JPS6255824B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a shrimp-like fish paste product and a method for producing the same.

The main object of the present invention is to provide a shrimp-like fish paste product that has a shrimp-like texture, more specifically, "texture" and "mouthfeel."

Another object of the present invention is to provide a shrimp-like fish paste product that has excellent preservability and can be mass-produced.

A further object of the present invention is to provide a method for easily and economically producing a shrimp-like fish paste product having a shrimp-like texture.

As is well known, shrimp meat is low in fat, has a light flavor, and has a unique texture of ``crispness.'' Due to its excellent taste and texture, it is a food that is loved by many people. be.

However, in recent years, the amount of shrimp caught has been on the decline due to so-called "territorial sea issues" and "overfishing issues," and the current situation is that the supply does not match the demand. Therefore, attempts have been made in the industry to develop substitutes for shrimp meat, and fish paste products with a shrimp meat-like flavor have already been provided.

That is, the products currently available on the market are made by mixing a small amount of shrimp meat with fish paste products, or adding an extract extracted from shrimp to create a shrimp-like flavor, or more specifically, a meat-like flavor. It is a product that only has ``taste'' and ``aroma,'' but does not have the unique texture of crispy shrimp meat, but rather ``texture'' and ``mouth feel.'' Nothing that satisfies this requirement has yet been provided.

Of course, it is believed that research is being conducted in the industry to impart not only shrimp-like flavor but also texture to fish paste products, but to the best of the present inventor's knowledge, shrimp-like No reports have yet been made regarding technical means for imparting texture. However, as an alternative to crab, which is a crustacean food like shrimp, there are already products on the market that are fish paste products that have a crab meat-like flavor and crab meat-like texture. There have also been reports on technical means for imparting crab meat-like texture.

Now, as a prior art related to the present invention, the following are representative examples of technical means for imparting crab meat-like texture to fish paste products.

That is, there is one described in Japanese Patent Application Laid-Open No. 14552/1983. This method involves shaping a raw material paste for fish paste made from minced fish meat into a certain shape, shredding it into fibers or rods with a diameter of approximately 1 mm, and heating the shredded material to form an aggregate of a certain shape. A crab meat-like paste product is obtained in which the outer surface is integrated and the inner part is joined to such an extent that it can be easily separated by eating.
In addition, a technique has also been published in which separately prepared minced fish meat is used as a binder when making shredded pieces of fish paste raw material glue into a fixed-shaped aggregate.

According to the above-mentioned conventional technology, a texture similar to that of crab meat can be obtained, but even if this technology is applied to give a shrimp-like texture to a fish paste product, it will not have a shrimp-like texture. You can't get the texture.

The inventor presumes that this is due to the following reason.

In other words, crab meat is made of muscle fibers with a diameter of 1 mm or more.
It is assumed that crab meat is made up of an aggregate of multiple 2mm muscular bodies aligned in one direction, and when a consumer chews crab meat, he or she is aware of the connections between the multiple muscular muscles that form this aggregate. The unique texture of crab meat is thought to be due to the texture that gives the crab meat the texture of being separated one by one. Therefore,
Adopting the above-mentioned conventional technology, we have produced a fish paste product in which the outer surface is integrated and the inner aggregate of fibrous rods with a diameter of about 1 mm is joined to such an extent that it can be easily separated by eating. By doing so, it is possible to give the consumer a texture similar to that of crab meat.

On the other hand, shrimp meat can be assumed to be entirely composed of muscle fibers that are densely intertwined, ranging from several micrometers to several hundred micrometers. When the muscle fibers forming the muscle fibers are broken, the breaking stress of the muscle fibers has two types of texture, strong and weak, which gives shrimp meat its unique crisp texture. It is thought that it has become familiar. Therefore, even if the above-mentioned conventional technology is employed, it is not possible to obtain a shrimp-like texture.

Of course, a person skilled in the art would be able to develop the above-mentioned conventional technology and proceed with shredding the paste molded product as a raw material for a fish paste product, cutting it into fibrous materials of several microns to several hundred microns, and joining these. If we adopt the technical means of
It may be thought that a fish paste product with a shrimp-like texture can be obtained.

However, in reality, there is no means to cut the raw material glue molded products of fish paste products into sizes ranging from several micrometers to several hundred micrometers.
Furthermore, according to the present inventor's findings, even if it were possible to cut the fish paste product into pieces of several microns to several hundred microns, the cut pieces of the paste molded product, which is the raw material for fish paste products, would not be tightly intertwined as in the case of shrimp meat. Therefore, it is considered that it is not possible to obtain a shrimp meat-like texture.

In fact, fish paste products with the texture of crab meat under the name "Kani Kamaboko" are on the market, and have been well received by consumers as having a crab meat-like texture. However, a fish paste product with a shrimp-like texture has not yet appeared.

In view of the current situation as described above, the present inventor has conducted repeated research to provide a technology that can mass-produce fish paste products having a shrimp-like texture. We came to the conclusion that it would not be possible to obtain a shrimp-like texture no matter how much processing we applied to this product, and as a result of numerous trial-and-error experiments, we found that it is impossible to obtain a shrimp-like texture in fish paste products. When blending animal and plant edible fibers in a specific ratio, the fish paste has a texture similar to that of shrimp meat - in particular, a texture similar to that given to the consumer when chewing shrimp meat. The present invention was completed based on new knowledge that it can be applied to products.

That is, the shrimp meat-like fish meat paste product according to the present invention is obtained by adding one or more of salt, seasoning, starch, and improver to minced fish meat and mashing it. This is a shrimp-like fish meat paste product that contains 0.4 parts by weight or more of monofilamentous animal/vegetable edible fibers with a diameter of 0.5 mm or less and is coagulated by heating.

Next, the structural effects of the present invention will be explained in detail.

First, the most important animal/vegetable edible fiber in the present invention will be explained.

Edible animal/vegetable fibers include thermally denatured proteins obtained by steaming relatively strong fibrous meats such as beef, pigs, chickens, sea bream, cod, and squid, and dehydrated denatured proteins obtained by drying the above meats. The starting material used is protein, which is processed into fine fibers. During processing, this starting material is rolled using a stretching machine composed of metal rollers (for example, a well-known stretcher), and then the rolled product is placed in a hard container (made of high-hardness metal, stone). The rolled product may be placed in a porcelain container) and beaten from above to form fibers, or the rolled product may be processed into fibers using a crusher (hammer crusher method). ) In carrying out the present invention, the thickness of the fibers is important, so if the fibers obtained by the above method are mixed with thick fibers, the diameter of the fibers dispersed in a large amount of water should be approximately It is necessary to obtain fibers with a predetermined diameter as much as possible by taking measures such as removing thick fibers of 0.5 mm or more.

As the plant-based edible fiber, the starting material used is a plant protein obtained from soybeans or the like that is coagulated by adding polysaccharides, carbohydrates, flocculants, etc., and processed into fine fibers. For processing,
This starting material may be spun into a predetermined diameter by a well-known extrusion method and then cut into lengths of about 30 to 50 mm. The animal and plant edible fibers listed above have a diameter of 0.5
Use something smaller than mm. In addition, at least 0.4 parts by weight or more must be added to 1 part by weight of the target fish paste raw material paste.

The present inventor has confirmed that each of the above conditions needs to be satisfied in order to obtain a shrimp-like texture for reasons described later.

Next, the raw material paste for fish paste products in the present invention will be explained. The raw material paste for fish paste products is generally kamaboko,
It is a well-known product used in the production of fish paste products such as chikuwa, and is made by adding an appropriate amount of water to the surimi of fish meat (e.g., cod, pollack, sea bream, conger conger, flathead, etc.) and macerating it. It is a viscous paste-like material that is made by disintegrating it, and has the property of solidifying into a gel-like material when cooked. Usually, one or more of salt, seasonings (eg, sodium glutamate), starch, and modifiers (eg, polymerized phosphates, etc.) are added.

Incidentally, in the raw material paste for the fish paste product in the present invention, shrimp minced meat or an extract extracted from shrimp is usually added for the purpose of imparting a shrimp meat-like taste and aroma.

Next, a method for producing a shrimp-like fish paste product according to the present invention will be explained.

The manufacturing process of the shrimp-like fish paste product according to the present invention includes the steps of preparing a fish paste raw material paste by a conventional method, and preparing monofilamentous animal/vegetable edible fibers having a diameter of 0.5 mm or less. and a step of adding 0.4 parts by weight or more of the animal and plant edible fiber to 1 part by weight of the fish paste raw material paste, kneading, shaping and boiling.

The process of preparing the raw material paste for fish paste products is a well-known process, and involves adding an appropriate amount of ice water to the target fish paste (usually frozen commercially available products are thawed and used), and then using a crusher. This is the process of grinding it into a viscous paste.

The process of preparing animal and plant edible fibers is carried out by appropriately selecting the processing method described above depending on the raw materials used. The fish paste raw material paste and the edible animal and plant fibers are uniformly kneaded using a well-known kneading machine.

When molding and steaming the kneaded product, it is sufficient to use the method used to produce well-known fish paste products, such as kamaboko and chikuwa. How to pour into a shrimp mold
It is possible to adopt a method in which the kneaded material is rolled into a sheet and then formed into a predetermined shape, or a method in which the kneaded material is steamed and then cut into sheets and further formed into a predetermined shape. Further, the same conditions for steaming as in the case of well-known fish paste products can be applied, and it is usually sufficient to heat the product at a temperature of about 70° C. or higher for 20 to 50 minutes.

Furthermore, for the purpose of obtaining visual satisfaction for consumers, it is also possible to apply coloring with food coloring.

In addition, after applying the sitting process to the kneaded material, it is continuously extruded and molded using a shrimp-shaped die, several lines are drawn on the back side using red food coloring, and then the product is made by steaming. By using this method, products with high commercial value can be manufactured.

Next, the reason for specifying the size and blending amount of the animal and plant edible fibers in the present invention will be described.

As mentioned above, the present inventor has discovered that by incorporating fine edible animal and plant fibers into the fish paste product, it is possible to impart a texture similar to that of shrimp meat to the fish paste product. Although the theoretical explanation of this phenomenon has not yet been fully elucidated, if there are minute edible animal and plant fibers inside the fish paste product in a gel state, the consumer will chew the fish paste product. The difference between the breaking stress of the fish paste product itself in a gel state and the breaking stress of the minute edible animal and plant fibers present inside gives the consumer two types of texture, and this texture is unique to shrimp. The reason is thought to be that the texture is similar to that of chewing meat.

The inventor of the present invention has conducted numerous sensory tests involving multiple experienced and inexperienced panel members, and has found that the conditions described above are necessary to obtain a shrimp-like texture. I confirmed that it must be fulfilled.

The sensory tests were mainly conducted by comparing the texture with cooked shrimp meat (shelled tiger prawns), and some examples are listed below.

1 A panel of 10 experts (specialists engaged in the seasoning of fish paste products) was selected as a panel member to evaluate the raw material paste for fish paste products obtained by conventional methods (however, the taste was similar to that of shrimp meat,
No scent is added. ) The diameter is within the range of approximately 0.2 to 0.4 mm per 1 part by weight, and the length is approximately 15 mm.
Monofilamentous animal edible fiber within the range of ~20 mm (used in Example 1)
0.3 parts by weight (A), 0.5 parts by weight (B), 0.8 parts by weight (C), 1 part by weight (D), 1.5 parts by weight (E), 1.8 parts by weight (F), 2.2 parts by weight
The results of evaluating each sample that was mixed, kneaded, molded, and steamed for (G) are as follows.

Compared to the texture of cooked shrimp meat: (A) 7 out of 10 people did not feel the texture of shrimp meat.
(It is no different from regular kamaboko.) (B) 8 out of 10 people found the texture to be similar to shrimp meat.

(C) 10 out of 10 people found the texture to be similar to shrimp meat.

(D) 10 out of 10 people found the texture to be very similar to shrimp meat.

(E) 10 out of 10 people found the texture to be very similar to shrimp meat.

(F) 3 out of 10 people said that the texture was very similar to shrimp meat, but it had a slightly less elastic texture.

(G) 6 out of 10 people said that the texture was similar to shrimp meat, but it was dry to the touch.

It should be noted that sample (G) had some problems in moldability.

2 The diameter of the fibers to be blended according to the present invention (D in Example 1) obtained in Example 1 using 20 inexperienced people (housewives, etc.) as panel members was approximately 0.8
Product (I) obtained under exactly the same conditions as (D) in Example 1 except that the length was approximately 20 mm.
The results of evaluation using the sample as follows are as follows.

Compared to the texture of cooked shrimp meat; (D) 20 out of 20 people found the texture to be very similar to shrimp meat.

(I) 13 out of 20 people said that the texture was similar to shrimp meat, but it was dry to the touch.

Seven out of 20 people did not feel the texture of shrimp meat.

In addition, most of the inexperienced people who tried (I) prepared in the same way as regular "fried shrimp" found it difficult to distinguish it from the commercially available frozen "fried shrimp" preparation. .

As a result of numerous sensory tests similar to 1 and 2 above, the present invention was developed based on the results of the following tests:
It has been found that it is necessary to incorporate at least 0.4 parts by weight of animal/vegetable edible fibers, and that the most favorable results are obtained when 0.6 to 1.5 parts by weight are incorporated. In addition, when blending 2.2 parts by weight or more, even if a shrimp-like texture is obtained, there will be an adverse effect on the texture, and there will be difficulties in the manufacturing process in terms of moldability, etc., so it is not practical. should be limited to no more than 2.0 parts by weight.

Additionally, there is a slight difference in strength between animal-based edible fibers and plant-based edible fibers, with the former generally having lower strength than the latter. Therefore, good results can be obtained by adding a little more of the former than the latter. For example, when using animal edible fiber, 0.5
-2.0 parts by weight, especially 0.7-1.5 parts by weight is preferred, and when using vegetable edible fibers, 0.4-1.0 parts by weight, especially 0.5-0.8 parts by weight is preferred.

I also learned that the size of the animal/vegetable edible fibers to be added should be 0.5 mm or less in diameter. Note that there is no need to specify a lower limit for the diameter, but those that can be prepared by industrially practical means have a diameter of approximately 0.1 mm, and even if such fine fibers are used, shrimp-like It has been confirmed that the texture of the product can be obtained.

In addition, the length of the fibers does not particularly affect the texture, and can be determined by taking into consideration mixability during compounding, formability during molding, etc. Usually, a length of about 5 mm to 30 mm is suitable. It is.

Next, the present invention will be explained with reference to Examples.

Example 1 A Process for preparing edible fibers 20 kg of raw Alaska pollack was steamed for 30 minutes to cause heat denaturation, then placed in a stone mill and pounded with a kine from the top to separate the fibers. Next, the edible fibers obtained by dispersing in a large amount of water and removing the remaining lumpy fibers, fine fibers, and soluble materials with water have a diameter of approximately 0.2 to 0.4 mm and a length of approximately 15 to 15 mm.
It was 20mm. The water content after squeezing out the water was 65%, and the yield was 12 kg.

B. Preparation process for raw material paste for fish paste products 100 kg of frozen fish paste, 1 kg of seasoning, 35 kg of ice water, 6 kg of starch, 2.5 kg of salt, 0.1 kg of modifier, 10 kg of shrimp paste were mixed to obtain 110 kg of raw paste for fish paste products. Ta.

C. Kneading, molding, and steaming process 6, 10, 16, 20, 30, 36, and 44 kg of the edible fibers obtained in A were added to each 20 kg of the fish paste raw material paste obtained in B, and after kneading well, A sheet with a diameter of 10 mm was formed, and this was steamed at approximately 95°C for 30 minutes. Thereafter, it was punched into a shrimp shape, and the obtained shrimp meat-like food was subjected to the above-mentioned sensory test sample.

Example 2 50 kg of raw material paste for the fish paste product B in Example 1 and 50 kg of edible fiber A were kneaded, and after undergoing a sitting process at 45°C for 1 hour, extruded from a shrimp-shaped die and at the same time The area was coated with an aqueous solution of red food coloring. Next, the shrimp were cut from the top and bottom at 1 cm intervals using a cross-section-shaped cutting blade, resulting in a shape that closely resembled that of a natural shrimp.

This is further steamed at 95℃ for 40 minutes to make a shrimp meat-like food.80
Got Kg.

Example 3 For 50 kg of fish paste product raw material B in Example 5, 50 kg of edible fiber A in Example 1 was used.
Kg to form a sheet with a thickness of 1 cm, which is approx.
After steaming at 95℃ for 40 minutes, forming it into a shrimp shape and applying a commonly used batter for deep-frying on the surface, 180℃
Samples fried at ℃ oil temperature and bread crumbs attached to the surface as usual, stored in a freezer at approximately -20℃ for 30 days, thawed, and oil temperature
Both samples fried at 180 to 160°C had the same texture as currently commercially available deep-fried shrimp and fried shrimp, and it was difficult to distinguish between them.

Example 4 After rolling 10 kg of dried puffer fish using a squid stretching machine, water was added to swell it. Furthermore, after processing it into a single fiber by rolling it with a dried squid stretching machine, it is dispersed in a large amount of water, and the floating fibers are separated from the water, resulting in a fiber with a diameter of 0.1 mm to 0.3 mm, which is mostly single fibers. Edible fibers with lengths ranging from 10 mm to 25 mm were obtained. The moisture content was 67% and the yield was 8 kg.

50 kg of the above edible fiber and 50 kg of the fish paste raw material paste B in Example 1 were kneaded to form a sheet with a thickness of 10 mm, which was steamed at about 95° C. for 40 minutes and then cut to obtain a product.

Example 5 A viscous liquid was obtained by mixing 2 kg of soluble vegetable protein powder (main raw material soybean), 0.3 kg of pectin, and 6 kg of water. Separately prepare a 3.5% calcium chloride solution,
The previous viscous liquid was poured into this in the form of a thread, and the tip was pulled out from the other end to obtain a gel thread with a diameter of about 0.3 mm.

Next, the obtained filamentous gel was cut into lengths of 20 to 30 mm, and the soluble content was removed in a large amount of water.The edible fiber had a moisture content of about 65%. 100 kg of the above edible fiber and 50 kg of the fish paste raw material paste B in Example 1 were kneaded to form a sheet with a thickness of 10 mm. After steaming at approximately 95°C for 30 minutes, the product was obtained by cutting. Ta.

Claims (1)

[Scope of Claims] 1. A diameter of 0.5 mm or less based on 1 part by weight of paste for a fish paste product obtained by adding one or more of salt, seasoning, starch, and a modifier to minced fish and crushing the mixture. A shrimp meat-like fish meat paste product containing 0.4 parts by weight or more of monofilamentous animal/vegetable edible fiber, which is heat-coagulated. 2. The shrimp meat-like fish meat paste product according to claim 1, wherein the blended amount of animal/vegetable edible fiber is 0.4 parts by weight to 2.0 parts by weight based on 1 part by weight of the raw paste for the fish paste product. 3. The shrimp-like fish meat paste product according to claim 1, wherein a shrimp-like taste and aroma are added to the paste as a raw material for the fish meat paste product. 4. The shrimp meat-like fish meat paste product according to claim 1, item 2 or 3, wherein the shrimp meat-like fish meat paste product is kamaboko. 5. Claims 1, 2 or 3, wherein the shrimp-like fish meat paste product is molded using a shrimp-shaped die, and its surface is colored to give it a shrimp-like appearance. Shrimp meat-like fish meat paste product as described. 6 The process of preparing the raw material paste for fish paste products by a conventional method, the process of preparing monofilamentous animal/vegetable edible fibers with a diameter of 0.5 mm or less, and A method for producing a shrimp meat-like fish meat paste product, which comprises the steps of adding 0.4 parts by weight or more of the animal and plant edible fiber, kneading, shaping and steaming.