JP3762942B2 - Method for producing squid-crushed meat gelled food material - Google Patents

Description

[0001]
OBJECT OF THE INVENTION
The present invention relates to processing of squid (bandits), which is the most consumed food edible mollusk in Japan. In particular, it can be used as crushed meat. By making it possible to develop processed foods with new properties that are not possible, we will increase consumption of squid, leading to effective use of arms and fins that have been considered to be less valuable in traditional processing methods, An object of the present invention is to provide a method for producing a squid crushed meat gelled food material having a novel configuration that is useful for waste disposal.
[0002]
[Prior art]
As the standard of living becomes higher and the rich era is reflected in the self-assertion according to each person's preference in all aspects of clothing, food and housing, people's highest interest is to concentrate on health care. Whether it's clothing, food or living, it has come to occupy a central position in its selection criteria. For example, when it comes to eating habits, from the time when it was enough to be rare until the moment, fished foreign cuisine, and tended to go to international cuisine, recently, organic vegetables and organic fertilizer grown rice, natural products We are very impressed with dishes and foods that use natural foods that are good for the body, such as seafood, as well as producers as well as restaurants and processed food manufacturers that use these ingredients to meet changing consumer needs. The attitude of boldly addressing this response has come to be seen strongly.
[0003]
However, in the fishery industry, which plays a part in the natural food boom, in addition to international fishery rights regulations, problems related to the protection of the natural environment and abnormal weather have been involved. In addition, due to the relaxation of import restrictions, a large amount of foreign-made competitive products and rare seafood are available, and fishery products that are gradually landed within the restricted framework are not distributed at the expected unit price. Fisheries who are in a critical crisis are beginning to take on a serious aspect as they continue.
[0004]
One of the fisheries industry whose tendency has emerged, squid production has so far been very popular as a domestic fishery product in Japan's diet, and its consumption has overwhelmed others. Contractors are taken up. Especially in Aomori Prefecture, where the amount of squid landing in Japan is not close, other areas have the strongest impact, and there is a possibility that it may develop into a very serious situation. The search for effective measures that lead to the expansion of consumption under adverse conditions has been steadily continued with the public and private sectors.
[0005]
The squid consumption expansion measures can be broadly divided into the expansion of consumption as raw food and the expansion of consumption as processed food. At present, however, there are a large number of cheap and imported squid at the storefront, and a variety of consumer preferences. Even if it is a home-grown ingredient, if you look directly at the circumstances such as the necessity of a necessaries, the countermeasures from the direction of raw food must be said to be extremely difficult and remain New trials are expected in terms of development as processed foods, and as a powerful processing technology for new ingredients added to processed products such as squid, tears, squid, smoked squid, sake sake, etc. This will require new developments from kneaded squid, but that has not been done in the past.
[0006]
For example, Japanese Patent Laid-Open No. 52-54052 “Manufacture of foods using squid meat” Nomura invention, Japanese Patent Laid-Open No. 53-115854 “Manufacturing method of delicacy foods”, large salt invention, Japanese Patent Publication No. 1-2348 “Manufacture of squid rolls” Method “Invention of Enomoto et al., Japanese Patent Publication No. 58-15106“ Manufacturing Method of Squid Surimi ”, Miyagawa Shoten Patent, Japanese Unexamined Patent Publication No. 63-44835“ Dried Sheet of Squid and Production Method thereof ”, Machide et al. "Manufacturing method of fine powder" Taguchi patent, JP 1-171464 "Manufacturing method of squid processed product" Fujimoto invention, JP 4-158767 "Manufacturing method of sheet-like delicacy" Kanai invention, JP 5-199852 "Stuffing intestines of squid and manufacturing method thereof" Takamura invention, JP 10-113151 "Homogeneous food using squid" Shioya invention, JP 10-165110 "Fish-inducing feed manufactured from marine waste" Tomizawa As you can see clearly.
[0007]
However, these previous attempts have not been able to escape from the application of gelation (蒲 鉾) technology, which has already been established technology of frozen ground surimi, and is based on squid surimi. However, it must be kneaded with starch and other agricultural products and / or fish meat, and then baked to form a rice cracker or heat-treated to form a bamboo ring or sausage. It is only a substitute for squid meat as the main ingredient, and there is no proposal to make a completely new ingredient using the characteristics of squid.
[0008]
The characteristic of squid meat is that it is relatively easy to cause protein spillage due to water exposure and cause a spill of meat, if it is relatively shown in the case of walleye meat that is representative of gelled products so far. When the salting process is essential for gelation of fish meat, it cannot be exposed to water to wash away insoluble components used in the case of walleye pollack as a pre-treatment, and has high endogenous protease activity. Degradation of the myosin heavy chain, leading to a decrease in gelling ability, and a seating treatment after salting (preheating at about 30 ° C. for several tens of minutes so as not to cause a decrease in gel strength) According to the process of improving elasticity, the myosin heavy chain is reduced in molecular weight, leading to a significant decrease in gel formation ability, and above all, squid meat protein has hydrogen bonds and ionic bonds. The process is indispensable for the gelation of walleye pollack meat, which is basically different from the case of walleye meat that mainly consists of heavy myosin heavy chain by covalent bond. There is a characteristic.
[0009]
Furthermore, the characteristics of this squid meat are also suitable for the treatment that is considered to be inconvenient for gelling of walleye pollock meat, that is, it has freezing tolerance, so that it can be frozen and denatured even by long-term frozen storage. First, unlike the walleye meat, the denaturation inhibitor is not required, and unlike the walleye meat, the gel strength decreases even in the temperature range of 50 ° C to 60 ° C (in the case of walleye meat, “fire” Phenomenon that is referred to as “return”), and the heating temperature range within that range can be actively used for processing, and therefore requires “sitting” by preheating as in the case of walleye meat. Without having such a characteristic, gelation can be achieved by direct high-temperature heat treatment.
[0010]
A part of the squid meat characteristic processing technology can be found in the Miyagawa Shoten patent (Japanese Patent Publication No. 58-15106 “Method for producing squid surimi”) in the prior art described above. The technical idea of this patented invention, as is clear from the description of the publication, is mainly intended to peel off those parts that are indispensable for the use of the eyelids and arms. Soften or peel the skin of armpits and arm parts that are difficult to peel by means in hot water (45 ° C to 55 ° C) mixed with the midgut gland or alkaline agent in combination with them, This is a surimi manufacturing method in which it is cooled by exposure to water, then centrifugally accelerated in a closed system, and cut into thin pieces with a knife fixed in the direction of centrifugal motion. Considering the easy-to-use squid characteristics It employs a hot water temperature and, upon water exposure for the purpose of removing the progression stop and inorganic salts and water-soluble protein thermal denaturation adopts a bleached processing in consideration of the outflow of squid meat.
[0011]
However, the manufacturing method of this Miyagawa Shoten patent invention applies the already known characteristics to the softening or peeling of the skin. It is designed to stop heat denaturation, and minimizes heat denaturation of the body part or prevents heat denaturation and then cuts the cooled body, so to speak This method is basically the same as the method of manufacturing raw squid surimi that has been peeled off by the means described above, and the surimi itself is mixed with walleye pollack and used for gelling (waxing). It is not something different from the surimi of the stripped torso part, and its evidence is that it is subjected to a water exposure treatment that should not be adopted originally due to the characteristics of squid, and it is mixed into walleye pollutants and gelled (蒲), It is clear from the fact that it adopts the treatment to remove inorganic salts and water-soluble proteins that affect the reed as a paste product, and therefore, the squid disclosed in these known prior arts. Among the surimi-related products, we cannot find any related technology that makes use of that alone to make a completely new food material.
[0012]
As has been seen above, the present invention, as an active processing of squid, has yet to develop and put into practical use a new food material that uses squid crushed meat as the main raw material and also makes use of its characteristics as an advantageous factor. Focusing on the fact that it has not been made, it is in a position to provide guidance and support to fishermen on the ground, based on a policy judgment that the use of squid in that field is indispensable for future consumption expansion of squid As a result of continuous development and research as a product, and repeated trial and error over many years and many trial experiments, finally came to a squid crushed meat gelation consisting of a new structure as detailed below It succeeded in realizing the manufacturing method of the food material.
[0013]
[Structure of the invention]
This invention is a method for producing a crushed meat gelled food material that basically has the following configuration.
That is, the squid crushed meat obtained by pulverizing raw squid by appropriate means is directly exposed to water and regulated to be within the range of 30 ° C. to 70 ° C. at the center temperature without any treatment such as preheating, By performing the heat treatment within the time according to the center temperature, the protein denaturation of the squid meat is controlled, and the gelation treatment is performed so that the undenatured protein part coexists with the gelation accompanied by partial heat denaturation. This is a method for producing a squid crushed meat gelled food material having a structure in which a squid crushed meat gelled material is obtained.
[0014]
If the production method of the squid crushed meat gelled food material of this basic configuration is shown by other description expressions, the squid crushed meat obtained by pulverizing raw squid with appropriate means is exposed to water, preheating, etc. Without being cooked, the center temperature is regulated to be within the range of 30 ° C to 70 ° C, and the heat treatment is performed within the time according to the center temperature to control the protein denaturation of squid meat and gel Of the squid-crushed meat gelled food material, which has a structure in which the squid-crushed meat gelled material is obtained by cooling or freezing immediately after drying, or cooling and freezing after drying. It can also be called a method.
[0015]
And in the manufacturing method of the squid crushed meat gelled food material of the present invention of the above basic configuration, some typical squid crushed meat gels as shown below which can be shown as having a more specific configuration A method for producing a food product is included.
First of all, the raw squid is crushed by means as appropriate, and at least 0.02 mol or more of saccharide is added and kneaded, and the squid crushed meat is directly exposed to water without being subjected to treatment such as preheating. The center temperature is controlled to be within the range of 30 ° C to 70 ° C, and heat treatment is performed within a time period corresponding to the center temperature, and gelation is performed while controlling protein denaturation of squid meat, and the plate is thinned. The squid with a gist of a structure in which a transparent or translucent squid crushed meat gelling material is obtained by drying or cooling to a transparent or translucent temperature at a temperature of 70 ° C. or less, followed by cooling or freezing. There is a method for producing a crushed meat gelled food material.
[0016]
Also, crushed raw squid by appropriate means, added spices such as large leaves in the form of strips, kneaded squid crushed meat directly at the center temperature without water exposure, preheating etc. In addition to being regulated to be within the range of 30 ° C to 70 ° C, heat treatment is performed within a time period according to the center temperature, gelation is performed while controlling protein denaturation of squid meat, and a block of a predetermined size is obtained. Once frozen, it was sliced in a semi-thawed state and sliced to a thickness of about 1 mm to obtain a squid-crushed meat gelling material that would shrink when submerged in warm water. The manufacturing method of the squid crushed meat gelled food material which makes a structure a summary is also included.
[0017]
Furthermore, raw squid is crushed by means as appropriate, and squid crushed meat mixed with one or more appropriate ingredients for taste or weight increase, such as cheese, pineapple, soy sauce, natto, chopped squid, etc., is exposed to water and preheated Without direct treatment, etc., the center temperature is controlled to be within the range of 30 ° C to 70 ° C, and heat treatment is performed for a short time, allowing only the outside to gel while controlling protein denaturation of squid meat. , By quickly forming the cooled pieces into small pieces of appropriate size, after that, they put on clothes and fried in oil to obtain a squid crushed meat gelling material for processing into molded fries The manufacturing method of the squid crushed meat gelled food material having the gist of the configuration is also the same.
[0018]
Then, the squid crushed meat obtained by crushed raw squid with appropriate means is directly exposed to water and regulated so that the center temperature is within the range of 30 ° C. to 70 ° C. without any treatment such as preheating. By squeezing finely into hot water or heated oil, heat treatment within the time according to the center temperature, gelling while controlling protein denaturation of squid meat, and then quickly cooling or freezing Also included is a method for producing a squid crushed meat gelled food material, which has a gist of obtaining a string-like squid crushed meat gelled material for noodles.
[0019]
Raw squid is a squid that has been landed and, as long as it has not undergone protein denaturation due to heat treatment, etc., it is not particularly affected by its freshness. Although it is not suitable, it can be used to the extent that it is edible enough, and squid has freezing tolerance unlike the walleye pollack, so it is naturally possible to use frozen squid, and from the past The extra meat portion that occurs as a secondary at the shaping stage by processing, and the heel and arm portions that are less frequently used can be targeted. However, for the skin of each part (all the skins that are usually four layers), the raw squid to be used in the production method for obtaining the transparent or translucent squid crushed meat gelling material included in the present invention is included. Except for cases, it is possible to carry out the production method according to the present invention without any skinning treatment, but it is necessary for the production method to require transparency or translucency or to be gelled into a clean white system. In the case of squid, the skin of the layer containing the pigment vesicles (usually up to the first to third layers) will be reddish unless the skin is removed and removed. It will take.
[0020]
There are no restrictions on the type of raw squid, and any type of raw squid can be used, but depending on the type, the sensitivity to protein denaturation varies (for reference) Enumerate representative squid types in descending order of sensitivity, "Firefly Squid", "Argentina Ilex", "Canada Ilex", "Squid Squid", "New Zealand Squirrel", "Acaika", and the most stable " Therefore, it is necessary to pay attention to the temperature rise during processing for the unstable type against heat.
[0021]
The above-mentioned raw squids are not only squids that are particularly sensitive to temperature, but also raw squids that are not so. Is a low temperature that does not exceed 10 ° C, preferably 5 ° C or less, and the conventional crushed meat processing means such as meat chopper or silent cutter is used. By appropriate means, it should be possible to complete the crushed meat processing as quickly as possible and produce the predetermined crushed meat for the production method of the present invention.
[0022]
In addition, it is desirable to use the squid crushed meat produced in this way as once cooled, and after that, it should be immediately transferred to the next heat treatment step, and it takes time until the heat treatment step. In the case where it is vacant, for example, in the case where only the production process of the crushed meat is carried out independently and in advance, it must be frozen and stored quickly. However, even though squids have freezing tolerance, once freeze and thaw is repeated after squid crushed meat, it will be unavoidable that quality deterioration typified by reduced gel strength will be unavoidable. Should be processed in a squid crushed meat amount in advance according to the processing capacity after the heat treatment step so that a series of manufacturing methods that flow into the heat treatment step immediately after the cooling treatment is carried out. .
[0023]
This squid crushed meat may be squid meat alone, but for food purposes, that is, whether it requires seasoning or coloring as the material of the target food, and to make it a functional food, some active ingredients such as The purpose to come mainly from food ingredients such as whether calcium, EPA, DHA, or various vitamins should be supplemented, and / or desired elasticity by increasing or increasing the transparency or promoting or controlling gelation Necessary to achieve these objectives depending on various purposes such as the purpose of improving the properties of food, such as the need to improve the properties, glossiness, and hardness, maintenance of properties such as shelf life, and requests for improvement. Appropriate amounts of additives can be added and kneaded uniformly. The addition of protein denaturing agents such as vinegar or related materials has no problem with the use of small amounts that do not cause protein denaturation, but the protein is denatured beyond that. If it happens, it will interfere with the gelation reaction, so care must be taken.
[0024]
These additives should be homogenously kneaded in as short a process as possible while trying to prevent the temperature rise as much as possible with respect to the squid crushed meat. Adjust the degree of vacuum to match the properties required for the final product, and adjust the amount of air mixed into the kneaded product to the optimum conditions, for example, a final food with transparency, If you want to make it into food, do not mix air into squid crushed meat, do quick stirring and kneading, and also need a soft texture such as fry or a cloudy appearance is preferable When it is used for final foods, it is kneaded so that air is actively mixed.
[0025]
In addition, when trying to make the final food transparent, the use of sugar as an additive (for example, sucrose, sorbitol, maltose, etc., regardless of the type) is used together with the air amount blocking kneading treatment. The addition ratio must be about 0.5 mol or more with respect to the moisture in the squid crushed meat, and the addition ratio of the saccharide and the degree of transparency are almost up to a certain ratio. It turned out to be proportional.
[0026]
The squid crushed meat thus formed needs to be transferred to the heat treatment process as soon as possible to control and advance the gelation. During the heat treatment process, it is the case of a conventional walleye gelling treatment. If there is, “sitting” that includes a process of washing away insoluble matter that is inconvenient for gelation by water exposure, or preheating for several tens of minutes at a relatively low temperature of about 30 ° C. to improve elasticity Whereas intermediate processing such as processing is required, the manufacturing method of the present invention does not require such intermediate processing, and heat processing is performed directly (to be precise, in accordance with the final food, as appropriate). It is intended to enter the process.
[0027]
In this heat treatment step, the heating temperature zone should be in the range of 30 ° C. to 70 ° C., preferably 40 ° C. to 70 ° C. higher than the center temperature of the squid crushed meat to be heated, and for a shorter time. In order to produce a good quality food material by controlling the gelation, it is carried out in a relatively high temperature zone, such as around 50 ° C. The protein denaturation must be controlled and a gelation process must be performed so that, as the gelation is partially accompanied by thermal denaturation, the native protein remains and the part that still retains the protein modification performance coexists. The above-mentioned heating temperature zone is an extremely important factor in realizing gelation with these two characteristics balanced, and such special characteristics are required when processing is performed at a temperature range higher than about 70 ° C. There gelation process difficult to fulfill, the present invention will become unsuitable manufacturing method for the preparation of gelled food material of interest.
[0028]
The heating means in this heat treatment step is to use hot water in the case of a relatively thin shape, and in the case of a thick plate shape or block shape, the heating means is directly filled into a heating container with a built-in heater. Outside, string-like, by means of heat conduction or by means that can efficiently transfer heat to the inside of the wall thickness, etc. If the food material is to be heat-treated, it is possible to squeeze the squid crushed meat with a squeezing machine such as a stuffer through an appropriate nozzle and heat-treat in hot water or heated oil.
[0029]
In addition, for shaping the squid-crushed meat prior to the heat treatment, after filling a water-resistant and heat-resistant bag such as a plastic bag, it is thinly rolled to a desired thickness and / or the shape is adjusted. Or if the final food must be fairly thin, such as shabu-shabu material, it must be filled in the previous water and heat resistant bag and rolled. Once it is shaped into a block shape, heat-treated, frozen, and then cut into thin pieces using a slicer or other device in the second half of the thawing state, it is the same as finally shaped into a thin piece If the result is obtained, it can be manufactured very efficiently and neatly and can be very convenient.
[0030]
By controlling the gelation by heat treatment based on temperature management and time management, proceeding to gelation as scheduled, and then undergoing a cooling treatment for fixing to a predetermined gelation state, the squid of this invention Crushed meat gelled food material is manufactured and processed into the final processed foods, ie shaping, seasoning, coloring, combination / integration with other foods, wrapping, frozen storage, etc. However, the cooling process, which is the final process of manufacturing the raw material, differs depending on what kind of final food the squid crushing meat gelled food material to be manufactured is targeted.
[0031]
For example, in the case of a squid crushed meat gelled food material for transparent products, after finishing the heat treatment process for gelation, ventilation drying at a temperature in the range of −10 ° C. to 70 ° C. Treatment is essential, the drying time varies depending on the application temperature, and the drying time also varies depending on the addition ratio of saccharides, which is an essential condition for imparting transparency. The higher the application temperature, the shorter the amount of saccharide added. In addition, in the case of high-temperature ventilation drying, it is necessary to perform a cooling treatment promptly in addition to performing a drying process so as to increase as the amount increases.
[0032]
In addition, in the case of squid crushed meat gelled food material for foods that do not require transparency, when it reaches the gelation of the predetermined property, it will cool as smoothly as possible, especially as a string In the case of noodle foods, etc., it prevents gelation from proceeding more than necessary, such as preventing gelation from proceeding to the core and killing the unique elasticity and the corner flavor. In this way, it is ensured that a stable quality squid crushed meat gelled food material suitable for the final food is obtained.
In the following, in order to make the configuration of the above-described method for producing a squid crushed meat gelled food material according to the present invention clearer, some specific examples representing the present invention will be shown. To do.
[0033]
[Example 1]
Examples of the most obvious features of the squid-crushed meat gelled food material manufacturing method based on the technical idea of the present invention are examples taken up by the cocoon. A transparent gelled food material can be produced using only squid crushed meat without using any connecting material such as meat or starch. The manufacturing process is as described below.
[0034]
First process
Raw squid (raw squid in the sense that it is not heat-treated, regardless of the degree of freshness), if it is frozen, prepare thawing squid to achieve more desirable transparency The process of removing the internal organs, wrinkles and head and legs, and peeling at least the outer three of the four skins if necessary to avoid the reddish color.
Therefore, when the tendency to coloring and transparency are not so much concerned, it is not necessary to remove the wrinkles, head and leg portions or skinning treatment, and it is possible to adopt raw squid from which only the internal organs are removed.
[0035]
Second process
The raw squid is crushed into squid using a known device such as a meat chopper or silent cutter. At that time, sufficient consideration is necessary so that the treatment is performed at a low temperature not exceeding 10 ° C., preferably at a temperature of 5 ° C. or less so as not to cause an increase in the product temperature. If the raw squid is a temperature sensitive species such as firefly squid or squid, etc., careful attention should be paid and the crushed meat processing should be completed as quickly as possible.
[0036]
Third process
Next, using a known stirrer, sugar 1.3%, sodium chloride 0.5%, and sodium glutamate 0.05% are added so as to avoid temperature rise as much as possible, so that kneading can be performed sufficiently. Process.
At that time, it is necessary to deaerate as much as possible to regulate the amount of air mixed into the kneaded product so as to increase transparency. In addition, although it is advantageous for imparting transparency as the proportion of sugar increases, the optimal proportion considering the point that it takes time for the drying treatment described later and the sweetness in the final product However, the addition ratio of at least about 0.5 mol with respect to the moisture in the cuttlefish meat must be ensured.
[0037]
Also, if necessary, if there is an order for nutritional value, seasoning, color, etc. as the final food, at this stage, aiming for appropriate additives according to those requirements, for example, functional foods, for example calcium or EPH In addition to adding one or several kinds of active ingredients such as DHA and various vitamins, it is possible to add seasoning liquids and colorants, etc., and adding a known property improving agent etc., its elasticity, glossiness, hardness, Needless to say, it is possible to improve the shelf life.
[0038]
4th process
Squid crushed meat produced as described above in the above process is packed in a predetermined amount in a plastic bag and rolled by squeezing a stick from the outside of the bag, or sandwiched appropriately between pressing tools Rolling by appropriate means such as to form a uniform thickness of about 3 mm.
[0039]
Fifth process
The squid crushed meat contained in the plastic bag prepared in the fourth step above is immersed in 45 ° C hot water, heated for about 3 minutes, and then the plate-like squid crushed that has been gelled from the pulled bag. The process of taking out the meat.
In this state, the squid crushed meat is controlled in gelation, and with the progress of gelation accompanied by partial heat denaturation, it is a gel in which the protein remains unmodified and still has protein modification performance. It is in the form of a solid material that is quickly cooled to below normal temperature to maintain its properties, and is also sticky and can be easily formed into a suitable shape, such as a cylinder, depending on the final food. The shape is appropriately formed.
[0040]
Sixth process
After the predetermined gelation, the squid crushed meat that has been molded as necessary is required to take a required time of about 2 hours so as to have a moisture content of 50% or less in a dryer set at around 50 ° C. A step of drying by ventilation until the desired transparency is achieved.
At the time of this drying treatment, there is a possibility that the stitches may be formed if it is placed on a net, so that it is necessary to devise such as hanging on a string. The ventilation drying temperature zone must be within a temperature range of 30 ° C. to 70 ° C., and it is advantageous to carry out on the low temperature side as much as possible in order to increase the transparency. It is necessary to keep in mind that it is necessary.
The squid crushed meat gelled food material produced by the above process has a difference in transparency depending on the addition ratio of saccharides and the condition of ventilation drying temperature. In other words, if the desired transparency is to be realized, it can be realized by appropriately controlling the ratio of the sugar added to the squid crushed meat and the condition of the ventilation drying temperature after the heat treatment. Then, even if the squid crushed meat gelled food material once having a predetermined transparency is frozen again, it returns to the squid crushed meat gelled food material maintaining its transparency again after thawing.
[0042]
[Example 2]
This example is a method for producing a transparent squid crushed meat gelled food material, and is an example of a process that is different from the above example, and obtained after passing through the first to three steps of the above example. For the squid crushed meat, the fourth step and the fifth step were changed to the fourth step and the fifth step as follows, and the sixth step was performed in the above Example 1. This is realized in the same manner as above.
[0043]
Fourth step
A cuboid block of about 10 cm square is formed by putting the squid crushed meat produced as described above in a predetermined manner into a heat-resistant bag or other container, or by using a dedicated Joule heating device that can be directly filled. Then, the squid crushed meat in the container is heated at 45 ° C. for about 3 minutes by a joule heating device to advance the gelation, and is formed in advance as a block shape.
[0044]
Fifth process
A process in which the squid crushed meat that has been gelled into a block-like one is cut into pieces with a thickness of about 3 mm using a slicer.
Thereafter, the same process as in the sixth step in Example 1 is performed to produce a squid crushed meat gelled food material having transparency.
[0045]
[Example 3]
The following is a specific example of producing a squid crushed meat gelled food material to make a dumpling skin-like food with squid crushed meat, which was the same as the first and second steps of Example 1 above. After manufacturing the cuttlefish meat through the steps, the third to fifth steps of Example 1 are changed to the third first step, the fourth two steps, and the fifth two steps, and the above-mentioned Example 1 The sixth step is adopted only when it is necessary to impart transparency.
[0046]
The third process
Using a known stirrer, add 1% sugar, 1% salt, 0.3% sodium glutamate, and 0.03% sodium inosinate, and knead well enough to avoid temperature rise as much as possible. Process.
[0047]
4th-2 process
The step of filling the squid crushed meat produced as described above into a vinylidene chloride tube having a diameter of about 5 cm and heating it in hot water at 50 ° C. (may be done by a Joule heating device) for 20 minutes to advance gelation.
Fifth-2 process
A process in which crushed squid meat that has been gelled is taken out of the tube, or cut into a thickness of about 2 mm with a slicer while still in the tube.
By the above, the cuttlefish meat gelled food material for making a dumpling skin-like food is manufactured.
[0048]
[Example 4]
This example is a specific example relating to a method for producing a squid crushed meat gelled food material for making a shabu-shabu food using squid crushed meat, and squid crushing in the same manner as in the first and second steps of Example 1. After manufacturing the meat, the third to fifth steps of Example 1 were changed to the third two steps, the fourth three steps, and the fifth three steps as follows. is there.
[0049]
Third two steps
In the same manner as in Example 3 above, squid minced meat obtained in the same manner as in the first and second steps of Example 1 was used to add 1% sugar, 1% salt, 0.3% sodium glutamate, and inosinic acid. A step of adding 0.03% sodium and kneading thoroughly and well while avoiding a temperature rise as much as possible with a known stirrer.
[0050]
Fourth three steps
In the same manner as in the fourth step of Example 2, the squid crushed meat produced as described above is first formed into a rectangular parallelepiped block of about 10 cm square, and is heated to 50 ° C. with a Joule heating device (hot water may be used). A process in which heating is performed for about 3 minutes, gelation is progressed, and a block is formed in advance.
Fifth Three Process
A process in which gelled squid meat is frozen once and then half-thawed, and then sliced into a slice of about 1 mm thickness by a slicer.
By the above, the squid crushed meat gelled food material for making a shabu-shabu food is manufactured. In addition, even if it thaws and uses after freezing and storing it after the fifth three steps, it does not hinder the property of being soaked in hot water and becoming a crimped shape.
[0051]
[Example 5]
This example is the production of a squid crushed meat gelled food material for making a molded fried food that does not exfoliate, and is subjected to the same steps as the first and second steps of Example 1. After manufacturing the squid crushed meat, the third to fifth steps of Example 1 were changed to the third three steps, the fourth four steps, and the fifth four steps. It can be manufactured if it goes through the process of attaching clothes and frying it with oil.
[0052]
Third three steps
With a known stirrer, 1% sugar, 1% salt, 0.3% sodium glutamate, and 0.03% sodium inosinate are added to the squid crushed meat obtained up to the second step of Example 1. The process of mixing an appropriate amount of cheese, pineapple, soy sauce, natto, squid bran slices, etc., into a kneaded mixture that is cleverly kneaded and avoids temperature rise as much as possible.
[0053]
Fourth four steps
Fill the stuffer with the additive mixture produced in the above, into a stuffer, direct it into hot water or oil at 50 ° C, squeeze it out using a nozzle with a diameter of about 2.5 cm, and dive it lightly so that only the surface side is A process in which gelation is allowed to proceed.
[0054]
Fifth Fourth Process
This is a process in which the gelled rod-shaped squid meat is cut into a size suitable for frying.
By the above, in the subsequent processing steps, flour, fried eggs, and bread crumbs for fried food are sequentially sprinkled, and the squid crushed meat gelled food material for fried in 170 ° C. oil to form a shaped fried food is produced. .
[0055]
[Example 6]
The next example is the production of a squid crushed meat gelled food material for making a thin string-like food such as udon having a soft texture, similar to the first and second steps of Example 1 above. This is a manufacturing method in which the third and fourth steps of Example 1 are changed to the third four steps and the fourth five steps after the cut squid meat is manufactured through the above steps.
[0056]
Third four steps
With a known stirrer, 1% sugar, 1% salt, 0.3% sodium glutamate, and 0.03% sodium inosinate are added to the squid crushed meat obtained up to the second step of Example 1. The process of kneading well enough to avoid temperature rise as much as possible.
[0057]
Fourth four steps
Fill the stuffer with the cut squid meat produced in the above, direct it into hot water or oil at 50 ° C, squeeze it using a nozzle with a diameter of about 5 mm, and stop it in the hot water or oil for several minutes. Is a process in which gelation proceeds.
By the above, the squid crushed meat gelled food material for making a thin string food like udon is manufactured.
[0058]
[Function and effect]
As described above in detail, according to the method for producing a squid crushed meat gelled food material according to the present invention, as in the past, it is just an application of a walleye frozen frozen surimi, while using squid surimi as the main ingredient. About so-called traditional foods that must be kneaded and mixed with starch, other agricultural products and / or fish meat, etc., heat-treated into bamboo rings or sausages, or baked into rice crackers It is not just a substitute for squid meat as the main ingredient, but it is possible to use crushed meat of squid as the main ingredient and to make it a raw material for new foods by taking advantage of its characteristics. For this reason, it will exhibit an extremely large feature that it can lead to the expansion of squid consumption which is sluggish.
[0059]
In other words, raw squid is characterized by its gelation mechanism, which is different from the one mainly composed of myosin heavy chain multimerization by covalent bonds such as walleye meat known as a representative of gelled products. In addition to the fundamental difference that gelation is caused by the main component of bonding, etc., in the application of walleye meat that has already been established, water that is washed away insoluble components to improve quality. Depending on the exposure, the protein is likely to dissolve and cause a meat spilling phenomenon, and since the endogenous protease activity is high, the protein is also degraded by the salting process that is essential for the gelation of fish meat. In addition to a significant decrease in the chain and a decrease in gelation ability, when preheating is performed to improve elasticity, the myosin heavy chain is reduced in molecular weight, resulting in a remarkable gelation ability. And a difference in such Naru lead to decrease.
[0060]
Therefore, in the present invention, the gelling treatment method established in walleye pollack is not limited, and above all, squid meat protein has freezing resistance, and there is no decrease in gel strength even in a temperature range of 50 ° C to 60 ° C. Taking advantage of the fact that the heating temperature range in that range can be actively used for processing, the protein denaturation of squid meat is controlled by heat treatment that adjusts the temperature and time, and it has not been partly gelled with heat denaturation. After the gel is formed so that the portion of the denatured protein coexists, it is cooled or frozen immediately, or it is dried and then cooled or frozen. It has been successfully manufactured.
[0061]
As a result, protein adhesion ability is not lost even after molding, not only shaping itself and making it possible to develop into free-form products, but also integration with other materials is reliable and strong There is an advantage that it is possible to make a squid food that has no fear of peeling off, detaching or bursting even when it is made into a fried product, and as a conventional squid product It can be used without distinction even if the meat is not shaped properly after processing and shaping, such as meat with a low product value such as salmon, arm, etc., and it should be a useful technique for effective disposal of resources and disposal measures In addition to the addition of various additives, various ingredients suitable for functional foods and other purpose women can be mixed, except for vinegar etc., which denatures proteins and interferes with gelation. Application to food is possible As food ingredients with these characteristics, it is easy to quantify, and the control of gelation makes it easy to control the hardness of the product, so school lunches, hospital foods, lunch boxes for day services, etc. Many practical advantages can be obtained, such as being able to be optimal as a food that has to be particularly considered for calorie and chewability.
[0062]
In particular, in the method for producing a squid crushed meat gelled food material taken up in the Examples, as is clear from the data shown in FIG. By adopting the new manufacturing process of drying by ventilation with the time adjusted within the specified temperature range found from the data of 2, the production of transparent gelled food material that has never been realized is ensured. It becomes feasible, and it is possible to obtain an excellent feature that it is possible to put to practical use a new food that is extremely novel.
[0063]
In addition, as shown in the data of FIG. 3, the squid crushed meat gelling material produced by regulating the temperature zone in the ventilation drying treatment stage has a portion of the native protein coexisting with the gelation accompanied by heat denaturation. It has been proven that the stickiness is maintained even after gelling and drying, and other ingredients such as dumplings and spring rolls are wrapped inside. It is a very advantageous characteristic as a gelling material for skin, and it has the excellent effect of enabling the realization of dumplings and spring rolls as new products that have a favorable flavor that makes squid taste It can be obtained.
[0064]
On the other hand, the squid meat that was gelled while controlling protein denaturation and frozen into a block of a certain size was frozen once and then sliced into a slice of about 1 mm in half-thawed state by slicing However, the gelation is effective as if the part of the undenatured protein coexists with the gelation with partial heat denaturation. It is possible to obtain a very rare squid crushed meat gelling material that could not be expected in food at all. These characteristic properties control protein denaturation, and part of the native protein is partly gelled with heat denaturation. Since it gelled so as to coexist, it is considered that the native protein portion was thermally denatured even after the gelled material.
[0065]
Furthermore, within a predetermined temperature zone, heat treatment is performed for a short time, and the outside is gelled while controlling the protein denaturation of squid meat, so that it can be formed into small pieces of appropriate size or become string-like In the case of squid crushed meat gelling material, as mentioned above, the gel part with the native protein part coexisting with the gelation with partial heat denaturation on the surface side is sticky and the garment is attached Even when fried in oil or reheated with a microwave oven, the crushed meat gelled food material will not peel off from the crushed meat gel material, causing moisture to hide and causing a rupture phenomenon. Inside, squid crushed meat is present as it is, and it is completely gelled by heating during the cooking stage to eat as molded fried and udon noodles, and the elasticity increases, the whole consists of squid crushed meat, and it has a true squid flavor Extremely comfortable In which it is possible to provide with new food.
[0066]
As described above, the method for producing a squid crushed meat gelled food material according to the present invention can exhibit an excellent feature that the intended purpose can be achieved at all by its novel configuration. Compared to those made from walleye meat, which is a typical gelled food from, the manufacturing process is extremely simplified and enables efficient production. Contributing to the revitalization of squid-related fisheries industry, which has been delayed in terms of the expansion of consumption over the years due to restrictions on the range of use of raw squid as squid, and as the emergence of new food ingredients from consumers It will be praised, and will be highly appreciated and widely disseminated.
[Brief description of the drawings]
The drawings show various data necessary to support the characteristics of the method for producing a squid crushed meat gelled food material according to the present invention.
FIG. 1 is a graph showing the relationship between the amount of added saccharide and light transmittance.
FIG. 2 is a graph showing the relationship between water-soluble protein and drying temperature.
FIG. 3 is a graph showing the relationship between tackiness and drying temperature.

Claims (9)

  Squeeze the squid meat by crushed raw squid as appropriate, and control it to be within the range of 30 ° C to 70 ° C at the center temperature without exposing it to water and pre-heating. After the gelation treatment in which the portion of the undenatured protein coexists with the gelation accompanied by partial heat denaturation while controlling the protein denaturation of squid meat within a time period according to A squid crushed meat gelled food material characterized in that a squid crushed meat gelled material is obtained by cooling or freezing immediately to fix the product, or by cooling and freezing after drying. Production method.   Squeeze raw squid by appropriate means, add at least 0.02 mol of saccharide and knead the squid crushed meat directly at the center temperature without exposing it to water and preheating, etc. In addition, the heat treatment is performed within the time corresponding to the center temperature and the protein denaturation of the squid meat is controlled while controlling the protein denaturation of the squid meat. By subjecting the gelation treatment to be thinned and drying the thin plate until it becomes transparent or translucent at a temperature of 70 ° C. or less in order to fix the gelation, cooling or freezing treatment is performed. A method for producing a squid crushed meat gelled food material, characterized in that a transparent or translucent squid crushed meat gelled material is obtained.   Squeeze raw squid with appropriate means, add spices such as large leaves into small pieces, kneaded squid meat that is kneaded with water, directly at the center temperature without treatment such as preheating In addition, the temperature is controlled within a range of 70 ° C., and heat treatment is performed within a time period corresponding to the center temperature, and the protein denaturation of the squid meat is partially gelled with heat denaturation while controlling the protein denaturation of the squid meat. A piece of gel with a predetermined size to fix the gelation after having been subjected to gelation treatment in which the portions coexist, once frozen, and then sliced in a semi-thawed state to a thickness of about 1 mm A method for producing a squid crushed meat gelled food material, characterized in that a squid crushed meat gelled material that causes a shrinkage phenomenon when submerged in warm water is obtained.   Squeeze raw squid by appropriate means, cheese, pineapple, soy sauce, natto, squid leg chopping, etc. A gel that is partially heat-denatured while controlling the protein denaturation of squid meat by controlling the denaturation of the squid meat for a short time by directly regulating the center temperature within the range of 30 ° C to 70 ° C without any treatment. The gelation process was carried out so that the native protein part coexists with the gelation, and only the outside gelled, and the one that was quickly cooled to fix the gelation was formed into small pieces of appropriate size A method for producing a squid crushed meat gelled food material, characterized in that a squid crushed meat gelled material for processing into a molded fly is obtained by wearing a garment afterwards.   In hot water where raw squid is crushed by means as appropriate, and is exposed to water and regulated to be within the range of 30 ° C to 70 ° C at the center temperature without subjecting it to preheating etc. Or squeeze it into heated oil, heat-treat within the time according to the center temperature, and control the protein denaturation of squid meat, so that the part of the native protein coexists in the gelation with partial heat denaturation It is characterized in that after the gelling treatment, a string-like squid crushed meat gelling material for noodles is obtained by rapidly cooling or freezing to fix the gelation. A method for producing a squid-crushed meat gelled food material.   Squid crushed meat is manufactured as an appropriate amount of additive according to the purpose of the food material, which is rapidly stirred and kneaded while adjusting the amount of aerated air, and the steps after the heat treatment are carried out as prescribed. The method for producing a squid crushed meat gelled food material according to any one of claims 1 to 5.   The method for producing a squid crushed meat gelled food material according to claim 6, wherein the additive is one of sugar, salt, sodium glutamate, sodium inosinate, or any combination thereof.   The squid crushed meat according to claim 6 or 7, wherein the additive is an appropriate amount of one or more active ingredients such as calcium, EPH, DHA, and various vitamins mixed therein to enable formation as a functional food material. A method for producing a gelled food material.   The method for producing a squid crushed meat gelled food material according to any one of claims 1 to 8, wherein the kneading of the squid crushed meat is carried out at a temperature of 10 ° C or lower, preferably around 5 ° C.

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