JP4942855B1 - Fishery paste product improver and fish paste product - Google Patents
Fishery paste product improver and fish paste product Download PDFInfo
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- JP4942855B1 JP4942855B1 JP2011249974A JP2011249974A JP4942855B1 JP 4942855 B1 JP4942855 B1 JP 4942855B1 JP 2011249974 A JP2011249974 A JP 2011249974A JP 2011249974 A JP2011249974 A JP 2011249974A JP 4942855 B1 JP4942855 B1 JP 4942855B1
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- tapioca starch
- starch
- oil
- processed
- acetylated
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- 241000251468 Actinopterygii Species 0.000 title description 21
- 229940023462 paste product Drugs 0.000 title description 17
- 229920002472 Starch Polymers 0.000 claims abstract description 238
- 235000019698 starch Nutrition 0.000 claims abstract description 236
- 239000008107 starch Substances 0.000 claims abstract description 232
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 133
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract description 133
- XTXRWKRVRITETP-UHFFFAOYSA-N Vinyl acetate Chemical compound CC(=O)OC=C XTXRWKRVRITETP-UHFFFAOYSA-N 0.000 claims abstract description 51
- 230000008961 swelling Effects 0.000 claims abstract description 18
- 230000015556 catabolic process Effects 0.000 claims abstract description 15
- 238000003756 stirring Methods 0.000 claims abstract description 14
- 125000002777 acetyl group Chemical group [H]C([H])([H])C(*)=O 0.000 claims abstract description 13
- 230000000397 acetylating effect Effects 0.000 claims abstract description 7
- 239000007900 aqueous suspension Substances 0.000 claims abstract description 5
- 239000000725 suspension Substances 0.000 claims abstract description 5
- 239000003925 fat Substances 0.000 claims description 101
- 239000003921 oil Substances 0.000 claims description 91
- 238000011282 treatment Methods 0.000 claims description 21
- 238000006243 chemical reaction Methods 0.000 claims description 20
- 239000003995 emulsifying agent Substances 0.000 claims description 13
- 239000003795 chemical substances by application Substances 0.000 claims description 11
- 230000006872 improvement Effects 0.000 claims description 6
- 238000000034 method Methods 0.000 abstract description 15
- 230000008569 process Effects 0.000 abstract description 4
- 235000019197 fats Nutrition 0.000 description 88
- 235000019198 oils Nutrition 0.000 description 84
- 239000000047 product Substances 0.000 description 62
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 43
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 34
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 30
- WFDIJRYMOXRFFG-UHFFFAOYSA-N Acetic anhydride Chemical compound CC(=O)OC(C)=O WFDIJRYMOXRFFG-UHFFFAOYSA-N 0.000 description 27
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 22
- XHXFXVLFKHQFAL-UHFFFAOYSA-N phosphoryl trichloride Chemical compound ClP(Cl)(Cl)=O XHXFXVLFKHQFAL-UHFFFAOYSA-N 0.000 description 22
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 description 18
- 239000000203 mixture Substances 0.000 description 17
- 239000002002 slurry Substances 0.000 description 17
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 16
- 238000006640 acetylation reaction Methods 0.000 description 16
- 238000011156 evaluation Methods 0.000 description 15
- -1 glycerin fatty acid ester Chemical class 0.000 description 14
- 238000000926 separation method Methods 0.000 description 14
- 235000014113 dietary fatty acids Nutrition 0.000 description 12
- 239000000194 fatty acid Substances 0.000 description 12
- 229930195729 fatty acid Natural products 0.000 description 12
- 238000010438 heat treatment Methods 0.000 description 12
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 11
- 239000001361 adipic acid Substances 0.000 description 9
- 235000011037 adipic acid Nutrition 0.000 description 9
- 238000002156 mixing Methods 0.000 description 9
- 239000002994 raw material Substances 0.000 description 9
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 8
- 235000011187 glycerol Nutrition 0.000 description 8
- 229910000029 sodium carbonate Inorganic materials 0.000 description 8
- 238000003860 storage Methods 0.000 description 8
- 229910019142 PO4 Inorganic materials 0.000 description 7
- 230000021736 acetylation Effects 0.000 description 7
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 7
- 239000010452 phosphate Substances 0.000 description 7
- UGTZMIPZNRIWHX-UHFFFAOYSA-K sodium trimetaphosphate Chemical compound [Na+].[Na+].[Na+].[O-]P1(=O)OP([O-])(=O)OP([O-])(=O)O1 UGTZMIPZNRIWHX-UHFFFAOYSA-K 0.000 description 7
- 238000004132 cross linking Methods 0.000 description 6
- 239000008159 sesame oil Substances 0.000 description 6
- 235000011803 sesame oil Nutrition 0.000 description 6
- 230000000704 physical effect Effects 0.000 description 5
- 235000019465 surimi Nutrition 0.000 description 5
- 230000032683 aging Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 239000002253 acid Substances 0.000 description 3
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 description 3
- 239000000920 calcium hydroxide Substances 0.000 description 3
- 229910001861 calcium hydroxide Inorganic materials 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 3
- 239000005457 ice water Substances 0.000 description 3
- 239000010410 layer Substances 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 235000013580 sausages Nutrition 0.000 description 3
- 235000014102 seafood Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 2
- 241000238557 Decapoda Species 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 244000017020 Ipomoea batatas Species 0.000 description 2
- 235000002678 Ipomoea batatas Nutrition 0.000 description 2
- 229920000881 Modified starch Polymers 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 235000019482 Palm oil Nutrition 0.000 description 2
- PMZURENOXWZQFD-UHFFFAOYSA-L Sodium Sulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=O PMZURENOXWZQFD-UHFFFAOYSA-L 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 239000003513 alkali Substances 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 239000001110 calcium chloride Substances 0.000 description 2
- 229910001628 calcium chloride Inorganic materials 0.000 description 2
- 235000004879 dioscorea Nutrition 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 230000032050 esterification Effects 0.000 description 2
- 238000005886 esterification reaction Methods 0.000 description 2
- 238000006266 etherification reaction Methods 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- WGXBESHVODPRFN-UHFFFAOYSA-N n,n-diethyl-4-(2,4,5-trimethoxyphenyl)-6-(3,4,5-trimethoxyphenyl)pyrimidin-2-amine Chemical compound N=1C(N(CC)CC)=NC(C=2C=C(OC)C(OC)=C(OC)C=2)=CC=1C1=CC(OC)=C(OC)C=C1OC WGXBESHVODPRFN-UHFFFAOYSA-N 0.000 description 2
- 239000003002 pH adjusting agent Substances 0.000 description 2
- 239000002540 palm oil Substances 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- KJFMBFZCATUALV-UHFFFAOYSA-N phenolphthalein Chemical compound C1=CC(O)=CC=C1C1(C=2C=CC(O)=CC=2)C2=CC=CC=C2C(=O)O1 KJFMBFZCATUALV-UHFFFAOYSA-N 0.000 description 2
- 229920001592 potato starch Polymers 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 238000001612 separation test Methods 0.000 description 2
- 229910052938 sodium sulfate Inorganic materials 0.000 description 2
- 235000011152 sodium sulphate Nutrition 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 238000004448 titration Methods 0.000 description 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- OEPOKWHJYJXUGD-UHFFFAOYSA-N 2-(3-phenylmethoxyphenyl)-1,3-thiazole-4-carbaldehyde Chemical compound O=CC1=CSC(C=2C=C(OCC=3C=CC=CC=3)C=CC=2)=N1 OEPOKWHJYJXUGD-UHFFFAOYSA-N 0.000 description 1
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 description 1
- 241000238366 Cephalopoda Species 0.000 description 1
- 241000251730 Chondrichthyes Species 0.000 description 1
- 235000002723 Dioscorea alata Nutrition 0.000 description 1
- 235000007056 Dioscorea composita Nutrition 0.000 description 1
- 235000009723 Dioscorea convolvulacea Nutrition 0.000 description 1
- 235000005362 Dioscorea floribunda Nutrition 0.000 description 1
- 235000004868 Dioscorea macrostachya Nutrition 0.000 description 1
- 235000005361 Dioscorea nummularia Nutrition 0.000 description 1
- 235000005360 Dioscorea spiculiflora Nutrition 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 239000004606 Fillers/Extenders Substances 0.000 description 1
- 241001313700 Gadus chalcogrammus Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 235000006350 Ipomoea batatas var. batatas Nutrition 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- 241000269908 Platichthys flesus Species 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 235000019485 Safflower oil Nutrition 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 235000019486 Sunflower oil Nutrition 0.000 description 1
- 235000019498 Walnut oil Nutrition 0.000 description 1
- 238000010306 acid treatment Methods 0.000 description 1
- 239000012790 adhesive layer Substances 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 238000004061 bleaching Methods 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 239000003431 cross linking reagent Substances 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- TVQGDYNRXLTQAP-UHFFFAOYSA-N ethyl heptanoate Chemical compound CCCCCCC(=O)OCC TVQGDYNRXLTQAP-UHFFFAOYSA-N 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 235000013332 fish product Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 239000000944 linseed oil Substances 0.000 description 1
- 235000021388 linseed oil Nutrition 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 125000004365 octenyl group Chemical group C(=CCCCCCC)* 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000010979 pH adjustment Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 230000007480 spreading Effects 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000008170 walnut oil Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 239000010698 whale oil Substances 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
Classifications
-
- 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
-
- 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
-
- 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
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Medicinal Chemistry (AREA)
- Organic Chemistry (AREA)
- Dispersion Chemistry (AREA)
- Biochemistry (AREA)
- Materials Engineering (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Fish Paste Products (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
【課題】タピオカ澱粉を改良して、優れた水産練り製品用改良剤を提供し、更にそれを添加してなる水産練り製品を提供する。
【解決手段】タピオカ澱粉を酢酸ビニルでアセチル化してなるアセチル化タピオカ澱粉に、油脂加工を施してなる、油脂加工されたアセチル化タピオカ澱粉を、水産練り製品用改良剤として用いる。前記油脂加工されたアセチル化タピオカ澱粉は、アセチル基含量が０．２〜１質量％であり、該澱粉の濃度が乾燥物換算で６質量％となる水懸濁液を撹拌しながら５０℃から９５℃に至る連続的な加温状態を３０分間に亘って与えて更に９５℃で３０分間保持したときに、該澱粉懸濁液のピーク粘度から、９５℃で３０分間保持した後のボトム粘度を差し引いたブレークダウン値が２００ＢＵ以下であることが好ましい。
また、加熱膨潤度が２０〜４０倍であることが好ましい。
【選択図】なしAn object of the present invention is to provide an excellent improver for aquatic product by improving tapioca starch, and further provide an aquatic product obtained by adding it.
An oil-processed acetylated tapioca starch obtained by subjecting an acetylated tapioca starch obtained by acetylating tapioca starch with vinyl acetate to an oil-and-fat process is used as an improver for a fishery kneaded product. The fat and oil-processed acetylated tapioca starch has an acetyl group content of 0.2 to 1% by mass, and the concentration of the starch is 6% by mass in terms of dry matter while stirring an aqueous suspension from 50 ° C. The bottom viscosity after holding at 95 ° C. for 30 minutes from the peak viscosity of the starch suspension when continuously warmed to 95 ° C. over 30 minutes and further held at 95 ° C. for 30 minutes The breakdown value obtained by subtracting is preferably 200 BU or less.
Moreover, it is preferable that a heat swelling degree is 20 to 40 times.
[Selection figure] None
Description
本発明は特定の澱粉を含有する水産練り製品用改良剤及び該水産練り製品用改良剤を添加した水産練り製品に関する。 The present invention relates to an improver for a fishery product containing a specific starch and an aquatic product to which the improver for a fishery product is added.
かまぼこ、カニカマ、エビカマ、ちくわ、さつま揚げ、はんぺん、魚肉ソーセージ等の水産練り製品は、原料魚、形態、調味、加熱法等の違いによって各種のものが知られているが、基本的には、主原料である魚肉すり身を食塩とともに磨砕擂潰してペースト状にし、副原料となる澱粉、山芋、卵、調味料、魚介類エキス等及び水を加えて生地を調製し、成形後加熱して固めたものである。 A variety of fish products such as kamaboko, crab, shrimp, chikuwa, deep-fried sweet potato, hampen, fish sausage, etc. are known depending on the raw fish, form, seasoning, heating method, etc. The fish meat surimi was ground and ground with salt to make a paste, and the dough was prepared by adding starch, yam, eggs, seasonings, seafood extract, etc. and water as auxiliary ingredients, and heated and hardened after molding Is.
水産練り製品に配合する澱粉は、つなぎ剤や増量剤として機能するだけでなく、水産練り製品独特の食感を向上させる。即ち、原料中に存在する澱粉が加熱されると、周囲の魚肉すり身等の原料や配合水から水分を吸収し、糊化して弾力に富む粒子となる。この糊化した澱粉粒子による粘弾性が水産練り製品に独特の食感を与えている。 The starch blended in the fish paste product not only functions as a binder or extender, but also improves the texture unique to the fish paste product. That is, when the starch present in the raw material is heated, it absorbs moisture from the raw material such as fish paste in the surroundings and the mixed water, and gelatinizes to form particles having high elasticity. The viscoelasticity of the gelatinized starch particles gives a unique texture to the fish paste product.
水産練り製品に配合する澱粉としては、馬鈴薯澱粉や小麦澱粉等が用いられ、プリプリしたコンニャク様の食感や滑らかなもち様の食感を与えることが知られている。しかしながら一般に天然の未処理澱粉には、生地の水伸ばしが悪かったり、食感付与の効果が不十分であったり、時間の経過とともに製品が脆くなったり、製品に離水が生じやすい等の問題があった。 As starch to be blended in marine products, potato starch, wheat starch and the like are used, and it is known to give a pre-prepared konjac-like texture and a smooth glutinous texture. However, in general, natural untreated starch has problems such as poor water spreading of the dough, insufficient texture imparting effect, the product becoming brittle over time, and the product being prone to water separation. there were.
従来、このような課題に対しては、水産練り製品に配合する澱粉にエステル化やエーテル化等の加工を施すことによって解決しようと試みられてきた。例えば、下記特許文献１には、アセチル化澱粉、リン酸化澱粉、コハク酸化澱粉、オクテニルコハク酸化澱粉等を配合することによって、弾力性、保水性及び耐老化性を有する水産練り製品が得られることが記載されている。また、下記特許文献２には、エステル化澱粉、エーテル化澱粉、架橋エステル化澱粉、架橋エーテル化澱粉等の添加により、経時的な澱粉の老化や水産練り製品の離水を抑制する技術が記載されている。また、下記特許文献３には、特定の冷水膨潤度及び加熱膨潤度を有する加工澱粉を配合することにより、水産練り製品本来の食感を保持しつつ、加工澱粉によるすり身の代替量を大きくする技術が記載されている。 Conventionally, attempts have been made to solve such problems by subjecting starch to be blended in marine products to processing such as esterification and etherification. For example, the following Patent Document 1 describes that by mixing acetylated starch, phosphorylated starch, succinylated starch, octenyl succinylated starch and the like, an aquatic kneaded product having elasticity, water retention and aging resistance can be obtained. Has been. In addition, Patent Document 2 below describes a technique for suppressing aging of starch over time and water separation of fish paste products by adding esterified starch, etherified starch, crosslinked esterified starch, crosslinked etherified starch, and the like. Yes. Further, in Patent Document 3 below, a technique for increasing the substitute amount of surimi by processed starch while preserving the original texture of aquatic paste products by blending processed starch having a specific degree of cold water swelling and heat swelling. Is described.
しかしながら、上記特許文献１〜３に記載の技術においては、水産練り製品に対して弾力性と硬さを兼ね備えた食感を付与する効果が十分とはいえなかった。 However, in the techniques described in Patent Documents 1 to 3, the effect of imparting a texture having both elasticity and hardness to the fishery kneaded product has not been sufficient.
本発明の目的は、タピオカ澱粉を改良して、澱粉の経時的な老化による水産練り製品の食感の低下や水産練り製品の離水を防止するのと同時に、十分な弾力性と硬さを兼ね備えた食感を付与することが可能な水産練り製品用改良剤を提供し、更にそれを添加してなる水産練り製品を提供することにある。 The object of the present invention is to improve tapioca starch to prevent the deterioration of the texture of the fish paste product and the water release of the fish paste product due to the aging of the starch, and at the same time, the food having sufficient elasticity and hardness An object of the present invention is to provide an aquatic product for improving aquatic products that can impart a feeling, and to provide an aquatic product obtained by adding it.
本発明者らは、上記目的を達成するため鋭意研究し、本発明を完成するに至った。 The inventors of the present invention have intensively studied to achieve the above object and have completed the present invention.
即ち、本発明の第１は、タピオカ澱粉を酢酸ビニルでアセチル化してなるアセチル化タピオカ澱粉に、油脂加工を施してなる、油脂加工されたアセチル化タピオカ澱粉を含有する水産練り製品用改良剤であって、前記油脂加工されたアセチル化タピオカ澱粉は、アセチル基含量が０．２〜１質量％であり、該澱粉の濃度が乾燥物換算で６質量％となる水懸濁液を撹拌しながら５０℃から９５℃に至る連続的な加温状態を３０分間に亘って与えて更に９５℃で３０分間保持したときに、該澱粉懸濁液のピーク粘度から、９５℃で３０分間保持した後のボトム粘度を差し引いたブレークダウン値が２００ＢＵ以下であることを特徴とする水産練り製品用改良剤を提供するものである。 That is, the first of the present invention is an improver for fishery kneaded products containing oil- and fat-processed acetylated tapioca starch obtained by subjecting acetylated tapioca starch obtained by acetylating tapioca starch with vinyl acetate to oil and fat processing. In addition, the acetylated tapioca starch processed with fats and oils has an acetyl group content of 0.2 to 1% by mass, and the concentration of the starch is 6% by mass in terms of dry matter while stirring an aqueous suspension. When a continuous heating state from 95 ° C. to 95 ° C. was given for 30 minutes and held at 95 ° C. for 30 minutes, from the peak viscosity of the starch suspension, A breakdown value obtained by subtracting the bottom viscosity is 200 BU or less.
また、本発明の第２は、タピオカ澱粉を酢酸ビニルでアセチル化してなるアセチル化タピオカ澱粉に、油脂加工を施してなる、油脂加工されたアセチル化タピオカ澱粉を含有する水産練り製品用改良剤であって、前記油脂加工されたアセチル化タピオカ澱粉は、加熱膨潤度が２０〜４０倍であることを特徴とする水産練り製品用改良剤を提供するものである。 The second aspect of the present invention is an improved product for aquatic kneaded products containing oil- and fat-processed acetylated tapioca starch obtained by subjecting acetylated tapioca starch obtained by acetylating tapioca starch with vinyl acetate to oil-and-fat processing. The acetylated tapioca starch processed with fats and oils provides an improver for fishery kneaded products characterized in that the degree of heat swelling is 20 to 40 times.
本発明の第１の水産練り製品用改良剤においては、前記油脂加工されたアセチル化タピオカ澱粉は、加熱膨潤度が２０〜４０倍であることが好ましい。 In the 1st improvement agent for fishery kneaded products of this invention, it is preferable that the heat-swelled degree is 20-40 times as for the said acetylated tapioca starch processed into fats and oils.
本発明の第１及び第２の水産練り製品用改良剤においては、前記油脂加工されたアセチル化タピオカ澱粉は、アセチル化タピオカ澱粉の乾燥物換算１００質量部に対して油脂又は油脂及び乳化剤を０．０２〜０．５質量部添加することによって得られたものであることが好ましい。 In the 1st and 2nd improvement agent for fishery kneaded products of this invention, the said acetylated tapioca starch by which the fats and oils were processed is 0.1% of fats or oils and fats, and an emulsifier with respect to 100 mass parts as dry matter of acetylated tapioca starch. It is preferable to be obtained by adding 02 to 0.5 parts by mass.
本発明の第１及び第２の水産練り製品用改良剤においては、前記油脂加工されたアセチル化タピオカ澱粉は、タピオカ澱粉を酢酸ビニルでアセチル化する際に、その添加後又は反応後にｐＨ５未満に調整する処理が施されてなるものであることが好ましい。 In the first and second improvers for aquatic products of the present invention, when the acetylated tapioca starch processed with fat is acetylated with vinyl acetate, the tapioca starch is adjusted to a pH of less than 5 after addition or after the reaction. It is preferable that the process to perform is performed.
一方、本発明のもう１つは、上記水産練り製品用改良剤を添加してなる水産練り製品を提供するものである。 On the other hand, another one of the present invention provides an aquatic product obtained by adding the above-mentioned improver for an aquatic product.
本発明の水産練り製品用改良剤を添加して得られた水産練り製品は、澱粉の経時的な老化による食感の低下や離水が抑制されているだけでなく、十分な弾力性と硬さを兼ね備えた食感を示す。 The aquatic kneaded product obtained by adding the improving agent for aquatic kneaded product of the present invention has not only a decrease in texture and water separation due to aging of starch, but also has sufficient elasticity and hardness. Showing a texture.
本発明の水産練り製品用改良剤は、タピオカ澱粉を酢酸ビニルでアセチル化してなるアセチル化タピオカ澱粉に、油脂加工を施してなる、油脂加工されたアセチル化タピオカ澱粉を含有することを特徴としている。 The improver for fishery kneaded products of the present invention is characterized in that it contains acetylated tapioca starch that has been processed with fats and oils, and is obtained by subjecting acetylated tapioca starch obtained by acetylating tapioca starch with vinyl acetate.
そして、本発明の水産練り製品用改良剤の第１においては、前記油脂加工されたアセチル化タピオカ澱粉は、アセチル基含量が０．２〜１質量％であり、該澱粉の濃度が乾燥物換算で６質量％となる水懸濁液を撹拌しながら５０℃から９５℃に至る連続的な加温状態を３０分間に亘って与えて更に９５℃で３０分間保持したときに、該澱粉懸濁液のピーク粘度から、９５℃で３０分間保持した後のボトム粘度を差し引いたブレークダウン値が２００ＢＵ以下であることを特徴としている。 And in 1st of the improvement agent for fishery kneaded products of this invention, the acetylated tapioca starch by which the said fats and oils were processed has an acetyl group content of 0.2-1 mass%, and the density | concentration of this starch is dry matter conversion. When the aqueous suspension of 6% by mass was stirred and continuously heated from 50 ° C. to 95 ° C. over 30 minutes, and further maintained at 95 ° C. for 30 minutes, the starch suspension The breakdown value obtained by subtracting the bottom viscosity after being held at 95 ° C. for 30 minutes from the peak viscosity is 200 BU or less.
また、本発明の水産練り製品用改良剤の第２においては、前記油脂加工されたアセチル化タピオカ澱粉は、加熱膨潤度が２０〜４０倍であることを特徴としている。 Moreover, in the 2nd improver for fishery kneaded products of this invention, the fat-processed acetylated tapioca starch is characterized by 20-40 times the degree of heat swelling.
本発明に用いるアセチル化タピオカ澱粉は、例えば、以下の方法で得ることができる。 The acetylated tapioca starch used in the present invention can be obtained, for example, by the following method.
原料となるタピオカ澱粉に水を添加して３０〜４５質量％、好ましくは３８〜４２質量％の濃度となるスラリー状に調製した後、例えば水酸化ナトリウム、水酸化カルシウム、炭酸ナトリウム等のアルカリ剤を澱粉スラリーに添加して、ｐＨ８〜１１、好ましくはｐＨ９．５〜１０．５に調整する。次いで、乾燥物換算で澱粉１００質量部に対して酢酸ビニルを０．５〜３質量部添加した後、澱粉スラリーの温度を１０〜４５℃、好ましくは２０〜４０℃、更に好ましくは２５〜３５℃に保ち、１０〜１２０分間、好ましくは２０〜６０分間の反応を行う。その後、例えば塩酸等の酸を添加して、澱粉スラリーをｐＨ５未満、好ましくはｐＨ２〜４．５、より好ましくはｐＨ２．５〜４に調整する。以上の処理を行った澱粉スラリーを水で洗浄し、脱水した後、乾燥、包装する。更に、前記ｐＨ調整から包装にかけての工程において、例えば水酸化ナトリウム、水酸化カルシウム、炭酸ナトリウム、塩酸、硫酸、クエン酸等のｐＨ調整剤を添加することで澱粉を所望のｐＨに再調整してもよい。 After adding water to tapioca starch as a raw material to prepare a slurry having a concentration of 30 to 45% by mass, preferably 38 to 42% by mass, an alkaline agent such as sodium hydroxide, calcium hydroxide, sodium carbonate, etc. Is added to the starch slurry to adjust the pH to 8-11, preferably pH 9.5 to 10.5. Subsequently, after adding 0.5-3 mass parts of vinyl acetate with respect to 100 mass parts of starch in dry matter conversion, the temperature of a starch slurry is 10-45 degreeC, Preferably it is 20-40 degreeC, More preferably, it is 25-35. The reaction is carried out at 10 ° C. for 10 to 120 minutes, preferably 20 to 60 minutes. Thereafter, for example, an acid such as hydrochloric acid is added to adjust the starch slurry to a pH of less than 5, preferably 2 to 4.5, more preferably 2.5 to 4. The starch slurry subjected to the above treatment is washed with water, dehydrated, dried and packaged. Further, in the process from pH adjustment to packaging, for example, by adding a pH adjuster such as sodium hydroxide, calcium hydroxide, sodium carbonate, hydrochloric acid, sulfuric acid, citric acid, etc., the starch is readjusted to a desired pH. Also good.
本発明の水産練り製品用改良剤は、上記アセチル化タピオカ澱粉に油脂加工を施してなる油脂加工澱粉を含有するものである。例えば、アセチル化タピオカ澱粉の乾燥物換算１００質量部に対して油脂又は油脂及び乳化剤を０．０２〜０．５質量部添加することによって、本発明に用いる上記油脂加工澱粉を得ることができる。澱粉に油脂又は油脂及び乳化剤を添加する際、油脂と乳化剤を予め混合してから添加してもよく、油脂と乳化剤をそれぞれ個別に添加してもよい。澱粉に油脂又は油脂及び乳化剤を添加する際、澱粉が上記アセチル化タピオカ澱粉の製造工程において、水で洗浄した後の乾燥前であってもよく、乾燥後であってもよい。また、澱粉に油脂又は油脂及び乳化剤を添加する際、水酸化ナトリウム、水酸化カルシウム、炭酸ナトリウム等のアルカリ剤を添加して所望のｐＨに調整してもよい。 The improver for fishery kneaded products of the present invention contains oil- and fat-processed starch obtained by subjecting the above acetylated tapioca starch to oil-and-fat processing. For example, the said fats and oils processed starch used for this invention can be obtained by adding 0.02-0.5 mass part of fats and oils, fats and oils, and an emulsifier with respect to 100 mass parts of dry matter conversion of acetylated tapioca starch. When adding fats and oils or fats and emulsifiers to starch, the fats and emulsifiers may be added in advance after mixing, or the fats and fats and emulsifiers may be added individually. When adding fats and oils or fats and emulsifiers to starch, the starch may be before drying after washing with water or after drying in the production process of the acetylated tapioca starch. Moreover, when adding fats and oils or fats and an emulsifier to starch, you may adjust alkalinity agents, such as sodium hydroxide, calcium hydroxide, sodium carbonate, to desired pH.
こうして本発明に用いる、油脂加工されたアセチル化タピオカ澱粉を得ることができるが、必要に応じて酸処理、アルカリ処理、α化、酵素処理、加熱処理、湿熱処理、微粉砕処理等の物理加工を組み合わせて施すことができる。これらの加工処理は、上記油脂加工されたアセチル化タピオカ澱粉の製造工程のいずれの箇所に組み込んでもよい。また、これらの加工が施された澱粉を原料に用いて本発明の油脂加工されたアセチル化タピオカ澱粉を製造してもよい。 Thus, the oil- and fat-processed acetylated tapioca starch used in the present invention can be obtained, but if necessary, physical processing such as acid treatment, alkali treatment, pregelatinization, enzyme treatment, heat treatment, wet heat treatment, pulverization treatment, etc. Can be applied in combination. These processing treatments may be incorporated in any part of the manufacturing process of the above-mentioned acetylated tapioca starch processed with fats and oils. Moreover, you may manufacture the acetylated tapioca starch by which the fats and oils of this invention were processed using the starch which gave these processes as a raw material.
また、上記油脂加工されたアセチル化タピオカ澱粉の原資澱粉として使用するタピオカ澱粉の品種や産地は特に限定されるものではない。例えば、一般的に流通し入手可能なものとして、ウルチ種のタピオカ澱粉が挙げられる。 Moreover, the kind and production center of tapioca starch used as the raw material starch of the acetylated tapioca starch processed with the above fats and oils are not particularly limited. For example, Urch-type tapioca starch is a commonly available and available product.
後述する実施例でも示すように、上記油脂加工されたアセチル化タピオカ澱粉は、エステル化剤として無水酢酸、アジピン酸、オキシ塩化リン、トリメタリン酸ナトリウムのいずれも用いることなく、実質的に酢酸ビニルのみを用いてアセチル化し、これに油脂加工が施されてなるものであることが好ましい。更に、タピオカ澱粉を酢酸ビニルでアセチル化する際に、その添加後もしくは反応後に、例えば塩酸等の酸を添加して、ｐＨ５未満、好ましくはｐＨ２〜４．５、より好ましくはｐＨ２．５〜４に調整することが好ましい。この処理により、メカニズムの詳細は不明であるが、澱粉粒の膨潤を抑制することができる。尚、この処理の効果は、酢酸ビニルの添加量が多いほど効果的である。 As shown in the examples described later, the above-mentioned acetylated tapioca starch processed with fat is substantially vinyl acetate without using any of acetic anhydride, adipic acid, phosphorus oxychloride, sodium trimetaphosphate as an esterifying agent. It is preferable that it is acetylated using, and oil-fat processing is given to this. Furthermore, when tapioca starch is acetylated with vinyl acetate, an acid such as hydrochloric acid is added after the addition or reaction, and the pH is less than 5, preferably pH 2 to 4.5, more preferably pH 2.5 to 4. It is preferable to adjust to. Although details of the mechanism are unknown by this treatment, swelling of starch granules can be suppressed. The effect of this treatment is more effective as the amount of vinyl acetate added increases.
上記油脂加工されたアセチル化タピオカ澱粉は、アセチル基含量が０．２〜１．０質量％、より好ましくは０．３〜０．８質量％であり、且つ、ブレークダウン値が２００ＢＵ以下であることが好ましく、１００ＢＵ以下であることがより好ましい。 The oil- and fat-processed acetylated tapioca starch has an acetyl group content of 0.2 to 1.0% by mass, more preferably 0.3 to 0.8% by mass, and a breakdown value of 200 BU or less. It is preferable that it is 100 BU or less.
尚、ブレークダウン値とは、澱粉の濃度が乾燥物換算で６質量％となる水懸濁液を撹拌しながら５０℃から９５℃に至る連続的な加温状態を３０分間に亘って与えて更に９５℃で３０分間保持したときに得られる温度−澱粉粘度曲線（アミログラム）において、その澱粉懸濁液のピーク粘度から、９５℃で３０分間保持した後のボトム粘度を差し引いた値を意味する。図１には具体的にブレークダウン値を求めるためのアミログラフィー分析の一例を示す。図中実線のアミログラムが得られた場合、そのブレークダウン値は図中Ａで示される粘度差の値となる。また、図中点線のアミログラムが得られた場合、そのブレークダウン値は図中Ｂで示される粘度差の値となる。 The breakdown value means that a continuous heating state from 50 ° C. to 95 ° C. is given over 30 minutes while stirring an aqueous suspension in which the starch concentration is 6% by mass in terms of dry matter. Furthermore, in the temperature-starch viscosity curve (amylogram) obtained when held at 95 ° C. for 30 minutes, it means a value obtained by subtracting the bottom viscosity after holding at 95 ° C. for 30 minutes from the peak viscosity of the starch suspension. . FIG. 1 shows an example of amylography analysis for obtaining a breakdown value. When a solid line amylogram is obtained in the figure, the breakdown value is the value of the viscosity difference indicated by A in the figure. When a dotted amylogram in the figure is obtained, the breakdown value is the value of the viscosity difference indicated by B in the figure.
また、アセチル基含量は以下の手法で求めることができる。 The acetyl group content can be determined by the following method.
澱粉試料５．０ｇを精密に量り、水５０ｍｌ（ただし、α化澱粉及び水可溶性澱粉については水１００ｍｌ）に懸濁し、フェノールフタレイン試薬数滴を加え、液が微紅色を呈するまで０．１ｍｏｌ／ｌ水酸化ナトリウム溶液を滴下後、０．４５ｍｏｌ／ｌ水酸化ナトリウム溶液２５ｍｌを正確に加え、温度が３０℃以上にならないように注意しながら栓をして３０分間激しく振り混ぜる。０．２ｍｏｌ／ｌ塩酸で過量の水酸化ナトリウムを滴定する。終点は液の微紅色が消えるときとする。別に空試験を行い補正する。下記式（１）により遊離アセチル基含量を含め、更に乾燥物換算を行う。 Precisely weigh 5.0 g of starch sample, suspend in 50 ml of water (however, 100 ml of water for pregelatinized starch and water-soluble starch), add a few drops of phenolphthalein reagent, and add 0.1 mol until the liquid turns slightly red. After adding dropwise / l sodium hydroxide solution, add exactly 25 ml of 0.45 mol / l sodium hydroxide solution, cap and carefully shake for 30 minutes so that the temperature does not exceed 30 ° C. Titrate excess sodium hydroxide with 0.2 mol / l hydrochloric acid. The end point is when the slight red color of the liquid disappears. Separately, perform a blank test to correct. In accordance with the following formula (1), the free acetyl group content is included and further dry matter conversion is performed.
アセチル基含量（％）＝（ａ−ｂ）×ｎ×０．０４３×１００／ｗ…（１）
上記式（１）中、ａ：空試験滴定量（ｍｌ）、ｂ：試料滴定量（ｍｌ）、ｎ：０．２ｍｏｌ／ｌ塩酸の力価、ｗ：試料乾燥物重量（ｇ）を意味する。
Acetyl group content (%) = (ab) × n × 0.043 × 100 / w (1)
In the above formula (1), a: blank test titration (ml), b: sample titration (ml), n: titer of 0.2 mol / l hydrochloric acid, w: dry sample weight (g) .
上記油脂加工されたアセチル化タピオカ澱粉は、加熱膨潤度が２０〜４０倍であることが好ましい。その加熱膨潤度は２５〜３５倍であることがより好ましく、３０〜３５倍であることが更により好ましい。 The oil-and-fat processed acetylated tapioca starch preferably has a heat swelling degree of 20 to 40 times. The degree of heat swelling is more preferably 25 to 35 times, and still more preferably 30 to 35 times.
澱粉の加熱膨潤度とは、以下の方法によって定量される値を意味する。 The heat swelling degree of starch means a value determined by the following method.
乾燥物重量１．０ｇの澱粉試料を水１００ｍｌに分散し、沸騰水中で時々撹拌しながら３０分間加熱後、３０℃に冷却する。次いで、この糊液を遠心分離（３０００ｒｐｍ、１０分間）して糊層と上澄液層に分け、糊層の重量を測定してこれをｃとする。次いで、重量測定した糊層を１０５℃で乾固した後、重量を測定してこれをｄとし、ｃ／ｄの値を加熱膨潤度（倍）とする。 A starch sample having a dry matter weight of 1.0 g is dispersed in 100 ml of water, heated for 30 minutes with occasional stirring in boiling water, and then cooled to 30 ° C. Next, this paste solution is centrifuged (3000 rpm, 10 minutes) to be divided into a paste layer and a supernatant layer, and the weight of the paste layer is measured to obtain c. Next, after the weight-measured adhesive layer is dried at 105 ° C., the weight is measured and set to d, and the value of c / d is set to the degree of heating swelling (times).
上記油脂加工されたアセチル化タピオカ澱粉は、上記油脂加工のための油脂又は油脂及び乳化剤を、アセチル化タピオカ澱粉の乾燥物換算１００質量部に対して０．０２〜０．５質量部添加・混合することにより得られたものであることが好ましい。また、その油脂又は油脂及び乳化剤を、アセチル化タピオカ澱粉の乾燥物換算１００質量部に対して０．２〜０．４質量部添加・混合することにより得られたものであることがより好ましい。 The fat and oil-processed acetylated tapioca starch is mixed with 0.02 to 0.5 parts by mass of the oil or fat and fat and emulsifier for the above-mentioned oil and fat processing with respect to 100 parts by mass in terms of dry matter of the acetylated tapioca starch. It is preferable that it is obtained by doing. Moreover, it is more preferable that it is obtained by adding and mixing the oil or fat or oil and emulsifier with 0.2 to 0.4 parts by mass with respect to 100 parts by mass in terms of dry matter of acetylated tapioca starch.
本発明に用いられる油脂又は油脂及び乳化剤に使用される油脂とは、食用として認められている油脂、調製油、及びこれらの混合物を意味する。例えば、アマニ油、エゴマ油、くるみ油、サフラワー油、ぶどう油、大豆油、ひまわり油、とうもろこし油、綿実油、ごま油、なたね油、落花生油、オリーブ油、パーム油、やし油、牛脂、豚脂、鶏脂、羊脂、鯨油、魚油、またこれらの分別油、脱臭油、加熱油、エステル交換油等の加工油脂等が挙げられる。また、油脂と乳化剤の混合物に使用される乳化剤とは、グリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、有機酸モノグリセリド、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、ショ糖脂肪酸エステル、レシチン等が挙げられる。 The fats and oils used in the present invention or the fats and oils used in the fats and emulsifiers mean fats and oils, prepared oils, and mixtures thereof that are recognized as edible. For example, linseed oil, sesame oil, walnut oil, safflower oil, grape oil, soybean oil, sunflower oil, corn oil, cottonseed oil, sesame oil, rapeseed oil, peanut oil, olive oil, palm oil, palm oil, beef tallow, lard, Examples include chicken oil, sheep oil, whale oil, fish oil, and processed oils such as fractionated oil, deodorized oil, heated oil, and transesterified oil. Examples of the emulsifier used in the mixture of fats and oils include glycerin fatty acid ester, polyglycerin fatty acid ester, organic acid monoglyceride, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, and lecithin.
本発明においては、上記油脂加工されたアセチル化タピオカ澱粉をそのまま、水産練り製品用改良剤としてもよく、あるいは適宜、リン酸塩、有機酸塩、炭酸塩、蛋白質（大豆蛋白、乳蛋白、小麦蛋白）、糖化品等の副原料を更に配合して、水産練り製品用改良剤としてもよい。そして、この水産練り製品用改良剤を、水産練り製品の原料配合中に添加して、上記油脂加工されたアセチル化タピオカ澱粉を水産練り製品中に含有せしめることによって、食感等の改良された水産練り製品を得ることができる。 In the present invention, the above-mentioned acetylated tapioca starch processed with fats and oils may be used as it is as an improver for fishery kneaded products, or as appropriate, phosphate, organic acid salt, carbonate, protein (soy protein, milk protein, wheat protein). ), And additional raw materials such as saccharified products may be further blended to provide an improved product for fishery kneaded products. Then, by adding this improver for fishery kneaded products to the raw material mixture of the fishery kneaded product, and adding the above-mentioned acetylated tapioca starch processed into fats and oils to the fishery kneaded product, an aquatic kneaded product with improved texture and the like is obtained. Obtainable.
一方、本発明の水産練り製品は、原料配合中に少なくとも上記油脂加工されたアセチル化タピオカ澱粉を配合して水産練り製品の生地を調製し、適宜形状に成形して、加熱処理することにより得ることができる。上記油脂加工されたアセチル化タピオカ澱粉の配合量は、水産練り製品の種類によって適宜設定し得るが、典型的には、澱粉の乾燥物換算で加熱処理前の水産練り製品の生地中１〜１５質量％が好ましく、５〜１０質量％がより好ましい。また、本発明の効果を損なわない範囲で、上記油脂加工されたアセチル化タピオカ澱粉のほか、馬鈴薯澱粉、その他の澱粉、穀粉、小麦粉、米粉等、又はそれらのエステル化、エーテル化（ヒドロキシプロピル化）、酸化、湿熱処理、油脂加工、ボールミル処理、微粉砕処理、α化、加熱処理、温水処理、漂白処理、酸処理、アルカリ処理、酵素処理等の加工物等の他の澱粉質原料を配合してもよい。 On the other hand, the aquatic product of the present invention can be obtained by blending at least the above-mentioned acetylated tapioca starch processed with fats and oils into the raw material composition, preparing a dough for the aquatic product, forming it into a suitable shape, and heating it. it can. The amount of the acetylated tapioca starch that has been processed with fats and oils can be set as appropriate depending on the type of the aquatic kneaded product. Typically, it is 1 to 15% by mass in the dough of the aquatic kneaded product before heat treatment in terms of a dried starch product. Is preferable, and 5-10 mass% is more preferable. In addition to the above-mentioned acetylated tapioca starch processed with fats and oils, potato starch, other starches, flour, wheat flour, rice flour, etc., or their esterification, etherification (hydroxypropylation) within the range not impairing the effects of the present invention ), Other starchy materials such as processed products such as oxidation, wet heat treatment, fat processing, ball mill processing, fine pulverization processing, pregelatinization, heat processing, hot water processing, bleaching processing, acid processing, alkali processing, enzyme processing, etc. May be.
水産練り製品の種類に特に制限はなく、かまぼこ、カニカマ、エビカマ、ちくわ、さつま揚げ、はんぺん、魚肉ソーセージ、だて巻き、なると巻き、つみれ等を例示することができる。その原料の配合組成、添加方法、生地の成形方法、加熱方法等は、水産練り製品の種類に応じて、従来から知られている方法に準じて行えばよく、特に制限されるものではない。 There are no particular restrictions on the type of fish paste product, and examples include kamaboko, crab kama, shrimp kama, chikuwa, fried fish, hampen, fish sausage, sushi roll, and so on. The blending composition of the raw materials, the addition method, the dough forming method, the heating method, and the like may be performed in accordance with a conventionally known method according to the type of the fishery kneaded product, and are not particularly limited.
原料魚としてスケソウダラ、グチ、サメ、ヒラメ、ホッケ、イカ等の肉身や、それを加工した冷凍すり身を、ミートチョッパーでチョッピングした後、フードカッターで粗ずりを行う。これに食塩を２〜３％程度を氷又は氷水とともに添加して、フードカッターでカッティングした後、上記油脂加工されたアセチル化タピオカ澱粉と残りの氷水とを添加して、更にカッティングして、水産練り製品の生地を調製する。水産練り製品の種類によっては、必要に応じて、油脂、グルタミン酸ソーダ、砂糖、みりん、卵白、山芋、増粘剤、魚介類エキス等の副原料と、野菜の細切り等の種物とを添加し、撹拌機によって練成する。尚、はんぺんを製造する場合には、生地中に気泡を抱え込むように撹拌を行う。 Raw meat such as walleye pollock, guillotte, shark, flounder, hockey, squid, etc., and frozen surimi processed from it are chopped with a meat chopper and then roughed with a food cutter. Add about 2-3% of salt with ice or ice water to this, cut with a food cutter, add the above-mentioned fat-treated acetylated tapioca starch and the remaining ice water, cut further, Prepare dough for kneaded product. Depending on the type of fish paste product, if necessary, add auxiliary materials such as fats and oils, sodium glutamate, sugar, mirin, egg white, yam, thickener, seafood extract, and seeds such as vegetable shredded, Kneading with a stirrer. In addition, when manufacturing a bottle, it stirs so that a bubble may be held in dough.
このように調製した生地を、例えば押出成形機、ドラム成形機、球天器等を用いて適宜形状に成形し、必要に応じて坐り、二段加熱を行い、製品の種類に応じた加熱処理を行う。加熱処理は、例えば、かまぼこの場合は、蒸煮あるいは焼成が好ましく採用され、はんぺんの場合は湯中浸漬が好ましく採用され、さつま揚げの場合は油ちょうが採用される。また、魚肉ソーセージの場合は、ケーシングに充填した後、湯中浸漬等の手段で加熱処理する。 The dough prepared in this way is formed into an appropriate shape using, for example, an extrusion molding machine, a drum molding machine, a ball celestial device, etc., and if necessary, sits down, performs two-stage heating, and heat treatment according to the type of product I do. For example, in the case of kamaboko, steaming or baking is preferably employed, and in the case of rice bran, soaking in hot water is preferably employed, and in the case of sweet potato, oil is used. In the case of fish sausage, after filling the casing, it is heat-treated by means such as immersion in hot water.
本発明の水産練り製品は、上記のようにして得られた製品を、更に冷凍したものであってもよい。冷凍することによって、保存、流通性をより高めることができる。 The fish paste product of the present invention may be one obtained by further freezing the product obtained as described above. By freezing, storage and distribution can be further enhanced.
以下に実施例を挙げて本発明の詳細を説明するが、本発明は以下の実施例に限定されるものではない。 Hereinafter, the present invention will be described in detail with reference to examples. However, the present invention is not limited to the following examples.
（加工澱粉）
以下のようにして加工タピオカ澱粉を調製し又は入手した。
(Modified starch)
Processed tapioca starch was prepared or obtained as follows.
＜試料１：アセチル化タピオカ澱粉（酢酸ビニル）＞
未加工のタピオカ澱粉（ウルチ種、以下同様）３００ｇ（乾燥物重量）に水を加えて４０％濃度の澱粉スラリーを調製し、３０℃となるように調整した。この澱粉スラリーに炭酸ナトリウムを添加してｐＨ１０に調整した後、澱粉の乾燥物換算１００質量部に対して１．６質量部の酢酸ビニルを添加してから３０分間撹拌を維持した。更に、９％塩酸を用いてｐＨ３に調整することでアセチル化反応を終え、２５０メッシュの篩にかけて脱水し、更に２Ｌの水を加えて同様に脱水して棚式乾燥機で乾燥することによりアセチル化タピオカ澱粉を得た。
<Sample 1: Acetylated tapioca starch (vinyl acetate)>
Water was added to 300 g (dry weight) of unprocessed tapioca starch (Ulchi seed, the same applies hereinafter) to prepare a starch slurry having a concentration of 40%, and adjusted to 30 ° C. After adding sodium carbonate to this starch slurry to adjust to pH 10, stirring was maintained for 30 minutes after adding 1.6 parts by weight of vinyl acetate to 100 parts by weight of starch in terms of dry matter. Further, the acetylation reaction is completed by adjusting the pH to 3 with 9% hydrochloric acid, dehydrated through a 250 mesh sieve, further dehydrated by adding 2 L of water, and dried in a shelf dryer. Tapioca starch was obtained.
＜試料２：アセチル化タピオカ澱粉（無水酢酸）＞
日食ＭＴ−０１ＨＬ（日本食品化工株式会社製、無水酢酸でアセチル化されたアセチル化タピオカ澱粉）を試料２とした。
<Sample 2: Acetylated tapioca starch (acetic anhydride)>
Solar eclipse MT-01HL (produced by Nippon Shokuhin Kako Co., Ltd., acetylated tapioca starch acetylated with acetic anhydride) was used as sample 2.
＜試料３：アセチル化アジピン酸架橋タピオカ澱粉（無水酢酸、アジピン酸）＞
ＴＡＳ−２０２（Ａｓｉａ Ｍｏｄｉｆｉｅｄ Ｓｔａｒｃｈ Ｃｏ．，Ｌｔｄ．製、アセチル化アジピン酸架橋タピオカ澱粉）を試料３とした。
<Sample 3: Acetylated adipic acid crosslinked tapioca starch (acetic anhydride, adipic acid)>
TAS-202 (Asia Modified Star Co., Ltd., acetylated adipic acid crosslinked tapioca starch) was used as sample 3.
＜試料４：アセチル化リン酸架橋タピオカ澱粉（酢酸ビニル、トリメタリン酸ナトリウム）＞
未加工のタピオカ澱粉３００ｇ（乾燥物重量）に水を加えて４０％濃度の澱粉スラリーを調製し、３０℃となるように調整した。この澱粉スラリーに、澱粉の乾燥物換算１００質量部に対して０．５質量部の塩化カルシウムを添加し、次いで３％水酸化ナトリウムを添加してｐＨ１１に調整した後、澱粉の乾燥物換算１００質量部に対して０．０６質量部のトリメタリン酸ナトリウムを添加してから６０分間撹拌を維持した。更に、９％塩酸を用いてｐＨ７に調整することでリン酸架橋の反応を終え、次いで炭酸ナトリウムを添加してｐＨ１０に調整した後、澱粉の乾燥物換算１００質量部に対して１．６質量部の酢酸ビニルを添加してから３０分間撹拌を維持した。更に、９％塩酸を用いてｐＨ５に調整することでアセチル化反応を終え、その後は試料１と同様の処理を行い、アセチル化リン酸架橋タピオカ澱粉を得た。
<Sample 4: Acetylated phosphate cross-linked tapioca starch (vinyl acetate, sodium trimetaphosphate)>
Water was added to 300 g (dry matter weight) of raw tapioca starch to prepare a starch slurry having a concentration of 40% and adjusted to 30 ° C. To this starch slurry, 0.5 parts by mass of calcium chloride is added with respect to 100 parts by mass of starch as a dried product, and then adjusted to pH 11 by adding 3% sodium hydroxide, and then converted into starch as a dried product of 100. Stirring was maintained for 60 minutes after 0.06 parts by mass of sodium trimetaphosphate was added to parts by mass. Further, the reaction of phosphoric acid crosslinking was completed by adjusting the pH to 7 using 9% hydrochloric acid, and then adjusted to pH 10 by adding sodium carbonate, and then 1.6 parts by mass with respect to 100 parts by mass in terms of dried starch. Stirring was maintained for 30 minutes after the addition of a portion of vinyl acetate. Furthermore, the acetylation reaction was completed by adjusting the pH to 5 using 9% hydrochloric acid, and thereafter the same treatment as in Sample 1 was performed to obtain acetylated phosphoric acid cross-linked tapioca starch.
＜試料５：アセチル化リン酸架橋タピオカ澱粉（酢酸ビニル、オキシ塩化リン）＞
未加工のタピオカ澱粉３００ｇ（乾燥物重量）に水を加えて４０％濃度の澱粉スラリーを調製し、３０℃となるように調整した。この澱粉スラリーに、澱粉の乾燥物換算１００質量部に対して１．０質量部の硫酸ナトリウムを添加し、次いで３％水酸化ナトリウムを添加してｐＨ１１に調整した後、澱粉の乾燥物換算１００質量部に対して０．０２質量部のオキシ塩化リンを添加してから６０分間撹拌を維持した。更に、９％塩酸を用いてｐＨ７に調整することでリン酸架橋の反応を終え、その後は試料４と同様の処理を行い、アセチル化リン酸架橋タピオカ澱粉を得た。
<Sample 5: Acetylated phosphate cross-linked tapioca starch (vinyl acetate, phosphorus oxychloride)>
Water was added to 300 g (dry matter weight) of raw tapioca starch to prepare a starch slurry having a concentration of 40% and adjusted to 30 ° C. To this starch slurry, 1.0 part by mass of sodium sulfate is added to 100 parts by mass of starch in terms of dry matter, and then 3% sodium hydroxide is added to adjust the pH to 11, followed by starch in terms of dry matter of 100. Stirring was maintained for 60 minutes after 0.02 parts by mass of phosphorus oxychloride was added to parts by mass. Furthermore, the phosphoric acid crosslinking reaction was completed by adjusting the pH to 7 using 9% hydrochloric acid, and thereafter, the same treatment as in Sample 4 was performed to obtain acetylated phosphoric acid crosslinked tapioca starch.
＜試料６：アセチル化リン酸架橋タピオカ澱粉（酢酸ビニル、オキシ塩化リン）＞
オキシ塩化リンの添加量を澱粉の乾燥物換算１００質量部に対して０．０２５質量部とした以外は試料５と同様の処理を行い、アセチル化リン酸架橋タピオカ澱粉を得た。
<Sample 6: Acetylated phosphate cross-linked tapioca starch (vinyl acetate, phosphorus oxychloride)>
The same treatment as that of Sample 5 was performed except that the addition amount of phosphorus oxychloride was 0.025 parts by mass with respect to 100 parts by mass in terms of the dried product of starch to obtain acetylated phosphoric acid crosslinked tapioca starch.
＜試料７：油脂加工されたアセチル化タピオカ澱粉（酢酸ビニル）＞
未加工のタピオカ澱粉３００ｇ（乾燥物重量）に水を加えて４０％濃度の澱粉スラリーを調製し、３０℃となるように調整した。この澱粉スラリーに炭酸ナトリウムを添加してｐＨ１０に調整した後、澱粉の乾燥物換算１００質量部に対して１．６質量部の酢酸ビニルを添加してから３０分間撹拌を維持した。更に、９％塩酸を用いてｐＨ３に調整することでアセチル化反応を終え、２５０メッシュの篩にかけて脱水し、更に２Ｌの水を加えて同様に脱水した。この脱水物に、澱粉の乾燥物換算１００質量部に対して０．３質量部の油脂（エゴマ油とグリセリン脂肪酸エステルの混合物）と、ｐＨ調整剤として炭酸ナトリウム（pH５〜８付近に調整するためのｐＨ調整剤）を添加・混合した後、この混合物を棚式乾燥機で乾燥することにより、油脂加工されたアセチル化タピオカ澱粉を得た。
<Sample 7: Acetylated tapioca starch (vinyl acetate) processed with oil and fat>
Water was added to 300 g (dry matter weight) of raw tapioca starch to prepare a starch slurry having a concentration of 40% and adjusted to 30 ° C. After adding sodium carbonate to this starch slurry to adjust to pH 10, stirring was maintained for 30 minutes after adding 1.6 parts by weight of vinyl acetate to 100 parts by weight of starch in terms of dry matter. Further, the acetylation reaction was completed by adjusting the pH to 3 using 9% hydrochloric acid, and the mixture was dehydrated through a 250-mesh sieve, and further dehydrated by adding 2 L of water. In order to adjust this dehydrated product to 0.3 parts by mass of fat / oil (mixture of egoma oil and glycerin fatty acid ester) with respect to 100 parts by mass in terms of dry matter of starch and sodium carbonate (pH 5-8) as a pH adjuster. After adding and mixing, the mixture was dried with a shelf dryer to obtain an acetylated tapioca starch that had been processed with fats and oils.
＜試料８：油脂加工されたアセチル化タピオカ澱粉（無水酢酸）＞
日食ＭＴ−０１ＨＬ（日本食品化工株式会社製、無水酢酸でアセチル化調製されたアセチル化タピオカ澱粉）３００ｇ（乾燥物重量）に水を添加・混合して水分３０％のウェットケーキを調製した後、澱粉の乾燥物換算１００質量部に対して０．３質量部の油脂（エゴマ油とグリセリン脂肪酸エステルの混合物）を添加・混合した後、この混合物を棚式乾燥機で乾燥することにより、油脂加工されたアセチル化タピオカ澱粉を得た。
<Sample 8: Acetylated tapioca starch processed with oil (acetic anhydride)>
After preparing and preparing 30% moisture wet cake by adding and mixing water to 300g of eclipse MT-01HL (Nippon Shokuhin Kako Co., Ltd., acetylated tapioca starch acetylated with acetic anhydride) After adding and mixing 0.3 parts by mass of fats and oils (mixture of egoma oil and glycerin fatty acid ester) with respect to 100 parts by mass in terms of dry matter of starch, the mixture was dried with a shelf dryer to obtain fats and oils. A processed acetylated tapioca starch was obtained.
＜試料９：油脂加工されたアセチル化アジピン酸架橋タピオカ澱粉（無水酢酸、アジピン酸）＞
ＴＡＳ−２０２（Ａｓｉａ Ｍｏｄｉｆｉｅｄ Ｓｔａｒｃｈ Ｃｏ．，Ｌｔｄ．製、アセチル化アジピン酸架橋タピオカ澱粉）を用いて、試料８と同様の処理を行うことにより、油脂加工されたアセチル化アジピン酸架橋タピオカ澱粉を得た。
<Sample 9: Acetylated adipic acid crosslinked tapioca starch (acetic anhydride, adipic acid) processed with oil and fat>
By using TAS-202 (manufactured by Asia Modified Star Co., Ltd., acetylated adipic acid-crosslinked tapioca starch), the same treatment as in sample 8 is performed to obtain an acetylated adipic acid-crosslinked tapioca starch that has been processed into fats and oils. It was.
＜試料１０：油脂加工されたアセチル化リン酸架橋タピオカ澱粉（酢酸ビニル、トリメタリン酸ナトリウム）＞
未加工のタピオカ澱粉３００ｇ（乾燥物重量）に水を加えて４０％濃度の澱粉スラリーを調製し、３０℃となるように調整した。この澱粉スラリーに、澱粉の乾燥物換算１００質量部に対して０．５質量部の塩化カルシウムを添加し、次いで３％水酸化ナトリウムを添加してｐＨ１１に調整した後、澱粉の乾燥物換算１００質量部に対して０．０６質量部のトリメタリン酸ナトリウムを添加してから６０分間攪拌を維持した。更に、９％塩酸を用いてｐＨ７に調整することでリン酸架橋の反応を終え、次いで炭酸ナトリウムを添加してｐＨ１０に調整した後、澱粉の乾燥物換算１００質量部に対して１．６質量部の酢酸ビニルを添加してから３０分間攪拌を維持した。更に、９％塩酸を用いてｐＨ５に調整することでアセチル化の反応を終え、２５０メッシュの篩にかけて脱水し、更に２Ｌの水を加えて同様に脱水した。この脱水物に、澱粉の乾燥物換算１００質量部に対して０．３質量部の油脂（エゴマ油とグリセリン脂肪酸エステルの混合物）を添加・混合した後、この混合物を棚式乾燥機で乾燥することにより、油脂加工されたアセチル化リン酸架橋タピオカ澱粉を得た。
<Sample 10: Acetylated phosphoric acid crosslinked tapioca starch (vinyl acetate, sodium trimetaphosphate) processed with oil and fat>
Water was added to 300 g (dry matter weight) of raw tapioca starch to prepare a starch slurry having a concentration of 40% and adjusted to 30 ° C. To this starch slurry, 0.5 parts by mass of calcium chloride is added with respect to 100 parts by mass of starch as a dried product, and then adjusted to pH 11 by adding 3% sodium hydroxide, and then converted into starch as a dried product of 100. Stirring was maintained for 60 minutes after 0.06 parts by mass of sodium trimetaphosphate was added to parts by mass. Further, the reaction of phosphoric acid crosslinking was completed by adjusting the pH to 7 using 9% hydrochloric acid, and then adjusted to pH 10 by adding sodium carbonate, and then 1.6 parts by mass with respect to 100 parts by mass in terms of dried starch. Stirring was maintained for 30 minutes after adding a portion of vinyl acetate. Furthermore, the reaction of acetylation was completed by adjusting the pH to 5 using 9% hydrochloric acid, dehydrated through a 250 mesh sieve, and further dehydrated by adding 2 L of water. To this dehydrated product, 0.3 parts by mass of fat (a mixture of egoma oil and glycerin fatty acid ester) is added and mixed with respect to 100 parts by mass of dried starch, and the mixture is dried with a shelf dryer. Thus, an acetylated phosphoric acid cross-linked tapioca starch processed into an oil and fat was obtained.
＜試料１１：油脂加工されたアセチル化リン酸架橋タピオカ澱粉（酢酸ビニル、オキシ塩化リン）＞
未加工のタピオカ澱粉３００ｇ（乾燥物重量）に水を加えて４０％濃度の澱粉スラリーを調製し、３０℃となるように調整した。この澱粉スラリーに、澱粉の乾燥物換算１００質量部に対して１．０質量部の硫酸ナトリウムを添加し、次いで３％水酸化ナトリウムを添加してｐＨ１１に調整した後、澱粉の乾燥物換算１００質量部に対して０．０２質量部のオキシ塩化リンを添加してから６０分間攪拌を維持した。更に、９％塩酸を用いてｐＨ７に調整することでリン酸架橋の反応を終え、その後は試料１０と同様の処理を行い、油脂加工されたアセチル化リン酸架橋タピオカ澱粉を得た。
<Sample 11: Acetylated phosphoric acid crosslinked tapioca starch (vinyl acetate, phosphorus oxychloride) processed with oil and fat>
Water was added to 300 g (dry matter weight) of raw tapioca starch to prepare a starch slurry having a concentration of 40% and adjusted to 30 ° C. To this starch slurry, 1.0 part by mass of sodium sulfate is added to 100 parts by mass of starch in terms of dry matter, and then 3% sodium hydroxide is added to adjust the pH to 11, followed by starch in terms of dry matter of 100. Stirring was maintained for 60 minutes after 0.02 parts by mass of phosphorus oxychloride was added to parts by mass. Furthermore, the reaction of phosphoric acid crosslinking was finished by adjusting the pH to 7 using 9% hydrochloric acid, and then the same treatment as that of Sample 10 was performed to obtain an acetylated phosphoric acid crosslinked tapioca starch processed with fats and oils.
＜試料１２：油脂加工されたアセチル化リン酸架橋タピオカ澱粉（酢酸ビニル、オキシ塩化リン）＞
オキシ塩化リンの添加量を澱粉の乾燥物換算１００質量部に対して０．０２５質量部とした以外は試料１１と同様の処理を行い、油脂加工されたアセチル化リン酸架橋タピオカ澱粉を得た。
<Sample 12: Acetylated phosphate cross-linked tapioca starch (vinyl acetate, phosphorus oxychloride) processed with oil and fat>
Except that the addition amount of phosphorus oxychloride was 0.025 parts by mass with respect to 100 parts by mass in terms of dry substance of starch, the same treatment as in sample 11 was performed to obtain an acetylated phosphate-crosslinked tapioca starch processed with fats and oils. .
＜試料１３：油脂加工されたアセチル化タピオカ澱粉（酢酸ビニル）＞
９％塩酸を用いてｐＨ４に調整することでアセチル化の反応を終えた以外は試料７と同様の処理を行い、油脂加工されたアセチル化タピオカ澱粉を得た。
<Sample 13: Acetylated tapioca starch (vinyl acetate) processed with oil and fat>
Except that the reaction of acetylation was completed by adjusting the pH to 4 using 9% hydrochloric acid, the same treatment as in Sample 7 was performed to obtain an acetylated tapioca starch that had been processed with fats and oils.
＜試料１４：油脂加工されたアセチル化タピオカ澱粉（酢酸ビニル）＞
９％塩酸を用いてｐＨ５に調整することでアセチル化の反応を終えた以外は試料７と同様の処理を行い、油脂加工されたアセチル化タピオカ澱粉を得た。
<Sample 14: Acetylated tapioca starch (vinyl acetate) processed with oil and fat>
Except that the reaction of acetylation was finished by adjusting the pH to 5 using 9% hydrochloric acid, the same treatment as in Sample 7 was performed to obtain an acetylated tapioca starch that had been processed with fats and oils.
＜試料１５：油脂加工されたアセチル化タピオカ澱粉（酢酸ビニル）＞
酢酸ビニルの添加量を澱粉の乾燥物換算１００質量部に対して０．３質量部とした以外は試料７と同様の処理を行い、油脂加工されたアセチル化タピオカ澱粉を得た。
<Sample 15: Acetylated tapioca starch (vinyl acetate) processed with oil and fat>
Except that the amount of vinyl acetate added was 0.3 parts by mass with respect to 100 parts by mass in terms of dried starch, a acetylated tapioca starch subjected to fat processing was obtained.
＜試料１６：油脂加工されたアセチル化タピオカ澱粉（酢酸ビニル）＞
酢酸ビニルの添加量を澱粉の乾燥物換算１００質量部に対して０．５質量部とした以外は試料７と同様の処理を行い、油脂加工されたアセチル化タピオカ澱粉を得た。
<Sample 16: Acetylated tapioca starch (vinyl acetate) processed with oil and fat>
Except that the amount of vinyl acetate added was 0.5 parts by mass with respect to 100 parts by mass in terms of dried starch, a acetylated tapioca starch subjected to fat processing was obtained.
＜試料１７：油脂加工されたアセチル化タピオカ澱粉（酢酸ビニル）＞
酢酸ビニルの添加量を澱粉の乾燥物換算１００質量部に対して２．５質量部とした以外は試料７と同様の処理を行い、油脂加工されたアセチル化タピオカ澱粉を得た。
<Sample 17: Acetylated tapioca starch (vinyl acetate) processed with oil and fat>
Except that the amount of vinyl acetate added was 2.5 parts by mass with respect to 100 parts by mass in terms of dried starch, a acetylated tapioca starch subjected to fat processing was obtained.
＜試料１８：油脂加工されたアセチル化タピオカ澱粉（酢酸ビニル）＞
酢酸ビニルの添加量を澱粉の乾燥物換算１００質量部に対して３質量部とした以外は試料７と同様の処理を行い、油脂加工されたアセチル化タピオカ澱粉を得た。
<Sample 18: Acetylated tapioca starch (vinyl acetate) processed with oil and fat>
Except that the amount of vinyl acetate added was 3 parts by mass with respect to 100 parts by mass in terms of dried starch, a acetylated tapioca starch that had been processed with oil and fat was obtained.
＜試料１９：油脂加工されたアセチル化タピオカ澱粉（酢酸ビニル）＞
９％塩酸を用いてｐＨ２．５に調整することでアセチル化の反応を終えた以外は試料７と同様の処理を行い、油脂加工されたアセチル化タピオカ澱粉を得た。
<Sample 19: Acetylated tapioca starch (vinyl acetate) processed with oil and fat>
Except that the reaction of acetylation was finished by adjusting the pH to 2.5 using 9% hydrochloric acid, the same treatment as in Sample 7 was performed to obtain an acetylated tapioca starch that had been processed with fats and oils.
＜試料２０：油脂加工されたアセチル化タピオカ澱粉（酢酸ビニル）＞
９％塩酸を用いてｐＨ３．５に調整することでアセチル化の反応を終えた以外は試料７と同様の処理を行い、油脂加工されたアセチル化タピオカ澱粉を得た。
<Sample 20: Acetylated tapioca starch (vinyl acetate) processed with oil and fat>
Except that the reaction of acetylation was completed by adjusting the pH to 3.5 using 9% hydrochloric acid, the same treatment as in Sample 7 was performed to obtain an acetylated tapioca starch that had been processed with fats and oils.
＜試料２１：油脂加工されたアセチル化タピオカ澱粉（酢酸ビニル）＞
油脂（エゴマ油とグリセリン脂肪酸エステルの混合物）の添加量を澱粉の乾燥物換算１００質量部に対して０．０１質量部とした以外は試料７と同様の処理を行い、油脂加工されたアセチル化タピオカ澱粉を得た。
<Sample 21: Acetylated tapioca starch (vinyl acetate) processed with oil and fat>
The same treatment as Sample 7 was carried out except that the amount of fat (a mixture of sesame oil and glycerin fatty acid ester) was 0.01 parts by mass with respect to 100 parts by mass in terms of dry substance of starch. Tapioca starch was obtained.
＜試料２２：油脂加工されたアセチル化タピオカ澱粉（酢酸ビニル）＞
油脂（エゴマ油とグリセリン脂肪酸エステルの混合物）の添加量を澱粉の乾燥物換算１００質量部に対して０．０２質量部とした以外は試料７と同様の処理を行い、油脂加工されたアセチル化タピオカ澱粉を得た。
<Sample 22: Acetylated tapioca starch (vinyl acetate) processed with oil and fat>
The acetylation which processed the fats and oils was performed in the same manner as the sample 7, except that the amount of fat (a mixture of sesame oil and glycerin fatty acid ester) was 0.02 parts by mass with respect to 100 parts by mass in terms of dried starch. Tapioca starch was obtained.
＜試料２３：油脂加工されたアセチル化タピオカ澱粉（酢酸ビニル）＞
油脂（エゴマ油とグリセリン脂肪酸エステルの混合物）の添加量を澱粉の乾燥物換算１００質量部に対して０．５質量部とした以外は試料７と同様の処理を行い、油脂加工されたアセチル化タピオカ澱粉を得た。
<Sample 23: Acetylated tapioca starch (vinyl acetate) processed with oil and fat>
The same treatment as Sample 7 was carried out except that the amount of fat (a mixture of sesame oil and glycerin fatty acid ester) was changed to 0.5 parts by mass with respect to 100 parts by mass in terms of dry matter of starch. Tapioca starch was obtained.
＜試料２４：油脂加工されたアセチル化タピオカ澱粉（酢酸ビニル）＞
油脂（エゴマ油とグリセリン脂肪酸エステルの混合物）の添加量を澱粉の乾燥物換算１００質量部に対して０．６質量部とした以外は試料７と同様の処理を行い、油脂加工されたアセチル化タピオカ澱粉を得た。
<Sample 24: Acetylated tapioca starch (vinyl acetate) processed with oil and fat>
The same treatment as Sample 7 was carried out except that the amount of oil (a mixture of sesame oil and glycerin fatty acid ester) was 0.6 parts by mass with respect to 100 parts by mass in terms of dried starch. Tapioca starch was obtained.
各種澱粉特性を下記表１にまとめて示す。 Various starch properties are summarized in Table 1 below.
（水産練り製品）
表１に示した各種澱粉を配合したかまぼこを調製した。具体的には、冷凍スケソウダラのすり身を解凍した後に、直径４．８ｃｍのプレートを取り付けたミートチョッパーでチョッピングし、更にフードカッターで粗ずりを行った。これに、下記表２の配合により、食塩と半量の氷を添加しカッティングした後、各種澱粉と残り半量の氷水を添加し、カッティングした。得られた生地を直径４５ｍｍの筒状の塩化ビニリデン製フィルムに充填し、９２℃の蒸し器で中心温度が８５℃となるまで加熱し、ケーシングかまぼこを得た。
(Seafood products)
Kamaboko containing various starches shown in Table 1 was prepared. Specifically, the frozen surimi surimi was thawed, then chopped with a meat chopper to which a plate having a diameter of 4.8 cm was attached, and further crushed with a food cutter. After adding and cutting salt and half of ice according to the composition shown in Table 2, various starches and the remaining half of ice water were added and cut. The obtained dough was filled in a cylindrical vinylidene chloride film having a diameter of 45 mm, and heated in a steamer at 92 ° C. until the center temperature reached 85 ° C. to obtain a casing kamaboko.
（評価基準）
得られたかまぼこの食感の官能評価を下記表３の基準で行った。官能評価は８名のパネラーの平均的評価で表した。
(Evaluation criteria)
The sensory evaluation of the texture of the resulting kamaboko was performed according to the criteria shown in Table 3 below. The sensory evaluation was expressed as an average evaluation of eight panelists.
また、２週間冷蔵保存した後に離水試験を行った。離水試験は厚さ５ｍｍにスライスしたかまぼこに、重さ１ｋｇの荷重を３０分間かけ、染み出した水分量を測定して、かまぼこの質量当たりの圧出水分（％）を算出して、評価は下記表４の基準で行った。 Moreover, the water separation test was done after refrigerated storage for 2 weeks. In the water separation test, a load of 1 kg was applied to a kamaboko sliced to a thickness of 5 mm for 30 minutes, the amount of moisture exuded was measured, and the moisture content (%) per mass of the kamaboko was calculated. It carried out on the basis of the following Table 4.
［評価１］
水産練り製品に含有させる加工澱粉として、上記試料１〜１２を選択し、上記かまぼこを調製したときの硬さ、弾力、離水を上記評価基準に基づいて評価した。
[Evaluation 1]
The above samples 1 to 12 were selected as processed starch to be contained in a fishery kneaded product, and the hardness, elasticity, and water separation when the kamaboko was prepared were evaluated based on the above evaluation criteria.
表５に示すように、タピオカ澱粉に酢酸ビニルを用いてアセチル化した試料１、無水酢酸を用いてアセチル化した試料２、タピオカ澱粉に無水酢酸とアジピン酸を用いてアセチル化アジピン酸架橋を施した試料３、タピオカ澱粉に酢酸ビニルとトリメタリン酸ナトリウムを用いてアセチル化リン酸架橋を施した試料４、タピオカ澱粉に酢酸ビニルとオキシ塩化リンを用いてアセチル化リン酸架橋を施した試料５及び試料６は、全て油脂加工を施していない加工澱粉であり、これらを水産練り製品に利用した場合、しなやかな弾力がなく、脆さのある食感となった。 As shown in Table 5, sample 1 acetylated with vinyl acetate on tapioca starch, sample 2 acetylated with acetic anhydride, and acetylated adipic acid crosslinked with tapioca starch using acetic anhydride and adipic acid. Sample 4, sample 4 obtained by subjecting tapioca starch to acetylated phosphate crosslinking using vinyl acetate and sodium trimetaphosphate, sample 5 obtained by subjecting tapioca starch to acetylated phosphate crosslinking using vinyl acetate and phosphorus oxychloride, and Sample 6 was all processed starch that had not been processed with fats and oils, and when these were used in a fish paste product, there was no supple elasticity and a brittle texture.
これに対して、試料７〜１２は、試料１〜６に対して油脂を澱粉の乾燥物換算１００質量部に対して０．３質量部添加処理することで得た油脂加工タピオカ澱粉であり、このうち試料８は食感が軟らかく、歯ごたえのない食感を呈し、試料９〜１１は硬さ、弾力に改善が見られたものの、離水が多く、保存安定性が悪い物性を示した。また、試料１２は軟らかく歯ごたえがなかった。一方、試料７は硬く噛みごたえの強い食感を示し、離水も少なく、保存安定性が良い物性を示した。 On the other hand, samples 7 to 12 are oil- and fat-processed tapioca starch obtained by adding 0.3 parts by weight of fats and oils to 100 parts by weight of starch as a dried product with respect to samples 1 to 6, Of these samples, Sample 8 had a soft texture and a texture that was not crunchy, and Samples 9 to 11 showed improved physical properties but poor water storage and poor storage stability. Sample 12 was soft and not crunchy. On the other hand, Sample 7 showed a hard and chewy texture, little water separation, and physical properties with good storage stability.
したがって、水産練り製品に加工タピオカ澱粉を添加することで食感や離水を改良する場合には、そのタピオカ澱粉のエステル化剤として酢酸ビニルを用いてアセチル化を施し、更に油脂加工を施し、なお且つアジピン酸、トリメタリン酸ナトリウム、オキシ塩化リンから選ばれる架橋剤による架橋が施されていない加工タピオカ澱粉を利用することが好ましいことが明らかとなった。 Therefore, when improving the texture and water separation by adding processed tapioca starch to a fishery paste product, acetylation is performed using vinyl acetate as an esterifying agent for the tapioca starch, and oil processing is further performed. It has been found that it is preferable to use a processed tapioca starch that is not crosslinked with a crosslinking agent selected from adipic acid, sodium trimetaphosphate, and phosphorus oxychloride.
［評価２］
水産練り製品に含有させる加工澱粉として、上記試料７、１３〜１８を選択し、上記かまぼこを調製したときの硬さ、弾力、離水を上記評価１と同様にして評価した。
[Evaluation 2]
Samples 7 and 13 to 18 were selected as processed starches to be contained in the fish paste product, and the hardness, elasticity, and water separation when the kamaboko was prepared were evaluated in the same manner as in the evaluation 1.
表６に示すように、アセチル基含量が０．１質量％である試料１５は、離水が多く、保存安定性が悪い物性となった。アセチル基含量が１．１質量％である試料１８は、歯ごたえと弾力がない食感となった。試料１４はアセチル基含量が試料７と同じく０．６質量％であるが、ブレークダウン値が４１０ＢＵであり、歯ごたえと弾力がない食感となった。これに対してアセチル基含量が０．２、０．６、又は０．９質量％であり、且つブレークダウン値が０、２０、６０、又は１９０ＢＵである試料７、１３、１６、１７は、おおむね評価が良好であった。 As shown in Table 6, the sample 15 having an acetyl group content of 0.1% by mass had a lot of water separation and physical properties with poor storage stability. Sample 18 having an acetyl group content of 1.1% by mass had a texture with no crunchiness and elasticity. Sample 14 had an acetyl group content of 0.6% by mass as in Sample 7, but had a breakdown value of 410 BU, and had a texture that was not crunchy and elastic. On the other hand, samples 7, 13, 16, and 17 having an acetyl group content of 0.2, 0.6, or 0.9% by mass and a breakdown value of 0, 20, 60, or 190 BU are as follows: The evaluation was generally good.
したがって、水産練り製品に加工タピオカ澱粉を添加することで食感や離水を改良する場合には、酢酸ビニルを用いてアセチル化された油脂加工タピオカ澱粉のアセチル基含量が０．２〜１質量％であり、且つブレークダウン値が２００ＢＵ以下であることが好ましいことが明らかとなった。 Therefore, when the texture and water release are improved by adding processed tapioca starch to a fishery paste product, the acetyl group content of the fat and oil processed tapioca starch acetylated using vinyl acetate is 0.2 to 1% by mass. It was found that the breakdown value is preferably 200 BU or less.
［評価３］
水産練り製品に含有させる加工澱粉として、上記試料７、１３、１４、１９、２０を選択し、上記かまぼこを調製したときの硬さ、弾力、離水を上記評価１と同様にして評価した。
[Evaluation 3]
Samples 7, 13, 14, 19, and 20 were selected as processed starches to be contained in the fish paste product, and the hardness, elasticity, and water separation when the kamaboko was prepared were evaluated in the same manner as in Evaluation 1.
表７に示すように、加熱膨潤度が１７．３倍である試料１９は、離水が多く、保存安定性が悪い物性となった。加熱膨潤度が４２．３倍である試料１４は歯ごたえと弾力のない食感となった。これに対して、加熱膨潤度が２１．１、３０．８、又は３８．９倍である試料７、１３、２０は、おおむね評価が良好であった。 As shown in Table 7, Sample 19 having a heat swell degree of 17.3 times had a lot of water separation and physical properties with poor storage stability. Sample 14 having a heat swelling degree of 42.3 times had a chewy and non-elastic texture. On the other hand, the samples 7, 13, and 20 having a degree of heat swelling of 21.1, 30.8, or 38.9 times were generally good in evaluation.
したがって、水産練り製品に加工タピオカ澱粉を添加することで食感や離水を改良する場合には、酢酸ビニルを用いてアセチル化された油脂加工タピオカ澱粉の加熱膨潤度が２０〜４０倍であることが好ましいことが明らかとなった。 Therefore, when the texture and water separation are improved by adding processed tapioca starch to the fishery paste product, the heat swelling degree of the fat and oil processed tapioca starch acetylated using vinyl acetate is 20 to 40 times. It became clear that it was preferable.
［評価４］
水産練り製品に含有させる加工澱粉として、上記試料７、２１〜２４を選択し、上記かまぼこを調製したときの硬さ、弾力、離水を上記評価１と同様にして評価した。
[Evaluation 4]
The samples 7, 21 to 24 were selected as processed starch to be contained in the fish paste product, and the hardness, elasticity, and water separation when the kamaboko was prepared were evaluated in the same manner as in the evaluation 1.
表８に示すように、油脂の添加量が澱粉の乾燥物換算１００質量部に対して０．０１質量部である試料２１は、離水が多く、保存安定性が悪い物性となった。また、弾力のない脆い食感となった。一方、油脂の添加量が澱粉の乾燥物換算１００質量部に対して０．６質量部である試料２４では、歯ごたえのない軟らかな食感となってしまった。これに対して、油脂の添加量が澱粉の乾燥物換算１００質量部に対して０．０２、０．３、又は０．５質量部である試料７、２２、２３は、おおむね評価が良好であった。 As shown in Table 8, Sample 21 in which the amount of fats and oils added was 0.01 parts by mass with respect to 100 parts by mass in terms of the dried product of starch had a lot of water separation and physical properties with poor storage stability. Moreover, it became a brittle texture without elasticity. On the other hand, in the sample 24 in which the amount of addition of fats and oils was 0.6 parts by mass with respect to 100 parts by mass in terms of a dried product of starch, the texture was soft and soft. On the other hand, samples 7, 22, and 23, in which the amount of addition of fats and oils is 0.02, 0.3, or 0.5 parts by mass with respect to 100 parts by mass in terms of dry substance of starch, are generally well evaluated. there were.
したがって、水産練り製品に加工タピオカ澱粉を添加することで食感や離水を改良する場合には、油脂の添加量が、酢酸ビニルを用いてアセチル化された加工タピオカ澱粉に対して澱粉の乾燥物換算１００質量部に対して０．０２〜０．５質量部であることが好ましいことが明らかとなった。 Therefore, when improving the texture and water separation by adding processed tapioca starch to marine products, the amount of oil added is equivalent to the dried product of starch acetylated with vinyl acetate. It became clear that it is preferable that it is 0.02-0.5 mass part with respect to 100 mass parts.
［評価５］
タピオカ澱粉を酢酸ビニルでアセチル化する際に、反応液をｐＨ３に調整することでそのアセチル化反応を終えた試料７、ｐＨ４に調整することでそのアセチル化反応を終えた以外は試料７と同様にして調製した試料１３、ｐＨ５に調整することでそのアセチル化反応を終えた以外は試料７と同様にして調製した試料１４、ｐＨ２．５に調整することでそのアセチル化反応を終えた以外は試料７と同様にして調製した試料１９、ｐＨ３．５に調整することでそのアセチル化反応を終えた以外は試料７と同様にして調製した試料２０について、それらのブレークダウン値及び加熱膨潤度を比較した。
[Evaluation 5]
Sample 7 which finished the acetylation reaction by adjusting the reaction solution to pH 3 when acetylating tapioca starch with vinyl acetate, except that the acetylation reaction was finished by adjusting to pH 4 Sample 13 prepared as above, except that the acetylation reaction was finished by adjusting to pH 5, sample 14 prepared in the same manner as Sample 7, except that the acetylation reaction was finished by adjusting to pH 2.5 Sample 19 prepared in the same manner as Sample 7 and Sample 20 prepared in the same manner as Sample 7 except that the acetylation reaction was completed by adjusting the pH to 3.5. Compared.
表９に示すように、酢酸ビニルの添加後、反応を終えるためのｐＨ条件をより低くすると、得られる加工タピオカ澱粉のブレークダウン値及び加熱膨潤度が低下する傾向を示し、酢酸ビニルの添加後、反応を終えるためのｐＨ条件をより高くすると、ブレークダウン値及び加熱膨潤度が上昇する傾向を示した。したがって、酢酸ビニルを用いたアセチル化反応を終えるｐＨを調節することで、ブレークダウン値及び加熱膨潤度を制御できることが明らかとなった。 As shown in Table 9, when the pH condition for finishing the reaction is further lowered after the addition of vinyl acetate, the breakdown value and the degree of heat swelling of the obtained processed tapioca starch tend to decrease, and after the addition of vinyl acetate When the pH condition for finishing the reaction was further increased, the breakdown value and the degree of heat swelling showed a tendency to increase. Therefore, it was revealed that the breakdown value and the degree of heat swelling can be controlled by adjusting the pH at which the acetylation reaction using vinyl acetate is completed.
Claims (6)
前記油脂加工されたアセチル化タピオカ澱粉は、アセチル基含量が０．２〜１質量％であり、該澱粉の濃度が乾燥物換算で６質量％となる水懸濁液を撹拌しながら５０℃から９５℃に至る連続的な加温状態を３０分間に亘って与えて更に９５℃で３０分間保持したときに、該澱粉懸濁液のピーク粘度から、９５℃で３０分間保持した後のボトム粘度を差し引いたブレークダウン値が２００ＢＵ以下であることを特徴とする水産練り製品用改良剤。 An acetylated tapioca starch obtained by acetylating tapioca starch with vinyl acetate, an oil and fat processed, an oil and fat processed acetylated tapioca starch improver for marine products,
The fat and oil-processed acetylated tapioca starch has an acetyl group content of 0.2 to 1% by mass, and the concentration of the starch is 6% by mass in terms of dry matter while stirring an aqueous suspension from 50 ° C. The bottom viscosity after holding at 95 ° C. for 30 minutes from the peak viscosity of the starch suspension when continuously warmed to 95 ° C. over 30 minutes and further held at 95 ° C. for 30 minutes An improvement agent for fishery kneaded products, characterized by having a breakdown value less than or equal to 200 BU.
前記油脂加工されたアセチル化タピオカ澱粉は、加熱膨潤度が２０〜４０倍であることを特徴とする水産練り製品用改良剤。 An acetylated tapioca starch obtained by acetylating tapioca starch with vinyl acetate, an oil and fat processed, an oil and fat processed acetylated tapioca starch improver for marine products,
The oily processed acetylated tapioca starch has a heat swelling degree of 20 to 40 times, and is an improver for fishery kneaded products.
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