JPH09234024A - Production of fishery or livestock paste food and quality-improving agent - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a fishery or livestock paste food having improved breaking strength and excellent palatability, taste and preservability and useful for Kamaboko (boiled fish paste), etc., by extracting wheat protein in an aqueous solution of an alcohol having a prescribed concentration in a prescribed acidic pH range and using an unextracted residue is the extract as a component of the food. SOLUTION: The objective fishery or livestock paste food is produced by extracting wheat protein with an aqueous solution of an alcohol such as ethanol having a concentration of 5-20vol.% at a pH range of 3.5-5.5 and using the extraction residue as a component in an amount of preferably 1-10wt.% (based on the raw meat). A quality-improving agent for fishery or livestock paste product can be produced by using the extraction residue as an active component.

Description

Detailed Description of the Invention TECHNICAL FIELD OF THE INVENTION

[0001] The present invention relates to a method for producing fish or livestock paste products and a quality improver for those paste products.

[0002]

2. Description of the Related Art The quality of a fish or livestock paste product (hereinafter sometimes referred to as a paste product) is often evaluated by texture, especially elasticity, and especially in a fish paste product,
It is regarded as the most important factor in product quality evaluation.

The elasticity evaluation method is a so-called elasticity evaluation called "foot, waist" or the like by sensory inspection of the product,
There is an evaluation method that measures objectively and physically. The latter is, for example, by a measuring device such as Okada-type jelly strength tester, a plunger having a constant diameter is inserted into a slice of a kneaded product at a constant speed, and the breaking load required until the slice of the kneaded product is crushed. (Usually indicated by W) and the size of the recess that has occurred up to breaking, that is, the breaking elongation (usually indicated by L), and the product of the breaking load and the breaking elongation, which is considered to be a kind of work (That is, W × L) is a method for evaluating the jelly strength, which is widely used for evaluating the quality of kneaded products.

Although the elasticity of the kneaded product is measured and evaluated as described above, the elasticity of elongation (breaking elongation) rather than hardness (breaking load) is more important as food of the kneaded product. It has been well received and has been evaluated as a high quality product. However, such a texture is a rubber-like elasticity that does not bite and has a crisp texture, so that it has become less popular with consumers these days.

That is, in the conventional fish paste product, for the purpose of enhancing elasticity, after forming a surimi, which is referred to as sitting, and which is made by adding salt, it is left for a suitable time at about 5 to 40 ° C. Then, the method of heating at a temperature of 75 ° C. or higher is used. This sometimes increases the resilience of the paste by more than double. However, in this method, the increase in the W value is mainly due to the increase in the L value, so that the resilience is such that the bite cannot be bitten. Further, when the sitting is shortened or eliminated, the L becomes smaller and the W value further decreases, resulting in a brittle texture.

[0006] In particular, in the case of kneaded livestock products, there is a tendency that a product having a crisp elasticity is preferred over the elasticity mainly of L value, such as the fish paste products. Further, quality improving agents for pasted products have been proposed so far, but most of them are improving agents mainly for increasing elasticity, particularly L value, and by adding them, L value and W value are improved. Both will be strengthened.

[0007]

DISCLOSURE OF THE INVENTION The present invention provides a method for producing a kneaded product of improved quality, which can enhance the breaking strength without changing the breaking elongation and has a crisp elasticity, and such a quality improvement. The purpose is to provide an agent.

[0008]

The present inventors have found that an extraction residue which is not extracted with a 5 to 20% by volume aqueous alcohol solution which is more acidic than wheat gluten can achieve the above object, and has reached the present invention.

That is, according to the present invention, wheat protein is used to
~ 20% by volume alcohol and pH 3.5 ~
A method for producing a marine product or a livestock paste product, characterized in that the product contains an extraction residue which is not extracted with the aqueous solution of 5.5. The present invention is also a quality improving agent for marine or livestock paste products, which is characterized by containing the extraction residue.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION As the wheat protein in the present invention, wheat gluten can be mentioned. Wheat gluten is not limited to its raw material and processing method, and may be powder, raw or frozen. Preference is given to the powdered active gluten that is normally distributed.

Examples of the alcohol as the extraction solvent include methanol, ethanol, isopropanol and the like, but ethanol is preferable because it remains in the extraction residue without any problem. The concentration of the alcohol in the aqueous solution is 5 to 20% by volume, preferably 8 to 16%. If the concentration of the alcohol is less than 5% by volume, the extraction residue is difficult to achieve the above-mentioned object, while if it exceeds 20% by volume, the hydration property of the extraction residue is poor, which is not preferable. When isopropanol is used as the alcohol, its concentration is 5
-15% by volume is sufficient.

In the present invention, the aqueous alcohol solution has a pH of 3.5 to 5.5. If the pH is less than 3.5, most of the gluten will be eluted, and the extraction residue will not achieve the object of the present invention. On the other hand, when it exceeds 5.5, on the contrary, other components do not elute, and the extraction residue also fails to achieve the object of the present invention. The preferred pH range is 4-5
It is. This pH is the pH when a wheat protein such as wheat gluten is dissolved and dispersed. The pH may be adjusted by adding an acid and / or a buffer to the alcohol aqueous solution. Examples of the acid include phosphoric acid, phosphate, phytic acid, citric acid, malic acid, acetic acid, adipic acid, fumaric acid, gluconic acid, tartaric acid, lactic acid, etc., and one or more of these may be used in combination. Good, among them, citric acid, malic acid, lactic acid, etc., which have no odor and taste good. The amount of acid added is
0.01 to 0.5% by weight, and further 0.1 to 0.3
When the content is wt%, the pH can be adjusted to the above. As the buffer, at least one of the above acids and salts thereof may be combined.

The extraction is carried out, for example, with respect to the amount of wheat protein by 4 to
It can be carried out at a temperature of 20 to 40 ° C. for 1 hour or more with stirring, using 12 times (solvent volume / wheat protein weight) of the acidic alcohol aqueous solution. After that, the extract is statically separated,
The extraction residue can be obtained by separation by a method such as filtration or centrifugation.

In the present invention, the extraction residue from wheat protein contained in the paste product or the quality improving agent is the residue obtained by separating the extract as described above, and preferably the storage stability and workability. Used as a good dry powder. Examples of the drying method include vacuum freeze drying, air stream drying, drum drying, vacuum drying, and spray drying.
Preferably, it is a method of spray-drying the extraction residue as it is or a hydrolyzed product.

Although the composition of the dry powder of this extraction residue is unknown, it is considered to be a mixture of wheat proteins with a relatively high molecular weight protein contained in gluten and their aggregates. According to the analysis by gel filtration method, the molecular weight of each subunit is widely distributed as 10,000 to 80,000, and usually 70% by volume of ethanol-soluble component is contained in about 20 to 40% by weight. Further, this dry powder has a pH of 2.5 wt% aqueous solution of 4.0 to 6.
It is preferable that the acidity is 0 and the acidity is 2 to 6%. What is acidity?
It refers to the weight percentage of added or contained acids, and is generally calculated from the amount of a normal solution of NaOH or KOH aqueous solution required for the neutralization reaction.

The extraction residue may be used not only as the dry powder but also in the form of paste or dumpling and frozen products thereof. It goes without saying that the dry powder may be granulated. By including such an extraction residue in a kneaded product, like other animal and plant proteins used as a quality improver for a kneaded product, the breaking load is enhanced without increasing the breaking elongation, and the kneaded product has a crisp texture. It becomes possible to make.

In the present invention, the method for incorporating the extraction residue into the kneaded product is a premixing method in which it is mixed in advance with a powder auxiliary material such as seasoning powder or added starch and added to the ground meat or ground meat. , A seasoning liquid, a pickle liquid, a dissolution-dispersion method of dissolving or dispersing in a liquid auxiliary material such as water in advance, and a method of directly adding when crushing surimi or livestock meat can be mentioned, but the method is not limited thereto. Although not a thing, a premix method or a dissolution dispersion method is preferable.

At this time, if the amount of the extraction residue added is 0.2% by weight or more based on the raw meat, the effect can be exhibited, and preferably 1 to 10% by weight.

The present invention is also a quality improving agent for fishery or livestock paste products containing the extraction residue from the wheat protein. By adding the quality improving agent of the present invention, it is possible to improve the crispness of the paste product and obtain a paste product having an excellent texture.

In the method for producing a kneaded product and the quality improving agent of the present invention, in addition to the above-mentioned extraction residue, egg white, milk albumin, serum albumin, casein, gelatin, collagen, wheat gluten which have been conventionally used as elasticity enhancers. , At least one animal or plant protein selected from the group consisting of soybean proteins can be used in combination.

Agar, curdlan, carrageenan,
By using a natural thickening polysaccharide such as pectin, konjac, tamarind gum, gellan gum, xanthan gum, guar gum and locust bean gum, other functions such as shape retention and water separation prevention can be added.

Further, when used in combination with an emulsifier such as glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, lecithin, etc., other functions such as improvement of whiteness can be added.

When used in combination with oils and fats during the production of kamaboko, ham, etc., the emulsion stability of the oils and fats can be improved and the kokumi and flavor of the kneaded product can be improved.

Further, for example, organic acids such as citric acid, lactic acid, malic acid, fumaric acid, adipic acid, tartaric acid, ascorbic acid, ersorbic acid, sorbic acid, kojic acid and phytic acid, inorganic acids such as phosphoric acid and carbonic acid, and/
Alternatively, preservability can be added by adding together a combination of these sodium, potassium, calcium or magnesium salts. The extraction residue used in the present invention is combined with these organic acids, etc.
By adjusting H, the elasticity does not decrease even if the pH during production is decreased.

That is, the paste product is prone to putrefaction, and sorbic acid is allowed to be used as a preservative. However, sorbic acid exhibits almost no preservative effect at a neutral pH, and the lower the pH, the greater the effect. . Therefore, in the production of a paste product, sorbic acid is often added by lowering the pH with an organic acid or the like. On the other hand, from the viewpoint of the quality of the obtained product, it is preferable that the pH during the production is adjusted to a neutral range and heated, and this pH range is generally 6.8 to 7.5 in the case of a fish paste product. The pH of the paste product is 6.0 to 7.0, which is lower than these pH values.
In the case of the product adjusted to the range, the quality after heating becomes not only the W value but also the L value as compared with that in the neutral range, the elasticity is significantly reduced and the texture becomes brittle. .

When the extraction residue or the quality improving agent used in the present invention is added to these kneaded products, even if the pH during the production is lowered by an organic acid or the like, the W
It is possible to suppress a decrease in the value, have a preferable elasticity, and make a product with a crisp edge. That is, the extraction residue, egg white, milk albumin, serum albumin, wheat gluten, the characteristics of the heating gel of other animal and plant proteins such as soybean protein greatly depends on pH, the gel becomes brittle as the pH becomes lower. On the other hand, the change due to the decrease in pH is small.

When used in combination with an enzyme such as transglutaminase, a function such as shortening of sitting time can be imparted.

Further, by combining these combined products in a complex manner, many functions can be imparted, and such a preparation can be prepared. In this case, the compounding ratio of each substance is not limited, but the ratio of the extraction residue is preferably 10% by weight or more when these substances are added in combination or in the preparation.

The fish paste products to which the present invention is applied include, for example, kamaboko, fried kamaboko, bamboo rings, and fish sausages. Meat balls and the like can be mentioned, but the invention is not limited thereto.

In the production method or the quality improving agent of the present invention, these are 0.1 to 10 parts by weight in gums, and animal and vegetable proteins such as egg white powder and milk albumin are 0 to 100 parts by weight of raw meat. .5 to 50 parts by weight, 0.01 to 5 parts by weight as an emulsifier for emulsifiers, 0.1 to 50 parts by weight for oils and fats, 0.01 to 5 parts for acids or salts thereof. Parts by weight, 0.00001 for enzymes
The amount is about 1 part by weight.

[0031]

The present invention will be described in more detail with reference to the following examples. In the examples,% is by weight unless otherwise specified.

Reference Example 1 (Preparation of Extraction Residue) 100 g of dry active powder gluten (produced in Europe) was moistened with 200 ml of 95% by volume ethanol, and 2 g per 1 liter of water.
g aqueous solution of citric acid (ethanol content 1
It is gradually added to 5.8% by volume with stirring (pH 4.
6) After the addition, stirring and extraction were performed for 2 hours while maintaining the solution temperature at 25 ° C. The extraction solution was separated using a tabletop centrifuge under separation conditions of 4,000 rpm for 25 minutes, and the precipitate was vacuum dried and then pulverized to obtain 65 g of a dry powder of the extraction residue.

The obtained extraction residue had good dispersibility in water and did not form gluten-like lumps. The physical properties of the extraction residue were as follows. Water 5% Protein 80% or more 70% by volume Soluble component amount 30% or less (in protein) 1/40 pH of aqueous solution 4.8 Acidity (citric acid) 0.8%

Example 1, Comparative Examples 1 to 3 30 g of salt was added to 1 kg of frozen surimi, and the product temperature was 10 ° C.
It was kept at the following and crushed for 25 minutes. Five minutes before the end of mashing, 50 g of potato starch and 20 g of the dry powder of the extraction residue obtained in Reference Example 1 were added to water. As water, ice and ice water were used in all steps of 300 g. Similarly, the surimi containing only potato starch without the extraction residue (Comparative Example 1) and the powdered active gluten used in Reference Example 1 in place of the extraction residue (Comparative Example 2) were crushed in the same manner. It was Further, commercially available powdered active gluten [A-Glu SS, Ezaki Glico Nutrition Co., Ltd.] (Comparative Example 3) was similarly crushed. Each surimi having been crushed was immediately put into a vinyl chloride film having a folding diameter of 60 mm and a length of 250 mm, and ligated with a ligating machine.

After ligation, the patient was allowed to sit for 90 minutes in a thermostat at 40 ° C., and then heat-treated in a hot water bath at 85 ° C. for 40 minutes. Immediately after heating, cool with cold water to set the core temperature of the product to 3
After keeping the temperature below 0 ° C and leaving it in the refrigerator for 12 hours, the quality is evaluated by Rheometer [Fudo Kogyo Co., Ltd., REOMETER NRM2
Using 0), the breaking load (W value, g) and the breaking elongation (L value, cm) were measured, and the elasticity (W × L value) was calculated. Further, the degree of improvement based on Comparative Example 1 was calculated by the following formula.

[0036]

## EQU1 ## W value improvement degree (%) = [(W value of each sample−W value of Comparative Example 1) / W value of Comparative Example 1] × 100 L value improvement degree (%) = [(of each sample L value-L of Comparative Example 1
Value) / L value of Comparative Example 1] × 100

A sample for quality evaluation was prepared by cutting 5 cm pieces with a width of 2.5 cm, excluding 1 cm from the end.
The W value and the L value were measured with a spherical plunger having a diameter of mm, and the average value of three values excluding the maximum and minimum values was used. In addition, a panelist with an average age of 20.5 years, using Comparative Example 1 as a standard,
It was evaluated by sensory test whether it was improved to the preferred crispness.
The results are shown in Table 1.

[0038]

[Table 1] However, the degree of improvement in crispness is the number of people who are judged to have improved /
Number of panelists

As can be seen from Table 1, the extraction residue used in the present invention improves the breaking load (W) with almost no effect on the breaking elongation (L) even at the ordinary manufacturing temperature of Kamaboko. It had a crisp texture that young people liked.

Example 2, Comparative Examples 4 to 7 800 g of frozen surimi and 200 g of tuna red meat were added with 30 g of salt, and salted with a silent cutter to prepare pork fat 8
0 g, 20 g of sugar, 100 g of starch, 2 g of syrup, 37 g of other seasonings and 50 g of the extraction residue were added and kneaded. Powdered egg white (Comparative Example 4), spray-dried powdered active gluten (Comparative Example 5) or modified gluten [A-Glu U, Ezaki Glico Nutrition Food Co., Ltd.] (Comparative Example 6) was used in place of the extraction residue. Then, a mixture obtained by adding neither of these (Comparative Example 7) was kneaded in the same manner as in Example 2. After kneading, fill the casing for fish sausage,
Ligation was performed, heat treatment was performed at 120 ° C. for 4 minutes, cooling was performed immediately after heating, and evaluation was performed in the same manner as in Example 1. Table 2 shows the results.

[0041]

[Table 2] Regarding the crispness, all panelists rated Example 2 as improved.

As can be seen from Table 2, even in the high temperature heat treatment in the examples, the breaking load (W) was improved without greatly changing the breaking elongation (L).
We were able to make a crisp product.

Example 3, Comparative Examples 8-10 600 g of cured pork red meat, 400 g of beef red meat
200 g of pork fat, 25 g of salt, 200 g of ice, seasoning 2.
5 g, spice 6.5 g, potassium sorbate 2.2 g,
30 g of the extraction residue and a pH adjuster having a pH of 6.2 (Example 3) were added, and the mixture was crushed with a silent cutter and kneaded. No extraction residue or pH adjusting agent was added (Comparative Example 8), the modified gluten used in Comparative Example 6 was added instead of these (Comparative Example 9), and the pH was adjusted in the same manner as in Example 3. The product (Comparative Example 10) was also operated in the same manner as in Example 3. Each kneaded product was filled in a pig intestine, heated at 95 ° C. for 20 minutes, and then dried smoked to obtain Frankfurt sausage. Each sample was evaluated in the same manner as in Example 1 and stored in a constant temperature bath at 15 ° C. to evaluate the prevalence of general viable cells. The results are shown in Table 3 and Table 4 (general viable cell count). Lactic acid and sodium lactate were used as pH adjusters.

[0044]

[Table 3]

The degree of influence of pH was calculated by the following formula.

## EQU00002 ## Influence degree by pH (%) = [(Comparative example 8-Example 3) / Comparative example 3] × 100 Influence degree by pH (%) = [(Comparative example 9-Comparative example 10)
/ Comparative example 3] × 100

[0046]

[Table 4] As can be seen from Tables 3 and 4, the products of the examples showed little decrease in elasticity, good crispness, and excellent storage stability even when the pH was lowered.

[0047]

INDUSTRIAL APPLICABILITY According to the present invention, by including the extract residue of wheat protein in an aqueous solution of acidic alcohol in a fishery product or a livestock product, among the textures of these product,
The breaking load can be improved and a product with excellent crispness can be obtained.

Claims (2)

[Claims] 1. A marine product or a livestock product, characterized in that the product contains an extraction residue that is not extracted from wheat protein in a 5 to 20% by volume aqueous alcohol solution and at a pH of 3.5 to 5.5. Manufacturing method of paste products. 2. A quality improving agent for fishery or livestock paste products, comprising the extraction residue according to claim 1.