JP2794005B2 - Production method of fishery products - Google Patents

Description

The present invention relates to a fishery paste product having elasticity, jelly strength, water retention and stability.

(Prior Art) Conventionally, in the production of fishery products, it has been common practice to add wheat starch, potato starch, sweet potato starch and the like in an amount of 5 to 20%. The purpose is to improve the texture by strengthening the "foot" of the kneaded product, and also has an effect as a bulking agent.

Fish meat used as raw materials for fishery products includes high-footed fish and low-footed fish. When weak-footed fish is used, the effect of reinforcing the "foot" of starch is particularly important.

Starch shows the reinforcement effect of the "peel" of fish paste products when the starch mixed in the fish meat as it is when heated above the gelatinization temperature absorbs water from the surrounding fish meat and has a high elasticity. The water absorbed from the fish meat is fixed in the starch particles. The resilience and mechanical strength of the gelatinized starch particles are superior to those of the surrounding fish meat parts, thereby exhibiting a reinforcing effect.

In addition, in the case of using either a strong-footed fish or a weak-footed fish as a raw material, by adding starch, the amount of the
It is also useful as a bulking agent because twice as much water can be added.

However, such unmodified starch, which is useful as a reinforcing agent and a bulking agent for "foot", ages over time after gelatinization, and re-releases (separates) water fixed in the water supply. In that case, the water between the starch particles increases, and the free water in the tissue increases, making it brittle. Among such ordinary unmodified starches, wheat starch is one having relatively excellent properties. Wheat starch is also relatively resistant to aging, and has a low gel strength, so that it has elasticity and texture. These are also inferior and cannot be said to have excellent properties.

Therefore, techniques using various modified starches to improve their physical properties have been proposed. For example, a technique using an oxyalkyl etherified starch (Japanese Patent Publication No. 45-31347) and a technique using an oil-modified starch (Japanese Patent Publication No. 45-3289)
No. 8, Nos. 56-1920 and 56-46387), a technique using a starch mixture of fat and oil modified starch, waxy corn starch, and fatty acid monoglyceride (Japanese Patent Publication No. 56-35425).
Japanese Patent Application Laid-open No. Sho 56), technology using alkali-treated starch
-106575), a technique using esterified starch and etherified starch (Japanese Patent Publication No. 61-36897), a technique using esterified starch (Japanese Patent Publication No. 62-36654) and the like.

(Problems to be Solved by the Invention) In the above-mentioned conventional method, there is a problem that the kneaded product is not sufficiently drained, the jelly strength and the elasticity are insufficient, or the production of the modified starch is troublesome and costly.

(Means for Solving the Problems) As a result of earnest studies to solve the above problems, the addition of bean starch to the raw material of kneaded products has resulted in a fishery kneaded product having significantly improved drainage, jelly strength and elasticity. And completed the present invention.

The kneaded product of the present invention includes kamaboko (retainer kamaboko, casing kamaboko, kamaboko with plate, date roll, when it comes to bamboo bamboo), bamboo ring (baked bamboo ring, boiled bamboo ring, bean bamboo ring), kamaboko (satsumaage, ageen), fish meat ham・ It means fishery products such as sausage.

Bean starch in the present invention, mung beans, azuki, green beans, broad beans, Fuji beans, natto beans, quail beans, peas,
Refers to starch obtained from donuts and peanuts.

The blending of the starch into the fishery kneaded product can be performed by mixing with the kneaded material raw material by a conventional method and then heating and gelling to obtain a kneaded product. It is preferable that the mixing ratio of the bean starch to the kneaded material is in the range of about 5 to 20% based on the kneaded material.

In the present invention, 50% or less of the starch other than the bean starch may be etherified and / or esterified, and at least one of the starches may be mixed and added to the fishery product.

Examples of starches other than the bean starch of the present invention include, for example, wheat starch, potato starch, corn starch, waxy corn starch, sweet potato starch, tapioca starch, sago starch, natural starch such as rice starch and their degradation products, amylose and amylopectin fractionation , Flour, corn flour, dried sweet potatoes, dried tapioca and other starch-containing materials. Those obtained by treating these raw starches with the following etherifying agents and / or esterifying agents by a conventional method can be mixed with bean starch and used.

Examples of the etherifying agent include dimethyl sulfate, methyl iodide, allyl chloride, monochloroacetic acid, acrylonitrile, ethylene oxide, and propylene oxide.As the esterifying agent, acetic anhydride, vinyl acetate, acetyl chloride, maleic anhydride, Examples include adipic anhydride, succinic anhydride, 1-octenyl succinic anhydride, formic acid, propionic acid, butyric acid, chloroacetic acid, tosyl chloride, concentrated sulfuric acid, metaphosphoric acid, sodium phosphate, and calcium phosphate.

The degree of etherification and the degree of esterification of the etherified starch and / or the esterified starch thus obtained are expressed as the degree of substitution (DS mol of substituent per mol of anhydrous glucose residue) DS = 0.005-0.3, preferably 0.01-0.2
At which time gelatinization initiation temperatures are 70 to 30 ° C. and 60 to 40 ° C., respectively. If necessary, a small amount of raw starch other than bean starch may be used in combination.

(Action) According to the present invention, a fishery kneaded product excellent in jelly strength, elasticity, water retention and stability can be obtained.

(Examples and effects) Example 1 After thawing 1000 parts of frozen pickpocket (land grade 2), 5 minutes after emptying, 30 parts of salt is added, and salting is performed for 10 minutes. Then M.
Add seasoning such as 15 parts of SG and 25 parts of sugar, and add 10 parts of mung bean starch
After adding 0 part and 200 parts of ice water and performing the main sliding for 10 minutes, the casing was formed and steamed at 90 ° C. for 30 minutes to obtain kamaboko.

Example 2 Kamaboko was obtained in the same manner as in Example 1 except that broad bean starch was used instead of mung bean starch.

Example 3 A kamaboko was obtained in the same manner as in Example 1 except that azuki starch was used instead of mung bean starch.

Example 4 Except for using kidney bean starch instead of mung bean starch,
Kamaboko was obtained in the same manner as in Example 1.

Example 5 Kamaboko was obtained in the same manner as in Example 1, except that mung bean starch was used instead of mung bean starch.

Example 6 Kamaboko was obtained in the same manner as in Example 1 except that mung bean starch was used instead of mung bean starch.

Example 7 Kamaboko was obtained in the same manner as in Example 1 except that quail bean starch was used instead of mung bean starch.

Example 8 Kamaboko was obtained in the same manner as in Example 1 except that pea starch was used instead of mung bean starch.

Example 9 A kamaboko was obtained in the same manner as in Example 1 except that the bean starch was used instead of the mung bean starch.

Example 10 Kamaboko was obtained in the same manner as in Example 1 except that peanut starch was used instead of mung bean starch.

Example 11 A kamaboko was obtained by replacing half of the amount of added mung bean starch in Example 1 with starch acetate (raw starch: tapioca, substitution degree 0.03).

Example 12 In Example 1, half of the added amount of mung bean starch was hydroxypropylated starch (raw starch: corn starch,
Kamaboko was obtained by substituting with a substitution degree of 0.02).

Comparative Example 1 Kamaboko was obtained in the same manner as in Example 1 except that potato starch was used instead of mung bean starch.

Comparative Example 2 Example 1 except that flour was used instead of mung bean starch.
Kamaboko was obtained in the same manner as described above.

Comparative Example 3 Except for using corn starch instead of mung bean starch,
Kamaboko was obtained in the same manner as in Example 1.

Comparative Example 4 Instead of mung bean starch, starch acetate (raw starch: tapioca,
A kamaboko was obtained in the same manner as in Example 1 except that the substitution degree was 0.03).

Example 13 The jelly strength, extruded moisture, breaking strength, elasticity and texture of the kamaboko obtained in Examples 1 to 12 and Comparative Examples 1 to 4 were measured and shown in the table.

Jelly strength: Cut a kamaboko (diameter 3cm) into a column with a thickness of 3cm and use a rheometer (made by Fudo Kogyo Co., Ltd.)
A 7.0 mm plunger was applied with a load at a speed of 6 cm / min to measure the gel strength.

Compressed moisture: The amount of moisture oozed out after a load of 10 kg was applied to the entire cross section of a test piece having a kamaboko section of 2.25 cm ² and a weight of 0.6 g for 1 minute.

Elasticity and texture: Kamaboko 1 using potato starch
The value is 10.0 after the day, and 5.0 when corn starch is used.

Breaking strength: Cut a kamaboko (2.5cm in diameter) into a 2.5cm-thick cylindrical shape and use a rheometer with a spherical plunger with a diameter of 5mm.
The point at which the gel broke under a load of kg was measured.

As can be seen from Table 1, kamaboko excellent in jelly strength, elasticity, water retention and stability was obtained by adding mung bean starch.

Claims (3)

(57) [Claims] 1. A method for producing a fishery paste product, comprising adding bean starch. 2. The bean starch comprises mung beans, azuki, green beans,
The process for producing a fishery kneaded product according to claim 1, which is starch obtained from broad beans, wisteria beans, rape beans, quail beans, peas, sardines or peanuts. 3. A method for producing a fishery paste product, comprising mixing and adding at least one of bean starch and starch other than bean starch that has been etherified and / or esterified.