JP2021106541A - Dried paste food, method for producing the same, and instant food including the same - Google Patents

Abstract

To provide a dried paste food capable of obtaining a resilient texture after being reconstituted in hot water, the dried paste food being made from ground or cut meat of cephalopod as a raw material, a method for producing the same, and an instant food including the same.SOLUTION: A dried paste food of this invention includes ground or cut meat of cephalopod, starch, egg white, mannan, and no expansive agent, and is taken after being reconstituted in hot water.SELECTED DRAWING: None

Description

The present invention relates to a dried kneaded food to be eaten by reconstitution with hot water, a method for producing the same, and an instant food containing the food. More specifically, the present invention relates to a dried kneaded food which is made from surimi of cephalopods and which can obtain an elastic texture by reconstitution with hot water, a method for producing the same, and an instant food containing the food.

Texture is an important factor in food. Conventionally, various processed foods having an improved texture have been provided in order to meet the demands of consumers. For example, Patent Document 1 discloses a fish paste food containing mannan and fish meat and having a tuna sashimi and a raw liver-like soft texture.

In addition, many instant foods that are eaten by reconstitution of dried noodles and the like are sold. Various desiccants are widely used in ready-to-eat foods for the purpose of visually enhancing appetite or adding an accent to the texture. For example, as drying ingredients used for cup noodles and the like, there are oyster eggs, meat soboro, kamaboko, and menma. These drying ingredients can be eaten by pouring hot water back to the state before drying. Such a characteristic is called hot water rehydration property.

Currently, the mainstream of drying ingredients having hot water reconstitution properties is to freeze-dry the ingredients. Conventionally, various drying ingredients with improved physical properties have been provided. For example, Patent Document 2 discloses a freeze-dried food having good resilience and an improved texture by using a protein-based gelling agent. Further, Patent Document 3 discloses a dried kamaboko produced by using raw materials containing ground fish meat, a leavening agent, and an emulsifier, and having excellent vibration resistance.

Japanese Patent No. 5912432 JP-A-2018-91 Japanese Unexamined Patent Publication No. 2015-84668

As such a desiccant, a desiccant imitating fish and shellfish is popular, and in particular, there is a strong demand for cephalopod-like desiccants such as squid and octopus. In general, cephalopods have a chewy and elastic texture (so-called plump texture). On the other hand, the dried ingredient uses surimi as a raw material in the production, but the surimi of cephalopods loses the elasticity inherent in cephalopods. Therefore, it is required that the cephalopod drying ingredients have a texture as close as possible to the elastic texture inherent in the cephalopods when reconstituted in hot water.

However, Patent Document 1 is not a technique relating to dried foods for reconstitution with hot water. Further, Patent Document 1 aims to realize a soft texture such as tuna sashimi, and does not disclose any technical knowledge regarding the realization of an elastic texture of cephalopods. In the case of the freeze-dried food of Patent Document 2, the protein-based gelling agent coagulates and becomes hard by reconstitution with hot water, so that the elastic texture of cephalopods cannot be obtained. Further, Patent Document 3 aims at improving vibration resistance, and does not mention the relationship between the ingredients in the dried kneaded food and the texture.

Therefore, in the case of dried kneaded foods that have been edible by reconstitution with hot water, what kind of technical means can be used to obtain the elastic texture of cephalopods after reconstitution with hot water? It was not considered.

An object of the present invention is to provide a dried kneaded food which is made from minced meat or fillet of cephalopod and which can obtain an elastic texture by reconstitution with hot water, a method for producing the same, and an instant food containing the food. do.

As a result of diligent studies by the present inventors, starch, egg white, and mannan are added to the raw material, cephalopod surimi or fillet, and no leavening agent is contained. I found that a certain texture can be obtained.

The dried kneaded food of the present invention is a dried kneaded food containing cephalopod surimi or fillet, starch, egg white, and mannan, and does not contain a leavening agent, and can be eaten by reconstitution with hot water.

The method for producing a dried kneaded food of the present invention includes a step of obtaining a mixture by mixing raw materials containing shavings or fillets of head and foot, starch, egg white, and mannan and not containing a swelling agent, and extruding the mixture. This includes a step of obtaining a molded product, a step of steaming or boiling the molded product, a step of freezing the steamed or boiled molded product, and a step of drying the frozen molded product.

The instant food of the present invention is an instant food that contains the dried kneaded food of the present invention and is eaten by reconstitution with hot water.

According to the dried kneaded food of the present invention, the elastic texture inherent in cephalopods can be obtained by reconstitution with hot water. As a result, it is possible to satisfy the consumer's preference for a desiccant that imitates fish and shellfish and an instant food containing the same. According to the production method of the present invention, a dried kneaded food having the above advantages can be produced.

(1) Dried kneaded food The dried kneaded food according to the present embodiment (hereinafter referred to as “this food”) includes cephalopod ground meat or fillets (hereinafter referred to as “cephalopod ground meat, etc.”), starch, and starch. It is a dried kneaded food that contains egg white and mannan, does not contain a leavening agent, and is eaten by reconstitution with hot water.

The types of cephalopods are not limited as long as they can be eaten. Examples of the cephalopods include squid and octopus. The surimi of cephalopods and the like may be used alone or in combination of two or more. The content of the cephalopod surimi and the like in the food is not particularly limited, and may be in various ranges as needed. The content of the cephalopod surimi and the like in this food is usually 10 to 70% by mass. The surimi of the cephalopod is not limited in a specific mode as long as the cephalopod is ground. Similarly, the cephalopod fillet is not limited in specific form as long as the cephalopod is amputated.

The type and content of the starch are not limited as long as the raw materials including the surimi of the cephalopod can be immobilized. Specific examples of the starch include potato starch, corn starch, wheat starch, sago starch, tapioca starch, rice starch, and sweet potato starch. The starch may be used alone or in combination of two or more. The content of the starch in the food is preferably 10 to 35% by weight. When the content of the starch is in the above range, the raw material including the surimi of the cephalopod can be immobilized and an elastic texture can be realized, which is preferable.

The origin and morphology of the egg white are not particularly limited. Usually, chicken egg white is used as the egg white. In addition, as the egg white, an egg white (for example, chicken egg white) that has been dried and powdered is usually used. The blending amount of the egg white can be appropriately set as needed. The blending amount of the egg white in this food is preferably 5 to 20% by mass. When the blending amount of the egg white is in the above range, it functions as a binder for the raw materials including the cephalopods, which is preferable.

The specific structure and composition of the mannan (glucomannan) are not limited as long as it is a water-soluble polysaccharide containing a structure in which glucose and mannose are β-1,4-glycosidic bonded. The ratio of glucose to mannose in the mannan is usually about (1-2): 3. The mannan is usually linear, but may partially contain a branch, for example, a branch due to a β-1,3 bond, and some residues may be modified, for example, acetylated. As the mannan, for example, a commercially available mannan powder known as a raw material for konjac can be used.

The blending amount of the mannan can be appropriately set as needed. The blending amount of the mannan in this food is preferably 1 to 5% by mass. When the blending amount of the mannan is within the above range, it is preferable because the food product after reconstitution with hot water can be given an elastic texture.

As mentioned above, cephalopod surimi has lost its elasticity in itself. In this food, the constituent particles of the crushed cephalopod biological tissue are firmly connected by egg white to ensure hardness, and the mannan gels when reconstituted in hot water to swell the cephalopod. It is considered that a plump and elastic texture inherent in the class can be obtained (note that the explanation is the inventor's guess and does not describe the purpose of defining or limiting the present invention). For example, the swelling rate of this food after reconstitution with hot water can be 200% by mass or more. The swelling rate is calculated based on the formula described in the examples.

In dried kneaded foods, a leavening agent is generally used to form pores inside and enhance the rehydration property. However, if a leavening agent is included, elasticity cannot be obtained when the food is reconstituted with hot water, so this food does not contain a leavening agent. The leavening agent is a component that generates gas by heat in the steaming step and the drying step and introduces air bubbles (pores) into a mixture containing ground head and foot to expand the volume. For example, sodium hydrogen carbonate (baking soda) and ammonium carbonate can be mentioned. Here, "not included" is not only when the leavening agent is not contained at all, but also in a trace amount (for example, 0.1% by mass or less or 0.05% by mass or less in this food) which does not lose the elastic texture. , Or 0.01% by mass or less) of a leavening agent.

This food may contain surimi of seafood other than the surimi of cephalopods and the like as a raw material surimi and the like. In addition to the above-mentioned surimi of cephalopods, this food can appropriately contain raw materials used for general kneaded foods, such as wheat flour and seasonings. In addition, this food may contain additives such as emulsifiers, if necessary. As the seasoning, a seasoning generally used in foods can be used. For example, salt, sugar, monosodium glutamate, various flavors and the like can be mentioned.

The food can be colored or patterned using edible inks. For example, this food can reproduce the actual color of squid using edible ink. The dye may be used alone or in combination of two or more. When two or more kinds of the edible inks are used, they may be used independently or mixed. The edible ink can be used, for example, in the form of coating, printing, or the like on the outer surface of the food product or the molded product at the manufacturing stage. The color or pattern may be provided on at least a part of the food product. Further, the color or pattern is usually provided on the outer surface, but may be provided at other places.

The type of the edible ink is not particularly limited as long as it can be ingested by humans. As the edible ink, for example, food colorings (hereinafter referred to as "FD & C pigments") approved for human consumption under the Food and Drug Administration (FDA) Food and Drug Administration (FDA), even if they are normally ingested by humans. Natural colorants derived from natural sources that are considered safe (usually vegetables), colorants derived from FDA-approved natural sources, and synthetic colors approved for use in jurisdictions outside the United States. Fees can be mentioned.

There is no limitation on the type of the paste food. Specific examples of the paste food include kamaboko, narutomaki, and hanpen. The kneaded food can be more preferably used as a drying ingredient for instant foods such as cup noodles.

This food is eaten by reconstitution with hot water. Here, "reconstitution with hot water" is not limited to a specific embodiment as long as the amount of water in the food can be increased by a liquid to make the food edible. The liquid used for reconstitution with hot water may be ordinary water other than hot water, or may be a liquid containing other components such as soup or mentsuyu.

As long as this food contains surimi of cephalopods and maintains a certain shape, the manufacturing method thereof is not particularly limited. For the molded product, for example, a paste-like dough prepared from raw materials including surimi of cephalopods is discharged from a molding nozzle to obtain a molded dough having a certain shape, which is steamed and dried to be fixed. Can be obtained by The size and shape of the molded product are not particularly limited, and various sizes and shapes can be used as needed.

The water content of this food is not particularly limited and may be in various ranges as needed. The water content of the food is preferably less than 15% by mass, preferably 12% by mass or less, and more preferably 10% by mass or less.

(2) Instant food The instant food according to the present embodiment (hereinafter referred to as “the instant food”) contains the present food and is eaten by reconstitution with hot water.

The type of the instant food is not particularly limited as long as it can be eaten by reconstitution with hot water. Specific examples of the instant food include cup ramen, cup udon, cup soba, cup soup, instant miso soup, pregelatinized rice, and ochazuke. The above explanation is valid for "returning to hot water".

(3) Production method The method for producing a dried kneaded food of the present invention (hereinafter referred to as "the method") is a mixture of raw materials containing starch, egg white, and mannan, such as ground head and foot, and not containing a swelling agent. A step of obtaining a mixture (hereinafter referred to as a “mixing step”), a step of extruding the mixture to obtain a molded product (hereinafter referred to as a “molding step”), and steaming or boiling the molded product. (Hereinafter referred to as "steaming or boiling step"), a step of freezing the steamed or boiled molded product (hereinafter referred to as "freezing step"), and a step of drying the frozen molded product. (Hereinafter referred to as "drying process") and.

The specific mode of the mixing step is not particularly limited. Specific examples of the mixing step include a shaving step in a general kamaboko manufacturing method, for example, a shaving step including a rough shaving step and a main shaving step.

The roughing step is a step in which salt or the like is mixed with surimi or the like of cephalopods, and the surimi or the like of cephalopods is crushed by a cutting facility such as a blender, a cutter or a vacuum cutter. In the main shaving process, raw materials such as egg white powder, starch, and mannan are mixed with shavings of head and foot crushed by coarse shaving, and each raw material is mixed with cutting equipment such as a blender, a cutter, and a vacuum cutter. This is a step of mixing and kneading to obtain a starch material (mixture). In the roughing step and the main sliding step, it is preferable to adjust the temperature of the cutting equipment and the process conditions so that the temperature of the cephalopod surimi and the like does not rise.

The mixture may contain surimi of fish and shellfish other than the surimi of cephalopods as a raw material surimi or the like. In addition to the cephalopod surimi and the like, the mixture can appropriately contain raw materials used in general paste foods, such as wheat flour and seasonings. In addition, the mixture may contain additives such as emulsifiers, if necessary. As the seasoning, a seasoning generally used in foods can be used. For example, salt, sugar, monosodium glutamate, various flavors and the like can be mentioned.

The molding step is not limited to a specific method as long as the mixture can be molded to obtain a molded product having a desired shape. As the molding step, it can be a molding step in a general method for producing kamaboko. Specific examples of the molding step include a method of discharging the mixture from an appropriate molding nozzle and mold molding in which the mixture is filled in an appropriate mold and molded. The shape of the molded product is not particularly limited, and various shapes can be used as needed.

The steaming or boiling step is not limited to specific methods and conditions as long as the molded product can be steamed or boiled and heated to fix the shape of the molded product. The steaming or boiling step can be a steaming step in a general method for producing kamaboko. In the steaming or boiling step, the steaming temperature is preferably 70 to 95 ° C, more preferably 80 to 90 ° C. If the temperature is lower than 70 ° C., the bactericidal effect tends to be diminished. On the other hand, when the temperature exceeds 95 ° C., a void called steaming drips tends to be formed. The steaming time can be appropriately adjusted according to the steaming temperature, the size of the molded kamaboko raw material, and the like, and is preferably 3 to 20 minutes.

The freezing step is a step of freezing the molded product in order to reduce the amount of water in the molded product after the steaming or boiling step, or to facilitate the cutting step of the molded product described later. The conditions of the freezing step are not particularly limited as long as the molded product can be frozen. For example, as the freezing step, the molded product after the steaming or boiling step can be allowed to stand in a freezer at −20 ° C. for about 6 hours or more to freeze.

The drying step is not limited to specific methods and conditions as long as the water content of the molded product after the freezing step can be reduced. Specific examples of the drying method include hot air drying, drum-type heat-sensitive drying, microwave drying, and vacuum freeze-drying. Hot air drying is preferable because it can be dried inexpensively and has high versatility. The drying temperature is usually preferably 60 to 90 ° C, more preferably 70 to 80 ° C. When the drying temperature is in this range, the frequency of charring can be suppressed and the drying can be performed appropriately, which is preferable. The drying time can be appropriately adjusted according to the drying temperature, the size of the molded product, the desired amount of water, and the like, and is preferably 60 to 180 minutes.

The method may include other steps as needed. For example, a coating step may be performed after the drying step in order to obtain a final product.

The method may include a cutting step of cutting the molded product into a desired shape in order to shape the dried kneaded food into a desired shape. The cutting step is usually performed after the steaming step or the freezing step. The specific method of the cutting step is not particularly limited, and the cutting step can be a general method for producing kamaboko.

The method may include a coloring step of coloring the molded product or the dried battered food with edible ink in order to improve the appearance of the dried battered food. The coloring step is not particularly limited in its method as long as it can impart the desired color and / or pattern to at least a part of the molded product or the dried batter, preferably at least a part of the outer surface. do not have. The coloring step can be performed using, for example, a commercially available inkjet printer for edible ink. The step of performing the coloring step can be appropriately selected. Usually, the coloring step is performed after the molding step or after the steaming or boiling step. The above description is valid for the edible ink.

The dried kneaded food obtained by this method is composed of a molded product containing surimi of cephalopods and the like, and is eaten by reconstitution with hot water. The above description is valid for "surimi of cephalopods, etc.", "molded article", and "rehydrated with hot water". The water content of the dried kneaded food obtained by this method is not particularly limited, and may be in various ranges as needed. The water content of the food is preferably less than 15% by mass, preferably 12% by mass or less, and more preferably 10% by mass.

Hereinafter, the present invention will be specifically described with reference to Examples. The present invention is not limited to the embodiments shown in the examples. The embodiments of the present invention can be variously modified within the scope of the present invention according to the purpose, use and the like.

(1) Production of dried kamaboko The dried kamaboko of Examples was produced by the following method.

Roughing step 100 kg of frozen surimi was refrigerated and thawed, 1.0 kg of salt and 60 kg of ice were mixed, and the mixture was crushed by a blender.

Main shaving process The surimi and each raw material to be obtained in the rough shaving process were mixed according to the formulation shown in Table 1 (“%” is based on weight), and the main shaving was performed by a blender. The main shaving was performed at 20 ° C. or lower, and the dough was adjusted by adjusting the number of rotations and the time of the blender so that the viscosity of the raw material was 20 to 70 Pa. As the dried egg white, potato starch, and mannan powder, commercially available products generally used for foods were used.

Molding process and steaming process The dough obtained in the main shaving process is discharged from the molding nozzle, and at the same time, it is immersed in a hot water bath at 85 to 95 ° C. for 5 minutes and steamed to produce a molded product with a cross section that closely resembles a squid leg. Obtained.

Coloring Step The surface of the molded product obtained in the above step was colored using a gardenia dye and a caramel color (Table 1).

Freezing Step The colored molded product 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 step The frozen molded product was cut to a thickness of 1.7 mm using a high-speed cutting machine.

Drying Step The cut molded product was dried at 80 ° C. for 120 minutes by a box-type dryer (hot air dryer type), and then screened and visually sorted to produce the dried squid kamaboko of the example.

The dried squid kamaboko of Comparative Example 1 was produced according to the method of Example 1 of Patent Document 3, except that the surimi was used instead of the fish meat surimi. Further, the dried squid kamaboko of Comparative Example 2 was produced by the same method as in Example 1 except that gelatin was used instead of the mannan powder. Further, the molded product obtained by the molding and steaming steps of Examples was designated as Comparative Example 3.

(2) Evaluation The texture of the dried squid kamaboko of Examples 1 and 2 was evaluated by reconstitution with hot water at 100 ° C. for 3 minutes and eating. In Comparative Example 3, the texture was evaluated by eating as it was without reconstitution with hot water.

For the dried squid kamaboko of Example and Comparative Example 1, the expansion coefficient (%) due to reconstitution with hot water was calculated by the following formula.
Swelling rate (%) = (W2 / W1) x 100
W1; Weight of dried squid kamaboko before reconstitution with hot water (g)
W2; Weight of dried squid kamaboko after reconstitution with hot water (g)

(3) Results The dried squid kamaboko of the example had a squid flavor and realized a squid plump and elastic texture. The expansion rate due to reconstitution with hot water was 500%.

On the other hand, in Comparative Example 2 in which gelatin was used instead of mannan powder, the texture was hard due to reconstitution with hot water, and elasticity could not be obtained. Gelatin is a protein and is considered to have been cured by the heat of boiling or reconstitution.

In addition, the dried squid kamaboko of Comparative Example 1 containing a leavening agent had a squid flavor, but was not elastic and did not have a squid plump feeling. The swelling rate was as low as 180%. Since the swelling rate is low, it is considered that a so-called plump feeling cannot be obtained.

Further, even in Comparative Example 3, which is a molded product (= kneaded food before freeze-drying) that has undergone molding and steaming steps, an elastic texture could not be obtained. This means that the texture of the kneaded food before freeze-drying and the kneaded food that has undergone freeze-drying and reconstitution do not always match. It shows that it predicts the texture of food.

Claims (7)

A dry paste food that contains cephalopod surimi or fillet, starch, egg white, and mannan, does not contain leavening agents, and is eaten by rehydration. The dried kneaded food according to claim 1, wherein the dried kneaded food contains 1 to 5% by weight of the mannan. The dried kneaded food according to claim 1 or 2, wherein the dried kneaded food contains 5 to 20% by weight of the egg white. The dried kneaded food according to any one of claims 1 to 3, wherein the dried kneaded food after reconstitution with hot water swells by 300% by weight or more with respect to the dry kneaded food before reconstitution with hot water. The dried kneaded food according to any one of claims 1 to 4, wherein the cephalopod is a squid or an octopus. A step of obtaining a mixture by mixing raw materials containing ground or fillet of head and foot, starch, egg white, and mannan and not containing a swelling agent, a step of extruding the mixture to obtain a molded product, and the molding thereof. A method for producing a dried kneaded food to be eaten by reconstitution with hot water, which comprises a step of steaming or boiling the body, a step of freezing the steamed or boiled molded product, and a step of drying the frozen molded product. .. An instant food product to be eaten by reconstitution with hot water, which comprises the dried kneaded food product according to any one of claims 1 to 5.