Modifier of fishery paste whose salt content is reduced, modification method of fishery paste whose salt content is reduced and fishery paste whose salt content is reduced

Abstract

To provide a fishery paste whose salt content is reduced, and in which reduction of physical property of a raw ingredient is improved, and also reduction of a texture after burning is improved.SOLUTION: There is provided a modifier of a fishery paste whose salt equivalent is 1.8 g / 100 g or less, the modifier comprises: non-processed starch whose amylose content is 10 weight% to 30 weight%; and pregelatinized crosslinked starch whose amylose content is 10 weight% to 30 weight%.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a modifier for a reduced-salt fish paste product, a method for modifying a reduced-salt fish paste product, and a reduced-salt fish paste product. [Background technology]

[0002] Fish paste products such as kamaboko, chikuwa, and fish sausage have been popular in Japan for a long time due to their characteristic chewy and elastic texture. Compared to other fish dishes, they are easier for the elderly to eat, so in recent years they have been valued as a food that can prevent frailty by providing protein. Furthermore, consumption in Europe and the United States has been increasing due to the boom in Japanese food and health. Seafood paste products are made by adding salt to the edible parts of fish and shellfish, kneading and shaping them, and then heating them to gel. By adding salt to the edible parts of the fish and shellfish, grinding and kneading them, salt-soluble proteins dissolve and actomyosin is formed, and the mesh structure of actomyosin turns the seafood paste into a gel, which is known to give seafood paste products their characteristic elasticity, chewy texture, and bite.

[0003] Meanwhile, with the recent trend towards health consciousness, low-salt foods with reduced salt content have become increasingly popular, and there is an increasing demand for reduced salt in fish paste products as well. However, reducing the salt content reduces the elution of salt-soluble proteins from the edible parts of seafood, and inhibits the formation of actomyosin meshwork. As a result, when producing fish paste products, ingredients made primarily from the paste of the edible parts of seafood (hereinafter referred to as "raw ingredients" in this specification) soften, causing adhesion to molding machines and conveyer belts and molding defects, and also causing problems such as softening of the physical properties of the product after heat treatment (baking), resulting in a poor texture. To address the softening of the raw ingredients caused by reducing salt, measures can be taken such as reducing the amount of water added when preparing the raw ingredients, or hardening the ingredients by adding ingredients or additives that can increase the elasticity of the ingredients, such as reducing agents such as wheat protein, soy protein, starch, ascorbic acid, enzyme preparations such as transglutaminase, enzyme promoters such as calcium chloride, binding agents such as polymerized phosphates, protease inhibitors such as egg white, fats and oils, etc. However, the above-mentioned methods can result in increased costs, and depending on the types and amounts of raw materials and additives added, can result in an unnatural texture that is different from the texture of ground fish meat or the like, or can even make it difficult to suppress the adhesiveness of the raw ingredients.

[0004] Attempts to improve the texture of seafood paste products have been proposed, including a technology to provide a new paste product with a fluffy texture by adding tofu, processed starch such as pregelatinized starch, soy milk, and vegetable oil to paste fish meat (Patent Document 1), and a texture improver for seafood paste products that contains sweet potato starch or its processed starch, which has low-temperature gelatinization properties, as an active ingredient (Patent Document 2). However, the technologies proposed in Patent Documents 1 and 2 are intended for fish paste products to which a normal amount of salt has been added, and it is not clear whether the desired texture improvement effect can be obtained even when the amount of salt used is reduced. Also, a technique has been proposed in which a gel of glucomannan hydrate is used in combination with ground fish meat that does not contain salt (Patent Document 3). However, a fish paste product in which the amount of salt used is reduced without impairing the inherently favorable texture of surimi made from edible parts of seafood, such as fish meat, has yet to be obtained.

[0005] Therefore, there is a demand for the development of a reduced-salt seafood paste product that reduces the salt content while improving the deterioration of physical properties such as softening of ingredients and adhesion to molding machines, etc., and also improves the deterioration of texture after baking. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] JP 2012-249574 A [Patent Document 2] JP 2014-054225 A [Patent Document 3] Japanese Patent Application Publication No. 8-224069 Summary of the Invention [Problem to be solved by the invention]

[0007] Therefore, the present invention aims to provide a seafood paste product which has a reduced salt content while preventing deterioration in the physical properties of the ingredients and further prevents deterioration in the texture after baking. [Means for solving the problem]

[0008] As a result of intensive research into solving the above-mentioned problems, the inventors have found that in a seafood paste product in which the salt equivalent has been reduced to 1.8 g / 100 g or less, the deterioration in the physical properties of the ingredients and the deterioration in texture after baking caused by salt reduction can be improved by adding unmodified starch having an amylose content of 10% to 30% by weight and pregelatinized cross-linked starch having an amylose content of 10% to 30% by weight, and further research has led to the completion of the present invention.

[0009] That is, the present invention relates to the following. [1] A modifier for a fish paste product having a salt equivalent of 1.8 g / 100 g or less, the modifier comprising an unmodified starch having an amylose content of 10% by weight to 30% by weight and a pregelatinized cross-linked starch having an amylose content of 10% by weight to 30% by weight. [2] The modifier according to [1], wherein the content ratio of unmodified starch having an amylose content of 10% by weight to 30% by weight to pregelatinized cross-linked starch having an amylose content of 10% by weight to 30% by weight (unmodified starch having an amylose content of 10% by weight to 30% by weight:pregelatinized cross-linked starch having an amylose content of 10% by weight to 30% by weight) is 1:9 to 6:4 by weight. [3] The modifier according to [1] or [2], which is a modifier for a fish paste product having a salt equivalent content of 0.9 g / 100 g or more and 1.8 g / 100 g or less. [4] The modifier according to any one of [1] to [3], wherein 0.019 g to 0.3 g of starch is added per 1 g of surimi of an edible part of seafood. [5] The modifier according to any one of [1] to [4], wherein the pregelatinized cross-linked starch having an amylose content of 10% to 30% by weight is at least one selected from the group consisting of pregelatinized phosphate cross-linked starch having an amylose content of 10% to 30% by weight and pregelatinized adipate cross-linked starch having an amylose content of 10% to 30% by weight. [6] A method for modifying a seafood paste product having a salt equivalent of 1.8 g / 100 g or less, the method comprising adding to the seafood paste product an unmodified starch having an amylose content of 10% by weight to 30% by weight and a pregelatinized cross-linked starch having an amylose content of 10% by weight to 30% by weight. [7] The method for modifying starch according to [6], wherein the ratio by weight of the added amount of unmodified starch having an amylose content of 10% to 30% by weight and the added amount of pregelatinized cross-linked starch having an amylose content of 10% to 30% by weight (unmodified starch having an amylose content of 10% to 30% by weight:pregelatinized cross-linked starch having an amylose content of 10% to 30% by weight) is 1:9 to 6:4. [8] The method for modifying a fish paste product described in [6] or [7], which is a method for modifying a fish paste product having a salt equivalent content of 0.9 g / 100 g or more and 1.8 g / 100 g or less. [9] The method for modifying food according to any one of [6] to [8], wherein the amount of unmodified starch having an amylose content of 10% to 30% by weight and the amount of pregelatinized cross-linked starch having an amylose content of 10% to 30% by weight added is 0.019 g to 0.3 g in terms of starch addition per 1 g of edible fish or shellfish paste.

[10] The method for modifying according to any one of [6] to [9], wherein the pregelatinized cross-linked starch having an amylose content of 10% to 30% by weight is at least one type selected from the group consisting of pregelatinized phosphate cross-linked starch having an amylose content of 10% to 30% by weight and pregelatinized adipate cross-linked starch having an amylose content of 10% to 30% by weight.

[11] A seafood paste product having a salt equivalent of 1.8 g / 100 g or less, comprising a paste made from edible parts of seafood, unmodified starch having an amylose content of 10% by weight to 30% by weight, and a pregelatinized cross-linked starch having an amylose content of 10% by weight to 30% by weight.

[12] The seafood paste product according to

[11] , wherein the content ratio of unmodified starch having an amylose content of 10% to 30% by weight to pregelatinized cross-linked starch having an amylose content of 10% to 30% by weight (unmodified starch having an amylose content of 10% to 30% by weight:pregelatinized cross-linked starch having an amylose content of 10% to 30% by weight) is 1:9 to 6:4 by weight.

[13] A fish paste product according to

[11] or

[12] , further containing egg white.

[14] The seafood paste product according to any one of

[11] to

[13] , wherein the salt equivalent is 0.9 g / 100 g or more and 1.8 g / 100 g or less.

[15] A seafood paste product according to any one of

[11] to

[14] , wherein the content of the surimi of edible parts of seafood is 15% by weight to 30% by weight.

[16] The seafood paste product according to any one of

[11] to

[15] , wherein the pregelatinized cross-linked starch having an amylose content of 10% to 30% by weight is at least one type selected from the group consisting of pregelatinized phosphate cross-linked starch having an amylose content of 10% to 30% by weight and pregelatinized adipate cross-linked starch having an amylose content of 10% to 30% by weight.

[17] A seafood paste product according to any one of

[11] to

[16] , wherein the content of unmodified starch having an amylose content of 10% to 30% by weight and pregelatinized cross-linked starch having an amylose content of 10% to 30% by weight is 0.019 g to 0.3 g per 1 g of edible fish or shellfish paste. Effect of the Invention

[0010] The modifier for reduced-salt fish paste products provided by the present invention can improve the deterioration in the physical properties of ingredients and the deterioration in texture after baking caused by salt reduction in reduced-salt fish paste products. Furthermore, the method for modifying reduced-salt fish paste products provided by the present invention can improve the deterioration of the physical properties of ingredients and the deterioration of the texture after baking caused by salt reduction in reduced-salt fish paste products. Furthermore, the present invention can provide a reduced-salt seafood paste product in which the deterioration in the physical properties of the ingredients and the deterioration in the texture after baking caused by the salt reduction are improved. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0011] The present invention provides a modifier for reduced-salt fish paste products (hereinafter also referred to as "the modifier of the present invention" in this specification). Here, "fish paste products" refers to paste products obtained by adding salt, seasonings, etc. to paste of the edible parts of seafood such as white fish such as Alaska pollock, sea bream, and white croaker, or shark, longfin tuna, squid, and shrimp, kneading the mixture, shaping the mixture, and subjecting it to a heat treatment (baking) such as grilling, boiling, steaming, deep-frying, smoking, etc. However, in this specification, the term "fish paste products" is used to refer to paste of the edible parts of seafood, and is a concept that includes both the raw ingredients to be shaped and baked into a paste product, and the baked paste product. Furthermore, the term "modifier for fish paste products" refers to a composition that is added to improve the physical properties and texture of fish paste products. The modifier of the present invention is a modifier to be added to a fish paste product with reduced salt content of 1.8 g / 100 g or less, and contains unmodified starch having an amylose content of 10% to 30% by weight and pregelatinized cross-linked starch having an amylose content of 10% to 30% by weight.

[0012] The modifier of the present invention is added to a fish paste product having a salt equivalent of 1.8 g / 100 g or less. "Salt equivalent" is the amount of sodium contained in a food converted into the amount of salt, and can be calculated using the following formula.

[0013]

number

[0014] The modifier of the present invention is added to a fish paste product having a salt equivalent of 1.8 g / 100 g or less (for example, for a fish paste product having a salt equivalent of 2.3 g / 100 g, this corresponds to a product with 25% or more reduced salt). On the other hand, the modifier of the present invention is preferably added to a seafood paste product having a salt equivalent of 0.9 g / 100 g or more (for example, for a seafood paste product having a salt equivalent of 2.3 g / 100 g, it corresponds to a reduced-salt product of 70% or less).

[0015] The unmodified starch contained as an active ingredient in the modifier of the present invention has an amylose content of 10% by weight to 30% by weight. Amylose is a polymer formed by the polymerization of many α-glucose molecules through glycosidic bonds (α1→4 bonds) into a linear chain. Examples of unprocessed starches with an amylose content of 10% to 30% by weight include corn starch (amylose content = 21% to 26% by weight), wheat starch (amylose content = 21% to 27% by weight), rice (non-glutinous rice) starch (amylose content = 15% to 25% by weight), potato starch (amylose content = 20% to 22% by weight), sweet potato starch (amylose content = 17% to 18% by weight), kudzu starch (amylose content = 23% to 24% by weight), tapioca starch (amylose content = 16% to 17% by weight), and sago starch (amylose content = 27% by weight). In the modifier of the present invention, one type of unmodified starch having an amylose content of 10% by weight to 30% by weight may be selected and used alone, or two or more types may be selected and used in combination. As the unmodified starch, commercially available products provided by various companies can be used. From the viewpoint of improving the physical properties of the ingredients of fish paste products and improving the texture after baking, it is preferable to use unmodified starch with an amylose content of 17% by weight to 26% by weight.

[0016] In the present invention, the amylose content of starch can be measured by the iodine colorimetric method specified in "Standard Measurement Methods Established by the Minister of Agriculture, Forestry and Fisheries, Measurement Method 2, 4 Amylose" based on the provisions of Article 6, Paragraph 2 and Article 8, Paragraph 2 of the Enforcement Regulations of the Agricultural Products Inspection Act.

[0017] The modifier of the present invention contains unmodified starch having an amylose content of 10% to 30% by weight, and pregelatinized crosslinked starch having an amylose content of 10% to 30% by weight. The gelatinized crosslinked starch contained in the modifier of the present invention is a starch having an amylose content of 10% by weight to 30% by weight, which is crosslinked by binding a polyfunctional compound to two or more hydroxyl groups in the starch, gelatinized, and quickly dried to remove water. Examples of crosslinking of starch include phosphate crosslinking in which phosphoric acid is crosslinked by ester linkage to hydroxyl groups of two glucose molecules in the starch, adipic acid crosslinking in which adipic acid is crosslinked by ester linkage, and glycerol crosslinking in which glycerol is crosslinked by ether linkage. The gelatinized crosslinked starch contained in the modifier of the present invention is produced by crosslinking starch having an amylose content of 10% by weight to 30% by weight with a polyfunctional compound such as phosphoric acid, adipic acid, glycerol, etc., and then gelatinizing it. Any edible starch can be used without any particular limitation, and may also be modified by further acetylation, hydroxypropylation, etc. For the purpose of the present invention, pre-gelatinized phosphate cross-linked starch and adipic acid cross-linked starch having an amylose content of 10% by weight to 30% by weight, as well as modified products thereof, are preferably used. Therefore, in the present invention, examples of the gelatinized crosslinked starch having an amylose content of 10% by weight to 30% by weight include corn starch (amylose content = 21% by weight to 26% by weight), wheat starch (amylose content = 21% by weight to 27% by weight), rice (non-glutinous rice) starch (amylose content = 15% by weight to 25% by weight), potato starch (amylose content = 20% by weight to 22% by weight), sweet potato starch (amylose content Examples of starch that can be used include alpha-acetylated phosphate cross-linked starch, alpha-acetylated hydroxypropyl phosphate cross-linked starch, alpha-acetylated phosphate monoester cross-linked starch, alpha-acetylated phosphate cross-linked starch, alpha-acetylated acetylated adipic acid cross-linked starch, and the like, such as alpha-acetylated cellulose (amylose content = 17% by weight to 18% by weight), kudzu starch (amylose content = 23% by weight to 24% by weight), tapioca starch (amylose content = 16% by weight to 17% by weight), and sago starch (amylose content = 27% by weight).

[0018] From the viewpoint of improving the physical properties of the ingredients of seafood paste products and improving the texture after baking, pregelatinized phosphate cross-linked starch (pregelatinized acetylated phosphate cross-linked starch, pregelatinized hydroxypropylated phosphate cross-linked starch, pregelatinized phosphate monoester cross-linked starch, pregelatinized phosphate cross-linked starch, etc.) and pregelatinized adipate cross-linked starch (pregelatinized acetylated adipate cross-linked starch, etc.) having an amylose content of 17% by weight to 26% by weight are preferably used. In the present invention, one type of pregelatinized crosslinked starch having an amylose content of 10% by weight to 30% by weight may be selected and used alone, or two or more types may be selected and used in combination. The above-mentioned gelatinized crosslinked starch may be prepared by subjecting starch having an amylose content of 10% by weight to 30% by weight to processing such as crosslinking with phosphoric acid, adipic acid, or the like and then gelatinizing it, or commercially available products provided by various companies may be used.

[0019] In the modifier of the present invention, the unmodified starch having an amylose content of 10% to 30% by weight and the pregelatinized crosslinked starch having an amylose content of 10% to 30% by weight are preferably contained so that the content ratio (unmodified starch having an amylose content of 10% to 30% by weight:pregelatinized crosslinked starch having an amylose content of 10% to 30% by weight) is 1:9 to 6:4 by weight, and more preferably 1:9 to 5:5.

[0020] The contents of the unmodified starch having an amylose content of 10% to 30% by weight and the pregelatinized crosslinked starch having an amylose content of 10% to 30% by weight in the modifier of the present invention are such that, relative to a fish paste product containing 20% ​​by weight of edible fish and shellfish paste, the amount that can be added is preferably 0.4% to 4.5% by weight, more preferably 0.6% to 3% by weight, and even more preferably 1% to 2% by weight in terms of starch content.

[0021] Furthermore, the modifier of the present invention is added to a fish paste product in an amount of starch added of preferably 0.019 g to 0.3 g, more preferably 0.029 g to 0.2 g, and even more preferably 0.033 g to 0.11 g per gram of edible fish and shellfish paste.

[0022] The modifier of the present invention can be prepared by mixing unmodified starch having an amylose content of 10% to 30% by weight with pregelatinized phosphate cross-linked starch having an amylose content of 10% to 30% by weight, and adding general food additives as necessary, to give various forms such as solid forms such as powder, granules, tablet, etc.; semi-solid forms such as gel, paste, cream, etc.; and liquid forms such as suspension, dispersion, emulsion, etc. Alternatively, the modifier can be provided in a solid form such as powder, granules, granules, etc., and dispersed or suspended in a solvent such as water when used. Examples of the food additives include solvents such as water and polyhydric alcohols; bases such as polyethylene glycol; excipients such as dextrin and lactose; binders such as gelatin, cellulose and its derivatives (crystalline cellulose, hydroxypropyl cellulose, etc.); disintegrants such as crospovidone, povidone, and crystalline cellulose; lubricants such as talc and magnesium stearate; emulsifiers such as glycerin fatty acid esters, sucrose fatty acid esters, polyglycerin fatty acid esters, saponin, lecithin, and sodium caseinate; seasonings such as amino acids, nucleic acids, yeast extract, and meat extract; proteins such as plant proteins (soybean protein, etc.), gluten, egg white, gelatin, and casein; protein hydrolysates; partial protein hydrolysates; pH adjusters such as organic acid salts (fumarates, etc.); chelating agents such as polymerized phosphates; thickening polysaccharides such as alginic acid and xanthan gum; kansui; colorants; acidulants; and flavorings. The above food additives can be used for normal purposes and in normal dosages, as long as the characteristics of the present invention are not impaired.

[0023] By adding the modifier of the present invention to a fish paste product with reduced salt content of 1.8 g / 100 g or less, it is possible to suppress deterioration in physical properties such as softening of ingredients, loss of elasticity, and stickiness (adhesion to a molding machine, etc.). It is also possible to improve deterioration in texture after baking, such as loss of hardness, elasticity, and stickiness, which are observed when salt is reduced in fish paste products.

[0024] The present invention also provides a method for modifying a fish paste product in which the salt equivalent is reduced to 1.8 g / 100 g or less (hereinafter, also referred to as "the modification method of the present invention" in this specification). The modification method of the present invention comprises adding unmodified starch having an amylose content of 10% to 30% by weight and pregelatinized cross-linked starch having an amylose content of 10% to 30% by weight to a seafood paste product.

[0025] In the modification method of the present invention, the seafood paste product and its salt equivalent, as well as the unmodified starch having an amylose content of 10% to 30% by weight and the pregelatinized cross-linked starch having an amylose content of 10% to 30% by weight added to the seafood paste product, are as described above for the modifying agent of the present invention.

[0026] In the modification method of the present invention, the unmodified starch having an amylose content of 10% to 30% by weight and the pregelatinized cross-linked starch having an amylose content of 10% to 30% by weight are preferably added so that the ratio by weight of these (unmodified starch having an amylose content of 10% to 30% by weight: pregelatinized cross-linked starch having an amylose content of 10% to 30% by weight) is 1:9 to 6:4, and more preferably 1:9 to 5:5. Furthermore, in the modification method of the present invention, the unprocessed starch having an amylose content of 10% by weight to 30% by weight and the pregelatinized cross-linked starch having an amylose content of 10% by weight to 30% by weight are added in an amount of preferably 0.019 g to 0.3 g, more preferably 0.029 g to 0.2 g, and even more preferably 0.033 g to 0.11 g per gram of edible fish and shellfish paste.

[0027] The modification method of the present invention can improve the deterioration of physical properties such as softening of ingredients, loss of elasticity, stickiness (adhesion to a molding machine, etc.) in fish paste products in which the salt equivalent has been reduced to 1.8 g / 100 g or less. It can also improve the deterioration of texture after baking, such as loss of hardness, elasticity, and stickiness, observed in fish paste products due to salt reduction.

[0028] The present invention also provides a seafood paste product in which the salt equivalent has been reduced to 1.8 g / 100 g or less (hereinafter also referred to as "the seafood paste product of the present invention" in this specification). The seafood paste product of the present invention contains surimi made from edible parts of seafood, unmodified starch having an amylose content of 10% to 30% by weight, and pregelatinized cross-linked starch having an amylose content of 10% to 30% by weight. The seafood paste product, the salt equivalent, the unmodified starch having an amylose content of 10% to 30% by weight, and the pregelatinized cross-linked starch having an amylose content of 10% to 30% by weight in the seafood paste product of the present invention are as described above for the modifier of the present invention. The content of edible fish and shellfish paste in the fish paste product of the present invention is usually 10% by weight to 40% by weight, preferably 12% by weight to 35% by weight, and more preferably 15% by weight to 30% by weight. In addition, the content ratio of the unprocessed starch having an amylose content of 10% to 30% by weight and the pregelatinized cross-linked starch having an amylose content of 10% to 30% by weight, and the amounts of these starches to be added per gram of edible fish and shellfish paste are also as described above for the modifying agent and modifying method of the present invention.

[0029] In addition to the paste made from edible parts of seafood, salt, unprocessed starch having an amylose content of 10% to 30% by weight, and pregelatinized cross-linked starch having an amylose content of 10% to 30% by weight, raw materials and additives that are generally added in the production of seafood paste products can be added as necessary to the seafood paste product of the present invention. Such raw materials and additives include proteins such as soy protein, wheat protein, etc.; binding agents such as bread crumbs, egg white, egg white powder, etc.; vegetables such as onions, etc.; seasonings such as nucleic acid salts; oils and fats; water, etc. From the viewpoint of the effect of improving the deterioration of the physical properties of the raw ingredients and the deterioration of the texture after baking, it is preferable to add egg white (such as egg white powder) in addition to unprocessed starch having an amylose content of 10% to 30% by weight and pregelatinized cross-linked starch having an amylose content of 10% to 30% by weight.

[0030] The seafood paste product of the present invention can be produced by adding salt, unmodified starch having an amylose content of 10% to 30% by weight, and pregelatinized cross-linked starch having an amylose content of 10% to 30% by weight to edible parts of seafood paste, adding general raw materials and additives as necessary, kneading the mixture, shaping the mixture, and subjecting it to a heating (baking) method such as steaming, baking, boiling, or frying.

[0031] The seafood paste product of the present invention has a reduced salt content, while improving the deterioration of the physical properties of the ingredients during its production, and also improves the deterioration of the texture after baking, such as reduced hardness, reduced elasticity, and stickiness, which are caused by reduced salt. EXAMPLES

[0032] The present invention will now be described in more detail with reference to examples and test examples. In the following examples and test examples, various unmodified starches and modified starches were used which were commercially available for food use, and other raw materials were generally available for food use unless otherwise specified.

[0033] [Test Example 1] Examination of the evaluation system for modifiers for fish paste products Corn starch (amylose content = 26 wt%) and pregelatinized acetylated phosphate cross-linked potato starch (amylose content = 20 wt%) were mixed in a 1:1 (weight ratio) to prepare a modifier for the seafood paste product of Example 1 (hereinafter referred to as "modifier of Example 1"). The modifier of Example 1 was evaluated for its effect of improving the physical properties of the ingredients of a fish paste product and the texture after baking, as described below.

[0034] (1) Examination of model composition A model composition of a fish paste product (positive control) with a salt content of 2% by weight (salt equivalent = 2.3 g / 100 g) was investigated, and the composition shown in Table 1 was adopted.

[0035] [Table 1]

[0036] The ingredients in Table 1 were put into a food processor and mixed for 1 minute to prepare the ingredients according to the composition shown in Table 1. Note that "New Fujipro SEH" (Fuji Oil Co., Ltd.) was used as the powdered soy protein in Table 1. 20 g of each of the prepared ingredients was formed into dumplings, and then steamed (baked) in a steam convection oven ("Combi Oven FSCC WE 61E" (Fujimak Co., Ltd.)) at 100°C for 3 minutes.

[0037] (2) Sample preparation As shown in Table 2, in the positive control, a 50% reduced-salt product in which the salt content was reduced to 1% by weight (salt equivalent = 1.3 g / 100 g) was used as the negative control. In addition, as a negative control, 1% by weight of the modifier of Example 1 was added (content of corn starch and alpha-acetylated phosphate cross-linked potato starch = 0.5% by weight), and the ingredients were prepared in the same manner as the positive control, and then baked to prepare a sample.

[0038] (3) Evaluation of the physical properties of the tools Regarding the physical properties of the ingredients, three panelists touched the negative control and sample ingredients with their hands and compared the ingredients' hardness, elasticity and stickiness (strength of adhesiveness) with the positive control, according to the following evaluation criteria. The evaluation results were decided by consensus of the three panelists. (i) Hardness of the material ⊚: Hardness is about the same as the positive control. ○: Slightly softer than the positive control, but not problematic in handling. △: Softer than the positive control. ×: Much softer than the positive control. (ii) Elasticity of the material ◎: Elasticity is similar to that of the positive control. ○: The elasticity is slightly weaker than the positive control, but not to the extent that it causes any problems in handling. △: Less elastic than the positive control. ×: Elasticity is very weak compared to the positive control. (iii) Stickiness (strength of adhesion) : Like the positive control, it is almost not sticky (almost no adhesion). ○: Slightly sticky (slightly sticky) compared to the positive control, but not to the extent that would cause problems in handling. △: Stickier (more adhesive) than the positive control. ×: Very sticky (very adhesive) compared to the positive control. (iv) Overall evaluation Of the above evaluations (i) to (iii), the lowest evaluation was shown as the overall evaluation.

[0039] (4) Evaluation of texture after baking Regarding the texture after baking, three panelists ate the baked negative control and sample, and compared them with the positive control in terms of hardness, elasticity, and stickiness (strength of adhesiveness) when eating, according to the following evaluation criteria. The evaluation results were decided by consensus of the three panelists. (i) Hardness when eaten ⊚: A preferable hardness equivalent to that of the positive control. ○: Slightly softer than the positive control, but acceptable. △: Softer than the positive control, not preferred. ×: Very soft compared to the positive control, very undesirable. (ii) Elasticity when eaten ◎: Has favorable elasticity similar to that of the positive control. ○: Elasticity is slightly weaker than the positive control, but acceptable. △: Elasticity is weaker than the positive control, and is not preferable. ×: Elasticity is very weak compared to the positive control, and is very undesirable. (iii) Stickiness when eaten (strength of adhesion to teeth and the oral cavity) : Like the positive control, it is almost not sticky (almost no adhesion). ○: Slightly sticky (slightly sticky) compared to the positive control, but acceptable. △: Stickier (more adhesive) than the positive control. ×: Very sticky (very adhesive) compared to the positive control. (iv) Overall evaluation Of the above evaluations (i) to (iii), the lowest evaluation was shown as the overall evaluation.

[0040] (5) The evaluation results of the physical properties of the raw ingredients and the texture after baking are shown in Table 2.

[0041] [Table 2]

[0042] As shown in Table 2, the negative control, in which the salt content was reduced by 50%, showed a decrease in physical properties compared to the positive control, such as softening of the ingredients, reduced elasticity, and strong stickiness (strong adhesion). There was also a notable decrease in texture after baking, such as reduced hardness and elasticity when eaten, and strong stickiness (strong adhesion to teeth and the inside of the mouth). In contrast, in the sample to which the modifier of Example 1 was added, despite the salt content being reduced by 50%, the physical properties of the ingredients were improved to the same extent as the positive control, and it was found that the texture after baking was also significantly improved.

[0043] [Test Example 2] Examination of the effect of the amylose content of raw starch on the physical properties of raw ingredients and the texture after baking In the modifier of Example 1, corn starch was replaced with wheat flour starch, potato starch and tapioca starch, as shown in Table 3, to prepare modifiers of Examples 2 to 4. In addition, in the modifier of Example 1, the corn starch was replaced with high amylose corn starch (amylose content = 70% by weight) and waxy corn starch (amylose content = 0% by weight), respectively, as shown in Table 3, to produce modifiers of Comparative Examples 1 and 2. To the negative control prepared in Test Example 1, 1% by weight of each of the modifiers in Examples 1 to 4 and Comparative Examples 1 and 2 was added (content of pregelatinized acetylated phosphate cross-linked potato starch and unmodified starch=0.5% by weight) to prepare samples, and the physical properties of the ingredients and the texture after baking were evaluated in the same manner as in Test Example 1 above. The evaluation results are shown in Table 3.

[0044] [Table 3]

[0045] As shown in Table 3, in the samples to which the modifiers of Examples 1 to 4 were added, which contained unmodified starch, namely corn starch with an amylose content of 26% by weight, wheat flour starch with an amylose content of 24% by weight, potato starch with an amylose content of 20% by weight, and tapioca starch with an amylose content of 17% by weight, respectively, the physical properties of the ingredients and the texture after baking, which were reduced in the negative control due to salt reduction, were significantly improved. On the other hand, in the sample to which the modifier of Comparative Example 1 was added, which contained high amylose cornstarch with an amylose content of 70% by weight as the raw starch, there was no decrease in the hardness and elasticity of the raw ingredients, and no improvement in the decrease in the hardness and elasticity of the baked texture when eaten. Also, in the sample to which the modifier of Comparative Example 2 was added, which contained waxy cornstarch that does not contain amylose, there was no improvement in the stickiness of the raw ingredients and the stickiness of the baked texture when eaten, and the improvement in the hardness and elasticity of the baked texture when eaten was also insufficient. The above results of Test Example 2 suggest that the unmodified starch contained in the modifier of the present invention must contain at least 17% by weight to 26% by weight of amylose.

[0046] [Test Example 3] Examination of the effect of the type of processing in processed starch on the physical properties of ingredients and the texture after baking In the modifier of Example 1, as shown in Table 4, the alpha-acetylated phosphate-crosslinked potato starch was replaced with alpha-acetylated phosphate-crosslinked potato starch, alpha-acetylated hydroxypropylated phosphate-crosslinked potato starch, alpha-acetylated phosphate-crosslinked corn starch, alpha-acetylated phosphate-crosslinked tapioca starch, and alpha-acetylated adipic acid-crosslinked tapioca starch, respectively, to prepare the modifiers of Examples 5 to 9. In addition, in the modifier of Example 1, the pregelatinized acetylated phosphate cross-linked potato starch was replaced with acetylated phosphate cross-linked potato starch (β form), pregelatinized potato starch, and pregelatinized phosphate cross-linked waxy corn starch, respectively, to prepare modifiers of Comparative Examples 3 to 5. To the negative control prepared in Test Example 1, each of the modifiers in Examples 1, 5 to 9 and Comparative Examples 3 to 5 was added at 1% by weight (each of the modified starch and corn starch contents = 0.5% by weight) to prepare samples, and the physical properties of the ingredients and the texture after baking were evaluated in the same manner as in Test Example 1 above. The evaluation results are shown in Table 4.

[0047] [Table 4]

[0048] As shown in Table 4, in the samples to which the modifiers of Examples 5 and 6 containing alpha-phosphate cross-linked potato starch and alpha-hydroxypropylated phosphate cross-linked potato starch having an amylose content of 20% by weight, the modifier of Example 7 containing alpha-phosphate cross-linked corn starch having an amylose content of 26% by weight, and the modifiers of Examples 8 and 9 containing alpha-phosphate cross-linked tapioca starch and alpha-acetylated adipic acid cross-linked tapioca starch having an amylose content of 17% by weight, respectively, were added as the processed starch, the physical properties of the ingredients and the texture after baking, which were reduced by salt reduction in the negative control, were improved favorably, as in the case of adding the modifier of Example 1 containing alpha-acetylated phosphate cross-linked potato starch having an amylose content of 20% by weight. On the other hand, when the modifier of Comparative Example 3 containing non-gelatinized acetylated phosphate cross-linked potato starch was added as the processed starch, and when the modifier of Comparative Example 4 containing non-phosphate cross-linked gelatinized potato starch was added as the processed starch, no sufficient improvement in the physical properties of the ingredients and the texture after baking was observed. Also, when the modifier of Comparative Example 5 containing amylose-free alpha-phosphoric acid cross-linked waxy corn starch was added as the processed starch, no improvement in the physical properties of the ingredients and the texture after baking, which had deteriorated due to salt reduction, was observed. The above results of Test Example 3 suggest that the processed starch contained in the modifier of the present invention must be a crosslinked starch having an amylose content of at least 17% by weight to 26% by weight and must be a gelatinized starch. In addition, the above results of Test Example 3 suggest that pregelatinized adipic acid cross-linked starch can also be preferably used as the processed starch contained in the modifier of the present invention, like pregelatinized phosphate cross-linked starch.

[0049] [Test Example 4] Study on the effect of the content ratio of unmodified starch and modified starch on the physical properties of ingredients and the texture after baking Modifiers of Examples 10 to 12 were prepared by changing the mixing ratio (weight ratio) of corn starch and pregelatinized acetylated phosphate cross-linked potato starch in the modifier of Example 1 to 1:9, 2.5:7.5, and 6:4. The starch contained in the modifier of Example 1 was changed to only pregelatinized acetylated phosphate cross-linked potato starch or only corn starch, to prepare modifiers of Comparative Examples 6 and 7, respectively. Each of the modifiers in Examples 1, 10 to 12, and each of the modifiers in Comparative Examples 6 and 7 was added at 1% by weight to the negative control prepared in Test Example 1 to prepare samples. The contents of corn starch and pregelatinized acetylated phosphate cross-linked potato starch in each sample are shown in Table 5. The physical properties of the ingredients and the texture after baking were evaluated for each sample in the same manner as in Test Example 1, and the results are also shown in Table 5.

[0050] [Table 5]

[0051] As shown in Table 5, in the samples to which 1% by weight of each of the modifiers of Examples 10, 11, 1 and 12 was added, which contained corn starch and pregelatinized acetylated phosphate cross-linked potato starch in content ratios (weight ratios) of 1:9, 1:3, 1:1 and 6:4, the physical properties of the ingredients and the texture after baking, which had deteriorated due to the reduction in salt, were significantly improved. On the other hand, in the samples to which 1% by weight of each of the modifiers of Comparative Examples 6 and 7, which contained either pregelatinized acetylated phosphate cross-linked potato starch or corn starch, was added, sufficient improvement in the physical properties of the ingredients and the texture after baking was not observed. The above results of Test Example 4 suggest that it is preferable for the unprocessed starch having an amylose content of 10% to 30% by weight and the pregelatinized cross-linked starch having an amylose content of 10% to 30% by weight to be contained in a content ratio (weight ratio) of 1:9 to 6:4.

[0052] [Test Example 6] Examination of the amount of the modifier of the present invention To the negative control prepared in the above Test Example 1, the modifier of Example 1 was added in the amount shown in Table 6 to prepare samples. In addition, in the negative control prepared in the above Test Example 1, samples were prepared by increasing or decreasing the fish paste content to 15% by weight and 30% by weight, and adjusting the amount of the modifier of Example 1 to 3% by weight and 1% by weight, as shown in Table 7. When preparing the samples, the onion content in Table 1 was adjusted to make the total amount 100% by weight. For each sample, the physical properties of the raw ingredients and the texture after baking were evaluated in the same manner as in Test Example 1, and the results are shown in Tables 6 and 7.

[0053] [Table 6]

[0054] [Table 7]

[0055] As shown in Table 6, in the samples to which 0.6% by weight to 3% by weight of the modifier of Example 1 was added, the physical properties of the raw ingredients and the texture after baking, which had deteriorated due to the salt reduction, were improved, and in the samples to which 1% by weight to 2% by weight of the modifier of Example 1 was added, the physical properties of the raw ingredients and the texture after baking were further improved. Furthermore, as shown in Table 7, when the fish paste content was increased or decreased to 15% by weight and 30% by weight, and the modifier of Example 1 was added at 3% by weight and 1% by weight, improvements in the physical properties of the raw ingredients and the texture after baking were observed. In particular, in the sample with a fish paste content of 30% by weight and with 1% by weight of the modifier of Example 1 added, the physical properties of the raw ingredients and the texture after baking were improved to the same extent as the positive control. The above results of Test Example 6 suggest that the modifier of the present invention is preferably added to a fish paste product containing 20% ​​by weight of fish paste in an amount of 0.6% by weight to 3% by weight, and more preferably 1% by weight to 2% by weight, in terms of starch content. It was also suggested that the modifier of the present invention has the effect of improving the physical properties of the ingredients and the texture after baking when added in the above-mentioned amount range for a fish paste product containing 15% to 30% by weight of fish paste. Furthermore, the above results of Test Example 6 suggest that the modifier of the present invention is preferably added in an amount of 0.029 g to 0.2 g, and more preferably 0.033 g to 0.11 g, in terms of starch per 1 g of fish meat paste.

[0056] [Test Example 7] Examination of the effect of added salt In the positive control having the composition shown in Table 1, the salt content was reduced as shown in Table 8, and the modifier of Example 1 was added at 1 wt % or 2 wt % as shown in Table 8 to prepare samples. For each sample, the physical properties of the raw ingredients and the texture after baking were evaluated in the same manner as in Test Example 1, and the results are also shown in Table 8.

[0057] [Table 8]

[0058] As shown in Table 8, in the positive control, in the fish paste products in which the salt content was reduced by 25%, 50%, and 60%, the addition of 1 wt% of the modifier of Example 1 improved the physical properties of the ingredients and the texture after baking. In the fish paste product in which the salt content was reduced by 70%, the addition of 2 wt% of the modifier of Example 1 improved the physical properties of the ingredients and the texture after baking. The above results of Test Example 7 suggest that the modifier of the present invention can effectively improve the deterioration of the physical properties of the ingredients and the deterioration of the texture after baking caused by the reduction in salt content in seafood paste products having a salt equivalent of 0.9 g / 100 g to 1.8 g / 100 g.

[0059] [Example 13] Fish paste products To the negative control prepared in Test Example 1 above, 1% by weight of the modifier of Example 1 and 0.4% by weight of egg white powder (Dried Egg White N (Matsuda Sangyo Co., Ltd.)) were added, and the ingredients were prepared in the same manner as for the positive control, and then baked to prepare the seafood paste product of Example 13. For the seafood paste product of Example 13, the physical properties of the ingredients and the texture after baking were evaluated in the same manner as in Test Example 1, and the results are shown in Table 9.

[0060] [Table 9]

[0061] As shown in Table 9, in the seafood paste product of Example 13, the physical properties of the ingredients were improved to the same level as the positive control, and the texture after baking was also found to be as pleasant as the positive control. Therefore, it was suggested that by using egg white powder together with the modifier of the present invention in the seafood paste product of the present invention, the deterioration in the physical properties of the ingredients due to salt reduction and the deterioration in texture after baking can be effectively improved. [Industrial Applicability]

[0062] As described above in detail, the present invention can provide a modifier for reduced-salt seafood paste products, which can improve the deterioration of the physical properties of the ingredients and the deterioration of the texture after baking that are caused by reducing the salt in seafood paste products. Furthermore, the present invention can provide a method for improving reduced-salt seafood paste products, which can improve the deterioration of the physical properties of the ingredients in reduced-salt seafood paste products and the deterioration of the texture after baking. Furthermore, the present invention can provide a reduced-salt seafood paste product in which the deterioration in the physical properties of the ingredients and the deterioration in the texture after baking caused by the salt reduction are improved.

Claims

1. The modifier for a fish paste product having a salt equivalent of 1.8 g / 100 g or less contains unmodified starch having an amylose content of 10% by weight to 30% by weight and alpha-crosslinked starch having an amylose content of 10% by weight to 30% by weight.

2. The modifier according to claim 1, wherein the content ratio of the unmodified starch having an amylose content of 10% by weight to 30% by weight and the pregelatinized cross-linked starch having an amylose content of 10% by weight to 30% by weight (unmodified starch having an amylose content of 10% by weight to 30% by weight:pregelatinized cross-linked starch having an amylose content of 10% by weight to 30% by weight) is 1:9 to 6:4 by weight.

3. 3. The modifier according to claim 1 or 2, which is a modifier for a fish paste product having a salt equivalent of 0.9 g / 100 g or more and 1.8 g / 100 g or less.

4. The modifying agent according to claim 1 or 2, wherein the starch is added in an amount of 0.019 g to 0.3 g per 1 g of edible fish or shellfish paste.

5. 3. The modifier according to claim 1 or 2, wherein the pregelatinized cross-linked starch having an amylose content of 10% to 30% by weight is at least one selected from the group consisting of pregelatinized phosphate cross-linked starch having an amylose content of 10% to 30% by weight and pregelatinized adipate cross-linked starch having an amylose content of 10% to 30% by weight.

6. The method for modifying a fish paste product having a salt equivalent of 1.8 g / 100 g or less comprises adding to the fish paste product unmodified starch having an amylose content of 10% by weight to 30% by weight and pregelatinized cross-linked starch having an amylose content of 10% by weight to 30% by weight.

7. The method for modifying starch according to claim 6, wherein the ratio by weight of the added amount of unmodified starch having an amylose content of 10% to 30% by weight to the added amount of pregelatinized cross-linked starch having an amylose content of 10% to 30% by weight (unmodified starch having an amylose content of 10% to 30% by weight:pregelatinized cross-linked starch having an amylose content of 10% to 30% by weight) is 1:9 to 6:

4.

8. The method for modifying a fish paste product according to claim 6 or 7, wherein the salt equivalent is 0.9 g / 100 g or more and 1.8 g / 100 g or less.

9. The method for modifying starch according to claim 6 or 7, wherein the amount of the unmodified starch having an amylose content of 10% by weight to 30% by weight and the amount of the pregelatinized cross-linked starch having an amylose content of 10% by weight to 30% by weight added is 0.019 g to 0.3 g in terms of starch addition amount per 1 g of edible fish or shellfish paste.

10. The method for modifying starch according to claim 6 or 7, wherein the pregelatinized cross-linked starch having an amylose content of 10% to 30% by weight is at least one selected from the group consisting of pregelatinized phosphate cross-linked starch having an amylose content of 10% to 30% by weight and pregelatinized adipate cross-linked starch having an amylose content of 10% to 30% by weight.

11. The fish paste product has a salt equivalent of 1.8 g / 100 g or less and contains edible fish paste, unprocessed starch having an amylose content of 10% to 30% by weight, and alpha-crosslinked starch having an amylose content of 10% to 30% by weight.

12. The seafood paste product according to claim 11, wherein the content ratio of the unmodified starch having an amylose content of 10% by weight to 30% by weight and the pregelatinized cross-linked starch having an amylose content of 10% by weight to 30% by weight (unmodified starch having an amylose content of 10% by weight to 30% by weight: pregelatinized cross-linked starch having an amylose content of 10% by weight to 30% by weight) is 1:9 to 6:4 by weight.

13. The fish paste product according to claim 11 or 12, further comprising egg white.

14. The fish paste product according to claim 11 or 12, having a salt equivalent of 0.9 g / 100 g or more and 1.8 g / 100 g or less.

15. The fish paste product according to claim 11 or 12, wherein the content of the surimi of edible parts of seafood is 15% by weight to 30% by weight.

16. The seafood paste product according to claim 11 or 12, wherein the pregelatinized cross-linked starch having an amylose content of 10% to 30% by weight is at least one type selected from the group consisting of pregelatinized phosphate cross-linked starch having an amylose content of 10% to 30% by weight and pregelatinized adipic acid cross-linked starch having an amylose content of 10% to 30% by weight.

17. The fish paste product according to claim 11 or 12, wherein the content of the unprocessed starch having an amylose content of 10% by weight to 30% by weight and the pregelatinized cross-linked starch having an amylose content of 10% by weight to 30% by weight is 0.019 g to 0.3 g in terms of starch content per 1 g of edible fish and shellfish paste.

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