JP3975632B2 - Freeze-heat-treated molded foods containing granular ingredients and process for producing the same - Google Patents
Freeze-heat-treated molded foods containing granular ingredients and process for producing the same Download PDFInfo
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Description
【０００１】
【発明の属する技術分野】
本発明は、卵白乳化物と魚肉すり身との練物からなる、パテ類用及びフライ類用の具材のつなぎ素材と、該つなぎ素材を使用して調理されているパテ類及びフライ類と、それらの冷凍品、並びにそれらの製造方法に関する。
【０００２】
【従来の技術】
従来、ダイス肉のような粒状の畜肉類や、エビ、アサリ等の魚介類、豆類等の小形の粒状の食材を具材とし、つなぎ材料としてのペースト肉又は魚肉すり身と混合してパテ類やフライ類にした場合、粒状の具材と該つなぎ材料とが同化してしまい、せっかく入れた粒状の具材の存在が感じられないものとなってしまっていた。
【０００３】
この問題を解決することを目的とし、また、更にジューシー感や、滑らかさを付与することを目的として、卵白やその他の加熱凝固性蛋白と油脂をＯ／Ｗ型に乳化したものや、それを使用したパテ類、フライ類等の食品に関しては、今までに種々の製造法が提案されている。
【０００４】
特公昭５４−２４４５８号公報には、熱凝固性蛋白を含むエマルジョンと冷却凝固性蛋白とを含むエマルジョンを混合後加熱して脂身様物質を製造し、ミートアナログに添加する方法が記載されており、特開昭６０−５４６４８号公報には、油脂、卵黄、加熱凝固性蛋白質原料及び他の添加物を加熱して得られる加熱固化型乳化物の製造法が記載されており、特開昭５２−１３４０３１号公報には、魚肉にα化澱粉、卵白を加えて混合し、新規のパン粉付け食品を製造する方法が記載されており、特開昭５８−８９１６４公報には、乳化液にスリ身を添加するハンペン様食品の製造法が記載され、さらに特開昭５４−２８８６０公報には、卵白、食用油、糖を乳化させて食用クリーム製造する方法がそれぞれ記載されている。
【０００５】
【発明が解決しようとする課題】
しかしながら、前記特開昭５４−２４４５８号公報、特開昭６０−５４６４８号公報、特開昭５２−１３４０３１号公報のそれぞれに記載されている方法は、食品にジューシー感あるいは滑らかさは付与できるものの、澱粉、大豆蛋白等のゲル強度や、粘度の高いものを使用しているため、食感はある程度しっかりしたものになってしまい、これを「つなぎ」として粒状の具材と混合して使用すると中具全体が均一な食感になって、粒状具材を感じないものとなってしまう。
【０００６】
また、特開昭５８−８９１６４号公報、特開昭５４−２８８６０号公報に記載の方法は、ハンペンやクリームの製造法であるために、食したときの食感が加熱したパテ類、フライ食品類とは明らかに違うものとなる。従って、これら先行文献記載の知見からは、粒状の具材と「つなぎ」とを不均一にして粒状の具材を明確に感じる食感を呈するパテ類はフライ類を提供するという課題の解決策はでてこない。
【０００７】
それ故、本発明は、ダイス肉のような畜肉類、エビ、アサリ等の魚介類、豆類等の穀類のような粒状の食材（具材）を使用しているパテ類やフライ類において、つなぎ部分が柔らかくて脆く、粒状の食材（具材）の粒感を良く感じることができるようなパテ類やフライ類、特に、加熱処理後に冷凍した冷凍パテ類や冷凍フライ類を与えるような「つなぎ」材料と、該つなぎ材料を使用して製造されているパテ類やフライ類、及びそれらの冷凍品を提供することを目的とするものである。
【０００８】
なお、本発明において、「パテ類」とは、前記のダイス肉のような粒状の畜肉類、エビ、アサリ等の魚介類、豆類等の穀類のような粒状の食材（具材）を適当な「つなぎ」材料とともに混合し、適当な形状に成型したものを、ついで蒸し加熱処理した食品、及び該蒸し加熱処理した食品をさらに食用油脂中で加熱処理（以下、「油ちょう」ともいう）した食品、を意味するものであり、「冷凍パテ類」とは、該パテ類をさらに冷凍処理した食品を意味するものである。
【０００９】
また、本発明において、「フライ類」とは、前記のダイス肉のような粒状の畜肉類、エビ、アサリ等の魚介類、豆類等の穀類のような粒状の食材（具材）を適当な「つなぎ」材料とともに混合して適当な形状に成型し、ついで該成型品を蒸し加熱処理した後、さらにバッター及びパン粉等で衣付けした状態の食品、及び該衣付けした食品をさらに食用油脂中で加熱処理した食品を意味するものであり、「冷凍フライ類」とは、衣付けした状態の食品を冷凍したもの及び該衣付け食品を食用油脂中で加熱処理したものをさらに冷凍処理した食品類を意味するものである。
【００１０】
〔課題を解決するための手段〕
本発明者らは、上記課題の解決のための技術について更に調査して、調理・料理技術の分野で、一般的、経験的に行われている、卵白をあわ立てて油脂と乳化させゲル状にするという技術をもとに鋭意検討した結果、本発明に到達した。
本発明は、基本的には、卵白と油脂を乳化させてゲル状にした卵白乳化物と魚肉すり身とを混合したものを、いわゆる「つなぎ」としてダイス肉のような畜肉類、エビ、アサリ等の魚介類、豆類等の穀類からなる粒状の食材（具材）に混ぜ込むことを特徴とするものである。そして、該つなぎ材料の使用によって喫食時に食材の不均一さ、及び具材の粒状感を感じることができるパテ類やフライ類、それらの冷凍品を提供し得たものである。本発明は、以下の各発明を基礎とするものである。
【００１１】
(1) 卵白と油脂を乳化させたゲル状の卵白乳化物と魚肉すり身との練物を粒状の食材（具材）のつなぎ材料として含有することを特徴とするパテ類、冷凍パテ類、フライ類又は冷凍フライ類からなる加熱処理成型食品類。
(2) 前記卵白乳化物における卵白と油脂の割合が重量比で１：２〜５であることを特徴とする、(1)項記載のパテ類、冷凍パテ類、フライ類又は冷凍フライ類からなる加熱処理成型食品類。
【００１２】
(3) 前記練物における前記卵白乳化物と魚肉すり身の割合が、重量比で８：２〜５：５であることを特徴とする、(1)項又は(2)項に記載のパテ類、冷凍パテ類、フライ類又は冷凍フライ類からなる加熱処理成型食品類。
(4) 前記粒状具材が、畜肉類、魚介類及び穀類から選ばれた少なくとも１種であることを特徴とする、(1)項〜(3)項のいずれか１項に記載のパテ類、冷凍パテ類、フライ類又は冷凍フライ類からなる加熱処理成型食品類。
【００１３】
(５) 卵白と油脂を乳化させたゲル状の卵白乳化物と魚肉すり身との練物を、畜肉類、魚介類及び穀類から選ばれた少なくとも１種の粒状の具材と混合し、混合物を成型し、蒸し加熱処理してパテ類とすることを特徴とする、加熱処理成型食品類の製造方法。
(６) 前記(５)項記載の方法で得られる蒸し加熱処理した成型物をさらに油ちょうしてパテ類とすることを特徴とする、加熱処理成型食品類の製造方法。
(７) 前記(５)項又は(６)項に記載の方法で得られるパテ類を、さらに冷凍することを特徴とする、加熱処理成型食品類の冷凍品の製造方法。
【００１４】
(8) 卵白と油脂を乳化させたゲル状の卵白乳化物と魚肉すり身との練物を、畜肉類、魚介類及び穀類から選ばれた少なくとも１種の粒状の具材と混合し、混合物を成型し、蒸し加熱処理した後、得られる蒸し加熱処理成型物にバッター及びパン粉等で衣付けしてフライ類とすることを特徴とする加熱処理成型食品類の製造方法。
(9) 卵白と油脂を乳化させたゲル状の卵白乳化物と魚肉すり身との練物を、畜肉類、魚介類及び穀類から選ばれた少なくとも１種の粒状の具材と混合し、混合物を成型し、蒸し加熱処理した後、得られる蒸し加熱処理成型物にバッター及びパン粉等で衣付けをし、さらに食用油脂中で加熱処理してフライ類とすることを特徴とする加熱処理成型食品類の製造方法。
(10)前記(8)項又は(9)項で得られるフライ類を、次いで冷凍して冷凍フライ類とすることを特徴とする、加熱処理成型食品類の冷凍品の製造方法。
【００１５】
(11)前記練物における卵白乳化物と魚肉すり身の割合が、重量比で８：２〜５：５であることを特徴とする、(5)項又は(6)項に記載の加熱処理成型食品類の製造方法、又は前記(7)項記載の加熱処理成型食品類の冷凍品の製造方法。
【００１６】
(12)前記練物における前記卵白乳化物と魚肉すり身の割合が、重量比で８：２〜５：５であることを特徴とする、前記(8)項及び(9)項に記載の加熱処理成型食品類の製造方法、又は前記(10)項記載の加熱処理成型食品類の冷凍品類の製造方法。
【００１７】
(13)前記粒状の具材が、ダイス肉のような畜肉類、エビ、アサリ、イカ等の魚介類、豆類、コーン類等の穀類のような粒状の食材（具材）から選ばれた少なくとも１種であることを特徴とする、(5)項、(6)項、(7)項又は(11)項に記載のパテ類の製造方法からなる、加熱処理成型食品類の製造方法、又は冷凍パテ類の製造方法からなる加熱処理成型食品類の冷凍品類の製造方法。
【００１８】
(14)前記粒状の具材が、ダイス肉のような畜肉類、エビ、アサリ、イカ等の魚介類、豆類、コーン類等の穀類から選ばれた少なくとも１種であることを特徴とする、(8)項、(9)項、(10)項又は(12)項に記載のフライ類の製造方法からなる、加熱処理成型食品類の製造方法、又は冷凍フライ類の製造方法からなる加熱処理成型食品類の冷凍品類の製造方法。
【００１９】
【発明の実施の形態】
以下本発明を詳細に説明する。
本発明における（冷凍）パテ類、（冷凍）フライ類よりなる（冷凍）加熱処理成型食品類のつなぎ材料部分を構成する卵白とは、殻付卵を割卵して卵黄を分離したものや冷凍卵白を解凍したもののいずれであってもよい。
【００２０】
本発明において、ゲル状の卵白乳化物に使用される油脂としては、大豆油、菜種油、ゴマ油、サフラワー油等の様な常温で液体状の食用油脂が望ましい。
ゲル状の卵白乳化物における卵白と油脂の割合は重量比で１：２〜５であることが好ましい。
【００２１】
本発明において、練物に使用される魚肉すり身とは、チルド及び冷凍後解凍又は半解凍した魚肉ブロックを細かくカット又はミンチしたものである。その際の魚種に限定はないが、比較的油脂分の少ない魚種及び部位が好ましい。また、２種以上の魚肉が配合されているものであってもよい。
練物における前記卵白乳化物と魚肉すり身の割合が、重量比で８：２〜５：５であることが好ましい。
【００２２】
本発明において、パテ類やフライ類等の加熱処理成型食品類に使用される粒状の食材乃至具材は、牛、豚、鶏等の畜肉、小エビ、アサリ、イカ等の魚介類、及び豆、コーンのような穀類等をそのままあるいは適当な大きさにカットし、また、場合により加熱した粒状の具材である。
パテ類は、卵白と油脂を乳化させたゲル状の卵白乳化物と魚肉すり身との練物を前記の粒状の食材乃至具材と混合し、混合物を成型し、蒸し加熱処理するという、通常のパテ類の調理方法で製造される。また、該パテ類は、さらに油ちょうされていてもよい。
【００２３】
また、フライ類は、上記の調理過程で、蒸し加熱処理したパテ類にバッター及びパン粉で衣付けした状態のものや、該衣付けしたものをさらに食用油脂で加熱処理するという、通常のフライ処理法によって調理されたものである。
【００２４】
本発明における冷凍パテ類及び冷凍フライ類は、上記のように調理されたパテ類やフライ類を冷凍処理したものであり、消費者が電子レンジ又は油ちょう等によって調理解凍して食する種類の食品である。
【００２５】
【実施例】
以下、本発明を実施例により説明するが、本発明はこれらの実施例によって何ら限定されるものではない。
【００２６】
表１に示したレシピーにより、小海老のパテを３種類調製した。
試料１は魚肉すり身（スケトウダラの屑肉）に馬鈴薯澱粉を添加してペースト状にしたつなぎに小海老、調味料等を混合したものを原料としたものである。
試料２は卵白と油脂（菜種油）とを、重量比で１／２．４で混合乳化させた卵白乳化物と魚肉すり身（スケトウダラの屑肉）とをペースト状に練ったつなぎに小海老、調味料等を混合したものを原料としたものである。
試料３は特開昭５２−１３４０３１号公報の実施例１に準じて、魚肉すり身（スケトウダラの屑肉）と表１記載の材料をミキサーで撹絆混合したものを原料としたものである。
尚、各試料の重量部は、各試料における小海老の重量％を合わせるために、すべて同重量とした。
【００２７】
【表１】
これらを成型した後、蒸し加熱し、さらに菜種油中で１８０℃で加熱処理を施した後、通常の冷凍方法によって冷凍サンプルとした。
このサンプルを電子レンジで調理解凍し、官能評価に供した。官能評価は３名よりなる専門パネルを使用した。官能評価結果を表２に示した。
【００２９】
【表２】
これらの結果から明らかになるように、すり身のみの試料１はつなぎ部分が全体的に硬く均一な食感となってしまい、海老の粒感を感じなくなってしまった。また、試料３は試料１よりは硬くないがボソつきがあり、このため海老の粒感を感じにくいものであった。
これに対して、試料２はつなぎ部分が柔らかくて脆く、海老の粒感を非常に良く感じることができるものであった。
【００３１】
表１の３試料について、それぞれを成型した後、蒸し加熱したものに、バッター、パン粉で衣付けをしてフライ処理を施してフライ食品とし、それぞれを冷凍サンプルとした。このサンプルを調理解凍して前記と同じ専門パネル３名で評価したところ、表２とほぼ同じ結果を得られた。
【００３２】
【発明の効果】
以上のとおり、本発明によれば、卵白と油脂をゲル状に乳化させた卵白乳化物と、魚肉すり身とを所定量混合して練物としたものを「つなぎ」とし、それを粒状の具材と混合し、通常の調理法にしたがってパテ類やフライ類とすることにより、喫食時に「つなぎ」部分が柔らかく、粒状の具材の食感が引き立つパテ類やフライ類を提供することができる。また、そのように調理されたパテ類やフライ類を冷凍処理することによって、調理解凍するだけで、同様の食感を呈するパテ類やフライ類を提供することができるものである。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a joining material of ingredients for putty and fries, comprising a paste of egg white emulsion and fish surimi, and putty and fries cooked using the joining material, and The present invention relates to a frozen product and a method for producing them.
[0002]
[Prior art]
Conventionally, granular meat such as dice meat, seafood such as shrimp and clams, and small granular food such as beans are used as ingredients, mixed with paste meat or fish meat surimi as a connecting material, In the case of frying, the granular material and the binder material are assimilated, and the presence of the granular material put into the product is not felt.
[0003]
For the purpose of solving this problem, and for the purpose of imparting a succulent feeling and smoothness, an egg white or other heat coagulable protein and oil emulsified in O / W type, Various food production methods have been proposed so far for foods such as putty and fries used.
[0004]
Japanese Examined Patent Publication No. 54-24458 describes a method of preparing a fat-like substance by mixing an emulsion containing a thermocoagulable protein and an emulsion containing a cooled coagulable protein, and adding the mixture to a meat analog. JP-A-60-54648 describes a method for producing a heat-solidified emulsion obtained by heating oils and fats, egg yolk, heat-coagulable protein raw materials and other additives. JP-A-134031 discloses a method for producing a new breaded food by adding and mixing pregelatinized starch and egg white to fish meat, and JP-A-58-89164 discloses a paste in an emulsion. And a method for producing an edible cream by emulsifying egg white, edible oil, and sugar is described in JP-A-54-28860, respectively.
[0005]
[Problems to be solved by the invention]
However, the methods described in JP-A-54-24458, JP-A-60-54648, and JP-A-52-14031 can provide a food with a juicy feeling or smoothness. , Starch, soy protein and other gel strength and high viscosity are used, so the texture will be firm to some extent, and this will be used as a “tether” when mixed with granular ingredients. The entire medium becomes a uniform texture, and the granular material is not felt.
[0006]
Moreover, since the methods described in JP-A-58-89164 and JP-A-54-28860 are methods for producing hanpen and cream, putty and fried foods having a heated texture when eaten. It is clearly different from the kind. Therefore, from the knowledge described in these prior literatures, the putty that presents a texture that makes the granular ingredients non-uniform between the granular ingredients and the "tie" and provides a clear feel of the granular ingredients provides a solution for the problem. It doesn't come out.
[0007]
Therefore, the present invention is applied to livestock such as dice meat, seafood such as shrimp and clams, and putty and fry that use granular foods (such as ingredients) such as grains such as beans. “Bridges” that are soft and brittle and give a putty and fries that can feel the graininess of granular ingredients (stuffs), especially frozen patties and fries that are frozen after heat treatment It is an object of the present invention to provide materials, patties and fries manufactured using the binder material, and frozen products thereof.
[0008]
In the present invention, the “putty” refers to granular meat such as the above-mentioned dice meat, fish and shellfish such as shrimp and clam, and granular food such as grains such as beans. Food mixed with “Tsunagi” material, molded into an appropriate shape, then steamed and heat-treated food, and steamed and heat-treated food were further heat-treated in edible oils (hereinafter also referred to as “oilbowl” ) The term “frozen patties” means foods obtained by further freezing the patties.
[0009]
In the present invention, “fried foods” are suitable for granular foods such as the above-mentioned dice meat, fishery products such as shrimp and clams, and granular foods (eg ingredients) such as grains such as beans. After mixing with “tsunagi” material and molding into an appropriate shape, the molded product is steamed and heat-treated, and then further coated with batter, bread crumbs, etc., and the coated food is further added to edible oils and fats "Frozen fried foods" means foods obtained by freezing foods in the state of clothing and foods obtained by further heat-treating the clothing foods in edible oils and fats. It means a kind.
[0010]
[Means for solving the problems]
The present inventors have further investigated a technique for solving the above-mentioned problems, and are generally and empirically performed in the field of cooking and cooking techniques. As a result of intensive studies based on the technology of achieving the present invention, the present invention has been achieved.
The present invention is basically a mixture of egg white emulsion and egg white emulsion obtained by emulsifying egg white and oil and fat and fish surimi, so-called "tuna", meat such as dice meat, shrimp, clams, etc. It is characterized by being mixed with granular foodstuffs (ingredients) made of cereals such as seafood and beans. And it was able to provide the putty and fries which can feel the nonuniformity of a foodstuff at the time of eating, and the granular feeling of ingredients, and those frozen products by using this binder material. The present invention is based upon the following inventions.
[0011]
(1) Putty, frozen putty, and fries characterized by containing a paste of a gelatinous egg white emulsion emulsified with egg white and oil and fat and fish paste as a connecting material for granular ingredients (stuffs) Or heat-processed molded foods comprising frozen fries.
(2) From the putty, frozen putty, fries or frozen fries according to (1), wherein the ratio of egg white to fats and oils in the egg white emulsion is 1: 2 to 5 by weight ratio Heat-processed molded foods.
[0012]
(3) The putty according to (1) or (2), wherein the ratio of the egg white emulsion to the fish paste in the paste is 8: 2 to 5: 5 by weight, Heat-processed molded foods comprising frozen patties, fries or frozen fries.
(4) The putty according to any one of items (1) to (3), wherein the granular ingredient is at least one selected from livestock meat, seafood and cereals , Heat-processed molded foods comprising frozen patties, fries or frozen fries.
[0013]
(5) A mixture of a gel-like egg white emulsion obtained by emulsifying egg white and fat and fat and fish paste is mixed with at least one granular ingredient selected from livestock meat, seafood and cereals, and the mixture is molded. A method for producing heat-processed molded foods, characterized by being steamed and heat-treated to form patties.
(6) wherein (5) molded article was heat-treated steaming obtained by the method according to claim was further fried, characterized in that the putty compound, manufacturing method of the heat treatment mold foods.
(7) A method for producing a frozen product of heat-treated molded foods, wherein the putty obtained by the method according to (5) or (6) is further frozen.
[0014]
(8) Mixing a gelatinous egg white emulsion emulsified with egg whites and fats and fish paste and at least one granular ingredient selected from livestock meat, seafood and cereals, and molding the mixture Then, after the steaming heat treatment, the steamed heat-treated molded product obtained is coated with batter, bread crumbs or the like to make fried foods.
(9) Mixing a gelatinous egg white emulsion emulsified with egg white and oil and ground fish paste and at least one granular ingredient selected from livestock meat, seafood and cereals, and molding the mixture After steaming heat treatment, the steamed heat-treated molded product obtained is coated with batter, bread crumbs, etc., and further heat-treated in edible oils and fats to make fries Production method.
(10) A method for producing a frozen product of heat-treated molded foods, characterized in that the fries obtained in (8) or (9) are then frozen to obtain frozen fried foods.
[0015]
(11) The heat-treated molded food according to (5) or (6), wherein the ratio of egg white emulsion to fish paste in the paste is 8: 2 to 5: 5 by weight. Or a method for producing a frozen product of the heat-treated molded food according to item (7).
[0016]
(12) The heat treatment as described in (8) or (9) above, wherein the ratio of the egg white emulsion to fish paste in the paste is 8: 2 to 5: 5 by weight. A method for producing molded foods, or a method for producing frozen products of heat-treated molded foods according to item (10).
[0017]
(13) The granular ingredient is at least selected from livestock meat such as dice meat, fishery products such as shrimp, clams, squid, etc., and granular ingredients such as grains such as beans, corns, etc. A method for producing heat-treated molded foods, comprising the method for producing putty according to (5), (6), (7) or (11), or The manufacturing method of the frozen goods of the heat processing molded foodstuff which consists of a manufacturing method of frozen putty.
[0018]
(14) The granular ingredient is at least one selected from livestock meat such as dice meat, seafood such as shrimp, clams, squid, beans, cereals such as corn, (8), (9), (10) or (12), the method for manufacturing fried foods according to the method, the method for manufacturing heat-treated molded foods, or the method for manufacturing frozen fries A method for producing frozen food products.
[0019]
DETAILED DESCRIPTION OF THE INVENTION
The present invention will be described in detail below.
In the present invention, the egg white constituting the bridging material part of the (frozen) putty, (frozen) fries (frozen) heat-treated molded foods is the one in which the egg yolk is separated by breaking the shelled egg or frozen Any of those obtained by thawing egg whites may be used.
[0020]
In the present invention, the fats and oils used in the gelatinous egg white emulsion are preferably edible fats and oils that are liquid at room temperature, such as soybean oil, rapeseed oil, sesame oil, safflower oil and the like.
The ratio of egg white and fat / oil in the gel-like egg white emulsion is preferably 1: 2 to 5 by weight.
[0021]
In the present invention, the fish meat surimi used in the paste is a chilled and finely cut or minced fish block that has been thawed or half-thawed after freezing. Although there is no limitation in the fish species in that case, the fish species and site | part with comparatively little oil and fat content are preferable. Two or more kinds of fish meat may be blended.
It is preferable that the ratio of the egg white emulsion and the fish meat surimi in the paste is 8: 2 to 5: 5 by weight.
[0022]
In the present invention, granular foods or ingredients used for heat-processed molded foods such as patties and fries are livestock such as cows, pigs and chickens, seafood such as shrimp, clams, squid, and beans. It is a granular material which is obtained by cutting cereals such as corn as they are or by cutting them to an appropriate size.
Putty is a normal putty that is obtained by mixing a gelatinous egg white emulsion emulsified with egg white and oil and fat paste and fish paste with the above-mentioned granular ingredients or ingredients, molding the mixture, and steaming and heating. Manufactured by a similar cooking method. Also, the putty compound can be further frying.
[0023]
In addition, in the above cooking process, the frying is a state where the steamed and heat-treated putty is coated with batter and bread crumbs, and the dressed one is further heat-treated with edible fats and oils. It is cooked by law.
[0024]
The frozen putty and the frozen fries in the present invention are those obtained by freezing the putty and fried foods cooked as described above, and are of the kind that the consumer cooks and thaws and eats them with a microwave oven or oil cane etc. It is food.
[0025]
【Example】
EXAMPLES Hereinafter, although an Example demonstrates this invention, this invention is not limited at all by these Examples.
[0026]
Three kinds of shrimp patties were prepared according to the recipe shown in Table 1.
Sample 1 is made from a mixture of fish shrimp (spotfish waste) with potato starch added to a paste and mixed with shrimp, seasonings and the like.
Sample 2 is a mixture of egg white emulsion obtained by mixing and emulsifying egg white and fat (rapeseed oil) at a weight ratio of 1 / 2.4 and fish meat surimi (red meat of walleye pollock) in a paste form. The raw material is a mixture of ingredients.
Sample 3 was prepared from a mixture of surimi fish meat (scrapfish waste) and the materials listed in Table 1 with a mixer in accordance with Example 1 of JP-A-52-14031.
The weight parts of each sample were all set to the same weight in order to match the weight% of shrimp in each sample.
[0027]
[Table 1]
These were molded, steamed and heated, and further subjected to heat treatment at 180 ° C. in rapeseed oil, and then used as a frozen sample by a normal freezing method.
This sample was cooked and thawed in a microwave oven and subjected to sensory evaluation. The sensory evaluation used a special panel consisting of three people. The sensory evaluation results are shown in Table 2.
[0029]
[Table 2]
As is apparent from these results, the surimi-only sample 1 had a uniform and hard texture throughout the joint, and the shrimp graininess was no longer felt. Sample 3 was not harder than sample 1, but had a guilloche, and therefore it was difficult to feel the graininess of shrimp.
On the other hand, sample 2 was soft and brittle, and the grain feeling of shrimp could be felt very well.
[0031]
Three samples in Table 1 were molded, then steamed and heated, battered with bread crumbs and fried to give fried foods, each of which was a frozen sample. When this sample was cooked and thawed and evaluated by the same three expert panels, the same results as in Table 2 were obtained.
[0032]
【The invention's effect】
As described above, according to the present invention, the egg white emulsion obtained by emulsifying egg white and fats and oils in a gel state and the fish paste in a predetermined amount are mixed into a kneaded paste, which is used as a granular ingredient. And put into patties and fries according to a normal cooking method, it is possible to provide patties and fries that are soft at the "connecting" portion and have a texture of granular ingredients. Moreover, the putty and fries which show the same food texture can be provided only by cooking and thawing | decompressing by carrying out the freezing process of the putty and fries cooked in that way.
Claims (8)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2000000259A JP3975632B2 (en) | 2000-01-05 | 2000-01-05 | Freeze-heat-treated molded foods containing granular ingredients and process for producing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2000000259A JP3975632B2 (en) | 2000-01-05 | 2000-01-05 | Freeze-heat-treated molded foods containing granular ingredients and process for producing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2001186867A JP2001186867A (en) | 2001-07-10 |
| JP3975632B2 true JP3975632B2 (en) | 2007-09-12 |
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| Application Number | Title | Priority Date | Filing Date |
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| JP2000000259A Expired - Lifetime JP3975632B2 (en) | 2000-01-05 | 2000-01-05 | Freeze-heat-treated molded foods containing granular ingredients and process for producing the same |
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| ES2319040B1 (en) * | 2007-05-08 | 2010-02-10 | Jealsa Rianxeira, S.A. | PROCEDURE FOR MANUFACTURING A FISH TRANSFORMED AND FISH TRANSFORMED. |
| KR101887329B1 (en) * | 2018-02-12 | 2018-08-09 | 전유범 | Ham-egg cutlet cooking device preventing separation of inner ingredient and method thereof |
| CN112890131A (en) * | 2021-03-11 | 2021-06-04 | 威海鲜之郎食品有限公司 | Frozen pre-fried food and preparation method thereof |
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