Method for producing a fish paste product

Abstract

To provide a method for producing a fish paste product which can improve shape retention before heating and suppress changes in appearance due to heating. [Solution] A method for producing a fish paste product in which the amount of added water in the raw material is 80 mass parts or more per 100 mass parts of frozen surimi, the method including a step of adding dietary fiber and a calcium compound.

Description

[Technical Field]

[0001] The present invention relates to a method for producing a fish paste product. [Background technology]

[0002] Seafood paste products can be produced by a method including a step of grinding and preparing a raw material containing processed surimi or frozen surimi of raw fish (the material obtained in this step will be referred to as "prepared raw material"), a step of shaping the ground prepared raw material, and a step of heating the shaped prepared raw material (steaming, boiling, roasting, frying, etc.). In order to improve the quality of seafood paste products, processed whey protein, silicon dioxide, etc. are sometimes used in the production process of seafood paste products (Patent Documents 1 and 2). [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Publication No. 5-260933 [Patent Document 2] Japanese Patent Publication No. 2020-124125 Summary of the Invention [Problem to be solved by the invention]

[0004] When manufacturing fish paste products, if the prepared raw material containing frozen surimi has a high moisture content (80 parts by mass or more per 100 parts by mass of frozen surimi) during the molding process, the molded product of the prepared raw material may deform before the heating process because the shape retention of the molded product is lower than that of raw materials with a normal moisture content (approximately 60 to 70 parts by mass per 100 parts by mass of frozen surimi).In addition, prepared raw materials with a high moisture content may lose their appearance when heated.

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

[0006] The present disclosure encompasses the following aspects. [1] A method for producing a fish paste product having a water content of 80 parts by mass or more per 100 parts by mass of frozen surimi in the raw material, the method comprising a step of adding dietary fiber and a calcium compound. [2] The method according to [1], which comprises at least a crushing step of crushing the raw material to obtain a prepared raw material, a shaping step of shaping the prepared raw material to obtain a shaped product of the prepared raw material, and an oil-adjusting step of oil-adjusting the shaped product, wherein in the crushing step, the calcium compound and the powdered dietary fiber are mixed with the raw material. [3] The method according to [1] or [2], wherein the amount of dietary fiber blended is 0.005% by mass or more and 5% by mass or less based on the total mass of the raw material. [4] The method according to any one of [1] to [3], wherein the dietary fiber is derived from konnyaku root, bamboo, gracilaria, agar, 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 blended is 0.0001% by mass or more and 5% by mass or less in terms of calcium amount 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 fish paste product is 7.5 or less. [8] The method according to [2], wherein the molded product has a delayed elastic modulus of 100.1% or more. [9] A quality improver used in the production of fish paste products in which the amount of water added is 80 parts by mass or more per 100 parts by mass of frozen minced fish in the raw material, the quality improver containing dietary fiber and a calcium compound as active ingredients.

[10] The quality improver according to [9], wherein the dietary fiber is derived from konnyaku root, bamboo, gracilaria, agar, 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] The fish paste product has a water content of 80 parts by mass or more per 100 parts by mass of frozen minced fish in the raw material, and contains dietary fiber and a calcium compound.

[13] The fish paste product according to

[12] , wherein the fish paste product is an oil-based product.

[14] The fish paste product according to

[12] or

[13] , wherein the dietary fiber is derived from konnyaku root, bamboo, gracilaria, agar, or plantain, and 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 seafood paste 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 amount, based on the total mass of the raw materials.

[16] A method for producing a fish paste product, which comprises at least the steps of: grinding raw materials for a fish paste product having a moisture content of 80 parts by mass or more per 100 parts by mass of frozen minced fish in the raw materials to obtain a prepared raw material; shaping the prepared raw material to obtain a shaped product of the prepared raw material; and heating the shaped product, which method improves the shape retention of the shaped product and suppresses changes in appearance of the shaped product due to heating, and which comprises the step of adding dietary fiber and a calcium compound to the raw materials. [Effects of the Invention]

[0007] According to the present invention, it is possible to provide a method for producing a fish paste product that can improve the shape retention of prepared ingredients before heating and suppress changes in appearance due to heating. According to the present invention, it is possible to provide a fish paste product obtained by the production method. According to the present invention, it is possible to provide a new quality improver for fish paste products. According to the present invention, it is possible to provide a method for improving the shape retention of fish paste products before heating and suppressing changes in appearance due to heating. [Brief explanation of the drawings]

[0008] [Figure 1] 10 is a photograph for explaining the evaluation criteria for burst suppression. DETAILED DESCRIPTION OF THE INVENTION

[0009] DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The following describes in detail the embodiments of the present invention, but the present invention is not limited to the following embodiments.

[0010] [Method for manufacturing fish paste products] The method for producing a fish paste product according to this embodiment is a method for producing a fish paste product containing frozen surimi as a raw material and having a water content of 80 parts by mass or more per 100 parts by mass of frozen surimi, and includes a step of adding dietary fiber and a calcium compound.

[0011] Seafood paste products are made by kneading frozen surimi (surimi fish paste) with starch and seasonings, etc., and then solidifying the kneaded product by heating. Examples of seafood paste products include fried kamaboko (deep-fried fish cake), hanpen (fish cake), chikuwa (fish cake with a fish paste filling), crab-flavored kamaboko (fish cake), sasa-kamaboko (fish cake), datemaki (rolled sushi), narutomaki (rolled sushi), and steamed kamaboko (steamed kamaboko).

[0012] A fish paste product can be obtained, for example, by a method comprising at least a step of grinding raw materials to obtain a prepared raw material (grinding step), a step of shaping the prepared raw materials to obtain a shaped product of the prepared raw materials (shaping step), and a step of heating the shaped product (heating step). The method for producing a fish paste product according to this embodiment can be carried out in a conventional manner except for the step of incorporating dietary fiber and a calcium compound into the raw materials. The dietary fiber and calcium compound may be incorporated into the prepared raw materials at any time before heating and solidifying them, or may be incorporated into the raw materials in the grinding step. The dietary fiber and calcium compound may be incorporated into the raw materials for the fish paste product simultaneously or separately.

[0013] (Crushing process) In the grinding step, a raw material containing at least the frozen surimi and water is ground. The raw material is ground to obtain a prepared raw material. The grinding can be performed by stirring the raw material in a conventional manner.

[0014] Frozen surimi is made by removing the head and internal organs from raw fish (fresh fish), washing the fish, and then mechanically separating the edible meat from the skin and bones. The resulting fish meat is then washed (soaked in water), drained, and refined by mechanically removing the tendons, black skin, small bones, etc., and then dehydrated, mixed with sugars such as sugar or sorbitol and freeze-degeneration inhibitors such as phosphates and polymerized phosphates, and frozen.

[0015] The raw material fish is not particularly limited, and for example, fish that are normally used as raw material fish for fish paste products can be used. Suitable raw material fish include hairtail, Alaska pollock, croaker, lizardfish, tiger goby, conger eel, horse mackerel, flounder, sardine, threadfin bream, golden spotted bream, renko bream, Atka mackerel, alfonsino, red sea bream, southern cod, golden flounder, butterfish, haki, hake, Pacific whiting, and blue shark.

[0016] The frozen surimi is thawed as needed and then mixed with the ingredients.

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

[0018] The water used in the raw material to be ground may be chilled water (ice water, etc.). The amount of added water in the raw material for a fish paste product with a high amount of added water is 80 parts by mass or more per 100 parts by mass of frozen surimi. The amount of added water 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 added water 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 the raw material, and does not include the amount derived from other raw materials.

[0020] In addition to frozen surimi and water, the raw material to be ground may further contain starch, seasonings, protein (e.g., soybean-derived), oils and fats (e.g., plant-derived), eggs, etc. Examples of seasonings include salt, sugars (e.g., sugar), amino acids (e.g., monosodium glutamate), seafood extracts, mirin, soy sauces, and sake.

[0021] Dietary fiber is preferably added during the grinding process. Dietary fiber is an indigestible component in food that cannot be digested by human digestive enzymes. Here, dietary fiber refers to vegetables, fruits, seaweed, mushrooms, beans, grains, potatoes, wood, bamboo, etc. that have been dehydrated, concentrated, separated, purified, or otherwise processed, preferably into powder form. 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, insoluble dietary fiber itself, or a material containing one or both of water-soluble and insoluble dietary fiber.

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

[0023] Konjac yam-derived dietary fiber is dietary fiber contained in konjac yam, which is a corm of a plant in the Araceae family. Konjac yam-derived dietary fiber includes glucomannan. Konjac yam-derived dietary fiber may be konjac flour obtained by washing, drying, and grinding konjac yam. Tengusa-derived dietary fiber and Gracilaria-derived dietary fiber include agarose. Tengusa-derived dietary fiber and Gracilaria-derived dietary fiber may be agar.

[0024] The dietary fiber may be at least one selected from the group consisting of konnyaku yam-derived dietary fiber, agar (e.g., agar-derived dietary fiber or gracilis-derived dietary fiber), wood-derived dietary fiber, bamboo-derived dietary fiber, inulin, oat-derived dietary fiber, plantain-derived dietary fiber, potato-derived dietary fiber, citrus-derived dietary fiber, and yam-derived dietary fiber. From the viewpoints of further improving the effect of improving shape retention before heating and further suppressing changes in appearance after heating, the dietary fiber is preferably konnyaku yam-derived dietary fiber, agar, bamboo-derived dietary fiber, or plantain-derived dietary fiber, and more preferably konnyaku yam-derived dietary fiber.

[0025] The amount of dietary fiber, based on the total mass of the raw materials, 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, from the viewpoint of further improving the effect of improving shape retention before heating and further suppressing changes in appearance after heating. The amount of dietary fiber, based on the total mass of the raw materials, 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, from the viewpoint of further reducing the impact on taste. The amount of dietary fiber, based on the total mass of the raw materials, is preferably 0.005% by mass or more and 5% by mass or 0.005% by mass or more and 2% by mass or less.

[0026] The dietary fiber can be mixed with the raw material in, for example, a solid form (e.g., powder), a slurry form, or a paste form. The dietary fiber is preferably mixed with the raw material in powder form. When powdered dietary fiber is mixed with the raw material, the effect of improving the shape retention before heating is further improved, and changes in appearance after heating can be further suppressed.

[0027] The calcium compound is preferably added in the grinding step. The calcium compound is a compound containing calcium element. Examples of calcium compounds include calcium salts, calcium oxide (CaO), and calcium hydroxide (Ca(OH)2). Calcium salts are compounds containing organic acid ions, amino acid ions, fatty acid ions, or inorganic acid ions and calcium ions (Ca 2+ ) and calcium phosphate 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, and calcium ribonucleotides. The calcium compound may be calcined calcium.

[0028] The calcium compound may be at least one selected from the group consisting of calcium lactate, calcium acetate, calcined shell calcium, and calcium chloride, from the viewpoint of further improving the shape retention improving 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, from the viewpoint of further improving the shape retention improving effect before heating and further suppressing 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, calculated as calcium, based on the total mass of the raw materials. 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, calculated as calcium, based on the total mass of the raw materials. The amount of calcium compound is preferably 0.0001% by mass or more and 5% by mass or less, calculated as calcium, based on the total mass of the raw materials.

[0030] The calcium compound can be mixed with the raw material in, for example, a solid form (eg, powder), a slurry form, or a paste form.

[0031] (molding process) In the molding process, the crushed raw materials are molded. The molded products obtained from the molding process have good shape retention because they contain calcium compounds and dietary fiber. Shape retention is particularly important for fish paste products (e.g., fried kamaboko), which are not heated (set) at low temperatures below 40°C.

[0032] The forming step can be carried out by forming the prepared raw material into a shape according to the intended use of the fish paste product in a conventional manner.

[0033] The delayed modulus coefficient of the molded product 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 product 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 product is measured by the method described in the examples below.

[0034] In the method according to this embodiment, heat treatment (setting) in a low temperature range of 40° C. or less may not be performed after the molding step and before the heating step.

[0035] (Heating process) In the heating step, the formed product is heated. The formed product contains a calcium compound and dietary fiber, which prevents deformation and rupture of the formed product during or after the heating step without imparting an unpleasant taste.

[0036] Methods for heating the formed product include steaming, roasting, boiling in water, and cooking in oil. Steaming is, for example, a method of heating with steam at 70 to 95°C. Roasting is, for example, a method of heating in a roasting furnace at 180 to 300°C. Boiling is, for example, a method of heating in hot water at 70 to 95°C. Cooking in oil is, for example, a method of heating in cooking oil at 130 to 190°C.

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

[0038] The method for producing a fish paste product may include, as necessary, other steps in addition to the crushing step, shaping step, and heating step, such as a step of cooling the heated shaped product. The cooling step may be, for example, a step of cooling the heated shaped product to a temperature at which the product will not freeze (e.g., 10°C or below), or a step of cooling the shaped product to a temperature at which the product will freeze (e.g., -18°C or below).

[0039] [Fish paste products] The fish paste product according to this embodiment is a fish paste product containing frozen surimi as a raw material, with the amount of added water in the raw material being 80 parts by mass or more per 100 parts by mass of the frozen surimi, and containing dietary fiber and a calcium compound. Specific embodiments of the fish paste product can be any of the above-mentioned embodiments without any restriction.

[0040] The fish paste product may be an oil-prepared product. The oil-prepared product is a fish paste product (for example, fried kamaboko or satsumaage) obtained by a method including an oil-prepared step of heating a shaped preparation raw material in edible oil.

[0041] The 10% pH of the fish paste product may be 8.5 or less, 8 or less, or 7.5 or less, or may be 6 or more, 6.5 or more, or 6.8 or more. When the 10% pH of the fish paste product is 7.5 or less, it is free from bitterness and astringency, and the impact on the taste is reduced.

[0042] The 10% pH of a fish paste product is the value measured by putting 10 g of fish paste product and 90 g of distilled water in a food processor and measuring the pH of the liquid containing the finely ground fish paste product.

[0043] [Quality improver] The quality improver according to this embodiment is a quality improver used in the production of a fish paste product containing frozen surimi as a raw material and having a water content of 80 parts by mass or more per 100 parts by mass of the frozen surimi, and contains dietary fiber and a calcium compound as active ingredients. Specific aspects of the quality improver can be those described above without limitation. The quality referred to here may be the shape retention of the formed product and the change in appearance after heating.

[0044] [Method for improving shape retention of molded products and suppressing changes in appearance after heating] The method according to this embodiment is a method for producing a fish paste product, which includes at least the steps of obtaining a prepared raw material by grinding a raw material containing frozen surimi and having a moisture content of 80 parts by mass or more per 100 parts by mass of the frozen surimi, shaping the prepared raw material to obtain a shaped product of the prepared raw material, and heating the shaped product, and which improves the shape retention of the shaped product and suppresses changes in appearance of the shaped product due to heating, and further includes the step of incorporating dietary fiber and a calcium compound into the raw material. Specific aspects of this method can be any of the above-mentioned aspects. [Example]

[0045] The present invention will be described in more detail below with reference to examples. However, the present invention is not limited to the following examples. In the following examples, "%" indicating the content of each component means "% by mass" unless otherwise specified.

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

[0047] A raw material for preparing a fish paste product was prepared with the composition shown in Table 1. Specifically, thawed frozen surimi was first mixed in a silent cutter for 5 minutes, after which salt and half the amount of ice water were added and mixed again for 8 minutes. Sugar, monosodium glutamate, potato starch (Setsuwa Foods Co., Ltd.), mirin, and the remaining amount of ice water were added to this, and the mixture was mixed for 8 minutes to prepare the raw material.

[0048] High-hydration ingredients were prepared by replacing part of the frozen surimi with ice water to achieve the desired moisture content, with the remaining steps remaining the same. For example, a high-hydration ingredient with a moisture content of 100% was prepared by reducing the frozen surimi (hairtail or Alaska pollack) from 58.1% to 47.1% and increasing the ice water from 34.8% to 47.2%. The prepared ingredients were added and mixed with the desired ingredients and amounts according to the test group.

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

[0050] The delayed elasticity was measured using a creep meter (Yamaden RE2-3305S) by measuring the raw material before heating while it was still in a disposable cup. Specifically, to measure linearity, a 3 cm disc-shaped plunger was used to measure the load at a platform elevation speed of 1 cm / sec. Then, a stress within the linear range was used, and the stress relaxation measurement time was 1 minute to obtain the delayed elasticity.

[0051] The delayed elasticity coefficient was calculated by (delayed elasticity of the prepared raw material before heating obtained in each test group) / (delayed elasticity of the prepared raw material containing neither dietary fiber nor calcium compound)×100.

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

[0053] <Method for evaluating the yield rate after heating (oil adjustment)> 20 g of the prepared raw material for each test group was taken and molded into a 4 cm diameter cylindrical mold (made of stainless steel), then cooked in edible oil at 160°C for 3 minutes, and the weight was measured. The yield rate was calculated by (weight of the cooked fish paste product obtained for each test group) / (weight of the prepared raw material obtained for each test group before cooking) x 100.

[0054] <Method for evaluating appearance after heating (oiling)> 20 g of the raw material for each test was taken and molded into a 4 cm diameter cylindrical mold (made of stainless steel), then oiled in 160°C cooking oil for 3 minutes, and the appearance after oiling was evaluated. The appearance after oiling was evaluated on a 5-point scale from 1 to 5 points (rating) according to the following evaluation criteria. Figure 1 is a diagram explaining the evaluation criteria for the burst suppression effect. Appearance evaluation criteria after oil adjustment 1 point: Broken into small pieces and no longer retains its shape. 2 points: Ruptured, but still retains a slight shape (e.g., Figure 1(A)). 3 points: Slight rupture, but the circular shape is distorted (e.g., Figure 1(B)). 4 points: No rupture, but the circle is slightly distorted (e.g., Figure 1(C)). 5 points: No rupture and retains its circular shape (e.g., Figure 1(D)).

[0055] Test Example 1: Effects of dietary fiber (derived from konnyaku root) and calcium compound (calcium lactate) Test samples were prepared by adding the ingredients shown in Table 2 to a prepared raw material containing hairtail surimi and having a moisture content of 110 parts by mass per 100 parts by mass of frozen surimi, in the amounts shown in Table 2 based on the total amount of the prepared raw material. Using the test samples, shape retention (delayed elastic modulus) before heating, yield rate after heating, and appearance and sensory evaluation after heating were performed. The results are shown in Table 2. [Table 2]

[0056] Conventionally, when deep-fried kamaboko was made using highly hydrated fish paste, the paste had poor shape retention before cooking and would deform, and during cooking, the moisture in the paste caused it to burst when it came into contact with the cooking oil (see Comparative Example 1-1).

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

[0058] Test Example 2: Effect of various amounts of water added To a prepared raw material containing hairtail surimi and with a moisture content of 60 to 100 parts by mass per 100 parts by mass of frozen surimi, konnyaku-derived dietary fiber and calcium lactate were added in amounts shown in Table 3, based on the total amount of the prepared raw material, to obtain a test sample. The test sample was used to evaluate its shape retention (delayed elastic modulus) before heating and its 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 konnyaku potato) and a calcium compound (calcium lactate) improves shape retention and prevents bursting when cooked with oil.

[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 preparation raw material containing hairtail surimi and having a moisture content of 100 parts by mass per 100 parts by mass of frozen surimi. The blending amounts of calcium lactate and dietary fiber were 0.1% by mass and 0.5% by mass, respectively, based on the total amount of the preparation raw material.

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

[0062] The test samples were evaluated for shape retention (delayed elastic modulus) before heating and appearance after heating. The results are shown in Table 4. [Table 4]

[0063] When used in combination with calcium compounds, any dietary fiber was effective in both pre-heating shape retention and appearance after frying. The effects were particularly good when dietary fiber was derived from konnyaku yam, agar, bamboo, or plantain.

[0064] Test Example 4: Amount of dietary fiber added To a prepared raw material containing hairtail surimi and with a moisture content of 90 parts by mass per 100 parts by mass of frozen surimi, 0.005 to 2.0% by mass of konjac yam-derived dietary fiber and 0.1% by mass of calcium lactate were added based on the total amount of the prepared raw material to obtain a test sample. The test sample was used to evaluate its shape retention (delayed elastic modulus) before heating and its yield rate after heating. The results are shown in Table 5. [Table 5]

[0065] It was confirmed that even when the amount of dietary fiber added was changed, the combined use of dietary fiber and a calcium compound improved shape retention and suppressed changes in appearance after frying.

[0066] Test Example 5: Types of calcium compounds Konjac yam-derived dietary fiber and various calcium compounds were added to a preparation material containing hairtail surimi and having a moisture content of 85 parts by mass per 100 parts by mass of frozen surimi to obtain a test sample. The amount of konjac yam-derived dietary fiber was 0.2% by mass based on the total amount of the preparation material. The amount of various calcium compounds was 0.0018% by mass, calculated as the amount of Ca, based on the total amount of the preparation material. The test samples were used to evaluate their shape retention (delayed elastic modulus) before heating and their appearance after heating. The results are shown in Table 6. [Table 6]

[0067] It was confirmed that the combined use of any calcium compound with dietary fiber improved shape retention and suppressed changes in appearance after frying.

[0068] Test Example 6: Effect of high calcium compound addition Konjac yam-derived dietary fiber and various calcium compounds were added to a preparation material containing hairtail surimi and having a moisture content of 110 parts by mass per 100 parts by mass of frozen surimi to obtain test samples. The amount of konjac yam-derived dietary fiber was 0.2% by mass based on the total amount of the preparation material. The amount of various calcium compounds was 0.15 to 0.5% by mass based on the total amount of the preparation material. The test samples were used to evaluate their shape retention before heating and their appearance after heating. The results are shown in Table 7. [Table 7]

[0069] It was confirmed that even when high amounts of calcium compounds were added, shape retention was improved and changes in appearance after frying were suppressed. Calcium lactate, calcium acetate, calcined shell calcium, and calcium chloride were particularly effective. Calcium carbonate, calcium lactate, calcium acetate, and calcium chloride also had little effect on taste.

[0070] Test Example 7: Effect of calcium compounds Konjac yam-derived dietary fiber and various metal salts were added to a preparation material containing hairtail surimi and having a moisture content of 90 parts by mass per 100 parts by mass of frozen surimi to obtain a test sample. The amount of konjac yam-derived dietary fiber was 0.2% by mass based on the total amount of the preparation material. The amount of various metal salts was 0.005% by mass based on the total amount of the preparation material. The test samples were used to evaluate their shape retention (delayed elastic modulus) before heating and their appearance after heating. The results are shown in Table 8. [Table 8]

[0071] It was confirmed that calcium salts are particularly effective in improving shape retention and suppressing changes in appearance after oil adjustment, compared to other metal salts.

[0072] Test Example 8: Effects of different fish species and heating processes Konjac yam-derived dietary fiber and calcium lactate were added to a preparation material containing walleye pollack surimi and having a moisture content of 60 or 90 parts by mass per 100 parts by mass of frozen surimi to obtain a test sample. The amount of konjac yam-derived dietary fiber was 0.20% by mass based on the total amount of the preparation material. The amount of calcium lactate was 0.10% by mass based on the total amount of the preparation material. The test samples were used to evaluate their shape retention (delayed elastic modulus) before heating and their appearance after heating.

[0073] Table 9 shows the results for steamed kamaboko, and Table 10 shows the results for deep-fried kamaboko. [Table 9] [Table 10]

[0074] Even when the fish species and heating process were different, it was confirmed that the combined use of dietary fiber (derived from konnyaku yam) and a calcium compound (calcium lactate) was highly effective in improving shape retention and suppressing changes in appearance after heating (steaming and frying).

[0075] Test Example 9: Effect of different pH Konjac yam-derived dietary fiber and calcium lactate were added to a raw material containing hairtail surimi and having a moisture content of 100 parts by mass per 100 parts by mass of frozen surimi to obtain test samples. The amount of konjac yam-derived dietary fiber was 0.40 mass% based on the total amount of the raw material. The amount of calcium lactate was 0.20 mass% based on the total amount of the raw material. The pH of the raw material was adjusted using trisodium phosphate or acetic acid. Specifically, trisodium phosphate was added at 0.10 mass% based on the total amount of the raw material to adjust the 10% pH of the raw material to 8.3. Acetic acid was added at 0.06 mass% or 0.12 mass% based on the total amount of the raw material to adjust the 10% pH of the raw material to 6.6 or 6.3, respectively. The test samples were used to evaluate their shape retention (delayed elastic modulus) before heating. The results are shown in Table 11. [Table 11]

[0076] Adding trisodium phosphate to the raw material to make the 10% pH 8.3 was effective in improving shape retention, but it was also confirmed that it had an effect on taste, such as bitterness and astringency. On the other hand, adding acetic acid to make the 10% pH 6.6 or 6.3 reduced shape retention, but when dietary fiber (derived from konnyaku potato) and a calcium compound (calcium lactate) were used in combination, it was confirmed that shape retention was improved.

Claims

1. A method for producing a fish paste product having a water content of 90 parts by mass or more per 100 parts by mass of frozen surimi in a raw material, comprising: The method includes at least a step of crushing the raw material to obtain a prepared raw material, a step of molding the prepared raw material to obtain a molded product of the prepared raw material, and a step of oiling the molded product, In the step of crushing the raw material to obtain a prepared raw material, a calcium compound and powdered dietary fiber are mixed with the raw material to make the raw material contain the dietary fiber and the calcium compound; The method for producing a fish paste product comprises the step of: using the dietary fiber derived from konnyaku root, bamboo, gracilaria, agar, or plantain.

2. The method described in claim 1, wherein no settling is performed after the step of obtaining the molded product and before the step of oiling the molded product.

3. The method according to claim 1 or 2, wherein the amount of dietary fiber blended is 0.05% by mass or more and 5% by mass or less based on the total mass of the raw material.

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

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

6. The method according to claim 1 or 2, wherein the 10% pH of the fish paste product is 7.5 or less.

7. 3. The method according to claim 1, wherein the molded product has a delayed elastic modulus of 100.1% or more.

8. A quality improver used in the production of an oil-blended fish paste product having a water content of 90 parts by mass or more per 100 parts by mass of frozen surimi as a raw material, the quality improver comprising dietary fiber and a calcium compound as active ingredients, the dietary fiber is derived from konnyaku root, bamboo, gracilaria, agar, or plantain; The quality improver, wherein the calcium compound is at least one selected from the group consisting of calcium acetate, calcium chloride, and calcium lactate.

9. An oil-seasoned fish paste product having a water content of 90 parts by mass or more per 100 parts by mass of frozen surimi as a raw material, the product containing dietary fiber and a calcium compound, the dietary fiber is derived from konnyaku root, bamboo, gracilaria, agar, or plantain; 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 material, the calcium compound is at least one selected from the group consisting of calcium acetate, calcium chloride, and calcium lactate; The content of the calcium compound is 0.0001% by mass or more and 5% by mass or less in terms of calcium amount based on the total mass of the raw materials.

10. A method for producing a fish paste product, comprising at least a step of grinding a raw material for a fish paste product having a water content of 90 parts by mass or more per 100 parts by mass of frozen surimi in the raw material to obtain a prepared raw material, a step of shaping the prepared raw material to obtain a shaped product of the prepared raw material, and a step of oiling the shaped product, the method improving the shape retention of the shaped product and suppressing a change in appearance of the shaped product due to oiling, In the step of grinding the raw material to obtain a prepared raw material, a step of mixing a calcium compound and powdered dietary fiber with the raw material to make the raw material contain the dietary fiber and the calcium compound is included, The method, wherein the dietary fiber is derived from konnyaku root, bamboo, gracilaria, agar, or plantain.

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