Surimi quality improver, surimi powder dispersibility improver, method for producing surimi, surimi, surimi powder, and method for using bacterial cellulose

Abstract

To provide a quality improver for ground fish meat capable of improving original taste and juicy feeling of fish meat of ground fish meat after thawing without adding saccharide or starch, to provide a dispersibility improver for ground fish meat powder, to provide a method for producing ground fish meat, and to provide a method for using ground fish meat, ground fish meat powder and bacterial cellulose.SOLUTION: The surimi quality improver contains bacterial cellulose.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a quality improver for surimi, an agent for improving the dispersibility of surimi powder, a method for producing surimi, surimi, surimi powder, and a method for using bacterial cellulose. [Background technology]

[0002] Surimi, which is made by grinding fish meat, is becoming increasingly popular not only in Japan but around the world, due in part to growing health consciousness among consumers.

[0003] Surimi is usually stored frozen before distribution, and sugars or starch are sometimes added to the surimi to prevent freezing denaturation. Summary of the Invention [Problem to be solved by the invention]

[0004] However, adding sugars or starch to surimi impairs the original flavor of the fish meat and reduces the quality of the surimi, which remains a problem.

[0005] The present invention has been made in view of the above circumstances, and aims to provide a quality improver for surimi, an agent for improving the dispersibility of surimi powder, a method for producing surimi, and methods for using surimi, surimi powder, and bacterial cellulose, which can improve the original taste and juiciness of thawed surimi without adding sugars or starch. [Means for solving the problem]

[0006] In order to achieve the above object, a quality improver for surimi according to a first aspect of the present invention comprises: Contains bacterial cellulose.

[0007] For example, bacterial cellulose is added in the form of bacterial cellulose fibers in an amount of 0.001 to 10.0 w / v % relative to the total fish meat.

[0008] The dispersibility improver for surimi powder according to the second aspect of the present invention comprises: Contains bacterial cellulose.

[0009] For example, bacterial cellulose is added in the form of bacterial cellulose fibers in an amount of 0.001 to 10.0 w / v % relative to the total fish meat.

[0010] A method for producing surimi according to a third aspect of the present invention comprises: The method includes adding bacterial cellulose.

[0011] For example, bacterial cellulose is added in the form of bacterial cellulose fibers in an amount of 0.001 to 10.0 w / v % relative to the total fish meat.

[0012] The surimi according to the fourth aspect of the present invention is Contains bacterial cellulose.

[0013] The surimi powder according to the fifth aspect of the present invention comprises: Contains bacterial cellulose.

[0014] A method of using bacterial cellulose according to a sixth aspect of the present invention comprises: This is a method of using bacterial cellulose to improve the quality of surimi.

[0015] A method of using bacterial cellulose according to a seventh aspect of the present invention comprises: This method uses bacterial cellulose to improve the dispersibility of surimi powder. [Effects of the Invention]

[0016] According to the present invention, it is possible to provide a surimi quality improver that can improve the original fish meat taste and juiciness of thawed surimi without adding sugars or starch, an agent for improving the dispersibility of surimi powder, a method for producing surimi, and methods for using surimi, surimi powder, and bacterial cellulose. [Brief explanation of the drawings]

[0017] [Figure 1] These are photographs of cross sections of freeze-dried surimi samples, where (a) is the conger eel CNF of this example, (b) is the conger eel and pollock CNF of this example, (c) is the conger eel of the comparative example, and (d) is the conger eel and pollock sample of the comparative example. [Figure 2] These are photographs showing the dispersion state of the freeze-dried powder of a surimi sample after adding water, where (a) is a photograph of the dispersion state of the freeze-dried powder 1 minute after adding water, (b) is a photograph of the dispersion state of the freeze-dried powder 5 minutes after adding water, and (c) is a photograph of the dispersion state of the freeze-dried powder 10 minutes after adding water. DETAILED DESCRIPTION OF THE INVENTION

[0018] (1. Surimi quality improver) The surimi quality improver according to the present invention contains bacterial cellulose.

[0019] In this specification, the fish used as the raw material for surimi is not particularly limited, but any white fish such as Alaska pollock, conger eel, white croaker, snapper, southern cod, blue whiting, lizardfish, Pacific whiting, threadfin tuna, barracuda, horse mackerel, sardine, flounder, Japanese oyster, shark, catfish, and snakehead fish can be used.

[0020] As used herein, bacterial cellulose refers to cellulose produced by bacterial cellulose-producing bacteria. Known bacteria capable of producing bacterial cellulose can be used as the bacterial cellulose-producing bacteria, and specific examples include Gluconacetobacter xylinus ATCC53582, Gluconacetobacter hansenii ATCC23769, Gluconacetobacter xylinus ATCC700178 (BPR2001), Gluconacetobacter swingsii BPR3001E, Acetobacter xylinum JCM10150, Enterobacter sp. CJF-002, and Gluconacetobacter intermedius SIID9587 (Accession No. NITE BP-01495). Bacterial cellulose nanofibers with an average width and thickness of 100 nm or less are preferably used. Bacterial cellulose may have high dispersibility, for example, so that it is dispersed almost uniformly in a liquid (aqueous solvent or organic solvent). The level of dispersibility of bacterial cellulose can be measured, for example, using light transmittance as an index, and the light transmittance can be determined by subjecting water containing bacterial cellulose at a predetermined concentration to a spectrophotometer, irradiating it with light of a predetermined wavelength, and measuring the amount of transmitted light.Regarding the light transmittance of bacterial cellulose, for example, the transmittance of water containing bacterial cellulose at a final concentration of 0.1±0.006% (w / w) at a wavelength of 500 nm may be 35% or more, and is not limited thereto, for example, 36% or more, 37% or more, 38% or more, 39% or more, 40% or more, 35% to 99% or less, 36% to 99% or less, 37% to 99% or less, 38% to 99% or less, 40% to 99% or less, 35% to 95% or less, 36% to 95% or less It may be 37% or more and 95% or less, 38% or more and 95% or less, 40% or more and 95% or less, 35% or more and 90% or less, 36% or more and 90% or less, 37% or more and 90% or less, 38% or more and 90% or less, 40% or more and 90% or less, 35% or more and 85% or less, 36% or more and 85% or less, 37% or more and 85% or less, 38% or more and 85% or less, 40% or more and 85% or less, 35% or more and 80% or less, 36% or more and 80% or less, 37% or more and 80% or less, 38% or more and 80% or less, 40% or more and 80% or less, etc.

[0021] It is preferable to use bacterial cellulose bound to a dispersant, such as hydroxypropyl cellulose (hereinafter sometimes abbreviated as "HPC"), carboxymethyl cellulose (hereinafter sometimes abbreviated as "CMC"), or hydroxyethyl cellulose (hereinafter sometimes abbreviated as "HEC").

[0022] The amount of dispersant bound to the bacterial cellulose can be set as appropriate, but for example, if the mass ratio of the dispersant to the total bacterial cellulose bound to the dispersant is about 20% (w / w), bacterial cellulose that disperses well in water can be obtained. Note that the dispersant and bacterial cellulose are thought to be bound by intermolecular forces (hydrogen bonds, van der Waals forces).

[0023] Bacterial cellulose bound to a dispersant can be obtained, for example, by culturing bacterial cellulose-producing bacteria with stirring or aeration in a medium containing the added dispersant, and then purifying the bacterial cellulose by removing bacterial components from the resulting culture solution. Commercially available dispersants can be used. The amount of dispersant added to the medium can be, for example, such that the final concentration in the medium is 0.5 to 5% (w / v), but can be appropriately determined depending on the desired amount of dispersant bound to the bacterial cellulose. Furthermore, examples of bacterial cellulose bound to a dispersant include commercially available nanofibrillated bacterial cellulose (Fibnano (registered trademark) CM-NFBC, Fibnano (registered trademark) HE-NFBC, and Fibnano (registered trademark) HP-NFBC (all manufactured by Kusano Sakuho). The amount of dispersant added may be adjusted so that the transmittance of water containing bacterial cellulose at a final concentration of 0.1±0.006% (w / w) at 500 nm light is 35% or higher. For example, when the final concentration of CMC in the medium is 0.5 to 2.0% (w / w), the transmittance of water containing bacterial cellulose at a final concentration of 0.1±0.006% (w / w) at 500 nm light can be adjusted to 35% or higher.

[0024] The culture conditions for bacterial cellulose-producing bacteria can be the known culture conditions used for culturing the above-mentioned bacteria, such as an aeration rate of 1 to 10 L / min, a rotation speed of 100 to 800 rpm, a temperature of 20 to 40°C, and a culture period of 1 to 7 days. Furthermore, the culture medium can be a known medium used for culturing the above-mentioned bacteria, such as Hestrin-Schramm standard medium (HS medium).

[0025] The purification of bacterial cellulose from a culture broth is exemplified below. For example, first, an aqueous solution of sodium hydroxide (NaOH) is added to the culture broth, and the broth is heated to about 60°C and shaken for several hours to dissolve the bacterial cells. This is then centrifuged, and the supernatant is removed to remove the bacterial components, and the precipitate is recovered. Next, water is added to the precipitate, followed by centrifugation, and the supernatant is removed. This procedure is repeated until the pH of the precipitate reaches 7 or less. This allows for the production of a liquid in which bacterial cellulose bound to a dispersant is dispersed in water (bacterial cellulose dispersion).

[0026] The bacterial cellulose dispersion obtained as described above (excluding the dispersant portion) has a very high cellulose purity, and analysis of its constituent sugars reveals that glucose accounts for over 90%. Constituent sugar analysis can be performed, for example, by liquid chromatography-postcolumn derivatization (H. Mikami et al., 32, E207 (1983)). Table 1 shows the results of analyzing purified bacterial cellulose and pulp-derived cellulose using this method. Table 1 shows the percentage of each sugar, assuming the total amount of detected sugars to be 100%. The chromatogram of purified bacterial cellulose obtained by this method shows no significant peaks other than the glucose peak. In contrast, the chromatogram of purified pulp-derived cellulose shows prominent peaks for xylose, mannose, cellobiose, and other sugars in addition to glucose, with the glucose content being less than 90%. In this respect, purified bacterial cellulose and purified pulp-derived cellulose can be distinguished.

[0027] [Table 1]

[0028] In the present invention, the amount of bacterial cellulose added, as bacterial cellulose fiber, may be 0.001 to 10.0 w / v%, preferably 0.005 to 1.0 w / v%, and more preferably 0.01 to 0.1 w / v%, based on the total fish meat. This range can improve the quality of surimi. In this specification, "fish meat" refers to the edible parts of fish that are considered meat, more specifically, the white meat around the bones of the fish body. Fish meat can be prepared, for example, by the following steps (a) to (d): (a) removing the head and organs from the fish, thoroughly washing them in cold water, and removing the peritoneum, etc.; (b) separating and removing the bones and skin (e.g., using a meat extractor) and cooling (e.g., with ice and cold water); (c) exposing the fish to ice water and then draining (e.g., using a screw press or by hand); and (d) finely chopping (e.g., using a meat chopper) to obtain fish meat.

[0029] In this specification, improving the quality of surimi refers to, for example, (i) improving the taste of the surimi, (ii) improving the juiciness of the surimi (for example, reducing the amount of dripping when frozen surimi is thawed naturally, and maintaining a predetermined level of moisture content in the surimi after thawing, thereby improving the juiciness of the surimi when eaten; or maintaining a predetermined level of moisture content in the surimi when frozen surimi is thawed in a hot water bath, thereby improving the juiciness of the surimi when eaten), (iii) improving the texture of the surimi, and (iv) improving the elasticity and / or compression recovery of the surimi, thereby improving the chewiness. The improvement in surimi quality can be evaluated, for example, by the method described in the Examples below.

[0030] (2. Dispersibility improver for surimi powder) The dispersibility improver for surimi powder of the present invention contains bacterial cellulose. Details of the surimi and bacterial cellulose are the same as those described above.

[0031] As used herein, surimi powder refers to, for example, surimi powder that has been freeze-dried and powdered by a known method. As used herein, improving the dispersibility of surimi powder refers, for example, to the ability to disperse well in water when water is added to the surimi powder, or to the ability to disperse quickly in water. The good dispersibility of surimi powder allows the surimi powder to be used like a seasoning, and the surimi powder of the present invention can be easily mixed into dishes to impart a pleasant fish flavor during cooking or to add fish-derived nutrients.

[0032] In the present invention, the amount of bacterial cellulose added may be 0.001 to 10.0 w / v%, preferably 0.005 to 1.0 w / v%, more preferably 0.01 to 0.1 w / v%, in terms of bacterial cellulose fiber, relative to the total amount of fish meat. Within this range, the dispersibility of surimi powder can be improved.

[0033] (3. Surimi manufacturing method) The method for producing surimi according to the present invention includes a step of adding bacterial cellulose. Details of the surimi and bacterial cellulose are the same as those described above.

[0034] In the method for producing surimi according to the present invention, the amount of bacterial cellulose added, in terms of bacterial cellulose fiber, may be 0.001 to 10.0 w / v%, preferably 0.005 to 1.0 w / v%, more preferably 0.01 to 0.1 w / v%, based on the total amount of fish meat. Within this range, high-quality surimi can be produced.

[0035] (4. Surimi and Surimi Powder) The surimi and surimi powder according to the present invention contain bacterial cellulose. Details of the surimi, surimi powder and bacterial cellulose are the same as those described above.

[0036] In the present invention, the amount of bacterial cellulose added may be 0.001 to 10.0 w / v%, preferably 0.005 to 1.0 w / v%, and more preferably 0.01 to 0.1 w / v%, in terms of bacterial cellulose fiber, relative to the total amount of fish meat. Within this range, high-quality surimi and high-quality, well-dispersible surimi powder can be obtained.

[0037] (5. Method using bacterial cellulose) The method of using bacterial cellulose according to the present invention is a method of using bacterial cellulose to improve the quality of surimi, and a method of using bacterial cellulose to improve the dispersibility of surimi powder. Details of surimi, surimi powder, bacterial cellulose, improvement of surimi quality, and improvement of surimi powder dispersibility are the same as those described above.

[0038] In the present invention, the amount of bacterial cellulose added may be 0.001 to 10.0 w / v%, preferably 0.005 to 1.0 w / v%, and more preferably 0.01 to 0.1 w / v%, in terms of bacterial cellulose fiber, relative to the total amount of fish meat. Within this range, high-quality surimi and high-quality, well-dispersible surimi powder can be obtained.

[0039] (6. Conclusion) As described above, the present invention provides an agent and a production method that can improve the original fish meat flavor and juiciness of thawed surimi without adding sugars or starch. Conventionally, sugars and starches have been added to surimi to prevent freezing denaturation, but the addition of such sugars and starches has the problem of impairing the original fish meat flavor and reducing the quality of the surimi. The inventors surprisingly discovered that adding bacterial cellulose to surimi instead of sugars or starch improves the quality of surimi and the dispersibility of surimi powder, leading to the present invention. Because the present invention can improve the quality of surimi and the dispersibility of surimi powder without adding sugars or starch, it is expected to have a significant impact on the surimi manufacturing industry, whose consumption is expanding not only in Japan but also around the world. It is not intended that the addition of sugars or starch to surimi be completely eliminated; for example, the addition of sugars or starch as a seasoning may be permitted. [Example]

[0040] The present invention will be specifically described below with reference to examples, although the present invention is not limited to these examples.

[0041] We investigated the effect of adding bacterial cellulose nanofiber (hereinafter referred to as CNF) on improving the quality of surimi.

[0042] Surimi samples were prepared as follows and evaluated as follows: Commercially available nanofibrillated bacterial cellulose (Fibnano® HP-NFBC, Kusano Sakuko Co., Ltd.) (bacterial cellulose fiber content: 1.0 w / v%) was used as the CNF.

[0043] (Preparation of Surimi Samples) The heads and organs of raw fish (conger eel and Alaska pollock (hereafter, Alaska pollock will be referred to as "Alaska pollock") were removed, washed thoroughly in cold water, and the peritoneum and other membranes were removed. The bones and skin were then removed using a meat extractor and cooled in ice and cold water. After soaking in fresh water (ice water), the fish were drained using a screw press or by hand. The fish were then finely chopped using a meat chopper with 1.4 mm openings to obtain the respective fish meats. For the "Conger Eel and Alaska Pollack CNF" sample, a predetermined amount of conger eel meat and Alaska Pollack meat were placed in a mortar in a 1:1 volume ratio, and 3-5% by volume of CNF was added to the total volume of the fish meat (0.03-0.05% by w / v as bacterial cellulose fiber, based on the total volume of the fish meat). Ice, 10% by volume based on the total volume of the fish meat, was then added and kneaded. On the other hand, for the "Hamo CNF" sample, a predetermined amount of hamo fish meat was placed in a mortar, and 3 to 5 volume % of CNF was added relative to the total volume of the fish meat (0.03 to 0.05 w / v % added as bacterial cellulose fiber relative to the total volume of the fish meat), and then 10 volume % of ice relative to the total volume of the fish meat was added and kneaded. The mixture was then packed into containers and frozen in a flash freezer to obtain the surimi samples of the example (Hamo Alaska Pollack CNF, Hamo CNF). As a comparative example, surimi samples of the comparative example (Hamo Alaska Pollack, Hamo) were prepared in the same manner as above except that CNF was not added, and obtained.

[0044] (Evaluation of surimi samples after natural thawing and after boiling in hot water) The amount of dripping from each surimi sample after natural thawing was measured. Specifically, the four frozen surimi samples were left to stand at room temperature (20°C) for 5 hours to thaw. After thawing, the weight of each surimi sample and the weight of the water leaking from the surimi were measured. The weight (g) of the water leaking from the surimi after thawing was divided by the weight (g) of the surimi sample after thawing, and the result was multiplied by 100 to calculate the "natural thawing dripping" (Table 2).

[0045] The moisture content of each surimi sample after boiling was measured. Specifically, the above four frozen surimi samples were placed in boiling water and boiled for 15 minutes, and the weight of the surimi sample after boiling was measured. The surimi sample after boiling was then heated and dried in an oven at 105°C for 24 hours, and the weight of the surimi sample after heating and drying was measured. The weight (g) of the surimi sample after heating and drying was divided by the weight (g) of the surimi sample after boiling, and the result was multiplied by 100 to calculate the "moisture content of the surimi after boiling" (Table 2).

[0046] The taste of each surimi sample after boiling was evaluated. Specifically, the four frozen surimi samples were placed in boiling water and boiled for 15 minutes. Five panelists tasted the boiled surimi samples and rated them on a three-point scale: "◎" (unanimously rated as delicious), "○" (when opinions were divided), and "×" (unanimously rated as untasty).

[0047] The results are shown in Table 2. The amount of dripping after natural thawing was less for "Hamo CNF" than for "Hamo" (comparison example), demonstrating that the addition of CNF helps retain moisture in the surimi even after natural thawing, maintaining a juicy texture. Furthermore, the moisture content of the surimi after boiling in hot water was higher for "Hamo Alaska Pollack" and "Hamo" (conger eel CNF) (examples) than for "Hamo Alaska Pollack" and "Hamo" (conger eel) (comparison examples). In particular, the moisture content of the "Hamo" sample with added CNF was approximately 10% higher than that of the sample without added CNF. This indicates that the addition of CNF maintains a high moisture content in the surimi after freezing and thawing, maintaining a juicy texture by retaining moisture in the surimi even after freezing and thawing. In terms of taste, the examples "Hamo Alaska Pollack CNF" and "Hamo CNF" had a better taste than the comparative examples "Hamo Alaska Pollack" and "Hamo", demonstrating that the addition of CNF ensures that the unique fish flavor remains firmly in the surimi even after natural thawing.

[0048] [Table 2]

[0049] (Evaluation of freeze-dried surimi samples) Next, each surimi sample was freeze-dried in a vacuum freeze dryer at 20°C for 45 hours and then subjected to the following evaluations.

[0050] The hardness of each freeze-dried surimi sample was evaluated by tapping each freeze-dried surimi sample with a finger and listening to the sound produced when tapped. If a dull sound was produced, the sample was rated as "soft," and if a high-pitched sound was produced, the sample was rated as "hard."

[0051] The rehydration of each freeze-dried surimi sample was evaluated. Specifically, 30 mL of water was added to each freeze-dried surimi sample, and after leaving it at room temperature for 3 hours, the sample was visually evaluated on a 5-point scale: "watery," "slightly watery," "normal," "slightly dry," and "dry."

[0052] The taste of each freeze-dried surimi sample was evaluated. Specifically, 30 mL of water was added to each freeze-dried surimi sample, and the sample was left to stand at room temperature for 3 hours, after which it was heated. Five panelists then ate the samples and rated them on a three-point scale of "◎", "○", or "×" as described above.

[0053] The surface structure of each freeze-dried surimi sample was evaluated. Specifically, each freeze-dried surimi sample was split open, and the cross section was visually observed and rated on a five-point scale: "coarse," "slightly coarse," "normal," "slightly dense," and "dense."

[0054] The moisture content after reconstitution of each freeze-dried surimi sample was evaluated. Specifically, 30 mL of water was added to each freeze-dried surimi sample, and the sample was left to reconstitute at room temperature for 3 hours, after which the weight of the surimi sample was measured. The reconstituted surimi sample was then heated and dried in an oven at 105°C for 24 hours, and the weight of the surimi sample after heat drying was measured. The weight (g) of the surimi sample after heat drying was divided by the weight (g) of the reconstituted surimi sample, and the result was multiplied by 100 to calculate the "moisture content after reconstitution" (Table 3).

[0055] The results are shown in Table 3. Photographs of the surface structure of each freeze-dried surimi sample when it was split are shown in Figure 1. Figure 1 shows that compared to the conger eel (Figure 1(c)) and conger eel pollack (Figure 1(d)) without CNF, the conger eel CNF (Figure 1(a)) and conger eel pollack CNF (Figure 1(b)) with added CNF had fewer air bubbles in the cross section when split, indicating a denser cross-sectional structure. Furthermore, compared to the conger eel and conger eel pollack without added CNF, the conger eel CNF and conger eel pollack CNF with added CNF produced a louder sound when tapped (Table 3), suggesting that the addition of CNF makes it more difficult for air bubbles to enter the surimi, resulting in a denser frozen state.

[0056] Furthermore, the reconstitution of each surimi sample after freeze-drying was better for the conger eel CNF and conger eel Alaska Pollack CNF with added CNF than for the conger eel and conger eel Alaska Pollack without added CNF (Table 3). Furthermore, in terms of taste, the conger eel CNF and conger eel Alaska Pollack CNF with added CNF had a much better taste than the conger eel and conger eel Alaska Pollack without added CNF, with the conger eel CNF having an especially excellent taste. Furthermore, the moisture content after reconstitution was higher for the conger eel Alaska Pollack CNF than for the conger eel Alaska Pollack, demonstrating that moisture was retained even after reconstitution, maintaining a juicy texture (Table 3).

[0057] [Table 3]

[0058] (Evaluation of redispersibility) Next, freeze-dried powders of each surimi sample were prepared and subjected to the following redispersibility evaluation.

[0059] Each surimi sample was freeze-dried in a vacuum freeze dryer at 20°C for 45 hours and then powdered. 5 mL of water was added to 0.5 g of the resulting freeze-dried surimi powder, and the dispersion state of the powder was evaluated on a three-point scale: "○ (well dispersed)," "△ (average)," or "× (poorly dispersed)" after 1, 5, and 10 minutes of water addition.

[0060] The results are shown in Table 4. Figure 2 shows the dispersion state of the freeze-dried powder 1 minute, 5 minutes, and 10 minutes after adding water. In the comparative examples (Hamo-Alaska Pollack, Conger Eel) where no CNF was added, the freeze-dried powder was poorly dispersed, while in the examples where CNF was added (Hamo-Alaska Pollack CNF, Conger Eel CNF), the freeze-dried powder was well dispersed. In particular, with the Conger Eel CNF, almost all of the powder was dispersed 5 minutes after adding water, demonstrating extremely high dispersibility.

[0061] [Table 4]

[0062] (Resilience assessment) As described above, 3 g of freeze-dried powder of each surimi sample and 9 g of distilled water were placed in a mortar and mixed until viscous, yielding a gel. The resulting gel was placed in a polyvinyl chloride pipe 25 mm in diameter and 15 mm in height and steamed in a water bath at 90°C for 15 minutes. After steaming, the samples were wrapped in plastic wrap to prevent evaporation of water and stored until the compression test was carried out.

[0063] Each sample obtained as described above was subjected to a compression test using a Kato Tech KES-G5 handy compression tester. 2 A pressure plate was used, and the measurement load was 300gf / cm 2 The measurement was carried out under the condition of a compression speed of 0.2 cm / sec. The sample was placed on a balance and pressed with a finger to cause the sample to deform moderately and feel elastic, at a load of 300 gf / cm. 2 The compression test was started from a position where the pressure plate was not touching the sample, and the sample was compressed at a constant speed until the measurement load reached 0.5 gf / cm. 2 The thickness (at the point where the measuring device detects contact with the sample) is T0, and the measurement load is 300 gf / cm 2The thickness of the sample was measured as Tm. The LC (compression stiffness), RC (compression recovery), and EMC (compressibility) of each sample were measured. RC (compression recovery) indicates the force with which an object returns to its original shape when crushed, and EMC (compressibility) indicates the resistance to compression.

[0064] The results are shown in Table 5. The LC (compression stiffness) values ​​were close to 1 for all samples, indicating elastic deformation. RC (compression recovery) increased from 52.6% for "Hamo-Alaska Pollack" to 54.5% for "Hamo-Alaska Pollack CNF," indicating that the addition of CNF improved compression recovery (the ability to return to its original shape when crushed). EMC (compressibility coefficient) decreased from 11.78% for "Hamo" to 11.70% for "Hamo-Alaska Pollack" and from 24.87% for "Hamo-Alaska Pollack" to 19.09% for "Hamo-Alaska Pollack CNF," indicating that the addition of CNF made the samples less susceptible to compression and improved elasticity.

[0065] [Table 5]

Claims

1. A quality improver for surimi containing bacterial cellulose.

2. The bacterial cellulose is added in the form of bacterial cellulose fiber in an amount of 0.001 to 10.0 w / v% based on the total weight of the fish meat. The quality improver for surimi according to claim 1.

3. A dispersibility improver for surimi powder containing bacterial cellulose.

4. The bacterial cellulose is added in the form of bacterial cellulose fiber in an amount of 0.001 to 10.0 w / v% based on the total weight of the fish meat. The agent for improving dispersibility of surimi powder according to claim 3.

5. A method for producing surimi, comprising the step of adding bacterial cellulose.

6. The bacterial cellulose is added in the form of bacterial cellulose fiber in an amount of 0.001 to 10.0 w / v% based on the total weight of the fish meat. The method for producing surimi according to claim 5 .

7. Surimi containing bacterial cellulose.

8. Surimi powder containing bacterial cellulose.

9. A method for using bacterial cellulose to improve the quality of surimi.

10. A method of using bacterial cellulose to improve the dispersibility of surimi powder.

Images