JP2002330732A - Fish paste product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a fish paste product which can always facilitate the seasoning of an identical flavor at any place, enables the maintenance and enjoyment of the fresh flavor, even when a main ingredient is further added during a meal, and is useful as an ingredient for foods served in pots, seasoned noodles, and seasoned rice cakes. SOLUTION: This fish paste product useful as an ingredient for foods served in pots is obtained by kneading an enzyme and a concentrated seasoning for the foods served in pots with a paste comprising a protein raw material and/or a hydrocarbon raw material as essential ingredients for the foods served in pots. The fish paste product useful as an ingredient for noodle dishes or rice cake dishes such as rice cakes boiled with vegetables is obtained by kneading an enzyme and a concentrated seasoning for the noodle dishes or rice cake dishes with a noodle dish or rice cake dish comprising a protein raw material and/or a hydrocarbon raw material.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a kneaded product containing protein and / or carbohydrate as a main raw material in which a concentrated seasoning and an enzyme are kneaded.

[0002]

2. Description of the Related Art As is well known, rice cake dishes such as hot pot dishes, noodle dishes and zoni are usually seasoned with various seasonings according to the dishes.

[0003]

However, the above-mentioned hot pot cooking,
Seasoning mochi dishes such as noodle dishes and zoni is troublesome, it is difficult to produce the same flavor every time, and the problem is that the flavor is gradually lost with cooking time during cooking and hot pot ingredients during meals, If you add noodles and rice cakes, you will have to season it again because the taste will be lighter, but it is almost impossible to enjoy the same flavor throughout the meal because it becomes darker than the first taste and the flavor is denatured by heat There was a problem that was close to.

[0004] In addition, in order to cook hot pot food outdoors in the outdoors, it is necessary to bring a seasoning separately, and it is not possible to finely adjust the heating to give a unique flavor of hot pot food. . Further, in the noodle dishes and the rice cake dishes, it is generally difficult to add the noodles and rice cakes during the meal because it is difficult to add the seasoning when the noodles and rice cakes are added during the meal.

Therefore, the present inventors can easily add the same flavor every time and anywhere, and can add the main ingredients at any time during a meal, and enjoy the flavor while maintaining a fresh flavor. The technical task was to provide kneaded pot cooking utensils, seasoned noodles, and seasoned rice cakes, and research and experiments were conducted in an attempt to realize this.

As a result, in hot pot cooking, concentrated seasonings and enzymes for hot pot cooking are kneaded into a knead made of a protein material and / or a carbohydrate raw material which is an essential ingredient of hot pot cooking, and the kneaded product is heated in a hot pot. As a cooking ingredient, in a noodle dish or a rice cake dish, a concentrated seasoning and an enzyme for the noodle dish or the rice cake dish are kneaded into a noodle paste or rice cake composed of a protein material and / or a carbohydrate material. If the kneaded product is used together with the noodle or mochi as an ingredient of the noodle dish or the mochi dish, during cooking, each of the kneaded products is disintegrated by an enzyme and the seasoning is dissolved in the hot water, so that during cooking and meals The remarkable knowledge that the same flavor can be imparted throughout is obtained, and the above technical problem has been achieved.

[0007]

The technical problem can be solved by the present invention as described below.

[0008] That is, the kneaded product according to the present invention is a kneaded product having a salt concentration of 5 to 10% by weight and containing a protein and / or a carbohydrate as a main raw material containing a concentrated seasoning and an enzyme.

[0009] The present invention also relates to the kneaded product,
The enzyme is a thermostable enzyme selected from protease, amylase and lipase.

[0010]

Embodiments of the present invention will be described below.

The present invention is a kneaded product having a salt concentration of 5 to 10% by weight, comprising a protein raw material and / or a carbohydrate raw material in which a concentrated seasoning and an enzyme are kneaded together.

[0012] Here, the kneaded product means a kneaded product, noodles and rice cakes, which are used as ingredients for hot pot cooking.

As the concentrated seasoning, any of liquid, solid and powder may be used, and a liquid or powdered Japanese or Chinese style concentrated seasoning may be used. To be specific, the dashi boasts concentrated soup stock (trade name), Japanese-style soup stock (trade name), hondashi (trade name), ramen sauce (trade name), Chinese flavor (trade name), and Hoho made by Ajinomoto Co., Inc. A dashi shirube (trade name) manufactured by Shuzo Co., Ltd. may be used.

The concentrated seasoning may contain solids of vegetables and meat. However, the mixing ratio of the concentrated seasoning to the kneaded product must be within the range in which the kneaded product can be formed. Is preferably 40% by weight or less, and for solids and powders, 50% by weight or less is desirable.

The enzyme may act on proteins and carbohydrates, which are the main raw materials of the kneaded product, and may disintegrate the structure of the kneaded product. Usually, the enzyme is heated during cooking, and therefore, those having heat resistance are suitable.

Specifically, as a thermostable protease,
Protease S "Amano" (trade name) and Protease N "Amano" (trade name) manufactured by Amano Pharmaceutical Co., Ltd. may be used. T (product name),
You can use SPITASE HS (trade name) or SPITASE HK (trade name) manufactured by Nagase & Co., Ltd. As a heat-resistant lipase, Amano 30G, a lipase Ay manufactured by Amano Pharmaceutical Co., Ltd.
(Product name) may be used. In addition, not only such a commercially available enzyme agent but also a plant or animal tissue that produces the enzyme, or a culture of a microorganism such as a mold, a bacterium, or a yeast may be used.

The protein raw material as the main raw material of the kneaded product may be any one of fish meat protein, animal meat protein, soy protein, wheat protein, egg protein and milk protein, and may be selected according to the type of dish. In addition, the carbohydrate raw material may be any of wheat starch, tapioca starch, maize starch, potato starch, rice starch and rice cake, and may be selected according to the type of dish. Moreover, you may mix and mix fats and dried vegetables used as a condiment as an auxiliary material.

The salt concentration in the kneaded product is 5 to 10% by weight.
Usually, the salt concentration of the seasoning liquid after cooking is about 1%, and the ratio of the kneaded product to the conventional ingredients in the hot pot dish, the conventional noodle in the noodle dish, or the conventional mochi in the mochi dish This is due to the fact that the salt concentration of the seasoning liquid after cooking becomes about 1% if the seasoning is made to be about 1 to 4 to 5. If the salt concentration in the kneaded product is less than 5% by weight, the ratio of the kneaded product in all ingredients of cooking, all noodles or all mochi is increased and convenience is exerted. However, umami components other than salt become low, and it becomes difficult to impart a delicious taste.

The shape of the kneaded product may be any of spherical, flat rectangular, square, rectangular, and noodle shapes, and may be selected according to the type of dish.

[0020]

【Example】

Example 1: 3.1 kg of salt for 45 kg of hooked surimi
Then, 37 g of protease S "Amano", 21 kg of concentrated ramen soup (14% by weight of salt) and 2.5 kg of starch were added and mixed to prepare a fish meat paste.

The kneaded product was formed into a dumpling-like kneaded product of 30 g per piece by a molding machine (manufactured by Leon Automatic Machinery Co., Ltd.), and then steamed at a temperature of 65 ° C. for 30 minutes to obtain 2380 pieces of a kneaded product containing concentrated ramen soup (with a salt concentration of 8.2). % By weight).

When 150 ml of hot water and 80 g of fried noodles for dried ramen were put into each of the kneaded products and heated at a temperature of 90 ° C. for 5 minutes, soup was eluted from the kneaded products to obtain a delicious fish meat flavored ramen. The salt concentration of the ramen juice was 1.2%.

Example 2: To 50 kg of chicken breast, 3 kg of salt, 3 kg of starch, 30 g of protease S "Amano", 3 g of lipase Ay "Amano" 30G and 20 kg of concentrated rice soup (18% by weight of salt) were added and mixed. Crushed chicken meat was prepared.

The above kneaded material was formed into a dumpling of 30 g per piece by a molding machine (manufactured by Leon Automatic Machine Co., Ltd.)
It was immersed in hot water at 80 ° C. for 15 minutes to obtain 2500 paste products containing concentrated oden soup (salt concentration: 8.6% by weight).

When 180 ml of hot water and 100 g of other oden ingredients were added to each kneaded product and cooked at a temperature of 80 ° C. for 30 minutes, oden soup was eluted from the kneaded product, resulting in delicious oden. The salt concentration of the oden soup was 1.2%.

Example 3 20 kg of rice cake flour was mixed with 15 kg of concentrated udon soup (18% by weight of salt) and 1 kg of dried vegetable leek and steamed for 15 minutes with steam. Next, after cooling to a temperature of about 60 ° C, 20 g of Kristase T was added and mixed.
10 g of spheres were formed, and 3607 concentrated udon-tsuyu mochi dumplings (salt concentration 7.5% by weight) were obtained.

[0028] 3 pieces of the above rice cake dumpling (kneaded product), hot water
When 150ml and 100g of raw udon were added and cooked at a temperature of 90 ° C for 5 minutes, udon soup and green onion spilled out to make delicious mochi udon. The salt concentration of the udon soup was 1.1%.

Example 4: 20 kg of strong flour, 6 kg of powdered ramen seasoning (40% by weight of salt), 5 kg of water and protease N
10 g of "Amano" and 10 g of Kokugen T were charged into a kneading machine and kneaded at room temperature for 15 minutes. The finished dough was passed between rolls to create and roll a noodle band, and then cut out to form noodles. Next, the noodles were steamed at a temperature of 90 ° C. for 2 minutes.
28 kg of ramen noodles with concentrated seasonings after drying at 80 ° C for 30 minutes
(Salt concentration: 8.9% by weight).

When 30 ml of the ramen noodles (kneaded product), 150 ml of hot water and 150 g of ordinary raw ramen noodles were added and cooked at 90 ° C. for 3 minutes, ramen soup was eluted from the ramen noodles with seasonings. It became a delicious ramen. The salt concentration of the ramen juice was 1.1%.

Example 5 20 kg of rice cake flour was mixed with 15 kg of concentrated soup (16% by weight of salt) and 1 kg of dried citron for mixing and steamed for 15 minutes with steam. Then, after cooling to a temperature around 60 ° C,
20 g of kristase T was added and mixed to form a rectangle of 10 g per piece to obtain 3590 concentrated soup cakes for concentrated broth (6.8% by weight of salt concentration).

140 m of hot and cold water per 3 rice cakes (kneaded products)
l, 10 g of rice cakes of 10 g were put in and cooked at a temperature of 90 ° C. for 5 minutes. The salt concentration of the broth was 1.0%.

Examples 6 to 8, Comparative Examples 1, 2,.

After salting by adding 1.0 kg of salt to 22.5 kg of salmon surimi, 20 g of protease S "Amano", 5.5 kg of concentrated ramen soup (10% by weight of salt) and 1.5 kg of starch are added and mixed. It was divided into five equal parts of 6.1 kg.

Then, 6.1 kg of water is added to 6.1 kg of the first mixture.
Was added and mixed to prepare a first fish meat paste (Comparative Example 1). A second fish meat paste (Example 6) was prepared without adding anything to 6.1 kg of the second mixture. Further, 0.16 kg of salt was added to 6.1 kg of the third mixture and mixed to prepare a third fish meat paste (Example 7). Also, the fourth mixture 6.1k
To g, 0.32 kg of sodium chloride was added and mixed to prepare a fourth fish meat paste (Example 8). In addition, the fifth mixture 6.1 kg
Was mixed with 0.42 kg of salt to prepare a fifth fish meat paste (Comparative Example 2).

Each of the above fish meat pastes was formed into 30 g of dumpling-like pastes by a molding machine (manufactured by Leon Automatic Machinery Co., Ltd.), and then steamed at a temperature of 65 ° C. for 30 minutes to produce a paste product containing each concentrated ramen soup (Example 6). To 8, Comparative Examples 1 and 2) were obtained.
The salt concentration of the first kneaded product (Comparative Example 1) was 4.0% by weight,
The salt concentration of the second dough product (Example 6) was 5.0% by weight,
The salt concentration of the third dough product (Example 7) was 7.5% by weight,
The salt concentration of the fourth dough product (Example 8) is 10.0% by weight,
The salt concentration of the fifth kneaded product (Comparative Example 2) was 11.0% by weight.

In 200 ml of hot and cold water, 80 g of fried noodles for dried ramen
The mixture containing two pieces of the kneaded product of Comparative Example 1, the piece containing 1.5 pieces of the kneaded product of Example 6, the piece containing 0.9 pieces of the kneaded product of Example 7, the thing containing 0.7 pieces of the kneaded product of Example 8, About 0.6 pieces of the kneaded product of Example 2,
Each was heated at a temperature of 90 ° C. for 5 minutes to elute the soup. The salt concentration of each ramen juice was 0.9%.

A sensory test was conducted on the above ramen juice by 10 panelists, and all the members evaluated that the ramen juice in Examples 6 to 8 was excellent as a ramen. That is, it was evaluated that the salt concentration of the kneaded product is suitably from 5 to 10% by weight.

[0039]

According to the present invention, it is possible to easily add the same flavor every time and anywhere, and to enjoy the same flavor throughout the meal even if it is added in the middle. , Noodle dishes and kneaded rice cakes can be provided.

Therefore, it can be said that the industrial applicability of the present invention is very high.

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁷ Identification symbol FI Theme coat ゛ (Reference) A23J 3/18 A23J 3/18 A23L 1/10 A23L 1/10 Z 102 102 1/16 1/16 A1 / 314 1/314 // A23L 1/315 1/315 (72) Inventor Fumio Noda 30-22, Yufunakacho, Nanao-shi, Ishikawa Prefecture (72) Inventor Tetsuya Sugino 39, Sakuji-cho, Nanao-shi, Ishikawa ) Inventor Yoshito Sugino 1-42 Shimada, No. 23, Yada-cho, Nanao-shi, Ishikawa (72) Inventor Mitsuo Takahashi 3-31-17-502, Wada, Suginami-ku, Tokyo F-term (reference) 4B023 LC02 LE23 LE26 LL01 4B034 LK38 4B042 AC03 AD08 AE03 AG06 AG12 AG34 AH01 AK20 4B046 LA01 LA05 LC17 LG60

Claims (2)

[Claims] 1. A kneaded product having a salt concentration of 5 to 10% by weight and comprising a protein and / or a carbohydrate as a main raw material, comprising a concentrated seasoning and an enzyme. 2. The kneaded product according to claim 1, wherein the enzyme is a thermostable enzyme selected from protease, amylase and lipase.