JP4957535B2 - Marine products - Google Patents

Description

  TECHNICAL FIELD The present invention relates to a dough for a fish paste product, a fish paste product using the same, and a method for producing them.

Marine products such as kamaboko, chikuwa, deep-fried sweet potato, hampen, tempura, and fish sausage are widely eaten. As a method for imparting elasticity, flexibility, and crispness of the fishery product, various types and combinations of thickeners, starches, salts, proteins, enzymes, and the like have been studied. However, since these methods have to be performed within a range that does not adversely affect the physical properties of the dough, there has been a drawback that a significant improvement effect is not seen in the final product. In addition, for the purpose of imparting freezing tolerance, there is a new kneaded product and its manufacturing method (Patent Document 1). Konjac jelly added to the dough is based on konjac flour obtained by adding water to konjac flour to swell and dissolve it. It is obtained by heating in the presence of an alkali such as a neutral amino acid, and before the konjac flour gels, it is obtained by heating, and at the time of dough preparation, the konjac jelly is not yet gelled, Since the konjak jelly, which is a sol, is uniformly dispersed in the dough, there is a drawback in that the physical properties of the dough are affected if the amount added is increased in order to greatly improve the quality.
JP-A-4-152865

  The present invention enhances elasticity without impairing the dough physical properties of aquatic kneaded products, has a similar effect when thawed after freezing, and can also increase the water content, and a novel aquatic kneaded product and its production It aims to provide a method.

  As a result of intensive research to solve the above problems, the inventors of the present invention heated a dough for an aquatic kneaded product in which a gel-like material using a gelling agent composed of a specific amount of native gellan gum was dispersed unevenly in the dough. It has been found that the obtained fish paste product has enhanced elasticity without impairing the dough physical properties of the fish paste product, has the same effect when thawed after freezing, and can also increase the water content. The invention has been completed.

That is, the first of the present invention is a dough for fishery product containing surimi, at least one selected from gelling agent (A) consisting of native gellan gum, cassia gum, locust bean gum, tara gum and glucomannan. Gelling agent (B) composed of κ carrageenan, at least one gelling agent selected from the group consisting of at least one selected from cassia gum, locust bean gum, tara gum and glucomannan and gelling agent (C) consisting of xanthan gum And a melting point of 50 to 85 ° C. is a gel having a diameter of 0.2 to 3 mm and dispersed in the dough unevenly, and the content of the gel is 100 parts by weight of surimi It is related with the dough for fishery kneaded products characterized by being 5-120 weight part with respect to it. The second of the present invention relates to an aquatic kneaded product obtained by heating the above-described dough for aquatic kneaded product to a temperature higher than the melting point of the gel . The third aspect of the present invention is a gelling agent (B) comprising at least one selected from a gelling agent (A) comprising native gellan gum, cassia gum, locust bean gum, tara gum and glucomannan, and kappa carrageenan, cassia gum and locust bean. A gel-like material containing at least one gelling agent selected from the group consisting of at least one selected from gum, tara gum and glucomannan and a gelling agent (C) consisting of xanthan gum and having a melting point of 50 to 85 ° C Is a non-uniformly dispersed powder having a diameter of 0.2 to 3 mm , and the dough for the fishery kneaded product , in which the gel-like content is 5 to 120 parts by weight with respect to 100 parts by weight of the surimi , the dough temperature is The present invention relates to a method for producing an aquatic kneaded product, which is heated to a temperature higher than the melting point of the gel.

  Provided is a new aquatic kneaded product that can enhance elasticity without damaging the dough physical properties of the aquatic kneaded product, has a similar effect when thawed after freezing, and can also increase the water content, and a method for producing the same. be able to.

  Hereinafter, the present invention will be described in more detail. The dough for aquatic product of the present invention mainly contains surimi, a gel-like material having a melting point of 50 to 85 ° C. and salt, and if necessary, contains ice water, seasonings, ingredients, etc., and has a melting point. A gel-like material having a temperature of 50 to 85 ° C. is characterized in that it is non-uniformly dispersed in the fishery kneaded product dough.

  The surimi of the present invention is mainly frozen surimi such as spods, but other fresh fish may also be used. The content of surimi is preferably 45 to 95% by weight based on the entire dough for fishery kneaded products.

  The gel-like material of the present invention is a state in which the colloidal solution loses fluidity and is solidified in a jelly shape with some elasticity and hardness. The gel-like material usually contains saccharides and a gelling agent in water. It is prepared by adding a mixture of chelating agent powder, heating and stirring and mixing at a predetermined temperature for about 10 minutes, filling a container, and cooling to a predetermined temperature at a predetermined temperature. The melting point of the gel-like product, that is, the temperature at the time when the gel-like product cannot be maintained by wet heat, is preferably 50 to 85 ° C, more preferably 55 to 85 ° C. If it is lower than 50 ° C, the gel-like material may be dissolved before heating the dough for the fishery kneaded product, and the dough physical properties of the fishery kneaded product may be deteriorated. Sometimes the gel-like product does not dissolve completely, and the gel-like product remains in the finished aquatic product so that the texture is uncomfortable.

The type of the gel-like material of the present invention is not particularly limited as long as it can be used for food applications, but at least selected from a gelling agent (A) composed of native gellan gum, cassia gum, locust bean gum, tara gum and glucomannan. one and consisting of κ carrageenan gelling agent (B), cassia gum, locust bean gum, at least one selected from at least one and the group consisting of a gelling agent (C) consisting of xanthan gum selected from tara and glucomannan It can be used suitably.

  As for content of the said gel-like material, 5-120 weight part is preferable with respect to 100 weight part of surimi in the dough for fishery kneaded products. If the content is less than 5 parts by weight, the effects of the invention may not be achieved. If the content is more than 120 parts by weight, the physical properties of the dough may be impaired.

  The non-uniform dispersion of the gel-like material in the dough means that the gel-like material can be confirmed to be visually scattered, that is, the gel-like material has a diameter of about 0.2 to 3 mm. The state that is. If the diameter of the gel-like material is smaller than 0.2 mm or no gel-like material is found, the dispersion is uniform, and the addition amount of the gelling agent should be increased. It can be adjusted by reducing the amount.

  In addition, the measurement of melting | fusing point of a gel-like material left still the gel-like material cut out to the cube of about 2 cm in one side in the water bath thermostat adjusted so that a water flow may not hit a gel-like material directly, and 0.3-0 The temperature can be obtained by raising the temperature of the water bath thermostat at a speed of 5 ° C./min, measuring the temperature of the water temperature when the height is 10 mm or less, and setting the temperature as the melting point.

  The amount of water not derived from surimi in the dough for fishery kneaded products of the present invention is not particularly limited as long as it can be molded, but is preferably 5 to 55% by weight in the whole dough for fishery kneaded products. The effect of this invention can be suitably show | played as a moisture content is the said range.

  An aquatic product can be obtained by heating the dough for an aquatic product of the present invention, such as steaming, baking, and oiling.

<Manufacturing method of marine products>
The process of making a dough for aquatic kneaded product in which a gel-like material having a melting point of 50 to 85 ° C. is dispersed nonuniformly is as follows. First, thaw a predetermined amount of frozen surimi, roughen with a silent cutter, etc., add salt and salt, and add seasonings, egg whites, starch, ice water, ingredients, etc. and gels as appropriate. This is done, and after molding and sitting, a dough for a fishery product is obtained.

  The process of heating until the dough temperature becomes higher than the melting point of the gel-like material is as follows. The fishery kneaded product can be obtained by steaming, baking, oiling, etc., the dough for a fishery kneaded product obtained above.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples. In the examples, “parts” and “%” are based on weight.

<Elasticity evaluation>
The fishery paste products obtained in Examples and Comparative Examples were sampled by five skilled panelists, evaluated according to the following four criteria, and the results were summarized. The evaluation criteria are as follows. A: Remarkable elasticity compared to the comparative example that becomes a blank, B: Sufficient elasticity compared to the comparative example that becomes a blank, B: Degree of difference in elasticity compared to the comparative example that becomes a blank, x: Blank I do not know the difference in elasticity compared to the comparative example.

<Frozen tolerance evaluation method>
The aquatic product obtained in the comparative example was used as a blank, and the aquatic product obtained in the examples was heated and allowed to cool to room temperature for 1 hour, and then allowed to cool to room temperature for 1 hour after completion. The experienced blanks were tasted by five experienced panelists, evaluated according to the following four criteria, and the results were summarized. Similarly, the fish paste products obtained in the Examples were frozen at -20 ° C. for 1 week after completion and heated at 1,200 watts for 40 seconds, and then frozen at −20 ° C. for 1 week after completion. A blank panel heated at 200 watts for 40 seconds was sampled by five experienced panelists, evaluated according to the following four criteria, and the results were summarized. In either case, the evaluation criteria are as follows. ◎: The difference from the comparative example that becomes a blank is not known, ○: The difference from the comparative example that becomes a blank is understood, Δ: There is a sufficient difference from the comparative example that becomes a blank, X: The comparative example that becomes a blank There is a considerable difference.

(Production Examples 1 to 5) Preparation of gel-like materials G1 to G5 In accordance with the formulation shown in Table 1, raw materials other than water were mixed with powder after addition to water tank, and water was added to the product that was lightly mixed and dispersed. Heat stir and mix for 10 minutes at 85 ° C with an agitating mixer (Product name: Chemisterer B-100, manufactured by Tokyo Rika Kikai Co., Ltd.) The gel-like thing G1-G5 which filled with a plastic bag and was cooled in 5 degreeC refrigerator for 3 hours was obtained.

(Comparative Example 1) Blanks (Kamaboko) of Examples 1 and 2
Half-thaw frozen ground soda surimi, roughen with a silent cutter, salt and add salt, add sugar, starch and ice water, perform on-board, mold on plate, and leave at 40 ° C for 60 minutes. A satin was raised to obtain a dough for a fishery product. Then, it was steamed in a steamer at 93 ° C. to 97 ° C. for 30 minutes to obtain kamaboko. The obtained kamaboko was used as a blank for Examples 1 and 2.

Example 1
According to the formulation shown in Table 2, kamaboko was obtained in the same manner as in Comparative Example 1 except that the gel-like product G1 was added at the end of the main cutting. The obtained kamaboko was compared with Comparative Example 1 which was a blank to evaluate elasticity and freezing resistance, and the results are shown in Table 2.

(Example 2)
According to the formulation shown in Table 2, kamaboko was obtained in the same manner as in Comparative Example 1 except that the gel-like product G2 was added at the end of the main cutting. The obtained kamaboko was compared with Comparative Example 1 which was a blank to evaluate elasticity and freezing resistance, and the results are shown in Table 2.

(Comparative example 2) The blank (chikuwa) of Examples 3 and 4
Half-frozen frozen sardine surimi and frozen sword fish surimi, roughen with a silent cutter, salt and salt, add sugar, glucose, starch, mirin, vegetable oil, ice water, and make into a stick And allowed to sit at 40 ° C. for 60 minutes to obtain a dough for an aquatic product. Then, it was baked in an oven to obtain a chikuwa. The obtained hoes were used as blanks of Examples 3 and 4.

(Example 3)
According to the formulation shown in Table 2, a chikuwa was obtained in the same manner as in Comparative Example 2 except that the gel-like product G3 was added at the end of the main cutting. The elasticity and freezing resistance were evaluated by comparing the obtained wrinkles with a comparative example 2 which was a blank, and the results are shown in Table 2.

Example 4
According to the composition shown in Table 2, a chikuwa was obtained in the same manner as in Comparative Example 2 except that the gel-like product G4 was added at the end of the main cutting. The elasticity and freezing resistance were evaluated by comparing the obtained wrinkles with a comparative example 2 which was a blank, and the results are shown in Table 2.

(Comparative Example 3) Blank of Example 5 (Satsuma Fried)
Half-thaw frozen ground sardine surimi, roughen with a silent cutter, salt and salt, add sugar, starch, mirin, and ice water, squeeze into a flat circle, and mold at 40 ° C The product was allowed to sit for 60 minutes to obtain a dough for an aquatic product. Thereafter, it was fried in 160 ° C. oil. The obtained fish cake was used as the blank of Example 5.

(Example 5)
According to the formulation shown in Table 2, the fish cake was obtained in the same manner as in Comparative Example 3 except that the gel-like product G5 was added at the end of the main cutting. The obtained fish cake was compared with Comparative Example 3 as a blank to evaluate elasticity and freezing resistance, and the results are shown in Table 2.

Claims (3)

A dough for fish paste containing a surimi, a gelling agent comprising a gelling agent (B) made of native gellan gum, at least one selected from cassia gum, locust bean gum, tara gum, and glucomannan (B) ), At least one gelling agent selected from the group consisting of at least one selected from cassia gum, locust bean gum, tara gum and glucomannan and a gelling agent (C) consisting of xanthan gum, and has a melting point of 50 to 85 The gel-like material having a diameter of 0.2 to 3 mm is unevenly dispersed in the dough, and the content of the gel-like material is 5 to 120 parts by weight with respect to 100 parts by weight of the surimi A dough for fishery kneaded products. An aquatic product obtained by heating the dough for an aquatic product according to claim 1 to a temperature higher than the melting point of the gel . Gelling agent (A) composed of native gellan gum, at least one selected from cassia gum, locust bean gum, tara gum and glucomannan and κ carrageenan (B), cassia gum, locust bean gum, tara gum and glucomannan A gel-like material containing at least one gelling agent selected from the group consisting of at least one selected from the group consisting of a gelling agent (C) consisting of xanthan gum and having a melting point of 50 to 85 ° C is 0.2 to 3 mm in diameter. The dough for aquatic kneaded products , in which the gel-like content is 5 to 120 parts by weight with respect to 100 parts by weight of the surimi , the dough temperature is higher than the melting point of the gel-like product. A method for producing an aquatic kneaded product characterized by heating to a high temperature.