JP2879213B1 - Chips made from salmon trout - Google Patents

Abstract

Abstract: PROBLEM TO BE SOLVED: To produce a chips confection having an excellent crisp feeling without using a surimi or a cut meat of salmon trout, which is difficult to produce chips confectionery using oil fry, without deteriorating the flavor of the salmon trout. SOLUTION: A swollen rice flour is added to a surimi or a sliced trout of salmon trout and fried in a vacuum fryer to produce chips confectionery rich in crisp feeling while utilizing the flavor of salmon trout. In addition, by adding flour mixed with moist heat-treated starch and flour to surimi or minced meat of salmon trout and frying it with a vacuum fryer, it produces chips confectionery rich in crisp feeling while utilizing the flavor of salmon trout. did.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to chips made from salmon and trout, and more particularly to chips made from surimi or minced salmon and trout. Specifically, by adding pulverized rice flour or a mixed powder of wheat flour and wet heat starch to the surimi or minced meat of salmon trout and frying it with a vacuum fryer, the water absorption and the texture of the tongue are suppressed, and the crisp feeling is obtained. The present invention relates to chips characterized by being able to maintain the flavor of salmon trout rich in corn.

[0002]

2. Description of the Related Art As an example of a salmon chips production test using a vacuum fryer, a report on the Hokkaido Prefectural Central Fisheries Experimental Station (1)
994). In this example, starch is removed from the fallen salmon, and 15 to 30% of the weight of the fallen salmon, 5 to 8% of sorbitol, 2% of salt, and 1% of a foaming agent are added to the casing, followed by packing in a casing. The frying temperature in a vacuum fryer is 100 to 115 ° C. The inventor added a starch to the surimi to make a heated gel (kamaboko), sliced it to a thickness of about 2 mm, and performed a test of frying with a vacuum fryer, but the prototyped chips were very hard and used as chips It resulted in an inappropriate texture.

[0003] Next, as an example of the production of chips using other marine products, fish chips made from hockey (Hokkaido Fisheries Research Institute Research Report, 1989), fish chips obtained by adding soybean protein and potato powder to fish meat surimi (Tokugan Sho) 59-148
983), an example using a twin-screw extruder (Japanese Patent Application No. 60-291468), an example of kneading into cheese and frying (Japanese Patent Application No. 63-190317), a snack product in which seasoned fish is sliced and dried. Japanese Patent Application No. 06-512
918), Example of smoked product sliced and dried (Aomori Prefectural Fisheries Processing Research Reports vol. 1990/1991)
1993). The method for producing chips using hockey is that tocopherol is used as an antioxidant.

[0002] The method is similar to that described above, and the frying is performed at normal pressure. As a result of almost the same test performed by the inventor, problems such as a hard texture or a rubbery state arise. In the example of Japanese Patent Application No. 59-148983, the soybean protein is added in an amount of 40 to 80% to the ground fish meat, and potato powder is further added. The dough thus obtained is fried at 150 to 180 ° C. In this method, the flavor peculiar to fish may be weakened due to the low addition ratio of the auxiliary material. In the test of the inventor, the sensory evaluation when the auxiliary material was added at 40% of the weight of the surimi was low, and the result was that the flavor of salmon was not felt. Further, the inventors fried the dough at 180 ° C., but the texture was not good. Japanese Patent Application Sho 63 fried in cheese
The inventor also performed a test similar to the example of -190317,
The texture became rubbery, and only the flavor of cheese was noticeable, and the taste of fish was not felt. Japanese Patent Application No. 06-512918
In the example of Aomori Prefectural Fisheries Processing Research Report, a product with a crisp texture can be produced, but a product with a crisp feeling cannot be produced. In the example of Japanese Patent Application No. 60-291468,
The amount of auxiliary ingredients used is large, and the taste of the fish may be reduced. In addition, heating at 80 to 100 ° C at the tip of the extruder and then frying at 150 to 180 ° C may cause the dough to harden. Inevitable.

[0004]

The problem to be solved by the present invention is that while maintaining the taste of salmon and trout, which is not possible with conventional seafood chips, it has a crisp feeling, It is an object of the present invention to provide a simple method of providing chips made from salmon or trout minced meat or minced meat, which suppresses the generation of heated odor and burnt odor due to flouriness and grease.

[0005]

Means for Solving the Problems In order to achieve the above object, the present invention uses a vacuum fryer to fry the chips so that the fry temperature of the chips is suppressed to a level that does not cause burning odor or heating odor. Was maintained. In addition, by adding flour and moist heat-treated starch in a certain ratio to the surimi or the minced meat of salmon trout, the crisp feeling is maintained, and chips with reduced powderiness due to the addition of auxiliary materials are added. Manufactured.

In order to maintain the crisp feeling of the fried food, it is important to lower the water retention or suppress the oil absorption. Starch has high water retention and oil absorption properties, and is unsuitable for being added as a secondary material. Therefore, as heat-treated starch (Japanese Patent Application No. 4-130102), wheat flour, and expanded rice flour, other auxiliary materials other than starch added to give a crisp feeling to the surimi are given.

[0007] The heat-moisture treated starch is produced by decompressing corn starch, adding heated steam, and then drying. By this wet heat treatment, some molecules of amylopectin and amylose in the starch particles move toward the surface of the particles, and the structure is stabilized by the subsequent crystallization of the molecules. Due to this structural change, the heat-moisture treated starch becomes non-oil absorbing and a crisp feeling can be obtained. Furthermore, since the heat-moisture treated starch has a volume increasing effect, the crisp feeling is increased. However, in the chip production test of the inventor, sensory test data was obtained that when the wet heat-treated starch was used alone, the crisp feeling and the oiliness were improved, but the more the amount used, the more the powder became powdery.

[0008] Wheat flour is widely used in cookies and the like to give a crisp feeling, but on the other hand, it has water absorption and oil absorption properties, and the fried product has a heavy texture. Further, it has been confirmed by the inventor's test that the taste of flour is too strong and the taste of fish is lost.

The expanded rice flour is obtained by pulverizing white rice after being expanded by an instantaneous continuous expansion apparatus. It is added to improve the texture of fried products. In fact, in the test of the inventor, the crisp feeling of the chips after frying was good.

As described above, moist heat-treated starch, wheat flour, and puffed rice flour have been considered as auxiliary materials to be added to the surimi of salmon trout. It has been found that puffed rice flour can be used alone as an auxiliary material and gives chips a good crisp feel. However, both heat-moisture treated starch and flour,
If added alone to the surimi, the texture of the chips will be impaired or the salmon itself will not be perceived, so both were mixed and added to the surimi. After examining the mixing ratio of moist heat-treated starch and wheat flour, the amount added to the surimi, the fry temperature, etc., it was possible to produce chips that had a crisp feeling and were not powdery and did not lose the taste of salmon trout. Was.

In the present invention, the surimi or the minced salmon trout may be frozen or non-frozen, with or without the addition of salt and seasonings. The fish species used as raw materials are salmon and trout.
In addition, it does not matter whether or not an expanding agent is added to the dough of chips, and the type of fat or oil used for frying.

[0012]

BEST MODE FOR CARRYING OUT THE INVENTION Addition of a mixed powder or a puffed rice flour obtained by mixing a moisture-heat-treated starch and wheat flour in a specific ratio as a sub-material suppresses the powderiness derived from the sub-material and gives a crisp feeling. Chips that maintain the unique taste of salmon trout can be manufactured. In addition, by suppressing the frying temperature of the chips using a vacuum fryer, it is possible to suppress burning odor and heating odor.

[0013]

EXAMPLES An outline of a method for producing chips using salmon trout as a raw material is described below.

A mixed powder of wheat flour and heat-moisture treated starch, a coloring agent, and a leavening agent are added to a ground or minced salmon trout and mixed. After the mixed surimi or minced meat is spread into a sheet, it is fried in a vacuum fryer.

Hereinafter, a method for producing chips using salmon trout as a raw material will be described in detail.

Preparation of Chips Using Salmon Trout as Raw Material 200 g of frozen salmon surimi or minced meat is half-thawed, and 20 to 60 g of a mixed powder of flour and moist heat-treated starch or expanded rice flour is added to the surimi or minced meat. The proportion of the heat-moisture treated starch in the mixed powder is 25 to 62.5%. Further, a baking powder (commercially available double expander) is added in an amount of 2 to 3% by weight of the mixed powder addition weight (total amount of the two agents). When coloring is necessary, it is desirable to add a coloring agent containing a Monascus pigment as a main component. These materials are mixed using a food processor or a mixer until uniform. The thus-fabricated dough for chips is spread into a sheet having a thickness of about 0.5 mm, and the oil temperature is reduced to 70 to 1 using a vacuum fryer.
Fry at 00 ° C. Although the oil temperature is lowered during the frying due to dehydration from the chips, the oil temperature is preferably kept at 70 to 110 ° C. during the frying process.

Hereinafter, the contents of the present invention will be described in detail with reference to examples. However, the present invention is not limited to these examples.

[0018]

Example 1 Manufacture of chips from salmon surimi

First, a test was conducted to determine the necessity of the auxiliary material to be added to the salmon surimi and the optimum amount of the auxiliary material to be added.

Chips were prepared according to the method described in (1). The thickness of the chips was 0.5 mm, the frying temperature was 80 to 90 ° C., 1 unit of transglutaminase derived from microorganisms was added, and no coloring agent was added. In addition, the dough shaped into a sheet prior to frying is 40 ° C.
For 5 minutes. As the auxiliary material, 20, 40, and 60 g of wheat flour, moist heat-treated starch, and expanded rice flour were added, respectively. The control was chips prepared without the addition of auxiliary materials. A sensory test was conducted on nine items including color, uneven color, appearance, wetness, crispness, taste, smell, powderiness, and oiliness, with a score of 3 when no additives were added. The evaluation was based on a five-point method, and those with higher scores were evaluated as good. Tables 1 and 2 show the results of the sensory test.
And 3.

[0020]

[Table 1] Frame 01

Chips to which expanded rice flour was added were evaluated to be higher or equal to those to which chips were not added except for the color. In particular, the evaluation of the crisp feeling was high. Since the white puffed rice flour was added to the red surimi, the color of the chips tended to be lighter and the evaluation worsened as the amount of puffed rice flour increased.

[0022]

[Table 2] Frame 02

The chips to which the heat-moisture-treated starch was added were evaluated as powdery as compared to the chips not added, and the sensory evaluation score was low as to whether the powdery influence on the taste.

[0024]

[Table 3] Frame 03

Chips to which flour was added had a bad evaluation irrespective of the amount added. With respect to the crisp feeling, the evaluation was better than that without the addition except for the amount of the surimi weight of 20% relative to the addition amount. It was considered that the oil was absorbed by blending the flour, and the taste of the flour was too strong to sense the original flavor of salmon.

From the above, it was found that wheat flour and heat-moisture treated starch are not suitable as secondary materials when added alone. Puffed rice flour is suitable as an auxiliary material, and the subsequent test was carried out with an addition amount equivalent to 30% of the weight of the surimi, for which the results of the sensory test were particularly good.

Next, the frying temperature was examined. Except for adding 200 g of salmon surimi, 60 g of puffed rice flour and 2 ml of a coloring agent containing monascus pigment as a main component (hereinafter, coloring agent),

The method described in the above was followed. The frying temperature is 60-70, 70-80, 80-90, 90-100,
100 to 110 and 110 to 120 ° C. The sensory test was carried out by a three-point method of bad (x), normal (o), and good (o). Table 4 shows the results of the sensory test.

[0028]

[Table 4] Frame 04

When the frying temperature was 60-70 ° C., the chips were not oily. 110-120 ° C
When the oil was fried, a burning smell and a heated smell were felt. 70 ~
When the oil was fried at 80 ° C., some poor oiliness was felt, but when the oil was fried at 70 to 110 ° C., the sensory evaluation was good. In particular, when the frying temperature was 90 to 100 ° C., the sensory evaluation score was good. Therefore, the test was conducted under these conditions.

Subsequently, the necessity of adding transglutaminase and the necessity of heating the dough before frying (sitting step) were examined. However, since neither was required, transglutaminase was not used thereafter. The sitting process of the dough before frying was omitted.

Next, the characteristics of the wheat flour, the heat-moisturized starch and the expanded rice flour were compared, and a sensory test was carried out to find out the conditions when the wheat flour and the moist heat-treated starch were used as auxiliary materials. The auxiliary materials were wheat flour, wet heat-treated starch, and expanded rice flour, and the added amount was 60 g each. The thickness of the dough is 0.5 mm, the frying temperature is 90 to 100 ° C., and no expanding agent is added.
And the addition of 2 ml of colorant

The method described in the above was followed. Table 5 shows the results of the sensory test.

[0032]

[Table 5] Frame 05

When puffed rice flour was used as an auxiliary material, the finished chips had a good texture such as crisp feeling, and had a texture somewhat similar to a rice cracker. Chips using the heat-moisture treated starch were found to have a crisp feel but powdery. Chips using flour had a crisp feeling and did not feel powdery. However, it has also been found that the use of flour makes the taste of salmon disappear. Therefore, when wheat flour and moist heat starch were used as auxiliary materials, it was suggested that a good texture may be obtained when both are mixed and used.

Next, the mixing ratio of wheat flour and heat-moisture treated starch in the mixed powder was examined. Except that the auxiliary material was mixed powder 60g

The method described in the above was followed. The mixing ratio of the wheat flour and the heat-moisture treated starch is as follows:
7: 1, 3: 1, 5: 3, 1: 1, 1: 3, 0: 1 7
Ward. Table 6 shows the results of the water absorption test and the sensory test.

[0035]

[Table 6] Frame 06

As a result of the test, it was found that the lower the ratio of the wet heat-treated starch in the mixed powder, the higher the hygroscopicity and the less the powderiness. However, it turned out that the taste of salmon trout cannot be felt if only flour is used. By adding the sensory test results to the crisp feeling, the taste of salmon trout, and the water absorption,
It has been found that the mixing ratio of the wheat flour and the heat-moisture treated starch is appropriately from 5: 3 to 1: 3, particularly 1: 1 to 1: 3. These mixing ratios are 25 to 62.5% in terms of the ratio of the moist heat-treated starch to the mixed flour of the wheat flour and the moist heat-treated starch, and a particularly suitable range is 25 to 50%.
It is.

Next, the amount of the swelling agent added to the dough was examined. Except that the secondary material was puffed rice flour

The method described in the above was followed. The addition amount of the swelling agent was 1, 2, 3, 4% based on the weight of the mixed powder. The addition amount of the swelling agent is the total amount of the two agents of the added two types of swelling agents,
The mixing amounts of the two agents were equal. The sensory test was carried out by a three-point method of bad (x), normal (o), and good (o).
Table 7 shows the results of the sensory test.

[0038]

[Table 7] Frame 07

The amount of the expanding agent added is 1% based on the amount of the mixed powder.
In the following cases, a test result indicating that the crisp feeling was lower than in the other test groups was obtained. In addition, when it was 4% or more, the result was obtained that the texture was spoiled due to excessive swelling. Therefore, it was found that the addition amount of the swelling agent is suitably 2 to 3% based on the addition amount of the mixed powder.

As described above, high-quality chips having no tongue roughness and rich in crisp feeling and utilizing the characteristics of salmon trout were produced.

[0041]

EFFECT OF THE INVENTION According to the present invention, a mixed powder of expanded rice flour or wheat flour and heat-moisture treated starch is added to a surimi or a ground meat of salmon trout, and the mixture is fried in a vacuum fryer. This makes it possible to produce chips that are rich in crispness and that make use of the characteristics of salmon trout.

──────────────────────────────────────────────────続 き Continued on the front page (58) Field surveyed (Int. Cl. ⁶ , DB name) A23L 1/325 JICST (JOIS) JAFIC (JOIS)

Claims (7)

(57) [Claims] 1. Salmon trout chips characterized by imparting a crisp feeling by adding 100 to 300 g of expanded rice flour per 1 kg of surimi to surimi or minced salmon. 2. Salmon trout chips characterized by imparting a crisp feeling by adding a mixed powder of 100 to 300 g of flour and heat-moisture treated starch per 1 kg of surimi to surimi or minced salmon. 3. The chips according to claim 2, wherein the proportion of the moist heat-treated starch in the mixed flour of the wheat flour and the moist heat-treated starch is 25 to 62.5%. 4. The method according to claim 1, wherein the expanding agent is used in an amount of 20 to 3 per kg of the expanded rice flour.
2. The salmon and trout chips according to claim 1, wherein a crisp feeling is imparted by adding 0 g. 5. The salmon and trout chips according to claim 2, wherein a crisp feeling is imparted by adding 20 to 30 g of a leavening agent per 1 kg of a mixed powder of wheat flour and moist heat-treated starch. 6. The salmon and trout chips according to claim 1, wherein the oil is fried at 70 to 110 degrees by a vacuum fryer to prevent an unpleasant smell and burning smell due to excessive heating and deterioration of oiliness. 7. The salmon and trout chips according to claim 2, wherein the oil is fried at 70 to 110 degrees by a vacuum fryer to prevent an unpleasant smell and burning smell due to excessive heating and deterioration of oiliness.