Fibrous milled product

Abstract

To provide a fibrous paste product excellent in, for example, juicy feeling when eating.SOLUTION: For example, the fibrous paste product contains ≥ 78.5 mass% of water.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present disclosure relates to a method for producing a paste product and a fibrous paste product. [Background technology]

[0002] A fish paste product is a general term for foods typically made by adding other ingredients such as salt to fish paste, grinding it, shaping it, and then heating it to coagulate the proteins. Among fish paste products, fibrous fish paste products are popular among consumers as imitations of foods with fibrous tissues, such as crab meat and scallop adductor muscle. Fibrous fish paste products are produced, for example, by the methods described in Patent Documents 1 and 2. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Utility Model Application Publication No. 56-131790 [Patent Document 2] International Publication No. 2018 / 088376 Summary of the Invention [Problem to be solved by the invention]

[0004] Although the fiber thickness, hardness, and seasoning of fibrous paste products vary depending on the product, consumers generally tend to prefer products that have a strong juicy feeling when eaten. However, there is still room for improvement in the juiciness of fibrous paste products. An example of the objective of the present disclosure is to provide a fibrous paste product that has an excellent juicy feeling when eaten, and a method for producing the same. [Means for solving the problem]

[0005] The present disclosure discloses, for example, a method for producing a paste product, which includes a step of adding a liquid to a fibrous paste product and heating the product, wherein the liquid is water or a seasoning liquid. The present disclosure also discloses, for example, a fibrous paste product containing 78.5 mass % or more of water. DETAILED DESCRIPTION OF THE INVENTION

[0006] The present inventors considered that the juiciness of a fibrous paste product is influenced by the amount of water contained in the fibrous paste product. On the other hand, fibrous paste products are generally produced through a process of heating surimi formed into a sheet to coagulate the proteins, and a process of slitting or cutting the sheet thus obtained to form a fibrous structure, and a certain degree of shape retention is required to form the surimi into a sheet. If the surimi contains a large amount of water, its shape retention deteriorates, making it difficult to form it into a sheet. Therefore, there is a limit to the amount of water that can be added to the surimi used as a raw material. In fact, due to such technical limitations, the moisture content of conventional commercially available fibrous paste products has been less than 78.5% by mass.

[0007] However, the present inventors have found that by further adding water or a seasoning liquid to the fibrous paste product obtained as described above and heating it, it is possible to easily obtain a fibrous paste product containing more water than conventional products, and that the fibrous paste product thus obtained with a high water content has an excellent juicy feeling when eaten. Thus, the addition of water or a seasoning liquid to a product that has already been produced as a fibrous paste product and heating it has not been done before.

[0008] [Method of manufacturing paste products] A method for producing a paste product according to one embodiment of the present disclosure includes a step of adding a liquid to a fibrous paste product and heating the product, the liquid being water or a seasoning liquid.

[0009] (Preparation of fibrous paste products) A fibrous paste product is typically a paste product having a fibrous structure, produced primarily from fish paste. A fibrous paste product is typically obtained by adding other ingredients such as salt to fish paste, grinding the mixture, forming it into a sheet, coagulating the proteins by heating, and then processing it into a fibrous form. The method for processing into a fibrous form is not particularly limited, and examples include cutting with a cutting blade and making slits using a grooved roll or the like without completely cutting the material. When processing into a fibrous form, the fiber thickness is typically processed to 1 mm or less, 0.8 mm or less, 0.6 mm or less, or 0.4 mm or less. When processing into a fibrous form, the fiber thickness may be processed to 0.01 mm or more, 0.05 mm or more, or 0.1 mm or more. The large surface area of ​​a fibrous paste product can contribute to its ease of absorbing and / or retaining moisture.

[0010] The type of fish meat used as a raw material for obtaining a fibrous paste product is not particularly limited. The fish meat used as a raw material may be the meat of at least one species of fish belonging to the order selected from the group consisting of the order Gadiformes (Alaska pollock, Pacific cod, saury, and hoki), the order Perciformes (croaker, horse mackerel, sea bream, hairtail, sea bass, grunt, threadfin bream, rockfish, and mackerel), the order Clupeiformes (sardine, anchovy, and herring), the order Oreochromis (lizardfish), the order Anguilliformes (conger eel), the order Scorpaeniformes (Atka mackerel), the order Pangasius (smilax), the order Scorpionfish (scorpionfish), the order Lamniformes (mammo shark, thresher shark, and others), the order Carcharhinformes (carcharhinformes), the order Blue shark, the order Leopard shark, and others, the order Scorpionfish (squid shark, and others), and the order Snailfish (spinach shark, and others). These fish meats may also be soaked in water and frozen surimi, prepared by adding sugar or other freeze-protective agents.

[0011] The fibrous paste product may contain starch in addition to fish meat. The type of starch is not particularly limited. 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. The starch may be pregelatinized starch. Typically, when the fibrous paste product contains starch, the moisture content of the fibrous paste product is easily increased.

[0012] The starch content in the fibrous paste product can be changed depending on the type of the target paste product and the desired texture. For example, the fibrous paste product may contain 0.02 part by mass or more of starch per 1 part by mass of fish meat, 0.05 part by mass or more of starch per 1 part by mass of fish meat, 0.1 part by mass or more of starch per 1 part by mass of fish meat, or 0.2 part by mass or more of starch per 1 part by mass of fish meat.

[0013] The fibrous paste product may contain, for example, 0.5 parts by mass or less of starch per 1 part by mass of fish meat, 0.45 parts by mass or less of starch per 1 part by mass of fish meat, 0.4 parts by mass or less of starch per 1 part by mass of fish meat, or 0.35 parts by mass or less of starch per 1 part by mass of fish meat.

[0014] The upper and lower limits of the starch content in the fibrous paste product can be arbitrarily combined within the range of the present disclosure. For example, the fibrous paste product may contain 0.02 to 0.5 parts by mass of starch per 1 part by mass of fish meat, 0.05 to 0.45 parts by mass of starch per 1 part by mass of fish meat, 0.1 to 0.4 parts by mass of starch per 1 part by mass of fish meat, or 0.2 to 0.35 parts by mass of starch per 1 part by mass of fish meat.

[0015] Typically, the more the starch content is appropriately high, the easier it is to increase the moisture content of the fibrous paste product. Also, typically, by not including an excessively large amount of starch, the taste of the resulting paste product is less likely to be adversely affected.

[0016] The fibrous paste product may contain other ingredients. Examples of the other ingredients include, but are not limited to, water; seasonings such as salt, sugars, mirin, brewed vinegar, soy sauce, and umami seasonings; various extracts; flavorings; colorings; oils and fats; pH adjusters; proteins such as animal protein and vegetable protein; egg white; calcium (calcium ions); enzymes; amino acids such as arginine; grain flour materials such as wheat flour and soy flour; thickening polysaccharides; cellulose or cellulose derivatives. In one embodiment, krill meat is not used as the raw material.

[0017] The total amount of the raw materials of the fibrous paste product, excluding fish meat, starch, and water, may be, for example, 0 parts by mass or more per 1 part by mass of fish meat, 0.01 parts by mass or more per 1 part by mass of fish meat, 0.02 parts by mass or more per 1 part by mass of fish meat, or 0.05 parts by mass or more per 1 part by mass of fish meat.

[0018] Furthermore, the total amount of the raw materials of the fibrous paste product, excluding fish meat, starch, and water, may be, for example, 0.5 parts by mass or less per 1 part by mass of fish meat, 0.4 parts by mass or less per 1 part by mass of fish meat, 0.3 parts by mass or less per 1 part by mass of fish meat, or 0.2 parts by mass or less per 1 part by mass of fish meat.

[0019] The upper and lower limits of the total amount of the ingredients of the fibrous paste product excluding fish meat, starch, and water can be arbitrarily combined within the scope of the present disclosure. The total amount of the ingredients contained in the fibrous paste product excluding fish meat, starch, and water may be, for example, 0 parts by mass or more and 0.5 parts by mass or less, 0.01 parts by mass or more and 0.4 parts by mass or less, 0.02 parts by mass or more and 0.3 parts by mass or less, or 0.05 parts by mass or more and 0.2 parts by mass or less.

[0020] (Liquid addition and heating process) A method for producing a paste product according to one embodiment of the present disclosure includes a step of adding a liquid to the obtained fibrous paste product and heating the product. Here, the fibrous paste product to which the liquid is added has already been heated to solidify at least a portion of the protein, and has been further processed to have a fibrous structure. Note that commercially available fibrous paste products may also be used.

[0021] The liquid added to the fibrous paste product is water or a seasoning liquid. The seasoning liquid is a mixture of water and other ingredients. The ingredients contained in the seasoning liquid are not particularly limited, and any ingredients may be used depending on the type of paste product to be produced and the desired taste. Examples of the other ingredients include, but are not limited to, seasonings such as salt, sugars, mirin, brewed vinegar, soy sauce, and umami seasonings; various extracts; flavorings; coloring agents; oils and fats; and pH adjusters. When the other ingredients are in the form of an aqueous solution, this may be used as the seasoning liquid as is.

[0022] The amount of liquid added in this step is not particularly limited. For example, the amount of liquid added may be 5% by mass or more of the final total amount of the fibrous paste product and the liquid, 10% by mass or more of the total amount of the fibrous paste product and the liquid, 15% by mass or more of the total amount of the fibrous paste product and the liquid, 20% by mass or more of the total amount of the fibrous paste product and the liquid, or 25% by mass or more of the total amount of the fibrous paste product and the liquid.

[0023] Furthermore, the amount of liquid added may be, for example, 50% by mass or less of the final total amount of the fibrous paste product and liquid, 45% by mass or less of the total amount of the fibrous paste product and liquid, 40% by mass or less of the total amount of the fibrous paste product and liquid, 35% by mass or less of the total amount of the fibrous paste product and liquid, or 32% by mass or less of the total amount of the fibrous paste product and liquid.

[0024] The upper and lower limits of the amount of liquid added in this step can be arbitrarily combined within the range of the present disclosure. The amount of liquid added may be, for example, 5% by mass to 50% by mass of the final total amount of the fibrous paste product and the liquid, 10% by mass to 45% by mass of the total amount of the fibrous paste product and the liquid, 15% by mass to 40% by mass of the total amount of the fibrous paste product and the liquid, 20% by mass to 35% by mass of the total amount of the fibrous paste product and the liquid, or 25% by mass to 32% by mass of the total amount of the fibrous paste product and the liquid.

[0025] The method of adding a liquid to a fibrous paste product and heating it is not particularly limited as long as it is a method that can heat the fibrous paste product and the liquid in contact with each other. For example, the fibrous paste product and the liquid may be placed in a container and heated using a water bath, a steamer, an incubator, or the like. In one embodiment, retort heating is not performed.

[0026] As a method of adding a liquid to a fibrous paste product and heating it, a method of putting the fibrous paste product and the liquid into a container, sealing the container, and then heating may be adopted. That is, in this process, the fibrous paste product and the liquid sealed in a sealed container may be heated. Typically, by sealing the fibrous paste product and the liquid in a sealed container and heating it, it is possible to prevent the moisture from evaporating and being lost.

[0027] As a method of adding a liquid to a fibrous paste product and heating it, a method may be adopted in which the fibrous paste product and the liquid are placed in a heat-resistant packaging container (such as a bag), the packaging container is sealed, and then heating is performed. In this way, after heating, the resulting paste product can be refrigerated or frozen, distributed, and sold while still sealed in the packaging container.

[0028] It is preferable that the amount of liquid remaining in the container after heating is small. The amount of liquid remaining after heating may be, for example, 30% by mass or less, 20% by mass or less, 10% by mass or less, 5% by mass or less, 3% by mass or less, 2% by mass or less, 1% by mass or less, 0.5% by mass or less, 0.2% by mass or less, 0.1% by mass or less, or 0% by mass of the amount of liquid added.

[0029] The heating temperature is not particularly limited. For example, heating may be performed at a temperature in the range of 70°C to 100°C, 75°C to 99°C, 80°C to 97°C, or 85°C to 95°C.

[0030] The heating time is not particularly limited, and may be, for example, 10 to 240 minutes, 20 to 180 minutes, 30 to 120 minutes, or 40 to 90 minutes.

[0031] Heating may be carried out, for example, at a temperature in the range of 70°C to 100°C for a time in the range of 10 to 240 minutes, at a temperature in the range of 75°C to 99°C for a time in the range of 20 to 180 minutes, at a temperature in the range of 80°C to 97°C for a time in the range of 30 to 120 minutes, or at a temperature in the range of 85°C to 95°C for a time in the range of 40 to 90 minutes.

[0032] In addition to the above-mentioned steps, the method for producing a paste product can optionally include 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.

[0033] The paste product obtained in this manner is also a fibrous paste product. The fibrous paste product may be, for example, crab sticks (crab fish cakes, crab leg meat-like paste products) or scallop adductor muscle-like paste products. For example, by mixing crab extract and a crab flavoring with the raw material surimi, crab sticks can be obtained as an imitation of crab leg meat. Also, for example, by mixing scallop extract and a scallop flavoring with the raw material surimi, a scallop adductor muscle-like paste product can be obtained as an imitation of scallop adductor muscle.

[0034] [Fiber paste products] The fibrous paste product according to one embodiment of the present disclosure contains 78.5% by mass or more of water. The inventors have discovered that a fibrous paste product with such a high water content has an excellent juicy feel when eaten. A fibrous paste product with such a high water content has not been obtained before. Such a fibrous paste product can be produced, for example, by adding a liquid to the fibrous paste product in an amount of 15% by mass or more, 20% by mass or more, or 25% by mass or more of the total amount of the fibrous paste product and the liquid, and then heating the product. The fibrous paste product may be, for example, crab sticks (crab kamaboko, crab leg meat-like paste product) or a scallop adductor muscle-like paste product. In one embodiment, the fibrous paste product is not a retort product. In this specification, the term "retort product" refers to a product that has been subjected to retort heating treatment.

[0035] The fibrous paste product may contain 78.8% by mass or more of water, 79% by mass or more of water, 79.1% by mass or more of water, 79.2% by mass or more of water, 79.5% by mass or more of water, 80% by mass or more of water, 80.5% by mass or more of water, 81% by mass or more of water, 81.5% by mass or more of water, or 81.7% by mass or more of water.

[0036] The moisture content of the fibrous paste product may be 85% by mass or less, 84.5% by mass or less, 84% by mass or less, 83.5% by mass or less, 83% by mass or less, 82.8% by mass or less, 82.6% by mass or less, 82.4% by mass or less, 82.2% by mass or less, or 82% by mass or less.

[0037] The upper and lower limits of the moisture content of the fibrous paste product can be arbitrarily combined within the range of the present disclosure. For example, the fibrous paste product may contain moisture in an amount of 78.8% to 85% by mass, 79% to 84.5% by mass, 79.1% to 84% by mass, 79.2% to 83.5% by mass, 79.5% to 83% by mass, 80% to 82.8% by mass, 80.5% to 82.6% by mass, 81% to 82.4% by mass, 81.5% to 82.2% by mass, or 81.7% to 82% by mass.

[0038] Typically, the more the moisture content of the fibrous paste product is appropriately high, the more juicy the product will be when eaten. Also, typically, by not making the moisture content of the fibrous paste product excessively high, it becomes easier to suppress the outflow of moisture as drips during storage, distribution, and sales.

[0039] The moisture content of the fibrous paste product can be determined by a normal pressure heating and drying method (105°C, 2 hours).

[0040] Typically, the fibrous paste product contains fish meat. The fish meat may be the meat of at least one species of fish belonging to an order selected from the group consisting of the order Gadiformes (Alaska pollock, Pacific cod, saury, and hoki, etc.); the order Perciformes (Perciformes, such as croaker, horse mackerel, sea bream, hairtail, sea bass, grunt, threadfin bream, rockfish, and mackerel, etc.); the order Clupeiformes (Sardine, Anchovy, and Herring, etc.); the order Anguilliformes (Lanternfish, such as lizardfish, etc.); the order Atka mackerel (Atka mackerel, etc.); the order Scorpionfish (Scorpionfish, such as Atka mackerel, etc.); the order Carcharhinformes (Carcharhinformes, such as blue shark and leopard shark, etc.); the order Stenomatidae (Spanish dogfish, etc.); the order Carcharhinformes (Carcharhinformes, such as cat shark, etc.); and the order Stenomatidae (Spanish dogfish, etc.). Frozen surimi prepared by soaking these fish meats in water and adding sugar or other freeze-protective agents may also be used.

[0041] The fibrous paste product may contain starch. The type of starch is not particularly limited. 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. The starch may be pregelatinized starch.

[0042] The starch content in the fibrous paste product can be changed depending on the type of the target paste product and the desired texture. For example, the fibrous paste product may contain 0.02 part by mass or more of starch per 1 part by mass of fish meat, 0.05 part by mass or more of starch per 1 part by mass of fish meat, 0.1 part by mass or more of starch per 1 part by mass of fish meat, or 0.2 part by mass or more of starch per 1 part by mass of fish meat.

[0043] The fibrous paste product may contain, for example, 0.5 parts by mass or less of starch per 1 part by mass of fish meat, 0.45 parts by mass or less of starch per 1 part by mass of fish meat, 0.4 parts by mass or less of starch per 1 part by mass of fish meat, or 0.35 parts by mass or less of starch per 1 part by mass of fish meat.

[0044] The upper and lower limits of the starch content in the fibrous paste product can be arbitrarily combined within the range of the present disclosure. For example, the fibrous paste product may contain 0.02 to 0.5 parts by mass of starch per 1 part by mass of fish meat, 0.05 to 0.45 parts by mass of starch per 1 part by mass of fish meat, 0.1 to 0.4 parts by mass of starch per 1 part by mass of fish meat, or 0.2 to 0.35 parts by mass of starch per 1 part by mass of fish meat.

[0045] The fibrous paste product may contain other ingredients. Examples of the other ingredients include, but are not limited to, water; seasonings such as salt, sugars, mirin, brewed vinegar, soy sauce, and umami seasonings; various extracts; flavorings; colorings; oils and fats; pH adjusters; proteins such as animal protein and vegetable protein; egg white; calcium (calcium ions); enzymes; amino acids such as arginine; grain flour materials such as wheat flour and soy flour; thickening polysaccharides; cellulose or cellulose derivatives. In one embodiment, the fibrous paste product does not contain krill meat.

[0046] The present inventors have found that the syneresis rate of a fibrous paste product measured by the following measurement method is related to the juiciness of the fibrous paste product.

[0047] <Method for measuring syneresis rate> A filter paper is placed on the sample stage of the creepmeter, and a sample cut to equal lengths is placed on top of it with the fibers oriented parallel to the sample stage. Using a disk-shaped plunger with a diameter larger than the sample's width and length, the sample is compressed at a rate of 1 mm / s by 40% of its thickness (i.e., until the sample's thickness is 60% of its original thickness). The water release rate is calculated using the following formula. The diameter of the disk-shaped plunger can be 1.3 to 1.5 times the width and length of the sample. For example, if the sample is 3 cm wide, 3 cm long, and 1.5 cm thick, a 40 mm diameter disk-shaped plunger can be used.

[0048] Water separation rate (%) = {(sample mass before compression (g) - sample mass after compression (g)) / sample mass before compression (g)} x 100 (%)

[0049] As the creep meter, "RHEONER II" manufactured by Yamaden Co., Ltd. can be used.

[0050] The water syneresis rate of the fibrous paste product may be, for example, 0.25% by mass or more, 0.28% by mass or more, 0.3% by mass or more, 0.4% by mass or more, 0.5% by mass or more, 0.6% by mass or more, 0.7% by mass or more, 0.8% by mass or more, 1% by mass or more, or 1.5% by mass or more. Typically, the higher the water syneresis rate, the more likely the juicy feeling of the fibrous paste product is to be improved.

[0051] The water syneresis rate of the fibrous paste product may be, for example, 10% by mass or less, 8% by mass or less, 6% by mass or less, 5.5% by mass or less, 5% by mass or less, 4.5% by mass or less, 4% by mass or less, 3.5% by mass or less, 3% by mass or less, or 2% by mass or less. Typically, by not excessively increasing the water syneresis rate, it becomes easier to prevent water from leaking as drips during storage, distribution, and sales.

[0052] The upper and lower limits of the water syneresis rate of the fibrous paste product can be arbitrarily combined within the range of the present disclosure. The water syneresis rate of the fibrous paste product may be, for example, in the range of 0.25% by mass to 10% by mass, 0.28% by mass to 8% by mass, 0.3% by mass to 6% by mass, 0.4% by mass to 5.5% by mass, 0.5% by mass to 5% by mass, 0.6% by mass to 4.5% by mass, 0.7% by mass to 4% by mass, 0.8% by mass to 3.5% by mass, 1% by mass to 3% by mass, or 1.5% by mass to 2% by mass.

[0053] When the fibrous paste product is crab sticks, the breaking strength measured under the conditions of the examples described later may be 1.5 N / cm or more, 1.7 N / cm or more, or 2.0 N / cm or more. Also, the breaking strength measured under the conditions of the examples described later may be 3.0 N / cm or less, 2.8 N / cm or less, or 2.7 N / cm or less.

[0054] 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]

[0055] The present disclosure will be explained in more detail below with reference to examples, but the present disclosure is not limited to these examples.

[0056] [Crab stick production] The ingredients shown in Table 1 were mixed and crushed, and then formed into a sheet with a thickness of 1.3 mm and a width of 170 mm. The mixture was then heated to solidify the protein, yielding a sheet-like paste product. The resulting sheet-like paste product was then slit longitudinally using a cutting blade so that the fiber width was 0.6 mm, bundled, and cut to a longitudinal dimension of 60 mm to produce imitation crab meat (a crab leg paste product). The salt used in Tables 1 and 2 is manufactured and sold by Nihon Kaisui Co., Ltd. under the name Nihon Kaisui Salt.

[0057] [Table 1]

[0058] [Preparation of seasoning liquid] The ingredients shown in Table 2 were mixed to prepare a seasoning liquid.

[0059] [Table 2]

[0060] Crab sticks and seasoning liquid were placed in nylon bags (20 cm x 28 cm) in the proportions shown in Table 3 and then vacuum-sealed. The bags were then placed in a steamer and heated at 90°C for 60 minutes. The bags were left to stand at room temperature for 15 minutes to remove any residual heat, and then slowly frozen in a large freezer at -23°C.

[0061] [Table 3]

[0062] The sample with 0% by mass (no addition) of seasoning liquid relative to the total amount of crab sticks and seasoning liquid was designated Comparative Example 1, the sample with 10% by mass was designated Example 1, the sample with 20% by mass was designated Example 2, the sample with 30% by mass was designated Example 3, the sample with 40% by mass was designated Example 4, and the sample with 25% by mass was designated Example 5.

[0063] The samples of each of the examples and comparative examples were evaluated in various ways by the following methods.

[0064] (Water content) The water content was measured by subjecting the frozen sample to normal pressure heating and drying (105°C, 2 hours) and calculating the number average (n=2).

[0065] (separation rate) Each sample was thawed overnight in a 4°C incubator, then placed on a cutting board with the fibers oriented horizontally and cut into pieces approximately 3 cm wide x 3 cm long. The thickness was approximately 1.5 cm. A filter paper was placed on the sample stage of a creep meter (Yamaden Co., Ltd., "RHEONER II"), and the sample was placed on top of it with the fibers oriented horizontally relative to the sample stage. Using a 40 mm diameter disk-shaped plunger (No. 2), the sample was compressed 40% of its thickness at a compression rate of 1 mm / s to release water from the sample. The water release rate was calculated using the following formula. Measurements were performed multiple times for each sample, and the number average was used (n = 3).

[0066] Syneresis rate (%) = {(Sample mass before compression (g) - Sample mass after compression (g)) / Sample mass before compression (g)} x 100

[0067] (Drip rate) Each frozen sample was placed on a colander, a bowl was placed under the colander, and the sample was left to thaw at room temperature for 3 hours, after which the mass of water in the bowl (amount of drip) was measured. The drip rate was calculated using the following formula. Measurements were taken multiple times for each sample, and the value calculated as a number average was used (n=2).

[0068] Drip rate (%) = (drip amount (g) / sample mass before thawing (g)) x 100 (%)

[0069] (Tasting test - sensory evaluation) Each sample was thawed overnight in a 4°C incubator, then left to stand at room temperature for 1 hour, after which a sensory evaluation was conducted by five expert panelists. The sensory evaluation was conducted on four items: "freshness of appearance," "ease of disintegration when picked up with chopsticks," "ease of disintegration in the mouth," and "juiciness in the mouth." The evaluation was based on Comparative Example 1 (0 points), and the samples other than the standard Comparative Example 1 were presented blind.

[0070] For "freshness of appearance," the freshness of the sample surface (surface gloss) was visually evaluated, with a score of 1 if the freshness was stronger than that of Comparative Example 1, a score of 0 if the freshness was about the same as that of Comparative Example 1, and a score of -1 if the freshness was less than that of Comparative Example 1.

[0071] For "ease of disentangling when picked up with chopsticks," a portion of one piece of sample was picked up with chopsticks and evaluated to see if it could be disentangled into individual fibers. If it was easier to disentangle than Comparative Example 1, it was given a score of 1; if it was about the same as Comparative Example 1, it was given a score of 0; and if it was harder to disentangle than Comparative Example 1, it was given a score of -1.

[0072] "Ease of disintegration in the mouth" was evaluated by whether or not individual fibers could be felt immediately after putting the product in the mouth and at the beginning of chewing. If individual fibers could be felt more than in Comparative Example 1, the score was 1; if the individual fibers could be felt at the same level as in Comparative Example 1, the score was 0; and if the fibers felt less disintegrated than in Comparative Example 1, the score was -1.

[0073] The "juiciness in the mouth" was evaluated based on the feeling of moisture seeping out of the sample with each bite at the beginning of chewing. If the feeling of moisture seeping out was stronger than in Comparative Example 1, it was given a score of 1; if it was about the same as in Comparative Example 1, it was given a score of 0; and if the feeling of moisture seeping out was weaker than in Comparative Example 1, it was given a score of -1.

[0074] (breaking strength) As a reference example, the same crab sticks and seasoning liquid as in Example 3 were placed in an aluminum foil pouch and sealed. Then, the pouch was retorted at 118°C for 16 minutes. After cooling, the crab sticks were removed from the aluminum pouch, placed in a nylon bag, and slowly frozen in a large freezer at -23°C. The frozen samples of Example 3, Example 5, Comparative Example 1, and Reference Example were thawed under running water and then subjected to the measurement of breaking strength under the following conditions.

[0075] The breaking strength of the crab sticks of Examples 3, 5, Comparative Example 1, and Reference Example was measured using a Rheotex SD-700 manufactured by Sun Scientific Co., Ltd. Each sample was trimmed to a width of 35 mm and a length of 20 mm, placed on a sample stage perpendicular to the fiber direction, and a piano wire plunger was pressed into the sample at a compression rate of 0.5 mm / sec to measure the breaking strength.

[0076] The results of the various evaluations are shown in the table below.

[0077] [Table 4]

[0078] [Table 5]

[0079] [Table 6]

[0080] [Table 7]

[0081] [Table 8]

[0082] [Table 9]

[0083] The syneresis rate increased with an increase in the amount of seasoning liquid added. In particular, the syneresis rate of the sample of Example 1 (seasoning liquid addition rate of 10% by mass) was about 1.4 times that of the sample of Comparative Example 1, while the syneresis rate of the sample of Example 2 (seasoning liquid addition rate of 20% by mass) was more than three times that of the sample of Comparative Example 1. In fact, the samples of Examples 2 to 4 generally achieved high scores in the category of "juicy feeling in the mouth" in the sensory evaluation. This indicates that the juiciness of the fibrous paste product is dramatically improved by adding a specific amount or more of seasoning liquid and heating it.

[0084] The samples of Examples 1 to 3, in which the seasoning liquid addition rate was up to 30% by mass, had a drip rate of 0% by mass, and it was confirmed that the moisture was completely retained in the fibrous paste product. The sample of Example 4 had a drip rate of 1.5% by mass, and it was confirmed that the moisture was mostly retained in the fibrous paste product.

[0085] In the sensory evaluation, the panelists' ratings increased in each of the evaluation categories of "freshness of appearance," "ease of disintegration when picked up with chopsticks," and "juiciness in the mouth" as the amount of seasoning added increased. Regarding the evaluation category of "ease of disintegration in the mouth," the number of panelists who gave a high rating also tended to increase as the amount of seasoning added increased. On the other hand, one panelist rated the sample of Example 4 as being no different from Comparative Example 1, citing the reason that "the fibers were too soft and it was difficult to feel the disintegration."

[0086] As described above, the instrumental analysis and sensory evaluation confirmed that the juiciness was improved in all samples of Examples 1 to 4. In particular, the juiciness was significantly improved in the samples of Examples 2 to 4, and the appearance was also good, with a strong sense of freshness.

[0087] Furthermore, the results in Table 9 show that although the samples of Examples 3 and 5 have slightly lower breaking strength than the sample of Comparative Example 1, their breaking strength is significantly higher than that of the Reference Example which underwent retort heating treatment.

[0088] In addition, the color tone of the samples of Example 3 and Reference Example after freezing and thawing was measured using a color difference meter (color difference meter CR-400, manufactured by Konica Minolta). * The value was 4.84 for Example 3 and 7.08 for the Reference Example, confirming that high-temperature heating in retort proceeds with the Maillard reaction, resulting in a stronger yellow color.

[0089] [Comparison with conventional products] The moisture content of commercially available crab sticks A to K was similarly measured, and the results are shown in Table 10.

[0090] [Table 10]

[0091] The water content of commercially available products was at most 78.34% by mass. On the other hand, according to the production method of the present disclosure, as in Examples 2 to 4, it is possible to further increase the water content.

[0092] [Chikuwa production] When seasoning liquid was added to chikuwa (Katsuchikuwa, manufactured by Nissui Co., Ltd.), a non-fibrous paste product, and the product was heated in the same way, the product expanded overall, and the entire surface became wet in texture, failing to absorb and / or retain moisture, making it unsuitable for sale.

[0093] Exemplary embodiments of the present disclosure are set forth below. [1] A method for producing a paste product, comprising a step of adding a liquid to a fibrous paste product and heating the product, wherein the liquid is water or a seasoning liquid. [2] The manufacturing method of [1], wherein the amount of the liquid added in the step is 5% by mass or more based on the total amount of the fibrous paste product and the liquid. [3] The manufacturing method of [1], wherein the amount of the liquid added in the step is 10% by mass or more based on the total amount of the fibrous paste product and the liquid. [4] The manufacturing method of [1], wherein the amount of the liquid added in the step is 15% by mass or more based on the total amount of the fibrous paste product and the liquid. [5] The manufacturing method of [1], wherein the amount of the liquid added in the step is 20% by mass or more based on the total amount of the fibrous paste product and the liquid. [6] The manufacturing method of [1], wherein the amount of the liquid added in the step is 25% by mass or more based on the total amount of the fibrous paste product and the liquid.

[0094] [7] The manufacturing method according to any one of [1] to [6], wherein the amount of the liquid added in the step is 50% by mass or less based on the total amount of the fibrous paste product and the liquid. [8] The manufacturing method according to any one of [1] to [6], wherein the amount of the liquid added in the step is 45 mass % or less based on the total amount of the fibrous paste product and the liquid. [9] The manufacturing method according to any one of [1] to [6], wherein the amount of the liquid added in the step is 40 mass % or less based on the total amount of the fibrous paste product and the liquid.

[10] The manufacturing method according to any one of [1] to [6], wherein the amount of the liquid added in the step is 35% by mass or less based on the total amount of the fibrous paste product and the liquid.

[11] The manufacturing method according to any one of [1] to [6], wherein the amount of the liquid added in the step is 32 mass % or less based on the total amount of the fibrous paste product and the liquid.

[0095]

[12] Any of the manufacturing methods [1] to

[11] , wherein the amount of the liquid added in the step is 5% by mass to 50% by mass, 10% by mass to 45% by mass, 15% by mass to 40% by mass, 20% by mass to 35% by mass, or 25% by mass to 32% by mass relative to the total amount of the fibrous kneaded product and the liquid.

[13] The manufacturing method according to any one of [1] to

[12] , wherein the step is carried out on the fibrous paste product and the liquid sealed in a sealed container.

[0096]

[14] The method according to any one of [1] to

[13] , wherein the heating is carried out at a temperature within a range of 70°C to 100°C.

[15] The method according to any one of [1] to

[13] , wherein the heating is carried out at a temperature within the range of 75°C to 99°C.

[16] The method according to any one of [1] to

[13] , wherein the heating is carried out at a temperature within the range of 80°C to 97°C.

[17] The method according to any one of [1] to

[13] , wherein the heating is carried out at a temperature within the range of 85°C to 95°C.

[0097]

[18] The method according to any one of [1] to

[17] , wherein the heating is carried out for a time period ranging from 10 minutes to 240 minutes.

[19] The method according to any one of [1] to

[17] , wherein the heating is carried out for a time period ranging from 20 minutes to 180 minutes.

[20] The method according to any one of [1] to

[17] , wherein the heating is carried out for a time period ranging from 30 minutes to 120 minutes.

[21] The method according to any one of [1] to

[17] , wherein the heating is carried out for a time period ranging from 40 minutes to 90 minutes.

[0098]

[22] The manufacturing method of any of [1] to

[21] , wherein the heating is carried out at a temperature in the range of 70°C to 100°C for a time in the range of 10 to 240 minutes, at a temperature in the range of 75°C to 99°C for a time in the range of 20 to 180 minutes, at a temperature in the range of 80°C to 97°C for a time in the range of 30 to 120 minutes, or at a temperature in the range of 85°C to 95°C for a time in the range of 40 to 90 minutes.

[0099]

[23] The method according to any one of [1] to

[22] , wherein the fibrous paste product contains fish meat.

[24] The method of manufacturing

[23] , wherein the fish meat is meat of at least one species of fish belonging to an order selected from the group consisting of: Gadidae, such as Alaska pollock, Pacific cod, scomber 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; 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 Snail shark, such as Spiny dogfish.

[0100]

[25] The manufacturing method of any of [1] to

[24] , wherein the fibrous paste product contains 0.02 parts by mass or more, 0.05 parts by mass or more, 0.1 parts by mass or more, or 0.2 parts by mass or more of starch per part by mass of fish meat.

[26] The manufacturing method of any of [1] to

[25] , wherein the fibrous paste product contains 0.5 parts by mass or less, 0.45 parts by mass or less, 0.4 parts by mass or less, or 0.35 parts by mass or less of starch per part by mass of fish meat.

[27] The manufacturing method of any of [1] to

[26] , wherein the fibrous paste product contains 0.02 to 0.5 parts by mass, 0.05 to 0.45 parts by mass, 0.1 to 0.4 parts by mass, or 0.2 to 0.35 parts by mass of starch per 1 part by mass of fish meat.

[0101]

[28] The method according to any one of [1] to

[27] , wherein the paste product is a crab stick or scallop-like paste product.

[0102]

[29] A fibrous paste product containing 78.5% by mass or more, 79% by mass or more, 79.1% by mass or more, 79.2% by mass or more, 79.5% by mass or more, 80% by mass or more, 80.5% by mass or more, 81% by mass or more, 81.5% by mass or more, or 81.7% by mass or more of moisture.

[30] The fibrous paste product of

[29] , having a moisture content of 85% by mass or less, 84.5% by mass or less, 84% by mass or less, 83.5% by mass or less, 83% by mass or less, 82.8% by mass or less, 82.6% by mass or less, 82.4% by mass or less, 82.2% by mass or less, or 82% by mass or less.

[0103]

[31] A fibrous paste product of

[29] or

[30] containing fish meat.

[32] The fibrous paste product of

[31] , wherein the fish meat is meat of 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 mako shark and thresher shark; Carcharhiniformes, such as blue shark and leopard shark; Scarabaeformes, such as cat shark; and Snailfish, such as spiny dogfish.

[0104]

[33] A fibrous paste product according to any one of

[29] to

[32] , containing 0.02 parts by mass or more, 0.05 parts by mass or more, 0.1 parts by mass or more, or 0.2 parts by mass or more of starch per part by mass of fish meat.

[34] A fibrous paste product according to any one of

[29] to

[33] , containing 0.5 parts by mass or less, 0.45 parts by mass or less, 0.4 parts by mass or less, or 0.35 parts by mass or less of starch per part by mass of fish meat.

[35] A fibrous paste product according to any one of

[29] to

[34] , containing 0.02 to 0.5 parts by mass, 0.05 to 0.45 parts by mass, 0.1 to 0.4 parts by mass, or 0.2 to 0.35 parts by mass of starch per part by mass of fish meat.

[0105]

[36] A fibrous paste product according to any one of

[29] to

[35] , having a water syneresis rate of 0.25% by mass or more as measured by the following method. <Method for measuring water release rate> Place filter paper on the sample stage of the creep meter, and place a sample cut to 3 cm wide, 3 cm long and 1.5 cm thick on top of it so that the fibers are parallel to the sample stage. Using a 40 mm diameter disk-shaped plunger, compress the sample by 40% of its thickness at a compression rate of 1 mm / sec to release water from the sample, and calculate the water release rate using the following formula. Syneresis rate (%) = {(Sample mass before compression (g) - Sample mass after compression (g)) / Sample mass before compression (g)} x 100

[37] The fibrous paste product of

[36] , wherein the syneresis rate is 0.25% by mass or more, 0.28% by mass or more, 0.3% by mass or more, 0.4% by mass or more, 0.5% by mass or more, 0.6% by mass or more, 0.7% by mass or more, 0.8% by mass or more, 1% by mass or more, or 1.5% by mass or more.

[38] The fibrous paste product of

[36] or

[37] , wherein the syneresis rate is 10% by mass or less, 8% by mass or less, 6% by mass or less, 5.5% by mass or less, 5% by mass or less, 4.5% by mass or less, 4% by mass or less, 3.5% by mass or less, 3% by mass or less, or 2% by mass or less.

[0106]

[39] A fibrous paste product of any of

[29] to

[38] , which is a crab stick or scallop-like paste product.

Claims

1. A fibrous paste product containing 78.5% by mass or more of moisture.

2. The fibrous paste product according to claim 1, which contains fish meat.

3. The fibrous paste product according to claim 2, containing 0.02 to 0.5 parts by mass of starch per 1 part by mass of fish meat.

4. The fibrous paste product according to any one of claims 1 to 3, wherein the water syneresis rate measured by the following measurement method is 0.25% by mass or more. <Method for measuring water release rate> Place filter paper on the sample stage of the creep meter, and place a sample cut to the same horizontal and vertical lengths on top of it so that the fibers are parallel to the sample stage. Using a disk-shaped plunger with a diameter 1.3 to 1.5 times the horizontal and vertical lengths of the sample, compress the sample by 40% of its thickness at a compression rate of 1 mm / sec to release water from the sample, and calculate the water release rate using the following formula. Water separation rate (%) = {(sample mass (g) before compression - sample mass (g) after compression) / sample mass (g) before compression} × 100

5. The fibrous paste product according to any one of claims 1 to 3, which is a crab stick or scallop-like paste product.

6. The fibrous paste product according to any one of claims 1 to 3, which does not contain krill meat.

7. The fibrous paste product according to any one of claims 1 to 3, which is not a retort product.

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