JP3787714B2 - Jelly-like food consisting of fish meat surimi and method for producing the same - Google Patents
Jelly-like food consisting of fish meat surimi and method for producing the same Download PDFInfo
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- JP3787714B2 JP3787714B2 JP36569997A JP36569997A JP3787714B2 JP 3787714 B2 JP3787714 B2 JP 3787714B2 JP 36569997 A JP36569997 A JP 36569997A JP 36569997 A JP36569997 A JP 36569997A JP 3787714 B2 JP3787714 B2 JP 3787714B2
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Description
【０００１】
【発明の属する技術分野】
本発明は、魚肉すり身からなるゼリー状食品及びその製造法に関するものである。
【０００２】
【従来の技術】
特開平６ー２２５７０４号公報には、魚肉すり身、食塩、水または／及び牛乳からなる組成物にトランスグルタミナーゼを添加してトランスグルタミナーゼの酵素作用によりゲル化して魚肉すり身からなるゼリー状食品を得る方法が開示されている。
【０００３】
【発明が解決しようとする課題】
しかし、前記ゼリー状食品の製造法では、トランスグルタミナーゼの酵素作用を生起させるために坐り処理を行わなければならず、しかも、設定温度によって坐り処理に要する時間も異なり、さらに、坐り処理の後、加熱してトランスグルタミナーゼの酵素を失活させなければならならない等、酵素活性の制御が複雑であると共に、ゼリー特有の食感を得るのが困難であるという問題点があった。
【０００４】
そこで、本発明者は、トランスグルタミナーゼの酵素作用によらずとも魚肉すり身からなるゼリー状食品を得ることを技術的課題として、研究、実験を重ねた結果、魚肉すり身と、食塩と、水及び／又は牛乳とからなる魚肉すり身の高加水物を高真空下にて脱泡すれば、ソフトで喉ごしのよいマイルドな風味を有するゼリー特有の食感を持つゼリー状食品を簡単に得ることができるという刮目すべき知見を得、当該課題を達成したものである。
【０００５】
【課題を解決するための手段】
前記技術的課題は、次の通りの本発明によって解決できる。
即ち、本発明に係る魚肉すり身からなるゼリー状食品は、魚肉すり身100 重量部と食塩２〜10重量部と水及び／又は牛乳200 〜800 重量部とを含む混合組成物を15torr 未満の真空下にて脱泡処理して気泡を取り除いた後に加熱ゲル化してなるものである。
【０００６】
また、本発明に係る魚肉すり身からなるゼリー状食品の製造法は、魚肉すり身100 重量部と食塩２〜10重量部と水及び／又は牛乳200 〜800 重量部とを含む混合組成物を15torr未満の真空下にて脱泡処理した後に加熱してゲル化するものである。
【０００７】
【発明の実施の形態】
本発明に係る魚肉すり身からなるゼリー状食品及びその製造法を実施の形態を挙げて詳しく説明すれば次の通りである。
【０００８】
先ず、魚肉すり身100 重量部に対して食塩を２〜10重量部添加し、これを周知のサイレントカッター、ステファンカッター又は擂潰機等を用いて撹拌・混練して魚肉すり身混練物を得る。
【０００９】
次に、前記魚肉すり身混練物に、水又は牛乳若しくは水と牛乳との混合液を魚肉すり身100 重量部に対して200 〜800 重量部加え、前記サイレントカッター等を用いて撹拌・混練して魚肉すり身加水物を得る。なお、この時、ゼリー状の食感を損なわない限り、水産練り製品の粘弾性を向上させるために用いられている周知の添加物、例えば、澱粉、重合リン酸塩、カルシウム塩、各種タンパク質素材、増粘多糖類等を添加してもよく、添加する場合には、添加の前後において水又は牛乳を加えて混練すればよい。
【００１０】
続いて、前記魚肉すり身加水物を常温（約20℃）で15torr未満の真空下にて約２〜３分間放置して脱泡し、魚肉すり身生地を得る。
【００１１】
最後に、前記魚肉すり身生地をゼリー型容器、ケーシングチューブ等の適当な容器に充填後、かまぼこを得る温度と同じ温度である中心温度75〜85℃で加熱してゲル化させ、魚肉すり身からなるゼリー状食品を得る。
【００１２】
魚肉すり身は、水産物加工業界において広く販売されているたら、たい、えそ、さめ等の生又は冷凍魚肉すり身であれば何れの等級のものでもよい。
【００１３】
食塩は、魚肉すり身のタンパク質の溶出及び調味の目的で使用するものであり、使用量は魚肉すり身100 重量部に対して食塩２〜10重量部であればよく、２重量部未満では少なすぎて効果が得られず、10重量部を越えれば逆に効果が低下すると共に塩味が強くなりすぎるので好ましくない。
【００１４】
水と牛乳は、各々単独で使用しても併用してもよい。水や牛乳はゼリー状食品を得ると共に、食感の調整のために使用するものであるから、魚肉すり身100 重量部に対して200 〜800 重量部が好ましく、200 重量部未満ではゼリー様のソフトな食感が得られず、800 重量部を越えれば仕上がりがペースト状になってしまうので好ましくない。
【００１５】
脱泡処理は、15torr未満の真空下にて放置又は撹拌する。15torr以上では魚肉すり身生地中の気泡を完全に取り除くことができないため、ゼリー状にまとまらず、粒状の食感となり、滑らかな食感は得られない。
【００１６】
【実施例】
以下、本発明を実施例によって具体的に説明する。もちろん、本発明は本実施例に限定されるものではない。
【００１７】
実施例１：解凍洋上スケソウすり身100 重量部をフードプロセッサにより空ずりした後、食塩５重量部を加えて２分間擂潰して魚肉すり身混練物を得た。次に、魚肉すり身混練物に水250 重量部を加え、１分間混合した。続いて、澱粉10重量部を加えて１分間混合した後、さらに、水250 重量部を加え、２分間混合して615 重量部の魚肉すり身加水物を得た。この後、常温（約20℃）、10torrの真空雰囲気下にてフードプロセッサにより撹拌しながら２分間脱泡して気泡を完全に取り除き、魚肉すり身生地を得た。
【００１８】
前記魚肉すり身生地をゼリー型容器に充填して温度85℃で30分間加熱した後、温度約10℃の冷蔵庫内にて一夜冷却してゼリー状食品を得た。
【００１９】
本実施例におけるゼリー状食品は保形性があり、食したところソフトで喉ごしのよいマイルドな風味を有しており、ゼリー特有のなめらかな食感があった。
【００２０】
実施例２：実施例１で得た魚肉すり身混練物に水250 重量部を加えて１分間混合し、続いて、澱粉10重量部及びトランスグルタミナーゼ（商品名：アクティバTG-K：味の素株式会社製）１重量部（TG-K１ｇは100 ユニット、魚肉すり身１ｇに対して1.0 ユニット必要とするからTG-K１ｇ／魚肉すり身100g）を加えて１分間混合した後、さらに、水250 重量部を加え、２分間混合して616 重量部の魚肉すり身加水物を得た。当該魚肉すり身加水物を実施例１と同一条件によって処理してゼリー状食品を得た。ここに得たゼリー状食品は保形性があり、食したところ実施例１と同様の食感があった。
【００２１】
なお、本実施例においては、トランスグルタミナーゼを添加したが、坐り処理を行わずに加熱処理（85℃で30分間加熱）して酵素を失活させたから、実施例１と同様のゼリー状食品を得ることができた。
【００２２】
実施例３：実施例１で得た魚肉すり身生地をゼリー型容器に充填して温度40℃で60分間坐り処理した後に温度85℃で30分間加熱し、この後、温度約10℃の冷蔵庫内にて一夜冷却してゼリー状食品を得た。ここに得たゼリー状食品は保形性があり、食したところ実施例１と同様の食感があった。
【００２３】
比較例１：実施例１で得た魚肉すり身加水物を、そのままゼリー型容器に充填して温度85℃で30分間加熱した後、温度約10℃の冷蔵庫内にて一夜冷却したが、ゲル化していなかった。
【００２４】
比較例２：実施例１で得た魚肉すり身加水物を、そのままゼリー型容器に充填して温度40℃で60分間坐り処理した後に温度85℃で30分間加熱し、この後、温度約10℃の冷蔵庫内にて一夜冷却したが、ゲル化していなかった。
【００２５】
比較例３：実施例２で得た魚肉すり身加水物を、そのままゼリー型容器に充填して温度85℃で30分間加熱した後、温度約10℃の冷蔵庫内にて一夜冷却したが、ゲル化していなかった。
【００２６】
比較例４〜６：実施例２で得た魚肉すり身加水物を、そのまま三個のゼリー型容器に充填してそれぞれ温度40℃で10分間（比較例４）、30分間（比較例５）、60分間（比較例６）坐り処理した後に温度85℃で30分間加熱し、この後、温度約10℃の冷蔵庫内にて一夜冷却した。
【００２７】
比較例４においてはゲル化していなかった。また、比較例５においてはゲル化が不充分であって保形性がたらず、ぼろぼろしており、離水が多かった。また、比較例６においてはゲル化していて保形性はあったが、離水が多かった。
【００２８】
比較例７：実施例２で得た魚肉すり身加水物を常温、10torrの真空雰囲気下にてフードプロセッサにより撹拌しながら２分間脱泡して気泡を完全に取り除いて魚肉すり身生地を得、当該魚肉すり身生地をゼリー型容器に充填して温度85℃で30分間加熱した後、温度約10℃の冷蔵庫内にて一夜冷却した。得られた食品は保形性が有り、なめらかな食感はあったが、離水が多かった。
【００２９】
実施例１〜３及び比較例１〜７で得られた各食品の目視による状態観察結果、食感評価結果を表１に示す。なお、食感評価はパネラー（成人男性10名、成人女性10名）によって行った。
【００３０】
【表１】
表１を参照すれば、実施例２はトランスグルタミナーゼを添加しているが、坐り処理を行わずに速やかに加熱処理してトランスグルタミナーゼの酵素を失活させたため、本発明における効果が得られたことが判る。また、実施例２と比較例７との比較により、比較例７においても脱泡処理は行われているが、60分間の坐り処理を行っているため、酵素作用によるゲル化により離水が生じ、本発明における効果が得られなかったことが判る。また、比較例３〜６はトランスグルタミナーゼを作用させてゼリー状食品を得る場合には、酵素作用を生起させるために坐り処理をおこなわなければならず、坐り処理温度や要する時間等の酵素を作用させる条件が的確でなけれは離水が多くなり、なめらかな食感を得ることはできないことが判る。
【００３２】
実施例４：解凍洋上スケソウすり身100 重量部をフードプロセッサにより空ずりした後、食塩４重量部を加えて２分間擂潰して魚肉すり身混練物を得た。次に、魚肉すり身混練物に水100 重量部を加え、１分間混合した。続いて、砂糖10重量部を加えて１分間混合した後、さらに、水100 重量部を加え、２分間混合して314 重量部の魚肉すり身加水物を得た。この後、常温、14torrの真空雰囲気下にてフードプロセッサにより撹拌しながら２分間脱泡して気泡を完全に取り除き、魚肉すり身生地を得た。
【００３３】
前記魚肉すり身生地をゼリー型容器に充填して温度85℃で30分間加熱した後、温度約10℃の冷蔵庫内にて一夜冷却してゼリー状食品を得た。
【００３４】
実施例５：解凍洋上スケソウすり身100 重量部をフードプロセッサにより空ずりした後、食塩４重量部及び重合リン酸塩0.5 重量部を加えて２分間擂潰して魚肉すり身混練物を得た。次に、魚肉すり身混練物に牛乳250 重量部を加え、１分間混合した。続いて、澱粉10重量部及び砂糖10重量部を加えて１分間混合した後、さらに、牛乳250 重量部を加え、２分間混合して624.5 重量部の魚肉すり身加水物を得た。この後、常温、10torrの真空雰囲気下にてフードプロセッサにより撹拌しながら２分間脱泡して気泡を完全に取り除き、魚肉すり身生地を得、当該魚肉すり身生地を実施例４と同様に処理してゼリー状食品を得た。
【００３５】
実施例６：実施例５で得た魚肉すり身混練物に水100 重量部及び牛乳100 重量部を加え、１分間混合した。続いて、乾燥卵白10重量部及び砂糖10重量部を加えて１分間混合した後、さらに、水150 重量部及び牛乳150 重量部を加え、２分間混合して624.5 重量部の魚肉すり身加水物を得た。この後、実施例５と同様にしてゼリー状食品を得た。
【００３６】
実施例７：実施例５で得た魚肉すり身混練物に水400 重量部加え、１分間混合した。続いて、乾燥卵白10重量部及び砂糖10重量部を加えて１分間混合した後、さらに、水400 重量部を加え、２分間混合して924.5 重量部の魚肉すり身加水物を得た。この後、実施例５と同様にしてゼリー状食品を得た。
【００３７】
比較例８：実施例６で得た魚肉すり身加水物を15torrの真空雰囲気下にてフードプロセッサにより撹拌しながら２分間脱泡して気泡を完全に取り除き、魚肉すり身生地を得、当該魚肉すり身生地をゼリー型容器に充填して温度85℃で30分間加熱した後、温度約10℃の冷蔵庫内にて一夜冷却した。
【００３８】
比較例９：実施例４で得た魚肉すり身加水物を50torrの真空雰囲気下にてフードプロセッサにより撹拌しながら２分間脱泡して気泡を完全に取り除き、魚肉すり身生地を得、当該魚肉すり身生地をゼリー型容器に充填して温度85℃で30分間加熱した後、温度約10℃の冷蔵庫内にて一夜冷却した。
【００３９】
比較例１０：実施例５で得た魚肉すり身混練物に水250 重量部加え、１分間混合した。続いて、乾燥卵白10重量部及び砂糖10重量部を加えて１分間混合した後、さらに、水250 重量部加え、２分間混合して624.5 重量部の魚肉すり身加水物を得た。当該魚肉すり身加水物を比較例９と同様に処理した。
【００４０】
比較例１１：実施例５で得た魚肉すり身混練物に水500 重量部加え、１分間混合した。続いて、乾燥卵白10重量部及び砂糖10重量部を加えて１分間混合した後、さらに、水500 重量部加え、２分間混合して1132.5重量部の魚肉すり身加水物を得た。当該魚肉すり身加水物を実施例５と同様に処理した。
【００４１】
実施例４〜７及び比較例８〜１１で得られた各食品の目視によるゲル化状態観察結果、食感評価結果を表２に示す。表２において「○」は保形性あり、且つ、滑らかな食感あり。「△」は保形性はあるが、ややざらついた食感あり。「×」は保形性なく、ゾル状であることを表す。なお、食感評価はパネラー（成人男性10名、成人女性10名）によって行った。
【００４２】
【表２】
表２より、本発明によれば、保形性があり、且つ、ソフトで喉ごしのよいマイルドな風味を有するゼリー特有のなめらかな食感を持つゼリー状食品が製造できることが判る。
【００４４】
【発明の効果】
以上説明した通り、本発明によれば、高加水魚肉すり身生地を完全に脱泡すればトランスグルタミナーゼの酵素作用によらずとも保形性を有し、ゼリー特有のなめらかな食感を持つゼリー状食品を製造できる。
【００４５】
従って、本発明の産業上利用性は非常に高いといえる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a jelly-like food comprising fish meat and a method for producing the same.
[0002]
[Prior art]
JP-A-6-225704 discloses a method for obtaining a jelly-like food comprising fish meat surimi by adding transglutaminase to a composition comprising fish meat surimi, salt, water and / or milk and gelling by the enzyme action of transglutaminase. Is disclosed.
[0003]
[Problems to be solved by the invention]
However, in the method for producing a jelly-like food, a sitting treatment must be performed in order to cause the enzyme action of transglutaminase, and the time required for the sitting treatment varies depending on the set temperature. There is a problem that the enzyme activity is complicated to control, such as heating to inactivate the enzyme of transglutaminase, and it is difficult to obtain a texture specific to jelly.
[0004]
Therefore, the present inventor has conducted research and experiments as a technical problem to obtain a jelly-like food consisting of fish meat surimi irrespective of the enzyme action of transglutaminase. As a result, fish surimi, salt, water and / or Or by defoaming high-water fish surimi consisting of milk under high vacuum, it is easy to obtain a jelly-like food with a soft, throaty, mild flavor and a jelly-specific texture. We have obtained a remarkable knowledge that we can do it, and have achieved this problem.
[0005]
[Means for Solving the Problems]
The technical problem can be solved by the present invention as follows.
That is, the jelly-like food comprising the fish paste according to the present invention comprises a mixed composition containing 100 parts by weight of fish paste, 2 to 10 parts by weight of salt, and 200 to 800 parts by weight of water and / or milk under a vacuum of less than 15 torr. The gel is heated and gelled after the bubbles are removed by defoaming.
[0006]
In addition, the method for producing a jelly-like food comprising fish meat surimi according to the present invention comprises less than 15 torr of a mixed composition comprising 100 parts by weight of fish meat surimi, 2 to 10 parts by weight of salt, and 200 to 800 parts by weight of water and / or milk. After the defoaming treatment under vacuum, it is heated and gelled.
[0007]
DETAILED DESCRIPTION OF THE INVENTION
The jelly-like food consisting of surimi fish meat according to the present invention and the production method thereof will be described in detail with reference to embodiments.
[0008]
First, 2 to 10 parts by weight of salt is added to 100 parts by weight of fish meat surimi, and this is stirred and kneaded using a known silent cutter, stephan cutter or crusher to obtain a fish meat surimi kneaded product.
[0009]
Next, 200 to 800 parts by weight of water or milk or a mixture of water and milk is added to 100 parts by weight of the fish paste in the fish meat surimi kneaded product, and the fish meat is stirred and kneaded using the silent cutter or the like. Get surimi hydrolysate. At this time, as long as the jelly-like texture is not impaired, well-known additives used for improving the viscoelasticity of the fish paste product, such as starch, polymerized phosphate, calcium salt, various protein materials, A thickening polysaccharide or the like may be added, and when it is added, water or milk may be added and kneaded before and after the addition.
[0010]
Subsequently, the fish meat surimi hydrolyzate is left to degas for about 2-3 minutes at room temperature (about 20 ° C.) under a vacuum of less than 15 torr to obtain a fish meat surimi dough.
[0011]
Finally, after filling the fish surimi dough into a suitable container such as a jelly-type container or casing tube, it is gelled by heating at a central temperature of 75 to 85 ° C., which is the same temperature at which kamaboko is obtained, and consists of fish meat surimi Get a jelly-like food.
[0012]
The fish surimi may be of any grade, as long as it is widely sold in the marine products processing industry, as long as it is raw or frozen fish meat surimi such as sea bream and shark.
[0013]
Salt is used for the elution and seasoning of fish surimi protein, and the amount used may be 2 to 10 parts by weight of salt per 100 parts by weight of fish surimi and less than 2 parts by weight. If the effect is not obtained and the amount exceeds 10 parts by weight, the effect is reduced, and the salty taste becomes too strong, which is not preferable.
[0014]
Water and milk may be used alone or in combination. Since water and milk are used to obtain jelly-like foods and to adjust the texture, 200-800 parts by weight are preferred for 100 parts by weight of fish paste, and less than 200 parts by weight If the texture is not 800 parts by weight, the finish will be pasty, which is not preferable.
[0015]
The defoaming treatment is allowed to stand or stir under a vacuum of less than 15 torr. Above 15 torr, the bubbles in the surimi dough cannot be removed completely, so it does not come together in a jelly form, resulting in a granular texture and a smooth texture cannot be obtained.
[0016]
【Example】
Hereinafter, the present invention will be specifically described by way of examples. Of course, the present invention is not limited to this embodiment.
[0017]
Example 1 100 parts by weight of thawed offshore edible surimi was emptied with a food processor, then 5 parts by weight of salt was added and crushed for 2 minutes to obtain a fish meat surimi kneaded mixture. Next, 250 parts by weight of water was added to the fish meat paste and mixed for 1 minute. Subsequently, after adding 10 parts by weight of starch and mixing for 1 minute, 250 parts by weight of water was further added and mixed for 2 minutes to obtain 615 parts by weight of fish paste surimi. Thereafter, the air bubbles were completely removed by stirring for 2 minutes while stirring with a food processor in a vacuum atmosphere of room temperature (about 20 ° C.) and 10 torr to obtain a surimi fish meat dough.
[0018]
The fish paste was filled in a jelly container and heated at 85 ° C. for 30 minutes, and then cooled overnight in a refrigerator at a temperature of about 10 ° C. to obtain a jelly-like food.
[0019]
The jelly-like food in this example had a shape-retaining property, and when it was eaten, it had a soft, throaty mild flavor and had a smooth texture unique to jelly.
[0020]
Example 2: 250 parts by weight of water was added to the kneaded fish meat mixture obtained in Example 1 and mixed for 1 minute, followed by 10 parts by weight of starch and transglutaminase (trade name: Activa TG-K: manufactured by Ajinomoto Co., Inc.) ) Add 1 part by weight (TG-K 1g is 100 units, 1 unit of fish surimi requires 1.0 unit, so TG-K 1g / fish surimi 100g) and mix for 1 minute, then add 250 parts by weight of water, The mixture was mixed for 2 minutes to obtain 616 parts by weight of fish paste surimi. The fish meat surimi was treated under the same conditions as in Example 1 to obtain a jelly-like food. The jelly-like food obtained here had shape retention, and when eaten, it had the same texture as in Example 1.
[0021]
In this example, although transglutaminase was added, the enzyme was inactivated by heat treatment (heating at 85 ° C. for 30 minutes) without performing the sitting treatment, so the same jelly-like food as in Example 1 was prepared. I was able to get it.
[0022]
Example 3: The surimi fish meat obtained in Example 1 was filled in a jelly-type container, sat for 60 minutes at a temperature of 40 ° C, heated for 30 minutes at a temperature of 85 ° C, and then in a refrigerator at a temperature of about 10 ° C. The jelly-like food was obtained by cooling overnight. The jelly-like food obtained here had shape retention, and when eaten, it had the same texture as in Example 1.
[0023]
Comparative Example 1: The fish meat surimi obtained in Example 1 was filled in a jelly container as it was and heated at 85 ° C. for 30 minutes, and then cooled in a refrigerator at a temperature of about 10 ° C. overnight. It wasn't.
[0024]
Comparative Example 2: The fish meat surimi hydrolyzate obtained in Example 1 was filled in a jelly-type container as it was and sat at 60 ° C for 60 minutes, then heated at 85 ° C for 30 minutes, and then heated to about 10 ° C. It was cooled overnight in the refrigerator, but it was not gelled.
[0025]
Comparative Example 3: The fish meat surimi obtained in Example 2 was filled in a jelly container as it was and heated at 85 ° C for 30 minutes and then cooled overnight in a refrigerator at a temperature of about 10 ° C. It wasn't.
[0026]
Comparative Examples 4 to 6: The fish meat surimi obtained in Example 2 was filled in three jelly-type containers as they were, and the temperature was 40 ° C. for 10 minutes (Comparative Example 4) and 30 minutes (Comparative Example 5), After sitting for 60 minutes (Comparative Example 6), it was heated at 85 ° C. for 30 minutes and then cooled overnight in a refrigerator at a temperature of about 10 ° C.
[0027]
In Comparative Example 4, it was not gelled. Further, in Comparative Example 5, the gelation was insufficient, the shape retention was not good, it was ragged, and there was much water separation. Moreover, in Comparative Example 6, although it was gelled and had shape retention, there was much water separation.
[0028]
Comparative Example 7: Fish meat surimi hydrolyzate obtained in Example 2 was degassed for 2 minutes while stirring with a food processor in a vacuum atmosphere of 10 torr at room temperature to completely remove bubbles and obtain a fish meat surimi dough. The surimi dough was filled in a jelly-type container, heated at 85 ° C. for 30 minutes, and then cooled overnight in a refrigerator at a temperature of about 10 ° C. The obtained food had shape retention and a smooth texture, but it had a lot of water separation.
[0029]
Table 1 shows the results of visual observation of the foods obtained in Examples 1 to 3 and Comparative Examples 1 to 7, and the texture evaluation results. The texture was evaluated by panelists (10 adult men and 10 adult women).
[0030]
[Table 1]
Referring to Table 1, although transglutaminase was added in Example 2, the effect of the present invention was obtained because the enzyme of transglutaminase was inactivated by rapid heat treatment without performing a sitting treatment. I understand that. In addition, by comparison between Example 2 and Comparative Example 7, the defoaming treatment is also performed in Comparative Example 7, but since the sitting treatment is performed for 60 minutes, water separation occurs due to gelation by the enzymatic action, It turns out that the effect in this invention was not acquired. Further, in Comparative Examples 3 to 6, when transglutaminase is allowed to act to obtain a jelly-like food, a sitting treatment must be performed in order to cause the enzyme action, and the enzyme such as the sitting treatment temperature and the time required can act. It can be seen that if the conditions to be used are not accurate, the water will be removed and a smooth texture cannot be obtained.
[0032]
Example 4: After 100 parts by weight of thawed offshore edible surimi was emptied with a food processor, 4 parts by weight of salt was added and crushed for 2 minutes to obtain a fish meat surimi mixture. Next, 100 parts by weight of water was added to the fish meat paste and mixed for 1 minute. Subsequently, 10 parts by weight of sugar was added and mixed for 1 minute, and then 100 parts by weight of water was further added and mixed for 2 minutes to obtain 314 parts by weight of fish paste surimi. Thereafter, the mixture was degassed for 2 minutes while stirring with a food processor in a vacuum atmosphere of 14 torr at room temperature to completely remove bubbles, thereby obtaining a fish meat surimi dough.
[0033]
The fish paste was filled in a jelly container and heated at 85 ° C. for 30 minutes, and then cooled overnight in a refrigerator at a temperature of about 10 ° C. to obtain a jelly-like food.
[0034]
Example 5: 100 parts by weight of thawing offshore edible surimi was emptied by a food processor, 4 parts by weight of sodium chloride and 0.5 part by weight of polymerized phosphate were added and crushed for 2 minutes to obtain a fish meat surimi mixture. Next, 250 parts by weight of milk was added to the fish meat surimi mixture and mixed for 1 minute. Subsequently, 10 parts by weight of starch and 10 parts by weight of sugar were added and mixed for 1 minute, and then 250 parts by weight of milk was further added and mixed for 2 minutes to obtain 624.5 parts by weight of fish paste surimi. After that, defoaming was performed for 2 minutes while stirring with a food processor in a vacuum atmosphere of 10 torr at room temperature to completely remove the bubbles to obtain a fish meat surimi dough. The fish surimi dough was processed in the same manner as in Example 4. A jelly-like food was obtained.
[0035]
Example 6: 100 parts by weight of water and 100 parts by weight of milk were added to the kneaded fish meat mixture obtained in Example 5, and mixed for 1 minute. Subsequently, after adding 10 parts by weight of dried egg white and 10 parts by weight of sugar and mixing for 1 minute, 150 parts by weight of water and 150 parts by weight of milk were further added and mixed for 2 minutes to obtain 624.5 parts by weight of fish meat surimi hydrolyzate. Obtained. Thereafter, a jelly-like food was obtained in the same manner as in Example 5.
[0036]
Example 7: 400 parts by weight of water was added to the fish meat paste kneaded product obtained in Example 5 and mixed for 1 minute. Subsequently, after 10 parts by weight of dried egg white and 10 parts by weight of sugar were added and mixed for 1 minute, 400 parts by weight of water was further added and mixed for 2 minutes to obtain 924.5 parts by weight of fish paste surimi. Thereafter, a jelly-like food was obtained in the same manner as in Example 5.
[0037]
Comparative Example 8: The fish meat surimi hydrolyzate obtained in Example 6 was defoamed for 2 minutes while stirring with a food processor under a vacuum atmosphere of 15 torr to completely remove bubbles to obtain a fish meat surimi dough, and the fish meat surimi dough Was filled in a jelly-type container, heated at 85 ° C. for 30 minutes, and then cooled overnight in a refrigerator at a temperature of about 10 ° C.
[0038]
Comparative Example 9: The fish meat surimi hydrolyzate obtained in Example 4 was degassed for 2 minutes while stirring with a food processor in a vacuum atmosphere of 50 torr to completely remove bubbles to obtain a fish meat surimi dough, and the fish meat surimi dough Was filled in a jelly-type container, heated at 85 ° C. for 30 minutes, and then cooled overnight in a refrigerator at a temperature of about 10 ° C.
[0039]
Comparative Example 10: 250 parts by weight of water was added to the fish meat paste kneaded product obtained in Example 5 and mixed for 1 minute. Subsequently, 10 parts by weight of dried egg white and 10 parts by weight of sugar were added and mixed for 1 minute, and then 250 parts by weight of water was further added and mixed for 2 minutes to obtain 624.5 parts by weight of fish paste surimi. The fish meat surimi was treated in the same manner as in Comparative Example 9.
[0040]
Comparative Example 11: 500 parts by weight of water was added to the fish meat paste kneaded product obtained in Example 5 and mixed for 1 minute. Subsequently, 10 parts by weight of dried egg white and 10 parts by weight of sugar were added and mixed for 1 minute, and then 500 parts by weight of water was further added and mixed for 2 minutes to obtain 1132.5 parts by weight of fish paste surimi. The fish meat surimi was treated in the same manner as in Example 5.
[0041]
Table 2 shows the gelled state observation results and texture evaluation results of each food obtained in Examples 4 to 7 and Comparative Examples 8 to 11. In Table 2, “◯” indicates shape retention and smooth texture. “△” has shape retention but has a slightly rough texture. “X” represents a sol form without shape retention. The texture was evaluated by panelists (10 adult men and 10 adult women).
[0042]
[Table 2]
From Table 2, it can be seen that according to the present invention, a jelly-like food having a smooth texture unique to jelly that has a shape-retaining property and has a mild and soft throaty taste can be produced.
[0044]
【The invention's effect】
As described above, according to the present invention, if the dough is completely degassed, the jelly-like shape having a smooth texture unique to jelly can be obtained regardless of the enzyme action of transglutaminase. Can produce food.
[0045]
Therefore, it can be said that the industrial applicability of the present invention is very high.
Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP36569997A JP3787714B2 (en) | 1997-12-22 | 1997-12-22 | Jelly-like food consisting of fish meat surimi and method for producing the same |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP36569997A JP3787714B2 (en) | 1997-12-22 | 1997-12-22 | Jelly-like food consisting of fish meat surimi and method for producing the same |
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| Publication Number | Publication Date |
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| JPH11178546A JPH11178546A (en) | 1999-07-06 |
| JP3787714B2 true JP3787714B2 (en) | 2006-06-21 |
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