JP2013169175A - Method of manufacturing dried fish - Google Patents

Abstract

PROBLEM TO BE SOLVED: To manufacture dried fish having good taste and texture by improving the monotonousness of taste while compensating decrease in flavor due to drying.SOLUTION: Two-layered dried fish is manufactured by a manufacturing method including a process for grinding minced fish and auxiliary raw materials in two kinds of blends with different amounts of sodium, a process for molding the ground fish paste into sheets, a process for stacking the two molded fish paste sheets one on top of the other, a process for heating and gelling the stacked, two-layered fish paste sheet, a process for cutting the gelled fish paste product into a desired size, and a process for drying the cut fish paste product to a moisture value of approximately 15-25%.

Description

The present invention relates to a two-layered dried fish meat product having a good taste and texture, characterized in that two layers of fish-kneaded dough with different amounts of sodium are used to make a two-layered fish meat product and dried.

As a method for producing a dried fish meat product, Japanese Patent Application Laid-Open No. 2002-95445 proposes a method in which a fish-kneaded product is pulverized, added with auxiliary materials such as flour, seasonings, spices and the like, stirred and molded, and then dried. In addition, a decrease in flavor due to drying is inevitable, and even if a lot of characteristic seasonings and fragrances are added to compensate for the flavor, the overall mixture is uniform, resulting in a monotonous taste without undulations.

JP 2002-95445 A

The present invention has been created for the purpose of solving such conventional problems, and aims to provide a method for producing a dried fish product having improved taste monotonousness and good taste and texture. .

The present invention provides the following method for producing a dried fish meat product.
Item 1. A step of crushing fish surimi and auxiliary ingredients with two kinds of doughs with different amounts of sodium, a step of forming each sheet of the crushed kneaded dough, and a step of superposing the two dough sheets formed , The step of heating and gelating the two-layer dough sheet thus laminated, the step of cutting the gelled fish meat product into a desired shape, and drying the cut fish meat product to a moisture value of about 15-25% A two-layer dried fish product and a method for producing the same.
Item 2. Regarding the two kinds of dough blends, the amount of sodium on one side is 300 to 1000 mg / 100 g, the amount of sodium on the other side is 1300 to 2000 mg / 100 g, and the thickness of each molded sheet is 0.2 to 0. Item 5. The dried fish meat product according to Item 1, wherein the sodium content of the dough sheet obtained by superimposing both is 700 to 1200 mg / 100 g.
Item 3. Item 3. The dried fish meat product according to any one of items 1 and 2, wherein at least one of the two kinds of dough blends contains 1 to 8% gelatin fine powder having a particle diameter of 0.25 mm or less, and production thereof Method.

According to the production method of the present invention, it has become possible to produce a dried fish meat product having improved taste and texture while compensating for a decrease in flavor due to drying.

Hereinafter, the present invention will be described in detail.
The present invention is a process of crushing fish surimi and auxiliary ingredients with two kinds of doughs with different amounts of sodium, then forming a sheet of each of the crushed kneaded dough, A step of superimposing dough sheets, a step of heating and gelling the two-layer dough sheet thus superposed, a step of cutting the gelled fish meat product into a desired shape, and then the cut fish meat product The step of drying the water to a moisture value of about 15-25%. "
That is, the basic aspect of the present invention is a method for producing a dried two-layer fish meat characterized by including the above-described steps, and a food produced by the method.

In a further preferred embodiment of the present invention, the amount of sodium in the two dough sheets is 300 to 1000 mg / 100 g on one side, 1300 to 2000 mg / 100 g on the other, and the thickness of the dough sheet is 0.2 to 0 with respect to the former 1. The two-layer dried fish meat product and the method for producing the two-layer dough sheet having a sodium content of 700 to 1200 mg / 100 g.

Another preferred embodiment of the present invention is the above two-layer dried fish meat product and a method for producing the same, wherein 1 to 8% gelatin fine powder having a particle size of 0.25 mm or less is contained in at least one of the two kinds of dough blends. .

Subsequently, the present invention will be described in more detail. In the present invention, first, fish surimi and auxiliary ingredients are each crushed with a silent cutter or the like in two kinds of dough blends with different amounts of sodium to obtain kneaded dough. Although the auxiliary material containing sodium is not particularly limited, for example, salt, various seasonings, other composite materials, and the like can be used. Depending on the amount of sodium, the desired undulation can be realized. Specifically, it is preferable that one of the dough blends is 300 to 1000 mg / 100 g and the other is 1300 to 2000 mg / 100 g. Although auxiliary materials containing almost no sodium can be used, for example, coloring agents, fragrances, and the like can add features to the appearance, fragrance, and the like in accordance with the amount of sodium. Crushing needs to be carried out at a low temperature of about 12 ° C. or lower in order to make the kneaded dough suitable for molding, as in the case of ordinary fish meat products.

Next, the crushed kneaded dough is formed into a sheet shape with an extruder or the like, and the two are overlapped to form a two-layer dough sheet. The thinner the sheet, the shorter the time for the subsequent drying process, but the biting response at the time of eating becomes poor. Conversely, the thicker the sheet, the higher the biting response but the longer the drying time. Although it does not specifically limit, if 2 layers are combined and it is set as the thickness of about 5-10 mm as an example, a preferable food texture will be obtained, without applying the burden of a drying process comparatively. More preferably, the thickness of the sheet of 300 to 1000 mg / 100 g of sodium and the sheet of 1300 to 2000 mg / 100 g is 1 to 0.2 to 0.5, and a two-layer dough sheet obtained by superimposing the two is a sodium amount of 700 A better taste can be obtained by ˜1200 mg / 100 g. The width of the sheet is appropriately set according to the size to be cut later in consideration of the shape of the final product.

Next, the two-layer dough sheet is heated and gelled. The heating method may be a method usually used for fish paste products, for example, steamed with steam at around 90 ° C. for about 15 minutes. It is easy to handle and hygienic if it is cooled in a refrigerator room after heating and refrigerated until the next step.

Next, this gelatinized fish paste product is cut into a desired shape. It may be cut into equal intervals to form a rod, or may be cut out with a mold or the like. At this time, if the cross-sectional area including the thickness is reduced, the drying time can be shortened, but the biting response is reduced. As an example, if it is cut at intervals of 5 to 10 mm, which is about the same as the thickness, and made into a rod shape with a thickness of 5 to 10 mm × 5 to 10 mm, it is easy to eat, and the burden of the drying process is relatively low.

Finally, the fish paste product is dried to a moisture value of about 15 to 25%. The drying method is not particularly limited, but hot air drying is efficient. By setting the moisture value to about 15 to 25%, a moderately elastic texture can be obtained without causing curing due to excessive drying. If the water activity can be adjusted to 0.85 or less within the range of the moisture value, it can be stored at room temperature by using an oxygen scavenger.

Furthermore, as a method of making the food texture with elasticity, it is preferable to add 1 to 8% of gelatin to the kneaded dough. At this time, gelatin is pulverized into a fine powder having a particle diameter of 0.25 mm or less and uniformly dispersed in the kneaded dough to obtain a good texture.

Hereinafter, the present invention will be described by way of examples, but the present invention is not limited thereto.

First, two types of kneaded dough were prepared. On the other hand, Formulation A consists of 54 parts by weight of surimi surimi, 1 part by weight of salt, 6.5 parts by weight of white soybean oil, 4 parts by weight of sugar, 1.5 parts by weight of sodium glutamate, 2 parts by weight of garlic powder, acetic acid Starch was 8 parts by weight, gelatin fine powder was 3 parts by weight, water was 20 parts by weight, and the amount of sodium was 630 mg / 100 g. The other blend B was 54 parts by weight of surimi surimi, 1.2 parts by weight of salt, 4 parts by weight of white soybean oil, 17.5 parts by weight of soy sauce, 8 parts by weight of sugar, 0.2 weight of sodium bicarbonate. Part, 3 parts by weight starch acetate, 3.5 parts by weight coarsely ground black pepper, 8.6 parts by weight water, and the amount of sodium was 1581 mg / 100 g. Crushing was performed using a silent cutter while controlling the product temperature to 12 ° C. or lower. The surimi surimi and salt were first crushed for about 20 minutes, and then other raw materials were added and further crushed for 20 minutes to obtain a kneaded dough A of blend A and a kneaded dough B of blend B.

Subsequently, two types of kneaded dough were formed into a sheet using an extruder, and each dough sheet was overlapped to form one dough sheet. Regarding the size of the dough sheet, the kneaded dough A was 4.2 mm thick, the dough B was 1.3 mm thick, both were 125 mm wide and 750 mm long, and 414 g of dough sheet A and 128 g of dough sheet B were obtained. The dough sheets were overlapped to form a dough sheet having a thickness of 5.5 mm, a width of 125 mm, a length of 750 mm, and 542 g. The amount of sodium in the superposed dough sheet was 855 mg / 100 g.

The layered dough sheets are steamed at 90 ° C. for 15 minutes to gel, put in a refrigerator and take a rough heat, then cut 750mm into 7.5mm, thickness 5.5mm, width 125mm, length A 7.5 mm thick rod-like fish paste product was obtained.

Finally, the rod-shaped fish paste product was dried using a hot air dryer. Drying was performed at a drying temperature of 75 ° C. for 2 hours and 40 minutes, and the weight was reduced to 45.5% compared with that before drying to obtain a dried fish meat product. This dried fish meat has a moisture value of 19.0% and a moderately elastic texture, with a sodium content of 1.9 g / 100 g and a moderate taste and good taste due to the two layers of taste. It was.

Claims (3)

A step of crushing fish surimi and auxiliary ingredients with two kinds of doughs with different amounts of sodium, a step of forming each sheet of the crushed kneaded dough, and a step of superposing the two dough sheets formed , The step of heating and gelating the two-layer dough sheet thus laminated, the step of cutting the gelled fish meat product into a desired shape, and drying the cut fish meat product to a moisture value of about 15-25% A two-layer dried fish product and a method for producing the same. Regarding the two kinds of dough blends, the amount of sodium on one side is 300 to 1000 mg / 100 g, the amount of sodium on the other side is 1300 to 2000 mg / 100 g, and the thickness of each molded sheet is 0.2 to 0. 5. The dried fish meat product according to claim 1, wherein the sodium content of the dough sheet obtained by superimposing both is 700 to 1200 mg / 100 g. The dried fish meat product according to claim 1 or 2, wherein at least one of the two kinds of dough blends contains 1 to 8% gelatin fine powder having a particle diameter of 0.25 mm or less. Its manufacturing method.