JP5912433B2 - Fish paste product and method for producing the fish paste product - Google Patents
Fish paste product and method for producing the fish paste product Download PDFInfo
- Publication number
- JP5912433B2 JP5912433B2 JP2011246792A JP2011246792A JP5912433B2 JP 5912433 B2 JP5912433 B2 JP 5912433B2 JP 2011246792 A JP2011246792 A JP 2011246792A JP 2011246792 A JP2011246792 A JP 2011246792A JP 5912433 B2 JP5912433 B2 JP 5912433B2
- Authority
- JP
- Japan
- Prior art keywords
- fish
- fish paste
- brown rice
- rice flour
- starch
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 241000251468 Actinopterygii Species 0.000 title claims description 103
- 229940023462 paste product Drugs 0.000 title claims description 39
- 238000004519 manufacturing process Methods 0.000 title claims description 14
- 235000021329 brown rice Nutrition 0.000 claims description 41
- 235000013312 flour Nutrition 0.000 claims description 41
- 229920002472 Starch Polymers 0.000 claims description 31
- 235000019698 starch Nutrition 0.000 claims description 31
- 239000008107 starch Substances 0.000 claims description 30
- 235000013372 meat Nutrition 0.000 claims description 26
- 239000002994 raw material Substances 0.000 claims description 16
- 239000002245 particle Substances 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 10
- 235000013339 cereals Nutrition 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 4
- 235000019688 fish Nutrition 0.000 description 87
- 239000000047 product Substances 0.000 description 15
- 235000019465 surimi Nutrition 0.000 description 15
- 235000014103 egg white Nutrition 0.000 description 7
- 210000000969 egg white Anatomy 0.000 description 7
- 102000004506 Blood Proteins Human genes 0.000 description 6
- 108010017384 Blood Proteins Proteins 0.000 description 6
- 235000015110 jellies Nutrition 0.000 description 6
- 239000008274 jelly Substances 0.000 description 6
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 5
- 102000002322 Egg Proteins Human genes 0.000 description 5
- 108010000912 Egg Proteins Proteins 0.000 description 5
- 241000209094 Oryza Species 0.000 description 5
- 235000007164 Oryza sativa Nutrition 0.000 description 5
- 235000009566 rice Nutrition 0.000 description 5
- 208000004262 Food Hypersensitivity Diseases 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 3
- 235000020932 food allergy Nutrition 0.000 description 3
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 3
- 229920001592 potato starch Polymers 0.000 description 3
- 241001313700 Gadus chalcogrammus Species 0.000 description 2
- 241000269821 Scombridae Species 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 235000020640 mackerel Nutrition 0.000 description 2
- 238000009938 salting Methods 0.000 description 2
- 241000473391 Archosargus rhomboidalis Species 0.000 description 1
- 241000252229 Carassius auratus Species 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 206010016946 Food allergy Diseases 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 241000237502 Ostreidae Species 0.000 description 1
- 241000269908 Platichthys flesus Species 0.000 description 1
- 229920001328 Polyvinylidene chloride Polymers 0.000 description 1
- 241000612182 Rexea solandri Species 0.000 description 1
- 241001125046 Sardina pilchardus Species 0.000 description 1
- 241000282887 Suidae Species 0.000 description 1
- 125000000217 alkyl group Chemical group 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 231100000676 disease causative agent Toxicity 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000010419 fine particle Substances 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 125000004435 hydrogen atom Chemical group [H]* 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 239000007800 oxidant agent Substances 0.000 description 1
- 235000013808 oxidized starch Nutrition 0.000 description 1
- 235000020636 oyster Nutrition 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 239000005033 polyvinylidene chloride Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000019512 sardine Nutrition 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
Landscapes
- Fish Paste Products (AREA)
Description
本発明は、玄米粉を魚肉原料に添加混合した魚肉練製品及びその製造方法に関し、詳しくは弾力の高まった魚肉練製品が得られる魚肉練製品の製造方法に関する。 The present invention relates to a fish paste product obtained by adding and mixing brown rice flour to a fish meat raw material, and a method for producing the same. More particularly, the present invention relates to a method for producing a fish paste product capable of obtaining a fish paste product with increased elasticity.
従来より、微粒に調整された米粉を利用した魚肉練製品が提案されている。この魚肉練製品は、米粉の有する粘弾性等の性質を利用し食感に特徴を持たせたものである。 Conventionally, fish paste products using rice flour adjusted to fine particles have been proposed. This fish paste product is characterized by its texture, utilizing the viscoelastic properties of rice flour.
ところで、魚肉を原料とした練製品の品質は、しなやかな弾力が品質尺度の一つである。この弾力は足、ゲル形成度などという表し方で表現される。この弾力は、坐りと呼ばれる過程によって得られ、この時の物性が最終製品の食感を左右する重要な決め手となる。通常、魚肉を食塩と共にらい潰した後、５〜１５℃で１８〜２４時間、または３０〜４０℃で３０〜９０分間放置することにより、所定の弾力が得られる。 By the way, supple elasticity is one of the quality measures for the quality of paste products made from fish meat. This elasticity is expressed in terms of feet, gel formation, and the like. This elasticity is obtained by a process called sitting, and the physical properties at this time are an important determinant of the texture of the final product. Usually, the fish meat is crushed with salt and then allowed to stand at 5 to 15 ° C. for 18 to 24 hours or at 30 to 40 ° C. for 30 to 90 minutes to obtain a predetermined elasticity.
しかし、従来の米粉を利用した魚肉練製品は未だ弾力が不十分であった。 However, conventional fish paste products using rice flour are still insufficient in elasticity.
そこで、魚肉練製品の弾力を高める方法として、特開平７−１５１号公報（特許文献１）には豚などの血漿蛋白を添加する方法が記載され、特開平９−２６６７７０号公報（特許文献２）には卵白を添加する方法が記載されている。 Therefore, as a method for increasing the elasticity of fish paste products, Japanese Patent Application Laid-Open No. 7-151 (Patent Document 1) describes a method of adding plasma proteins such as pigs, and Japanese Patent Application Laid-Open No. 9-266770 (Patent Document 2). ) Describes a method of adding egg white.
しかし、これらの血漿蛋白や卵白は、魚肉練製品の坐りを促進させたり、戻りを抑制する効果はあるが、血漿蛋白を使用した魚肉練製品はＢＳＥの問題を生じるおそれがあり、卵白を使用した魚肉練製品は食物アレルギーを発生する場合がある。 However, these plasma proteins and egg whites have the effect of accelerating the sitting of fish paste products and suppressing the return, but fish paste products using plasma proteins may cause BSE problems and use egg whites. Fish paste products may cause food allergies.
本発明は、上記の欠点を解決するためになされたもので、従来の魚肉練製品に比べて弾力が高く、しかも食感に優れた魚肉練製品及びその製造方法を提供することを目的とする。 The present invention has been made in order to solve the above-described drawbacks, and has an object to provide a fish paste product that has higher elasticity than conventional fish paste products and has an excellent texture, and a method for producing the same. .
本発明の他の目的は、従来の血漿蛋白や卵白を用いた場合のようにＢＳＥの問題の心配がなく、また卵白を用いた場合のように食物アレルギーの原因物質となることもなく、食感を高めた魚肉練製品及びその製造方法を提供することにある。 Another object of the present invention is that there is no concern about the problem of BSE as in the case of using conventional plasma protein or egg white, and no cause of food allergy as in the case of using egg white. An object of the present invention is to provide a fish paste product with enhanced feeling and a method for producing the same.
本発明らは、魚肉練製品への米粉の利用を検討する中で、２５０μｍ以下の粒度に調整された玄米粉を澱粉原料の一部として利用し、５〜１５℃で１８〜２４時間、または３０〜４０℃で３０〜９０分間放置することにより、弾力が高まることを見出し、本発明を完成させたものである。 The present inventors examined the use of rice flour for fish paste products, using brown rice flour adjusted to a particle size of 250 μm or less as part of the starch raw material at 5 to 15 ° C. for 18 to 24 hours, or It has been found that the elasticity is increased by leaving it at 30 to 40 ° C. for 30 to 90 minutes, and the present invention has been completed.
上記目的を達成するために、本発明は、以下の手段を提供する：
（項目１） 魚肉と、粒度が２５０μｍ以下の玄米粉と、食塩と、澱粉と、を含有する魚肉すり身ペーストを加熱してなる魚肉練製品であって、
該玄米粉の魚肉原料に対する添加量が０．５〜９重量％であり、
該澱粉の魚肉原料に対する添加量が１〜１０重量％である魚肉練製品。
（項目２） 魚肉すり身、食塩、粒度が２５０μｍ以下の玄米粉、澱粉および水を加えてらい潰し、魚肉すり身ペーストを得る工程、
該魚肉すり身ペーストを放置する工程、
該魚肉すり身ペーストを成形し、加熱する工程、
を包含し、
該玄米粉の魚肉原料に対する添加量が０．５〜９重量％であり、該澱粉の魚肉原料に対する添加量が１〜１０重量％である魚肉練製品の製造方法。
（項目３） 前記粒度が２５０μｍ以下の玄米粉が、魚肉に対して２〜８重量％添加される項目２に記載の魚肉練製品の製造方法。
（項目４） 前記玄米粉の粒度が、１２５μｍ以下である項目２又は３に記載の魚肉練製品の製造方法。
（項目５） 前記魚肉すり身ペーストを放置する工程が、該魚肉すり身ペーストを、５〜１５℃で１８〜２４時間、又は３０〜４０℃で３０〜９０分間放置することを包含する項目２〜４のいずれかに記載の魚肉練製品の製造方法。
In order to achieve the above object, the present invention provides the following means:
(Item 1) A fish paste product obtained by heating fish paste containing fish meat, brown rice powder having a particle size of 250 μm or less, salt, and starch,
The added amount of the brown rice flour to the fish raw material is 0.5 to 9% by weight,
A fish paste product in which the amount of starch added to the fish meat raw material is 1 to 10% by weight.
(Item 2) Fish surimi, salt, brown rice flour having a particle size of 250 μm or less, starch and water are crushed to obtain a fish surimi paste,
Leaving the fish paste in paste,
Forming and heating the fish paste,
Including
The manufacturing method of the fish paste product whose addition amount with respect to the fish raw material of this brown rice flour is 0.5-9 weight%, and whose addition amount with respect to the fish raw material of this starch is 1-10 weight%.
(Item 3) The method for producing a fish paste product according to item 2, wherein 2 to 8% by weight of the brown rice flour having a particle size of 250 μm or less is added to the fish meat.
(Item 4) The method for producing a fish paste product according to item 2 or 3, wherein the grain size of the brown rice flour is 125 µm or less.
(Item 5) Item 2-4, wherein the step of leaving the fish meat paste comprises leaving the fish meat paste at 5-15 ° C. for 18-24 hours, or 30-40 ° C. for 30-90 minutes. A method for producing a fish paste product according to any one of the above.
本発明によれば、魚肉と、粒度が２５０μｍ以下の玄米粉と、食塩と、澱粉と、を含有する魚肉すり身ペーストを加熱してなる魚肉練製品であって、玄米粉の魚肉原料に対する添加量が０．５〜９重量％であり、澱粉の魚肉原料に対する添加量が１〜１０重量％であるので、従来の魚肉練製品に比べて弾力が高く、しかも食感に優れた魚肉練製品を得ることができる。さらに、この魚肉練製品は、血漿蛋白、卵白、馬鈴薯澱粉を含有することがないので、従来の血漿蛋白や卵白を用いた場合のようなＢＳＥの問題の心配がなく、卵白を用いた場合のような食物アレルギーの原因物質となることもない。 According to the present invention, a fish paste product obtained by heating fish paste containing fish meat, brown rice flour having a particle size of 250 μm or less, salt, and starch, the added amount of brown rice flour to the fish meat raw material Is 0.5 to 9% by weight, and the amount of starch added to the fish meat raw material is 1 to 10% by weight. Therefore, a fish paste product having higher elasticity and superior texture than conventional fish paste products. Can be obtained. Furthermore, since this fish paste product does not contain plasma protein, egg white, or potato starch, there is no worry of BSE problems as in the case of using conventional plasma protein or egg white. It is not a causative agent of such food allergies.
本発明の魚肉練製品の製造方法は、魚肉すり身を食塩で塩摺り後、粒度が２５０μｍ以下の玄米粉、澱粉、および水を加えてらい潰し、魚肉すり身ペーストを得る工程を包含する。 The method for producing a fish paste product of the present invention includes a step of salting fish surimi with salt, adding brown rice flour having a particle size of 250 μm or less, starch, and crushing to obtain a fish meat paste.
本発明で使用する魚肉すり身は、水産練製品の原料に広く使用されている魚肉すり身が適している。 As the fish meat surimi used in the present invention, fish surimi widely used as a raw material for fishery paste products is suitable.
例えば、魚肉すり身は市販のすり身を用いることができ、グチ、スケソウダラ、エソ、アジ、サバ、イワシ、ひらめ、イトヨリ、キンメダイ、ホッケ、タラ、メルルーサ等を常法により製造されたものを１種又は２種以上用いることができる。好ましくは、スケソウダラ由来のすり身を５０％以上用いることが好ましい。なお、魚肉すり身とは、魚体より肉質部分を取り分け、その肉質部分を粗砕して水中に分散させて水溶性蛋白質を取り除いた荒ずりすり身、これに食塩を加えて更に擂り潰した塩ずりすり身、これらを冷凍した冷凍すり身等を含む。 For example, a commercially available surimi can be used as a fish meat surimi, and one or a variety of products prepared by ordinary methods such as guchi, walleye pollock, sea bream, mackerel, mackerel, sardine, flounder, oyster, goldfish, hokke, cod, hake, etc. Two or more kinds can be used. Preferably, 50% or more of surimi derived from Alaska pollock is used. Fish surimi is a rough surimi from which the meat part is separated from the fish body, the meat part is crushed and dispersed in water to remove water-soluble protein, and salted surimi that has been further crushed by adding salt to it. In addition, frozen surimi and the like obtained by freezing them are included.
本発明で使用される玄米粉の粒度は２５０μｍ以下であり、好ましい玄米粉の粒度は１２５μｍ以下であり、さらに好ましくは１０〜１００μｍである。 The grain size of the brown rice flour used in the present invention is 250 μm or less, and the grain size of the preferred brown rice flour is 125 μm or less, more preferably 10 to 100 μm.
なお、玄米粉は通常の方法によって調製された乾式製粉や湿式製粉の玄米粉を使用することができる。 In addition, the brown rice flour can use the dry rice flour and the wet milled brown rice flour prepared by the normal method.
なお、玄米粉の粒度が２５０μｍを超えると、製造される魚肉練製品の弾力は弱くなる
また、発芽玄米粉を使用した場合でも、同様の方法で調製された発芽玄米粉であれば同じような効果が得られる。
In addition, if the grain size of the brown rice flour exceeds 250 μm, the elasticity of the manufactured fish paste product will be weak. Also, even if the germinated brown rice flour is used, it is the same if the germinated brown rice flour prepared by the same method An effect is obtained.
玄米粉の魚肉原料に対する添加量は、０．５〜９重量％であり、好ましくは２〜８重量％であり、さらに好ましい添加量は２〜６重量％である。 The amount of brown rice flour added to the fish raw material is 0.5 to 9% by weight, preferably 2 to 8% by weight, and more preferably 2 to 6% by weight.
玄米粉の添加量が魚肉原料に対して０．５〜９％の範囲より少なくても、又は多くても、製造される魚肉練製品の弾力は弱くなり、本発明の目的とする食感は得られない。 Even if the added amount of the brown rice flour is less than the range of 0.5 to 9% relative to the fish meat raw material, the elasticity of the manufactured fish paste product is weakened, and the texture of the present invention is as follows. I can't get it.
本発明で使用される澱粉としては、例えば、タピオカ澱粉、トウモロコシ澱粉、加工澱粉などの、玄米以外の澱粉を使用することができる。加工澱粉としては、澱粉構成糖のグルコースのフリーな水酸基をエステル化したエステル化澱粉、水酸基の水素原子をアルキル基と置換したエーテル化澱粉、澱粉の水酸基同士が結合した架橋澱粉及び澱粉糖の還元末端を酸化剤で酸化した酸化澱粉等がある。好ましいものは馬鈴薯澱粉を原料として調製された加工澱粉ある。 As starch used by this invention, starches other than brown rice, such as tapioca starch, corn starch, and processed starch, can be used, for example. Processed starch includes esterified starch obtained by esterifying the free hydroxyl group of glucose of starch constituting sugar, etherified starch in which hydrogen atom of hydroxyl group is substituted with alkyl group, crosslinked starch in which hydroxyl groups of starch are bonded, and reduction of starch sugar Examples thereof include oxidized starches whose ends are oxidized with an oxidizing agent. Preferred is processed starch prepared from potato starch.
澱粉の使用量は、魚肉原料に対して１〜１０重量％が好ましく、さらに好ましくは２〜８重量％、最も好ましくは２〜６重量％である。澱粉の使用量が１％未満の場合は冷凍変性を起こし易く、また１０重量％を超える場合には食感が悪くなる。 The amount of starch used is preferably from 1 to 10% by weight, more preferably from 2 to 8% by weight, and most preferably from 2 to 6% by weight based on the fish meat raw material. When the amount of starch used is less than 1%, freezing denaturation tends to occur, and when it exceeds 10% by weight, the texture becomes poor.
魚肉すり身と粒度が２５０μｍ以下の玄米粉、澱粉および水を混合して魚肉ペーストを得る工程では、常法に従ってこれらを撹拌混合し均一な混合物とすればよい。 In the step of mixing fish paste and brown rice flour having a particle size of 250 μm or less, starch and water to obtain a fish paste, these may be stirred and mixed in accordance with a conventional method to obtain a uniform mixture.
次に、得られた魚肉すり身ペーストを所定条件で放置する。魚肉すり身ペーストを放置する条件は、限定するものではないが、魚肉すり身ペーストを５〜１５℃で１８〜２４時間、または３０〜４０℃で３０〜９０分間放置すればよい。 Next, the obtained fish paste is left under predetermined conditions. Conditions for leaving the fish meat paste are not limited, but the fish paste may be left at 5 to 15 ° C. for 18 to 24 hours, or 30 to 40 ° C. for 30 to 90 minutes.
その後、魚肉すり身ペーストを成形し、加熱する。例えば、魚肉すり身ペーストを耐熱性のあるプラスチックや金属等の加熱容器に入れて、９０〜１００℃、２０〜４０分加熱蒸煮して、十分にゲル化を促進させることにより、目的とする最終製品を得ることができる。 Thereafter, a fish paste is formed and heated. For example, put fish paste in a heat-resistant plastic or metal heating container, cook it at 90-100 ° C for 20-40 minutes, and promote the gelation sufficiently. Can be obtained.
このようにして、魚肉と、粒度が２５０μｍ以下の玄米粉と、食塩と、澱粉と、を含有する魚肉すり身ペーストを成形してなる魚肉練製品が得られる。 In this way, a fish paste product obtained by molding a fish paste containing fish meat, brown rice powder having a particle size of 250 μm or less, salt, and starch is obtained.
以下、本発明を実施例によって具体的に説明する。本発明は本実施例により限定されるものではない。
（実施例１）
表１に示す割合で、魚肉すり身２ｋｇに食塩６０ｇを添加混合して塩摺りを行った後、馬鈴薯澱粉から得られた加工澱粉２００ｇ、冷水１４００ｇをさらに加え、均一なペースト状になるまでらい潰した。
Hereinafter, the present invention will be specifically described by way of examples. The present invention is not limited to the examples.
Example 1
After adding 60 g of salt to 2 kg of fish surimi at the ratio shown in Table 1 and mixing and salting, 200 g of processed starch obtained from potato starch and 1400 g of cold water are further added and crushed until a uniform paste is obtained. It was.
ペースト状になった魚肉すり身ペースト約３００ｇを折径４８ｍｍのポリ塩化ビニリデン製チューブに、長さ３５０ｍｍとなるように充填した。次に、これを１５℃で２４時間静置後、９０℃で約２０分間蒸気加熱して魚肉練製品を得た。その後、流水にて冷却後、４℃の冷蔵庫内で５時間程度保存した。 About 300 g of paste fish paste was filled into a polyvinylidene chloride tube having a folding diameter of 48 mm so as to have a length of 350 mm. Next, this was left to stand at 15 ° C. for 24 hours, and then steam-heated at 90 ° C. for about 20 minutes to obtain a fish paste product. Then, after cooling with running water, it was stored for about 5 hours in a refrigerator at 4 ° C.
次に、定法に従って、レオメータ（不動工業（株）製、ＲＴ−2002Ｄ・Ｄ）を用いて直径５ｍｍの球形プランジャー（進入速度６０ｍｍ/分）で魚肉練製品のゼリー強度を測定した。 Next, according to a conventional method, the jelly strength of the fish paste product was measured using a rheometer (manufactured by Fudo Kogyo Co., Ltd., RT-2002D / D) with a spherical plunger having a diameter of 5 mm (entry speed 60 mm / min).
本試料を対照とし、さらに１２５μｍに粒度を調整した玄米粉と加工澱粉の添加割合を異にする実験区７区を設け、対象区同様、それらの魚肉練製品のゼリー強度を測定した。なお、玄米粉は加工澱粉と同じタイミングで加えた。 Using this sample as a control, seven experimental plots were prepared with different addition ratios of brown rice powder and processed starch adjusted to a particle size of 125 μm, and the jelly strength of these fish paste products was measured as in the target plot. The brown rice flour was added at the same timing as the processed starch.
その結果を表１に示す。 The results are shown in Table 1.
（実施例２）
魚肉すり身ペーストの放置条件として、１５℃で２４時間静置に代えて、４０℃で６０分間静置したこと以外は、実施例１と同様の条件および方法にて魚肉練製品を得た。その後、流水にて冷却後、４℃の冷蔵庫内で５時間程度保存した。
(Example 2)
A fish paste product was obtained under the same conditions and method as in Example 1, except that the fish paste was left at 15 ° C. for 24 hours instead of standing at 40 ° C. for 60 minutes. Then, after cooling with running water, it was stored for about 5 hours in a refrigerator at 4 ° C.
次に、定法に従って、レオメータ（不動工業株製、ＲＴ−2002Ｄ・Ｄ）を用いて直径５ｍｍの球形プランジャー（進入速度６０ｍｍ/分）でゼリー強度を測定した。 Next, according to a conventional method, the jelly strength was measured using a rheometer (manufactured by Fudo Kogyo Co., Ltd., RT-2002D / D) with a spherical plunger having a diameter of 5 mm (entry speed 60 mm / min).
その結果を表２に示す。 The results are shown in Table 2.
（実施例３）
表３に示すように、粒度を異にする玄米粉を使用したこと以外は、実施例１の実験区２と同様の条件および方法で実施し、魚肉練製品を得た。
(Example 3)
As shown in Table 3, a fish paste product was obtained in the same manner and under the same conditions as in experimental section 2 of Example 1 except that brown rice flour having a different particle size was used.
対象区同様、実験区４区の魚肉練製品のゼリー強度を測定した。 Similar to the target group, the jelly strength of the fish paste product in the experimental group 4 was measured.
その結果を表３に示す。 The results are shown in Table 3.
（実施例４）
粒度を異にする玄米粉を使用したこと以外は、実施例２の実験区２と同様の条件および方法で実施し、魚肉練製品を得た。
Example 4
A fish paste product was obtained in the same manner and under the same conditions as in experimental section 2 of Example 2 except that brown rice flour having a different particle size was used.
対象区同様、実験区４区の魚肉練製品のゼリー強度を測定した。 Similar to the target group, the jelly strength of the fish paste product in the experimental group 4 was measured.
その結果を表４に示す。 The results are shown in Table 4.
（実施例５）
発芽玄米粉を使用したこと以外は、実施例１の実験区２、及び実施例２の実験区２と同様の条件及び方法で実施し、魚肉練製品を得、ゼリー強度を測定した。
(Example 5)
Except having used germinated brown rice flour, it implemented by the conditions and method similar to the experimental group 2 of Example 1, and the experimental group 2 of Example 2, obtained the fish paste product, and measured jelly strength.
その結果を表５および表６に示す。 The results are shown in Tables 5 and 6.
本発明は、従来の魚肉練製品に比べて弾力が高く、しかも食感に優れた魚肉練製品として使用することができる。 INDUSTRIAL APPLICABILITY The present invention can be used as a fish paste product that has higher elasticity than conventional fish paste products and has an excellent texture.
Claims (5)
該玄米粉の魚肉原料に対する添加量が０．５〜９重量％であり、
該澱粉の魚肉原料に対する添加量が１〜１０重量％である魚肉練製品。 A fish paste product obtained by heating fish paste including fish meat, brown rice powder having a particle size of 250 μm or less, salt, and starch,
The added amount of the brown rice flour to the fish raw material is 0.5 to 9% by weight,
A fish paste product in which the amount of starch added to the fish meat raw material is 1 to 10% by weight.
該魚肉すり身ペーストを放置する工程、
該魚肉すり身ペーストを成形し、加熱する工程、
を包含し、
該玄米粉の魚肉原料に対する添加量が０．５〜９重量％であり、該澱粉の魚肉原料に対する添加量が１〜１０重量％である魚肉練製品の製造方法。 Fish paste, salt, brown rice flour with a particle size of 250 μm or less, starch and water, and crushing to obtain a fish paste
Leaving the fish paste in paste,
Forming and heating the fish paste,
Including
The manufacturing method of the fish paste product whose addition amount with respect to the fish raw material of this brown rice flour is 0.5-9 weight%, and whose addition amount with respect to the fish raw material of this starch is 1-10 weight%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2011246792A JP5912433B2 (en) | 2011-11-10 | 2011-11-10 | Fish paste product and method for producing the fish paste product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2011246792A JP5912433B2 (en) | 2011-11-10 | 2011-11-10 | Fish paste product and method for producing the fish paste product |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2013102704A JP2013102704A (en) | 2013-05-30 |
| JP5912433B2 true JP5912433B2 (en) | 2016-04-27 |
Family
ID=48622753
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2011246792A Active JP5912433B2 (en) | 2011-11-10 | 2011-11-10 | Fish paste product and method for producing the fish paste product |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP5912433B2 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106805152A (en) * | 2015-12-02 | 2017-06-09 | 上海统益生物科技有限公司 | A kind of method that use glutamine transaminage and compounding thickener prepare normal temperature fish intestines |
| CN116548587A (en) * | 2023-05-11 | 2023-08-08 | 山东荣信水产食品集团股份有限公司 | Preparation method of minced fillet product with high gel strength |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH11243922A (en) * | 1998-03-06 | 1999-09-14 | Ise Ken Shoten:Kk | Boiled fish paste noodle |
| JP2002125626A (en) * | 2000-10-24 | 2002-05-08 | Nihon Starch Co Ltd | Method for producing fish paste product |
-
2011
- 2011-11-10 JP JP2011246792A patent/JP5912433B2/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| JP2013102704A (en) | 2013-05-30 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103561587B (en) | Starch processed with oil or fat and method for producing same | |
| JP2013110973A (en) | Animal meat product improver, and animal meat product | |
| JP2016073262A (en) | Aquatic meat product texture improver, aquatic meat product, aquatic meat product manufacturing method, and aquatic meat product texture improving method using the aquatic meat product texture improver | |
| TW201127300A (en) | Meat additive, pickling liquid and processed meat product | |
| JP7161408B2 (en) | Garment mix for fried food | |
| KR102138833B1 (en) | Vegetable fat composition with oleogel and hydrocolloid | |
| JPWO2010098057A1 (en) | Manufacturing method for fish paste products | |
| CN108024564A (en) | Shrimp Alternatives | |
| CN110352013A (en) | Oil processed starch and its production method | |
| JP2016054719A (en) | Dough for processed food similar to minced meat processed food without using meat, and processed food | |
| JP5912432B2 (en) | Fish paste product and method for producing the fish paste product | |
| JP4442801B2 (en) | Deep-fried clothes | |
| JP2010068786A (en) | Processed fish paste food and method for producing the same | |
| JP5912433B2 (en) | Fish paste product and method for producing the fish paste product | |
| JP6483620B2 (en) | Takoyaki mix | |
| JP7254910B2 (en) | dusting composition | |
| JP2766829B2 (en) | Partially gelled hydrophilic mannan paste-like food material and its production method | |
| JP5591596B2 (en) | Method for producing heat-sterilized fish egg sauce | |
| JPWO2020066844A1 (en) | Compositions for meat, methods for producing processed meat foods, and methods for improving the texture of processed meat foods. | |
| JP2002186468A (en) | Mix for baked flour food and baked flour food | |
| WO2022075069A1 (en) | Oil/fat processed starch having excellent dispersibility, production method thereof, and use thereof | |
| JPWO2018092685A1 (en) | Protein material having meat-like texture and method for producing the same | |
| JP4564475B2 (en) | Puffed food and puffed food materials | |
| JP2000308472A (en) | Blocked food of fish roes and its production | |
| JP2001231518A (en) | Cooking sauce having excellent heat resistance/freeze resistance and frozen food using the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20140820 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20150615 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20150629 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20151215 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20160308 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20160401 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 5912433 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |