< Topic >Improving the tapioca starch, it offers the revised medicine for the marine products fish cake, which is superior furthermore adds that and it offers the marine products fish cake which becomes. SolutionsTo acetyl converting the tapioca starch with vinyl acetate, administering oil and fat processing to the acetylation tapioca starch which becomes, it becomes, it uses the oil and fat the acetylation tapioca starch which was processed, as the revised medicine for the marine products fish cake. While the aforementioned oil and fat as for the acetylation tapioca starch which was processed, acetyle group content to be 0.2 - 1 mass %, concentration of the said starch 6 mass % with agitating the water suspensoid which becomes with dry matter conversion, extending to 30 minutes, giving a continual heat state where it reaches to the 95 from the 50, when furthermore 30 minutes containment with the 95, from peak viscosity of the said starchy suspensoid, after 30 minutes containment with the 95, it is desirable for the broken down value which deducts bottom viscosity to be below 200BU. In addition, it is desirable for heating degree of swelling to be 20 - 40 times. < Choice figure >It is not【課題】タピオカ澱粉を改良して、優れた水産練り製品用改良剤を提供し、更にそれを添加してなる水産練り製品を提供する。【解決手段】タピオカ澱粉を酢酸ビニルでアセチル化してなるアセチル化タピオカ澱粉に、油脂加工を施してなる、油脂加工されたアセチル化タピオカ澱粉を、水産練り製品用改良剤として用いる。前記油脂加工されたアセチル化タピオカ澱粉は、アセチル基含量が0.2~1質量%であり、該澱粉の濃度が乾燥物換算で6質量%となる水懸濁液を撹拌しながら50℃から95℃に至る連続的な加温状態を30分間に亘って与えて更に95℃で30分間保持したときに、該澱粉懸濁液のピーク粘度から、95℃で30分間保持した後のボトム粘度を差し引いたブレークダウン値が200BU以下であることが好ましい。 また、加熱膨潤度が20~40倍であることが好ましい。【選択図】なし
