JP2009148239A - Dried fish paste having good reconstitution property, and method for producing the dried fish paste - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide dried fish paste solving the following problem: steamed fish paste or the like having firmness is inferior in water absorption and reconstitution property when reconstituted with hot water after dried because of affection by its resilient tissue and the shape of the dried fish paste product is limited to be flat or flaky in order to complement the water absorption, while using dried steamed fish paste as ingredient for instant noodle, instant miso soup, or ochazuke (rice with hot green tea poured thereon), and using a hot-air dried or vacuum-freeze dried product obtained through the production process for an ordinary fish paste. <P>SOLUTION: The dried fish paste having good reconstitution property is produced by eliminating a stabilizing process and/or addition of salt for improving resilience in the production process of the fish paste product based on assumption that particular palate feeling resulted from a conventional production process for a fish paste product inhibits water absorption of the product after dried, and adding excellently water-absorptive food raw material at the time of production so as to produce fish paste suitable for drying. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

The present invention relates to a method for producing a dry food used as an ingredient such as instant noodles, instant miso soup, tea sauce, etc., snack confectionery, pet food and the like. More specifically, the present invention relates to a production method for imparting good hot water reversibility and restoring property to a dry kneaded product made from surimi.

Traditionally, dried products such as kamaboko have been used as ingredients such as instant noodles, instant miso soup, and tea sauce. Hot air dried or vacuum freeze dried after a general kneaded product manufacturing process is used.

However, the so-called kamaboko, which is soaked, is affected by the elastic structure, and when it is reheated after drying, it absorbs water and is inferior in restoration in a short time. Therefore, in order to supplement water absorption, the shape of the dried kneaded product is also limited to a flat or flake shape.

Conventionally, dry kneaded products have a problem that not only a good texture can be obtained due to poor hot water reversibility and restorability, but also the shape is limited.

In such a background, the present inventors removed a novel element of dry refining and recoverability by eliminating or reducing elements such as so-called sitting and reed that were indispensable in the manufacture of conventional kneaded products. The purpose is to manufacture.

Assuming that the unique texture produced as a result of the conventional kneaded product manufacturing process inhibits the water absorption after drying, the present inventors have improved the so-called sitting process and the elasticity in the kneaded product manufacturing process. The idea was to produce a kneaded product suitable for drying by adding a food material with excellent water absorption during production, except for the addition.

As a result, the present inventors have found that a dry kneaded product excellent in hot water reversibility and restorability suitable for instant noodles and instant miso soup can be obtained while using the same raw materials as conventional kneaded products. completed.

Since the kneaded product obtained from the present invention has a structure with excellent water absorption, the hot water reversibility and the restorability do not depend on the shape of the dried kneaded product. That is, it becomes possible to manufacture a dry kneaded product that has been limited to a flat shape for hot water return in a novel shape. Specifically, it is spherical, columnar, cylindrical or the like. Regardless of whether it is manual manufacturing or mechanical manufacturing, the molding method is not limited.

According to the present invention, since the resulting dried kneaded product has reduced elasticity like a conventional kamaboko, a so-called tsukemi-like texture preferable as a processed fishery product can be obtained even after reconstitution with hot water.

According to the present invention, it is possible to produce a novel dry kneaded product excellent in hot-water reversibility and restorability by removing or reducing elements such as so-called sitting and seam that have been indispensable in the production of conventional kneaded products. Become. Furthermore, in addition to the flat shape that has been limited in processing due to the ability to return to hot water, manufacturing in a three-dimensional shape such as a spherical shape is also possible. These dry kneaded products having excellent hot water reversibility and resilience are useful in the food field where novelty is required, such as instant noodles, instant miso soup, snack confectionery, pet food and the like.

Further, embodiments of the present invention will be described in detail.

As the surimi in the present invention, various meats such as fish, shellfish, shellfish and other seafood, chicken, pork and beef, and surimi produced by these processed products can be used. In consideration of availability, economic efficiency, etc., it is preferable to use frozen surimi used in conventional fish paste products, as well as surimi fish such as oysters and sesame.

Surimi is the main raw material of the dried kneaded product obtained in the present invention, and is 10 to 70% by weight, preferably 15 to 40% by weight, based on the total weight when preparing the dough, in consideration of the flavor and texture.

In order to eliminate or shorten the so-called sitting process, it is necessary to eliminate or shorten the method of applying a load to the dough such as a crusher or a silent cutter when the raw materials are stirred and mixed. Specifically, a mixer that stirs and mixes the raw materials has a low rotation speed and does not place a load on the dough, and the usage time is 30 seconds to 10 minutes, preferably about 1 to 2 minutes.

In addition to this, in order to eliminate or shorten the so-called surimi process, the heating process should be completed immediately after stirring and mixing the raw materials. Preferably, after all the raw materials are stirred and mixed, they are molded and heat-denatured within 30 minutes.

In order to make a so-called weakly kneaded product, the addition of salt is reduced or not added, and the elution of salt-soluble protein is suppressed. Specifically, salt and salt-containing extracts for seasoning are 0 to 10% by weight, preferably 0 to 3% by weight, based on the total weight of the dough.

As a food material with excellent water absorption added at the time of manufacturing a kneaded product, granular vegetable protein, bread vegetables, fibrous vegetables such as onion, cellulose and the like are suitable. The size of the granular vegetable protein is 1 to 10 mm, preferably 2 to 3 mm, the size of bread crumb is 1 to 10 mm, preferably 2 to 3 mm, and the size of vegetables such as onion is 1 to 30 mm, preferably 2 to 5 mm. Cellulose is powdered, granular, or liquid. It is preferable to add and mix these in combination, but even when used alone, a good effect can be obtained. Although the timing of addition and mixing of these food materials excellent in water absorption in adjusting the dough of the kneaded product is not limited, it is preferable to add and mix a plurality of raw materials simultaneously in order to shorten the sitting process.

In order to obtain a dry kneaded product, a step of removing moisture from the heat-molded kneaded product is required. Although the drying method is not limited in the present invention, such as hot air drying, microwave drying, and cold air drying, it is preferable to perform vacuum freeze drying for maintaining the flavor.

Further, embodiments of the present invention will be described in detail.

[Examples 1 to 3 and Comparative Example 1] The blending ratios shown in Table 1 were used as paste products made mainly from fish meat surimi. In the table, the granular vegetable protein is water-absorbed.

The mixture was stirred and mixed with a food mixer at the raw material ratio shown in Table 1. In the present invention, the mixing order of the raw materials is not particularly limited. The dough after stirring and mixing was formed into a spherical shape with a diameter of 10 mm, cooked, and then evaluated for hot water reversion and restoration as vacuum freeze drying.

Example 1 containing many food materials excellent in water absorption, such as granular vegetable protein, bread crumbs, onion, and cellulose, is most excellent in hot water reversibility and restorability, and then in the order of Examples 2 and 3 The property was good. On the other hand, although Comparative Example 1 was elastic, hot water did not penetrate to the center, and the food texture was not preferable.

[Example 4 and Comparative Example 2] A manufacturing method provided with a so-called sitting process is shown in Table 2 as Comparative Example 2, and a manufacturing method according to the present invention without a sitting process is shown in Table 3 as Example 4. The raw material compounding ratio in the manufacture of Example 4 and Comparative Example 2 was the same as that of Example 1.

The dried and kneaded product of Example 4 was quick in hot water penetration and excellent in hot water reversion and restoration properties. It has elasticity like texture, and is preferable as ingredients such as instant noodles and instant miso soup. On the other hand, the dry kneaded product of Comparative Example 2 had a strong structure and was not rapidly infiltrated with hot water, and was extremely inferior in hot water return and restoration properties.

Therefore, in order to produce a dry kneaded product with excellent hot water reversibility and restoration after drying, the so-called sitting process of kneaded product processing using surimi is removed or shortened, and the amount of salt added It is effective to reduce or not add a so-called weakly kneaded product, and to add all or part of the vegetable vegetable protein, bread crumbs, onion and other vegetables with excellent water absorption, and cellulose. It became clear. It is not necessary to combine all of these means, and depending on the required taste, flavor, physical properties, etc., by combining one or more means as appropriate, a dry kneaded product excellent in hot water reversion and drying properties after drying It became clear that it would be possible to manufacture.

As described above, according to the present invention, a novel dry kneaded product excellent in hot-water retentivity and restorability can be obtained by removing or reducing the elements such as the so-called sitting and garnish, which have been indispensable in the manufacture of conventional kneaded products. It can be manufactured. Furthermore, in addition to the flat shape that has been limited in processing due to the ability to return to hot water, manufacturing in a three-dimensional shape such as a spherical shape is also possible. These dry kneaded products having excellent hot water reversibility and resilience are useful in the food field where novelty is required, such as instant noodles, instant miso soup, snack confectionery, pet food and the like.

FIG. 1 is a photograph replacing a figure showing a state manufactured according to Example 1. FIG. FIG. 2 is a photograph replacing a figure showing a state produced according to Example 4.

Explanation of symbols

1 ... 1 scale 1mm
2 ... 1 scale 1mm

Claims (5)

A method for producing a dried kneaded product having excellent hot-water reversibility and restorability after drying by eliminating or shortening the so-called sitting process of paste product processing using surimi. A method for producing a dried kneaded product that is excellent in rejuvenating hot water and recoverability after drying by reducing the amount of salt added or not added in the manufacturing process of the kneaded product made from surimi. A method for producing a dried kneaded product with excellent hot-water reversibility and restoration properties after drying by mixing a food material with excellent water absorption as an auxiliary material of the kneaded product. A method for producing a dry kneaded product having excellent hot water reversibility and reconstitution after drying by adding all or part of a vegetable vegetable protein such as granular vegetable protein, bread crumbs, onions, or cellulose as a material having excellent water absorption. A dry-kneaded product excellent in hot-water return property and restoration property produced by the method according to any one of claims 1 to 4.