JP2007295823A - Crab-flavor steamed fish paste and method for producing the crab-flavor steamed fish paste - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide crab-flavor steamed fish paste which is produced by limitedly coating only molded crab-flavor steamed fish paste molded into a prescribed shape, does not lose the flavor and palate feeling of crab-flavor steamed fish paste, and can be loosened into pieces of fibrous steamed fish paste so as to give an eater random fibrous palate feeling inherent in fibrous fish paste particularly when serving the molded crab-flavor steamed fish paste mainly eaten uncooked as a one-pot dish cooked at the table. <P>SOLUTION: The crab-flavor steamed fish paste is produced as follows: coating all over the surface of the molded crab-flavor steamed fish paste 1 with coating film 2 made of alginate sodium; bundling a lot of pieces of fibrous paste without using any bonding material to be molded; and coating the molded fish paste with coating film made of alginate sodium. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a crab-flavored miso whose surface is coated with a film and a method for producing the crab-flavored miso.

  2. Description of the Related Art Conventionally, as a food whose surface is coated with a film, there is known a molded cod roe in which the surface of a molded cod egg obtained by shaping cod eggs into a predetermined shape is coated with a film made of sodium alginate (see Patent Document 1).

  This molded cod roe is a food product to be coated with cod roe formed into a predetermined shape, and the surface is coated with sodium alginate for the purpose of maintaining the shape of the formed cod roe. It is a coated one.

  However, the molded cod child uses an adhesive as a connecting material when forming the formed cod child, and this connecting material prevents the flaking of the cod eggs.

  Since the molded cod roe thus formed uses the binder as described above to prevent the cod eggs from being separated, the cod roe cannot be separated one by one. There was a problem that it was not possible to give the original texture of eggs.

Crab-flavored miso is a food made mainly from fish meat, and is formed into a rod-like shape by bundling the fiber slices whose cross-section is shredded to about 0.5 to 3.0 mm. However, in this case, a tether material is used to prevent the flaking of the fibrous sliding.
For this reason, there was a problem that each of the fibrous slidings could not be unraveled, and the texture of the original fibrous texture could not be given.

In addition, conventionally, crab-flavored miso is eaten mainly without heating, but there is a problem that the flavor, taste, and texture of the crab-flavored taste are lost when heated and eaten as a pot. .
Conventionally, no crab-flavored miso coated with a sodium alginate film has been found.
Japanese Unexamined Patent Publication No. 62-198368

  The present invention limits the molded crab-flavored miso shaped into a predetermined shape to foods to be coated, and in particular, when the molded crab-flavored miso that is mainly eaten without heating is eaten for pots. A crab that does not lose the flavor, taste, and texture of salmon and that can be broken down into individual pieces of fiber and can give the texture of the original random fiber feeling of the fiber. An object is to provide a flavored miso and a method for producing the crab-flavored miso.

In order to solve the above problems, the crab-flavored miso of the present invention (Claim 1)
It is a crab-flavored miso whose surface is completely coated with a film of sodium alginate,
The molded crab-flavored miso was shaped by bundling a large number of fibrous surimi without a binder, and the shape was retained by being coated with the sodium alginate film.

The method for producing a crab-flavored miso of the present invention (Claim 2)
A production method for producing the crab-flavored miso according to claim 1,
A first immersing step of immersing a molded crab-flavored miso that has been formed without linking many fibrous sashimi into a sodium alginate solution;
Next, a second dipping step of immersing the molded crab-flavored miso taken out from the sodium alginate solution in the calcium chloride solution,
Next, it was set as the structure provided with the water washing process which wash | cleans the molded crab flavor miso taken out from the calcium chloride solution with fresh water.

The crab-flavored miso of the present invention (Claim 1) is coated with a film made of sodium alginate, so that the crab-flavored miso does not boil even when heated for pots, and its flavor, taste and texture are lost. There is nothing.
Conversely, liquids such as soup and cooking oil can be prevented from flowing into the crab-flavored miso during cooking, there is no change in texture due to the inflow of liquid, and flavor and taste are not diminished.
Therefore, it can be used not only for pots but also for various cooking such as boiling, steaming, teppanyaki, and microwave ovens.

Moreover, since it is coated with a film, the odor does not move to other foods or the odor does not move from other foods when stored refrigerated.
In addition, since the film becomes a barrier when stored frozen, it can prevent freezing and burning (freezing and denaturation), and can prevent the drip from flowing out during thawing, and thus can be provided as frozen food.
In addition, the crab-flavored miso coated with a film of sodium alginate can be cooked safely without the film being ruptured by heating.

Moreover, even if a molded crab-flavored miso is molded without a large number of fibrous sashimi, the molded shape can be retained by coating with a film.
Therefore, when this is eaten, each of the fibrous slides can be easily unraveled, and the texture of the original random fiber feel can be given.

According to the crab-flavored miso manufacturing method of the present invention (Claim 2), the following effects can be obtained.
Since it is produced by the steps of immersion in a coating solution (sodium alginate solution, calcium chloride solution) and washing with water, a shaped crab-flavored miso can be produced regardless of its shape.
It can be produced by a simple process of immersion in a coating solution and washing with water.
The thickness of the film can be adjusted by the concentration of the sodium alginate solution. For example, if the concentration of the sodium alginate solution is lowered to make the film thinner, the color and pattern of the molded crab-flavored miso Can be recognized in a state close to.
It can be seasoned in the coating solution. In this case, the seasoning may be the same as that of the molded crab-flavored miso or may be different.
The color of the coating liquid can be colored as well as transparent.

FIG. 1 is a view showing a crab-flavored miso according to an embodiment of the present invention.
This crab-flavored miso A is formed into a predetermined shape and the surface of the molded crab-flavored miso 1 that has been heat-treated so that it can be eaten is entirely coated with a film 2 of sodium alginate.

  The molded crab-flavored miso 1 is formed into a molded shape by molding a large number of short-sliced crumbs 1a without a binder and coating with the film 2 of sodium alginate.

Next, the manufacturing method of the said crab-flavored miso A is demonstrated.
As the short crab-like surimi of the molded crab-flavored miso, a thin sheet cut into noodles and cut into short pieces, or a piece cut into pieces made into a block can be used.

The crab-like miso is formed by forming the flaky short-fiber-like surimi made as described above into a predetermined shape with a molding machine.
At this time, in order to approximate the real crab meat shape, a device for rounding the front and rear ends of the crab-flavored miso during molding is performed.

  In addition, the molded crab-flavored miso used in the present invention is not limited to those using short-fiber-like surimi, but is formed by bundling long-fiber surimi obtained by chopping fish-sliced meat into a rod-like shape, short fibers In general, what is generally referred to as crab-flavored miso (crab crab), such as those formed into crab claws in the form of crab claws.

Then, the molded crab-flavored miso is soaked in a sodium alginate solution.
When the predetermined soaking time has elapsed, the molded crab-flavored miso is taken out from the sodium alginate solution and soaked in the calcium chloride solution. This calcium chloride solution becomes a coagulating solution and the sodium alginate solution solidifies, and the surface of the crab-flavored miso Coated with a film of sodium alginate.
When the predetermined soaking time has elapsed, the molded crab-flavored miso is taken out from the calcium chloride solution and washed with fresh water. As shown in FIG. 1, the surface of the molded crab-flavored miso 1 is entirely covered with a film 2 of sodium alginate. Coated crab-flavored miso A can be produced.

(About sodium alginate solution)
Dissolve the sodium alginate preparation with water to make a sodium alginate solution with a concentration of about 2-3%.

(About calcium chloride solution)
Dissolve the calcium chloride preparation with water to make a calcium chloride solution with a concentration of about 4-6%.

Next, the molded crab-flavored miso that is the food to be coated is soaked in the sodium alginate solution at room temperature (10 to 15 ° C.) for a predetermined time (time until the whole is immersed: about 10 seconds).
The thickness of the coating film can be adjusted by the concentration of the sodium alginate solution at this time.

  Next, when the predetermined immersion time has elapsed, the molded crab-flavored miso is taken out from the sodium alginate solution. In this state, the sodium alginate solution is entirely attached to the surface of the molded crab-flavored miso.

Then, the molded crab-flavored miso taken out from the sodium alginate solution is soaked in a calcium chloride solution as a coagulating liquid for a predetermined time (about 60 seconds).
When immersed in the calcium chloride solution in this manner, the solidification of the sodium alginate solution starts, and finally the surface of the molded crab-flavored miso is completely coated with a film of sodium alginate.
At this time, the sodium alginate solution that has been dipped with care so as not to cause unevenness in the thickness of the film and that touched the calcium chloride solution will coagulate instantaneously, so the sodium alginate solution is unnecessarily added to the calcium chloride solution. Care must be taken not to enter.

Next, when a predetermined immersion time has elapsed, the molded crab miso is taken out of the calcium chloride solution and washed with fresh water.
Thereby, the crab-flavored miso which the surface was entirely coated with the film | membrane by a sodium alginate can be manufactured.
At this point, since the solidification of the sodium alginate solution has been completed, even if the produced crab-flavored miso touch each other, the film does not peel off or the films do not adhere to each other.

  Finally, it is sterilized by heating by boiling or steaming, cooled, and then packaged.

It is a figure which shows the crab flavor miso of an Example of this invention.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Molded crab-flavored miso 1a Short-fiber-like surimi 2 Film A A crab-flavored miso

Claims (2)

It is a crab-flavored miso whose surface is completely coated with a film of sodium alginate,
The crab-flavored miso is formed by bundling a large number of fibrous crumbs without a binder and formed into a shape by being coated with the sodium alginate film. A production method for producing the crab-flavored miso according to claim 1,
A first immersing step of immersing a molded crab-flavored miso that has been formed without linking many fibrous sashimi into a sodium alginate solution;
Next, a second dipping step of immersing the molded crab-flavored miso taken out from the sodium alginate solution in the calcium chloride solution,
Next, the manufacturing method of the crab-flavored miso characterized by including the washing process which wash | cleans the molded crab-flavored miso taken out from the calcium chloride solution with fresh water.

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