JPH11164669A - Modifier for fishes and shellfishes - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a modifier capable of providing readily edible fishes and shellfishes having soft meat quality, rich in meat juice, having good taste and improved in yield when it is heated. SOLUTION: This modifier for fishes and shellfishes comprises the ester of a monoglyceride or diglyceride with a polycarboxylic acid, sodium chloride and a polymer phosphate. The modifier is preferably powdery from the viewpoint of handling easiness and storage property, though the modifier may be a liquid, paste or powder. The powdery modifier is obtained by a method, e.g. including a liquid modifier into starches, proteins, saccharide and seasoning and spraying the mixture. The form of the modifier used in carrying out cooking for fishes and shellfishes include a form formulating the modifier into powdery substrate such as flour or powder seasoning, formulating into liquid edible oil and fat for cooking, formulating into purified lard, shortening, etc., or formulating into W/O emulsion composition such as margarine or formulating into aqueous liquid seasoning such as stock or sauce.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

FIELD OF THE INVENTION The present invention relates to a modifier for fish and shellfish and to a fish and shellfish or seafood product treated with the same. In particular, the present invention is a seafood modifier capable of providing seafood with a soft meat quality, rich in meat juice, good flavor and texture even when cooked by heating such as boiling, steaming, baking, and frying, and treated with the same. It relates to seafood or seafood products.

[0002]

2. Description of the Related Art There are many meat dishes (cooks including meat pieces) using meat such as beef and pork, birds such as chicken and duck, and seafood such as horse mackerel, white fish, squid, octopus, shrimp, and chi. However, regardless of the cooking method such as baking, frying, frying, etc., it is desirable that the meat has a moderate softness and can be eaten in a state rich in the umami component of the gravy (juicy state) . Tenderness and juiciness are important factors in eating meat deliciously.
However, for example, fish and shellfish such as squid and shrimp tend to be too tight and hard and streaky when the heating time is slightly exceeded, and that the gravy tends to flow out and be lost. Therefore, it is desired to improve such that the taste of meat can be enjoyed more sufficiently. Conventionally, as a method of modifying meat such as the above-mentioned tenderization of meat or enhancement of meat preservability, a method using an organic acid monoglyceride (eg, acetylated monoglyceride) (JP-A-49-20353) JP-A-54-62356) and a method using an activator such as lecithin.
, JP-A-4-148633), a method using salts (JP-A-4-36167, JP-A-61-29862), and a method using an enzyme (JP-A-4-278063, Kaihei 5
-7476 and JP-A-5-252911), but these methods have not yet been sufficiently improved.

[0003]

In the prior art, if the softness of fish and shellfish is pursued, the taste and the heating yield become poor,
In order to improve the taste and the heating yield, a large amount of the agent had to be used. Accordingly, an object of the present invention is to provide a seafood modifier capable of providing seafood having a soft meat quality, rich in gravy, easy to eat, having good flavor, and having an improved yield when heated, and seafood treated with the same. Or to provide seafood products.

[0004]

SUMMARY OF THE INVENTION The present invention is a modifier for seafood containing an ester of monoglyceride or diglyceride and polycarboxylic acid, sodium chloride and a polymerized phosphate. The present invention also relates to a seafood or seafood product treated with the above-mentioned modifier. According to the study by the present inventors, it has been found that a mixture of the above-mentioned agents is effective for coexistence of softening of fish and shellfish and improvement of heating yield. When seafood is heated, myofibrillar proteins, connective tissues, and sarcoplasmic proteins that make up meat become heat-denatured and become hard due to thermal aggregation and / or gelation, resulting in poor heating yield due to outflow of liquid. Things are possible. By using the modifier of the present invention, by suppressing the heat shrinkage and the hardening of these proteins, the meat quality is soft, rich in meat juice, easy to eat, good in flavor, and improved in yield when heated. It is thought that it can be obtained.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION The modifier for fish and shellfish of the present invention containing an ester of monoglyceride or diglyceride and polycarboxylic acid, sodium chloride and a polymerized phosphate will be described below. First, the ester of monoglyceride or diglyceride and polycarboxylic acid will be described in detail. In the present invention, examples of the fatty acid residue constituting the monoglyceride include a gluconic acid residue, a lactic acid residue, and a saturated or unsaturated fatty acid residue having 2 to 24 carbon atoms. Examples of the fatty acid residues constituting the diglyceride include the fatty acid residues listed as the above-described fatty acid residues constituting the monoglyceride, the polycarboxylic acid residues described below, and mixtures thereof. In the present invention, the fatty acid residue constituting the monoglyceride or diglyceride is preferably a saturated or unsaturated fatty acid residue having 8 to 22 carbon atoms (more preferably, 12 or more carbon atoms).
~ 18 saturated or unsaturated fatty acid residues). Examples of the polycarboxylic acid include saturated carboxylic acids such as oxalic acid, malonic acid, succinic acid, glutaric acid, adipic acid, pimelic acid, suberic acid, and azelaic acid; maleic acid, methylmaleic acid, fumaric acid, and methyl fumaric acid Unsaturated carboxylic acids such as malic acid, tartaric acid, citric acid, etc .; carboxylic acids in which the hydroxyl groups of hydroxycarboxylic acids are wholly or partially esterified with the above-mentioned carboxylic acids such as acetic acid or oxalic acid Acids (eg, diacetyltartaric acid) can be mentioned. Among the above-mentioned saturated dicarboxylic acid residues, succinic acid is particularly desirable. The ester of monoglyceride or diglyceride and polycarboxylic acid is used in an amount of 0.05 to 5% by weight (more preferably 0.1 to 3% by weight, particularly 0.3 to 2% by weight) based on the amount of fish and shellfish meat.
% By weight).

Next, in the present invention, sodium chloride and polymerized phosphate are used together with the above ester. Sodium chloride is used in such an amount that the addition amount is in the range of 0.1 to 5% by weight based on the amount of seafood meat.

Next, the polymerized phosphate will be described. Although there are many types of phosphates, in the present invention, polyphosphates (polymerized phosphates), which are dehydrated condensates obtained by treating orthophosphate at a high temperature, are used. These polyphosphates include sodium pyrophosphate (Na ₄ P ₂ O ₇ ), sodium tripolyphosphate (Na ₅ P ₃ O ₁₀ ), and sodium tetrapolyphosphate (Na ₆ P ₄ O ₁₃ ). The solubility in pH and water is different from each other, and these are usually used as a mixture. Polymerized phosphate is 0.05% based on the amount of seafood meat
It is used in an amount such that the addition amount is in the range of 5% by weight.

[0008] The modifier of the present invention is characterized in that the above-mentioned agent containing an ester of monoglyceride or diglyceride and polycarboxylic acid, sodium chloride and polymerized phosphate is used in water or an aqueous liquid to prepare fat or oil or water and oil or fat. It is preferably used in a form dissolved or dispersed in an emulsion containing the same. The aqueous liquid includes, for example, seasonings such as sauces and broths used for seafood dishes. Examples of the components that constitute the seasoning liquid include seasonings such as soy sauce, miso, sugar, and salt, sake, meat extract, vegetable extract, animal protein hydrolyzate, fruit juice, chemical seasonings such as sodium glutamate, sake, and meat. Extracts, vegetable extracts, animal protein hydrolysates, fruit juices, chemical seasonings such as sodium glutamate, and the like can be used, and these are appropriately used depending on the seafood dish.

The fats and oils to be used are not particularly limited, and can be selected from various edible fats and oils according to the fish and shellfish dishes. For example, fried food, corn salad oil, sesame oil, liquid oils such as rapeseed oil, or refined lard, and various animal and vegetable oils and fats often used for stir-fry, etc.
Plastic oils and fats formed by shortening using a hardened oil or the like as a raw material can be given. The fats and oils may contain an oil-soluble flavor or the like as appropriate for the fish and shellfish.

When used in the above form, the ester is preferably contained in an amount of 0.5 to 50% by weight, particularly 2 to 30% by weight. It is preferable to use the modifier in the above form in the range of 0.1 to 10% by weight, particularly 0.25 to 5% by weight, based on the amount of fish and shellfish. The method of using the modifier of the present invention depends on the method of cooking the fish and shellfish, but a method of directly applying the modifier to the surface of the meat, or a method of immersing the fish and shellfish in the modifier,
Alternatively, it is used by a method of injecting a modifier into fish and shellfish or a method of using as a bedding oil.

The fish and shellfish modifier of the present invention may be in any form such as liquid, paste, powder, etc., but is preferably in powder form in view of ease of handling and storage. The powdery modifier can be obtained by, for example, using starches, proteins, sugars, seasonings, and the like, adding a liquid activator to these components, and spraying.

A typical example of the use form of the modifying agent when cooking seafood is described below. (1) It is used by mixing it with a powder base such as flour and powder seasoning. (2) It is used by blending it with a liquid edible oil for cooking such as soybean oil and corn oil. (3) It is used by being blended with a plastic oil such as refined lard or shortening. (4) Used in a W / O emulsion composition such as margarine. (5) Used in an O / W emulsion composition. (6) Used in an aqueous liquid seasoning such as dashi and sauce. The seafood modifier of the present invention is effective when cooked using white fish, squid, octopus, shrimp, chi and the like. In addition, as a meat portion, it is effective to use a portion of a portion containing a relatively large amount of relatively hard protein, such as a mantle muscle for squid and an abdominal muscle for shrimp. Further, the form of the meat is particularly effective when used for meat in a state where hard shells such as shrimp and kai are removed.

Although the seafood modifier of the present invention is effective when used for cooking seafood, it is limited by cooking methods such as baking, frying, frying, boiling and steaming. The effect can be obtained in any cooking method.
Examples of applicable seafood dishes include sake steaming, tempura,
Seafood dishes using relatively large pieces of meat such as fried, fried, tatsuta-fried, curry, stew, and shabu-shabu can be mentioned.

Further, the modifying agent of the present invention can be applied to seafood products including meat pieces that can be stored at room temperature, such as frozen, refrigerated, or retort. The seafood product containing the meat pieces treated with the modifier of the present invention may be a product already cooked (cooked food) or a product cooked so as to be cooked when eaten. But it is good (uncooked food, cooked food). That is, cooked foods only need to be treated with the modifier of the present invention in the heating step of producing the same, while non-cooked foods require the present invention when they are cooked when eaten. The treatment may be carried out in advance such as to adhere to meat or to be contained in food so that the above-mentioned modifier acts. The fish and seafood products containing meat treated with the modifier of the present invention maintain the tenderness and juicyness of meat even after storage, and have good flavor.

[0015]

The present invention will be described more specifically with reference to the following Examples and Reference Examples. In addition, the following "parts"
"% By weight" represents "parts by weight" and "%" represents "% by weight". Example 1 (Tempura) Tempura was prepared by immersing shrimp in an aqueous solution having the following composition in advance for 30 minutes to 1 hour, followed by attaching a tempura batter and frying the tempura with frying oil.・ Succinic acid monoglyceride (mainly having 16 to 18 carbon atoms and 18 carbon atoms) (manufactured by Kao Corporation): 4% ・ Salt: 2% ・ Polymerized phosphate (manufactured by Saneigen FFI Co., Ltd.) …
1% Water 93% Comparative Example 1 After being immersed in an aqueous solution having a composition not using succinic monoglyceride in Example 1 for 30 minutes to 1 hour, the tempura was battered and fried in fried oil. Comparative Example 2 After being immersed in an aqueous solution having a composition not using a polymerized phosphate in Example 1 for 30 minutes to 1 hour, the tempura was fried in a frying oil with a batter. COMPARATIVE EXAMPLE 3 In Example 1, 30
After soaking for 1 minute to 1 hour, the tempura was battered and fried in fried oil. Comparative Example 4 After immersing for 30 minutes to 1 hour in an aqueous solution having a composition not using a polymerized phosphate and a salt in Example 1 described above, a tempura batter was attached and the tempura was fried with frying oil. Comparative Example 5 After immersing in an aqueous solution having a composition not using succinic monoglyceride and salt in Example 1 for 30 minutes to 1 hour,
Put the tempura batter and fried the tempura with fried oil. Comparative Example 6 After being immersed in an aqueous solution having a composition not using succinic monoglyceride and polymerized phosphate in Example 1 for 30 minutes to 1 hour, the tempura was battered and deep-fried with frying oil. Comparative Example 7 After immersing in an aqueous solution having a composition not using succinic monoglyceride, polymerized phosphate and salt in Example 1 for 30 minutes to 1 hour, the tempura was battered and fried in fried oil.

[Evaluation of seafood meat pieces as a modifier and seafood meat product] Based on the meat weight measured before cooking the seafood dish obtained as described above and the meat weight measured after cooking, And the heating yield was calculated. The higher the value, the better the heating yield. Heating yield calculation formula

[0017]

(Equation 1)

When the cooked meat was cooled to room temperature, the cross-sectional area was measured, and the shear stress was measured by a Warner Bratzler meat shear to calculate the shear strength. The smaller the value, the softer. Formula for calculating shear strength

[0019]

(Equation 2)

The results are shown in Table 1.

[0021]

[Table 1]

Example 2 (Shrimp fry) Shrimp was added to an aqueous solution having the composition shown in Example 1 in the same manner as in tempura.
After immersing the batter in the shrimp for 30 minutes to 1 hour,
Dried breadcrumbs and fried in oil. Comparative Example 8 A shrimp was immersed in an aqueous solution having a composition not using succinic monoglyceride in Example 2 for 30 minutes to 1 hour, a batter was put on the shrimp, and then bread crumbs were sprinkled and fried with oil. Comparative Example 9 Shrimp was immersed in an aqueous solution having a composition not using a polymerized phosphate in Example 2 for 30 minutes to 1 hour, and a batter was put on the shrimp. Then, bread crumbs were dusted and fried with oil. Comparative Example 10 A shrimp was immersed in an aqueous solution having a composition not using a salt in Example 2 for 30 minutes to 1 hour, a batter was put on the shrimp, and then bread crumbs were dusted and fried with oil. Comparative Example 11 A shrimp was immersed in an aqueous solution having a composition not using a polymerized phosphate and a salt in Example 2 for 30 minutes to 1 hour, and a batter was put on the shrimp. Comparative Example 12 A shrimp was immersed in an aqueous solution having a composition not using succinic monoglyceride and salt in Example 2 for 30 minutes to 1 hour, a batter was put on the shrimp, and then bread crumbs were dusted and fried with oil. Comparative Example 13 A shrimp was immersed in an aqueous solution having a composition not using succinic monoglyceride and polymerized phosphate in Example 2 for 30 minutes to 1 hour, a batter was put on the shrimp, and then bread crumbs were sprinkled and fried with oil. Comparative Example 14 A shrimp was immersed in an aqueous solution having a composition not using succinic monoglyceride, polymerized phosphate and salt in Example 2 for 30 minutes to 1 hour, and after batter was put on the shrimp, bread crumbs were dusted and fried with oil. Table 2 shows the results.

[0023]

[Table 2]

Example 3 (Simmered squid) Squid is cut into slices (300 g), each 1 cm in width, placed in a pot, immersed in an aqueous solution having the following composition, immersed for 30 minutes to 1 hour, and a suitable amount of a chemical seasoning, sugar 70 g and soy sauce 60 g were added and simmered for about 30 minutes. During the simmering, the pot was turned over so that the surface did not dry.・ Succinic acid monoglyceride (mainly having 16 to 18 carbon atoms and 18 carbon atoms) (manufactured by Kao Corporation): 5% ・ Salt: 2% ・ Polymerized phosphate (manufactured by Saneigen FFI Co., Ltd.) …
2% Water 91% Comparative Example 15 Squid was immersed in an aqueous solution having a composition not using succinic monoglyceride in Example 3 for 30 minutes to 1 hour, and then seasoned and simmered for about 30 minutes. Comparative Example 16 After squid was immersed in an aqueous solution having a composition not using a polymerized phosphate in Example 3 for 30 minutes to 1 hour, it was seasoned and simmered for about 30 minutes. Comparative Example 17 After squid was immersed in an aqueous solution having a composition not using a salt in Example 3 for 30 minutes to 1 hour, it was seasoned and simmered for about 30 minutes. Comparative Example 18 Squid was immersed for 30 minutes to 1 hour in an aqueous solution having a composition not using a polymerized phosphate and a salt in Example 3 described above, and then seasoned and simmered for about 30 minutes. Comparative Example 19 Squid was immersed in an aqueous solution having a composition not using succinic monoglyceride and salt in Example 3 for 30 minutes to 1 hour, and then seasoned and simmered for about 30 minutes. Comparative Example 20 Squid was immersed in an aqueous solution having a composition not using succinic monoglyceride and polymerized phosphate in Example 3 for 30 minutes to 1 hour, then seasoned and simmered for about 30 minutes. Comparative Example 21 Squid was immersed in an aqueous solution having a composition not using succinic monoglyceride, polymerized phosphate and salt in Example 3 for 30 minutes to 1 hour, then seasoned and simmered for about 30 minutes. Table 3 shows the results.

[0025]

[Table 3]

As is evident from the results shown in Tables 1 to 3, the seafood dishes using the modifier of the present invention (Examples 1, 2, and 3) were not used. Compared with (Comparative Examples 1 to 21), the heating yield is better, and the gravy containing the umami component of the meat is kept well when heated. Also, as is clear from the results of the shear strength, the use of the modifier of the present invention softens the meat.

[0027]

By using the seafood modifier of the present invention, it is possible to obtain a seafood dish that is soft in meat quality and rich in meat juice. In particular, by using a meat piece modifier with a certain size, frozen, chilled food,
Alternatively, even in a seafood product containing a storable meat piece such as a retort food, the meat quality is soft, the juicyness is maintained, and the meat can be eaten with a good flavor even after storage.

Claims (3)

[Claims] 1. A modifier for fish and shellfish containing an ester of monoglyceride or diglyceride and polycarboxylic acid, sodium chloride and a polymerized phosphate. 2. The ester of a monoglyceride or diglyceride and a polycarboxylic acid is an ester of a monoglyceride of a saturated or unsaturated fatty acid having 12 to 22 carbon atoms and an ester of succinic acid, or a saturated or unsaturated ester of 12 to 22 carbon atoms. The modifier for fish and shellfish according to claim 1, which is an ester of a monoglyceride of a fatty acid and diacetyltartaric acid. 3. A seafood or seafood product treated with the seafood modifier according to claim 1 or 2.