JPH0570417B2 - - Google Patents

Description

[Detailed description of the invention]

(Industrial Application Field) The present invention relates to a method for producing a liver-like food product, which is used for seafood paste products and paste-like foods. (Prior art and its problems) There are many delicious animal livers and pancreases, including fuoa gras, which is one of the world's three major delicacies, as well as monkfish and filefish livers, and crab hepatopancreases. The degree of hardness and softness of the liver and pancreas (hereinafter simply referred to as liver) differs depending on the type of animal, and even after heat treatment, like squid and crab liver, they still remain in the form of jelly or paste. They range from those with a hardness similar to that of beef liver to those with a hardness similar to that of muscle tissue. The texture of liver when eaten is highly viscoelastic and smooth, but this is mainly due to the component composition of liver (rich in lipids and proteins, which changes greatly) and the cells that form the liver tissue. This is because the bond is looser than that of other tissues, and the strength varies depending on the type of lever. This is because squid liver, which is the softest category, can easily turn into a milky liquid by vibrating the cut pieces strongly in water, and even beef and pork liver, which is the hardest category, can be cooked easily. It is also difficult because the texture after heat treatment is highly viscous and smooth. In seafood paste products and paste-like processed foods, crab miso, monkfish liver, etc. are added to fish paste along with conditioned water, fillers, reinforcing agents, seasonings, etc., and crab miso, etc. is added to egg tofu. There are foods on the market that resemble liver, but none of them have been found that simply give the taste and texture of liver. (Technical Problem) The present invention provides a method for producing a liver-like food, comprising:
The objective was to provide food with the texture of liver. (Technical means) The technical means to solve this technical problem are: (a) Form an emulsion by mixing and stirring water, animal and vegetable proteins with or without adding animal and vegetable oils and a small amount of fish paste. (b) To this, gelatin is heated and dissolved in an equal amount or more of water, mixed and stirred, and cooled to form a gelatin emulsion. (c) Adding fillers, reinforcing agents, seasonings, and animals to the fish surimi. A gelatin emulsion is mixed and dispersed in the mashed mixture with the addition of auxiliary raw materials such as extracts, and (d) this is then heated and then cooled. (Effects of technical means) Water, animal and vegetable proteins, and animal and vegetable oils are mixed and stirred with or without addition of a small amount of fish surimi to form an emulsion, and gelatin heated and dissolved in water is mixed with this. By doing this, gelatin is dispersed while being adsorbed to protein or oil. As animal and vegetable proteins, soybean protein, gluten, sodium caseinate, milk albumin, etc. are used. Gelatin solidifies at around 40°C (however, this varies depending on the salt concentration and pH value), but because it is in a dispersed and adsorbed state, gelatin can maintain its dispersed state even at temperatures below the solidification temperature. Gelatin may be added to foods in an amount of 1 to 10% by weight. When a gelatin emulsion is mixed and dispersed in fish surimi, which is mashed with fillers, reinforcing agents, seasonings, animal extracts, and other auxiliary raw materials, these main and auxiliary raw materials are uniformly dispersed in the mashed product. Gelatin can be mixed. As the filler, reinforcing agent, seasoning, etc., known ones that have been conventionally used in seafood paste products are used. When grinding fish surimi, it is preferable to keep it at as low a temperature as possible.In particular, for Alaska pollock surimi, which is used for a variety of dishes, if the temperature exceeds 13℃, the elasticity of the surimi decreases significantly and the formation of kamaboko occurs. performance decreases. In addition, if starch is included in the auxiliary raw material, it will gelatinize or gel when heated, but since the dispersed gelatin is mixed at low temperature, the gelatin can be uniformly mixed without changing the quality of the fish protein in the mashed product. can be dispersed into Even when heated in this state, gelatin is adsorbed to water and protein, so gelatin alone does not separate and elute, and remains dispersed in the cooled food. Since gelatin is uniformly dispersed in the food, the solid content of the whole food settles slowly, giving the food an appropriate level of smoothness and brittleness in its viscoelasticity, and making it easier to distinguish between any part of the food. Even when ingested, it will have a liver-like texture. In addition, the food can be made to more closely resemble real liver food, resulting in a product of high quality. (Example) Next, specific examples of the present invention will be described below. Tables 1, 2, and 3 show formulation examples of liver-like processed foods when crab extract, chicken extract, and beef extract are added to processed foods whose main ingredient is fish surimi. Also, Emulstar is a mixture of equal amounts of sodium caseinate and gluten. The seasoning contains 12% salt and 32% sugar. As the fish surimi, frozen pollock surimi SA grade from Taiyo Fishery Co., Ltd. was used.

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[Table] The raw materials shown in each table above were cooked according to the methods shown below. First, oil, Emulstar, and a part of the adjustment water are mixed and stirred to emulsify, and on the other hand, gelatin is heated and dissolved using at least the same amount of adjustment water.
After stirring and mixing both, leave to cool. After sufficiently grinding the remaining ingredients, add the cooled gelatin dispersion, grind, mix and disperse,
A kneaded product was obtained. This kneaded product was filled into a metal container, heated at 80° C. for 30 minutes or more, and cooled to obtain a product. In Table 1, A has the best texture, taste and flavor, followed by C and B. A has a small breaking stress of 183g, is brittle, and melts in the mouth extremely well.
It can be said that it is a food suitable for crab miso. Table 2 shows that D has a higher compressive strength than AB (D: 20.35 g, E:
21.60g, A: 16.10g, B: 15.70g), the viscoelasticity is stronger, and a smooth texture similar to that of foa gras is obtained. In Table 3, the breaking stress is F: 681g,
G: It was large at 740 g, had a texture and texture similar to muscle tissue, and was suitable as a beef liver-like food.

Claims (1)

[Claims] 1. Water, animal and vegetable proteins, with or without addition of animal and vegetable oils and a small amount of fish paste, are mixed and stirred to form an emulsion, and gelatin is heated and dissolved in an equal or more amount of water. The ingredients are mixed, stirred, and cooled to form a gelatin emulsion, and the fish surimi is added with fillers, reinforcing agents, seasonings, animal extracts, and other auxiliary raw materials and mashed, and then the gelatin emulsion is mixed and dispersed. A method for producing a liver-like food, which is then heated and then cooled. 2. The method for producing a liver-like food according to claim 1, wherein 1 to 10% by weight of gelatin is added.