果に示すように、本実施例において
は混合時間を実施例１の５分間から15分間に延長
したにもかかわらず本発明方法を適用した試料区
No.３およびNo.６の場合、ほとんどかまぼこの足・
弾力の強さには影響が認められなかつた。一方、
塩化カルシウムを単独で添加した場合、混合時間
を延長することによつて明らかに足・弾力が弱く
なつた。またコーテイングアスコルビン酸単独添
加区は変色が認められ好ましくなかつた。
実施例 ３
実施例１と同様に同一組成の仕上りすり身を製
造した。この仕上りすり身に対して第４表に示す
添加剤をそれぞれ添加して５分間均一に混合した
後、折径45mmのクレハロンチユーブに充填し、85
℃45分間加熱してケーシングかまぼこを製造し、
その食味を評価した。評価の方法は20名のパネラ
ーによるパネル試験で判定した。なお同等と答え
た人数は記入されていない。[Table] As shown in the results in Table 3, even though the mixing time was extended from 5 minutes in Example 1 to 15 minutes in this example, the method of the present invention was applied.
In the case of No. 3 and No. 6, most of the kamaboko legs
No effect was observed on the strength of elasticity. on the other hand,
When calcium chloride was added alone, the legs and elasticity were clearly weakened by extending the mixing time. Furthermore, in the coating where ascorbic acid was added alone, discoloration was observed and was not preferred. Example 3 Finished surimi having the same composition as in Example 1 was produced. Add each of the additives shown in Table 4 to the finished surimi and mix uniformly for 5 minutes, then fill it into a Kurehalon tube with a folded diameter of 45 mm.
℃ for 45 minutes to produce casing kamaboko,
The taste was evaluated. The evaluation method was a panel test conducted by 20 panelists. The number of people who answered that they are equal is not recorded.
【表】
第４表の結果に示すようにコーテイングアスコ
ルビン酸と塩化カルシウムの併用区は塩化カルシ
ウム単独添加区に比べ食味的に優れていた。な
お、塩化カルシウム添加区は、しぶみ、苦味があ
るとする人が多く、一方コーテイングアスコルビ
ン酸・塩化カルシウム併用添加区は若干の甘味を
感じ風味が良好とする人が多かつた。
実施例 ４
スケソウ冷凍すり身特Ａ級30部およびＣ級70部
に対し、重合リン酸塩0.3部、食塩3.0部を加えて
30分間擂潰し、次に澱粉8.0部、砂糖8.0部、グル
コース0.5部、グルタミン酸ナトリウム0.7部、み
りん2.0部、氷水30.0部を加えて20分間擂潰し仕
上りすり身を製造した。この仕上りすり身に第５
表に示す添加剤をそれぞれ添加し、５分間均一に
混合した後、常法により揚げかまぼこを製造し、
その品質をパネル試験で評価した。結果は第５表
に示す通りである。なお、試料間にほとんど差が
ないと答えた人数は記入されていない。[Table] As shown in the results in Table 4, the combined use of coating ascorbic acid and calcium chloride was superior in taste compared to the use of calcium chloride alone. In addition, many people found that the calcium chloride addition group had a dull and bitter taste, while many people found the coating ascorbic acid and calcium chloride combination addition group to have a slightly sweet taste and a good flavor. Example 4 0.3 parts of polymerized phosphate and 3.0 parts of common salt were added to 30 parts of frozen pollock surimi special grade A and 70 parts of grade C.
The mixture was mashed for 30 minutes, then 8.0 parts of starch, 8.0 parts of sugar, 0.5 parts of glucose, 0.7 parts of sodium glutamate, 2.0 parts of mirin, and 30.0 parts of ice water were added and mashed for 20 minutes to produce finished surimi. This finished surimi is the fifth
Add each of the additives shown in the table, mix uniformly for 5 minutes, and then produce fried kamaboko using a conventional method.
Its quality was evaluated through a panel test. The results are shown in Table 5. Note that the number of people who answered that there is almost no difference between samples is not recorded.
【表】
す。
第５表の結果に示すように、コーテイングアス
コルビン酸と塩化カルシウムの併用添加区は優れ
た弾力を示し、良好であつた。なお、コーテイン
グアスコルビン酸単独添加区は揚げかまぼこの内
部に変色が認められ、好ましくなかつた。【represent.
As shown in the results in Table 5, the coating in which ascorbic acid and calcium chloride were added together exhibited excellent elasticity and was good. In addition, in the coating where ascorbic acid was added alone, discoloration was observed inside the fried kamaboko, which was not preferable.
Claims (1)
テイングアスコルビン酸類（アスコルビン酸とし
て）0.01〜0.4重量％と塩化カルシウム0.02〜0.5
重量％（いずれも仕上りねり肉に対して）とを混
和することを特徴とする水産ねり製品の品質改良
法。 ２ コーテイングアスコルビン酸類と塩化カルシ
ウムとを含有してなる水産ねり製品用品質改良
剤。[Scope of Claims] 1. Coating ascorbic acids (as ascorbic acid) 0.01 to 0.4% by weight and calcium chloride 0.02 to 0.5% to the batter during the manufacturing process of seafood batter products.
A method for improving the quality of seafood paste products, characterized by mixing % by weight (all based on finished batter). 2. Coating A quality improver for seafood paste products containing ascorbic acids and calcium chloride.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56000570A JPS57115163A (en) | 1981-01-05 | 1981-01-05 | Method and agent for improving quality of fish-paste product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56000570A JPS57115163A (en) | 1981-01-05 | 1981-01-05 | Method and agent for improving quality of fish-paste product |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS57115163A JPS57115163A (en) | 1982-07-17 |
| JPH0112467B2 true JPH0112467B2 (en) | 1989-03-01 |
Family
ID=11477363
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP56000570A Granted JPS57115163A (en) | 1981-01-05 | 1981-01-05 | Method and agent for improving quality of fish-paste product |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS57115163A (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5928441A (en) * | 1982-08-09 | 1984-02-15 | Ueno Seiyaku Oyo Kenkyusho:Kk | Coated thiamine preparation for pisciculture and its preparation |
-
1981
- 1981-01-05 JP JP56000570A patent/JPS57115163A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS57115163A (en) | 1982-07-17 |
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