JPH0479861A - Preparation of fish paste food containing dietary fiber - Google Patents

Abstract

PURPOSE:To prepare the subject fish paste food having excellent springiness, age resistance and palatability and useful as a health food, etc., by adding a specific amount of a hardly digestible dextrin and a specific amount of processed starch in the preparation of the food. CONSTITUTION:The objective fish paste food such as CHIKUWA (tubular roll of boiled fish paste) can be prepared by adding preferably 5-25wt.% (based on the fish meat paste) of a mixture composed of <=75wt.% of hardly digestible dextrin and >=25wt.% of processed starch having a substitution degree (D.S.) of 0.01-0.15 (e.g. acetylated starch and/or hydroxypropyl starch). The dextrin and the starch may be added simultaneously or separately to the fish meat paste.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a method for producing a seafood paste product containing dietary fiber.

[Conventional technology]

As the relationship between dietary fiber deficiency and diseases such as cancer, heart disease, stroke, and diabetes, which are the leading causes of death in Western countries and Japan, as well as medical conditions such as constipation, varicose veins, and gallstones, has become clearer.
The development of dietary fiber-containing foods is desired in order to capture the dietary fiber that is lacking. On the other hand, fish paste products are a food that many Japanese people like, and fish paste products containing excellent quality dietary fiber are desired, but adding dietary fiber has caused various quality problems.

Dietary fiber is broadly classified into insoluble dietary fiber and water-soluble dietary fiber. The former contains cellulose, lignin, and hemicellulose A
, C, chitin, and collagen, and examples of the latter include pectin, guar gum, konjac mannan, sodium alginate, carrageenan, agar, carboxymethyl cellulose, indigestible dextrin, and polydextrose.

When insoluble dietary fiber is added to a seafood paste product, there are disadvantages in that the elasticity decreases, resulting in an undesirable lumpy texture, and the water retention capacity decreases, resulting in increased syneresis. - Addition of water-soluble dietary fiber inhibits the gel formation of fish protein, resulting in a problem in that the resulting paste product has reduced elasticity, becomes soft, and has poor crispness.

On the other hand, in the production of seafood paste products, wheat starch and potato starch have traditionally been used for the purpose of improving the texture and increasing the weight of the paste products.
~20% was added.

It has also been proposed to add various modified starches for the purpose of improving elasticity, aging resistance, etc.

For example, adding esterified starch for the purpose of improving water dispersion and elasticity (Japanese Patent Publication No. 62-36654), improving aging resistance by using starch phosphate ester and sodium starch octenyl succinate (Japanese Patent Publication No. 61-36897); By adding cross-linked etherified starch and cross-linked esterified starch, a dough product with excellent elasticity, water retention and stability is obtained (Tokukō Sho 6
1-36898), fat-processed starch (Special Publication No. 1973-32)
Many proposals have been made, such as adding oxyalkyl etherified starch (Japanese Patent Publication No. 898, Japanese Patent Publication No. 56-46387), and oxyalkyl etherified starch (Japanese Patent Publication No. 45-31347).

All of these have certain effects, but simply combining them with dietary fiber has not been able to improve the above-mentioned deterioration in quality due to dietary fiber.

[Problem to be solved by the invention]

Dietary fiber is expected to have various physiological effects such as lowering cholesterol, suppressing insulin secretion, promoting defecation, and suppressing harmful substances, and is now establishing its position as the sixth nutrient group. On the other hand, with changes in dietary habits in recent years, the amount of dietary fiber ingested from normal meals has been decreasing, and it is desirable to eat a diet high in dietary fiber from a preventive medicine perspective. Under these circumstances, it is an object of the present invention to provide a seafood paste product that contains dietary fiber and has an excellent texture.

[Means to solve the problem]

In the production of fish paste products, the present invention contains dietary fiber and improves the texture by simultaneously or separately adding indigestible dextrin at a ratio of 75% or less and processed starch at a ratio of 25% or more by weight as dietary fiber. It is also possible to obtain fish paste products of excellent quality.

[Operation and structure of the invention]

The basic gist of the present invention is to use indigestible dextrin and processed starch in combination, but there are many known dietary fibers, among which indigestible dextrin is used. Furthermore, by using a specific modified starch among the many modified starches in a predetermined ratio, it is possible to obtain a dietary fiber-containing seafood paste product that is excellent in terms of texture and quality.

The indigestible dextrin used in the present invention is disclosed in, for example, JP-A-2-100695 and JP-A-2-145169.
Examples include those made according to Japanese Patent Application Laid-Open No. 2-154664, but the present invention is not limited thereto, and basically any indigestible dextrin made from roasted dextrin as a raw material may be used.

Processed starch includes mild sodium hypochlorite treated starch,
Examples include crosslinked starch, etherified starch, and esterified starch, among which it is particularly preferable to selectively use acetyl starch and hydroxypropyl starch. Acetyl starch is obtained by reacting starch with acetic anhydride or vinyl acetate monomer according to a conventional method. Hydroxypropyl starch is also produced by reacting starch with propylene oxide.

The degree of reaction is 0.01 as the degree of substitution (D, S, )
~0.15 is preferred. When D, S, and S are less than 0.01, the effect of the present invention is poor, and when D, S, O, and I are greater than 5, the gelatinization temperature becomes too low, which is not preferable because the jelly strength decreases. In addition, these acetyl starches and hydroxypropyl starches are metaphosphates,
It also includes those crosslinked with phosphorus oxychloride, epichlorohydrin, adipic acid, etc.

When cross-linked acetyl starch or hydroxypropyl starch is used, the texture of the resulting dough changes from soft to hard compared to non-cross-linked starch, but the degree of this is within the range of individual preference and is chosen based on taste. .

The types of starch used as raw materials for processed starch include wheat starch,
Commercially available starches such as potato starch, tapioca starch, sago starch, rice starch, corn starch, and waxy corn starch can be used.

There are many types of seafood paste products, but basically they are collected from raw fish, soaked in water, dehydrated, crushed, sown, seasoned, shaped, and processed.
The product is manufactured according to the heating, cooling, and product processes, and when frozen surimi is used, after thawing and sowing. At that time, the types are classified according to the heating method (steamed, boiled in hot water, roasted, oil source), forming method (with plate, chikuwa, rolled, etc.), and type of mixture (egg yolk, vegetables, cheese, etc.), but the present invention The term "fish paste product" in ``fish paste'' refers to a paste product made from fish meat, and it applies to any of these products.

When producing paste products, by adding 75% by weight or less of indigestible dextrin and 25% by weight or more of processed starch simultaneously or separately, it is possible to create a paste product that contains dietary fiber and is excellent in both texture and quality. It manufactures seafood paste products. If the ratio of indigestible dextrin to modified starch is 75% by weight or more, syneresis will increase and the texture will be poor. Although the upper limit of the ratio of processed starch is not limited in terms of quality, as the ratio of processed starch increases, the total amount added must be increased in order to contain the desired amount of dietary fiber. Therefore, the proportion of processed starch is naturally limited based on the desired dietary fiber content and the total amount added, and is approximately 75% or less.

In the present invention, any conventional manufacturing means can be applied as is to the method for manufacturing the fish paste product.

Indigestible dextrin and modified starch are added during the crushing process during the manufacturing process.

In this case, the indigestible dextrin and the modified starch may be added after being mixed in advance, or may be added separately. The amount added is 5 to 25 parts, preferably 7 to 20 parts, based on 100 parts of surimi, which is the combined amount of indigestible dextrin and modified starch. If less than 5 parts are added, there will be problems with texture and quality.
It is difficult to say that it contains dietary fiber. On the other hand, if 25 parts or more is added, deterioration in texture and quality will be observed.

〔Example〕

Next, a detailed explanation will be given using reference examples, experimental examples, and examples. The dough products produced in the experimental examples and examples were evaluated by texture tests and measurements of extruded water content.

In addition, parts indicate parts by weight.

<Texture test> Texture is divided into hardness, elasticity (feet), and oral feel, and is rated at 10.
The results are evaluated on a seven-point scale by a panel of experts, and the average scores are totaled to give the overall evaluation score. In this case, all items were rated 0 based on the paste product containing only untreated starch.
This is a relative evaluation to this standard.

<Extruded water> 10
Measure the amount of extruded water when applying a load of kg/c+Il and pressurizing for 2 minutes.

Reference example 1 (Preparation of starch treated with sodium hypochlorite) Water 12
Add 100 parts of potato starch to 0 parts to make a slurry, and while stirring, add 3% caustic soda solution to adjust the pH to 9.0-9.
1500 pp of available chlorine at room temperature while maintaining the
Sodium hypochlorite corresponding to m (starch) was added and left to act for 3 hours, then neutralized to pH 6.0 with dilute sulfuric acid, washed with water, and dried to obtain sample No. 1 sodium hypochlorite treated starch. Ta.

Reference Example 2 (Preparation of Acetyl Starch) Add 100 parts of potato starch to 120 parts of water to make a slurry, and add 3% caustic soda solution under stirring to adjust the pH to 9.0.
Acetic anhydride 1.5-18 at room temperature while maintaining ~9.5
After reacting for 4 hours, the mixture was neutralized with dilute sulfuric acid, washed with water, and dried to obtain acetyl starch samples No. 2 to 5.

Reference Example 3 (Preparation of hydroxypropyl starch and phosphoric acid cross-linked hydroxypropyl starch) 30 parts of sodium sulfate was dissolved in 120 parts of water, 100 parts of wheat starch was dispersed therein, and then 33 parts of 3% caustic soda solution and propylene were added under stirring. 5 parts of oxide and 0, 0.01, and 0.05 parts of sodium trimetaphosphate were added and reacted at 42°C for 24 hours, and then neutralized with dilute sulfuric acid, washed with water, and dried. Hydroxypropyl starch and phosphoric acid cross-linked hydroxypropyl starch of sample Nα6-8 of No. 08 were obtained.

Reference Example 4 (Preparation of succinic acid starch) Succinic acid starch of Sample No. 19 was obtained in the same manner as in Reference Example 2 except that 6 parts of succinic anhydride was used instead of acetic anhydride.

Experimental Example 1 After thawing 100 parts of frozen surimi (SA grade) and roughing it for 5 minutes using a food cutter, 3 parts of common salt, 7 parts of untreated potato starch, or samples Nα1 to 5 obtained in Reference Example 1.2.4 and 7 parts of modified starch of No. 9, 7 parts of "Pine Fiber" (manufactured by Matsutani Chemical Industry ■) as an indigestible dextrin, and 5 parts of ice water
After adding 0 part of salt and rubbing for 20 minutes, the mixture was packed in a casing and heated at 90°C for 130 minutes to obtain a simulated kamaboko. Table 1 shows the evaluation obtained after storing this at 4°C for 24 hours.

However, "pine fiber" was manufactured according to Example 1 of JP-A No. 2-145169.

Table 1 *1: Experimental Example 2 without addition of indigestible dextrin Sample No. 2 obtained in Reference Example 3 by replacing untreated potato starch with untreated wheat starch in Experimental Example 1 and using processed starch in Reference Example 3.

The same procedure was carried out except that hydroxypropyl starch 6 to 8 and phosphoric acid crosslinked hydroxypropyl starch were used, and the results are shown in Table 2.

Table 2 Experimental Example 3 The same procedure as in Experimental Example 1 was carried out except that the type and amount of processed starch added and the amount of indigestible dextrin added were changed as shown in Tables 3 and 4. The results are shown in Tables 3 and 4.

(2): No addition of indigestible dextrin Example 1 After thawing 100 parts of frozen pollack, dry it for 5 minutes, add 2.5 parts of common salt, and salt it with a crusher for 15 minutes. Next, 5 parts of acetyl starch of sample Nα3 obtained in Reference Example 2, 7 parts of "pine fiber", 35 parts of ice water, and other auxiliary materials were added, and after grinding for 15 minutes, it was placed on a plate and 4 at °C
Steaming was performed for 5 minutes to obtain sheet kamaboko.

However, the proportions of each additive material are shown below. The obtained sheet kamaboko had a low extruded moisture content of 2.3%, and was also favorable in terms of texture.

Frozen Alaska pollack (engineering ship) Sample No. 3 Acetyl starch Pine fiber Salt Sugar Egg white Mirin Sodium glutamate blend Amino acid seasoning Ice water 100 parts 5 parts 7 parts 2.5 parts 1 part 4 parts 3 parts 1 part 0.5 parts 35 parts Example 2 Based on the operation of Example 1, crushing was performed and the resulting surimi (
After molding (meat paste) with an automatic molding machine, it went through a sitting process, was browned using a gas burner, and was finished in about 4 minutes so that the product temperature was 75°C or higher to obtain grilled chikuwa. However, the proportions of each material are as follows. The indigestible dextrin used at that time was produced according to Example 1 of JP-A No. 1-154664. The obtained grilled chikuwa had a pleasant texture.

Frozen Alaska pollack (engineering ship) 50 parts (land) 50 parts Sample No. 6 10 parts Hydroxypropyl'IIFA Indigestible dextrin 5 parts Salt
3 Part sand tJ!
Part 2 Artificial sweetener
A little mirin 4 parts seasoning (kneaded flavor) 2 parts ice water
30 parts Example 3 Based on the operation of Example 1, sowing was performed and the resulting surimi (
After molding (meat paste) with an automatic molding machine, it is heated at 150 to 160°C.
Deep-fried kamaboko was obtained by soaking it in oil for a minute. However, the proportions of each material are as follows. The indigestible dextrin used at that time was produced according to Example 2 of JP-A-2-100695. The obtained fried kamaboko had a pleasant texture.

Frozen pollack (engineering ship) 50 parts (land) 50 parts Sample No. 8 12 parts Phosphoric acid cross-linked hydroxypropyl starch Indigestible dextrin 8 parts Salt
3.2 parts seasoning (newly kneaded flavor) 0
．． 5 parts sodium glutamate 0.5 parts glucose 2 parts sand tJ!
5 Sanraku Sakashio
2. Vegetables (burdock, carrots, green onions)
50 parts glycyrrhizin preparation 0.
2 parts ice water 40 parts

Claims (3)

[Claims] (1) A method for producing a seafood paste product containing dietary fiber, characterized in that in the production of the seafood paste product, indigestible dextrin is added at a ratio of 75% by weight or less and processed starch at a ratio of 25% by weight or more, either simultaneously or separately. (2) Modified starch has a degree of substitution (D.S.) of 0.01 to 0.1
5. The production method according to claim 1, wherein the acetyl starch and/or hydroxypropyl starch of No. 5 is used. (3) The production method according to claim (1), wherein the combined amount of indigestible dextrin and modified starch is 5 to 25% by weight based on the weight of ground meat.