JP2015136294A - Production method of abalone-like food made from fish paste - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a food made from fish paste like abalone having high palatability in texture and flavoring, and a production method thereof.SOLUTION: The production method for producing a food made from fish paste like abalone comprises: a step for mixing minced fish and salt for rubbing salt; a step for adding starch and fat to the mixture to which salt is rubbed, and then mincing the mixture for preparing a minced fish meat paste; a step for filling the prepared minced fish meat paste into a mold; and a step for heating the paste (if necessary, it may be cooled after being heated).

Description

  The present invention relates to a fish paste product having an abalone-like flavor and texture, and a method for producing the fish paste product.

  Fish paste products are processed foods obtained by pasting fish paste into a desired shape, heat-treated, and various types of products depending on the shape and heating method.

  Conventionally, many examples of using a gelling agent have been reported as a material for producing an imitation food having a hard and elastic texture such as abalone. For example, a production method using native gellan gum (Patent Document 1) or curdlan (Patent Documents 2 and 3) as a main raw material has been reported. However, all of the products of the above-mentioned patent documents have a texture slightly similar to that of abalone, but have a light flavor and are not very pleasant.

  Abalone-like foods made mainly from fish surimi are commercially available, but although the appearance is similar to abalone, the abalone-like texture and flavor cannot be reproduced.

Japanese Patent Laid-Open No. 10-179055 JP 2000-157181 A JP 2005-287348 A

  It is an object of the present invention to provide a highly-pure fish paste product having a texture and flavor close to abalone and a method for producing the same.

  The present invention has been made to solve the above-mentioned problems, and is produced by forming and heating a food paste material in which fat and fat are mixed at a specific blending ratio, using fish paste as a main ingredient, and is hardened. An abalone-like fish paste product having a good texture and a method for producing the same are provided.

  In order to achieve the above-mentioned problem, for example, 80 parts by weight of fish surimi (for example, fish paste product prepared by the method described in JP2013-102703A without using glucomannan) with respect to 100 parts by weight of the product. The fish surimi paste containing 2 to 8 parts by weight (preferably 4 to 6 parts by weight) of fats and oils is stirred under vacuum, so that the cut surface as shown in FIG. 1 becomes an abalone slice. Mold. Next, a mixture of seaweed paste such as arame, seaweed, seaweed, and kombu mixed with 0.05% to 0.5% squid ink pigment is applied to the upper surface of the mixture as shown in FIG. 2 and cooked for about 20 minutes by a conventional method. In this way, we obtain an abalone-like fish paste product. Those skilled in the art can appropriately select and change the mixing ratio and the cooking time.

  The product obtained by the present invention is a food product having a hard and firm texture. Therefore, the food produced according to the present invention is not limited to the abalone-like food. According to the present invention, it is possible to provide imitation foods of other shellfishes (milgai, turban shell, scallop, scallop, etc.) or marine products such as shrimps. By selecting the shape of the mold for filling the fish paste, it is possible to provide products of various shapes (such as the appearance of the original food and the shape of the sheet, the sheet shape).

  Abalone-like products produced by the present invention, other shellfish-like products (milgai, turban shell, scallop, scallop, etc.)-Like products, or shrimp-like products, both in appearance, taste, flavor, texture, etc. It is very similar to the real thing, the raw materials are relatively inexpensive, mass production is possible, there are no resource problems, and the industrial value is great.

For example, the present invention provides the following.
(Item 1)
A method for producing a fish paste product comprising:
(A) Mixing fish surimi and salt and salting;
(B) adding starch and fats and oils to the mixture salted in step (a) and crushing to prepare a fish paste paste;
(C) filling the mold with the fish paste paste prepared in step (b);
(D) A step of applying a kelp paste to the upper surface of the fish paste in step (c);
(E) A step of heating the paste of step (d) where the kelp paste is applied (if necessary, it may be cooled after heating),
Including the method.
(Item 2)
A method for producing a fish paste product comprising:
(A) Mixing fish surimi and salt and salting;
(B) adding starch and fats and oils to the mixture salted in step (a) and crushing to prepare a fish paste paste;
(C) filling the mold with the fish paste paste prepared in step (b);
(E) a step of heating the paste of step (c) filled in the mold (if necessary, it may be cooled after heating),
Including the method.
(Item 3)
The method according to item 1 or 2, further comprising:
(F) A step of cooking the product heated in step (e) by boiling,
Including the method.
(Item 4)
3. The method according to item 1 or 2, wherein transglutaminase is added to the mixture in step (b).
(Item 5)
The fish paste product manufactured by the method as described in any one of items 1-4.
(Item 6)
6. The fish paste product according to item 5, which is abalone-like.
(Item 7)
A method for producing a fish paste product comprising:
(A) Mixing fish surimi and salt and salting;
(B) adding starch and fats and oils to the mixture salted in step (a) and crushing to prepare a fish paste paste;
(C) filling the mold with the fish paste paste prepared in step (b);
(D) A step of applying a kelp paste to the upper surface of the fish paste in step (c);
(E) The step of leaving the paste of step (d) at 4 ° C to 50 ° C for 20 minutes to 20 hours;
(F) a step of heating the paste in the step (e) which has been allowed to stand (if necessary, it may be cooled after heating);
Including the method.
(Item 8)
A method for producing a fish paste product comprising:
(A) Mixing fish surimi and salt and salting;
(B) adding starch and fats and oils to the mixture salted in step (a) and crushing to prepare a fish paste paste;
(C) filling the mold with the fish paste paste prepared in step (b);
(E) The step of leaving the paste of step (c) at 4 ° C to 50 ° C for 20 minutes to 20 hours;
(F) a step of heating the paste in the step (e) which has been allowed to stand (if necessary, it may be cooled after heating);
Including the method.
(Item 9)
The method according to item 7 or 8, further comprising:
(G) A step of cooking the product heated in step (f),
Including the method.
(Item 10)
Item 9. The method according to item 7 or 8, wherein transglutaminase is added to the mixture in step (b).
(Item 11)
The fish paste product manufactured by the method as described in any one of items 7-10.
(Item 12)
Item 12. The fish paste product according to item 11, which is abalone-like.
(Item 13)
Less than:
80% to 90% by weight of fish paste
1% to 3% salt by weight,
0.5% to 10% starch by weight, and
Fats and oils 1% to 10% by weight
Including fish paste products.

  In terms of texture and flavor, a fish paste product such as abalone that has high palatability and a method for producing the same are provided.

FIG. 1 is a diagram schematically showing a mold that can be used to mold the fish paste product of the present invention, and whose cut surface is an abalone slice. FIG. 2 is a diagram schematically showing a process of applying kelp paste (seaweed paste) to the upper surface of the fish paste product filled in the mold of FIG.

(Preparation of surimi fish)
The fish meat surimi used in the present invention can be prepared according to a conventional method.

  For example, after a fish meat surimi is salted with salt, starch and fats and oils are added to obtain a crushed fish surimi paste. As the fish paste used here, those widely used as raw materials for fish paste products are suitable. For example, a commercially available surimi can be used as a fish meat surimi, and one or a variety of products prepared by ordinary methods such as guchi, walleye pollock, sea bream, mackerel, mackerel, sardine, flounder, oyster, goldfish, hokke, cod, hake, etc. Two or more kinds can be used. Preferably, 50% or more of surimi derived from Alaska pollock is used. Fish surimi is a rough surimi from which the meat part is separated from the fish body, the meat part is crushed and dispersed in water to remove water-soluble protein, and salted surimi that has been further crushed by adding salt to it. , Including frozen frozen surimi.

  In the present invention, transglutaminase is added to the mixture obtained by mixing fish paste and salt with salt and (1) before adding the oil and fat, (2) simultaneously with adding the oil and fat, or (3) after adding the oil and fat. May or may not be added. When transglutaminase is used, 0.01 to 100 units, preferably 0.1 to 50 units, can be added per gram of protein contained in the raw material of the paste product.

  The amount of fats and oils is 1% by weight or more, preferably 2 to 8% by weight, based on the mixture of fish meat surimi / salt / starch. When the blended amount of fats and oils is 0.5% by weight or less, the texture is close to a normal kamaboko, and the desired texture cannot be obtained. If it exceeds 10% by weight, the texture becomes soft and the desired texture cannot be obtained.

  Next, by putting the obtained fish-containing paste in a heat-resistant plastic or metal heating container, cooking at 90-100 ° C. for 20-40 minutes, and sufficiently promoting gelation, The desired fish paste product can be obtained.

A preferred blending ratio is typically
Fish surimi: 70% to 90% (or 80% to 90%), preferably 75% to 85%, more preferably 80% to 85%, most preferably 80% by weight;
Fats and oils: 1 wt% to 10 wt%, preferably 2 wt% to 8 wt%, more preferably 4 wt% to 6 wt%;
Sodium chloride: 1 wt% to 3 wt%, preferably 1.5 wt% to 2.5 wt%, more preferably 1.5 wt%;
Starch: 0.5 wt% to 10 wt%, preferably 1 wt% to 5 wt%, more preferably 2 wt%;
It is.

  If necessary, the fish paste can be allowed to stand before heating. For example, 4 ° C to 50 ° C, preferably 4 ° C to 20 ° C, more preferably 10 ° C to 20 ° C, most preferably 15 ° C, 20 minutes to 20 hours, preferably 1 hour to 20 hours, more preferably 2 ° C. Let stand for 16 hours, most preferably 15 hours. By this standing, the prepared fish paste product has the hardness and elasticity of raw abalone.

(Transglutaminase)
When transglutaminase is used in the present invention, transglutaminase derived from any biological species can be used. For example, transglutaminase derived from actinomycetes, derived from the liver of mammals (eg, mouse, rat, guinea pig, etc.), derived from fish, or produced by gene recombination can be used. As actinomycetes-derived transglutaminase, for example, Activa (registered trademark) (Ajinomoto Co., Inc.) is commercially available.

(Oil and fat)
As oils and fats used in the present invention, soybean oil, rapeseed oil, cocoa butter, palm oil, pork fat and the like are suitable.

  An oil / avocado paste mixture may be used in place of a part of the oil / fat with the avocado paste. The blending amount of the fat / avocado paste mixture is the same as the blending amount of the fat described above. When using an oil / fat / avocado paste mixture, the addition amount (addition weight) of the avocado paste is preferably less than the addition amount (addition weight) of the oil / fat (that is, the amount of the avocado paste in the oil / avocado paste mixture is Less than 50% by weight). When avocado paste is used, there is an advantage that a healthy image such as vitamins and mineral components contained therein is improved.

(starch)
The starch used in the present invention may be processed starch or unprocessed starch. Preferred starch in the present invention is processed starch.

  Processed starch usable in the present invention includes, for example, esterified starch obtained by esterifying the free hydroxyl group of glucose of the starch constituting sugar, etherified starch obtained by substituting a hydrogen atom of the hydroxyl group with an alkyl group, and the hydroxyl groups of starch are bonded to each other. Examples thereof include, but are not limited to, cross-linked starch and oxidized starch obtained by oxidizing the reducing end of starch sugar with an oxidizing agent. The source of the modified starch used in the present invention is not critical to the practice of the present invention. In the present invention, processed starch obtained by processing starch from any source can be used. For example, the starch used for preparing the processed starch used in the present invention is not limited, and examples thereof include potato starch, tapioca starch, and corn starch, but are not limited thereto. A preferred modified starch for use in the present invention is an esterified phosphoric acid crosslinked starch prepared by processing starch derived from tapioca.

  As described above, unprocessed starch can also be used in the present invention. The source of unprocessed starch is not critical to the practice of the invention, and starches from any source can be used. In the present invention, for example, starch selected from the group consisting of potato starch, corn starch, wheat starch, tapioca starch, and a mixture thereof can be used without limitation. Preferred starches in the present invention are potato starch and tapioca starch.

  In the present invention, a mixture of processed starch and unprocessed starch can also be used.

(Konbu paste)
Examples of the kelp paste applied to the fish paste in the present invention include, for example, squid ink 0.05 to seaweed paste prepared from seaweed selected from the group consisting of arame, aosa, wakame, and kombu, and a mixture thereof. A mixture of 0.5% is used. For example, a kelp paste is applied as shown in FIG.

(Squid ink)
Squid ink used in the practice of the present invention can be obtained from Taisho Technos Co., Ltd. Or the squid ink used for implementation of this invention can also be prepared using a conventional method, for example.

  Hereinafter, the present invention will be specifically described by way of examples. The present invention is not limited to the examples.

(Example 1: Effect of addition of fats and oils)
In the ratio shown in Table 1, after adding 16 g of salt to 800 g of fish paste and mixing and salting, add 20 g of processed starch obtained from potato starch, cold water or oil and fat, and crush until a uniform paste is formed. It was. About 300 g of paste fish paste was filled into a tube made of polyvinylidene chloride having a folding diameter of 48 mm to a length of 350 mm. Next, this was steam-heated at 90 ° C. for about 20 minutes to obtain a fish paste product. Then, after cooling with running water, what was stored for about 5 hours in a refrigerator at 4 ° C. was cut into 5 mm thicknesses and subjected to sensory evaluation by 15 panelists. The results are shown in Table 2.

  In addition, when the addition amount of fats and oils was 10% or more, the texture became too soft. Moreover, when the addition amount of fats and oils was 0.5% or less, the effect of fat addition was small and it was the same texture as the control group.

(Example 2: Effect of sitting)
A fish paste product was obtained under the same conditions and method as in Example 1 except that the fish paste was allowed to stand at 15 ° C. for 15 hours before heating. Then, after cooling with running water, what was stored for about 5 hours in a refrigerator at 4 ° C. was cut into 5 mm thicknesses and subjected to sensory evaluation by 15 panelists. The results are shown in Table 3.

  In addition, when the addition amount of fats and oils was 10% or more, the texture became too soft. Moreover, when the addition amount of fats and oils was 0.5% or less, the effect of fat addition was small and it was the same texture as the control group.

(Example 3: Combined effect with transglutaminase)
In Control Category 3 of Example 1 and in Category 3 of Example 1 that had the highest evaluation in sensory evaluation, a control category 9 and a category 9 to which 0.1% by weight of transglutaminase was added respectively were provided, A fish paste product was obtained under the same conditions and method as in Example 1, cut into 5 mm thicknesses, and subjected to sensory evaluation by 15 panelists. The results are shown in Table 4.

(Example 4: Production of awapi-like food)
(A. Material)
Fish surimi 86.0%, salt 2.0%, starch 2.0%, soybean oil 6.0%, kombu extract 2.0%, other food materials 2.0%
Appropriate amount of comb base (for coating)
(B. Manufacturing method)
A fish paste product was produced according to the method described in JP2013-102703A described above without using glucomannan. Next, this fish paste product was filled in a mold, and a comb paste was applied to the upper surface and steamed to obtain an abalone-like food. This food was cut into a thickness of 5 mm and cooked. This food had a boiled abalone-like texture, with a scent of strawberry and felt in the abalone itself.

  From the foregoing, it will be apparent that while particular embodiments of the invention are described herein for purposes of illustration, various modifications may be made without departing from the spirit and scope of the invention. Accordingly, the invention is not limited except as by the appended claims.

  In terms of texture and flavor, abalone, other shellfish (such as milk mussels, turban shells, tiger scallops, scallops, etc.), or a fish paste product with high palatability similar to shrimp, and a method for producing the same are provided.

Claims (13)

A method for producing a fish paste product comprising:
(A) Mixing fish surimi and salt and salting;
(B) adding starch and fats and oils to the mixture salted in step (a) and crushing to prepare a fish paste paste;
(C) filling the mold with the fish paste paste prepared in step (b);
(D) A step of applying a kelp paste to the upper surface of the fish paste in step (c);
(E) a step of heating the paste in the step (d) in which the kelp paste is applied,
Including the method. A method for producing a fish paste product comprising:
(A) Mixing fish surimi and salt and salting;
(B) adding starch and fats and oils to the mixture salted in step (a) and crushing to prepare a fish paste paste;
(C) filling the mold with the fish paste paste prepared in step (b);
(E) a step of heating the paste in the step (c) filled in the mold,
Including the method. The method according to claim 1 or 2, further comprising:
(F) A step of cooking the product heated in step (e) by boiling,
Including the method.   3. A method according to claim 1 or 2, wherein transglutaminase is added to the mixture in step (b).   The fish paste product manufactured by the method as described in any one of Claims 1-4.   The fish paste product according to claim 5, which is abalone-like. A method for producing a fish paste product comprising:
(A) Mixing fish surimi and salt and salting;
(B) adding starch and fats and oils to the mixture salted in step (a) and crushing to prepare a fish paste paste;
(C) filling the mold with the fish paste paste prepared in step (b);
(D) A step of applying a kelp paste to the upper surface of the fish paste in step (c);
(E) The step of leaving the paste of step (d) at 4 ° C to 50 ° C for 20 minutes to 20 hours;
(F) a step of heating the paste in the step (e) which has been allowed to stand;
Including the method. A method for producing a fish paste product comprising:
(A) Mixing fish surimi and salt and salting;
(B) adding starch and fats and oils to the mixture salted in step (a) and crushing to prepare a fish paste paste;
(C) filling the mold with the fish paste paste prepared in step (b);
(E) The step of leaving the paste of step (c) at 4 ° C to 50 ° C for 20 minutes to 20 hours;
(F) a step of heating the paste in the step (e) which has been allowed to stand;
Including the method. 9. The method according to claim 7 or 8, further comprising:
(G) A step of cooking the product heated in step (f),
Including the method.   9. The method according to claim 7 or 8, wherein transglutaminase is added to the mixture in step (b).   The fish paste product manufactured by the method as described in any one of Claims 7-10.   The fish paste product according to claim 11, which is abalone-like. Less than:
80% to 90% by weight of fish paste
1% to 3% salt by weight,
0.5% to 10% starch by weight, and
Fats and oils 1% to 10% by weight
Including fish paste products.