KR20230084474A - Dry oxalic acid dough product and its manufacturing method - Google Patents

Abstract

(Problem) The present invention is a dried fish dough product used in instant food that can be restored by pouring hot water, etc., and the texture after restoration has a good texture in the form of dried aquatic product dried aquatic product as it is Provided aims to
(Solution) At least one crosslinked starch of phosphoric acid crosslinked starch or phosphoric acid monoesterified phosphoric acid crosslinked starch having a swelling degree of 1 ml or less and a peak viscosity of 10 BU or less in amylographic analysis at a solid content concentration of 6% by mass is added to a dried oxalic acid dough product. By using, in a dried aquatic product used in ready-to-eat foods that can be restored by pouring hot water cooking, etc., the texture after restoration has a good texture of the dry aquatic product mode in which the aquatic product is dried as it is. Can provide a dried aquatic product.

Description

Dry oxalic acid dough product and its manufacturing method

The present invention relates to a dried fish dough product used in instant food that can be restored by pouring hot water, etc., and a method for producing the same.

Currently, as dried processed fish products used as fillings for ready-to-eat foods and the like, in addition to kneaded products such as dried fish cakes, dried fish products such as squid, octopus, and shellfish dried as they are are used. When aquatic products such as squid, octopus, and clams are used as they are, they may be discarded because they do not meet the standards of appearance or shape. In recent years, the decrease in fishery resources has become a problem, and effective use of fishery resources is required for the realization of a society capable of sustainable growth. However, since aquatic products such as squid, octopus, and shellfish have a unique texture, as a dried aquatic product such as fish cake, even if they are mashed and then molded, dried, and restored, a good texture of the dried aquatic product mode is obtained There was a task that was difficult to overcome.

As a quality improving agent for fish paste products such as fish cake, the techniques of Patent Literatures 1 to 3 are known. In Patent Document 1, as a method for producing an aquatic dough product having excellent elasticity, jelly strength, water retention and stability, the degree of crosslinking is 0.01 to 1.0, the degree of swelling is 1.5 to 9.5 ml, and the degree of crosslinking is preferably 0.02 to 0.8. and at least one of cross-linked etherified starch and cross-linked esterified starch having a swelling degree of 2.4 to 9.0 ml is described. However, although the method of Patent Document 1 is an excellent method as a method for improving the mouthfeel of aquatic dough, when used in dried aquatic dough products used as fillings such as instant foods, sufficient mouthfeel improvement effect was not obtained.

In addition, in Patent Document 2, an aquatic dough product using improved tapioca starch, which is comparable to an aquatic dough product using potato starch or the like or has improved texture and the like to a greater extent, in amyloidographic analysis at 6% by mass Esterified tapioca starch having a peak viscosity of 800 BU or more and a breakdown obtained by subtracting the bottom viscosity from the peak viscosity of 150 to 500 BU, selected from the group consisting of tapioca starch, phosphate cross-linked tapioca starch, and acetylated adipic acid cross-linked tapioca starch. An aquatic dough product characterized by containing one or two or more such esterified tapioca starches is described. However, even if the starch described in Patent Literature 2 is used, it is considered that a sufficient effect of improving the texture is not obtained in dried fish dough products used as fillings such as ready-to-eat foods.

In addition, in Patent Document 3, an aquatic dough product containing moist heat-treated tapioca starch as an aquatic dough product having excellent heat resistance, boiling resistance, freezing resistance, time-lapse stability, texture and flavor without using chemically synthesized starch. Characterized in that the wet heat-treated tapioca starch has a difference of 200 BU or less between the peak viscosity when the temperature is raised from 50 ° C to 95 ° C and the viscosity when the temperature reaches 95 ° C when measured by amygraph at a solid content concentration of 6.0% by weight. An oxalic acid dough product is described. However, when the starch described in Patent Literature 3 was also used in dried fish dough products used as fillings such as ready-to-eat foods, sufficient effect of improving texture was not obtained.

Japanese Patent Publication No. 61-36898 Japanese Patent No. 5770545 Japanese Patent No. 5425334

The present invention is a dried fish dough product used in instant food that can be restored by pouring hot water, etc., and the texture after restoration has a good texture in the form of dried aquatic product dried aquatic product as it is. To provide a dried aquatic product having a good texture to be

The inventors of the present invention cut aquatic products such as squid, octopus, and clams and dry them as they are, in order to reduce production loss of dried aquatic products that have been used, by drying a kneaded product formed by crushing aquatic products, We reviewed how to use and reduce loss. However, simply grinding, crushing, molding, and drying only results in the texture of a dough like fish cake, and cannot reproduce the original elastic texture of aquatic products such as squid, octopus, and shellfish. Then, as a result of earnest research, the present invention was reached.

That is, at least one cross-linked starch of phosphoric acid cross-linked starch or phosphoric acid monoesterified phosphoric acid cross-linked starch having a swelling degree of 1 ml or less and a peak viscosity of 10 BU or less in amylographic analysis at a solid content concentration of 6 mass%. Drying characterized in that It is an aquatic dough product.

In addition, it is preferable that the cross-linked starch is contained in the solid content of 24 to 40% by weight in the dried aquatic acid dough product according to the present invention.

Further, the dried aquatic product according to the present invention is preferably used as a substitute for dried aquatic products such as squid, octopus, and shellfish, and preferably contains at least one of squid, octopus, or clam in the aquatic product.

Further, as a method for producing a dried aquatic product according to the present invention, a phosphoric acid crosslinked starch having a swelling degree of 1 ml or less and a peak viscosity of 10 BU or less in amylographic analysis at a solid content concentration of 6% by mass or phosphoric acid monoesterified phosphoric acid A step of mixing at least one cross-linked starch of cross-linked starch to make a dough dough, a step of shaping the prepared dough dough, a step of heating the shaped dough dough, and cutting the heated dough dough into a predetermined shape. It is preferable to include the process of doing, and the process of drying the cut dough dough.

Further, in the method for producing a dried aquatic dough product according to the present invention, crosslinked starch is preferably contained in an amount of 24 to 40% by weight in the dried aquatic dough product as a solid content.

In addition, the dried aquatic product according to the present invention is preferably used as a substitute for dried aquatic products such as squid, octopus, and shellfish, and in the method for producing a dried aquatic product according to the present invention, It is preferable to include at least 1 piece of shellfish.

According to the present invention, in a dried aquatic product used in instant food, etc., which can be restored by pouring hot water, etc., the texture after restoration has a good texture of the dry aquatic product mode in which the aquatic product is dried as it is. Can provide a dried aquatic product having a good texture. there is. In addition, according to the present invention, it is possible to reuse non-standard products that are not normally used or cut patty of dried marine products, reduce production loss, and effectively use fishery resources.

(Mode for implementing the invention)

Hereinafter, the present invention will be described in detail. However, this invention is not limited to the following description.

1. Raw materials

As raw materials for the dried aquatic product according to the present invention, fish meat of fish such as cod, sea bream, tuna and salmon, ingestible parts such as the body and legs of cephalopods such as squid and octopus, and scallops as aquatic products. Scallops, such as scallops, or meat from arthropods, such as crabs and shrimps, can be used. Since the aquatic product is used as mashed meat, there is no particular limitation on the shape or the like, and the prickly pear generated in the production of dried aquatic product can be reused.

In the present invention, dried aquatic products such as cephalopods such as squid and octopus, and dried aquatic products such as scallops and scallops have a unique texture, and have a dry aquatic product type of texture. The dried aquatic product according to the present invention uses not only the aquatic product used for the dried aquatic product of interest, but also white fish such as cod or sea bream to give a body feeling without affecting the flavor. It is preferable to use fish meat. As the usage amount of the aquatic product according to the present invention, it is preferably added so as to be 50 to 75% by weight in the kneaded dough described later. If it is too small, the flavor of the aquatic product is weakened, and if it is too large, the addition of starch for texture improvement is reduced.

In addition, as a raw material for the dried aquatic dough product according to the present invention, at least phosphate crosslinked starch or phosphoric acid monoesterified phosphoric acid crosslinked starch having a swelling degree of 1 ml or less and a peak viscosity of 10 BU or less in amylographic analysis at a solid content concentration of 6% by mass Use 1 cross-linked starch.

Conventionally, as described in Patent Literature 1 and Patent Literature 3, low-swelling phosphoric acid crosslinked starch and moist heat-treated starch have been used as quality improvers for oxalic acid kneaded products, but in these prior arts, in dried oxalic acid kneaded products, texture The improvement effect is insufficient, even when reconstituted, only the texture as a kneaded product in the fish cake form is obtained, and after reconstitution, the unique texture in the form of dried aquatic products such as squid, octopus, scallops and scallops cannot be obtained. By using a starch with extremely suppressed swelling and almost no viscosity development, such as the cross-linked starch according to the present invention, the unique texture of dried aquatic products such as squid, octopus, scallops and scallops can be obtained in dried aquatic products. You can get it.

As a method for measuring swelling degree according to the present invention, it can be measured by the method described in Patent Literature 1. In addition, the peak viscosity in the amylographic analysis at a solid content concentration of 6% by mass according to the present invention can be measured according to the method of Patent Document 3.

In addition, the type of starch of the cross-linked starch used in the dried aquatic dough product according to the present invention is not particularly limited, and phosphoric acid cross-linked starch or phosphoric acid monoesterified phosphoric acid of various starches such as tapioca starch, wheat starch, potato starch, corn starch, etc. Cross-linked starch may be used. Phosphoric acid monoesterified phosphoric acid cross-linked starch is preferable than phosphoric acid cross-linked starch because it provides better tongue feeling when restored with hot water.

In addition, as the addition amount of these cross-linked starches, it is preferably contained in a solid content of 10 to 20% by weight in the kneaded dough of a dried aquatic product kneaded product described later, and 24 to 40% by weight as a solid content in a dried aquatic product after drying. When the addition amount of crosslinked starch decreases, the texture after reconstitution becomes the texture of fish cake mode, and when the addition amount increases, it becomes hard.

As other raw materials, table salt used for making or seasoning mashed meat, amino acids such as monosodium glutamate, arginine, and alanine, flavor components such as spices, binders such as soybean protein, egg white, and methylcellulose, according to the present invention Various starches other than cross-linked starch, edible fats and oils, thickeners, emulsifiers, texture improvers such as calcium salts, pigments, and the like can be appropriately used. It is preferable to add about 3 to 10% by weight of the flavor component in the dough dough described later, and about 5 to 15% by weight of the binder and texture improver in the dough dough described later. In particular, since the crosslinked starch according to the present invention itself does not have a function to shape the dough, it is preferable to add egg white powder, soybean protein, or methylcellulose to give shape to the dough.

2. Dough making

The dough dough is prepared by mixing the raw materials used in the present invention. As a method for producing kneaded dough, aquatic products are ground and mashed with a silent cutter to prepare mashed meat, mixed with spices or amino acids, etc., stirred with a silent cutter, etc., then egg white, cross-linked starch according to the present invention A powdery material such as the like is added, and the powdery material is further stirred so that the powdery material is mixed homogeneously to prepare a kneaded dough. You can use pre-mashed seafood as well.

3. Heating process

The prepared dough dough is molded, heated, protein is denatured, molded, and sterilized. The heating method is not particularly limited, and the aquatic product-derived protein or egg white contained in the kneaded dough may be coagulated by methods such as boiling, steaming, and firing. In addition, the heating method is not limited to one, and, for example, steam after boiling or firing after steaming may be used. Preferably, it is preferable to heat until the center temperature in the dough reaches 70 to 80° C. in the heating step, thereby heating and coagulating the proteins in the dough as well as sterilizing it.

In addition, the colorant may be added at the time of preparing the kneaded dough, but by applying it to the surface of the molded dough before and after the heating step, the appearance can be similar to that of the dried aquatic product intended.

4. Cutting

The heated dough dough is cut into a predetermined shape. The cutting method is not particularly limited, and may be cut using a slicer or a kitchen knife. The shape is also not particularly limited, and shapes such as a flat slice shape with a thickness of 1 to 3 mm and a soybean shape with a square shape of 5 to 15 mm are exemplified. At this time, by freezing the heated dough dough once, the shape is less likely to be broken at the time of cutting. The freezing method is not particularly limited, and conventional techniques can be applied. For example, not only commercial freezing devices such as air blast tunnel freezers, spiral freezers, wagon freezers, quick freezers, and brine-type flexible freezers, but also general commercial and home freezers can be applied. Freezing may be rapidly frozen using, for example, a quick freezer at about -35°C, or may be frozen by putting it in a commercial freezer at -18°C. Frozen dough can be stored in a freezer at -18°C until use.

5. Drying process

The cut dough dough is dried to make a dried aquatic dough product. The drying method is not particularly limited, and may be dried so that the water content is 10% by weight or less by various drying means such as hot air drying, vacuum freeze drying, and microwave drying. In the case of hot air drying, it is preferable to dry with hot air at 50 to 150°C for 30 minutes to 2 hours. Normally, in hot air drying, since proteins shrink simultaneously with drying, the density of the solid content of the dried oxalic acid product after drying increases, and the water absorption at the time of restoration is inferior to other drying methods, but the dried oxalic acid dough product according to the present invention , it is rather better, and it becomes easy to obtain good hardness and elastic food texture.

As described above, at least one crosslinked starch of phosphoric acid crosslinked starch or phosphoric acid monoesterified phosphoric acid crosslinked starch having a swelling degree of 1 ml or less and a peak viscosity of 10 BU or less in amylographic analysis at a solid content concentration of 6% by mass is added to the dried oxalic acid dough product. By using, in a dried aquatic product used in ready-to-eat foods that can be restored by pouring hot water cooking, etc., the texture after restoration has a good texture of the dry aquatic product mode in which the aquatic product is dried as it is. Can provide a dried aquatic product.

The present embodiment will be described in more detail with reference to examples below.

Example

<Experiment 1> Examination of starch

The ingredients shown in Table 1 below are put in a silent cutter and stirred while stirring the ingredients shown in Table 1 so that the blending ratio is described, then add salt and stir, and at the time of mixing, salad oil and an emulsifier (glycerin fatty acid ester) At the time of addition and stirring, the powder mixture of calcium chloride, arginine, monosodium glutamate, alanine, and nucleic acid was added, and at the time of stirring and mixing, egg white powder and various starches of Test Examples 1 to 13 described in Table 2 below The powder mixture was added and stirred to stop stirring when it became a homogeneous dough, and it was set as dough dough for dried aquatic dough products. In addition, the starches described in Test Examples 1 to 13 are: 1: NOVELOSE (registered trademark) W (Ingredion Co.), 2: Pine Starch RT (Matsutan Chemical Industry Co., Ltd.), 3: Pine Bake (registered trademark) CC (Matsutanikagakuko teacher), 4: Hood Starch NE-1 (Matsutanikagakuko teacher), 5: SF-1900 (Showa Sangyo teacher), 6: Matsutani Yuri 8 (Matsutanikagakuko teacher) teacher), 7: Yuugao Matsutani (teacher of Matsutanikagakuko), 8: Hamayuri Matsutani (teacher of Matsutanikagakuko), 9: Hana Matsutani (teacher of Matsutanikagakuko), 10: WMS (Matsutan Chemical Industry), 11: SMS747 (Matsutan Chemical Industry), 12: Emelstar (registered trademark) 1 (Matsutan Chemical Industry), 13: Manufactured according to the manufacturing method of Patent Document 3 Moist heat treated starch was used, respectively.

The prepared dough dough was molded into a cylindrical shape with a diameter of φ20 mm and a length of about 20 cm, boiled at 95 ° C for 1 minute, steamed at 80 ° C for 10 minutes, cooled, and then rapidly frozen in a quick freezer at -35 ° C, It cut|disconnected so that it might become 1.5 mm in thickness with the slicer. The cut dough was dried at a wind speed of 2 m/s at 65° C. for 1 to 2 hours so that the water content was 10% by weight ± 0.5% by weight, and a dried aquatic product (dried squid kneaded product) was used as a sample.

Sensory evaluation was performed for Test Examples 1 to 13 by 10 skilled panelists. For the sensory evaluation, 5 g of dried aquatic dough product sample of each test section was placed in a paper cup, 100 g of boiling water was added, covered, left still for 3 minutes, ingested after 3 minutes, and evaluated. The evaluation items were comprehensively evaluated for hardness, elasticity, and chewiness, and there was a dry squid-like texture, with 5 for very good, 4 for good, 3 for generally good, 2 for poor, and 1 for remarkably inferior. did.

In addition, about the starch of each test group, the swelling degree and the peak viscosity were measured in the amylographic analysis at a solid content concentration of 6% by mass. The measurement method was performed according to the method described in Patent Document 1 and Patent Document 3.

Table 2 shows the degree of swelling of each test section, the peak viscosity in the amylographic analysis at a solid content concentration of 6% by mass, and the sensory evaluation results. In addition, the comments in the sensory evaluation are shown in Table 3.

From the results of Test Examples 1 to 13 of Experiment 1, the swelling degree of Test Examples 1 and 2 is 1 ml or less and the peak viscosity is 10 BU or less in amylographic analysis at a solid content concentration of 6% by mass Phosphoric acid crosslinked starch or phosphoric acid monoesterified phosphoric acid By using cross-linked starch, there is a soft, elastic elasticity like a fish cake type dough, but not a good chewy texture, but an overall dense hardness, and the elasticity is suppressed, so there is no good chewing feeling of a fish cake type , and the texture with a fibrous feeling such that the fibrous tissue remains with each bite of the squid type was obtained. In Test Example 1 and Test Example 2, the phosphoric acid monoesterified phosphoric acid cross-linked starch of Test Example 1 had better texture and less flouriness, so the phosphoric acid monoesterified phosphoric acid cross-linked starch gave better results.

On the other hand, the starch described in Patent Document 1 or Patent Document 3, etc., and other phosphoric acid cross-linked starches used for improving the texture of normal aquatic dough, hydroxypropylated phosphoric acid cross-linked starch, acetylated phosphoric acid cross-linked starch, octenylsuccinic acid phosphoric acid cross-linked Starch and moist heat-treated starch gave a fish cake-like texture, so the effect of improving the texture in dried aquatic acid dough products was weak. In particular, even in the starches of Test Examples 3 and 4, which show almost no viscosity by amyloidographic analysis, and the starches of Test Examples 3 to 5, 7 to 11, and 13, which do not show breakdown, if the degree of swelling is not 1 ml or less, dry oxalic acid In the case of kneaded products, a good food texture improvement effect was not obtained. In addition, for the starch described in Patent Document 2, it could not be verified, but judging from the value of the peak viscosity of amylography, probably, in the dried aquatic product (dried squid eggplant dough product), the texture improvement effect is weak. think.

<Experiment 2> About the addition amount of starch

Using the phosphoric acid monoesterified phosphoric acid crosslinked starch used in Test Example 1, the formulation of the kneaded dough was changed as shown in Table 4 below to prepare dried aquatic dough products, and evaluation was performed in the same way as in Experiment 1. Table 4 also shows the evaluation results.

As shown in Experiment 2, when the added amount of starch is reduced, the added amount of aquatic products in the dough increases, and the flavor and tongue feel are improved, but there is a tendency to approach the texture of the fish cake mode. Conversely, when the added amount of starch increases, the added amount of aquatic products in the dough decreases, and the taste or tongue feeling due to the roughness derived from starch tends to be poor and hard. Therefore, as a preferable amount of added starch, it is considered that it is preferable to include 10 to 20% by weight in the kneaded dough and 24 to 40% by weight as a solid content in the dried oxalic acid kneaded product.

Claims (6)

A dried oxalic acid dough comprising at least one crosslinked starch of phosphoric acid crosslinked starch or phosphoric acid monoesterified phosphoric acid crosslinked starch having a swelling degree of 1 ml or less and a peak viscosity of 10 BU or less in amylographic analysis at a solid content concentration of 6% by mass. product. According to claim 1,
A dried aquatic dough product, characterized in that the cross-linked starch is contained in an amount of 24 to 40% by weight as a solid content. According to claim 1 or 2,
The dried aquatic product characterized in that the dried aquatic product contains at least one of squid, octopus or clam. aquatic products,
Mixing at least one crosslinked starch of phosphoric acid crosslinked starch or phosphoric acid monoesterified phosphoric acid crosslinked starch having a swelling degree of 1 ml or less and a peak viscosity of 10 BU or less in amylographic analysis at a solid content concentration of 6% by mass to prepare kneaded dough class,
A step of shaping the prepared dough dough;
A step of heating the molded dough dough;
A step of cutting the heated dough into a predetermined shape;
A method for producing a dried aquatic acid dough product comprising a step of drying the cut dough dough. According to claim 4,
The dried oxalic acid dough product characterized in that the cross-linked starch is contained in the dried oxalic acid dough product in an amount of 24 to 40% by weight as a solid content. According to claim 4 or 5,
The dried aquatic product characterized in that the aquatic product contains at least any one of squid, octopus or shellfish.