Improver for raw fish meat processed food, raw fish meat processed food, method for producing improver for raw fish meat processed food, method for producing raw fish meat processed food, and method for reducing water separation of raw fish meat processed food

Abstract

To provide an improver for raw fish meat processed food which reduces water separation in fish meat processed food even upon addition of water, and which prevents decline in appearance and texture.SOLUTION: An improver for raw fish meat processed food, the improver comprising a food starch composition whose water absorption rate is 500 mass% or more at 25°C and whose viscosity is 80 mPa s or more and 400 mPa s or less in a 5 mass% slurry containing 1 mass% sodium chloride at 20°C.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to an improver for processed raw fish meat foods, a processed raw fish meat food, a method for producing an improver for processed raw fish meat foods, a method for producing processed raw fish meat foods, and a method for reducing syneresis in processed raw fish meat foods. [Background technology]

[0002] Raw meat from fish such as tuna, bonito, and salmon is used as sashimi and sushi toppings, and fatty tuna, which has a high fat content, tends to be particularly popular due to its delicious flavor. However, fatty meat, which is used for fatty tuna, accounts for only 1 / 3 to 1 / 4 of the fish body, making it rare and valuable, resulting in high raw material costs. Furthermore, in recent years, the decline in marine resources and the global sushi boom have led to a rise in the prices of seafood used in sushi and other dishes. For this reason, when preparing fish meat for negitoro, lean fish meat is minced and mixed with oils and fats such as salad oil and refined oil, or shortening to produce fatty tuna-like minced fish meat. Furthermore, while water is added to reduce costs, these processes have problems such as syneresis (e.g., dripping) over time, loss of natural color, and a tendency to collapse, resulting in a poor appearance and a poor texture.

[0003] Patent Document 1 discloses a processed fish meat food that contains fish-derived gelatin with a molecular weight of 10,000 to 100,000, giving it a texture similar to fatty meat (fatty taste) even though it contains a relatively small amount of fat and oil. Furthermore, by using fish-derived gelatin with a molecular weight of 10,000 to 100,000, even if it is added as a powder without being dissolved in water or the like, it can be dissolved in the water in the fish meat and incorporated uniformly, which also prevents dripping and the like. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2006-204196 Summary of the Invention [Problem to be solved by the invention]

[0005] However, the processed fish meat food disclosed in Patent Document 1 leaves room for improvement in terms of preventing syneresis (also known as dripping) when water is added. This problem tends to become even more pronounced when the food is stored in a refrigerator or frozen.

[0006] As described above, conventional techniques have had the problem that when attempts are made to improve the economic viability of processed fish meat foods by adding fats and oils or water, the processed fish meat foods lose water, which impairs their appearance and further reduces their texture. Therefore, the present invention provides an improver for processed raw fish meat foods that can reduce syneresis of processed fish meat foods and prevent deterioration in appearance and texture even when water is added. [Means for solving the problem]

[0007] As a result of extensive research to solve the above problems, the present inventors have found that when an improver for processed raw fish meat foods containing a food starch composition that maintains a specific water absorption rate and a specific viscosity is used in processed raw fish meat foods, syneresis of the processed raw fish meat foods is reduced and the appearance and texture are also excellent, and have completed the present invention.

[0008] That is, according to the present invention, the following improver for processed raw fish meat foods, processed raw fish meat foods, methods for producing improvers for processed raw fish meat foods, methods for producing processed raw fish meat foods, and methods for reducing syneresis in processed raw fish meat foods are provided. [1] An improver for processed raw fish meat foods, comprising a food starch composition having a water absorption rate of 500% by mass or more at 25°C and a viscosity of 80 mPa·s or more and 400 mPa·s or less at 20°C when formed into a 5% by mass slurry containing 1% by mass of sodium chloride. [2] The improver for processed raw fish meat foods according to [1], wherein the food starch composition contains starch and a fatty acid ester. [3] The improver for processed raw fish meat foods according to [2], wherein the fatty acid ester is one or more selected from the group consisting of sucrose fatty acid esters and polyglycerin fatty acid esters. [4] The improver for processed raw fish meat foods according to [2], wherein the content of the fatty acid ester per 100 parts by mass of the starch in the food starch composition is 0.1 parts by mass or more and 5 parts by mass or less. [5] The improver for processed raw fish meat foods according to [2], wherein the fatty acid ester has an HLB value of 7 or more and 16 or less. [6] The improver for processed raw fish meat foods according to [2], wherein the constituent fatty acids of the fatty acid ester are saturated fatty acids. [7] The improver for processed raw fish meat foods according to any one of [1] to [6], wherein the food starch composition has a content of particles that pass through a 0.5 mm sieve and a 0.075 mm sieve of 40% by mass or more and 100% by mass or less. [8] The improver for processed raw fish meat foods according to any one of [1] to [7], wherein the content of the food starch composition in the improver for processed raw fish meat foods is 10% by mass or more and 100% by mass or less. [9] The improving agent for processed raw fish meat foods according to any one of [1] to [8], wherein the fish meat of the processed raw fish meat food is one or two types selected from the group consisting of tuna and salmon.

[10] A food comprising the improver for processed raw fish meat foods according to any one of [1] to [9].

[11] A method for producing an improver for processed raw fish meat foods, comprising the step of: a food starch composition having a water absorption rate of 500% by mass or more at 25°C; and a viscosity of a 5% by mass slurry containing 1% by mass of sodium chloride at 20°C of 80 mPa·s or more and 400 mPa·s or less; obtaining the food starch composition, providing a mixture comprising starch and a fatty acid ester; a step of heat-treating the mixture under a pressure condition of 0 MPa or more and 20 MPa or less; The manufacturing method comprising:

[12] The method according to

[11] , wherein the heat treatment is an extruder treatment.

[13] preparing raw fish meat; a step of adding 0.3 parts by mass or more and 45 parts by mass or less of the improving agent for processed raw fish meat foods according to any one of [1] to [9] to 100 parts by mass of the raw fish meat obtained in the preparing step and mixing; A method for producing a processed raw fish meat food, comprising:

[14] The method for producing a processed raw fish meat food according to

[13] , further comprising a storage step after the mixing step.

[15] preparing fish meat; A method for reducing syneresis in processed raw fish meat foods, comprising the step of adding the improver for processed raw fish meat foods described in any one of [1] to [9] to the fish meat obtained in the preparation step and mixing it. [Effects of the Invention]

[0009] The improver for processed raw fish meat foods of the present invention can reduce syneresis of processed raw fish meat foods, improve their appearance, and prevent a decrease in texture, and preferably reduces syneresis after frozen storage and thawing, improves their appearance, and prevents a decrease in texture. DETAILED DESCRIPTION OF THE INVENTION

[0010] Specific embodiments of the improver for processed raw fish meat foods, the processed raw fish meat foods, the method for producing the improver for processed raw fish meat foods, the method for producing processed raw fish meat foods, and the method for reducing syneresis in processed raw fish meat foods of the present invention are described below. In addition, when an upper limit and a lower limit of a numerical range are indicated in this specification, the upper limit and the lower limit can be combined as appropriate, and the resulting numerical range is also considered to be disclosed.

[0011] 1. Improver for processed raw fish meat foods and method for producing improver for processed raw fish meat foods In the present invention, the improving agent for processed raw fish meat foods comprises a food starch composition having a water absorption rate of 500% by mass or more at 25°C and a viscosity of 80 mPa·s or more and 400 mPa·s or less at 20°C when formed into a 5% by mass slurry containing 1% by mass of sodium chloride.

[0012] (Water absorption rate) The water absorption rate of the food starch composition at 25°C is 500% by mass or more, preferably 700% by mass or more, and more preferably 900% by mass or more, from the viewpoint of reducing syneresis of processed raw fish meat foods. There is no upper limit to the water absorption rate of the food starch composition at 25°C, and the higher the better, but it may be, for example, 1600% by mass or less, or, for example, 1400% by mass or less. The method for measuring the water absorption rate of the food starch composition at 25°C will be described later in the Examples section.

[0013] (viscosity) The viscosity of a 5% by mass slurry of the food starch composition of the present invention containing 1% by mass of sodium chloride at 20°C is 80 mPa·s or more, more preferably 85 mPa·s or more, and more preferably 90 mPa·s or more, from the viewpoint of improving the texture of processed raw fish meat foods. From the same viewpoint, the viscosity of a 5% by mass slurry of the food starch composition containing 1% by mass of sodium chloride at 20°C is 400 mPa·s or less, preferably 300 mPa·s or less, more preferably 200 mPa·s or less, and even more preferably 150 mPa·s or less. The method for measuring the viscosity of a 5% by mass slurry of the food starch composition containing 1% by mass of sodium chloride at 20°C will be described later in the Examples section.

[0014] (particle size) From the viewpoint of reducing syneresis and improving the texture of processed raw fish meat foods, the particle size of the food starch composition is such that the content of particles that pass through a JIS-Z8801-1 sieve with an opening of 0.5 mm and that pass through a sieve with an opening of 0.075 mm is preferably 40% by mass or more and 100% by mass or less, more preferably 55% by mass or more and 97% by mass or less, even more preferably 60% by mass or more and 94% by mass or less, and even more preferably 65% ​​by mass or more and 90% by mass or less. From the same viewpoint, the content of particles that pass through a JIS-Z8801-1 standard sieve with an opening of 0.25 mm and over a sieve with an opening of 0.075 mm is preferably 0% by mass or more and 90% by mass or less, and more preferably 5% by mass or more and 85% by mass or less. From the same viewpoint, the undersize content of a JIS-Z8801-1 sieve with an opening of 0.075 mm is preferably 0% by mass or more and 40% by mass or less, and more preferably 1% by mass or more and 35% by mass or less.

[0015] The food starch composition is a food composition containing starch, and preferably contains starch and a fatty acid ester, and more preferably contains a "starch-lipid complex." Here, "starch-lipid complex" refers to a complex formed by the interaction of starch and a fatty acid ester, and can be obtained by adding water to a raw material mixture containing the starch and fatty acid ester, followed by heat treatment at, for example, 80°C to 200°C. It is not easy to specifically identify the structure, and much remains unknown. However, it is thought that, for example, the fatty acid ester is encapsulated in the helical structure of the amylose molecule in the starch. Alternatively, the fatty acid ester may be attached to the surface of the helical structure of the amylose molecule. Alternatively, the fatty acid ester may interact with a portion other than the amylose molecule.

[0016] The raw starch for the starch is not particularly limited, and examples thereof include potato starch, tapioca starch, pea starch, wheat starch, corn starch, waxy corn starch, high-amylose corn starch, rice starch, sago starch, sweet potato starch, and mung bean starch. Preferably, the raw starch is one or more starches selected from the group consisting of potato starch, tapioca starch, pea starch, wheat starch, and corn starch, and more preferably, potato starch.

[0017] The starch may be a modified starch obtained by subjecting the raw starch to a chemical treatment such as esterification or etherification, but from the viewpoint of improving texture, unmodified starch is preferred.

[0018] Examples of the fatty acid ester include glycerin fatty acid esters such as polyglycerin fatty acid esters, monoglycerin fatty acid esters, and organic acid glycerin fatty acid esters, as well as sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, lecithin, sodium stearoyl lactylate, and polyoxyethylene sorbitan fatty acid esters, but do not include fats and oils, i.e., triacylglycerols. Among these, one or more selected from the group consisting of glycerin fatty acid esters and sucrose fatty acid esters are preferred, and one or more selected from the group consisting of polyglycerin fatty acid esters and sucrose fatty acid esters are preferred. From the viewpoint of suppressing stickiness of processed raw fish meat foods, sucrose fatty acid esters are particularly preferred.

[0019] The constituent fatty acids of the fatty acid ester are not particularly limited, but are preferably saturated fatty acids, and the number of carbon atoms of the constituent fatty acids is preferably 16 or more and 24 or less.

[0020] The HLB value of the fatty acid ester is preferably 7 or more and 16 or less, more preferably 9 or more and 13 or less, and even more preferably 10 or more and 12 or less.

[0021] The content of the fatty acid ester in the food starch composition relative to 100 parts by mass of the starch is not particularly limited, but is preferably from 0.1 to 5 parts by mass, more preferably from 0.2 to 4 parts by mass, even more preferably from 0.3 to 2 parts by mass, and even more preferably from 0.5 to 1.5 parts by mass. By setting the content within the above ranges, a processed raw fish meat food with reduced syneresis and excellent texture can be obtained.

[0022] The food starch composition may contain other components in addition to the starch and fatty acid ester. Examples of other components include insoluble salts such as calcium carbonate and calcium sulfate. Addition of insoluble salts can also improve production stability. When the food starch composition contains an insoluble salt, the content of the insoluble salt is preferably 0.1% by mass or more, more preferably 0.2% by mass or more, and even more preferably 0.5% by mass or more, based on the total mass of the food starch composition, from the viewpoint of improving production stability. From the same viewpoint, the content of insoluble salts in the food starch composition is preferably 5% by mass or less, more preferably 3% by mass or less, and even more preferably 2% by mass or less, based on the total mass of the food starch composition.

[0023] The total content of the starch and the fatty acid ester in the food starch composition is preferably 90% by mass or more and 100% by mass or less, more preferably 95% by mass or more and 100% by mass or less, and even more preferably 98% by mass or more and 100% by mass or less.

[0024] The improving agent for processed raw fish meat foods of the present invention may contain ingredients other than the food starch composition, as long as the effect is not impaired. Examples of such ingredients include starch other than the food starch composition, grain flour, pepper, salt, sugar, and powdered seasonings such as granulated soup stock, powdered soy sauce, and powdered sauce.

[0025] The content of the food starch composition in the improver for processed raw fish meat foods of the present invention is preferably 10% by mass or more and 100% by mass or less, more preferably 30% by mass or more and 99% by mass or less, even more preferably 50% by mass or more and 95% by mass or less, even more preferably 65% ​​by mass or more and 93% by mass or less, and even more preferably 75% by mass or more and 90% by mass or less, from the viewpoint of reducing syneresis of the processed raw fish meat food and improving the texture.

[0026] The shape of the raw fish meat to which the improving agent for processed raw fish meat foods is applied is not particularly limited, and examples include minced, block, flat plate, etc. In view of ease of mixing the improving agent for processed raw fish meat foods with fish meat, it is preferable to add the agent to diced or minced raw fish meat, and minced form is more preferable.

[0027] In the present invention, the fish meat is not particularly limited, but for example, tuna, bonito, salmon, salmon, yellowtail, sea bream, horse mackerel, mackerel, sardine, sunfish, etc. are preferably used, more preferably tuna, bonito, salmon, salmon, and sunfish, and even more preferably tuna and salmon. As tuna, bluefin tuna, southern bluefin tuna, albacore, bigeye tuna, yellowfin tuna, and whitebait are used, with bigeye tuna, yellowfin tuna, and whitebait being preferred as they are relatively inexpensive.

[0028] The processed raw fish meat food to which the improving agent for processed raw fish meat foods has been applied may contain oils and fats for the purpose of imparting a fatty meat-like flavor and improving meltability in the mouth.

[0029] The oils and fats are not particularly limited, but examples thereof include vegetable oils and fats such as rapeseed oil, soybean oil, corn oil, sunflower oil, safflower oil, cottonseed oil, peanut oil, rice oil, olive oil, sesame oil, palm oil, palm kernel oil, and coconut oil; animal oils and fats such as beef tallow, lard, and fish oil; and oils and fats obtained by subjecting these oils and fats to processing treatments such as hydrogenation, fractionation, and interesterification, either alone or in combination. These oils and fats may be used alone or in combination of two or more.

[0030] When the processed raw fish meat food contains oil or fat, the amount of oil or fat added is preferably 1% to 15% by mass, more preferably 3% to 12% by mass, and most preferably 5% to 10% by mass. If the amount of oil or fat added is less than 1% by mass, it becomes difficult to obtain a fatty meat-like flavor, and if it exceeds 15% by mass, the product becomes oily, losing the original fish meat flavor, and the appearance becomes whitish, losing the natural fish meat flavor.

[0031] The processed raw fish meat food to which the improving agent for processed raw fish meat foods has been applied may further contain water for the purposes of improving meltability in the mouth and reducing costs.

[0032] The water used for adding water may be plain or may contain seasonings, stock, etc.

[0033] When water is added to the processed raw fish meat food, the amount of water added is preferably 3% by mass to 25% by mass, more preferably 5% by mass to 20% by mass, and most preferably 7% by mass to 17% by mass. If the amount of water added exceeds 25% by mass, the food becomes watery, impairing the original flavor and texture of the fish meat, and syneresis also impairs the appearance.

[0034] The processed raw fish meat food to which the improving agent for processed raw fish meat foods has been applied may be eaten as is, or may be processed into foods in which it is combined with cooked rice, vinegared rice, seaweed, vegetables, other seafood, etc. Examples of such foods include rice bowls such as negitoro donburi (simmered tuna rice bowl) and kaisendon (seafood bowl), chirashizushi (sushi with rice toppings), and rolled sushi such as norimaki (seaweed roll), gunkanmaki (gunkan roll), temaki (hand-rolled sushi), and futomaki (thick roll).

[0035] Next, a method for producing the improver for processed raw fish meat foods of the present invention will be described. The food starch composition contained in the improver for processed raw fish meat foods is preferably produced by adding water to a raw material mixture containing the starch and the fatty acid ester, followed by heat treatment. The heat treatment is not particularly limited as long as it is performed under pressure conditions of 0 MPa to 20 MPa and is heated to a temperature at or above the starch gelatinization temperature, and may be performed by boiling a water-added raw material mixture at atmospheric pressure. Heat treatment may also be performed using a machine such as an extruder or an onlater, but treatment using an extruder is preferred. Unless otherwise specified, pressure in this specification refers to gauge pressure. After the heating treatment, it is preferable to carry out a drying treatment. For the drying treatment, a drum dryer, a blower dryer, or the like can be used. If necessary, a pulverization treatment may be carried out after the drying treatment, and a pulverization treatment is preferably carried out.

[0036] For example, in extruder treatment, water is added to the raw material mixture to prepare a slurry having a moisture content adjusted to about 10% by mass or more and 60% by mass or less, based on the mass of the composition containing the raw material mixture and water. The raw material mixture is then heat-expanded under conditions of, for example, a barrel temperature of 30°C or more and 200°C or less, an outlet temperature of 80°C or more and 180°C or less, a screw rotation speed of 100 rpm or more and 1000 rpm or less, and a heat treatment time of 5 seconds or more and 60 seconds or less, thereby obtaining the desired starch-lipid complex. As for the temperature conditions, the barrel temperature is preferably 30°C or higher and 170°C or lower, and the outlet temperature is more preferably 100°C or higher and 170°C or lower. As for the water addition conditions, it is more preferable to adjust the water content to 15% by mass or more and 40% by mass or less, and even more preferable to adjust it to 20% by mass or more and 30% by mass or less, based on the mass of the composition containing the raw material mixture and water. The screw rotation speed is more preferably 150 rpm or more and 900 rpm or less, and even more preferably 200 rpm or more and 850 rpm or less. The pressure condition is preferably 0.5 MPa or more and 20 MPa or less, more preferably 0.5 MPa or more and 18 MPa or less, even more preferably 0.5 MPa or more and 15 MPa or less, even more preferably 1 MPa or more and 10 MPa or less, and especially preferably 3 MPa or more and 7 MPa or less. The heat treatment time is preferably from 7 to 50 seconds, more preferably from 10 to 45 seconds.

[0037] The raw material mixture may contain components other than starch and fatty acid esters, such as insoluble salts such as calcium carbonate, as long as the effects of the present invention are not impaired.

[0038] The method may include a step of mixing the food starch composition with other ingredients, such as the powdered seasonings.

[0039] 2. Processed raw fish food and method for producing processed raw fish food An embodiment of the present invention is a method for producing a processed raw fish food, comprising the steps of preparing raw fish meat and adding 0.3 to 45 parts by mass of an improver for processed raw fish meat foods described in "1. Improver for processed raw fish meat foods and method for producing improver for processed raw fish meat foods" to 100 parts by mass of the raw fish meat obtained in the preparing step, and mixing them together. The processed raw fish meat food produced in this manner has reduced syneresis, has an excellent appearance, and prevents deterioration in texture.

[0040] The step of preparing raw fish meat may include a step of cutting or mincing the raw fish meat. The method of cutting or mincing the raw fish meat is not particularly limited, and may be performed according to a conventional method. Furthermore, the processed raw fish meat food and the method for producing the processed raw fish meat food may further include a step of adding oils, fats, water, etc. The step of adding oils, fats, water, etc. may be carried out simultaneously with the step of preparing the raw fish meat, or may be carried out after the step of preparing the raw fish meat. The step of adding 0.3 parts by mass or more and 45 parts by mass or less of an improving agent for processed raw fish meat foods to 100 parts by mass of the raw fish meat obtained in the above-mentioned preparation step and mixing them may be carried out before the above-mentioned step of adding oils, fats, water, etc., or may be carried out after the above-mentioned step of adding oils, fats, water, etc. From the viewpoint of improving the effect of reducing syneresis, the mixing step is preferably carried out after the step of adding oils and fats, water, etc. The mixing method is not particularly limited, and may be carried out according to a conventional method.

[0041] In the mixing step, the amount of the improver for processed raw fish meat foods added is preferably 0.3 to 45 parts by mass, more preferably 0.5 to 35 parts by mass, even more preferably 0.6 to 25 parts by mass, even more preferably 0.8 to 10 parts by mass, still more preferably 1.0 to 8 parts by mass, and even more preferably 1.2 to 6 parts by mass, relative to 100 parts by mass of the cooked rice.

[0042] After the mixing step, the method may include a step of storing the obtained processed raw fish meat food and a subsequent thawing step. When the step of storing the processed raw fish meat food is included, the storage conditions are, for example, a storage temperature of -50°C or higher and -10°C or lower, more preferably -50°C or higher and -15°C or lower, and a storage period of 1 hour or higher and 1 year or lower, more preferably 8 hours or higher and 6 months or lower. When a thawing step is included, the thawing temperature is, for example, higher than 0°C and not higher than 25°C, and the thawing time, although it depends on the temperature, is from 10 minutes to 16 hours.

[0043] 3. Methods for reducing syneresis in processed raw fish foods One embodiment of the present invention is a method for reducing syneresis in raw fish processed foods, comprising the step of adding the improver for raw fish processed foods described in "1. Improver for raw fish processed foods and method for producing improver for raw fish processed foods" by the method described in "2. Processed raw fish foods and method for producing processed raw fish foods." Details are as described in the previous section. Here, the expression "reducing syneresis in raw fish processed foods" means that water originally contained in the raw fish or water added later separates and oozes out from the processed raw fish food, and syneresis is also called drip. The method for reducing syneresis of a processed raw fish meat food preferably includes a step of adding water to the raw fish meat. The method for adding water is also described in "2. Processed raw fish meat food and method for producing the same" and will not be described here. Furthermore, the method for reducing syneresis of a processed raw fish food preferably includes a step of storing the processed raw fish food, followed by a step of thawing. In the step of storing the processed raw fish food, the storage temperature is preferably between -50°C and -10°C, more preferably between -50°C and -15°C, and the storage period is preferably between one hour and one year. When the thawing step is included, the thawing temperature is preferably between 0°C and 25°C, and the thawing time is preferably between 10 minutes and 16 hours. [Example]

[0044] The present invention will now be described in more detail with reference to examples, but the present invention is not limited to these examples in any way.

[0045] The following items were used in the implementation:

[0046] (1) Starch Potato starch: Jelcol BP-200, manufactured by J-Oil Mills Co., Ltd.

[0047] (2) Fatty acid esters Sucrose fatty acid ester: Ryoto Sugar Ester S-1170 (HLB: 11, constituent fatty acid: stearic acid), manufactured by Mitsubishi Chemical Foods Corporation

[0048] (3) Other Calcium carbonate: Corocalso EX, manufactured by Shiraishi Calcium Co., Ltd. Shortening: Fashier, manufactured by J-Oil Mills Co., Ltd. Diced Yellowfin Tuna: Purchased from Toyosu Marche Rakuten Ichiba Store (Made by Mizunaga Suisan Co., Ltd.)

[0049] Each food starch composition containing an improving agent for processed raw fish meat foods was prepared by the following method.

[0050] [1] Preparation of food starch composition 1 A raw material mixture of 2 kg of potato starch and 24 g of sucrose fatty acid ester was heat-treated in a twin-screw extruder (KEI-45, manufactured by Kowa Kogyo Co., Ltd.) while adding water at a rate of 17.3% by mass (72 g / min) based on the flour. The resulting heat-treated product was placed in a thermostatic chamber set at 110°C for 30 minutes and dried. The dried heat-treated product was pulverized in a benchtop grinder and sieved using a JIS-Z8801-1 sieve. The sieved heat-treated product was adjusted to the particle size ratios shown in Table 1, yielding food starch compositions 1 and 2. The conditions for the twin-screw extruder were a barrel temperature of 30°C to 170°C, an outlet temperature of 100°C to 170°C, a maximum pressure in the barrel of 5 MPa, and a screw rotation speed of 230 rpm.

[0051] The improving agents for processed raw fish meat foods are shown in Table 1. Table 1 also shows the particle size distribution and properties of the food starch composition contained in the improving agents for processed raw fish meat foods. The 0.7 mm mesh sieve, 0.5 mm mesh sieve, 0.25 mm mesh sieve, and 0.075 mm mesh sieve shown in Table 1 all comply with JIS-Z8801-1 standard.

[0052] (Method for measuring water absorption rate) 1. Approximately 1 g of sample was weighed into a 50 mL Falcon tube, and the sample mass was designated as A. 2. While vortexing to disperse the contents, distilled water was added to the tube up to the 50 mL mark. The mixture was mixed by inverting 3.5 times to disperse the precipitate, then vortexed for 10 seconds and allowed to stand at 25°C for 30 minutes. 4. The mixture was centrifuged at 3,000 rpm for 10 minutes to separate the precipitate and supernatant layers. (Centrifuge: Hitachi tabletop centrifuge CT6E type manufactured by Hitachi Koki Co., Ltd.; Rotor: T4SS type swing rotor; Adapter: 50TC x 2S adapter) 5. The supernatant layer was removed with a pipette, and the mass of the precipitate layer was measured and designated as B. 6. The water absorption rate of the improver for processed raw fish meat foods was calculated based on the following formula. Water absorption rate (mass%)=(BA) / A×100

[0053] (Viscosity measurement method) 1. 20 g of sample and 4 g of sodium chloride (special grade reagent, manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.) were placed in a plastic bag and shaken well to mix the powders. 376 g of distilled water was placed in a 2.500 ml plastic cup and stirred at 350 rpm using a stirrer (Mazera ZZ-1000 model, manufactured by Tokyo Rikakikai Co., Ltd.) equipped with a flat-blade turbine with a shaft diameter of 8 mm and a blade diameter of 80 mm. The powder mixed in step 1 was added little by little to the distilled water being stirred in step 3.2 over a period of 60 seconds. 4. The stirring speed of the stirrer was increased to 700 rpm, and stirring was continued for 3 minutes to prepare a dispersion. 5. Stirring was stopped, the dispersion was removed, and the temperature was adjusted to 20°C for 1 hour. 6. Using a B-type viscometer (BM type, manufactured by Toki Sangyo Co., Ltd.), the No. 3 rotor was rotated at 30 rpm, and the viscosity was measured after 10 rotations.

[0054] [Table 1]

[0055] [Raw fish meat processed food (Negitoro) evaluation (1)] A processed raw fish food (Negitoro) was prepared according to the formulation shown in Table 2.

[0056] [Preparation of processed raw fish food (negitoro)] 1. Frozen diced yellowfin tuna was taken out to room temperature and left for 20 minutes to partially thaw. 2. The above 1 was placed in a food processor (Panasonic, model number MK-K48P), and oil and, except for the control example, water were added and mixed for 5 seconds. 3. The improving agent for processed raw fish meat foods (Examples only) was added to the above 2., mixed, and mixed by hand to obtain the processed raw fish meat food (negitoro) of the present invention. 30 g of each of the obtained processed raw fish meat foods was molded into a round shape using an 8.0 cm diameter ring mold, and one was used for evaluation as is, while the rest were wrapped in food wrap, placed in a zipper bag, and cooled in a shock freezer (Hoshizaki, model number HBC-6B3) and stored at -18°C overnight. 4. The prototypes were evaluated immediately after production and after thawing according to the following criteria.

[0057] The obtained processed raw fish meat food (Negitoro) was evaluated according to the following procedures and evaluation criteria. The results are shown in Table 2. [Drip volume evaluation method] 1. Immediately after the prototype was made and after it had been frozen overnight and thawed, 30g of each shaped negitoro was placed on a pre-weighed filter paper (manufacturer: ADVANTEC, model number: 5A-125mm). 2. After leaving it for 30 minutes, the negitoro was removed and the change in weight of the filter paper was measured. [Appearance evaluation method] Immediately after the prototype was made and after it had been frozen overnight and thawed, one worker visually inspected and commented on the appearance of each negitoro, checking the color of the fish meat and the amount of seepage onto the filter paper. [Shape retention] After freezing overnight and thawing, each negitoro was evaluated by three expert panelists using the following criteria for shape retention, which is one indicator of appearance evaluation, and stickiness, which is one indicator of texture evaluation, and the average score is shown. 5 points: Maintains its shape well 4 points: A little soft but still holds its shape 3 points: Soft but acceptable 2 points: Slightly watery and runny 1 point: Very watery and runny [Glueiness] After freezing overnight and thawing, three expert panelists tasted and evaluated the stickiness of each Negitoro according to the following criteria, and the average score is shown below. 5 points: No sticky feeling at all 4 points: Almost no stickiness 3 points: A little sticky, but acceptable 2 points: Slightly sticky 1 point: Very sticky

[0058] [Table 2]

[0059] As can be seen from the results in Table 2, all of Examples 1-1 to 1-3 had less dripping immediately after preparation and when thawed after overnight freezing compared to the control example without added water and Comparative Examples 1-1 and 1-2 with added water, and were preferable in terms of appearance, such as shape retention, and texture (stickiness).

[0060] [Raw fish meat processed food (Negitoro) evaluation (2)] A raw fish processed food (Negitoro) was prepared according to the formulation shown in Table 3 using the same procedure as in the above-mentioned [Raw Fish Processed Food (Negitoro) Evaluation (1)], except that the evaluations of [Shape Retention] and [Glutinousness] were decided by consensus of the three panelists. Here, a rating of 3.5 indicates a rating between 3 and 4 points. In addition, in [Preparation and Evaluation of Raw Fish Meat Processed Food (Negitoro) (2)], comments on the texture by tasters comparing the sample with a control sample immediately after the prototype was made and after it had been frozen overnight and thawed were also included.

[0061] [Table 3]

[0062] As can be seen from the results in Table 3, all of Examples 2-1 to 2-4 had less dripping immediately after preparation and after being frozen overnight and thawed compared to the control example without added water and Comparative Examples 2-1 to 2-4 with added water, and also had an excellent appearance and a pleasant texture. Even when the amount of water added was increased as in Examples 2-3 and 2-4, the amount of dripping could be suppressed by adding the improving agent for processed raw fish meat foods of the present invention, and the amount of dripping and shape retention when thawed after freezing were also improved compared to Comparative Example 2-3, in which the amount of water added was increased, and Comparative Example 2-4, in which the amount of water and oil added was increased.

[0063] [Raw fish meat processed food (Negitoro) evaluation (3)] Next, we evaluated the long-term frozen storage of processed raw fish meat (Negitoro). According to the composition in Table 4, raw fish processed food (negitoro) was prepared using the same procedure as in [Evaluation of raw fish processed food (negitoro) (1)] above. Some of the negitoro was shaped into 30g portions using the same method as above and subjected to evaluation, while the rest was shaped into 30g portions of negitoro in an 8.0cm diameter ring mold on a cooking sheet, then quickly frozen in a shock freezer, wrapped in plastic wrap, placed in a zip-lock bag, and stored frozen at -18°C for 3 months. After thawing, the amount of dripping was measured and the appearance was evaluated. The results are also shown in Table 4.

[0064] [Table 4]

[0065] As can be seen from the results in Table 4, when Example 3-1 was thawed after being frozen for 3 months, it dripped less than the control example without added water, and had an excellent appearance, making it a preferable product.

Claims

1. An improver for processed raw fish meat foods comprising a food starch composition having a water absorption rate of 500% by mass or more at 25°C and a viscosity of 80 mPa·s or more and 400 mPa·s or less at 20°C when formed into a 5% by mass slurry containing 1% by mass of sodium chloride.

2. The improver for processed raw fish meat foods according to claim 1, wherein the food starch composition contains starch and a fatty acid ester.

3. 3. The improver for processed raw fish meat foods according to claim 2, wherein the fatty acid ester is one or more selected from the group consisting of sucrose fatty acid esters and polyglycerin fatty acid esters.

4. 3. The improver for processed raw fish meat foods according to claim 2, wherein the content of the fatty acid ester relative to 100 parts by mass of the starch in the food starch composition is 0.1 parts by mass or more and 5 parts by mass or less.

5. The improver for processed raw fish meat foods according to claim 2, wherein the HLB of the fatty acid ester is 7 or more and 16 or less.

6. 3. The improver for processed raw fish meat foods according to claim 2, wherein the constituent fatty acids of the fatty acid ester are saturated fatty acids.

7. The improver for processed raw fish meat foods according to claim 1 or 2, wherein the food starch composition has a content of particles that pass through an undersieve with a mesh size of 0.5 mm and an oversieve with a mesh size of 0.075 mm of 40% by mass or more and 100% by mass or less.

8. 3. The improver for processed raw fish meat foods according to claim 1, wherein the content of the food starch composition in the improver for processed raw fish meat foods is 10% by mass or more and 100% by mass or less.

9. 3. The improving agent for processed raw fish meat foods according to claim 1, wherein the fish meat of the processed raw fish meat food is one or two kinds selected from the group consisting of tuna and salmon.

10. A food comprising the improver for processed raw fish meat foods according to claim 1 or 2.

11. A method for producing an improver for processed raw fish meat foods, comprising the step of: a food starch composition having a water absorption rate of 500% by mass or more at 25°C; and a viscosity of a 5% by mass slurry containing 1% by mass of sodium chloride at 20°C of 80 mPa·s or more and 400 mPa·s or less; obtaining the food starch composition, providing a mixture comprising starch and a fatty acid ester; heat-treating the mixture under a pressure condition of 0 MPa or more and 20 MPa or less; The manufacturing method comprising:

12. The method according to claim 11, wherein the heat treatment is an extruder treatment.

13. preparing raw fish meat; a step of adding 0.3 parts by mass or more and 45 parts by mass or less of the improving agent for processed raw fish meat foods according to claim 1 or 2 to 100 parts by mass of the raw fish meat obtained in the preparing step and mixing the same; A method for producing a processed raw fish meat food, comprising:

14. The method for producing a processed raw fish meat food according to claim 13, further comprising a storing step after the mixing step.

15. preparing fish meat; A method for reducing syneresis of processed raw fish meat foods, comprising the step of adding the improver for processed raw fish meat foods according to claim 1 to the fish meat obtained in the preparing step and mixing the fish meat.

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