JP2012205518A - Fish-paste product and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a fish-paste product which is minimized in outflow of drips during production heating and chilled storage and has juicy and soft textures when eaten.SOLUTION: The fish-paste product includes: a binding material, gelatin or alternative thereof, and a porous granular material. The gelatin or alternative thereof is impregnated in the porous granular material.

Description

  The present invention relates to a paste product including a fishery product and a meat paste product and a method for producing the same.

  Fish paste products such as rice cakes are typical processed foods that have been eaten for a long time, but recently there have been a growing number of prepared fish paste products for side dishes and lunch boxes. These products tend to prefer a soft and succulent texture rather than the traditional elastic and chewy texture. In addition, time-consuming cooking tends to be avoided, and it is required to eat as it is or to be eaten deliciously by heating with a microwave oven, etc. It is desirable to give a soft and juicy texture with simple cooking ing.

  In general, as a method for imparting a juicy feeling, there is a method for increasing the amount of water or fat in a fish paste product. However, if the amount of water added is increased, it may become watery and water may be removed during refrigerated storage, resulting in a problem of storage stability. On the other hand, increasing the amount of fat increases the succulent feeling, but the calorie intake increases. Therefore, while consumers are strongly oriented to health, they do not want to increase fat as much as possible.

  On the other hand, the trend toward reducing fat is the same for livestock paste products such as hamburger, dumplings, sausages, etc., and the addition of a juicy feeling other than fat addition as in Patent Document 1 is a problem.

  In order to solve these problems, a method has been proposed in which a stew-like card (Patent Document 2) or a gel-like material having a melting point of 50 to 85 ° C. (Patent Document 3) is dispersed in a granular form to give a juicy feeling. On the other hand, a fish paste product (patent document 4) containing boiled or powdered gelatin has also been proposed.

JP-A-6-303948 JP 2001-218869 A JP 2009-28003 A Japanese Patent Laid-Open No. 7-16080

In the methods of Patent Documents 2 and 3 and the like, a problem arises in that the boiled curd-like card or gel-like material flows out as a drip during production heating and the yield decreases. Moreover, since a gel-like thing does not melt unless it heats and eats the gel-like thing of 50 to 85 degreeC, a juicy feeling cannot be obtained. Further, in the method of Patent Document 4, since fish meat and gelatin are mixed uniformly, a juicy feeling is not imparted.
In view of the technical background as described above, the present invention has an object to provide a paste product having a drip outflow during production heating and refrigerated storage and having a juicy and soft texture when eating. is there.

  As a result of intensive studies on the above problems, the present inventor made a porous granular material impregnated with gelatin or a gelatin substitute solution into the tissue in advance as a component of the kneaded product. By localizing the gelatin substitute, it was found that there is little outflow of drip during production heating and refrigerated storage, and a juicy and soft texture is given during eating, and the present invention has been completed.

That is, the present invention
(1) A paste product comprising a binding material, gelatin or a substitute thereof, and a porous granule, wherein the gelatin or the substitute is impregnated inside the porous granule,
(2) The paste product according to (1), wherein the porous granular material is a textured vegetable protein,
(3) The paste product according to (1), wherein the water absorption capacity of the porous granular material is 3 times or more by weight of the dry matter,
(4) A step of preparing a dough by previously impregnating a porous granular material with a solution of gelatin or an alternative thereof, and then mixing the porous granular material impregnated with the gelatin or an alternative thereof with a binding material. And a method for producing a kneaded product, comprising a step of heat-treating the dough after molding and solidifying the dough,
And so on.

  ADVANTAGE OF THE INVENTION According to this invention, it becomes possible to provide the paste product to which the succulent and soft texture was provided at the time of eating, without a yield falling at the time of manufacture heating and cold storage. In particular, a paste product having a juicy and soft texture can be provided even with simple cooking such as a microwave oven.

  Embodiments of the present invention will be specifically described below.

(Kneaded products, binding materials)
Examples of the paste products include fishery paste products, livestock paste products, and pseudo products thereof, and all use animal and vegetable proteins as binding materials.
Fish paste products are generally made from fish paste, such as deep-fried rice cakes, bamboo shoots, and fish paste, and the fish paste functions as a binding material. Part or all of the surimi may be lost. Moreover, you may use some livestock raw materials, such as pork, beef, and chicken.
Secondary ingredients include vegetable protein (separated soy protein, concentrated soy protein, defatted soy, wheat protein, etc.), starches (potato starch, starches such as wheat starch, tapioca starch), seasonings (salt, sugar, sodium glutamate) Etc.), various ingredients (vegetables such as salmon, sesame, carrot, burdock, cabbage, etc.) and various ingredients such as shrimp, etc. Of these, plant protein functions as a binding material in the same way as surimi.
In addition, livestock paste products are generally made of beef, pork, chicken and other livestock meat, and hamburger, meatballs, dumplings, sausages and the like are applicable. Livestock meat functions as a binding material. The same auxiliary material as the above-mentioned fishery paste product can be added to the paste product.
The binding material is a material mainly composed of animal and vegetable proteins having heat coagulation properties, and examples thereof include animal proteins such as fish meat, livestock meat and egg white, and vegetable proteins.

A general production example of the above-described kneaded product is as follows. First, a kneaded product dough is prepared by blending raw materials including a binding material, and the dough is molded into a shaped dough. These steps can be performed by a conventional method. The kneading machine used in the dough preparation process may be a kneading machine such as a cutter, a crusher, a blender, a mixer or a kneader. A cutter is mentioned as a more preferable kneader in the present invention. Although the rotation speed of a cutter may be the conditions performed normally, it can carry out at 500-3000 rpm, for example.
Next, the molded dough is subjected to heat treatment such as heating in oil, baking, hot water, or steaming to solidify the dough containing the binding material together with sterilization, and fix the shape of the molded dough. More preferable heating means in the present invention includes heating in oil. This is because when heated in oil, a hard skin is formed on the surface of the product, so that when the gelatin or gelatin substitute melts, the melt can be prevented from oozing out onto the surface. The heating conditions vary depending on the heating means, but in the case of heating in oil, it is sufficient that the heating is performed at 120 to 200 ° C. for about 2 to 5 minutes.
Thereafter, it is cooled to obtain a paste product. The obtained paste product is distributed as a refrigerated product or a frozen product, returned to room temperature at each home or restaurant, and eaten as it is or after being reheated.
The paste product of this invention is not limited to the said manufacture example, The manufacturing method from which the same this paste product is obtained can be applied suitably.

(Gelatin, gelatin substitute)
As the gelatin used in the present invention, commercially available gelatin extracted from fish skin, pig skin or cow bone and powdered can be used.
Any gelatin substitute can be used that has melt characteristics similar to gelatin and is known to be usable as a substitute for gelatin. That is, it is a composition having the same thermoreversibility properties as gelatin and a gel melting temperature of 20 to 35 ° C. For example, pullulan, galactomannan degradation product (for example, JP-A-2006-25682), mixed preparation of xanthan gum and galactomannan (for example, JP 2000-500512, JP 2002-532108), sugar beet pectin (for example, JP Kaihei 3-197502), modified starch having gelling properties (for example, JP-T 2002-534991, JP-T 2003-534398), iota carrageenan, agar preparation (for example, JP-A-3-191759, JP Such as polysaccharides and mixed preparations thereof. These substitutes can be used together if necessary, and can also be used together with gelatin. Particularly preferred gelatin substitutes include iota carrageenan, pullulan and galactomannan degradation products. However, when gelatin can be used, it is most preferable to use gelatin from the melting characteristics at body temperature.

  Gelatin and its substitute are dissolved in water and used as a solution. In the case of a gelatin solution, it can be obtained by mixing powdered gelatin and water and heating. When preparing a gelatin solution, the concentration of powdered gelatin in the solution may be adjusted as appropriate, but is preferably about 5 to 40% by weight. If the concentration is too low, gelatin is difficult to gel during cooling and tends to flow out as a drip during refrigerated storage. On the other hand, if the concentration is too high, the gel is too hard and it tends to be difficult to obtain a sufficient succulent feeling for eating. In the case of a gelatin substitute, the concentration of the solution may be adjusted as appropriate so that it has the same properties as the gelatin solution.

A seasoning may be added in advance to the gelatin and its substitute solution. Examples of the seasoning include salt, sugar, sodium glutamate, skipjack extract, pork extract, beef extract and the like, but are not particularly limited thereto. Further, the addition amount is also appropriately determined according to preference.
The amount of gelatin and its substitute solution added is preferably 10 to 30% by weight, preferably 15 to 25% by weight, in the dough of the paste product. If it is 10% or less, the succulent feeling is not satisfactory, and if it is 30% or more, the texture of the product at the time of eating is too soft and watery.

(Porous granular material)
It is important that the paste product of the present invention contains the gelatin or a substitute thereof in an impregnated state inside the porous granular material. As a result, the porous granular material retains the gelatin that melts during the manufacturing and heating of the paste product, and it is possible to prevent a decrease in yield due to spill (drip), and at the time of eating, the gelatin melts due to body temperature, resulting in a juicy texture. Can be made to feel to the eater.

The porous granular material used in the present invention is not particularly limited as long as it is a granular material, and the surface or inner surface of the granular material is porous, but does not include natural products such as vegetables, and is a food industry. In addition, processed materials obtained by processing food materials into a porous shape are included. For example, a raw material obtained by heating and expanding using an extruder such as an extruder can be used. In particular, when produced by an extruder, a textured vegetable protein can be preferably used. The reason for this is that a protein produced from vegetable protein has a strong structure, is not easily crushed when mixed into a kneaded product dough, and can prevent the gelatin solution from flowing out by being crushed.
The particle size of the porous granular material used in the present invention can be, for example, about 1 to 10 mm in a dry state.

  When using textured vegetable protein, commercially available products can be used. As protein raw materials, soybean protein materials such as whole soybeans, defatted soybeans, concentrated soybean proteins, and separated soybean proteins are usually used. Proteins derived from oil seeds such as peanuts, rapeseed, cottonseed, proteins derived from grains such as wheat and corn, and proteins derived from beans such as peas and chickpeas other than soybeans are also used. It may be a combination of other proteins having a heat gel forming property. The protein content in the raw material of the textured protein is generally 40 to 85% in terms of dry matter.

The porous granular material has various water absorption capacities depending on the production method and type thereof, but the larger the water absorption capability is, the more gelatin solution can be retained and the product can be given a juicy feeling, which is preferable. In particular, those having a water absorption rate of 3 times or more, preferably 4 times or more, with respect to the dry matter weight of the porous granular material are more preferred. If the water absorption capacity is too low, it is necessary to increase the amount of the porous granular material to absorb all the required amount of gelatin solution, and if the amount is too large, the porous granular material such as grain odor There is a tendency that odors derived from things increase and palatability may decrease.
Therefore, the content of the porous granular material in the paste product is usually 8% by weight or less, preferably 3 to 7% by weight.

The water absorption capacity of the porous granular material can be measured by the following method.
(Measurement method of water absorption capacity)
Take 30 g of porous granular material in a 500 ml beaker, add 450 g of water at 25 ° C., leave it for 10 minutes, use a 30 mesh (500 μm mesh) sieve and drain for 1 minute to drain the porous granular material. The weight (W) was measured, and the water absorption ratio (X) was calculated by the following mathematical formula.
(Formula) X = (W-30) / 30

The method for impregnating the porous granular material with a solution of gelatin or its substitute is not particularly limited. For example, it can be obtained by absorbing a gelatin solution heated and dissolved in a porous granular material, cooling it to 10 ° C. or lower with a refrigerator or the like, and fixing the gelatin to the porous granular material. Since gelatin or its substitute gels at a low temperature, it becomes a gelled state after being taken into the porous granular material by cooling.
Whether the porous granular material dispersed in the paste product is impregnated with gelatin or its substitute can be determined by collecting the porous granular material from the product and detecting the gelatin or its alternative. The content of gelatin or its substitute per dry matter of the porous granular material is preferably 66% by weight or more.

Since it is important that the porous granular material impregnated with gelatin or its substitute is dispersed in the dough while leaving the porous structure, it is preferably added at the later stage of the dough production process. . Specifically, after preparing an intermediate dough by mixing a binding material such as fish meat surimi or powdered soy protein with water and other auxiliary materials, the porous granular material is mixed and finally mixed. It is more preferable to finish the product fabric.
Also, when mixing the porous granular material impregnated with gelatin or its substitute into the dough, use a kneader with low shearing force or reduce the number of rotation of the kneader (for example, blade rotation in the case of a cutter). It is preferable that the number is mixed at 700 rpm or less.

  The obtained kneaded product dough is molded, heated and cooled by a conventional method to obtain a kneaded product. The product obtained in this way has little drip spillage during manufacturing and refrigerated storage, yet the gelatin melts due to reheating and body temperature during eating, giving it a succulent and soft texture, for rice dishes and lunch It is suitable as a side dish. The paste product of the present invention is particularly excellent in that the texture is maintained not only when eating after reheating with a microwave oven or the like, but also when eating at room temperature such as a side dish for lunch. .

  Since the kneaded product tends to lack a juicy feeling as the fat is low, the present invention is more effective in a low fat kneaded product. Specifically, it is particularly effective for paste products having a lipid content of 10% by weight or less, preferably 5% by weight or less.

  Hereinafter, the embodiment of the present invention will be described more specifically by way of examples.

<Example 1> Fishery product (rice cake)
A gelatin solution prepared by mixing 10 parts of powdered gelatin and 40 parts of water and heating and dissolving at 60 ° C. is a structured soy protein “Apex 650” which is a porous granular material (Fuji Oil Co., Ltd. water absorption capacity 5 to 6 times by weight) Water was absorbed in 10 parts and cooled in a refrigerator at 5 ° C. for 2 hours to obtain 60 parts of gelatin-impregnated textured soybean protein. At this time, the gelatin content in the textured soybean protein is 100% by weight.
A koji dough (final dough) obtained by mixing this gelatin-impregnated textured soy protein with 200 parts of fish meat ground dough (intermediate dough) prepared by the following formulation and manufacturing method is molded into a 50 g oval shape, and molded The dough was heated in 160 ° C. oil for 2.5 minutes to obtain an aqua paste product, koji (koji lipid content: about 3%).

(Fish ground meat dough)
To 100 parts of Suso second grade surimi, add 70 parts of emulsified composition of 1: 5: 0.5 weight ratio of isolated soy protein “New Fuji Pro SE” (Fuji Oil Co., Ltd.): Water: vegetable oil and fat Knead for about 4 minutes with a cutter, add 3 parts of salt to this and salt for 4 to 5 minutes, and then add 5 parts of sugar, 0.7 parts of MSG, 12 parts of tapioca starch, and 50 parts of extended water to prepare a fish paste. did.

The weight of the soot obtained above was measured before and after heating and after 5 days of refrigerated storage, and the yield was calculated. Moreover, the obtained soot was warmed at room temperature and a microwave oven (75 ° C.) and subjected to sensory evaluation. Regarding sensory evaluations, 10 taste panelists evaluated the texture (softness), juicy feeling (room temperature, after cooking in the range), and flavor as the evaluation targets using a 10-point scoring method. Points were calculated and considered.
In terms of softness, 10 points were assigned to individual panelists as being the softest based on their own experience, and 1 point was given as being the hardest. As for the juicy feeling, the most juicy thing was 10 points, and the juicy feeling was not felt 1 point. Regarding the flavor, 10 points were considered to have the least soybean odor, and 1 point was considered to have the most soy odor.

<Reference Example 1> No gelatin or structured soy protein (control product)
A koji dough was prepared without adding gelatin and textured soy protein. After creating the dough, the same procedure as in Example 1 was performed.

<Comparative Example 1> Addition of gelatin granules 10 parts of powdered gelatin and 40 parts of water were mixed and heated and dissolved at 60 ° C to cool in a refrigerator at 5 ° C to prepare a gelatin curd. 50 parts of the gelatin granules obtained by chopper grinding the gelatin curd at the 3 mm-thick were mixed with 200 parts of the fish meat ground dough of Example 1 so that the grains were not crushed to obtain a koji dough. Thereafter, it was molded and heated in the same manner as in Example 1 to obtain a candy-like food.

<Comparative Example 2> Addition of gelatin granules and textured soybean protein 50 parts of the gelatin granules obtained in Comparative Example 1 and 10 parts of the textured soybean protein “Apex 650” were added to 200 parts of fish meat surimi dough of Example 1. Mixing so as not to crush, a dough was obtained. Thereafter, it was molded and heated in the same manner as in Example 1 to obtain a candy-like food.

<Comparative Example 3> Uniform mixing of gelatin curd 50 parts of the gelatin curd obtained in Comparative Example 1 was uniformly mixed with 200 parts of fish ground dough of Example 1 with a cutter to obtain salmon dough. Thereafter, it was molded and heated in the same manner as in Example 1 to obtain a candy-like food.

(Table 1)

As is apparent from Table 1, the rice cake (Example 1) using the gelatin solution-impregnated textured soybean protein according to the method of the present invention maintains a high yield both after heating and cooling and after 5 days of refrigeration. The evaluation showed excellent results in softness and juiciness.
On the other hand, in the gelatin granular material added section (Comparative Examples 1 and 2), the gelatin flowed out due to water separation during heating, particularly during refrigerated storage, and the yield decreased. In addition, the succulent feeling slightly decreased due to the outflow of gelatin.
Moreover, although the yield was not lowered in the uniform mixing section of the gelatin curd (Comparative Example 3), the juicy feeling could not be obtained because the gelatin was uniformly dispersed in the dough.

<Example 2> Addition of tissue protein impregnated with iota carrageenan solution 1 part of iota carrageenan as a gelatin substitute and 49 parts of water were mixed and heated and dissolved at 80 ° C to 10 parts of tissue soybean protein "Apex 650". Water was absorbed and cooled in a refrigerator at 5 ° C. for 2 hours to obtain 50 parts of iota carrageenan solution-impregnated structured soy protein.
Thereafter, this carrageenan-impregnated textured soybean protein was mixed with 200 parts of fish meat surimi dough in the same manner as in Example 1 to obtain salmon dough, which was molded and heated to obtain salmon-like food.

<Comparative Example 4> Addition of tissue protein impregnated with agar solution A solution obtained by mixing 0.5 parts of powder agar and 49.5 parts of water and heating and dissolving at 98 ° C was absorbed into 10 parts of tissue soybean protein "Apex 650" The mixture was cooled in a refrigerator at 5 ° C. for 2 hours to obtain an agar solution-impregnated textured soybean protein. Thereafter, this agar-impregnated textured soybean protein was mixed with fish surimi dough in the same manner as in Example 1 to obtain koji dough, which was molded and heated to obtain koji-like food.

(Table 2)

From Table 2, in the iota carrageenan solution-impregnated textured soybean protein addition group (Example 2), iota carrageenan was dissolved in the kneaded product during the range heating, and a juicy feeling equivalent to the gelatin of Example 1 was obtained. In addition, when eating directly at room temperature, the succulent feeling as the gelatin of Example 1 was not acquired.
On the other hand, in the agar solution-impregnated textured soybean protein-added section (Comparative Example 4), a juicy feeling was not obtained at both room temperature and range heating because the melting point of the agar was high.
On the other hand, the gelatin solution-impregnated textured soybean protein addition group (Example 1) exhibited a juicy feeling at both room temperature and after heating in the range, and had a soft texture and a favorable quality.

<Example 3> Use of textured protein having different water absorption (1)
75 parts of gelatin solution prepared by mixing 12.5 parts of powdered gelatin and 62.5 parts of water and heating and dissolving at 60 ° C. was absorbed into 17 parts of the same structured soy protein “Apex 650” (5 times the water absorption) as in Example 1. Then, it was cooled in a refrigerator at 5 ° C. for 2 hours to obtain 92 parts of a gelatin solution-impregnated textured soybean protein. At this time, the gelatin content in the textured soybean protein is about 73.5% by weight. Thereafter, 75 parts of this gelatin-impregnated structured soybean protein was mixed with fish meat surimi dough in the same manner as in Example 1 to obtain koji dough, which was molded and heated to obtain koji-like food.

<Example 4> Use of textured protein having different water absorption (2)
75 parts of the gelatin solution obtained in Example 3 was absorbed into 18.8 parts of the structured soy protein “New Fujinic 51” (Fuji Oil Co., Ltd., water absorption ratio 4 times times) in a refrigerator at 5 ° C. for 2 hours. After cooling, 93.8 parts of gelatin solution-impregnated textured soybean protein was obtained. At this time, the gelatin content in the textured soybean protein is about 66.5% by weight. Thereafter, this gelatin-impregnated textured soybean protein was mixed with fish surimi dough in the same manner as in Example 1 to obtain koji dough, which was molded and heated to obtain koji-like food.

<Example 5> Use of structured protein having different water absorption capacity (3)
75 parts of the gelatin solution obtained in Example 3 was absorbed into 21.4 parts of the structured soy protein “Vegexex 2000” (Fuji Oil Co., Ltd., 3 times the water absorption) and cooled in a refrigerator at 5 ° C. for 2 hours. As a result, 96.4 parts of gelatin solution-impregnated textured soybean protein was obtained. The gelatin content in the textured soybean protein at this time is about 58.4% by weight. Thereafter, this gelatin-impregnated textured soybean protein was mixed with fish surimi dough in the same manner as in Example 1 to obtain koji dough, which was molded and heated to obtain koji-like food.

(Table 3)

  From Table 3, when the same amount (about 30%) of gelatin solution is added to the product, when using a structured soy protein having a water absorption capacity of 3 times (Example 5), the addition of the structured soy protein The amount exceeded 8% in the product, soy odor became stronger and the flavor tended to decrease. On the other hand, those using the structured soy protein having a water absorption capacity of 4 times (Example 3) and 5 times (Example 2) had no problem in flavor and had a preferable quality.

<Example 6> Livestock paste product (hamburger)
It was investigated whether the addition of textured soy protein impregnated with gelatin had the same effect in the case of livestock paste products instead of fish paste products.
In the same manner as in Example 1, 60 parts of gelatin-impregnated structured soy protein was obtained. The dough obtained by mixing this gelatin-impregnated textured soybean protein with 200 parts of livestock hamburger dough prepared by the following formulation and manufacturing method is molded into a 100 g oval, steamed and heated at 200 ° C. I got a hamburger.

(Livestock meat hamburger dough)
Mixer of 60 parts of beef minced meat (containing 10% fat) and 60 parts of pork minced meat (containing 20% fat), 4 parts of separated soy protein “New Fuji Pro SE” (produced by Fuji Oil Co., Ltd.) and 16 parts of water Was mixed for about 2 minutes, and 6 parts of seasonings and spices were added thereto, and 40 parts of onion, 10 parts of bread crumbs and 4 parts of potato starch were mixed to prepare a meat hamburger dough.

<Reference Example 2> No gelatin or structured soy protein (control product)
Livestock meat hamburger dough was prepared without adding gelatin and textured soy protein. 5 parts of pork fat was added to the hamburger dough, and molding and heating were performed in the same manner as in Example 6.

(Table 4)

  From Table 4, although Example 6 had a lower lipid content than Reference Example 2, it had a juicy feeling equal to or higher than room temperature and range heating. In addition, the texture was soft and favorable quality.

Claims (4)

A paste product comprising a binding material, gelatin or a substitute thereof, and a porous granule, wherein the gelatin or the substitute is impregnated inside the porous granule. The paste product according to claim 1, wherein the porous granular material is a textured vegetable protein. The paste product according to claim 1, wherein the water absorption ratio of the porous granular material is 3 times or more by weight of the dry matter. A step of pre-impregnating a porous granule with a solution of gelatin or a substitute thereof, and then mixing the porous granule impregnated with gelatin or the substitute with a binder material to prepare a dough; and A method for producing a kneaded product, comprising: a step of heat-treating the dough and then solidifying the dough.