JP4638710B2 - Cheese-containing kneaded product and method for producing the same - Google Patents

Description

  The present invention relates to a cheese-containing fish meat product having a novel shape and a method for producing the same.

  2. Description of the Related Art Conventionally, kamaboko-like products containing small pieces of cheese, so-called “cheese kamaboko”, are generally known as representative products of cheese-filled fish meat. This “cheese kamaboko” is manufactured by mixing and stirring and shaping a small piece of cheese of 10 to 20% with a fish meat surimi of raw fish such as cod and oyster, and then heating. Since the fish meat and cheese having different physical properties are simply mixed as described above, the “cheese kamaboko” is in a state where the components of the fish meat and the cheese are completely independent.

On the other hand, as an example of a fish meat paste product containing cheese, a fish paste product prepared by mixing fish paste and cheese until the components are completely uniform and integrating the fish component and the cheese component is also known. (JP-A-4-316465, JP-A-62-205737). Such a kneaded product has a homogeneous structure in appearance, and also has a kamaboko-like kamaboko with a uniform texture as a whole.
JP 4-316465 However, there has been no fish paste product with cheese having any other shape in this technical field.

  It is an object of the present invention to provide a cheese-containing fish meat product having a novel shape, and to provide a cheese-containing fish meat product having a novel texture due to peeling of flakes of fish meat during eating. Another object of the present invention is to provide a method for producing these cheese-containing fish meat products.

  As a result of earnest research for the purpose of developing a fish-kneaded product with cheese having an unprecedented shape or having an unprecedented texture, the present inventors have made a salted fish surimi, It has a non-uniform layered structure of salted fish paste and cheese by mixing incompletely so that the layered structure remains, and then heating the cheese that is semi-dissolved at the finishing temperature of the fish paste. It has been found that food can be produced, and the present invention has been completed.

  In the present invention, salted fish meat is first prepared. The raw fish for fish surimi that can be used in the present invention may be, for example, walleye pollack, itoyori, guchi, shark, flounder, hokke, swordfish, sardines, or any combination thereof. Good. The temperature of the salted fish surimi is 5 to 25 ° C. On the other hand, when the temperature reaches 25 ° C. or higher at the time of scouring, the gel strength of the final product is lowered, making it inappropriate as a raw material for fish paste products.

  This fish surimi is used in the case of salting fish meat, ordinarily used additives in the art, such as starch, sugar, sodium glutamate, seafood extract, or a combination thereof. However, the additive is not limited to these.

  Next, in the present invention, a cheese is prepared which is in a semi-dissolved state at the temperature at which the fish meat is scraped. That is, as described above, the temperature of the ground fish meat is 5 to 25 ° C., and at this temperature, the cheese must be in a semi-dissolved state. Here, in the case of the “semi-dissolved” state, the cheese is a sol state having a semi-solid fluidity having a viscosity that can be mixed so as to form a non-uniform layered structure with the salted fish paste. It means that.

  In the present invention, by mixing incompletely the cheese that is in a semi-dissolved state at the temperature at which the fish surimi smashes and the salted fish surimi, the salted fish surimi layer and the cheese layer However, these layers form a non-uniform layered structure while intermingling with each other. Generally, when mixing two types of substances with different viscosities, even if they are stirred together, the low-viscosity substance and the high-viscosity substance do not merge and a band-like layered structure cannot be formed. . On the other hand, when the viscosity of the cheese is adjusted so that the viscosity of the fish paste that has been salted and the viscosity of the melted cheese are almost equal, the cheese is salted when mixed incompletely. It becomes easy to form a non-uniform layered structure with the fish paste.

  Here, in the case of “incompletely mixed”, when mixing salted fish paste and cheese prepared separately, they are mixed so that they become inseparable and the raw materials cannot be identified. The degree of mixing can be freely determined. And the “non-uniform layered structure” resulting from “incomplete mixing” is a state in which a layer of salted fish paste and cheese forms a multilayer structure while intermingling with each other Say. In this case, neither the salted fish paste layer nor the cheese layer may have a uniform thickness, and the layer may be cut in the middle or may be bonded to another layer in the middle.

  As a method for mixing the salted fish paste and cheese, any tool or apparatus used for mixing raw materials in the technical field can be used. For example, a knife, a food cutter, a silent cutter, a bee, or the like can be used. Whichever tool or device is used, the degree of “incomplete mixing” to form an “inhomogeneous layered structure” is determined by those skilled in the art by determining when to stop mixing. It can be adjusted appropriately.

  After forming the mixture having a non-uniform layered structure of salted fish surimi and cheese formed in this way, by heating, the salted fish surimi is solidified to produce a fish paste product containing cheese To manufacture. When heating is performed, the viscosity of the cheese contained in the molded mixture decreases with increasing temperature. Therefore, the higher the ratio of cheese to salted fish surimi, the more the shape of the mixture formed during heating will collapse. Therefore, in this invention, it mixes so that the mixing ratio of salted fish ground meat and the melted cheese may be 7.5: 2.5-5: 5. As a result of adopting such a ratio, the shape of the molded mixture is not easily broken even when heated.

  In the product after heating, the presence of cheese is not clearly recognized, and it exists as a non-uniform thin film between gelled fish meat. The presence of this film prevents the bonding of adjacent layered fish meats, and the layered gelled fish meat fragments can be peeled off by applying a certain force. Therefore, the cheese-containing fish meat product of the present invention is a product in which a thin fish layer and a thin cheese layer are stacked in layers, which is different from the conventional cheese-filled kamaboko form that can clearly distinguish between fish meat and cheese. .

  In general, cheese has a characteristic that it solidifies when the temperature is low, and melts and decreases in viscosity when heated. Therefore, in general natural cheese, the viscosity is higher than that of salted fish paste at a temperature of 5 to 25 ° C., and as such, the cheese cannot be mixed with the salted fish paste. In this case, even in the final product, the cheese is present in a separated state in the fish meat. Thus, when the viscosity of the cheese is higher than the viscosity of the salted fish paste at 5 to 25 ° C., the viscosity of the cheese is decreased, and the viscosity of the cheese paste is equal to the viscosity of the salted fish paste. It needs to be a solid liquid.

  Generally, in the case of natural cheese, the viscosity of cheese can be adjusted by adding water to the cheese and adding a molten salt (emulsifier). That is, 0-100% of water and 2-3% of molten salt are added to cheese, heated, and then gradually cooled with stirring, so that a semi-solid liquid is heated at a temperature of 5-25 ° C. State.

  What can be used as a molten salt in the present invention is metaphosphate, pyrophosphate, polyphosphate, orthophosphate, or a mixture thereof. Citric acid can also be used.

  In the present invention, since the viscosity of the cheese can be adjusted as appropriate as described above, the raw material of the cheese is a natural cheese or a process cheese containing a phosphate whose viscosity is adjusted. Also good. For example, when using natural cheese, any cheese among soft cheese, semi-hard cheese, hard cheese, and super-hard cheese may be used. For example, cottage, quark, Limburger, Camembert, etc. for soft cheese; Maribo, Samso, blue, etc. for semi-hard; Gouda, Edam, Cheddar, Emmental, etc. for hard; and Parmesan, etc. for ultra-hard Although it can be used individually or in combination, it is not limited to these.

  By adopting such a method, it is possible to provide a fish-kneaded product with cheese having a novel shape, and to provide a fish-kneaded product with cheese that has a new texture, when flakes are peeled off during eating. it can. More specifically, a food containing salted fish meat and cheese in which the salted fish meat and cheese form a non-uniform layered structure can be provided.

BEST MODE FOR CARRYING OUT THE INVENTION

  Add 3 g of molten salt to 100 g of natural cheese, add 20-30 ml of water, heat it to 80 ° C in a microwave, and cool to 25 ° C with stirring. Prepared cheese was prepared.

  Add 300 g of starch and appropriate amount of salt, sugar, and sodium glutamate to 300 g of frozen surimi, and add 100-150 ml of water, and salt the mixture so that the temperature rises to 20 ° C. As a result, salted fish meat was prepared.

  The salted fish paste and cheese prepared in this way are mixed in a ratio of 7.5: 2.5 to 5: 5, and a non-uniform layered structure using a knife, food cutter, silent cutter, bee, etc. Incompletely mixed to form

  Molding the incompletely mixed mixture in this way, such as filling in a casing, and heating in a hot bath at 90 ° C for 25 minutes to solidify the salted fish paste to produce a fish paste product with cheese did.

  The following examples further illustrate the present invention. However, the following examples are merely for the purpose of illustrating embodiments of the present invention, and are not intended to limit the invention described in the claims.

Example 1: Manufacture of fish-kneaded product with cheese In this example, conditions necessary for adjusting the viscosity of cheese were determined, and the cheese-kneaded product was manufactured together.

  Gouda cheese (aged for 6 months) was used as natural cheese. Add 3 g of sodium metaphosphate as a molten salt to 100 g of this Gouda cheese, and then add 20 ml of water (Cheese I), 50 ml (Cheese II), or 100 ml (Cheese III). The mixture was heated to 80 ° C. by placing it in a 500 W microwave oven for 1 minute, and then cooled to 25 ° C. with stirring.

  As a raw material of fish meat surimi, Itoyo frozen surimi, Itoyori AA (PAM, Thailand) was used. Add 300 g to this frozen surimi, 7 g of salt, 7 g of sugar, 3 g of sodium glutamate, 15 g of starch, add 250 ml of water, and use a food cutter. The fish paste was prepared by salting.

The cheese I to cheese III adjusted at 25 ° C. by the method described above were mixed incompletely using the knife with the salted fish paste prepared as described above.
After confirming that a non-uniform layered structure was formed, this was packed in a casing, molded, heated in boiling water at 90 ° C for 25 minutes to solidify the salted fish paste, and fished with fish Manufactured.

  Cheese I was stiffer than the prepared salted fish surimi and successfully entangled with the salted fish surimi. As a result of incomplete mixing, the formed fish meat paste product containing cheese had a large mass of cheese inside, but there was no water separation and formed a good state of non-uniform layered structure.

  Cheese II was slightly stiffer compared to the prepared salted fish surimi and successfully entangled with the salted fish surimi. As a result of incomplete mixing, the cheese entered a layer, but the cheese portion contained a little water, but formed a good state of a non-uniform layered structure.

  On the other hand, Cheese III is softer than the prepared salted fish surimi, and when mixed, it is completely blended into the salted fish surimi and mixed. A uniform layered structure could not be sufficiently formed.

From these results, in the present invention, the added water was added in the range of 20 to 50 ml with respect to 100 g of cheese.
Example 2: Viscosity adjustment of salted fish ground meat In this example, added water is added to fish ground meat in a state where added water is added in the range of 20 to 50 ml to 100 g of cheese. This adjusted the viscosity of the fish paste that had been salted. In Example 1, the amount of added water of the salted fish meat was slightly higher and the viscosity was low. Therefore, in this example, the added water was adjusted.

  As in Example 1, as natural cheese, 3 g of sodium metaphosphate as a molten salt is added to 100 g of Gouda cheese (aged for 6 months), and 20 ml of water (cheese A) and 25 ml of cheese (cheese) B), 30 ml (Cheese C), or 50 ml (Cheese D) were hydrated and heated in a 500 W microwave oven for 1 minute to 80 ° C. and cooled to 25 ° C. with stirring.

  On the other hand, for fish surimi, as in Example 1, 300 g of frozen salmon, Itoyo AA (PAM, Thailand), 7 g of salt, 7 g of sugar, 3 g of sodium glutamate Add 15 g of starch and 15 g of starch, and then add 100 ml of water (1 surimi) or 150 ml (surimi 2), and salt it using a food cutter to prepare a salted fish surimi did.

Thus prepared cheese A to cheese D and surimi 1 and surimi 2 were arbitrarily combined and mixed incompletely.
The state of cheese with respect to salted fish surimi during mixing is as summarized in the following table.

  The salted fish paste with cheese prepared in this way is packed in a casing, molded, heated in boiling water at 90 ° C for 25 minutes to solidify the salted fish paste, and the fish paste with cheese Manufactured. Then, the fish paste product with cheese was cooled to 5 degreeC.

  The state of the cheese-fried fish paste product after cooling for 12 hours after heating is as summarized in the following table.

  As shown here, cheese-laden fish products with a non-uniform layered structure add 100 ml of water to 300 g of salted fish paste, while 20-30 ml of water for 100 g of cheese. It has been found that relatively good results can be obtained when manufactured with the addition.

Example 3: Examination of the mixing ratio of salted fish surimi and cheese In this example, using cheese prepared under the conditions shown to be preferable in Example 2 and salted fish surimi, The mixing ratio of salted fish surimi and cheese was examined.

  First, processed cheese was prepared. 100 g of Gouda cheese (aged for 6 months) was used as a natural cheese as a raw material, 3 g of sodium metaphosphate as a molten salt was added thereto, and 25 ml of water was further hydrated. This was heated to 80 ° C. by placing it in a 500 W microwave oven for 1 minute, and cooled to 25 ° C. with stirring to prepare a processed cheese.

  Next, salted fish paste was prepared. Itoyo Frozen Surimi, Itoyo AA (PAM, Thailand) 300 g, 7 g of salt, 7 g of sugar, 3 g of sodium glutamate, 15 g of starch, and 100 ml of water Then, salting was performed using a food cutter to prepare a salted fish paste having a sliding temperature of 20 ° C.

  These salted fish paste and cheese preparation mixed at 5: 5 (mixture I), mixed at 6: 4 (mixture II), and mixed at 7: 3 (mixture III) 7.5: 2.5 (mixture IV) was prepared. Mixing was performed by using a food cutter (manufactured by Matsushita Electric Industrial Co., Ltd.) by incomplete mixing to such an extent that cheese and salted fish paste formed a non-uniform layered structure.

  After confirming that a non-uniform layered structure was formed, this was packed into a casing, molded, heated in boiling water at 90 ° C for 25 minutes to solidify the salted fish paste, and the fish paste with cheese Manufactured.

  In the fish paste product manufactured from the mixture I, the gelatinized fish meat and cheese formed a layered structure. This kneaded product had no water separation from the gelled fish meat and cheese, had soft cheese scattered therein, and had a good non-uniform layered structure.

Mixtures II and III formed a layered structure similar to the mixture I, had no water separation, and had a good non-uniform layered structure.
In the fish paste product produced with Mixture IV, the layered structure of gelled fish meat and cheese was somewhat unclear. However, there was no water separation from the gelled fish meat and cheese, and the gelled fish meat film formed by the presence of cheese slightly formed a layered structure.

Example 4: Examination of the effect of the surging temperature of salted fish surimi In this example, the scoring temperature was 5 ° C with the cheese prepared under the conditions shown to be preferable in Example 2. The effect of the temperature of the fish paste was investigated using salted fish paste.

As the cheese to be used, 200 g of commercially available process cream cheese (Kiri) refrigerated at 5 ° C. was used.
Next, salted fish paste was prepared. Itoyori frozen surimi, Itoyori AA (PAM, Thailand) 300 g, 7 g of salt, 7 g of sugar, 3 g of sodium glutamate, 15 g of starch, and 100 ml of water Then, salting was performed using a food cutter to prepare a salted fish paste with a temperature of 5 ° C.

  A 6: 4 mixture of these salted fish paste and commercially available process cream cheese was prepared. Mixing was performed by using a food cutter (manufactured by Matsushita Electric Industrial Co., Ltd.) by incomplete mixing to such an extent that cheese and salted fish paste formed a non-uniform layered structure.

  Confirm that a non-uniform layered structure has been formed, pack it into a casing, mold it, heat it with boil in hot water at 85 ° C for 30 minutes to solidify the salted fish paste, and fish it with cheese Manufactured. Thereafter, the fish paste product was cooled to 5 ° C.

  The fish paste product manufactured in this way had some water separation, but gelled fish and cheese formed a layered structure. This kneaded product had no water separation from the gelled fish meat and cheese, had soft cheese scattered therein, and had a good non-uniform layered structure.

  By adopting such a method, it is possible to provide a fish-kneaded product with cheese having a novel shape, and to provide a fish-kneaded product with cheese that has a new texture, when flakes are peeled off during eating. it can. More specifically, it is possible to provide a kneaded product containing fish meat and cheese, in which gelled fish meat and cheese form a non-uniform layered structure.

Claims (7)

  Multiple layers of salted fish surimi and multiple cheeses that are half melted at the temperature of the salted fish surimi and adjusted to equal the viscosity of the salted fish surimi Food containing salted fish surimi and cheese, in which a layer of the above forms a non-uniform lamellar layered structure.   2. The food according to claim 1, wherein the mixing ratio of the salted fish paste and cheese is 7.5: 2.5 to 5: 5.   A thin-layered structure consisting of salted fish surimi and cheese that has been semi-dissolved at the temperature of the salted fish surimi and adjusted to equal the viscosity of the salted fish surimi. A food containing salted fish paste and cheese, mixed incompletely enough to remain, and then heated.   4. The food product according to claim 3, wherein a mixing ratio of the salted fish paste and cheese is 7.5: 2.5 to 5: 5.   The salted fish surimi and the salted fish surimi are melted at half temperature, and the salted fish surimi is semi-dissolved at the surfacing temperature. A salt prepared by mixing the cheese adjusted so as to be equal to the viscosity, incompletely so that the fish surimi layer and the cheese layer form a plurality of lamellar layered structures, and then heating. The manufacturing method of the foodstuff which has the non-uniform thin piece layered structure of the several layer of ground fish meat and the several layer of cheese.   6. The method for producing a food according to claim 5, wherein the temperature of the ground fish paste is 5 to 25 ° C.   The method for producing a food according to claim 5 or 6, wherein the mixing ratio of the salted fish paste and the semi-dissolved cheese is 7.5: 2.5 to 5: 5.