JPH0549452A - Preparation of fisheries paste product - Google Patents

Abstract

PURPOSE:To prepare the subject product having excellent formability and palatability and useful as KAMABOKO (boiled fish paste), CHIKUWA (tubular roll of boiled fish paste), etc., by substituting a specific portion of fish meat used as a main raw material with specific processed starch and water. CONSTITUTION:The objective product can be prepared by substituting 5-25% of fish meat used as a main raw material of the subject food with processed starch (e.g. crosslinked ester starch such as potato starch) having a solubility of <=8% in hot water, containing <=5wt.% of fraction unable to pass through a 60 mesh sieve and having an Sc/Sh ratio satisfying the formula 1.2>=Sc/Sh>=0.8 (Sc is swelling degree in cold water and Sh is swelling degree in hot water) and a swelling degree in cold water of 4-15. The raw materials are preferably further added with 15-50% (based on the processed starch in terms of solid component) of one or more kinds of additives selected from albumen, soybean protein and wheat gluten.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a fish paste product, and more particularly to a method for producing a fish paste product in which a part of fish meat as a main raw material is replaced with another component.

[0002]

2. Description of the Related Art Due to various problems such as the 200 nautical mile problem, there has been a shortage of surimi in fish meat recently, and the price has risen sharply, and an inexpensive alternative is desired. in this case,
As a matter of course, by using the fish meat substitute, the workability, the appearance, the texture, the quality and the like should not be inferior to the conventional products.

Conventionally, various food materials or food additives have been used for various purposes in the production of paste products. Among them, raw starch or starches which are etherified or esterified are added in an amount of about 2-10% by weight, and these are for the purpose of quality improvement, reinforcement of jelly strength, improvement of yield, etc. It is an additive, and it becomes a kneaded product of different quality depending on the amount added. Proteins such as soybean protein, gluten, and egg white are also relatively frequently used materials, but of the hardness and elasticity required for kneaded products, the hardness is too strong and the texture is unbalanced. Due to the above-mentioned drawbacks and a peculiar unfavorable flavor, the amount of addition is naturally limited, and it is used as an additive for the purpose of producing a paste product having a quality different from that of starches. That is, the above 2
The types of additives have different quality including texture depending on the type and amount added, and the type and amount added of starches and proteins to be used were selected according to the desired quality and were not used as fish meat substitutes. ..

As a substitute for surimi, it has been shown that a wet type of a polymer dispersion of vegetable fiber and starch is used by substituting 5-10% by weight of surimi (Japan Food Science 1990-7, P52-). 57). However, as shown in the jelly strength data simultaneously shown in this document, when the surimi was replaced by 7% by weight, the jelly strength decreased considerably, and there was not much difference in quality from conventional products. As a result, only a relatively small amount of up to about 5% can be substituted, and it is difficult to say that it is a means of sufficiently satisfying the shortage of fish meat.

[0005]

In the fish paste product, the fish meat which is the main raw material is partially replaced with other ingredients, so that the quality and texture of the fish meat are not inferior to the conventional products, and the fish meat is It is an object of the present invention to provide a method for producing a fish paste product, which has a large alternative amount and can reduce the cost.

[0006]

[Means for Solving the Problems] This problem is that when a fish paste product is produced, its heating solubility is 8% or less.
The section that does not pass through the sieve of the mesh has a particle shape of 5% or less, and the ratio of the degree of cold water swelling (Sc) and the degree of heat swelling (Sh) is 1.2 ≧ Sc / Sh ≧ 0.8, The problem is solved by replacing 5-25% by weight of the main raw material, fish meat, with processed starch having a cold water swelling degree of 4-15 and water.

[0007]

FUNCTION AND STRUCTURE OF THE INVENTION In the present invention, the fish paste product means a paste product mainly composed of fish meat, and examples thereof include kamaboko, bamboo rings, fried kamaboko, kaniashi kamaboko, rice cake, fish meat sausage and the like.

The processed starch used in the present invention has a solubility in heating of 8% or less, preferably 6% or less, and a particle which does not pass through a 60-mesh sieve has a particle shape of 5% by weight or less and has a swelling degree in cold water. The processed starch has a ratio of (Sc) and heat swelling degree (Sh) of 1.2 ≧ Sc / Sh ≧ 0.8, and a cold water swelling degree of 4-15, preferably 6-12.

When the heating solubility exceeds 8%, the jelly strength decreases, and the texture becomes different, and when the section that does not pass through the 60 mesh sieve exceeds 5% by weight, the texture becomes smooth. You can see the lacking aspect. Further, if the ratio of the cold water swelling degree and the heating swelling degree is out of the above range, the texture becomes different, and if the cold water swelling degree is less than 4, the moldability is poor, and even if it is more than 15, the texture is also poor. It will be different. Therefore, the processed starch used in the present invention must be a processed starch that satisfies all of these conditions.

Such modified starch is disclosed in, for example, Japanese Patent Application No. 3-19.
It can be manufactured according to 0656. Specifically, a commercially available starch, preferably one or more starches selected from potato starch, sweet potato starch and sago starch, and more preferably potato starch as a raw material, is crosslinked to form a crosslinked starch. ..

The cross-linked starch may be one obtained by allowing only a cross-linking agent to act according to a conventional method, but is preferably a cross-linked ester starch or a cross-linked ether starch obtained by esterification or etherification and a cross-linking reaction. The degree of crosslinking is about 50 when heated to 90 ° C, cooled to 50 ° C and measured with a B-type viscometer.
It is such that the concentration showing a viscosity of 0 cps is about 10-17% by weight. The esterification or etherification is carried out so that the degree of substitution (DS) is 0.01-0.25. The etherification or esterification itself may be carried out according to a conventional method, and the etherifying agent and the esterifying agent used here may be those which have been conventionally used in a wide range.

The above-mentioned three types of raw material starch have a larger effect of addition than the other raw materials, and therefore the addition amount can be reduced. Further, it is preferable to use crosslinked ester starch or crosslinked ether starch as the crosslinked starch, because the ratio of water can be increased when substituting fish meat, and the time-dependent change of the obtained paste product is small.

The cross-linked starch thus obtained was made into an aqueous slurry of about 10-40% by weight, and at a concentration of 20% by weight, the swelling initiation temperature measured by Brabender amylograph was preferably about 27 ° C. or more, and about 130 ° C. By heating to a lower temperature, the modified starch of the present invention can be produced. Further, it can be dried by spray drying, drum drying or the like to obtain a powder. This dry starch usually contains about 5 to 8% by weight of water, but this water is excluded from the water content that substitutes for fish meat.

In the present invention, when a kneaded product having a relatively high jelly strength and texture is aimed, egg white,
The jelly strength can be adjusted by using one kind or two or more kinds selected from soybean protein and wheat gluten together in an amount of about 15 to 50% by weight based on the processed starch. The jelly strength can be adjusted by adjusting the ratio of the processed starch and water described above.
By using one or more of these proteins in combination or adding the proteins and the means for adjusting the amount of the processed starch and water, not only the jelly strength but also a wider range of desired textures can be dealt with.

The particle size, cold water swelling degree, heat swelling degree and heat solubility described for the processed starch of the present invention are measured according to the following methods.

<Particle size> The sample was made into an aqueous dispersion having a concentration of 5%,
After this was left at 25 ° C. for 30 minutes, it was sieved with a JIS 60 mesh test sieve, and the dry weight of the residue is expressed as% of the dry weight of the sample.

<Cold water swelling degree> Approximately 1 g of the sample in terms of dry matter was dispersed in 100 ml of water at 25 ° C. for 2 minutes for 30 minutes.
After gently stirring in a thermostat at 5 ° C., centrifugation (3000 rpm, 10 minutes) is performed to separate into a gel layer and a supernatant layer. Next, the weight of the gel layer is measured and designated as A.
Next, the weighed gel layer was dried (105 ° C., constant temperature) and weighed, and this was designated as B, and the degree of swelling is represented by A / B.

<Heat swelling degree, heat solubility> 1.0 g of the sample in terms of dry matter was dispersed in 100 ml of water, and 90
After heating at 30 ° C for 30 minutes, immediately centrifuge (3000 r.p.m.).
p. m10 minutes) and separate into a gel layer and a supernatant layer. Next, the weight of the gel layer is measured and designated as C. Next, the weighed gel layer is dried and solidified (at 105 ° C., constant temperature), and the weight is measured. on the other hand,
At this time, the volume of the supernatant and the total amount of sugar contained in the supernatant are measured by the phenol-sulfuric acid method to calculate the heating solubility.

There are many kinds of fish meat paste products, but basically, meat is extracted from raw fish, exposed to water, dehydrated, crushed meat, mashed,
It is manufactured according to the steps of seasoning, molding, heating, cooling, product, and after thawing in the case of using frozen surimi, mashing.

The present invention can be applied to the conventional production method in both the case of producing meat from raw material fish and the case of producing using frozen surimi, and the addition of the processed starch of the present invention is usually crushed. Do in process. The addition method may be in the form of powder or paste, and in the case of powder, it may be dispersed in water and added. Moreover, various auxiliary materials have been conventionally used for fish paste products. Examples thereof include salt, starches, seasonings, sweeteners, preservatives, colorants, flavors and polymerized phosphates. The present invention is basically to partially substitute fish starch with modified starch and water in the production of a fish paste product, and other production methods can be carried out by conventional methods. Therefore, these auxiliary materials are also used in the present invention in the same manner as in the conventional method, and various modified starches such as potato starch, wheat starch and other natural starch or esterified starch are also conventionally used. Can be used as well. However, in the present invention, it is not denied that the formulation and manufacturing process in the conventional method are changed according to preference.

The gist of the present invention is to substitute about 5 to 25% by weight of fish meat with modified starch and water, in which case the ratio of modified starch and water is conventionally added corresponding to the fish meat part to be substituted. Including the amount of water that was used, 1 part by weight of processed starch,
Make up 3 to 7 parts by weight of water. When the processed starch is in the form of paste, the amount of water is adjusted so that the above ratio can be obtained depending on the concentration.

The ratio of the processed starch and water is appropriately selected according to the texture and type of the target product. For example, when a soft texture is required, the water ratio is increased and a hard texture is required. In that case, it is better to reduce the ratio of water.

The amount of surimi that substitutes modified starch and water is 5
It is 25% by weight. Even if the amount is less than 5% by weight, there is no particular problem, but the economic effect is poor. On the other hand, when the amount exceeds 25% by weight, the taste and texture become unfavorable as a fish paste product as the amount of surimi decreases. The substitute amount of fish meat is appropriately selected within the above range depending on the kind of the kneaded product, texture and the like.

[0024]

EXAMPLES The present invention will be described in more detail below with reference to reference examples (production examples of modified starch), experimental examples and examples. However, "parts" means "parts by weight".

[0025]

[Reference Example 1] 20 parts of sodium sulfate was dissolved in 120 parts of water, and 100 parts of commercially available potato starch was added to form a slurry.
Under stirring, 30 parts of 4% aqueous sodium hydroxide solution, 4 parts of propylene oxide, and 0.1 part of epichlorohydrin (Sample No.
1), 0.14 parts (Sample No. 2), 0.2 parts (Sample No. 2)
3), 0.4 parts (sample No. 4) and 0.8 parts (sample No. 5) were added, and the mixture was reacted at 41 ° C. for 21 hours, neutralized with sulfuric acid and washed with water. These concentrations showing about 500 cps were about 8.5%, 10%, 12%, 15% and 16.5%, respectively, and the swelling initiation temperature was about 53 ° C. 25 each
% Aqueous slurry, which was heat-treated with a double drum dryer having a surface temperature of 150 ° C. and dried. The heat treatment temperature at this time was 102 ° C. Then, the dried product was pulverized to obtain crosslinked etherified modified starches of Sample Nos. 1 to 5. The physical properties are shown in Table 1. The etherification degree (DS) of these was in the range of 0.08 to 0.085. The swelling ratio is cold water swelling degree / heat swelling degree.

[0026]

[Table 1]

[0027]

[Reference Example 2] 120 parts of water was mixed with 100 parts of sweet potato starch to form a slurry, and a 3% aqueous solution of caustic soda was added with stirring to obtain p.
While maintaining at H11.3 to 11.5, 0.25 part of sodium trimetaphosphate was added and reacted at 39 ° C. for 5 hours, then neutralized with sulfuric acid and washed with water. When the swelling start temperature of this was measured, it was about 68 ° C. Next, make a slurry having a concentration of 12%, heat it to 97 ° C. using an oner, and then set the inlet temperature to 1
Spray-dried at 75 ° C. and an outlet temperature of 85 ° C. to obtain a processed starch of sample No. 6. The physical properties are shown in Table 2.

[0028]

[Reference Example 3] 100 parts of sago starch was added to 120 parts of water to form a slurry, and a 3% aqueous solution of caustic soda was added with stirring to obtain p.
While maintaining at H11.3 to 11.5, 0.5 part of sodium trimetaphosphate is added and reacted at 39 ° C. for 5 hours, adjusted to pH 9.5 with sulfuric acid and cooled to 25 ° C. Next, while adding 3% aqueous sodium hydroxide solution and maintaining the pH at 9.0 to 9.5, 6 parts of acetic anhydride was added to acetylate, neutralize with sulfuric acid, washed with water, and then spray dried by the same treatment as in Reference Example 2. Sample No.
A modified starch of 7 was obtained. The degree of acetylation (D
S) is 0.068. The physical properties are shown in Table 2. The swelling start temperature before the heat treatment was about 64 ° C.

[0029]

[Reference Example 4] The sago starch in Reference Example 3 was replaced with tapioca starch, and the other treatments were performed in the same manner as in Reference Example 3 to prepare a sample.
The processed starch of No. 8 was obtained. The physical properties are shown in Table 2.
The swelling start temperature before the heat treatment was about 59 ° C.

[0030]

[Reference Example 5] In Reference Example 1, 10 parts of pyropyrene oxide and 1 part of epichlorohydrin sodium trimetaphosphate were used.
The same reaction was performed in place of the parts. Next, neutralize and wash with water to make a 20% slurry, heat to about 55 ° C to swell to the extent that precipitation does not occur, fill this into a retort food tube, heat at 120 ° C for 20 minutes in an autoclave, and then bring to room temperature. Cooled and processed starch in paste form (Sample No. 9)
Got The physical properties are shown in Table 2. The swelling start temperature before the heat treatment was about 49 ° C.

[0031]

[Table 2]

[0032]

[Experimental Example 1] After frozen thawed meat was thawed for 5 minutes using a food cutter according to the formulation shown in [Table 3] below, salt was added for 10 minutes, and potato starch (control),
And potato starch, modified starch (experimental section) and ice water were added, and the main sliding was performed for 10 minutes. The obtained surimi paste was molded into a fixed shape and fried in oil at 160 ° C. for 4 minutes to obtain a simulated fried kamaboko. This was evaluated after storing it in a refrigerator for 24 hours and 120 hours. The results are shown in Table 4. However, in Table 4, after 24 hours, it is almost the same except Ex.1, Ex.3,
No. 4 was good with little change over time.

The texture test used for evaluation was according to the following method.

[0034]

[Food texture test] The texture is classified into hardness, elasticity (foot), and texture in the oral cavity, and a 7-point scale is evaluated by 10 panelists, and the average score of each is shown in Table 5 as a total evaluation score. .. In this case, with respect to the target area, all items have a score of 0, and the evaluation is relative to this standard.

[0035]

[Table 5]

[0036]

[Experimental Example 2] According to Experimental Example 1, a modified fried kamaboko was obtained by using the modified starches of Sample Nos. 6 to 9 and substituting 10% surimi for the formulation shown in [Table 6] below. At that time, the addition amount of the modified starch was changed so that the state of the surimi after grinding was the same as that of the target group. Further, the addition amount of sample No. 9 was converted into the solid content amount, and the added water was also balanced. Table 7 shows the evaluation of the obtained simulated fried kamaboko.

[0037]

[Table 6]

[0038]

[Table 7] It should be noted that, in Table 7, Ex.6 to 8 and especially Ex.
8 requires a lot. In terms of quality, Ex.
9 and then Ex. 7 were good.

[0039]

Example 1 After thawing a frozen surimi (SA grade), rough crushing is performed for 5 minutes, salt is added, and salt is added for 15 minutes. Then, the processed starch of Sample No. 4 obtained in Reference Example 1, ice water, and other auxiliary materials were added, and after main-sliding for 15 minutes, it was placed on a plate,
Sit at 45 ° C. for 60 minutes and then boil at 90 ° C. for 45 minutes to obtain a plate fish paste. However, the ratio of each additive material is as shown in [Table 8] below.

The moldability and the texture of the obtained plate-like fish cake were the same as those of the target group, and the texture after 5 days was good with less change than the target group.

[0041]

[Table 8]

[0042]

Example 2 A paste paste (meat paste) obtained by crushing according to the procedure of Example 1 was molded and then fried in oil at 160 ° C. for 4 minutes to obtain a fried kamaboko. However, the ratio of each additive material is as shown in [Table 9] below. The processed starch used was
Sample No. 9 is a paste with a concentration of 20%, so the addition amount is
Represented as solids, the water contained was balanced with ice water.

The fried kamaboko obtained had the same moldability and texture as the target group, and the texture after 5 days was less changed than the target group and maintained freshness.

[0044]

[Table 9]

[0045]

[Example 3] A surimi paste (meat paste) obtained by crushing according to the procedure of Example 1 was molded, and then subjected to a sitting step,
Colored with a gas burner and the product temperature is 75 ℃
The above was finished in about 4 minutes to obtain a baked bamboo ring. However, the ratio of each additive material is as shown in [Table 10] below.

The obtained baked bamboo rings had the same moldability and texture as those of the target group, and the texture after 5 days was good with less change than the target group.

[0047]

[Table 10]

The surimi paste (meat paste) obtained by crushing based on the operation of Example 1 was formed into a thin strip shape on a stainless belt, heated and steamed from above and below, cut into fibers, and converged into bars. It was colored and packaged, heated at 90 ° C. for 10 minutes and then cooled to obtain a crab-flavored kamaboko. However, the ratio of each additive material is as shown in [Table 11] below.

The obtained crab-flavored kamaboko had the same moldability and texture as the target group, and the texture after 5 days showed little change and was good.

[0050]

[Table 11]

[Table 3]

[Table 4]

Claims (5)

[Claims] 1. In the production of a fish paste product, the solubility in heating is 8% or less, and the fraction that does not pass through a 60-mesh sieve has 5% by weight or less of particles, and the degree of cold water swelling (Sc) and heat swelling. 5-25 of fish meat which is the main raw material by the processed starch and water having a ratio of degree (Sh) of 1.2 ≧ Sc / Sh ≧ 0.8 and a cold water swelling degree of 4-15. weight%
A method for producing a fish paste product, which comprises: 2. The method for producing a fish paste product according to claim 1, wherein the processed starch has a heating solubility of 6% or less and a cold water swelling degree of 6-12. 3. The method for producing a fish paste product according to claim 1, wherein the type of the processed starch is one or more selected from potato starch, sweet potato starch, and sago starch. 4. The method for producing a fish paste product according to claim 1, wherein the type of the processed starch is potato starch. 5. The fish paste product according to claim 1, wherein one or more selected from egg white, soybean protein and wheat gluten is added in an amount of 15 to 50% by weight in terms of solid content with respect to the processed starch. Production method.