JPH0323146B2 - - Google Patents
Info
- Publication number
- JPH0323146B2 JPH0323146B2 JP57028523A JP2852382A JPH0323146B2 JP H0323146 B2 JPH0323146 B2 JP H0323146B2 JP 57028523 A JP57028523 A JP 57028523A JP 2852382 A JP2852382 A JP 2852382A JP H0323146 B2 JPH0323146 B2 JP H0323146B2
- Authority
- JP
- Japan
- Prior art keywords
- surimi
- starch
- weight
- protein
- composition
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 239000000203 mixture Substances 0.000 claims description 30
- 229920002472 Starch Polymers 0.000 claims description 24
- 235000019698 starch Nutrition 0.000 claims description 21
- 239000008107 starch Substances 0.000 claims description 20
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims description 14
- 229920000881 Modified starch Polymers 0.000 claims description 14
- 239000000126 substance Substances 0.000 claims description 12
- 235000014594 pastries Nutrition 0.000 claims description 6
- 235000019465 surimi Nutrition 0.000 description 37
- 229920002261 Corn starch Polymers 0.000 description 12
- 239000008120 corn starch Substances 0.000 description 12
- 229940099112 cornstarch Drugs 0.000 description 12
- 229940023462 paste product Drugs 0.000 description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 11
- 235000018102 proteins Nutrition 0.000 description 10
- 108090000623 proteins and genes Proteins 0.000 description 10
- 102000004169 proteins and genes Human genes 0.000 description 10
- 235000010469 Glycine max Nutrition 0.000 description 9
- 244000068988 Glycine max Species 0.000 description 9
- 239000001488 sodium phosphate Substances 0.000 description 9
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 8
- 239000012141 concentrate Substances 0.000 description 8
- 241000251468 Actinopterygii Species 0.000 description 7
- 230000000694 effects Effects 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 7
- 229910000406 trisodium phosphate Inorganic materials 0.000 description 7
- 235000019801 trisodium phosphate Nutrition 0.000 description 7
- 108010073771 Soybean Proteins Proteins 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 6
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 6
- 229920001592 potato starch Polymers 0.000 description 6
- 235000002639 sodium chloride Nutrition 0.000 description 6
- LWIHDJKSTIGBAC-UHFFFAOYSA-K potassium phosphate Substances [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 description 5
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 4
- 235000017491 Bambusa tulda Nutrition 0.000 description 4
- 241001330002 Bambuseae Species 0.000 description 4
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 4
- 239000011425 bamboo Substances 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- 229910000029 sodium carbonate Inorganic materials 0.000 description 4
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 3
- 229910019142 PO4 Inorganic materials 0.000 description 3
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 238000004040 coloring Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 235000019690 meat sausages Nutrition 0.000 description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 3
- 235000013923 monosodium glutamate Nutrition 0.000 description 3
- 235000021317 phosphate Nutrition 0.000 description 3
- 229910000027 potassium carbonate Inorganic materials 0.000 description 3
- 235000019710 soybean protein Nutrition 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 229940100445 wheat starch Drugs 0.000 description 3
- OEPOKWHJYJXUGD-UHFFFAOYSA-N 2-(3-phenylmethoxyphenyl)-1,3-thiazole-4-carbaldehyde Chemical compound O=CC1=CSC(C=2C=C(OCC=3C=CC=CC=3)C=CC=2)=N1 OEPOKWHJYJXUGD-UHFFFAOYSA-N 0.000 description 2
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 108010068370 Glutens Proteins 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 230000006835 compression Effects 0.000 description 2
- 238000007906 compression Methods 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 description 2
- 229910000397 disodium phosphate Inorganic materials 0.000 description 2
- 235000019800 disodium phosphate Nutrition 0.000 description 2
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 235000021312 gluten Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000005457 ice water Substances 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000004223 monosodium glutamate Substances 0.000 description 2
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 235000011181 potassium carbonates Nutrition 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 238000007665 sagging Methods 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 235000017550 sodium carbonate Nutrition 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 description 2
- 235000010199 sorbic acid Nutrition 0.000 description 2
- 239000004334 sorbic acid Substances 0.000 description 2
- 229940075582 sorbic acid Drugs 0.000 description 2
- 229940001941 soy protein Drugs 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 229910000404 tripotassium phosphate Inorganic materials 0.000 description 2
- 235000019798 tripotassium phosphate Nutrition 0.000 description 2
- 241000473391 Archosargus rhomboidalis Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 241001098054 Pollachius pollachius Species 0.000 description 1
- 241000276498 Pollachius virens Species 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 229910000272 alkali metal oxide Inorganic materials 0.000 description 1
- 150000001340 alkali metals Chemical class 0.000 description 1
- 229910001860 alkaline earth metal hydroxide Inorganic materials 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 description 1
- 239000000920 calcium hydroxide Substances 0.000 description 1
- 229910001861 calcium hydroxide Inorganic materials 0.000 description 1
- 150000004649 carbonic acid derivatives Chemical class 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 description 1
- 229910000396 dipotassium phosphate Inorganic materials 0.000 description 1
- 235000019797 dipotassium phosphate Nutrition 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 235000015220 hamburgers Nutrition 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 229940116317 potato starch Drugs 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 1
- 235000010378 sodium ascorbate Nutrition 0.000 description 1
- 229960005055 sodium ascorbate Drugs 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 235000010288 sodium nitrite Nutrition 0.000 description 1
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
Landscapes
- Fish Paste Products (AREA)
Description
本発明は練製品用組成物に関する。
従来より練製品の製造に際し、品質改良、歩留
向上等を目的に種々の食品素材あるいは食品添加
物が使用されている。特に生デンプンは、練製品
中に約２〜10重量％程度なるように添加すること
によりテクスチヤーの改良効果が認められるこ
と、から、ほとんどの練製品に広く利用されてい
る。しかし、吸水性が小さいためにすり身の硬さ
向上には効果が小さく、仕上りすり身の成形性は
さほど改良されない。一方、α化デンプンは練製
品のテクスチヤーをむしろ悪くする方向に働くた
めにほとんど利用されていない。また植物性タン
パク質も比較的よく利用されている素材である
が、すり身を硬くする効果はあるものの、テクス
チヤー改良効果が十分でないこと、特有の好まし
くない風味があること、練製品が着色することな
どの理由により練製品への利用が制限されている
のが現状である。
本発明者らは、上記のように、デンプン類ある
いは植物性タンパク質が練製品用の品質改良素材
としてそれぞれ長所を有する反面、大きな短所も
認められる事実に鑑み、これらの長所を最大限に
生かすべく鋭意研究した結果、本発明を完成し
た。
すなわち、本発明は植物性タンパク質を30〜70
重量％、生デンプンを10〜50重量％、α化デンプ
ンを５〜30重量％および可食性のアルカリ性物質
を１〜10重量％の割合で含有してなる練製品用組
成物に関するものであり、また植物性タンパク質
30〜70重量％、生デンプン10〜50重量％、α化デ
ンプン５〜30重量％および可食性のアルカリ性物
質１〜10重量％の割合で、かつこれらの合計量が
練製品に対し0.1〜10重量％となるように、すり
身に混和せしめることを特徴とする練製品の製造
法もまた合せて提供される。
本発明において対象とする練製品としては、た
とえばかまぼこ、竹輪、さつまあげ、魚肉ソーセ
ジ、はんぺん、つみれ等の水産練製品、および畜
肉ソーセージ、プレスハム、ハンバーグ、ミンチ
ボール等の畜肉練製品などが挙げられる。
本発明における植物性タンパク質としては穀
類、豆類等の植物性食品素材から常法によりタン
パク質含量を約60％以上となるように調製したも
のは全て利用でき、たとえば大豆分離タンパク
質、大豆濃縮タンパク質、大豆抽出タンパク質等
の大豆タンパク質、小麦グルテン等が挙げられ
る。とりわけ、大豆濃縮タンパク質、大豆分離タ
ンパク質が効果面からより有利に用いられる。
また生デンプンとしては、通常、食品用に供せ
られるものであれば制限なく使用でき、たとえば
バレイシヨデンプン、小麦デンプン、コーンスタ
ーチ、米デンプン、ワキシースターチなどが挙げ
られる。α化デンプンとしては上記の生デンプン
を常法、たとえば加熱あるいはアルカリ処理によ
りα化したもの、たとえば加熱処理による場合は
生デンプンを水分約30％以上とし、約80℃以上で
約10分間以上加熱後、乾燥し粉末化したものが挙
げられるが、通常は市販のα化デンプンをそのま
ま使用することができる。
可食性のアルカリ性物質としては、可食性のア
ルカリ金属あるいはアルカリ土類金属の水酸化
物、炭酸塩あるいはリン酸塩などが挙げられる。
具体的には、たとえば炭酸ナトリウム、炭酸カリ
ウム、リン酸二ナトリウム、リン酸二カリウム、
リン酸三ナトリウム、リン酸三カリウム、水酸化
ナトリウム、水酸化カリウム、水酸化カルシウ
ム、炭酸カルシウム、重合リン酸塩などが挙げら
れる。特に、リン酸三ナトリウムおよびリン酸三
カリウム、炭酸ナトリウム、炭酸カリウム等が効
果面から好ましい。
上記における植物性タンパク質、生デンプン、
α化デンプンおよび可食性のアルカリ性物質はそ
れぞれにおいて１種又は２種以上が練製品の種類
等に応じ適宜選択される。
本発明において、植物性タンパク質、生デンプ
ン、α化デンプンおよび可食性のアルカリ性物質
は、前述の割合で用いられるとき後述するような
好ましい効果を奏するものである。すなわち、こ
れらの配合量とすり身の成形性、出来上り練製品
の品質との関係は次のとおりである。
植物性タンパク質の配合割合は約30〜70重％
で、好ましくは約35〜60重量％であつて、これよ
り少ないとすり身の硬さが増さず成形性も向上し
ない。一方、上記の範囲よりも多すぎると練製品
の風味を低下させ着色度が増すなど品質上好まし
くない。
生デンプンは約10〜50重量％、好ましくは約15
〜55重量％の割合で使用される。この割合で使用
するとき、α化デンプンおよび植物性タンパク質
を配合することによるすり身の硬さ増強効果を損
わずに、しあも練製品のテクスチヤーをも改良で
きる。
α化デンプンは約５〜30重量％、好ましくは約
10〜25重量％の割合で使用される。従来より、α
化デンプンの単独使用は練製品のテクスチヤー、
たとえばかまぼこの足を弱くする方向に働くこと
が知られているが、本発明のように植物性タンパ
ク質、生デンプンおよび可食性のアルカリ性物質
と共に使用すると、このような好ましくない現象
を起こすことなく、しかもすり身の硬さが増し成
形性を向上させることができる。
可食性のアルカリ性物質は約１〜10重量％、好
ましくは約１〜７重量％の割合で使用される。具
体的には、アルカリ性物質の種類によつて異なる
が、たとえば炭酸ナトリウムの場合は約１〜７重
量％、リン酸三ナトリウムの場合は約２〜10重量
％である。
次に、本発明における練製品の製造は、植物性
タンパク質、生デンプン、α化デンプンおよび可
食性のアルカリ性物質を前記のように特定の割合
で、かつこれらの合計量が練製品に対し0.1〜10
重量％、好ましくは約0.5〜５重量％となるよう
に、すり身に混和せしめることによつて実施され
る。すり身への添加時期は特に限定されないが、
通常、塩ずりした後に、調味料、香辛料、保存
料、水などと共に添加し均一化するのが望まし
い。なお、従来から練製品の製造には約２〜10重
量％の生デンプンが使用されているが、本発明の
組成物は、通常、この生デンプン量に上のせする
かたちで使用するのが好ましい。
植物性タンパク質、生デンプン、α化デンプン
および可食性のアルカリ性物質は、それぞれ単独
で添加してもよいし、予じめ前記の割合となるよ
うに配合した組成物として添加してもよいが、作
業性の面からは組成物として用いる方が有利であ
る。添加に際しては、予じめ水に分散させて用い
る方法がすり身中に容易に均一化できるので有利
な場合が多い。
本発明の製造法によると、植物性タンパク質、
生デンプン、α化デンプンおよび可食性のアルカ
リ性物質をそれぞれ単独、もしくはこれらの２成
分配合物、３成分配合物を使用したときには得ら
れない作業性改善効果、品質改良効果が得られ
る。すなわち、これらの効果を列挙すると次のと
おりである。
(1) 練製品の製造時にはすり身の硬さが増すため
に、かまぼこ、竹輪、さつまあげ等の成形性が
改良される。
(2) 出来あがり製品のテクスチヤーが改良され
る。
(3) 出来あがり製品の保水性が良好である。
(4) 出来あがり製品の風味が良好であり、着色が
少ない。
(5) 本組成物は水分散性がよく、その結果すり身
に容易に混合できるために作業性が改善され
る。
(6) 練製品の歩留が向上する。
次に実施例および実施例を挙げて本発明をさら
に具体的に説明する。以下の記載において％は全
て重量％を示す。
なお、以下の実験例におけるすり身および練製
品の特性値の測定法は次のとおりである。
１ すり身の硬さ
練りあがりすり身を直径６cm、高さ５cmのガ
ラス容器に詰めて試料とし、富士理科工業(株)製
レオメーター（プランジヤー：直径４cm平板、
圧縮速度；１mm／秒）を使用して５mm圧縮した
ときの応力を「すり身の硬さ」とした。本測定
値はすり身の成形性および練製品のダレの程度
に関係する。
２ 破壊強度および破壊歪
練製品を３cmの高さに切断して試験試料と
し、レオメーター（富士理科工業製、測定条
件；プランジヤー；１cm円柱、圧縮速度；１
mm／秒）を使用して試験試料を圧縮し、破壊時
の破壊強度および破壊歪を次式により求めた。
破壊強度；破壊時の応力（ｇ）／0.785cm3
破壊歪；破壊時のへこみ（mm）
本測定値は、練製品のテクスチヤーをあらわ
す。
３ 圧出水分
練製品を直径18mm、高さ10mmに切断して試験
試料とし、これを両側より紙ではさみ、中央
理研(株)製遊離水分測定器を使用して５Kg／cm2で
30秒間加圧して離水量を測定し、次式により圧
出水分量を求めた。
圧出水分（％）＝離水量（ｇ）／試料重量（ｇ）
×100
本測定値は、練製品を保存したときの離水量
の程度に関係する。
実験例 １
第１表に示す配合組成のかまぼこ用すり身に対
し、大豆濃縮タンパク質（２％）、コーンスター
チ（２％）、α化コーンスターチ（２％）、リン酸
三ナトリウム（0.2％）をそれぞれ単独で、また、
これらの３または４成分を混合した組成物（２
％）を添加し、十分に混合して均一化した。得ら
れた仕上りすり身の硬さを測定後、塩化ビニリデ
ン系チユーブ（折径4.5cm）に充てんし、すわり
処理（15℃、15時間）後、加熱（90℃、40分間）
してチユーブ詰かまぼこを製造し、得られたかま
ぼこの特性値を測定した。一方、仕上りすり身を
板付けし、そのときの成形性および焼き上げ後の
ダレの有無を調べた。
The present invention relates to a composition for paste products. Conventionally, various food materials or food additives have been used in the production of paste products for the purpose of improving quality, increasing yield, etc. In particular, raw starch is widely used in most paste products because it has been found to be effective in improving texture when added to the paste in an amount of about 2 to 10% by weight. However, because of its low water absorption, it has little effect on improving the hardness of surimi, and the moldability of the finished surimi is not significantly improved. On the other hand, pregelatinized starch is hardly used because it actually worsens the texture of the paste product. Vegetable protein is also a relatively commonly used material, but although it has the effect of hardening the surimi, it does not have a sufficient texture improvement effect, has a unique unpleasant flavor, and has problems such as coloring of the paste product. Currently, its use in paste products is restricted due to the following reasons. As mentioned above, the present inventors have taken into account the fact that while starches and vegetable proteins each have their own advantages as quality improvement materials for paste products, they also have major disadvantages, and in order to make the most of these advantages. As a result of intensive research, the present invention was completed. That is, the present invention uses 30 to 70 vegetable proteins.
It relates to a composition for a pastry product comprising 10 to 50% by weight of raw starch, 5 to 30% by weight of pregelatinized starch, and 1 to 10% by weight of an edible alkaline substance, Also vegetable protein
30 to 70% by weight of raw starch, 10 to 50% by weight of raw starch, 5 to 30% by weight of pregelatinized starch, and 1 to 10% by weight of edible alkaline substances, and the total amount of these is 0.1 to 10% by weight relative to the paste product. Also provided is a method for producing a paste product, which is characterized in that the paste is mixed with surimi so as to achieve the same weight percentage. Examples of the target paste products of the present invention include fish paste products such as kamaboko, bamboo shoots, fish cakes, fish sausages, hanpen, and fish balls, and livestock paste products such as meat sausages, pressed hams, hamburgers, and minced balls. . As the vegetable protein in the present invention, any protein prepared from plant food materials such as grains and beans to a protein content of about 60% or more by a conventional method can be used, such as soybean isolate protein, soybean concentrate protein, soybean protein concentrate, etc. Examples include soy protein such as extracted protein, wheat gluten, and the like. In particular, soybean concentrated protein and soybean isolated protein are more advantageously used in terms of effectiveness. Raw starch can be used without any restriction as long as it is normally used for food, and examples include potato starch, wheat starch, corn starch, rice starch, and waxy starch. Pregelatinized starch is the raw starch mentioned above that has been pregelatinized by a conventional method, such as heating or alkali treatment. For example, when heat treatment is used, the raw starch has a moisture content of about 30% or more and is heated at about 80°C or higher for about 10 minutes or more. After that, it can be dried and powdered, but commercially available pregelatinized starch can usually be used as it is. Examples of the edible alkaline substance include edible alkali metal or alkaline earth metal hydroxides, carbonates, and phosphates.
Specifically, for example, sodium carbonate, potassium carbonate, disodium phosphate, dipotassium phosphate,
Examples include trisodium phosphate, tripotassium phosphate, sodium hydroxide, potassium hydroxide, calcium hydroxide, calcium carbonate, and polymerized phosphates. In particular, trisodium phosphate, tripotassium phosphate, sodium carbonate, potassium carbonate, and the like are preferred from the viewpoint of effectiveness. Vegetable protein, raw starch in the above,
One or more types of pregelatinized starch and edible alkaline substances are selected as appropriate depending on the type of paste product and the like. In the present invention, when the vegetable protein, raw starch, pregelatinized starch, and edible alkaline substance are used in the above-mentioned proportions, they exhibit favorable effects as described below. That is, the relationship between these blending amounts, the moldability of surimi, and the quality of the finished dough product is as follows. The blending ratio of vegetable protein is approximately 30-70% by weight.
The amount is preferably about 35 to 60% by weight; if it is less than this, the hardness of the surimi will not increase and the moldability will not improve. On the other hand, if the amount is too much than the above range, the flavor of the paste product will deteriorate and the degree of coloring will increase, which is unfavorable in terms of quality. Raw starch is about 10-50% by weight, preferably about 15
Used in proportions of ~55% by weight. When used in this proportion, the texture of the sea bream paste product can also be improved without impairing the effect of enhancing the hardness of surimi by incorporating pregelatinized starch and vegetable protein. Pregelatinized starch is about 5-30% by weight, preferably about
Used in proportions of 10-25% by weight. Conventionally, α
The use of modified starch alone can improve the texture of paste products,
For example, it is known that kamaboko has a tendency to weaken the legs, but when used together with vegetable protein, raw starch, and edible alkaline substances as in the present invention, such undesirable phenomena do not occur. Moreover, the hardness of the surimi increases and the moldability can be improved. The edible alkaline substance is used in a proportion of about 1 to 10% by weight, preferably about 1 to 7% by weight. Specifically, the amount varies depending on the type of alkaline substance, but for example, in the case of sodium carbonate, the amount is about 1 to 7% by weight, and in the case of trisodium phosphate, it is about 2 to 10% by weight. Next, in the production of the paste product according to the present invention, vegetable protein, raw starch, pregelatinized starch, and edible alkaline substances are added in specific proportions as described above, and the total amount of these is 0.1 to 0.1 to 1. Ten
This is carried out by mixing the surimi with the surimi in an amount of 0.5 to 5% by weight, preferably about 0.5 to 5% by weight. There are no particular restrictions on when to add it to surimi, but
Usually, after salting, it is desirable to add it together with seasonings, spices, preservatives, water, etc. to homogenize it. Although about 2 to 10% by weight of fresh starch has conventionally been used in the production of pastry products, it is usually preferable to use the composition of the present invention on top of this amount of raw starch. . Vegetable protein, raw starch, pregelatinized starch, and edible alkaline substance may be added individually, or may be added as a composition in advance in the proportions described above. From the viewpoint of workability, it is more advantageous to use it as a composition. When adding the ingredients, it is often advantageous to disperse them in water in advance, as this makes it easier to homogenize the ingredients in the surimi. According to the production method of the present invention, vegetable protein,
Workability improvement effects and quality improvement effects that cannot be obtained when raw starch, pregelatinized starch, and edible alkaline substances are used alone or in combinations of these two or three components can be obtained. That is, these effects are listed as follows. (1) During the production of paste products, the hardness of surimi increases, improving the moldability of kamaboko, bamboo shoots, fish cakes, etc. (2) The texture of the finished product is improved. (3) The finished product has good water retention. (4) The finished product has a good flavor and little coloring. (5) The composition has good water dispersibility, and as a result, it can be easily mixed into surimi, improving workability. (6) The yield of mixed products is improved. Next, the present invention will be explained in more detail with reference to Examples. In the following description, all percentages indicate weight percentages. The method for measuring the characteristic values of surimi and paste products in the following experimental examples is as follows. 1 Hardness of surimi Fill a glass container with a diameter of 6 cm and a height of 5 cm with the kneaded surimi and use a rheometer (plunger: 4 cm diameter flat plate) manufactured by Fuji Rika Kogyo Co., Ltd.
The stress obtained when the surimi was compressed by 5 mm using a compression speed of 1 mm/sec) was defined as the "hardness of surimi." This measured value is related to the formability of surimi and the degree of sagging of the paste product. 2. Fracture strength and fracture strain The dough was cut to a height of 3 cm to use as a test sample, and a rheometer (manufactured by Fuji Rika Kogyo, measurement conditions: plunger: 1 cm cylinder, compression speed: 1
The test sample was compressed using the following formula (mm/sec), and the fracture strength and fracture strain at fracture were determined using the following formula. Breaking strength: Stress at break (g)/0.785cm 3 Breaking strain: Dent at break (mm) This measured value represents the texture of the paste product. 3 Extruded water Cut the refined product into 18 mm in diameter and 10 mm in height to use as a test sample, sandwich it between paper from both sides, and measure at 5 kg/cm 2 using a free moisture meter manufactured by Chuo Riken Co., Ltd.
Pressure was applied for 30 seconds to measure the amount of water separation, and the amount of extruded water was determined using the following formula. Extruded moisture (%) = Separation amount (g) / Sample weight (g)
×100 This measured value is related to the degree of syneresis when the paste product is stored. Experimental Example 1 Soybean concentrate protein (2%), cornstarch (2%), pregelatinized cornstarch (2%), and trisodium phosphate (0.2%) were added individually to the kamaboko surimi with the composition shown in Table 1. And again,
A composition obtained by mixing these three or four components (2
%) and thoroughly mixed to homogenize. After measuring the hardness of the finished surimi obtained, it was filled into a vinylidene chloride tube (folded diameter: 4.5 cm), subjected to sitting treatment (15°C, 15 hours), and then heated (90°C, 40 minutes).
Then, tube-stuffed kamaboko was produced, and the characteristic values of the obtained kamaboko were measured. On the other hand, the finished surimi was attached to a board, and the moldability at that time and the presence or absence of sag after baking were examined.
【表】 その結果を第２表に示す。【table】 The results are shown in Table 2.
【表】
第２表の結果から明らかなように、大豆濃縮タ
ンパク質、コーンスターチ、α化コーンスターチ
およびリン酸三ナトリウムの４成分を含む組成物
を添加した区分(10)は、これら成分をそれぞれ単独
もしくは３成分を併用して添加した区分に比較し
すり身の硬さが高く、その結果成型性が良く作業
性も良好であつた。また出来上つたかまぼこの破
壊強度と破壊歪のバランスがとれておりテクスチ
ヤー的に優れていると共に、圧出水分も少なく保
存時の離水量が少ないものであつた。
実験例 ２
大豆濃縮タンパク質、小麦デンプン、α化コー
ンスターチおよびリン酸三ナトリウムを第３表に
示す配合比率で混合し、これを第１表に示した配
合組成のかまぼこ用すり身に対し０〜15％添加し
て、以下実施例１と同方法によりかまぼこを製造
した。[Table] As is clear from the results in Table 2, category (10) in which a composition containing the four components of concentrated soybean protein, corn starch, pregelatinized corn starch, and trisodium phosphate was added was classified into three categories: The hardness of the surimi was higher than in the category in which the three ingredients were added in combination, and as a result, the moldability was good and the workability was also good. In addition, the resulting kamaboko had a well-balanced fracture strength and fracture strain, and was excellent in texture, with little extruded water and little water syneresis during storage. Experimental Example 2 Soybean concentrate protein, wheat starch, pregelatinized corn starch, and trisodium phosphate were mixed in the proportions shown in Table 3, and this was mixed at 0 to 15% with respect to the kamaboko surimi having the composition shown in Table 1. Then, kamaboko was produced in the same manner as in Example 1.
【表】
すり身の硬さ、かまぼこの特性値の測定結果を
第４表に示す。[Table] Table 4 shows the measurement results of the hardness of surimi and the characteristic values of kamaboko.
【表】
第４表に示したように添加量が増すにしたがつ
てすり身の硬さが増すとともに破壊強度、破壊歪
の大きい、いわゆる足の強い品質的に優れたかま
ぼこになつたが、15％添加した場合には色、風味
が悪くなり、品質的に好ましくなかつた。
実施例 １
大豆濃縮タンパク質（タンパク質含量：69％）、
バレイシヨンデンプン、α化コーンスターチ（三
和澱粉工業製）および炭酸ナトリウムを第５表に
示す配合量で混合し、練製品用組成物を製造し
た。[Table] As shown in Table 4, as the amount of surimi increases, the hardness of the surimi increases, and the resulting kamaboko has a high fracture strength and fracture strain, resulting in excellent quality kamaboko with strong legs. %, the color and flavor deteriorated and the quality was unfavorable. Example 1 Soy protein concentrate (protein content: 69%),
Variety starch, pregelatinized corn starch (manufactured by Sanwa Starch Industries), and sodium carbonate were mixed in the amounts shown in Table 5 to produce a composition for a pastry product.
【表】
スケソウすり身（特級）6.0Kgに食塩0.22Kgを
加えて常法により塩ずり後、バレイシヨデンプン
0.5Kg、砂糖0.2Kg、みりん0.2Kg、グルタミン酸ナ
トリウム0.05Kg、ソルビン酸製剤0.02Kg、水2.81
Kgおよび第５表の組成物0.1Kgを加えて混合し、
得られた仕上りすり身を板付し、すわり処理後、
（40℃、120分間）、加熱して板付けかまぼこを製
造した。一方、対照区として上記組成物を加えな
い以外は、全く同様にして板付かまぼこを製造し
た。
その結果、上記組成物を添加した仕上りすり身
は、対照区に比較して板付に際し成形が容易で、
得られたかまぼこはダレの現象が全く起こらず、
硬くて弾力があり品質的にすぐれていた。
実施例 ２
大豆濃縮タンパク質、コーンスターチ、α化コ
ーンスターチ（商品名：コーンソリツドＳ、オル
ガノ(株)製）およびリン酸三ナトリウムを第６表に
示す配合量で混合し、練製品組成物を製造した。[Table] Add 0.22 kg of table salt to 6.0 kg of pollock surimi (special grade), salt it in the usual way, and then add potato starch.
0.5Kg, sugar 0.2Kg, mirin 0.2Kg, monosodium glutamate 0.05Kg, sorbic acid preparation 0.02Kg, water 2.81
Kg and 0.1 Kg of the composition in Table 5 are added and mixed,
The resulting finished surimi is plated, and after processing,
(40°C, 120 minutes) to produce kamaboko with a board. On the other hand, as a control, kamaboko with a board was produced in exactly the same manner except that the above composition was not added. As a result, the finished surimi to which the above composition was added was easier to shape when attached to a board than the control group.
The obtained kamaboko has no sagging phenomenon,
It was hard, elastic, and of excellent quality. Example 2 Soybean concentrate protein, corn starch, pregelatinized corn starch (trade name: Corn Solid S, manufactured by Organo Co., Ltd.), and trisodium phosphate were mixed in the amounts shown in Table 6 to produce a paste composition.
【表】
スケソウすり身6.0Kg（特級2.0Kg、２級4.0Kg）
に食塩0.2Kgを加えて常法により塩ずり後、砂糖
0.15Kg、みりん0.2Kg、グルタミン酸ナトリウム
0.05Kg、バレイシヨデンプン1.0Kg、氷水2.3Kgお
よび第６表の組成物0.2Kgを加えて混合し、得ら
れたすり身30Kgを厚さ７mmに延ばして150℃で揚
げてさつまあげを製造した。一方、対照区として
上記組成物の代りに大豆濃縮タンパクを加えたも
のを製造した。
その結果、上記組成物を添加した仕上りすり身
は、対照区に比較して成形が容易で、得られたさ
つまあげは色、風味、テクスチヤーが優れてい
た。
実施例 ３
大豆濃縮タンパク質、小麦デンプン、α化コー
ンスターチおよびリン酸二ナトリウムを第７表に
示す配合量で混合し、練製品用組成物を製造し
た。[Table] Surimi 6.0Kg (Special grade 2.0Kg, 2nd grade 4.0Kg)
Add 0.2 kg of salt to the water and remove the salt using the usual method, then add sugar.
0.15Kg, mirin 0.2Kg, monosodium glutamate
0.05 kg of potato starch, 1.0 kg of potato starch, 2.3 kg of ice water, and 0.2 kg of the composition shown in Table 6 were added and mixed, and 30 kg of the resulting surimi was rolled out to a thickness of 7 mm and fried at 150°C to produce fish cakes. On the other hand, as a control, a soybean concentrate protein was added instead of the above composition. As a result, the finished surimi to which the above composition had been added was easier to shape than the control group, and the obtained fish cakes had excellent color, flavor, and texture. Example 3 Soybean protein concentrate, wheat starch, pregelatinized corn starch, and disodium phosphate were mixed in the amounts shown in Table 7 to produce a composition for a pastry product.
【表】
スケソウすり身5.5Kg（特級2.5Kg、２級3.0Kg）
に食塩0.2Kgを加えて塩ずり後、砂糖0.1Kg、みり
ん0.3Kg、グルタミン酸ナトリウム0.05Kg、ソル
ビン酸製剤0.02Kg、バレイシヨデンプン0.6Kgお
よび第７表の組成物0.5Kgを加えて混合し、得ら
れたすり身を竹輪製造用棒に巻きつけて成形した
のち加熱して竹輪を製造した。一方、対照区とし
て上記組成物の代りに活性グルテンを加えたもの
を製造した。
その結果、上記組成物を加えた仕上りすり身は
対照区に比較して、棒への巻きつけ成形が容易で
あり、得られた竹輪は焼き色、肉色、風味、テク
スチヤーが優れていた。
実施例 ４
大豆分離タンパク質、コーンスターチ、α化コ
ーンスターチおよび炭酸カリウムを第８表に示す
配合量で混合し、練製品用組成物を製造した。[Table] Pollack Surimi 5.5Kg (Special grade 2.5Kg, 2nd grade 3.0Kg)
Add 0.2Kg of table salt to the mixture, add 0.1Kg of sugar, 0.3Kg of mirin, 0.05Kg of sodium glutamate, 0.02Kg of sorbic acid preparation, 0.6Kg of potato starch and 0.5Kg of the composition shown in Table 7 and mix. The obtained surimi was wrapped around a rod for making bamboo rings, molded, and then heated to produce bamboo rings. On the other hand, as a control, active gluten was added instead of the above composition. As a result, the finished surimi to which the above composition had been added was easier to wrap around a stick than the control group, and the obtained chikuwa had excellent grilled color, meat color, flavor, and texture. Example 4 Soybean isolate protein, corn starch, pregelatinized corn starch, and potassium carbonate were mixed in the amounts shown in Table 8 to produce a composition for a pastry product.
【表】
豚肉4.0Kg、羊肉2.0Kgに食塩0.2Kg、重合リン酸
塩0.03Kg、亜硝酸ナトリウム0.5ｇ、アスコルビ
ン酸ナトリウム1.5ｇを加えてサイレントカツタ
ーにより混合し、これにバレイシヨデンプン0.5
Kg、氷水1.5Kg、適当量の調味料、香辛料、豚脂
1.5Kgおよび第８表の組成物0.1Kgを加えて練合
し、これを折径4.5cmの塩化ビニリデン系チユー
ブに充填したのち加熱して畜肉ソーセージを製造
した。一方、対照区として上記組成物の代りに大
豆分離タンパク質を加えたものを製造した。
その結果、上記組成物を添加した畜肉ソーセー
ジは、対照区に比較して色、風味、テクスチヤー
が優れていた。[Table] Add 0.2 kg of salt, 0.03 kg of polymerized phosphate, 0.5 g of sodium nitrite, and 1.5 g of sodium ascorbate to 4.0 kg of pork and 2.0 kg of mutton, mix with a silent cutter, and add 0.5 kg of potato starch.
kg, ice water 1.5 kg, appropriate amount of seasonings, spices, pork fat
1.5 kg and 0.1 kg of the composition shown in Table 8 were added and kneaded, filled into a vinylidene chloride tube with a folded diameter of 4.5 cm, and then heated to produce a meat sausage. On the other hand, as a control, a soybean isolate protein was added instead of the above composition. As a result, the meat sausage to which the above composition was added had superior color, flavor, and texture compared to the control group.
Claims (1)
ンを10〜50重量％、α化デンプンを５〜30重量％
および可食性のアルカリ性物質を１〜10重量％の
割合で含有してなる練製品用組成物。1 30-70% by weight of vegetable protein, 10-50% by weight of raw starch, 5-30% by weight of pregelatinized starch
and a composition for a pastry product containing an edible alkaline substance in a proportion of 1 to 10% by weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57028523A JPS58146260A (en) | 1982-02-23 | 1982-02-23 | Composition of fish paste and making method for the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57028523A JPS58146260A (en) | 1982-02-23 | 1982-02-23 | Composition of fish paste and making method for the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS58146260A JPS58146260A (en) | 1983-08-31 |
| JPH0323146B2 true JPH0323146B2 (en) | 1991-03-28 |
Family
ID=12251024
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP57028523A Granted JPS58146260A (en) | 1982-02-23 | 1982-02-23 | Composition of fish paste and making method for the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS58146260A (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6054661A (en) * | 1983-09-02 | 1985-03-29 | Nisshin Oil Mills Ltd:The | Making of fish chips |
| JP2841076B2 (en) * | 1989-03-28 | 1998-12-24 | サンエイ糖化株式会社 | Pasty fishery product and method for producing the same |
| US6054155A (en) * | 1997-12-15 | 2000-04-25 | Townsend Engineering Company | Brine formulation for curing extruded sausage strand |
| JP3721351B2 (en) * | 2002-09-03 | 2005-11-30 | 哲子 岡田 | processed food |
| JP4623726B2 (en) * | 2005-04-05 | 2011-02-02 | 株式会社紀文食品 | Fish multilayer noodles |
-
1982
- 1982-02-23 JP JP57028523A patent/JPS58146260A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS58146260A (en) | 1983-08-31 |
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