JP2612735B2 - Raw fish meat gel food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a raw fish meat-like gel food.

The present invention is a raw fish meat-like gel food having moderate flexibility and having a texture very similar to the muscle strength of raw natural fish.

[Prior Art] Conventionally, many foods using mannan or fish meat protein (fish meat or fish meat surimi) have been known. As a typical food using mannan, there is a food obtained by adding a calcium salt to a mannan aqueous solution and gelling, that is, konjac. Further, typical foods using fish meat surimi include foods obtained by grinding fish meat surimi with salt and gelling, such as kamaboko and bamboo rings.

Further, many foods using mannan and ground fish meat in combination are also known, and there are foods obtained by mixing and heating mannan to enhance the gel strength of the ground fish meat.

[Problems of the prior art]

However, although these conventional foods have their own unique texture, they are generally strong in texture and give a crisp feel in the mouth.

The present invention has been made to solve the problems of the prior art, and to obtain a novel raw fish meat-like gel food having moderate flexibility, having a texture very similar to the muscle strength of the body of a natural fish. It is the purpose.

[Means for solving the problem]

The inventors of the present invention have made intensive efforts to develop means for solving the above-mentioned problems, and as a result, have completed the present invention.

That is, the present invention provides at least mannan, fish meat protein,
In food compositions containing water, polysaccharides and seasonings, the mannan content is 0.5% to 9% and the fish protein content is 1.3% to
5.6%, the total content of mannan and fish meat protein is 2.0% to 14%, and the breaking stress after heat coagulation is 87%.
It is a raw fish meat-like gel food characterized by having a jelly strength of 49 to 230 g, cm.

 Next, the configuration of the present invention will be described in detail.

The mannan used in the present invention is konjac flour, which is a raw material of konjac widely consumed as food, or glucomannan obtained by purifying it. The latter shows about three times the viscosity compared to the former,
The effect of the present invention is made higher. In particular, the use of glucomannan in the high molecular weight range purified by alcohol or the like gives good results.

In the present invention, the content of mannan is limited to 0.5% to 9%. If it is less than this range, the obtained raw fish-like gel food becomes too soft, while if it is more than this range, the obtained raw fish-like gel food becomes too hard, both of which are the intended objects of the present invention. The texture cannot be obtained.

In using the above-mentioned mannan in the present invention, it is convenient to dissolve or swell mannan in an aqueous solution and use it as a mannan paste. In this case, the concentration of mannan is 1% to 15%. If the concentration is higher than this, it takes a long time to dissolve the mannan, and it takes a long time to perform uniform mixing with the fish meat paste, causing a significant decrease in work efficiency. Because it becomes one of On the other hand, even if the concentration of mannan is 1% or less, there is no inferiority in the effect of addition, but it is not a preferable concentration range because unnecessary labor is required for operations such as measurement. Therefore, the preferred mannan concentration of the mannan paste ranges from 2% to 10%. In addition, by adding polysaccharides such as flour, starch and gelatinized starch to the mannan paste, it is possible to impart shape retention and water retention to the obtained raw fish meat-like gel food, and to retain the seasoning components. Can be improved.

Next, the fish protein will be described. The fish meat protein in the present invention is constituted by fish meat surimi or fish meat. As fish meat surimi, it is possible to use so-called fish meat surimi, salted surimi, etc. obtained by coarsely crushing fish meat collected from white fish such as gum, thigh, etc. and removing the water-soluble part in water it can. On the other hand, as fish meat,
A fish body from which bones, internal organs and the like have been removed is used. In this case, since the water-soluble portion in the fish is intact, the protein can be added to the raw fish meat-like gel food obtained without losing the inherent taste and aroma components of the fish meat. Therefore, it is preferable to use fish meat,
In consideration of economy, it is preferable to use it together with fish meat.

The above-mentioned fish meat surimi or fish meat is used in the form of a paste, and the method for producing the same can be the same as the usual method for producing kamaboko. An example of a method for producing a fish paste is described. Ice water 80 for 100 parts of fish meat surimi
~ 140 parts, and if necessary, add appropriate amounts of starch, sugar, and seasoning, and crush the mixture well to obtain a muddy state.
About 5% to 3.5% salt is added, and further crushing is performed to elute salt-soluble proteins to obtain a fish meat paste.

The content of fish meat protein in the present invention is limited to 1.3% to 5.6%. Raw fish meat-like gel food obtained below this range is closer to the texture of konjac, while raw fish meat-like gel food obtained above this range is closer to the texture of kamaboko, The intended texture of the present invention cannot be obtained.

Although the individual contents of mannan and fish meat protein in the present invention are as described above, there are restrictions on the total contents of both. That is, it is necessary that the total content of mannan and fish meat protein is in the range of 2.0% to 14%. If it is less than this range, the obtained raw fish meat-like gel food becomes too soft, while if it is more than this range, the obtained raw fish meat-like gel food becomes too hard, both of which are the intended objects of the present invention. The texture cannot be obtained.

In the present invention, the components other than the above-mentioned mannan and fish meat protein include water, polysaccharides, seasonings and the like. These contents are used within a range that does not impair the texture of the raw fish meat-like gel food.

Further, in order to obtain a raw fish meat-like gel food using the raw fish meat-like gel food composition containing water, polysaccharides and seasonings in addition to the above-mentioned contents of mannan and fish meat protein, a raw fish meat-like gel is required. What is necessary is just to heat-coagulate the solid food composition. Conditions in this case are not particularly limited, and may be in accordance with a conventional method.

〔Example〕

 Next, the present invention will be described based on examples.

Example 1 65 g of glucomannan, 3000 ml of water and 120 g of gelatinized starch were thoroughly stirred to obtain 3170 g of a uniform mannan paste. Separately, 723 g of fish meat surimi, 385 g of salmon fillet, 86 g of cornstarch, 50 g of seasoning and 580 g of ice water were added and crushed until a uniform paste was obtained. I got

Next, the mixing ratio of the fish meat paste to the mannan paste obtained above was changed and weighed as shown in Table 1, and this was stirred well to form a uniform paste, which was 5 cm long,
It was placed in a plastic container 5 cm wide and 4 cm high and immersed in a water bath adjusted to 95 ° C. for 25 to 45 minutes to obtain a raw fish meat-like gel food. The breaking stress and jelly strength of the sample obtained by storing the obtained raw fish meat-like gel food in a freezer at −25 ° C. for 15 hours were measured. Table 1 shows the results.

Eight healthy adults were used as sensory inspectors, and each sample was tasted before lunch. All the inspectors found that the hardness of the meat quality was slightly different. Admitted.

Further, the mixing ratio of the mannan paste and the fish meat paste was the same as in Table 1, and these were packed in the plastic container described above, and then stored in a freezer at −25 ° C. for 24 hours.
The test was also performed on a sample heated in a hot water bath adjusted to a temperature of ° C. for 25 minutes, and almost the same results as described above were obtained.

Example 2 The same procedure as in Example 1 was carried out except that 50 g of glucomannan and 1000 ml of water were used, to obtain a raw fish meat-like gel food. Breaking stress of the obtained raw fish meat-like gel food,
Jelly strength was measured. Table 2 shows the results.

The samples were also tasted by a sensory inspector. As a result, all the inspectors recognized the texture of the raw fish meat, particularly the sea bream with a high meat quality and the texture similar to a flat fish.

Example 3 A raw fish meat-like gel food was obtained in the same manner as in Example 1 except that 40 parts of a fish meat paste was mixed with 60 parts of a mannan paste whose mannan concentration was adjusted as shown in Table 3. The breaking stress and jelly strength of the obtained raw fish meat-like gel food were measured. Table 3 shows the results.

Example 4 A raw fish meat-like gel food was obtained in the same manner as in Example 1, except that 160 g of konjac flour was used instead of 65 g of glucomannan. The breaking stress and jelly strength of the obtained raw fish meat-like gel food were measured. Table 4 shows the results.

Samples in which the amount of konjac flour was adjusted to about 2 to 2.5 times the amount of glucomannan used showed similar physical properties.

Example 5 50 g of glucomannan was dissolved in 3000 g of water heated to 70 ° C., and 120 g of waxy starch was added thereto and mixed well to obtain a uniform mannan paste. Separately, fish meat surimi 75
0 g, ice water 600 g, floating powder 20 g, seasoning 55 g and a small amount of pigment are added and ground until a uniform paste is formed, and then 170 g of fiber and 22 g of salt are added. Obtained.

Stir well the obtained mannan paste and fish meat surimi paste to make a uniform paste, bisect this,
One of them was formed into a plate having a thickness of 5 cm, packaged with a plastic film, and stored in a freezing room adjusted to -25 ° C for 24 hours. After thawing this, it was heated in a steam pot for 10 minutes and cooled with water, and the resulting raw fish meat-like gel food had a flexible raw fish meat texture. The other one was formed into a sheet shape of about 3 mm, which was heated in a steam pot for 20 minutes, and the obtained raw fish meat-like gel food was cut into 20 cm square and 7 cm square. Fifteen cut sheets were stacked to form a laminate, wrapped in a plastic film, and stored in a freezer controlled at -25 ° C. When the resulting raw fish meat-like gel food was molded like sashimi, the cut surface had a layered pattern like natural fish meat, and had a texture similar to raw fish meat.

Claims (1)

(57) [Claims] (1) at least mannan, fish meat protein, water,
In a food composition containing a polysaccharide and a seasoning, the mannan content is 0.5% to 9%, and the fish protein content is 1.3% to 5.6%.
And the total content of mannan and fish meat protein is 2.
0% to 14%, and the rupture stress after heat solidification is 87 to 290
g, a raw fish meat-like gel food characterized by a jelly strength of 49-230 g, cm.