JP2552680B2 - Manufacturing method of fish paste products - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION <Industrial field of application> The present invention has excellent freezing resistance, good mold releasability,
The present invention also relates to a method for producing a fish paste product having strong foot strength.

<Prior Art> In the production of fish paste products, it is common practice to add 5 to 20% of so-called raw starch such as potato starch, wheat starch and corn starch. This aims to enhance the foot of the fish paste to improve the texture, and at the same time, to have the effect as a bulking agent. The effect of these starches is that the starch mixed in the fish meat as it is is heated above the gelatinization start temperature, absorbs water from surrounding meat and becomes swollen particles with high elasticity, This is because it supports the gel structure.

In addition, cystine has been added during the production of fish paste products to enhance the legs and improve mold release properties.

<Problems to be Solved by the Invention> However, when a fish paste product is produced using the above-mentioned raw starch, when the product is frozen and stored,
Aging of starch occurs with the passage of time, and the water absorbed and fixed in the swollen particles is re-released (water separation or drip), resulting in a marked reduction in the commercial value of the fish paste product.

As a method for eliminating such drawbacks and producing a fish paste product having excellent freezing resistance, a method has been proposed in which, in place of the raw starch, a modified starch which is relatively resistant to aging is added (for example, Japanese Patent Publication No. Sho 61). -55940, Japanese Patent Publication No. 61-36897, Japanese Patent Publication No. 61-36898, etc.). However, aging of starch is unavoidable even in a fish paste product produced by the production method, and it is not satisfactory in terms of freeze resistance.

Further, the method of adding cystine during the production of a fish paste product is effective in terms of strengthening the legs and improving mold releasability, but has little effect in terms of improving freeze resistance.

The present invention is to solve the above-mentioned problems in the conventional fishery product manufacturing method, excellent freezing resistance, in other words, little change with time during the frozen storage period, further mold release or foot surface However, it is an object of the present invention to provide a method for producing a fishery paste product which is further improved or enhanced as compared with the conventional method.

<Means for Solving Problems> The inventors of the present invention have conducted extensive studies to improve and overcome such a situation, and as a result, achieve the above object by adding a modified starch and cystine to the raw material of a fish paste product in combination. Based on this finding, the present invention has been accomplished.

That is, the method for producing a fish paste product of the present invention is based on the raw material of a fish paste product such as frozen surimi and fish meat with 0.5 to 1 chemical starch.
It is characterized in that 0.001 to 0.2% of cystine is added in addition to 2% (wt%, the same applies hereinafter).

The modified starch in the present invention, potato starch, waxy corn starch, corn starch, acetic acid such as tapioca starch, phosphoric acid, substitution type with propylene oxide,
Alternatively, it means a starch derivative crosslinked with succinic anhydride, phosphoric acid, glycerin or the like, and preferably has an acetylation degree of 0.5.
~ 2.5% of potato acetate acetate starch, especially good acetylation degree of 1.5%.

Further, the amount of the modified starch in the present invention is not 0.5% or more with respect to the raw materials such as frozen surimi, fish meat, etc., the desired effect of the present invention cannot be sufficiently obtained, and above that, the amount of the modified starch increases. Freezing resistance, mold releasing property, etc. of fish paste products improve with the increase in the amount, but such a quality improving effect is almost capped at an addition amount of up to 12%, so 12% is the upper limit, and if more is added. It is not preferable because it deteriorates the texture of the fish paste product.

Further, when the amount of cystine added is 0.001% or more, a synergistic effect with the modified starch is expressed, and the effect increases thereafter as the usage amount increases, but the effect is almost leveled off up to 0.2%,
And since cystine is also expensive, it is not a good idea to increase the amount added unnecessarily, so the amount of cystine added is 0.2
% Is the upper limit. When the modified starch and cystine are used in combination, both may be added at the same time, or one may be added and then the other.

 Examples of the present invention will be described below.

<Example> Using a ground second-class frozen surimi that was left in a refrigerator overnight and gradually thawed, kamaboko was prototyped under the following conditions, and various tests were performed on the prototyped kamaboko.

That is, 7.5 g of salt was added to 500 g of frozen surimi, and after rough shaving for 5 minutes on a raider machine, the same amount of salt was further added to perform salting. Next, either the modified starch or cystine alone (comparative example) or the combination of both (inventive example) was added to this for 10 minutes with a raider machine, and then sitting Without doing it, it was immediately packed in a casing (made of vinylidene chloride, folding width 48 mm), heated in a water bath at 90 ° C for 40 minutes, and then immediately cooled to manufacture a casing kamaboko. The modified starch used was acetylated starch of potato with 1.5% acetylation degree. Furthermore, for a part of the obtained casing kamaboko, the mold release property was immediately evaluated and the jelly strength was measured (at room temperature) using a 5 mm ball plunger of a rheometer (NRM-2002J manufactured by Fudo Kogyo Co., Ltd.). I went.

The addition conditions of the modified starch and cystine at this time are shown in Table 1, and the mold release property evaluation results and jelly strength measurement results are shown in Table 2.

In addition, as a reference example, when only potato starch alone is added, and when no modified starch, cystine or potato starch is added at all, a casing kamaboko is manufactured in the same manner, and evaluation of mold releasability and jelly strength are performed. Since the measurement was performed, this is also shown in Tables 1 and 2.

Regarding the mold releasability, the mold releasability of the additive-free product in the above reference example is used as a reference (mold releasability “2”),
Five-point evaluation was performed, and the better the mold releasability, the higher the score.

Furthermore, for each other part of each kamaboko produced as described above, frozen (-20 ° C) and thawed (spontaneous thaw) in a wrapped state once a day (frozen 12 hours, thaw 12 hours) After repeating this for 5 days, the mold releasability was evaluated again, the jelly strength was measured, and the drip was examined. The results are also shown in Table 2.

In addition, the drip is a five-stage evaluation that is judged by the amount of water that has come out from inside the kamaboko around the casing during the above-mentioned freeze-thaw repeated test. The lower the score, the greater the drip amount (water separation amount). , "3" is almost none, and "5" is none.

In Table 2, "freeze resistance after 5 days" and "drip after 5 days" best represent the superiority or inferiority of freezing resistance of the experimental kamaboko. That is, "the degree of change in the foot after 5 days" is the value obtained by gradually freezing and thawing the kamaboko foot after 5 days and using the kamaboko foot immediately after production, and thus this value is close to 1. As much as possible, it means that there is less change in quality during the freeze-thaw repeated test and that the freeze resistance is excellent. In Table 2, each kamaboko of the present invention (Kamaboko C, D, F, H and I) is compared to each kamaboko (Kamaboko A, B, E and G) of the comparative example to which modified starch or cystine was added alone. It can be seen that in both cases, the degree of change in foot is small (that is, the value of “degree of change in foot” is close to 1), and the freezing resistance of the kamaboko produced by the method of the present invention is excellent. It should be noted that, in Table 2, the feet of the kamaboko of each Comparative Example or Reference Example after 5 days were significantly increased as compared with the feet immediately after the production in Table 2, and during the freeze-thaw repeated test. It seems as if the quality had been improved, but this is because the aging of the starch occurred during the test, which caused the water in the kamaboko to separate (drip as described below) and reduce the water content. It causes an increase, and eventually an increase in legs (feet = breaking strength × strain). In fact, it can be said that the texture of the product is impaired and the quality is rather deteriorated as compared with immediately after the production. On the other hand, in the case of each kamaboko of the present invention example, after a similar freeze-thaw repeated test, a slight increase in legs was observed, but in this case, the breaking strength itself was almost the same as that immediately after production as shown in Table 2, and The increase in the feet in this case was due to a slight increase in the distortion of the product (an index of the suppleness of the fish paste product) after the test, and in this case, it can be said that this is a preferable tendency.

Regarding the drip after the freeze-thaw repeated test (drip after 5 days), each kamaboko of the present invention has no drip even after the repeated test (drip "5"), or even if there is any. It is slight (drip "4"), and it is understood that the kamaboko of the present invention example also has excellent freezing resistance in this respect, as compared with all the kamaboko of the comparative example having a drip of "3" or less.

Furthermore, in the present invention, excellent cost is exhibited even in terms of mold release property immediately after production and foot, for example, Comparative Example-
(3) Comparison of Kamaboko E with Kamaboko F of Invention Example- (3), or Kamaboko G of Comparative Example- (4) with Kamaboko H of Invention Example- (4) and Invention Example- (5). As is clear from the comparison with Comparative Examples I and I, when the amount of the modified starch is the same, the mold release property of the present invention example in which the modified starch and cystine were added in combination was higher than that of the comparative example in which the modified starch was added alone. It turns out that both feet are excellent.

It should be noted that, compared with the respective kamaboko (Kamaboko J to M) of Reference Examples- (1) to (3) in which only potato starch was added as an additive and Reference Example- (4) in the case of no addition, the present invention's examples were compared. It is clear from Table 2 that each kamaboko is far superior in terms of freeze resistance (the degree of change in the foot after 5 days and drip after 5 days), mold releasability and the like.

<Effect> As described above, according to the method of the present invention, it is possible to produce a fish paste product having unprecedented excellent freezing resistance by the synergistic action of the modified starch and cystine, and improve the mold releasing property and the foot. Can be achieved. Therefore, even if frozen products are frozen and stored after production, there is almost no change in quality during that time, and it is possible to consistently supply high-quality products that are the same as immediately after production, which facilitates quality control and increases production volume. There is a merit that it is easy to adjust.

Claims (1)

(57) [Claims] 1. A process for producing a fish paste product, which comprises adding 0.5 to 12% of a modified starch and 0.001 to 0.2% of cystine to a raw material for a fish paste product such as frozen surimi or fish meat.