JPH02150256A - Quality improving agent for frozen raw fish meat paste and production thereof - Google Patents
Quality improving agent for frozen raw fish meat paste and production thereofInfo
- Publication number
- JPH02150256A JPH02150256A JP63304083A JP30408388A JPH02150256A JP H02150256 A JPH02150256 A JP H02150256A JP 63304083 A JP63304083 A JP 63304083A JP 30408388 A JP30408388 A JP 30408388A JP H02150256 A JPH02150256 A JP H02150256A
- Authority
- JP
- Japan
- Prior art keywords
- particles
- sugar
- mixed
- improving agent
- quality improving
- 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.)
- Pending
Links
- 241000251468 Actinopterygii Species 0.000 title claims description 24
- 235000013372 meat Nutrition 0.000 title claims description 22
- 238000004519 manufacturing process Methods 0.000 title claims description 12
- 239000002245 particle Substances 0.000 claims abstract description 78
- 239000003925 fat Substances 0.000 claims abstract description 28
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 25
- 150000005846 sugar alcohols Chemical class 0.000 claims abstract description 25
- 239000000203 mixture Substances 0.000 claims abstract description 23
- 235000000346 sugar Nutrition 0.000 claims abstract description 23
- 238000000748 compression moulding Methods 0.000 claims abstract description 18
- 239000003921 oil Substances 0.000 claims description 26
- 229910019142 PO4 Inorganic materials 0.000 claims description 21
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 17
- 239000010452 phosphate Substances 0.000 claims description 17
- 239000011812 mixed powder Substances 0.000 claims description 12
- 235000019465 surimi Nutrition 0.000 claims description 2
- 239000000843 powder Substances 0.000 abstract description 33
- 238000002156 mixing Methods 0.000 abstract description 13
- 239000004615 ingredient Substances 0.000 abstract description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 abstract 2
- 229910000147 aluminium phosphate Inorganic materials 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 238000000465 moulding Methods 0.000 abstract 1
- 150000003016 phosphoric acids Chemical class 0.000 abstract 1
- 229940079593 drug Drugs 0.000 description 55
- 239000003814 drug Substances 0.000 description 55
- 235000019197 fats Nutrition 0.000 description 25
- 235000019198 oils Nutrition 0.000 description 24
- 238000000034 method Methods 0.000 description 21
- 239000007788 liquid Substances 0.000 description 18
- 235000021317 phosphate Nutrition 0.000 description 17
- 239000002994 raw material Substances 0.000 description 16
- 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 13
- 229940048086 sodium pyrophosphate Drugs 0.000 description 13
- 235000019818 tetrasodium diphosphate Nutrition 0.000 description 13
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 13
- 238000007906 compression Methods 0.000 description 11
- 230000006835 compression Effects 0.000 description 11
- 235000014113 dietary fatty acids Nutrition 0.000 description 11
- 229930195729 fatty acid Natural products 0.000 description 11
- 239000000194 fatty acid Substances 0.000 description 11
- 238000002360 preparation method Methods 0.000 description 11
- -1 sorbitan fatty acid esters Chemical class 0.000 description 11
- 238000012360 testing method Methods 0.000 description 11
- 230000000052 comparative effect Effects 0.000 description 9
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 8
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 8
- 229930006000 Sucrose Natural products 0.000 description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 8
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 8
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 8
- 235000019832 sodium triphosphate Nutrition 0.000 description 8
- 229960002920 sorbitol Drugs 0.000 description 8
- 239000005720 sucrose Substances 0.000 description 8
- 239000000811 xylitol Substances 0.000 description 8
- 235000010447 xylitol Nutrition 0.000 description 8
- 229960002675 xylitol Drugs 0.000 description 8
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 8
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 7
- 239000000845 maltitol Substances 0.000 description 7
- 235000010449 maltitol Nutrition 0.000 description 7
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 7
- 229940035436 maltitol Drugs 0.000 description 7
- MOMKYJPSVWEWPM-UHFFFAOYSA-N 4-(chloromethyl)-2-(4-methylphenyl)-1,3-thiazole Chemical compound C1=CC(C)=CC=C1C1=NC(CCl)=CS1 MOMKYJPSVWEWPM-UHFFFAOYSA-N 0.000 description 6
- 238000009472 formulation Methods 0.000 description 6
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 6
- 235000019983 sodium metaphosphate Nutrition 0.000 description 6
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 5
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 5
- 238000009826 distribution Methods 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 238000005259 measurement Methods 0.000 description 5
- 239000000600 sorbitol Substances 0.000 description 5
- 235000010356 sorbitol Nutrition 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- 238000002845 discoloration Methods 0.000 description 4
- 239000004129 EU approved improving agent Substances 0.000 description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- 230000008014 freezing Effects 0.000 description 3
- 238000007710 freezing Methods 0.000 description 3
- 235000011187 glycerol Nutrition 0.000 description 3
- 238000011068 loading method Methods 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 238000009827 uniform distribution Methods 0.000 description 3
- 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
- 238000000944 Soxhlet extraction Methods 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 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 2
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 2
- 238000004737 colorimetric analysis Methods 0.000 description 2
- 238000007596 consolidation process Methods 0.000 description 2
- 230000007613 environmental effect Effects 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- YQEMORVAKMFKLG-UHFFFAOYSA-N glycerine monostearate Natural products CCCCCCCCCCCCCCCCCC(=O)OC(CO)CO YQEMORVAKMFKLG-UHFFFAOYSA-N 0.000 description 2
- SVUQHVRAGMNPLW-UHFFFAOYSA-N glycerol monostearate Natural products CCCCCCCCCCCCCCCCC(=O)OCC(O)CO SVUQHVRAGMNPLW-UHFFFAOYSA-N 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 238000004128 high performance liquid chromatography Methods 0.000 description 2
- 239000002655 kraft paper Substances 0.000 description 2
- 235000014593 oils and fats Nutrition 0.000 description 2
- 238000007711 solidification Methods 0.000 description 2
- 230000008023 solidification Effects 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 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
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 description 1
- 238000005903 acid hydrolysis reaction Methods 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 235000019441 ethanol Nutrition 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 229960001855 mannitol Drugs 0.000 description 1
- 239000004570 mortar (masonry) Substances 0.000 description 1
- 239000004482 other powder Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 238000009958 sewing Methods 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- UNXRWKVEANCORM-UHFFFAOYSA-I triphosphate(5-) Chemical compound [O-]P([O-])(=O)OP([O-])(=O)OP([O-])([O-])=O UNXRWKVEANCORM-UHFFFAOYSA-I 0.000 description 1
- 125000000391 vinyl group Chemical group [H]C([*])=C([H])[H] 0.000 description 1
- 229920002554 vinyl polymer Polymers 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 230000002087 whitening effect Effects 0.000 description 1
Landscapes
- Fish Paste Products (AREA)
Abstract
Description
【発明の詳細な説明】
〈産業上の利用分野〉
本発明は、冷凍魚肉すり身の品質改良剤およびその製造
方法に関するものである。DETAILED DESCRIPTION OF THE INVENTION <Industrial Application Field> The present invention relates to a quality improving agent for frozen ground fish meat and a method for producing the same.
〈従来の技術〉
一般に冷凍魚肉すり身を製造する際、主として冷凍耐性
を付与する目的でショ糖、ブドウ糖、麦芽糖等に代表さ
れるｔｉｎ、あるいはソルビトール、キシリトール、マ
ルチトール等に代表される糖アルコール類が使用され、
弾力（足）の増強を主目的としてピロリン酸ナトリウム
、トリポリリン酸ナトリウム等に代表されるリン酸塩が
使用されている。<Prior art> Generally, when producing frozen fish minced meat, tin, such as sucrose, glucose, and maltose, or sugar alcohols, such as sorbitol, xylitol, and maltitol, are generally used to impart freezing resistance. is used,
Phosphates such as sodium pyrophosphate and sodium tripolyphosphate are used primarily to increase elasticity (foot).
また、最近は良質な魚類資源が少なくなっていることや
、船上で冷凍魚肉すり身を加工する場合、使用する洗浄
水の量が制約される等の理由により、得られる冷凍魚肉
すり身の白変が低下することがあるが、このような場合
には白変を向上させる目的でソルビタン脂肪酸エステル
、グリセリン脂肪酸エステル等に代表される油脂類が使
用されている。In addition, recently, high-quality fish resources have become scarce, and when processing frozen fish minced meat onboard, the amount of washing water used is limited, so the resulting frozen fish minced meat may turn white. However, in such cases, oils and fats such as sorbitan fatty acid esters and glycerin fatty acid esters are used to improve white discoloration.
従来は、例えば上記糖と塘アルコールとリン酸塩との三
種の薬剤を魚肉に添加したり、また白変を向上させたい
場合にはこれに油脂を加えた四種の薬剤を魚肉に添加し
て冷凍魚肉すり身を製造していたが、添加方法はそれぞ
れを別々に粉末のまま魚肉に添加する（但し、油脂の場
合は常温で液状のものが多く、その場合は液状のまま添
加するか、あるいは液状の油脂を一旦糖アルコール等の
他の粉末に含浸させてから添加する。）のが一般的であ
った。Conventionally, for example, three kinds of drugs, the above-mentioned sugar, alcohol, and phosphate salts, were added to fish meat, and if it was desired to improve white discoloration, four kinds of drugs, including fats and oils, were added to fish meat. Frozen minced fish meat was produced by using a method of adding each ingredient separately to the fish meat in powder form (however, in the case of fats and oils, they are often liquid at room temperature, in which case they should be added in their liquid form or Alternatively, it was common to impregnate other powders such as sugar alcohol with liquid fats and oils and then add them.
しかし、このような方法は薬剤の入れ忘れや計量ミスに
よる規格外品の製造等の恐れがあること、および作業性
が悪い等の問題があることから、添加すべき薬剤が予め
均一に混合された粉末状の製剤が大いに望まれていた。However, with this method, there is a risk of forgetting to add the drug or manufacturing a substandard product due to a measurement error, and there are problems such as poor workability. A powdered formulation was highly desired.
本発明者等もこのような要望に答えるべり、糖と糖アル
コールとリン酸塩の三種の混合製剤、およびこれに油脂
を加えた四種の混合製剤を製造することを試みた。In response to such demands, the present inventors also attempted to produce three types of mixed preparations of sugar, sugar alcohol, and phosphate, and four types of mixed preparations in which fats and oils were added to these.
例えば、糖アルコールの如く通常顆粒状で使用されてい
るものは顆粒状のまま、またリン酸塩の如く通常微粉状
で使用されているものは微粉状のまま混合するというよ
うに粒度の異なる薬剤を単に混合することや、あるいは
各薬剤をすべて顆粒化したり、微粉化したりして各薬剤
の粒度を揃えた上で混合することを実施してみた。しか
し、前者の粒度の異なる薬剤同士の単なる混合では各薬
剤の粒子径が相違しているため分級するという問題があ
り、また後者の粒度を揃えて各薬剤の分級を抑えた場合
にも、各薬剤をすべて微粉状として混合した微粉状の製
剤は、時間が経過するに従って固結するという問題があ
り、更に各薬剤を顆粒状として混合したものは、リン酸
塩の溶解速度が遅く好ましくない。For example, drugs with different particle sizes such as sugar alcohols, which are usually used in granular form, are mixed as they are, and substances, such as phosphates, which are usually used in fine powder form, are mixed as they are. We have tried simply mixing the drugs, or granulating or pulverizing all of the drugs so that the particle size of each drug is the same before mixing. However, simply mixing drugs with different particle sizes in the former case poses the problem of classification because the particle sizes of each drug are different, and in the latter case, even if the particle sizes are made the same to suppress the classification of each drug, it is difficult to classify each drug. A fine powder preparation in which all drugs are mixed in fine powder form has a problem of solidification over time, and a preparation in which each drug is mixed in granule form is undesirable because the dissolution rate of the phosphate is slow.
また、常温で液状の油脂を用いる場合は、当該油脂を糖
アルコール等の他の粉末に含浸させたものを予め作製し
、以後上述したと同様の方法で混合製剤を製造すること
を試みたが、この場合も結果は同様であった。In addition, when using oils and fats that are liquid at room temperature, we have attempted to prepare a preparation in advance by impregnating the oil and fat with other powders such as sugar alcohol, and then manufacture a mixed preparation using the same method as described above. , the results were similar in this case as well.
〈発明が解決しようとする問題点〉
本発明は、上述した従来のかかる問題点に鑑みてなされ
たものであり、上記各薬剤が分級することなく、更に製
剤が固結すくことなく、かつ溶解し易い、糖と糖アルコ
ールとリン酸塩とが均一に含有されている冷凍魚肉すり
身の品質改良剤およびこれら三種の薬剤に更に油脂を加
えた四種の薬剤が均一に含有されている冷凍魚肉すり身
の品質改良剤と、その製造方法を提供することを目的と
する。<Problems to be Solved by the Invention> The present invention has been made in view of the above-mentioned conventional problems. A quality improving agent for frozen fish meat paste that is easy to prepare and uniformly contains sugar, sugar alcohol, and phosphate, and a frozen fish meat that uniformly contains four kinds of drugs obtained by adding oil and fat to these three kinds of drugs. The purpose of the present invention is to provide a quality improving agent for surimi and a method for producing the same.
〈問題点を解決するための手段〉
本発明者等は上述した目的を達成すべく鋭意検討を重ね
た結果、単一の粒子内に必要な薬剤が共存している製剤
が、各薬剤が分級することなく、更に製剤が固結するこ
となく、かつ溶解し易い点で最も優れていることを知見
した。<Means for Solving the Problems> As a result of intensive studies to achieve the above-mentioned objective, the present inventors have found that a formulation in which the necessary drugs coexist within a single particle is The inventors have found that the formulation is most excellent in that it does not cause solidification and is easy to dissolve.
本発明はかかる知見に基づいてなされたもので、糖、糖
アルコールおよびリン酸塩の各薬剤が混合された単一の
粒子を形成してなることを特徴とする冷凍魚肉すり身の
品質改良剤、およびこれらの薬剤に白変向上剤としての
油脂を加えた各薬剤が単一の粒子を形成してなることを
特徴とする冷凍魚肉すり身の品質改良剤であり、またこ
れらの品質改良剤を製造するにあたり、前者の品質改良
剤の場合には糖、糖アルコールおよびリン酸塩の各粒子
を常法により混合して混合粉末とし、後者の品質改良剤
の場合には糖、糖アルコールおよびリン酸塩の各粒子と
、液状または粉末状の油脂とを混合して粉末状の混合物
となし、その後前記混合粉末、あるいは当該粉末状の混
合物を圧縮成形機内に投入して圧縮成形し、次いで得ら
れた成形物を破砕することを特徴とする上記各品質改良
剤の製造方法である。The present invention was made based on this knowledge, and includes a quality improving agent for frozen fish minced meat, characterized by forming a single particle in which sugar, sugar alcohol, and phosphate are mixed. and a quality improving agent for frozen fish minced meat, characterized in that each agent is formed into a single particle by adding oil and fat as a whitening improver to these agents, and a method for manufacturing these quality improving agents. In the case of the former quality improver, sugar, sugar alcohol, and phosphate particles are mixed in a conventional manner to form a mixed powder, and in the case of the latter quality improver, sugar, sugar alcohol, and phosphate are mixed. Each particle of salt is mixed with a liquid or powdered oil or fat to form a powder mixture, and then the mixed powder or the powder mixture is put into a compression molding machine and compression molded, and then the obtained mixture is This is a method for producing each of the above-mentioned quality improvers, which comprises crushing the molded product.
く作用〉
本発明の第１の品質改良剤は、糖、糖アルコールおよび
リン酸塩の各薬剤が混合された単一の粒子を形成してい
るので、また第２の品質改良剤はこれに油脂を加えた各
薬剤が混合された単一の粒子を形成しているので、各薬
剤が分級することはな（、また本発明の品質改良剤を一
定量加えるだけで糖、糖アルコールおよびリン酸塩の三
種の薬剤、または糖、糖アルコール、リン酸塩および油
脂の四種の薬剤が同時に添加される。従って、いずれか
の薬剤を入れ忘れたりするのを防止することができる。Effect> Since the first quality improving agent of the present invention forms a single particle in which the sugar, sugar alcohol and phosphate drugs are mixed, the second quality improving agent also acts on this. Since each drug is mixed with oil and fat to form a single particle, each drug does not need to be classified. Three types of drugs (acid salts) or four types of drugs (sugar, sugar alcohol, phosphate salts, and fats and oils) are added at the same time.Therefore, forgetting to add any of the drugs can be prevented.
また、本発明の品質改良剤の粒子を適当な大きさに形成
することにより、固結も防止することができる。Further, by forming the particles of the quality improving agent of the present invention into an appropriate size, caking can also be prevented.
本発明の冷凍魚肉すり身の品質改良剤は以下のような方
法で製造される。The quality improving agent for frozen fish minced meat of the present invention is produced by the following method.
すなわら、糖、糖アルコールおよびリン酸塩の各薬剤か
らなる第１の品質改良剤を製造する場合は、これらの各
薬剤を大略１，０００μｍ以下の粒径の粒子状（粉末状
）として使用し、これらの粒子を例えば■型ミキサー、
リボンミキサー、ヘンシェルミキサー等の公知の混合機
内に投入して十分均一に混合する。その後、このように
して得た混合粉末を従来公知の圧縮成形ＪＲ，（あるい
は圧縮造粒機とも称される）内に投入して所定の圧力に
て圧縮成形し、シート状、錠剤状等とした成形物を得る
。In other words, when manufacturing the first quality improving agent consisting of sugar, sugar alcohol, and phosphate drugs, each of these drugs is prepared in the form of particles (powder) with a particle size of approximately 1,000 μm or less. Use these particles, e.g. ■-type mixer,
The mixture is placed in a known mixer such as a ribbon mixer or a Henschel mixer, and mixed thoroughly and uniformly. Thereafter, the mixed powder thus obtained is put into a conventionally known compression molding JR (also referred to as a compression granulator) and compressed at a predetermined pressure to form sheets, tablets, etc. A molded product is obtained.
当該圧縮成形法には大別すると二つの方法がある。その
一つはシリンダー（臼）内に粉末を供給してこれをピス
トン（杵）で圧縮するタブレッティング（打錠）と称す
る方法であり、もう一つはモールド付きの２個のロール
間で粉末を圧縮するブリケンティングと称する方法であ
る。なお、ブリケンティングのうちでも、円滑な表面の
ロール間で粉末をシート状に圧縮する方法は、特にコン
パクテイングと呼ばれる。本発明においてはこれらの圧
縮成形法をすべて利用することが出来る。The compression molding method can be broadly classified into two methods. One method is called tabletting, in which powder is supplied into a cylinder (mortar) and compressed with a piston, and the other method is to compress the powder between two rolls with a mold. This is a method called briquenting, which compresses the . Among the methods of briquenting, a method in which powder is compressed into a sheet shape between rolls with smooth surfaces is particularly called compacting. All of these compression molding methods can be used in the present invention.
このような圧縮成形法においては、粉末に作用する圧縮
応力や粉末の有する付着力、凝集力等の作用によって粉
末の造粒化あるいはシート化がなされる。In such a compression molding method, the powder is granulated or formed into a sheet by the effects of compressive stress acting on the powder, adhesive force, cohesive force, etc. of the powder.
次いで、上述のような圧縮成形法によって得られた成形
物を１，６８０μｍ以下に破砕して製品とする。Next, the molded product obtained by the compression molding method as described above is crushed into pieces of 1,680 μm or less to obtain a product.
なお、粒子径が１，６８０μｍ以上となると、これを冷
凍魚肉すり身に添加した場合、溶解しずらくなるので好
ましくなく、また例えば１４９μｍ以下の微粒子となる
と、製剤が固結し易く、また使用する際粉塵化し易くな
るので、１４９μｍ〜１，６８０μｍの範囲に入るよう
に上記成形物を破砕して製品とすることが好ましい。In addition, if the particle size is 1,680 μm or more, it will be difficult to dissolve when added to frozen fish minced meat, which is undesirable.If the particle size is, for example, 149 μm or less, the preparation will easily solidify, and it will be difficult to use it. Since the molded product is easily turned into dust, it is preferable to crush the molded product into a product so that the size falls within the range of 149 μm to 1,680 μm.
また、本発明の第２の品質改良剤である、糖、糖アルコ
ール、リン酸塩および油脂の各薬剤からなる品質改良剤
の場合も基本的には上記製造方法と同様であり、特に油
脂として粉末状の油脂を使用する場合には上記製造方法
と全く同様にして製造出来る。但し、油脂には常温で粉
末状にし得るものも存在するが、多くは常温で液状であ
り、このような液状油脂を使用する場合には以下のよう
にするとよい。In addition, the second quality improving agent of the present invention, which is a quality improving agent consisting of sugar, sugar alcohol, phosphate, and oil/fat agents, is basically the same as the above production method, and especially as a fat/oil. When using powdered fats and oils, it can be produced in exactly the same manner as the above production method. However, although some fats and oils can be made into powder at room temperature, most of them are liquid at room temperature, and when using such liquid fats and oils, it is best to do the following.
すなわち、油脂以外の糖、糖アルコールおよびリン酸塩
の各粒子を先ず混合し、次いで当該混合を行いながら所
定量の液状油脂を少しずつ滴下あるいは噴霧する等して
糖粒子、糖アルコール粒子およびリン酸塩粒子からなる
混合粉末に液状油脂を万遍なく含浸させ、このようにし
てこれら四種の薬剤が均一に混合された粉末状の混合物
を作製する。以後は当該混合物を前述の場合と同様にし
て圧縮成形し、次いで破砕すればよい。なお、この場合
は当然のことながら油脂の配合割合に制約があり、糖、
糖アルコールおよびリン酸塩の合計量に対する液状油脂
の配合割合があまり多過ぎると得られる混合物が粉末状
とならないので、本発明の目的とする製剤を得ることが
出来ない。That is, particles of sugar other than fat, sugar alcohol, and phosphate are first mixed, and then, while mixing, a predetermined amount of liquid fat is dropped or sprayed little by little to form sugar particles, sugar alcohol particles, and phosphate. A mixed powder made of acid salt particles is evenly impregnated with liquid oil, thereby producing a powder mixture in which these four types of drugs are uniformly mixed. Thereafter, the mixture may be compression molded in the same manner as described above, and then crushed. In this case, of course, there are restrictions on the blending ratio of fats and oils, and sugar,
If the ratio of liquid oil to the total amount of sugar alcohol and phosphate is too high, the resulting mixture will not be powder-like, making it impossible to obtain the formulation targeted by the present invention.
本発明において使用出来る糖、糖アルコールおよびリン
酸塩は、粉末状、顆粒状等のいわゆる粒子状のものであ
ればいかなるものでもよく、従来から冷凍魚肉すり身の
品質改良剤として使用されているものの大部分が使用可
能である。The sugars, sugar alcohols, and phosphates that can be used in the present invention may be of any type as long as they are in so-called particulate form, such as powder or granules. Most are usable.
すなわち、糖としては例えばショ糖、ブドウ糖、麦芽糖
、果糖等が、糖アルコールとしては例えばソルビトール
、キシリトール、マルチトール、マンニトール等が、ま
たリン酸塩としては例えばメタリン酸ナトリウム、ピロ
リン酸ナトリウム、トリポリリン酸ナトリウム等が、そ
れぞれｉ（＝独であるいは二種以上混合して用いられる
。That is, examples of sugars include sucrose, glucose, maltose, fructose, etc., examples of sugar alcohols include sorbitol, xylitol, maltitol, mannitol, etc., and examples of phosphates include sodium metaphosphate, sodium pyrophosphate, and tripolyphosphate. Sodium, etc. are used alone or in combination of two or more.
また、本発明において使用出来る油脂は、前述の如く常
温で液状のもの、常温で粉末状とし得るもののいずれも
使用可能であり、例えばソルビタン脂肪酸エステル、グ
リセリン脂肪酸エステル、あるいは大豆油、ナタネ油、
牛油、豚油等の各種食用油脂等が挙げられる。但し、液
状油脂を使用する場合には、前述の如く他の粒子状薬剤
の合計量に対する液状油脂の配合割合に制約があり、本
発明においては液状油脂の配合割合を３０％（重量％、
以下同じ）好ましくは２０％以下とするとよい。これに
対して、例えばグリセリン脂肪酸エステルの一種である
β型グリセリンモノステアレートの如く、常温で粉末状
とし得る油脂の場合は、配合割合を任意に設定出来るの
で便利である。In addition, the fats and oils that can be used in the present invention can be either liquid at room temperature or powdery at room temperature as described above, such as sorbitan fatty acid ester, glycerin fatty acid ester, soybean oil, rapeseed oil,
Examples include various edible fats and oils such as beef oil and pork oil. However, when using a liquid fat, there are restrictions on the blending ratio of the liquid fat to the total amount of other particulate drugs as described above, and in the present invention, the blending ratio of the liquid fat is 30% (weight%,
(same below) It is preferably 20% or less. On the other hand, in the case of fats and oils that can be powdered at room temperature, such as β-type glycerin monostearate, which is a type of glycerin fatty acid ester, it is convenient because the blending ratio can be set arbitrarily.
なお、以上のような方法によって製造した本発明の品質
改良剤の使い方は従来と同様であり糖と糖アルコールと
リン酸塩とが混合されている第１の品質改良剤は、冷凍
魚肉すり身に冷凍耐性を付与するとともに弾力（コシ）
の増強を図りたいが、敢えて白変を向上させる必要がな
い場合に使用し、また糖、糖アルコールおよびリン酸塩
に、油脂を加えた各薬剤が混合されてなる第２の品質改
良剤は、前記冷凍耐性の付与および弾力の増強に加えて
、白変もより向上させたいような場合に使用する。また
、これら本発明の品質改良剤を魚肉に添加した場合の品
質改良効果も、前記各薬剤をそれぞれ別々に添加する従
来の場合と全く同様である。The quality improving agent of the present invention produced by the method described above can be used in the same way as conventional methods. Provides freezing resistance and elasticity (firmness)
The second quality improving agent is used when there is no need to intentionally improve white discoloration, and is a mixture of sugar, sugar alcohol, phosphate, and oil and fat. In addition to imparting freezing resistance and increasing elasticity, it is used when it is desired to further improve white discoloration. Furthermore, the quality improvement effect when these quality improving agents of the present invention are added to fish meat is exactly the same as in the conventional case where each of the above-mentioned agents is added separately.
く効果〉
以下に本発明の効果をより明確とするために実施例を示
す。Effects> Examples will be shown below to make the effects of the present invention more clear.
害１潰ト」−
ショ糖（上白糖を使用）９．０ｋｇと、Ｄ−ソルビトー
ル粉末９．０ ｋｇと、ピロリン酸ナトリウム粉末１、
Ｏｋｇと、トリポリリン酸ナトリウム粉末１．０ ｋ
ｇ（但し、当該粉末中にはピロリン酸ナトリウムが約ｌ
θ％含まれているので、実際のトリポリリン酸ナトリウ
ムの量は約０．９ｋｇ）とを、リボンミキサー内に投入
して１０分間混合し、各薬剤を均一に混合した。得られ
た混合粉末をコンパクテイング型圧縮造粒機内に投入し
て圧縮成形し、上記各薬剤が均一に混合されてなる成形
物を得た。なお、上記圧縮造粒機は、原料粉末をシート
状に圧縮成形するとともに得られるシート状の成形物を
ある程度の大きさに解砕する機能を有するものである。- 9.0 kg of sucrose (I used caster sugar), 9.0 kg of D-sorbitol powder, 1 piece of sodium pyrophosphate powder,
Okg and sodium tripolyphosphate powder 1.0k
g (However, the powder contains about 1 liter of sodium pyrophosphate.
θ%, the actual amount of sodium tripolyphosphate was about 0.9 kg) was placed in a ribbon mixer and mixed for 10 minutes to uniformly mix each drug. The obtained mixed powder was put into a compacting type compression granulator and compression molded to obtain a molded product in which each of the above-mentioned chemicals was uniformly mixed. The compression granulator has the function of compression molding the raw material powder into a sheet shape and crushing the resulting sheet shaped product into a certain size.
次いで、得られた成形物を破砕し、本発明の製品を得た
。ここに得られた粒子のふるい分は試験を行い、その結
果を第１表−（１）にまた各粒度毎のショ糖含量、ピロ
リン酸ナトリウム含量、およびトリポリリン酸ナトリウ
ム含量をＨＰＬＣ法（高速液体クロマトグラフィー）に
よって測定し、その結果を第１表−（２）に示す。Next, the obtained molded product was crushed to obtain a product of the present invention. The sieved portion of the particles obtained here was tested, and the results are shown in Table 1-(1).The sucrose content, sodium pyrophosphate content, and sodium tripolyphosphate content for each particle size were determined by HPLC method (high performance liquid liquid analysis). The results are shown in Table 1-(2).
また、第１表−（１）には、使用した各原料薬剤のふる
い分は試験の結果についても併せて示す。Table 1-(1) also shows the sieve content of each raw material drug used and the test results.
比較のため、上記各薬剤の同量ずつをリボンミキサー内
に投入してｌＯ分間混合しただけで、圧縮成形を行わな
い混合粉末を調整し、これについても同様にふるい分は
試験と、各粒度毎の各薬剤の含量測定を行った。ふるい
分は試験の結果を第１表−（１）に、各薬剤の含量測定
結果を第１表（２）にそれぞれ示す。For comparison, a mixed powder without compression molding was prepared by simply putting the same amount of each of the above chemicals into a ribbon mixer and mixing for 10 minutes. The content of each drug was measured. The test results for the sieved portion are shown in Table 1-(1), and the results of measuring the content of each drug are shown in Table 1-(2).
第１表−（１）および第１表−（２）の結果から明らか
なように、本発明製品と、各原料薬剤を単に混合しただ
けの比較品とは、全く異なる粒度分布を示しており、ま
た本発明製品の場合は各粒度毎の各薬剤含量が、原料の
仕込み割合、すなわちシヨ＄Ｊｉ４５％、Ｄ−ソルビト
ール４５％、ピロリン酸ナトリウム約６％、およびトリ
ポリリン酸ナトリウム約４％（前述の如くトリポリリン
酸ナトリウム粉末中にピロリン酸ナトリウムが約１０％
含まれているため、実際の原料粉末の仕込み割合と多少
異なる）に、各粒度ともすべてほぼ一敗しているのに対
して、比較品の場合には各薬剤含量が各粒度毎に大きく
異なっており、しかも各粒度毎の薬剤含量は各原料の粒
度分布から十分に予想し得るものとなっている。すなわ
ち、比較品における粒径１，０００μｍ以上の粒度のも
の、および粒径２５０〜１，０００１１ｍの粒度のもの
の中には、原料粉末の粒度がほとんど２５０μｍ以下で
あるピロリン酸ナトリウムおよびトリポリリン酸ナトリ
ウムはほとんど含まれておらず、これらの薬剤は比較品
の混合粉末中においても２５０μｍ以下の粒度区分にほ
とんどかたよって存在していることがわかる。ショ糖お
よびＤ−ソルビトールについても同様であり、これら薬
剤の場合は原料粉末中に２５０μｍ以下の粒度のものが
ほとんど存在しないために、混合粉末中においても２５
０μｍ以下の粒度区分にこれらの薬剤はほとんど存在し
ない。As is clear from the results in Table 1-(1) and Table 1-(2), the product of the present invention and the comparative product, which is simply a mixture of each raw material drug, show completely different particle size distributions. In addition, in the case of the product of the present invention, the drug content for each particle size is determined by the raw material loading ratio, i.e. 45% of the raw material, 45% of D-sorbitol, about 6% of sodium pyrophosphate, and about 4% of sodium tripolyphosphate (as described above). Sodium pyrophosphate is approximately 10% in sodium tripolyphosphate powder.
However, in the case of comparative products, the content of each drug differs greatly depending on the particle size. Furthermore, the drug content for each particle size can be fully predicted from the particle size distribution of each raw material. In other words, among the comparative products with a particle size of 1,000 μm or more and with a particle size of 250 to 1,00011 m, sodium pyrophosphate and sodium tripolyphosphate whose raw material powder particle size is almost 250 μm or less are It can be seen that these drugs are almost exclusively present in the particle size category of 250 μm or less even in the mixed powder of the comparative product. The same is true for sucrose and D-sorbitol; in the case of these drugs, there are almost no particles with a particle size of 250 μm or less in the raw material powder, so even in the mixed powder, 25 μm or less is present.
Almost none of these drugs exist in the particle size category of 0 μm or less.
以上の如く、原料薬剤を単に混合しただけの比較品の場
合は、当然のことながら各薬剤の粒子がそれぞれ単一の
粒子として混在しているだけであり、従ってふるい分け
によって分離してしまうが、混合後に圧縮成形を行った
本発明製品の場合は、混合した各薬剤がほぼ均一に分布
した単一の粒子を形成していると言える。As mentioned above, in the case of a comparative product in which the raw materials are simply mixed, the particles of each drug are naturally mixed together as single particles, and therefore they are separated by sieving. In the case of the product of the present invention, which is compression molded after mixing, it can be said that the mixed drugs form a single particle with substantially uniform distribution.
大嵐拠二主
麦芽Ｉ！（マルトース）４．０ｋｇ、マルチトール３゜
Ｏｋｇ、ピロリン酸ナトリウム１．０ ｋｇ、およびβ
型グリセリンモノステアレート２．０ｋｇ（以上いずれ
も粉末）を、■型ミキサー内に投入して５分間混合した
。得られた混合粉末を実施例＝１と同じ圧縮造粒機を用
いて圧縮成形し、その後破砕して本発明の製品を得た。Great storm base malt I! (maltose) 4.0 kg, maltitol 3゜Okg, sodium pyrophosphate 1.0 kg, and β
2.0 kg of type glycerin monostearate (all of the above powders) were placed in a type 2 mixer and mixed for 5 minutes. The obtained mixed powder was compression molded using the same compression granulator as in Example 1, and then crushed to obtain a product of the present invention.
得られた製品のふるい分は試験の結果を第２表−（１）
に、また各粒度毎の麦芽糖含量、マルチトール含量、ピ
ロリン酸ナトリウム含量およびβ型グリセリンモノステ
アレート含量の測定結果を第２−（２）に示す。なお、
麦芽糖含量とピロリン酸ナトリウム含量の測定はＨＰ
ＬＣ法によって行い、β型グリセリンモノステアレート
含量の測定はソックスレー抽出法によって行い、残るマ
ルチトール含量については前記３者の含量（％）の合計
を１００ （％）から差し引いて求めた。The sieve content of the obtained product is shown in Table 2-(1).
In addition, the measurement results of maltose content, maltitol content, sodium pyrophosphate content, and β-type glycerol monostearate content for each particle size are shown in Section 2-(2). In addition,
Measurement of maltose content and sodium pyrophosphate content is available on the website.
The content of β-glycerol monostearate was measured by the Soxhlet extraction method, and the remaining maltitol content was determined by subtracting the total content (%) of the three substances from 100 (%).
比較のため、上記各薬剤の同量ずつを、Ｖ型ミキサー内
に投入して５分間混合しただけで、圧縮成形を行わない
混合粉末を調整し、これについても同様にふるい分は試
験と、各粒度毎の薬剤含量の測定を行った。ふるい分は
試験の結果を第２表−（１）に、薬剤含量の測定結果を
第２−（２）に示す。For comparison, a mixed powder without compression molding was prepared by simply putting the same amount of each of the above chemicals into a V-type mixer and mixing for 5 minutes. The drug content for each particle size was measured. The test results for the sieve fraction are shown in Table 2-(1), and the measurement results for the drug content are shown in Table 2-(2).
また、第２表−（１）には使用した各原料薬剤のふるい
分は試験の結果も併せて示す。Table 2-(1) also shows the sieve content of each raw material used and the test results.
第２表の結果かられかるように、本発明製品の場合は各
粒度毎の各薬剤の含量が、原料の仕込み割合（麦芽糖４
０％、マルチトール３０％、ピロリン酸ナトリウム１０
％、β型グリセリンモノステアレート２０％）に、すべ
ての粒度においてほぼ一敗しており、混合した各薬剤が
ほぼ均一に分布した単一の粒子を形成していると言える
。As can be seen from the results in Table 2, in the case of the product of the present invention, the content of each drug for each particle size is
0%, maltitol 30%, sodium pyrophosphate 10
%, β-type glycerol monostearate 20%) at all particle sizes, and it can be said that each mixed drug forms a single particle with almost uniform distribution.
これに対して、各原料薬剤を単に混合しただけの比較品
の場合は、各薬剤含量が各粒度毎に大きく異なっており
、しかも各薬剤含量は原料粉末の粒度分布から十分に予
想される結果となっている。On the other hand, in the case of a comparative product in which each raw material drug was simply mixed, the content of each drug differed greatly depending on the particle size, and moreover, the content of each drug was a result that could be fully expected from the particle size distribution of the raw material powder. It becomes.
例えば、原料粉末中に１．０００μｍ以上の粒径の粒子
が全く存在しないマルチトール、ピロリン酸ナトリウム
およびβ型グリセリンモノステアレートの３者は、比較
品の製剤中においてもｌ、０００μｍ以上の粒子中には
全く存在しない。また、比較品と本発明製品とは、粒度
分布の点においても全く異なる分布を示している。For example, maltitol, sodium pyrophosphate, and β-type glycerin monostearate, in which no particles with a particle size of 1.000 μm or more are present in the raw material powder, have particles with a particle size of 1,000 μm or more in the comparative product formulation. It doesn't exist inside at all. Furthermore, the comparative product and the product of the present invention show completely different particle size distributions.
友嵐斑ニュ
ショ糖としてグラニューＦ ２． Ｏｋｇと、キシリト
ール粉末２． Ｏｋｇと、メタリン酸ナトリウム粉末０
゜６ ｋｇとをヘンシェルミキサー内に投入して混合し
つつ、これに液状のソルビタン脂肪酸エステル０゜４
ｋｇを徐々に滴下し、混合状態にある前記三種の粉末薬
剤にソルビタン脂肪酸エステルを万遍なく含浸させて四
種の薬剤が混合された粉末状の混合物を得た。Granulated F 2. Okg and xylitol powder2. Okg and sodium metaphosphate powder 0
While mixing 0.6 kg of liquid sorbitan fatty acid ester into a Henschel mixer, add 0.4 kg of liquid sorbitan fatty acid ester.
kg was gradually added dropwise to uniformly impregnate the three types of powdered drugs in a mixed state with the sorbitan fatty acid ester, thereby obtaining a powdered mixture of the four types of drugs.
得ら、れた混合物を、実施例−１と同じ圧縮造粒機内に
投入して圧縮成形し、その後破砕して本発明製品を得た
。ここに得られた製品のふるい分は試験の結果を、使用
した粉末状原料の粒度分布とともに第３表−（１）に、
また各粒度毎のショ糖含量、キシリトール含量、メタリ
ン酸ナトリウム含量およびソルビタン脂肪酸エステル含
量の測定結果を第３表−（２）に示す。なお、ショ糖含
量およびキシリトール含量はＨＰ Ｌ Ｃ法にて測定し
、メタリン酸ナトリウム含量は酸加水分解後、バナジン
酸モリブデン酸試薬で発色させて比色法で測定し、また
ソルビタン脂肪酸エステル含量はソックスレー抽出法に
よって測定した。The obtained mixture was put into the same compression granulator as in Example-1 and compression molded, and then crushed to obtain a product of the present invention. The sieve content of the product obtained here is shown in Table 3-(1) along with the test results and the particle size distribution of the powdered raw material used.
Table 3-(2) shows the measurement results of sucrose content, xylitol content, sodium metaphosphate content, and sorbitan fatty acid ester content for each particle size. The sucrose content and xylitol content were measured by the HPLC method, the sodium metaphosphate content was measured by a colorimetric method after acid hydrolysis, and the color was developed with a vanadate-molybdate reagent, and the sorbitan fatty acid ester content was measured by a colorimetric method. Measured by Soxhlet extraction method.
比較のため、圧縮成形を行わず、その他は上述した操作
と全く同様にして上記四種の薬剤が単に混合されてなる
粉末状の混合物を調整し、これについてもふるい分は試
験と、各粒度毎の薬剤含量の測定を行った。結果を第３
表−（１）および第３表−（２）にそれぞれ示す。For comparison, a powdered mixture of the four types of drugs mentioned above was prepared in exactly the same manner as described above without compression molding, and the sieve portion was also used for the test and each particle size. The drug content of each sample was measured. 3rd result
They are shown in Table-(1) and Table 3-(2), respectively.
上記第３表から明らかな如く、この場合も前二つの実施
例の場合と同じく本発明製品は各粒度毎の各薬剤の含量
が、原料の仕込み割合（ショＰｉ４０％、キシリトール
４．０％、メタリン酸ナトリウム１２％、ソルビタン脂
肪酸エステル８％）に、すべての粒度においてほぼ一致
しており、混合した各薬剤がほぼ均一に分布した単一の
粒子を形成していると言える。As is clear from Table 3 above, in this case, as in the case of the previous two examples, the content of each drug for each particle size in the product of the present invention is the same as that of the raw material preparation ratio (Sho Pi 40%, xylitol 4.0%, xylitol 4.0%, (12% sodium metaphosphate, 8% sorbitan fatty acid ester) in all particle sizes, and it can be said that each mixed drug forms a single particle with almost uniform distribution.
一方、圧縮成形を行わない比較品の場合は、各薬剤含量
、特に原料が粉末であったショ糖、キシリトールおよび
メタリン酸ナトリウムの含量が各粒度毎に大きく異なっ
ており、当該比較品においてはこれらの薬剤の粒子がそ
れぞれ単一の粒子として混在しているだけであることが
明らかである。On the other hand, in the case of the comparative product that did not undergo compression molding, the content of each drug, especially the content of sucrose, xylitol, and sodium metaphosphate, which were powdered raw materials, differed greatly depending on the particle size. It is clear that the drug particles are only mixed together as single particles.
夫炎涯二↓
実施例１．２、および３で製造した製剤をふるい分けし
て粒径１４９μｍ以下のものと、１．６８０μｒｎ以上
のものとをカントし、残部の製剤２０ ｋｇを２Ｑｋｇ
用クラフト袋（厚み０．２ｍｌのビニル装入り）に詰め
、シールしたのち、ミシン掛けし、固結試験を実施した
。↓ The preparations produced in Examples 1.2 and 3 were sieved to remove those with a particle size of 149 μm or less and those with a particle size of 1.680 μrn or more, and the remaining 20 kg of the preparation was divided into 2Q kg.
After filling in a kraft bag (packaged with vinyl with a thickness of 0.2 ml) and sealing it, the bag was sewn with a sewing machine and a caking test was conducted.
対照として、通常冷凍魚肉すり弁用の冷凍変性防止剤と
して広く使用されている市販粉末ソルビｙト（２０ｋｇ
クラフト装入り）を同様に試験した。As a control, commercially available powdered sorbitol (20 kg
Kraft charging) was similarly tested.
固結試験条件は以下の通りとした。The consolidation test conditions were as follows.
保存場所 直積み倉庫
平均環境温度 ２４．８℃
環境湿度 ５０〜７０％
荷積み方法 ｌパレット（１，３Ｘ１．５ｍ）当たり
５袋で二段積み重ね、各実施例
で得た製品の袋および市販ソルビ
ット袋を２袋ずつ用いた。Storage location: Direct loading warehouse Average environmental temperature: 24.8°C Environmental humidity: 50-70% Loading method: 5 bags per pallet (1.3 x 1.5 m), stacked in two layers, bags of products obtained in each example and commercially available sorbitol Two bags were used each.
このパレットの上に約２トンの荷 物で荷重した。Approximately 2 tons of load is on this pallet. Loaded with objects.
試験期間 １ケ月 この試験結果を第４表に示す。Test period: 1 month The test results are shown in Table 4.
第４表
固結試験結果
簡略化することができる。更に、各薬剤が分級すること
なく、かつ溶解し易いという利点を有する。Table 4 Consolidation test results can be simplified. Furthermore, each drug has the advantage of not being classified and being easily dissolved.
また、本発明の品質改良剤は、冷凍魚肉すり弁用品質改
良剤として使用されている他の粉末製剤に比べて本質的
に固結しにくいという特性を有するが、本発明の品質改
良剤の粒子を適当な大きさに形成すれば更に固結しにく
い製剤となる。In addition, the quality improving agent of the present invention has the characteristic that it is inherently less likely to caking compared to other powder preparations used as quality improving agents for frozen fish meat flaps. Forming the particles to an appropriate size will result in a formulation that is more difficult to caking.
本発明の方法に従い製造した製品は、明らかに市販ソル
ビトール粉末よりも固結に対する耐性が強いと言える。The products produced according to the method of the invention are clearly more resistant to caking than commercially available sorbitol powders.
Claims (1)
一の粒子を形成してなることを特徴とする冷凍魚肉すり
身の品質改良剤。 ２、糖、糖アルコール、リン酸塩、および油脂が混合さ
れた単一の粒子を形成してなることを特徴とする冷凍魚
肉すり身の品質改良剤。 ３、請求項１記載の冷凍魚肉すり身の品質改良剤を製造
するにあたり、糖粒子と糖アルコール粒子とリン酸塩粒
子とを常法により混合して混合粉末とし、当該混合粉末
を圧縮成形機内に投入して圧縮成形し、次いで得られた
成形物を破砕することを特徴とする冷凍魚肉すり身の品
質改良剤の製造方法。 ４、請求項２記載の冷凍魚肉すり身の品質改良剤を製造
するにあたり、糖粒子と糖アルコール粒子とリン酸塩粒
子と油脂とを常法により混合して粉末状の混合物となし
、当該混合物を圧縮成形機内に投入して圧縮成形し、次
いで得られた成形物を破砕することを特徴とする冷凍魚
肉すり身の品質改良剤の製造方法。[Scope of Claims] 1. A quality improving agent for frozen fish minced meat, characterized by forming a single particle in which sugar, sugar alcohol, and phosphate are mixed. 2. A quality improving agent for frozen minced fish meat, characterized by forming a single particle in which sugar, sugar alcohol, phosphate, and fat and oil are mixed. 3. In producing the quality improving agent for frozen fish minced meat according to claim 1, sugar particles, sugar alcohol particles, and phosphate particles are mixed in a conventional manner to form a mixed powder, and the mixed powder is placed in a compression molding machine. A method for producing a quality improver for frozen fish surimi, which comprises charging and compression molding, and then crushing the resulting molded product. 4. In producing the quality improving agent for frozen fish minced meat according to claim 2, sugar particles, sugar alcohol particles, phosphate particles, and fats and oils are mixed in a conventional manner to form a powdered mixture, and the mixture is 1. A method for producing a quality improver for frozen fish minced meat, which comprises placing the product into a compression molding machine, compression molding it, and then crushing the resulting molded product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63304083A JPH02150256A (en) | 1988-12-02 | 1988-12-02 | Quality improving agent for frozen raw fish meat paste and production thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63304083A JPH02150256A (en) | 1988-12-02 | 1988-12-02 | Quality improving agent for frozen raw fish meat paste and production thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH02150256A true JPH02150256A (en) | 1990-06-08 |
Family
ID=17928824
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63304083A Pending JPH02150256A (en) | 1988-12-02 | 1988-12-02 | Quality improving agent for frozen raw fish meat paste and production thereof |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH02150256A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH11243921A (en) * | 1998-03-04 | 1999-09-14 | Tetsuya Sugino | Production of ground meat of fishes ed shellfishes, crustacea or livestock meat |
-
1988
- 1988-12-02 JP JP63304083A patent/JPH02150256A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH11243921A (en) * | 1998-03-04 | 1999-09-14 | Tetsuya Sugino | Production of ground meat of fishes ed shellfishes, crustacea or livestock meat |
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