HK40090243A - Dried fishery paste product and method for manufacturing same - Google Patents

Description

Dried aquatic meat paste products and their manufacturing methods

Technical Field

This invention relates to dried aquatic meat paste products (Japanese: 干燥水産练り製品) used in instant foods and the like that can be reconstituted by hot water reheating, and a method for manufacturing the same.

Background Technology

Currently, dried seafood products used as ingredients in ready-to-eat foods and other similar products include dried fish cakes and other meat-based products, as well as dried seafood such as cuttlefish, octopus, and shellfish that are directly dried. When using cuttlefish, octopus, and shellfish directly, they are sometimes discarded due to non-compliance with appearance, shape, or other specifications. In recent years, the depletion of aquatic resources has become a problem, and the effective utilization of these resources is required to achieve a sustainable society. However, due to the unique texture of cuttlefish, octopus, and shellfish, the following challenge exists: even after shaping and drying dried seafood products like fish cakes (which are made into fish paste), it is difficult to achieve the same good texture as dried seafood products, even if the process is repeated.

Patent documents 1-3 are known as quality improvers for aquatic meat paste products such as fish cakes. Patent document 1 describes a method for manufacturing aquatic meat paste products with excellent elasticity, gel strength, water retention, and stability, characterized by the addition of at least one of cross-linked etherified starch and cross-linked esterified starch, with a cross-linking degree of 0.01-1.0, a swelling degree of 1.5-9.5 ml, preferably a cross-linking degree of 0.02-0.8, and a swelling degree of 2.4-9.0 ml. However, while the method in patent document 1 is excellent for improving the texture of processed aquatic meat paste products, it does not achieve sufficient texture improvement when used in dried aquatic meat paste products used as ingredients in ready-to-eat foods, etc.

Furthermore, Patent Document 2 describes an improved seafood meat paste product using cassava starch, which is comparable to or even surpasses seafood meat paste products using potato starch in terms of texture. The product is characterized by containing esterified cassava starch, wherein the peak viscosity in a viscosity spectrum analysis at 6% by mass is 800 BU or higher, and the breakdown value obtained by subtracting the valley viscosity from the peak viscosity is 150 to 500 BU. The esterified cassava starch is selected from one or more types of esterified cassava starch chosen from cassava starch, phosphate-crosslinked cassava starch, and acetylated adipic acid-crosslinked cassava starch. However, it can be argued that even using the starch described in Patent Document 2, sufficient improvement in texture cannot be achieved in dried seafood meat paste products used as ingredients in ready-to-eat foods.

Furthermore, Patent Document 3 describes a seafood mince product that exhibits excellent heat resistance, stewing resistance, freezing resistance, long-term stability, texture, and flavor without the use of chemically synthesized starch. The product is characterized by containing heat-treated cassava starch, wherein the difference between the peak viscosity at 50°C to 95°C and the viscosity at 95°C, measured by viscosity spectroscopy at a solid content concentration of 6.0% by weight, is less than 200 BU. However, the starch described in Patent Document 3, when used in dried seafood mince products as ingredients in ready-to-eat foods, does not provide sufficient improvement in texture.

Existing technical documents

Patent documents

Patent Document 1: Japanese Patent Publication No. 61-36898

Patent Document 2: Japanese Patent No. 5770545

Patent Document 3: Japanese Patent No. 5425334

Summary of the Invention

The problem that the invention aims to solve

The purpose of this invention is to provide a dried aquatic meat paste product that can be used in instant foods that can be reconstituted by hot water rehydration, and the reconstituted product has the good taste of dried aquatic products obtained by directly drying aquatic products.

Methods for solving problems

In order to reduce manufacturing losses in dried aquatic products such as cuttlefish, octopus, and shellfish that are directly dried after being cut, the inventors of this invention investigated a method to reduce losses by drying minced aquatic products, thus avoiding the use of substandard raw materials and scraps. However, simply grinding and drying only produces a minced texture similar to fish cake, failing to reproduce the original elastic texture of cuttlefish, octopus, and shellfish. Therefore, in-depth research was conducted, resulting in this invention.

That is, a dried aquatic meat paste product is provided, characterized in that it contains at least one type of cross-linked starch, namely, phosphate cross-linked starch or phosphate monoesterified phosphate cross-linked starch, which has a swelling degree of less than 1 ml and a peak viscosity of less than 10 BU in viscosity spectrum analysis when the solid component concentration is 6% by mass.

Furthermore, in the dried aquatic meat paste product of the present invention, it is preferable that the solid component content includes 24 to 40% by weight of cross-linked starch.

In addition, the dried aquatic meat paste product of the present invention is preferably used as a substitute for dried aquatic products such as cuttlefish, octopus, and shellfish, and preferably contains at least one of cuttlefish, octopus, or shellfish in the aquatic products.

Furthermore, as a method for manufacturing the dried aquatic meat paste product of the present invention, it is preferable to include the following steps: mixing aquatic products with at least one type of cross-linked starch, such as phosphate cross-linked starch or phosphate monoesterified phosphate cross-linked starch, which has a swelling degree of less than 1 ml and a solid content concentration of 6% by mass, and a peak viscosity of less than 10 BU in viscosity spectrum analysis to prepare a meat paste blank; shaping the prepared meat paste blank; heating the shaped meat paste blank; cutting the heated meat paste blank into a given shape; and drying the cut meat paste blank.

Furthermore, in the method for manufacturing the dried aquatic meat paste product of the present invention, it is preferable that the dried aquatic meat paste product contains 24 to 40% by weight of cross-linked starch as a solid component.

Furthermore, the dried aquatic meat paste product of the present invention is preferably used as a substitute for dried aquatic products such as cuttlefish, octopus, and shellfish. In the manufacturing method of the dried aquatic meat paste product of the present invention, it is preferable to include at least one of cuttlefish, octopus, or shellfish in the aquatic products.

Invention Effects

This invention provides a dried aquatic meat paste product that can be used in ready-to-eat foods or similar products that can be reconstituted by hot water rehydration. The reconstituted product has the same good texture as dried aquatic products obtained by directly drying the aquatic products. Furthermore, this invention allows for the reuse of substandard products that are not normally used, as well as scraps obtained from cutting dried aquatic products, reducing manufacturing losses and thus achieving efficient utilization of aquatic resources.

Detailed Implementation

The present invention will now be described in detail. However, the present invention is not limited to the following description.

1.Raw materials

As raw materials for the dried aquatic meat paste products of the present invention, fish meat from fish such as cod, sea bream, tuna, and salmon, edible parts such as the trunk and feet of cephalopods such as squid and octopus, adductor muscles of scallops such as scallops and shellfish, and meat from arthropods such as crab and shrimp can be used. Since the aquatic products are used in the form of fish paste, there are no particular limitations on the shape and other specifications. In addition, scraps generated during the manufacturing of dried aquatic products can also be reused.

In this invention, dried aquatic products with a unique texture, such as cuttlefish, octopus, scallops, and other shellfish, are preferably used to manufacture dried aquatic meat paste products with a texture similar to dried aquatic products. The dried aquatic meat paste products of this invention preferably use not only the aquatic products used in the targeted dried aquatic products, but also fish meat from white-fleshed fish such as cod and sea bream to achieve a fullness (Japanese: ボディー感) without affecting the flavor. As for the amount of aquatic products used in this invention, it is preferable to add them in a manner that reaches 50-75% by weight in the meat paste base described later. If too little is used, the aquatic flavor will be weakened; if too much is used, the amount of starch added for texture improvement will be reduced.

In addition, as the raw material for the dried aquatic meat paste product of the present invention, at least one cross-linked starch, such as phosphate cross-linked starch or phosphate monoesterified phosphate cross-linked starch, is used, which has a swelling degree of less than 1 ml and a peak viscosity of less than 10 BU in viscosity spectrum analysis when the solid content concentration is 6% by mass.

Traditionally, as described in Patent Documents 1 and 3, low-swelling cross-linked phosphate starch and heat-treated starch have been used as quality improvers in aquatic meat paste products. However, these prior art methods have not sufficiently improved the texture of dried aquatic meat paste products. Even after reconstitution, the texture is only similar to that of fish cake-like meat paste products, and the unique texture of dried aquatic products such as cuttlefish, octopus, scallops, and squid cannot be obtained. By using starch with extremely suppressed swelling and almost no viscosity, as described in the cross-linked starch of this invention, the unique texture of dried aquatic products such as cuttlefish, octopus, scallops, and squid can be obtained for the first time in dried aquatic meat paste products.

As a method for determining the swelling degree of the present invention, the method described in Patent Document 1 can be used. Furthermore, the peak viscosity in the viscosity spectrum analysis when the solid component concentration of the present invention is 6% by mass can be determined according to the method in Patent Document 3.

Furthermore, the type of starch used as the cross-linked starch in the dried aquatic meat paste product of the present invention is not particularly limited, and various starches such as tapioca starch, wheat starch, potato starch, and corn starch can be used, including phosphate-crosslinked starch or phosphate monoesterified phosphate-crosslinked starch. Phosphate monoesterified phosphate-crosslinked starch has a better tongue feel when reconstituted with hot water compared to phosphate-crosslinked starch, and is therefore preferred.

Furthermore, the amount of these cross-linked starches added is 10-20% by weight in the meat paste base of the dried aquatic meat paste product described later, and preferably 24-40% by weight as a solid component in the dried aquatic meat paste product. If the amount of cross-linked starch added is reduced, the restored texture will be like fish cake; if the amount added is increased, it will become hard.

Other raw materials may include, appropriately, salt used for making fish paste and seasoning, monosodium glutamate, amino acids such as arginine and alanine, flavoring ingredients such as spices, binding materials such as soy protein, egg white, and methylcellulose, various starches other than the cross-linked starch of this invention, edible oils, thickeners, emulsifiers, texture improvers such as calcium salts, and pigments. The flavoring ingredients are preferably added at approximately 3-10% by weight to the meat paste base described later, and the binding agents and texture improvers are preferably added at approximately 5-15% by weight to the meat paste base described later. In particular, since the cross-linked starch of this invention does not itself have the function of maintaining the shape of the base, egg white powder, soy protein, and methylcellulose are preferably added to demonstrate shape retention.

2. Making the meat paste dough

The raw materials used in this invention are mixed to prepare a meat paste base. As a method for preparing the meat paste base, aquatic products are ground into fish paste using a chopper or similar equipment. Spices, amino acids, etc., are mixed into the fish paste, and after stirring with a chopper or similar equipment, egg white, cross-linked starch, and other powders of this invention are added. The mixture is then further stirred to ensure the powders are evenly mixed, thus preparing the meat paste base. Aquatic products that have been pre-prepared into fish paste can also be used.

3. Heating process

The prepared meat paste is shaped and heated to denature the proteins, thus preserving its shape and sterilizing it. The heating method is not particularly limited; any method such as boiling, steaming, or baking can be used to coagulate the aquatic proteins and egg whites contained in the meat paste. Furthermore, the heating method is not limited to one type; for example, steaming can be performed after boiling, or baking can be performed after steaming. Preferably, the heating process is used until the core temperature of the meat paste reaches 70–80°C. This operation not only causes the proteins in the paste to coagulate but also sterilizes them.

In addition, coloring agents can be added when making meat paste blanks. By applying the coloring agent to the surface of the shaped blanks before and after the heating process, the appearance can be made similar to the target dried aquatic product sample.

4. Cutting

The heated meat paste is cut into a given shape. The cutting method is not particularly limited; a slicer or knife can be used. The shape is also not particularly limited; examples include flat slices 1-3 mm thick and cubes 5-15 mm square. Temporarily freezing the heated meat paste reduces the likelihood of shape collapse during cutting. The freezing method is not particularly limited; existing technologies can be used. For example, not only commercial freezing equipment such as tunnel freezers, spiral freezers, box freezers, rapid freezing chambers, and brine freezers can be used, but also general commercial and household refrigerators. Freezing can be performed quickly in a rapid freezing chamber at approximately -35°C, or frozen in a commercial -18°C refrigerator. The frozen meat paste can be stored in a -18°C refrigerator before use.

5. Drying process

The cut meat paste is dried to produce dried aquatic meat paste products. The drying method is not particularly limited; various methods such as hot air drying, vacuum freeze-drying, and microwave drying can be used to achieve a moisture content of less than 10% by weight. In the case of hot air drying, it is preferable to use hot air at 50–150°C for 30 minutes to 2 hours. Normally, during hot air drying, the protein shrinks during drying, resulting in a higher density of the solid components in the dried aquatic meat paste products, making them less absorbent during rehydration than other drying methods. However, in the dried aquatic meat paste products of this invention, this is actually suitable, easily achieving a texture with good firmness and elasticity.

By using at least one type of cross-linked starch, either phosphate-crosslinked starch or phosphate monoesterified phosphate-crosslinked starch, with a swelling degree of less than 1 ml and a solid content concentration of 6% by mass in the dried aquatic meat paste product as described above, a dried aquatic meat paste product can be provided that can be used in instant foods that can be reconstituted by hot water rehydration, etc., and the reconstituted texture has a good texture similar to that of dried aquatic products obtained by directly drying aquatic products.

The following examples illustrate this implementation in further detail.

Example

<Experiment 1> Study of Starch

For the materials shown in Table 1 below, in the manner described in the mixing ratio, pollock paste and cuttlefish paste were added to a chopper and ground while stirring. Then, salt was added and stirred. During mixing, salad oil and emulsifier (glycerol fatty acid ester) were added and stirred. During mixing, a powder mixture containing calcium chloride, arginine, monosodium glutamate, alanine, and nucleic acid was added and stirred. During mixing, a material obtained by mixing egg white powder and various starches from Test Examples 1 to 13 described in Table 2 below was added and stirred. Stirring was stopped when a uniform blank was formed to produce a meat paste blank for dried aquatic meat paste products. It should be noted that the starches described in Experimental Examples 1-13 were respectively: 1: NOVELOSE (registered trademark) W (Ingredion Co., Ltd.), 2: Pine Starch RT (Japanese: パインスターチRT) (Matsutani Chemical Industry Co., Ltd.), 3: Pine Bake (Japanese: パインベーク) CC (registered trademark) (Matsutani Chemical Industry Co., Ltd.), 4: Food Starch NE-1 (Matsutani Chemical Industry Co., Ltd.), 5: SF-1900 (Showa Sangyo Co., Ltd.), 6: Matsutani Yuri 8 (… Japanese: 松谷ゆり8 (松谷化工業公司), 7: 松谷夕颜 (松谷ゆうがお) (松谷化工業公司), 8: 松谷浜百合 (松谷浜百合) (松谷化工業公司), 9: 松谷花 (松谷化工業公司), 10: WMS (松谷化工業公司), 11: SMS747 (松谷化工業公司), 12: Emulstar (エマルスター) (Registered Trademark) 1 (松谷化工業公司), 13: Wet heat treated starch produced according to the method of Patent Document 3.

The prepared meat paste blanks were shaped into cylinders with a diameter of 20mm and a length of approximately 20cm. They were boiled at 95℃ for 1 minute, then steamed at 80℃ for 10 minutes. After cooling, they were rapidly frozen in a -35℃ freezer and cut into 1.5mm thick pieces using a slicer. The cut blanks were then dried at 65℃ with a wind speed of 2m/s for 1–2 hours until the moisture content reached 10% ± 0.5% by weight, thus producing dried aquatic meat paste products (dried cuttlefish-like meat paste products) samples.

Sensory evaluations were conducted on Experiments 1-13 by a skilled evaluation panel of 10 members. For the sensory evaluation, 5g of dried aquatic meat paste samples from each experimental area were placed in a paper cup, 100g of boiling water was added, the cup was covered, and the mixture was left to stand for 3 minutes. After 3 minutes, the samples were consumed, and the results were evaluated. The evaluation criteria comprehensively assessed hardness, elasticity, and texture. Samples with a very good texture resembling dried squid were designated as 5, good as 4, generally good as 3, poor as 2, and significantly poor as 1.

In addition, the peak viscosity of starch from each test area was determined by viscosity spectral analysis at a swelling degree and a solid content concentration of 6% by mass. The determination method was performed according to the methods described in Patent Documents 1 and 3.

The swelling degree, peak viscosity from viscosity spectral analysis at a solid content concentration of 6% by mass, and sensory evaluation results for each test area are presented in Table 2 below. Additionally, the sensory evaluation comments are presented in Table 3.

[Table 1]

Material weight% Pollock paste 28.0 Cuttlefish Paste 40.0 salt 2.0 salad oil 1.5 emulsifier 1.0 Calcium chloride 0.6 Arginine 0.3 Monosodium glutamate 1.8 alanine 0.1 Nucleic acid 0.1 Egg white powder 7.6 starch 17.0 total 100.0

[Table 2]

[Table 3]

Based on the results of Experiments 1-13 in Experiment 1, using phosphate-crosslinked starch or phosphate monoesterified phosphate-crosslinked starch with a peak viscosity of less than 10 BU in viscosity analysis at a swelling degree of less than 1 ml and a solid content concentration of 6% by mass in Experiments 1 and 2, although it is soft like a fish cake-like meat paste and has a crunchy elasticity, it does not have a good tooth-feeling texture. It has an overall dense hardness, the crunchy elasticity is suppressed, and it does not have the good tooth-feeling of fish cake. Instead, it has a fibrous texture with residual fibrous tissue with each chew, like squid. In Experiments 1 and 2, the phosphate monoesterified phosphate-crosslinked starch in Experiment 1 has a better texture and less softness and stickiness. Therefore, the phosphate monoesterified phosphate-crosslinked starch is a good result.

In contrast, the starches described in Patent Documents 1 and 3, as well as other phosphate-crosslinked starches, hydroxypropylated phosphate-crosslinked starches, acetylated phosphate-crosslinked starches, octenyl succinate phosphate-crosslinked starches, and heat-treated starches, all exhibit a fish cake-like texture, resulting in weak texture improvement effects in dried aquatic meat paste products. In particular, even the starches in Examples 3 and 4, which showed almost no viscosity when analyzed by viscosity spectra, and the starches in Examples 3-5, 7-11, and 13, which showed no disintegration values, could not achieve good texture improvement in dried aquatic meat paste products if their swelling degree was not below 1 ml. Furthermore, while the starch described in Patent Document 2 could not be verified, the peak viscosity value in the viscosity spectra suggests that its texture improvement effect in dried aquatic meat paste products (dried squid-like meat paste products) is likely weak.

<Experiment 2> Regarding the amount of starch added

Using the phosphate monoesterified phosphate cross-linked starch used in Experiment 1, dried aquatic meat paste products were prepared by changing the formulation of the meat paste prep as shown in Table 4 below, and evaluated in the same manner as in Experiment 1. The evaluation results are also shown in Table 4.

[Table 4]

Material Test Example 14 Experimental Example 1 Experimental Example 15 Pollock paste 30.0 28.0 27 Cuttlefish Paste 45.0 40.0 38 salt 2.0 2.0 2.0 salad oil 1.5 1.5 1.5 emulsifier 1.0 1.0 1.0 Calcium chloride 0.6 0.6 0.6 Arginine 0.3 0.3 0.3 Monosodium glutamate 1.8 1.8 1.8 alanine 0.1 0.1 0.1 Nucleic acid 0.1 0.1 0.1 Egg white powder 7.6 7.6 7.6 Starch (10% moisture) 10.0 17.0 20.0 total 100.0 100.0 100.0 Weight of dried aquatic meat paste products (per 100g of raw material) 36.0 42.3 45.0 Solid weight of starch in dried aquatic meat paste products 9.0 15.3 18.0 Starch solids content (wt%) in dried aquatic meat paste products 24.0 36.7 40.0 elasticity 4 4.5 4 tooth sensation 4 4.5 4 hardness 4 4.5 4 Overall evaluation 4 4.5 4

As shown in Experiment 2, if the amount of starch added decreases, the amount of aquatic products added to the base increases. Although the flavor and texture improve, the texture tends to resemble fish cake. Conversely, if the amount of starch added increases, the amount of aquatic products added to the base decreases, resulting in poor flavor and texture due to the coarseness from the starch, and a tendency to harden. Therefore, the preferred amount of starch added is considered to be 10-20% by weight in the meat paste base and 24-40% by weight as a solid component in the dried aquatic meat paste product.

Claims (6)

1. A dried aquatic meat paste product, characterized in that, The cross-linked starch includes at least one type of phosphate-crosslinked starch or phosphate monoesterified phosphate-crosslinked starch, which has a swelling degree of less than 1 ml and a solid component concentration of 6% by mass and a peak viscosity of less than 10 BU in viscosity spectral analysis. 2. The dried aquatic meat paste product according to claim 1, characterized in that, The cross-linked starch comprises 24% to 40% by weight as a solid component. 3. The dried aquatic meat paste product according to claim 1 or 2, characterized in that, The dried aquatic meat paste product contains at least one of cuttlefish, octopus, or shellfish. 4. A method for manufacturing dried aquatic meat paste products, characterized in that, include: The process of preparing meat paste by mixing aquatic products with at least one type of cross-linked starch, namely, phosphate-crosslinked starch or phosphate monoesterified phosphate-crosslinked starch, with a swelling degree of less than 1 ml and a solid content concentration of 6% by mass, and a peak viscosity of less than 10 BU in viscosity spectroscopy analysis. The process of shaping the prepared meat paste. The process of heating the shaped meat paste blank. The process of cutting the heated minced meat into a given shape, and The process of drying the cut meat paste. 5. The dried aquatic meat paste product according to claim 4, characterized in that, The dried aquatic meat paste product contains 24% to 40% by weight of the cross-linked starch as a solid component. 6. The dried aquatic meat paste product according to claim 4 or 5, characterized in that, The aquatic products include at least one of cuttlefish, octopus, or shellfish.