JP6412769B2 - Patty molding - Google Patents

Description

  The present invention relates to a molded product of a patty (terrine) made of a non-protein matrix that binds materials without using animal protein (surimi), egg white, and gluten as a coagulant.

In general, terrine (patty) is made by placing butter or pork back fat, mixing minced meat, minced liver, fish surimi, chopped vegetables, spices, etc. It is a food that is sliced about 1cm from the mold and served as an appetizer for course cooking.
Conventionally, patties molded products, including kamaboko, chikuwa, hamburger, ham sausage, etc., are generally bound and preserved using animal protein (surimi), egg white, and gluten as binders. is there. However, if a product having a high water content such as vegetables and seafood is used, water separation occurs after shape retention, making it difficult to maintain shape retention. In addition, if the matrix component that imparts shape retention performance contains animal protein (surimi), egg white, and gluten, there are problems with allergic diseases and vegetarians. On the other hand, to solve the dislike of vegetables for children, it is preferable to eat as patties jelly with jelly that is bound with jelly, although it is watery like vegetables. When jelly is used, the jelly is dissolved by heating, so there is a problem that it cannot be used for boiled foods and pots. Under such circumstances, it is conceivable to use a konjac component having excellent water retention as a binder for forming various patty compositions, and a mixture of konjac and okara has been proposed (Patent Document 1).

Japanese Patent No. 4662181

However, when konjac is used for the preservative, the texture becomes konjac, and the texture of konjac is not suitable as a patty composition, and there is a problem that it is inferior to the most important texture and taste as food. Then, it aims at providing the method of manufacturing the patty molding which can exhibit the food texture and taste as a conventional patty composition, using konjac as a non-protein-based coagulant.

Therefore, as a result of intensive studies, the present inventor has found that glucomannan, which is the main component of konjac, is a kind of polysaccharide in which glucose and mannose are polymerized in a ratio of 2: 3 to 1: 2, and is a non-protein patty. Although shape retention is formed as a matrix of the composition, in order to make this a patty texture, it is necessary to devise a combination of compatible additives. Therefore, firstly, as a thickener for konjac flour, at least starch is mixed at a weight ratio of 2 to 5 times the konjac flour , water is added to a stirrable viscosity, and the paste can be retained by heat coagulation. It has been found that it can be used as a binder for non-protein patty matrices. Secondly, when the texture adjusting agent 23 selected from bread crumbs or okara powder is kneaded into the matrix, and the konjac component is mixed with the raw material mince and the seasoning liquid 22 as the seasoning ingredients, the texture of the konjac is obtained. As it disappeared, it was found that taste stains spread throughout the texture via a texture modifier and the like, providing patty matrix taste and texture. Therefore, in the present invention, this patty matrix is used as a paste, the minced raw material 3 is mixed and heated to solidify, and a patty molding is completed using a non-protein tissue. That is, the present invention is a patty matrix 1 which is formed by mixing and solidifying the patty matrix 2 and the raw material 3 in the matrix, and the patty matrix 2 is used as the heated coagulating material 21 with konjac flour, Mix at least starch as the thickener 22 and at least starch as a thickener to the konjac flour at a weight ratio of 2 to 5 times the weight of the konjac flour to make a paste with a viscosity that can be hydrated and stirred. As the raw material 3, at least raw material mince and / or seasoning is included, and this is kneaded with a texture adjusting agent 24 selected from bread crumbs or okara powder and coagulated using at least shellfish calcium as the alkaline agent 23. While heating, a non-protein solidified tissue is formed. Accordingly, the present invention provides a production method for forming a pati molding comprising a non-protein matrix that is not heat-denatured, characterized by having a patty matrix texture and taste.

  According to the present invention, the konjac component is used to bind the raw material mince to form a molded product, but the starch mixing as the first stage thickener, the second stage seasoning, and the texture modifier Mixing and coagulation of the third stage matrix not only eliminates the texture of konjac, but also improves the taste and stain characteristics of the konjac component, resulting in a patty molded article having a texture and taste comparable to the original patty composition Can be provided. Moreover, since it consists of a non-protein matrix, it is a food suitable for the elderly and children, and an excellent diet food for adults.

  The paste forming the matrix of the putty molding is preferably 500 to 50000 cP, and the water added to the paste is preferably an aqueous solution containing ionized minerals prepared from water-soluble silica or natural calcium material. A paste of 500 to 50000 cP is excellent in kneading characteristics of the raw material mince and the texture modifier. Moreover, water separation at the time of thawing | decompression after freezing preservation | save can be prevented by using water-soluble silica, and it is excellent in the permeability by using an ionized mineral, and is excellent in the taste spot characteristic at the time of cooking pot and boiled food. It is appropriate to add 0.5 to 2.0% by weight of 7 to 10% by weight of ionized mineral water.

It is a photograph which shows a figure of the reduction | decrease form of the actual thing of various putty moldings. It is a schematic diagram which shows the one cross section. It is process drawing which shows the manufacture order of the putty molding of this invention. It is a photograph which shows the real thing of the raw ham, sausage, and bacon which were made with the patty molding of this invention. It is a photograph which shows the actual thing of the paste substitute sheet | seat of the sushi roll made with the patty molding of this invention.

Hereinafter, the present invention will be described in detail.
As shown in FIG. 2, the present invention is a patty matrix 1 which is formed by mixing a patty matrix 2 and an actual raw material 3 in the matrix and solidifying the patty matrix 2. A konjac flour and at least starch as the thickener 22 are mixed with 2 to 5 times the weight of the thickener in terms of starch with respect to the konjac flour, and a paste having a viscosity that can be stirred by heating and mixing. Use. This matrix is formed by kneading at least a texture adjusting agent 24 selected from bread crumbs or okara powder and a raw material mince and / or seasoning as a raw material 3 as a seasoning, and using at least shellfish calcium as an alkaline agent 23 And non-protein coagulated tissue. Thereby, the texture and taste of Patty Matrix are provided. The alkaline agent may be added in small amounts in all of the first stage thickener addition time, the second stage raw material mince and paste kneading time, and the third stage matrix solidification time.

  The konjac flour that can be used in the present invention is obtained by collecting only the glucomannan portion from konjac potato, and its production method is not particularly limited, and a commercially available product can be used.

  As the thickener used in the present invention, starch is mainly used, but agar, alginic acid, xanthan gum, guar gum, curdlan, psyllium, carrageenan and the like may be used in combination as other thickeners. The amount of the konjac powder is 2 to 5 times by weight and less than 2 times depending on the other ingredients, but the viscosity of the matrix is too high and the kneading of the other ingredients is disturbed. The texture is not missed. If the amount exceeds 5 times, it depends on the amount of other ingredients, but the viscosity of the matrix is too small and the shape retention after molding is not sufficient.

  The alkaline agent used in the present invention is used for solidifying the konjac component, but it is preferable to use shellfish calcium mainly for nutrition of food, and other alkaline agents may be used in combination as a coagulant.

In the present invention, the above konjac flour and starch are used, and the mixture is appropriately hydrated and adjusted to 500 to 5000 cP by heating. In particular, konjac flour and starch are preferably mixed at a weight ratio of 1 to 2 to 5 and allowed to stand and ripen in a chilled state for 5 to 6 hours to prepare a paste having a necessary viscosity. To this, raw material mince (including seasoning) is mixed as a seasoning, shellfish calcium (which may be mixed immediately before heat coagulation) as a coagulant, and the main raw material fillet is mixed. Okara or bread crumbs are selected as the texture modifier, but considering the texture as a patty and the taste of the entire patty molded product with the raw material minced and seasoning, 10% to 20% by weight of the raw material minced Is appropriate. As the seasoning, salt, pepper, garlic, amino acid, coconut milk, artificial sweetener (pal sweet), mayonnaise and the like can be used as appropriate.
Hereinafter, it demonstrates in detail using a specific example.
(Example)

The putty molded product of the present invention can be manufactured, for example, by the following manufacturing method.
First, 200 to 500 parts by weight of starch is mixed with 100 parts by weight of konjac flour, and the mixture is hydrated and left to age to obtain a paste having a viscosity of 500 to 5000 cP. If the viscosity does not increase, add a small amount of shellfish calcium powder. To this paste, raw material mince, seasoning and texture modifier are added and mixed as shown in the following ingredient table, and finally adjusted to an appropriate size (50 g in this case), and at least as shellfish calcium as a coagulant. 1 is heated and solidified by a conventional method and allowed to cool to obtain a putty molded product shown in FIG. As shown in FIG. 2, the putty molded product 1 shown in FIG. 1 is formed by uniformly dispersing the raw material mince 3 in a solidified matrix 2 (consisting of konjac flour, starch, texture modifier, and seasoning). ing. Various tastes can be adjusted with the raw material mince and the seasoning, but the seasoning is mainly selected according to the type of the raw material mince. Although the konjac flour is used for the texture, the texture specific to various patties can be exhibited by using the okara or bread crumb.
The molding method is not particularly limited, and a method of molding using a mold, a method of freezing in a casing, and cutting to an appropriate size can be used.
The putty molding of the present invention can be used as a substitute for the patty as it is. It can also be stored frozen and thawed. The thawing method is not particularly limited, and natural thawing, a microwave oven, or the like can be used.
Examples of blending various patties are shown below in parts by weight.

<Combination of various patties: parts by weight>
50g of green soybean patties
Onion (roasted) 20 Okara (or bread crumbs) 20
Salt 1.5 Starch 10
Kosho 0.5 Konjac flour 5-7
Garlic 0.5 Green soybean minced 120-130
Amino acid 1.0 Shellfish 0.5-0.7

One pumpkin patty 50g salt made 1.5 Okara (or bread crumbs) 20
COSHOW 0.5 Starch 10
Artificial sweetener (pal sweet) 5 Konjac flour 5-7
Coconut milk 5 Pumpkin mince 120-130
Amino acid 1.0 Shellfish 0.5-0.7

Carrot patties 50g per carrot minced 120-130 Okara (or bread crumbs) 20
Onion 10 starch 10
Salted chocolate show 1.5 Konjac flour 5-7
Garlic 1.0 Shellfish 0.5-0.7
* Coconut milk 10 Pal sweet 5

Corn patties 50g of corn mince 120-130 Okara (or bread crumbs) 15
Onion 10 starch 10
Salt 1.5 Konjac flour 5-7
Shellfish 0.5-0.7
* Coconut milk 10 Pal sweet 5

Horen grass patties Making 50g per piece Horen mince 120-130 Okara (or bread crumbs) 20
Onion 15 Starch 10
Garlic 1.0 Amino acid 1.0
Shellfish 0.5-0.7
* Coconut milk 10 Pal sweet 5
Water Konjac flour x 4.5-5

Shiitake patties 50g per piece of shiitake mince 120-130 Okara (or bread crumbs) 20
Onion 20 Starch 10
Salt coco show 2 Konjac powder 5-7
Garlic 0.5 Shellfish 0.5-0.7
Amino acid 1

Salmon patties Making 50g per piece Salmon minced 120-130 Okara (or bread crumbs) 20
Onion 20 Starch 15
Salted chocolate show 1.5 Konjac flour 5-7
Amino acid 1 Shellfish 0.5-0.7
* Mayonnaise 15

Tori Patty 50g per piece Mince 120-130 Okara (or bread crumbs) 20
Onion 20 Starch 15
Salted chocolate show 1.5 Konjac flour 5-7
Garlic 1.0 Shellfish 0.5-0.7
Amino acid 1.0
(Example 2)

Salmon rice burger, chicken rice burger, anchovy rice burger can be prepared by replacing part (20 to 50%) of rice burger with raw material and raw mince.
Example 3

For adjusted soy protein 50-60 of raw ham, sausage, bacon,
Konjac flour 15-20
Starch 75-80
Shellfish 1-1.5
Water 80-120
Pork extract 2-3
Seasoning 1-2
Kneading paste prepared with salt 2-2.5,
Let stand for 30-60 minutes, casing, heat at 95 ° C. with steam for 20-30 minutes and let cool.
Cut and wrap. The one shown in FIG. 4 is obtained by cutting it to an appropriate thickness.
In place of pork extract, except for using sausage spice, it is prepared in the same manner, packed in the intestine, smoked or steamed, allowed to cool, and packaged to make sausage.
In place of pork extract, bacon spices are used, stuffed with intestines, smoked or steamed, allowed to cool, and packaged. The illustrated one is obtained by cutting it to an appropriate thickness.
Example 4

Using the vegetable patty composition of edamame, carrot and avocado prepared in Example 1 or the raw ham composition prepared in Example 3 as a raw material, the sheet can be prepared by extending it thinly to about 1 to 2 mm and steam heating. When this is used as a substitute, and the scroll is adjusted, as shown in FIG.

In short, konjac flour is diluted with starch to make a paste, and raw material minced and seasoning are mixed as a seasoning and a texture modifier is mixed and konjac is used as a binder. It is intended to change the texture and taste of patties to patty, and the coagulant is used at the time of the final heat coagulation, but it should be added before that until the kneading of the patty composition is not hindered. You may keep it.
In addition, the use of other additives is not limited as long as it does not interfere with the paste viscosity adjustment, the taste of the entire matrix with the seasoning agent, or the change of the konjac texture to the patty texture with the texture modifier. . As the okara powder, both okara powder and soy protein can be used, but the whole binding property is better when soy protein is used. Therefore, it is convenient to adjust the binding property and texture by using soy protein and okara powder mixed, and it is used by mixing 20 to 30 parts by weight of soy protein with 70 to 80 parts by weight of soy protein. Good.

Claims (4)

In producing the particulate Matric Graphics and particulate molding to be molded by solidifying a mixture of raw materials real object material in the matrix, at least starch in a weight ratio of konjac flour as a thickening agent to konjac flour in the first 2-5 times mixed, hydrated to obtain a stirrable viscosity, and a binder paste manufacturing process for making a shape-retainable paste by heat coagulation, and secondly at least bread crumb or preparation while kneading the texture modifier selected from okara powder, a raw material minced and / or seasoning solution as seasoning material to a non-protein-based binder paste formulated as taste ingredients, taste Patty matrix, texture a step of, in the particulate matrix to a third, mixing the minced raw material solid body material, using hydrolytic material containing at least shellfish calcium as an alkaline agent, heating adult Nonprotein solidification structure is formed, characterized in that it comprises a step of thermal coagulation, the method for producing a particulate molding using a non-proteinaceous system tissue and.   The method for producing a patty molding according to claim 1, wherein the binder paste forming the matrix of the patty molding is 5000 to 50000 cP.   The method for producing a putty molded product according to claim 1, wherein the water added to the paste contains an ionized mineral prepared from water-soluble silica or a natural calcium material.   Furthermore, the method of manufacturing the patty molding of Claim 1 which makes the sheet | seat for sushi rolls by extending | stretching the uncoagulated patty composition of Claim 1 thinly in a sheet form, shape | molding it in a sheet form by steam heating.