JPH02119765A - Production of prawn meat-like paste product - Google Patents

Abstract

PURPOSE:To obtain the title product having flexural chewiness and prawn-like flavor by thinly cutting a paste product of fish meat into fibrous state to give aggregate, further cutting the aggregate into small pieces, blending the small pieces with ground fish meat and coagulating the blend under heating. CONSTITUTION:Aggregate of fibrous coagulated material of ground fish meat containing salt is shaped to give a shaped fibrous aggregate, the shaped material is cut to form small pieces of fibrous aggregate. Further the small pieces are blended with ground fish meat containing salt, the blend is heated and coagulated to give the aimed product. Preferably the small pieces of the fibrous aggregate are provided with a coating film of alginic acid and mixed with ground fish meat containing salt.

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to core manufacturing of a shrimp meat-like paste product that has a texture similar to shrimp meat.

[Technical background and explanation of conventional technology]

Kamabako, chikuwa, fried kamaboko, and fish sausage are collectively called paste products, and are made by adding salt to fish meat, grinding it, adding seasonings and other auxiliary ingredients, and heating and coagulating it by steaming or other methods. [Comprehensive Food Encyclopedia, edited by Yoshito Sakurai], 3rd edition, pp. 672-673, "Neri Seihin (paste product)"
Published by J Doubunshoin (1976)]. Shrimp meat has a fibrous mouthfeel and an elastic texture, and especially shrimp meat from large shrimp such as lobster-1 spiny lobster has a blocky texture that crumbles into clumps when chewed (1 ) ``What is the unique texture of semotsu?

So far, we have mixed natural shrimp meat into fish paste raw materials,
In addition, shrimp meat extract is added to give the food a shrimp flavor, and the fish paste is added with salt, seasonings,
Ise lobster and lobster are made by adding auxiliary raw materials such as starch powder and crushing them to obtain a raw material paste for fish paste products, adding freeze-denatured mannan gel from flattened Buddha, and heating and coagulating the kneaded mixed raw materials. A fish paste product having a similar texture has been proposed (Japanese Unexamined Patent Publication No. 60-221063).

On the other hand, the mixed raw material obtained by adding auxiliary raw materials such as salt and seasonings to fish paste and kneading is formed into a flat plate, heated and solidified, and then cut into crab meat fibers. A method was proposed in which a small amount of minced fish meat was added to the dough, and the kneaded mixture was heated to produce a fish meat product similar to crab meat.
After adding and kneading the minced fish meat adjusted to lH4-7,
A method has been proposed for producing crab meat-like kamaboko with good shelf life by heating the kamaboko (Japanese Unexamined Patent Publication No. 53-52656).

In addition, during the production of kamabako, the phenomenon in which fish meat rubbed with salt becomes a gel even without heating is called ``zawari'' [cited above [Sogo Shokuhin Jiko'', 3rd edition, 486 negative ``sawari'']. A molded product of mixed surimi made by rubbing fish meat with salt is shredded to the diameter of its ``sitz'' before heating, and the aggregate of the shredded pieces is mixed with surimi of fish meat, packed in a container, and heated. A fiber aggregate product has been proposed that crumbles easily when eaten and has a unique texture that is different from conventional ones (Japanese Patent Application Laid-Open No. 602379).
Publication No. 68).

The present inventors conducted further research in order to produce a paste product with a texture similar to shrimp meat, and in the research, an aggregate of shredded fish meat paste products was cut into small pieces. Then, the small pieces of cut pieces are further mixed with salt-containing fish minced meat and placed in a heated bag, resulting in a shrimp-like paste product with an elastic texture and a fibrous texture. What can be obtained, and in the preparation of this shrimp meat-like pastry product, an alginic acid coating is formed on the cut pieces, and minced fish meat containing salt is mixed therein, and the mixture is heated and coagulated.
We discovered that it adds a blocky texture that crumbles into chunks when chewed, and based on our knowledge of chewing, we created the book 5All.
reached l.

[Object of the invention and V terms of the invention]

The purpose of the present invention is to provide a paste product having a texture similar to that of shrimp meat. Our goal is to provide a paste product that has a shrimp-like texture that is said to crumble.

The present invention involves forming an aggregate of fibrous coagulum of minced fish meat containing salt to create a la frustum composite shape, and cutting the fiber aggregate molded product to create small pieces of the fiber aggregate. This is a method for manufacturing a shrimp meat-like paste product, which is characterized in that small pieces of the fiber aggregate are mixed with minced fish meat containing salt, and the mixture is heated to coagulate.

In the production of the shrimp meat-like paste product of the present invention, an alginic acid coating is formed on a small piece of a fiber aggregate, and the alginic acid coating is mixed with a small piece of the W&fiber aggregate containing salt, and the mixture is mixed with salt. can be coagulated by heating, and by stirring, a paste product having the texture of spiny lobster or lobster shrimp can be obtained.

In the production of the shrimp meat-like pastry product of +14, the fibrous coagulum of fish paste containing salt is heated to form a coagulated kamaboko-like paste product.
, thinly shredded fish meat containing salt, or extruded fish meat containing salt into a fibrous form, immediately heated, or chemically denatured by external grinding and coagulated into a fibrous form. be. In addition, the #a fiber aggregate molded product is formed by adhering the fibrous coagulum of salt-containing fish minced meat to each other with the salt-containing minced fish meat before coagulation, and heating the molded product. The entire product is coagulated, and is in the 4R state, in which m-cone-shaped coagulation of minced fish meat containing salt is bound by a heated coagulation of minced fish meat containing a small amount of salt. The fibrous skin form is a fibrous structure that easily breaks down into fibers due to eating because there is a small amount of the salt-containing salt-containing coagulum that adheres the fibrous coagulum of fish minced meat that contains salt. It indicates texture.

In addition, small pieces of the fiber aggregate obtained by cutting the fiber aggregate molded body are mixed with salt-containing minced fish meat, and the mixture is heated to produce a coagulated shrimp meat-like paste product. The small pieces are combined into one body through an intermediate layer of heated coagulation of minced fish meat containing salt, but the heated coagulation of minced fish meat containing salt in the 111 interlayer has no elasticity. It's large, which gives it a nice crunch when you bite into it. Also, the amount of fish paste containing salt to be mixed with the small pieces of fiber aggregate is T! 30 to 300 parts by weight per 100 parts of the fiber aggregate, forming an intermediate layer of heated coagulated fish paste containing salt between the small pieces of the fiber aggregate. Since the fibrous coagulum of minced fish meat containing salt inside the small pieces does not adhere, the fibrous texture of the small pieces of the fiber aggregate when eaten is affected by the final heating. You can save it as is.

In the production of the shrimp meat-like paste product of the present invention, the alginic acid coating formed into the combined small pieces of the truncated pyramid is obtained by adding an aqueous solution of water-soluble salts of alginic acid to the small pieces of the fiber aggregate, and adding alginic acid to the small pieces while stirring. Water-soluble salts are formed by adding an aqueous solution of the salts to their insoluble salts.

Due to the shape of the alginic acid coating on the small pieces of the fiber aggregate, the shrimp meat-like paste product not only has a blocky feel that crumbles into lumps when chewed, but also has a 'af' feeling on the small pieces of the fiber aggregate. A certain texture is not affected at all by the final heating after mixing this with the salt-containing minced fish meat, and can be maintained as it is.

[Detailed description of the invention]

The salt-containing minced fish meat in Bg for producing the shrimp meat-like paste product of the present invention is a raw material mixture in the production of the paste product, and includes, in addition to salt, seasonings, scallops, starch, various extracts or flavors, and Shrimp meat and the like can be included as IIfll raw materials, and is generally referred to as "fried meat." Surimi (fried fish paste) containing salt may be obtained by either a method of rubbing fish meat with salt or a method of rubbing frozen fish meat with salt, and may also be obtained by adding the seasonings mentioned above. It may also contain auxiliary raw materials.

The 8-fiber coagulum of fish paste containing salt is
A method of heating and coagulating fish paste containing salt and shredding it, a method of extruding salt-containing fish paste (paste) into fibers and immediately heating it to coagulate it, or a method containing salt. It may be obtained by any of the methods of extruding fish meat paste (fried meat) into a protein denaturant such as acid or alkali into a fibrous form, chemically denaturing it, and coagulating it.

In the production of the shrimp meat-like paste product of the present invention, aMI.

The aggregate compacted body is made by adding a small amount of salt-containing fish paste (fried meat) before gelation (sitting) to a fibrous coagulation of salt-containing fish paste (fried meat), and then shaping it. It is created by heating something and solidifying it. The Sunaocchi fiber aggregate molded product is made by combining the fibrous coagulation of salt-containing fish paste (fried meat) with the added salt-containing minced fish paste (fried meat), resulting in the entire solidification. It has become something like that. Therefore, when making a fiber aggregate molded product, the amount of salt-containing fish paste (fried meat) before gelation (sitting) to be added to the fibrous coagulation of salt-containing fish paste (fried meat) is theoretically should be determined by the total surface area of #a fibrous coagulates, not by the weight of the fibrous coagulates of fish paste (fried meat) containing salt, but in practice it cannot be determined experimentally. can.

In the production of the shrimp meat-like paste product of the present invention, the fiber aggregate molded product is cut into small pieces of the fiber aggregate, and the size of the small pieces of the fiber aggregate (C size) is It is necessary to make the fibrous coagulum of salt-containing fish paste into a size C (C size) that will not destroy the aggregated state of the fibrous coagulum. Therefore, the size (C size) of the small pieces of the fiber aggregate should be determined by the size (C size) of the fibrous coagulum of the fish paste containing salt in the raw material glue. is 0.5-2O
ctA C preferably has a volume of 1-2 c++, thereby making it possible to obtain a product having a texture similar to shrimp meat.

In the production of the shrimp meat-like paste product of the present invention, the small pieces of the fiber aggregate are further mixed with salt-containing fish paste (surimi), the mixture is heated to coagulate the whole, and the shrimp meat-like paste is The product is made by using salt-containing fish paste (fried meat) that is mixed with small pieces of fiber aggregates and that has not been heated to gel (sit). This salt-containing fish paste (fried meat) is what connects the l@i fiber aggregate pieces to each other in the shrimp-like paste product of the present invention; sometimes,
In order to obtain an elastic texture and a fibrous mouthfeel at the same time, 30 to 300 parts by weight of fish meat paste containing salt is used per 100 parts by weight of small pieces of fiber aggregate. If the amount of fish paste containing salt is less than 30 parts by weight, it will be difficult to develop an elastic and chewy texture; If the amount exceeds 300 parts by weight, the texture of the 1a male will be poor.

In the production of the shrimp meat-like paste product of the present invention, an alginic acid film can be formed on a small piece of a fiber aggregate, but this alginic acid film can be formed by adding an aqueous solution of a water-soluble salt of alginic acid to a small piece of a fiber aggregate. is carried out by adding, with stirring, a salt solution capable of converting the water-soluble salts of alginic acid into water-insoluble salts, thereby forming the water-insoluble salts of alginic acid on the pieces of the fiber aggregate.

Sodium alginate is used as the water-soluble salt of alginic acid, and calcium salt is used as the salt for solidifying alginate in Forms 6 and 3 from an aqueous solution of sodium alginate. An aqueous solution of sodium alginate can be prepared at a concentration that allows alginate to form into small pieces of fiber aggregates.
Although any concentration may be used, it is preferable to use a 1-lium alginate aqueous solution with a concentration of 3 to 5% by weight, which can form a preferable alginic acid coating on the small pieces of the fiber aggregate. . Water-soluble calcium salts such as calcium sulfate, calcium chloride, calcium hydroxide, calcium lactate, and calcium gluconate are used to form and coagulate alginic acid on small pieces of fiber aggregates. It should be used in the minimum amount necessary to form and solidify on the body piece and is preferably used in an amount not exceeding 1% by weight of the product as calcium.

A fish paste containing salt is mixed with a small piece of the a-male body on which an alginic acid film has been formed, and the mixture is heated to coagulate the salt-containing fish paste (paste).

The amount of fish paste containing salt to be added to the small pieces of the fiber aggregate on which the alginic acid coating has been formed is the same as described above, and the amount of fish paste containing salt per 100 parts by weight of the small pieces of the fiber aggregate is as follows. ) 30 to 300 parts by weight are used.

The alginic acid coating has a weak bonding force with salt-containing fish paste (fried meat), and when it is chewed, the small pieces of fiber aggregates and the heated coagulation of the paste tend to break out, resulting in lumps. It develops a blocky texture that crumbles easily.

The heating operation in the production of the shrimp-like paste product of the present invention may be performed by any heating means, such as steam heating, oil bath, etc., as long as it can thermally denature and coagulate the fish paste containing salt. Firing and microwave heating can also be used, but steam heating is convenient for the inside of the shell.

The present invention will be explained in more detail below by way of examples.

Example 1 (Preparation of Sukemune paste) Add 0.25 kg of salt to Sukeji Surimi + OK9, rub with salt for 20 minutes using a silent cutter, then add 3 kg of water and egg white I.
Kg, shrimp extract 0.5 to 9 and shrimp flavor 0.
Add 05Kg and knead further to make Sukemune paste 14.8
I got Kg.

(Preparation of shrimp meat-like paste product) 5 kg of Sukemune paste was heated with steam and shredded into a fibrous paste product (IXIX 20 mm (length)) using a shredding machine. Add 0.5Kg,
After mixing, the mixture is passed through a cylindrical nozzle (diameter: lQm+x
) and heated with steam to obtain a rod-shaped #a cone-shaped dough product 5.5 to 9.

This fiber agglomerated dough product was cut into small cylindrical pieces [1O1lIIIC diameter x 811IIIC height)] using a cutting machine.

To 5 kg of this cylindrical small piece, Sukemune Neriniku 7K9 and 7 kg of shrimp meat were added, stirred and mixed, then molded into the shape of shrimp meat, and the molded product was heated with steam.

The surface of the second heated molded product was colored to resemble shrimp meat with food coloring to obtain 3 kg of shrimp meat-like paste product.

This product had an elastic texture and a fibrous texture, similar to shrimp meat.

Example 2 (Preparation of Sukemune minced meat) Added 0.25 kg of salt to 10 kg of Sukemune minced meat, rubbed with salt for 20 minutes using a Siren 1 cutter, 3 kg of water, 1 kg of egg white, 0.5 kg of shrimp extract, and lobster. Add 9 to flavor 0.05, knead further and make Sukemune paste 1
Got 9 on 4.8.

(Preparation of lobster ridgeline product) Sukemune paste 5 to 9 plate-shaped slits [55 mm (age) ×
2 m (height)] to form a sea 1- shape [55 m++
+ (width) x 2 mm (thickness)], the sheet was heated with steam, and then roasted with an infrared lamp to obtain Kamabako Sea 1. This kamaboko sheet is put into a noodle making machine,
It was cut into fibrous kamabako with a width of 2 mm, and 0.5 kg of Sukemune paste was applied to the surface of the kamabako, which was bundled and then heated with steam to obtain a rod-shaped fiber aggregate paste product.

This l@fiber aggregated dough product was cut into small cylindrical pieces (10 mm (diameter) XIO + m (height)) using a cutting machine.

To 5 kg of this cylindrical small piece, add 9 to 0.2 of a 5% 1-lium alginate aqueous solution, stir and mix, and further add 0.2 kg of a 2.5% calcium lactate aqueous solution,
The mixture was stirred and mixed at 30 rpm for 1 minute, and left to stand for 10 minutes to form an alginic acid coating on a small cylindrical piece.

To this cylindrical small piece, add 9 to 7 of Sukemune paste mixture, stir and mix, extrude from a cylindrical nozzle (diameter: 20 mm), heat with steam, color the surface like a lobster, and then add 3
The product was cut into lengths of 0 mm to obtain 12 kg of lobster ridgeline products.

In addition to its elastic texture and fibrous l'u, this product has a blocky texture that crumbles into chunks when chewed, and has a texture similar to that of lobster. .

Example 3 (Preparation of lobster ridge line product) Sukemune paste 5 to 9 of Example 2 was heated with steam and shredded into fibrous paste product [: 1×1×20 mm (length)] using a shredding machine. This fibrous paste product has 0 Sukemune paste from Example 2.
．． After mixing 5 and 9, the mixture was molded into a flat plate with a thickness of 10 mm, and the flat molded product was heated with steam to obtain a flat fiber aggregate dough product.

This flat plate-shaped fiber aggregated dough product was cut into rectangular parallelepiped-shaped pieces (In mm x 5 + IIIX 10 mm (thickness)) using a cutting machine.

5 kg of this rectangular parallelepiped piece was mixed with 4% sodium alginate aqueous solution 0.2 to 9 with stirring, and then 2%
Add calcium chloride aqueous solution 0.29, 30 rpm
After stirring and mixing for 1 minute, the alginic acid coating was shaped into a rectangular small piece by heating for 10 minutes.

This rectangular parallelepiped small piece was shaped like Sukemune paste lobster meat in Example 2, heated with steam, and the surface was
Colored to look like lobster meat with food coloring, lobster
A score of 9 was obtained for the meat-like paste product I2.

This product had an elastic texture and a fibrous mouthfeel, as well as a blocky texture that crumbled into chunks when chewed, and had a texture similar to that of lobster.

Claims (2)

[Claims] (1) Forming an aggregate of fibrous coagulum of minced fish meat containing salt to create a fiber aggregate molded body; Cutting the fiber aggregate molded body to create small pieces of the fiber aggregate;
and a method for producing a shrimp meat-like paste product, which comprises mixing small pieces of the fiber aggregate with salt-containing minced fish meat, and then heating the mixture to coagulate it. (2) After forming an alginic acid coating on a small piece of a fiber aggregate, the small piece of the fiber aggregate is mixed with minced fish meat containing salt, and the mixture is heated to coagulate. A method for producing a shrimp meat-like paste product according to Scope 1.