JP2705577B2 - Manufacturing method of tofu-like fishery products - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a fishery product having a tofu-like texture.

[0002]

2. Description of the Related Art In general, fishery kneaded products such as kamaboko, shampoo, bamboo ring, fried fish, sashimi tofu, etc. are obtained by kneading surimi and other raw materials, molding and heating.

[0003] Other raw materials include starch, proteins, oils and fats, salts, seasonings, colorings, flavors and the like.

[0004] Of these, soy protein has been conventionally used as a protein, but its use is in the form of a powdery method, or a method in which a powdery soy protein is hydrated in advance to form a paste. There is a method in which an oil / fat is added at the time of hydration with powdery soybean protein and water and used as an O / W emulsion paste utilizing the emulsifying power of soybean protein.

The purpose of the invention is to utilize the gelling power of soybean protein, for example, to improve the gelling power of fish meat, such as modification of sitting kamaboko, formation of feet by preventing fish meat from returning, and support for sitting. Soy protein was used as a means.

Therefore, it has not been considered to use a coagulant for tofu which inhibits the gelling power of soybean protein.

[0007] In addition, fishery kneaded products are generally used by adding salt to the surimi and salt-striking to elute fish meat proteins with salt. The amount of salt is generally 3 to 3.5% based on the surimi. Was normal. If the amount of salt is small, a sufficient gel is not formed.

[0008] By the way, with the diversification of dietary habits, fishery kneaded products having less elasticity have been favored from fishy kneaded products having such elasticity, and a method of kneading tofu into a surimi has been attempted. It became so.

However, tofu has a lot of moisture, so that it has to be dehydrated and used, and there is a problem that it is difficult to prepare in large quantities because it easily rots.

[0010]

DISCLOSURE OF THE INVENTION The present inventors differ from conventional elastic fishery products in that they have a crispy texture and a so-called sagging texture (hereinafter referred to as such a texture). Is referred to as "tofu-like texture") by eliminating the use of dehydrated tofu, thereby solving the problem of dehydrated tofu and providing an industrially stable fish-based kneaded product having a tofu-like texture. It was intended to manufacture.

[0011]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to solve the above-mentioned object by using powdery soybean protein. Could not be obtained. Therefore, the present inventors have further studied diligently, as a result of adding not only soybean protein in powder form but also fats and oils to the surimi, and
The present invention has been accomplished by obtaining the knowledge that a desired fishery smelted product can be obtained by adjusting the amount of salt to the surimi to a low range which has been outside of the common sense in the past.

That is, according to the present invention, when powdery soybean protein, oil and fat, salt and water are added to fish meat surimi, (a)
Adding powdery soybean protein and fats and oils, and
(b) Salt of 1.55 to 100 parts by weight of fish meat
This is a method of producing a tofu-like fishery product to which 2.65 parts by weight (preferably 1.65 to 2.45 parts by weight, more preferably 1.75 to 2.25 parts by weight) is added. 4 to 65 parts by weight (preferably 4 to 45 parts by weight, more preferably 4 to 13 parts by weight) of powdery soybean protein, 2 to 65 parts by weight of fat and oil and 125 to 125 parts by weight of 100 parts by weight of fish meat 400 parts by weight can be added.

In addition, a coagulant for tofu can be added,
0.5 part of coagulant for tofu is added to 100 parts of powdery soybean protein.
To 2.5 parts by weight (preferably 1.2 to 2.2 parts by weight).

The features of the present invention are that a specific ratio (lower ratio) of salt is used for the kneaded material, that powdery soybean protein is added as a powder, and that fats and oils are added without forming an emulsion. Three conditions are required.

Without any of the above three components, it is not possible to obtain a fish-cured product having a tofu-like texture.

As the fish meat surimi to be used in the present invention, a commercially available surimi (a salt-free surimi) is suitable, and when using a salted surimi, a salt content of 2.6% or less is suitable. If the amount is large, it is appropriate to use in combination with a salt that has a low salt content). One or two or more fishes manufactured by a conventional method from fish such as hake can be used. It is preferable to use 50% or more of the polished fish derived from Alaska pollack, which is suitable for the production of fishery products.

Known salt can be used,
If the amount of fish meat is large, the product becomes a fishery smelt product with a prettier kamaboko texture, and if the amount is small, a texture is not formed, and in all cases, a tofu-like texture cannot be obtained.

The powdered soybean protein used in the present invention is suitably a soybean protein isolated, and may be used in combination with soymilk powder, concentrated soybean protein and the like.

In a preferred embodiment, the powdery soybean protein is added to the surimi at a stage after salting when a coagulant for tofu is not used, and at a stage before salting when a coagulant for tofu is used. It is preferable because the desired texture can be easily obtained. If the amount of the powdery soybean protein is too small, strong elasticity of the fish meat is exhibited, and it is difficult to obtain a desired texture. If the amount is too large, the texture becomes cancer-like.

The oils and fats used in the present invention can be any edible oils and fats such as animal fats and oils, vegetable fats and oils, refined, separated, hardened and transesterified fats and oils. These fats and oils can be used alone or in combination, but it is important that the fats and oils are not used as an emulsion with soybean protein. The soy protein is powdered, and the fats and oils, whether solid or liquid, are added to the soy protein without being emulsified in advance, so that a fishery kneaded product having a desired texture can be obtained.

If the amount of fat is too small, it is difficult to obtain a smooth tofu-like texture, and if it is too large, it becomes oily.

In the present invention, a coagulant for tofu can be used, and this coagulant for tofu may be used in combination with divalent metal salts such as calcium sulfate and calcium chloride, and a salt-and-bite containing these. Usually, the coagulant for tofu can be used at any time from the time when the rice cake is rough to the time when the rice cake is rolled.

The smaller the amount of the tofu-like coagulant, the softer the fishery product obtained, and the more the amount, the rougher the texture.

The tofu-like seafood kneaded product of the present invention using the tofu-like coagulant has an effect of not being broken down even when cooked.

The addition of water can be used during the process of adding powdered soybean protein or the like to the surimi or in the process of extending the dough in the process before forming a fishery smelted product. Refers to the total amount of water. If the water content of the surimi is large or the amount of fat used is large, the amount of water is small, the moisture content of the surimi is small, the amount of water-absorbing substances such as powdery soybean protein used is large, and the amount of fat used is small. The more water is needed, the more water is needed.

For example, 6 to 2 parts by weight of soybean protein
8 parts by weight can be used. In addition, starch can be used in combination for adjusting the texture. When the dough is soft due to the amount of water added, the texture can be hardened by using starch in combination.

Other seasonings, coloring agents, flavorings and other food additives can be used freely.

In addition, the method of the present invention has a wider water spreading range than the method using dehydrated tofu, and has a higher yield and a greater economic effect in production than the method using dehydrated tofu.

The dough for fishery marine products obtained as described above can be formed into a shape according to the intended use and usually heated to obtain a tofu-like fishery product.

Heating is not particularly limited as long as the temperature is at least a temperature sufficient for heat denaturation of fish meat protein and soy protein.
Usually, hot water heating at 70 ° C. or higher, fryer heating, steam heating, etc. can be used. It is also possible to distribute the dough as it is and to heat it during cooking.

[0031]

The embodiments of the present invention will be described below with reference to examples. Example 1 Powdered separated soy protein (Fujipurina Protein Co., Ltd. sales “Fujipro 55
1)), powder is added, soybean white squeezed oil is added, salt is added and the remaining ingredients are added to the mixture using a silent cutter, and the dough is manufactured and formed into fried dough.
Fried at 100 ° C. for 1 minute to produce fried fish.

[0032]

[Table 1] (Unit is parts by weight) ---------------------------------------- ------------ No.1 No.2 No.3 No.4 No.5 ----------------------- ----------------------------- U.S. land-based surimi 100 Same as left Same as left Same as left Separated soybean protein 10 Same as left Same as left Same as left Water 50 Same as left Same as left Same as left Same as left 0.20 Same as left Same as left Same as left ------------------------------ ---------

Continuation of Table 1 (unit is parts by weight) As a result of the sensory evaluation, No. 1 has a rough tofu-like texture;
No. 2 is a slightly coarse tofu-like texture; 3, No. 4 and N
o. No. 5 has a smooth tofu-like texture; 6 and no. 7 is a slightly weak tofu-like texture, 8 and No. 9 each exhibited a weak tofu-like texture. Comparative Example 1 No. 1 having a low salt addition ratio. 1 and N with a high salt addition ratio
o. No. 2 was produced in the same manner as in Example 1 with the composition shown in Table 2 to produce a fried fish.

[0034]

[Table 2] (Unit is parts by weight) As a result of the sensory evaluation in the same manner as in Example 1, No. 1 was a coarse tissue which could not be said to be a tofu-like tissue and had water separation. No. No. 2 was not a tofu-like texture but a resilient Kamaboko-like texture. Example 2 In the composition of Table 3, salt was added to offshore SA-grade surimi, salted, and then powdered separated soybean protein was added, soybean white oil was added, and the remaining ingredients were added, except that no bittern was used. The subsequent steps were performed in the same manner as in Example 1 to produce a fried fish.

[0035]

[Table 3] (Unit is parts by weight) As a result of the sensory evaluation performed in the same manner as in Example 1, no. No. 1 has a hard tofu-like texture; No. 2 is cotton tofu-like texture; 3 and No. 3 No. 4 exhibited silky tofu-like texture. Example 3 As shown in Table 4, powdery separated soybean protein ("Fujipro 551", sold by Fuji Purina Protein Co., Ltd.) was added to the surimi and powdered soybean white squeezed oil was added thereto. The remaining raw materials were added to produce a dough, which was formed into a fried fish, and was fried at 130 ° C. for 4 minutes and at 100 ° C. for 1 minute to produce a fried fish.

[0036]

[Table 4] (Unit is parts by weight) ---------------------------------------- ------------- No.1 No.2 No.3 No.4 No.5 ---------------------- ------------------------------- Offshore SA grade surimi 100 100 100 100 100 Isolated soy protein 5 10 15 20 30 Water 25 50 75 100 150 Bittern 0.1 0.2 0.3 0.4 0.45 White soybean oil 24 27 30 33 39 Salt 2 2 2 2 2 Starch 10 10 10 10 10 Extended water 100 100 100 100 100 ---------- --------------------------------------------

[0037] As a result of eating and performing a sensory test, N0.1 and no. No. 2 exhibits a soft tofu-like texture, and No. 2 3, No. 4, N
o. 5 and No. 5 6 has a slightly rough tofu-like texture and N
o. 7 and No. 7 No. 8 exhibited a rough tofu-like texture. Comparative Example 2 As shown in Table 5, with a combination of a small amount and a large amount of soybean protein, a fried fish was produced in the same manner as in Example 3.

[0038]

[Table 5] (Unit is parts by weight) No. with low soy protein content. No. 1 has a soft but elastic Kamaboko-like texture and has a high soy protein content. Sample No. 2 exhibited a texture similar to cancer. Example 4 A fried fish was produced in the same manner as in Example 1 except that the amount of added soybean protein was kept constant and the amount of fat added was changed. The composition is shown in Table 6.

[0039]

[Table 6] (Unit is parts by weight) ---------------------------------------- ----------- No.1 No.2 No.3 No.4 No.5 ------------------------ --------------------------- U.S. land-based surimi 100 100 100 100 100 Isolated soy protein 7 7 7 7 7 Water 35 35 35 35 35 Bittern 0.14 0.14 0.14 0.14 0.14 Soybean white drawn oil 3 5 10 20 28 Food salt 2 2 2 2 2 Starch 10 10 10 10 10 Extended water 100 100 100 100 100 -------------- ------------------------------------- As a result of eating and performing a sensory test, No. No. 1 exhibited a soft and tofu-like texture. 2 has a slightly rough tofu-like texture,
No. No. 3 exhibited a smooth tofu-like texture, and 4 and No. 4. No. 5 had a tofu-like texture although feeling slightly oily. Example 5 In the same manner as in Example 1, with the composition shown in Table 7, the addition ratio of bittern was changed to produce a deep-fried crab.

[0040]

[Table 7] (Unit is parts by weight) As a result of sensory test after eating, N0.1 showed a soft and tofu-like texture. 2 has a texture just like tofu,
No. Sample No. 3 exhibited a rough tofu-like texture.

Next, after storage in a refrigerator overnight, the mixture was boiled in broth at 85 ° C. for 1 hour and subjected to a sensory test. As a result of eating and performing a sensory test, N0.1, No. 2 both had a smooth texture and a certain degree of hardness (shape retention). No. Sample No. 3 had hardness (shape retention) although a slightly rough texture remained. Example 6 In the same manner as in Example 1, a fried fish was produced by changing the amount of water to be spread in the formulation shown in Table 8 and changing the amount of water.

[0042]

[Table 8] (Unit is parts by weight) As a result of eating and performing a sensory test, N0.1 exhibited a hard tofu-like texture and a little crisp feeling. No. 3 had a cotton tofu-like texture, had a slightly crispy texture, and had little bending. No. 3 had a silky tofu-like texture and was crispy. Sample No. 4 had a slightly soft silky tofu-like texture and was crispy.

It was found that even if the spreading width was wide, it was possible to produce a tofu-like textured fried fish. Comparative Example 3 No. 3 containing no soybean protein No. 1 and no. 2 was produced in the same manner as in Example 1 with the composition shown in Table 9 below.

[0044]

[Table 9] (Unit is parts by weight) As a result of a sensory test performed after eating, N0.1 which did not use soybean protein or bittern exhibited the texture of a soft kneaded product, had no crispy texture, and had no soybean white oil. Sample No. 2 did not have a tofu-like texture, exhibited the texture of a soft but elastic kneaded product, and had no crispy texture. Comparative Example 4 No. 1 in Table 1 of Example 1. No. 3 and No. 3 in Table 3 of Example 2.
In the formulation of No. 2, the separated soybean protein, soybean squeezed oil and water were previously prepared as an emulsion paste with a silent cutter, and the remaining raw materials below the surimi were added thereto. The subsequent steps were the same as in Example 1. To produce a fried fish.

As a result of the sensory test, both exhibited a resilient texture.

[0046]

According to the present invention, it is possible to easily and stably produce a seafood kneaded product having a tofu-like texture (tofu-like texture with little sag) with a high yield.

Claims (3)

(57) [Claims] (1) powdered soybean protein, oil and fat,
When salt and water are added, (a) powdery soybean protein is added as a powder and fat is added, and (b) fish meat
A method for producing a tofu-like fishery kneaded product, comprising adding 1.55 to 2.65 parts by weight of salt to 0 parts by weight. 2. The process according to claim 1, wherein 4 to 65 parts by weight of powdery soybean protein, 2 to 65 parts by weight of oil and fat, and 125 to 400 parts by weight of water are added to 100 parts by weight of fish meat surimi. 3. The method according to claim 1, wherein 0.5 to 2.5 parts by weight of a tofu coagulant is added to 100 parts of the powdery soybean protein.