JP2001269140A - Paste product and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a paste product capable of sustaining its roasted aroma for a longer period of time than in conventional paste products, and to provide a method for producing the paste product. SOLUTION: This paste product is such that granules obtained by coating or impregnating oil-and-fat onto or into food material(s) giving out roasted aroma are dispersed inside. The other objective method for producing the paste product as the finished product obtained by stirring, forming and heat-treating a ground fish meat or meat material comprises the following steps: a preliminary step of obtaining granules by coating or impregnating oil-and-fat onto or into food material(s) giving out roasted aroma; and a step of mixing the above ground fish meat or meat material with the above granules.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a ground paste product such as a fish paste product or a meat paste product.

[0002]

2. Description of the Related Art Among various paste products such as fish paste products and meat paste (live meat and chicken meat such as beef and pork), fried foods and baked goods are heated products at a high temperature, so that the fragrance as roasted incense (roasted incense) is used. There is. This savoryness, the taste of the product is better felt, and it is also appetizing.

[0003]

However, the fragrance of such a kneaded product is most intense when heated, and becomes thinner with the lapse of time. The fragrance is lost and the flavor is reduced.

[0004] Thus, there has been a demand for a device for maintaining the freshness of the kneaded product, but no effective means has yet been obtained.

[0005] In view of the above problems, an object of the present invention is to provide a kneaded product in which roasted scent is maintained longer than in the past, and a method for producing the same.

[0006]

In order to achieve the above object, a kneaded product according to the first aspect of the present invention is characterized in that a particulate material obtained by coating or impregnating a food material that emits roast aroma with an oil or fat is dispersed therein. Is what it is.

[0007] Further, the pasty product according to the second aspect of the present invention is the pasty product according to the first aspect, wherein the food material that emits the roasted aroma is obtained by heat-treating a small piece of meat and / or seafood meat paste. And / or heat-treated small pieces of seafood or processed products thereof,
Heat-treated grain and / or processed grain products,
It is characterized by being one or more of heat-treated fish skin.

[0008] Furthermore, a kneaded product according to the invention of claim 3 is characterized in that, in the kneaded product of claim 1, the particle size of the particulate matter is 1 mm or more and 5 mm or less.

[0009] In the method for producing a paste product according to the present invention, the raw material of fish or meat is stirred.
In the method for producing a kneaded product obtained by molding and heat treatment to obtain a finished product, a preliminary step of obtaining a particulate material obtained by coating or impregnating a fat or the like with a food material emitting roast aroma, and adding the particulate material to the surimi material, And a step of mixing.

[0010] In the kneaded product of the present invention, since the roasted fragrant food material in the form of particles is dispersed inside the kneaded product, even if the roasted scent of the main kneaded product is reduced, the amount of the particulate matter is reduced. Roasted scent maintains the overall fragrance of the product. Since the particles are coated or impregnated with fats and oils, the roasted scent is kept together with its particle shape without being diffused and diluted so that the roasted scent diverges and melts in the product.

However, even if the particle size of the oil-coated or impregnated particle is too small, the roasted scent disappears in a short time as in the case where the roasted scent emanates and is diffused and diluted around. Since the effect is easily reduced, the size of the particulate matter is desirably set to a certain size or more, for example, a particle size of 1 mm or more. The upper limit is set to a particle size of 5 mm so as not to give a feeling of foreign matter, but is more preferably 3 mm or less.

The kneaded product in the present invention includes all kinds of heat-molded products of various surimi, for example, not only seafood but also livestock meat such as beef, pork and lamb, and meat such as chicken. Material.

[0013] In addition, foods that emit roast aroma include
A variety of foods are available, mainly roasted, fried, fried, and other heat treatments that produce roasted scent, and are already on the market with roasted scent. The food may be used, or the food may be heated before being adjusted to emit roasted aroma.

[0014] As a specific example, when a small piece of the kneaded product is first heat-treated, a sense of incongruity with the subject of the product to be dispersed is reduced. In particular, when the material is of the same kind as the product, both the aroma and the taste are natural. The product is not limited to the kneaded product, but may be meat, seafood, or a processed product thereof. For example, grilled fish, kabayaki, and the like, which are distinguished by their fragrance.

Further, a confectionery or processed product made of cereal may be subjected to heat treatment. For example, roasted or fried rice, grilled rice crackers, fried rice crackers, and the like have a characteristic fragrance. Alternatively, a fish skin that has been heat-treated may be used. In addition, such as heat-treated nuts and seeds,
Any food that can be eaten and emits roasted scent by heat treatment can be used.

As the foodstuff that emits roasted fragrance of the present invention, one of the above-mentioned various foodstuffs may be used, or a combination of a plurality of foodstuffs may be used. What is necessary is just to select suitably according to the foodstuffs.

Further, in the method for producing a pasty product of the present invention, a roasted incense material is prepared as a preliminary process prior to the usual process of producing a pasty product obtained by stirring, forming and heat-treating a fish or meat surimi material to obtain a finished product. To obtain a particulate product obtained by coating or impregnating the food or the like with oil or fat, and adding and mixing the particulate material to the surimi material to obtain a kneaded product in which the particulate material emitting the roast aroma is dispersed. It is something that can be done.

The procedure of the preparatory step may be such that a food material that emits roasted scent is made into particles beforehand, or a food material that emits roasted scent is impregnated with oils and fats and then made into particles. Either is acceptable.

The size of the particulate matter should not be so large as to feel a foreign body feeling when eaten, and not too small so that the roasted fragrance can be easily eliminated in a short time by diffusion mixing so as to be dissolved in the main body of the kneaded product. It is desirable that the particle size is in a suitable range, for example, 1 mm or more and 5 mm or less, more preferably 3 mm or less.

Such a method of adjusting the particle size may be appropriately selected according to the food material, but if possible, a simple method of crushing the food material and sieving a material having a predetermined particle size range is simple. . Further, the coating or impregnation of the fat or oil can be carried out by a simple method using a cooking method in which the oil is fried or fried.

The amount of the particulate matter added to the surimi material depends on the strength of the fragrance of the material, but is preferably 1% to 5% based on the surimi material. If the amount is too small, the roasted aroma can be maintained only to the same extent as that of the conventional food.If the amount is too large, the roasted aroma can be maintained. It will be different.

[0022]

BEST MODE FOR CARRYING OUT THE INVENTION As an embodiment of the present invention, an example of a fish meat fried kamaboko using a rice cracker as an ingredient emitting roast aroma will be described below. FIG. 1 is a flowchart showing the flow of the manufacturing process.

First, in the preliminary step 1, the rice cracker is impregnated with oil and fat (11), and the rice cracker is finely crushed to a particle size of 1 to 5 m.
m were sieved to obtain particulate matter (12). Then
In the addition / mixing step 2, 3% of the above-mentioned particulate matter was added to and mixed with a fish meat surimi (10) obtained by adding additives such as salt and other auxiliary materials and seasonings to fish meat and grinding the fish meat.

Thereafter, according to the ordinary production process 3, the ground surimi mixed with the particulate matter is formed into a rod shape or a disc shape (1).
3) and fried in oil (14) to obtain fried kamaboko.

With respect to the fried kamaboko, the sensory evaluation of roasted aroma was performed. This sensory evaluation compares the conventional fried kamaboko obtained in the normal production process without adding and mixing the particulate matter to the same kind of fish meat surimi used in this embodiment without adding and mixing the particulate matter. Performed as a control.

The evaluation methods were as follows: immediately after frying, 12 hours later, 24 hours later, 48 hours later, 7 days later.
After 2 hours (evaluated immediately after frying and after refrigerated storage at 10 ° C.), each of them ate the fried kamabo and the control kamabo according to the present embodiment, and whether or not the fragrance was felt at that time (with fragrance) : ○, without fragrance:
X) was judged. The evaluation results are shown in Table 1.

[0027]

[Table 1]

As shown in Table 1, as a result of the sensory evaluation, there was no difference immediately after frying, but after 12 hours, the conventional fried kamaboko used as a control had no fragrance at all. On the other hand, in the fried kamaboko according to the present embodiment, a fragrant scent remained after 12 hours as well as after 72 hours.

As described above, if the kneaded product is manufactured by the manufacturing method of the present embodiment, the duration of the fragrant scent can be greatly extended as compared with the conventional product.

In the above embodiment, the case of using a rice cracker as a food material that emits roasted scent is shown. In addition, small pieces of various dough products, meat or seafood or processed products thereof, fish skin, tree nuts, Bake and fry seeds,
Various types of materials that emit roasted scent by performing a heat treatment such as frying can be used, and if at least one of them is dispersed as a particulate material coated or impregnated with oil or fat inside the kneaded product, Almost the same roasted fragrance sustaining effect can be expected even though there is some difference from the form.

Of course, the form of the kneaded products is not limited to the above-mentioned fried fish kamaboko, but also fried, baked, steamed kamaboko, bamboo rings, ham, sausage, etc. made from various meats such as seafood, livestock meat, and chicken. In various paste products, the sustained effect of the roasted scent of the present invention can be expected.

[0032]

As described above, according to the kneaded product of the present invention, even if the roasted aroma of the kneaded product is reduced,
The roasted aroma of the particulate matter diffused inside has an effect that the aroma of the whole product is maintained longer than that of the conventional product.

[Brief description of the drawings]

FIG. 1 is a flowchart illustrating an example of a manufacturing process of a fried kamaboko as one embodiment of the present invention.

[Explanation of symbols]

 1: Preliminary process 2: Addition / mixing process 3: Normal production process

 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Masato Hoashi 7-14-13 Ginza, Chuo-ku, Tokyo F-term in Kibun Shokuhin Co., Ltd. 4B034 LC02 LK10Y LK25Y LK29Y LK30Y LP01 LP11 4B042 AC01 AD01 AD03 AH01 AH04 AK06 AK12 AK14 AP02 AP14

Claims (4)

[Claims] 1. A kneaded product wherein a particulate material obtained by coating or impregnating a food material emitting roast aroma with an oil or fat is dispersed therein. 2. The food material that emits roasted aroma is obtained by heat-treating a small piece of meat and / or seafood meat paste, heat-treating a small piece of meat and / or seafood or a processed product thereof, cereal and / or 2. The kneaded product according to claim 1, wherein at least one of a processed grain product and a fish skin is heat-treated. 3. The particle size of the particulate matter is 1 mm or more and 5 m or more.
2. The meat dough product according to claim 1, wherein m is equal to or less than m. 4. A method for producing a kneaded product in which a fish or meat surimi material is agitated, formed, and heat-treated to obtain a finished product, wherein a roasted food material is coated or impregnated with oil or fat to obtain particulate matter. And a step of adding and mixing the particulate matter to the surimi material and mixing the same.