CN103857300B - Aquatic product meat modifying agent and Aquatic product meat - Google Patents
Aquatic product meat modifying agent and Aquatic product meat Download PDFInfo
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- CN103857300B CN103857300B CN201180072542.4A CN201180072542A CN103857300B CN 103857300 B CN103857300 B CN 103857300B CN 201180072542 A CN201180072542 A CN 201180072542A CN 103857300 B CN103857300 B CN 103857300B
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L3/00—Compositions of starch, amylose or amylopectin or of their derivatives or degradation products
- C08L3/04—Starch derivatives, e.g. crosslinked derivatives
- C08L3/06—Esters
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
- A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B31/00—Preparation of derivatives of starch
- C08B31/02—Esters
- C08B31/04—Esters of organic acids, e.g. alkenyl-succinated starch
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Abstract
Tapioca is improved, it is provided that excellent Aquatic product meat modifying agent, and then the Aquatic product meat adding it is provided.Acetylation tapioca through fats and oils processing is used as Aquatic product meat modifying agent, and the described acetylation tapioca through fats and oils processing is by tapioca acetylation and to the acetylation tapioca enforcement fats and oils processing formed with vinyl acetate.The most aforementioned acetyl content through the acetylation tapioca of fats and oils processing is 0.2～1 mass %; the water slurry that the concentration of this starch is calculated as 6 mass % with dried object conversion is stirred while giving the continuous warm-up mode being heated up to 95 DEG C from 50 DEG C of 30 minutes; and after keeping 30 minutes at 95 DEG C further, deducting dilute slack value obtained by the low ebb viscosity after keeping 30 minutes at 95 DEG C from the peak viscosity of this starch suspension is below 200BU.Furthermore it is preferred that heating swelling capacity is 20～40 times.
Description
Technical field
The present invention relates to the Aquatic product meat modifying agent containing specific starch and add the improvement of this Aquatic product meat
The Aquatic product meat of agent.
Background technology
The Aquatic product such as breaded fish stick, Eriocheir sinensis rod, shrimp breaded fish stick excellent, cylindric, fried Radix Dauci Sativae fish cake, the flesh of fish Rhizoma Dioscoreae ball, fish meat sausage is rotten
Goods, substantially will be as main material according to the difference of raw material fish, form, seasoning, heating means etc. and known various goods
Flesh of fish minced meat grind together with Sal, blend is made as pasty state, add as the starch of auxiliary material, Rhizoma Dioscoreae, egg, flavouring agent,
Fish Jie's class extract etc. and water and prepare base material, carry out the goods being heating and curing after molding.
The starch being matched with in Aquatic product meat serves not only as tackifier and extender function, also improves Aquatic product gruel system
The mouthfeel that product are unique.That is, if the starch being present in raw material is heated, then can be from raw material or hydrous waters such as the flesh of fish minced meat of surrounding
Absorb moisture, occur gelatinizing to form the particle rich in elastic force.The viscoelasticity brought by the amylum grain of this gelatinizing imparts water
Produce meat with unique mouthfeel.
As the starch being matched with in Aquatic product meat, potato starch or wheaten starch etc. can be used, it is known that can give
There are mouthfeel and the mouthfeel of smooth viscous cake sample of the Rhizoma amorphophalli sample playing strength.But, generally in natural untreated starch, base material
It is insufficient that water-thinned is poor, mouthfeel gives effect, exist goods over time through and become fragile or goods are susceptible to juice
The problem of liquid secretion (water).
In the past, for such issues that, attempted by the starch that is matched with in Aquatic product meat being implemented esterification or etherificate
Solve Deng processing.Such as, following patent documentation 1 has been recorded by coordinating acetylated starch, phosphorylated starch, succinated
Starch, octenyl succinated starches etc. obtain the Aquatic product meat with elasticity, water-retaining property and resistance to ag(e)ing.Under additionally,
State patent documentation 2 has been recorded and pressed down by interpolation esterification starch, etherification starch, esterified and cross-linked starch, crosslinking etherified starch etc.
Make the technology of the juice secretion of the aging and Aquatic product meat of starch by the time.Additionally, following patent documentation 3 has been recorded logical
Cross to coordinate and there is specific cold water swelling capacity and the producing starch of heating swelling capacity and keeping Aquatic product meat mouthfeel originally
While the maximum producing starch technology to the replacement amount of minced meat.
Prior art literature
Patent documentation
Patent documentation 1: Japanese Laid-Open Patent Publication 59-31672 publication
Patent documentation 2: Japanese Laid-Open Patent Publication 62-11076 publication
Patent documentation 3: Japanese Unexamined Patent Publication 5-49452 publication.
Summary of the invention
Invention to solve the technical problem that
But, in the technology described in above-mentioned patent documentation 1～3, Aquatic product meat is given and has elasticity and hardness concurrently
The effect of mouthfeel can't say it is sufficient.
It is an object of the invention to improve tapioca, thus provide and preventing the most aging caused water of starch
While the mouthfeel reduction of product meat and the juice secretion of Aquatic product meat, also can give and have sufficiently elasticity and hardness concurrently
The Aquatic product meat modifying agent of mouthfeel, and then also provide for adding its Aquatic product meat.
For the method solving technical problem
The present inventor furthers investigate to achieve these goals, thus completes the present invention.
That is, the 1st aspect of the present invention is to provide Aquatic product meat modifying agent, and it contains acetylation tapioca, described
Acetylation tapioca is by tapioca acetylation with vinyl acetate, and the acetylation tapioca formed is implemented oil
The acetylation tapioca through fats and oils processing that fat processes, this Aquatic product meat modifying agent is characterised by, aforementioned warp
The acetyl content of the acetylation tapioca of fats and oils processing is 0.2～1 mass %, the concentration of this starch is converted with dried object
The water slurry being calculated as 6 mass % stirs while giving the continuous warm-up mode being heated up to 95 DEG C from 50 DEG C of 30 minutes, and
After keeping 30 minutes at 95 DEG C further, deduct the low ebb after keeping 30 minutes at 95 DEG C from the peak viscosity of this starch suspension
Obtained by viscosity, dilute slack value is below 200BU.
Additionally, the 2nd aspect of the present invention is to provide Aquatic product meat modifying agent, it contains acetylation tapioca, institute
Stating acetylation tapioca is by tapioca acetylation with vinyl acetate, and implements the acetylation tapioca formed
The acetylation tapioca through fats and oils processing of fats and oils processing, this Aquatic product meat modifying agent is characterised by, aforementioned
It it is 20～40 times through the heating swelling capacity of the acetylation tapioca of fats and oils processing.
In the Aquatic product meat modifying agent of the 1st aspect of the present invention, the most aforementioned acetylation Maninot esculenta crantz. through fats and oils processing
The heating swelling capacity of starch is 20～40 times.
In the Aquatic product meat modifying agent of the 1st and the 2nd aspect of the present invention, the most aforementioned acetylation through fats and oils processing
Tapioca is to add 0.02～0.5 matter by 100 mass parts in terms of dried object converts relative to acetylation tapioca
Obtained by the amount oils and fats of part or oils and fats and emulsifying agent.
In the Aquatic product meat modifying agent of the 1st and the 2nd aspect of the present invention, the most aforementioned acetylation through fats and oils processing
Tapioca is when with vinyl acetate by tapioca acetylation, implements pH is adjusted to little after it adds or after reaction
Process in 5.
On the other hand, it is a further aspect of the present invention to provide Aquatic product meat, it is to add above-mentioned Aquatic product meat with changing
Good dose.
Invention effect
Add Aquatic product meat obtained by the Aquatic product meat modifying agent of the present invention and not only inhibit the time dependent of starch
Aging caused mouthfeel reduce and juice is secreted, also show the mouthfeel having the most elastic and hardness concurrently.
Accompanying drawing explanation
[Fig. 1] is to illustrate the example that the viscosity spectroscopy (amylography) of the Effect On Gelatinization Characteristics measuring starch is analyzed
Figure.
Detailed description of the invention
The Aquatic product meat modifying agent of the present invention is characterised by, containing the acetylation tapioca through fats and oils processing,
The described acetylation tapioca through fats and oils processing is by tapioca acetylation and to the acetyl formed with vinyl acetate
Change tapioca and implement fats and oils processing.
And, in the 1st aspect of the Aquatic product meat modifying agent of the present invention, it is characterised in that aforementioned through fats and oils processing
The acetyl content of acetylation tapioca be 0.2～1 mass %, the concentration of this starch is calculated as 6 matter with dried object conversion
The water slurry of amount % stirs while giving the continuous warm-up mode being heated up to 95 DEG C from 50 DEG C of 30 minutes, and further
Keep after 30 minutes at 95 DEG C, deduct the low ebb viscosity after keeping 30 minutes at 95 DEG C from the peak viscosity of this starch suspension and
The dilute slack value obtained is below 200BU.
Additionally, in the 2nd aspect of the Aquatic product meat modifying agent of the present invention, it is characterised in that aforementioned through fats and oils processing
The heating swelling capacity of acetylation tapioca be 20～40 times.
The acetylation tapioca used in the present invention can be obtained by such as following method.
In as the tapioca of raw material, add water, be prepared as 30～45 mass %, preferably 38～42 concentration of mass %
Pulp-like after, the such as alkaline agent such as sodium hydroxide, calcium hydroxide, sodium carbonate is added in starch size, adjust to pH8～
11, preferred pH9.5～10.5.Then, by dried object conversion in terms of, relative to starch 100 mass parts add vinyl acetate 0.5～
After 3 mass parts, the temperature of starch size is held in 10～45 DEG C, preferably 20～40 DEG C, further preferred 25～35 DEG C, carries out
10～120 minutes, the reaction of preferably 20～60 minutes.Then, add the acid such as such as hydrochloric acid, starch size is adjusted to pH and is less than
5, pH2～4.5, more preferably pH2.5～4 it are preferably.The starch size having carried out above process is washed with water, is dehydrated laggard
Row is dried, packaging.And then, in aforementioned pH is adjusted to the step of packaging, can be by adding such as sodium hydroxide, hydroxide
The pH adjusting agents such as calcium, sodium carbonate, hydrochloric acid, sulphuric acid, citric acid and starch is again adjusted to desired pH.
The Aquatic product meat modifying agent of the present invention contains implements fats and oils processing to above-mentioned acetylation tapioca
Fats and oils processing starch.Can be by such as, 100 mass parts in terms of dried object conversion relative to acetylation tapioca add oil
Fat or oils and fats and emulsifying agent 0.02～0.5 mass parts, and obtain the above-mentioned fats and oils processing starch used in the present invention.In starch
When adding oils and fats or oils and fats and emulsifying agent, be added after oils and fats and emulsifying agent can be pre-mixed, can also be by oils and fats and breast
Agent is added the most respectively.When adding oils and fats or oils and fats and emulsifying agent in starch, starch is at above-mentioned acetylation tapioca
Manufacturing step can be after washing with water be dried before, it is also possible to be dried.Additionally, add oils and fats or oils and fats in starch
During with emulsifying agent, the alkaline agents such as sodium hydroxide, calcium hydroxide, sodium carbonate can be added and adjust to desired pH.
It is hereby achieved that the acetylation tapioca through fats and oils processing used in the present invention, but can combine as required
Implement the Physical Processing such as acid treatment, alkali process, αization, ferment treatment, heat treated, humid heat treatment, Crushing of Ultrafine process.These processing
Process can be integrated in any position of the manufacturing step of the above-mentioned acetylation tapioca through fats and oils processing.In addition it is also possible to
The starch implementing these processing is used for raw material to manufacture the acetylation tapioca through fats and oils processing of the present invention.
Additionally, as the product of the above-mentioned tapioca used through the raw material starch of the acetylation tapioca of fats and oils processing
Plant and the place of production is not particularly limited.Such as, as generally circulation obtainable tapioca, the Maninot esculenta crantz. of Semen oryzae sativae kind can be enumerated
Starch.
As be described hereinafter shown in embodiment, the above-mentioned acetylation tapioca through fats and oils processing is preferably and does not use as esterifying agent
Acetic anhydride, adipic acid, phosphoryl chloride phosphorus oxychloride, sodium trimetaphosphate any one and the most only use vinyl acetate carry out acetyl
Change and it is implemented the acetylation tapioca through fats and oils processing of fats and oils processing.And then, with vinyl acetate by Maninot esculenta crantz.
During starch acetylation, preferably add the acid such as such as hydrochloric acid after it adds or after reaction and be adjusted to pH and be less than 5, be preferably pH2
～4.5, more preferably pH2.5～4.By this process, although concrete mechanism is failed to understand, but can suppress the swelling of starch grain.It addition,
The effect of this process is that the addition of vinyl acetate is the most effective.
The above-mentioned acetyl content through the acetylation tapioca of fats and oils processing is 0.2～1.0 mass %, is more preferably 0.3
～0.8 mass %, and dilute slack value is preferably below 200BU, more preferably below 100BU.
It addition, dilute slack value means with dried object conversion, the concentration of starch is calculated as the water slurry of 6 mass % while stirring one
Limit gives the continuous warm-up mode being heated up to 95 DEG C from 50 DEG C of 30 minutes, and further after 95 DEG C of holdings 30 minutes, in institute
In the temperature-starch viscosity curve (gelatinized corn starch viscosity collection of illustrative plates) obtained, deduct 95 DEG C of guarantors from the peak viscosity of this starch suspension
Hold value obtained by the low ebb viscosity after 30 minutes.Fig. 1 is specifically illustrated in the gelatinized corn starch viscosity Spectrum Analysis for obtaining dilute slack value
An example.When obtaining the gelatinized corn starch viscosity collection of illustrative plates of solid line in figure, its dilute slack value is the value of the differences in viscosity shown in A in figure.Additionally,
In figure during the gelatinized corn starch viscosity collection of illustrative plates of dotted line, its dilute slack value is the value of the differences in viscosity shown in B in figure.
Additionally, acetyl content can be obtained by the following method.
Precision weighing starch sample 5.0g, is suspended in water 50ml(but for alphalysed starch and water dissolvable starch, for water
100ml), adding few drops phenolphthalein reagent, dropping 0.1mol/l sodium hydroxide solution is until after solution presents blush, adding exactly
Entering 0.45mol/l sodium hydroxide solution 25ml, being careful not to make temperature is more than 30 DEG C, the most beyond the Great Wall the vibration of thromboembolism fierceness
Mix 30 minutes.Sodium hydroxide by 0.2mol/l HCI excess.With the blush of solution disappear time as terminal.Additionally enter
Row blank assay corrects.By following formula (1), including free acetyl content, it is dried thing conversion further.
Acetyl content (%)=(a-b) × n × 0.043 × 100/w ... (1).
In above-mentioned formula (1), a: blank assay titer (ml), b: sample titer (ml), n:0.2mol/l hydrochloric acid drip
Degree, w: samples dried thing weight (g).
It is 20～40 times that the above-mentioned acetylation tapioca through fats and oils processing preferably heats swelling capacity.This heating swelling capacity is more
It is preferably 25～35 times, more preferably 30～35 times.
The heating swelling capacity of starch means the most quantitative value.
Being scattered in water 100ml by the starch sample of dried object weight 1.0g, in boiling water, stirring frequently is while adding
Heat, after 30 minutes, is cooled to 30 DEG C.Then, by this paste liquid centrifugation (3000rpm, 10 minutes), it is divided into paste layer and supernatant
Layer, measures weight it is set to the c of paste layer.Then, solidify after making the paste layer determining weight dry at 105 DEG C, then measure
Weight it is set to d, using the value of c/d as heating swelling capacity (again).
The above-mentioned acetylation tapioca through fats and oils processing preferably by relative to acetylation tapioca to be dried
100 mass parts of thing conversion, the oils and fats for above-mentioned fats and oils processing adding mixing 0.02～0.5 mass parts or oils and fats and emulsifying
Agent and obtain.Additionally, more preferably by relative to acetylation tapioca with 100 mass parts of dried object conversion, add
Add mixing 0.2～0.4 this oils and fats of mass parts or oils and fats and emulsifying agent and obtain.
Oils and fats that the oils and fats used in the oils and fats used in the present invention or oils and fats and emulsifying agent means to get the nod on edible,
Modulation oil and their mixture.Can enumerate such as, Semen Lini oil, perilla oil, walnut oil, safflower oil, grapefruit, soybean oil,
Sunflower oil, Semen Maydis oil, Oleum Gossypii semen, Oleum sesami, Oleum Brassicae campestris, Oleum Arachidis hypogaeae semen, olive oil, Petiolus Trachycarpi oil, Oleum Cocois, Adeps Bovis seu Bubali, Adeps Sus domestica, chicken
Oil, Adeps Caprae seu ovis, whale oil, fish oil and their fractionated oil (point oil), deodorised oil, add the processing oil such as deep fat, ester-exchanged oil
Fat etc..Additionally, the emulsifying agent used in the mixture of oils and fats and emulsifying agent can be enumerated: fatty acid glyceride, polyglycerol fatty acid
Ester, glycerol list organic acid esters, sorbitan fatty ester, methyl glycol fatty acid ester, sucrose fatty acid ester, lecithin etc..
In the present invention, the above-mentioned acetylation tapioca through fats and oils processing can be improved directly as Aquatic product meat
Agent, or can also the most suitably coordinate phosphate, acylate, carbonate, protein (soybean protein, lactoprotein, Semen Tritici aestivi
Albumen), the auxiliary material such as saccharifying goods be used as Aquatic product meat modifying agent.And, by this Aquatic product meat is improved
Agent makes an addition to, in the raw material cooperation of Aquatic product meat, make the above-mentioned acetylation tapioca through fats and oils processing contain in Aquatic product gruel system
In product, mouthfeel etc. can be obtained and obtain the Aquatic product meat of improvement.
On the other hand, the Aquatic product meat of the present invention can be above-mentioned through fats and oils processing by least coordinating in coordinating at raw material
Acetylation tapioca is prepared the base material of Aquatic product meat, is shaped to suitable shape and carries out heat treated and obtain.Above-mentioned
Suitably can set according to the kind of Aquatic product meat through the use level of the acetylation tapioca of fats and oils processing, but typically,
The base material of Aquatic product meat before heat treated is preferably in terms of the dried object of starch converts 1～15 mass %, more preferably
5～10 mass %.Additionally, do not damaging in the range of effect of the present invention, except above-mentioned through the acetylation para arrowroot of fats and oils processing
Powder, it is also possible to coordinate potato starch, other starch, flour, wheat flour, rice flour etc. or their esterification, etherificate (hydroxypropyl
Base), oxidation, humid heat treatment, fats and oils processing, ball mill process, Crushing of Ultrafine process, αization, heat treated, warm water process, bleaching
Other the starchy material such as the machining object such as process, acid treatment, alkali process, ferment treatment.
The kind of Aquatic product meat is not particularly limited, and can illustrate breaded fish stick, Eriocheir sinensis rod, shrimp breaded fish stick excellent, cylindric, fried Radix Dauci Sativae
Fish cake, the flesh of fish Rhizoma Dioscoreae ball, fish meat sausage, flesh of fish egg roll, Steamed fish filling sea-tangle roll, quick-boil fish meatball etc..The cooperation of its raw material
Composition, adding method, the forming method of base material, heating means etc. can be according to the kinds of Aquatic product meat, according to the most known
Method carry out and be not particularly limited.
As the health of the walleye pollack of raw material fish, yellow croaker, shark, flatfish, Atka fish, squid etc. or it will be added
The freezing minced meat meat grinder that work obtains is cut after mixing, and slightly cuts with food chopper.2 are added wherein together with ice or frozen water
～the Sal of about 3%, after shredding with food chopper, add the above-mentioned acetylation tapioca through fats and oils processing and remaining
Frozen water, shreds further, prepares the base material of Aquatic product meat.Depend on the kind of Aquatic product meat, be added as needed on oils and fats,
The slices of the auxiliary materials such as sodium glutamate, Saccharum Sinensis Roxb., sweetener wine, albumen, Rhizoma Dioscoreae, thickening agent, fish Jie's class extract and vegetable etc. are former
Material, (is become) energetically by blender.It addition, when manufacturing a flesh of fish Rhizoma Dioscoreae ball, in the way of making base material does not sandwiches bubble
It is stirred.
Thus prepared base material use such as extrusion shaping machine, cylinder forming machine, fish pill machine (ball sky device) are shaped to fit
Preferably shape, and carry out elastic raising (sitting り), two-stage heat as required, carry out the heat treated corresponding to goods kind.Right
In heat treated, such as, the situation of breaded fish stick preferably employ steaming and decocting or bakes, preferably adopting in the situation of a flesh of fish Rhizoma Dioscoreae ball
Impregnate with in hot water, then use fried in the situation of fried Radix Dauci Sativae fish cake.Additionally, in the situation of fish meat sausage, filling
After in case (casing), carry out heat treated with impregnating method in the hot water.
The Aquatic product meat of the present invention can be to be carried out further obtained by freezing by the goods obtained as mentioned above.Pass through
Carry out freezing, can further improve preservation, circulation.
Embodiment
It is exemplified below embodiment to describe the present invention in detail, but the present invention is not limited by following example.
(producing starch)
Tapioca is processed in prepared as described below or acquisition.
＜ sample 1: acetylation tapioca (vinyl acetate) ＞
In unprocessed tapioca (Semen oryzae sativae kind, the most identical) 300g(dried object weight) the middle water that adds, preparation 40%
The starch size of concentration, is adjusted to 30 DEG C.This starch size adds after sodium carbonate is adjusted to pH10, relative to starch with
100 mass parts of dried object conversion add the vinyl acetate of 1.6 mass parts, then maintain stirring in 30 minutes.And then, use 9%
Hydrochloric acid is adjusted to pH3, thus terminates acetylization reaction, is placed on the sieve of 250 mesh and is dehydrated, and then the water adding 2L is the most same
Ground is dehydrated, and is dried with posture drying machine, thus obtains acetylation tapioca.
＜ sample 2: acetylation tapioca (acetic anhydride) ＞
By solar eclipse MT-01HL(Japan Food Chemical Co., Ltd system, through acetic anhydride acetylizad acetylation tapioca)
As sample 2.
＜ sample 3: acetylation adipic acid crosslinked cassava starch (acetic anhydride, adipic acid) ＞
By TAS-202(Asia Modified Starch Co., Ltd. system, acetylation adipic acid crosslinked cassava starch) make
For sample 3.
＜ sample 4: acetylation phosphate cross tapioca (vinyl acetate, sodium trimetaphosphate) ＞
In unprocessed tapioca 300g(dried object weight) middle addition water, prepare the starch size of 40% concentration, adjust
It it is 30 DEG C.In this starch size, add the chlorination of 0.5 mass parts relative to 100 mass parts with dried object conversion of starch
Calcium, then add after 3% sodium hydroxide is adjusted to pH11, add 0.06 relative to 100 mass parts with dried object conversion of starch
The sodium trimetaphosphate of mass parts, then maintains stirring in 60 minutes.And then, use 9% hydrochloric acid to be adjusted to pH7, thus terminate phosphoric acid and hand over
The reaction of connection, after then interpolation sodium carbonate is adjusted to pH10, adds relative to 100 mass parts with dried object conversion of starch
The vinyl acetate of 1.6 mass parts, then maintains stirring in 30 minutes.And then, use 9% hydrochloric acid to be adjusted to pH5, thus terminate second
Acylation reaction, then carries out the process identical with sample 1, obtains acetylation phosphate cross tapioca.
＜ sample 5: acetylation phosphate cross tapioca (vinyl acetate, phosphoryl chloride phosphorus oxychloride) ＞
In unprocessed tapioca 300g(dried object weight) middle addition water, prepare the starch size of 40% concentration, adjust
It it is 30 DEG C.In this starch size, add the sulphuric acid of 1.0 mass parts relative to 100 mass parts with dried object conversion of starch
Sodium, then add after 3% sodium hydroxide is adjusted to pH11, add 0.02 relative to 100 mass parts with dried object conversion of starch
The phosphoryl chloride phosphorus oxychloride of mass parts, then maintains stirring in 60 minutes.And then, use 9% hydrochloric acid to be adjusted to pH7, thus terminate phosphate cross
Reaction, then carries out the process identical with sample 4, obtains acetylation phosphate cross tapioca.
＜ sample 6: acetylation phosphate cross tapioca (vinyl acetate, phosphoryl chloride phosphorus oxychloride) ＞
Except making the addition of phosphoryl chloride phosphorus oxychloride be 0.025 mass parts relative to 100 mass parts with dried object conversion of starch
In addition, carry out the process identical with sample 5, obtain acetylation phosphate cross tapioca.
＜ sample 7: through acetylation tapioca (vinyl acetate) ＞ of fats and oils processing
In unprocessed tapioca 300g(dried object weight) middle addition water, prepare the starch size of 40% concentration, adjust
It it is 30 DEG C.After in this starch size, interpolation sodium carbonate is adjusted to pH10, relative to 100 mass converted with dried object of starch
Part adds the vinyl acetate of 1.6 mass parts, then maintains stirring in 30 minutes.And then, use 9% hydrochloric acid to be adjusted to pH3, thus
Terminate acetylization reaction, be placed on the sieve of 250 mesh and be dehydrated, and then add the water of 2L and be similarly dehydrated.Take off at this
In water thing, relative to starch with dried object conversion 100 mass parts add mixing 0.3 mass parts oils and fats (perilla oil is with sweet
The mixture of oil and fat acid esters) and as the sodium carbonate (for being adjusted to the pH adjusting agent of pH5～about 8) of pH adjusting agent
After, this mixture posture drying machine is dried, thus obtains the acetylation tapioca through fats and oils processing.
＜ sample 8: through acetylation tapioca (acetic anhydride) ＞ of fats and oils processing
In solar eclipse MT-01HL(Japan Food Chemical Co., Ltd system, through acetylation para arrowroot prepared by acetic anhydride acetylation
Powder) 300g(dried object weight) middle interpolation mixing water, after preparing the wet cake of moisture 30%, converting with dried object relative to starch
100 mass parts add the oils and fats mixture of fatty acid glyceride (perilla oil with) of mixing 0.3 mass parts, then by this mixing
Thing posture drying machine is dried, and thus obtains the acetylation tapioca through fats and oils processing.
＜ sample 9: through acetylation adipic acid crosslinked cassava starch (acetic anhydride, the adipic acid) ＞ of fats and oils processing
Using TAS-202(Asia Modified Starch Co., Ltd. system, acetylation adipic acid Cross-Linked Cassava forms sediment
Powder), carry out the process identical with sample 8, thus obtain the acetylation adipic acid crosslinked cassava starch through fats and oils processing.
＜ sample 10: through acetylation phosphate cross tapioca (vinyl acetate, the sodium trimetaphosphate) ＞ of fats and oils processing
In unprocessed tapioca 300g(dried object weight) middle addition water, prepare the starch size of 40% concentration, adjust
It it is 30 DEG C.In this starch size, add the chlorination of 0.5 mass parts relative to 100 mass parts with dried object conversion of starch
Calcium, then add after 3% sodium hydroxide is adjusted to pH11, add 0.06 relative to 100 mass parts with dried object conversion of starch
The sodium trimetaphosphate of mass parts, then maintains stirring in 60 minutes.And then, use 9% hydrochloric acid to be adjusted to pH7, thus terminate phosphoric acid and hand over
The reaction of connection, after then interpolation sodium carbonate is adjusted to pH10, adds relative to 100 mass parts with dried object conversion of starch
The vinyl acetate of 1.6 mass parts, then maintains stirring in 30 minutes.And then, use 9% hydrochloric acid to be adjusted to pH5, thus terminate second
Acylation reaction, is placed on the sieve of 250 mesh and is dehydrated, and then adds the water of 2L and be similarly dehydrated.In this dehydrate,
100 mass parts with dried object conversion relative to starch add oils and fats (perilla oil and the glycerine fatty acid of mixing 0.3 mass parts
The mixture of ester) after, this mixture posture drying machine is dried, thus obtains the acetylation phosphate cross wood through fats and oils processing
Sweet potato starch.
＜ sample 11: through acetylation phosphate cross tapioca (vinyl acetate, the phosphoryl chloride phosphorus oxychloride) ＞ of fats and oils processing
In unprocessed tapioca 300g(dried object weight) middle addition water, prepare the starch size of 40% concentration, adjust
It it is 30 DEG C.In this starch size, add the sulphuric acid of 1.0 mass parts relative to 100 mass parts with dried object conversion of starch
Sodium, then add after 3% sodium hydroxide is adjusted to pH11, add 0.02 relative to 100 mass parts with dried object conversion of starch
The phosphoryl chloride phosphorus oxychloride of mass parts, then maintains stirring in 60 minutes.And then, use 9% hydrochloric acid to be adjusted to pH7, thus terminate phosphate cross
Reaction, then carries out the process identical with sample 10, obtains the acetylation phosphate cross tapioca through fats and oils processing.
＜ sample 12: through acetylation phosphate cross tapioca (vinyl acetate, the phosphoryl chloride phosphorus oxychloride) ＞ of fats and oils processing
Except making the addition of phosphoryl chloride phosphorus oxychloride be 0.025 mass parts relative to 100 mass parts with dried object conversion of starch
In addition, carry out the process identical with sample 11, obtain the acetylation phosphate cross tapioca through fats and oils processing.
＜ sample 13: through acetylation tapioca (vinyl acetate) ＞ of fats and oils processing
Except using 9% hydrochloric acid to be adjusted to pH4 in addition to terminating acetylizad reaction, carry out the process identical with sample 7,
Obtain the acetylation tapioca through fats and oils processing.
＜ sample 14: through acetylation tapioca (vinyl acetate) ＞ of fats and oils processing
Except using 9% hydrochloric acid to be adjusted to pH5 in addition to terminating acetylizad reaction, carry out the process identical with sample 7,
Obtain the acetylation tapioca through fats and oils processing.
＜ sample 15: through acetylation tapioca (vinyl acetate) ＞ of fats and oils processing
Except making the addition of vinyl acetate be 0.3 mass relative to 100 mass parts with dried object conversion of starch
Beyond Fen, carry out the process identical with sample 7, obtain the acetylation tapioca through fats and oils processing.
＜ sample 16: through acetylation tapioca (vinyl acetate) ＞ of fats and oils processing
Except making the addition of vinyl acetate be 0.5 mass relative to 100 mass parts with dried object conversion of starch
Beyond Fen, carry out the process identical with sample 7, obtain the acetylation tapioca through fats and oils processing.
＜ sample 17: through acetylation tapioca (vinyl acetate) ＞ of fats and oils processing
Except making the addition of vinyl acetate be 2.5 mass relative to 100 mass parts with dried object conversion of starch
Beyond Fen, carry out the process identical with sample 7, obtain the acetylation tapioca through fats and oils processing.
＜ sample 18: through acetylation tapioca (vinyl acetate) ＞ of fats and oils processing
Except making the addition of vinyl acetate be 3 mass parts relative to 100 mass parts with dried object conversion of starch
In addition, carry out the process identical with sample 7, obtain the acetylation tapioca through fats and oils processing.
＜ sample 19: through acetylation tapioca (vinyl acetate) ＞ of fats and oils processing
Except using 9% hydrochloric acid to be adjusted to pH2.5 in addition to terminating acetylizad reaction, carry out the place identical with sample 7
Reason, obtains the acetylation tapioca through fats and oils processing.
＜ sample 20: through acetylation tapioca (vinyl acetate) ＞ of fats and oils processing
Except using 9% hydrochloric acid to be adjusted to pH3.5 in addition to terminating acetylizad reaction, carry out the place identical with sample 7
Reason, obtains the acetylation tapioca through fats and oils processing.
＜ sample 21: through acetylation tapioca (vinyl acetate) ＞ of fats and oils processing
Except make the addition of the oils and fats mixture of fatty acid glyceride (perilla oil with) relative to starch with dried object
100 mass parts of conversion are beyond 0.01 mass parts, carry out the process identical with sample 7, obtain the acetylation through fats and oils processing
Tapioca.
＜ sample 22: through acetylation tapioca (vinyl acetate) ＞ of fats and oils processing
Except make the addition of the oils and fats mixture of fatty acid glyceride (perilla oil with) relative to starch with dried object
100 mass parts of conversion are beyond 0.02 mass parts, carry out the process identical with sample 7, obtain the acetylation through fats and oils processing
Tapioca.
＜ sample 23: through acetylation tapioca (vinyl acetate) ＞ of fats and oils processing
Except make the addition of the oils and fats mixture of fatty acid glyceride (perilla oil with) relative to starch with dried object
100 mass parts of conversion are beyond 0.5 mass parts, carry out the process identical with sample 7, obtain the acetylation wood through fats and oils processing
Sweet potato starch.
＜ sample 24: through acetylation tapioca (vinyl acetate) ＞ of fats and oils processing
Except make the addition of the oils and fats mixture of fatty acid glyceride (perilla oil with) relative to starch with dried object
100 mass parts of conversion are beyond 0.6 mass parts, carry out the process identical with sample 7, obtain the acetylation wood through fats and oils processing
Sweet potato starch.
Various starch properties are summed up and are shown in table 1 below.
[table 1]
(Aquatic product meat)
Preparation has coordinated the breaded fish stick of the various starch shown in table 1.Specifically, after the minced meat of freezing walleye pollack are thawed, use
The meat grinder of the blade (plate) being provided with diameter 4.8cm is cut and is mixed, and then slightly cuts with food chopper.According to table 2 below
Cooperation be added to Sal and the ice of half amount and shred after, add various starch and the ice of remaining half amount
Water, shreds.Gained base material is filled to the vinylidene chloride masking of the tubular of diameter 45mm, heats with the steaming devices of 92 DEG C
It is 85 DEG C to central temperature, obtains case breaded fish stick.
[table 2]
(metewand)
The sense evaluation of the mouthfeel of gained breaded fish stick is carried out with the benchmark of Table 3 below.Sense evaluate with 8 pass judgment on average
Evaluate and represent.
[table 3]
Additionally, carried out juice secretion test after stored refrigerated at 2 weeks.In juice secretion test, to section for thickness 5mm's
The loading of breaded fish stick applying weight 1kg 30 minutes, measures the water quantities oozed out, calculates the extrusion moisture (%) relative to breaded fish stick quality,
It is evaluated according to the benchmark of table 4 below.
[table 4]
［ evaluating 1 ］
As producing starch contained in Aquatic product meat, select said sample 1～12, come based on above-mentioned metewand
Evaluate the hardness after making above-mentioned breaded fish stick, elastic force, juice secretion.
[table 5]
As shown in table 5, tapioca use vinyl acetate carried out acetylizad sample 1, used acetic anhydride to carry out
Acetylizad sample 2, tapioca use acetic anhydride and adipic acid implement the sample 3 of acetylation adipic acid crosslinking, right
Tapioca uses vinyl acetate and sodium trimetaphosphate to implement the sample 4 of acetylation phosphate cross, use tapioca
Vinyl acetate and phosphoryl chloride phosphorus oxychloride implement the sample 5 of acetylation phosphate cross and sample 6 is all the processing that fats and oils processing is not carried out
Starch, when they are used for Aquatic product meat, do not have the elastic force of softness, becomes the mouthfeel of embrittlement.
In contrast, sample 7～12 is that sample 1～6 adds 100 mass parts converted with dried object relative to starch
It is fats and oils processing tapioca obtained by the oils and fats of 0.3 mass parts processes, wherein, the soft taste of sample 8, is rendered as not
There are the mouthfeel of bite, sample 9～11 to observe improvement in terms of hardness, elastic force, but juice secretion is many, demonstrate that preservation is stable
Property difference physical property.Additionally, sample 12 is soft and do not have bite.On the other hand, sample 7 demonstrates hard and that bite is strong mouthfeel, juice
Liquid secretion is also few, demonstrates the physical property that storage stability is good.
So specify that, when in Aquatic product meat, interpolation processing tapioca improves mouthfeel or juice secretion, preferably
Utilizing following processing tapioca, it uses the vinyl acetate as the esterifying agent of this tapioca to implement acetylation, enters
And implement fats and oils processing, and the friendship that by cross-linking agent selected from adipic acid, sodium trimetaphosphate, phosphoryl chloride phosphorus oxychloride in realize is not carried out
Connection.
［ evaluating 2 ］
As producing starch contained in Aquatic product meat, select said sample 7,13～18, identical with above-mentioned evaluation 1
The hardness after making above-mentioned breaded fish stick, elastic force, juice secretion are evaluated in ground.
[table 6]
As shown in table 6, acetyl content is that the juice secretion of the sample 15 of 0.1 mass % is many, for the thing of storage stability difference
Property.Acetyl content is that the sample 18 of 1.1 mass % becomes the mouthfeel not having bite and elastic force.The acetyl content of sample 14 with
Sample 7 is 0.6 mass % in the same manner, but dilute slack value is 410BU, becomes the mouthfeel not having bite and elastic force.In contrast, acetyl
Base content is 0.2,0.6 or 0.9 mass % and dilute slack value is 0,20,60 or the sample of 190BU 7,13,16,17 is generally commented
Valency is well.
So specify that, when in Aquatic product meat, interpolation processing tapioca improves mouthfeel or juice secretion, preferably
Using vinyl acetate to carry out the acetyl content of acetylizad fats and oils processing tapioca is 0.2～1 mass % and dilute
Slack value is below 200BU.
［ evaluating 3 ］
As producing starch contained in Aquatic product meat, select said sample 7,13,14,19,20, with above-mentioned evaluation
1 evaluates the hardness after making above-mentioned breaded fish stick, elastic force, juice secretion in the same manner.
[table 7]
As shown in table 7, heating swelling capacity is that the juice secretion of the sample 19 of 17.3 times is many, for the thing of storage stability difference
Property.Heating swelling capacity is that the sample 14 of 42.3 times becomes the mouthfeel not having bite and elastic force.In contrast, heating swelling capacity is
21.1, the sample 7,13,20 of 30.8 or 38.9 times is generally evaluated and is well.
So specify that, when in Aquatic product meat, interpolation processing tapioca improves mouthfeel or juice secretion, preferably
The heating swelling capacity using vinyl acetate to carry out acetylizad fats and oils processing tapioca is 20～40 times.
［ evaluating 4 ］
As producing starch contained in Aquatic product meat, select said sample 7,21～24, identical with above-mentioned evaluation 1
The hardness after making above-mentioned breaded fish stick, elastic force, juice secretion are evaluated in ground.
[table 8]
As shown in table 8, the addition of oils and fats is 0.01 mass parts relative to 100 mass parts with dried object conversion of starch
Sample 21 juice secretion many, for storage stability difference physical property.Additionally, be also the mouthfeel not having embrittlement springy.Another
Aspect, the addition of oils and fats becomes relative in the sample that 100 mass parts are 0.6 mass parts 24 with dried object conversion of starch
There is no the soft mouthfeel of bite.In contrast, the addition of oils and fats is relative to 100 mass parts converted with dried object of starch
Be the sample 7,22,23 of 0.02,0.3 or 0.5 mass parts generally evaluate be good.
So specify that, when in Aquatic product meat, interpolation processing tapioca improves mouthfeel or juice secretion, relatively
In use vinyl acetate carry out acetylizad processing tapioca, the addition of oils and fats preferably with respect to starch with dried object
100 mass parts of conversion are 0.02～0.5 mass parts.
［ evaluating 5 ］
Its acetylation will be terminated by reactant liquor being adjusted to pH3 during tapioca acetylation for vinyl acetate
The sample 7 of reaction, except be adjusted to pH4 in addition to terminating its acetylization reaction identical with sample 7 prepare sample 13, except
Be adjusted to pH5 to terminate beyond its acetylization reaction identical with sample 7 prepare sample 14, come eventually except being adjusted to pH2.5
The sample 19 only prepared beyond its acetylization reaction identically with sample 7, except being adjusted to pH3.5 to terminate its acetylization reaction
The sample 20 prepared in addition, dilute slack value and heating swelling capacity to them compare identically with sample 7.
[table 9]
As shown in table 9, after the interpolation of vinyl acetate, if reducing the pH condition for terminating reaction, then gained further
The dilute slack value of processing tapioca and heating swelling capacity demonstrate the tendency of reduction, after the interpolation of vinyl acetate, if further
Improve the pH condition for terminating reaction, the dilutest slack value and heating swelling capacity and demonstrate the tendency of rising.So specify that, pass through
To terminating using the pH of the acetylization reaction of vinyl acetate to be adjusted, dilute slack value and heating swelling capacity can be controlled.
Claims (3)
1., through the purposes of acetylation tapioca of fats and oils processing, it is used for manufacturing Aquatic product meat modifying agent, described through oil
The acetylation tapioca of fat processing is by tapioca acetylation with vinyl acetate, and to the acetylation para arrowroot formed
Powder implements the acetylation tapioca through fats and oils processing of fats and oils processing, and this purposes is characterised by,
The described acetyl content through the acetylation tapioca of fats and oils processing is 0.2～1 mass %, by the concentration of this starch with
Dried object conversion be calculated as the water slurry of 6 mass % stir while give 30 minutes be heated up to 95 DEG C continuous from 50 DEG C
Warm-up mode, and further after 95 DEG C of holdings 30 minutes, deduct from the peak viscosity of this starch suspension and keep 30 at 95 DEG C
Obtained by low ebb viscosity after minute, dilute slack value is below 200BU；
The described heating swelling capacity through the acetylation tapioca of fats and oils processing is 20～40 times；
The described acetylation tapioca through fats and oils processing is by acetylation tapioca 100 mass converted with dried object
Part add obtained by the oils and fats of 0.02～0.5 mass parts or oils and fats and emulsifying agent.
2. the purposes of the acetylation tapioca through fats and oils processing described in claim 1, wherein, the described second through fats and oils processing
Acylated tapioca is when with vinyl acetate by tapioca acetylation, implements to adjust pH after it adds or after reaction
For the process less than 5.
3. Aquatic product meat, it is to add the water containing the acetylation tapioca through fats and oils processing described in claim 1 or 2
Produce meat modifying agent.
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| Application Number | Priority Date | Filing Date | Title |
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| JP2011249974A JP4942855B1 (en) | 2011-11-15 | 2011-11-15 | Fishery paste product improver and fish paste product |
| JP2011-249974 | 2011-11-15 | ||
| PCT/JP2011/076616 WO2013073044A1 (en) | 2011-11-15 | 2011-11-18 | Improving agent for boiled fish-paste product, and boiled fish-paste product |
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| JP4942856B1 (en) * | 2011-11-25 | 2012-05-30 | 日本食品化工株式会社 | Meat product improvers and livestock products |
| JP2016174535A (en) * | 2013-08-02 | 2016-10-06 | 株式会社Ｊ−オイルミルズ | Coating material, food using the same, and production method of the same |
| JP7065787B2 (en) * | 2016-12-27 | 2022-05-12 | 株式会社Ｊ－オイルミルズ | Manufacture method of meat processing liquid and meat processed food |
| WO2019191119A1 (en) * | 2018-03-28 | 2019-10-03 | Herbalife International Of America, Inc. | Acetylation of polysaccharides |
| CA3113848A1 (en) | 2018-09-28 | 2020-04-02 | J-Oil Mills, Inc. | Liquid for flesh processing |
| JP6651272B1 (en) | 2019-03-29 | 2020-02-19 | 日本食品化工株式会社 | Aquatic meat product improver and aquatic meat products |
| CN110236138A (en) * | 2019-07-11 | 2019-09-17 | 大连海洋大学 | It can racy scallop column meat processing method |
| JP6890911B1 (en) * | 2020-10-06 | 2021-06-18 | 日本食品化工株式会社 | Oil-processed starch with excellent dispersibility, its manufacturing method and its use |
| CN112806555A (en) * | 2021-02-05 | 2021-05-18 | 瑞泰高直生物科技(武汉)有限公司 | Preparation method of special low-calorie salad dressing fat substitute |
| CN114304535B (en) * | 2021-12-20 | 2024-01-02 | 大连工业大学 | Method for preparing high gel strength emulsified fish cake product by using compound grease |
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| JP2004204197A (en) * | 2002-12-25 | 2004-07-22 | Tokai Denpun Kk | Process for production of starch with suppressed swelling |
| JP2005000113A (en) * | 2003-06-13 | 2005-01-06 | Nippon Shokuhin Kako Co Ltd | Method for producing hamburger |
| JP2007300918A (en) * | 2006-04-11 | 2007-11-22 | Eisai Food Chemical Kk | Food modifier |
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| WO2013073044A1 (en) | 2013-05-23 |
| CN103857300A (en) | 2014-06-11 |
| JP2013102742A (en) | 2013-05-30 |
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