Method for manufacturing processed seafood products

Abstract

To provide a method for manufacturing processed seafood products that improves shape retention before heating and suppresses changes in appearance due to heating. [Solution] A method for producing a processed seafood product in which the amount of water added to the raw material is 80 parts by mass or more per 100 parts by mass of frozen surimi, comprising a step of adding dietary fiber and calcium compounds.

Description

Technical Field

[0001] The present invention relates to a method for producing a seafood paste product.

Background Art

[0002] Seafood paste products can be produced by a method including a step of crushing and preparing a raw material containing ground raw fish or frozen ground raw fish (hereinafter referred to as "prepared raw material"), a step of shaping the crushed prepared raw material, a step of heating (steaming, boiling, roasting, oil cooking, etc.) the shaped prepared raw material, and the like. In order to improve the quality of seafood paste products, whey protein-treated products, silicon dioxide, etc. may be used in the production process of seafood paste products (Patent Documents 1 and 2).

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0004] When producing a seafood paste product, in the shaping step, if the prepared raw material containing frozen ground raw fish has a high water content (80 parts by mass or more with respect to 100 parts by mass of frozen ground raw fish), compared with that having a normal water content (about 60 to 70 parts by mass with respect to 100 parts by mass of frozen ground raw fish), the shape retention of the shaped product of the prepared raw material is low, so the shaped product of the prepared raw material may be deformed before the heating step. In addition, the appearance may be impaired during heating with a prepared raw material having a high water content.

[0005] An object of the present invention is to provide a method for producing a seafood paste product that can improve the shape retention before heating and suppress the appearance change due to heating. [Means for solving the problem]

[0006] This disclosure includes the following aspects: [1] A method for producing a processed seafood product, wherein the amount of water added is 80 parts by mass or more per 100 parts by mass of frozen surimi in the raw material, and the method comprises a step of adding dietary fiber and calcium compounds. [2] The method according to [1], comprising at least a grinding step of grinding the raw materials to obtain a prepared raw material, a molding step of molding the prepared raw material to obtain a molded product of the prepared raw material, and an oil conditioning step of oil conditioning the molded product, wherein in the grinding step, the calcium compound and the powdered dietary fiber are mixed with the raw materials. [3] The method according to [1] or [2], wherein the amount of dietary fiber added is 0.005% by mass or more and 5% by mass or less based on the total mass of the raw materials. [4] The method according to any one of [1] to [3], wherein the dietary fiber is derived from konjac root, bamboo, Gracilaria, Agaric, or Plantain. [5] The method according to any one of [1] to [4], wherein the calcium compound is at least one selected from the group consisting of calcium acetate, calcium chloride, and calcium lactate. [6] The method according to any one of [1] to [5], wherein the amount of the calcium compound is 0.0001% by mass or more and 5% by mass or less in terms of calcium content, based on the total mass of the raw materials. [7] The method according to any one of [1] to [6], wherein the 10% pH of the processed seafood product is 7.5 or less. [8] The method according to [2], wherein the delayed modulus of the molded product is 100.1% or more. [9] A quality improver used in the manufacture of processed seafood products in which the amount of water added is 80 parts by mass or more per 100 parts by mass of frozen surimi in the raw material, and which contains dietary fiber and calcium compounds as active ingredients.

[10] The quality improver according to [9], wherein the dietary fiber is derived from konjac root, bamboo, Gracilaria, Agaric, or Plantain.

[11] The quality improver according to [9] or

[10] , wherein the calcium compound is at least one selected from the group consisting of calcium acetate, calcium chloride, and calcium lactate.

[12] A processed seafood product having a water content of 80 parts by mass or more per 100 parts by mass of frozen surimi in the raw materials, and containing dietary fiber and a calcium compound.

[13] The processed seafood product according to

[12] , wherein the processed seafood product is an oil-processed product.

[14] The processed seafood product according to

[12] or

[13] , wherein the dietary fiber is derived from konjac potato, bamboo, ogonori, arugula, or plantain, and the content of the dietary fiber is 0.005% by mass or more and 5% by mass or less based on the total mass of the raw materials.

[15] The processed seafood product according to any one of

[12] to

[14] , wherein the calcium compound is at least one selected from the group consisting of calcium acetate, calcium chloride, and calcium lactate, and the content of the calcium compound is 0.0001% by mass or more and 5% by mass or less in terms of calcium content based on the total mass of the raw material.

[16] A method for producing a processed seafood product, comprising at least the steps of: grinding a processed seafood product raw material having a water content of 80 parts by mass or more per 100 parts by mass of frozen surimi in the raw material to obtain a prepared raw material; shaping the prepared raw material to obtain a molded product of the prepared raw material; and heating the molded product, wherein the method improves the shape retention of the molded product and suppresses changes in the appearance of the molded product due to heating, and further comprises the step of containing dietary fiber and calcium compounds in the raw material.

Advantages of the Invention

[0007] According to the present invention, it is possible to provide a method for producing an aquatic paste product that can improve the shape retention of the preparation raw material before heating and suppress the appearance change due to heating. According to the present invention, it is possible to provide an aquatic paste product obtained by the production method. According to the present invention, it is possible to provide a new quality improver for aquatic paste products. According to the present invention, it is possible to provide a method for improving the shape retention of an aquatic paste product before heating and suppressing the appearance change due to heating.

Brief Description of the Drawings

[0008] [Figure 1] It is a photograph for explaining the evaluation criteria for crack suppression.

Embodiments for Carrying Out the Invention

[0009] Hereinafter, embodiments for carrying out the present invention will be described in detail. Note that the present invention is not limited to the following embodiments

[0010] 〔Method for Producing Aquatic Paste Product〕 The method for producing an aquatic paste product according to the present embodiment is a method for producing an aquatic paste product containing frozen surimi in the raw materials and having a water addition amount of 80 parts by mass or more with respect to 100 parts by mass of the frozen surimi, and includes a step of adding dietary fiber and a calcium compound.

[0011] An aquatic paste product contains frozen surimi in the raw materials, and is further kneaded by adding starch, seasonings, etc., and then solidified by heating. Examples of aquatic paste products include fried kamaboko, hanpen, chikuwa, crab-flavored kamaboko, sasakamaboko, itamaki, narutomaki, and steamed kamaboko.

[0012] The fish paste product can be obtained by a method that includes at least a step of kneading raw materials to obtain a prepared raw material (kneading step), a step of shaping the prepared raw material to obtain a shaped product of the prepared raw material (shaping step), and a step of heating the shaped product (heating step). The method for manufacturing the fish paste product according to the present embodiment can be carried out by a conventional method except that it includes a step of adding dietary fiber and a calcium compound to the raw materials. The dietary fiber and the calcium compound may be added at any timing before heating and solidifying the prepared raw material, and may be added to the raw materials in the kneading step. The dietary fiber and the calcium compound may be added to the raw materials of the fish paste product simultaneously or separately.

[0013] (Kneading step) In the kneading step, raw materials containing at least frozen surimi and water are kneaded. A prepared raw material is obtained by kneading the raw materials. Kneading can be performed by stirring the raw materials by a conventional method.

[0014] The frozen surimi is obtained by removing the heads and internal organs of raw fish (fresh fish), washing, mechanically separating the edible meat from the skin and bones to obtain fish mince, further washing (sun drying) and draining the fish mince, mechanically removing muscles, black skin, small bones, etc., and then dehydrating, and mixing sugars such as sugar and sorbitol and freezing denaturation inhibitors such as phosphates and polyphosphates and freezing the mixture.

[0015] There is no particular limitation on the raw fish, and for example, fish commonly used as raw fish for fish paste products can be used. Suitable raw fish include saury, Alaska pollack, sea bass, eel, rockfish, pike conger, horse mackerel, flounder, sardine, Japanese sea bass, red sea bream, red sea bream, walleye pollock, southern bluefin tuna, spiny dogfish, etc.

[0016] The frozen surimi is thawed as necessary and then mixed with the raw materials.

[0017] The amount of frozen surimi in the raw materials may be 20% or more by mass, 30% or more by mass, or 40% or more by mass, and may be 70% or less by mass, 65% or less by mass, or 60% or less by mass, based on the total mass of the raw materials.

[0018] The water used in grinding the raw materials may be cooled water (such as ice water). The amount of water added to the raw materials of processed seafood products with a high water content is 80 parts by mass or more per 100 parts by mass of frozen surimi. The amount of water added may be 85 parts by mass or more, 90 parts by mass or more, 95 parts by mass or more, 100 parts by mass or more, or 105 parts by mass or more per 100 parts by mass of frozen surimi. The amount of water added may be 150 parts by mass or less, 140 parts by mass or less, 130 parts by mass or less, 120 parts by mass or less, 115 parts by mass or less, 110 parts by mass or less, 105 parts by mass or less, 100 parts by mass or less, 95 parts by mass or less, 90 parts by mass or less, or 85 parts by mass or less per 100 parts by mass of frozen surimi.

[0019] The amount of added water referred to here is the total amount of water and ice added to the frozen surimi used as a raw material, and does not include any water derived from other raw materials.

[0020] The ingredients to be ground may include, in addition to frozen surimi and water, starch, seasonings, protein (e.g., derived from soybeans), oils and fats (e.g., derived from plants), chicken eggs, etc. Examples of seasonings include salt, sugars (e.g., sucrose), amino acids (e.g., monosodium glutamate), seafood extract, mirin, soy sauce, and sake.

[0021] Dietary fiber is preferably added during the grinding process. Dietary fiber is an indigestible component in food that is not digested by human digestive enzymes. Here, dietary fiber refers to vegetables, fruits, seaweed, mushrooms, beans, grains, potatoes, wood, bamboo, etc., which have been dehydrated, concentrated, separated, purified, and then preferably ground into a powder. The dietary fiber may be water-soluble dietary fiber. The dietary fiber may be water-soluble dietary fiber that dissolves in water, or water-insoluble dietary fiber that does not dissolve in water. Examples of water-soluble dietary fiber include glucomannan, inulin, pectin, alginic acid, agarose, agaropectin, polydextrose, and β-glucan. Examples of insoluble dietary fiber include cellulose, hemicellulose, lignin, chitin, and chitosan. The dietary fiber may be water-soluble dietary fiber itself, or water-insoluble dietary fiber itself, or it may be a material containing one or both of water-soluble and insoluble dietary fiber.

[0022] Sources of dietary fiber include konjac, agar-agar, ogonori, wood, bamboo, oats, plantain, potatoes, citrus fruits, and yams.

[0023] Konjac root-derived dietary fiber is the dietary fiber contained in konjac root, which is the corm of a plant in the Araceae family. Konjac root-derived dietary fiber contains glucomannan. Konjac root-derived dietary fiber may be konjac powder obtained by washing, drying, and grinding konjac root. Tengusa-derived dietary fiber and ogonori-derived dietary fiber contain agarose. Tengusa-derived dietary fiber and ogonori-derived dietary fiber may be agar.

[0024] The dietary fiber may be at least one selected from the group consisting of konjac root-derived dietary fiber, agar (for example, tengusa-derived dietary fiber or ogonori-derived dietary fiber), wood-derived dietary fiber, bamboo-derived dietary fiber, inulin, oat-derived dietary fiber, psyllium-derived dietary fiber, potato-derived dietary fiber, citrus-derived dietary fiber, and yam-derived dietary fiber. From the viewpoint of further improving the shape retention effect before heating and further suppressing changes in appearance after heating, the dietary fiber is preferably konjac root-derived dietary fiber, agar, bamboo-derived dietary fiber, or psyllium-derived dietary fiber, and more preferably konjac root-derived dietary fiber.

[0025] The amount of dietary fiber added may be 0.001% by mass or more, 0.005% by mass or more, 0.01% by mass or more, 0.05% by mass or more, 0.1% by mass or more, 0.2% by mass or more, 0.3% by mass or more, 0.5% by mass or more, 1% by mass or more, or 2% by mass or more, based on the total mass of the raw materials, from the viewpoint of further improving the shape retention before heating and further suppressing changes in appearance after heating. The amount of dietary fiber added may be 5% by mass or less, 4% by mass or less, 3% by mass or less, 2.5% by mass or less, or 2% by mass or less, based on the total mass of the raw materials, from the viewpoint of further minimizing the impact on taste. Preferably, the amount of dietary fiber added is 0.005% by mass or more and 5% by mass or less, or 0.005% by mass or more and 2% by mass or less, based on the total mass of the raw materials.

[0026] Dietary fiber can be mixed with raw materials in solid form (e.g., powder), slurry, or paste. It is preferable to mix the dietary fiber with the raw materials in powder form. When powdered dietary fiber is mixed with the raw materials, the effect of improving shape retention before heating is further enhanced, and changes in appearance after heating are further suppressed.

[0027] Calcium compounds are preferably incorporated in the grinding process. Calcium compounds are compounds containing the element calcium. Examples of calcium compounds include calcium salts, calcium oxide (CaO), and calcium hydroxide (Ca(OH)2). Calcium salts are composed of organic acid ions, amino acid ions, fatty acid ions, or inorganic acid ions, and calcium ions (Ca 2+ It is a salt containing ) and as constituent ions. Examples of calcium salts include calcium carbonate, calcium lactate, calcium phosphate, calcium acetate, calcium chloride, calcium citrate, calcium gluconate, calcium sorbate, calcium L-ascorbate, calcium L-glutamate, calcium silicate, calcium sulfate, calcium ribonucleotide, etc. The calcium compound may also be calcined calcium.

[0028] The calcium compound may be at least one selected from the group consisting of calcium lactate, calcium acetate, calcined seashell calcium, and calcium chloride, from the viewpoint of further improving the shape retention effect before heating. The calcium compound may be at least one selected from the group consisting of calcium carbonate, calcium lactate, calcium acetate, and calcium chloride, from the viewpoint of further suppressing off-flavors. The calcium compound is preferably at least one selected from the group consisting of calcium lactate, calcium acetate, and calcium chloride, as this further improves the shape retention effect before heating and further suppresses off-flavors.

[0029] The amount of calcium compound may be 0.0001% by mass or more, 0.0005% by mass or more, 0.001% by mass or more, 0.0015% by mass or more, 0.002% by mass or more, 0.005% by mass or more, 0.01% by mass or more, 0.02% by mass or more, 0.04% by mass or more, 0.06% by mass or more, or 0.08% by mass or more, based on the total mass of the raw material and converted to calcium content. The amount of calcium compound may be 5% by mass or less, 1% by mass or less, 0.8% by mass or less, 0.6% by mass or less, 0.4% by mass or less, 0.2% by mass or less, or 0.1% by mass or less, based on the total mass of the raw material and converted to calcium content. Preferably, the amount of calcium compound is 0.0001% by mass or more and 5% by mass or less, based on the total mass of the raw material and converted to calcium content.

[0030] Calcium compounds can be mixed with raw materials in solid form (e.g., powder), slurry, or paste.

[0031] (molding process) In the molding process, the prepared raw material, which is ground raw material, is molded. The molded product obtained in the molding process contains calcium compounds and dietary fiber, and therefore has good shape retention. Shape retention of the molded product is particularly important for processed seafood products (e.g., fried fish cake) that are not subjected to heat treatment (setting) at low temperatures below 40°C.

[0032] The molding process can be carried out by molding the raw materials into shapes according to the intended use of the processed seafood product, using conventional methods.

[0033] The delayed modulus coefficient of the molded article may be 100.1% or more, 101% or more, 103% or more, 105% or more, 110% or more, 115% or more, 120% or more, 125% or more, 150% or more, 200% or more, 250% or more, 300% or more, 350% or more, 400% or more, or 450% or more. The delayed modulus coefficient of the molded article may be 1200% or less, 1100% or less, 1000% or less, 800% or less, 600% or less, 400% or less, 200% or less, or 160% or less. The delayed modulus coefficient of the molded article is measured by the method described in the examples below.

[0034] In the method according to this embodiment, it is not necessary to perform a heat treatment (setting) at a low temperature of 40°C or less after the molding process and before the heating process.

[0035] (Heating process) In the heating process, the molded product is heated. By containing calcium compounds and dietary fiber, the molded product does not impart off-flavors, and deformation and rupture of the molded product during or after the heating process are suppressed.

[0036] Methods for heating molded products include steaming, roasting, boiling in water, and oiling. Steaming is a method of heating with steam at 70-95°C, for example. Roasting is a method of heating in a roasting oven at 180-300°C, for example. Boiling in water is a method of heating in water at 70-95°C, for example. Oiling is a method of heating in edible oil at 130-190°C, for example.

[0037] The heating step may be an oil preparation step in which the molded product is heated in edible oil. The heating temperature in the oil preparation step may be, for example, 130-200°C, 140-190°C, 140-180°C, 150-180°C, or 160-180°C. The time for holding the product at the above heating temperature in the oil preparation step (oil preparation time) may be, for example, 30 seconds to 6 minutes.

[0038] The method for manufacturing processed seafood products may include, as necessary, other steps in addition to the grinding, molding, and heating steps, such as a step for cooling the molded product after heating. The cooling step may be, for example, a step of cooling the product to a temperature at which the molded product does not freeze (e.g., 10°C or below), or a step of cooling the product to a temperature at which it freezes (e.g., -18°C or below).

[0039] [Processed seafood products] The processed seafood product according to this embodiment contains frozen surimi as a raw material, and the amount of water added to the raw material is 80 parts by mass or more per 100 parts by mass of frozen surimi, and contains dietary fiber and a calcium compound. The specific embodiments of the processed seafood product can be applied without limitation to the embodiments described above.

[0040] Processed seafood products may be oil-processed products. Oil-processed products are processed seafood products (for example, fried kamaboko, satsuma-age) obtained by a method that includes an oil-processing step in which a molded product of the prepared raw materials is heated in edible oil.

[0041] The 10% pH of processed seafood products may be 8.5 or lower, 8 or lower, or 7.5 or lower, and may be 6 or higher, 6.5 or higher, or 6.8 or higher. When the 10% pH of processed seafood products is 7.5 or lower, there is less bitterness or astringency, and the impact on taste is less.

[0042] The 10% pH of processed seafood products is measured by processing 10g of processed seafood products and 90g of distilled water in a food processor, and then measuring the pH of the liquid containing the finely ground processed seafood products.

[0043] [Quality improver] The quality improver according to this embodiment is a quality improver used in the manufacture of processed seafood products in which frozen surimi is included as a raw material and the amount of added water is 80 parts by mass or more per 100 parts by mass of frozen surimi, and is a quality improver that contains dietary fiber and calcium compounds as active ingredients. The specific embodiments of the quality improver can be applied without limit to the embodiments described above. The quality referred to here may be the shape retention of the molded product and the change in appearance after heating.

[0044] [Method for improving the shape retention of molded products and suppressing changes in appearance after heating] The method according to this embodiment is a method for producing a processed seafood product, comprising at least the steps of: grinding a raw material containing frozen surimi and having a water content of 80 parts by mass or more per 100 parts by mass of frozen surimi to obtain a prepared raw material; shaping the prepared raw material to obtain a molded product of the prepared raw material; and heating the molded product, wherein the method improves the shape retention of the molded product and suppresses changes in the appearance of the molded product due to heating, and further comprises the step of incorporating dietary fiber and calcium compounds into the raw material. The specific embodiments of this method can be applied without limitation to the embodiments described above. [Examples]

[0045] The present invention will be described more specifically below based on examples. However, the present invention is not limited to the following examples. In the following examples, the "%" indicating the content of each component refers to "mass%" unless otherwise specified.

[0046] <Preparation of raw materials> [Table 1]

[0047] The raw materials for processed seafood products with the composition shown in Table 1 were prepared. Specifically, first, thawed frozen surimi was stirred in a silent cutter for 5 minutes, then salt and half of the ice water were added, and it was stirred again for 8 minutes. Sugar, monosodium glutamate, potato starch (Yukiwa Foods Co., Ltd.), mirin, and the remaining ice water were added, and it was stirred for 8 minutes to obtain the prepared raw materials.

[0048] The high-hydration prepared raw materials were prepared by replacing a portion of the frozen surimi with ice water to achieve the specified water content, while the other processes were carried out in the same manner. For example, in the case of a high-hydration prepared raw material with 100% water content, the frozen surimi (hairtail or Alaska pollock) was reduced from 58.1% to 47.1%, and the ice water was increased from 34.8% to 47.2%. The prepared raw materials were added and mixed according to the specified raw materials and amounts for each test group.

[0049] <Method for measuring the delayed elastic modulus> The shape retention before heating was evaluated using the delayed elastic modulus. 30g of the prepared raw material from each test group was taken, filled into a 100mL disposable cup (AS ONE Corporation), and mixed and molded at 2000rpm for 30 seconds using a rotary-orbit mixer (Sinky Corporation, Awatori Rentaro ARE-310).

[0050] The delayed elasticity was measured using a creep meter (Yamaden RE2-3305S) with the pre-heated raw material still in a disposable cup, and measured using a creep test. Specifically, to measure linearity, a 3 cm disc-shaped plunger was used, and the load was measured at a platform elevation speed of 1 cm / second. Then, using the stress within the range in which linearity was obtained, the delayed elasticity was obtained by measuring stress relaxation for 1 minute.

[0051] The delayed elastic modulus was calculated as (returned elasticity of the pre-heated raw material obtained in each test group) / (returned elasticity of the prepared raw material that does not contain both dietary fiber and calcium compounds) × 100.

[0052] <Method for evaluating the appearance of shape retention> The shape retention before heating was evaluated by visual inspection. 20g of the prepared raw material from each test group was taken, molded in a 4cm diameter cylindrical mold (made of stainless steel), and evaluated according to the following evaluation criteria. Evaluation Criteria ×: Difficult to mold. △: Cannot maintain its shape after molding. ◎: Can be molded and holds its shape for several minutes.

[0053] <Method for evaluating yield rate after heating (oil treatment)> 20g of the prepared raw material from each test group was taken, molded in a 4cm diameter cylindrical mold (made of stainless steel), and then fried in edible oil at 160°C for 3 minutes, after which the weight was measured. The yield rate was calculated as (weight of the heated processed seafood product obtained from each test group) / (weight of the unheated prepared raw material obtained from each test group) × 100.

[0054] <Method for evaluating the appearance after heating (oil treatment)> 20g of the prepared raw material from each test group was taken, molded in a 4cm diameter cylindrical mold (stainless steel), and then fried in edible oil at 160°C for 3 minutes. The appearance after fried Appearance evaluation criteria after oil adjustment 1 point: It has burst into tiny pieces and lost its shape. Points 2: It has burst, but still retains a slight shape (e.g., Figure 1(A)). 3. It is slightly ruptured, but the circular shape is distorted (e.g., Figure 1(B)). 4. It is not burst, but the circular shape is slightly distorted (e.g., Figure 1(C)). 5 points: It does not burst and retains its circular shape (e.g., Figure 1(D)).

[0055] Test Example 1: Effects of dietary fiber (derived from konjac root) and calcium compounds (calcium lactate) Test samples were prepared by adding the components shown in Table 2 to a prepared raw material containing hairtail fish paste, with a water content of 110 parts by mass per 100 parts by mass of frozen surimi, in amounts shown in Table 2 relative to the total amount of the prepared raw material. Using the test samples, the shape retention (relay modulus of elasticity) before heating, the yield rate after heating, and the appearance and sensory evaluation after heating were performed. The results are shown in Table 2. [Table 2]

[0056] Conventionally, the production of fried fish paste using high-hydration fish paste has resulted in poor shape retention and deformation before deep frying, and during deep frying, the moisture in the paste causes it to burst upon contact with the edible oil (see Comparative Example 1-1).

[0057] When konjac-derived dietary fiber and calcium lactate were used in combination, the shape retention was improved and bursting during frying was suppressed compared to when konjac-derived dietary fiber, calcium lactate, or tapioca starch were used alone. Furthermore, when konjac-derived dietary fiber and calcium lactate were used in combination, it was possible to produce fried fish cakes with less impact on taste compared to when tapioca starch was used.

[0058] Test Example 2: Effects at various water content levels A test sample was obtained by adding konjac-derived dietary fiber and calcium lactate to a prepared raw material containing hairtail fish paste, with a water content of 60 to 100 parts by mass per 100 parts by mass of frozen surimi, in amounts corresponding to Table 3, based on the total amount of the prepared raw material. The test sample was evaluated for shape retention (relay modulus of elasticity) before heating and appearance after heating. The results are shown in Table 3. [Table 3]

[0059] Even when the amount of added water is 70 parts by mass or more, more preferably 80 parts by mass or more, the combined use of dietary fiber (derived from konjac root) and calcium compound (calcium lactate) improves shape retention and suppresses bursting during oiling.

[0060] Test Example 3: Effects of Dietary Fiber Test samples were obtained by adding calcium lactate and the dietary fiber shown in Table 4 to a prepared raw material containing hairtail fish paste with a water content of 100 parts by mass per 100 parts by mass of frozen fish paste. The amounts of calcium lactate and dietary fiber added were 0.1% by mass and 0.5% by mass, respectively, based on the total amount of the prepared raw material.

[0061] In Examples 3-12 to 3-16, test samples were prepared by first mixing the amount of water required to achieve 100% moisture content, along with calcium lactate and dietary fiber, forming a paste, and then mixing it with frozen surimi with a moisture content of 60 parts by mass.

[0062] Using test samples, we evaluated their shape retention (relay modulus of elasticity) before heating and their appearance after heating. The results are shown in Table 4. [Table 4]

[0063] In all cases, combining the dietary fiber with calcium compounds was effective in maintaining its shape before heating and improving its appearance after frying. The effects were particularly good when the dietary fiber was derived from konjac root, agar, bamboo, or psyllium.

[0064] Test Example 4: Amount of dietary fiber added A prepared raw material containing hairtail fish paste with a water content of 90 parts by mass per 100 parts by mass of frozen surimi was used. Test samples were obtained by adding 0.005 to 2.0% by mass of konjac-derived dietary fiber and 0.1% by mass of calcium lactate to the total amount of the prepared raw material. The shape retention (relay modulus of elasticity) before heating and the yield rate after heating were evaluated using the test samples. The results are shown in Table 5. [Table 5]

[0065] Even when the amount of dietary fiber is changed, it was confirmed that combining dietary fiber with calcium compounds improves shape retention and suppresses changes in appearance after oiling.

[0066] Test Example 5: Types of Calcium Compounds Test samples were obtained by adding konjac-derived dietary fiber and various calcium compounds to a prepared raw material containing hairtail fish paste with a water content of 85 parts by mass per 100 parts by mass of frozen surimi. The amount of konjac-derived dietary fiber added was 0.2% by mass based on the total amount of the prepared raw material. The amount of various calcium compounds added was 0.0018% by mass in terms of Ca content based on the total amount of the prepared raw material. The shape retention (relay modulus of elasticity) before heating and the appearance after heating were evaluated using the test samples. The results are shown in Table 6. [Table 6]

[0067] It was confirmed that using any of the calcium compounds in combination with dietary fiber improved shape retention and suppressed changes in appearance after oiling.

[0068] Test Example 6: Effects when calcium compounds are added in high amounts Test samples were obtained by adding konjac-derived dietary fiber and various calcium compounds to a prepared raw material containing hairtail fish paste with a water content of 110 parts by mass per 100 parts by mass of frozen surimi. The amount of konjac-derived dietary fiber added was 0.2% by mass based on the total amount of the prepared raw material. The amount of various calcium compounds added was 0.15 to 0.5% by mass based on the total amount of the prepared raw material. The shape retention before heating and the appearance after heating were evaluated using the test samples. The results are shown in Table 7. [Table 7]

[0069] Even with high levels of calcium compounds added, it was confirmed that shape retention improved and changes in appearance after oiling were suppressed. The effect was particularly high with calcium lactate, calcium acetate, calcined seashell calcium, and calcium chloride. Calcium carbonate, calcium lactate, calcium acetate, and calcium chloride had little impact on taste.

[0070] Test Example 7: Effects of Calcium Compounds Test samples were obtained by adding konjac-derived dietary fiber and various metal salts to a prepared raw material containing hairtail fish paste with a water content of 90 parts by mass per 100 parts by mass of frozen surimi. The amount of konjac-derived dietary fiber was set to 0.2% by mass based on the total amount of the prepared raw material. The amount of various metal salts was set to 0.005% by mass based on the total amount of the prepared raw material. The shape retention (relay modulus of elasticity) before heating and the appearance after heating were evaluated using the test samples. The results are shown in Table 8. [Table 8]

[0071] Compared to other metal salts, we confirmed that using calcium salts is particularly effective in improving shape retention and suppressing changes in appearance after oil treatment.

[0072] Test Example 8: Effects when fish species and heating processes differ Test samples were obtained by adding konjac-derived dietary fiber and calcium lactate to a prepared raw material containing Alaska pollock surimi, with a water content of 60 parts by mass or 90 parts by mass per 100 parts by mass of frozen surimi. The amount of konjac-derived dietary fiber added was 0.20% by mass based on the total amount of the prepared raw material. The amount of calcium lactate added was 0.10% by mass based on the total amount of the prepared raw material. The shape retention (relay modulus of elasticity) before heating and the appearance after heating were evaluated using the test samples.

[0073] Table 9 shows the results for steamed fish cakes. Table 10 shows the results for fried fish cakes. [Table 9] [Table 10]

[0074] Even when the fish species and heating process differed, it was confirmed that the combined use of dietary fiber (derived from konjac root) and calcium compounds (calcium lactate) significantly improved shape retention and suppressed changes in appearance after heating (steaming and oiling).

[0075] Test Example 9: Effects when pH is different Test samples were obtained by adding konjac-derived dietary fiber and calcium lactate to a prepared raw material containing hairtail fish paste with a water content of 100 parts by mass per 100 parts by mass of frozen surimi. The amount of konjac-derived dietary fiber added was 0.40% by mass based on the total amount of the prepared raw material. The amount of calcium lactate added was 0.20% by mass based on the total amount of the prepared raw material. The pH of the prepared raw material was adjusted using trisodium phosphate or acetic acid. Specifically, trisodium phosphate was added at 0.10% by mass based on the total amount of the prepared raw material to set the 10% pH of the prepared raw material to 8.3. Acetic acid was added at 0.06% by mass or 0.12% by mass based on the total amount of the prepared raw material to set the 10% pH of the prepared raw material to 6.6 or 6.3, respectively. The shape retention (relay modulus of elasticity) before heating was evaluated using the test samples. The results are shown in Table 11. [Table 11]

[0076] Adding trisodium phosphate to raise the 10% pH of the prepared raw material to 8.3 improved its shape retention, but it also affected the taste, such as bitterness and astringency. On the other hand, adding acetic acid to raise the 10% pH of the prepared raw material to 6.6 or 6.3 resulted in lower shape retention, but when combined with dietary fiber (derived from konjac root) and calcium compounds (calcium lactate), it was confirmed that shape retention was improved.

Claims

1. A method for producing a processed seafood product in which the amount of water added is 80 parts by mass or more per 100 parts by mass of frozen surimi in the raw material, A method for producing processed seafood products, comprising a step of incorporating dietary fiber and calcium compounds.

2. The process comprises at least the steps of: grinding the raw material to obtain a prepared raw material; molding the prepared raw material to obtain a molded product of the prepared raw material; and oiling the molded product. The method according to claim 1, wherein in the step of grinding the raw materials to obtain a prepared raw material, the calcium compound and the powdered dietary fiber are mixed with the raw materials.

3. The method according to claim 1 or 2, wherein the amount of dietary fiber added is 0.005% by mass or more and 5% by mass or less based on the total mass of the raw materials.

4. The method according to claim 1 or 2, wherein the dietary fiber is derived from konjac root, bamboo, Gracilaria, Agaric, or Plantain.

5. The method according to claim 1 or 2, wherein the calcium compound is at least one selected from the group consisting of calcium acetate, calcium chloride, and calcium lactate.

6. The method according to claim 1 or 2, wherein the amount of the calcium compound blended is 0.0001% by mass or more and 5% by mass or less in terms of calcium content, based on the total mass of the raw materials.

7. The method according to claim 1 or 2, wherein the 10% pH of the processed seafood product is 7.5 or less.

8. The method according to claim 2, wherein the delayed elastic modulus of the molded product is 100.1% or more.

9. A quality improver used in the manufacture of processed seafood products in which the amount of water added is 80 parts by mass or more per 100 parts by mass of frozen surimi in the raw material, and which contains dietary fiber and calcium compounds as active ingredients.

10. The quality improver according to claim 9, wherein the dietary fiber is derived from konjac root, bamboo, Gracilaria, Agaric, or Plantain.

11. The quality improver according to claim 9 or 10, wherein the calcium compound is at least one selected from the group consisting of calcium acetate, calcium chloride, and calcium lactate.

12. A processed seafood product having a water content of 80 parts by mass or more per 100 parts by mass of frozen surimi in the raw materials, and containing dietary fiber and a calcium compound.

13. The processed seafood product according to claim 12, wherein the processed seafood product is an oil-processed product.

14. The dietary fiber is derived from konjac root, bamboo, Gracilaria, Agaric, or Plantain. The processed seafood product according to claim 12 or 13, wherein the dietary fiber content is 0.005% by mass or more and 5% by mass or less based on the total mass of the raw materials.

15. The calcium compound is at least one selected from the group consisting of calcium acetate, calcium chloride, and calcium lactate. The processed seafood product according to claim 12 or 13, wherein the content of the calcium compound is 0.0001% by mass or more and 5% by mass or less in terms of calcium content based on the total mass of the raw material.

16. A method for producing a processed seafood product, comprising at least the steps of: grinding a processed seafood product raw material having a water content of 80 parts by mass or more per 100 parts by mass of frozen surimi in the raw material to obtain a prepared raw material; shaping the prepared raw material to obtain a molded product of the prepared raw material; and heating the molded product, wherein the method improves the shape retention of the molded product and suppresses changes in the appearance of the molded product due to heating, and further comprises the step of containing dietary fiber and calcium compounds in the raw material.

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