JP3536233B2 - Manufacturing method of aerated 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 method for producing an aerated food product, which is made from frozen surimi as a raw material, and is processed after holding a large number of bubbles in a material dough.

[0002]

2. Description of the Related Art Since the Alaska pollack surimi used as a raw material for paste products is denatured if it is frozen as it is, water-soluble enzyme proteins and salts that affect freezing denaturation are removed by a water exposure process and then ground to 5%. After preventing freezing denaturation by adding the sugars before and after to the fish meat,
It is stored as 10 kg frozen bread.

Such an aerated food product containing bubbles as the main raw material of frozen surimi is generally manufactured by the following procedure using a raw material having a foaming property as an auxiliary raw material. (1) Thaw and measure the frozen main raw material. (2) Add the auxiliary raw material to the measured main raw material, and stir and mix. (3) By further stirring the material dough in which the auxiliary materials are uniformly mixed in the presence of air, air bubbles are included in the material dough. Alternatively, the material dough in which the auxiliary materials are uniformly mixed is introduced into the closed system and high-pressure air is introduced so that air bubbles are included in the material dough. (4) After forming the material material containing bubbles, it is heated and solidified.

As the aerated food products produced by such a method, there are various animal or plant food products depending on the air content and the types of main raw materials and auxiliary raw materials. For example, Hanpen, Terrine, Moose etc. can be mentioned as an example.

[0005]

Conventionally, aerated foods have been
Including air bubbles in the material dough is an essential requirement. As described above, the method of including the bubbles is performed by using a foaming raw material, stirring the thawed surimi in the presence of air, introducing high-pressure air in a closed system, or the like. There is.

[0006] However, the method of stirring the thawed surimi in the presence of air is technically difficult and requires skill. In addition, the method of introducing high-pressure air in a closed system requires a special device for introducing high-pressure air into the surimi in the closed system, and thus each has the disadvantage of being economically unfavorable.

[0007] An object of the present invention is to provide a method for producing an aerated food product, which can easily perform the step of allowing the material dough to contain air bubbles.

Another object of the present invention is to provide a method for producing an aerated food product in which the amount of air contained in the material dough can be easily adjusted.

[0009]

According to the present invention, frozen ground meat is crushed to increase the "bulk" in the form of granules or powder, and salt is added to this to stir in the presence of air while thawing.
And to salts shear and proposes a method for manufacturing aerated food product, characterized in that to obtain a material fabric by aerated.

As a method for crushing this frozen surimi,
For example, there is a method in which the frozen surimi is roughly crushed as a lump without being thawed and then further crushed into smaller pieces to make the frozen surimi into crushed particles having a fine particle size.

When salt and seasonings are added to the crushed granules obtained by stepwise crushing and stirring is performed in the presence of air while thawing, when the crushed granules are thawed, the auxiliary materials are uniformly mixed and , Bubbles are uniformly dispersed in the material dough.

That is, as an example of the method for producing an aerated food product according to the present invention, a coarse crushing step of roughly crushing frozen surimi in a frozen state and a finely crushed product obtained in the coarse crushing step are further finely divided in a frozen state. The crushing step of crushing into crushed particles, the stirring step of adding salt and an auxiliary material to the crushed particles obtained in the crushing step, stirring the mixture in the presence of air while thawing it, and the stirring step And a molding step of molding the material dough into a predetermined shape and heating and solidifying the material dough.

The frozen surimi used as a raw material is appropriately selected according to the food product to be produced. For example, in the production of Hanpen, Satsumaage, and terrine (fish meat), frozen fish meat surimi such as Alaska pollack, Itoyoridai, and shark can be used.

According to the present invention, in the above-described method for producing an aerated food product, the correlation of the specific gravity of the raw material dough after salted with various particle sizes of the frozen surimi crushed into granules or powder is investigated in advance. Also provided is a method characterized by crushing to a particle size according to the specific gravity of the target material dough based on the above correlation.

Here, there is the following correlation between the particle size of the crushed particles and the specific gravity of the material dough.

That is, in the material dough obtained by the method of the present invention, the frozen surimi is crushed into granules or powder so that the "bulk" is increased, the auxiliary material is added to the raw material, and the mixture is stirred to bring bubbles into the dough. Because it was made to include
The specific gravity changes depending on the amount of bubbles contained in the dough.

The air bubbles entrapped in the dough are the air originally present between the crushed grains, which is trapped in the dough by the salt sludge of the raw material, and the air bubbles embraced in the dough by the stirring action in the presence of air. There are things that are included.

Therefore, if the stirring conditions, the thawing conditions, and the addition amounts of the salt and the auxiliary material are the same, the amount of bubbles entrapped in the dough depends on the amount of air originally present between the crushed particles. Since the amount of this air is determined by the size (particle size) of the crushed particles, it is possible to find a specific correlation between the crushed particle size and the specific gravity of the material dough.

That is, when the particle size of the crushed particles is large, the total volume per unit volume of the voids between the crushed particles in the frozen state becomes small, so that the amount of bubbles entrapped in the dough becomes small and When the particle size is small, the total volume per unit volume of the voids between the crushed grains in the frozen state is large, so that the amount of bubbles entrapped in the dough is large.

From this fact, the amount of air bubbles contained in the material dough changes mainly depending on the particle size of the crushed particles, and the specific gravity of the material dough is adjusted by changing the particle size of the crushed particles. You can

For example, when the particle size of the crushed grains is 0.5 to 1 mm, the apparent specific gravity is 0.34, and the specific gravity of the surimi after salt-shrimp is 0.80 to 0.84. Diameter is 5
If the specific gravity is 0.39, the apparent specific gravity is 0.39, the specific gravity of the surimi after salting is 0.85-0.87, and the apparent specific gravity is 0.42 when the crushed grain size is 11 mm. The specific gravity of the surimi after salt pickling is 0.88-0.90.

In the method of the present invention, as described above, the air originally existing between the crushed grains due to salt slippage of the raw material is trapped in the material dough as air bubbles, and the material dough is molded and heated to form an aerated food product. Although it may be obtained, a foaming agent may be used in order to obtain a material material having an air content higher than the amount of air existing between the crushed grains.

Further, in the present invention, crushed granules having a relatively uniform size can be obtained by crushing the frozen ground meat roughly without thawing and roughly crushing it as a lump and then further crushing it into fine pieces. This has the advantage that the thawing time during the thawing in the stirring step is short and the thawing is performed uniformly, so that a quality difference is less likely to occur between the center of the crushed particles and the surface, and the quality does not deteriorate when the product is made.

In the present invention, the step of coarsely crushing frozen surimi and the subsequent step of crushing may be carried out by an apparatus capable of crushing frozen products. This device may be any device that has the ability to crush frozen products. If the frozen surimi is crushed almost uniformly, the coarse crushing process and the subsequent crushing process,
The coarse crushing and the subsequent crushing can be performed by one apparatus, or can be performed stepwise by a plurality of apparatuses.

[0025]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS FIG. 1 is a process chart showing one embodiment of a manufacturing method according to the present invention. In Fig. 1, first, in the coarse crushing process, the frozen surimi is roughly crushed using a bone cutter or a frozen cutter, and in the next crushing process, it is crushed almost uniformly with a chopper and minced, or crushed with a flaker grinder. And make crushed grains of uniform size. The coarse crushing and the subsequent crushing steps are preferably performed at a temperature of 10 ° C. or less at which a quality change is unlikely to occur.

In this way, it is finely crushed into "bullets".
The crushed particles that have been added are weighed, charged with a salt, an auxiliary material, and a seasoning into a stirring device, and stirred and mixed while being thawed together with salt and the like in the stirring device. When completely thawed and mixed, the air existing between the individual crushed grains before thawing is entrapped as bubbles to form a material dough containing bubbles.

In this case, the size (particle size) of the crushed particles when they are charged into the stirring device may be fine enough to prevent uneven thawing of the individual crushed particles, but the smaller the particle size, the more thawed. In this case, it is preferable that the quality difference between the central portion and the surface portion of the crushed particles is less likely to occur and the quality will not be reduced when the product is made.

In this way, the thawing is completed during the stirring step, and at the same time, the material dough containing air bubbles is obtained by being uniformly mixed with salt, auxiliary raw materials, and seasonings. It is possible to obtain a homogeneous material dough containing air bubbles.

In the crushing step, when the coarsely crushed frozen surimi is further finely crushed in the frozen state to obtain crushed particles, various particle sizes of the crushed particles and their particle sizes are obtained in advance in the stirring step. For the correlation with the specific gravity of the material dough, for example, for each target food such as Hanpen, Satsuma fried, terrine, etc., check that the crushed particle size corresponding to the material dough of the target specific gravity can be obtained based on this. By performing the crushing step, the amount of bubbles dispersed in the dough during the stirring step under the same conditions is adjusted.

The material dough in which the amount of air bubbles in the dough is adjusted as described above is then formed into a predetermined product shape in a forming step, and then, if necessary, boiled and cooled to be packaged. Become a product.

As an example of the specific gravity (apparent specific gravity) of the finished product, the apparent specific gravity is 0.85 to 0.0.5 when the size of the crushed particles is adjusted to 3 to 5 mm in the case of the shisho-fu product. 95, and the size of crushed particles is 1 to 3
When adjusted to mm, the apparent specific gravity is 0.8-0.
It has been confirmed to be 85.

In the above-mentioned method, at the end of stirring, the crushed granules are thawed and uniformly mixed with salt, seasoning and auxiliary raw material to obtain a material dough containing air bubbles.
If a material dough with a lot of air bubbles is needed, use a foaming agent.

In the present invention, since the air existing between the crushed particles is trapped in the material dough in advance, it is easier to mix the air as compared with the conventional method, and more bubbles can be generated in a shorter stirring time than the conventional method. You can get the included material dough.

Further, the amount of air bubbles to be adjusted, such as stirring speed and stirring time, may be selected according to the degree of air content required for the target air-containing food, and in some cases, dough is not damaged. Thus, a cooling operation or the like may be added.

[0035]

[Embodiment] An example in which frozen surimi of ground pollack is used as a main raw material for food is shown below. Example 1; As a raw material for the production of hanpen, Sukyo frozen surimi SA grade (10 kg) was used, and 10 kg of this frozen frozen surimi SA grade was not thawed,
Coarse crushed with MK bone cutter (Masuyuki Sangyo Co., Ltd.),
MK chopper in frozen state (Masuyuki Sangyo Co., Ltd.)
And crushed into frozen crushed particles having a particle size of about 3 mm.

An appropriate amount of Sukemyo frozen surimi, which had been crushed to a particle size of about 3 mm, was put into a silent cutter, and 100 parts of this amount was added, and 3 parts of salt and 5 parts of egg white were added in that order to add salt. Then, the aeration was performed together. After salting, 50 parts water, 10 parts potato starch and 5 sugar
Parts, Mirin 3 parts, and sodium glutamate 1 part were mixed.

The dough thus obtained was formed into a square shape, poured into hot water at 90 ° C., heated while being inverted, and when the central temperature reached 75 ° C., it was cooled, packaged, and paste Boxed as. The specific gravity of the obtained paste was 0.7.

Example 2 Manufacture of Shinjuku-style Kneaded Product Sukonese Frozen Surimi 10 kg of SA grade was crushed with an MK bone cutter (manufactured by Masuyuki Sangyo Co., Ltd.) without thawing, and was frozen in the MK chopper (Masuyuki). The product was passed through Sangyo Co., Ltd. to obtain frozen crushed particles having a particle size of about 10 mm.

[0039] To this, an auxiliary raw material for carrot was appropriately added, and thereafter, stirring, molding, boiling, cooling and packaging were carried out in the same manner as in Example 1 to obtain a kneaded product having a texture of cabbage. The specific gravity of this paste product was 0.85.

[0040]

As described above, according to the present invention, the auxiliary material is added to the crushed granules which are finely crushed into pieces, and the mixture is stirred and mixed in the presence of air while thawing. When completed, the crushed grains have completely thawed and entrapped air between the grains in the dough, thus making it possible to easily obtain a homogeneous material dough containing air bubbles.

Further, since the amount of air (the amount of air bubbles) entrapped in the material dough can be adjusted by the particle size of the crushed granules, it is possible to control the content of various air contents such as starch paste and kneaded products such as fried tofu. It is possible to produce a tempered food with good quality and reproducibility.

[Brief description of drawings]

FIG. 1 is a process drawing showing an example of an embodiment of a method for producing an aerated food product according to the present invention.

─────────────────────────────────────────────────── ─── Continuation of the front page (56) Reference JP-A-58-152468 (JP, A) JP-A-53-34958 (JP, A) (58) Fields investigated (Int.Cl. ⁷ , DB name) A23L 1/325

Claims (2)

(57) [Claims] 1. Frozen ground meat is crushed to increase the bulk in the form of granules or powder, to which salt is added and thawed.
Method for producing aerated foods with stirring in the presence of air and salt shear, characterized in that to obtain a material fabric by aerated while. 2. The method for producing an aerated foodstuff according to claim 1, wherein the correlation of the specific gravity of the material dough after salt-sliding with various particle sizes of the frozen surimi crushed into granules or powder is investigated in advance. A method for producing an aerated food product, characterized by crushing into a particle size according to the specific gravity of the target material dough based on the above correlation.