Fish paste substitute, paste product precursor, and production method of paste product

Abstract

To provide a fish paste substitute easy to handle when using in production of a paste product, to provide a paste product precursor using the same, and to provide a production method of a paste product using the fish paste substitute.SOLUTION: A fish paste substitute is a frozen body containing at least one kind selected from the group consisting of heat coagulable β-1,3-glucan, starch, cellulose, and a cellulose derivative, and water. A paste product precursor is a mixture of the fish paste substitute, and frozen fish paste. A production method of a paste product includes: a step A of preparing frozen fish paste; a step B of preparing a fish paste substitute as a frozen body; and a step C of obtaining a paste product precursor by pulverizing the frozen fish paste and the fish paste substitute together and mixing them.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present disclosure relates to a surimi substitute, a paste product precursor, and a method for producing a paste product. [Background technology]

[0002] Fish paste products are processed foods that are also listed in Appendix 1 of the Food Labeling Standards, and examples include kamaboko, crab kamaboko (crab sticks), chikuwa, satsumaage, hanpen, fish balls, fish sausage, etc. In recent years, shortages and rising prices of minced fish meat, which are the raw materials used in the production of fish paste products, have become a problem.

[0003] In the production of fish paste products (fish paste products or fish paste product substitutes), methods are known in which the amount of fish paste used is reduced and the quality of the fish paste product is improved by replacing part or all of the fish paste with other raw materials (e.g., Patent Documents 1 to 5). [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2016-73262 [Patent Document 2] Japanese Patent Application Laid-Open No. 2016-106585 [Patent Document 3] Japanese Patent Application Publication No. 2017-131217 [Patent Document 4] Japanese Patent Application Publication No. 2019-83826 [Patent Document 5] Japanese Patent Publication No. 2022-27746 Summary of the Invention [Problem to be solved by the invention]

[0005] By replacing part or all of the surimi used with other ingredients, stable production of paste products becomes possible even in situations of shortage of surimi and rising prices. Furthermore, by reducing the amount of surimi used, it becomes possible to produce paste products with less environmental impact. Meanwhile, there is still room for improvement in the method of supplying other ingredients to replace surimi. The present disclosure aims, as an example, to provide a surimi substitute that is easy to handle when used in the production of paste products, a paste product precursor using the same, and a method for producing paste products using the same. [Means for solving the problem]

[0006] The gist of the present disclosure is as follows. [1] A surimi substitute, which is a frozen product containing water and at least one selected from the group consisting of heat-coagulating β-1,3-glucan, starch, cellulose, and cellulose derivatives. [2] The surimi substitute of [1], which is intended to replace at least a portion of the frozen surimi used in the production of fish paste products. [3] A substitute for surimi (surimi) of [1] or [2] that does not contain seafood. [4] A surimi substitute of any of [1] to [3] in the form of a plate or block. [5] A surimi substitute according to any one of [1] to [4], wherein the water content is 30 to 80 mass %. [6] The surimi substitute according to any one of [1] to [5], wherein the heat-coagulable β-1,3-glucan is at least one selected from the group consisting of curdlan, paramylon, and pachyman. [7] The surimi substitute according to any one of [1] to [6], wherein the starch is a pregelatinized starch. [8] Heat-coagulating β-1,3-glucan and Starch and cellulose or a cellulose derivative; A surimi substitute of any of [1] to [7] containing all of the above. [9] The surimi substitute of [2], wherein the paste product is kamaboko, crab kamaboko, chikuwa, satsumaage, hanpen, tsumire, or fish sausage.

[10] The surimi substitute of [2] or [9], wherein the frozen surimi is a frozen body of fish surimi.

[11] The surimi substitute of

[10] , wherein the fish meat is meat of at least one species of fish belonging to an order selected from the group consisting of Gadidae, Perciformes, Clupeidae, Carcharhiniformes, Anguilliformes, Scorpaeniformes, Siluriformes, Bonefish, Lamniformes, Carcharhiniformes, Scleractinians, and Squaliformes.

[12] A surimi substitute that is a frozen product containing at least one selected from the group consisting of heat-coagulating β-1,3-glucan, starch, cellulose, and cellulose derivatives, and water; Frozen surimi and A paste precursor that is a mixture of

[13] The paste product precursor of

[12] , wherein the surimi substitute does not contain seafood.

[14] The paste product precursor of

[12] or

[13] , in which the surimi substitute and the frozen surimi are both mixed as pulverized products.

[15] The paste product precursor of any one of

[12] to

[14] , wherein the water content of the surimi substitute is 30 to 80 mass %.

[16] The paste product precursor of any one of

[12] to

[15] , wherein the heat-coagulable β-1,3-glucan is at least one selected from the group consisting of curdlan, paramylon, and pachyman.

[17] The paste product precursor according to any one of

[12] to

[16] , wherein the starch is a pregelatinized starch.

[18] The surimi substitute, a heat-coagulating β-1,3-glucan; Starch and cellulose or a cellulose derivative; A paste precursor according to any one of

[12] to

[17] , containing all of the above.

[19] The paste product precursor according to any one of

[12] to

[18] , wherein the frozen surimi is a frozen product of fish surimi.

[20] The fish meat of

[19] is meat of at least one species of fish belonging to an order selected from the group consisting of Gadidae, Perciformes, Clupeidae, Anguilliformes, Scorpaeniformes, Siluriformes, Bonefish, Lamniformes, Carcharhiniformes, Squaliformes, and Squaliformes.

[21] Step A of preparing frozen surimi; A process B of preparing a frozen surimi substitute; A step C of pulverizing and mixing the frozen surimi and the surimi substitute together; A method for producing a paste product comprising the steps of:

[22] The manufacturing method of

[21] , wherein the surimi substitute prepared in step B is a frozen product containing at least one selected from the group consisting of thermocoagulable β-1,3-glucan, starch, cellulose, and cellulose derivatives, and water.

[23] The method according to

[22] , wherein the heat-coagulable β-1,3-glucan is at least one selected from the group consisting of curdlan, paramylon, and pachyman.

[24] The method according to

[22] , wherein the starch is a pregelatinized starch.

[25] The manufacturing method according to any one of

[21] to

[24] , wherein in step A and step B, the frozen surimi and the surimi substitute are both prepared in the form of a plate or a block.

[26] The manufacturing method according to any one of

[21] to

[25] , wherein the surimi substitute prepared in step B does not contain seafood.

[27] The manufacturing method according to any one of

[21] to

[26] , wherein the surimi substitute prepared in step B contains 30 to 80 mass % of water.

[28] The surimi substitute prepared in step B a heat-coagulating β-1,3-glucan; Starch and cellulose or a cellulose derivative; The method according to any one of

[21] to

[27] , wherein the method comprises:

[29] The manufacturing method according to any one of

[21] to

[28] , wherein the frozen surimi and surimi substitute are subjected to step C in a semi-thawed state at -10 to 0°C.

[30] The method according to any one of

[21] to

[29] , wherein the frozen surimi prepared in step A is a frozen product of fish surimi.

[31] The manufacturing method of

[30] , wherein the fish meat is meat of at least one species of fish belonging to an order selected from the group consisting of Gadidae, Perciformes, Clupeidae, Ornithidae, Anguilliformes, Scorpaeniformes, Siluriformes, Bonefish, Lamniformes, Carcharhiniformes, Squaliformes, and Squaliformes. DETAILED DESCRIPTION OF THE INVENTION

[0007] In the production of fish paste products, a grinding process is typically performed in which other ingredients, such as salt and starch, are added to surimi and then ground. Conventionally, in the grinding process, the other ingredients are added in the form of powder or aqueous solution. The present inventors have discovered that by intentionally preparing the other ingredients as frozen and grinding and mixing them with surimi, also prepared in a frozen state, the following advantages are achieved compared to adding the other ingredients as powder or aqueous solution: (1) the ingredients can be mixed at a low temperature, making it easier to control the bacterial count; (2) the ingredients can be mixed at a low temperature, ensuring sufficient grinding time and improving the texture of the paste product; and (3) the ingredients can be stored frozen and partially thawed as needed before being added as is, eliminating the need to measure additives and prepare aqueous solutions during the production of the paste product. Especially in light of the recent rise in surimi prices, the ability to improve methods for reducing the amount of surimi used is significant, even when considering the additional costs and time required to freeze and store the other ingredients. Each aspect of the present disclosure will be described in detail below.

[0008] [Surimi substitute] The surimi substitute of the present disclosure contains water and at least one selected from the group consisting of thermocoagulable β-1,3-glucan, starch, cellulose, and cellulose derivatives. The surimi substitute of the present disclosure is a frozen product. The surimi substitute of the present disclosure is a frozen product containing water and at least one selected from the group consisting of thermocoagulable β-1,3-glucan, starch, cellulose, and cellulose derivatives, and is capable of exhibiting the certain physical properties, texture, digestibility, and / or safety required to function as a surimi substitute. Whether or not a surimi substitute functions as a surimi substitute can be determined by whether a paste product using the surimi substitute of the present disclosure can be produced that exhibits the same physical properties, texture, digestibility, and / or safety as a paste product produced using only surimi without the surimi substitute of the present disclosure. Note that "water" as used here does not refer only to liquid water, but also includes solid water, i.e., water in an ice state. In the present disclosure, the term "frozen body" refers to a body in which at least a portion of the contents are frozen and which maintains a constant shape as a whole, or a body which generally maintains a constant shape as a whole.

[0009] In one embodiment of the present disclosure, the surimi substitute is intended to replace at least a portion of the frozen surimi used in the production of fish paste products. Typically, the surimi substitute does not contain aquatic meat (fish meat or other seafood meat). Also, typically, the surimi substitute does not contain livestock meat. However, the surimi substitute may contain aquatic meat or livestock meat.

[0010] The temperature of the surimi substitute is not particularly limited as long as at least a portion of the contents are frozen, but can typically be 0° C. or lower, −3° C. or lower, −5° C. or lower, −10° C. or lower, −15° C. or lower, or −20° C. or lower. The lower limit of the temperature of the frozen body is not particularly limited, but from the viewpoint of storage costs, it can be, for example, −40° C. or higher.

[0011] The shape of the surimi substitute is not particularly limited. The surimi substitute may be in the form of a plate or block. If the surimi substitute is in the form of a plate or block, it is easy to manufacture, store, transport, etc., and it is also easy to handle when crushing together with frozen surimi prepared in a similar shape. Here, a block refers to a three-dimensional shape of a rectangular parallelepiped (including a cube) or a nearly rectangular parallelepiped. However, the surimi substitute may also be in the form of a sphere, a cylinder, a cylinder, a polygonal pillar, etc. Furthermore, the surimi substitute may have a shape with one or more concave or convex portions, or may have a shape with a cavity inside. Furthermore, the surimi substitute may be in the form of a crushed or granular material.

[0012] (water) The water content in the surimi substitute may be 30% by mass or more, 40% by mass or more, 50% by mass or more, or 55% by mass or more. Typically, the more the water content is appropriately high, the easier it is to thoroughly mix the components and to maintain a certain shape as a frozen product. In the present disclosure, the water content also includes the ice content.

[0013] The water content in the surimi substitute may be 80% by mass or less, 75% by mass or less, 70% by mass or less, or 65% by mass or less. Typically, the lower the water content, the easier it is to improve shape retention and adhesiveness during the production of a paste product.

[0014] The upper and lower limits of the water content in the surimi substitute can be arbitrarily combined within the range of the present disclosure. For example, the water content in the surimi substitute may be within the range of 30 to 80% by mass, 40 to 75% by mass, 50 to 70% by mass, or 55 to 65% by mass. By keeping the water content in the surimi substitute within an appropriate range, it is possible to maintain shape retention and adhesiveness during the production of a paste product, while improving the ease of mixing the various components during the preparation of the surimi substitute and the ease of maintaining the shape as a frozen product.

[0015] (thermocoagulable β-1,3-glucan) The surimi substitute of the present disclosure may contain a thermocoagulable β-1,3-glucan. Thermocoagulable β-1,3-glucan refers to a polysaccharide that is thermocoagulable and primarily has a structure in which D-glucose units are linked via β-1,3-glycosidic bonds. The thermocoagulable β-1,3-glucan may be, for example, at least one selected from the group consisting of curdlan, paramylon, and pachyman. The thermocoagulable β-1,3-glucan may also be curdlan. Curdlan may be produced by a microorganism of the genus Alcaligenes or Agrobacterium. Commercially available curdlan can be used. Typically, the use of curdlan provides viscosity when mixed with water, thereby improving the shape retention and viscosity of the paste product before heating, making it equivalent to a paste made using only surimi. Furthermore, since it solidifies and becomes a thermo-irreversible gel when heated to 80°C or higher, the gelation of fish meat and other ingredients used in the surimi is not inhibited after heating the paste product, and the elasticity of the paste product tends to be appropriate.

[0016] The content of heat-coagulable β-1,3-glucan in a surimi substitute varies depending on the type of paste product to be produced, the blending ratio of surimi and surimi substitute, and is not particularly limited in the present disclosure. For example, when the paste product is chikuwa, the content of heat-coagulable β-1,3-glucan in the surimi substitute may be 0.1% by mass or more, 0.5% by mass or more, 1% by mass or more, 2% by mass or more, 3% by mass or more, or 4% by mass or more, based on the total amount excluding water. Furthermore, when the paste product is chikuwa, the content of heat-coagulable β-1,3-glucan in the surimi substitute may be 15% by mass or less, 12% by mass or less, 10% by mass or less, 8% by mass or less, 7% by mass or less, or 6% by mass or less, based on the total amount excluding water.

[0017] The upper and lower limits of the content of heat-coagulable β-1,3-glucan in the surimi substitute can be arbitrarily combined within the scope of the present disclosure. For example, when the paste product is chikuwa, the content of heat-coagulable β-1,3-glucan in the surimi substitute may be within the range of 0.1 to 15% by mass, 0.5 to 12% by mass, 1 to 10% by mass, 2 to 8% by mass, 3 to 7% by mass, or 4 to 6% by mass, based on the total mass excluding water.

[0018] (starch) The surimi substitute of the present disclosure may contain starch. There are no particular limitations on the type of starch. The starch may be, for example, at least one selected from the group consisting of wheat starch, potato starch, corn starch, tapioca starch, and rice starch, or a modified starch thereof. Typically, by using starch, the starch is gelatinized by heating, which makes it easier for the paste product to have appropriate elasticity after heating. The starch may also be pregelatinized starch. Typically, by using pregelatinized starch, which becomes a paste simply by mixing it with water, the shape retention and viscosity of the paste product can be improved before heating, making it equivalent to when only surimi is used.

[0019] The starch content in a surimi substitute varies depending on the type of desired paste product, the blending ratio of surimi and surimi substitute, etc., and is not particularly limited in the present disclosure. For example, when the paste product is chikuwa, the starch content in the surimi substitute may be 50% by mass or more, 60% by mass or more, 70% by mass or more, or 80% by mass or more, based on the total amount excluding water. Furthermore, when the paste product is chikuwa, the starch content in the surimi substitute may be 99% by mass or less, 95% by mass or less, 92% by mass or less, or 90% by mass or less, based on the total amount excluding water.

[0020] The upper and lower limits of the starch content in the surimi substitute can be combined in any manner within the scope of the present disclosure. For example, when the paste product is chikuwa, the starch content in the surimi substitute may be within the range of 50 to 99% by mass, 60 to 95% by mass, 70 to 92% by mass, or 80 to 90% by mass, based on the total mass excluding water.

[0021] (cellulose or cellulose derivatives) The surimi substitute of the present disclosure may contain cellulose. Typically, cellulose is contained in naturally occurring water-insoluble fibers. There are no particular limitations on the cellulose, as long as it is edible. The cellulose may be obtained from plants such as pulp and cotton, or from microorganisms. The cellulose may be, for example, at least one selected from the group consisting of powdered cellulose, fermented cellulose, crystalline cellulose, microcrystalline cellulose, microfibrous cellulose, nanocrystalline cellulose, and cellulose nanofibers. The surimi substitute of the present disclosure may also contain a cellulose derivative such as methylcellulose or hydroxypropylmethylcellulose. Typically, the surimi substitute contains cellulose, which imparts viscosity when mixed with water, thereby enhancing the shape retention and viscosity of the paste product before heating, making it equivalent to that of a paste product made using only surimi. Furthermore, after heating, the gel structure of the fish meat or the like is reinforced while maintaining water retention, making the paste product more likely to have appropriate elasticity.

[0022] The total content of cellulose and cellulose derivatives in a surimi substitute varies depending on the type of paste product to be produced, the blending ratio of surimi and surimi substitute, and is not particularly limited in the present disclosure. For example, when the paste product is chikuwa, the total content of cellulose and cellulose derivatives in the surimi substitute may be 1% by mass or more, 3% by mass or more, 5% by mass or more, or 7% by mass or more, based on the total amount excluding water. Furthermore, when the paste product is chikuwa, the total content of cellulose and cellulose derivatives in the surimi substitute may be 20% by mass or less, 15% by mass or less, 10% by mass or less, or 8% by mass or less, based on the total amount excluding water.

[0023] The upper and lower limits of the total content of cellulose and cellulose derivatives in the surimi substitute can be arbitrarily combined within the range of the present disclosure. For example, when the paste product is chikuwa, the total content of cellulose and cellulose derivatives in the surimi substitute may be within the range of 1 to 20% by mass, 3 to 15% by mass, 5 to 10% by mass, or 7 to 8% by mass, based on the total amount excluding water.

[0024] (others) The surimi substitute of the present disclosure may contain all of the heat-coagulable β-1,3-glucan, starch, and cellulose or a cellulose derivative. The surimi substitute of the present disclosure may also contain other ingredients. Examples of such other ingredients include seasonings such as salt, sugar, mirin, and umami seasonings; proteins such as animal protein and vegetable protein; calcium (calcium ions); enzymes; amino acids such as arginine; pH adjusters; grain flour raw materials such as wheat flour and soy flour; and other thickening polysaccharides.

[0025] (Sneaked product) As described above, in one embodiment of the present disclosure, the surimi substitute is intended to replace at least a portion of the frozen surimi used in the production of a paste product. The surimi substitute may also be intended to replace all of the frozen surimi used in the production of a paste product. Examples of paste products include, but are not limited to, kamaboko (including crab kamaboko), chikuwa, satsumaage, hanpen, tsumire, and fish sausage.

[0026] Typically, the frozen surimi used in the production of fish paste products is a frozen form of surimi made from marine meat (fish and shellfish). More typically, the frozen surimi is a frozen form of surimi made from fish meat. The shape of the frozen surimi is not particularly limited, but like surimi substitutes, it may be a plate or block. However, the frozen surimi may also be spherical, tubular, cylindrical, polygonal prism-shaped, etc. Furthermore, the frozen surimi may have a shape with one or more recesses or protrusions, or may have an internal cavity.

[0027] When the frozen surimi is a frozen form of fish meat surimi, the type of fish meat is not particularly limited, but may be the meat of at least one type of fish belonging to an order selected from the group consisting of: Gadidae, such as Alaska pollock, Pacific cod, sakhalin cod, and hoki; Perciformes, such as croaker, horse mackerel, sea bream, hairtail, Japanese sea bass, grunt, threadfin bream, rockfish, and mackerel; Clupeiformes, such as sardine, anchovy, and herring; Iridoides, such as lizardfish; Anguilliformes, such as conger eel; Scorpaeniformes, such as Atka mackerel; Siluriformes, such as Pangasius; Spongiformes, such as Japanese scorpionfish; Lamnophila, such as Mako shark and Thresher shark; Carcharhiniformes, such as Blue shark and Leopard shark; Strigiformes, such as Bull shark; and Snailfish, such as Spiny dogfish.

[0028] In a paste product, the frozen surimi may be substituted with a surimi substitute at 5% by mass or more, 10% by mass or more, 15% by mass or more, 20% by mass or more, 25% by mass or more, 30% by mass or more, 40% by mass or more, 50% by mass or more, 60% by mass or more, 70% by mass or more, 80% by mass or more, 90% by mass or more, or the entire amount (100% by mass) may be substituted. Note that in the present disclosure, even if a surimi substitute is used, it is considered a paste product as long as it is possible to produce a food product that exhibits the same physical properties, texture, digestibility, and / or safety as a paste product.

[0029] (Method of manufacturing surimi substitute) The method for producing the surimi substitute of the present disclosure is not particularly limited as long as it is a method that can mix the ingredients uniformly or approximately uniformly and freeze them. For example, when producing a surimi substitute containing all of a heat-coagulable β-1,3-glucan, starch, and cellulose (or a cellulose derivative), the surimi substitute may be produced by stirring and mixing the heat-coagulable β-1,3-glucan and water using a cutter or mixer, then adding the starch and cellulose (or a cellulose derivative) and further stirring and mixing until the mixture has a hardness that is easy to mold, and then extruding the mixture into a plate or block having a mass of 1 to 20 kg, typically 5 to 15 kg, which is then packaged and frozen.

[0030] [Method of manufacturing paste products and paste product precursors] The present disclosure also discloses a method for producing a paste product and a paste product precursor that can be produced during the process. A step A of preparing frozen surimi; A process B of preparing a frozen surimi substitute; A step C of grinding and mixing the frozen surimi and the surimi substitute together; It has.

[0031] (Process A) In step A, frozen surimi is prepared. Frozen surimi is a frozen form of surimi made from seafood meat. More typically, frozen surimi is a frozen form of surimi made from fish meat. The fish meat may be meat from at least one species of fish belonging to an order selected from the group consisting of: Gadidae, such as Alaska pollock, Pacific cod, sakhalin cod, and hoki; Perciformes, such as croaker, horse mackerel, sea bream, hairtail, sea bass, grunt, threadfin bream, rockfish, and mackerel; Clupeiformes, such as sardine, anchovy, and herring; Orientales, such as lizardfish; Anguilliformes, such as conger eel; Scorpaeniformes, such as Atka mackerel; Siluriformes, such as Pangasius; Spongiformes, such as Japanese scorpionfish; Lamnophila, such as Mako shark and Thresher shark; Carcharhiniformes, such as Blue shark and Leopard shark; Scarabaeformes, such as Bull shark; and Snailfish, such as Spiny dogfish.

[0032] In step A, the shape of the frozen surimi prepared is not particularly limited. The frozen surimi may be prepared in the form of a plate or a block. The frozen surimi may be prepared in the form of a sphere, a cylinder, a cylinder, a polygonal pillar, or the like. The frozen surimi may also be prepared in a shape having one or more recesses or protrusions, or in a shape having a cavity inside. Furthermore, the frozen surimi may be crushed or granular.

[0033] In step A, when the frozen surimi is prepared as a plate or block, it may be produced by extruding the surimi into a plate or block having a mass of 1 to 20 kg, typically 5 to 15 kg, which is then packaged and frozen. The temperature of the frozen surimi is not particularly limited as long as it is at least partially frozen, but can typically be 0°C or below, -3°C or below, -5°C or below, -10°C or below, -15°C or below, or -20°C or below. The lower limit of the temperature of the frozen body is not particularly limited, but from the viewpoint of storage costs, it can be, for example, -40°C or above.

[0034] (Process B) In step B, a frozen surimi substitute is prepared. The surimi substitute may be, for example, a frozen product containing at least one selected from the group consisting of thermocoagulable β-1,3-glucan, starch, cellulose, and cellulose derivatives, and water (i.e., one described in the section on surimi substitutes of this disclosure). When the surimi substitute of this disclosure is used as the surimi substitute, the temperature, shape, type and content of each component, production method, etc., described in the section on surimi substitutes of this disclosure can be applied as is.

[0035] (Process C) In step C, the frozen surimi and surimi substitute are pulverized and mixed together. Here, the frozen surimi and surimi substitute provided in step C may be in a semi-thawed state. That is, the frozen surimi prepared in step A and the surimi substitute prepared in step B may be semi-thawed before being provided in step C. In the method for producing a paste product of the present disclosure, even semi-thawed states are referred to as "frozen surimi" and "frozen body" for convenience. In this specification, "semi-thawed state" refers to a state in which the frozen surimi or surimi substitute is partially or entirely within the range of -10 to 0°C. The partially thawed frozen surimi or surimi substitute may be partially or entirely within the range of -5 to -3°C.

[0036] In step C, the frozen surimi and surimi substitute may be placed in a device capable of pulverizing and mixing, such as a silent cutter, a bowl cutter, a mixer, etc., and then pulverized and mixed. If the frozen surimi and surimi substitute are semi-thawed in advance and cut into dimensions of, for example, about 10 cm x 20 cm x 10 cm using a block cutter or the like, and then subjected to step C, pulverization and mixing will be easier.

[0037] In particular, when the frozen surimi and surimi substitute are subjected to step C in a semi-thawed state, the paste product precursor of the present disclosure is typically obtained temporarily during step C. The paste product precursor is a mixture of frozen surimi and a surimi substitute that is a frozen product containing water and at least one selected from the group consisting of thermocoagulable β-1,3-glucan, starch, cellulose, and cellulose derivatives. In the paste product precursor, both the surimi substitute and the frozen surimi may be in a semi-thawed state.

[0038] Typically, the paste product precursor is a mixture of a surimi substitute and frozen surimi, both of which are pulverized. However, the paste product precursor of the present disclosure may also include a mixture of frozen surimi and surimi substitute that has not yet been completely pulverized and has a certain size immediately after being fed into a device capable of pulverizing and mixing, such as a silent cutter, a bowl cutter, or a mixer.

[0039] In step C, the mixing ratio of the frozen surimi and the surimi substitute is not particularly limited. The amount of surimi substitute relative to the total amount of frozen surimi and surimi substitute may be, for example, 5% by mass or more, 10% by mass or more, 15% by mass or more, 20% by mass or more, or 25% by mass or more. The greater the amount of surimi substitute relative to the total amount of frozen surimi and surimi substitute, the more the amount of surimi used can be reduced.

[0040] The amount of surimi substitute relative to the total amount of frozen surimi and surimi substitute may be, for example, 95% by mass or less, 80% by mass or less, 60% by mass or less, 40% by mass or less, or 35% by mass or less. Typically, the smaller the amount of surimi substitute relative to the total amount of frozen surimi and surimi substitute, the more likely it is that a paste product will have various physical properties and texture similar to a paste product made using only surimi.

[0041] The upper and lower limits of the amount of surimi substitute relative to the total amount of frozen surimi and surimi substitute can be arbitrarily combined within the scope of the present disclosure. For example, the amount of surimi substitute relative to the total amount of frozen surimi and surimi substitute may be within the range of 5 to 95% by mass, 10 to 80% by mass, 15 to 60% by mass, 20 to 40% by mass, or 25 to 35% by mass. By keeping the amount of surimi substitute relative to the total amount of frozen surimi and surimi substitute within an appropriate range, it is possible to reduce the amount of surimi used while maintaining good physical properties and texture of the paste product.

[0042] Typically, if the amount of frozen surimi relative to the total amount of frozen surimi and surimi substitute is 50% by mass or more, a paste product having various physical properties and a texture similar to that of a paste product using only surimi can be easily obtained. However, even if the amount of frozen surimi relative to the total amount of frozen surimi and surimi substitute is less than 50% by mass, it is still possible to obtain a paste product having various physical properties and a texture similar to that of a paste product using only surimi by appropriately adjusting the blending of the surimi substitute.

[0043] In addition to the above-described steps A to C, the method for producing a paste product of the present disclosure can optionally include other steps that are generally carried out in the production of paste products, such as a step of preparing a seasoning liquid, a step of adding salt to elute salt-soluble proteins from the surimi (salting step), a step of adding the seasoning liquid and mixing (final surimi step), a molding step, a baking step, and a cooling step.

[0044] In this specification, each specific feature described in one embodiment relating to each aspect of the present disclosure may be combined in any manner to form a new embodiment, and it should be understood that such a new embodiment may also be included in each aspect of the present disclosure. [Example]

[0045] The present disclosure will be explained in more detail below with reference to examples, but the present disclosure is not limited to these examples.

[0046] [Manufacturing surimi substitutes] Table 1 shows the ingredients of the surimi substitute and their respective blending ratios.

[0047] [Table 1]

[0048] Curdlan, modified starch, and water were added to a silent cutter (Yanagiya Co., Ltd., SC15-N) and mixed under stirring for 3 minutes. Next, pregelatinized starch and cellulose were added and mixed under stirring for another 1 to 2 minutes to adjust the hardness to an easily moldable consistency. 10 kg of the resulting mixture was packed into a thick polyvinyl bag and molded into a plate (60 cm long, 30 cm wide, 6 cm thick). The resulting plate-shaped product was frozen in a freezer at -23°C.

[0049] [Manufacturing of fish paste products (chikuwa)] Chikuwa of Example 1 and Comparative Example 1 were produced with the formulations shown in Table 2.

[0050] [Table 2]

[0051] (preparation) Preparation of frozen surimi and surimi substitutes The Alaska pollack frozen surimi and the surimi substitute produced above were both semi-thawed to about -5 to -3°C, and then cut into pieces measuring about 10 cm x 20 cm x 10 cm using a food processing band saw (Akiyama Kikai Co., Ltd., V16). However, in Comparative Example 1, no surimi substitute was used, and only the Alaska pollack frozen surimi was subjected to the above process. Preparing the seasoning The seasonings except for salt were mixed with water in a seasoning tank to obtain a seasoning liquid.

[0052] (Meat paste manufacturing) Rough grinding Semi-thawed frozen surimi and surimi substitute (frozen surimi only in Comparative Example 1) were placed into a silent cutter (Yanagiya Co., Ltd., SC15-N) and crushed until the blades began to rotate smoothly, obtaining a mixture. Salt-grinding Salt was added to the mixture, and the mixture was mixed until the temperature reached 0 to 5°C while eluting salt-soluble proteins from the surimi. · Honzuri The seasoning liquid was added to the salt-rubbed mixture, and the mixture was thoroughly mixed until the temperature reached 10 to 15°C to obtain ground meat.

[0053] (shaping, baking and cooling) The resulting minced meat was filled into a special mold (6 cm long, 10 cm wide, 0.5 cm thick), then wrapped around a stainless steel rod and shaped into a chikuwa. The mixture was then placed in a container and left to stand for 20-30 minutes in an atmosphere of approximately 50-60°C to promote the transglutaminase reaction. After that, vegetable oil was applied and the mixture was baked over an open flame for several tens of seconds. After allowing it to cool for several tens of seconds, the skewers were removed and the mixture was cooled to obtain the chikuwa.

[0054] The chikuwa of Example 1 was produced by replacing a portion (32.1% by mass) of the frozen Alaska pollack surimi in the chikuwa of Comparative Example 1 with a surimi substitute. In the case of Example 1, as in Comparative Example 1, it was possible to produce chikuwa with excellent quality, such as texture. Therefore, it was found that a novel method can be provided in which a surimi substitute that is frozen and easy to handle is prepared and then crushed and mixed with the frozen surimi, rather than adding and mixing curdlan, starch, and cellulose as powders or aqueous solutions to the frozen surimi.

[0055] Compared to adding and mixing curdlan, starch, and cellulose as powders or aqueous solutions, this novel method offers the following advantages: (1) mixing can be done at low temperatures, making it easy to control the number of bacteria; (2) mixing can be done at low temperatures, ensuring sufficient time for grinding, which tends to improve the texture of the paste product; and (3) the surimi substitute can be stored frozen and, if necessary, partially thawed and added as is, eliminating the need to measure additives and the hassle of preparing an aqueous solution when producing paste products. [Industrial Applicability]

[0056] The surimi substitute, the paste product precursor, and the method for producing a paste product of the present disclosure can be suitably used in the industry of paste products such as kamaboko, chikuwa, satsumaage, hanpen, meatballs, and fish sausage.

Claims

1. A surimi substitute is a frozen product containing water and at least one member selected from the group consisting of heat-coagulating β-1,3-glucan, starch, cellulose, and cellulose derivatives.

2. The surimi substitute according to claim 1, which is intended to replace at least a portion of frozen surimi used in the production of a paste product.

3. 3. The surimi substitute according to claim 1 or 2, which does not contain seafood.

4. The surimi substitute according to claim 1 or 2, which is in the form of a plate or block.

5. The surimi substitute according to claim 1 or 2, wherein the water content is 30 to 80% by mass.

6. The surimi substitute according to claim 1 or 2, wherein the heat-coagulable β-1,3-glucan is at least one selected from the group consisting of curdlan, paramylon, and pachyman.

7. The surimi substitute according to claim 1 or 2, wherein the starch is a pregelatinized starch.

8. a heat-coagulable β-1,3-glucan; Starch and cellulose or a cellulose derivative; The surimi substitute according to claim 1 or 2, comprising:

9. The surimi substitute according to claim 2, wherein the paste product is kamaboko, crab kamaboko, chikuwa, satsumaage, hanpen, meatballs, or fish sausage.

10. The surimi substitute according to claim 2, wherein the frozen surimi is a frozen product of fish surimi.

11. The surimi substitute according to claim 10, wherein the fish meat is meat of at least one species of fish belonging to an order selected from the group consisting of Gadidae, Perciformes, Clupeidae, Carcharhinidae, Anguilliformes, Scorpaeniformes, Siluriformes, Bonefish, Lamniformes, Carcharhinformes, Scleractinians, and Squaliformes.

12. A surimi substitute that is a frozen product containing at least one selected from the group consisting of heat-coagulating β-1,3-glucan, starch, cellulose, and cellulose derivatives, and water; Frozen surimi and A paste precursor that is a mixture of

13. The paste product precursor according to claim 12, wherein the surimi substitute does not contain seafood.

14. The paste product precursor according to claim 12 or 13, wherein the surimi substitute and the frozen surimi are both mixed as pulverized products.

15. The paste product precursor according to claim 12 or 13, wherein the water content of the surimi substitute is 30 to 80% by mass.

16. The paste product precursor according to claim 12 or 13, wherein the heat-coagulable β-1,3-glucan is at least one selected from the group consisting of curdlan, paramylon, and pachyman.

17. The paste product precursor according to claim 12 or 13, wherein the starch is a pregelatinized starch.

18. The surimi substitute is a heat-coagulable β-1,3-glucan; Starch and cellulose or a cellulose derivative; The paste product precursor according to claim 12 or 13, comprising:

19. The paste product precursor according to claim 12 or 13, wherein the frozen surimi is a frozen product of fish surimi.

20. 20. The paste product precursor according to claim 19, wherein the fish meat is meat of at least one fish belonging to an order selected from the group consisting of Gadidae, Perciformes, Clupeidae, Ornithidae, Anguilliformes, Scorpaeniformes, Siluriformes, Bonefishiformes, Lamniformes, Carcharhiniformes, Scleractinianiformes, and Squaliformes.

21. A step A of preparing frozen surimi; A process B of preparing a frozen surimi substitute; A step C of pulverizing and mixing the frozen surimi and the surimi substitute together; A method for producing a paste product comprising the steps of:

22. The method according to claim 21, wherein the surimi substitute prepared in step B is a frozen product containing water and at least one selected from the group consisting of thermocoagulable β-1,3-glucan, starch, cellulose, and cellulose derivatives.

23. The method according to claim 22, wherein the heat-coagulable β-1,3-glucan is at least one selected from the group consisting of curdlan, paramylon, and pachyman.

24. The method according to claim 22, wherein the starch is a pregelatinized starch.

25. The method according to claim 21 or 22, wherein in step A and step B, the frozen surimi and the surimi substitute are both prepared in the form of a plate or a block.

26. 23. The method of claim 21 or 22, wherein the surimi substitute provided in step B does not contain seafood.

27. The method according to claim 21 or 22, wherein the surimi substitute prepared in step B contains 30 to 80% by mass of water.

28. The surimi substitute prepared in step B is a heat-coagulable β-1,3-glucan; Starch and cellulose or a cellulose derivative; The method according to claim 21 or 22, comprising:

29. The method according to claim 21 or 22, wherein the frozen surimi and surimi substitute are subjected to step C in a semi-thawed state at -10 to 0°C.

30. The method according to claim 21 or 22, wherein the frozen surimi prepared in step A is a frozen product of fish surimi.

31. The method of claim 30, wherein the fish meat is meat of at least one species of fish belonging to an order selected from the group consisting of Gadidae, Perciformes, Clupeidae, Ornithidae, Anguilliformes, Scorpaeniformes, Siluriformes, Bonefishiformes, Lamniformes, Carcharhiniformes, Squaliformes, and Squaliformes.

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