JP2879213B1 - Chips made from salmon trout - Google Patents

Chips made from salmon trout

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Publication number
JP2879213B1
JP2879213B1 JP10089198A JP8919898A JP2879213B1 JP 2879213 B1 JP2879213 B1 JP 2879213B1 JP 10089198 A JP10089198 A JP 10089198A JP 8919898 A JP8919898 A JP 8919898A JP 2879213 B1 JP2879213 B1 JP 2879213B1
Authority
JP
Japan
Prior art keywords
chips
salmon
trout
surimi
flour
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Lifetime
Application number
JP10089198A
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Japanese (ja)
Other versions
JPH11262375A (en
Inventor
修司 吉川
Original Assignee
財団法人 オホーツク地域振興機構
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Abstract

【要約】 【課題】 油ちょうによるチップス菓子の製造が困難な
鮭鱒類のすり身および落とし身を原料とし、鮭鱒類の風
味を損なうことなく、クリスプ感に優れたチップス菓子
を製造する。 【解決手段】 鮭鱒類のすり身もしくは落とし身に膨化
米粉を添加し、真空フライヤーで油ちょうする事により
鮭鱒類の風味を活かしつつクリスプ感に富んだチップス
菓子を製造した。また、鮭鱒類のすり身もしくは落とし
身に湿熱処理澱粉と小麦粉を混合した粉を添加し、真空
フライヤーで油ちょうする事によっても鮭鱒類の風味を
活かしつつクリスプ感に富んだチップス菓子を製造し
た。
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

【発明の詳細な説明】DETAILED DESCRIPTION OF THE INVENTION

【0001】[0001]

【発明の属する技術分野】本発明は、鮭鱒類を素材とし
たチップスに関するもので、新規な鮭鱒類のすり身もし
くは落とし身を素材としたチップスに関する。具体的に
は鮭鱒類のすり身もしくは落とし身に、膨化米粉もしく
は小麦粉と湿熱澱粉を混合した混合粉を加えて真空フラ
イヤーで油ちょうすることにより、吸水性と舌触りのざ
らつきを抑えるとともに、クリスプ感に富み鮭鱒類の風
味を維持可能とすることを特徴としたチップスに関す
る。
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】[0002]

【従来の技術】真空フライヤーによる鮭のチップス製造
試験の例として、北海道立中央水産試験場事業報告(1
994年)の例がある。この例では秋鮭落とし身に澱粉
を落とし身重量に対し15〜30%、ソルビトールを同
5〜8%、食塩を同2%、発泡剤を同1%添加後、ケー
シング詰めしている。真空フライヤーでの油ちょう温度
は、100〜115℃である。発明者は、すり身に澱粉
を加えて加熱ゲル(カマボコ)を作り、厚さ2mm前後
にスライスの後、真空フライヤーで油ちょうする試験を
行ったが、試作したチップスは非常に硬いものでチップ
スとして不適当な食感のものとなった。
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】次に他の水産物を使ったチップスの製造例
としてホッケを素材としたもの(北海道立水産試験場研
究報告 1989年)、魚肉すり身に大豆蛋白と馬鈴薯
粉末を加えたフィッシュチップス(特願昭59−148
983)、二軸式エクストルーダーを使用した例(特願
昭60−291468)、チーズに練り込んでフライし
た例(特願昭63−190317)、調味した魚を薄切
りにして乾燥させるスナック製品(特願平06−512
918)、燻製品を薄切りにして乾燥させた例(青森県
水産加工研究諸研究報告 vol.1990/1991
1993年)がある。ホッケを用いたチップスの製造
法は酸化防止剤としてトコフェロールを用いている以外
[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】に記載した方法と同様の方法であり、さら
に油ちょうを常圧で行っている。発明者の行ったほぼ同
様の試験の結果、食感が硬くなる若しくはゴム状になる
などの問題を生じる。特願昭59−148983の例で
は大豆タンパク質を魚肉すり身に対して40〜80%添
加し、さらに馬鈴薯粉末を加える処方になっている。こ
のようにしてできた生地を150〜180℃で油ちょう
している。この方法は副材料の添加比率が低いため魚特
有の風味が薄れる可能性がある。発明者の試験では副材
料を対すり身重量の40%添加した場合の官能評価は低
く、鮭の持つ風味が感じられないとの結果を得た。さら
に発明者は生地を180℃で油ちょうしたが、食感は良
くなかった。チーズに練り込んでフライした特願昭63
−190317の例と同様の試験も発明者は行ったが、
食感がゴム状となり、しかもチーズの風味だけが際だち
魚の味が感じられなかった。特願平06−512918
の例と青森県水産加工研究諸研究報告の例では、パリパ
リした食感の製品ができるもののクリスプ感のある製品
は製造できない。特願昭60−291468の例では、
副原料の使用量が多く魚の味が薄くなる恐れがあり、さ
らにエクストルダー先端部で80〜100℃で加熱後に
150〜180℃でフライするため生地が硬化する恐れ
があり、加熱臭などオフフレーバーの発生を避けること
ができない。
[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】[0004]

【発明が解決しようとする課題】 本発明が解決しよう
とする課題は、従来の魚介類チップスでは成しえなかっ
た、鮭鱒類の持ち味を保持しつつ、しかもクリスプ感が
あり、副材料添加による粉っぽさや油ちょうによる加熱
臭やこげ臭の発生を抑えた鮭鱒類のすり身もしくは落と
し身を素材としたチップスを簡易な方法で提供すること
にある。
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】[0005]

【課題を解決するための手法】 上記目的を達成するた
め、本発明では真空フライヤーを用いて油ちょうするこ
とにより、チップスの油ちょう温度を焦げ臭や加熱臭が
発生しない程度に抑えることで色調の維持を可能とし
た。さらに、鮭鱒類のすり身もしくは落とし身に小麦粉
と湿熱処理澱粉をある範囲の比率で混合した粉を加える
ことでクリスプ感を維持しつつ、副材料の添加による粉
っぽさを抑えたチップスを製造した。
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.

【0006】揚げ物のクリスプ感を維持するには、保水
性を低くするか、吸油性を抑えることが重要となる。澱
粉は保水性と吸油性がともに高く、副材料として添加す
るには不適当である。そこで、すり身にクリスプ感を与
えるために添加する澱粉以外の副材料として、湿熱処理
澱粉(特願平4−130102)と小麦粉さらに膨化米
粉があげられる。
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】湿熱処理澱粉は、コーンスターチを減圧後
に加熱水蒸気を加えてから乾燥させて製造される。この
湿熱処理により澱粉粒子内のアミロペクチンとアミロー
スの一部の分子が粒子の表面方向に移動し、ついで起こ
る分子の結晶化により構造が安定化する。この構造変化
により湿熱処理澱粉は非吸油性となり、クリスプ感が得
られるようになる。さらに、湿熱処理澱粉には容積増大
作用があるのでクリスプ感が増大される。しかし、発明
者のチップス製造試験において湿熱処理澱粉を単独で用
いると、クリスプ感と油ぎれがよくなる反面、使用量が
多くなると粉っぽくなるとの官能試験のデータを得た。
[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】小麦粉はクッキーなどに幅広く使われクリ
スプ感が得られる反面、吸水性と吸油性があり、揚げた
製品が重い食感を持ってしまう。さらに小麦粉の味が強
すぎ、魚の持ち味を失わせてしまうことなどが発明者の
試験によって確認された。
[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.

【0009】膨化米粉は精白した米を瞬間連続膨化装置
によって膨化させた後に粉砕したものである。フライ製
品の食感を良好にするため添加される。実際に発明者の
試験では、フライ後のチップスのクリスプ感は良好であ
った。
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.

【0010】これまでに記載したように鮭鱒類のすり身
に添加する副材料として、湿熱処理澱粉と小麦粉さらに
膨化米粉が考えられた。膨化米粉は単独で副原料として
使用可能で、チップスに良好なクリスプ感を与えること
が判明した。しかし、湿熱処理澱粉と小麦粉はともに、
単独ですり身に添加するとチップスの食感が損なわれた
り、鮭自体の持ち味が感じられなくなるため、両者を混
合してすり身に添加することとした。湿熱処理澱粉と小
麦粉の混合比率やすり身に対する添加量、油ちょう温度
など種々検討した結果、クリスプ感がありしかも粉っぽ
さの無い、さらに鮭鱒類の持ち味を失わないチップスが
製造可能となった。
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.

【0011】本発明において、鮭鱒類のすり身もしくは
落とし身は凍結か非凍結か、食塩および調味料添加の有
無を問わない。原料となる魚種は、鮭鱒類が該当する。
また、チップスの生地への膨張剤添加の有無、油ちょう
する際の油脂の種類を問わない。
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】[0012]

【発明の実施の形態】 湿熱処理澱粉と小麦粉を特定の
比率で混合した混合粉もしくは膨化米粉を副材料として
添加することで、副材料由来の粉っぽさを抑えるととも
にクリスプ感を与え、さらに鮭鱒の持つ特有の味を維持
したチップスが製造可能である。また、真空フライヤー
でチップスの油ちょう温度を抑制することにより、焦げ
臭や加熱臭の抑制が可能となる。
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】[0013]

【実施例】 以下に鮭鱒類を素材としたチップスの製造
方法の概略を示す。
EXAMPLES An outline of a method for producing chips using salmon trout as a raw material is described below.

【0014】鮭鱒類のすり身もしくは落とし身に、小麦
粉と湿熱処理澱粉の混合粉、着色料、膨張剤を加えて混
合する。混合したすり身もしくは落とし身をシート状に
延ばした後、真空フライヤーで油ちょうする。
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.

【0015】以下に鮭鱒類を素材としたチップスの製造
方法を詳細に示す。
Hereinafter, a method for producing chips using salmon trout as a raw material will be described in detail.

【0016】鮭鱒類を素材としたチップスの調製 冷凍鮭すり身もしくは落とし身200gを半解凍し、す
り身もしくは落とし身に20〜60gの小麦粉と湿熱処
理澱粉の混合粉もしくは膨化米粉を添加する。混合粉中
の湿熱処理澱粉の割合は25〜62.5%とする。さら
にベーキングパウダー(市販の二式膨張剤)を混合粉添
加重量の2〜3%重量(二剤の総量)添加する。着色が
必要な場合は、モナスカス色素を主成分とする着色料を
添加することが望ましい。これらの材料を均一になるま
でフードプロセッサーやミキサーなどで混合する。こう
して生成したチップスの生地を厚さ0.5mm程度のシ
ート状に延ばし、真空フライヤーを用い、油温70〜1
00℃で油ちょうする。なお、油ちょう中にチップス生
地からの脱水による油温の低下が起こるが、油ちょう工
程中は油温を常に70〜110℃を保つことが望まし
い。
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.

【0017】以下実施例により本発明の内容を詳細に説
明する。ただし、本発明はこれらの例に限定されない。
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】[0018]

【実施例1】鮭すり身を素材としたチップスの製造Example 1 Manufacture of chips from salmon surimi

【0019】まず、鮭すり身に加える副材料の必要性お
よび至適副材料添加量を求める試験を行った。
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.

【0016】に記述した方法にしたがって、チップスを
調製した。チップスの厚さは0.5mm、油ちょう温度
は80〜90℃とし、微生物由来のトランスグルタミナ
ーゼを1ユニット添加し、着色料は添加しなかった。な
お、油ちょうに先立ちシート状に整形した生地を40℃
で5分間加温した。副材料は小麦粉、湿熱処理澱粉、膨
化米粉をそれぞれ20、40、60g添加した。対照は
副材料を加えずに調製したチップスとした。色、色む
ら、外観、湿り具合、クリスプ感、味、匂い、粉っぽ
さ、油っぽさの9項目について、副材料無添加のものを
評点3として官能試験を行った。評価は5点法とし、点
数が高いものを良好とした。官能試験の結果を表1、2
および3に示す。
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】[0020]

【表1】 枠01[Table 1] Frame 01

【0021】膨化米粉を加えたチップスでは、加えない
ものよりも色の面を除いて評価が高いか、同等の評価で
あった。特にクリスプ感の評価は高かった。色は赤いす
り身に白い膨化米粉を加えるため、膨化米粉の添加量が
多くなるほどチップスの色が薄くなり評価が悪くなる傾
向にあった。
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】[0022]

【表2】 枠02[Table 2] Frame 02

【0023】湿熱処理澱粉を加えたチップスでは、加え
ないものよりも粉っぽいとの評価があり、粉っぽさが味
にも影響しているのか官能評価の点数は低かった。
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】[0024]

【表3】 枠03[Table 3] Frame 03

【0025】小麦粉を加えたチップスは添加量によらず
評価が悪かった。クリスプ感については添加量が対すり
身重量20%を除いて、無添加のものよりも良好な評価
であった。小麦粉の配合により油を吸収したことと、小
麦粉の味が強すぎて鮭本来の風味が感じられなかったの
が原因と考えられた。
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.

【0026】以上より、小麦粉と湿熱処理澱粉は単独で
添加する場合には副材料として不適当であることがわか
った。副材料としては膨化米粉が適しており、特に官能
試験の結果が良好だったすり身重量の30%相当の添加
量で、以後の試験を行うこととした。
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.

【0027】次に油ちょう温度を検討した。配合を鮭す
り身200gに膨化米粉60g、モナスカス色素を主成
分とした着色料(以下、着色料)を2ml加えた以外
は、
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),

【0019】に記述した方法に従った。油ちょう温度は
60〜70、70〜80、80〜90、90〜100、
100〜110、110〜120℃とした。官能試験は
悪い(×)、ふつう(○)、よい(◎)の3点法で行っ
た。官能試験の結果を表4に示す。
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】[0028]

【表4】 枠04[Table 4] Frame 04

【0029】油ちょう温度を60〜70℃にした場合は
チップスの油ぎれが悪かった。また、110〜120℃
で油ちょうすると焦げ臭や加熱臭が感じられた。70〜
80℃で油ちょうした場合に若干の油ぎれの悪さを感じ
たが、70〜110℃で油ちょうした場合に官能評価は
良好であった。特に油ちょう温度を90〜100℃とし
た場合に官能評価の点数が良好であったので、以後この
条件で試験を進めることとした。
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.

【0030】続いて、トランスグルタミナーゼを添加す
る必要性、油ちょう前の生地の加温(坐り工程)の必要
性を検討したが、いずれも必要がなかったので、以後ト
ランスグルタミナーゼは使用せず、油ちょう前の生地の
坐り工程を省くこととした。
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.

【0031】次に小麦粉と湿熱処理澱粉と膨化米粉の特
性を比較し、小麦粉と湿熱処理澱粉を副材料とする場合
の条件を探るため官能試験を行うこととした。副材料は
小麦粉、湿熱処理澱粉、膨化米粉とし、添加量はそれぞ
れ60gとした。生地の厚さは0.5mm、油ちょう温
度は90〜100℃とし、膨張剤を添加していない点、
および着色料を2ml加えた以外は
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

【0016】に記述した方法に従った。官能試験の結果
を表5に示す。
The method described in the above was followed. Table 5 shows the results of the sensory test.

【0032】[0032]

【表5】 枠05[Table 5] Frame 05

【0033】膨化米粉を副材料とした場合、できあがっ
たチップスはクリスプ感などの食感は良好で、やや煎餅
に似た食感であった。湿熱処理澱粉を使用したチップス
はクリスプ感があるが粉っぽいことが判明した。小麦粉
を使用したチップスはクリスプ感があり、粉っぽさが感
じられなかった。しかし、小麦粉を使用すると鮭の味が
感じられなくなることも判明した。よって、小麦粉と湿
熱澱粉を副材料として使用する場合は、両者を混合して
用いると良好な食感が得られる可能性が示唆された。
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.

【0034】次に混合粉における小麦粉と湿熱処理澱粉
の混合割合を検討した。副材料を混合粉60gとした以
外は
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

【0031】に記述した方法に従った。小麦粉と湿熱処
理澱粉の混合比率は、湿熱処理澱粉:小麦粉=1:0、
7:1、3:1、5:3、1:1、1:3、0:1の7
区とした。吸水性試験と官能試験の結果を表6に示す。
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】[0035]

【表6】 枠06[Table 6] Frame 06

【0036】試験の結果、混合粉の湿熱処理澱粉の比率
が低くなるほど、吸湿性が増しつつ粉っぽさが解消され
ていくことが判明した。しかし、小麦粉のみだと鮭鱒の
持ち味が感じられなくなることも判明した。クリスプ感
と鮭鱒の持ち味、吸水性に官能試験結果を加味すると、
小麦粉と湿熱処理澱粉の混合比率は、湿熱処理澱粉:小
麦粉=5:3〜1:3、特に1:1〜1:3が適当であ
ることがわかった。これらの混合比率は、小麦粉と湿熱
処理澱粉の混合粉に占める湿熱処理澱粉の割合に換算す
ると25〜62.5%、特に適する範囲は25〜50%
である。
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.

【0037】次に生地に対する膨張剤の添加量を検討し
た。副材料は膨化米粉とした以外は
Next, the amount of the swelling agent added to the dough was examined. Except that the secondary material was puffed rice flour

【0031】に記述した方法に従った。膨張剤の添加量
は混合粉重量に対し、1、2、3、4%とした。なお膨
張剤の添加量は、加えた2式膨張剤の二剤の総量とし、
二剤の混合量は等量ずつとした。官能試験は悪い
(×)、ふつう(○)、よい(◎)の3点法で行った。
官能試験の結果を表7に示す。
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】[0038]

【表7】 枠07[Table 7] Frame 07

【0039】膨張剤の添加量が混合粉添加量に対し1%
以下の場合は、他の試験区に比べクリスプ感が低いとの
試験結果が得られた。また、4%以上だと膨張しすぎで
食感を損なうとの結果を得た。よって、膨張剤の添加量
は混合粉添加量に対し2〜3%が適していることがわか
った。
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.

【0040】以上により、舌触りのざらつきが無くクリ
スプ感に富み、しかも鮭鱒の持ち味を生かした良質のチ
ップスが製造できた。
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】[0041]

【発明の効果】本発明に従い鮭鱒類のすり身もしくは落
とし身に、膨化米粉もしくは小麦粉と湿熱処理澱粉の混
合粉を加えて真空フライヤーで油ちょうすることによ
り、舌触りのざらつきや焦げ臭および加熱臭を抑えると
ともに、クリスプ感に富みしかも鮭鱒の持ち味を生かし
たチップスを製造する事ができる。
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.

───────────────────────────────────────────────────── フロントページの続き (58)調査した分野(Int.Cl.6,DB名) A23L 1/325 JICST(JOIS) JAFIC(JOIS)──────────────────────────────────────────────────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)【特許請求の範囲】(57) [Claims] 【請求項1】 鮭鱒類すり身もしくは落とし身に、すり
身1kg当たり100〜300gの膨化米粉を添加する
ことで、クリスプ感を付与する事を特徴とした鮭鱒類チ
ップス。
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.
【請求項2】 鮭鱒類すり身もしくは落とし身に、すり
身1kg当たり100〜300gの小麦粉と湿熱処理澱
粉の混合粉を添加することで、クリスプ感を付与する事
を特徴とした鮭鱒類チップス。
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.
【請求項3】 小麦粉と湿熱処理澱粉の混合粉に占める
湿熱処理澱粉の割合が、25〜62.5%である請求項
2のチップス。
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%.
【請求項4】 膨張剤を膨化米粉1kg当たり20〜3
0g添加することでクリスプ感を付与する事を特徴とし
た請求項1の鮭鱒類チップス。
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.
【請求項5】 膨張剤を小麦粉と湿熱処理澱粉の混合粉
1kg当たり20〜30g添加することでクリスプ感を
付与する事を特徴とした請求項2の鮭鱒類チップス。
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.
【請求項6】 真空フライヤーで70〜110度で油ち
ょうすることにより、過度の加熱による異臭と焦げ臭な
らびに油ぎれの悪化を防ぐことを特徴とする請求項1記
載の鮭鱒類チップス。
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.
【請求項7】 真空フライヤーで70〜110度で油ち
ょうすることにより、過度の加熱による異臭と焦げ臭な
らびに油ぎれの悪化を防ぐことを特徴とする請求項2記
載の鮭鱒類チップス。
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.
JP10089198A 1998-03-18 1998-03-18 Chips made from salmon trout Expired - Lifetime JP2879213B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP10089198A JP2879213B1 (en) 1998-03-18 1998-03-18 Chips made from salmon trout

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP10089198A JP2879213B1 (en) 1998-03-18 1998-03-18 Chips made from salmon trout

Publications (2)

Publication Number Publication Date
JP2879213B1 true JP2879213B1 (en) 1999-04-05
JPH11262375A JPH11262375A (en) 1999-09-28

Family

ID=13964024

Family Applications (1)

Application Number Title Priority Date Filing Date
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Country Status (1)

Country Link
JP (1) JP2879213B1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20190046627A (en) 2017-10-25 2019-05-07 유하미카쿠토 가부시키가이샤 Croquette-like snacks

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP7140536B2 (en) * 2018-04-24 2022-09-21 日本水産株式会社 Processed fish food and method for producing the same

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
食品加工技術,Vol.15[1](1995)p.16−21

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20190046627A (en) 2017-10-25 2019-05-07 유하미카쿠토 가부시키가이샤 Croquette-like snacks
KR20200071723A (en) 2017-10-25 2020-06-19 유하미카쿠토 가부시키가이샤 Snack sweets of croquette style

Also Published As

Publication number Publication date
JPH11262375A (en) 1999-09-28

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