JP2007060952A - New food and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain a new food soon eatable by short time boiling, free from breaking into pieces even if boiling well for a long time, and having puffy palate feeling like a rice cake and also stiffness. <P>SOLUTION: This new food is obtained by finding out that it is possible to produce a fish meat processed food having unconventional characteristics through pneumatizing a mixture with formulation ratio comprising starch as the main and fish meat ground with salt as the subordinate, or through mixing starch with pneumatized fish meat ground with salt. In more details, the pneumatized new food comprises a mixture with formulation ratio of fish meat ground with salt and starch of (1:2)-(1:4). <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention has a food texture of starch-based foods, particularly a food texture similar to that of rice cake-like food, depending on the blending ratio of salted surimi and starch, the amount of added water, and the specific gravity. It relates to a new food that does not boil.

  From the viewpoints of moderate texture, soaking in taste, etc., starchy foods such as rice cakes, chikuwabu and udon need to be boiled for a certain period of time in order to eat deliciously. However, the soaking of the taste is not sufficient in a short time, and on the other hand, if it is simmered too much, it will melt, and this will affect the shape retention, texture, and turbidity of the soup stock. Moreover, there was a problem that it hardens when cooled.

Heretofore, it has been known in the technical field to add starch to fish surimi for the purpose of producing a processed fish meat food having a candy-like texture (for example, Patent Document 1). However, in general, the amount of starch added to a fish paste product is a mixture of fish meat in a main proportion and starch in a subordinate proportion, and even if it has a crunchy texture, it has a plump and sticky feeling. Lack.
JP 4-117264

  To develop new foods that can be eaten immediately after being boiled for a short period of time, do not crumble even if boiled for a long time, have a soft and moist feeling, and have a firmness Let it be an issue.

  As a result of diligent investigations, the inventors of the present invention have found that starch is necessary to obtain a candy-like texture, and it is necessary to increase the amount of starch as much as possible. It has also been found that just adjusting the blending ratio of starch and salted fish meat leaves problems such as hard texture and is not a sufficient solution.

Therefore, it has been clarified that the above problem can be solved by utilizing the characteristic that the salted fish surimi includes bubbles.
That is, the inventors of the present invention aerated a mixture of a mixture ratio mainly composed of starch and salted fish surimi or mixed starch into the aerated salted fish surimi. As a result, it has been found that processed fish meat foods having unprecedented characteristics can be produced, and the present invention has been completed.

More specifically, the present invention can provide an aerated new food characterized in that the blending ratio of salted fish surimi and starch is a mixture of 1: 2 to 1: 4. .
In this technical field, for example, it can be aerated with salted fish surimi, such as hampen, that is, it can be in a state including air bubbles. It is known to have a soft texture.

  In the present invention, by mixing a mixture of starch and salted fish paste, or by mixing the salted fish paste with starch, bubbles can remain in the mixture. Not only does it produce a crunchy texture due to the mixture of starch and salted fish paste, but it also adds a soft texture due to the aeration of the mixture. can do.

  The raw fish for fish meat surimi that can be used in the present invention may be any fish species that are generally used in producing processed fish meat foods, such as walleye pollock, It may be any of gusset, shark, flounder, hokke, swordfish, sardine, or any combination thereof.

  The starch that can be used in the present invention may be either a modified starch alone, a modified starch complex, or a complex of modified starch and raw starch. Here, in the case of processed starch, processed tapioca starch, wheat starch, glutinous rice starch, waxy corn starch, and the like can be exemplified, but are not limited thereto.

  The food of the present invention is characterized by containing the above-mentioned salted fish paste and starch, and is aerated. In this technical field, it is known that it is difficult to contain air with a single starch. Therefore, in the present invention, a method of mixing salted fish surimi and starch and aeration of the mixture, or aeration of salted fish surimi and mixing this and starch, The method of making can be used.

  The numerical range of the specific gravity of the novel food according to the present invention may vary within a range that does not impair the above effect, but if the specific gravity is too high, the feeling of stickiness is strong and the texture becomes relatively hard, and the heating suitability is improved. To do. On the other hand, if the specific gravity is too low, it becomes a soft texture with a weak feeling of stickiness, and does not have “koshi”, and the heat aptitude decreases.

Specifically, in the present invention, the specific gravity is 0.3 to 0.98. More preferably, the specific gravity is 0.5 to 0.9.
In addition to the above-mentioned starch, the processed fish meat food of the present invention may be any additive commonly used in the art when salting fish meat, such as sugar, sodium glutamate, seafood extract, etc. Alternatively, a combination thereof may be added, but the additive is not limited to these.

  Similarly, the range of the added water may vary within a range that does not impair the above effect, but if the amount of added water is too large, the texture becomes soft and soft, while the amount of added water is too small. In some cases, the texture is strong and relatively hard.

  The food of the present invention is a mixture of salted fish paste and starch, which has been aerated, filled into a desired formwork, etc., and heated to solidify it. Products of shape or form can be manufactured.

  In the present invention, since the amount of starch added is large relative to the fish paste, the amount of water added can be increased corresponding to the amount of starch. In this case, it is in a sol state before heating, and does not form a body even if it is molded by a normal fish paste product molding machine.

Accordingly, the molding and heating methods vary depending on the final product shape. For example, by filling the above mixture into an oval mold, forming it by steaming and heating it in edible oil, it is possible to produce a fried fish-like processed food. It may be performed to the extent that the center of the product is solidified, or it may be a level to solidify the outer surface of the product to such an extent that the shape of the product can be maintained; Can be made into a processed food product; by filling the foamed mixture into a mold of steamed bread and steaming and heating, the processed food product can be prepared; and The sausage-like processed food can be produced by filling the mixture in a casing film, molding, boiled or steamed, heated and solidified.
Further, a mixture of the above-mentioned mixture filled in the inside of a deep-fried fried bag and the top of the bag tied with a kappa or the like to form a closed purse can be produced by steaming and heating. When these foods are manufactured, the air content is appropriately changed depending on the hardness required for the final product.

  Thus, in the present invention, in one embodiment, salted fish surimi and starch are mixed at a ratio of 1: 2 to 1: 4, and bubbles are included so that the specific gravity is in the range of 0.3 to 0.98. The manufacturing method of the novel foodstuff including including making it solidify by heating after shaping | molding can also be provided.

Characteristics of aerated foods obtained by mixing mainly starch and fish paste:
(1) There is a “koshi” similar to a mochi-mochi or plump with a large volume;
(2) Even if it is boiled, it does not crumble, does not melt, does not swell, and maintains a moist feeling;
(3) Does not harden even when cooled;
It is possible to demonstrate such effects.

  Moreover, the secondary effect that the substantial addition amount of salted fish ground meat can be suppressed can also be acquired by the characteristic of making it aerate in this invention.

BEST MODE FOR CARRYING OUT THE INVENTION

  3% sodium chloride was added to 250 g of frozen ground surimi of Spodoptera and salted. Add to this salted surimi so that the starch will be 1: 2 to 1: 4 (ie 500 to 1000 g), together with sugar, sodium glutamate, soybean oil, egg white, foaming agent, etc. In addition, the mixture was stirred. As the stirrer at this time, a silent cutter, a capsule cutter, a foaming machine, or the like can be used, and the degree of air content was adjusted so that the dough floated in water due to bubbles contained therein.

The sliding temperature was adjusted to fall within the range of 5 to 15 ° C.
The mixture thus formed was molded and steamed and heated at 85 ° C. for 30 minutes with a steamer or the like to produce a fish paste product.

Example 1
In this example, a salted fish surimi: starch was produced at a ratio of 1: 2, and a food was produced that was aerated until the specific gravity became 0.3.

7.5 g of salt was added to 250 g of frozen ground surimi, and salted by a conventional method.
Add 500 g of tapioca starch, 10 g of sugar, 2 g of sodium glutamate, 100 g of raw egg white, 10 g of soybean oil, 4.0 g of guar gum, and 600 g of added water to salted fish surimi. A dough was prepared by stirring at high speed with a mixer and aeration until the specific gravity reached 0.3. The sliding temperature was 10 ° C.

The crushed raw meat was molded and steamed and heated at 85 ° C. for 30 minutes.
The product made in this way had a texture that was very soft and soft.

Example 2
In this example, a salted fish surimi: starch was produced at a ratio of 1: 2, and a food was produced that was aerated until the specific gravity was 0.5.

7.5 g of salt was added to 250 g of frozen ground surimi, and salted by a conventional method.
Add 500 g of tapioca starch, 10 g of sugar, 2 g of sodium glutamate, 60 g of raw egg white, 10 g of soybean oil, 3.0 g of guar gum and 600 g of added water to the salted fish surimi and add the above-mentioned continuous mixer. The mixture was stirred at a high speed and aerated until it had a specific gravity of 0.5 to prepare a dough. The sliding temperature was 10 ° C.

The slid mixture was molded and steamed and heated at 85 ° C. for 30 minutes.
The product thus produced had a soft and soft texture.
Example 3
In this example, a salted fish surimi: starch was made 1: 2.6, and a food product was produced which was aerated until the specific gravity was 0.8.

7.5 g of salt was added to 250 g of frozen ground surimi, and salted by a conventional method.
500 g tapioca starch, 150 g potato starch, 10 g sugar, 10 g glucose, 60 g raw egg white, 10 g soybean oil, 3.0 g guar gum, 600 g added water, The dough was made by stirring at high speed with a Stefan cutter and aeration until the specific gravity became 0.8.

The sliding temperature was 8 ° C.
The slid mixture was molded and steamed and heated at 85 ° C. for 30 minutes.
The product made in this way was stiff and had a crisp texture.

Example 4
In this example, a salted fish surimi: starch was prepared at a ratio of 1: 4, and the food was aerated until the specific gravity was 0.98.

7.5 g of salt was added to 250 g of frozen ground surimi, and salted by a conventional method.
Add 1000 g of tapioca starch, 10 g of sugar, 15 g of mirin, 10 g of glucose, 45 g of raw egg white, 10 g of soybean oil, 4.0 g of guar gum, and 900 g of added water to salted fish surimi, and stefan cutter The mixture was agitated at a high speed and aerated to a specific gravity of 0.98 to prepare a dough.

The sliding temperature was 12 ° C.
The slid mixture was molded, steamed and heated at 85 ° C. for 25 minutes, and then fried in oil at 160 ° C. for 1 minute to obtain a product.

The product thus obtained had a texture with a strong texture.
Example 5
In this example, salted fish surimi: various starches were mixed at various ratios from 1: 1 to 1: 5, and the food was made to be aerated until the mixture had a specific gravity of 0.5. The texture was compared.

  Specifically, in addition to tapioca starch, using waxy corn starch, glutinous rice starch, and wheat starch, a mixture was prepared and aerated as described in Example 2 above. The slid mixture was molded and steamed and heated at 85 ° C. for 30 minutes.

  As a result, when the mixing ratio of salted fish surimi: various starches is 1: 2 to 1: 4, waxy corn starch, glutinous rice starch, and wheat starch were used as well as when the starch was tapioca starch Even in this case, each product had a unique and crisp texture (Table 1). On the other hand, when the mixing ratio of salted fish surimi: various starches is 1: 1 or 1: 5, the result is that the mochi-mochi feels too weak or hard and crisp, respectively. (Table 1).

Example 6
In this example, changes in the food produced in Example 3 depending on the cooking time were examined.

  The food product of the present invention produced in Example 3 (hereinafter referred to as a test product) and the control products such as chopped rice cake and chikuwabu were subjected to sensory evaluation in a paired comparison by 27 and 20 separate monitors, respectively. Each sample was divided into two categories: 5 minutes for hot pot and 30 minutes.

In addition, the cut rice cake melted when boiled for 1 hour and could not be held with chopsticks, so the comparison of the cut rice cake with 1 hour was excluded from the evaluation. The evaluation results are shown in a separate sheet.
Tables 2 and 3 show the results of comparing the sample boiled for 5 minutes with the sample boiled for 30 minutes.

  In the evaluation of the test product and the cut rice cake (Table 2), the mochi mochi feeling was almost the same in 5 minutes of cooking. On the other hand, in the case of boiling for 30 minutes, the test product was generally highly evaluated. This seems to have been evaluated in a direction different from the mochi-mochi feeling, as the cut rice cakes lose their shape when they are boiled for 30 minutes and melt and become physical properties close to sol. On the other hand, the test product was not boiled even after boiling for 30 minutes. In addition, regarding the goodness of crispness, the test product was highly evaluated in both 5 minutes and 30 minutes.

  In this way, in the comparison between the test product and the cut rice cake, the test product has a mochi-mochi feeling but it does not crumble even if it is boiled, and the crispness is evaluated. A certain texture characteristic was confirmed (Table 2). Also, in the overall evaluation, a higher evaluation was obtained for the test product than for the cutting bar.

  In the evaluation of the test product and Chikuwabu (Table 3), the mochi-mochi feeling was simmered for 5 minutes, while the test product gave a mochi-mochi feeling, while Chikuwabu was still hard and the test product was evaluated even in 30 minutes. it was high. In addition, it was confirmed that the test product had a soft feeling not found in Chikuwabu.

  In this way, the comparison between the test product and Chikuwabu gave a high evaluation in terms of stickiness, taste bleeding, and softness (Table 3). Also, in the overall evaluation, the test product was evaluated higher than Chikuwabu.

  From the results of these monitor evaluations, it was confirmed that the test product had the same stickiness as chopped rice cake but did not boil or boil even when boiled. In addition, the novelty that has never been seen is felt where it has a soft texture and a soft feeling.

Example 7
In this example, the purpose was to measure the relationship between the heating time and the hardness as an objective numerical value when the cuttings and chikuwabu as the test product and the control product were heated.

  As the test product and the control product, chopped rice cake and chikuwabu were boiled at 85 ° C. for 5 minutes, 30 minutes, and 60 minutes, and the breaking strength at each time point was measured. Samples were prepared as follows.

A test product manufactured according to the specifications of Example 3 was used.
Commercially available cuttings and chikuwabu were used.
The test piece, cutting rod and chikubu were all punched with a stainless steel cylinder 17 mm thick, 35 mm in diameter, 20 mm high, 1 mm thick, placed in a vinylidene chloride film, vacuumed, did.

  Place each sample in a constant temperature bath at 85 ° C, take it out at predetermined time intervals (5 minutes, 30 minutes, and 60 minutes), remove the vinylidene chloride film, and use a 5 mm spherical shape with the Sun Scientific Rheometer CR200D Using a plunger, the hardness when the sample entered 5 mm was measured.

The hardness before heating was displayed in the 0 minute column.
The cut straw changed rapidly in 5 minutes and became a physical property that stretched while staying on the plunger in 30 minutes. In both 30 minutes and 60 minutes, although it was so soft that it stretched immediately after the start of measurement, a phenomenon of becoming hard from the surface during the measurement was observed.

In Chikuwa, it remained almost as soft as 5 minutes after heating. At 60 minutes, the sensation disappeared, but the texture was different from that of candy and the quality of the sensation was different.
In contrast, this test product was 29.1 g after 30 minutes of heating and 23.4 g after 60 minutes compared to before heating. Even when the test product was boiled for 60 minutes, it showed almost the same hardness as when the cut rice was boiled for 5 minutes.

  From the above results, the cut rice cake is so hard that it cannot be eaten as it is before heating, but it becomes softer and changes rapidly after 5 minutes of heating. It also has the property of becoming hard and solidified rapidly when exposed to the outside air. Chikububu takes a long time to eat, and its texture is a sensation of sensation that is different in quality from candy. On the other hand, this test product did not change as much as the heating, and the physical properties did not change abruptly even when the temperature during measurement, that is, the outside air was touched. Also, even after 60 minutes, the texture was completely different from Chikuwabu, and a fluffy feeling remained.

(1) There is a “koshi” similar to a mochi-mochi or plump with a large volume;
(2) Even when simmered, it does not crumble, does not melt, does not swell, and retains a moist feeling;
(3) Does not harden even when cooled;
It is possible to provide an aerated product obtained by mixing salted fish paste and starch, which can exhibit such characteristics as described above.

Claims (5)

  A new aerated food, characterized in that the mixing ratio of salted fish surimi and starch is a mixture of 1: 2 to 1: 4.   2. The new food according to claim 1, wherein the specific gravity is 0.3 to 0.98.   3. The novel food according to claim 1, wherein the starch is a processed starch alone, a processed starch composite, or a composite of processed starch and raw starch.   The novel food according to any one of claims 1 to 3, wherein the processed starch is a processed tapioca starch, wheat starch, glutinous rice starch, or waxy corn starch. Mix salted fish paste and starch in a ratio of 1: 2 to 1: 4,
Bubbles are included so that the specific gravity is in the range of 0.3 to 0.98,
A method for producing a novel food, which comprises heating and solidifying after molding.