Discoloration prevention agent for fish paste products, discoloration prevention method, and fish paste products

Abstract

To provide a coloration-preventive agent for fishery paste products containing phosphorous-free pasted meat as main ingredient, a method for preventing coloration of fishery paste product containing phosphorus-free pasted meat as main ingredient, and a fishery paste product whose main ingredient is phosphorous-free pasted meat in which coloration is prevented.SOLUTION: Provided are a coloration-preventive agent for fishery paste product containing phosphorous-free pasted meat as main ingredient in which a soybean powder is contained as active ingredient, a method for preventing coloration of fishery paste product containing phosphorous-free pasted meat as main ingredient in which a soybean powder is contained by 0.3 to 5 pts.mass for 100 pts.mass of phosphorous-free pasted meat, and a fishery paste product that contains phosphorous-free pasted meat as main ingredient, and contains a soybean powder by 0.3 to 5 pts.mass for 100 pts.mass of the phosphorous-free pasted meat.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a coloration inhibitor for fish paste products containing soybean flour as an active ingredient and having phosphorus-free surimi as a main ingredient, a method for preventing coloration of fish paste products, and fish paste products. [Background technology]

[0002] Phosphates are often added to fish paste used in fish paste products such as kamaboko in order to stabilize quality, improve water retention, etc. However, consumers seeking safe food also have a need to minimize the intake of food additives, and there is a demand for phosphorus-free surimi (i.e., no phosphates added) or surimi with reduced phosphates. On the other hand, the fish paste used as a raw material may be contaminated with trace amounts of metal powder from the equipment used during fishing or from processes such as refiners, screw presses, and cutters during the production of fish paste, and this can result in the formation of sulfides such as iron sulfide during the production of fish paste products, causing problems such as the appearance of black spots on the surface of the fish paste product or partial or total black or green discoloration. It is known that such discoloration can be suppressed when using fish paste containing added phosphate, but this has been difficult to achieve with phosphorus-free fish paste.

[0003] To date, a quality improver for fish paste products has been reported that is composed of sorghum and calcium salts, carbonates, phosphates, etc., and that can efficiently improve quality by enhancing elasticity and other aspects without impairing color, taste, or texture (Patent Document 1). In addition, it has been reported that diglycerin difatty acid esters can be used as quality improvers that have the effect of significantly enhancing the gel-forming ability of fish paste products, significantly improving the ability to inhibit freezing denaturation, improving storage stability, and even improving whiteness, preventing browning, preventing aging, and improving workability (Patent Document 2). However, no method has been reported to date for preventing discoloration of fish paste products whose main ingredient is phosphorus-free surimi. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2011-19498 [Patent Document 2] Japanese Patent Application Publication No. 9-313133 Summary of the Invention [Problem to be solved by the invention]

[0005] In view of the above problems, the present invention aims to provide a discoloration inhibitor for fish paste products whose main ingredient is phosphorus-free surimi, a method for preventing discoloration of fish paste products whose main ingredient is phosphorus-free surimi, and a fish paste product whose main ingredient is phosphorus-free surimi and whose discoloration has been prevented. [Means for solving the problem]

[0006] The present inventors have found that soybean powder is effective in preventing the above-mentioned coloration, and have completed the present invention. Specifically, the present invention provides the following.

[0007] (1) A color-preventing agent for fish paste products whose main ingredient is phosphorus-free surimi, containing soybean powder as the active ingredient. (2) A coloration inhibitor for fish paste products containing the phosphorus-free surimi as a main ingredient according to (1), wherein the NSI of the soybean flour is 60 to 95. (3) A method for preventing discoloration of a fish paste product whose main ingredient is phosphorus-free surimi, which comprises adding 0.3 to 5 parts by mass of soybean powder to 100 parts by mass of the phosphorus-free surimi. (4) A method for preventing discoloration of a fish paste product containing phosphorus-free surimi as a main ingredient according to (3), wherein the NSI of the soybean flour is 60 to 95. (5) A fish paste product containing phosphorus-free surimi as the main ingredient and 0.3 to 5 parts by mass of soybean powder per 100 parts by mass of the phosphorus-free surimi. [Effects of the Invention]

[0008] According to the present invention, there are provided a discoloration inhibitor for fish paste products having phosphorus-free surimi as the main ingredient, a method for preventing discoloration of fish paste products having phosphorus-free surimi as the main ingredient, and a fish paste product having phosphorus-free surimi as the main ingredient and having been prevented from discoloring. DETAILED DESCRIPTION OF THE INVENTION

[0009] [Stain prevention agent] The coloration inhibitor for fish paste products containing phosphorus-free surimi as a main ingredient of the present invention (hereinafter also referred to as the coloration inhibitor of the present invention) contains soybean powder as an active ingredient. The coloration inhibitor of the present invention may be in any form, such as powder or liquid, so long as it can be uniformly contained in the fish paste product. The coloration inhibitor of the present invention is used to prevent coloration of fish paste products containing phosphorus-free surimi as a main ingredient. In the present invention, "prevention of coloring" refers to a state in which, when comparing the appearance of a fish paste product produced by blending the coloring inhibitor of the present invention with the appearance of a fish paste product produced without blending the coloring inhibitor of the present invention, coloring to dark colors such as black or green is clearly suppressed, or the occurrence of black or green spots is clearly suppressed. In the present invention, the specific color of "coloring" is preferably black or green.

[0010] The coloration inhibitor of the present invention contains soybean powder in an amount of preferably 80 to 100% by mass, more preferably 90 to 100% by mass, and most preferably 95 to 100% by mass. When the soybean powder content is within the above range, the effects of the present invention are easily achieved.

[0011] The coloration inhibitor of the present invention may contain other ingredients such as starch, enzymes, chelating agents, etc., as long as the effects of the present invention are not impaired.

[0012] [Soybean powder] Specifically, the soybean powder used in the present invention can be one or more types of soybean flour selected from full-fat soybean flour obtained by pulverizing dehulled whole soybeans, defatted soybean flour obtained by pulverizing defatted soybeans, and deodorized full-fat soybean flour obtained by heating and deodorizing full-fat soybean flour. The soybean powder used in the present invention is preferably full-fat soybean flour.

[0013] The soybean powder used in the present invention preferably has a water-soluble nitrogen index (hereinafter also referred to as NSI) of 60 to 95, more preferably 70 to 90, and most preferably 80 to 90. When the NSI of the soybean powder is within the above range, the aroma (roasted soybean flour smell) specific to soybean powder is weakened, which is preferable as it is less likely to affect the flavor of the fish paste product. NSI is a numerical value that expresses the amount of nitrogen contained in a water extract of soybean powder as a relative amount (unit: %), when the total nitrogen contained in the soybean powder is set at 100. The NSI of soybean powder can be calculated based on the Water-Soluble Nitrogen Index (40°C method) 1.8.1-2013 Standard Methods for the Analysis of Fats, Oils and Related Materials (Japan Oil Chemists' Society).

[0014] Commercially available soybean powders can be used in the present invention. Examples of commercially available full-fat soybean flour include unheated full-fat soybean flour (trade name: Soya Flour NSA, NSI: about 90) manufactured by Nisshin Oillio Group Co., Ltd., and deodorized full-fat soybean flour (trade name: Alpha Plus HS-600, NSI: about 60) manufactured by Nisshin Oillio Group Co., Ltd.

[0015] [Phosphorus-free surimi] The phosphorus-free surimi of the present invention refers to surimi produced without adding phosphoric acid (including phosphates). The phosphorus content in the phosphorus-free surimi of the present invention is preferably 0.1% by mass or less, more preferably 0.05% by mass or less. When the phosphorus content is within the above range, the effects of the present invention are easily achieved. Fish meat used for the phosphorus-free surimi of the present invention may be Alaska pollock, sardine, Atka mackerel, golden threadfin tuna, red mullet, tilefish, croaker, lizardfish, horse mackerel, hairtail, conger eel, flying fish, shark, southern cod, hoki, hake, and other fish.

[0016] The phosphorus-free surimi of the present invention can be obtained, for example, by producing the fish meat from the raw material through processes such as extracting the meat, soaking it in water, dehydrating it, crushing it (mixing with additives as desired), molding, and freezing it, but commercially available phosphorus-free surimi can also be used. As commercially available phosphorus-free surimi, frozen phosphorus-free surimi can be used, and surimi containing added sugar, sugar alcohol, trehalose, salt, egg white, starch, bovine serum albumin, etc. can also be used.

[0017] The phosphorus-free surimi used in the present invention may be a commercially available product, such as frozen phosphorus-free surimi (product name: Fish Meat Surimi, Alaska Pollack, Total Sugar, Murin Grade 2) manufactured by Marusa Sasaya Shoten Co., Ltd.

[0018] [Fish paste products] The seafood paste product of the present invention contains phosphorus-free surimi as the main ingredient and contains 0.3 to 5 parts by mass of soybean powder per 100 parts by mass of the phosphorus-free surimi. The seafood paste product of the present invention is a product obtained by adding starch, salt, sugar, water, etc. to the raw materials, mixing them, molding them, and gelling them by heat treatment. Specific examples of the seafood paste product include kamaboko, flavored kamaboko, chikuwa, satsumaage, fish sausage, hanpen, and ganmodoki. The fish paste product of the present invention can also be used as an ingredient in processed foods. For example, it can be used in place of or in addition to processed foods that contain common fish paste products as ingredients, such as ganmo (sweet potato) foods, shumai (steamed dumplings), and crab shumai (steamed dumplings).

[0019] The content of phosphorus-free surimi in the fish paste product of the present invention is preferably 30 to 80% by mass, more preferably 40 to 70% by mass, even more preferably 45 to 65% by mass, and most preferably 50 to 60% by mass. When the content of phosphorus-free surimi is within the above range, the effects of the present invention are easily achieved.

[0020] The content of soybean powder in the fish paste product of the present invention is preferably 0.5 to 4.5 parts by mass, more preferably 0.7 to 4 parts by mass, even more preferably 1 to 3.5 parts by mass, and most preferably 1.2 to 3 parts by mass, per 100 parts by mass of phosphorus-free surimi. When the content of soybean powder is within the above range, the effects of the present invention are easily achieved.

[0021] The fish paste product of the present invention preferably contains 3 to 15% by mass, more preferably 5 to 12% by mass, and most preferably 6 to 10% by mass of starch. The fish paste product of the present invention also contains a total of preferably 1 to 10% by mass, more preferably 1.5 to 7% by mass, and most preferably 2 to 5% by mass of sugar and / or salt. When the contents of starch, sugar, and salt are within the above ranges, the effects of the present invention are easily achieved.

[0022] In addition to the phosphorus-free surimi, soybean powder, starch, salt, sugar, and water mentioned above, the seafood paste product of the present invention may contain ingredients such as edamame soybeans, octopus, squid, burdock, green onions, onions, carrots, shiitake mushrooms, kelp, corn, or sesame, as well as additives such as soy whey, emulsifiers, ascorbic acid, ascorbate salts, antioxidants, transglutaminase, gluten, egg white, sugar alcohols, seasonings, spices, colorings, or preservatives. The blending amount of these ingredients and / or additives is preferably 0.1 to 200 parts by mass per 1000 parts by mass of phosphorus-free surimi.

[0023] [How to prevent coloring] The method of the present invention for preventing discoloration of a fish paste product containing phosphorus-free surimi as a main ingredient (hereinafter also referred to as the discoloration prevention method of the present invention) is a method in which 0.3 to 5 parts by mass of soybean powder is added to 100 parts by mass of the phosphorus-free surimi. Specifically, the method involves adding desired amounts of soybean powder, starch, salt, sugar, water, etc. to 100 parts by mass of the phosphorus-free surimi and the phosphorus-free surimi, mixing them, molding them, and gelling them by heat treatment to obtain a fish paste product, and the method prevents discoloration of the appearance. In the discoloration prevention method of the present invention, the form and amount of soybean powder to be added, the amount of other ingredients to be added, etc. are the same as those described above in the "discoloration prevention agent" and "fish paste product." [Example]

[0024] The present invention will be explained in more detail below by showing examples, but the scope of the present invention is not limited to the descriptions of these examples in any way.

[0025] Kamaboko was produced using phosphorus-free surimi containing a trace amount of metal salt (ferric chloride) as the main ingredient, and the effect of preventing discoloration when the discoloration inhibitor of the present invention was added during the production of the kamaboko was confirmed. <Kamaboko production> Kamaboko was produced according to the formulations shown in Tables 1 and 2. Specifically, frozen surimi was partially thawed at room temperature and placed in a vacuum cutter. The surimi was roughly ground in the vacuum cutter, and at this stage, water was added in an amount of 1 / 3 of the total amount of water added. For those containing soybean powder, soybean powder-1, soybean powder-2, or soybean powder-3 was added. The surimi was ground until the temperature of the ground surimi reached 1 to 3°C (rough grinding process, approximately 5 minutes). Next, salt was added and the surimi was ground under reduced pressure for about 1 minute until the temperature of the surimi reached 3 to 8°C. After that, water in an amount of 1 / 3 of the total amount of water added was added and the surimi was ground under reduced pressure for about 1 minute until the temperature of the surimi reached 8 to 10°C (salt grinding process, about 2 minutes). Next, the remaining 1 / 3 of the water was added, followed by starch and sugar, and the mixture was ground under reduced pressure until the surimi temperature reached 10 to 13°C (main grinding step, approximately 1 minute), to obtain a ground product. Next, the resulting ground product was packed into a casing (Fukusuke Kogyo Co., Ltd., nylon poly No. 13 (20-28), 200 mm × 280 mm No. 4) and sealed, and then subjected to a pressure heating treatment at 121 ° C. for 20 minutes. After that, it was cooled in running water to obtain kamaboko.

[0026] The following raw materials were used as shown in Tables 1 and 2. Note that soybean powders 1 to 3 are the coloring inhibitors of the present invention. Phosphorus-free surimi (product name: Fish paste, Alaska pollack, full sugar, grade 2 surimi, manufactured by Marusa Sasaya Shoten Co., Ltd.) Potato starch (product name: Bihoro Potato Starch, manufactured by the Bihoro Regional Agricultural Processing Agricultural Cooperative Association) Salt (commercially available) Sugar (commercially available) Soybean powder-1 (product name: Soya Flour NSA, manufactured by Nisshin Oillio Group, Ltd., NSI: 86) Soybean powder-2 (product name: Alpha Plus HS-600, manufactured by Nisshin Oillio Group, Ltd., NSI: 62) Soybean powder-3 (manufactured by Nisshin Oillio Group Co., Ltd., NSI: 25) Ferric chloride (product name: iron(III) chloride hexahydrate, manufactured by Kanto Chemical Co., Ltd.)

[0027] Visual evaluation of appearance The kamaboko produced as described above were visually inspected by a panel of five experts to evaluate the change in the appearance color according to the following evaluation criteria. The evaluation was decided by consensus of the five experts. The results are shown in Tables 1 and 2. (Evaluation criteria) ◎: Compared to the control, no black or greenish coloration or black or green spots were observed. ○: Compared with the control example, slight black or green discoloration or slight black or green spots are observed, but acceptable as a product. ×: Compared with the control example, obvious black or greenish coloring was observed, and the product was not acceptable for commercial use.

[0028] <Measurement of color difference (ΔL, Δa)> The kamaboko produced above was measured for its L and a values ​​using a color difference meter (Color Reader CR-20, manufactured by Konica Minolta, Inc.). Next, the difference (ΔL value: L2 - L1) between the L value (L1) of the control example and the L value (L2) of the example or comparative example was determined. Similarly, the difference in a values ​​(Δa value: a2 - a1) was also determined. The results are shown in Tables 1 and 2. The L value of the control example was 61.2, and the a value was -3. The indicators of color difference (Lab color system) are lightness (L value) and chromaticity (a value, b value). Although the L value does not contain information about color, the lower the L value, the darker the product. Therefore, in the present invention, as black or greenish coloring progresses, the L value decreases. Furthermore, the a value represents the intensity of the color from green to red, with negative values ​​representing greenish colors and positive values ​​representing reddish colors. From the above, it was considered that the smaller the difference in the L values ​​(ΔL:L2-L1) in the seafood paste product of the present invention, the more black or greenish coloring is suppressed, and similarly, the larger the difference in the a values ​​(Δa:a2-a1) is, the more black or greenish coloring is suppressed.

[0029] The "Fe content" in Tables 1 and 2 is the iron content (mass%) in the whole kamaboko derived from ferric chloride. The "ΔL value, Δa value" in Tables 1 and 2 are the numerical values ​​of the difference from the control.

[0030] [Table 1]

[0031] [Table 2]

[0032] The results in Tables 1 and 2 show that kamaboko containing 0.3 to 1.5% by mass of the coloring inhibitors (soybean powders-1 to 3) of the present invention suppressed coloring caused by iron. The results of color difference (ΔL value, Δa value) also showed a similar trend to the visual evaluation. While the difference in brightness (ΔL value) in Example 3 was comparable to that in Example 2, the Δa value in Example 3 increased in the positive direction, resulting in a weaker green color than in Example 2, which is thought to be the reason for the difference in visual evaluation.

Claims

1. A color prevention agent for fish paste products whose main ingredient is phosphorus-free surimi, with soybean powder as the active ingredient.

2. The coloring inhibitor for fish paste products containing phosphorus-free surimi as a main ingredient according to claim 1, wherein the NSI of the soybean flour is 60 to 95.

3. A method for preventing discoloration of a fish paste product containing phosphorus-free surimi as a main component, the method comprising adding 0.3 to 5 parts by mass of soybean powder to 100 parts by mass of the phosphorus-free surimi.

4. The method for preventing discoloration of a fish paste product containing phosphorus-free surimi as a main ingredient according to claim 3, wherein the NSI of the soybean flour is 60 to 95.

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