JP2009268355A - Method for producing japanese sweet-rolled omelet - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing Japanese sweet-rolled omelet (Da-te-maki) capable of producing Japanese sweet-rolled omelet which has palate feeling the same as the case of using egg, even when using soymilk as a substitute raw material of egg. <P>SOLUTION: This method for producing Japanese sweet-rolled omelet using no egg includes: a grinding process of mixing fish flesh, seasoning, 10-550% of soymilk based on fish flesh, and 25-75% of starch followed by grinding down; a foaming process of stirring and foaming the ground product obtained in the grinding process; a baking process of baking the foamed product obtained in the foaming process; and a process of rolling with a bamboo mat to roll the baked product obtained in the baking process. It is preferable to mix and grind 10-50% or 300-450% of soymilk based on fish flesh with 25-75% of starch in the grinding process. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a method for producing a date roll.

  Date rolls are mainly made from eggs and fish, so those who have egg allergies cannot eat it. In order to enable a person with egg allergies to eat Date roll, it is necessary to produce Date roll without using eggs.

Moreover, conventionally, the manufacturing method of the fish paste product using soymilk as a raw material is known (for example, patent document 1). In this method, edible fats and soy milk are added to fish meat to prevent quality deterioration during retort sterilization.
JP 62-163673 A

  Therefore, in order to produce Date roll that can be eaten by those who have egg allergies, it is easily considered to use soy milk as an alternative raw material for eggs. However, because soy milk does not harden like an egg even when heated, it is not possible to produce a date roll that has the same texture as when eggs are used simply by using soy milk as an alternative raw material for eggs. It was.

  Therefore, the present invention has an object to provide a date roll manufacturing method capable of manufacturing a date roll having the same texture as when eggs are used even when soy milk is used as an alternative raw material for eggs. To do.

  The date roll manufacturing method of the present invention is a date roll manufacturing method that does not use eggs, and mixes and crushes 10-550% soy milk and 25-75% starch to fish meat, seasonings, and fish meat. The crushing step, the foaming step of stirring and crushing the crushed product obtained in this crushing step, the roasting step of roasting the foamed product obtained in this foaming step, and the roasting step And a sudare winding step of winding the roasted product with sudare.

  Moreover, in the said crushing process, 10-50 or 300-450% of soy milk and 25-75% of starch are mixed and crushed with respect to fish meat.

  According to the date roll manufacturing method of the present invention, in the case where soy milk is used as an alternative raw material for eggs, the mixing ratio of soy milk and starch is adjusted and the crushed product is stirred and foamed before being roasted. Also, it is possible to produce a date roll having the same texture as when eggs are used.

  The date roll manufacturing method of the present invention is a date roll manufacturing method that does not use eggs, and mixes and crushes 10-550% soy milk and 25-75% starch to fish meat, seasonings, and fish meat. The crushing step, the foaming step of stirring and crushing the crushed product obtained in this crushing step, the roasting step of roasting the foamed product obtained in this foaming step, and the roasting step And a sudare winding step of winding the roasted product with sudare.

  In the mashing step, 10-550% soy milk and 25-75% starch are mixed and crushed with respect to the fish meat, seasoning, and fish meat. Here, it is preferable to add salt to fish surimi and crush it, and then add starch, sugar and water to crush, and finally add soy milk to crush. You may add mirin, an emulsifier, an enzyme formulation, a shelf life improving agent, etc. as needed. Further, ice may be added in order to suppress the temperature rise during crushing. The preferred amount of soy milk added to fish meat varies depending on the amount of starch added, but when 10-550% soy milk and 25-75% starch are added to fish meat, a texture acceptable as Date roll is obtained. It is done. Moreover, the food texture equivalent to the conventional Date roll which added the egg is obtained by adding 10-50 or 300-450% of soymilk and 25-75% of starch with respect to fish meat.

  In the foaming process, the crushed product obtained in the mashing process is stirred and foamed. For example, a turbo mixer can be used for the stirring. Date rolls with excellent texture can be obtained by stirring and foaming the crushed product, that is, by allowing the crushed product to have air.

  In the roasting process, the foamed product obtained in the foaming process is roasted. Fill the pot with foam and level it with a spatula, then roast it according to the usual method.

  In the sudder winding process, the roasted product obtained in the roasting process is wound with sudling. After that, it is cooled while being wound with sudare to obtain a date roll.

  According to the date roll manufacturing method of the present invention, in the case where soy milk is used as an alternative raw material for eggs, the mixing ratio of soy milk and starch is adjusted and the crushed product is stirred and foamed before being roasted. Also, it is possible to produce a date roll having the same texture as when eggs are used.

  In the following examples, the method for producing Date roll of the present invention will be described in more detail. In addition, this invention is not limited to the following Example, Various deformation | transformation implementation is possible.

  Mix 60 kg of fish surimi and 1.2 kg of salt and crush it with a capsule cutter. 40 kg of soy milk, 2.5 kg of mirin, and 1 kg of an emulsifier were added and crushed. The temperature of the climb was 12 ° C.

  Next, the crushed product was transferred into a stainless steel container and foamed using a turbo mixer. The foamed product was transferred to a pan, flattened with a spatula, and then roasted. Then, the product of Date roll was obtained through each process of suede winding, primary cooling, pillow packaging, secondary cooling, and nitrogen freezing.

  The texture was almost the same as the Date roll with eggs.

  The relationship between the amount of soy milk and starch added, sensory evaluation of texture, and gel strength was examined.

  Date rolls were produced by fixing the added amount of starch to 0.25 and changing the added amount of soy milk in the range of 0 to 3.0 as the mass ratio to fish meat 1.0. And about each, sensory evaluation of food texture was performed by 10 persons, and the gel strength was measured. In the sensory evaluation, the average of 10 persons was taken, with 1 being a poor texture and 5 being a good texture. The result is shown in FIG. When the amount of soy milk was 2.5 or less, a texture acceptable as Date roll, that is, a texture with a sensory evaluation of 2.0 or more was obtained. Moreover, when the amount of soymilk was 0.5 or less, a texture equivalent to that of Date roll using eggs, that is, a texture with a sensory evaluation of 2.5 or more was obtained.

  Moreover, as the mass ratio with respect to 1.0 of fish meat, the addition amount of starch was fixed to 0.50, and the addition amount of soymilk was changed in the range of 2.0-4.5, and the date roll was manufactured. And it evaluated similarly to the above. The result is shown in FIG. When the amount of soy milk was 3.0 to 4.5, a texture acceptable as Date roll was obtained. Moreover, when the amount of soymilk was 3.0 to 4.5, a texture equivalent to Date roll using eggs was obtained.

  Furthermore, as a mass ratio to fish meat 1.0, the amount of starch added was fixed at 0.75, and the amount of soy milk added was changed in the range of 4.5 to 6.0 to produce Date rolls. And it evaluated similarly to the above. The result is shown in FIG. When the amount of soy milk was 4.5 to 5.5, a texture acceptable as Date roll was obtained. Moreover, when the amount of soymilk was 4.5, a texture equivalent to that of Date roll using eggs was obtained.

  From these results, when a starch with a mass ratio of 0.25 to 0.75 is added to 1.0 fish meat, and a soy milk with a mass ratio of 0.1 to 5.5 is mixed, a food acceptable as Date roll It was confirmed that when a soy milk having a mass ratio of 0.1 to 0.5 and 3.0 to 4.5 was mixed, a texture equivalent to that of Date roll using eggs was obtained.

It is a graph which shows the result of sensory evaluation of the food texture when the amount of starch in Example 2 is 0.25, and the measurement of gel strength. It is a graph which shows the result of sensory evaluation of the food texture when the amount of starch in Example 2 is 0.50, and the measurement of gel strength. It is a graph which shows the result of sensory evaluation of the food texture when the amount of starch in Example 2 is 0.75, and the measurement of gel strength.

Claims (2)

It is a manufacturing method of Date roll which does not use egg, Comprising: Crushing process which mixes and crushes 10-550% of soymilk and 25-75% starch with respect to fish meat, seasoning, and fish meat, and this crushing process A foaming process for stirring and crushing the crushed product obtained in step 1, a roasting process for roasting the foamed product obtained in the foaming process, and winding the roasted product obtained in the roasting process with a taper A method for producing Date winding, comprising a winding winding step. In the said crushing process, 10-50 or 300-450% of soymilk and 25-75% starch are mixed and crushed with respect to fish meat, The manufacturing method of the date roll of Claim 1 characterized by the above-mentioned.

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