JP2014054211A - Fish paste product, and method for producing fish paste product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a fish paste product having high jelly strength and improving gel elasticity compared to a ground fish meat added with soybean-derived raw material alone; a method for producing the same; and a preparation for fish paste products which is suitable for use in manufacturing the fish paste product.SOLUTION: The fish paste product includes a component (A) including one or more selected from the group consisting of a ground fish meat, whole fatty soybean flour, defatted soybean flour, soybean whey, soybean milk powder, and soybean protein extract, and a component (B) including one or more selected from the group consisting of whole wheat flour, ground wheat embryo product, whole corn flour, corn flour, ground corn embryo product, whole barley flour, barley bran, whole millet flour, and whole barn flour as raw materials. The method for producing a fish paste product includes blending the component (A) and the component (B) with a ground fish meat.

Description

  The present invention relates to a fish paste product, a production method thereof, and a preparation for a fish paste product that can be suitably used for manufacturing the fish paste product. More specifically, the present invention relates to improving the texture of fish paste products.

  Marine products are traditional Japanese food. In recent years, it has spread throughout the world as an international food originating in Japan, as represented by the kamaboko flavored in the United States, Europe or Asia.

I cannot talk about the phenomenon of sitting or returning when manufacturing fish paste products.
In order to realize the texture sought from ancient times, the temperature and time of sitting and returning have been adjusted in the manufacturing process of fish paste products. Specifically, in fish paste products such as chikuwa or kamaboko, after salting the fish surimi prepared from the raw fish, the seasoned shape is shaped into a predetermined shape and then placed at a temperature of 50 ° C or lower for a while. The product temperature has been raised to around 80 ° C. by final heating, such as steaming and baking, to produce a product.
Here, a gel structure is formed in a temperature range of 50 ° C. or lower, which is called “suwari”, and in a temperature range of 50 ° C. or higher, the gel collapses, which is referred to as “return (Modori). ) ". And as a method of improving the gel forming ability of the fish paste product, it is allowed to stand at 5 to 20 ° C. or less overnight (12 to 16 hours) and to sit at a low temperature to increase the gel formation and to stand at 30 to 45 ° C. for about 5 to 60 minutes. There are two types of high temperature sitting to enhance gel formation. By firmly forming the gel in the sitting step, it is possible to suppress a decrease in physical properties due to return usually occurring in the vicinity of 60 ° C. in the step of performing heat treatment up to about 80 ° C. after the sitting treatment.
Therefore, an important point for improving the texture and physical properties of the fish-kneaded product is to prevent the deterioration of the physical properties in the return temperature range, that is, to suppress the return, by strengthening the sitting.

  As a method for improving the texture and physical properties of fish paste products, for example, Patent Document 1 discloses a method of adding soybean powder having high lipoxygenase activity to fish meat. In addition, Patent Document 2 simultaneously adds full-fat soybean flour and / or soybean whey having a trypsin inhibitor activity of 30 TIU / mg or more in terms of anhydride, powdered soybean protein, and calcium salt to fish meat. In addition to achieving a synergistic effect and achieving enhanced sitting and inhibition of return, the final heated gel is strengthened, so that a fish paste product with enhanced jelly strength and elasticity can be produced. ing. Furthermore, in Patent Document 3, as a raw material for fish, even if a lot of surimi of sardines, hockey, and oysters (also called oysterfish), which have low gel-forming ability compared to surimi of pollock, are specified for surimi A method for producing a fish-kneaded product having improved gel forming ability and high jelly strength and good texture is disclosed by blending the amount of full fat soybean powder.

JP-A-61-78361 JP-A-8-9929 International Publication No. 2010/098057

The methods for producing fish paste products described in Patent Documents 1 to 3 are methods for increasing the gel-forming ability of fish paste products by adding soybean-derived raw materials such as whole fat soy flour to surimi. As a result, the texture and physical properties of the fish paste product are improved, especially the chopsticks (physical texture composed of elements such as hardness, strength, crispness and texture).
However, recently, there has been a demand for a product obtained by further increasing the gel elasticity of a fish paste product.

  It is an object of the present invention to further improve the physical properties of a fish paste product as compared with the case where only soybean-derived raw materials such as full-fat soybean powder are added. Specifically, an object is to further increase the gel elasticity by further enhancing the jelly strength of the fish paste product compared to the case where only the soybean-derived raw material is added to the surimi.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors have added a soybean-derived raw material and a specific type of powder together in surimi, compared with the case where only the soybean-derived raw material is added. The present inventors have found that a fish-kneaded product having strong jelly strength and excellent gel elasticity can be produced, and the present invention has been completed.

That is, 1st invention of this invention is a component which consists of surimi and 1 type (s) or 2 or more types selected from the group which consists of whole fat soybean powder, defatted soybean powder, soybean whey, soybean milk powder, and extracted soybean protein (A) and one or more selected from the group consisting of wheat whole wheat flour, wheat germ pulverized product, corn whole wheat flour, corn flour, corn germ pulverized material, barley whole wheat flour, barley koji, wah whole wheat flour, and whole wheat flour It is a fish paste product characterized by including the component (B) which becomes, as a raw material.
According to a second aspect of the present invention, the content of the component (A) is such that the trypsin inhibitor activity is 10,000 to 400,000 TIU (Trypsin Inhibitor Unit) with respect to 1000 parts by weight of the surimi. It is a fish paste product as described in 1st invention whose content is 1-25 mass parts with respect to 1000 mass parts of surimi.
According to a third aspect of the present invention, a surimi is composed of one or more ingredients selected from the group consisting of full-fat soy flour, defatted soy flour, soy whey, soy milk powder, and extracted soy protein (A ) And wheat flour, corn flour, corn flour, corn flour, corn germ pulverized product, barley whole flour, barley bran, awa whole grain, and koe whole grain. And (B), and a method for producing a fish paste product characterized by comprising:
In a fourth aspect of the present invention, the content of the component (A) is an amount such that the trypsin inhibitor activity is 10,000 to 400,000 TIU with respect to 1000 parts by mass of the surimi, and the content of the component (B) is the surimi It is a manufacturing method of the fish paste product as described in 3rd invention which is 1-25 mass parts with respect to 1000 mass parts.
The fifth invention of the present invention is a component (A) consisting of one or more selected from the group consisting of full fat soy flour, defatted soy flour, soy whey, soy milk powder, and extracted soy protein, Whole wheat flour, wheat germ pulverized product, corn whole flour, corn flour, corn germ pulverized product, barley whole flour, barley bran, wah whole wheat flour, and ingredient consisting of two or more kinds selected from the group consisting of whole wheat flour (B) And a content of the component (A) is 10 to 50% by mass, and a content of the component (B) is 50 to 90% by mass.
A sixth invention of the present invention is characterized in that the preparation for fish paste product according to the fifth invention is added to surimi in an amount such that the trypsin inhibitor activity is 10,000 to 400,000 TIU with respect to 1000 parts by weight of the surimi. It is a manufacturing method of the fish meat paste product.

The fish paste product according to the present invention has stronger jelly strength and better texture than those produced by adding only soybean-derived ingredients to fish meat.
Moreover, with the method for producing a fish paste product according to the present invention and the fish paste product preparation according to the present invention, a fish paste product having a strong jelly strength and a good texture can be easily produced.

It is a figure which shows the flow of the manufacturing method (kamaboko manufacturing method 1) of the kamaboko which heat-processes after return heat processing. It is the figure which showed the relationship between the addition amount [mass part / 1000 mass parts of surimi] of full-fat soybean powder with respect to 1000 mass parts of surimi, and jelly strength [g * mm] about the casing kamaboko of Comparative Examples 1-5. About the case kamaboko of Examples 1-2 and Comparative Examples 1, 3, 6-8, the addition amount [mass part / 1000 mass parts of surimi] with respect to 1000 mass parts of surimi, and jelly strength [gmm] It is the figure which showed the relationship. For the case kamaboko of Examples 3 to 4 and Comparative Examples 1, 3, and 9 to 11, the addition amount of wheat germ pulverized product to 1000 parts by mass of surimi [parts by mass / 1000 parts by mass of surimi] and jelly strength [g · mm] It is the figure which showed the relationship. It is the figure which showed the calculation result of jelly intensity | strength about the comparative example 1, 3, 12-14 and the casing kamaboko of Examples 5-7. It is the figure which showed the calculation result of the jelly intensity | strength about the casing kamaboko of the comparative examples 1, 3, 15-18.

<Fish meat kneaded product and its manufacturing method>
The fish paste product according to the present invention is a component (A) consisting of surimi, full fat soybean powder, defatted soybean powder, soybean whey, soy milk powder, and extracted soybean protein. And one or more ingredients selected from the group consisting of whole wheat flour, wheat germ pulverized product, whole corn flour, corn flour, corn germ pulverized product, whole barley flour, barley koji, wah whole wheat flour, and whole wheat flour ( And B) as a raw material. By adding to the surimi raw material a component (A) that is a raw material derived from soybeans and a specific raw material group (component (B)) derived from other than soy, the gel-forming ability of the surimi raw material is remarkably improved. be able to. For this reason, the fish paste product which concerns on this invention has stronger jelly strength and the food texture than the product which added only the soybean origin raw material to surimi.

  By using the component (A) and the component (B) in combination, it is possible to suppress “return” that occurs in the return temperature zone during the production of the fish paste product, compared to the case of using only the component (A). Decrease in physical properties of the obtained product can be suppressed. As a result, a fish paste product having a strong jelly strength and a good texture can be obtained.

  In addition, as shown in Comparative Examples 1, 3, 15, and 16 to be described later, even when a component (flour) having an effect of improving gel forming ability when added alone to the surimi is used in combination with the component (A), In some cases, only an effect of improving the gel forming ability, which is almost the same as the effect of adding the component (A) alone, may be obtained. For example, as shown in Comparative Examples 1, 3, 10, and Example 3, an additive effect is obtained only when a specific component (wheat germ), that is, component (B) is used in combination with component (A).

  The component (A) used in the present invention comprises one or more selected from the group consisting of full-fat soy flour, defatted soy flour, soy whey, soy milk powder, and extracted soy protein. In the present invention, it is preferable to use at least full-fat soy flour as the component (A).

The full-fat soy flour used as the component (A) includes various types such as raw full-fat soy flour and heated deodorized full-fat soy flour, depending on the heating state during production, and these can be used.
The raw whole fat soybean powder can be produced by, for example, drying and pulverizing dried soybeans. The heat-deodorized full fat soybean powder can be produced, for example, by subjecting dry soybean (raw material) to a dehulling treatment, followed by a heating deodorization treatment, followed by drying and pulverization treatment.
Examples of commercially available raw full-fat soy flour include, for example, a product “Soya Flower NSA” manufactured by Nisshin Oilio Group, and examples of heated deodorized full-fat soy flour include, for example, Nisshin Oilio Group Co., Ltd. Product "Alpha Plus HS-600".

The defatted soybean powder used as the component (A) is not particularly limited as long as it can be eaten. The defatted soybean powder can be produced, for example, by dehulling dried soybeans, drying, and pulverizing after degreasing. The defatted soy flour produced in this manner contains fractions other than soybean seed coat and fat, that is, okara components, sugar components, and soy protein components.
Moreover, a commercial item can also be used as defatted soybean powder. Examples of commercially available products include defatted soybean powder (trade name “Soya Flower A”) manufactured by Nisshin Oilio Group.

  Examples of soybean whey used as the component (A) include alcohol-washed concentrated soybean protein soybean whey, acid precipitated whey, and the like. These soybean whey may be in a solution state or may be a dried product.

The soymilk powder used as component (A) refers to a powdered soymilk.
Soymilk powder is not particularly limited as long as it can be eaten. Soymilk powder can be produced, for example, by putting a pulverized soybean into water and extracting it, followed by drying a solution obtained by separating okara. Specifically, 6 times the amount of water is added to soybean, and extraction is performed for 1 hour while stirring at 40 ° C. Subsequently, the solid content (okara) was removed with a horizontal continuous centrifuge (main: 4000 rpm, back: 3000 rpm), and the resulting solution was spray-dried (inlet 180 ° C., outlet 90 ° C.), soymilk A powder can be produced. Moreover, soymilk powder can also be manufactured by pulverizing commercially available soymilk by spray drying.

  A commercial item can be used for the extraction soybean protein used as a component (A). As a commercial item, the extract soybean protein (brand name "Profit 1000") by Fuji Oil Co., Ltd. is mentioned, for example.

The amount of the component (A) added as a raw material to the fish paste product according to the present invention is preferably such an amount that the trypsin inhibitor activity is 10,000 to 400,000 TIU (Trypsin Inhibitor Unit) with respect to 1000 parts by weight of surimi. The amount is preferably 300,000 TIU, and more preferably 30000-200000 TIU. When the trypsin inhibitor activity is within the above range, the effect of improving the gel-forming ability of surimi is sufficiently exhibited.
Ingredient (A) can be added in an amount larger than that in which the trypsin inhibitor activity is 400,000 TIU with respect to 1000 parts by weight of surimi, but since the effect of addition has reached its peak, the amount of ingredient (A) added Even if it is increased, further improvement in texture cannot be expected.

  For example, when using a full-fat soy flour having a trypsin inhibitor activity of 50 TIU / mg, 0.2 to 8 parts by weight of full-fat soy flour with respect to 1000 parts by weight of the surimi (trypsin inhibitor activity by full-fat soy flour: 10,000 -400,000 TIU) is preferably added, 0.4-6 parts by mass (trypsin inhibitor activity: 20000-300000 TIU) is more preferably added, and 0.6-4 parts by mass (trypsin inhibitor activity: 30000-200000 TIU) is added. Most preferred.

  Here, “TIU” is the most commonly used unit representing the magnitude of trypsin inhibitor activity, and is described in Kakade et al. Measurement is carried out according to the method described in Cereal Chemistry 51.3.376- (1974), and the activity to inhibit the absorbance at 410 nm is defined as 1 TIU.

“Trypsin inhibitor activity” means the degree of inhibition when trypsin enzymatic reaction produces paranitroaniline having a yellow color from benzoyl-DL-arginine nitroanilide hydrochloride (hereinafter, DL-BAPA). Measured by the following method.
a) About 1.00 g of sample is put into a 200 mL Erlenmeyer flask and 50 mL of 0.005N NaOH solution is added.
b) Shake for 60 minutes at room temperature (25 ° C.) to dissolve evenly.
c) After shaking, the mixture is centrifuged at 3000 rpm for 10 minutes, and the supernatant is filtered through filter paper (No. 5B) to obtain a sample solution.
d) Dilute the resulting sample solution to a concentration according to the expected TIU.
e) Take 0 mL (2 sample blanks), 0.6, 0.9, 1.2, 1.5, and 1.8 mL of sample diluent in a test tube, respectively, and make up to 2 mL with deionized water.
f) Add 2 mL of trypsin solution to each of the above dilutions, stir and place in a 37 ° C. constant temperature bath for 10 minutes.
g) Add 5 mL of DL-BAPA solution (stored at 37 ° C.), and after exactly 10 minutes, stir well with 1 mL of 30% acetic acid solution to stop the reaction.
h) As a reagent blank, prepare 2 mL of deionized water, 2 mL of trypsin solution, 1 mL of 30% acetic acid solution, and 5 mL of DL-BAPA solution in this order.
i) The reaction solution obtained in g) is filtered using a filter paper (5C), and the absorbance of the obtained filtrate at a wavelength of 410 nm is measured using a 10 mm glass cell with a reagent blank as a control.
j) Using the obtained measurement result, obtain the value of TIU by the following formula. The TIU value is significant when the absorbance in the diluent is 40 to 60% of the absorbance (average value) indicated by the sample blank. In addition, when there are a plurality of items that fall within the range of 40 to 60%, those closer to 50% are effective.
TIU / mg = (A−B) /0.01×sample amount A: average value of absorbance of sample blank, B: absorbance of diluted sample

  Ingredient (B) used in the present invention includes whole wheat flour (wheat epidermis, germ, and endosperm all made into flour), wheat germ pulverized product (wheat germ crushed), whole corn flour (dried corn Ground powder), corn flour (dried corn ground powder, pulverized finer than corn meal), corn germ pulverized (corn corn crushed), barley whole grain (barley epidermis, germ 1) or 2 or more types selected from the group consisting of barley koji (what is generated as a by-product in the stage of whitening barley for food), whole wheat flour, and whole wheat flour Become. Among these, corn germ is preferably used in order to further improve the gel forming ability of the surimi raw material when used in combination with the component (A).

  Wheat whole grain, wheat germ pulverized product, whole corn flour, corn flour, corn germ ground product, barley whole grain, barley meal, awa whole grain powder, and whole wheat grain used as component (B) are those produced by ordinary methods. be able to. Moreover, what is marketed can also be used.

  In the fish paste product according to the present invention, the amount of the component (B) used as a raw material is preferably 1 to 25 parts by mass, more preferably 3 to 15 parts by mass with respect to 1000 parts by mass of surimi. More preferably, it is 5-12 mass parts, and 8-12 mass parts is the most preferable. Within such a range, a higher effect of improving the gel forming ability of the surimi raw material can be exhibited.

  The raw fish meat of the fish paste product according to the present invention includes groundfish, sardine, hockey, itoyori, kinmedai, himeji, amadai, guchi, eso, horse mackerel, prickly pear, peach, flying fish, shark, minamidara, hoki, hake, lucy white Fish meat such as ting can be used. The raw surimi may be composed of only one type of fish meat, or may be composed of two or more types of fish meat.

  The raw surimi of the fish paste product according to the present invention can be obtained by, for example, manufacturing the raw fish through steps such as meat extraction, water exposure, dehydration, crushed meat (mixing of additives as required), molding, and freezing. Can do. A commercially available surimi can also be used. As a commercially available surimi, a frozen surimi can be used, and those to which additives such as sucrose, sugar alcohol, trehalose, phosphate, egg white, and bovine serum albumin are added can also be used.

  Moreover, water can be further added to the fish paste product according to the present invention. The amount of water to be added varies depending on the fish type and quality of the surimi, but it is preferably 50 to 800 parts by mass, more preferably 200 to 800 parts by mass with respect to 1000 parts by mass of surimi. Preferably, it is 400-800 mass parts.

  In addition to surimi, component (A), and component (B), the fish paste product according to the present invention may contain other raw materials. Other ingredients include green beans, octopus, squid, burdock, leek, onion, carrot, shiitake, kelp, corn, sesame, etc., emulsifier, ascorbic acid, ascorbate, antioxidant, trans Additives such as glutaminase, gluten, egg white, calcium salts such as calcium carbonate and calcium lactate, salt, saccharide, starch, dextrin, sugar alcohol, seasoning, spice, colorant, preservative and the like can be used. It is preferable that the compounding quantity of these additives is 0.1-200 mass parts with respect to 1000 mass parts of surimi. In particular, the amount of sodium chloride is more preferably 5 to 50 parts by mass, even more preferably 10 to 40 parts by mass, and most preferably 20 to 40 parts by mass with respect to 1000 parts by mass of surimi. preferable.

  Examples of the emulsifier include glycerin fatty acid monoester, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, polysorbate, and lecithin.

  Any calcium salt may be used as long as it is specified as a food additive, such as calcium carbonate, calcium phosphate, calcium chloride, calcium citrate, and calcium lactate. Can be mentioned. These can use a commercial item.

Addition of starch to surimi has the effect of preventing the water from the fish paste product and increasing the jelly strength. Examples of the starch to be used include potato starch, tapioca starch, rice starch, wheat starch, corn starch, sweet potato starch, and modified starches of these starches. Examples of the modified starch include etherified starch, phosphate esterified starch, and the like. And phosphoric acid cross-linked starch. These can use a commercial item.
When using starch, it is preferable that the compounding quantity is 20-200 mass parts with respect to 1000 mass parts of surimi, it is more preferable that it is 50-150 mass parts, and it is 50-120 mass parts. Is more preferable, and most preferably 80 to 120 parts by mass.

  The fish paste product according to the present invention is a food obtained by mixing, molding, and gelling a raw material of surimi, component (A), and component (B) (other raw materials as necessary). Specific examples of the fish paste product according to the present invention include kamaboko, flavored kamaboko, chikuwa, deep-fried fish cake, fish sausage, hampen, and gandou.

  The physical properties of the fish paste product according to the present invention include, for example, a breaking stress [g] and a breaking deformation [mm], measured by Texture Analyzer (TA) manufactured by Stable Micro Systems. It can be measured using a physical property measuring apparatus such as XTplus (XTPL15 type). Furthermore, the product of the measured values of the breaking stress and breaking deformation is calculated as jelly strength [g · mm], and the gel strength of the fish paste product can be evaluated based on the value.

  The fish paste product according to the present invention may use surimi, component (A), and component (B) as raw materials. For example, surimi roughing step, salting step, main roasting step, molding step, heating step, and It can manufacture with the manufacturing method which passes through a cooling process. And as heat processing in a heating process, processing, such as steaming heat processing, baking heat processing, fried heat processing, and blanching processing, is mentioned, and heat processing can also be carried out combining these processing two or more. For example, the steaming heat treatment during the heat treatment can be performed by steaming at 80 to 130 ° C. for 30 seconds to 2 hours, and the frying heat treatment is performed with oil at 130 ° C. to 190 ° C. for 1 minute. This can be done by frying for 10 minutes.

  The ingredients (A) and (B) may be added to the raw materials containing surimi and mixed before the heating process. Specifically, the roughening process, the salting process, and the main cooking process. Any of these steps can be added. In particular, when it is desired to suppress “return” at a low temperature during the production process, it is preferably added in the roughening process.

  When blending ingredients such as edamame, it is better to mix with the finished product obtained in the main milling process. Moreover, it is preferable to add salt at the salting step. Emulsifiers, ascorbic acid, ascorbate, antioxidants, transglutaminase, gluten, egg white, calcium salts such as calcium carbonate and calcium lactate, sugars, starch, dextrin, sugar alcohol, seasonings, spices, colorants, or preservatives Such additives may be added at any time before the heating step, and specifically, can be added at any step of the roughening step, the salting step, and the main turning step.

  Taking the case where the fish paste product according to the present invention is kamaboko as an example, an example of a specific production method is given below. In the case of a kamaboko manufactured by an instant steaming process, for example, it can be manufactured as follows. First, the frozen surimi is half-thawed at room temperature and put into a vacuum cutter. The surimi is crushed with a vacuum cutter, and water, component (A) and component (B) are added at this stage, and crushed until the temperature of surimi after surging reaches 1 to 3 ° C. ). Next, salt is added and crushed under reduced pressure until the surimi temperature reaches 3 to 8 ° C., and then water is added and crushed under reduced pressure until the surimi temperature reaches 8 to 10 ° C. (salt Scouring process). Next, water is further added, and if necessary, emulsifier, ascorbic acid, ascorbate, antioxidant, transglutaminase, gluten, egg white, calcium carbonate, calcium lactate and other calcium salts, saccharides, starch, dextrin, Additives such as sugar alcohol, seasonings, spices, coloring agents, or preservatives are added, and crushed under reduced pressure until the surimi temperature reaches 10 to 13 ° C. (spinning process) to obtain a finished product. Next, the resulting roll-up product is molded, heated at 75-130 ° C. for 30 seconds to 2 hours (steamed heat treatment, baking heat treatment, fried heat treatment, boiled heat treatment, etc.), and then cooled to kamaboko Manufacturing.

  In the case of kamaboko that has been subjected to low-temperature sitting treatment, for example, the process up to the main rolling process is performed in the same manner as described above, and the obtained roll-up product is molded and cooled at 5 to 20 ° C. or lower for 12 to 16 hours. After sitting, the kamaboko is manufactured by cooling at 75 to 130 ° C. for 30 seconds to 2 hours (steaming heat treatment, baking heat treatment, fried heat treatment, hot water treatment, etc.) and then cooling.

  In the case of kamaboko that has been subjected to high-temperature sitting treatment, for example, the process up to the main rolling process is carried out in the same manner as described above, and the resulting roll-up product is molded, and the high-temperature sitting is performed at 30-45 ° C. for 5-60 minutes. After the treatment, kamaboko is manufactured by cooling at 75 to 130 ° C. for 30 seconds to 2 hours (steaming heat treatment, baking heat treatment, fried heat treatment, hot water treatment, etc.) and then cooling.

<Formulation for fish paste products>
The preparation for a fish paste product according to the present invention comprises a component (A) consisting of one or more selected from the group consisting of defatted soy flour, soy whey, soy milk powder, and extracted soy protein, whole wheat flour, wheat Contains one or more components (B) selected from the group consisting of pulverized germ, whole corn flour, corn flour, ground corn germ, whole barley flour, barley meal, whole whey powder, and whole wheat flour The content of the component (A) is 10 to 50% by mass, and the content of the component (B) is 50 to 90% by mass. By preparing a preparation containing the component (A) and the component (B) in advance, both can be added to the surimi at once, and the fish paste product according to the present invention can be more easily produced.

  As the component (A) and the component (B) contained in the preparation for fish paste product according to the present invention, the same ones as described in the fish paste product can be used.

  The content of the component (A) in the preparation for fish paste product according to the present invention is preferably 10 to 50% by mass, more preferably 10 to 40% by mass, and 10 to 30% by mass. Most preferred. Further, the content of the component (B) in the preparation for fish paste product according to the present invention is preferably 50 to 90% by mass, more preferably 60 to 90% by mass, and 70 to 90% by mass. Most preferred. Further, in the preparation for fish paste product according to the present invention, the content of component (A) is 10 to 50% by mass, the content of component (B) is preferably 50 to 90% by mass, The content is 10 to 40% by mass, the content of component (B) is more preferably 60 to 90% by mass, the content of component (A) is 10 to 30% by mass, and the content of component (B) Is more preferably 70 to 90% by mass.

  The preparation for a fish paste product according to the present invention may consist of only the component (A) and the component (B), or may contain other components. Examples of the other components include emulsifiers, ascorbic acid, ascorbate, calcium salts such as calcium carbonate and calcium lactate, antioxidants (vitamin E, catechin, etc.), sugar (sucrose, glucose, xylose, and Trehalose and the like), starch, dextrin, sugar alcohol and the like. When these components are contained, the amount of these components in the preparation for fish paste product according to the present invention is preferably 0.01 to 20% by mass.

  The preparation for fish paste products according to the present invention can be produced by mixing the component (A) and the component (B) with a mixer such as a Nauter mixer, a ribbon blender, a V-type mixer, or a matto blender. . When emulsifier, calcium salt, ascorbic acid, ascorbate, starch, dextrin, antioxidant, etc. are blended, blend at the same time as mixing of component (A) and component (B), or before and after mixing. Can be manufactured.

  By using the preparation for fish paste product according to the present invention in place of the components (A) and (B) in the method for manufacturing the fish paste product according to the present invention, the fish paste product according to the present invention can be manufactured. it can. Specifically, the fish paste product according to the present invention can be produced by adding the preparation for fish paste product according to the present invention to surimi.

The preparation for fish paste product according to the present invention is preferably added in an amount such that the trypsin inhibitor activity is 10,000 to 400,000 TIU, more preferably 20,000 to 300,000 TIU, more preferably 30,000 to 200,000 TIU. It is most preferable to add such an amount.
By adding so that the trypsin inhibitor activity is within the above range, the effect of improving the gel-forming ability of surimi by the fish paste product is sufficiently exhibited.

  EXAMPLES Hereinafter, although the Example and comparative example of this invention are shown and this invention is demonstrated in more detail, this invention is not limited to these.

<Manufacturing method of casing kamaboko>
In the following examples and the like, the casing kamaboko was manufactured by the kamaboko manufacturing method (kamaboko manufacturing method 1) in which the heat treatment was performed after the return heat treatment. FIG. 1 is a diagram showing a flow of a manufacturing method 1 for kamaboko.
First, the frozen surimi (Alaska pollock surimi grade 2) was half-thawed at room temperature and charged into a vacuum cutter (Stephan Universal Machine UM-5, manufactured by Stephan). The surimi was roughened with a vacuum cutter, and at this stage, 1/3 of the total amount of water was added, and component (A) and / or component (B) was added. Crushing was carried out until the temperature of the surimi after climbing reached 1 to 3 ° C. (roughing step, about 5 minutes).
Next, salt is added and crushed for about 1 minute under reduced pressure until the surimi temperature reaches 3-8 ° C., after which 1/3 of the total amount of water is added, and the surimi temperature is 8-10. The mixture was crushed under reduced pressure for about 1 minute until the temperature reached 0 ° C. (salting step, about 2 minutes).
Next, add the remaining 1/3 amount of water, add potato starch, and crush under reduced pressure until the surimi temperature reaches 10-13 ° C. (main cooking process, about 1 minute). Got.
Next, after the obtained roll-up product was packed in a casing (manufactured by Kureha Co., Ltd., Kureharon Seam A08, 55 mm × 300 mm No. 4) and bound, it was heated at 60 ° C. for 40 minutes, and then heated. Heat treatment was carried out at 40 ° C. for 40 minutes. Then, it cooled with running water and obtained the casing kamaboko.

<Physical properties evaluation of casing kamaboko>
With respect to the manufactured casing kamaboko, the breaking stress [g] and the breaking deformation [mm] were measured using a texture analyzer (TA) manufactured by Stable Micro Systems. Measurement was performed using XTplus (XTPL15 type, spherical plunger with a diameter of 8 mm), the product of these values was calculated as jelly strength [g · mm], and the gel strength was evaluated.

[Examples 1 to 4 and Comparative Examples 1 to 11]
By the composition shown in Tables 1 to 3, the casing kamaboko of Examples 1 to 4 and Comparative Examples 1 to 11 were manufactured, the breaking stress and breaking deformation thereof were measured, and the jelly strength was calculated. The results of measurement and calculation are shown in Tables 1-3. In addition, Nisshin Oilio Group Co., Ltd. product “Alpha Plus HS-600” was used as the whole fat soybean powder. The corn germ pulverized product is obtained by crushing corn germ using a grinder (Vita-Mix ABSOLUTE Blender) manufactured by Osaka Chemical Co., Ltd. (grinding condition level: VARIABLE, variable speed dial: 9, grinding time: 30 seconds). What was obtained was used. The wheat germ pulverized product was pulverized using an unheated wheat germ product “Raw Wheat Germ” manufactured by GIUSTO'S using a pulverizer (Vita-Mix ABSOLUTE Blender) manufactured by Osaka Chemical Co., Ltd. (grinding condition level: What was obtained by VARIABLE, variable speed dial: 9, grinding time: 30 seconds) was used. Moreover, the 3rd line of the column of "full-fat soybean powder" in Tables 1-3 shows the trypsin inhibitor activity of the full-fat soybean powder added per 1000 mass parts of surimi.

About Comparative Examples 1-5, the relationship between the addition amount of the whole fat soybean powder with respect to 1000 mass parts of surimi and jelly strength is shown in FIG. Moreover, about Comparative Examples 1, 3, 6-8, and Examples 1-2, the relationship between the addition amount of the corn germ ground material with respect to 1000 mass parts of surimi and jelly strength is shown in FIG. In FIG. 3, “corn germ pulverized product” represents the results of Comparative Examples 1 and 6 to 8, and “full fat soy flour + corn germ pulverized product” represents the results of Comparative Example 3 and Examples 1 and 2, respectively. It is tied with.
As can be seen from the graph in FIG. 2, full fat soybean powder has almost the same jelly strength at 3 parts by mass or more with respect to 1000 parts by mass of surimi. became. As can be seen from the graph of FIG. 3, the corn germ pulverized product was added in an amount of 1 to 10 parts by mass with respect to 1000 parts by mass of surimi, and the jelly strength increased depending on the amount added. Further, when corn germ pulverized product was further added to 1000 parts by weight of surimi soy bean powder 3 parts by weight, the jelly strength increased depending on the amount of corn germ pulverized product added.
From the results of FIG. 2 and FIG. 3, the combined use of full-fat soy flour and corn germ pulverized product can enhance the gel-forming ability of surimi compared to the case of using full-fat soy flour alone, and more jelly It was found that a strong fish paste product can be produced.

About Comparative Examples 1, 3, 9-11 and Examples 3-4, the relationship between the addition amount of the wheat germ ground material with respect to 1000 mass parts of surimi and jelly strength is shown in FIG. In FIG. 4, “wheat germ pulverized product” represents the results of Comparative Examples 1 and 9 to 11, and “whole fat soybean powder + wheat germ pulverized product” represents the results of Comparative Example 3 and Examples 3 and 4, respectively. It is tied with.
As can be seen from the graph of FIG. 4, the wheat germ pulverized product had an added amount of 1 to 10 parts by mass with respect to 1000 parts by mass of surimi, and the jelly strength was increased depending on the added amount. Moreover, when wheat germ pulverized product was further added to the product obtained by adding 3 parts by mass of whole fat soybean powder to 1000 parts by mass of surimi, the jelly strength was increased depending on the amount of wheat germ pulverized product added.
From the results of FIG. 2 and FIG. 4, the combined use of full-fat soy flour and wheat germ pulverized product can enhance the gel-forming ability of surimi compared to the case of using full-fat soy flour alone, and more jelly It was found that a strong fish paste product can be produced.

[Examples 5-7 and Comparative Examples 12-14]
According to the formulation shown in Table 4, the casing kamaboko of Examples 5 to 7 and Comparative Examples 12 to 14 were manufactured, their breaking stress and breaking deformation were measured, and the jelly strength was calculated. Table 4 shows the results of measurement and calculation. In addition, Nisshin Oilio Group Co., Ltd. product “Alpha Plus HS-600” was used as the whole fat soybean powder. As the corn flour, a product “Corn Flower No. 7” manufactured by Sunny Maze Co., Ltd. was used. The whole barley flour was pulverized using barley (variety: Ichibamboshi) using a grinder (Vita-Mix ABSOLUTE Blender) manufactured by Osaka Chemical Co., Ltd. (grinding condition level: VARIABLE, variable speed dial: 9, grinding time: 30 seconds. ) Was used. As for the whole wheat flour, a product “wheat whole wheat flour” manufactured by Nisshin Flour Milling Co., Ltd. was used. Moreover, the 3rd line of the column of "full-fat soybean flour" in Table 4 shows the trypsin inhibitor activity of full-fat soybean flour added per 1000 parts by weight of surimi.

  FIG. 4 shows the measurement results of the jelly strength for Comparative Examples 12 to 14 and Examples 5 to 7 together with Comparative Examples 1 and 3. As a result, corn flour, whole barley flour, and whole wheat flour were found to be able to increase jelly strength when added to surimi alone, although not as much as full fat soy flour. Moreover, the additive effect was observed in the enhancement effect of jelly intensity | strength by adding together all-fat soybean powder and each.

[Example 8]
According to the formulation shown in Table 5, the casing kamaboko of Example 8 was manufactured, its breaking stress and breaking deformation were measured, and the jelly strength was calculated. The results of blending, measurement and calculation are shown in Table 5 together with Example 1. In addition, Nisshin Oilio Group Co., Ltd. product “Alpha Plus HS-600” was used as the whole fat soybean powder. As the extracted soybean protein, a product “Profit 1000” manufactured by Fuji Oil Co., Ltd. was used. The corn germ pulverized product is obtained by crushing corn germ using a grinder (Vita-Mix ABSOLUTE Blender) manufactured by Osaka Chemical Co., Ltd. (grinding condition level: VARIABLE, variable speed dial: 9, grinding time: 30 seconds). What was obtained was used.
Moreover, in Example 8, it mix | blended so that the total trypsin inhibitor activity of a full-fat soybean powder and an extraction soybean protein might be the same 108,000TIU as Example 1. FIG.

  As a result, the jelly strength of the casing kamaboko of Examples 1 and 8 in which the total trypsin inhibitor activity of the component (A) was almost the same was almost the same.

[Comparative Examples 15 to 18]
By the composition shown in Table 6, the casing kamaboko of Comparative Examples 15 to 18 was manufactured, its breaking stress and breaking deformation were measured, and the jelly strength was calculated. The results of blending, measurement and calculation are shown in Table 6 together with Comparative Examples 1 and 3. In addition, as for the whole fat soybean powder, Nisshin Oilio Group Co., Ltd. product Alpha Plus HS-600 is used, and wheat flour (the one obtained by grinding the portion of the endosperm from which the pericarp or germ portion is removed from the wheat grain) is ( The product “Camelia” manufactured by Tomizawa Shoten Co., Ltd. was used, and the product “Nissan Corn Starch IPY” manufactured by Nippon Shokuhin Kako Co., Ltd. was used as the corn starch (purified corn starch portion).

  FIG. 5 shows the measurement results of the jelly strength for Comparative Examples 15 to 18 together with Comparative Examples 1 and 3. As a result, in Comparative Example 15 in which the flour was added alone to the surimi, the jelly strength was increased in the same manner as in Comparative Example 3 in which the whole fat soy flour was added alone, but the comparison in which the wheat flour and the full fat soy flour were added together Example 16 had only jelly strength comparable to that of Comparative Example 3 in which full-fat soy flour was added alone. Further, Comparative Example 17 in which corn starch was added to surimi alone had only the same jelly strength as in Comparative Example 1, and the jelly strength in Comparative Example 18 in which corn starch and full-fat soy flour were added together was full-fat soybean. It was the same level as Comparative Example 3 in which the powder was added alone. From these results, it was found that even if a substance alone has an effect of enhancing the gel forming ability of surimi, an additive effect cannot be obtained when added together with component (A).

[Manufacture of preparations for fish paste products]
600 g of whole fat soy flour (Nisshin Oillio Group Co., Ltd. product “Alpha Plus HS-600”) and 2000 g of corn germ pulverized product were placed in a plastic bag and shaken to produce 2600 g of a preparation for kneaded fish products. . The corn germ pulverized product was pulverized using a pulverizer (Vita-Mix ABSOLUTE Blender) manufactured by Osaka Chemical Co., Ltd. (grinding condition level: VARIABLE, variable speed dial: 9, grinding time: 30 seconds. ) Was used.

  The fish paste product according to the present invention and the production method thereof can be used in the field of food such as processed fishery products and fish sausages, and the preparation for fish paste product according to the present invention improves the texture of the fish paste product. In addition, it can be used as a raw material for fish paste products.

Claims (6)

Surimi and
Ingredients (A) consisting of one or more selected from the group consisting of full fat soy flour, defatted soy flour, soy whey, soy milk powder, and extracted soy protein,
Whole wheat flour, wheat germ pulverized product, corn whole flour, corn flour, corn germ pulverized product, barley whole flour, barley bran, wah whole wheat flour, and ingredient consisting of two or more kinds selected from the group consisting of whole wheat flour (B) When,
A fish paste product characterized in that it contains as a raw material. The content of the component (A) is an amount such that the trypsin inhibitor activity is 10000 to 400000 TIU (Trypsin Inhibitor Unit) with respect to 1000 parts by weight of the surimi.
The fish paste product of Claim 1 whose content of the said component (B) is 1-25 mass parts with respect to 1000 mass parts of the surimi. Surimi,
Ingredients (A) consisting of one or more selected from the group consisting of full fat soy flour, defatted soy flour, soy whey, soy milk powder, and extracted soy protein,
Whole wheat flour, wheat germ pulverized product, corn whole flour, corn flour, corn germ pulverized product, barley whole flour, barley bran, wah whole wheat flour, and ingredient consisting of two or more kinds selected from the group consisting of whole wheat flour (B) When,
A method for producing a fish paste product characterized by comprising The content of the component (A) is such an amount that the trypsin inhibitor activity is 10,000 to 400,000 TIU with respect to 1000 parts by mass of the surimi.
The manufacturing method of the fish paste product of Claim 3 whose content of the said component (B) is 1-25 mass parts with respect to 1000 mass parts of the surimi. Ingredients (A) consisting of one or more selected from the group consisting of full fat soy flour, defatted soy flour, soy whey, soy milk powder, and extracted soy protein,
Whole wheat flour, wheat germ pulverized product, corn whole flour, corn flour, corn germ pulverized product, barley whole flour, barley bran, wah whole wheat flour, and ingredient consisting of two or more kinds selected from the group consisting of whole wheat flour (B) When,
A preparation for a fish paste product, wherein the content of the component (A) is 10 to 50% by mass and the content of the component (B) is 50 to 90% by mass.   A method for producing a fish paste product, wherein the preparation for fish paste product according to claim 5 is added to surimi in an amount such that the trypsin inhibitor activity is 10,000 to 400,000 TIU with respect to 1000 parts by weight of the surimi.