JP2007275079A - Fibrous kamaboko as main ingredient for boiled food, casseroled food and soup type food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide fibrous Kamaboko (seasoned white fish meat paste) that can be used as an ingredient for boiled food, casseroled food and soup type food that can retain its flavor and taste even when it is heated in liquid such as soup or broth. <P>SOLUTION: The fibrous Kamaboko for boiled food, casseroled food and soup type food is mainly made of fish meat paste and then treated with at least two treatments selected from the following (a), (b), and (c); wherein (a) a crosslinked starch is used as an auxiliary material; (b) an emulsified flavor is used as an auxiliary material; and (c) after molding the fibrous Kamaboko is compressed by a vacuum package machine. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a fibrous sea urchin for ingredients of boiled foods, pots and soups. More specifically, the present invention relates to a fibrous kamaboko suitable for heat treatment in a liquid that can maintain the flavor and texture even when heated in boiled juice.

In recent years, many products in which the fiber-like kamaboko is converged into a rod shape are commercially available and are called crab-foot-style kamaboko, crab-kama, etc. (Patent Document 1). There is also a non-fibrous type in which a number of parallel grooves that can be broken when eaten are provided on a thin sheet of bonito, and this is wound into a rod shape (Patent Document 2). Many are crab-like foods that are crab-flavored and colored in red (Patent Document 3). In addition to crabs, scallop-flavored products have also been proposed (Patent Document 4).
Most of these fibrous sea cucumbers are used for raw food such as salads and vinegar. As cooking, it is used for fried foods such as ingredients for stir-fried vegetables. However, it is suitable for raw food and stir-fried food, but when heated in a liquid such as boiled juice, the scent and flavor will fly off and the texture will soften, so that it is suitable for ingredients for boiled foods, pots and soups There wasn't.
In order to obtain a foot-shaped kamaboko for a pot, a foot-shaped kamaboko wrapped in a thin-skinned sheet so as not to disperse the fiber-like kamaboko fibers (Patent Document 5), or the surface with a film of sodium alginate Coated crab-flavored miso (Patent Document 6) has been reported.

JP 55-21740 JP 58-28248 JP 2001-29045 A JP 52-108049 A JP-A-62-1181759 Utility model registration No. 3123387

  An object of the present invention is to provide a boiled rice cake for cooking ingredients, pots, and soup that can maintain the flavor and texture even when heated in a liquid such as boiled soup.

  The inventors can use it as an ingredient in pots, boiled foods, and soups if it is possible to heat the fibrous sea cucumbers that are used exclusively for raw foods in boiled soup without affecting the flavor or texture. We thought that it would spread, and we devised it and completed the present invention.

The gist of the present invention is the fibrous scallops for ingredients of (1) to (7) boiled foods, pots and soups.
(1) Fibrous sea cucumber using fish meat surimi as a main raw material, and at least two of the following a) to c) are applied.
a) Cross-linked starch is used as a starch of auxiliary material,
b) An emulsified flavor is used as a flavor of the auxiliary material.
c) After forming the fibrous kamaboko, it is compressed by vacuum packaging.
(2) The fibrous lobster of (1), wherein at least two of a) to c) are subjected to at least a) and c) or b) and c).
(3) The fibrous rice cake of (1) or (2), wherein the crosslinked starch is a phosphate crosslinked starch.
(4) The fibrous sea cucumber of (3) using 2 to 15% by weight of phosphoric acid cross-linked starch with respect to fish meat.
(5) The fibrous scallop according to any one of (1) to (4), wherein the emulsified flavor is an oil-soluble crab or scallop flavored O / W emulsion.
(6) The fibrous sea cucumber according to (5), wherein an oil-soluble crab or scallop flavor O / W emulsion is used in an amount of 0.1 to 2.5% by weight based on the fish meat.
(7) The fibrous scallop according to any one of (1) to (6), wherein the compression treatment by vacuum packaging is performed for 2 hours or more.

  According to the present invention, it is possible to provide a simmered, pot-like, or simmered fibrous kamaboko that does not lose its fragrance and flavor even when heated in a liquid and can maintain a texture that is typical of kamaboko.

  The fibrous octopus of the present invention is sold under the name of crab foot-like octopus, crab-flavored octopus, crabs, etc. That is. A manufacturing method does not ask | require. A crab-foot-style crab-foot-like crab-foot-like crab-foot-like scallop-shaped fiber-shaped kamaboko that is not made red and is slightly thicker and shorter.

In the present invention, when the fiber scallop is heated in a liquid such as boiled juice, the aroma and flavor are immediately lost, the bundled fibers are scattered, and the fibers themselves are soft and are as good as they are raw. It has been found that the following three treatments are effective in order to prevent the texture from being lost.
a) A cross-linked starch is used as an auxiliary starch.
b) An emulsified flavor is used as a flavor of the auxiliary material.
c) After forming the fibrous kamaboko, it is compressed by vacuum packaging.
Normally, starch is used for fibrous sea cucumbers, but potato starch is used as a starch suitable for paste products. It was found that by replacing this potato starch with phosphate-crosslinked potato starch, gelatinization was suppressed and it became difficult to become soft even when boiled.
Usually, water-soluble or oil-soluble extracts and flavors are used as flavors of fibrous sea cucumbers, but if they are water-soluble, they are easy to dissolve in boiled juice, and oil-solubility easily volatilizes by heating. It was easy to do. Among these, when an oil-soluble flavor was made into an O / W type emulsion, it was prevented from dissolving in boiling water and volatilizing, and disappearance due to heating was suppressed.

Furthermore, after compression of the fiber bonito, the body is physically tightened when it is compressed by vacuum packaging, so even if it is boiled in boiled juice, it is suppressed from absorbing moisture and becoming softer. It was found that there is an effect to prevent. It was confirmed that once this vacuum packaging was performed, this effect was retained even after being transferred to tray packaging and stored.
The cross-linked starch used in the present invention is preferably a phosphoric acid cross-linked starch, particularly a potato starch phosphoric acid cross-linked starch. Phosphoric acid cross-linked starch is preferably used in an amount of 2 to 15% by weight based on the fish meat.

  The emulsified flavor ha oil-soluble crab or scallop flavor O / W emulsion used in the present invention is preferred. This is probably because volatilization due to heating is suppressed because the emulsifier covers the surface of the oil-soluble flavor. As long as it is an O / W emulsion, polyglycerin fatty acid ester and the like are preferable as the emulsifier. The amount of flavor used depends on the strength of the flavor, but if it is a general emulsified flavor, it is preferably used in an amount of 0.1 to 2.5% by weight based on the fish meat. The flavor may be a synthetic flavor or a flavor extracted from natural products.

In the present invention, vacuum packaging is packaging in which a product is put in a vacuum-only film (film with gas barrier resistance), air is deaerated with a vacuum pump, and an opening is adhered. The film adheres when atmospheric pressure is applied. At this time, the fibrous sea urchin is compressed, and the effect of the present invention appears. Therefore, any vacuum packaging method may be used as long as it has an effect of compressing the fibrous sea shell. With the equipment used for normal vacuum packaging, the extent that the fiber octopus is normally wrapped, that is, the extent that the fiber octopus does not crush or crumble, in other words, the film adheres to the surface of the fiber octopus, Deaerate to such an extent that the film does not float in appearance.
It is preferable to store in a vacuum packaged state for 2 hours or more. It can be distributed and sold in vacuum packaging, or after being stored for more than 2 hours, removed from the film, repackaged in a tray, etc. The

  Usually, in the manufacturing process of such a fibrous kamaboko, for example, a sterilization process of 92 ° C. and 50 minutes is included. From the viewpoint of hygiene in terms of distribution, it is desirable to sterilize the fiber-like sea urchin after the production. Boil sterilization is suitable for fibrous kamaboko because a so-called retort odor typified by hydrogen sulfide occurs when sterilized by retort. When vacuum packaging, sterilize after packaging.

  As described above, the present invention uses fish meat surimi as a main raw material, and forms a sheet of kamaboko raw material to which starch, salt, and other seasonings are added. In the production of ordinary crab crab, crab foot-like fibrous crab that is wound, molded, heated, packaged, and heat sterilized, using phosphate-crosslinked starch as a raw material starch, and / or using an emulsified flavor as a flavor, Furthermore, it is a fibrous sea cucumber in which deterioration of texture and flavor is suppressed even if heat treatment is carried out in a liquid such as boiled juice by putting a vacuum packaging treatment step after production.

  Examples of the present invention will be described below, but the present invention is not limited thereto.

90 kg of frozen surimi of starch jelly, 4 kg of starch (Phosphate cross-linked potato starch, Matsutani Chemical Industry Co., Ltd., trade name: Perfect Amir), 5.2 kg of crab meat, seasoning 18.58 kg, crab flavor 0.16 kg, water 40 kg After adding and stirring, it was molded into a sheet shape (thickness 2 mm), and the sheet was heated with a drum. A fibrous cut (0.8 mm in width) is put into a heated surimi sheet, the cut surimi sheet is wound into a rod shape in the direction in which the fibers are lined up in the vertical direction, cut into a fixed size (length 10 cm), and heated. . After packaging with a synthetic resin film, heat sterilization (92 ° C., 50 minutes) and cooling were performed to produce a fibrous crab stick. At this time, manufactured using various types of flavor as crab flavor, boiled the manufactured crab crab in 80 ° C hot water for 20 minutes, and confirmed by sensory inspection whether crab flavor remains after heating did.
The results were as shown in Table 1. Water-soluble flavors disappeared quickly when heated in hot water, but emulsion-type flavors still have a crab-flavored flavor, which is a type of fiber-like kamaboko that is heated in boiling water. I found it suitable.
In Table 1, the fifth emulsion is a crab-flavored synthetic flavor emulsified with glycerin fatty acid ester (HLB value is 12-13) (flavor, ethanol, glycerin fatty acid ester, antioxidant, thickening). Agent, edible oil and fat, water). The sixth emulsion is a crab-flavored flavor containing shrimp extract emulsified with glycerin fatty acid ester (HLB value is 12-13) (flavor, ethanol, glycerin, glycerin fatty acid ester, antioxidant, (Thickener, edible oil, water).

After adding 9 kg of starch, 5.2 kg of crab meat, 1.34 kg of emulsified crab flavor, 9.89 kg of seasoning and 50 kg of water to 90 kg of frozen surimi of pods, a fibrous crab crab was produced in the same manner as in Example 1. . Two types of starch were used, one using a mixture of 80% corn starch and 20% potato starch, and one using phosphate-crosslinked potato starch (trade name: Perfect Amir, manufactured by Matsutani Chemical Co., Ltd.). Each was boiled in 80 ° C. hot water for 20 minutes, and the change in weight before and after heating was measured.
The results were as shown in Table 2. Sensory tests also show that compared to a mixture of 80% corn starch and 20% potato starch, phosphate-crosslinked starch is less likely to absorb moisture, does not become too soft or crunchy, and has a watery flavor. It was confirmed that it was suppressed.

Add 9kg starch, 5.2kg crab meat, 3.8kg red meat (crab flake red colored meat part) 3.8kg, emulsified crab flavor 1.67kg, seasoning 9.49kg, 50kg water After stirring, a fibrous crab was produced in the same manner as in Example 1. Wrapped in a tray with a vacuum-packed (made of polyethylene or polypropylene film, degassed until the film is tight enough that the fibrous crab is not crushed and no air remains in appearance) A packaged product was produced, stored for 5 days, then boiled in hot water of 80 ° C. for 20 minutes, and the change in weight before and after heating was measured to conduct a sensory test. The sensory test was performed by a panel of 20 people. Both “Comprehensive evaluation” and “Preferences of taste / flavor” were very disliked (-3), disliked (-2), slightly disliked (-1) ) · Somewhat like (1) · Like (-) · Very like (3) absolute rating.
The results are shown in Table 3. Compared to tray packaging, vacuum packaging has been found to make it harder to absorb moisture because it tightens itself during vacuum packaging. From the results of the sensory test, the vacuum packaged product had better taste and flavor, and the overall evaluation of the taste, flavor and texture was also excellent.

90 kg of frozen surimi groundnut, 10 kg of phosphoric acid cross-linked starch, 14.2 kg of crab meat, 4.0 kg of red meat (red colored meat portion of crab flakes), 1.65 kg of emulsified crab flavor, 14.08 kg of seasoning, 44 kg of water After adding and stirring, a fibrous crab was produced in the same manner as in Example 1. A vacuum packaging treatment was performed in the same manner as in Example 3 and the product was stored as it was in vacuum packaging, and a plurality of products were taken out of the vacuum packaging after 2 hours and placed in a tray and wrapped, and stored for 10 days. Every day for 10 days, one sample was taken out, boiled in 80 ° C. hot water for 20 minutes, and subjected to a sensory test for flavor and texture.
As a result, there was no significant difference between the samples that were transferred as they were in vacuum packaging and transferred to tray packaging, and it was confirmed that once vacuum-packed, the effect of vacuum packaging was retained after removal from the vacuum packaging. .

  The fibrous kamaboko of the present invention is suitable for use as an ingredient for pots, boiled foods, soups, etc., even if it is heated in a liquid such as boiled juices, since the flavor and texture are less deteriorated. This expands the use of fibrous sea cucumbers that were limited to the use of salads.

Claims (7)

Fibrous sea cucumber using fish meat surimi as a main raw material, wherein at least two of the following a) to c) are applied.
a) Cross-linked starch is used as a starch of auxiliary material,
b) An emulsified flavor is used as a flavor of the auxiliary material.
c) After forming the fibrous kamaboko, it is compressed by vacuum packaging.   The fibrous sea cucumber of claim 1, wherein at least two of a) to c) are subjected to at least a) and c) or b) and c).   The fibrous rice cake of claim 1 or 2, wherein the cross-linked starch is a phosphoric acid cross-linked starch.   The fibrous sea cucumber according to claim 3, wherein the phosphoric acid cross-linked starch is used in an amount of 2 to 15% by weight based on the fish meat.   The fibrous scallop according to any one of claims 1 to 4, wherein the emulsified flavor is an oil-soluble crab or scallop flavor O / W emulsion.   The fibrous sea cucumber according to claim 5, wherein an oil-soluble crab or scallop flavor O / W emulsion is used in an amount of 0.1 to 2.5% by weight based on the fish meat.   The fibrous sea urchin according to any one of claims 1 to 6, wherein the compression treatment by vacuum packaging is performed for 2 hours or more.