JP2002233337A - Method for producing hanpen (fish cake) using adductor muscle of scallop as main raw material - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing Hanpen from adductor muscles of a scallop as a main raw material, having excellent texture and flavor hardly obtained by using fish such as Alaska Pollack, shark and sardine, and for having a simplified production step. SOLUTION: This method for producing the Hanpen using the adductor muscle of the scallop comprises a raw material-kneading step for forming the adductor muscle of the scallop into a salted ground fish meat, a bubble-mixing step for regulating the resultant salted ground fish meat so as to have a sponge structure, a step for promoting gelatinization for heating the ground fish meat in the sponge structure, and a final gelatinization-fixing step for subjecting the heated Hanpen material to compulsorily cooling treatment in one breath.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

SUMMARY OF THE INVENTION The present invention relates to a method of manufacturing a ham pen, which is one of the traditional seafood kneaded foods in Japan and which is indispensable as a kind of oden because of its unique flavor. A new composition that has a new understanding that it has a texture and flavor that is difficult to obtain using fish meat such as walleye pollock, sharks, sardines, etc., which have been the main raw materials, and also leads to simplification of the manufacturing process It is an object of the present invention to provide a method for producing a shampoo mainly using scallop scallop made of scallop.

[0002]

2. Description of the Related Art In Japan, which has been surrounded by the sea and blessed with abundant marine resources, since ancient times, various seafood, seaweed, etc. have been eaten raw, boiled or grilled, etc. In addition to processed foods such as tsukudani and tsukudani, it can be preserved to a certain extent, and it has also been actively used as a food that can change the taste, as well as kamaboko etc. Hang pen, which is one of the seafood paste foods, belongs to a class of processed foods that use seafood as a raw material, and has the unique physical property that the whole consists of a sponge-like structure. In this respect, it is a unique ingredient that is unparalleled in other processed foods, and is one of the essential ingredients for oden seeds, and is also widely used in soups, grilled dishes, boiled dishes, etc. Been And that is a traditional food.

[0003] Although the hang pen is a processed food having a kind of unique physical properties as described above, on the other side,
Not only raw foods and boiled but also unsuitable for processed foods such as dried fish and boiled tsukudani, etc. Because of the background that it was produced as one of the seafood kneaded foods as a processing means, fish and shellfish that have other effective ways of use such as sardines and saury are also used as raw materials for hang pen. Although there is no fact that there is no such fact, so far, in the case of other valuable seafood, even if they are used, it is not possible to expect a significant change in the physical properties, just In general, there were few cases where they were used as raw materials for hang pen, because they only resulted in soaring, and there was almost no need for them. It can be said.

[0004] However, with a certain degree of economic development and a great change in food culture in recent years,
People's tastes have also become luxurious, and there is a tendency to focus on various ingredients that are not enough for traditional foods, and the fisheries industry has responded to such expectations and further increased consumption From the perspective of wishing for this, the development and research of new food processing that can depart from traditional processing and use has been rapidly promoted, and Japanese scallops, which are one of high-quality seafood, have also been promoted in Japan. Not only Aomori Prefecture, one of the major production areas, but many other people involved in scallops in other areas as well, aim to improve the effective use of this valuable marine resources and increase added value. Various trials and errors have been repeated, and several new products have already appeared.

[0005] For example, "Kneading with fresh scallop scallop and raw material for kneading fish meat" proposed in the Muronogi food invention "Processing method of scallop scallop" disclosed in Japanese Patent Application Laid-Open No. 9-219, before kneading. Then, 10 to 70% by weight of the fresh scallop scallop is mixed with a boiled and slivered scallop to uniformly disperse the scallop, and the mixture is heated and gelled while being pressed into a sheet. The processing method of producing a sheet-shaped kneaded product with the flavor and texture of the scallop and the bulk of the scallop by doing `` the conventional scallop is simply raw or frozen and fried in oil, It is only used for cooking such as cooking by boiling, cooking by mixing with other ingredients after boiling, and eating by heating, or using the scallop as sashimi or dried scallop. It can be said that the cases represent an attempt to resolutely deal with the situation that Tsu.

However, many proposals including the already proposed Muronogi food invention are limited to the use of fresh scallops as raw materials in combination with fish meat kneading raw materials. However, there is a limit to the amount of processing consumed, and there is a resentment that large production cannot be expected even if new applications are developed.
Although the new food to be processed is sheet-shaped, the dough material is almost the same as the traditional kamaboko, and it has the disadvantage that it lacks novelty, so the effective use of scallops and the added value It could not be adapted to the improvement.

[0007] In addition to the above-mentioned situation, the present invention shows that in Aomori Prefecture, scallop as a fishery resource occupies a very large specific gravity. The scallop is a raw material, helping with the economic background that it is desired to use and expand new value-added processed products in order to revitalize the local scallop-related industry. It is a technology that is as simple as possible, considering the need for new processed foods and the need to realize it, developing and researching quickly, taking into account the equipment status of local scallops processors,
As a result of repeating various trial and error and many trial production experiments, focusing on processing product manufacturing technology using general processing equipment,
By utilizing the excellent gelling properties, foaming properties and foam stability of the scallop scallop meat, the technique of manufacturing a walleye pollock frozen surimi suitable for the actual situation of local processors as a main raw material is a walleye pollock frozen surimi. It was confirmed that it would be a technology that could be a sufficient alternative to the traditional manufacture of hampen, which used foaming auxiliary materials such as egg white and long sponge and a high-foaming stirrer as essential materials. In the following, a detailed description will be given of the configuration of the method for producing a scallop made mainly of scallop scallop according to the present invention, along with specific examples.

[0008]

DETAILED DESCRIPTION OF THE INVENTION A method for producing a shampoo using scallop scallop as a main raw material according to the present invention basically has the following constitution. That is, to the crushed scallop scallop, without adding any foaming auxiliary materials such as egg white and yam, kneading by adding only an appropriate amount of an appropriate seasoning such as salt, the materials are homogeneously mixed. Raw material kneading process to make the salt surimi, the obtained salt surimi is sufficiently stirred by a stirrer, air is taken into the salt surimi, foaming process for foaming and adjusting to a sponge-like structure, the sponge-like surimi is removed. After shaping into an arbitrary shape to make a hang pen material, the gel temperature of the entire hang pen material is advanced so that the center temperature reaches approximately 50 to 90 ° C., optimally around 70 to 80 ° C. A gelation promoting step of performing a heat treatment for a predetermined time so as to obtain a gelling strength, a gelation fixing step of forcibly cooling the heated hampen material that has reached a predetermined gelling strength at a stretch, This is a method for producing a shampoo using scallop scallop as a main raw material, which comprises a kneading step, a subsequent bubble mixing step, a gelation promoting step, and a final gelation fixing step.

More specifically, a scallop scallop such as a salt and an appropriate seasoning such as salt can be added to the crushed scallop scallop without adding any foaming auxiliary materials such as egg white and yam to the crushed scallop scallop. The raw material kneading process is performed by adding only an appropriate amount of the portion other than meat and kneading, and the raw material kneading process to make a salted surimi in which the raw materials are homogeneously mixed, sufficiently stirring the obtained salted surimi with a stirrer, and air is introduced into the salted surimi. A bubble mixing step of taking in and foaming to adjust to a sponge-like structure, shaping the sponge-like surimi into an arbitrary shape to obtain a hang pen material, and having a center temperature of approximately 50 to 90 ° C, optimally 70 ° C. Or a gelation accelerating step in which the gelation of the whole hampen material is advanced so as to reach about 80 ° C., and a heat treatment is performed for a predetermined time so as to obtain a predetermined gelling strength. The process consists of a gel-fixing step in which the heated hot-punched material that has reached at a stretch is forcibly cooled at a stretch, a kneading step of the raw materials described above, a subsequent bubble mixing step, a gelation promoting step, and a final gel-fixing step. It can be said that a method for producing a shampoo using scallop scallop as the main raw material is described.

[0010] Further, the present invention further comprises mixing about 0 to 30% by weight of a foaming auxiliary material such as egg white and yam with the crushed scallop scallop, and an appropriate seasoning such as salt.
If necessary, add only an appropriate amount of a portion other than scallop scallop, such as a mantle, and knead it, knead it, mix the raw materials homogeneously into a salted ground, and mix the obtained salted ground with a stirrer. Stirring, taking air into the salted surimi, foaming to adjust to a sponge-like structure, shaping the sponge-like surimi into any shape to make a hampen material, and its center temperature is about 50 Or 90
Gelation promoting step of performing gelation of the whole hang pen material so as to reach a temperature of about 70 to 80 ° C within the temperature range of optimally, and to obtain a predetermined gelling strength, In this manner, the gelled fixing step, in which the heated hampen material that has reached the predetermined gelling strength is forcibly cooled at a stretch, the above-mentioned raw material kneading step, followed by the bubble mixing step, the gelation promoting step, and the final gelling, The present invention also encompasses a method for producing a shampoo using scallop scallop as a main raw material, which has a gist comprising a fixing step.

[0011] Scallop scallop as raw material, of course,
It is of course possible to use the one that has been landed and dismantled shortly (the part where the back and outer membrane etc. have been removed). Of course, there is no problem, but from the viewpoint of stable raw material arrangement, efficient kneading, and prevention of deterioration of the surimi. Thaw frozen frozen scallop scallop meat that has been prepared and use it.Thoroughly wash the raw or thawed scallop scallop meat to remove dirt and impurities. Of the pretreatment, which goes into the next characteristic bubble-incorporation step in the method,
It is important as a process for ensuring that the scallop scallop meat is brought into a uniform surimi state, and that the unique excellent gelling properties, foaming properties and foam stability of the scallop scallop meat itself are reliably extracted. A 0 to 4% by weight salt and other seasonings such as sugar are added together with a suitable ratio of a seasoning such as sugar to a device such as a high-speed stirrer or a silent cutter, and the mixture is ground to form a uniform salted meat. As long as you
Sufficient air bubbles can be mixed and formed in the next bubble mixing step.

In addition, in this raw material kneading step, if necessary, an appropriate amount of a portion other than the scallop scallop, such as a mantle, can be mixed in, and the mixing of these portions may particularly hinder the properties of the final hampen food. In addition to the fact that there are no scallop scallops in the parts other than scallop scallop, it is not only from the viewpoint of processing and utilization of parts other than scallop scallop meat, but also from the conventional Alaska pollock and sharks If it is a raw material, it is necessary to prepare a red-colored hampen food by coloring the hampen food, which needs to be prepared with a special colorant, by actively adopting and mixing an appropriate amount according to taste. In other words, it can be used as a natural coloring agent.

Therefore, in this raw material kneading step, as in the case of a walleye pollack or a shark which is a conventional raw material of hampen, or a ground body made of a mixture thereof, a desired stable air bubble incorporation step is performed by the next air bubble incorporation step. In order to realize the state, it was necessary to mix a predetermined amount of the foaming auxiliary material to mix the foaming auxiliary material, which is not an essential requirement. For example, a hampen food with more flexibility to be used for cooking is more suitable, or even if it is the same oden type, it can be converted into several kinds of hampen foods with different textures and Only when it is necessary to respond to the width of the taste, etc., the property change is required only by the property change At a rate corresponding to the upper limit of the mixing ratio as substantially about 30 wt%, egg white is foaming adjuncts used from previous, which allows the incorporation of such yam,
The process of mixing and kneading an appropriate amount of the foamable auxiliary material due to such additional factors is also included in the material kneading step.

In the subsequent bubble mixing step, the scallop scallop obtained in the above-described raw material kneading step is mixed with, for example, a tabletop mixer or a simple stirrer of the same degree (nitrogen gas while rotating the rotating blades as in the conventional case at a high speed). Or a high-performance dedicated foaming machine that forcibly encloses carbon dioxide.)
Incorporation of sufficient air bubbles necessary for the manufacture of hampen foods, that is, a porosity of about 20% (even if a predetermined amount of foamable auxiliary material is mixed into a frozen walleye pollack frozen surimi, which is about 1%)
Porosity of about 7 to 18%. Similarly, in the case of scallop scallop meat with a predetermined amount of foaming auxiliary material mixed,
The porosity exactly reaches about 35%. ) Is obtained.

Moreover, the air bubble portion formed in the sponge-like structure of the scallop scallop meat (including those containing foaming auxiliary materials) is generated in the conventional walleye pollock frozen surimi. The grain is finer, homogeneous and of good quality compared to bubbles formed from a mixture of a predetermined amount of foaming auxiliary material, and these characteristics are derived from the physical properties inherent to scallop scallop meat. This fact is expected, and the fact can be confirmed in Examples described later. In order to efficiently obtain such a high-quality sponge-like scallop scallop meat,
It can be said that it is desirable to adjust the rotation speed of the stirrer to about 1000 to 6000 rpm, desirably about 2500 to 4500 rpm, and optimally around 3000 rpm.

In the gelation promoting step, the sponge-like scallop scallop meat with air bubbles mixed in an extremely high quality state is heated for a predetermined time to obtain a predetermined gelling strength. First, the surimi having a sponge-like structure is shaped into a desired shape by shaping the surimi into a sponge-like structure.The shaping at this stage does not hinder the transmission of the temperature during the heat treatment. In addition to shaping when adjusting to a perfect shape and size, whether it is enclosed in a heat-resistant and water-resistant sheet packaging container or put in a mold as appropriate for each predetermined amount of final shape and size as a hang pen food Such shaping is also included.

The shaped penstock material is heated by a hot water boiler so that its center temperature reaches approximately 50 to 90 ° C., optimally around 70 to 80 ° C., and has a uniform foam structure as a whole. The heat treatment is carried out so as to obtain a gelling strength, and the heat treatment required during this time depends on the shaping state of the hang pen material, but is at least about 20 minutes (when the center temperature reaches a predetermined value). The heat treatment for about one minute is sufficient for the time after the quenching.) The gelation is promoted in this step in which a hampen having the desired gelation strength is obtained by performing the heat treatment. It is a process. In addition, even if the heat treatment time is further continued or extended after achieving the predetermined gelling strength, the occurrence of the phenomenon that shows the improvement in the properties of the final hampen food is as long as the indentation rupture strength test and the dent test Then, no particular confirmation has been made.

After obtaining a hang pen having a desired gelling strength in the above-mentioned gelation accelerating step, in the subsequent gelation fixing step,
If it has already been properly sealed in a packaging container, it is immediately turned to a forced cooling process so that the product temperature is maintained at 10 ° C or less, and it is packed in a mold to promote gelation. In the case of foodstuffs, for the process of encapsulation in a packaging container for the final hampen food, it is allowed to naturally radiate heat to an appropriate temperature at which the process is possible, preferably from the viewpoint of preventing the growth of various bacteria, to an extent that the temperature stops at 70 ° C or higher, After performing appropriate packaging processing, similarly to the above, by forcibly cooling at a stretch to keep the product temperature at 10 ° C or less, this step is completed, and thereafter, the product is packed in a box and the product temperature is 10 ° C or less. , Or immediately packed and shipped (of course, it is necessary to keep the product temperature at 10 ° C. or less even during shipping and transportation). Hereinafter, in order to be able to grasp the configuration of the method for manufacturing a scallop using the scallop scallop as a main raw material of the present invention as a main raw material as a further clear one, some specific examples will be taken up and tried to be explained. I will.

[0019]

[Example 1] (Material kneading process) Raw scallops (raw scallops in the sense that they are not heat-treated, regardless of the degree of freshness) or thawed scallops are prepared and the shell is removed. Wash the raw material to the scallop meat or, if it has already been frozen as the scallop meat, use the thawed material as the raw material.Then, for example, use a high-speed stirrer or silent cutter. The crushed meat is crushed by a well-known device, and about 0.8% by weight of salt and about 2% by weight of sugar are added to the crushed meat and kneaded well and thoroughly. Surimi. At this time, sufficient care must be taken so that the treatment is performed in a low-temperature environment where the temperature does not exceed 10 ° C., preferably under a temperature control of 6 ° C. or less so that the product temperature does not rise.

(Air Bubble Mixing Step) The salted meat of the scallop scallop obtained in the above-mentioned step was mixed in a table mixer using a mixer.
By stirring at 000 rpm for about 3 minutes, a sponge-like surimi sufficiently mixed with air is obtained.

(Gel formation promotion step) Next, the mixture is sealed in a heat-resistant and water-resistant sheet packaging container and the like at predetermined intervals, and heated in a water bath so that the respective center temperatures reach approximately 80 ° C. The heating treatment is terminated when about 1 minute has passed after the temperature reached about 80 ° C., so that the gelling can proceed sufficiently and well over the whole surimi having the sponge-like structure.

(Gel fixation step) The heated hampen material which has reached a predetermined gel strength is forcibly cooled in ice water at a stretch.
The present invention provides a hampen food product that realizes a sponge-like structure that is sufficiently and well gelled.

[0023]

Example 2 (Material kneading step) The scallop meat obtained in the same manner as in Example 1 was crushed by a known device such as a high-speed stirrer or a silent cutter, and the ovary was added to the crushed meat. 30% by weight, salt 1.0% by weight, sugar 2.6
By adding the weight% and kneading it skillfully and thoroughly,
It is salted meat of scallop scallop that is homogeneously mixed.
In this case, sufficient temperature control is required so as not to raise the product temperature, as in the first embodiment.

The following (bubble mixing step), (gel fixing step) and (gel fixing step) are described in Example 1 above.
By carrying out in the same manner as described above, a fairly bright red-colored hampen food is obtained.

[0025]

Example 3 The scallop meat obtained in the same manner as in Example 1 was crushed by a known device such as a high-speed stirrer or a silent cutter.
15% by weight, 1.2% by weight of salt, sugar 8.
By adding 0% by weight and kneading it skillfully and thoroughly, a uniformly mixed salted surimi of scallop scallop is obtained. The temperature control at this time is the same as in the first and second embodiments.

The following (bubble mixing step), (gel fixing step) and (gel fixing step) are described in Example 1 described above.
By carrying out in the same manner as in (1) and (2), it is possible to obtain a hampen food adjusted to have a different elasticity from those obtained in Example 1 or 2.

[0027]

In the method for producing a scallop scallop according to the present invention comprising the above-described steps, the scallop scallop itself has excellent gelling properties, foaming properties and foam stability. As a result of trying to use it as a result of being able to confirm the fact that it has been newly confirmed, it has reached the point where it can finally be put to practical use technically, and the following analysis and The data can prove that fact.

(1) Foaming property of scallop scallop meat In the production method according to the present invention, in order to confirm the excellent effervescence of salted surimi using the scallop scallop meat, which is the most important property, a conventional ham pen food is used. In comparison with those using the Alaska pollack frozen surimi as a main raw material, the fact is captured and summarized in the graph of FIG. 1 .These are the scallop scallop meat surimi 10 g, or the Alaska pollack frozen surimi 10 g, The values obtained by measuring the sum of the bubble volumes upon stirring in relation to the rotation speed of the stirrer were used as samples, each of which was adjusted to 50 m · by adding a buffer solution.

From the results, it can be confirmed that the scallop scallop meat salt surimi has a much higher foaming property in all regions than the Alaska pollack frozen surimi, and in particular, the rotational speed of the stirrer is substantially reduced. 2000 to 6000 rpm
In the area of, the bubble volume is 30 m / 50 m in the sample.
m ·, and the same rotation speed of about 2500 to 450
In the region of 0 rpm, it is more than 40 m
At a rotation speed of 000 rpm, a value protruding up to a maximum of approximately 47 to 48 m was formed, and it was confirmed that the bubble volume was approximately 10 times that of a conventional walleye pollack frozen surimi. .

Furthermore, the ham pen foods mainly made of scallop scallop obtained by the production method of the present invention not only exhibit the above-mentioned specific characteristics in the content of the bubble volume but also the quality of the quality of the bubbles. It has also been confirmed that they have outstanding characteristics in this respect. According to Table 1 below, compared to a hump pen made mainly from walleye pollack,
It is known that the specific gravity of the scallop scallop column meat as the main raw material by the production method of the present invention is small, and it is presumed that the scallop scallop column meat as the main raw material contains a lot of air.

[0031]

[Table 1]

Therefore, when an attempt was made to analyze the image by image analysis, as shown in the photograph of the cut surface of the microscope shown in FIG. Was confirmed, and the size distribution of the contained bubbles was quantitatively measured and graphed by the “number of appearing bubbles”, and the following results were obtained.

First, both of the results obtained without mixing any foaming auxiliary material were the results of the conventional Hampen food using Alaska pollack as the main material in FIG. 3 and the results of the production method of the present invention in FIG. It is shown in the case of the scallop food obtained mainly from the obtained scallop scallop, and 0.2 m
m, it can be seen that the amount of the present invention has reached at least twice or more in the ratio of those having a diameter of not more than m. This tendency is also shown in a comparison between FIG. 5 showing a conventional ham pen food using Alaska pollack as a main raw material and FIG. 6 showing a ham scallop food mainly using scallop scallop obtained by the production method of the present invention. Is inherited as it is, and therefore, the ham pen food mainly containing scallop scallop according to the production method of the present invention is
The fact that the bubbles formed are small and large in number is supported.

(2) Gelling characteristics of scallop scallop column meat FIG. 7 showing the "relationship between heating conditions and indentation rupture strength" is shown in FIG. However, the time-dependent change in the breaking strength of the hampen food obtained with the passage of time alone has been captured, and as apparent from this figure, when gelled by single-step heating, the temperature is 70 ° C. or higher, 80 ° C. The value in the temperature range below ℃ shows about 350 g, and the largest indentation breaking strength is obtained.

FIG. 8 is a graph showing “heating condition and dent (dent)”.
From the "relationship," it can be seen that the heating temperature in the temperature range of 50 to 80 ° C. tends to increase the dent value as the heating time becomes longer and tends to slightly lower the gelling strength, It does not cause any particular problem in the quality of the kneaded product.

In order to determine whether or not the physical properties of a ham pen food using the production method of the present invention, which have the above-mentioned physical properties, are mainly due to the use of scallop scallop as a main raw material, a conventional ham pen food is used. What was shown in comparison with the one using the Alaska pollack frozen surimi representing the food as the main raw material is shown in Table 1 above, and the indentation rupture strength and the dent value were compared and judged, and appropriate heat treatment was performed. In the case of the test, it has been proved that the scallop made mainly of scallop scallop has a clearly superior quality as compared with the hampen made mainly of Alaska pollack frozen surimi.

[0037]

As described above, according to the method for producing a scallop made mainly of scallop scallop of the present invention, the scallop scallop itself has excellent gelling properties, foaming properties and foam stability. Confirmation of the new fact that
Extremely simple and efficient manufacture of a hampen without adding any foaming auxiliary materials that could not be realized at all with the method of manufacturing a walleye pollack frozen surimi from the past as a main raw material In addition, even in the physical properties of the obtained ham pen, compared with the conventional product, it contains many fine air bubbles, and has the advantage that a ham pen food with a smooth texture can be obtained. Therefore, the foamable auxiliary material, which is not an essential constituent requirement, can be appropriately adopted as an incidental quality improvement means of the obtained hampen food, thereby enabling the manufacture of hampen food with various changes. In addition, the effect that it is easy to respond to the diversifying consumer's tastes widely and lead to the expansion of consumption will be brought out, High quality halves which could not have been found for the first time enables the result by the adoption of scallop adductor muscle meat new raw materials, is intended to exert Xiu features to achieve a significant challenge of realizing increased consumption of scallop shells.

As a result, not only in Aomori Prefecture, where the marine resources occupy a large proportion, but also in other areas related to scallops, scallop processing has relied on conventional processing methods such as boiling. With a simple technology that allows the trader to use the facilities and equipment from before, it will be possible to manufacture hampen as a new processed food with high added value, and from the characteristics of its manufacturing technology, Since the product can be shaped into an arbitrary shape, the quantity and form are made uniform and the standardization of the product is easy, and the scallop scallop of its raw material can be stored for a long time by freezing, Parts that are not required for processed products that use only well-formed scallops as raw materials, such as scallop fragment meat and mantle generated in the manufacturing process for other uses, are also required. In the invention, it can be used as a raw material, and since the scallop gonads can be actively used as a natural coloring agent, it can be easily implemented even by a small-scale processor. In addition, economical efficiency can be enhanced by enabling use of raw materials without waste, and therefore, an excellent effect that it can greatly contribute to revitalization of the local economy is brought.

In particular, the production method representative of the present invention, which has been described in the embodiments, has been confirmed to be successful in reliably achieving the above-described functions and effects. Is extremely effective as a manufacturing technology for processing using traditional processing equipment, and contributes greatly to stabilizing the management base of scallop processors in Aomori Prefecture, which has been operating for a long time with small scale management, and diversification. This has a very practical effect of being able to respond immediately to the demands of consumers.

As described above, the method for producing a shampoo using scallop scallop as a main raw material according to the present invention can surely achieve its intended purpose by its novel constitution, and achieves unprecedentedly high quality. In addition, since it will be possible to provide cheap and efficient new-quality hang pen foods that can easily control the quality according to tastes, many people seek improvement from the stagnant management situation Not only from the scallop processor and its related companies, but also from many consumers who will be able to appreciate the ham pen food as a new ingredient,
It is expected to spread and expand greatly.

[Brief description of the drawings]

The drawings show data for making clear the technical characteristics of the manufacturing method of the scallop scallop scallop according to the present invention, and data for clarifying the physical properties of the ham pen food obtained by the method. It is shown.

FIG. 1 Salted minced meat made mainly of scallop scallop,
It is the graph which compared the foaming property with the frozen surimi which used the walleye pollack as a main raw material which represents the traditional Hanpen food.

FIG. 2 is a photograph of a cut surface of a hang pen food product according to the present invention and a hang pen food product from before.

FIG. 3 is a graph quantitatively showing the “number of air bubbles appearing” in the case of a traditional ham pen food made from Alaska pollack as a main raw material, which is obtained without mixing any foamable auxiliary raw materials.

FIG. 4 quantitatively shows the “number of air bubbles” of a scallop scallop obtained by the production method of the present invention, which is obtained without mixing any foaming auxiliary material, in the case of a scallop food mainly containing scallop scallop meat. It is a graph.

FIG. 5 is a graph quantitatively showing the “number of air bubbles” obtained by mixing a predetermined amount of a foamable auxiliary material in the case of a traditional Hanpen food mainly using Alaska pollack.

FIG. 6 is a graph quantitatively showing the “number of air bubbles” obtained by mixing a predetermined amount of foaming auxiliary material in the case of a scallop food mainly containing scallop scallop according to the production method of the present invention. It is.

FIG. 7 is a graph showing the “relationship between heating conditions and indentation breaking strength” for the foodstuffs of the present invention.

FIG. 8 is a graph showing “the relationship between the heating conditions and the relationship between the dents (dents)” for the hang pen food according to the present invention.

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[Procedure amendment]

[Submission date] February 19, 2001 (2001.2.1)
9)

[Procedure amendment 1]

[Document name to be amended] Statement

[Correction target item name] Full text

[Correction method] Change

[Correction contents]

[Document Name] Statement

Patent application title: PROCESS FOR PRODUCING HAMPEN BASED ON Scallop scallop

[Claims]

DETAILED DESCRIPTION OF THE INVENTION

[0001]

SUMMARY OF THE INVENTION The present invention relates to a method of manufacturing a ham pen, which is one of the traditional seafood kneaded foods in Japan and which is indispensable as a kind of oden because of its unique flavor. A new composition that has a new understanding that it has a texture and flavor that is difficult to obtain using fish meat such as walleye pollock, sharks, sardines, etc., which have been the main raw materials, and also leads to simplification of the manufacturing process It is an object of the present invention to provide a method for producing a shampoo mainly using scallop scallop made of scallop.

[0002]

2. Description of the Related Art In Japan, which has been surrounded by the sea and blessed with abundant marine resources, since ancient times, various seafood, seaweed, etc. have been eaten raw, boiled or grilled, etc. In addition to processed foods such as tsukudani and tsukudani, it can be preserved to a certain extent, and it has also been actively used as a food that can change the taste, as well as kamaboko etc. Hang pen, which is one of the seafood paste foods, belongs to a class of processed foods that use seafood as a raw material, and has the unique physical property that the whole consists of a sponge-like structure. In this respect, it is a unique ingredient that is unparalleled in other processed foods, and is one of the essential ingredients for oden seeds, and is also widely used in soups, grilled dishes, boiled dishes, etc. Been And that is a traditional food.

[0003] Although the hang pen is a processed food having a kind of unique physical properties as described above, on the other side,
Not only raw foods and boiled but also unsuitable for processed foods such as dried fish and boiled tsukudani, etc. Because of the background that it was produced as one of the seafood kneaded foods as a processing means, fish and shellfish that have other effective ways of use such as sardines and saury are also used as raw materials for hang pen. Although there is no fact that there is no such fact, so far, in the case of other valuable seafood, even if they are used, it is not possible to expect a significant change in the physical properties, just In general, there were few cases where they were used as raw materials for hang pen, because they only resulted in soaring, and there was almost no need for them. It can be said.

[0004] However, with a certain degree of economic development and a great change in food culture in recent years,
People's tastes have also become luxurious, and there is a tendency to focus on various ingredients that are not enough for traditional foods, and the fisheries industry has responded to such expectations and further increased consumption From the perspective of wishing for this, the development and research of new food processing that can depart from traditional processing and use has been rapidly promoted, and Japanese scallops, which are one of high-quality seafood, have also been promoted in Japan. Not only Aomori Prefecture, one of the major production areas, but many other people involved in scallops in other areas as well, aim to improve the effective use of this valuable marine resources and increase added value. Various trials and errors have been repeated, and several new products have already appeared.

[0005] For example, "Kneading with fresh scallop scallop and raw material for kneading fish meat" proposed in the Muronogi food invention "Processing method of scallop scallop" disclosed in Japanese Patent Application Laid-Open No. 9-219, before kneading. Then, 10 to 70% by weight of the fresh scallop scallop is mixed with a boiled and slivered scallop to uniformly disperse the scallop, and the mixture is heated and gelled while being pressed into a sheet. The processing method of producing a sheet-shaped kneaded product with the flavor and texture of the scallop and the bulk of the scallop by doing `` the conventional scallop is simply raw or frozen and fried in oil, It is only used for cooking such as cooking by boiling, cooking by mixing with other ingredients after boiling, and eating by heating, or using the scallop as sashimi or dried scallop. It can be said that the cases represent an attempt to resolutely deal with the situation that Tsu.

However, many proposals including the already proposed Muronogi food invention are limited to the use of fresh scallops as raw materials in combination with fish meat kneading raw materials. However, there is a limit to the amount of processing consumed, and there is a resentment that large production cannot be expected even if new applications are developed.
Although the new food to be processed is sheet-shaped, the dough material is almost the same as the traditional kamaboko, and it has the disadvantage that it lacks novelty, so the effective use of scallops and the added value It could not be adapted to the improvement.

[0007] In addition to the above-mentioned situation, the present invention shows that in Aomori Prefecture, scallop as a fishery resource occupies a very large specific gravity. The scallop is a raw material, helping with the economic background that it is desired to use and expand new value-added processed products in order to revitalize the local scallop-related industry. It is a technology that is as simple as possible, considering the need for new processed foods and the need to realize it, developing and researching quickly, taking into account the equipment status of local scallops processors,
As a result of repeating various trial and error and many trial production experiments, focusing on processing product manufacturing technology using general processing equipment,
By utilizing the excellent gelling properties, foaming properties and foam stability of the scallop scallop meat, the technique of manufacturing a walleye pollock frozen surimi suitable for the actual situation of local processors as a main raw material is a walleye pollock frozen surimi. It was confirmed that it would be a technology that could be a sufficient alternative to the traditional manufacture of hampen, which used foaming auxiliary materials such as egg white and long sponge and a high-foaming stirrer as essential materials. In the following, a detailed description will be given of the configuration of the method for producing a scallop made mainly of scallop scallop according to the present invention, along with specific examples.

[0008]

DETAILED DESCRIPTION OF THE INVENTION A method for producing a shampoo using scallop scallop as a main raw material according to the present invention basically has the following constitution. That is, to the crushed scallop scallop, without adding any foaming auxiliary materials such as egg white and yam, kneading by adding only an appropriate amount of an appropriate seasoning such as salt, the materials are homogeneously mixed. Raw material kneading process to make the salt surimi, the obtained salt surimi is sufficiently stirred by a stirrer, air is taken into the salt surimi, foaming process for foaming and adjusting to a sponge-like structure, the sponge-like surimi is removed. After shaping into an arbitrary shape to make a hang pen material, the gel temperature of the entire hang pen material is advanced so that the center temperature reaches approximately 50 to 90 ° C., optimally around 70 to 80 ° C. A gelation promoting step of performing a heat treatment for a predetermined time so as to obtain a gelling strength, a gelation fixing step of forcibly cooling the heated hampen material that has reached a predetermined gelling strength at a stretch, This is a method for producing a shampoo using scallop scallop as a main raw material, which comprises a kneading step, a subsequent bubble mixing step, a gelation promoting step, and a final gelation fixing step.

More specifically, a scallop scallop such as a salt and an appropriate seasoning such as salt can be added to the crushed scallop scallop without adding any foaming auxiliary materials such as egg white and yam to the crushed scallop scallop. The raw material kneading process is performed by adding only an appropriate amount of the portion other than meat and kneading, and the raw material kneading process to make a salted surimi in which the raw materials are homogeneously mixed, sufficiently stirring the obtained salted surimi with a stirrer, and air is introduced into the salted surimi. A bubble mixing step of taking in and foaming to adjust to a sponge-like structure, shaping the sponge-like surimi into an arbitrary shape to obtain a hang pen material, and having a center temperature of approximately 50 to 90 ° C, optimally 70 ° C. Or a gelation accelerating step in which the gelation of the whole hampen material is advanced so as to reach about 80 ° C., and a heat treatment is performed for a predetermined time so as to obtain a predetermined gelling strength. The process consists of a gel-fixing step in which the heated hot-punched material that has reached at a stretch is forcibly cooled at a stretch, a kneading step of the raw materials described above, a subsequent bubble mixing step, a gelation promoting step, and a final gel-fixing step. It can be said that a method for producing a shampoo using scallop scallop as the main raw material is described.

[0010] Further, the present invention further comprises mixing about 0 to 30% by weight of a foaming auxiliary material such as egg white and yam with the crushed scallop scallop, and an appropriate seasoning such as salt.
If necessary, add only an appropriate amount of a portion other than scallop scallop, such as a mantle, and knead it, knead it, mix the raw materials homogeneously into a salted ground, and mix the obtained salted ground with a stirrer. Stirring, taking air into the salted surimi, foaming to adjust to a sponge-like structure, shaping the sponge-like surimi into any shape to make a hampen material, and its center temperature is about 50 Or 90
Gelation promoting step of performing gelation of the whole hang pen material so as to reach a temperature of about 70 to 80 ° C within the temperature range of optimally, and to obtain a predetermined gelling strength, In this manner, the gelled fixing step, in which the heated hampen material that has reached the predetermined gelling strength is forcibly cooled at a stretch, the above-mentioned raw material kneading step, followed by the bubble mixing step, the gelation promoting step, and the final gelling, The present invention also encompasses a method for producing a shampoo using scallop scallop as a main raw material, which has a gist comprising a fixing step.

[0011] Scallop scallop as raw material, of course,
It is of course possible to use the one that has been landed and dismantled shortly (the part where the back and outer membrane etc. have been removed). Of course, there is no problem, but from the viewpoint of stable raw material arrangement, efficient kneading, and prevention of deterioration of the surimi. Thaw frozen frozen scallop scallop meat that has been prepared and use it.Thoroughly wash the raw or thawed scallop scallop meat to remove dirt and impurities. Of the pretreatment, which goes into the next characteristic bubble-incorporation step in the method,
It is important as a process for ensuring that the scallop scallop meat is brought into a uniform surimi state, and that the unique excellent gelling properties, foaming properties and foam stability of the scallop scallop meat itself are reliably extracted. A 0 to 4% by weight salt and other seasonings such as sugar are added together with a suitable ratio of a seasoning such as sugar to a device such as a high-speed stirrer or a silent cutter, and the mixture is ground to form a uniform salted meat. As long as you
Sufficient air bubbles can be mixed and formed in the next bubble mixing step.

In addition, in this raw material kneading step, if necessary, an appropriate amount of a portion other than the scallop scallop, such as a mantle, can be mixed in, and the mixing of these portions may particularly hinder the properties of the final hampen food. In addition to confirming that there are no scallop scallop scallops in the parts other than the scallop scallop, not only from the viewpoint of processing and utilizing parts other than the scallop scallop meat, but also from the past, such as walleye pollock and sharks If it is a raw material, it is necessary to prepare a red-colored hampen food by coloring the hampen food, which needs to be prepared with a special colorant, by actively adopting and mixing an appropriate amount according to taste. In other words, it can be used as a natural coloring agent.

Therefore, in this raw material kneading step, as in the case of a walleye pollack or a shark which is a conventional raw material of hampen, or a ground body made of a mixture thereof, a desired stable air bubble incorporation step is performed by the next air bubble incorporation step. In order to realize the state, it was necessary to mix a predetermined amount of the foaming auxiliary material to mix the foaming auxiliary material, which is not an essential requirement. For example, a hampen food with more flexibility to be used for cooking is more suitable, or even if it is the same oden type, it can be converted into several kinds of hampen foods with different textures and Only when it is necessary to respond to the width of the taste, etc., the property change is required only by the property change At a rate corresponding to the upper limit of the mixing ratio as substantially about 30 wt%, egg white is foaming adjuncts used from previous, which allows the incorporation of such yam,
The process of mixing and kneading an appropriate amount of the foamable auxiliary material due to such additional factors is also included in the material kneading step.

In the subsequent bubble mixing step, the scallop scallop obtained in the above-described raw material kneading step is mixed with, for example, a tabletop mixer or a simple stirrer of the same degree (nitrogen gas while rotating the rotating blades as in the conventional case at a high speed). Or a high-performance dedicated foaming machine that forcibly encloses carbon dioxide.)
Incorporation of sufficient air bubbles necessary for the manufacture of hampen foods, that is, a porosity of about 20% (even if a predetermined amount of foamable auxiliary material is mixed into a frozen walleye pollack frozen surimi, which is about 1%)
Porosity of about 7 to 18%. Similarly, in the case of scallop scallop meat with a predetermined amount of foaming auxiliary material mixed,
The porosity exactly reaches about 35%. ) Is obtained.

Moreover, the air bubble portion formed in the sponge-like structure of the scallop scallop meat (including those containing foaming auxiliary materials) is generated in the conventional walleye pollock frozen surimi. The grain is finer, homogeneous and of good quality compared to bubbles formed from a mixture of a predetermined amount of foaming auxiliary material, and these characteristics are derived from the physical properties inherent to scallop scallop meat. This fact is expected, and the fact can be confirmed in Examples described later. In order to efficiently obtain such a high-quality sponge-like scallop scallop meat,
It can be said that it is desirable to adjust the rotation speed of the stirrer to about 1000 to 6000 rpm, desirably about 2500 to 4500 rpm, and optimally around 3000 rpm.

In the gelation promoting step, the sponge-like scallop scallop meat with air bubbles mixed in an extremely high quality state is heated for a predetermined time to obtain a predetermined gelling strength. First, the surimi having a sponge-like structure is shaped into a desired shape by shaping the surimi into a sponge-like structure.The shaping at this stage does not hinder the transmission of the temperature during the heat treatment. In addition to shaping when adjusting to a perfect shape and size, whether it is enclosed in a heat-resistant and water-resistant sheet packaging container or put in a mold as appropriate for each predetermined amount of final shape and size as a hang pen food Such shaping is also included.

The shaped penstock material is heated by a hot water boiler so that its center temperature reaches approximately 50 to 90 ° C., optimally around 70 to 80 ° C., and has a uniform foam structure as a whole. The heat treatment is carried out so as to obtain a gelling strength, and the heat treatment required during this time depends on the shaping state of the hang pen material, but is at least about 20 minutes (when the center temperature reaches a predetermined value). The heat treatment for about one minute is sufficient for the time after the quenching.) The gelation is promoted in this step in which a hampen having the desired gelation strength is obtained by performing the heat treatment. It is a process. In addition, even if the heat treatment time is further continued or extended after achieving the predetermined gelling strength, the occurrence of the phenomenon that shows the improvement in the properties of the final hampen food is as long as the indentation rupture strength test and the dent test Then, no particular confirmation has been made.

After obtaining a hang pen having a desired gelling strength in the above-mentioned gelation accelerating step, in the subsequent gelation fixing step,
If it has already been properly sealed in a packaging container, it is immediately turned to a forced cooling process so that the product temperature is maintained at 10 ° C or less, and it is packed in a mold to promote gelation. In the case of foodstuffs, for the process of encapsulation in a packaging container for the final hampen food, it is allowed to naturally radiate heat to an appropriate temperature at which the process is possible, preferably from the viewpoint of preventing the growth of various bacteria, to an extent that the temperature stops at 70 ° C or higher, After performing appropriate packaging processing, similarly to the above, by forcibly cooling at a stretch to keep the product temperature at 10 ° C or less, this step is completed, and thereafter, the product is packed in a box and the product temperature is 10 ° C or less. , Or immediately packed and shipped (of course, it is necessary to keep the product temperature at 10 ° C. or less even during shipping and transportation). Hereinafter, in order to be able to grasp the configuration of the method for manufacturing a scallop using the scallop scallop as a main raw material of the present invention as a main raw material as a further clear one, some specific examples will be taken up and tried to be explained. I will.

[0019]

[Example 1] (Material kneading process) Raw scallops (raw scallops in the sense that they are not heat-treated, regardless of the degree of freshness) or thawed scallops are prepared and the shell is removed. Wash the raw material to the scallop meat or, if it has already been frozen as the scallop meat, use the thawed material as the raw material.Then, for example, use a high-speed stirrer or silent cutter. The crushed meat is crushed by a well-known device, and about 0.8% by weight of salt and about 2% by weight of sugar are added to the crushed meat and kneaded well and thoroughly. Surimi. At this time, sufficient care must be taken so that the treatment is performed in a low-temperature environment where the temperature does not exceed 10 ° C., preferably under a temperature control of 6 ° C. or less so that the product temperature does not rise.

(Air Bubble Mixing Step) The salted meat of the scallop scallop obtained in the above-mentioned step was mixed in a table mixer using a mixer.
By stirring at 000 rpm for about 3 minutes, a sponge-like surimi sufficiently mixed with air is obtained.

(Gel formation promotion step) Next, the mixture is sealed in a heat-resistant and water-resistant sheet packaging container and the like at predetermined intervals, and heated in a water bath so that the respective center temperatures reach approximately 80 ° C. The heating treatment is terminated when about 1 minute has passed after the temperature reached about 80 ° C., so that the gelling can proceed sufficiently and well over the whole surimi having the sponge-like structure.

(Gel fixation step) The heated hampen material which has reached a predetermined gel strength is forcibly cooled in ice water at a stretch.
The present invention provides a hampen food product that realizes a sponge-like structure that is sufficiently and well gelled.

[0023]

Example 2 (Material kneading step) The scallop meat obtained in the same manner as in Example 1 was crushed by a known device such as a high-speed stirrer or a silent cutter, and the ovary was added to the crushed meat. 30% by weight, salt 1.0% by weight, sugar 2.6
By adding the weight% and kneading it skillfully and thoroughly,
It is salted meat of scallop scallop that is homogeneously mixed.
In this case, sufficient temperature control is required so as not to raise the product temperature, as in the first embodiment.

The following (bubble mixing step), (gel fixing step) and (gel fixing step) are described in Example 1 above.
By carrying out in the same manner as described above, a fairly bright red-colored hampen food is obtained.

[0025]

Example 3 The scallop meat obtained in the same manner as in Example 1 was crushed by a known device such as a high-speed stirrer or a silent cutter.
% By weight, at most 15% by weight, 1.2% by weight of sodium chloride, and 8.0% by weight of sugar, and kneading the mixture in a skillful and sufficient manner to obtain a uniformly mixed salted scallop of scallop scallop. The temperature control at this time is the same as in the first and second embodiments.

The following (bubble mixing step), (gel fixing step) and (gel fixing step) are described in Example 1 described above.
By carrying out in the same manner as in (1) and (2), it is possible to obtain a hampen food adjusted to have a different elasticity from those obtained in Example 1 or 2.

[0027]

In the method for producing a scallop scallop according to the present invention comprising the above-described steps, the scallop scallop itself has excellent gelling properties, foaming properties and foam stability. As a result of trying to use it as a result of being able to confirm the fact that it has been newly confirmed, it has reached the point where it can finally be put to practical use technically, and the following analysis and The data can prove that fact.

(1) Foaming property of scallop scallop meat In the production method according to the present invention, in order to confirm the excellent effervescence of salted surimi using the scallop scallop meat, which is the most important property, a conventional ham pen food is used. In comparison with those using the Alaska pollock frozen surimi as the main raw material, the fact is captured and summarized in the graph of FIG. 1 .These are 10 g of a scallop scallop meat surimi and 10 g of alaska pollack frozen surimi. The values obtained by measuring the sum of the bubble volumes upon stirring with respect to the number of rotations of the stirrer were used as samples, each of which was adjusted to 50 ml by adding a buffer solution.

From the results, it can be confirmed that the scallop scallop meat salt surimi has a much higher foaming property in all regions than the Alaska pollack frozen surimi, and in particular, the rotational speed of the stirrer is substantially reduced. 2000 to 6000 rpm
In the region of, the bubble volume is 30 in 50 ml of the sample.
ml, and at the same rotation speed of about 2500 to 450
In the region of 0 rpm, it is more than 40 ml and almost 3
At a rotation speed of 000 rpm, a value protruding up to a maximum of about 47 to 48 ml was formed, and it was confirmed that the bubble volume was almost 10 times that of a conventional walleye pollack frozen surimi.

Furthermore, the ham pen foods mainly made of scallop scallop obtained by the production method of the present invention not only exhibit the above-mentioned specific characteristics in the content of the bubble volume but also the quality of the quality of the bubbles. It has also been confirmed that they have outstanding characteristics in this respect. According to Table 1 below, compared to a hump pen made mainly from walleye pollack,
It is known that the specific gravity of the scallop scallop column meat as the main raw material by the production method of the present invention is small, and it is presumed that the scallop scallop column meat as the main raw material contains a lot of air.

[0031]

[Table 1]

Therefore, when an attempt was made to analyze the image by image analysis, as shown in the photograph of the cut surface of the microscope shown in FIG. Was confirmed, and the size distribution of the contained bubbles was quantitatively measured and graphed by the “number of appearing bubbles”, and the following results were obtained.

First, both of the results obtained without mixing any foaming auxiliary material were the results of the conventional Hampen food using Alaska pollack as the main material in FIG. 3 and the results of the production method of the present invention in FIG. It is shown in the case of the scallop food obtained mainly from the obtained scallop scallop, and 0.2 m
m, it can be seen that the amount of the present invention has reached at least twice or more in the ratio of those having a diameter of not more than m. This tendency is also shown in a comparison between FIG. 5 showing a conventional ham pen food using Alaska pollack as a main raw material and FIG. 6 showing a ham scallop food mainly using scallop scallop obtained by the production method of the present invention. Is inherited as it is, and therefore, the ham pen food mainly containing scallop scallop according to the production method of the present invention is
The fact that the bubbles formed are small and large in number is supported.

(2) Gelling characteristics of scallop scallop column meat FIG. 7 showing the "relationship between heating conditions and indentation rupture strength" is shown in FIG. However, the time-dependent change in the breaking strength of the ham pen food obtained with the passage of time alone is captured, and as apparent from this figure, when the gel is formed by one-stage heating, the temperature is 70 ° C. or higher, 80 ° C. or higher. The value in the temperature range of not more than ℃ shows a value of about 350 g, and the largest indentation breaking strength is obtained.

FIG. 8 is a graph showing “heating condition and dent (dent)”.
From the "relationship," it can be seen that the heating temperature in the temperature range of 50 to 80 ° C. tends to increase the dent value as the heating time becomes longer and tends to slightly lower the gelling strength, It does not cause any particular problem in the quality of the kneaded product.

In order to determine whether or not the physical properties of a ham pen food using the production method of the present invention, which have the above-mentioned physical properties, are mainly due to the use of scallop scallop as a main raw material, a conventional ham pen food is used. What was shown in comparison with the one using the Alaska pollack frozen surimi representing the food as the main raw material is shown in Table 1 above, and the indentation rupture strength and the dent value were compared and judged, and appropriate heat treatment was performed. In the case of the test, it has been proved that the scallop made mainly of scallop scallop has a clearly superior quality as compared with the hampen made mainly of Alaska pollack frozen surimi.

[0037]

As described above, according to the method for producing a scallop made mainly of scallop scallop of the present invention, the scallop scallop itself has excellent gelling properties, foaming properties and foam stability. Confirmation of the new fact that
Extremely simple and efficient manufacture of hampen without adding any foaming auxiliary material that could not be realized at all with the method of manufacturing a walleye pollack frozen surimi from the past as a main raw material In addition, even in the physical properties of the obtained hampen, compared with the conventional product, it contains many fine-grained air bubbles, and has the advantage that a hampen food with a smooth texture can be obtained. Therefore, the foamable auxiliary material, which is not an essential constituent requirement, can be appropriately adopted as an incidental quality improvement means of the obtained hampen food, thereby enabling the manufacture of hampen food with various changes. In addition, the effect that it is easy to respond to the diversifying consumer's tastes widely and lead to the expansion of consumption will be brought out, High quality halves which could not have been found for the first time enables the result by the adoption of scallop adductor muscle meat new raw materials, is intended to exert Xiu features to achieve a significant challenge of realizing increased consumption of scallop shells.

As a result, not only in Aomori Prefecture, where the specific gravity of the marine resources is large, but also in other areas related to scallops, scallop processing has relied on conventional processing methods such as boiling. With a simple technology that allows the trader to use the facilities and equipment from before, it will be possible to manufacture hampen as a new processed food with high added value, and from the characteristics of its manufacturing technology, Since the product can be shaped into an arbitrary shape, the quantity and form are made uniform and the standardization of the product is easy, and the scallop scallop of its raw material can be stored for a long time by freezing, Parts that are not required for processed products that use only well-formed scallops as raw materials, such as scallop fragment meat and mantle generated in the manufacturing process for other uses, are also required. In the invention, it can be used as a raw material, and since the scallop gonads can be actively used as a natural coloring agent, it can be easily implemented even by a small-scale processor. In addition, economical efficiency can be improved by enabling use of raw materials without waste, and therefore, an excellent effect that it can greatly contribute to revitalization of the local economy is brought.

In particular, the production method representative of the present invention, which has been described in the embodiments, has been confirmed to be successful in reliably achieving the above-described functions and effects. Is extremely effective as a manufacturing technology for processing using traditional processing equipment, and contributes greatly to stabilizing the management base of scallop processors in Aomori Prefecture, which has been operating for a long time with small scale management, and diversification. This has a very practical effect of being able to respond immediately to the demands of consumers.

As described above, the method for producing a shampoo using scallop scallop as a main raw material according to the present invention can surely achieve its intended purpose by its novel constitution, and achieves unprecedentedly high quality. In addition, since it will be possible to provide cheap and efficient new-quality hang pen foods that can easily control the quality according to tastes, many people seek improvement from the stagnant management situation Not only from the scallop processor and its related companies, but also from many consumers who will be able to appreciate the ham pen food as a new ingredient,
It is expected to spread and expand greatly.

BRIEF DESCRIPTION OF THE DRAWINGS The drawings show data for making clear the technical characteristics of the method for producing a scallop made mainly of scallop scallop according to the present invention, and the physical properties of the hampen food obtained by the method. It shows data and the like that clarify the data.

FIG. 1 Salted minced meat made mainly of scallop scallop,
It is the graph which compared the foaming property with the frozen surimi which used the walleye pollack as a main raw material which represents the traditional Hanpen food.

FIG. 2 is a photograph of a cut surface of a hang pen food product according to the present invention and a hang pen food product from before.

FIG. 3 is a graph quantitatively showing the “number of air bubbles appearing” in the case of a traditional ham pen food made from Alaska pollack as a main raw material, which is obtained without mixing any foamable auxiliary raw materials.

FIG. 4 quantitatively shows the “number of air bubbles” of a scallop scallop obtained by the production method of the present invention, which is obtained without mixing any foaming auxiliary material, in the case of a scallop food mainly containing scallop scallop meat. It is a graph.

FIG. 5 is a graph quantitatively showing the “number of air bubbles” obtained by mixing a predetermined amount of a foamable auxiliary material in the case of a traditional Hanpen food mainly using Alaska pollack.

FIG. 6 is a graph quantitatively showing the “number of air bubbles” obtained by mixing a predetermined amount of foaming auxiliary material in the case of a scallop food mainly containing scallop scallop according to the production method of the present invention. It is.

FIG. 7 is a graph showing the “relationship between heating conditions and indentation breaking strength” for the foodstuffs of the present invention.

FIG. 8 is a graph showing “the relationship between the heating conditions and the relationship between the dents (dents)” for the hang pen food according to the present invention.

 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Fumihiro Nagamine 2-10-10 Chikko-cho, Hachinohe-shi, Aomori Inside the Aomori Prefectural Fisheries Processing Laboratory (72) Inventor Tetsu Ishikawa 2--10 Chikuko-cho, Hachinohe-shi, Aomori Inside the processing laboratory (72) Inventor Tatsumichi Yamahichi 165 Minatomura, Ohata, Ohata-machi, Shimokita-gun, Aomori Prefecture F-term (reference) 4B034 LB01 LK02X LK26X LK33X LP01 LP11 LP20 4B042 AD39 AG59 AH01 AK11 AK14 AP02 AP14

Claims (7)

[Claims] 1. A method for crushing scallop scallop with egg white,
The raw material kneading process was carried out without adding any foaming auxiliary material such as yam, adding only an appropriate amount of a seasoning such as salt, and kneading the mixture to obtain a salt surimi in which the raw materials were homogeneously mixed. The salted surimi is sufficiently stirred by a stirrer, air is taken into the salted surimi, foaming is performed to adjust the sponge-like structure, and the sponge-like surimi is shaped into a desired shape to form a hampen material. , Its center temperature is about 50
A gelation accelerating step in which the gelation of the whole hang pen material is advanced so as to reach within 90 to 90 ° C, optimally around 70 to 80 ° C, and is heated for a predetermined time so as to obtain a predetermined gelling strength. In this manner, the gelled fixing step in which the heated hampen material that has reached the predetermined gelling strength is forcibly cooled at a stroke, the above-described raw material kneading step, the subsequent bubble mixing step, the gelation promoting step, and the final gel A method for producing a shampoo using scallop scallop as a main raw material, comprising a chemical fixing step. 2. The crushed scallop scallop meat, egg white,
Without mixing any foaming auxiliary materials such as yam, add only appropriate seasonings such as salt and an appropriate amount of portions other than scallop scallop, such as mantle, and knead, and these materials are homogeneously mixed. The raw material kneading process to make the salt surimi, the obtained salt surimi is sufficiently stirred by a stirrer, air is taken into the salt surimi, the foaming process for foaming and adjusting to a sponge-like structure, the sponge-like surimi is removed. After shaping it into an arbitrary shape to make a hang pen material, its center temperature is approximately 50 to 90.
The gelation of the whole hang pen material is advanced so that the temperature reaches approximately 70 to 80 ° C., optimally around 70 ° C., and a gelation promoting step of heating for a predetermined time to obtain a predetermined gelling strength, thus A gel fixing step in which the heated hampen material that has reached a predetermined gelling strength is forcibly cooled at a stretch, the above-described raw material kneading step, followed by a bubble mixing step, a gelation promoting step, and a final gel fixing. And a process for producing a shampoo using scallop scallop as a main raw material. 3. A foaming auxiliary material such as egg white or yam of about 0 to 30% by weight is added to the crushed scallop scallop, and an appropriate seasoning such as salt and an outer coat as required. The raw material kneading process is performed by adding only an appropriate amount of the portion other than the scallop scallop meat and kneading, and the raw material kneading process to make a salt surimi in which the raw materials are homogeneously mixed, sufficiently stirring the obtained salt surimi with a stirrer, and into the salt surimi. Incorporating air and creating a sponge-like structure by introducing air bubbles, a process of mixing the sponge-like surimi into an arbitrary shape to make a hampen material,
The gelation of the whole hang pen material is advanced so that the center temperature thereof reaches approximately 50 to 90 ° C., optimally around 70 to 80 ° C., and over a predetermined period of time to obtain a predetermined gelling strength. A gelation accelerating step of heating, a gel fixation step in which a heated hampen material that has reached a predetermined gelling strength is forcibly cooled at a stroke, a kneading step of the raw materials described above, a bubble mixing step successively, and a gelation acceleration And a final gelation fixing step. A method for producing a shampoo using scallop scallop as a main raw material. 4. The raw material kneading step comprises, in addition to scallop scallop meat and an appropriate seasoning such as salt, or scallop scallop meat and a foamable auxiliary material and an appropriate seasoning, an appropriate amount of scallop gonads for reddish coloring The method for producing a shampoo made of scallop scallop as a main raw material according to any one of claims 1 to 3, wherein the method is carried out in combination with the scallop. 5. The aeration process, wherein the rotating speed of the stirrer for taking in air into the salted meat and generating the foam is about 1000 to 6000 rpm, preferably 2500 to 4 rpm.
4. The method for producing a shampoo using scallop scallop as a main raw material according to any one of claims 1 to 3, wherein the method is carried out by adjusting to about 500 rpm, optimally about 3000 rpm. 6. The hang pen material before the heat treatment in the gelation accelerating step may be enclosed in a heat-resistant and water-resistant sheet packaging container for each predetermined amount or placed in a mold as appropriate.
The method for producing a shampoo using scallop scallop as a main raw material according to any one of claims 1 to 4, wherein the scallop is subjected to heat treatment. 7. In the gelation fixing step, the heating hampen material that has reached a predetermined gelling strength is shaped into a predetermined amount while the temperature is kept at a temperature drop due to natural heat radiation.
Claim 1 wherein after being sealed in a heat- and water-resistant sheet packaging container, it is subjected to a forced cooling process at a stretch.
5. A method for producing a shampoo using the scallop scallop according to any one of claims 4 to 4 as a main raw material.