JPS58146260A - Composition of fish paste and making method for the same - Google Patents

Abstract

PURPOSE:A composition containing vegetable portein, raw starch, alpha-starch and alkail in a specific proportion is mixed with ground fish meat to make fish paste of high quality. CONSTITUTION:A composition for fish paste is prepared by using 30-70% of vegetable protein such as soybean protein or wheat gluten, 10-50% of usual raw starch, 5-30% of alpha-form starch prepared by heating or treating raw starch with alkali, and 1-10% of an edible alkali such as sodium carbonate, potassium carbonate or potassium tertiry phosphate. When salt-ground fish or animal meat is combined with seasonings, flavors and spices, the above composition is added in a range from 0.1 to 10wt% to produce KAMABOKO, HANPEN, sausages or hams. The raw starch used in a customary manner in an amount of 2-10% can be used independently from the raw starch contained in the above composition.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a composition for a paste product and a method for producing a paste product. The snout is used as a furnace. In particular, raw denfon contains 32 to 1 ounces of boron in the paste product.
By adding it to about 0 car Hii%, the texture improvement effect will be d3.

For this reason, it is widely used in most paste products. However, since the water absorption is small, the Yosong is small in improving the 11ψ thickness of the surimi, and the formability of the finished surimi is not significantly improved by 1. On the other hand, pregelatinized starch is hardly used because it actually worsens the texture of the paste product. Reed vegetable protein is also a relatively commonly used material, and although it has the effect of making surimi easier, it does not have a sufficient texture improvement effect and has a unique and undesirable flavor. , PTX! due to reasons such as MD products being colored. The current situation is that its use in building products is restricted. 14 ministries, as mentioned above,
Alternatively, the physical protein trade will improve the product trade for processed products.
1 big knowledge/9r, each with its own place
As a result of this research, we have completed the present invention.

'jzrwa1-), Motouko, Akira is t]) t++
'I use 30-70% protein and 10-50% raw starch]! 5 to 30% by weight of pregelatinized starch
and an edible alkaline substance in a ratio of 1 to IO% by weight, and (2) 30 to 70% by weight of vegetable protein, 10 to 50% by weight of raw starch, and pregelatinized starch. Mix it with the sushi meat in a proportion of 5 to 30% by weight and 1 to 10% by weight of an edible alkaline substance, and the total amount of these is 0.1 to 10% by weight based on the paste product. This is a method for producing a paste product characterized by the following.

The target paste products of the present invention include, for example, seafood paste products such as crab cakes, bamboo shoots, fish cakes, fish sausages, hanpen, and fish balls, and livestock paste products such as meat sausages, pressed hams, hamburgers, and minced meat balls/V. 1. In the present invention, any vegetable protein that has been prepared from high-quality vegetable ingredients before grains and beans to have a protein content of about 60% or more can be used, such as: Soy protein isolate trade.

Soybean concentrated m1'ii protein IW, soybean extract protein'R
Examples include large sigma protein sources such as wheat gluten, etc. In particular, soybean fragment protein and soybean isolate protein are advantageously used.

- In addition, there are no restrictions on the raw dough as long as it is normally used for good quality products, such as potato starch, wheat starch, corn starch, rice starch, and waxy starch. Pregelatinized starch is the raw starch mentioned above that has been pregelatinized by a conventional method, such as heating or alkali treatment. For example, when heat treatment is used, the raw starch has a moisture content of about 80% or more, and is heated at a temperature of about 80°C or higher for about 10 minutes. After heating, it can be dried and powdered, but commercially available pregelatinized starch can usually be used as it is.

Examples of the edible alkaline substance include edible alkali metal or alkaline earth metal hydroxides, salts, or phosphates. Specifically, for example, sodium carbonate and potassium carbonate.

Disodium phosphate, dipotassium phosphate, disodium phosphate, tripotassium phosphate, sodium hydroxide.

potassium hydroxide, calcium hydroxide, calcium carbonate,
Examples include Togane phosphate. In particular, trisodium phosphate, tripotassium phosphate, sodium charcoal, potassium carbonate, etc. are preferable because of their effectiveness.

Vegetable protein and raw starch in the above.

The pregelatinized starch and the edible alkaline substance are selected as appropriate depending on the cultivation of 4 fields for the paste product.

In the present invention, vegetable protein purchase, raw food.

pregelatinized starch and edible alkaline substances are
When used at the ratio described above, it produces desirable effects as will be described later. That is, the relationship between these blending amounts, the moldability of surimi, and the quality of the finished dough product is as follows.

The blending ratio of vegetable protein is about 30 to 70% by weight, preferably about 35 to 60% by weight; if it is less than this, the hardness of the shīn will not increase and the moldability will not improve. On the other hand, if the above-mentioned pupil and border are too large, the flavor of the paste product will deteriorate and the degree of coloring will increase, which is unfavorable in terms of quality.

Raw starch is about 10-50% by weight, preferably about 15-50% by weight.
It is used at a rate of 55%. When used in this proportion, the texture of the paste product can be improved without impairing the effect of increasing the hardness of surimi due to the combination of pregelatinized starch and vegetable protein.

The pregelatinized starch contains about 5 to 30 pieces of 4%, preferably about 1
It is used in a proportion of 0 to 25% by weight. Conventionally, it has been known that the use of pregelatinized starch alone has an effect on the texture of m-products, such as increasing the texture of fish cakes, but as in the present invention, the use of vegetable protein, raw starch and edible starch When used together with an alkaline substance, such undesirable phenomena do not occur, and the hardness of surimi increases and moldability can be improved.

Approximately 1-10% by weight of edible alkaline material.

It is preferably used in a proportion of about 1 to 7% by weight. Specifically, it varies depending on the concentration of the alkaline substance, but for example, in the case of sodium carbonate, it is used in a proportion of about 1 to 7% by weight, and in the case of trisodium phosphate, it is used in a proportion of about 1 to 7% by weight. The amount is approximately 2 to 10% by weight.

Next, the paste product according to the present invention is manufactured by using vegetable protein, raw starch, pregelatinized starch, and edible alkaline crop ingredients in the specified proportions as described above, and the total amount of these ingredients being: 01~1(IX<+)X% for guaranteed products
This is carried out by mixing the sushi meat into the sushi meat, preferably at a concentration of about 0.5 to 5%. When adding surimi to surimi, especially 1 (1) (not specified, but after seasoning, salting, seasonings, spices, and preservatives.

It is desirable to homogenize it by feeding it with water or the like. Conventionally, approximately 2 to 10% modified starch has been used to form paste products, but the composition of the present invention can be added to the raw starch amount in one pass of water. It is preferable to use

Elm protein, raw tenobun, pregelatinized starch, and edible alkaline substance may be added individually in ml, or may be added together as a composition pre-blended in the above proportions. However, from the viewpoint of workability, it is more advantageous to use it as a composition.

When adding d2, it is often advantageous to disperse it in water beforehand because it can be easily homogenized throughout the meat.

According to the manufacturing method of the present invention, vegetable protein.

Workability improvement effect and quality improvement effect that cannot be obtained when raw naanbun, pregelatinized starch, and edible alkaline substance '4 are used alone or a two-component blend or a three-component blend. is obtained. .

In other words, the list of these effects is as follows)
Ru.

(1) Because the hardness of surimi increases during the manufacture of paste products,
Improved formability of trenches, bamboo rings, t-shirts, etc. 1
(2) The texture of the finished product is improved.

(3) The finished product has good water retention.

(4) The finished product had a good flavor, 61J, and little coloring.

(I) The present composition has good water dispersibility, and as a result, it can be easily mixed into the soot, improving workability.

((i) The yield of the paste product increases.

Next, the present invention will be explained in more detail with reference to examples of actual eyelids. In the following description, all percentages are by weight.

In addition, the method for measuring the characteristics of surimi and hky1 product in one test in the following experimental examples is as follows.

1. Hardness of surimi: Diameter of surimi after kneading: 6 t'll 11 Height: 5 tin
It was packed in a Noflas valley container and used as a sample,
The stress when compressed for 5 m using a Risei rheometer (plunger: straight to 4 thr flat plate, compression speed: 1 tightening/sho) was defined as the "hardness of surimi." This measured value is related to the moldability of the surimi and the degree of sagging tV of the paste product.

2. Fracture strength and fracture strain The product was cut into pieces of 3 cnr to prepare trial 1iAI samples, and measured using a rheometer (manufactured by Fuji Rika Kogyo Co., Ltd., measurement conditions 1: plunger: 1ct11 cylinder, compression speed: IN1hl).
7 seconds) to compress the sample, and the fracture strength and fracture strain at fracture were determined using the following equations.

Breaking strength: Stress at break (f) / 0.785 c Tube break strain; Dent at break ([) This measurement was carried out in 11 shifts to determine the texture of the paste product.

8. Extruded moisture, l# bag product diameter I B mu , a l Q mm
Cut it to make a test eyelid sample, sandwich it with filter paper from both sides, and insert it in the center (51q/cm using Gou's free moisture meter).
CRL was applied for 30 seconds to measure syneresis, and the extruded water h1 was determined by the following formula.

This measurement 11M is related to the four amounts of roux when the paste is stored.

Mi 1 Mine 1//10 For Kamahoko Surimi with the composition shown in Table 1, Tai 9
Pseudomonas protein (2%), cornstarch (2%), α
Corn starch (2%), trisodium phosphate (0,
2%) each alone, and these 3 or 4
A composition (2%) of mixed components was fed and thoroughly mixed to homogenize.

After determining the hardness of the unfinished surface of the dog, fill it into a vinylidene chloride tube (folded diameter: 4.5 t711), heat for 15 hours at 15°C, and heat at 90°C for 140 hours. 1111 Characteristics of the tube that was ordered (for a minute) and the tube was turned on.
t+', ll'r and fco On the other hand, temporarily attach the 1st-1 scraping fan, and check the moldability and standard of the later sauce. , go around the east 6 times IT, ch t table 2 clothes results 1] smooth, Lur(, person σ tears 11
・[11 Kumbak d, corn starch, pregelatinized corn starch + 71, tris hyphosphate] Composition Q containing four components of IJum: (rj> 1Ill l-, IZ part (I
ll) are these components (r-each single) Jll(a)
L〈','j,','=<Additional 11 using ingredients together
1 division i/(ratio jtY Shisuri 11 years old 1'Ranga 1'lj5 < ,, As a result, the number 4ν is good and the workability is good. One/ζ or 4 is here.

The strong destruction of Ba 5- and the buffness of Kari Toshibon are A, - redexture-wise, and the excavated moisture of VC1j is also small 4.
- Rarely because the amount of tide water during storage was small.

fruit! llt Example 2 Larger protein, wheat starch, pregelatinized corn starch, and trisodium phosphate are mixed together at the mixing ratio shown in Table 3, and this is expressed as q=< in the table. 2nd distribution f'r;+:J (O ~ 15%l for 4q- of the place where r is), and hereafter 'K1boko' by the same method as Fire case 1 (il' master 11; j l, ta,.

111 of the third representation! The results of measuring the characteristics of kamaboko in the first round are shown in Table 4.

Table 4 As shown in Table 4, as the amount of surimi increases, the strength of the surimi increases, the breaking strength increases, and the quality of the surimi increases. However, when it was added at 15%, the color and flavor deteriorated, which was not desirable in terms of quality.

Example 1 Soybean 01 A-beat protein'R (contains protein ld-'4:
69%), vegetable starch, pregelatinized corn starch (i:.

Manufactured by Wasai Kogyo Co., Ltd.) O, 1. , sodium bifunate in Table 5 9
The ingredients were blended and mixed to produce a paste product 111 composition.

Table 5: Walleye Zuriga (special grade) 6. Tribute salt to OIcy (+,
After adding 22 kg and filtering by high grade, Ba1/Ishodengun 0.5 All, Myo IIA + 0.2 kg
, mirin 0.2 A:g, sodium glutamate 0.
05 A:q, sorbic acid ν agent (1,02kq.

2.81 A of water: (/ and 0.1 kq of the composition of Table 5
1. Konyu (40°C, 120 minute direction), heat the horn 1 and attach it (l-) to Kamahakosuke (7k).On the other hand, as a control group, it is exactly the same except that the above-mentioned kneaded ↓y4 product is not added. I made it into a mid-sword with a board.

The conclusion of the process is to add the above-mentioned composition.
Burning 1t41A, VT: 1 is light and easy to mold, and the phenomenon of sagging does not occur at all when using the 1st type.

1: IJ+<te! Example 2 Human (11 mA (autoprotein jI□), corn starch, α (1-corn nut f (product name: Corn Solid S))
, manufactured by A Lugano (6 bottles)), and trisodium phosphorus were mixed in the formulation shown in Table 6 to produce a composition for a pastry product. 1 gs' 6 1 forest of surface pollack 6.0 kQ (Special grade 2. Okshi, 2nd grade 4. Ok) Add 1 y'ljt (1,2 kt) and add salt by hanging shape. Sugar 0.15, Yorin 0.2 kg, Glutamine 1□Ip Sodium 0.0
5A:q, potato dumpling 1. gAnia,
tJ<water 2.3 k(l and composition 1 of Table 6 0.2
Add A:v/lA, grind the resulting ground tooth 30y to a thickness of 7 m1NI/C and inkstone at 150°C to make a satsumaake.3. On the other hand, as a control group, the above point 1
1 Add important produced protein instead of vegetables and add g +
νiff L.

As a result, the finished polishing ability d゛ with m5 of the above composition added,
It is easy to mold by converting into j1 old λ, and the obtained satsuma opening is 11., j 1 bed, texture is 0.
Example 3 Soybean Sakaki 11ifii Tanopak substance, wheat starch, pregelatinized corn starch, and disodium phosphate were mixed in the formulation shown in Table 7, and a composition for a pastry product was prepared/'ζ.

Table 7: Walleye scraping material 5.5k! / (special grade 2.5, 2
After adding υ11 g to Yifuku i 0.2 I to class 8.0Ay), 41) Sugar 0.1 kLJ, Mirin 03
kg, monosodium glutamate 0.06 A! , I
.

Sorbic acid AlI O, 02 kt), potato dendritic 7° 0,5 kgJ:, t- and -'A' Wrap the surimi around a piece of bamboo 1IIIiii! + 4i! 11□f, shape it, heat it, and make it with bamboo (6)
- Alternatively, as a control, active gluten was added instead of the above composition.

As a result, the finished surimi to which the above composition was added was 1'
Compared to IKI, it is easy to wrap around a rod and form it.)
1' (1+) The browning, meat 1ρ5, flavor, texture 6- were wasted.

'< Doryoku 1su (Nino 114 large-s4 isolated protein cost, cornstarch, pregelatinized cornstarch, and charcoal 7m potassium in the cocoon shown in the 8th coating) were combined in the upper right corner to produce a composition for a paste product.

Table 8 Pork 4.0mm 9. 2.0 kq of mutton and 0.2 k of food bottle (
j, polymerized phosphate 0.0 a kq, sodium nitrite 0.51/, sodium ascorbate 1.1 Mi
In addition, mix with a silent cutter, add 0.5 kQ of potato starch, 1.5 kti of ice water,
Appropriate amounts of seasonings and spices.

1.5 kti of pig meat and 0.1 k of the composition of Table 8
g was added and kneaded, and the mixture was filled into a vinylidene chloride tube of i 4.5 cm, and then heated to produce monk meat sausage. On the other hand, as a control, a soybean isolate protein was added instead of the above composition.

The result, the first member's union, meat sausage with added substances &amp;
:i:, Thi+41. Color and flavor compared to 'l bad □
, a textured agent Patent attorney Shoji Matsui 19- 320-

Claims (2)

[Claims] (1) 30-70% by weight of vegetable protein, 10-50% by weight of raw starch, 5-80% by weight of pregelatinized starch
and a composition for a pastry product comprising 1 to 10% by weight of edible alkaline food. (2) The ratio of 30 to 70% by weight of vegetable protein, 10 to 50% by weight of raw starch, 5 to 30% by weight of pregelatinized starch, and 1 to 10% by weight of edible alkaline substance, and the total amount of these is A method for producing a paste product characterized by mixing surimi with surimi at a concentration of 0.1 to 10% by weight based on the product.