JP3043235B2 - Terrine-style food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a novel terrine-like food.

[0002]

2. Description of the Related Art Conventionally, there are various kinds of so-called kamaboko, such as board-mounted kamaboko and wrapped kamaboko, each having a unique texture and flavor. I have. However, young people in recent years tend to get tired of the texture and flavor peculiar to Kamaboko, and the consumption of Kamaboko is gradually decreasing year by year, probably because it has become expensive. Furthermore, since Kamaboko is a product for winter due to its product form, manufacturers of Kamaboko are worried that sales will not increase in the summer. In order to break through such a series of situations, each company has been working on the development of products that are accepted by young people and can be used in the summer.

[0003]

A product born from such a concept is a terrine-like food product in which kamaboko and jelly are formed in layers, which is visually beautiful and can be eaten in banquet halls and the like. ing.

[0004] However, such terrine-like foods made of fish paste products such as kamaboko have a disadvantage that the jelly and fish jelly products such as kamaboko are peeled off when serving or cutting when eating. For this reason, this product after cutting is visually inferior and can be said to be a fatal drawback for banquet dishes that require beautiful appearance. The present invention has been made in order to solve these drawbacks, and an object of the present invention is to provide a terrine-like food that can maintain the visual beauty without the fish meat product and jelly peeling off even after cutting. Is to provide.

[0005]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies with the aim of solving the above-mentioned problems, and as a result, have found that the binding power of a binder having a similar chemical structure can be effectively used. If, for example, cutting is performed by adding collagen to the kamaboko and gelatin to the jelly, it is considered that it can withstand external physical stress such as cutting, and that the kamaboko and jelly parts will not peel off. It has been found that Kamaboko jelly which is rich in adhesiveness and can maintain visual beauty without peeling off.

[0006] That is, the present invention relates to a terrine-like food characterized in that a fish meat kneaded product part added with collagen and a jelly part added with gelatin are formed in layers.

As shown in FIG. 1 (a), the terrine-like food of the present invention comprises a layered fish meat product 1 containing collagen and a layered jelly 2 containing gelatin. In addition, the fish meat kneading product part 1 and the jelly part 2 are shown in FIG.
As shown in (b), three or more layers may be formed. In addition, the terrine-like food of the present invention is not limited to the rectangular parallelepiped shape shown in FIG. 1 and may have any shape.

Hereinafter, the present invention will be described in detail by dividing it into a fish meat paste product section and a jelly section.

[0009] Collagen used in the fish and meat product portion of the novel terrine-like food of the present invention is one of fibrous hard proteins which is a main component of animal connective tissue. Generally, it is contained in tissues such as bones, cartilage, tendons, skin, and fish scales of animals, and is manufactured by a conventional method. That is, bone, cartilage, etc. of an animal are extracted with an organic solvent, water, an acid such as a diluted hydrochloric acid, or an alkali to remove soluble substances. In general, it is preferable to concentrate and spray-dry the powder to form a powder, since it is easier to handle. However, the production method is not particularly limited as long as it is separated and purified from animal connective tissue.

The amount of collagen to be added in the present invention is appropriately selected according to the type of fish meat used as the main raw material in the fish meat paste product section. 10 to 10 parts, preferably 1 to 7 parts. 0.
If the amount is less than 5 parts, the effect of preventing peeling of the fish meat kneaded product part and the jelly part is insufficient, and if added in excess of 10 parts, the effect of preventing peeling is not improved, and conversely, the texture becomes slimy. Is not preferred.

There is no particular limitation on the type of fish meat which is the main raw material of the fish meat kneading product section of the novel terrine-like food of the present invention, and examples thereof include pollock, pollock, hockey, warazuka,
Examples include white fish meat such as goji, and multi-harvest red fish meat such as mackerel and sardine. Further, the form of the fish meat is not particularly limited, and may be a frozen surimi.

[0012] The auxiliary material of the fish meat kneaded product part of the novel terrine-like food of the present invention is used for ordinary fish meat kneaded products such as kamaboko, hampan, terrine, etc., for example, salt, starch, vegetable protein, Egg whites, fats, sugars, preservatives, seasonings,
Spices, fragrances, pigments and the like can be mentioned.

On the other hand, gelatin used in the jelly part of the novel terrine-like food of the present invention refers to animal bone, cartilage,
Collagen, the major protein of tendons, skin and scales,
It is a kind of derived protein obtained when heated together with water, and is produced by a conventional method. That is, it is produced by extracting bones, cartilage, skin, tendons, ligaments, phalanx, etc. of an animal by boiling them for a long time with water. In general, powders obtained by concentrating, spray-drying, and then are preferred because they are easier to handle. However, separated from animal connective tissue,
The production method is not particularly limited as long as it is purified.

The amount of gelatin to be added in the present invention is appropriately selected according to the strength of the jelly part, but is usually 1-10% by weight, preferably 2-5% by weight per jelly part, in a powdery state.
It is. If it is less than 1% by weight, the strength of the jelly is weak and the moldability is not obtained. On the other hand, if it exceeds 10% by weight, the jelly strength is too high, which is not desirable in terms of texture.

Further, other gelling agents and thickening polysaccharides such as agar, gellan gum, carrageenan,
Addition of pectin, locust bean gum, xanthan gum, psyllium seed gum, guar gum, tamarind gum, etc. does not change the adhesive effect.

The auxiliary material of the jelly portion of the novel terrine-like food of the present invention is used for ordinary jellies, and includes, for example, seasonings such as salt, sugars, granule consomme, spices,
Perfumes, pigments and the like can be mentioned. Also, gelatin may be added as a jelly by using consommé soup as an auxiliary material.

Further, ingredients such as seafood, meat, vegetables, and mushrooms may be put in the jelly. The addition of such ingredients does not adversely affect the effect of preventing the peeling of the fish meat paste product portion and the jelly portion.

In order to produce the novel terrine-like food of the present invention, basically, it may be carried out in accordance with a conventional method of producing fish meat paste and jelly.

First, the fish meat kneading product section is made by adding salt to fish meat to make the fish meat into a paste, and then, water,
Collagen may be added together with the addition of starch, egg white, seasonings, and the like.

On the other hand, in the jelly part, gelatin is mixed well with powder such as saccharides and then dissolved in water at about 70 to 90 ° C. Thereafter, seasonings are added. When used in combination with other gelling agents or thickening polysaccharides, they may be added together when mixing powders such as saccharides.

There are two methods for forming the fish meat paste product portion and the jelly portion in layers.

In the first method, first, only a well-mixed fish and meat product portion is half-filled in a container, and the mixture is coagulated by heating at 90 ° C. for 40 minutes. On the other hand, this is a method in which a solution in the jelly portion that is still warm is poured thereon, and then sterilized by heating at, for example, 95 ° C. for about 5 minutes, and then cooled to obtain a terrine-like food.

Further, this method is slightly modified, and only the fish meat kneaded product portion is solidified in advance in another container or the like by heating for 90 minutes, and then cut into a block shape so as to match the shape of the container to obtain another container. The terrine-like food of the present invention can also be obtained by a method of pouring the jelly part solution into the terrine. According to this method, the fish meat paste product can be cut into a block having a beautiful surface, so that there is an advantage that the surface where the fish meat paste product and the jelly part of the finished terrine-like food come into contact becomes a very clean surface. .

In the second method, the main raw material and the auxiliary raw material are added, and the paste is made into a fish meat kneaded product part, and a thickening polysaccharide such as xanthan gum or locust bean gum is used in combination with gelatin to increase the viscosity. This is a method in which a jelly part is filled in a layer in a container, sterilized at 90 ° C. for 45 minutes, and then cooled to obtain a terrine-like food. The second method has an advantage that only one heating step is required, and is suitable for producing a terrine-like food having three or more layers of the fish meat paste product section and the jelly section.

Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples.

[0026]

【Example】

Example 1, Comparative Example 1 Terrine-like food of Example 1 wherein collagen was added to the fish meat paste product as shown in Table 1 as terrine-like food,
The terrine-like food of Comparative Example 1 to which no collagen was added was produced.

The production method is such that the fish meat kneading product part is well mixed with the main material part and the sub-material part, half-filled in a container and heated at 90 ° C. for 4 hours.
Heat coagulation was performed for 0 minutes.

For the jelly part, gelatin and the auxiliary material part were well mixed in advance and dissolved in warm water at 90 ° C. This was poured onto the heat-coagulated fish meat paste product, sterilized at 90 ° C. for 5 minutes, and then cooled in a refrigerator at 5 ° C. for 2 hours.

[0029]

[Table 1]

The terrine-like foods of Example 1 and Comparative Example 1 produced in the proportions shown in Table 1 were taken out of the containers, respectively.
After cutting to 1/2, 1/4, and 1/8, the peeling of the fish meat paste product portion and the jelly portion was evaluated. Table 2 shows the evaluation results. The evaluation was evaluated as も の when the film was not peeled off at all, Δ when the film was slightly peeled but the shape was maintained, and × when the film was completely peeled and the shape was not maintained.

[0031]

[Table 2]

As is evident from the results in Table 2, the terrine-like food of the present invention did not exfoliate in the fish meat paste product portion and the jelly portion and maintained a beautiful shape regardless of the cut ratio. On the other hand, the terrine-like food of Comparative Example 1 is
At the stage where it was cut to 1/2, 1/4, the peeling of the fish meat paste product part and the jelly part was partially recognized, and when cut to 1/8,
The fish meat kneaded product part and the jelly part were completely peeled off and could not be served neatly.

Example 2, Comparative Example 2 Terrine-like food of Example 2 in which collagen was added to a fish meat paste product as shown in Table 3 as terrine-like food;
A terrine-like food of Comparative Example 2 without the addition of collagen was produced.

The production method was the same as that of Example 2 and Comparative Example 2 except that the fish meat kneaded product part was prepared by mixing the main material part and the sub-material part well to form a paste, and was put to a position 1/3 from the bottom of the container. Was. For the jelly part, mix the gelatin and the sub-material part well in advance,
The mixture was dissolved in warm water at ℃ ° C., and placed on the fish meat paste part up to a position 2/3 from the bottom of the container. Further, a fish meat kneaded product part was put thereon, thereby forming a three-layered shape. Thereafter, the mixture was heated at 90 ° C. for 45 minutes and cooled in a refrigerator at 5 ° C. for 2 hours.

[0035]

[Table 3]

The terrine-like foods of Example 2 and Comparative Example 2 produced in the proportions shown in Table 3 were respectively taken out of the containers.
After cutting to 1/2, 1/4, and 1/8, the peeling of the fish meat paste product portion and the jelly portion was evaluated. Table 4 shows the results of the evaluation performed in the same manner as in Example 1.

[0037]

[Table 4]

As is clear from the results in Table 4, Comparative Example 2
When the terrine-like food of the present invention was cut in half, the fish meat paste product part and the jelly part were peeled off and the shape was not maintained, whereas the terrine-like food of Example 2 of the present invention was not affected by the cut ratio. And the fish meat kneaded product part and the jelly part were not peeled off and could be served neatly.

[0039]

According to the present invention, it is possible to produce a terrine-like food which can maintain the visual beauty without peeling the fish meat paste product portion and the jelly portion even when cutting.
It greatly contributes to the fishery processing industry.

[Brief description of the drawings]

1 (a) and 1 (b) are perspective views showing one embodiment of a terrine-like food of the present invention.

[Explanation of symbols]

 1 Fish paste product with collagen added 2 Jelly with gelatin added

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-6-197689 (JP, A) JP-A-63-283557 (JP, A) JP-A-61-282053 (JP, A) JP-A-57-1982 5672 (JP, A) JP-A-58-40072 (JP, A) JP-A-63-222672 (JP, A) JP-A-59-109154 (JP, A) Japanese Utility Model Laid-Open No. 61-92292 (JP, U) (58) Field surveyed (Int. Cl. ⁷ , DB name) A23L 1/325 101-103

Claims (3)

(57) [Claims] 1. A fish meat kneaded product part to which collagen is added,
A terrine-like food, wherein a jelly part to which gelatin is added is formed in a layer. 2. The terrine-like food according to claim 1, wherein the amount of collagen added is 0.5 to 10 parts by weight based on 100 parts by weight of fish meat. 3. The amount of gelatin to be added is 1 to jelly part.
The terrine-like food according to claim 1, which is 10% by weight.