JP2660213B2 - Manufacturing method of starch - Google Patents

Description

The present invention relates to a method for producing starch. More specifically, in the production of starch made from ground fish and grated yam, the addition of powdered fats and oils improves the whiteness of the color and reduces the gel strength even if the product volume increases. The present invention relates to a method for producing a stiff, palatable starch.

[Prior Art] In Japan, conventionally, as a kind of fish meat batter, starch is boiled, baked and used for soup. The hampan uses shark-based surimi, grated yam and other ingredients, adds it to the mixture, foams it well, forms it, puts it in hot water at about 90 ° C, heats it, and cools it. Although it is intended to be a product, it has some elasticity, a soft mouthfeel, and a flavor combining surimi and yam, and such a texture and flavor are preferred. Conventionally, there has been known a method of adding an edible oil or fat as it is during the production of starch. Also, since yam is expensive, a method of producing a starch-like food by adding an emulsion containing fats and oils instead of yam ((1) JP-A-56-32976)
Have been reported. Also known is a method for improving the quality of kamaboko, chikuwa and other kneaded products in addition to frozen surimi as emulsified fat or powdered fat ((2) JP-A-55-39750).

[Problems to be solved]

However, in the method of adding edible oil and fat as it is during the manufacture of starch, it is difficult for the oil and fat to be uniformly kneaded into the raw materials, and since the oil and fat comes out on the surface of the product, the product has an oily smell and the flavor of the starch Is easily inhibited. In addition, the method (1) has the disadvantage that the gel strength and elasticity are increased, but the flavor as the starch is inferior and a smooth mouthfeel cannot be obtained. The method (2) improves the jelly strength of kamaboko, but is different from the strength of starch and is not aimed at improving the elasticity, texture and flavor inherent in starch.

The present inventors focused on the above problems, while maintaining the flavor using yam, after lathering, even if the volume increases, the waist does not become weak, elasticity, mouthfeel, flavorful flavored starch. As a result of studying for manufacturing, the present invention has been achieved.

[Means to solve the problem]

That is, in the method for producing starch of the present invention, a powdery oil or fat obtained by coating an edible oil or fat with a coating agent is added so that the amount added to the whole fish surimi becomes 1 to 10% by weight in terms of oil or fat, After crushing and foaming, the mixture is heated and then cooled.

The powdered fat or oil used here is obtained by coating an edible fat or oil with a coating agent, and is obtained by the following method. The first
Is to add a coating agent or an emulsifier as needed, emulsify in water to form an emulsion, and then spray-dry the emulsion to obtain powdered oil and fat. In this method, it is better to add an emulsifier to the coating agent and use them together.
This is preferable because a stable emulsion can be obtained and a uniformly coated powdery fat or oil can be obtained. Further, in the emulsion production step, a finer powdered fat or oil can be obtained by using a homogenizer to make dispersed particles of the fat or oil fine. In the same step, heat sterilization is performed if necessary.

The second method is a method of spray-drying the emulsion obtained in the first method, adding water as a binder and drying while granulating to obtain a powdered oil and fat. The edible oils and fats used herein include liquid vegetable oils and fats, animal and vegetable oils and fats having a melting point of 15 to 50 ° C., as well as hardened animal and vegetable oils, transesterified oils and fats, and separated liquid oils and solid oils. Specifically, rapeseed oil, corn oil, soybean oil, cottonseed oil, safflower oil, palm oil, coconut oil, vegetable oils such as rice bran oil, tallow,
Animal fats and oils such as lard, milk fat and fish oil, and hardened oils or transesterified fats and oils of these fats and oils, and solid fats and liquid oils obtained by separating these fats and oils. Mix and use seeds.

The content of fats and oils contained in powdered fats and oils is 20 to 80% by weight, preferably 40 to 80% by weight, and when it is 80% by weight or more, it is mixed with surimi, and it is difficult to mix evenly when grinding. Even then, the fats and oils tend to separate. Also
If the content is less than 20% by weight, the properties of starch, flour, protein, etc. used as a coating agent come out, so that they generally become hard,
In the case of starches, a rice cake-like feeling is produced, which is not preferred.

As a coating agent, milk protein, soy protein, wheat protein, skim milk powder, wheat flour, starch, sugar, gelatin, whey,
Gum, dextrin and the like can be mentioned. Milk proteins include acid casein, sodium casein, and rennet casein,
Starch includes potato starch, corn starch, flour starch, etc., and sugars include sucrose, glucose, maltose,
Lactose, fructose, starch syrup, etc.
Guar gum, gum arabic, gum tragacanth and the like. Some of the coatings listed here act as coatings and can also be used as emulsifiers. This includes, for example, protein white, skim milk powder, soy protein, wheat protein and the like.

When an oil or fat is emulsified and used in water, if an emulsifying agent is used, an emulsifying agent is not necessary, but a coating agent having no emulsifying effect, or a weak emulsifying agent having an emulsifying effect is used. An emulsifier can be used in combination with the coating agent to form a stable emulsion.

Examples of the emulsifier include fatty acid monoglyceride, fatty acid polyglycerin ester, fatty acid sucrose ester, fatty acid sorbitol ester, fatty acid propylene glycol ester, lecithin, etc., which are added to water, and these have 12 to 20 carbonic acids as fatty acids, that is, laurin. Acid, myristic acid, palmitic acid, stearic acid, oleic acid, linoleic acid, erucic acid, and their mixed fatty acids, as well as glycerin, polyglycerin (glycerin polymerization degree 2 to 10), sucrose, sorbitol, propylene glycol, etc. An ester obtained by performing an esterification reaction with a dihydric alcohol, and those used here are preferably those having a low degree of esterification, that is, those having a high HLB. In addition to the above esters, lecithin and lecithin modified to be hydrophilic may also be used.

Further, an emulsifier may be added to the oil or fat and dissolved or dispersed for use. Examples of the emulsifier to be added to fats and oils include lipophilic emulsifiers and lecithin which are the same kind of emulsifiers to be added to water and have a high degree of esterification, that is, low HLB.

 Next, a method for producing the starch of the present invention will be described.

In the method for producing starch according to the present invention, the powdered fat is added together when adding yam and other raw materials to the ground fish, crushing and foaming. However, it is also possible to produce a surimi containing powdered oil and fat in advance by adding powdered fat and oil at the time of producing the surimi and then adding yam and other raw materials to grind and foam.

The addition amount of powdered fat is as a ratio to the surimi of fish,
It is added in an amount of 1 to 10% by weight in terms of fats and oils, and preferably 3 to 8% by weight. When the addition amount is 1% by weight or less,
The volume is not increased, the waist is weak, the gloss and whiteness are not good, and the taste is not good. If the amount added exceeds 10% by weight, it is stiff, has a good white luster, and has an increased volume. However, since the amount of oil increases, the flavor of the oil becomes stronger, and the original flavor of the starch is lost. .

The production of surimi depends on the raw fish,
Use mainly sea turtles, shrimp and other sharks, and other black seaweeds, coughs, porches, etc., first remove these fish heads, internal organs, black skin, etc. Machine and mince. Next, water exposure is performed 1 to 5 times using 6 to 7 times the water of the minced fish meat. It is also possible to add salt to water for bleaching. The exposed meat is pressed, dehydrated, and de-straightened, and then slid with a silent cutter or crusher to obtain a surimi. Add the grated yam to this, and beat with a stirrer and grind. This ground-
In the whipping step, seasonings and additives such as condensed phosphate, salt, starch, sugar and sorbite are added, and it is preferable to add powdered fat at this time. When a frozen surimi is used in combination, the frozen surimi is added to the slicing step, and then powdered fats and oils and other additives are added. The obtained unheated raw starch is formed into a square shape using a wooden frame or a molding machine, heated in hot water at 85 to 90 ° C for 20 to 30 minutes, and cooled to obtain a starch.

In addition, when adding powdered fats and oils to the surimi in advance,
After the meat is minced from the raw fish, and it is exposed to water, powdered fats and oils are added to the crusher together with condensed phosphate and salt to obtain a surimi.

The starch obtained as described above has a higher color strength, whitening, and a larger volume, but the gel strength is increased and the waist is lower, compared to the conventional starch without the addition of powdered fats and oils. Yes, smoother and more palatable,
It has the characteristic that the flavor is also excellent.

〔Example〕

 Hereinafter, the present invention will be described with reference to Test Examples and Examples.

Example 1 70 kg of crisp meat is ground with a crusher for 10 minutes, to which 30 kg of thawed frozen ground meat and 3 kg of salt are added, and further ground for 20 minutes. Grated yam on this
15 kg, corn starch 15 kg, powdered fat (A) 6 kg, sugar 5
kg, 2 kg of mirin and 1 kg of sodium glutamate were added, and the mixture was stirred for 7 minutes using a crusher for stirring (UR-22 type, manufactured by Bibunsha Co., Ltd.).
Perform lathering and lathering, and then use a molding machine to
It was formed into a 00 mm square, heated in hot water at 85 to 90 ° C. for 25 minutes, and cooled to obtain starch. The powdered fat (A) used here was prepared by using 28 parts by weight of sodium caseinate and 1.5 parts by weight of monoglyceride stearate, and hardened rapeseed oil (melting point: 40.
(5 ° C.) 70.5 parts by weight are emulsified in water, then homogenized and then spray-dried. Its fat content is about 70% by weight.

Example 2 A fish meat consisting of 50 kg of good seaweed and 25 kg of seaweed was sheared with a crusher for 10 minutes and thawed frozen minced meat 25
Add 4 kg of salt and 4 kg and beat for 20 minutes to obtain surimi. Grated yam 10kg, potato starch
20 kg, powdered oil (B) 8 kg, sugar 5 kg, mirin 3 kg, sodium glutamate 1.5 kg were added, rubbed and foamed as in Example 1, then molded and heated as in Example 1, cooled and cooled. I got a stamp.

The powdered fat (B) used here was a soybean hardened oil (melting point of 3) using 10 parts by weight of soybean protein, 18 parts by weight of corn syrup (containing 20% of water) and 1.5 parts by weight of stearic acid monoglyceride.
(5 ° C.) 74 parts by weight are emulsified in water, then homogenized and then spray-dried to obtain a fat content of about 75% by weight.

Example 3 After shrinking 70 kg of Yoshirimame and 30 kg of thawed frozen surimi for 10 minutes, 3 kg of salt and 0.2 kg of condensed sodium polyphosphate
And add 10 kg of powdered fat (C), and rub for another 15 minutes to obtain a surimi. 12 kg of grated yam, 20 kg of potato starch, 7 kg of sugar,
2 kg of mirin and 1 kg of sodium glutamate were added, rubbing and whipping were performed in the same manner as in Example 1, and then molding and heating were performed as in Example 1, followed by cooling to obtain starch.

The powdered fat (C) used here was 30 parts by weight of wheat protein,
Using 18 parts by weight of whey and 2 parts by weight of propylene glycol stearic acid monoester, 50 parts by weight of palm oil is emulsified in water, then homogenized, and then spray-dried. Its fat content is about 50% by weight.

Example 4 About the starch obtained in Examples 1 to 3 above, whiteness, gel strength, lathering capacity, texture and taste by a sensory test were measured by the methods described below. Further, as comparative examples, starches were produced from Examples 1, 2, and 3 except that the composition was the same as that of the other raw materials except for the powdered fats and oils, and measured as Comparative Examples 1, 2, and 3 in the same manner as above.

A) Whiteness: Hunter whiteness is measured using a color difference meter (1001DP manufactured by Nippon Denshoku Industries Co., Ltd.) b) Gel strength: Using a rheometer (manufactured by Fudo Kogyo Co., Ltd.), cylindrical plunger 30mm, ascent rate 4cm / min
The measurement was performed at five locations under the conditions described above, and the average value is shown.

C) Product volume: The starch was put in the box, the gap was filled with rapeseed seeds, and the volume of the rapeseed seeds in the box was subtracted from the volume of the box to obtain the volume of the starch.

D) Sensory test: Ten panelists evaluated the elasticity, crispness, and flavor in four steps as follows.

i) Elasticity 4 ... 8 to 10 out of 10 persons are judged to have proper elasticity 3 ... 6 to 7 out of 10 persons are judged to have appropriate elasticity 2 ... 3 to 5 out of 10 persons Judgment that there is appropriate elasticity 1 ... 0 to 2 out of 10 people judge that there is appropriate elasticity ii) Taste 4 ... 8 to 10 out of 10 people are judged to be smooth and palatable 3 ... 10 people 6 to 7 out of 10 judges smooth and palatable 2 ... 3 to 5 out of 10 judged smooth and palatable 1 ... 0 to 2 out of 10 judged smooth and palatable iii) Flavor 4 ... 8 to 10 out of 10 judges that the taste is good 3 ... 6 to 7 out of 10 judges that the taste is good 2 ... 3 to 5 out of 10 judges that the taste is good 1 ... 0 to 2 out of 10 Indicates that the flavor is good. Table 1 shows the results.

[Effects of the Invention] The present invention relates to a method for producing starch by powdering an edible oil or fat coated with a coating agent, in terms of oil or fat, adding a specific amount thereof, and foaming while grinding. By adding fats and oils to produce starch,
The whiteness and gloss of the starch are improved, the flavor and texture are excellent, and even if the volume of the product is increased, the gel strength is not reduced and a slightly increased product is obtained. In order to add edible oils and fats as a dried powder coated with a coating agent,
No oils and fats appear on the surface of the product, so that there is no oily smell and the flavor of the pale starch is not disturbed.
In addition, edible oils and fats are added as powdered oils and fats coated with a coating agent. After being rarely kneaded, the oil is not separated and the rubbing and whipping process smoothly proceeds.

Claims (1)

(57) [Claims] 1. A powdered oil or fat obtained by coating an edible oil or fat with a coating agent is added so that the amount of addition to the total amount of fish surimi is 1 to 10% by weight in terms of oil or fat. A method for producing a starch, comprising heating, then cooling.