JP2006061129A - Paste product - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a fish flesh paste product or a meat paste product having puffy and soft texture compared to that of a conventional product, and deliciousness reduced in fish flesh smell or meat smell. <P>SOLUTION: This paste product is obtained by adding inulin or an inulin-formulated preparation to a raw material of the paste product. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a fish meat product or livestock meat product having an improved texture, and a preparation for improving the texture used in these kneaded products.

  Fish meat products or livestock meat products are produced by adding auxiliary materials such as salt, seasoning, and starch to surimi or minced meat, molding and heating.

  Usually, processed starch, oligosaccharides, emulsifiers and the like are added in order to add a flavor material to this, to reduce odor and taste, or to improve the texture (see Patent Documents 1 to 4). However, these additives cannot always provide a sufficient effect.

Japanese Patent Laid-Open No. 10-014541 JP 2002-300804 A JP 2000-004843 A JP 2000-083627 A WO02 / 000865A1 WO03 / 027304A1

  In view of the current situation, an object of the present invention is to provide a kneaded product having a superior texture and the like and a preparation for improving the texture used for the kneaded product.

  As a result of intensive studies to achieve the above-mentioned object, the present inventors have added inulin to raw materials for fishery products and livestock meat products to bring out the original fish and meat flavors and mask unpleasant raw odors. As a result, the present invention was completed by successfully producing an elegant product with a fluffy and soft texture compared to conventional products.

  That is, the present invention is a kneaded product obtained by adding inulin to a kneaded product raw material.

Furthermore, the present invention is a preparation for adding a kneaded product containing wheat flour and inulin.
Examples of the kneaded product include a fish kneaded product or a livestock kneaded product. Examples of the raw material of the kneaded product include a mixture obtained by kneading wheat flour and sugar into a fish meat kneaded meat and / or a livestock meat kneaded meat. The amount of inulin added is 0.01% to 20% by weight relative to the total weight of the kneaded product.

  The inulin used is obtained from sucrose by an enzymatic synthesis method or extracted from a plant.

  By adding inulin to a fish paste product and / or a livestock paste product, the quality can be easily improved to a product with a soft texture and a favorable flavor.

  Hereinafter, the present invention will be described in more detail.

  The marine product and / or livestock meat product of the present invention is a food product that is produced by grinding and adding fish and / or livestock meat to a surimi or roughed raw material and adding a seasoning or other auxiliary material as necessary. Examples of fish used for surimi fish include spods, hockey, salmon, sardines, octopus, squid, crab, and shrimp. Examples of livestock include pigs, birds and cows. Specific examples of products include kamaboko, chikuwa, fish sausage, hampen, deep-fried sweet potato, burdock tempura, shrimp shmai, crab shrimp, shrimp dumpling, tsumi, sausage sausage and processed ham. In addition, processed foods that are partially baked, such as egg-filled surimi or fish hamburger, or heated by frying, are also included in the fishery and / or livestock meat products of the present invention.

  The inulin used in the present invention is classified as a water-soluble dietary fiber having an average degree of polymerization of DP10 or more, and this inulin is obtained from sucrose by an enzymatic synthesis method or from a plant, for example, a chicory tuberous root. Although it is obtained by extraction, it is not particularly limited to these production methods. Even those obtained by other production methods can be used as the inulin of the present invention as long as they are equivalent inulin.

  Inulin (trade name Fuji FF) used in the present invention is prepared by the following method (see Patent Documents 5 to 6). First, an inulin reaction syrup is prepared by allowing the enzyme fructosyltransferase to act on purified sugar syrup. Next, the reaction solution is subjected to a decolorization step using activated carbon, a separation step using an RO membrane, and a desalting step using an ion exchange resin to form a purified inulin solution. The purified inulin aqueous solution is sterilized by an ultraviolet sterilizer, and then powdered by a spray dryer to obtain a product (see Patent Documents 5 to 6). The characteristics of inulin by the enzyme synthesis method are manufactured while strictly controlling the chain length depending on the enzyme reaction time and the like, so that a stable product is always supplied unlike an extract from the natural world.

  The effect of adding inulin to the kneaded product is adjusted by the specific degree of polymerization and the amount added, but the relationship is not necessarily proportional, and in order to supply a stable product, the effect on the product is confirmed each time. There is a need to. In particular, plant-derived natural products are known to have different chain lengths (average degree of polymerization) depending on the type and pattern of the crop, and it is difficult to procure inulin with a stable chain length at all times. Therefore, in mass production, inulin produced by an enzyme synthesis method that can always obtain a stable effect with a constant addition amount is more preferable.

  The amount of inulin added is preferably 0.01% to 20% by weight, more preferably 0.1% to 10% by weight, based on the total amount of the kneaded product. The required hardness differs depending on the product, but the hardness and juiciness can be controlled by changing at least the amount used.

  Also, the purified inulin is relatively hygroscopic and forms a bowl when it comes into contact with water alone. Once in the form of a bowl, it becomes difficult to dissolve and the work is poor, which may cause inulin clumps in the resulting product. Therefore, in order to avoid this, it is necessary to previously mix inulin with a powdered material such as starch powder, wheat flour, sugar or the like. Therefore, when there is no powder mixing facility or when the mixing step is omitted, it is possible to use a product prepared by previously mixing inulin with one or several types of powders expected to be mixed.

  Hereinafter, the present invention will be described in more detail with reference to examples. However, the technical scope of the present invention is not limited by these examples.

  The inulin used in the examples uses the trade name Fuji FF “Fuji Nippon Seika Co., Ltd., average DP = 16”. In the examples, “%” and “part” in the tables mean “% by weight” and “part by weight”, respectively.

[Example 1]
Add 213 parts by weight of salt, 8.1 parts by weight of corn starch, and 2.8 parts by weight of inulin (Fuji FF) to 266 parts by weight of horse mackerel and mix well. Mold this and boil with hot water. As a control product, a product without inulin was prepared for comparative evaluation.

  The two types of horse mackerel tsunami that were made in this way were cooled, sampled, and evaluated for flavor and hardness. The tasting was performed twice on the day of the trial production and the first day of refrigerated storage. Evaluation is performed by 10 people who have experienced food development, and the average score of 10 people evaluated by a five-step method of 2 points, good 1 point, the same 0 point for control, slightly bad -1 point, bad -2 point did.

  The results of the taste evaluation are shown in Table 2 below.

  It was found that the tsunami, which was formulated with 1% by weight of inulin (Fuji FF), had a soft and soft texture, increased moistness, reduced the raw odor of fish and amplified the flavor of umami. Regarding the hardness, the difference was more clearly observed when the food was stored for 1 day than when it was cooked. This is thought to be due to the formation of particles over time in food tissues due to the preservation of inulin.

[Example 2]
Aji Tsumi-re Add to 169 parts by weight of Aji, add 3 parts by weight of salt, 5 parts by weight of corn starch and 0, 0.09, 3.6, 19.7, 44.3 parts by weight of Inulin (Fuji FF) and mix well. To do. Mold this and boil with hot water. As a control product, a product without inulin was prepared for comparative evaluation.

  The two types of horse mackerel tsunami that were made in this way were cooled, sampled, and evaluated for flavor and hardness. The tasting was performed twice on the day of the trial production and the first day of refrigerated storage. Evaluation is performed by 10 people who have experienced food development, and the average score of 10 people evaluated by a five-step method of 2 points, good 1 point, the same 0 point for control, slightly bad -1 point, bad -2 point did.

  The results of the taste evaluation are shown in Table 4 below.

  The 2% by weight of Inulin (Fuji FF) was blended and the prototype Tsumire had a sausage-like elasticity and high-quality texture, while the control was rubber-like. In addition, it was evaluated that the balance of taste was the best with 10% by weight. The elasticity was reduced, and the texture was soft and fluffy. In addition, the change in hardness had already made a difference when 0.05% by weight of inulin was added, and it was recognized that the raw odor of fish meat was reduced and the flavor of umami was amplified. Many people commented that 20% by weight of inulin was soft and easy to eat, but it was weak and needed a bit more texture.

[Example 3]
Deep-fried Satsuma Sweet potato paste 265 parts by weight 12 parts by weight sugar, 3 parts by weight salt, 15 parts by weight sake, 9 parts by weight mirin, 13 parts by weight starch, 3.2 parts by weight inulin (Fuji FF) and kneaded well To do. This is molded and raised with oil.
As a control product, a product without inulin was prepared for comparative evaluation.

  The two types of sashimi soup made in this way were cooled, sampled, and evaluated for flavor and hardness. The tasting was performed twice on the day of the trial production and the first day of refrigerated storage. Evaluation is performed by 10 people who have experienced food development, and the average score of 10 people evaluated by a five-step method of 2 points, good 1 point, the same 0 point for control, slightly bad -1 point, bad -2 point did.

  The results of the taste evaluation are shown in Table 6 below.

  Satsuma-age, which was formulated with 1% by weight of inulin (Fuji FF) and was prepared, was not significantly different from the control on the day of cooking. However, when re-evaluated after refrigerated storage for 1 day, it was recognized that the texture was soft and fluffy, and the succulent feeling increased.

[Example 4]
Fish sausage Tuna 237 parts by weight and white fish 60 parts by weight are roughened. To this, 15 parts by weight of pork lard, 25 parts by weight of corn starch, 11 parts by weight of salt and 7.1 parts by weight of inulin (Fuji FF) are added and kneaded well. This is packed in an artificial intestine and raised in a 85-degree water bath for 60 minutes. As a control product, a product without inulin was prepared for comparative evaluation.

  The two types of fish sausages produced in this way were cooled and sampled for comparative evaluation of flavor and hardness. The tasting was performed twice on the day of the trial production and the first day of refrigerated storage. Evaluation is performed by 10 people who have experienced food development, and the average score of 10 people evaluated by a five-step method of 2 points, good 1 point, the same 0 point for control, slightly bad -1 point, bad -2 point did.

  The results of the taste evaluation are shown in Table 8 below.

  It was found that the fish sausage that was formulated with 2% by weight of inulin (Fuji FF) and made a prototype had a fluffy and soft texture, increased moistness, reduced the raw odor of the fish and amplified the flavor of umami. . In the fish sausage, the difference from the control is noticeable on the cooking day, and the effect of refrigerated storage for one day is not obtained.

[Example 5]
Wiener-sausage 10 parts by weight of corn starch, 4 parts by weight of salt, and 7.5 parts by weight of inulin (Fuji FF) are added to 297 parts by weight of pork ribs that have been sufficiently cooled and 55 parts by weight of milk. Stir this in an artificial intestine and cook it in an 80 ° water bath for 15 to 20 minutes. As a control product, a product without inulin was prepared for comparative evaluation.

  The two types of wiener sausages thus produced were cooled, sampled, and subjected to comparative evaluation of flavor and hardness. Evaluation is performed by 10 people who have experienced food development, and the average score of 10 people evaluated by a five-step method of 2 points, good 1 point, the same 0 point for control, slightly bad -1 point, bad -2 point did.

  The results of the taste evaluation are shown in Table 10 below.

イヌリン（フジFF）を２重量％配合し、試作したウインナ−ソーセージはふわふわとした柔らかな食感となり、しっとり感が増し、畜肉の生臭さを軽減して旨みの風味を増幅させることが認められた。

It is recognized that 2% by weight of inulin (Fuji FF) is blended, and the prototype sausage has a fluffy and soft texture, increases moistness, reduces the raw odor of meat, and amplifies the flavor. It was.

[Example 6]
Hamburger 70 parts by weight of onions are chopped and fried in advance. Add 317 parts by weight of minced meat, 30 parts by weight egg, 13 parts by weight bread crumbs, 11 parts by weight corn starch, 3 parts by weight salt, 9 parts by weight inulin (Fuji FF) and knead well, then rest for 20 minutes Bake in a large frying pan. As a control product, a product without inulin was prepared for comparative evaluation.

  The two types of hamburgers thus produced were cooled, sampled, and evaluated for flavor and hardness. Evaluation is performed by 10 people who have experienced food development, and the average score of 10 people evaluated by a five-step method of 2 points, a good 1 point, the same 0 point for control, a slightly bad -1 point, and a bad -2 point. did.

  The results of the taste evaluation are shown in Table 12 below.

  The hamburger made with 2% by weight of Inulin (Fuji FF) and made as a prototype has been found to have a soft and fluffy texture, a moist feeling, a reduction in the raw odor of the meat and amplify the flavor.

[Example 7]
An inulin preparation is a mixed powder prepared by previously mixing tapioca starch 1 with inulin (Fuji FF) 1. By adding this to the kneaded product while adjusting the addition amount, a homogeneous kneaded product can always be made.

Claims (7)

  A kneaded product obtained by adding inulin to the kneaded product ingredients.   The kneaded product according to claim 1, wherein the kneaded product is a fish kneaded product or a livestock kneaded product.   2. The kneaded product according to claim 1, wherein the raw material of the kneaded product is a mixture obtained by kneading wheat flour and sugar into a kneaded fish meat and / or a kneaded meat meat.   The kneaded product according to any one of claims 1 to 3, wherein the amount of inulin is 0.01 to 20% by weight based on the total weight of the kneaded product.   The kneaded product according to any one of claims 1 to 4, wherein the inulin is obtained from sucrose by an enzymatic synthesis method or obtained by extraction from a plant.   Preparation for adding kneaded products containing wheat flour and inulin.   The preparation for adding a kneaded product according to claim 6, wherein the inulin is obtained from sucrose by an enzymatic synthesis method or obtained by extraction from a plant.