JP6199631B2 - Processed confectionery-like processed food with fish meat surimi and method for improving texture and / or reducing fish odor of the food - Google Patents

Description

  The present invention relates to a confectionery-like processed food using fish meat surimi. More specifically, the present invention relates to a confectionery-like processed food such as donuts and cakes containing ground fish meat, having a light and soft texture, and reduced fish odor peculiar to fish meat surimi.

  With the recent diversification of health preferences and foods, confectionery-like processed foods such as donuts and cakes using fish meat surimi have been proposed. For example, Patent Document 1 discloses cakes, donuts and the like as substitutes for grilled or fried starch containing a denaturation inhibitor containing a proteolytic extract and a saccharide and containing surimi. Similarly, a donut containing fish surimi (Patent Document 2), starch, surimi, dried potatoes, and egg whites containing surimi-containing fried confectionery (Patent Document 3) are known.

Japanese Examined Patent Publication No. 04-65668 JP 2007-236229 A JP 2011-15624 A

When fish surimi is heated, actomyosin, a muscle protein, undergoes thermal denaturation and forms a three-dimensional structure with gel. As a result, the final product has an elastic texture and gives a preferable texture as a fishery product such as strawberries and bamboo rings.
However, when fish surimi is applied to processed confectionery-like foods such as donuts and cakes, the dough expands during baking, cooking oil, steam, and other heating processes, but the product temperature decreases and the dough shrinks. It was inevitable that a dense texture was formed and a heavy texture was formed.
Moreover, when the fish meat surimi content was increased, the fish odor peculiar to fish surimi had an effect on the final food and had a problem of lowering the commercial value.

As a result of diligent research on fish meat processed foods in order to solve the above-mentioned problems, the present inventor has elasticity unique to fishery kneaded products by using dextrin, particularly dextrin derived from potato and having a DE value of 2 to 5. In contrast to the texture, the present inventors have found that a processed fish-like confectionery-like food can be provided that has a light and soft texture required for confectionery such as donuts and cakes.
Furthermore, it discovered that the confectionery processed food obtained by this invention had improved flavor, and the fish odor peculiar to surimi was also reduced.

The present invention relates to a fish meat processed food having the following aspects;
Item 1
A processed fish-like confectionery-like processed food comprising fish paste and dextrin.
Item 2
Item 2. The processed food containing fish meat surimi according to item 1, wherein the dextrin is derived from potato and has a DE value of 2-5.
Item 3
Item 3. The confectionery-like processed food according to Item 1 or 2, wherein the confectionery-like processed food is any one of donut, cake, muffin, castella, madeleine, or financier.
Item 4
Item 4. The processed confectionery-like food according to item 1 to 3, further comprising a dried konjac processed product.
Item 5
Item 5. The confectionery-like processed food according to item 1 to 4, wherein the fish meat surimi content is 10 to 50 parts by mass.
Item 6
Item 6. The confectionery-like processed food according to any one of Items 1 to 5, comprising 0.5 to 100 parts by mass of dextrin with respect to 100 parts by mass of surimi fish meat.
Item 7
Item 7. The processed confectionery-like food according to items 1 to 6, which has a light and soft texture by surimi fish meat and has reduced fish odor.

The present invention also relates to a method for improving the texture and / or reducing fish odor of a confectionery-like processed food containing the following fish meat surimi;
Item 8
A method for improving the texture and / or reducing the fishy odor of confectionery-like processed foods including fish meat surimi characterized by adding dextrin.
Item 9
Item 9. The texture improvement and / or fish odor reduction method of a processed confectionery-like food comprising fish meat surimi according to Item 8, wherein the dextrin is derived from potato and has a DE value of 2 to 5.
Item 10
Furthermore, the texture improvement of the confectionery processed food containing the fish meat surimi of claim | item 8 or 9 which adds a dry konjac processed product, and / or the fish odor reduction method.
Item 11
Item 11. The texture improvement and / or fish odor reduction method of a confectionery processed food containing fish meat surimi according to any one of Items 8 to 10, wherein the confectionery processed food is any one of donut, cake, muffin, castella, madeleine, and financier.

  According to the present invention, it is possible to provide a confectionery-like processed food having a light and soft texture while containing surimi fish meat. Specifically, through a heating and cooling process, a fish meat surimi that has an elastic texture is improved, and a confectionery-like processed food having a light and soft texture that is different from a fish paste product can be obtained. Furthermore, the processed confectionery-like food obtained in the present invention has reduced fish odor peculiar to fish surimi, and can provide donuts, cakes, etc. with fish surimi that can be eaten without resistance even by people who are not good at fish.

The present invention relates to a confectionery-like processed food containing fish meat surimi such as donuts and cakes, and is characterized by containing dextrin, particularly dextrin derived from potato and having a DE value of 2-5.
The dextrin used in the present invention can be obtained by using potato as a raw material and hydrolyzing starch contained in the raw material. Currently available dextrin ingredients are potato, corn, waxy corn, wheat, rice, glutinous rice, tapioca, etc., but if you use dextrins derived from ingredients other than potatoes, the processed food will run out of oil. However, it has become a bad oily donut, and the dough is sticky in the manufacturing stage, resulting in inconvenience in manufacturing.

The dextrin used in the present invention is further characterized in that the DE value is 2 to 5, preferably 3 or more and less than 5, more preferably 3.5 to 4.5.
The DE value is an index generally indicating the degree of starch decomposition, and indicates the ratio of dextrin produced when starch is hydrolyzed and reducing sugars such as glucose and maltose. All reducing sugars are converted to the amount of glucose (dextrose), and the ratio is expressed in% by weight with respect to the total dry solid content. The larger the DE value, the greater the content of reducing sugar and the less dextrin, and the smaller the DE value, the less the content of reducing sugar and the greater the dextrin.

  In the present invention, a dextrin having a DE value in the range of 2 to 5 is used. However, when a dextrin having a DE value exceeding 5 is used, a sufficient texture cannot be imparted, and the shape retention is not performed. Poor and heavy texture. Further, even when a dextrin having a DE value of less than 2 is used, the effect of the present invention is not sufficiently exhibited, which is not preferable. Even when the DE value is in the range of 2 to 5, when dextrin derived from a raw material other than potato is used, sufficient effects of the present invention, that is, an effect of giving a light soft texture and suppressing fish odor Further, the effect of suppressing oiliness and the effect of suppressing the increase in viscosity of the raw material during production and improving the operability are not sufficiently exhibited.

More preferably, in the present invention, it is desirable to use a dextrin having the following property (a):
(A) The viscosity when a 30% by mass aqueous solution of dextrin prepared with distilled water at 25 ° C. is allowed to stand at 25 ° C. for 5 minutes is 200 mPa · s or less.

  The viscosity is determined by using a B-type viscometer (rotor No. 2) at 25 ° C. after leaving a 30% by weight aqueous solution of dextrin prepared with distilled water at 25 ° C. for 5 minutes. It can be determined by measuring for 1 minute at 12 rpm. Hereinafter, “viscosity” in this specification refers to a value calculated by such a method. Although the minimum of the said viscosity is not restrict | limited, Usually, 20 mPa * s can be mentioned. The viscosity is preferably 20 to 100 mPa · s, more preferably 30 to 70 mPa · s. When the viscosity is out of the above range, the effect of the present invention cannot be sufficiently exhibited.

  The dextrin having the above properties can be prepared by hydrolyzing potato as a raw material. Hydrolysis can be carried out using enzyme treatment, acid treatment or the like, and the degree of degradation can be adjusted using DE value or viscosity as an index. The dextrin is commercially available, and examples thereof include “Smart Taste [Trademark]” manufactured by San-Ei Gen FFI Co., Ltd.

  Surimi used in the present invention can be produced according to a conventional method. For example, the head, internal organs, bones, skin, etc. are removed from raw fish such as cod, guillo, sardines, sardines, Thailand, Hoki, prickly fish, perch, hockey, etc. Surimi can be used. For convenience, commercially available frozen surimi may be used.

  When manufacturing fishery products such as salmon and bamboo rings, salt is added to the obtained surimi, and the “salt-slicing” process is performed in which actomyosin, a protein, is eluted and hydrated. By carrying out this process, the muscle protein in the fish meat is melted, and the elastic protein is formed by forming a muscular protein network structure to produce a fish product with a foot (elasticity).

  The food targeted by the present invention is a confectionery-like processed food containing the dextrin and surimi fish meat. In the present invention, the processed confectionery-like food is a processed food containing fish meat surimi having a confectionary-like appearance and texture, and specific examples include donuts, cakes, muffins, castellas, madeleines, and financiers.

  Examples of the confectionery-like processed food of the present invention include those produced through a general heating process used when preparing a processed food, such as an oil cake, baking, and a steam process. Specific heating process conditions include an oiling process at 165 to 175 ° C. for 3 to 5 minutes, a firing process at 145 to 155 ° C. for 30 to 40 minutes, and a steam process at 80 to 90 ° C. for 30 to 40 minutes. However, it is possible to set conditions appropriately combining temperature and heating time according to the processed food to be prepared.

  The fish meat surimi content in the confectionery-like processed food can be adjusted as appropriate according to the product concept and the like, but is usually 50 parts by mass or less, preferably 10 to 40 parts by mass with respect to the total amount of raw materials. If the fish surimi content is higher than 50 parts by mass, the swell of the dough deteriorates and a heavy texture tends to occur. On the other hand, although the effect of the present invention is sufficiently exhibited, if the fish surimi content is low, the benefits of adding surimi itself are difficult to appear. Can be expressed.

  When fish meat surimi is added to a confectionery-like processed food such as a donut, the glutinous texture peculiar to a fish-kneaded product tends to be obtained. However, according to the present invention, a confectionery-like processed food having a soft and light texture can be provided.

  Although the addition amount of the dextrin used by this invention with respect to 100 mass parts of fish meat surimi can be suitably adjusted with object food, about 0.5-100 mass parts can be illustrated in general. What is necessary is just to adjust suitably the addition amount of dextrin according to the kind of confectionery processed food to manufacture, for example, 1-40 mass parts with respect to 100 mass parts of fish meat surimi for donuts, and 0.5-20 for cakes. Parts by weight. If the amount of dextrin added to 100 parts by weight of fish meat surplus is greater than that shown in the above target food, work efficiency will be reduced, and if the amount added is small, fish odor suppression and texture improvement will not be effective. It tends to be enough.

The processed confectionery-like food of the present invention maintains a soft and light texture not only immediately after preparation, but also when the product temperature of the obtained food is lowered or when it is frozen and thawed.
For example, when a donut containing fish surimi is produced, the dough expands when it is oiled or baked, but the dough shrinks and becomes dense as the product temperature decreases, resulting in a heavy texture and a texture specific to fish surimi. It is easy to become. When the dough is dense, a heavy texture cannot be avoided even if the donut is heated using a microwave oven, and the intended soft and light texture cannot be obtained.

  However, in the present invention, by using a dextrin derived from potato and having a DE value of 2 to 5, even when the product temperature is lowered or when it is frozen and thawed, an oil cake that retains a soft and light texture, A baked food can be provided.

The raw material normally used can be used for the confectionery-like processed food of this invention except using a fish meat surimi and the said dextrin.
For example, a donut with fish meat surimi can be produced by adding flour, sugar, salt, etc. to fish meat surimi and the above dextrin, mixing and molding, and then baking or baking. Similarly, if it is a cake containing surimi fish meat, it can be manufactured by adding, mixing, and baking the fish surimi and eggs, sugar, and if necessary, flour to the dextrin.

In the present invention, in addition to the dextrin, a dried konjac processed product can be used in combination. The combined use of dried konjac processed products in addition to dextrin improves the shape retention of processed fish meat-containing processed foods and improves handling in the work process.
The dried konjac processed product is a composite composition of konjac flour, sugar and starch, and is processed into an arbitrary shape such as granular, thread-like, or powdery. Specifically, after extracting glucomannan from konjac rice cake in a conventional manner, drying, mixing with starch, adding water to swell, and performing deacetylation treatment by adding a small amount of alkali It can be produced by molding, heating gelation, neutralization, dipping in a saccharide solution and drying. Further, it can be produced by the method described in Japanese Patent No. 2866609 or Japanese Patent No. 3159104. The dried konjac processed product is commercially available, and examples thereof include the Sun Smart [registered trademark] series such as “Sun Smart [registered trademark] 400” manufactured by San-Ei Gen FFI Co., Ltd.

  When using a dried konjac processed product in addition to the above dextrin, it is desirable to add 0.5 to 8 parts by mass of the dried konjac processed product to the confectionery processed food. When the addition amount is less than 0.5 parts by mass, sufficient shape retention cannot be obtained, and when the addition amount exceeds 8 parts by mass, the viscosity increases and adhesion to manufacturing equipment occurs, resulting in a reduction in work efficiency. In addition, some sweetness may affect the processed food due to the water candy contained in the dried konjac processed product.

  Hereinafter, the present invention will be described in more detail with reference to examples. However, these examples do not limit the present invention. In the examples, “parts” and “%” are “parts by mass” and “mass%”, respectively, “*” in the text is from Saneigen FFI Co., Ltd., and “*” in the text is from Saneigen. It means that it is a registered trademark of FFI Corporation.

Example 1: Pastry-like processed food (donut) with fish meat surimi
According to the prescriptions in Tables 1 and 2, donuts containing surimi fish meat were prepared.
<Preparation of fish paste paste>
The frozen surimi was crushed with a cutter, salted and added. Next, sugar, quality improver for aquatic products, whey protein and ice (half amount) were added and cut. Further, processed starch, shelf life improver, cyclodextrin, and the remaining ice were added, and the mixture was heated to a final product temperature of 8 ° C.

<Preparation of donuts>
A donut according to the present invention was prepared according to the formulation shown in Table 2.
First, sugar, salt, an emulsifier, and a fragrance | flavor were added to the bowl of the universal mixing stirrer, and it stirred at 126 rpm for 1 minute. Next, a fish paste prepared based on the formulation shown in Table 1 was added, mixed at 126 rpm for 2 minutes, and then the remaining ingredients were added and mixed at 126 rpm for 30 seconds to form a donut dough. Here, the system to which the dried konjac processed product (Sunsmart [registered trademark] 400) was not added was designated as Example 1-A, and the added system was designated as Example 1-B.

  The dough of the donut thus obtained was weighed and molded in a pouch so as to be about 18 g / 1, and then oiled at 170 ° C. for 3 minutes to prepare a fish meat surimi-containing oily food (doughnut). The preserved fish meat contained in the obtained donut was quickly frozen for preservation, frozen for 10 days and then heated in a microwave oven to evaluate the texture and flavor. Origin, DE value and viscosity of dextrin used (30% by weight aqueous solution of dextrin prepared with distilled water at 25 ° C., allowed to stand at 25 ° C. for 5 minutes, and then at 25 ° C. under B-type viscometer rotor No. 2 Table 3 shows the results together with the measured value of (measured for 1 minute at 12 rpm).

<Remarks>
Example 1-A: Smart taste **
Example 1-B-1: Smart taste **
Example 1-B-2: Smart taste **
Example 1-B-3: Matsutani Chemical Co., Ltd. Parsley SA II
Comparative Example 1-B-1: Matsuya Chemical Co., Ltd. Paindex # 100
Comparative Example 1-B-2: Matsuya Chemical Co., Ltd. Paindex # 1
Comparative Example 1-B-3: Matsutani Chemical Industry Co., Ltd. TK-16

In the donut prepared in Example 1-A, the shape retention of the dough was slightly deteriorated, and it was felt that the working efficiency was slightly lowered as compared with Example B. The texture when eating was a soft and light texture, not much different from that of Example 1-B, and the fishy odor was not worrisome.
As described in Table 3, the donut prepared in Example 1-B has a soft texture and good flavor by using dextrin derived from potato having a DE value in the range of 2 to 5, The result that it was excellent also in the moldability was obtained. On the other hand, in comparative examples using dextrins derived from other than potatoes, not only those with DE values exceeding 5, but even with DE values in the range of 2 to 5, an oily finish is obtained and moldability is improved. There was a problem (1-B-1).

Example 2 Pastry-like processed food with fish meat surimi (chocolate donut style)
A fish paste was prepared based on the prescription in Table 4 (unit: part).

<Preparation method>
(1) 1 was added to the cutter and roughened.
(2) 2 was added to (1) and salted.
(3) The total amount of 3, 5, 6 and half the amount of 9 were added to (2) and cut.
(4) 4 · 7 · 8 and the remaining 9 were added to (3) and raised to a final product temperature of 8 ° C.

<Donut prescription>
Next, a chocolate donut was prepared based on the formulation in Table 5. (Unit: part)

<Doughnut manufacturing method>
(1) 6-9.11-13 was added to the bowl of the universal mixing stirrer and mixed at 126 rpm for 1 minute.
(2) 5 was added to (1) and mixed at 126 rpm for 2 minutes.
(3) 1 to 4 · 10 were added to (2) and mixed at 126 rpm for 30 seconds to form (squeeze out) the dough to about 18 g / 1 piece.
(4) (3) was oiled (170 ° C. for 3 minutes).
(5) (4) was coated with chocolate and snap frozen.

<Tasting and evaluation>
Before tasting, the food was naturally thawed at room temperature or in a refrigerator. The obtained donut (Example 2) had a soft and light texture, and was a donut resembling a candy-like texture that does not seem to be a processed food containing 25% fish paste. In addition, the obtained donut was a chocolate donut with reduced fish-specific odor and no influence on the flavor of chocolate.

Example 3: Pastry-like processed food (cake) with fish meat surimi
According to the formulation shown in Table 6, a fish paste cake was prepared.
Specifically, the frozen surimi was coarsened with a food cutter, and salt was added and salted. 3-5 were added and cut. Subsequently, 6-11 and 16-18 were added and cut. 12-15 were added, the product temperature was raised to 8 ° C, and the product was filled into a Madeleine-type cup. After baking in an oven at 150 ° C. for 30 minutes, it was quickly frozen.

About the prepared fish meat paste cake, after freezing for 10 days, it heated with the microwave oven and evaluated food texture and flavor.
The obtained cake (Example 3) was a cake having a soft and light texture and a confectionery-like texture that could not be thought of as a processed food containing 25% fish paste. In addition, the obtained cake was a cake with reduced fish-specific odor and improved flavor.

Example 4: Pastry-like processed food (chocolate cake) with fish meat surimi
According to the recipe of Table 7, a fish meat paste cake was prepared.
<Preparation of whip part>
The powder mixture of processed starch, whey protein, sugar and guar gum was added to water and whipped with a hand mixer.
<Preparation of cake part>
The frozen surimi was crushed with a food cutter and salted with salt. 4-5 in the formulation and half of the ice were added and cut. Subsequently, 6 to 13 and the remaining ice were added and cut. After 3 was added and the product temperature was raised to 8 ° C., 14 whips were added and lightly mixed. A cup was filled and steamed at 85 ° C. for 30 minutes to prepare a chocolate cake.

The obtained chocolate cake (Example 4) had a soft and light texture, and was a chocolate cake similar to a candy-like texture that cannot be considered as a processed food containing 25% fish paste. Moreover, the obtained chocolate cake was a cake in which the smell peculiar to fish meat was reduced and the flavor was also improved.
On the other hand, a chocolate cake was prepared in the same manner as in Example 4 except that the dextrin of Table 7 was not added (Comparative Example 4). However, the texture was heavy and the fishy odor was also felt.

  As shown in the above Examples, it was revealed that a light soft texture can be imparted by adding dextrin to a pastry-like processed food containing fish meat surimi, and fish odor due to fish meat surimi can be suppressed. Further, by using a dried konjac processed product in combination, the dough of the processed confectionery-like food was kept at an appropriate viscosity, and the moldability could be improved.

Claims (8)

A fish-like surimi-containing confectionery-like processed food comprising fish surimi and dextrin having the following property (a) :
(A) It is derived from potato and has a DE value of 2-5 . The confectionery-like processed food according to claim 1, wherein the dextrin further has the following property (b):
(B) The viscosity when a 30% by mass aqueous solution of dextrin prepared with distilled water at 25 ° C. is allowed to stand at 25 ° C. for 5 minutes is 200 mPa · s or less .   The confectionery processed food according to claim 1 or 2, wherein the confectionery processed food is any one of donut, cake, muffin, castella, madeleine, or financier. The confectionery-like processed food according to any one of claims 1 to 3 , comprising 0.5 to 100 parts by mass of dextrin with respect to 100 parts by mass of surimi fish meat. Characterized in that the addition of dextrin having the following properties (a), texture improvements Way Method of confectionery-like processed food containing ground fish meat;
(A) It is derived from potato and has a DE value of 2-5 . Confectionery like processed foods, which is a kind either donuts, cakes, muffins, sponge cake, of Madeleine or financier, texture improvements Way Method of confectionery like processed foods, including fish surimi according to claim 5. A method for improving the texture of a confectionery-like processed food containing fish paste, or a method for improving the texture and reducing fishy odor, characterized by adding dextrin having the following properties (a) and (b):
(A) It is derived from potato and has a DE value of 2-5.
(B) The viscosity when a 30% by mass aqueous solution of dextrin prepared with distilled water at 25 ° C. is allowed to stand at 25 ° C. for 5 minutes is 200 mPa · s or less. The process for improving the texture of a confectionery-processed food containing fish meat surimi according to claim 7, wherein the confectionery-processed food is any one of donuts, cakes, muffins, castella, madeleine, and financier. Fish odor reduction method.