JPH0367566A - Production of fisheries paste product - Google Patents
Production of fisheries paste productInfo
- Publication number
- JPH0367566A JPH0367566A JP1203692A JP20369289A JPH0367566A JP H0367566 A JPH0367566 A JP H0367566A JP 1203692 A JP1203692 A JP 1203692A JP 20369289 A JP20369289 A JP 20369289A JP H0367566 A JPH0367566 A JP H0367566A
- Authority
- JP
- Japan
- Prior art keywords
- starch
- bean
- kamaboko
- paste product
- acetylated
- 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.)
- Granted
Links
- 229940023462 paste product Drugs 0.000 title claims description 16
- 238000004519 manufacturing process Methods 0.000 title claims description 6
- 229920002472 Starch Polymers 0.000 claims abstract description 76
- 235000019698 starch Nutrition 0.000 claims abstract description 72
- 239000008107 starch Substances 0.000 claims abstract description 65
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 32
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 27
- 241000251468 Actinopterygii Species 0.000 claims abstract description 23
- 240000004922 Vigna radiata Species 0.000 claims abstract description 22
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims abstract description 22
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims abstract description 22
- 229920000881 Modified starch Polymers 0.000 claims abstract description 15
- 235000019426 modified starch Nutrition 0.000 claims abstract description 15
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 4
- 240000004713 Pisum sativum Species 0.000 claims abstract description 4
- 235000010582 Pisum sativum Nutrition 0.000 claims abstract description 4
- 240000006677 Vicia faba Species 0.000 claims abstract description 4
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 4
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 4
- 241000219977 Vigna Species 0.000 claims abstract description 4
- 235000010726 Vigna sinensis Nutrition 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 235000020232 peanut Nutrition 0.000 claims abstract description 4
- 235000006089 Phaseolus angularis Nutrition 0.000 claims abstract description 3
- 240000007098 Vigna angularis Species 0.000 claims abstract description 3
- 235000010711 Vigna angularis Nutrition 0.000 claims abstract description 3
- 230000001590 oxidative effect Effects 0.000 claims abstract 2
- 241000286209 Phasianidae Species 0.000 claims description 3
- 235000010724 Wisteria floribunda Nutrition 0.000 claims description 2
- 235000014102 seafood Nutrition 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 12
- 235000015110 jellies Nutrition 0.000 abstract description 8
- 239000008274 jelly Substances 0.000 abstract description 8
- 235000017060 Arachis glabrata Nutrition 0.000 abstract description 2
- 235000010777 Arachis hypogaea Nutrition 0.000 abstract description 2
- 235000018262 Arachis monticola Nutrition 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract 2
- 244000045232 Canavalia ensiformis Species 0.000 abstract 1
- 235000010520 Canavalia ensiformis Nutrition 0.000 abstract 1
- 235000010518 Canavalia gladiata Nutrition 0.000 abstract 1
- 244000046095 Psophocarpus tetragonolobus Species 0.000 abstract 1
- 235000010580 Psophocarpus tetragonolobus Nutrition 0.000 abstract 1
- 229920002261 Corn starch Polymers 0.000 description 6
- 239000008120 corn starch Substances 0.000 description 6
- 229940099112 cornstarch Drugs 0.000 description 6
- 229920001592 potato starch Polymers 0.000 description 6
- 239000002994 raw material Substances 0.000 description 6
- 238000006467 substitution reaction Methods 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 5
- 235000013372 meat Nutrition 0.000 description 5
- 239000002245 particle Substances 0.000 description 5
- 240000003183 Manihot esculenta Species 0.000 description 4
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 4
- 239000003795 chemical substances by application Substances 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 239000000499 gel Substances 0.000 description 4
- 229940100445 wheat starch Drugs 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- WFDIJRYMOXRFFG-UHFFFAOYSA-N Acetic anhydride Chemical compound CC(=O)OC(C)=O WFDIJRYMOXRFFG-UHFFFAOYSA-N 0.000 description 3
- 244000017020 Ipomoea batatas Species 0.000 description 3
- 235000002678 Ipomoea batatas Nutrition 0.000 description 3
- 239000004368 Modified starch Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000006266 etherification reaction Methods 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 239000007800 oxidant agent Substances 0.000 description 3
- 230000003014 reinforcing effect Effects 0.000 description 3
- RDDUUHBRMWYBJX-UHFFFAOYSA-N 4-oct-1-enoxy-4-oxobutanoic acid Chemical compound CCCCCCC=COC(=O)CCC(O)=O RDDUUHBRMWYBJX-UHFFFAOYSA-N 0.000 description 2
- YYROPELSRYBVMQ-UHFFFAOYSA-N 4-toluenesulfonyl chloride Chemical compound CC1=CC=C(S(Cl)(=O)=O)C=C1 YYROPELSRYBVMQ-UHFFFAOYSA-N 0.000 description 2
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 description 2
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 2
- 239000004067 bulking agent Substances 0.000 description 2
- FOCAUTSVDIKZOP-UHFFFAOYSA-N chloroacetic acid Chemical compound OC(=O)CCl FOCAUTSVDIKZOP-UHFFFAOYSA-N 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- XBDQKXXYIPTUBI-UHFFFAOYSA-N dimethylselenoniopropionate Natural products CCC(O)=O XBDQKXXYIPTUBI-UHFFFAOYSA-N 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- WQYVRQLZKVEZGA-UHFFFAOYSA-N hypochlorite Chemical compound Cl[O-] WQYVRQLZKVEZGA-UHFFFAOYSA-N 0.000 description 2
- BDAGIHXWWSANSR-UHFFFAOYSA-N methanoic acid Natural products OC=O BDAGIHXWWSANSR-UHFFFAOYSA-N 0.000 description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-L succinate(2-) Chemical compound [O-]C(=O)CCC([O-])=O KDYFGRWQOYBRFD-UHFFFAOYSA-L 0.000 description 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- FALRKNHUBBKYCC-UHFFFAOYSA-N 2-(chloromethyl)pyridine-3-carbonitrile Chemical compound ClCC1=NC=CC=C1C#N FALRKNHUBBKYCC-UHFFFAOYSA-N 0.000 description 1
- OSWFIVFLDKOXQC-UHFFFAOYSA-N 4-(3-methoxyphenyl)aniline Chemical compound COC1=CC=CC(C=2C=CC(N)=CC=2)=C1 OSWFIVFLDKOXQC-UHFFFAOYSA-N 0.000 description 1
- NLHHRLWOUZZQLW-UHFFFAOYSA-N Acrylonitrile Chemical compound C=CC#N NLHHRLWOUZZQLW-UHFFFAOYSA-N 0.000 description 1
- OSDWBNJEKMUWAV-UHFFFAOYSA-N Allyl chloride Chemical compound ClCC=C OSDWBNJEKMUWAV-UHFFFAOYSA-N 0.000 description 1
- 229920000945 Amylopectin Polymers 0.000 description 1
- 229920000856 Amylose Polymers 0.000 description 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- IAYPIBMASNFSPL-UHFFFAOYSA-N Ethylene oxide Chemical compound C1CO1 IAYPIBMASNFSPL-UHFFFAOYSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- UEZVMMHDMIWARA-UHFFFAOYSA-N Metaphosphoric acid Chemical compound OP(=O)=O UEZVMMHDMIWARA-UHFFFAOYSA-N 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- GOOHAUXETOMSMM-UHFFFAOYSA-N Propylene oxide Chemical compound CC1CO1 GOOHAUXETOMSMM-UHFFFAOYSA-N 0.000 description 1
- 240000005499 Sasa Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- MKRNVBXERAPZOP-UHFFFAOYSA-N Starch acetate Chemical compound O1C(CO)C(OC)C(O)C(O)C1OCC1C(OC2C(C(O)C(OC)C(CO)O2)OC(C)=O)C(O)C(O)C(OC2C(OC(C)C(O)C2O)CO)O1 MKRNVBXERAPZOP-UHFFFAOYSA-N 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- XTXRWKRVRITETP-UHFFFAOYSA-N Vinyl acetate Chemical compound CC(=O)OC=C XTXRWKRVRITETP-UHFFFAOYSA-N 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
- WETWJCDKMRHUPV-UHFFFAOYSA-N acetyl chloride Chemical compound CC(Cl)=O WETWJCDKMRHUPV-UHFFFAOYSA-N 0.000 description 1
- 239000012346 acetyl chloride Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 239000001506 calcium phosphate Substances 0.000 description 1
- 229910000389 calcium phosphate Inorganic materials 0.000 description 1
- 235000011010 calcium phosphates Nutrition 0.000 description 1
- 229940106681 chloroacetic acid Drugs 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- FLISWPFVWWWNNP-BQYQJAHWSA-N dihydro-3-(1-octenyl)-2,5-furandione Chemical compound CCCCCC\C=C\C1CC(=O)OC1=O FLISWPFVWWWNNP-BQYQJAHWSA-N 0.000 description 1
- VAYGXNSJCAHWJZ-UHFFFAOYSA-N dimethyl sulfate Chemical compound COS(=O)(=O)OC VAYGXNSJCAHWJZ-UHFFFAOYSA-N 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 239000012374 esterification agent Substances 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000019253 formic acid Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000005457 ice water Substances 0.000 description 1
- 230000000977 initiatory effect Effects 0.000 description 1
- INQOMBQAUSQDDS-UHFFFAOYSA-N iodomethane Chemical compound IC INQOMBQAUSQDDS-UHFFFAOYSA-N 0.000 description 1
- 235000021332 kidney beans Nutrition 0.000 description 1
- TWNIBLMWSKIRAT-VFUOTHLCSA-N levoglucosan Chemical group O[C@@H]1[C@@H](O)[C@H](O)[C@H]2CO[C@@H]1O2 TWNIBLMWSKIRAT-VFUOTHLCSA-N 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 125000005429 oxyalkyl group Chemical group 0.000 description 1
- JRKICGRDRMAZLK-UHFFFAOYSA-L peroxydisulfate Chemical compound [O-]S(=O)(=O)OOS([O-])(=O)=O JRKICGRDRMAZLK-UHFFFAOYSA-L 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 229940116317 potato starch Drugs 0.000 description 1
- 235000019260 propionic acid Nutrition 0.000 description 1
- IUVKMZGDUIUOCP-BTNSXGMBSA-N quinbolone Chemical compound O([C@H]1CC[C@H]2[C@H]3[C@@H]([C@]4(C=CC(=O)C=C4CC3)C)CC[C@@]21C)C1=CCCC1 IUVKMZGDUIUOCP-BTNSXGMBSA-N 0.000 description 1
- 239000012744 reinforcing agent Substances 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
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000001488 sodium phosphate Substances 0.000 description 1
- 229910000162 sodium phosphate Inorganic materials 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 125000001424 substituent group Chemical group 0.000 description 1
- 229940014800 succinic anhydride Drugs 0.000 description 1
- QAOWNCQODCNURD-UHFFFAOYSA-N sulfuric acid Substances OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 1
- 235000019465 surimi Nutrition 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
Landscapes
- Fish Paste Products (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は、弾力性、ゼリー強度、保水性および安定性を
有する水産練製品に関するものである。DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a fish paste product having elasticity, jelly strength, water retention and stability.
（従来の技術）
従来、水産練製品の製造においては、小麦澱粉、馬鈴薯
澱粉、甘藷澱粉などを５〜２０％添加することが一般に
行なわれている。その目的とするところは練製品の“あ
し”を強くして食感を改善することにあり、増量剤とし
ての効果もある。(Prior Art) Conventionally, in the production of fish paste products, it has been common practice to add 5 to 20% of wheat starch, potato starch, sweet potato starch, etc. Its purpose is to strengthen the "legs" of the paste product and improve its texture, and it also has the effect of acting as a bulking agent.
水産練製品の原料となる魚肉には強足魚、弱足魚がある
が、弱足魚を使用する際には澱粉の“あし”の補強効果
が特に重要になる。There are two types of fish meat that are used as raw materials for fish paste products: strong-legged fish and weak-legged fish.When using weak-legged fish, the reinforcing effect of starch on the legs is particularly important.
澱粉が水産練製品の“あし”の補強効果を現わすのは、
魚肉中に粒子のまま混和された澱粉が糊化温度以上に加
熱されると、周囲の魚肉から水を吸収し弾力に富む粒子
となり魚肉から吸収した水は澱粉粒子中に固定される。The reason why starch has the effect of reinforcing the “legs” of fish paste products is because
When starch mixed into fish meat as particles is heated above the gelatinization temperature, it absorbs water from the surrounding fish meat and becomes elastic particles, and the water absorbed from the fish meat is fixed in the starch particles.
この糊化した澱粉粒子の弾力性、機械的強度が周囲の魚
肉部分よりも優れているため補強効果を現わす。These gelatinized starch particles exhibit a reinforcing effect because they have better elasticity and mechanical strength than the surrounding fish meat.
また、強足魚、弱足魚いずれを原料とする場合において
も、澱粉を添加することにより、その添加量の２〜３倍
の水を添加することができるので増量剤としても有用で
ある。In addition, when using either strong-legged fish or weak-legged fish as a raw material, by adding starch, 2 to 3 times the amount of water added can be added, so it is useful as a filler.
しかし、このように“あし“の補強剤、増量剤として有
用な未変性澱粉も糊化後、時間の経過と共に老化を起こ
し、給水固定した水を再放出（離水）してしまう。そう
なると澱粉粒子間の水が増加し、組織中の自由水が増大
してもろくなり、食感を著しく損ない商品価値を低下さ
せてしまう。However, even unmodified starch, which is useful as a reinforcing agent and bulking agent for legs, deteriorates over time after gelatinization, and the water that has been fixed in the water supply is re-released (hydrosyneresis). In this case, the amount of water between starch particles increases, and the amount of free water in the structure increases, resulting in brittleness, which significantly impairs texture and reduces commercial value.
このような通常の未変性澱粉の中で比較的優れた性質を
持つものとして小麦澱粉が挙げられるが、これも老化を
比較的起こしにくい程度のものであり、ゲル強度が弱い
ので弾力、食感なども劣ったものとなり優れた性質を持
つものとは言いがたい。Among these ordinary unmodified starches, wheat starch has relatively excellent properties, but it is also relatively resistant to aging, and its gel strength is weak, so it has poor elasticity and texture. etc. are also inferior and cannot be said to have superior properties.
よって、それらの物性を改善するため種々の化工澱粉を
用いる技術が提案されている。例えば、オキシアルキル
エーテル化澱粉を使用する技術（特公昭４５−３１３４
７号公報）、油脂化工澱粉を使用する技術（特公昭４５
−３２８９８号、同５６−１９２０号および同５６−４
６３８７号各公報）、油脂化工澱粉とワキシーコーンス
ターチ、脂肪酸モノグリセライドの澱粉混合物を使用す
る技術（特公昭５６−３５４２５号公報）、アルカリ処
理澱粉を使用する技術（特開昭５６−１０６５７５号公
報）、エステル化澱粉、エーテル化澱粉を使用する技術
（特公昭６１−３６８９７号公報）、エステル化澱粉を
使用する技術（特公昭６２−３６６５４号公報）等が挙
げられる。Therefore, techniques using various modified starches have been proposed to improve their physical properties. For example, technology using oxyalkyl etherified starch (Japanese Patent Publication No. 45-3134
7), technology using fat-and-oil modified starch (Special Publication No. 45)
-32898, 56-1920 and 56-4
6387 publications), technology using a starch mixture of oil-and-fat modified starch, waxy corn starch, and fatty acid monoglyceride (Japanese Patent Publication No. 56-35425), technology using alkali-treated starch (Japanese Patent Publication No. 56-106575), Techniques using esterified starch and etherified starch (Japanese Patent Publication No. 61-36897), techniques using esterified starch (Japanese Patent Publication No. 62-36654), and the like can be mentioned.
（発明が解決しようとする課題）
上記の従来の方法では、練製品の水のばし、ゼリー強度
、弾力性が十分でないか、あるいは化工澱粉の製造に手
間がかかり経費がかかるという課題がある。(Problems to be Solved by the Invention) The above-mentioned conventional methods have problems in that the paste product does not have sufficient water elongation, jelly strength, and elasticity, or that the production of modified starch is time-consuming and expensive.
（課題を解決するための手段）
上記の課題を解決するため鋭意研究した結果、練製品原
料に豆澱粉誘導体を添加することにより、水のばし、ゼ
リー強度、弾力性が著しく向上した水産練製品が得られ
ることを見出し本発明を完成するに至った。(Means for solving the problem) As a result of intensive research to solve the above problems, we have created a seafood paste product with significantly improved water spread, jelly strength, and elasticity by adding a bean starch derivative to the raw material for the paste product. The present inventors discovered that the present invention can be obtained and completed the present invention.
本発明の練製品とは、かまぼこ（リティナーかまぼこ、
ケーシングかまぼこ、板付かまぼこ、伊達巻、なると、
笹かまぼこ）、竹輪（焼竹輪、ゆで竹輪、豆竹輪）、あ
げかまぼこ（さつまあげ、あげ天）、魚肉ハム・ソーセ
ージ等の水産練製品を意味する。The paste product of the present invention includes kamaboko (retainer kamaboko,
Casing kamaboko, kamaboko with board, date roll, naruto,
It refers to fish paste products such as bamboo kamaboko (sasa kamaboko), chikuwa (roasted chikuwa, boiled chikuwa, bean chikuwa), age kamaboko (fish cake, fried tempura), fish ham, sausage, etc.
本発明における豆澱粉とは、緑豆、あずき、いんげん豆
、そら豆、ふじ豆、なた豆、うずら豆、えんどう豆、さ
さげおよび落花生から得られる澱粉をいう。これらの原
料豆澱粉を下記のエーテル化剤および／または酸化剤を
常法により作用させて豆澱粉誘導体を得る。The bean starch in the present invention refers to starch obtained from mung beans, azuki beans, kidney beans, fava beans, Fuji beans, rape beans, quail beans, peas, cowpeas, and peanuts. These raw bean starches are treated with the following etherifying agent and/or oxidizing agent in a conventional manner to obtain bean starch derivatives.
エーテル化剤としては、ジメチル硫酸、ヨウ化メチル、
塩化アリル、モノクロル酢酸、アクリロニトリル、エチ
レンオキサイド、プロピレンオキサイド等が挙げられ、
エステル化剤としては、無水酢酸、酢酸ビニル、塩化ア
セチル、無水コハク酸、１−オクテニル無水コハク酸、
ギ酸、プロピオン酸、酪酸、クロル酢酸、トシルクロリ
ド、濃硫酸、メタリン酸、リン酸ナトリウム、リン酸カ
ルシウム等が、酸化剤としては次亜塩素酸塩、過酸化水
素水、過硫酸塩等が挙げられる。Etherification agents include dimethyl sulfate, methyl iodide,
Examples include allyl chloride, monochloroacetic acid, acrylonitrile, ethylene oxide, propylene oxide, etc.
As the esterifying agent, acetic anhydride, vinyl acetate, acetyl chloride, succinic anhydride, 1-octenylsuccinic anhydride,
Examples of the oxidizing agent include formic acid, propionic acid, butyric acid, chloroacetic acid, tosyl chloride, concentrated sulfuric acid, metaphosphoric acid, sodium phosphate, calcium phosphate, etc., and examples of the oxidizing agent include hypochlorite, aqueous hydrogen peroxide, and persulfate.
このようにして得られたエーテル化豆澱粉および／また
はエステル化豆澱粉のエーテル化度およびエステル化度
は置換度として表しく無水グルコース残基１モル当りの
置換基り、８０モル）Ｄ。The degree of etherification and degree of esterification of the etherified bean starch and/or esterified bean starch thus obtained is expressed as the degree of substitution (substituent per mole of anhydroglucose residue, 80 mol)D.
Ｓ、 〜０．００５〜０．３好ましくは０．０１〜０．
２のとき好適な性質を示し、そのときの糊化開始温度は
それぞれ７０〜３０℃および６０〜４０℃を示す。S, ~0.005-0.3 preferably 0.01-0.
2 shows suitable properties, and the gelatinization initiation temperatures at that time are 70 to 30°C and 60 to 40°C, respectively.
豆澱粉誘導体の水産練製品への配合は、常法により練製
品原料と混合した後、加熱ゲル化させて練製品とするこ
とができる。豆澱粉誘導体の練製品原料への配合率は、
練製品原料に対しておよそ５〜２０％の範囲であること
が好ましい。The bean starch derivative can be blended into a fish paste product by mixing it with a raw material for the paste product in a conventional manner and then heating and gelling it to form a paste product. The blending ratio of soybean starch derivatives to the paste raw material is as follows:
It is preferably in the range of about 5 to 20% based on the raw material for the paste product.
本発明においては、豆澱粉誘導体にその５０％以下の豆
澱粉以外の澱粉をエーテル化および／またはエステル化
したものの少なくとも１種を混合して水産練製品に添加
してもよい。In the present invention, at least one kind obtained by etherifying and/or esterifying 50% or less of starch other than bean starch may be mixed with a bean starch derivative and added to the fish paste product.
本発明の豆澱粉以外の澱粉としては、例えば、小麦澱粉
、馬鈴薯澱粉、コーンスターチ、ワキシーコーンスター
チ、甘藷澱粉、タピオカ澱粉、サゴ澱粉、米澱粉などの
天然澱粉やこれらの分解物、アミロースやアミロペクチ
ン分画物、小麦粉、トウモロコシ粉、切干甘藷、切干タ
ピオカなどの澱粉含有物が挙げられる。Starches other than bean starch of the present invention include, for example, natural starches such as wheat starch, potato starch, corn starch, waxy corn starch, sweet potato starch, tapioca starch, sago starch, and rice starch, their decomposition products, and amylose and amylopectin fractions. Examples include starch-containing substances such as wheat flour, corn flour, dried sweet potato, and dried tapioca.
これらの原料澱粉を常法により前述したエーテル化剤お
よび／またはエステル化剤を作用させたものを豆澱粉誘
導体と混合して用いることができる。これらのエーテル
化澱粉および／またはエステル化澱粉の置換度はり、
Ｓ、 ＝０．００５〜０．３好ましくは０．０１〜０
．２である。These raw starches can be treated with the above-mentioned etherification agent and/or esterification agent by a conventional method and mixed with a bean starch derivative. The degree of substitution of these etherified starches and/or esterified starches,
S, =0.005-0.3 preferably 0.01-0
．． It is 2.
また、必要ならば、豆澱粉以外の原料澱粉を少量併用し
てもさしつかえない。Furthermore, if necessary, a small amount of raw starch other than bean starch may be used in combination.
（作用）
本発明によりゼリー強度、弾力性、保水性および安定性
に優れた水産練製品を得ることができる。(Function) According to the present invention, a fish paste product having excellent jelly strength, elasticity, water retention and stability can be obtained.
（実施例および効果）
実施例１
冷凍スリ身（陸上２級）１０００部を解凍後、空摺５分
後、食塩３０部を添加し、塩摺を１０分間行なう。つい
でＭ、Ｓ、Ｇ、１５部、砂糖２５部等調味料を加え、さ
らにアセチル化緑豆澱粉（置換度り、Ｓ、＝０．０３）
１００部、氷水２００部を添加して本摺を１０分間行っ
た後、ケーシングを行い、９０℃で３０分間蒸煮を行い
かまぼこを得た。(Examples and Effects) Example 1 After thawing 1000 parts of frozen surimi (land class 2) and drying for 5 minutes, 30 parts of common salt was added and salting was carried out for 10 minutes. Next, seasonings such as 15 parts of M, S, and G, and 25 parts of sugar were added, and then acetylated mung bean starch (degree of substitution, S, = 0.03) was added.
After adding 100 parts and 200 parts of ice water and carrying out the final printing for 10 minutes, casing was performed and steamed at 90°C for 30 minutes to obtain kamaboko.
実施例２
アセチル化緑豆澱粉の代わりにあずき澱粉コハク酸エス
テル（Ｄ、Ｓ、 ＝０．０２）を用いる以外は、実施例
１と同様にしてかまぼこを得た。Example 2 Kamaboko was obtained in the same manner as in Example 1, except that azuki starch succinate (D, S, =0.02) was used instead of acetylated mung bean starch.
実施例３
アセチル化緑豆澱粉の代わりにいんげん豆澱粉１−オク
テニルコハク酸エステル（Ｄ、Ｓ、＝０．０３）を用い
る以外は、実施例１と同様にしてかまぼこを得た。Example 3 Kamaboko was obtained in the same manner as in Example 1, except that kidney bean starch 1-octenyl succinate (D, S, = 0.03) was used instead of acetylated mung bean starch.
実施例４
アセチル化緑豆澱粉の代わりにヒドロキシプルピル化そ
ら豆澱粉（Ｄ、Ｓ、 ＝０．１０）を用いる以外は、実
施例１と同様にしてかまぼこを得た。Example 4 Kamaboko was obtained in the same manner as in Example 1, except that hydroxypropylated broad bean starch (D, S, =0.10) was used instead of acetylated mung bean starch.
実施例５
アセチル化緑豆澱粉の代わりにアセチル化なた豆澱粉（
Ｄ、 Ｓ、 ＝０．０５）を用いる以外は、実施例１
と同様にしてかまぼこを得た。Example 5 Acetylated mung bean starch was substituted for acetylated mung bean starch (
Example 1 except that D, S, =0.05) was used.
I obtained kamaboko in the same way.
実施例６
アセチル化緑豆澱粉の代わりにうずら豆澱粉１−オクテ
ニルコハク酸エステル（Ｄ、Ｓ、＝０ 。Example 6 Quail bean starch 1-octenyl succinate (D, S, = 0) instead of acetylated mung bean starch.
０２）を用いる以外は、実施例１と同様にしてかまぼこ
を得た。A kamaboko was obtained in the same manner as in Example 1 except that 02) was used.
実施例７
アセチル化緑豆澱粉の代わりにえんどう豆澱粉コハク酸
エステル（Ｄ、Ｓ、＝０．０６）を用いる以外は、実施
例１と同様にしてかまぼこを得た。Example 7 Kamaboko was obtained in the same manner as in Example 1, except that pea starch succinate (D, S, = 0.06) was used instead of acetylated mung bean starch.
実施例８
アセチル化緑豆澱粉の代わりにアセチル化ささげ澱粉（
Ｄ、Ｓ、＝０．０５）を用いる以外は、実施例１と同様
にしてかまぼこを得た。Example 8 Acetylated cowpea starch (instead of acetylated mung bean starch)
D, S, = 0.05) was used to obtain kamaboko in the same manner as in Example 1.
実施例９
アセチル化緑豆澱粉の代わりにヒドロキシプロピル化落
花生澱粉（Ｄ、 Ｓ、 ＝０．１０）を用いる以外は
、実施例１と同様にしてかまぼこを得た。Example 9 Kamaboko was obtained in the same manner as in Example 1, except that hydroxypropylated peanut starch (D, S, =0.10) was used instead of acetylated mung bean starch.
実施例１０
アセチル化緑豆澱粉の代わりにヒドロキシプロピル化緑
豆澱粉（Ｄ、Ｓ、＝０．０８）を用いる以外は、実施例
１と同様にしてかまぼこを得た。Example 10 Kamaboko was obtained in the same manner as in Example 1, except that hydroxypropylated mung bean starch (D, S, = 0.08) was used instead of acetylated mung bean starch.
実施例１１
実施例１においてアセチル化緑豆澱粉の添加量のうち、
半分を酢酸澱粉（原料澱粉：タピオカ、置換度り、
Ｓ、 ＝０．０３）に置き換えてかまぼこを得た。Example 11 Among the amounts of acetylated mung bean starch added in Example 1,
Half of the starch acetate (raw starch: tapioca, degree of substitution,
S, =0.03) to obtain kamaboko.
実施例１２
実施例１においてアセチル化緑豆澱粉の添加量のうち、
半分をヒドロキシプロピル化澱粉（原料澱粉：コーンス
ターチ、置換度り、Ｓ、 ＝０．０２）に置き換えてか
まぼこを得た。Example 12 Among the amounts of acetylated mung bean starch added in Example 1,
Half of the starch was replaced with hydroxypropylated starch (raw starch: corn starch, degree of substitution, S = 0.02) to obtain kamaboko.
比較例１
アセチル化緑豆澱粉の代わりに馬鈴薯澱粉を用いる以外
は、実施例１と同様にしてかまぼこを得た。Comparative Example 1 Kamaboko was obtained in the same manner as in Example 1, except that potato starch was used instead of acetylated mung bean starch.
比較例２
アセチル化緑豆澱粉の代わりに小麦澱粉を用いる以外は
、実施例１と同様にしてかまぼこを得た。Comparative Example 2 Kamaboko was obtained in the same manner as in Example 1, except that wheat starch was used instead of acetylated mung bean starch.
比較例３
アセチル化緑豆澱粉の代わりにコーンスターチを用いる
以外は、実施例１と同様にしてかまぼこを得た。Comparative Example 3 Kamaboko was obtained in the same manner as in Example 1, except that cornstarch was used instead of acetylated mung bean starch.
比較例４
アセチル化緑豆澱粉の代わりに酢酸澱粉（原料澱粉：タ
ピオカ、置換度り、Ｓ、＝０．０３）を用いる以外は、
実施例１と同様にしてかまぼこを得た。Comparative Example 4 Except for using acetic acid starch (raw starch: tapioca, degree of substitution, S, = 0.03) instead of acetylated mung bean starch,
Kamaboko was obtained in the same manner as in Example 1.
実施例１３
実施例１〜１２、比較例１〜４において得られたかまぼ
こについてゼリー強度、圧出水分、破断強度、弾力性お
よび食感について測定し表に示した。Example 13 The kamaboko obtained in Examples 1 to 12 and Comparative Examples 1 to 4 were measured for jelly strength, extruded moisture, breaking strength, elasticity, and texture, and are shown in the table.
ゼリー強度：かまぼこ（直径３ｃｍ）を厚さ３ｃｍの円
柱状に切り、レオメータ−（不動工業■製）を用いて直
径７．０ｍｍのプランジャーで６ｃｍ／分の速度で荷重
をかけて押し込みゲル強度を測定した。Jelly strength: Cut kamaboko (3 cm in diameter) into cylinders with a thickness of 3 cm, and use a rheometer (manufactured by Fudo Kogyo ■) to apply a load at a rate of 6 cm/min with a plunger with a diameter of 7.0 mm to determine the gel strength. was measured.
圧出水分：かまぼこ断面２．２５ｃｍ２、重量０゜６ｇ
の試験片の全断面に１０ｋｇの荷重をかけ１分間経過後
に、にじみ出した水分の量である。Extruded water: kamaboko cross section 2.25cm2, weight 0°6g
This is the amount of water that oozed out after 1 minute of applying a load of 10 kg to the entire cross section of the test piece.
弾力性および食感：馬鈴薯澱粉を使用したかまぼこの１
日後を１０．０とし、同様にコーンスターチを使用した
ものを５．０とした官能値である。Elasticity and texture: Kamaboko using potato starch 1
The organoleptic value is 10.0 after 10 days, and 5.0 when corn starch is used in the same manner.
破断強度：かまぼこ（直径２．５ｃｍ）を厚さ２゜５ｃ
ｍの円柱状にきり、レオメータ−で直径５ｍｍの球型プ
ランジャーで２ｋｇの荷重をかけてゲルが破断する点を
測定した。Breaking strength: Kamaboko (diameter 2.5cm) with a thickness of 2°5cm
The gel was cut into a cylindrical shape, and the point at which the gel broke was measured by applying a load of 2 kg using a rheometer with a spherical plunger having a diameter of 5 mm.
第１表かられかるように、緑豆澱粉を添加することによ
り、ゼリー強度、弾力性、保水性および安定性に優れた
かまぼこを得ることができた。As shown in Table 1, by adding mung bean starch, it was possible to obtain kamaboko with excellent jelly strength, elasticity, water retention and stability.
Claims (3)
製品の製造法。(1) A method for producing a fish paste product characterized by adding a bean starch derivative.
そら豆、ふじ豆、なた豆、うずら豆、えんどう豆、ささ
げまたは落花生から得られる澱粉をエーテル化、エステ
ル化または酸化したものである請求項１記載の水産練製
品の製造法。(2) The bean starch derivative is mung bean, azuki bean, kidney bean,
2. The method for producing a fish paste product according to claim 1, wherein the starch is obtained by etherifying, esterifying or oxidizing starch obtained from fava beans, Fuji beans, rape beans, quail beans, peas, cowpeas or peanuts.
よび／またはエステル化したものの少なくとも１種を混
合添加することを特徴とする水産練製品の製造法。(3) A method for producing a seafood paste product, which comprises mixing and adding a bean starch derivative and at least one etherified and/or esterified starch other than bean starch.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1203692A JP2796537B2 (en) | 1989-08-04 | 1989-08-04 | Production method of fishery products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1203692A JP2796537B2 (en) | 1989-08-04 | 1989-08-04 | Production method of fishery products |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0367566A true JPH0367566A (en) | 1991-03-22 |
| JP2796537B2 JP2796537B2 (en) | 1998-09-10 |
Family
ID=16478264
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1203692A Expired - Fee Related JP2796537B2 (en) | 1989-08-04 | 1989-08-04 | Production method of fishery products |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2796537B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006288202A (en) * | 2005-04-05 | 2006-10-26 | Kibun Foods Inc | Fish multilayer noodles |
-
1989
- 1989-08-04 JP JP1203692A patent/JP2796537B2/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006288202A (en) * | 2005-04-05 | 2006-10-26 | Kibun Foods Inc | Fish multilayer noodles |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2796537B2 (en) | 1998-09-10 |
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