JP2000157181A - Marine processed food-like food and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To inexpensively obtain the subject food while reducing the amount of marine raw material used or without using it by swelling curdlan with water and an alkali agent, neutralizing, adding collagen, seasoning and coagulating under heating. SOLUTION: (A) Curdlan in an amount of 2-15 wt.%, preferably 5-9 wt.% is swollen with (B) water and (C) an alkali agent (e.g. trisodium phosphate at pH preferably 10-14, at pH more preferably 11-12), neutralized with (D) an acid (e.g. lactic acid) into pH about 3-10, kneaded with (E) 2-10 wt.% of, preferably 3-6 wt.% of collagen, seasoned with (F) seasoning, coagulated under heating to give the objective food such as boiled fish paste-like, crab-claw-like, abalone- like, scallop adductor muscle-like food, etc. The amount of the component D used is preferably 0.3-0.7 pt.wt. based on 1 pt.wt. of the component A. The food is divided, if required, and can be mixed with seasoned ground fish meat, formed and heated.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a processed marine product, and more particularly, to the texture of processed marine products such as processed fish products, processed marine products such as crabs, abalone and shells. The present invention relates to a low-calorie imitation food using curdlan, which is known as a polysaccharide derived from a water-insoluble thermocoagulable microorganism having flavor and collagen, and a method for producing the same.

[0002]

2. Description of the Related Art Conventionally, in the production of kneaded products, including fishery products, starches, animal proteins, vegetable proteins, and the like have been used for the purpose of stabilizing and improving the quality.
Various additives such as polysaccharides have been used. In addition, curdlan, fish meat storage kneaded product to which heat-setting coagulable protein and collagen are added (Japanese Patent Laid-Open No. 2-79960),
Fish meat surimi to which curdlan is added
No. 6) and the like, the use of curdlan as a quality improving agent has been proposed. Furthermore, for the purpose of improving the quality improving effect, it has been proposed to dissolve or swell curdlan with alkali (Japanese Patent Application Laid-Open No. 10-14541) and then neutralize it (Japanese Patent Application Laid-Open No. 9-289878). . On the other hand, in recent years, in the seafood kneaded product industry, it has become difficult to produce inexpensive, stable and high-quality kneaded products even by using various additives due to deterioration of raw material circumstances. Under such circumstances, there is a demand for imitation foods such as processed fishery products such as fishery kneaded products manufactured with reduced or no use of fishery raw materials. As an imitation food that does not use marine ingredients, a food in which a fibrous gel of curdlan is shaped like a crab, a shrimp, or a scallop has been proposed (Japanese Patent Application Laid-Open No. Hei 8-238075).

[0003]

DISCLOSURE OF THE INVENTION The present invention provides an inexpensive, stable, high-quality food product with reduced or no use of marine raw materials, which is superior to conventional products. It is an object of the present invention to provide an imitation food product having a sensation and flavor, such as a processed fishery product such as a fishery kneaded product, and a method for producing the same.

[0004]

Means for Solving the Problems The present inventors have conducted intensive studies on fishery processed products such as fishery products and processed fishery products such as crabs, abalones and scallops. Swelled with an agent, neutralized this, kneaded the collagen, the coagulated product obtained by heating has a texture suitable for processed marine products, is also suitable for flavoring marine products,
The present inventors have found that foods having excellent texture and flavor can be obtained with stable quality even if the amount of marine raw materials used is reduced or not used, and the present invention has been completed.

That is, the present invention provides a processed seafood-like food obtained by swelling and neutralizing curdlan with water and an alkali agent, kneading collagen, seasoning, and heat-coagulating. Further, the present invention also provides a processed seafood-like food obtained by molding and heating a mixture of the obtained heat-coagulated curd of curdlan and seasoned fish meat surimi. The present invention also includes swelling the curdlan with water and an alkaline agent,
The present invention also provides a method for producing a seafood kneaded product-like food, characterized in that collagen is kneaded, seasoned, and heat-coagulated after neutralization. Further, the present invention provides a method for producing a processed seafood-like food, in which the heat-cured coagulated curd is kneaded, kneaded with seasoned fish meat, molded and heated. The processed seafood-like food of the present invention can be, for example, a kamaboko-style processed food, a crab-claw-style processed food, a crab-foot or crab-style processed food, an abalone-style processed food or a scallop-style processed food. By using a combination of curdlan and collagen, it is possible to provide an excellent texture of processed seafood without using marine ingredients.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION The curdlan used in the present invention is not particularly limited, and those available as commercial products can be used. In the present invention, the curdlan is generally blended in an amount of 2 to 15% by weight, preferably 5 to 9% by weight, based on the processed seafood-like food before being mixed with the seasoned frozen surimi. In the present invention, curdlan is used after being swollen with water and an alkaline agent. In general, the pH is 10 to 14, preferably pH 11 with an alkaline agent.
Curdlan containing 2 to 10% by weight, preferably 3 to 8% by weight of curdlan, adjusted to 12 to 12 (in the aqueous dispersion of curdlan as an alkali agent, usually 0.1 to 1% by weight) The aqueous dispersion of the above is usually swollen by stirring at 40 ° C. or lower with a cutter mixer, a silent cutter mixer, a ball cutter mixer or the like. Under these conditions, usually 2
Swelling is completed in 10 minutes.

The alkaline agent used is not particularly limited, and any alkaline agent for foods may be used.
For example, brine, sodium hydroxide, potassium hydroxide,
Sodium carbonate, potassium carbonate, trisodium phosphate,
Tripotassium phosphate, sodium pyrophosphate and sodium polyphosphate may be mentioned, and these may be used alone or in combination of two or more. The swollen curdlan is neutralized by acid. The neutralization depends on the pH at the time of swelling, but usually, an acid is added directly or in the form of a solution to the swelling dispersion of curdlan, and the pH is about 3 to 10 (usually as an acid addition amount). 0.1 to 1 based on the swelling dispersion of curdlan
% By weight). The acid used is also not particularly limited, and any acid may be used as long as it is an edible acid. Examples thereof include lactic acid, citric acid, malic acid, and tartaric acid. These may be used alone or in combination of two or more. Is also good.

In the present invention, the obtained curdlan swelling dispersion is kneaded with collagen, seasoned with an appropriate seasoning, etc., and then, if necessary, molded and heated and coagulated to obtain a desired processed marine product. I get food. At this time, by adding collagen, the texture of the obtained food is improved as compared with curdlan alone. Such an effect is difficult to obtain even when only collagen is used. For example, according to the present invention, by adding collagen, the texture of the obtained product can be made closer to the texture of real crab or abalone, and without using fishery raw materials such as fish meat surimi. However, the same texture as that of natural abalone can be provided. Furthermore, for example, in the case of crab claw style, crab foot or crab style food, by adding collagen, compared to a product made into a fibrous product only with a normal fish meat kneading product, it is clearly transparent. Some fibers are made, elastic,
Since it is supple and strong, and the fibrous material remains until the final product, a real crab-like texture can be obtained.

[0009] The collagen used is not particularly limited, and commercially available collagens such as powdered collagen and raw fibrous collagen can be used alone or in combination of two or more. Before mixing with the seasoned ground fish meat, collagen is blended in an amount of 2 to 10% by weight, preferably 3 to 6% by weight, based on the processed marine product. Good results can be obtained by using 0.3 to 0.7 parts by weight with respect to 1 part by weight of the card run. Seasoning can be appropriately performed using salt, a sweetener, an amino acid seasoning, a nucleic acid seasoning, various proteins, plant and animal extracts, flavoring, animal and plant fats and oils, and a calcium agent such as calcium carbonate, Various nutrients, starch and other quality improvers,
Preservatives and coloring agents can also be added. The heat coagulation in the present invention can be performed under the condition that the curdlan heat coagulates to form a gel. For example, the gel can be formed by heating at 90 to 100 ° C. for 60 to 120 minutes under normal pressure, Further, retort heating at 120 ° C. for 20 minutes can also be performed.

In the present invention, the obtained gel may be finely cut or cut into small pieces, mixed with seasoned fish meat surimi, molded, and cooked. For example, a square shape having a length of 1 to 2 mm and a length of 15 to 30 mm, a square shape of a length of 1 to 2 mm and a width of 30 to 50 mm and a length of 15 to 50 mm, a triangular prism having a length of 2 to 5 mm and a length of 15 to 50 mm , Can be subdivided into cylinders having a diameter of 2 to 5 mm and a length of 15 to 50 mm. Seasoned fish meat surimi, in a manner known per se, for example, using frozen surimi,
Kamaboko can be used before it is attached to the board. The mixing ratio of the above-mentioned curdlan gel and the seasoned fish meat surimi can be appropriately selected according to a desired product.
Usually, the proportion of the seasoned fish meat surimi is 0.5 to 1.5 parts by weight based on 1 part by weight of the curdlan gel. By using the above-mentioned curdlan gel, even if the amount of the marine raw material used is reduced, a product having excellent texture and flavor and having stable quality can be obtained.

Thus, in order to produce the processed seafood product of the present invention, first, curdlan is swelled and neutralized with water and an alkaline agent. Subsequently, the collagen is kneaded, seasoned, and, if necessary, degassed, molded and heat-coagulated to obtain a curdlan gel. When mixed with seasoned fish ground meat, the curdlan gel is appropriately minced, kneaded with the seasoned fish ground meat, degassed if necessary, and molded. Heat for ~ 180 minutes and then cool to produce the desired processed seafood product. The kneading with the fish meat surimi can be performed using a silent cutter mixer, a ball cutter mixer or the like. When using the fish meat surimi, in order to prevent protein denaturation, each step before heating is performed at a low temperature, for example, 15 It is preferably performed at a temperature of not more than ℃.

[0012]

EXAMPLES The present invention will be described in more detail with reference to the following Examples, but it should not be construed that the present invention is limited thereto. In the examples, “%” means weight%. Evaluation of the elasticity of the kneaded product in the following examples was performed using a rheometer (Reotech Co., Ltd., FUDOH RHEO).
METER) and measured elasticity under the following conditions. Plunger: Diameter 7 mm (spherical) Compression speed: 6 cm / min Elongation (L) (mm) / Indentation load (G) (g) = elasticity (L / G) This measurement relates to the texture of the kneaded product, A kneaded product having a large L / G value shows a resilient and supple texture.

Example 1 Crab-claw-style processed food According to FIG. 1, curdlan, a part of water and trisodium phosphate were mixed at the compounding ratios shown in Table 1 (curdlan 4.5% dispersion liquid). ), And the mixture was stirred at 40 ° C or lower for 5 minutes under alkaline conditions of pH 11.5 to swell and disperse the curdlan. After adding ice corresponding to a part of the added water, cooling and mixing at 35 ° C. (cooling and mixing 1), the mixture was neutralized to pH 8.5 with a 10% lactic acid solution while maintaining the temperature. After adding and mixing collagen, calcium carbonate, starch, seasoning, flavoring agent and remaining water so as to have a mixing ratio as shown in Table 1 (cooling and mixing 2), a container (35 m thick)
m, 700 mm long, 400 mm wide) and solidified by heating at normal pressure at a temperature of 90 ° C. or higher for 60 minutes. 5 ℃
Then, the mixture was cooled for 12 hours and cut into 1.5 mm square pieces to produce a semifinished product of Part A. According to FIG. 1, salt was added to the thawed frozen surimi at the compounding ratio shown in Table 1, salted by a conventional method, then pickled and seasoned to produce a semi-finished product of Part B. According to the method shown in FIG. 2, part A and part B are kneaded at a weight ratio of 1: 1 at 10 ° C., deaerated by a vacuum pump, formed into a crab-claw style, and then heated to a temperature of 90 ° C. or more at normal pressure. For 120 minutes, and then cooled to 35 ° C. or lower to produce crab-like processed food.

[0014]

[Table 1]

Table 2 shows the measured elasticity of the obtained product by a rheometer. As a control, kamaboko prepared from only part B was used. The crab nail style food according to the present invention resulted in a much more supple, strong fiber with an L / G value about 2.4 times greater than the control product. In addition, the crab nail-like food according to the present invention produced fibers having a clearer feeling than the crab foot product which was made into a fibrous form only with a conventional fish meat paste product. Furthermore, the crab-claw-like food according to the present invention has elasticity and supple strength compared to the crab foot product which is made into a fiber only with the conventional fish meat paste product, so that the fibrous material remains until the final product. A texture close to meat was obtained.

[0016]

[Table 2]

Example 2 Abalone-style processed food According to FIG. 3, curdlan, a portion of water and trisodium phosphate were added at the compounding ratios shown in Table 3, respectively.
(8.5% dispersion of curdlan), pH 1 below 40 ° C
Under alkaline conditions of 1, the mixture was stirred for 5 minutes with a cutter mixer equipped with a vacuum to swell and disperse the curdlan. The pH was adjusted to 9.0 with lactic acid at a temperature of 40 ° C. or lower. Collagen, calcium carbonate, starch and polysaccharides, seasonings, flavors, and remaining water are added so as to have a compounding ratio as shown in Table 3, and a cutter mixer with a vacuum is used for 5 minutes or less.
Kneading was performed under the conditions of H 8.5 or less and a product temperature of 30 ° C. or less. It was degassed if necessary, molded into an abalone shell mold, and heated at 90 ° C. or more for 30 minutes or more to produce an abalone-style processed food. The abalone-like food of the present invention thus produced without using any fish meat surimi had the same texture as natural abalone.

[0018]

[Table 3]

[0019]

According to the present invention, curdlan is swollen with water and an alkali agent, neutralized with an acid, and then mixed with collagen to obtain a quality superior to conventional processed fishery products such as conventional fishery products. Thus, an imitation food of a processed marine product having a texture and flavor such as real crab and abalone can be obtained.

[Brief description of the drawings]

FIG. 1 is a flow sheet showing the first half steps of one specific example of the production of a processed marine product-like food of the present invention.

FIG. 2 is a flow sheet showing a latter half step of the above specific example of the production of a processed seafood product of the present invention.

FIG. 3 is a flow sheet showing another specific example of the production of a processed seafood product of the present invention.

Continuation of the front page F term (reference) 4B034 LC05 LE01 LE07 LE14 LK02X LK18X LK20X LK29X LK30X LP11 LY04 4B041 LC10 LH18 LK02 LK16 LK36 LP01 LP22

Claims (5)

[Claims] 1. A processed seafood-like food obtained by swelling and neutralizing curdlan with water and an alkaline agent, kneading collagen, seasoning, and heat coagulation. 2. The food according to claim 1, wherein a mixture of the heat-cured coagulant of curdlan and collagen and seasoned fish meat is molded and heated. 3. The food according to claim 1, which is a processed food of kamaboko style, processed food of crab claws, processed food of crab feet or crab stick, processed food of abalone style, or processed food of scallop style. 4. A process for producing a processed seafood-like food, comprising swelling and neutralizing curdlan with water and an alkali agent, kneading collagen, seasoning, and heat coagulation. 5. The process according to claim 4, wherein the curdlan and the heat-coagulated product of collagen are kneaded with seasoned fish meat, molded and heated.