JP2015084669A - Method for producing dried boiled fish paste - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for dried boiled fish paste having excellent vibration resistance.SOLUTION: A method for producing dried boiled fish paste having a plurality of pores includes: a grinding step of blending, mixing, and kneading raw materials comprising minced fish meat, a swelling agent, and an emulsifier to obtain a ground material; a molding step of molding the ground material; a steaming step of steaming the ground material at 70°C or higher; a cutting step; and a drying step of drying the cut product at 60°C or higher.

Description

  The present invention relates to a method for producing a dried kamaboko.

  Drying ingredients used for cup noodles include oyster eggs, meaty soup, kamaboko, menma, etc. These drying ingredients are used to pour hot water with noodles and soup and return to the state before drying. You can eat. Such a characteristic is referred to as hot water reversibility, and a drying tool material having hot water reversibility is currently manufactured by freeze-drying the ingredients.

  Freeze drying is a method in which the ingredients are frozen by freezing the ingredients at around −30 ° C. for more than one day and night to form ice crystals in the ingredients and then sublimating the ice crystals in the subsequent drying process. is there. It is known that the dried kamaboko manufactured by this method has a space in which ice crystals existed before sublimation as fine bubbles, and exhibits excellent hot water reversibility by having these bubbles.

  Non-Patent Document 1 describes that dried kamaboko manufactured by freeze-drying has many cavities with a length of 40 μm or less, and large cavities with a long diameter of 280 to 430 μm that are thought to be caused by bubbles. ing.

  Further, Patent Document 1 describes a dried kamaboko and a method for producing the dried kamaboko. By using a foaming agent as a raw material, fine bubbles are generated in the kamaboko before the drying process, and then dried by hot air. It is described that a dried kamaboko with fresh air bubbles is obtained.

JP-A-52-99258

Kazuji Mimori, “Effect of freezing and thawing on kamaboko organization”, Bulletin of Seiren Women's Junior College No. 26 (1998), pp. 78-83

  Dried kamaboko manufactured by freeze-drying is excellent in rejuvenating hot water and safety, but has a problem that it is very brittle because the water content is as low as 1.0% by mass or less, and cracking is likely to occur due to shock caused by vibration. is there. This problem becomes more noticeable as the size of the dried kamaboko increases. Specifically, there is a problem that the dried kamaboko cracks due to vibrations when transporting cup noodles equipped with drying ingredients, and the appearance, texture, and taste of eating after returning to hot water deteriorate. . There is also a problem that freeze-drying takes time.

  The dried kamaboko having fine bubbles by the foaming agent described in Patent Document 1 is insufficient in vibration resistance.

  This invention is made | formed in view of the said problem, and it aims at providing the manufacturing method of the dried kamaboko excellent in vibration resistance.

  The causes of the problem that the dried kamaboko produced by freeze-drying is inferior in vibration resistance are as follows: (1) The moisture content is extremely low, less than 1.0% by mass, and the buffering force against impact is low ( 2) The large cavities are thought to be caused by moisture in the kamaboko and gas components in the raw materials, but it is difficult to adjust the number and size of these large cavities, and they are agglomerated. (3) If there is an insufficiently frozen part due to temperature abnormalities or insufficient freezing time in the freezing process, the dried state of this part will be uneven and vibration resistance will be reduced. It can be a cause.

  As a result of intensive studies by the present inventors, a raw material containing fish surimi, a swelling agent and an emulsifier are blended, mixed and kneaded to obtain a shear material, a molding process for molding the shear material, steaming at 70 ° C. or higher It has been found that a dried kamaboko that can solve the above-mentioned problems can be obtained by using a method for producing a dried kamaboko including a step, a cutting step, and a drying step of drying at 60 ° C. or higher, and has completed the present invention.

  That is, the present invention includes a raw material containing fish meat surimi, a swelling agent and an emulsifier, a mixing step, a kneading step for obtaining a shearing material, a molding step for molding the shearing material, a steaming step for steaming at 70 ° C. or higher, and a cutting step And a method for producing a dried kamaboko having a plurality of pores including a drying step of drying at 60 ° C. or higher.

  The dried kamaboko having a plurality of pores is preferably a dried kamaboko having a peak pore diameter in a range of 65 to 150 μm in a pore distribution measured by a mercury intrusion method using a mercury porosimeter.

  The raw material for the shearing process is preferably dried kamaboko containing sugar alcohol.

  According to the present invention, raw materials including fish surimi, expansion agent and emulsifier are blended, mixed and kneaded to obtain a shear material, a molding process for molding the shear material, a steaming process for steaming at 70 ° C. or higher, a cutting process And a dry kamaboko having a plurality of pores including a drying step of drying at 60 ° C. or higher can provide a dried kamaboko having excellent vibration resistance.

2 is a graph showing the pore distribution of the dried kamaboko of Example 1. FIG. 3 is a graph showing the pore distribution of a dried kamaboko of Comparative Example 1. 6 is a graph showing a pore distribution of a dried kamaboko of Comparative Example 2.

  The manufacturing method of the dried kamaboko of the present invention includes a shearing process, a molding process, a steaming process, a cutting process, and a drying process.

  The shearing process is a process of obtaining a shearing material by blending, mixing and kneading raw materials including fish meat surimi, a swelling agent and an emulsifier. When using frozen fish meat surimi as a fish meat surimi, it is necessary to thaw appropriately in order to perform the shearing process.

  As a shearing process, it can be set as the shearing process in a general manufacturing method of a kamaboko, for example, can be made into the shearing process which consists of a roughing shearing process and a main shearing process.

  The rough scouring step is a step of blending salt or the like into fish meat and pulverizing the fish meat using cutting equipment such as a blender, a cutter or a vacuum cutter. At this time, it is preferable to adjust the temperature of the cutting equipment and the process conditions so that the temperature of the surimi fish meat does not increase.

  In the main grinding process, raw materials such as a swelling agent, an emulsifier, egg white powder, starch, wheat flour, sugar alcohol, and seasoning are blended with fish paste that has been crushed by rough scouring, and blenders, cutters, vacuum cutters, etc. In this process, raw materials are mixed and kneaded by a cutting facility to obtain a shear material. At this time, it is preferable to adjust the temperature of the cutting equipment and the process conditions so that the temperature of the surimi fish meat does not increase. The pores in the dried kamaboko of the present invention are formed by expansion of the expansion agent by heat, and it is necessary to sufficiently disperse each raw material containing the expansion agent. By containing the emulsifier, the dispersibility of each raw material is increased. It can be improved and can be further improved by containing a sugar alcohol.

  The forming step is a step of forming the kamaboko shape by discharging the shear material obtained in the kneading step from a forming nozzle, and can be a forming step in a general kamaboko manufacturing method.

  When forming by discharging from a forming nozzle, it is desirable to perform at a constant discharge speed. The speed can be appropriately adjusted depending on the equipment and the production method. You may cut | disconnect a discharge material for every fixed length (for example, 50 cm). Examples of the shape of the molding nozzle include a circle, a semicircle, an ellipse, a rectangle, a pseudo rectangle, a polygon, and a star. Further, the number of forming nozzles may be one or plural. These molding conditions can be appropriately selected depending on the shape of the dried kamaboko to be manufactured and the purpose of use.

  The steaming step is a step of steaming and heating the molded kamaboko raw material obtained in the molding step, and fixing the paste-shaped molded kamaboko raw material by heat denaturation, and is a steaming step in a general kamaboko manufacturing method Can do. Steaming temperature is 70 degreeC or more, 70-95 degreeC is preferable and 80-90 degreeC is more preferable. When it is less than 70 ° C., the bactericidal effect tends to be weakened, and the swelling of the swelling agent tends to be insufficient. Moreover, when it exceeds 95 degreeC, there exists a tendency for the void called steaming to be formed. The steaming time can be appropriately adjusted according to the steaming temperature, the size of the shaped kamaboko raw material, etc., and is preferably 3 to 20 minutes.

  The cutting step is a step of cutting the kamaboko that has undergone the steaming step into a certain size (thickness) obtained by drying and kneading, and can be a cutting step in a general kamaboko manufacturing method.

  The drying step is a step of obtaining a dried kamaboko by drying the kamaboko cut into a certain size. Examples of the drying method include hot air drying, drum-type heat sensitive drying, microwave drying, and the like. Hot air drying is preferable because it can be inexpensively dried and has high versatility. A drying temperature is 60 degreeC or more, 60-90 degreeC is preferable and 70-80 degreeC is more preferable. When the temperature is less than 60 ° C., insufficient drying tends to occur. Moreover, when it exceeds 90 degreeC, since the frequency of occurrence of scoring increases, it causes a problem in appearance. The drying time can be appropriately adjusted according to the drying temperature, the size of the kamaboko, the desired amount of moisture, and is preferably 60 to 180 minutes.

  In addition, it is preferable to perform a coloring process and / or a freezing process as needed between the steaming process and the cutting process. The coloring step is a step of imparting a desired color to the kamaboko surface with a coloring machine using a food coloring agent, and the appearance of the dried kamaboko can be improved. In addition, the freezing step is a step of freezing the kamaboko to facilitate the subsequent cutting step. For example, the freezing step can be a step of freezing it by standing in a freezer at −20 ° C. for about 6 hours or more.

  The dried kamaboko produced by the method for producing dried kamaboko of the present invention will be described. The dried kamaboko is a dried kamaboko manufactured using raw materials including fish meat surimi, a swelling agent and an emulsifier, and has a plurality of pores.

  In the method for producing dried kamaboko of the present invention, raw materials containing fish paste, swelling agent and emulsifier are used.

  As the surimi of the fish meat, walleye pollock, sardine, hockey, itoyori, isaki, esos, giant geese, sharks, ishimochi, nibe, peach, mud, flounder, thailand, horse mackerel, goldfish, sea bream, sea bream, flounder, swordfish, etc. No surimi. These fish meat surimi may be used alone or in combination of two or more.

  10-40 mass% is preferable and, as for content in all the raw materials of the surimi of fish meat, 15-30 mass% is more preferable. When the content of surimi of fish meat is less than 10% by mass, kamaboko tends to be tattered. Moreover, when it exceeds 40 mass%, hot water return may become impossible.

  By containing the said expansion | swelling agent, an expansion | swelling agent expand | swells with the heat | fever in a steaming process and a drying process, and can form a pore inside a kamaboko.

  As the swelling agent, it is preferable to use one containing sodium hydrogen carbonate (sodium bicarbonate), ammonium carbonate or the like, and examples thereof include baking powder.

  0.5-5.0 mass% is preferable and, as for content in all the raw materials of a swelling agent, 1.0-3.0 mass% is more preferable. When the content of the swelling agent is less than 0.5% by mass, it becomes difficult to form pores in the dried kamaboko, and the hot water return property tends to deteriorate. Moreover, when it exceeds 5.0 mass%, there exists a tendency for the external appearance of a dried kamaboko to deteriorate, and even if it returns to hot water, there exists a tendency which does not return to the original shape.

  In addition to the conventional purpose of preventing discoloration of dried kamaboko, the emulsifier is intended to improve the dispersibility of the swelling agent and to prevent the pores formed by the swelling agent from becoming too large and agglomerating. contains.

  Emulsifiers can be divided into natural and synthetic additives. Examples of natural additives include those containing lecithin taken from soybeans and egg yolk, saponin taken from Kiraya, sodium caseinate made from milk, and the like. Also, as synthetic additives, glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin citrate fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartaric acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester , Sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, stearoyl calcium lactate, lecithin and the like. Any emulsifier used in food can be used without particular limitation.

  0.5-5.0 mass% is preferable and, as for content in the total raw material of an emulsifier, 1.0-3.0 mass% is more preferable. When the content of the emulsifier is less than 0.5% by mass, it is difficult to adjust the bubble diameter and chipping tends to occur. Moreover, when it exceeds 5.0 mass%, there exists a tendency for the effect corresponding to content not to be acquired.

  Furthermore, it is preferable that the raw material of the dried kamaboko produced according to the present invention contains a sugar alcohol in addition to fish paste, a swelling agent and an emulsifier. By containing sugar alcohol, not only the seasoning of dried kamaboko but also the moisturizing property of the dried kamaboko is ensured, the moisture content after drying is in the range of 8.0 to 15.0% by mass, and the drying has pores. The kamaboko film is moist and finished in a state having an appropriate elasticity, the buffering force against shocks caused by vibrations is improved, and the kamaboko membrane can be dried with a better vibration resistance. Moreover, a swelling agent can be disperse | distributed more by using together a swelling agent, an emulsifier, and sugar alcohol.

  On the other hand, the dried kamaboko manufactured through freeze-drying has a water content of less than 1.0% by mass. Such crunchy dried kamaboko has a low shock-absorbing force due to vibration, and therefore, cracks and the like starting from the aggregation of pores are very likely to occur, and the vibration resistance and strength are poor.

  Examples of the sugar alcohol include one kind of sugar produced by reduction of a carbonyl group of aldose or ketose. Examples thereof include sorbitol, maltitol, erythritol, lactitol, xylitol, mannitol, lactitol, and paratinite. Specific products include Amami (registered trademark) manufactured by Mitsubishi Corporation Foodtech Corporation.

  1.0-15 mass% is preferable and, as for content in all the raw materials in the case of containing sugar alcohol, 3.0-10 mass% is more preferable. When the sugar alcohol content is less than 1.0% by mass, the buffering power of the membrane tends to decrease. Moreover, when it exceeds 15 mass%, there exists a tendency for the effect corresponding to content not to be acquired.

  The raw material for dried kamaboko produced according to the present invention can appropriately contain raw materials used for general dried kamaboko, such as egg white powder, starch, wheat flour and seasonings, in addition to the above raw materials.

  The egg white powder is mainly a white powder of hen's egg. This egg white powder has a role of connecting raw materials, and having a function of dispersing the swelling agent by mixing the fish paste and the swelling agent.

  As for content in all the raw materials in the case of containing egg white powder, 0.5-15.0 mass% is preferable. When the content of the egg white powder is less than 0.5% by mass, the role of the binder cannot be sufficiently fulfilled and the raw materials tend to be non-uniform. Moreover, when it exceeds 15.0 mass%, there exists a tendency for the effect corresponding to content not to be acquired.

  Examples of the starch include potato starch, corn starch, wheat starch, sago starch, tapioca starch, rice starch, and sweet potato starch. Starch is contained to fix kamaboko.

  As for content in all the raw materials in the case of containing starch, 1.0-15.0 mass% is preferable. When the starch content is less than 1.0% by mass, the effect of hardening the kamaboko becomes insufficient, and it tends to be difficult to mold. Moreover, when it exceeds 15.0 mass%, the kamaboko manufactured becomes hard and there exists a tendency for food texture to fall especially.

  As said wheat flour, strong flour, weak flour, etc. can be used. These flours are contained for the purpose of assisting the expansion of the kamaboko.

  As for content in all the raw materials in the case of containing flour, 2.0-15.0 mass% is preferable. When the content of wheat flour is less than 2.0% by mass, the auxiliary effect of expansion becomes insufficient and pores tend not to be formed. Moreover, when it exceeds 15.0 mass%, it will expand too much, a pore will be canceled and there exists a tendency for hot water return property to deteriorate.

  As said seasoning, the seasoning generally used for the foodstuff can be used. For example, salt, sugar, sodium glutamate, various flavors and the like can be mentioned, which can be appropriately contained depending on the intended use of the dried kamaboko.

  The dried kamaboko manufactured by the manufacturing method of the present invention is characterized by having a plurality of pores. The pores are formed by the expansion agent contained as a raw material expanding by heat in the steaming process and the drying process, and fixing the kamaboko raw material in that state.

  The dried kamaboko produced according to the present invention is preferably a dried kamaboko having a peak pore diameter in the range of 65 to 150 μm in the pore distribution measured by mercury porosimetry with a mercury porosimeter, and in the range of 90 to 135 μm. It is more preferable. By having the peak pore diameter in this range, it is possible to dry kamabori that not only excels in hot water return but also excels in vibration resistance and strength. In addition, the peak pore diameter in this invention means the pore diameter which showed the maximum value in the Log differential pore volume distribution measured by the mercury intrusion method by the mercury porosimeter.

  The pores showing such a pore distribution are formed by using a swelling agent and an emulsifier together as raw materials. In other words, by using dried kamaboko in combination with an expansion agent and an emulsifier, dispersibility of the expansion agent is improved, and further, appropriate expansion is promoted so that expansion of the expansion agent does not become overexpanded or insufficiently expanded. A dried kamaboko having a pore distribution of On the other hand, a dried kamaboko that contains an expansion agent but does not contain an emulsifier has small pores and a poor hot water return property.

  The moisture content of the dried kamaboko produced according to the present invention is preferably 5.0 to 15.0% by mass. When the water content is less than 5.0% by mass, the water content is small, resulting in crispy dry kamaboko, and the vibration resistance and strength tend to deteriorate as in the case of a dry kamaboko manufactured by freeze drying. Moreover, when exceeding 15.0 mass%, there exists a possibility that it may remove | deviate from the safety | security specification as drying tool materials, such as cup noodles.

  The dried kamaboko produced according to the present invention is a dried kamaboko excellent in vibration resistance, and can be used as a dried kamaboko for various uses. In particular, it is more preferably used as a drying tool material used for cup noodles and the like. it can.

  EXAMPLES Hereinafter, although an Example demonstrates this invention more concretely, this invention is not limited to these.

Example 1
Roughing process 100 kg of frozen fish surimi (eg surimi such as walleye pollock) refrigerated and thawed was mixed with 1.0 kg of salt and 60 kg of ice and pulverized with a blender.
Main grinding process The fish meat obtained in the roughing process and each raw material were blended according to the formulation shown in Table 1, and the main grinding was performed using a blender. The shearing was performed at 20 ° C. or less, and the shearing material was adjusted by adjusting the rotational speed and time of the blender so that the viscosity of the raw material was 20 to 70 Pa. Note that egg white powder, starch, wheat flour and emulsifiers generally used in foods were used.
Molding process The shear material obtained in the present milling process was discharged into a kamaboko shape by discharging it from a molding nozzle. The molding nozzle used was a semicircular one having a height of 5.5 mm and a width of 10.5 mm.
Steaming step Steamed for 5 minutes at 85 ° C. with a steamer.
Coloring process Kamaboko obtained in the steaming process was colored on the surface of the kamaboko using a colorant derived from red potato.
Freezing step The colored kamaboko was cooled to about room temperature, and then allowed to stand in a freezer at -20 ° C for 6 hours or more to freeze.
Cutting process The frozen kamaboko was cut into a thickness of 7 mm using a high-speed cutter.
Drying process The cut kamaboko was dried at 80 ° C. for 120 minutes by a box-type dryer (hot air dryer type). Then, the dried kamaboko for the test of Example 1 was manufactured through a sieve and visual selection.

Comparative Example 1
The dried kamaboko prepared by freeze-drying was used as a dry kamaboko for the test of Comparative Example 1 as a drying kamaboko provided as a drying tool material on a commercially available cup noodle.

Comparative Example 2
A test dried kamaboko of Comparative Example 2 was produced in the same manner as in Example 1 except that no emulsifier and sugar alcohol were contained as raw materials. Table 1 shows prescriptions in this shearing process.

  Evaluation was carried out by the following method using each test dried kamaboko.

<Measurement of pore distribution>
About each dry kamaboko for a test, the pore diameter was measured by the mercury intrusion method (based on JISR1655: 2003). Using a mercury porosimeter (automatic porosimeter manufactured by Micromeritics, Autopore IV, model number: 9505), measurement was performed in a pore diameter range of 0.15 to 700 μm. The maximum value of the peak pore diameter was read from a log differential pore volume distribution (dV / d (logD)), that is, a graph plotting the pore diameter on the horizontal axis and the Log differential pore volume on the vertical axis. A plot of the Log differential pore volume is shown in FIG. 1 (Example 1), FIG. 2 (Comparative Example 1) and FIG. 3 (Comparative Example 2). Table 2 shows the maximum value of each peak pore diameter.

<Vibration resistance measurement>
Ten pieces of each kamaboko for test were packed in one bag, all the bags were sealed in one plastic sealed container, mailed to a place at least about 150 km away, and mailed again to the place where it was shipped after arrival. The dried kamaboko returned to the place where it was shipped was checked for chipping or cracking. The results are shown in Table 2.

  From the results of Table 2 and FIGS. 1 to 3, it can be seen that the dried kamaboko having a plurality of pores manufactured by the manufacturing method of the present invention is excellent in vibration resistance. Moreover, when the hot water reversion property was also evaluated, the dried kamaboko of Example 1 showed a hot water reversion property comparable to that of the dried kamaboko manufactured by freeze drying of Comparative Example 1.

  On the other hand, in Comparative Example 1, a peak pore diameter (sub-peak) can be confirmed in the vicinity of the pore diameter of 280 μm, and the pores in the vicinity of the pore diameter of 280 μm are aggregated. Further, in Comparative Example 2, a peak pore diameter (sub-peak) can be confirmed in the vicinity of a pore diameter of 400 μm, and it is presumed that chipping occurred due to the presence of pores in the vicinity of this pore diameter of 400 μm.

Claims (3)

A raw material containing fish paste, swelling agent and emulsifier, mixing and kneading to obtain a shear material;
Molding process for molding shear material,
Steaming process, steaming above 70 ℃,
A method for producing a dried kamaboko having a plurality of pores including a cutting step and a drying step of drying at 60 ° C. or higher. The method for producing a dried kamaboko according to claim 1, wherein the dried kamaboko having a plurality of pores is a dried kamaboko having a peak pore diameter in a range of 75 to 150 µm in a pore distribution measured by a mercury intrusion method using a mercury porosimeter. . The method for producing a dried kamaboko according to claim 1 or 2, wherein the raw material of the shearing step contains a sugar alcohol.

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