JP7383434B2 - Bread-like food containing fish meat and method for producing bread-like food containing fish meat - Google Patents

Description

The present invention relates to a bread-like food containing fish and a method for producing a bread-like food containing fish.

Datemaki, which is generally known as a fish paste product, is made by mixing minced fish meat with eggs and sugar, kneading it, putting it in a mold, baking it, and then rolling it into a stick. For example, Patent Document 1 discloses a date roll with a flowing pattern and a method for manufacturing the same, which has a beautiful appearance and arouses the desire to purchase. Traditionally, Datemaki, a fish paste product, had a moist texture that was different from that of bread.

On the other hand, in recent years, there has been an active development of breads with a reduced amount of wheat flour in view of low-carbohydrate diets and avoidance of wheat allergies. For example, Patent Document 2 states that in the production of rice flour bread that does not contain wheat gluten, adding minced fish meat as a raw material improves the viscous elasticity of the dough and reduces the retention of carbon dioxide gas generated by fermentation of baker's yeast. It is stated that rice flour bread can be obtained by increasing the volume of the baked product, reducing the sticky texture of the product, and having a good taste and flavor of rice flour and surimi.

Japanese Unexamined Patent Publication No. 63-279767 Japanese Patent Application Publication No. 2014-64536

Breads are made by kneading the dough and fermenting yeast in the dough, forming a structure with air bubbles in the internal phase after baking, as in the method for producing rice flour bread containing fish described in Patent Document 2. was common. However, there was an aspect that operations such as dough kneading and fermentation processes were complicated.

An object of the present invention is to produce a fish meat-containing food product that uses fish meat and can produce a food product with a texture similar to that of white bread through simpler operations without complicated operations such as dough kneading and fermentation steps. An object of the present invention is to provide a method for producing a bread-like food and a bread-like food containing fish meat.

In order to solve the above problems, the present inventors conducted intensive research and found that by sufficiently aerating raw materials containing minced fish meat to obtain dough and baking it, bread having a texture similar to that of white bread was produced. The present inventors have discovered that similar foods can be obtained, and have completed the present invention.

That is, in its first aspect, the present invention provides a bread-like food containing fish meat, which contains minced fish meat, whole eggs, and starch, has a structure with air bubbles, and is baked.

In the bread-like food containing fish meat, the food preferably has a specific gravity of 50 to 70 when the specific gravity is 100 based on 100 mL of water.

Further, in the fish-containing bread-like food, the dough before baking preferably contains 4 to 30% by mass of minced fish, 10 to 80% by mass of whole eggs, and 5 to 40% by mass of starch.

Furthermore, in the bread-like food containing fish meat, the ground fish meat is preferably ground fish meat prepared with an added amount of salt of 0.5% by mass or less.

On the other hand, in its second aspect, the present invention includes a stirring aeration step of aerating the dough containing minced fish meat, whole eggs, and starch by stirring, and a baking step of baking the aerated dough. , provides a method for producing a bread-like food containing fish meat.

In the above method for producing a bread-like food containing fish meat, it is preferable to obtain a bread-like food containing fish meat having a specific gravity of 50 to 70 when the specific gravity is 100 based on 100 mL of water.

Further, in the above method for producing bread-like food containing fish, the dough preferably contains 4 to 30% by mass of minced fish, 10 to 80% by mass of whole eggs, and 5 to 40% by mass of starch.

Further, in the above-mentioned method for producing a bread-like food containing fish meat, the minced fish meat is preferably minced fish meat prepared with an added amount of salt of 0.5% by mass or less.

Moreover, in the above-mentioned method for producing a bread-like food containing fish meat, it is preferable that in the baking step, the dough is placed in a mold and then baked.

According to the present invention, dough containing minced fish meat, whole eggs, and starch is aerated by stirring and then baked, so that it can be easily made into a dough similar to that of white bread without the need for fermentation with baker's yeast. A bread-like food containing fish meat having a pleasant texture can be obtained.

1 is a photograph showing each example of bread-like foods containing fish meat prepared in Test Example 1. 2 is a photograph showing an example of the bread-like food containing fish meat of Preparation Example 2 prepared in Test Example 2 and an example of the bread-like food containing fish meat of Preparation Example 1-1 prepared in Test Example 1. 3 is a photograph showing examples of bread-like foods containing fish meat prepared in Test Example 3.

The fish-containing bread-like food according to the present invention is obtained by aerating a dough containing minced fish, whole eggs, and starch by stirring, and then baking the dough. Even if it does not contain wheat flour or the like, it has a bread-like texture similar to that of white bread.

The ground fish used in the present invention is not particularly limited as long as it is of a species commonly used for fish paste products. Examples include stickleback, walleye pollack, croaker, stickleback seabream, golden brown sea bream, Japanese red seaweed, Japanese eelfish, barracuda, Atka mackerel, Japanese yellowtail, Japanese rockfish, salmon, Pacific whiting, and the like. You can use raw surimi, which is obtained by harvesting the meat from the fish body, soaking it in water, and dehydrating it, or you can use frozen surimi, which is obtained by adding stabilizers such as sugars and freezing it. You may. In addition, salt is added in an amount of about 1 to 3% by mass based on the mass of the fish meat, and the fish is mashed to denature the protein in the fish meat, making it more viscous. May be used in However, although this is thought to be due to the fact that the gelling ability of the minced fish can be enhanced by salt-polishing, according to the examples described later, cracks are more likely to occur on the surface of the baked product after baking, so it is not suitable for use as minced fish. It is more preferable to use one that is not salted. Specifically, it is preferable to use ground fish prepared by adjusting the amount of salt added to the ground fish to be 0.5% by mass or less.

The whole egg used in the present invention may be any edible egg, such as a chicken egg, and there are no particular limitations on the form or type of the material. For example, liquid eggs, powdered eggs, etc. can also be used.

The starch used in the present invention is not particularly limited as long as it is an edible starch. Examples include tapioca starch, potato starch, wheat starch, corn starch, rice starch, bracken starch, and the like. Raw starch may be used as the starch, and it may be subjected to chemical treatments such as oxidation treatment, phosphorylation treatment, esterification treatment, etherification treatment, acid treatment, alkali treatment, etc., or physical treatment such as moist heat treatment, ball mill treatment, pulverization treatment, etc. It may be used after being modified by chemical treatment, enzyme treatment, etc. Alternatively, a material subjected to two or more of these treatments may be used.

The above-mentioned starch may be a starch belonging to resistant starch. According to this, it is possible to make a more suitable food for the purpose of carbohydrate restriction. That is, resistant starch refers to edible starch that is difficult to be digested and absorbed. More specifically, it refers to an edible starch in which the content of dietary fiber is 50% by mass or more, more preferably 60% by mass or more, even more preferably 70% by mass or more. Methods for quantifying dietary fiber include the Prosky method (No.985.29, Total Dietary Fiber in Foods, "Official Method of Analysis", AOAC, 15th ed., 1990, P.1105-1106), and the enzyme HPLC method (AOAC2001. 03), etc. are known, and whether or not the resistant starch satisfies the above range can be determined using these methods.

Commercially available products can also be used as the resistant starch. For example, ``Novelose 3490'' (product name, manufactured by Ingredion Japan Co., Ltd.) is a resistant starch derived from tapioca, ``Novelose W'' (product name, manufactured by Ingredion Japan Co., Ltd.) is a resistant starch derived from wheat, and ``Novelose W'' (product name, manufactured by Ingredion Japan Co., Ltd.) is a resistant starch derived from wheat. Examples of the resistant starch include "Novelose 8490" (trade name, manufactured by Ingredion Japan Co., Ltd.).

In order to impart a carbohydrate-restricting effect, the content of indigestible starch is preferably 50% by mass or more of the starch, and preferably 75% by mass or more of the starch. More preferred. Moreover, all of the above starches may be indigestible starches.

In the present invention, a dough containing minced fish, whole eggs, and starch is aerated by using a stirring means such as a vertical mixer or a pin mixer. Due to the aeration of the dough, the internal phase becomes a structure with air bubbles after baking, giving it the texture of bread.

In addition, as shown in the examples below, in order for the baked product to have a bread-like texture similar to that of white bread, it is necessary to mix minced fish in the dough. Although the amount is not particularly strict due to the balance with the amount of other raw materials, it is preferably contained in the dough before baking at 4% by mass or more, and 6% by mass or more. is more preferable, and it is even more preferable that the content is 8% by mass or more. The upper limit for the amount of minced fish meat is not a necessary restriction, but in consideration of the amount of other raw materials, it is typical that the amount is 30% by mass or less in the dough before baking. It is more typical that the content is 25% by mass or less, and even more typical that the content is 22% by mass or less.

In addition, as shown in the examples below, in order for the baked product to have a bread-like texture similar to that of white bread, it is necessary to incorporate whole eggs into the dough, similar to the above-mentioned minced fish. is necessary, and its amount is not particularly strict due to the balance with the amount of other raw materials, but it is preferably contained in the dough before baking at 10% by mass or more, and 20% by mass. It is more preferable that the content is at least 25% by mass, and even more preferably at least 25% by mass. The upper limit for the amount of whole eggs blended is not a necessary restriction, but in consideration of the amount of other raw materials, it is typical to ensure that the amount of whole eggs is 80% by mass or less in the dough before baking, for example. It is more typical that the content is 70% by mass or less. In addition, when using a powdered egg raw material, the blending amount should be based on the amount that has been reconstituted with water to the content contained in the original raw egg.

In addition, as shown in the examples below, in order for the baked product to have a bread-like texture similar to that of white bread, it is necessary to add starch to the dough, similar to the above-mentioned minced fish and whole eggs. Although there is no particular strict limit on the amount to be added in consideration of the amount of other raw materials, it is preferable that the amount is 5% by mass or more in the dough before baking. The content is more preferably 7.5% by mass or more, and even more preferably 15% by mass or more. The upper limit of the amount of starch blended is not a necessary restriction, but in consideration of the amount of other raw materials blended, it is typical that the content of starch be 40% by mass or less in the dough before baking, for example. It is more typical that the content is 35% by mass or less.

In addition to water and salt, the dough may contain desired auxiliary materials within a range that does not affect the effects of the present invention. Examples of auxiliary raw materials include sugars such as sugar and sorbitol, salts such as polymerized phosphates, processed milk products such as casein, processed soybean products such as tofu, soy milk, separated or concentrated soy flour, soybean oil, rapeseed oil, etc. Examples include oils and fats, fragrances, flavoring agents, pH adjusters, colorants, calcium-containing preparations such as Ca carbonate, Ca lactic acid, Ca citrate, Ca gluconate, and Ca acetate, and physical property improvers such as transglutaminase-containing preparations. .

Baking of the dough may be carried out in an oven or the like under conditions such as 150 to 250° C. for 10 to 30 minutes, as in the production of bread. If the dough does not have shape retention properties, the dough may be placed in a mold made of a heat-resistant material and baked in an oven or the like.

The fish meat-containing bread-like food obtained by the present invention preferably has a specific gravity of 50 to 70, more preferably 55 to 70, when the specific gravity is 100 based on 100 mL of water. Preferably, the specific gravity is even more preferably 55 to 65. In addition, the specific gravity of the baked product after baking is determined by pouring water into a graduated cylinder, measuring the volume change when adding the sample to it, and calculating the weight of the sample, which was measured separately, in the same way as for the dough described above. It can be measured by a method such as removing

The present invention will be explained in more detail with reference to Examples below. However, these Examples are not intended to limit the scope of the present invention.

[Test Example 1]
(Dough preparation)
Dough for fish meat-containing food was prepared using the raw materials shown in Table 1.

In Preparation Example 1-1, salt was added in an amount of 9w/w% to the minced fish meat to obtain a salt rubbing effect on the minced fish meat. Specifically, minced fish, whole eggs (120 parts by mass out of 155 parts by mass), and salt were mixed in the formulation shown in Table 1, and then processed in a food processor (product name "MK-K48P", Panasonic Corporation). After stirring for 3 minutes, the remaining whole eggs (35 parts by mass out of 155 parts by mass), sugar, tapioca starch, and water were added and further stirred for 3 minutes.

As Preparation Example 1-2, a dough was prepared in the same manner as Preparation Example 1-1 except that no salt was added.

Next, using a vertical mixer (trade name "Kenmix KMM770", manufactured by Aikosha Seisakusho Co., Ltd.), the mixture was stirred for 2 minutes to aerate the dough.

The above dough was prepared while keeping the temperature of the raw material mixture within the range of 5 to 15° C. to prevent the temperature environment from becoming too high.

(dough baking)
The aerated dough was placed in a heat-resistant container and baked at 180° C. for 20 minutes using a gas oven. FIG. 1 shows photographs of the baked products obtained in Preparation Example 1-1 and Preparation Example 1-2.

(Texture evaluation)
The obtained baked product was heated in a microwave oven at 600 W for 20 seconds, and then subjected to a sensory evaluation of texture by five panelists. The evaluation was performed by graded scoring based on the following criteria as to whether or not the texture was similar to that of white bread.

(Evaluation criteria)
4 points: The texture is the same as that of white bread. 3 points: The texture is almost the same as that of white bread. 2 points: The texture is slightly different from that of white bread, but within an acceptable range (Castella and pancakes).
1 point Texture different from white bread The results are summarized in Table 2.

As a result, both the baked product of Preparation Example 1-1, in which a considerable amount of common salt was blended to give the fish paste a salting effect, and the baked product of Preparation Example 1-2, in which no salt was blended, were both It was a fish-containing food with a bread-like texture. In addition, regarding the external shape, as shown in Figure 1, Preparation Example 1-2 prepared without adding salt is better than Preparation Example 1-1 prepared by adding a salt paste effect to the minced fish meat. , there was a tendency for cracks to occur less easily on the surface.

[Test Example 2]
Dough for fish meat-containing food was prepared using the raw materials shown in Table 3.

Specifically, as Preparation Example 2, minced fish and whole eggs (120 parts by mass of the total amount of 155 parts by mass) were mixed in the formulation shown in Table 3, and then processed in a food processor (product name "MK-K48P", Panasonic). After stirring for 3 minutes, the remaining whole eggs (35 parts by mass out of 155 parts by mass), sugar, tapioca starch, salt, and water were added and further stirred for 3 minutes. The raw material formulation of Preparation Example 2 in this test example is the same as the formulation of Preparation Example 1-1 in Test Example 1, and the amount of salt added is 9w/w% to the fish minced meat. However, since the addition order was different from that in Preparation Example 1-1 in Test Example 1, it was thought that the salt-grilling effect would not be imparted to the fish meat surimi.

Next, using a vertical mixer (trade name "Kenmix KMM770", manufactured by Aikosha Seisakusho Co., Ltd.), the mixture was stirred for 2 minutes to aerate the dough.

Baking of the dough and subsequent texture evaluation were performed in the same manner as in Test Example 1, and the obtained texture evaluation results and appearance shape were the same as those of Preparation Example 1-1 in Test Example 1. compared with the case of

The results are summarized in Table 4. Further, FIG. 2 shows photographs of the baked products obtained for each of Preparation Example 2 and Preparation Example 1-1.

As a result, the baked product of Preparation Example 2, which contained a considerable amount of common salt but was prepared by mixing and stirring the raw materials so as not to impart a salting effect to the minced fish meat, was different from that of Test Example 1, which contained a considerable amount of common salt. Similar to the baked product of Preparation Example 1-1, which was prepared by blending a considerable amount of salt and giving a salt-grilling effect to the minced fish meat, the fish meat-containing food had a bread-like texture. As for the external appearance, as shown in Figure 2, Preparation Example 2 was prepared in which a considerable amount of common salt was mixed, but the mixing and stirring of the raw materials prevented the salting effect from being applied to the minced fish. It was observed that the baked product of Preparation Example 1-1 prepared in Test Example 1 was less prone to cracking on the surface.

[Test Example 3]
As shown in Table 5, fish meat-containing foods were prepared in the same manner as in Preparation Example 1-1 of Test Example 1, except that various starches were used as raw materials. At that time, the specific gravity of the fired product after firing was measured. To measure the specific gravity, create a cut piece from the object, measure its weight, then place it in a cylinder filled with water to measure the increase in volume, and then use 100 mL of water (room temperature: 25°C) as a reference. , converted into a relative value when its specific gravity is set to 100, and calculated based on the density (weight/volume) of the object.

The obtained baked product was subjected to a sensory evaluation of texture by five panelists. The evaluation was performed based on the following criteria by comparing the textures of Preparation Example 3-1 using tapioca starch and those using other starch raw materials.

(Evaluation criteria)
○ There is no difference in texture as bread in comparison with Preparation Example 3-1 × There is a difference in texture as bread in comparison with Preparation Example 3-1 The results are summarized in Table 6. Further, FIG. 3 shows photographs of the baked products obtained for each of Preparation Examples 3-1 to 3-5.

As a result, even if the baked products were mixed with other starches instead of tapioca starch, such as potato starch, wheat starch, waxy corn starch, or resistant starch (phosphoric acid crosslinked tapioca starch), A fish-containing food having a bread-like texture was obtained.

[Test Example 4]
As shown in Table 7, a fish-containing food was prepared in the same manner as in Preparation Example 1-1 of Test Example 1, except that the amount of ground fish meat as a raw material was changed, and the texture was evaluated.

The results are summarized in Table 8.

As a result, the texture of Preparation Example 4-1, which did not contain minced fish meat, was different from that of bread. By blending minced fish in the dough before baking in a range of 4 to 24% by mass, a fish-containing food having a bread-like texture was obtained.

[Test Example 5]
As shown in Table 9, fish meat-containing foods were prepared in the same manner as in Preparation Example 1-1 of Test Example 1, except that the amount of whole eggs as a raw material was varied, and the texture was evaluated.

The results are summarized in Table 10.

As a result, Preparation Example 5-1, which did not contain whole eggs, had a texture different from that of bread. By blending whole eggs in the dough before baking in a range of 10 to 80% by mass, a fish-containing food having a bread-like texture was obtained.

[Test Example 6]
As shown in Table 11, fish meat-containing foods were prepared in the same manner as in Preparation Example 1-1 of Test Example 1, except that the amount of starch used as a raw material was changed, and the texture was evaluated.

The results are summarized in Table 12.

As a result, the texture of Preparation Example 6-1, which did not contain starch, was different from that of bread. By blending starch in the range of 5 to 40% by mass into the dough before baking, a fish-containing food having a texture similar to bread was obtained.

[Test Example 7]
A fish meat-containing food was prepared in the same manner as in Preparation Example 1-1 of Test Example 1, except that the raw materials were blended as shown in Table 13.

The obtained baked product was subjected to a sensory evaluation of texture by five panelists. The evaluation was based on Preparation Example 7-1 using egg whites and Preparation Example 7-2 using whole eggs. It was determined whether or not the food texture was as good as the food texture by comparing each other according to the following standards A and B.

(Evaluation Criteria A)
・Soufflé-like texture, soft and chewy, not bread-like texture ○ Yes △ Slightly so × Not so (Evaluation Criteria B)
- Bread-like texture, soft and moderately sticky, not soufflé-like texture ○ Yes △ Slightly so × Not so The results are summarized in Table 14.

As a result, when egg white was used instead of whole eggs, the food had a soft and brittle texture similar to that of a soufflé, and a fish-containing food with a texture similar to white bread could not be obtained.

Claims (5)

A bread-like food containing fish meat, which contains minced fish meat to which no salting effect is applied , whole eggs, and starch , has a structure with air bubbles, and is baked, wherein the minced fish meat, the whole eggs, and the starch are baked. means that their contents are 4 to 30% by mass of the minced fish, 10 to 80% by mass of the whole egg, and 5 to 40% of the starch in the dough before baking of the fish-containing bread-like food. % by mass, and has a specific gravity of 50 to 70 when the specific gravity is 100 based on 100 mL of water. 2. The bread-like food containing fish meat according to claim 1 , wherein the ground fish meat that is not subjected to the salting effect is ground fish meat prepared with an added amount of common salt of 0.5% by mass or less. A bread-like food containing fish meat, which comprises a stirring aeration step of aerating dough containing minced fish meat, whole eggs, and starch that is not subjected to the salting effect, and a baking step of baking the aerated dough. In the manufacturing method, the dough contains 4 to 30% by mass of the minced fish, 10 to 80% by mass of the whole egg, and 5 to 40% by mass of the starch, based on 100 mL of water. A method for producing a bread-like food containing fish meat, which obtains a bread-like food containing fish meat having a specific gravity of 50 to 70 when the specific gravity is 100. 4. The method for producing a fish-containing bread-like food according to claim 3 , wherein the ground fish meat to which the salt-printing effect is not applied is ground fish meat prepared with an added amount of salt of 0.5% by mass or less. 5. The method for producing a bread-like food containing fish according to claim 3, wherein in the baking step, the dough is placed in a mold and then baked.