JPS58158157A - Procution of paste of fish and animal meat - Google Patents

Abstract

PURPOSE:A starch esterified to a certain level with an esterification agent such as acetic or succinic anhydride is added to fish or animal meat, combined with water to produce the titled paste with high elasticity with economical advantage. CONSTITUTION:At least one selected from core starch, glutinous corn starch, potato starch and others is esterified with an esterification agent such as acetic or succinic anhydride to prepare a starch of 0.01-0.1 substitution degree. The resultant esterified starch is added to fish or animal meat by 5-20% based on the total amount, kneaded and made into gel by heating to produce a variety of products.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a paste product, and more specifically, in the production of a fish meat/livestock meat paste product, the degree of substitution is 0.01 to 0.1.
The present invention relates to a method for producing fish and meat paste products characterized by the addition of starch esterified to zero.

Starch is used in the production of seafood paste products such as kamaboko, chikuwa, fried kamaboko, and fish sausage.

The use of this starch is not only good as a bulking agent, but also serves the purpose of reinforcing the unique elasticity and crisp texture of seafood paste products, that is, the ``aluminum''. In addition, in the production of meat paste products such as meat hams, sausages, and hamburgers, starch is added to the filler meat, but since the amount of starch added accounts for a considerable proportion of the filler meat, it has a large effect on the elasticity of the product. influence

Therefore, when adding starch to the production of pastry products, sufficient consideration must be given to not only the elasticity (reed) of the product but also its resistance to water aging.

Conventionally, starch is used for making paste products.

In terms of elasticity and water resistance, underground starches such as potato starch are
Also, wheat starch is mainly used from the viewpoint of aging resistance. However, potato starch has disadvantages in aging resistance, and wheat starch has disadvantages in elasticity under water.
Generally, different kinds of starches are often used together. Although corn starch is stably and inexpensively available, it is used only in some applications because of its inferior elasticity and slow onset of gelatinization. It scatters elasticity,
Techniques have also been proposed in which the above-mentioned starch is processed and used in order to improve its physical properties such as aging resistance and water repellency. For example, in order to produce meat paste products that have good elasticity and are resistant to aging,
・Technology using oxyalkyl etherified starch (Japanese Patent Publication No. 45-31347) 1 Technology using fat-processed starch for the purpose of obtaining products with excellent elasticity (gel strength)
Japanese Patent Publications No. 45-32898, No. 56-1920 and No. 56-46387), technology using a starch mixture of oil-processed starch, waxy starch, and fatty acid monoglyceride (Japanese Patent Publication No. 56-35425), alkali treatment A technique using starch (Japanese Unexamined Patent Publication No. 56-106575) has been proposed. However, with these conventional methods, the elasticity of the paste product may not be sufficient or
Another problem is that the processing of raw starch is time consuming and economically disadvantageous.

The object of the present invention is to economically advantageously produce a paste product having excellent elasticity and aging resistance. Therefore, the inventors of the present invention have conducted various studies on starch as a raw material for such paste products, and have found that when esterified starch that has been esterified to a substitution degree of OO in the range of 1 to 0.10 is blended into the raw material for paste products, water evaporation occurs.

The present invention was completed based on the discovery that a dough product with significantly improved elasticity and aging resistance could be obtained. That is, one feature of the present invention is that esterified starch is used and added in the production of a pastry product. According to the present invention, even when ground starch such as corn starch or wheat starch is used as a starting material, water dispersion and elasticity, which were conventionally considered to be disadvantageous, are significantly improved. When underground starch is used, the water-spraying elasticity is further improved and aging resistance is newly imparted, resulting in a paste product having excellent physical properties.

The present invention will be described in detail below. First, the paste product of the present invention is kamaboko (retainer kamaboko, casing kamaboko, kamaboko with board, datemaki, naru, sasa kamaboko).

Fishery paste products such as Chikuwa (grilled Chikuwa, Boiled Chikuwa, Bean Chikuwa), Fried fish cake (Satsuma-age, Fried tempura), Fish meat sausage, Fish meat or livestock meat such as meat ham/sausage, Noinberg etc. A product manufactured by adding starch and kneading the mixture and then heating it.

The starting starch for the esterified starch used in the present invention includes ground starches such as corn starch, glutinous corn starch, and wheat starch.

One type or a mixture of several types selected from underground starches such as potato starch and tapioca starch can be used.

In the present invention, starch obtained by esterifying the starch used as the starting material is blended into the raw material for the pastry product. Here, the esterified starch is obtained by allowing an esterifying agent to act on starch according to a conventional method. As the esterifying agent, acid anhydrides such as acetic anhydride and succinic anhydride can be used alone or in combination. The esterified starch used in the present invention is the esterified starch obtained by the action of the above-mentioned esterifying agent. Among them, the degree of substitution is 0. The range of O1 to 0.10, preferably 0.02 to 006 is used. Here, the degree of substitution generally refers to the degree of esterification or etherification of starch derivatives, and indicates the average value of substituents per glucose residue (degree of substitution: 0.01 Vi, 1 per 100 glucose residues). In the present invention, it means that the degree of substitution of acetic acid and succinic acid groups in total is in the range of 0.01 to 0.010. If the degree of substitution is less than 0.01, the desired effect of the present invention, such as water spreading of the paste product, cannot be obtained,
-1,000 or more is not preferable because the effect tends to decrease and it is also economically disadvantageous.

The esterified starch obtained as described above can be blended into a paste product by kneading it as a raw material for the paste product by a conventional method, and then heating and gelling it to produce various paste products. The blending ratio of esterified starch to the raw material for the pastry product is approximately 5 to 20% based on the total amount of the raw material for the pastry product.Next, the present invention will be further explained with reference to Examples.

Example 1 Add water to 500 f of dry potato starch powder (moisture 18%) and make 4
After reaching 0% concentration, heat to 35U. While stirring this, acetic anhydride x 6.4 pc to starch 4%) kpH 9
, 0 for 30 minutes and allowed to react. The mixture was neutralized, dehydrated, washed with twice the amount of water, and then dried in a ventilation dryer at 110C for 5 hours to obtain starch acetate ester with a degree of substitution of 0.045.

Next, 5 Aj of commercially available frozen surimi - thawed naturally at room temperature and 1
Add 3 pieces of shimi to salt and 35 pieces to water, and cut with a silent cutter for about 40 minutes. This was placed in a crusher, and 10% of the acetic acid starch ester prepared above and water were added at 10=1, crushed and mixed, and this was packed into a casing and 70G, 75C, 8
The whole casing kamaboko was obtained by heating at each temperature of 0GO for 30 minutes.

As a comparative product, a casing kamaboko was obtained in the same manner using untreated potato starch in place of the acetic acid starch ester of the present invention.

The jelly strength (elasticity) and extruded moisture (water ejection) of the above-mentioned products of the present invention and comparative products were measured by the following methods.The results are shown in Table 1.

Jelly strength 2 Cut the casing kamaboko (diameter 3ffi) into a cylindrical shape with a thickness of 3 crn, using a rheometer (Nippon Seimitsu)
Diameter 7. 6crn with Otm plunger
The strength of the indented gel was measured by applying a load at a rate of /min.

Extruded moisture: Using an extruded moisture meter (manufactured by Chuo Riken ■), a test piece with a diameter of 2 tyn, a height of o, 3 crn, and a weight of approximately 12 was subjected to a load of 10 kg/cr/I on the entire cross section for 20 seconds. The amount of water extruded during compression was measured.

From the values in Table 1, 1. Immediately after using the acetic acid potato starch ester of the present invention, there is no significant improvement in jelly strength and extruded moisture compared to when untreated potato starch of the comparative product is used. However, after two weeks, the comparative product showed a marked increase in jelly strength and extruded water content, whereas the product of the present invention showed no significant difference between the two weeks and the aging resistance was improved. The weather has gotten better.

(The following is a blank space) Example 2 In this example, the effects of different degrees of esterification (degree of substitution) of starch will be shown. Cornstarch dry powder (moisture 12
．． 5ch) Add water to 500g to make a concentration of 40ch, then heat to 35C'. While stirring, add 1 salt 21
．． 9fC to starch 5t) and 21.9f succinic anhydride.
(5 g of starch) was added and reacted for 30 minutes while adjusting the pF to 49°0. After neutralization, dehydration, and washing with twice the amount of water, the succinic acid starch ester with a degree of substitution of 0.060 was obtained by drying in a ventilation dryer at 110 t:' for 5 hours.Next, the above succinic anhydride Succinic acid starch ester t-esters with different degrees of substitution were obtained by appropriately changing the amount of addition and reaction time. Example 1 using each of these succinic acid starch esters
Caged kamaboko was produced in the same manner as above, and its jelly strength and extruded moisture were measured. The results are shown in Table 2. As is clear from Table 2, o with a degree of substitution of 0.010 or less
, oos has problems such as low jelly strength and high extruded water content at low temperatures of 70C and 75C. On the other hand, when the degree of substitution is 0.180, which is 0.10 or more, the jelly strength and extruded moisture are significantly worse than when the degree of substitution is 0.095. From these facts, it can be said that the optimum degree of substitution is 0.01 to 0.10, and 0.02 to 0.06 is preferable even among wrinkles.

(Margin below) Both are outstanding.

Patent applicant: Nihon Shokuhin Kako Co., Ltd. Agent Masanobu Hisa Taka outside - first name

Claims (1)

[Claims] 1. A method for producing fish and meat paste products, which comprises adding and using esterified starch in the production of fish and meat paste products. 2. A patent claim in which the starch that is the starting material for the esterified starch is one type or a mixture of several types selected from aboveground starches such as corn starch, glutinous corn starch, and wheat starch, and underground starches such as potato starch and tapioca starch. A method for producing fish meat/livestock meat paste products according to item 1. 3. The method for producing a fish meat/livestock meat paste product according to claim 1, wherein the degree of substitution of the esterified starch is in the range of 0.01 to 0.010. 4. To produce esterified starch, starch is treated with one or more esterifying agents selected from acid anhydrides such as acetic anhydride and cono-phosphoric anhydride. A method for producing a fish meat/livestock meat paste product according to claim 1, which is obtained by: