JP2516097B2 - New kneaded product and its manufacturing method - Google Patents

Description

TECHNICAL FIELD The present invention relates to a kneaded product containing konjak jelly and a method for producing the same.

The kneaded product manufactured by adding and mixing konjak jelly to the kneaded product raw material to prevent sticking to the vessel wall during molding, and molding and heating, has a remarkable resistance to deterioration of product value due to freezing. Because it is possible, it is suitable for long-term frozen storage kneaded products,
It can be expected to be used heavily in the kneading industry.

(Prior art and problems) Generally, a fish meat paste product is prepared by adding salt to fish meat or ground fish meat and thoroughly rubbing it, and then adding seasonings and the like, followed by heating by means such as shaping, frying, steaming, or boiling. As a product.

When salt is added and sufficiently rubbed, the fish meat tends to become viscous and stick to the container during molding.

In particular, in the case of Satsuma-age, it is highly viscous and sometimes sticks to a molding container.

In addition, if the gelling ability of fish meat is weak during the production of Satsuma-age, or if too much water is added, air bubbles (fire swelling) will occur when fried in oil, which will cause wrinkles when it cools, resulting in a poor appearance. Can be seen.

Furthermore, when frozen products are stored frozen for a long period of time, with the exception of quick freezing with liquid nitrogen, general freeze processing causes tissue destruction due to freezing, and when thawed, the frozen products become messy and cannot be marketed. It becomes a thing.

(Means for Solving Problems) As a result of intensive studies for improving the quality of paste products, the present inventors have found that the inclusion of konjac jelly significantly improves the quality of paste products. Of.

In the present invention, konjak jelly can be mixed with the kneaded product raw material to prevent the surimi from sticking to the vessel wall during molding.

In addition, the Satsuma frying mixed with konjac jelly can prevent air bubbles (swelling) at the time of heating and prevent loss of the product.

Furthermore, various kneaded products containing konjac jelly can prevent tissue destruction at the time of thawing by general freezing.

In the konjak jelly used in the present invention, water is added to konjak powder to swell and dissolve it, and then basic amino acid, basic salts or a mixture of both are added and mixed; or basic amino acid, basic salts or a mixture of both are added in advance. It is produced by adding mixed water to konjak flour; or by premixing konjak flour with basic amino acid, basic salt or a mixture of both, and then adding water to the mixture, swelling and dissolving, and heating and cooling. It

The konjak powder used here may be konjak potato, dried konjak potato, crushed, or purified konjak potato.

The basic amino acid to be used usually includes arginine, histidine, lysine, citrulline, ornithine, etc., alone or in combination. Particularly preferred is arginine or lysine.

The amount of basic amino acid used is 1.25 against konjac flour.
~ 15 wt% is good.

By using a basic amino acid, you can take advantage of the fact that the basic amino acid has a high pH buffering property, a stable pH can be obtained, a jelly of stable quality can be obtained, and it is alkaline but has no alkaline taste. The advantage that a tasty konjac jelly is obtained can be obtained.

Also, as the basic substance, sodium citrate is usually used,
Organic acid salts such as sodium tartrate, sodium malate, sodium acetate, sodium lactate and sodium succinate, and sodium polyphosphate, sodium pyrophosphate, sodium metaphosphate, 2-3 sodium phosphate,
Phosphates such as potassium polyphosphate, potassium pyrophosphate, potassium metaphosphate, and 2 to 3 potassium phosphate; and carbonates such as sodium carbonate, sodium, sodium hydrogen carbonate, potassium carbonate, calcium carbonate, and magnesium carbonate;
And potassium sulfate, sodium sulfate, calcium sulfate,
Sulfates such as magnesium sulfate, and sodium hydroxide,
A single or a mixture of potassium hydroxide and the like is included.
As in these examples, any basic food grade salts can be used as the basic salts of the present invention.

In addition, in order to have a buffer effect, each acid or acid salt may be combined and used in a combination where the pH finally becomes alkaline. In that case, as the acid or basic salt, citric acid, tartaric acid, malic acid, acetic acid, lactic acid, phosphoric acid, 1 sodium phosphate, 1 potassium phosphate or the like is used. The amount used is preferably 0.01 to 5% by weight based on the konjac flour.

By using a basic amino acid and a basic salt together, the pH buffering property of the basic amino acid is high and a stable pH can be obtained, but on the other hand, it is difficult to arbitrarily set the pH value and the pH of the basic salt. Although it has a low buffering property, it can be combined with the fact that the pH can be adjusted arbitrarily by selecting the substance, facilitating the pH setting, suppressing the pH fluctuation due to the raw material and water used, and producing a uniform konjac jelly. It became.

The konjak jelly used in the present invention is different from the so-called konjak paste obtained by swelling konjak powder with water. It is also different from konjac gel obtained by adding alkali and heating. This konjac jelly has a property just in between.

Next, a method for producing konjac jelly will be described.
First, konjac flour is swelled and dissolved by adding 20 to 40 times water. Add the basic amino acid, basic salt, or a mixture of both, of this konjak paste and mix well. Alternatively, a basic amino acid, a basic salt, or a mixture of both is previously mixed and dissolved in water 20 to 40 times that of konjac powder, and the konjac powder is swollen and dissolved by this dissolution. Further, as an alternative method, konjak flour is premixed with a basic amino acid, a basic salt or a mixture of both, and then 20 to 40 times water of konjak flour is added and mixed to swell and dissolve; swelled and dissolved konjak The paste is heated under alkaline and then cooled to obtain the desired konjac jelly.

The heating temperature and time are adjusted according to the concentration and pH of the salts used and the physical properties of konjac jelly to be obtained. When the pH of konjac paste is high, the heating time is short, and when the pH is low, the heating time is long.

This konjac jelly must be heated under alkaline conditions, and the konjac jelly obtained after cooling has a pH of 8.0.
It is desirable to adjust the pH so that it is in the range of 110.5, preferably in the range of 8.2 to 10.0 and heat it.

In this case, the heating temperature is 60 to 95 ° C, and the heating time is 5 to
A combination of the conditions of 210 minutes is chosen.

The preferred combination of pH, temperature and time is that the konjak jelly obtained after cooling has a pH of 8.0 to 10.5, preferably p.
It is preferable to select H so that it falls within the range of 8.2 to 10.0, and it is therefore desirable to determine the optimum combination conditions thereof by preliminary experiments.

This heating is terminated before the konjac paste gels. If the proper heating conditions are exceeded, the konjac paste becomes a gel and loses the miscibility with other components, which is a feature of the konjac jelly of the present invention. Further, if the heating conditions are low, the gelation ability by reheating cannot be obtained, and the paste is forever and the food material is the same as that obtained by swelling konjac paste in water.

After heating, it is necessary to cool rapidly to stop the reaction, and if this operation is omitted, the konjac paste will turn into a gel.

The konjak jelly obtained has a pH of 8.0 to 10.5, preferably 8.2 to 10.0. If the pH exceeds 10.5, it will become a normal konjac, and it will be difficult to mix it with other foods.
When it is less than 8.0, when mixed with other foods, it is not preferable because it remains pasty and does not harden, which lowers the commercial value.

In the present invention, it can be applied to various kneaded products such as kamaboko, chikuwa, satsuma fried and hanpen.

Konjac jelly should be mixed in after adding salt to the fish paste and salting.

The added amount of konjac jelly is 100% salted ground meat
1 to 100 parts by weight, preferably 2 to 50 parts by weight, and more preferably 2 to 30 parts by weight, relative to parts by weight.

Konjac jelly is added to salted ground meat, which is mixed well, and seasoning, starch, water and the like are further added and mixed well to prepare a seasoned ground meat.

The resulting seasoned surimi can be placed in a molding container, allowed to sit, and then heated by frying, steaming, boiling, or the like to obtain a product.

 Next, examples of the present invention will be described.

Example 1 30 kg of salt was added to 1 kg of Sukemune land second grade surimi, and salted,
To this, 28 g of konjac flour and 100 ml of 0.5% sodium carbonate solution
After swelling with stirring, the mixture was left for 2 hours at room temperature for 2 hours, completely swollen, packed in a bag made of synthetic resin, heated at 80 ° C. for 10 minutes and cooled, and 100 g of konjak jelly was added and mixed. To this, sugar 100g sodium glutamate 16g taste phosphorus 40g seasoning
20 g potato starch 150 g water: 800 g was added to adjust the seasoned pickled meat. This product was molded into a piece of 5 cm x 10 cm x 0.7 cm and fried in oil at 160 ° C. This product had good adhesion to molding equipment, and did not swell when fried. This one
Although it was thawed after freezing at 18 ℃, the change in physical properties was very slight and it could be stored for a long time.

Example 2 30 g of salt was added to 1 kg of Susuke land second class surimi and 200 g of konjak jelly same as that used in Example 1 was added after mixing and mixed, and further 120 g of sugar, 20 g of sodium glutamate, 40 g of taste phosphorus, 20 g of natural seasoning, potato starch 150g, water 800g, carrot shredded 50g,
Add 150 g of burdock shredded and adjust the seasoned pickled meat. This product was molded into 5 × 10 × 0.7 cm and fried in oil at 160 ° C. This product was a good Satsuma-age without swelling and was frozen at -18 ° C, but the physical properties after thawing were small, and there was little body collapse when boiled in oden.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (56) Reference JP-A 52-47948 (JP, A) JP-A 54-49347 (JP, A) JP-A 2-69164 (JP, A) JP-A 54- 41347 (JP, A) JP 55-165776 (JP, A) JP 48-82060 (JP, A) JP50-2025 (JP, B1)

Claims (2)

(57) [Claims] 1. Water is added to konjak flour to swell and dissolve it, and then basic amino acid, basic salt or a mixture of both is added and mixed; or basic amino acid, basic salt or a mixture of both is added and mixed in advance. Water is added to konjak flour; or konjak flour is pre-mixed with basic amino acid, basic salts or a mixture of both, then water is added to the mixture and swelled and dissolved, heated, rapidly cooled, gel A kneaded product obtained by mixing konjak jelly with the reaction of konjak jelly that has been stopped before the reaction is completed. 2. Konjac flour is swelled and dissolved by adding water, and then basic amino acid, basic salt or a mixture of both is added and mixed; or basic amino acid, basic salt or a mixture of both is added and mixed in advance. Water is added to konjak flour; or konjak flour is pre-mixed with basic amino acid, basic salts or a mixture of both, then water is added to the mixture and swelled and dissolved, heated, rapidly cooled, gel A method for producing a kneaded product, which comprises using the konjak jelly whose reaction has been stopped before the completion of the formation, and adding and mixing the konjak jelly to the kneaded product raw material.