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

New food and method for producing the same Download PDF

Info

Publication number
JP2007060952A
JP2007060952A JP2005249450A JP2005249450A JP2007060952A JP 2007060952 A JP2007060952 A JP 2007060952A JP 2005249450 A JP2005249450 A JP 2005249450A JP 2005249450 A JP2005249450 A JP 2005249450A JP 2007060952 A JP2007060952 A JP 2007060952A
Authority
JP
Japan
Prior art keywords
starch
mixture
minutes
food
texture
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
JP2005249450A
Other languages
Japanese (ja)
Inventor
Takamine Nakamura
高峰 中村
Masahito Hoashi
將人 保芦
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Kibun Foods Inc
Original Assignee
Kibun Foods Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Kibun Foods Inc filed Critical Kibun Foods Inc
Priority to JP2005249450A priority Critical patent/JP2007060952A/en
Publication of JP2007060952A publication Critical patent/JP2007060952A/en
Pending legal-status Critical Current

Links

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

本発明は、塩摺りスリ身と澱粉の配合割合、添加水量および比重の如何によって、澱粉を主体とする食品の食感、特に餅様食品と同様な食感を有しながら、過度の加熱によっても煮どけしない新規な食品に関する。   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.

餅、ちくわぶ、うどんなどの澱粉質の食品は、適度な食感、味の染み込みなどの観点から、美味しく食するためには、一定時間煮込む必要がある。しかし、短時間では味の染み込みが十分ではなく、一方で煮込みすぎると溶けてしまい、保形性、食感、だし汁の濁りなどへの影響がある。また、冷めると硬くなるといった問題があった。   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.

これまで、単に餅様の食感をもたせた魚肉加工食品を作製することを目的として、魚肉スリ身に澱粉を添加することが、当該技術分野において知られていた(例えば、特許文献1)。しかしながら、一般に、魚肉練り製品への澱粉添加量は、魚肉が主の割合で、澱粉が従の割合で混合されたものであり、餅様の食感は有しても、ふっくらとしたモチモチ感に欠ける。
特開平4-117264
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

短時間の煮込みですぐ食することができ、また長時間煮込んでも煮崩れせず、食感が餅様のふっくらとしたモチモチ感を有し、なおかつ「コシ」のある新規食品を開発することを課題とする。   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.

本発明の発明者らは、鋭意検討を進めた結果、餅様の食感を得るためには、澱粉が必要であり、極力澱粉の量を多くすることが必要であることを見いだす一方、単に澱粉と塩摺り魚肉スリ身の配合割合を調整するだけでは、硬い食感等の問題が残り、十分な解決とはならないこともまた、見いだした。   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.

そこで、塩摺り魚肉スリ身が気泡を包含する特性を利用することで、上記課題を解決することができることを明らかにした。
すなわち、本発明の発明者らは、澱粉を主とし、塩摺り魚肉スリ身を従とする配合割合の混合物を含気させるか、または含気した塩摺りした魚肉スリ身に澱粉を混合することにより、従来にはない特性を有する魚肉加工食品を製造することができることを見いだし、本発明を完成するに至った。
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.

より具体的には、本発明は、塩摺り魚肉スリ身と澱粉との配合割合が1:2〜1:4の混合物であることを特徴とする、含気した新規食品を提供することができる。
当該技術分野において、例えばハンペンなどのように、塩摺り魚肉スリ身に対して含気させること、すなわち気泡を包含した状態にすることができ、このような状態にすることにより、魚肉加工食品にふんわりとした食感を得られることが知られている。
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.

本発明においては、澱粉と塩摺り魚肉スリ身の混合物を含気させる、または含気した塩摺り魚肉スリ身を澱粉と混合することで、混合物中に気泡が残存させることができ、その結果、澱粉と塩摺り魚肉スリ身の混合物であることに起因して最終製品に餅様の食感をもたらすだけでなく、当該混合物が含気することに起因してふんわりとした食感も併せて付加することができる。   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.

本発明において使用することができる魚肉スリ身の原料魚は、魚肉加工食品を製造する際に一般的に使用されている魚種であればいずれのものであっても良く、例えばスケトウダラ、イトヨリ、グチ、サメ、ヒラメ、ホッケ、カジキマグロ、イワシ等いずれであっても、またはこれらのいずれかの組み合わせであってもよい。   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.

本発明において使用することができる澱粉は、加工澱粉単体、もしくは加工澱粉複合体、または加工澱粉と生澱粉の複合体のいずれであってもよい。ここで、加工澱粉という場合、加工処理したタピオカ澱粉、小麦澱粉、もち米澱粉、ワキシーコーンスターチ、などを例としてあげることができるが、これらには限定されない。   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.

本発明の食品は、上述の塩摺り魚肉スリ身と澱粉とを含有し、かつ含気していることを特徴とする。当該技術分野において、澱粉単体では、含気することが困難であることが知られている。そこで、本発明においては、塩摺り魚肉スリ身と澱粉とを混合し、混合物を含気させる方法、もしくは塩摺り魚肉スリ身を含気させ、これと澱粉とを混合して含気した混合物を作製する方法を使用することができる。   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.

本発明の新規食品の比重の数値範囲については、上記効果を損なうことのない程度において変動してもよいが、比重が高すぎるとモチモチ感が強く、比較的硬い食感となり、加熱適性は向上する。一方、比重が低すぎるとモチモチ感の弱い柔らかい食感になり、「コシ」のないものとなり、加熱適性は低下する。   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.

具体的には、本発明においては、比重が0.3〜0.98であることを特徴とする。より好ましくは、比重は、0.5〜0.9である。
本発明の魚肉加工食品には、上述した澱粉の他にも、当該技術分野において魚肉の塩摺りの際に通常使用されている添加物、例えば、砂糖、グルタミン酸ソーダ、魚介類エキス等のいずれかまたはそれらの組み合わせを添加してもよいが、添加剤はこれらのものに限定されない。
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.

同様に、添加水の範囲においても、上記効果を損なうことのない程度において変動してもよいが、添加水量が多すぎる場合には、モチモチ感の弱い柔らかい食感となり、一方添加水量が少なすぎる場合には、モチモチ感が強く比較的硬い食感となる。   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.

本発明の食品は、このようにして塩摺り魚肉スリ身と澱粉との混合物であって含気させたものを、所望の型枠等に充填し、それを加熱して固化させることにより種々の形状又は形態の製品を製造できる。   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.

本発明は、魚肉スリ身に対し、澱粉の添加量が多いため、澱粉量に対応して加水量を多くできる。この場合、加熱前はゾル状態であり、通常の魚肉練製品の成形機で成形しても体を成さない。   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.

従って、成型および加熱の方法は、最終的な製品の形状によって異なる。例えば、上記混合物を小判型の型枠に充填し、蒸し加熱により成型し、これを食用油中で揚げて加熱することにより、さつま揚げ様加工食品を製造することができ、この際、蒸し加熱は製品の中心部が固化する程度に行っても良いし、製品の形状を保持できる程度に製品の外表面を固化する程度であっても良い;上記混合物をつみれの型枠に充填し、蒸し加熱で固化して、つみれ様加工食品を製造することができる;起泡させた上記混合物を、はんぺんの型枠に充填し、蒸し加熱することにより、はんぺん様加工食品を製造することができる;そして上記混合物をケーシングフィルム中に充填して成型し、茹でるかもしくは蒸し加熱して加熱・固化することにより、ソーセージ様加工食品を製造することができる。
又、油揚げを袋状にした内部に上記混合物を充填し、袋の上部をかんぴょう等で結んで閉じた巾着の形状にしたものを蒸し加熱により製造することができる。これらの食品を製造する際には、最終製品に求める硬さに依存して、含気量を適宜変更する。
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.

このように、本発明においては、その一態様において、塩摺り魚肉スリ身と澱粉を1:2〜1:4の割合で混合し、比重が0.3〜0.98の範囲となるように気泡を含ませ、成型した後、加熱して固化させること、を含む、新規食品の製造方法もまた、提供することができる。   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.

澱粉を主として魚肉スリ身を混合して得られた含気食品の特徴として:
(1)ふっくらとしたボリュームのあるモチモチ感または餅と同様な「コシ」がある;
(2)煮込んでも煮崩れせず、溶けない、膨張しない、モチモチ感を保持する;
(3)冷めても硬くならない;
といった効果を発揮することができる。
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.

また、本発明における含気させるという特徴により、塩摺り魚肉スリ身の実質的な添加量を抑えることができるという副次的な効果を得ることもできる。   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.

発明の実施の形態BEST MODE FOR CARRYING OUT THE INVENTION

スケソウダラの冷凍スリ身250 gに対して、3%の食塩を添加して塩摺りを行った。この塩摺りしたスリ身に対して、澱粉が1:2〜1:4(すなわち、500〜1000 g)になるように添加し、併せて砂糖、グルタミン酸ソーダ、大豆油、卵白、発泡剤などを加えて、混合攪拌した。この際の攪拌機は、サイレントカッター、カプセルカッター、発泡機などを用いることができ、内部に含まれる気泡により生地が水に浮くように、含気の程度を調整した。   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.

摺り上がり温度は、5〜15℃の範囲内に入るように調整した。
このようにしてできた混合物を、成型し、蒸し器などで85℃、30分間蒸し加熱し、魚肉練り製品を製造した。
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.

実施例1
本実施例においては、塩摺り魚肉スリ身:澱粉を1:2とし、比重0.3になるまで含気させた食品を製造した。
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.

スケソウダラの冷凍スリ身250 gに対して食塩を7.5 g添加して、常法により塩摺りを行った。
塩摺りした魚肉スリ身に対して、タピオカ澱粉を500 g、砂糖10 g、グルタミン酸ソーダ2 g、生卵白100 g、大豆油10 g、グアーガム4.0 g、添加水600 gを添加し、前述の連続式ミキサーにて高速攪拌して、比重0.3になるまで含気させ、生地を作成した。摺り上がり温度は、10℃であった。
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.

摺り上がった生身を成型し、85℃にて30分間、蒸し加熱した。
このようにしてできた製品は、非常に軽くふんわりとした食感の中にモチモチとした食感の特徴を有した。
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.

実施例2
本実施例においては、塩摺り魚肉スリ身:澱粉を1:2とし、比重0.5になるまで含気させた食品を製造した。
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.

スケソウダラの冷凍スリ身250 gに対して食塩を7.5 g添加して、常法により塩摺りを行った。
塩摺りした魚肉スリ身に対してタピオカ澱粉を500 g、砂糖10 g、グルタミン酸ソーダ2 g、生卵白60 g、大豆油10 g、グアーガム3.0 g、添加水600 gを加え、前述の連続式ミキサーにて高速攪拌して、比重0.5になるまで含気させ、生地を作成した。摺り上がり温度は10℃であった。
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.

摺り上がった混合物を成型し、85℃にて30分間、蒸し加熱した。
このようにしてできた製品はふんわりモチモチとした食感の特徴を有した。
実施例3
本実施例においては、塩摺り魚肉スリ身:澱粉を1:2.6とし、比重0.8になるまで含気させた食品を製造した。
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.

スケソウダラの冷凍スリ身250 gに対して食塩を7.5 g添加して、常法により塩摺りを行った。
塩摺りした魚肉スリ身に対してタピオカ澱粉を500 g、馬鈴薯澱粉を150 g、砂糖10 g、グルコース10 g、生卵白60 g、大豆油10 g、グアーガム3.0 g、添加水600 gを加え、ステファンカッターにて高速攪拌して、比重0.8になるまで含気させ、生地を作成した。
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.

摺り上がり温度は8℃であった。
摺り上がった混合物を成型し、85℃にて30分間、蒸し加熱した。
このようにしてできた製品は、コシがあり、モチモチとした食感の特徴を有した。
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.

実施例4
本実施例においては、塩摺り魚肉スリ身:澱粉を1:4とし、比重0.98になるまで含気させた食品を製造した。
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.

スケソウダラの冷凍スリ身250 gに対して食塩を7.5 g添加して、常法により塩摺りを行った。
塩摺りした魚肉スリ身に対してタピオカ澱粉を1000 g、砂糖10 g、みりん15 g、グルコース10 g、生卵白45 g、大豆油10 g、グアーガム4.0 g、添加水900 gを加え、ステファンカッターにて高速攪拌して、比重0.98になるまで含気させ、生地を作成した。
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.

摺り上がり温度は12℃であった。
摺り上がった混合物を成型し、85℃にて25分間、蒸し加熱したのち、160℃にて1分間、油で揚げて製品とした。
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.

このようにしてできた製品は、モチモチ感の強い食感の特徴を有した。
実施例5
本実施例においては、塩摺り魚肉スリ身:種々の澱粉を1:1〜1:5までの種々の比率で混合し、混合物を比重0.5になるまで含気させた食品を製造し、これらの食感について比較した。
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.

具体的には、タピオカ澱粉の他、ワキシーコーンスターチ、もち米澱粉、小麦澱粉を用いて、上述の実施例2のようにして混合物を調製し、そして含気させた。摺り上がった混合物を成型し、85℃にて30分間、蒸し加熱した。   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.

この結果、塩摺り魚肉スリ身:種々の澱粉の混合比率が1:2〜1:4の場合には、澱粉がタピオカ澱粉の場合だけでなく、ワキシーコーンスターチ、もち米澱粉、小麦澱粉を用いた場合であっても、それぞれ特徴のあるモチモチした食感の製品ができた(表1)。一方、塩摺り魚肉スリ身:種々の澱粉の混合比率が1:1または1:5の場合には、それぞれモチモチ感が弱くなりすぎ、または硬くてポキポキした食感が出すぎる、という結果が得られた(表1)。   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).

Figure 2007060952
Figure 2007060952

実施例6
本実施例においては、実施例3において製造した食品の、煮込み時間に依存する変化について調べた。
Example 6
In this example, changes in the food produced in Example 3 depending on the cooking time were examined.

実施例3において製造した本発明の食品(以下、テスト品という)および対照品である切り餅、ちくわぶをそれぞれ27名および20名の別個のモニターにより、一対比較で官能評価をしてもらった。それぞれのサンプルは、鍋つゆで5分、30分、の2区分を設定した。   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.

尚、切り餅は1時間煮ると溶けて箸では持てないので、切り餅の1時間での比較は評価から除外した。評価結果を別紙に示す。
5分煮たサンプルと、30分煮たサンプルとを比較した結果を、表2および表3に示す。
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.

Figure 2007060952
Figure 2007060952

テスト品と切り餅の評価(表2)において、モチモチ感については煮込み5分ではほぼ同等の評価が得られた。これに対して、煮込み30分においては、テスト品の方が総体的に高い評価が得られた。これは、切り餅は30分煮込むと形が崩れ、溶け出して、ゾルに近い物性になるため、モチモチ感とは異なる方向に評価が出たものと思われる。その一方、テスト品は、30分煮込んでも煮崩れたりすることもなかった。また、歯切れの良さについては、5分、30分共にテスト品の方が高評価であった。   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.

このように、テスト品と切り餅との比較では、テスト品の方がモチモチ感がありながら煮込んでも煮崩れせず、歯切れの良さが評価されたことから、モチモチしていて歯切れが良い、コシのある食感の特徴が確認できた(表2)。また、総合的な評価においても、切り餅よりもテスト品の方に高い評価が得られた。   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.

Figure 2007060952
Figure 2007060952

テスト品とちくわぶの評価(表3)においても、モチモチ感について、5分煮込みでテスト品がモチモチ感が得られたのに対して、ちくわぶではまだ硬く、30分でもテスト品の方が評価が高かった。また、ちくわぶにはないふんわり感がテスト品にはあることが確認できた。   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.

このように、テスト品とちくわぶの比較では、モチモチ感、味滲みの良さ、ふんわり感の点で評価が高かった(表3)。また、総合的な評価においても、ちくわぶよりもテスト品の方に高い評価が得られた。   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.

これらのモニター評価の結果より、テスト品は切り餅と同様のモチモチ感がありながら、煮込んでも煮どけしたり、煮崩れたりしない特徴が確認できた。また、モチモチした食感でありながら、ふんわり感もあるところに、今までにない新規性が感じられている。   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.

実施例7
本実施例においては、テスト品および対照品としての切り餅、ちくわぶを加熱した際の、加熱時間と硬度との関係を客観的な数値として測定することを目的として行った。
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.

上記テスト品および対照品として切り餅、ちくわぶを、85℃にて、5分間、30分間、60分間煮込み、それぞれの時点での破断強度の測定を行った。サンプルは以下の様にして作製した。   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.

テスト品については、実施例3の仕様で製造したものを使用した。
切り餅、ちくわぶは、市販のものを使用した。
テスト品、切り餅及びちくわぶは、いずれも厚さ17 mm、径35 mm、高さ20 mm、厚さ1 mmのステンレス製の円筒で打ち抜き、塩化ビニリデンフィルムに入れた後、真空引きし、サンプルとした。
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.

それぞれのサンプルを85℃の恒温槽に入れ、所定の時間(5分後、30分後、60分後)ごとに取り出し、塩化ビニリデンフィルムを外し、サン科学社製レオメーターCR200Dにて5 mm球形プランジャーを用いてサンプルに5 mm進入したときの硬さを測定した。   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.

Figure 2007060952
Figure 2007060952

加熱前の硬度を0分の欄に表示した。
切り餅は、5分で急激に変化が起こり、30分でプランジャーについたまま伸びる様な物性になった。30分、60分とも、測定開始直後は非常に伸びる程柔らかいものの、測定中に表面から硬くなってくる現象が見られた。
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.

ちくわぶでは5分では加熱前とほとんど変わらず硬くボソボソしたままであった。60分ではボソボソ感は無くなったが、餅とは異なる食感であり、モチモチ感の質が異なる。
これに対して、本テスト品は、加熱前に比べて、30分の加熱で29.1 gとなり、60分では23.4 gとなった。テスト品を60分煮た場合でも、切り餅を5分煮たのと、ほぼ同様の硬度を示した。
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.

上記結果から、切り餅は、加熱前はそのままでは食べられないほど硬いが、加熱5分で急激に柔らかくなり変化が急である。また、外気に触れると急激に硬く固化してくる特性もある。また、ちくわぶは、食べ頃になるのに時間を要し、また食感も餅とは質の異なるボソボソとした餅感である。それに対して、本テスト品は、加熱による変化は切り餅ほど著しくなく、また、測定中の温度変化、つまり外気に触れても物性が急激に変化することはなかった。また、食感は60分経過しても、ちくわぶとは全く異なり、ふっくらとしたモチモチ感が残った。   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)ふっくらとしたボリュームのあるモチモチ感または餅と同様な「コシ」がある;
(2)煮込んでも煮崩れせず、溶けない、膨張しない、モチモチ感を保持する;
(3)冷めても硬くならない;
といった特徴を発揮することができる、塩摺り魚肉スリ身と澱粉とを混合して得られた含気した製品を提供することができる。
(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)

塩摺り魚肉スリ身と澱粉との配合割合が1:2〜1:4の混合物であることを特徴とする、含気した新規食品。   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. 比重が0.3〜0.98であることを特徴とする、請求項1に記載の新規食品。   2. The new food according to claim 1, wherein the specific gravity is 0.3 to 0.98. 澱粉が加工澱粉単体、もしくは加工澱粉複合体、または加工澱粉と生澱粉の複合体であることを特徴とする、請求項1または2に記載の新規食品。   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. 加工澱粉が加工処理したタピオカ澱粉、小麦澱粉、もち米澱粉、ワキシーコーンスターチ、であることを特徴とする、請求項1〜3のいずれか1項に記載の新規食品。   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. 塩摺り魚肉スリ身と澱粉を1:2〜1:4の割合で混合し、
比重が0.3〜0.98の範囲となるように気泡を含ませ、
成型した後、加熱して固化させること
を含む、新規食品の製造方法。
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.
JP2005249450A 2005-08-30 2005-08-30 New food and method for producing the same Pending JP2007060952A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2005249450A JP2007060952A (en) 2005-08-30 2005-08-30 New food and method for producing the same

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP2005249450A JP2007060952A (en) 2005-08-30 2005-08-30 New food and method for producing the same

Publications (1)

Publication Number Publication Date
JP2007060952A true JP2007060952A (en) 2007-03-15

Family

ID=37923888

Family Applications (1)

Application Number Title Priority Date Filing Date
JP2005249450A Pending JP2007060952A (en) 2005-08-30 2005-08-30 New food and method for producing the same

Country Status (1)

Country Link
JP (1) JP2007060952A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2012249574A (en) * 2011-06-02 2012-12-20 Tablemark Co Ltd Fluffy-melty surimi product and method of manufacturing the same
CN108157810A (en) * 2016-12-07 2018-06-15 福州旭煌食品有限公司 A kind of preparation method of seafood rice cake
JP7248338B1 (en) 2021-11-11 2023-03-29 Necプラットフォームズ株式会社 Braces and assemblies

Citations (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS619253A (en) * 1984-06-26 1986-01-16 Nichirei:Kk Production of raised snack satisfactorily holding intrinsic taste of material
JPS6384454A (en) * 1986-09-26 1988-04-15 Tech Res Assoc Extru Cook Food Ind Production of ingredient
JPS63207365A (en) * 1987-02-20 1988-08-26 Shiyoubee:Kk Fish meat paste product
JPH04117264A (en) * 1990-09-06 1992-04-17 Ichimasa Kamaboko Kk Process fish meat food
JPH07265001A (en) * 1994-03-29 1995-10-17 Fuji Oil Co Ltd Food like rice cake and its preparation
JPH0880176A (en) * 1994-09-14 1996-03-26 Ajinomoto Co Inc Method for producing fish paste product and enzyme preparation
JPH0998744A (en) * 1995-10-05 1997-04-15 Kibun Foods Inc Production of air-containing food
JPH11155467A (en) * 1997-11-25 1999-06-15 Kameda Seika Co Ltd Bread
JPH11206323A (en) * 1998-01-23 1999-08-03 Fuji Oil Co Ltd Granular food material, its production and production of heat-treated food product
JP2002101856A (en) * 2000-10-02 2002-04-09 Fuji Oil Co Ltd Improving material for fish-paste product and fish-paste product containing the same
JP2003199485A (en) * 2001-12-28 2003-07-15 Yamazaki Baking Co Ltd Method for producing steamed bread
JP2003246803A (en) * 2001-11-21 2003-09-05 Natl Starch & Chem Investment Holding Corp Process tolerant stable low amylose tapioca distarch adipate

Patent Citations (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS619253A (en) * 1984-06-26 1986-01-16 Nichirei:Kk Production of raised snack satisfactorily holding intrinsic taste of material
JPS6384454A (en) * 1986-09-26 1988-04-15 Tech Res Assoc Extru Cook Food Ind Production of ingredient
JPS63207365A (en) * 1987-02-20 1988-08-26 Shiyoubee:Kk Fish meat paste product
JPH04117264A (en) * 1990-09-06 1992-04-17 Ichimasa Kamaboko Kk Process fish meat food
JPH07265001A (en) * 1994-03-29 1995-10-17 Fuji Oil Co Ltd Food like rice cake and its preparation
JPH0880176A (en) * 1994-09-14 1996-03-26 Ajinomoto Co Inc Method for producing fish paste product and enzyme preparation
JPH0998744A (en) * 1995-10-05 1997-04-15 Kibun Foods Inc Production of air-containing food
JPH11155467A (en) * 1997-11-25 1999-06-15 Kameda Seika Co Ltd Bread
JPH11206323A (en) * 1998-01-23 1999-08-03 Fuji Oil Co Ltd Granular food material, its production and production of heat-treated food product
JP2002101856A (en) * 2000-10-02 2002-04-09 Fuji Oil Co Ltd Improving material for fish-paste product and fish-paste product containing the same
JP2003246803A (en) * 2001-11-21 2003-09-05 Natl Starch & Chem Investment Holding Corp Process tolerant stable low amylose tapioca distarch adipate
JP2003199485A (en) * 2001-12-28 2003-07-15 Yamazaki Baking Co Ltd Method for producing steamed bread

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2012249574A (en) * 2011-06-02 2012-12-20 Tablemark Co Ltd Fluffy-melty surimi product and method of manufacturing the same
CN108157810A (en) * 2016-12-07 2018-06-15 福州旭煌食品有限公司 A kind of preparation method of seafood rice cake
JP7248338B1 (en) 2021-11-11 2023-03-29 Necプラットフォームズ株式会社 Braces and assemblies

Similar Documents

Publication Publication Date Title
JP2009179800A (en) Sago fluidity starch and use thereof
JP3611660B2 (en) Rice cake-like food and its manufacturing method
JP3243453B2 (en) Cheese and method for producing the same
JP2007060952A (en) New food and method for producing the same
JP5740926B2 (en) Paste product and its manufacturing method
JP2011072285A (en) Method for producing meat-processed product
KR20150068606A (en) A premix composition for corn dog using powdered egg white, a corn dog prepared by using the same and a method for preparing the corn dog
JP7027192B2 (en) Cream croquette and its manufacturing method
JP2001069903A (en) Flour for tako pancake
RU2617367C1 (en) Noodles and broth containing food fibers and methods of their production
JP2011087487A (en) Konjac processed food product and method for producing the same
JP2009195178A (en) Method for producing granular low calorie food material, and raw material for producing granular low calorie food material
JP4642806B2 (en) Dried starch noodle-like food and method for producing the same
JP2002186468A (en) Mix for flour-baked food and flour-baked food
JP2009055893A (en) Rice-cake like foodstuff and method for producing the same
JP2010081867A (en) Gelatinized product for konnyaku-using food, to be gelatinized with alkali, the konnyaku-using food obtained from the same, and method for producing the gelatinized product
JPS59203467A (en) Novel food and food additive made of konjak (paste made from starch of devil&#39;s tongue) and its use
JP2705577B2 (en) Manufacturing method of tofu-like fishery products
JP7383434B2 (en) Bread-like food containing fish meat and method for producing bread-like food containing fish meat
JP7312436B2 (en) rice cake-like food
JP7479602B1 (en) Manufacturing method of imitation seafood
JP6170788B2 (en) Freeze-dried cooked egg, freeze-dried cooked egg soup and method for producing them
KR20020083057A (en) Method of manufacturing mixed gangjung (rice cake, fruit flavored jelly or syrup, seaweed)
JPH09220063A (en) Additive for modifying surface layer of starch-based food
JP2004267047A (en) Sheet-like albumen-using food and method for producing the same

Legal Events

Date Code Title Description
A621 Written request for application examination

Free format text: JAPANESE INTERMEDIATE CODE: A621

Effective date: 20080710

A977 Report on retrieval

Free format text: JAPANESE INTERMEDIATE CODE: A971007

Effective date: 20101217

A131 Notification of reasons for refusal

Free format text: JAPANESE INTERMEDIATE CODE: A131

Effective date: 20101224

A521 Written amendment

Free format text: JAPANESE INTERMEDIATE CODE: A523

Effective date: 20110217

RD04 Notification of resignation of power of attorney

Free format text: JAPANESE INTERMEDIATE CODE: A7424

Effective date: 20110906

A131 Notification of reasons for refusal

Free format text: JAPANESE INTERMEDIATE CODE: A131

Effective date: 20111116

A521 Written amendment

Free format text: JAPANESE INTERMEDIATE CODE: A523

Effective date: 20120113

A02 Decision of refusal

Free format text: JAPANESE INTERMEDIATE CODE: A02

Effective date: 20120222