JP2004000108A - Japanese vermicelli and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide Japanese vermicelli which has pliant elasticity and excellent aging stability and which contains fish and can be smoothly swallowed. <P>SOLUTION: The Japanese vermicelli including fish and starch contains (1) 02-12 pts.wt. of the starch per 1 pt.wt. of the fish 1, and (2) 10-30 wt.% of the starches per the total weight of the Japanese vermicelli. <P>COPYRIGHT: (C)2004,JPO

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to somen containing fish meat and starch and a method for producing the same. In particular, the present invention relates to somen which has supple elasticity, excellent stability over time, and good throat passing over, and a method for producing the same.
[0002]
[Prior art]
Somen is a nationwide favorite noodle for summer food. Recently, some noodles have been produced with various thoughts. Among them is somen using fish meat. Somen with fish meat is made by adding some taste of kamaboko to somen and is attracting attention as high-quality somen.
[0003]
However, somen with commercial fish meat does not stretch straight even if it is picked up with chopsticks because it is shrunk. For this reason, it is not possible to enjoy the unique slippery touch of somen and the throat is poor. Further, there is also a problem that a refreshing feeling peculiar to somen cannot be obtained due to low elasticity. Further, there is a problem that the quality of the noodles deteriorates and the texture deteriorates a little after the noodles are put on the plate for a while.
[0004]
[Problems to be solved by the invention]
Due to these problems, somen with commercially available fish meat has not been able to meet the needs of consumers who want to enjoy the high-quality taste of Kamaboko while enjoying the texture of somen.
In view of the current state of the prior art, an object of the present invention is to provide a fish noodle with fish meat which has a supple elasticity, is excellent in stability over time, and has a good throat passage, and a method for producing the same.
[0005]
[Means for Solving the Problems]
As a result of intensive studies, the present inventors have found that by controlling the amounts of starch and fish meat in somen, it is possible to produce excellent noodles that meet the purpose, and arrived at the present invention.
That is, the present invention provides somen containing fish meat and starch, characterized by satisfying the following conditions (1) and (2).
{Circle around (1)} Starch is contained in an amount of 0.2 to 1.2 parts by weight based on 1 part by weight of fish meat.
(2) Starch is contained in an amount of 10 to 30% by weight based on the total weight of somen.
[0006]
The somen of the present invention preferably contains tapioca as a starch or a combination of tapioca and potato. Further, it preferably contains transglutaminase.
[0007]
The present invention also relates to the above-mentioned method for producing somen, comprising a step of mixing fish meat, starch and other components, molding and heating, wherein water is added to 1 part by weight of starch in the mixture before molding. There is also provided a production method characterized by being present at 0.8 to 2 parts by weight. In the production method of the present invention, it is preferable to disperse the mixture before molding. Further, it is preferable to perform heating at 80 to 90 ° C. for 2 to 4 minutes.
[0008]
BEST MODE FOR CARRYING OUT THE INVENTION
Hereinafter, somen of the present invention will be described in detail. In this specification, a numerical range represented by using “to” means a range including numerical values described before and after “to” as a lower limit and an upper limit.
[0009]
The somen of the present invention is characterized by the content ratio of fish and starch and the content ratio of starch.
The ratio of fish meat and starch contained in the somen of the present invention is 0.2 to 1.2 parts by weight of starch per 1 part by weight of fish meat. Preferably, the starch is 0.4 to 0.7 parts by weight based on 1 part by weight of fish meat, and more preferably the starch is 0.5 to 0.6 parts by weight based on 1 part by weight of fish meat. If the starch ratio is less than 0.2 parts by weight, a supple and elastic texture cannot be obtained. On the other hand, if the starch ratio exceeds 1.2 parts by weight, considerable water is required to pregelatinize the starch to bring out the properties of the starch. Come.
[0010]
The starch content of the somen of the present invention is 10 to 30% by weight based on the total weight of somen being 100% by weight. The starch content is preferably 15 to 25% by weight, more preferably 20 to 25% by weight. If the starch content is less than 10% by weight, it becomes hard and brittle. Since some commercial noodles with fish meat have a starch content of 5% by weight or less, there was a problem in the texture of the noodles. On the other hand, if the starch content exceeds 30% by weight, a considerable amount of water is required to gelatinize the starch and bring out the properties of the starch, which makes it difficult to obtain a flexible elasticity and also causes a problem of moldability. come. According to the present invention, by setting the starch content to 10 to 30% by weight, it is possible to produce moderately elastic noodles.
[0011]
The type of starch used in the somen of the present invention is not particularly limited. For example, tapioca, potato, wheat, waxy corn, corn and the like can be appropriately selected and used according to the texture and quality required for the product. The starch used in the somen of the present invention may be raw starch or processed starch. Examples of the processing include ether processing, acetyl processing, oil / fat processing, and oxidation processing. When processing is used, it is preferable to use acetyl processing or ether processing. Use of acetyl-processed starch can impart hardness, and use of ether-processed starch can impart flexibility and good throat passing.
[0012]
In the present invention, either raw starch or processed starch may be selected and used alone, or both may be used in combination. Further, different types of raw starch may be used in combination, or different types of processed starch may be used in combination.
[0013]
The starch preferably used in the present invention is tapioca. Particularly, tapioca that has been subjected to an ether process can be preferably used. When tapioca is used, elasticity and stability over time can be imparted to the somen noodles of the present invention.
In the present invention, potato can also be preferably used. When potato is used, the somen of the present invention can be given particularly elasticity.
In addition, when waxy corn is used, the noodles of the present invention can be given particularly good throat passing over and stability over time.
[0014]
Therefore, by selecting a preferred combination in consideration of the characteristics of these starches, somen having texture and properties can be produced. A particularly preferred combination is a combination of tapioca and potato. The mixing ratio of potato is preferably 0.1 to 0.9 part by weight, more preferably 0.3 to 0.7 part by weight, and more preferably 0.4 to 0.7 part by weight, based on 1 part by weight of tapioca. The amount is more preferably 6 parts by weight, and most preferably about 0.5 part by weight.
[0015]
The type of fish meat used for somen of the present invention is not particularly limited. It can be widely used for both southern and northern fish. For example, walleye pollock, black-billed pollock, harmo, gull, southern cod, kimme, and the like can be used. One of these fish meats may be selected and used alone, or may be used in combination.
[0016]
The fish meat used in the somen of the present invention is usually added as surimi. The surimi may be a frozen one obtained by thawing and crushing. As for the type of the surimi and the method of thawing and pulverizing the frozen surimi, a commonly used method can be appropriately adopted.
[0017]
Various ingredients can be added to the somen of the present invention in addition to fish meat and starch.
In particular, transglutaminase can be preferably added to somen of the present invention. The amount of transglutaminase to be added is preferably 0.1% by weight or less, more preferably 0.07% by weight or less, and preferably 0.05% by weight or less, when the total weight of somen is 100% by weight. Is particularly preferred. When the amount of transglutaminase added exceeds 0.1% by weight, the formation of elasticity due to starch gelatinization may be affected. However, depending on the texture required for somen of the present invention, addition of transglutaminase in an amount exceeding 0.1% by weight is acceptable.
[0018]
Transglutaminase has the effect of reinforcing elasticity. In order to sufficiently exhibit the effect, it is preferable that the transglutaminase is mixed and then left to stand for about 5 to 15 minutes depending on the level of room temperature.
Further, in the present invention, it is particularly preferable to select a scallop surimi as fish meat, raise the mashing temperature (around 20 ° C.), and use it in combination with transglutaminase. By employing such a combination, the effect of transglutaminase can be brought out by direct heating.
[0019]
To the somen of the present invention, other components that have been added to somen can be added as appropriate. For example, seasoning components such as salt and sugar, egg white, vegetable oil (for example, soybean oil), coloring agents, preservatives, calcium, curdlan, gluten and the like can be appropriately added.
[0020]
The method for producing somen of the present invention is not particularly limited. It can be manufactured according to a normal manufacturing method of somen. Usually, it can be produced by mixing each component with water, sufficiently stirring, shaping into somen noodles and heating. The order of adding each component is not particularly limited.
[0021]
The amount of water to be added to the mixture is usually 0.8 to 2 parts by weight, preferably 1 to 1.6 parts by weight, more preferably 1.3 to 1.5 parts by weight based on 1 part by weight of starch. . If the added amount of water is less than 0.8 parts by weight, the starch may not be sufficiently gelatinized and the product may become brittle even if the boiling time is lengthened. Conversely, if more than 2 parts by weight of water is added, the elasticity may be weakened.
[0022]
It is preferred that the stirred mixture be laid before forming. The mesh at the time of backlash is preferably 10 to 40 mesh, more preferably 20 to 30 mesh, and particularly preferably 25 to 30 mesh. By doing so, the noodles of the present invention can be made straighter.
[0023]
The stirred mixture can be degassed before molding. By degassing, somen can be made more elastic and straighten. Examples of the degassing method include a method of performing vacuum stirring at a degree of vacuum of 90% or more, and the like.
[0024]
The molding can be carried out by using any of the ordinary somen molding methods. For example, it can be formed by extruding from a nozzle. The thickness of somen during molding is usually 1.4 to 2.0 mm, preferably 1.5 to 1.7 mm, when commercialized.
[0025]
After molding, heat treatment is performed. Usually, heating is performed at 70 to 95 ° C, preferably 80 to 90 ° C. If the heating temperature is increased, somen having high elasticity can be produced. The heating time is usually 1 to 5 minutes, preferably 2 to 4 minutes, particularly preferably about 3 minutes. If the heating time is lengthened, somen having strong elasticity can be manufactured. These heating conditions can be appropriately adjusted according to the texture and properties of the product to be obtained.
[0026]
Somen after heating is cooled to produce a product. At this time, it is preferable to immediately fill with hot water and cool after boiling and heating.
When the product is distributed, it can be sealed with an appropriate amount of water to produce a product.
[0027]
The somen of the present invention is characterized in that it is more flexible and elastic than commercially available somen with fish meat. For this reason, when scooped up with chopsticks, somen is straightened and does not shrink like commercially available somen with fish meat. Therefore, according to the present invention, it is possible to enjoy an unprecedented taste and texture while feeling a unique refreshing sensation. In addition, properties such as elasticity can be finely adjusted by appropriately adjusting the type and blending amount of starch, the amount of water added during production, the amount of transglutaminase added, and the heating conditions. For this reason, it is possible to manufacture somen according to the consumer's preference according to the needs.
[0028]
In addition, the somen noodles of the present invention also have the feature of being excellent in stability over time. Elasticity of commercial noodles decreases with time, but the elasticity of the noodles of the present invention hardly changes even after one week. For this reason, even if somen is stored in a state of being opened on a plate, the same texture as before storage can be enjoyed. In addition, the expiration date can be extended, and the commercial value can be increased.
[0029]
【Example】
Hereinafter, features of the present invention will be described more specifically with reference to Examples, Comparative Examples, and Test Examples. Materials, usage amounts, ratios, processing contents, processing procedures, and the like shown in the following examples can be appropriately changed without departing from the spirit of the present invention. Therefore, the scope of the present invention should not be construed as being limited by the specific examples described below.
[0030]
(Example 1)
10 kg of frozen fish meat surimi (Itoyoridai SA grade) is thawed and chopped, 3.3 kg of tapioca (Matsuya Chemical Industry, trade name: Yuri 8), potato (Matsuya Chemical Industry, trade name: Food Starch M) 7 kg, sugar, egg white, soybean oil, and 7 liters of cold water at 2-5 ° C were mixed. Mixing was performed using a vacuum cutter (manufactured by Aikosha). To this mixture was added 11 g of salt and transglutaminase (manufactured by Ajinomoto Co., Inc., trade name: Activa TG-K), and the mixture was stirred at a high speed. . Thereafter, the mixture was injected into a heating tank at 90 ° C. from a nozzle having a diameter of 1.32 mm, heated at 90 ° C. for about 3 minutes, and then cooled to produce somen of the present invention.
[0031]
(Comparative Examples 1 to 3)
A commercially available somen was obtained as a comparative example. Comparative Example 1 and Comparative Example 2 are fish containing fish meat, and Comparative Example 3 is fish containing no fish meat.
Comparative Example 1: Otorama Kamaboko, trade name: Udon Somen Comparative Example 2: Wadahachi Production Kamaboko, Trade name: Udon Somen Comparative Example 3: Product name: Ibo's thread (high quality)
[0032]
(Test Example 1)
The somen noodles of Comparative Examples 1 to 3 and Example 1 were taken out and arranged one by one, the shape and properties were observed, and an enlarged photograph was taken (FIG. 1).
Somen of Comparative Examples 1 and 2 had a large diameter and a rough surface. In addition, the appearance was shrunk, and it was rough. For this reason, when scooping up with chopsticks, somen did not straighten with the shrimp being shrunk.
On the other hand, somen of Comparative Example 3 and Example 1 had a small diameter and a smooth surface. Somen became straight when picked up with chopsticks.
[0033]
(Test Example 2)
The noodles of Comparative Examples 1 to 3 and Example 1 were eaten and subjected to a sensory test.
Among the prepared samples, somen of Example 1 had the best throat passing over. Further, the somen of Example 1 had almost no unique fishy odor as in Comparative Examples 1 and 2, and a refreshing feeling as somen was felt.
[0034]
(Test Example 3)
The following quality stability tests were performed on the noodles of Comparative Example 3 and Example 1.
Somen of Comparative Example 3 (water drainage type) and Example 1 (water pillow type) were each allowed to stand at 10 ° C. The breaking strength of somen was measured at the start of standing and 20 minutes, 1, 3, 4, 5, and 8 days after the start of standing. FIG. 2 shows the results.
As is clear from FIG. 2, the breaking strength of somen in Comparative Example 3 dropped significantly only after 20 minutes had passed from the start of standing, but the breaking strength of Example 1 showed almost no change over 8 days. I couldn't see it. It was confirmed that the noodles of Example 1 had high quality stability.
[0035]
【The invention's effect】
ADVANTAGE OF THE INVENTION According to this invention, it has flexible elasticity, it is excellent in stability over time, and also it can provide the somen with fish meat which is good over a throat.
[Brief description of the drawings]
FIG. 1 is an enlarged photograph of somen taken in Test Example 1.
FIG. 2 is a graph showing the results of a quality stability test in Test Example 3.

Claims (7)

Somen containing fish meat and starch, characterized by satisfying the following conditions (1) and (2).
{Circle around (1)} One part by weight of fish meat contains 0.2 to 1.2 parts by weight of starch.
{Circle around (2)} Starch is contained in an amount of 10 to 30% by weight based on the total weight of somen. 2. Somen according to claim 1, wherein the starch contains tapioca. 2. Somen according to claim 1, wherein the starch contains a combination of tapioca and potato. 4. Somen according to any one of claims 1 to 3, which contains transglutaminase. A method for producing somen according to any one of claims 1 to 4, comprising a step of mixing fish meat, starch and other components, molding and heating.
A production method characterized in that 0.8 to 2 parts by weight of water is present per 1 part by weight of starch in a mixture before molding. A method for producing somen according to any one of claims 1 to 4, comprising a step of mixing fish meat, starch and other components, molding and heating.
A manufacturing method, comprising mixing the mixture before molding. A method for producing somen according to any one of claims 1 to 4, comprising a step of mixing fish meat, starch and other components, molding and heating.
A manufacturing method, wherein heating is performed at 80 to 90 ° C. for 2 to 4 minutes.

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