JPS6236654B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing paste products, and more specifically, in the production of fish meat/livestock meat paste products, the degree of substitution is 0.01.
The present invention relates to a method for producing fish meat and meat paste products, which is characterized by the addition of starch esterified to a concentration of ~0.10. Starch is used in the production of seafood paste products such as kamaboko, chikuwa, fried kamaboko, fish ham, and sausage. This starch is used not as a bulking agent, but rather to play a major role in reinforcing the elastic, crisp texture, or "legs", unique to seafood paste products. 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 added accounts for a considerable proportion of the filler meat, it has a large effect on the elasticity of the product. Therefore, when adding starch to the production of paste products, sufficient consideration must be given not only to the elasticity of the product, but also to its water resistance and aging resistance. Conventionally, the starch used for making paste products is
Subterranean starches such as potato starch are mainly used from the viewpoint of elasticity and water resistance, and wheat starch is mainly used from the viewpoint of aging resistance. However, since potato starch has problems with aging resistance, and wheat starch has problems with water release and elasticity, different types of starches are generally used in combination. Although corn starch is stably and inexpensively available, it is used only in some applications because it is inferior in terms of water dispersion and elasticity, and the onset of gelatinization is slow. Therefore, various techniques have been proposed in which the above-mentioned starch is processed and used in order to improve its physical properties such as elasticity, aging resistance, and water dispersion. For example, there is a technology that uses oxyalkyl etherified starch (Japanese Patent Publication No. 45-31347) to produce dough products that are elastic and resistant to aging; Technology using oil- and fat-processed starch
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) Technology using alkali-treated starch (Japanese Unexamined Patent Publication No. 106575/1983) etc. have been proposed. However, with these conventional methods, the water elongation and elasticity of the paste product may not be sufficient.
Another problem was that the processing of the raw material starch was time consuming and economically disadvantageous. The object of the present invention is to economically advantageously produce a paste product that has excellent water repellency, elasticity, and aging resistance. Therefore, the present inventors conducted various studies on the raw material starch for such paste products, and found that when esterified starch with a degree of substitution in the range of 0.01 to 0.10 is blended into the raw material for paste products, water release, elasticity, and aging resistance are improved. It was discovered that a paste product with significantly improved properties could be obtained, and the present invention was completed. That is, the present invention is characterized in 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, water dispersion and elasticity are further improved, and aging resistance is newly added, resulting in a paste product having excellent physical properties. The present invention will be explained in detail below. First, the paste products of the present invention are kamaboko (retainer kamaboko, casing kamaboko, kamaboko with board, datemaki, naru, sasa kamaboko),
Starch added to fish or livestock meat such as fish paste products such as chikuwa (grilled chikuwa, boiled chikuwa, bean chikuwa), fried kamaboko (satsuma-age, fried tempura), fish ham/sausage, meat ham/sausage, hamburger steak, etc. A product manufactured by kneading and then heating. Starches as starting materials for the esterified starch used in the present invention include 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 has a degree of substitution of 0.01 to 0.10, preferably 0.02 to
A range of 0.06 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 (a degree of substitution of 0.01 is the degree of esterification or etherification of starch derivatives).
(meaning that there is one substituent in 100), and in the present invention, the degree of substitution for acetic acid and succinic acid groups is
This means that a value in the range of 0.01 to 0.10 is used. 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;
If it is more than that, there is a tendency for the effect to decrease and it is also economically disadvantageous, which is not preferable. 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 in a conventional manner, 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 preferably in the range of about 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 Water was added to 500 g of dried potato starch (moisture 18%) to give a concentration of 40%, and the mixture was heated to 35°C. While stirring this, 16.4g of acetic anhydride (4% to starch)
Add and react for 30 minutes while adjusting the pH to 9.0. After neutralizing, dehydrating, and washing with twice the amount of water,
Dry in a ventilation dryer at 110℃ for 5 hours to obtain a degree of substitution of 0.045.
Starch acetate ester was obtained. Next, commercially available chilled surimi SA is naturally thawed at room temperature, 3% salt is added to the surimi, water is added to the surimi 35%, and the mixture is cut using a silent cutter for about 40 minutes. This was placed in a crusher, and after adding the acetic acid starch ester adjusted above to 10% of the surimi and 10% of water, the mixture was crushed and mixed, and the mixture was packed in a casing and heated to 70°C, 75°C, and 80°C. 30 each at each temperature of
The mixture was heated for a minute to obtain a casing kamaboko. 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 release) of the above-mentioned products of the present invention and comparative products were measured by the following methods. The results were as shown in Table 1.
Jelly strength: Cut the casing kamaboko (3 cm in diameter) into 3 cm thick cylinders and use a rheometer (Nippon Seimitsu)
(manufactured by Co., Ltd.)) using a plunger with a diameter of 7.0 mm.
The strength of the indented gel was measured by applying a load at a speed of cm/min. Extruded moisture: Using an extruded moisture meter (manufactured by Chuo Riken Co., Ltd.), a test piece with a diameter of 2 cm, a height of 0.3 cm, and a weight of approximately 1 g was subjected to a load of 10 kg/cm ² on the entire cross section for 20 seconds. Press,
The amount of extruded water was measured. From the values in Table 1, it can be seen that the jelly strength and extruded moisture immediately after using the acetic acid potato starch ester of the invention product do not show much improvement compared to when using the comparative product, untreated potato starch. However, after two weeks, the comparative product showed a marked increase in jelly strength and extruded water content, while the inventive product showed no significant difference from immediately after, and its aging resistance improved and The texture has improved.

[Table] Example 2 In this example, the degree of esterification (degree of substitution) of starch
The effect of the difference in is shown. Add water to 500g of dry cornstarch powder (moisture 12.5%) to make a 40% concentration, then heat to 35 degrees. While stirring, 21.9 g of common salt (5% to starch) was added, and 21.9 g of succinic anhydride (5% to starch) was added and reacted for 30 minutes while adjusting the pH to 9.0. Neutralize, dehydrate, 2
After washing with twice the amount of water, it was dried in a ventilation dryer at 110°C for 5 hours to obtain succinic acid starch ester with a degree of substitution of 0.060. Next, succinic acid starch esters having different degrees of substitution were obtained by appropriately changing the amount of the succinic anhydride added and the reaction time. Using each of these succinic acid starch esters, casing urahoko was produced in the same manner as in Example 1, and the jelly strength and extrusion water content were measured. The results are shown in Table 2. As is clear from Table 2, when the degree of substitution is 0.008, which is less than 0.010, at 70℃ and 75
At low temperatures (°C), there are problems such as low jelly strength and high extruded water content. On the other hand, when the degree of substitution is 0.10 or more
At 0.180, the jelly strength and extruded moisture are significantly worse than at 0.095. Based on these facts, the optimal degree of substitution is 0.01 to 0.10, especially 0.02 to 0.10.
It can be said that 0.06 is preferable.

[Table] Example 3 Add water to 500 g of dry wheat starch (moisture 12.5%) to make a 40% concentration, and then heat to 40°C. While stirring, add 10 g of acetic anhydride (2.5% to starch).
was added and reacted for 30 minutes while adjusting the pH to 9.0, and then 10.9 g of succinic anhydride (2.5% to starch) was added and reacted under the same conditions as acetic anhydride. Next, it was neutralized, washed with twice the amount of water, and dried in a ventilation dryer at 110°C for 5 hours to determine the degree of substitution.
0.052 of acetic acid-succinic acid starch ester was obtained. Add 10% by weight of the acetic acid/succinic acid starch ester obtained above and spices to a mixed meat of 80% by weight of salted livestock meat and 20% by weight of filler meat (tuna fish meat), mix for 20 minutes with a mixer, and press. The ham raw meat was packed into a pneumatic stat, filled into a casing, both ends were ligated, and then steamed and cooled in a conventional manner to obtain a pressed ham. As a comparative product, a pressed ham was produced in the same manner as above using untreated wheat starch in place of the acetic acid/succinic acid starch ester of the present invention. The elasticity and extruded water content of the above-mentioned products of the present invention and comparative products were measured. The results are shown in Table 3.

[Table] As is clear from the values in Table 3, the pressed ham of the present invention is significantly superior in both elasticity and suppression of extruded moisture compared to the comparative product.

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 0.10. 4. Fish meat according to claim 1, wherein the esterified starch is obtained by reacting starch with one or more esterifying agents selected from acid anhydrides such as acetic anhydride and succinic anhydride.・Method for producing meat paste products.