In fish paste products, starch is not merely a “bulking agent.” It is the cornerstone of the profound art of **”texture design”**, requiring the selection of the optimal type based on heating methods, desired texture, and even storage conditions.
From a technical consultant’s perspective, we will create a specialized explanatory article that deeply addresses search intent regarding the selection of starches based on heating methods.
Introduction
Kamaboko (steamed), chikuwa (grilled), satsuma-age (fried). These are all fish paste products, but the way heat is applied and the final temperatures vary significantly. There are many starch options available, such as potato, tapioca, cornstarch, and processed “modified starches.” However, selecting the wrong starch for the heating method can cause problems like “a crumbly texture” or “excessive water separation.”
This article explains the technical points for selecting starches based on the differences in heating methods.
1. Steaming Process (Kamaboko, Crab Stick)
The steaming process involves thorough heating at approximately 80–90°C, making it ideal for complete starch gelatinization.
• Recommended starches: Potato starch (katakuriko), tapioca starch
• Technical Reasoning: Steamed products require transparency and strong elasticity. Potato starch has a low gelatinization onset temperature, aligning well with the coagulation timing of fish protein to create a cohesive texture.
• Precautions: To prevent “staling” (hardening) during refrigerated storage, it is now standard practice to combine it with chemically modified starches like etherified starch, which resist staling.
2. Frying Process (Satsuma Age, Fish Cutlets)
When fried at high temperatures (160–180°C), surface moisture rapidly evaporates.
• Recommended starch: Tapioca starch or phosphate-crosslinked starch
• Technical Reason: At high temperatures, starch granules swell excessively and become prone to collapse. Therefore, we use modified starch treated with **cross-linking**. This allows the granules to maintain their shape even in oil, imparting volume and a distinctive “springy” texture to the product.
• Benefits: Controls oil absorption (oil absorption rate) and maintains a crispy texture that stays crisp even when cooled.
3. Baking Process (Chikuwa and Sasakamaboko)
The baking process, using direct flame or far-infrared heating, requires achieving both surface dryness and internal tenderness.
• Recommended starches: Corn starch, wheat starch, or acetylated starch
• Technical Reasoning: Compared to potato starch, cornstarch and wheat starch impart a “crisp bite.” These starches, with their moderate viscosity, are suitable for achieving the characteristic “wrinkles” and “grill marks” on chikuwa’s skin.
• Physical changes: The balance between expansion during heating and subsequent contraction (wrinkle formation) is adjusted by the starch blend ratio.
Summary: Starch Selection Requires Backward Planning
In consulting practice, it’s standard to select starches not just based on heating methods, but by considering subsequent steps like “cooling,” “packaging,” and “logistics (chilled or frozen).” For example, products distributed frozen require a base of **”highly freeze-resistant modified starch”** to prevent water separation during thawing.
