JP2002085014A - Fish meat paste product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a fish meat paste product suited even to modern eating habits and having a texture and a taste of wide palatability in the situation that a fish meat product represented by a conventional boiled fish paste product induces the discouraging of consumption due to the fixed texture and taste thereof and the consumption is decreasing every year. SOLUTION: This fish meat paste product having the taste and texture of wide palatability unfound in the conventional fish meat paste product is obtained by kneading bean curd or soybean milk with a base of the fish meat paste product or further kneading the resultant material with a partially hydrolyzed water-soluble collagen.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial application] Fish paste products represented by kamaboko are widely used as ingredients for various dishes. However, their texture and taste have not changed since long ago, except for some enthusiasts.

[Problems to be Solved by the Invention] In order to keep consumers from using conventional fish meat paste products and to create fish meat paste products suitable for modern dietary habits, products that change the texture and taste of conventional products and are suitable for a wide range of tastes It is necessary to make it, and this can suppress consumer divergence and increase consumption. [Means for solving the problem] Research on fish meat kneading products that give a novel texture and taste to novelty and widely suit the tastes of human beings. , 5 to 50%, preferably 10 to 10 minced fish
By adding and mixing 30% tofu or soymilk in an amount corresponding to this, a new fish meat kneaded product with excellent texture and taste was obtained. Further, by adding 2 to 10% of partially hydrolyzed water-soluble collagen thereto, the result of the questionnaire evaluation of the tofu-containing fish meat kneading product further improved the palatability.

[Example] Example 1 200g of cod surimi, heat-treated and then squeezed with a cloth to add 20g of tofu, kneaded, filled and sealed in a container and steamed for about 15 to 20 minutes to produce a fish meat kneading product with unprecedented texture and taste. I got

Embodiment 2. FIG. Cod surimi 100g, sardine surimi 100
g, chicken eggs 20 g and the tofu 30 g of Example 1 are well kneaded. To this, 10 g of collagen dissolved in a small amount of water is added, and after further kneading, the mixture is filled in a closed container and heated in a hot water bath for 20 minutes. A kneaded product with excellent texture and taste was obtained.

Embodiment 3 FIG. Example 1 for 200g of commercially available white fish surimi
Was kneaded and mixed, packed in sheep intestine, steamed for 10 minutes, and further treated in a fumigation apparatus for about 2 hours to obtain a kneaded product having a new taste and texture.

Embodiment 5 FIG. 30 g of pressed and dehydrated tofu and 6 g of collagen are mixed and kneaded with 200 g of commercially available white fish meat surimi, kneaded and mixed with 20 g of pepper noodles, filled in a closed container, and heated in steam for 15 to 20 minutes. A beautiful pink paste with a new texture and taste was obtained.

Claims (2)

[Claims] (1) Tofu-containing fish meat having a novel texture and excellent taste produced by kneading tofu and / or soy milk with raw materials of fish meat kneading products such as kamaboko and hanpon and then steaming or heating or fumigation in a hot water bath. Paste products 2. The fish meat paste product according to claim 1,
A new fish meat paste product characterized by the addition of partially hydrolyzed water-soluble collagen as a component that imparts different properties to the texture