Dried fish paste product and its manufacturing method

Abstract

To provide a dried seafood paste product in which, in a dried seafood paste product used in an instant food product or the like that can be restored by hot-water pour-cooking, the texture after restoration has a good texture like a dried seafood material obtained by drying a seafood material as it is.SOLUTION: The problem is solved by a dried seafood paste product that contains at least one cross-linked starch of phosphoric acid cross-linked starch or phosphoric acid mono-esterified phosphoric acid cross-linked starch in which the swelling degree is 1 ml or less and, in an amylograph analysis with a solid content concentration of 6 mass%, the peak viscosity is 10 BU or less.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a dried fish paste product used as an instant food that can be reconstituted by cooking with hot water or the like, and a method for producing the same. [Background technology]

[0002] Currently, dried seafood products used as ingredients for instant foods include dried fish paste products such as dried kamaboko, and dried seafood such as squid, octopus, and shellfish that are dried as they are. When squid, octopus, shellfish, and other seafood are used as they are, they may be discarded because they do not meet the standards for appearance or shape. In recent years, the decline of marine resources has become an issue, and effective use of marine resources is required to realize a sustainable and growing society. However, since marine products such as squid, octopus, and shellfish have a unique texture, there is a problem that it is difficult to obtain a good texture similar to that of dried seafood even if they are ground into a paste product such as kamaboko, shaped, dried, and reconstituted.

[0003] The techniques of Patent Documents 1 to 3 are known as quality improvers for fish paste products such as kamaboko. Patent Document 1 describes a method for producing a fish paste product having excellent elasticity, jelly strength, water retention and stability, which is characterized by adding at least one of cross-linked etherified starch and cross-linked esterified starch having a cross-linking degree of 0.01 to 1.0 and a swelling degree of 1.5 to 9.5 ml, preferably a cross-linking degree of 0.02 to 0.8 and a swelling degree of 2.4 to 9.0 ml. However, although the method of Patent Document 1 is an excellent method for improving the texture of fish paste, when it is used for dried fish paste products used as ingredients for instant foods, etc., a sufficient texture improvement effect cannot be obtained.

[0004] Patent Document 2 also describes a fish paste product using improved tapioca starch that is comparable to or better than fish paste products using potato starch, etc., and that contains one or more types of esterified tapioca starch selected from the group consisting of tapioca starch, phosphate cross-linked tapioca starch, and acetylated adipic acid cross-linked tapioca starch, which has a peak viscosity of 800 BU or more and a breakdown of 150 to 500 BU obtained by subtracting the bottom viscosity from the peak viscosity in an amylographic analysis at 6% by mass. However, it is considered that the use of the starch described in Patent Document 2 does not provide a sufficient texture improvement effect in dried fish paste products used as ingredients for instant foods, etc.

[0005] Patent Document 3 describes a seafood paste product that does not use chemically synthesized starch and has excellent heat resistance, stewing resistance, freezing resistance, stability over time, texture, and flavor, and is characterized in that the difference in peak viscosity of the moist heat treated tapioca starch when heated from 50° C. to 95° C. and the viscosity when the temperature reaches 95° C. is 200 BU or less when measured by amylograph at a solids concentration of 6.0% by weight. However, when the starch described in Patent Document 3 was used in a dried seafood paste product used as an ingredient in instant foods, etc., a sufficient texture improving effect was not obtained. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Special Publication No. 61-36898 [Patent Document 2] Patent No. 5770545 [Patent Document 3] Patent No. 5425334 Summary of the Invention [Problem to be solved by the invention]

[0007] The present invention relates to a dried fish paste product that can be reconstituted by cooking with hot water or the like and is used as an instant food, and the texture after reconstitution is similar to that of dried fish products obtained by drying fish products as they are. of The purpose is to provide. [Means for solving the problem]

[0008] In order to reduce production losses from dried seafood such as squid, octopus, and shellfish, which were previously cut and dried as is, the inventors of the present invention investigated a method for using non-standard raw materials and off-cuts by grinding and shaping the seafood into paste and drying it to reduce losses. However, simply grinding, shaping, and drying only results in a paste texture similar to kamaboko, and the elastic texture inherent to seafood such as squid, octopus, and shellfish cannot be reproduced. As a result of intensive research, the present invention was developed.

[0009] That is, the dried fish paste product is characterized by containing at least one crosslinked starch, which is a phosphate crosslinked starch or a phosphate monoesterified phosphate crosslinked starch, having a swelling degree of 1 ml or less and a peak viscosity of 10 BU or less in amylographic analysis at a solids concentration of 6 mass%.

[0010] Moreover, the dried fish paste product according to the present invention preferably contains 24 to 40% by weight of crosslinked starch in terms of solid content.

[0011] Furthermore, the dried seafood paste product of the present invention is preferably used as a substitute for dried seafood such as squid or octopus, and it is preferable that the seafood contains at least one of squid, octopus, and shellfish.

[0012] In addition, the method for producing a dried seafood paste product according to the present invention preferably includes the steps of mixing a seafood product with at least one crosslinked starch, selected from phosphate crosslinked starch and monoesterified phosphate crosslinked starch, having a swelling degree of 1 ml or less and a peak viscosity of 10 BU or less in amylographic analysis at a solids concentration of 6% by mass, to prepare a kneaded dough, shaping the prepared kneaded dough, heating the shaped kneaded dough, cutting the heated kneaded dough into a predetermined shape, and drying the cut kneaded dough.

[0013] In the method for producing a dried fish paste product according to the present invention, the crosslinked starch is preferably contained in the dried fish paste product in an amount of 24 to 40% by weight as a solid content.

[0014] In addition, the dried seafood paste product of the present invention is preferably used as a substitute for dried seafood products such as squid, octopus, and shellfish, and in the method for producing the dried seafood paste product of the present invention, it is preferable that the seafood contains at least one of squid, octopus, and shellfish. Effect of the Invention

[0015] According to the present invention, it is possible to provide a dried seafood paste product used in instant foods that can be reconstituted by cooking with hot water, etc., and that has a good texture after reconstitution similar to that of dried seafood obtained by drying seafood as is. Furthermore, according to the present invention, it is possible to reuse non-standard products that are not normally used and offcuts of cut dried seafood, thereby reducing production losses and enabling effective use of marine resources. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0016] The present invention will be described in detail below, although the present invention is not limited to the following description.

[0017] 1. Raw Materials The raw materials for the dried fish paste product of the present invention can include fish meat from fish such as cod, sea bream, tuna, and salmon, edible parts such as the bodies and legs of cephalopods such as squid and octopus, adductor muscles such as scallops and scallops, and peeled meat from arthropods such as crabs and shrimp. Since the seafood is used as a paste, there are no particular limitations on the shape and other specifications, and scraps generated during the production of dried seafood can also be reused.

[0018] In the present invention, it is preferable to produce a dried seafood paste product having a texture similar to that of dried seafood, targeting dried seafood such as cephalopods such as squid and octopus, and shellfish such as scallops and scallops, which have a unique texture. In addition to using the seafood used in the target dried seafood, the dried seafood paste product of the present invention preferably uses white fish such as cod and sea bream in order to give a body without affecting the flavor. The amount of seafood used in the present invention is preferably 50 to 75% by weight in the kneaded dough described below. If the amount is too small, the seafood-like flavor will be weak, and if the amount is too large, the amount of starch added to improve the texture will be reduced.

[0019] In addition, as a raw material for the dried fish paste product according to the present invention, at least one crosslinked starch selected from phosphate crosslinked starch and phosphate monoesterified phosphate crosslinked starch having a swelling degree of 1 ml or less and a peak viscosity of 10 BU or less in amylographic analysis at a solid content concentration of 6 mass% is used.

[0020] Conventionally, low swelling phosphate cross-linked starch and heat-moisture treated starch have been used as quality improvers for seafood paste products as described in Patent Documents 1 and 3, but these conventional techniques are insufficient in improving the texture of dried seafood paste products, and even after reconstitution, only a kamaboko-like texture of paste is obtained, and the unique texture of dried seafood products such as squid, octopus, scallops and Japanese oysters cannot be obtained after reconstitution. By using starch such as the cross-linked starch according to the present invention, which is extremely inhibited in swelling and hardly develops viscosity, it is possible for the first time to obtain a unique texture of dried seafood products such as squid, octopus, scallops and Japanese oysters in dried seafood paste products.

[0021] The degree of swelling according to the present invention can be measured by the method described in Patent Document 1. In addition, the peak viscosity in the amylographic analysis at a solid content concentration of 6% by mass according to the present invention can be measured according to the method described in Patent Document 3.

[0022] The type of crosslinked starch used in the dried seafood paste product of the present invention is not particularly limited, and phosphate crosslinked starch or monoesterified phosphate crosslinked starch of various starches such as tapioca starch, wheat starch, potato starch, corn starch, etc. can be used. The monoesterified phosphate crosslinked starch has a better mouthfeel when reconstituted in hot water than the phosphate crosslinked starch, and is therefore preferred.

[0023] The amount of crosslinked starch added is preferably 10 to 20% by weight in the dough of the dried fish paste product described below, and 24 to 40% by weight in terms of solid content in the dried fish paste product after drying. If less crosslinked starch is added, the texture after reconstitution will be like kamaboko, and if more is added, the product will become hard.

[0024] Other raw materials that can be used as appropriate include salt used for preparing and seasoning the surimi, amino acids such as monosodium glutamate, arginine, and alanine, flavor components such as fragrances, binders such as soy protein, egg white, and methylcellulose, various starches other than the crosslinked starch of the present invention, edible oils and fats, thickeners, emulsifiers, texture improvers such as calcium salts, and colorants. It is preferable to add about 3 to 10% by weight of flavor components to the kneaded dough described below, and about 5 to 15% by weight of binders and texture improvers to the kneaded dough described below. In particular, since the crosslinked starch of the present invention itself does not have the function of retaining the shape of the dough, it is preferable to add egg white powder, soy protein, and methylcellulose to impart shape retention.

[0025] 2. Making the dough The raw materials used in the present invention are mixed to prepare a kneaded dough. The method of preparing the kneaded dough involves grinding the marine product with a silent cutter or the like to prepare a surimi, mixing the prepared surimi with flavorings, amino acids, etc., stirring with a silent cutter or the like, adding powders such as egg white and the crosslinked starch of the present invention, and further stirring so that the powders are mixed homogeneously to prepare the kneaded dough. The marine product may be ground into a surimi in advance.

[0026] 3.Heating process The prepared dough is shaped and heated to denature the proteins, and the dough is then sterilized and retained in shape. The heating method is not particularly limited, and may be boiled, steamed, baked, or the like, so long as the marine protein and egg white contained in the dough are solidified. The heating method is not limited to one, and for example, the dough may be steamed after boiling, or steamed and then baked. Preferably, the dough is heated until the central temperature of the dough reaches 70 to 80°C in the heating step, which not only heats and solidifies the proteins in the dough, but also sterilizes it.

[0027] The coloring agent may be added when the kneaded dough is prepared, but it can also be applied to the surface of the molded dough before or after the heating step to give the product an appearance similar to that of the desired dried seafood.

[0028] 4. Disconnect The heated dough is cut into a predetermined shape. There is no particular limit to the cutting method, and it may be cut using a slicer or a knife. There is no particular limit to the shape, and examples include flat slice shapes with a thickness of 1 to 3 mm and soybean shapes with a square of 5 to 15 mm. At this time, by freezing the heated dough once, the shape is less likely to break when it is cut. There is no particular limit to the freezing method, and conventional techniques can be applied. For example, not only commercial freezing devices such as air blast type tunnel freezers, spiral freezers, wagon freezers, quick freezers, and brine type flexible freezers, but also general commercial and household freezers can be applied. Freezing may be performed by quick freezing using a quick freezer at about -35°C, or by freezing in a commercial freezer at -18°C. The frozen dough can be stored in a freezer at -18°C until it is used.

[0029] 5.Drying process The cut dough is dried to obtain a dried seafood paste product. There is no particular limitation on the drying method, and various drying means such as hot air drying, vacuum freeze drying, and microwave drying may be used to dry the product so that the moisture content is 10% by weight or less. In the case of hot air drying, it is preferable to dry the product with hot air at 50 to 150°C for 30 minutes to 2 hours. Normally, hot air drying causes protein to shrink at the same time as drying, so the solid density of the dried seafood paste product after drying is high, and the water absorption at the time of reconstitution is inferior to other drying methods. However, this is actually advantageous for the dried seafood paste product of the present invention, and it is easy to obtain a good hardness and elastic texture.

[0030] As described above, by using at least one crosslinked starch, selected from phosphate crosslinked starch and monoesterified phosphate crosslinked starch, having a swelling degree of 1 ml or less and a peak viscosity of 10 BU or less in amylographic analysis at a solids concentration of 6 mass%, in a dried seafood paste product, it is possible to provide a dried seafood paste product used in instant foods that can be reconstituted by cooking with hot water, etc., which has a good texture after reconstitution similar to that of dried seafood made by drying seafood as is.

[0031] The present embodiment will be described in more detail below with reference to examples. EXAMPLES

[0032] <Experiment 1> Starch examination The ingredients shown in Table 1 below were added to a silent cutter with ground pollock and ground squid in the mixing ratios shown, and while stirring, salt was then added and mixed. Once mixed, salad oil and emulsifier (glycerin fatty acid ester) were added. Once mixed, a powder mixture of calcium chloride, arginine, monosodium glutamate, alanine and nucleic acid was added. Once mixed, egg white powder and a powder mixture of various starches from Test Examples 1 to 13 shown in Table 2 below were added. Once mixed, stirring was stopped to create a homogeneous dough, and the dough for the dried seafood paste product was prepared. The starches used in Test Examples 1 to 13 were: 1: NOVELOSE (registered trademark) W (Ingredion), 2: Pine Starch RT (Matsutani Chemical Industry Co., Ltd.), 3: Pine Bake (registered trademark) CC (Matsutani Chemical Industry Co., Ltd.), 4: Food Starch NE-1 (Matsutani Chemical Industry Co., Ltd.), 5: SF-1900 (Showa Sangyo Co., Ltd.), 6: Matsutani Yuri 8 (Matsutani Chemical Industry Co., Ltd.), 7: Matsutani Yugao (Matsutani Chemical Industry Co., Ltd.), 8: Matsutani Hamayuri (Matsutani Chemical Industry Co., Ltd.), 9: Matsutani Hana (Matsutani Chemical Industry Co., Ltd.), 10: WMS (Matsutani Chemical Industry Co., Ltd.), 11: SMS747 (Matsutani Chemical Industry Co., Ltd.), 12: Emulstar (registered trademark) 1 (Matsutani Chemical Industry Co., Ltd.), and 13: heat-moisture treated starch prepared according to the method described in Patent Document 3.

[0033] The prepared kneaded dough was formed into a cylindrical shape of about φ20 mm and length 20 cm, boiled at 95°C for 1 minute, steamed at 80°C for 10 minutes, cooled, placed in a quick-transport freezer at -35°C, and cut into pieces with a slicer to a thickness of 1.5 mm. The cut dough was dried at 65°C with a wind speed of 2 m / s for 1 to 2 hours so that the moisture content was 10% by weight ± 0.5% by weight, and a dried seafood paste product (dried squid-like paste product) sample was obtained.

[0034] A sensory evaluation was carried out by 10 experienced panelists for Test Examples 1 to 13. For the sensory evaluation, 5 g of the dried fish paste product sample from each test group was placed in a paper cup, 100 g of boiling water was added, the cup was covered, and the product was left to stand for 3 minutes, and after 3 minutes, the product was eaten and evaluated. The evaluation items were comprehensively evaluated in terms of hardness, elasticity, and crispness, with a rating of 5 for a very good sample with a dried squid-like texture, 4 for good, 3 for roughly fair, 2 for poor, and 1 for extremely poor.

[0035] The starch in each test group was also measured for swelling degree and peak viscosity in amylographic analysis at a solid content concentration of 6% by mass. The measurement methods were as described in Patent Documents 1 and 3.

[0036] The swelling degree, peak viscosity in amylography analysis at a solid content concentration of 6% by mass, and sensory evaluation results for each test group are shown in Table 2 below. Comments on the sensory evaluation are also shown in Table 3.

[0037] [Table 1]

[0038] [Table 2]

[0039] [Table 3]

[0040] From the results of Test Examples 1 to 13 in Experiment 1, by using phosphate cross-linked starch or monoesterified phosphate cross-linked starch with a peak viscosity of 10 BU or less in amylographic analysis at a swelling degree of 1 ml or less and a solid content concentration of 6 mass % in Test Examples 1 and 2, a soft, crunchy, and elastic texture similar to kamaboko paste was obtained, but the texture was not crisp, and the texture was dense and hard overall, with less crunchy elasticity, and the crispness of kamaboko was not observed, and the texture was fibrous, with fibrous tissue remaining with each bite, similar to squid. In Test Examples 1 and 2, the monoesterified phosphate cross-linked starch of Test Example 1 had a better texture and was less powdery, so the monoesterified phosphate cross-linked starch gave better results.

[0041] In contrast, the starches described in Patent Document 1 and Patent Document 3, and other phosphate cross-linked starches, hydroxypropylated phosphate cross-linked starches, acetylated phosphate cross-linked starches, octenylsuccinate phosphate cross-linked starches, and moist heat-treated starches used to improve the texture of ordinary fish paste products have a kamaboko-like texture, and the texture improving effect in dried fish paste products was weak. In particular, even the starches of Test Examples 3 and 4, which show almost no viscosity by amylography analysis, and the starches of Test Examples 3 to 5, 7 to 11, and 13, which show no breakdown, did not show a good texture improving effect in dried fish paste products unless the swelling degree was 1 ml or less. In addition, although the starch described in Patent Document 2 could not be verified, it is considered that the texture improving effect in dried fish paste products (dried squid-like paste products) is probably weak, judging from the peak viscosity value of amylography.

[0042] <Experiment 2> Starch addition amount The phosphate monoesterified phosphate cross-linked starch used in Test Example 1 was used, and the results are shown in Table 4 below. The mixture of the dough was changed to produce dried fish paste products, which were then evaluated in the same manner as in Experiment 1. The results are also shown in Table 4.

[0043] [Table 4]

[0044] As shown in Experiment 2, when the amount of starch added was reduced, the amount of seafood added to the dough increased. The flavor and texture improve, but the texture tends to be similar to that of kamaboko. If the amount of added is increased, the amount of seafood in the dough will decrease, resulting in a less flavorful and starchy texture. Therefore, the preferred amount of starch added is 10-20% by weight in dough, 24-40% by weight as solid content in dried fish paste products It is considered preferable that it be included.

Claims

1. A marine product, The present invention comprises at least one crosslinked starch selected from a phosphate crosslinked starch and a phosphate monoester crosslinked starch having a peak viscosity of 10 BU or less in an amylographic analysis at a swelling degree of 1 ml or less and a solid content concentration of 6 mass %, A dried fish paste product characterized in that the crosslinked starch is contained in an amount of 24 to 40% by weight as a solid content. (The degree of swelling is a value expressed in ml of the swelling volume of the sample in a 100 mg sample of starch, which is taken, suspended in 10 ml of an electrolyte (a solution containing 10% by weight of zinc chloride and 26% by weight of ammonium chloride in distilled water), heated in a water bath (95°C or higher) for 5 minutes, cooled to 20°C, thoroughly shaken, transferred to a 10 ml measuring cylinder, and allowed to stand at 20°C for 12 hours.)

2. 2. The dried fish paste product according to claim 1, wherein the marine product includes at least one of squid, octopus, and shellfish.

3. A dried seafood paste product as described in claim 1 or 2, characterized in that the cross-linked starch is a phosphate monoesterified phosphate cross-linked starch.

4. Seafood and and at least one crosslinked starch selected from phosphate crosslinked starch and phosphate monoesterified phosphate crosslinked starch having a swelling degree of 1 ml or less and a peak viscosity of 10 BU or less in amylographic analysis at a solid content concentration of 6 mass %, to prepare a kneaded dough; A step of shaping the prepared kneaded dough; A step of heating the molded dough; Cutting the heated dough into a predetermined shape; A method for producing a dried fish paste product, comprising the steps of: drying the cut paste; A method for producing a dried fish paste product, characterized in that in the step of preparing the kneaded dough, the crosslinked starch is added so that it is contained in the dried fish paste product in an amount of 24 to 40% by weight as a solid content. (The degree of swelling is a value expressed in ml of the swelling volume of the sample in a 100 mg sample of starch, which is taken, suspended in 10 ml of an electrolyte (a solution containing 10% by weight of zinc chloride and 26% by weight of ammonium chloride in distilled water), heated in a water bath (95°C or higher) for 5 minutes, cooled to 20°C, thoroughly shaken, transferred to a 10 ml measuring cylinder, and allowed to stand at 20°C for 12 hours.)

5. 5. The method for producing a dried fish paste product according to claim 4, wherein the marine product includes at least one of squid, octopus and shellfish.

6. A method for producing a dried seafood paste product as described in claim 4 or 5, characterized in that the cross-linked starch is a phosphate monoesterified phosphate cross-linked starch.

Images