WO2022080119A1 - Dried fishery paste product and method for manufacturing same - Google Patents

Dried fishery paste product and method for manufacturing same Download PDF

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Publication number
WO2022080119A1
WO2022080119A1 PCT/JP2021/035105 JP2021035105W WO2022080119A1 WO 2022080119 A1 WO2022080119 A1 WO 2022080119A1 JP 2021035105 W JP2021035105 W JP 2021035105W WO 2022080119 A1 WO2022080119 A1 WO 2022080119A1
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WO
WIPO (PCT)
Prior art keywords
paste product
dried
starch
fish paste
dried fish
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PCT/JP2021/035105
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French (fr)
Japanese (ja)
Inventor
はる香 田森
真椰 山田
Original Assignee
日清食品ホールディングス株式会社
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Application filed by 日清食品ホールディングス株式会社 filed Critical 日清食品ホールディングス株式会社
Priority to KR1020237009126A priority Critical patent/KR20230084474A/en
Priority to CN202180063061.0A priority patent/CN116171111A/en
Publication of WO2022080119A1 publication Critical patent/WO2022080119A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/40—Shell-fish
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/50—Molluscs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/10—Drying, dehydrating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/24—Heat, thermal treatment
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/31—Mechanical treatment

Definitions

  • the present invention relates to a dried fish paste product used in instant foods that can be restored by hot water cooking and the like, and a method for producing the same.
  • Patent Document 1 describes a method for producing a fish paste product having excellent elasticity, jelly strength, water retention and stability, which has a degree of cross-linking of 0.01 to 1.0 and a degree of swelling of 1.5 to 9.5 ml.
  • a fish paste product characterized by the addition of at least one of a crosslinked etherified starch and a crosslinked esterified starch having a degree of cross-linking of 0.02 to 0.8 and a degree of swelling of 2.4 to 9.0 ml.
  • the manufacturing method is described.
  • the method of Patent Document 1 is an excellent method for improving the texture of fish paste, when it is used in a dry fish paste product used as an ingredient for instant foods, it has a sufficient texture improvement effect. Was not obtained.
  • Patent Document 2 6% by mass of a marine product using tapioca starch, which is comparable to or has a better texture than a marine product using horse bell starch or the like.
  • the 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 in the amylograph analysis of tapioca starch, phosphate crosslinked tapioca starch and acetylated adipine.
  • Described are marine paste products characterized by containing one or more of the esterified tapioca starches selected from the group consisting of acid crosslinked tapioca starches.
  • the starch described in Patent Document 2 it is considered that a sufficient texture improving effect cannot be obtained in the dried fish paste product used as an ingredient of instant foods and the like.
  • wet heat-treated tapioca starch is used as a marine paste product having excellent heat resistance, boiling resistance, freezing resistance, stability over time, texture and flavor without using chemically synthesized starch.
  • a fish paste product containing tapioca starch which has a peak viscosity at a temperature rise from 50 ° C to 95 ° C and a viscosity at a temperature reaching 95 ° C when measured by amylograph at a solid content concentration of 6.0% by weight.
  • a fish paste product is described, characterized in that the difference is 200 BU or less.
  • the starch described in Patent Document 3 was also used in a dried fish paste product used as an ingredient for instant foods, a sufficient texture improving effect could not be obtained.
  • the present invention is a dried fish paste product used in instant foods that can be restored by hot water cooking, etc., in which the texture after restoration has a good texture similar to that of dried fish products that are dried as they are.
  • the purpose is to provide.
  • the inventors of the present invention cut marine products such as squid, octopus, and shellfish, dried them as they were, and used them.
  • simply mashing, molding, and drying gives the texture of a kamaboko-like paste, and the elastic texture inherent in marine products such as squid, octopus, and shellfish cannot be reproduced.
  • the present invention was reached.
  • it contains at least one cross-linked starch having a peak viscosity of 10 BU or less or a phosphoric acid monoesterified phosphoric acid cross-linked starch in an amylograph analysis with a swelling degree of 1 ml or less and a solid content concentration of 6% by mass. It is a characteristic dry marine paste product.
  • the dried fish paste product according to the present invention contains crosslinked starch in an amount of 24 to 40% by weight as a solid content.
  • the dried fish paste product according to the present invention is preferably used as a substitute for dried fish products such as squid and octopus, and it is preferable that the fish product contains at least one of squid, octopus or shellfish.
  • a marine product and a phosphoric acid cross-linked starch or a phosphoric acid mono product having a peak viscosity of 10 BU or less in an amylograph analysis at a swelling degree of 1 ml or less and a solid content concentration of 6% by mass are used.
  • the crosslinked starch is contained in the dried fish paste product as a solid content in an amount of 24 to 40% by weight.
  • the dried fish paste product according to the present invention is preferably used as a substitute for dried fish products such as squid, octopus and shellfish. It is preferable to contain at least one of.
  • a dried fish paste product used for instant foods that can be restored by hot water cooking or the like, a dried fish paste product having a good texture like a dried fish product obtained by drying a marine product as it is can be obtained. Can be provided. Further, according to the present invention, non-standard products and scraps obtained by cutting dried marine products, which are not normally used, can be reused, manufacturing loss can be reduced, and fishery resources can be effectively used.
  • the raw materials for the dried fish paste product according to the present invention include fish meat such as cod, tie, tuna, and salmon, edible parts such as the torso and legs of cephalopods such as squid and octopus, and scallops. It can be used for shellfish such as octopus, and stripped meat of cephalopods such as crab and shrimp. Since the marine product is used as a surimi, the specifications such as the shape are not particularly limited, and the scraps generated in the production of the dried marine product can be reused.
  • a dried fish paste product having a texture similar to that of dried fish products is produced for cephalopods such as squid and octopus, and dried fish products of shellfish such as scallops and shellfish having a unique texture.
  • the dried fish paste product according to the present invention not only uses the fish product used for the target dried fish product, but also uses the fish meat of white fish such as cod and Thailand in order to give a body feeling without affecting the flavor. Is preferable.
  • the amount of the marine product used according to the present invention it is preferable to add it to the kneaded dough described later in an amount of 50 to 75% by weight. If it is too small, the marine product-like flavor will be weakened, and if it is too large, the amount of starch added to improve the texture will be small.
  • phosphoric acid cross-linked starch or phosphoric acid monoesterified phosphoric acid having a peak viscosity of 10 BU or less in amylograph analysis with a swelling degree of 1 ml or less and a solid content concentration of 6% by mass.
  • the degree of swelling according to the present invention As a method for measuring the degree of swelling according to the present invention, it can be measured by the method described in Patent Document 1. Further, in the amylograph analysis at a solid content concentration of 6% by mass according to the present invention, the peak viscosity can be measured according to the method of Patent Document 3.
  • the type of starch of the cross-linked starch used in the dried marine product kneaded product according to the present invention is not particularly limited, and is a phosphate cross-linked starch or a phosphoric acid monoester of various starches such as tapioca starch, wheat starch, potato starch, and corn starch. Chemicalized phosphate cross-linked starch can be used. Phosphoric acid monoesterified phosphoric acid cross-linked starch is more preferable than phosphoric acid cross-linked starch because it has a better texture when restored with hot water.
  • the amount of these crosslinked starches to be added is preferably 10 to 20% by weight in the dough of the dried fish paste product described later, and 24 to 40% by weight in the dried fish paste product after drying. ..
  • the amount of the crosslinked starch added is small, the texture after restoration becomes a kamaboko-like texture, and when the amount added is large, the texture becomes hard.
  • raw materials include salt used for making and seasoning surimi, amino acids such as sodium glutamate, arginine and alanine, flavor components such as flavors, binders such as soy protein, egg white and methyl cellulose, and the present invention.
  • Various starches other than the crosslinked starch, edible oils and fats, thickeners, emulsifiers, texture improving agents 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 to the kneaded dough described later, and about 5 to 15% by weight of the binder and the texture improving agent to the kneaded dough described later.
  • the crosslinked starch itself according to the present invention does not have a function of retaining the shape of the dough, it is preferable to add egg white powder, soybean protein, or methyl cellulose in order to obtain the shape-retaining property.
  • a kneaded dough is prepared by mixing the raw materials used in the present invention.
  • a marine product is crushed with a silent cutter or the like to prepare a surimi, a fragrance or an amino acid is mixed with the prepared granule, and the mixture is stirred with a silent cutter or the like, and then egg white, according to the present invention.
  • a powdered material such as crosslinked starch is added, and the mixture is further stirred so that the powdered material is uniformly mixed to prepare a paste dough.
  • the marine products those that have been minced in advance may be used.
  • the prepared dough is molded, heated, protein denatured, shape-retaining and sterilized.
  • the heating method is not particularly limited, and proteins derived from marine products and egg white contained in the dough may be coagulated by a method such as boiling, steaming, or baking. Further, the heating method is not limited to one, and for example, it may be boiled and then steamed, or steamed and then fired. It is preferable to heat the kneaded dough until the center temperature reaches 70 to 80 ° C. by a heating step, so that the protein in the dough is not only heat-coagulated but also sterilized.
  • the colorant may be added at the time of preparing the kneaded dough, but by applying it to the surface of the dough formed before and after the heating step, it can be made to resemble a dried marine product for the purpose of appearance.
  • the heated dough is cut into a predetermined shape.
  • the cutting method is not particularly limited, and it may be cut using a slicer or a kitchen knife.
  • the shape is not particularly limited, and examples thereof include a flat slice shape having a thickness of 1 to 3 mm and a soybean shape having a thickness of 5 to 15 mm.
  • the freezing method is not particularly limited, and the prior art can be applied.
  • not only commercial freezer such as air blast type tunnel freezer, spiral freezer, wagon freezer, quick freezer, and brine type flexible freezer, but also general commercial and household freezers can be applied.
  • a quick freezer at about ⁇ 35 ° C. may be used for quick freezing
  • a commercial freezer at ⁇ 18 ° C. may be used for freezing.
  • the frozen dough can be stored in a freezer at -18 ° C until it is used.
  • the cut dough is dried to make a dried fish paste product.
  • the drying method is not particularly limited, and may be dried by various drying means such as hot air drying, vacuum freeze drying, and microwave drying so that the water content is 10% by weight or less.
  • hot air drying it is preferable to dry with hot air at 50 to 150 ° C. for 30 minutes to 2 hours.
  • hot air drying the protein shrinks at the same time as drying, so that the density of the solid content of the dried fish paste product after drying becomes high, and the water absorption during restoration is inferior to other drying methods, but the drying according to the present invention.
  • fish paste products it is rather convenient, and it becomes easy to obtain good hardness and elastic texture.
  • At least one cross-linked starch having a peak viscosity of 10 BU or less or a phosphoric acid monoesterified phosphoric acid cross-linked starch in an amylograph analysis with a swelling degree of 1 ml or less and a solid content concentration of 6% by mass is used.
  • dried fish paste products used in instant foods that can be restored by hot water cooking by using them in dried fish paste products the texture after restoration is as good as that of dried fish products that are dried as they are. It is possible to provide a dried fish paste product having.
  • Test Examples 1 to 13 are 1: NOVELOSE (registered trademark) W (Ingredion Co., Ltd.) 2: Pine Starch RT (Matsutani Chemical Industry Co., Ltd.) 3: Pine Bake (registered trademark) CC (Matsutani).
  • the prepared dough is formed into a cylindrical shape with a diameter of 20 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 placed in a -35 ° C express freezer and slicer. It was cut to a thickness of 1.5 mm.
  • 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 used as a sample of a dried fish paste product (dried squid-like paste product).
  • Test examples 1 to 13 were subjected to sensory evaluation by 10 skilled panelists.
  • 5 g of a dried fish paste product sample of each test group was placed in a paper cup, 100 g of boiling water was placed therein, the lid was closed, the mixture was allowed to stand for 3 minutes, and after 3 minutes, it was eaten and evaluated.
  • the evaluation items are comprehensive evaluation of hardness, elasticity, and crispness, and 5 are very good with a dry squid-like texture, 4 are good, 3 are generally acceptable, and 2 are inferior. , The one that is significantly inferior was set to 1.
  • the peak viscosity was measured in the amylograph analysis at the swelling degree and the solid content concentration of 6% by mass.
  • the measuring method was carried out according to the methods described in Patent Document 1 and Patent Document 3.
  • Table 2 shows the swelling degree of each test group, the peak viscosity in the amylograph 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.
  • the phosphoric acid monoesterified phosphoric acid cross-linked starch of Test Example 1 has a better texture and less powderiness, so that the phosphoric acid monoesterified phosphoric acid cross-linked starch is better. The result was
  • the starch described in Patent Document 1 and Patent Document 3 other phosphoric acid cross-linked starch used for improving the texture of ordinary fish paste, hydroxypropylated phosphoric acid cross-linked starch, and acetylated phosphoric acid. Since the cross-linked starch, the octenyl succinate-phosphate cross-linked starch, and the wet-heated starch have a kamaboko-like texture, the effect of improving the texture in the dried fish paste product was weak. In particular, even the starches of Test Examples 3 and 4 showing almost no viscosity by amylograph analysis and the starches of Test Examples 3 to 5, 7 to 11 and 13 showing no breakdown must have a swelling degree of 1 ml or less.
  • the amount of starch added is 10 to 20% by weight in the paste dough and 24 to 40% by weight in the dry fish paste product as the solid content.

Abstract

[Abstract] [Problem] The purpose of the present invention is to provide a dried fishery paste product used in an instant food product, etc., that can be recovered by, inter alia, cooking through pouring of hot water, wherein the mouthfeel after recovery has an excellent mouthfeel as if of a dried marine product obtained by drying a marine product without other modification. [Solution] At least one crosslinked starch, from among phosphoric-acid-crosslinked starches and phosphoric acid monoesterified phosphoric-acid-crosslinked starches having a peak viscosity of 10 BU or less in amylographic analysis in which the degree of swelling is 1 mL or less and the solid fraction concentration is 6 mass%, is used in a dried fishery paste product, whereby it is possible to provide a dried fishery paste product used in an instant food product, etc., that can be recovered by, inter alia, cooking through pouring of hot water, wherein the mouthfeel after recovery has an excellent mouthfeel as if of a dried marine product obtained by drying a marine product without other modification.

Description

乾燥水産練り製品及びその製造方法Dried fish paste products and their manufacturing methods
　本発明は、湯かけ調理などで復元可能な即席食品などで使用される乾燥水産練り製品及びその製造方法に関する。 The present invention relates to a dried fish paste product used in instant foods that can be restored by hot water cooking and the like, and a method for producing the same.
　現在、即席食品などの具材として使用される乾燥水産加工品としては、乾燥カマボコなどの練り製品の他に、イカやタコ、貝などの水産物をそのまま乾燥した乾燥水産物が用いられている。イカやタコ、貝などの水産物をそのまま使用する場合、見た目や形状などの規格が合わないことを理由に廃棄されることがある。近年、水産資源の減少が問題となっており、持続的に成長可能な社会の実現のため、水産資源の有効利用することが求められている。しかしながら、イカやタコ、貝などの水産物は、独特の食感を有しているため、カマボコのような乾燥水産練り製品として、擂り身などにしてから成形し、乾燥して、復元しても乾燥水産物様の良好な食感が得られにくいといった課題があった。 Currently, as dried fishery products used as ingredients for instant foods, in addition to paste products such as dried fish paste, dried fishery products such as squid, octopus, and shellfish are used as they are. When marine products such as squid, octopus, and shellfish are used as they are, they may be discarded because they do not meet the standards such as appearance and 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 sustainable society. However, since marine products such as squid, octopus, and shellfish have a unique texture, they are dried as a dried fish paste product such as kamaboko, which is then molded, dried, and restored. There was a problem that it was difficult to obtain a good texture like marine products.
　カマボコなどの水産練り製品の品質改良剤としては、特許文献１～３の技術が知られている。特許文献１には、優れた弾力性、ゼリー強度、保水性および安定性を有する水産練り製品を製造する方法として、架橋度０．０１～１．０であり、膨潤度１．５～９．５ｍｌ、好ましくは架橋度０．０２～０．８であり、膨潤度が２．４～９．０ｍｌの架橋エーテル化澱粉および架橋エステル化澱粉の少なくとも１種を添加することを特徴とする水産練り製品の製造方法が記載されている。しかしながら、特許文献１の方法が、水産練り物の食感改善方法としては優れた方法であるが、即席食品などの具材として使用される乾燥水産練り製品で使用した場合は、十分な食感改善効果は得られなかった。 The techniques of Patent Documents 1 to 3 are known as quality improving agents for fish paste products such as kamaboko. Patent Document 1 describes a method for producing a fish paste product having excellent elasticity, jelly strength, water retention and stability, which has a degree of cross-linking of 0.01 to 1.0 and a degree of swelling of 1.5 to 9.5 ml. A fish paste product characterized by the addition of at least one of a crosslinked etherified starch and a crosslinked esterified starch having a degree of cross-linking of 0.02 to 0.8 and a degree of swelling of 2.4 to 9.0 ml. The manufacturing method is described. However, although the method of Patent Document 1 is an excellent method for improving the texture of fish paste, when it is used in a dry fish paste product used as an ingredient for instant foods, it has a sufficient texture improvement effect. Was not obtained.
　また、特許文献２には、馬鈴薯澱粉等を用いた水産練製品に比べても遜色ないかまたはそれ以上に食感等が向上した改良したタピオカ澱粉を用いた水産練製品として、６質量％でのアミログラフィー分析においてピーク粘度が８００ＢＵ以上であり且つ該ピーク粘度からボトム粘度を差し引いたブレークダウンが１５０～５００ＢＵであるエステル化タピオカ澱粉であって、タピオカ澱粉、リン酸架橋タピオカ澱粉及びアセチル化アジピン酸架橋タピオカ澱粉からなる群から選ばれた１種又は２種以上の該エステル化タピオカ澱粉を含有することを特徴とする水産練製品が記載されている。しかしながら、特許文献２に記載された澱粉を使用しても即席食品などの具材として使用される乾燥水産練り製品においては、十分な食感改善効果は得られないと考える。 Further, in Patent Document 2, 6% by mass of a marine product using tapioca starch, which is comparable to or has a better texture than a marine product using horse bell starch or the like. The 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 in the amylograph analysis of tapioca starch, phosphate crosslinked tapioca starch and acetylated adipine. Described are marine paste products characterized by containing one or more of the esterified tapioca starches selected from the group consisting of acid crosslinked tapioca starches. However, even if the starch described in Patent Document 2 is used, it is considered that a sufficient texture improving effect cannot be obtained in the dried fish paste product used as an ingredient of instant foods and the like.
　また、特許文献３には、化学的に合成された澱粉を使用することなく、耐熱性、煮込み耐性、冷凍耐性、経時安定性、食感及び風味に優れた水産練り製品として、湿熱処理タピオカ澱粉を含有する水産練り製品であって、湿熱処理タピオカ澱粉が、固形分濃度６．０重量％でアミログラフ測定する場合の５０℃から９５℃までの昇温時のピーク粘度と９５℃達温時の粘度の差が２００ＢＵ以下であることを特徴とする、水産練り製品が記載されている。しかしながら、特許文献３に記載された澱粉も即席食品などの具材として使用される乾燥水産練り製品で使用した場合は、十分な食感改善効果は得られなかった。 Further, in Patent Document 3, wet heat-treated tapioca starch is used as a marine paste product having excellent heat resistance, boiling resistance, freezing resistance, stability over time, texture and flavor without using chemically synthesized starch. A fish paste product containing tapioca starch, which has a peak viscosity at a temperature rise from 50 ° C to 95 ° C and a viscosity at a temperature reaching 95 ° C when measured by amylograph at a solid content concentration of 6.0% by weight. A fish paste product is described, characterized in that the difference is 200 BU or less. However, when the starch described in Patent Document 3 was also used in a dried fish paste product used as an ingredient for instant foods, a sufficient texture improving effect could not be obtained.
特公昭６１－３６８９８号公報Special Publication No. 61-36898 特許第５７７０５４５号公報Japanese Patent No. 5770545 特許第５４２５３３４号公報Japanese Patent No. 5425334
　本発明は、湯かけ調理などで復元可能な即席食品などで使用される乾燥水産練り製品において、復元後の食感が、水産物をそのまま乾燥した乾燥水産物様の良好な食感を有する乾燥水産練り製品を提供することを目的とする。 The present invention is a dried fish paste product used in instant foods that can be restored by hot water cooking, etc., in which the texture after restoration has a good texture similar to that of dried fish products that are dried as they are. The purpose is to provide.
　本発明の発明者らは、イカやタコ、貝などの水産物をカットしてそのまま乾燥し使用していた乾燥水産物を製造ロス削減のため、水産物を擂り潰して成形した練り物を乾燥することで、規格外原材料や端物を使用し、ロスを削減する方法を検討した。しかしながら、単純に擂り潰して成形し、乾燥するだけでは、カマボコのような練り物の食感となるだけで、イカやタコ、貝などの水産物が本来持つ弾力のある食感が再現できなかった。そこで鋭意研究した結果、本発明に至った。 The inventors of the present invention cut marine products such as squid, octopus, and shellfish, dried them as they were, and used them. We examined a method to reduce loss by using non-standard raw materials and offcuts. However, simply mashing, molding, and drying gives the texture of a kamaboko-like paste, and the elastic texture inherent in marine products such as squid, octopus, and shellfish cannot be reproduced. As a result of diligent research, the present invention was reached.
　すなわち、膨潤度が１ｍｌ以下且つ固形分濃度６質量％でのアミログラフィー分析においてピーク粘度が１０ＢＵ以下のリン酸架橋澱粉またはリン酸モノエステル化リン酸架橋澱粉の少なくとも１つの架橋澱粉を含むことを特徴とする乾燥水産練り製品である。 That is, it contains at least one cross-linked starch having a peak viscosity of 10 BU or less or a phosphoric acid monoesterified phosphoric acid cross-linked starch in an amylograph analysis with a swelling degree of 1 ml or less and a solid content concentration of 6% by mass. It is a characteristic dry marine paste product.
　また、本発明に係る乾燥水産練り製品には、架橋澱粉が固形分含量として２４～４０重量％含まれることが好ましい。 Further, it is preferable that the dried fish paste product according to the present invention contains crosslinked starch in an amount of 24 to 40% by weight as a solid content.
　また、本発明に係る乾燥水産練り製品は、イカやタコ貝などの乾燥水産物の代替として使用することが好ましく、水産物中にイカ、タコまたは貝の少なくとも１つを含むことが好ましい。 Further, the dried fish paste product according to the present invention is preferably used as a substitute for dried fish products such as squid and octopus, and it is preferable that the fish product contains at least one of squid, octopus or shellfish.
　また、本発明に係る乾燥水産練り製品の製造方法としては、水産物と、膨潤度が１ｍｌ以下且つ固形分濃度６質量％でのアミログラフィー分析においてピーク粘度が１０ＢＵ以下のリン酸架橋澱粉またはリン酸モノエステル化リン酸架橋澱粉の少なくとも１つの架橋澱粉と、を混合し、練り生地を作製する工程と、作製した練り生地を成形する工程と、成型した練り生地を加熱する工程と、加熱した練り生地を所定の形状に切断する工程と、切断した練り生地を乾燥する工程と、を含むことが好ましい。 Further, as a method for producing a dry marine paste product according to the present invention, a marine product and a phosphoric acid cross-linked starch or a phosphoric acid mono product having a peak viscosity of 10 BU or less in an amylograph analysis at a swelling degree of 1 ml or less and a solid content concentration of 6% by mass are used. A step of mixing at least one cross-linked starch of esterified phosphoric acid cross-linked starch to prepare a kneaded dough, a step of molding the prepared kneaded dough, a step of heating the molded kneaded dough, and a heated kneaded dough. It is preferable to include a step of cutting the dough into a predetermined shape and a step of drying the cut dough.
　また、本発明に係る乾燥水産練り製品の製造方法においては、架橋澱粉が、固形分として乾燥水産練り製品中に２４～４０重量％含まれることが好ましい。 Further, in the method for producing a dried fish paste product according to the present invention, it is preferable that the crosslinked starch is contained in the dried fish paste product as a solid content in an amount of 24 to 40% by weight.
　また、本発明に係る乾燥水産練り製品は、イカやタコ、貝などの乾燥水産物の代替として使用することが好ましく、本発明に係る乾燥水産練り製品の製造方法においては、水産物中にイカ、タコまたは貝の少なくとも１つを含むことが好ましい。 Further, the dried fish paste product according to the present invention is preferably used as a substitute for dried fish products such as squid, octopus and shellfish. It is preferable to contain at least one of.
　本発明により、湯かけ調理などで復元可能な即席食品などで使用される乾燥水産練り製品において、復元後の食感が、水産物をそのまま乾燥した乾燥水産物様の良好な食感を有する乾燥水産練り製品を提供するができる。また、本発明により、通常使用していなかった規格外品や乾燥水産物を切断した端物なども再利用でき、製造ロスが削減でき、水産資源の有効利用が可能となる。 INDUSTRIAL APPLICABILITY According to the present invention, in a dried fish paste product used for instant foods that can be restored by hot water cooking or the like, a dried fish paste product having a good texture like a dried fish product obtained by drying a marine product as it is can be obtained. Can be provided. Further, according to the present invention, non-standard products and scraps obtained by cutting dried marine products, which are not normally used, can be reused, manufacturing loss can be reduced, and fishery resources can be effectively used.
　以下、本発明について詳細に説明する。ただし、本発明は以下の記載に限定されるものではない。 Hereinafter, the present invention will be described in detail. However, the present invention is not limited to the following description.
１．原材料
　本発明に係る乾燥水産練り製品の原材料としては、水産物としてタラ、タイ、マグロ、サケなどの魚類の魚肉や、イカ、タコなどの頭足類の胴や足などの可食部、ホタテ貝やイタヤ貝などの貝柱、カニ・エビなどの節足類のむき身などが使用できる。水産物は擂り身として使用するため、形状などの規格は特に限定なく、また、乾燥水産物の製造において発生した端物を再利用することもできる。 1. 1. Raw materials The raw materials for the dried fish paste product according to the present invention include fish meat such as cod, tie, tuna, and salmon, edible parts such as the torso and legs of cephalopods such as squid and octopus, and scallops. It can be used for shellfish such as octopus, and stripped meat of cephalopods such as crab and shrimp. Since the marine product is used as a surimi, the specifications such as the shape are not particularly limited, and the scraps generated in the production of the dried marine product can be reused.
　本発明においては、イカやタコなどの頭足類、ホタテ貝やイタヤ貝など貝類の乾燥水産物が独特の食感を有するものを対象として、乾燥水産物様の食感を有する乾燥水産練り製品を製造することが好ましい。本発明に係る乾燥水産練り製品は、目的とする乾燥水産物に使用されている水産物を使用するだけでなく、風味に影響が無くボディー感を出すためにタラやタイなどの白身魚の魚肉を使用することが好ましい。本発明に係る水産物の使用量としては、後述する練り生地中に５０～７５重量％となるように添加することが好ましい。少なすぎると水産物様の風味が弱くなり、多すぎると食感改良のための澱粉の添加が少なくなる。 In the present invention, a dried fish paste product having a texture similar to that of dried fish products is produced for cephalopods such as squid and octopus, and dried fish products of shellfish such as scallops and shellfish having a unique texture. Is preferable. The dried fish paste product according to the present invention not only uses the fish product used for the target dried fish product, but also uses the fish meat of white fish such as cod and Thailand in order to give a body feeling without affecting the flavor. Is preferable. As for the amount of the marine product used according to the present invention, it is preferable to add it to the kneaded dough described later in an amount of 50 to 75% by weight. If it is too small, the marine product-like flavor will be weakened, and if it is too large, the amount of starch added to improve the texture will be small.
　また、本発明に係る乾燥水産練り製品の原材料としては、　膨潤度が１ｍｌ以下且つ固形分濃度６質量％でのアミログラフィー分析においてピーク粘度が１０ＢＵ以下のリン酸架橋澱粉またはリン酸モノエステル化リン酸架橋澱粉の少なくとも１つの架橋澱粉を使用する。 Further, as a raw material of the dried marine product kneaded product according to the present invention, phosphoric acid cross-linked starch or phosphoric acid monoesterified phosphoric acid having a peak viscosity of 10 BU or less in amylograph analysis with a swelling degree of 1 ml or less and a solid content concentration of 6% by mass. Use at least one cross-linked starch of the cross-linked starch.
　従来より、特許文献１及び特許文献３に記載されているように低膨潤性のリン酸架橋澱粉や湿熱処理澱粉が水産練り製品に品質改良剤として使用されてきたが、これらの従来技術では、乾燥水産練り製品では、食感改善効果は不十分であり、復元してもカマボコ様の練り物としての食感しか得られず、復元後にイカやタコ、ホタテ貝やイタヤ貝などの乾燥水産物様の独特の食感を得ることができない。本発明に係る架橋澱粉のように極度に膨潤が抑制され且つ粘度発現がほとんどない澱粉を用いることにより、はじめて乾燥水産練り製品において、イカやタコ、ホタテ貝やイタヤ貝などの乾燥水産物様の独特の食感を得ることができる。 Conventionally, as described in Patent Document 1 and Patent Document 3, low swelling phosphoric acid cross-linked starch and wet heat-treated starch have been used as quality improvers in fish paste products, but in these conventional techniques, they are dried. The effect of improving the texture of the fish paste product is insufficient, and even if it is restored, only the texture as a kamaboko-like paste can be obtained. I can't get the texture. By using starch such as the crosslinked starch according to the present invention, in which swelling is extremely suppressed and the viscosity is hardly developed, the dried fish paste product is unique to dried marine products such as squid, octopus, scallop and itaya shellfish for the first time. You can get the texture.
　本発明に係る膨潤度の測定方法としては、特許文献１に記載された方法により測定することができる。また、本発明に係る固形分濃度６質量％でのアミログラフィー分析においてピーク粘度については、特許文献３の方法に従って測定することができる。 As a method for measuring the degree of swelling according to the present invention, it can be measured by the method described in Patent Document 1. Further, in the amylograph analysis at a solid content concentration of 6% by mass according to the present invention, the peak viscosity can be measured according to the method of Patent Document 3.
　また、本発明に係る乾燥水産練り製品に使用する架橋澱粉の澱粉の種類としては、特に限定はなく、タピオカ澱粉、小麦澱粉、馬鈴薯澱粉、トウモロコシ澱粉など各種澱粉のリン酸架橋澱粉またはリン酸モノエステル化リン酸架橋澱粉を使用することができる。リン酸モノエステル化リン酸架橋澱粉の方がリン酸架橋澱粉よりもお湯で復元した際の舌ざわりがよく好ましい。 The type of starch of the cross-linked starch used in the dried marine product kneaded product according to the present invention is not particularly limited, and is a phosphate cross-linked starch or a phosphoric acid monoester of various starches such as tapioca starch, wheat starch, potato starch, and corn starch. Chemicalized phosphate cross-linked starch can be used. Phosphoric acid monoesterified phosphoric acid cross-linked starch is more preferable than phosphoric acid cross-linked starch because it has a better texture when restored with hot water.
　また、これらの架橋澱粉の添加量としては、後述する乾燥水産練り製品の練り生地中に１０～２０重量％、乾燥後の乾燥水産練り製品中に固形分含量として２４～４０重量％含まれることが好ましい。架橋澱粉の添加量が少なくなると、復元後の食感がカマボコ様の食感となり、添加量が多くなると硬くなる。 The amount of these crosslinked starches to be added is preferably 10 to 20% by weight in the dough of the dried fish paste product described later, and 24 to 40% by weight in the dried fish paste product after drying. .. When the amount of the crosslinked starch added is small, the texture after restoration becomes a kamaboko-like texture, and when the amount added is large, the texture becomes hard.
　その他の原材料として、擂り身の作製や味付けのために使用する食塩や、グルタミン酸ソーダ、アルギニン、アラニンなどのアミノ酸類、香料などの風味成分、大豆蛋白、卵白、メチルセルロースなどの結着材、本発明に係る架橋澱粉以外の各種澱粉、食用油脂、増粘剤、乳化剤、カルシウム塩などの食感改良剤、色素などを適宜使用することができる。風味成分は後述する練り生地中に３～１０重量％程度、結着剤や食感改良剤は後述する練り生地中に５～１５重量％程度添加することが好ましい。特に、本発明に係る架橋澱粉自体には、生地を保形する機能がないため、保形性を出すために卵白粉や大豆蛋白、メチルセルロースを添加することが好ましい。 Other raw materials include salt used for making and seasoning surimi, amino acids such as sodium glutamate, arginine and alanine, flavor components such as flavors, binders such as soy protein, egg white and methyl cellulose, and the present invention. Various starches other than the crosslinked starch, edible oils and fats, thickeners, emulsifiers, texture improving agents 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 to the kneaded dough described later, and about 5 to 15% by weight of the binder and the texture improving agent to the kneaded dough described later. In particular, since the crosslinked starch itself according to the present invention does not have a function of retaining the shape of the dough, it is preferable to add egg white powder, soybean protein, or methyl cellulose in order to obtain the shape-retaining property.
２．練り生地作製
　本発明に使用する原材料を混合して練り生地を作製する。練り生地の作製方法としては、水産物をサイレントカッターなどにより擂り潰して擂り身を作製し、作製した擂り身に香料やアミノ酸などを混合し、サイレントカッターなどで撹拌した後、卵白、本発明に係る架橋澱粉などの粉体物を添加して、粉体物が均質に混ざるようにさらに撹拌して練り生地を作製する。水産物は予め擂り身となったものを使用してもよい。 2. 2. Preparation of kneaded dough A kneaded dough is prepared by mixing the raw materials used in the present invention. As a method for producing a paste dough, a marine product is crushed with a silent cutter or the like to prepare a surimi, a fragrance or an amino acid is mixed with the prepared granule, and the mixture is stirred with a silent cutter or the like, and then egg white, according to the present invention. A powdered material such as crosslinked starch is added, and the mixture is further stirred so that the powdered material is uniformly mixed to prepare a paste dough. As the marine products, those that have been minced in advance may be used.
３．加熱工程
　作製した練り生地は成形し、加熱し、タンパク質を変性させ、保形及び殺菌する。加熱方法は特に限定はなく、ボイル、スチーム、焼成などの方法により、練り生地中に含まれる水産物由来のタンパク質や卵白などが凝固すればよい。また、加熱方法は１つに限らず、例えばボイルした後にスチームしたり、スチームした後に焼成することもできる。好ましくは、加熱工程により練り生地中の中心温が７０～８０℃となるまで加熱することが好ましく、そうすることで生地中のタンパク質が加熱凝固するだけでなく、殺菌される。 3. 3. Heating step The prepared dough is molded, heated, protein denatured, shape-retaining and sterilized. The heating method is not particularly limited, and proteins derived from marine products and egg white contained in the dough may be coagulated by a method such as boiling, steaming, or baking. Further, the heating method is not limited to one, and for example, it may be boiled and then steamed, or steamed and then fired. It is preferable to heat the kneaded dough until the center temperature reaches 70 to 80 ° C. by a heating step, so that the protein in the dough is not only heat-coagulated but also sterilized.
　また、着色剤は、練り生地作製時に添加してもよいが、加熱工程の前後に成形した生地の表面に塗布することで、外観を目的とする乾燥水産物様に似せることができる。 Further, the colorant may be added at the time of preparing the kneaded dough, but by applying it to the surface of the dough formed before and after the heating step, it can be made to resemble a dried marine product for the purpose of appearance.
４．切断
　加熱した練り生地は、所定の形状に切断する。切断方法は特に限定はなく、スライサーや包丁を用いて切断すればよい。形状にも特に限定はなく、１～３ｍｍ厚の扁平状のスライス形状や５～１５ｍｍ角のダイズ形状などの形状が挙げられる。このとき、加熱した練り生地を一度凍結しておくことにより、切断時に形状が壊れることが少なくなる。凍結方法は特に限定はなく、従来技術を適用することができる。例えば、エアブラスト式のトンネルフリーザー、スパイラルフリーザー、ワゴンフリーザーや急速凍結庫、ブライン式のフレキシブルフリーザー等の商業用の凍結装置だけでなく、一般的な業務用、家庭用の冷凍庫も適用できる。冷凍は、例えば約－３５℃の急速凍結庫を利用して急速凍結してもよく、業務用の－１８℃の冷凍庫に入れて凍結させてもよい。冷凍した練り生地は、使用されるまで－１８℃の冷凍庫で保存することができる。 4. Cutting The heated dough is cut into a predetermined shape. The cutting method is not particularly limited, and it may be cut using a slicer or a kitchen knife. The shape is not particularly limited, and examples thereof include a flat slice shape having a thickness of 1 to 3 mm and a soybean shape having a thickness of 5 to 15 mm. At this time, by freezing the heated kneaded dough once, the shape is less likely to be broken during cutting. The freezing method is not particularly limited, and the prior art can be applied. For example, not only commercial freezer such as air blast type tunnel freezer, spiral freezer, wagon freezer, quick freezer, and brine type flexible freezer, but also general commercial and household freezers can be applied. For freezing, for example, a quick freezer at about −35 ° C. may be used for quick freezing, or a commercial freezer at −18 ° C. may be used for freezing. The frozen dough can be stored in a freezer at -18 ° C until it is used.
５．乾燥工程
　切断した練り生地を乾燥し、乾燥水産練り製品とする。乾燥方法は特に限定はなく、熱風乾燥、真空凍結乾燥、マイクロ波乾燥などの各種乾燥手段により水分が１０重量％以下となるように乾燥すればよい。熱風乾燥の場合は、５０～１５０℃の熱風で３０分～２時間乾燥することが好ましい。通常、熱風乾燥は、乾燥と同時にタンパク質が収縮するため、乾燥後の乾燥水産練り製品の固形分の密度が高くなり、復元時の吸水性は、他の乾燥方法に劣るが、本発明に係る乾燥水産練り製品においては、かえって都合がよく、良好な硬さや弾力のある食感が得られやすくなる。 5. Drying process The cut dough is dried to make a dried fish paste product. The drying method is not particularly limited, and may be dried by various drying means such as hot air drying, vacuum freeze drying, and microwave drying so that the water content is 10% by weight or less. 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, the protein shrinks at the same time as drying, so that the density of the solid content of the dried fish paste product after drying becomes high, and the water absorption during restoration is inferior to other drying methods, but the drying according to the present invention. In fish paste products, it is rather convenient, and it becomes easy to obtain good hardness and elastic texture.
　以上のように、膨潤度が１ｍｌ以下且つ固形分濃度６質量％でのアミログラフィー分析においてピーク粘度が１０ＢＵ以下のリン酸架橋澱粉またはリン酸モノエステル化リン酸架橋澱粉の少なくとも１つの架橋澱粉を乾燥水産練り製品に使用することで、湯かけ調理などで復元可能な即席食品などで使用される乾燥水産練り製品において、復元後の食感が、水産物をそのまま乾燥した乾燥水産物様の良好な食感を有する乾燥水産練り製品を提供することができる。 As described above, at least one cross-linked starch having a peak viscosity of 10 BU or less or a phosphoric acid monoesterified phosphoric acid cross-linked starch in an amylograph analysis with a swelling degree of 1 ml or less and a solid content concentration of 6% by mass is used. In dried fish paste products used in instant foods that can be restored by hot water cooking by using them in dried fish paste products, the texture after restoration is as good as that of dried fish products that are dried as they are. It is possible to provide a dried fish paste product having.
　以下に実施例を挙げて本実施形態をさらに詳細に説明する。 The present embodiment will be described in more detail with reference to examples below.
＜実験１＞澱粉の検討
　下記表１に示した資材を、記載の配合割合となるように、スケソウダラ擂り身、イカ擂り身をサイレントカッターに入れ撹拌しながら、次いで食塩を入れ撹拌し、混ざったところで、サラダ油と乳化剤（グリセリン脂肪酸エステル）を添加し、撹拌して混ざったところで、塩化カルシウム、アルギニン、グルタミン酸ソーダ、アラニン、核酸を混ぜた粉体物を添加し、撹拌して混ざったところで、卵白粉、下記表２記載の試験例１～１３の各種澱粉を粉体混合したものを添加し、撹拌して均質な生地となったところで撹拌をやめ、乾燥水産練り製品用の練り生地とした。なお、試験例１～１３に記載された澱粉は、１：ＮＯＶＥＬＯＳＥ（登録商標） Ｗ（イングレディオン社）、２：パインスターチＲＴ（松谷化学工業社）、３：パインベーク（登録商標）ＣＣ（松谷化学工業社）、４：フードスターチＮＥ－１（松谷化学工業社）、５：ＳＦ-１９００（昭和産業社）、６：松谷ゆり８（松谷化学工業社）、７：松谷ゆうがお（松谷化学工業社）、８：松谷はまゆり（松谷化学工業社）、９：松谷華（松谷化学工業社）、１０：ＷＭＳ（松谷化学工業社）、１１：ＳＭＳ７４７（松谷化学工業社）、１２：エマルスター（登録商標）１（松谷化学工業社）、１３：特許文献３の製法に従って作製した湿熱処理澱粉、をそれぞれ使用した。 <Experiment 1> Examination of starch The materials shown in Table 1 below were mixed by putting surimi and surimi in a silent cutter and stirring them, and then adding salt and stirring them so that the mixing ratio was as shown. By the way, when salad oil and an emulsifier (glycerin fatty acid ester) are added and mixed with stirring, a powder containing calcium chloride, arginine, sodium glutamate, alanine and nucleic acid is added, and when mixed with stirring, egg white A powder mixture of powders and various starches of Test Examples 1 to 13 shown in Table 2 below was added, and the mixture was stirred to obtain a homogeneous dough, and then the stirring was stopped to obtain a dough for dried fish paste products. The starches described in Test Examples 1 to 13 are 1: NOVELOSE (registered trademark) W (Ingredion Co., Ltd.) 2: Pine Starch RT (Matsutani Chemical Industry Co., Ltd.) 3: Pine Bake (registered trademark) CC (Matsutani). Chemical Industry Co., Ltd.) 4: Food Starch NE-1 (Matsutani Chemical Industry Co., Ltd.) 5: SF-1900 (Showa Sangyo Co., Ltd.), 6: Yuri Matsutani 8 (Matsutani Chemical Industry Co., Ltd.), 7: Yugao Matsutani (Matsutani Chemical Industry Co., Ltd.) Chemical Industry Co., Ltd.), 8: Hamayuri Matsutani (Matsutani Chemical Industry Co., Ltd.), 9: Hana Matsutani (Matsutani Chemical Industry Co., Ltd.), 10: WMS (Matsutani Chemical Industry Co., Ltd.), 11: SMS747 (Matsutani Chemical Industry Co., Ltd.), 12 : Emulster (registered trademark) 1 (Matsutani Chemical Industry Co., Ltd.), 13: Wet heat-treated starch prepared according to the production method of Patent Document 3, respectively, were used.
　作製した練り生地をφ２０ｍｍ、長さ２０ｃｍ程度の円柱形状に成形し、９５℃で１分間ボイルした後、８０℃で１０分間スチームし、冷却した後、－３５℃の急送凍結庫でし、スライサーで厚み１．５ｍｍとなるように切断した。切断した生地を６５℃風速２ｍ／ｓで１～２時間水分が１０重量％±０．５重量％となるように乾燥し、乾燥水産練り製品（乾燥イカ様練り製品）サンプルとした。 The prepared dough is formed into a cylindrical shape with a diameter of 20 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 placed in a -35 ° C express freezer and slicer. It was cut to a thickness of 1.5 mm. 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 used as a sample of a dried fish paste product (dried squid-like paste product).
　試験例１～１３について、１０人の熟練パネラーによる官能評価を行った。官能評価については、各試験区の乾燥水産練り製品サンプル５ｇを紙製のカップに入れ、沸騰水１００ｇを入れ、蓋をして３分間静置し、３分後に喫食し、評価を行った。評価項目は、硬さ、弾力、歯切れについて総合的に評価し、乾燥イカ様の食感があり非常に良好なものを５、良好なものを４、概ね可なものを３、劣るものを２、著しく劣るものを１とした。 Test examples 1 to 13 were subjected to sensory evaluation by 10 skilled panelists. For the sensory evaluation, 5 g of a dried fish paste product sample of each test group was placed in a paper cup, 100 g of boiling water was placed therein, the lid was closed, the mixture was allowed to stand for 3 minutes, and after 3 minutes, it was eaten and evaluated. The evaluation items are comprehensive evaluation of hardness, elasticity, and crispness, and 5 are very good with a dry squid-like texture, 4 are good, 3 are generally acceptable, and 2 are inferior. , The one that is significantly inferior was set to 1.
　また、各試験区の澱粉については、膨潤度、固形分濃度６質量％でのアミログラフィー分析においてピーク粘度について測定を行った。測定方法は、特許文献１及び特許文献３に記載された方法に従って行った。 For the starch in each test group, the peak viscosity was measured in the amylograph analysis at the swelling degree and the solid content concentration of 6% by mass. The measuring method was carried out according to the methods described in Patent Document 1 and Patent Document 3.
　各試験区の膨潤度、固形分濃度６質量％でのアミログラフィー分析におけるピーク粘度、官能評価結果を下記に表２に示す。また、官能評価におけるコメントを表３に示す Table 2 below shows the swelling degree of each test group, the peak viscosity in the amylograph 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.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
　実験１の試験例１～１３の結果より、試験例１及び２の膨潤度が１ｍｌ以下且つ固形分濃度６質量％でのアミログラフィー分析においてピーク粘度が１０ＢＵ以下のリン酸架橋澱粉またはリン酸モノエステル化リン酸架橋澱粉を用いることにより、カマボコ様の練り物っぽい柔らかく、グリグリとした弾力がありつつも、歯切れのよい食感ではなく、全体的に密度感のある硬さがあり、グリグリとした弾力が抑えられ、カマボコ様の歯切れの良さがなく、イカ様の噛むたびに繊維組織が残るような繊維感のある食感となった。試験例１と試験例２では、試験例１のリン酸モノエステル化リン酸架橋澱粉の方が食感もよく、粉っぽさも少ないため、リン酸モノエステル化リン酸架橋澱粉の方が良好な結果となった。 From the results of Test Examples 1 to 13 of Experiment 1, phosphate cross-linked starch or phosphoric acid mono with a peak viscosity of 10 BU or less in amylograph analysis with a swelling degree of 1 ml or less and a solid content concentration of 6% by mass in Test Examples 1 and 2. By using the esterified phosphoric acid cross-linked starch, it is soft and elastic like a kamaboko-like paste, but it does not have a crisp texture, but has a firmness with a sense of density as a whole. The elasticity was suppressed, the texture was not crisp like Kamaboko, and the texture was fibrous, with the fibrous texture remaining each time the squid was chewed. In Test Example 1 and Test Example 2, the phosphoric acid monoesterified phosphoric acid cross-linked starch of Test Example 1 has a better texture and less powderiness, so that the phosphoric acid monoesterified phosphoric acid cross-linked starch is better. The result was
　それに対し、特許文献１や特許文献３などに記載されている澱粉や通常の水産練り物の食感改良に使用されている他のリン酸架橋澱粉、ヒドロキシプロピル化リン酸架橋澱粉、アセチル化リン酸架橋澱粉、オクテニルコハク酸リン酸架橋澱粉、湿熱処理澱粉では、カマボコっぽい食感を感じるため、乾燥水産練り製品における食感改良効果は弱い結果となった。特に、アミログラフィー分析により粘度をほとんど示さない試験例３、４の澱粉やブレークダウンを示さない試験例３～５、７～１１、１３の澱粉であっても、膨潤度が１ｍｌ以下でなければ、乾燥水産練り製品では、良好な食感改善効果は得られなかった。また、特許文献２に記載されている澱粉については、検証できなかったが、アミログラフィーのピーク粘度の値からして、恐らく、乾燥水産練り製品（乾燥イカ様練り製品）においては、食感改良効果は弱いと考える。 On the other hand, the starch described in Patent Document 1 and Patent Document 3, other phosphoric acid cross-linked starch used for improving the texture of ordinary fish paste, hydroxypropylated phosphoric acid cross-linked starch, and acetylated phosphoric acid. Since the cross-linked starch, the octenyl succinate-phosphate cross-linked starch, and the wet-heated starch have a kamaboko-like texture, the effect of improving the texture in the dried fish paste product was weak. In particular, even the starches of Test Examples 3 and 4 showing almost no viscosity by amylograph analysis and the starches of Test Examples 3 to 5, 7 to 11 and 13 showing no breakdown must have a swelling degree of 1 ml or less. In the dried fish paste product, a good texture improving effect could not be obtained. Further, although the starch described in Patent Document 2 could not be verified, the texture improving effect is probably obtained in the dried fish paste product (dried squid-like paste product) from the value of the peak viscosity of the amylograph. I think it's weak.
＜実験２＞澱粉の添加量について
　試験例１で使用したリン酸モノエステル化リン酸架橋澱粉を使用し、下記表４のように練り生地の配合を変更して乾燥水産練り製品を作製し、実験１同様に評価を行った。評価結果についても表４に示す。 <Experiment 2> Addition amount of starch Using the phosphoric acid monoesterified phosphoric acid cross-linked starch used in Test Example 1, the composition of the kneaded dough was changed as shown in Table 4 below to prepare a dry marine kneaded product, and an experiment was conducted. 1 The evaluation was performed in the same manner. The evaluation results are also shown in Table 4.
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000004
　実験２で示すように、澱粉の添加量が少なくなると、生地中の水産物の添加量が多くなり、風味や舌触りが良くなるが、カマボコ様の食感に近くなる傾向がある。逆に澱粉の添加量が多くなると、生地中の水産物の添加量が少なくなり、風味や澱粉由来のザラツキによる舌ざわりが悪く、硬くなる傾向がある。よって好ましい澱粉の添加量としては、練り生地中に１０～２０重量％、乾燥水産練り製品中に固形分含量として２４～４０重量％含まれることが好ましいと考える。

　 As shown in Experiment 2, when the amount of starch added is small, the amount of marine products added to the dough is large, and the flavor and texture are improved, but the texture tends to be close to that of kamaboko. On the contrary, when the amount of starch added is large, the amount of marine products added to the dough is small, and the flavor and the texture of the starch-derived roughness tend to be poor and hard. Therefore, it is considered preferable that the amount of starch added is 10 to 20% by weight in the paste dough and 24 to 40% by weight in the dry fish paste product as the solid content.

Claims (6)

  1. 　膨潤度が１ｍｌ以下且つ固形分濃度６質量％でのアミログラフィー分析においてピーク粘度が１０ＢＵ以下のリン酸架橋澱粉またはリン酸モノエステル化リン酸架橋澱粉の少なくとも１つの架橋澱粉を含むことを特徴とする乾燥水産練り製品。 It is characterized by containing at least one cross-linked starch having a peak viscosity of 10 BU or less or a phosphoric acid monoesterified phosphoric acid cross-linked starch in an amylograph analysis with a swelling degree of 1 ml or less and a solid content concentration of 6% by mass. Dry marine paste product.
  2. 　前記架橋澱粉が固形分として２４～４０重量％含まれることを特徴とする請求項１記載の乾燥水産練り製品。 The dried fish paste product according to claim 1, wherein the crosslinked starch is contained in an amount of 24 to 40% by weight as a solid content.
  3. 　前記乾燥水産練り製品がイカ、タコまたは貝の何れか１つを少なくとも含むことを特徴とする請求項１または２記載の乾燥水産練り製品。 The dried fish paste product according to claim 1 or 2, wherein the dried fish paste product contains at least one of squid, octopus and shellfish.
  4. 　水産物と、
    　膨潤度が１ｍｌ以下且つ固形分濃度６質量％でのアミログラフィー分析においてピーク粘度が１０ＢＵ以下のリン酸架橋澱粉またはリン酸モノエステル化リン酸架橋澱粉の少なくとも１つの架橋澱粉と、を混合し、練り生地を作製する工程と、
    　作製した前記練り生地を成形する工程と、
    　成型した前記練り生地を加熱する工程と、
    　加熱した前記練り生地を所定の形状に切断する工程と、
    　切断した前記練り生地を乾燥する工程と、を含むことを特徴とする乾燥水産練り製品の製造方法。     With marine products
    A phosphate cross-linked starch having a swelling degree of 1 ml or less and a peak viscosity of 10 BU or less in an amylograph analysis at a solid content concentration of 6% by mass or at least one cross-linked starch of a phosphoric acid monoesterified phosphoric acid cross-linked starch was mixed and mixed. The process of making the dough and
    The process of molding the prepared kneaded dough and
    The process of heating the molded dough and
    The process of cutting the heated kneaded dough into a predetermined shape, and
    A method for producing a dried fish paste product, which comprises a step of drying the cut dough.
  5. 　前記架橋澱粉が、固形分として前記乾燥水産練り製品中に２４～４０重量％含まれることを特徴とする請求項４記載の乾燥水産練り製品。 The dried fish paste product according to claim 4, wherein the crosslinked starch is contained in the dried fish paste product as a solid content in an amount of 24 to 40% by weight.
  6. 　前記水産物が、イカ、タコまたは貝の何れか１つを少なくとも含むことを特徴とする請求項４または５記載の乾燥水産練り製品。 The dried fish paste product according to claim 4 or 5, wherein the marine product contains at least one of squid, octopus and shellfish.
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WO2016052712A1 (en) * 2014-10-02 2016-04-07 グリコ栄養食品株式会社 Composition for improving food-texture
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JPS5120577B1 (en) * 1970-12-31 1976-06-25
JPS5934872A (en) * 1982-08-18 1984-02-25 Nichiden Kagaku Kk Preparation of marine fish paste product
WO2016052712A1 (en) * 2014-10-02 2016-04-07 グリコ栄養食品株式会社 Composition for improving food-texture
WO2016158527A1 (en) * 2015-03-30 2016-10-06 サンヨー食品株式会社 Instant processed meat product and method for producing same

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