JP4957535B2 - Marine products - Google Patents

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JP4957535B2
JP4957535B2 JP2007325538A JP2007325538A JP4957535B2 JP 4957535 B2 JP4957535 B2 JP 4957535B2 JP 2007325538 A JP2007325538 A JP 2007325538A JP 2007325538 A JP2007325538 A JP 2007325538A JP 4957535 B2 JP4957535 B2 JP 4957535B2
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gum
dough
gel
gelling agent
product
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JP2009142243A (en
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厚司 寳川
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Kaneka Corp
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本発明は、水産練り製品用生地、それを用いた水産練り製品及びそれらの製造方法に関する。   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.

かまぼこ、ちくわ、さつま揚げ、はんぺん、てんぷら、魚肉ソーセージなどに代表される水産練り製品は幅広く食されている食品である。その水産練り製品の弾力性やしなやかさや歯切れのよさを付与する方法として、各種増粘剤、澱粉、塩類、蛋白質、酵素等の種類や配合を検討されてきた。しかし、これらの方法は、生地物性に悪影響しない範囲で行う必要があったため、最終製品において大幅な改良効果が見られないという欠点があった。また冷凍耐性付与を目的に、新規練り製品及びその製造法(特許文献1)があるが、生地に添加配合されるこんにゃくゼリーは、こんにゃく粉に水を加えて膨潤溶解して得られるこんにゃく粉を塩基性アミノ酸等のアルカリの存在下で加熱して、こんにゃく粉がゲル化する前に加熱を終了して得られるものであり、生地作製時に、コンニャクゼリーはまだゲル状物になっておらずゾル状物である為に、ゾル状物である前記コンニャクゼリーは生地中に均一分散しており、大幅な品質改善をしようとして添加量を多くすると、生地物性に影響があるといった欠点があった。
特開平4−152865号公報
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

本発明は、水産練り製品の生地物性を損ねることなく弾力を強化し、また冷凍後解凍した時にも同様の効果があり、その上また加水率を多くすることもできる、新規な水産練り製品及びその製造方法を提供することを目的とする。   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.

本発明者らは上記課題を解決するために鋭意研究を重ねた結果、特定量のネイティブジェランガムからなるゲル化剤を用いてなるゲル状物が生地中に不均一分散した水産練り製品用生地を加熱して得られる水産練り製品は、水産練り製品の生地物性を損ねることなく弾力を強化し、また冷凍後解凍した時にも同様の効果があり、その上また加水率を多くすることもできることを見出し、本発明を完成するに至った。   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.

即ち、本発明の第一は、すり身類を含有する水産練り製品用生地であって、ネイティブジェランガムからなるゲル化剤(A)、カシアガム、ローカストビーンガム、タラガム及びグルコマンナンから選ばれる少なくとも1種とκカラギナンからなるゲル化剤(B)、カシアガム、ローカストビーンガム、タラガム及びグルコマンナンから選ばれる少なくとも1種とキサンタンガムからなるゲル化剤(C)からなる群より選ばれる少なくとも1種のゲル化剤を含有し、融点が50〜85℃であるゲル状物が直径0.2〜3mmの大きさで生地中に不均一分散しており、ゲル状物の含有量が、すり身類100重量部に対して5〜120重量部であることを特徴とする水産練り製品用生地に関する。本発明の第二は、上記記載の水産練り製品用生地をゲル状物の融点よりも高い温度になるまで加熱してなる水産練り製品に関する。本発明の第三は、ネイティブジェランガムからなるゲル化剤(A)、カシアガム、ローカストビーンガム、タラガム及びグルコマンナンから選ばれる少なくとも1種とκカラギナンからなるゲル化剤(B)、カシアガム、ローカストビーンガム、タラガム及びグルコマンナンから選ばれる少なくとも1種とキサンタンガムからなるゲル化剤(C)からなる群より選ばれる少なくとも1種のゲル化剤を含有し、融点が50〜85℃であるゲル状物が直径0.2〜3mmの大きさで不均一分散しており、ゲル状物の含有量が、すり身類100重量部に対して5〜120重量部である水産練り製品用生地を、生地温度がゲル状物の融点よりも高い温度になるまで加熱することを特徴とする水産練り製品の製造方法に関する。 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.

水産練り製品の生地物性を損ねることなく弾力を強化し、また冷凍後解凍した時にも同様の効果があり、その上また加水率を多くすることもできる、新規な水産練り製品及びその製造方法を提供することができる。   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.

以下、本発明につき、さらに詳細に説明する。本発明の水産練り製品用生地は、すり身類、融点が50〜85℃であるゲル状物及び食塩を主に含有し、必要に応じて、氷水、調味料、具材等を含有し、融点が50〜85℃であるゲル状物が水産練り製品生地中に不均一分散していることを特徴とする。   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.

本発明のすり身類とは、主にスケソーダラ等の冷凍すり身が一般的だが、その他の鮮魚を用いても良い。すり身類の含有量は、水産練り製品用生地全体中45〜95重量%が好ましい。   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.

本発明のゲル状物とは、コロイド溶液が流動性を失い、多少の弾性と固さをもってゼリー状に固化した状態のものであり、該ゲル状物は通常、水に糖類とゲル化剤とキレート剤の粉体混合したものを加え、所定の温度にて10分間程度加熱攪拌混合し、容器に充填して所定の温度で所定の品温になるまで冷却して作製される。そして前記ゲル状物の融点、即ち湿熱でゲル状物の保形成を保てない時点の温度は、50〜85℃が好ましく、55〜85℃がより好ましい。50℃よりも低いと、水産練り製品用生地を加熱する前にゲル状物が溶解してしまい、水産練り製品の生地物性が低下する場合があり、85℃より高いと、耐熱性がある為に加熱時にゲル状物が全て溶解せずに、でき上がった水産練り製品にゲル状物が残ってしまい食感に違和感がある場合がある。   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.

本発明のゲル状物の種類は、食品用途に用い得る物であれば特に限定は無いが、ネイティブジェランガムからなるゲル化剤(A)、カシアガム、ローカストビーンガム、タラガム及びグルコマンナンから選ばれる少なくとも1種とκカラギナンからなるゲル化剤(B)、カシアガム、ローカストビーンガム、タラガム及びグルコマンナンから選ばれる少なくとも1種とキサンタンガムからなるゲル化剤(C)からなる群より選ばれる少なくとも1種を好適に用いることができる。
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.

前記ゲル状物の含有量は、水産練り製品用生地中のすり身類100重量部に対して5〜120重量部が好ましい。含有量が5重量部より少ないと発明の効果を奏さない場合があり、120重量部よりも多いと生地物性を損なう場合がある。   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.

ゲル状物の生地中への不均一分散とは、目視でゲル状物の点在していることが確認できる程度、すなわちゲル状物が直径0.2〜3mm程度の大きさで分散している状態をいう。ゲル状物の直径が0.2mmより小さいもしくはゲル状物が見あたらなければ均一分散となっており、ゲル化剤の添加量を増加させると良く、逆に3mmよりも大きければゲル化剤の添加量を減量させることにより調整できる。   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.

尚、ゲル状物の融点の測定は、ゲル状物に直接水流が当たらないように調整した水浴恒温槽中に一辺約2cmの立方体に切り出したゲル状物を静置し、0.3〜0.5℃/分のスピードで水浴恒温槽を昇温し、高さが10mm以下となった時の水温の温度を測定し、その温度を融点とすることにより求めることができる。   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.

本発明の水産練り製品用生地中のすり身由来でない水の分量は、成型できるのであれば特に限定は無いが、水産練り製品用生地全体中5〜55重量%が好ましい。水分量が上記範囲であると、本発明の効果を好適に奏することができる。   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.

本発明の水産練り製品用生地を、蒸し、焼成、油調等の加熱することによって水産練り製品を得ることができる。   An aquatic product can be obtained by heating the dough for an aquatic product of the present invention, such as steaming, baking, and oiling.

<水産練り製品の製造方法>
融点が50〜85℃であるゲル状物が不均一分散した水産練り製品用生地を作る工程は、以下の通りである。まず、所定量の冷凍すり身を半解凍させ、サイレントカッター等で荒ずりし、食塩を加えて塩ずりを行い適宜、調味料、卵白、澱粉、氷水、具材等とゲル状物を添加して本ずりを行い、成型、坐りを経て水産練り製品用生地を得る。
<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.

生地温度がゲル状物の融点よりも高い温度になるまで加熱する工程は、以下の通りである。上記で得られた水産練り製品用生地を、蒸し、焼成、油調等で水産練り製品を得ることができる。   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.

以下に実施例を示し、本発明をより具体的に説明するが、本発明はこれらの実施例に何ら限定されるものではない。なお、実施例において「部」や「%」は重量基準である。   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.

<弾力性評価>
実施例・比較例で得られた水産練り製品を、5人の熟練したパネラーに試食させ、以下の4段階の基準により評価し、その結果を集約した。評価基準は次の通りである。◎:ブランクとなる比較例と較べて弾力がかなりある、○:ブランクとなる比較例と較べて弾力が充分ある、△:ブランクとなる比較例と較べて弾力の差がわかる程度、×:ブランクとなる比較例と較べて弾力の差がわからない。
<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.

<冷凍耐性評価方法>
比較例で得られた水産練り製品をブランクとし、実施例で得られた水産練り製品を加熱後に室温にて1時間放冷して常温にしたものと、でき上がり後に室温にて1時間放冷して常温にしたブランクを熟練した5人のパネラーに試食させ、以下の4段階の基準により評価し、その結果を集約した。また同様に、実施例で得られた水産練り製品を、でき上がり後に−20℃にて1週間冷凍後に1,200ワットで40秒間加熱したものと、でき上がり後に−20℃にて1週間冷凍後に1,200ワットで40秒間加熱したブランクを熟練した5人のパネラーに試食させ、以下の4段階の基準により評価し、その結果を集約した。何れの場合も評価基準は次の通りである。◎:ブランクとなる比較例との差がわからない、○:ブランクとなる比較例との差がわかる程度、△:ブランクとなる比較例との差が充分ある、×:ブランクとなる比較例との差がかなりある。
<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.

(製造例1〜5) ゲル状物G1〜G5の作製
表1に示す配合に従い、水飴に水以外の原料を粉体混合してから投入し、軽く混ぜて分散させた物に水を加え、攪拌ミキサー(製品名:ケミスターラーB−100型、東京理化器械(株)社製)により85℃で10分間加熱攪拌混合し、蒸発した水を補填しながら均一になるように攪拌し、耐熱性のあるビニール袋に充填し、5℃の冷蔵庫で3時間冷却したゲル状物G1〜G5得た。
(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.

Figure 0004957535
Figure 0004957535

(比較例1) 実施例1,2のブランク(かまぼこ)
冷凍スケソーダラすり身を半解凍させ、サイレントカッターで荒ずりし、食塩を加えて塩ずりを行い、砂糖、澱粉、氷水を添加して本ずり行い、板上に成型し、40℃で60分間放置して坐りを起こさせ水産練り製品用生地を得た。その後、蒸し器にて93℃〜97℃にて30分間蒸してかまぼこを得た。得られたかまぼこを実施例1,2のブランクとした。
(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.

Figure 0004957535
Figure 0004957535

(実施例1)
表2に示す配合に従い、ゲル状物G1を本ずりの最後に投入した以外は、比較例1と同様にしてかまぼこを得た。得られたかまぼこをブランクとなる比較例1と比較して弾力性と冷凍耐性を評価し結果を表2に示した。
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.

(実施例2)
表2に示す配合に従い、ゲル状物G2を本ずりの最後に投入した以外は、比較例1と同様にしてかまぼこを得た。得られたかまぼこをブランクとなる比較例1と比較して弾力性と冷凍耐性を評価し結果を表2に示した。
(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.

(比較例2) 実施例3,4のブランク(ちくわ)
冷凍スケソーダラすり身と冷凍太刀魚すり身を半解凍させ、サイレントカッターで荒ずりし、食塩を加えて塩ずりを行い、砂糖、グルコース、澱粉、みりん、植物油、氷水を添加して本ずり行い、棒に成型し、40℃で60分間放置して坐りを起こさせ水産練り製品用生地を得た。その後、オーブンにて焼成しちくわを得た。得られたちくわを実施例3,4のブランクとした。
(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.

(実施例3)
表2に示す配合に従い、ゲル状物G3を本ずりの最後に投入した以外は、比較例2と同様にしてちくわを得た。得られたちくわをブランクとなる比較例2と比較して弾力性と冷凍耐性を評価し結果を表2に示した。
(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.

(実施例4)
表2に示す配合に従い、ゲル状物G4を本ずりの最後に投入した以外は、比較例2と同様にしてちくわを得た。得られたちくわをブランクとなる比較例2と比較して弾力性と冷凍耐性を評価し結果を表2に示した。
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.

(比較例3) 実施例5のブランク(さつま揚げ)
冷凍スケソーダラすり身を半解凍させ、サイレントカッターで荒ずりし、食塩を加えて塩ずりを行い、砂糖、澱粉、みりん、氷水を添加して本ずり行い、平らな円形状に成型し、40℃で60分間放置して坐りを起こさせ水産練り製品用生地を得た。その後、160℃の油にて揚げた。得られたさつま揚げを実施例5のブランクとした。
(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.

(実施例5)
表2に示す配合に従い、ゲル状物G5を本ずりの最後に投入した以外は、比較例3と同様にしてさつま揚げを得た。得られたさつま揚げをブランクとなる比較例3比較して弾力性と冷凍耐性を評価し結果を表2に示した。
(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)

すり身類を含有する水産練り製品用生地であって、ネイティブジェランガムからなるゲル化剤(A)、カシアガム、ローカストビーンガム、タラガム及びグルコマンナンから選ばれる少なくとも1種とκカラギナンからなるゲル化剤(B)、カシアガム、ローカストビーンガム、タラガム及びグルコマンナンから選ばれる少なくとも1種とキサンタンガムからなるゲル化剤(C)からなる群より選ばれる少なくとも1種のゲル化剤を含有し、融点が50〜85℃であるゲル状物が直径0.2〜3mmの大きさで生地中に不均一分散しており、ゲル状物の含有量が、すり身類100重量部に対して5〜120重量部であることを特徴とする水産練り製品用生地。 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. 請求項1に記載の水産練り製品用生地をゲル状物の融点よりも高い温度になるまで加熱してなる水産練り製品。 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 . ネイティブジェランガムからなるゲル化剤(A)、カシアガム、ローカストビーンガム、タラガム及びグルコマンナンから選ばれる少なくとも1種とκカラギナンからなるゲル化剤(B)、カシアガム、ローカストビーンガム、タラガム及びグルコマンナンから選ばれる少なくとも1種とキサンタンガムからなるゲル化剤(C)からなる群より選ばれる少なくとも1種のゲル化剤を含有し、融点が50〜85℃であるゲル状物が直径0.2〜3mmの大きさで不均一分散しており、ゲル状物の含有量が、すり身類100重量部に対して5〜120重量部である水産練り製品用生地を、生地温度がゲル状物の融点よりも高い温度になるまで加熱することを特徴とする水産練り製品の製造方法。 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.
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