JP6412769B2 - Patty molding - Google Patents
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- JP6412769B2 JP6412769B2 JP2014210718A JP2014210718A JP6412769B2 JP 6412769 B2 JP6412769 B2 JP 6412769B2 JP 2014210718 A JP2014210718 A JP 2014210718A JP 2014210718 A JP2014210718 A JP 2014210718A JP 6412769 B2 JP6412769 B2 JP 6412769B2
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Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Beans For Foods Or Fodder (AREA)
- Seeds, Soups, And Other Foods (AREA)
Description
本発明は凝固材として動物性タンパク質(すり身)、卵白、グルテンを使用しないで素材を結着させる非蛋白系マトリックスからなるパティ(テリーヌ)成形物に関する。 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.
一般に、テリーヌ(パティ)とはバターや豚の背脂を敷き、挽肉やすり潰したレバー、魚肉のすり身、切った野菜、香辛料などを混ぜたものをオーブンで焼くか湯煎で火を通し、成形して型から1cmほどの厚さにスライスしてコース料理の前菜として供される食品をいう。
従来、かまぼこ、ちくわ、ハンバーグ、ハムソーセージなどを含め、パティ成形品は結着材として、動物性タンパク質(すり身)、卵白、グルテンを使用して結着させ、保形しているのが一般である。しかしながら、野菜、魚介類等の水分含有量の大きいものを用いると、保形後離水が起こって保形性を維持することが困難となる。また、保形性能を付与するマトリックス成分が動物性タンパク質(すり身)、卵白、グルテンを含むと、タンパク質に対するアレルギー疾患、ベジタリアンには問題がある。他方、子供の野菜嫌いの解決には野菜のように水分が多いものの結着にゼリーを用いて結着したゼリー寄せしたパテゼリーとして食するのが好ましいが、ゼリー寄せは果物は適切であっても、ゼリーを用いると加熱によりゼリーが溶解するので、煮物、鍋物には使えないという、問題がある。このような現状において、種々のパティ組成物を形成する結着材として保水性に優れるこんにゃく成分を使うことが考えられ、こんにゃくとおからとの混成品が提案されている(特許文献1)。
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).
しかしながら、保形成分にこんにゃくを使うと、食感があくまでもこんにゃくとなり、このこんにゃくの食感がパティ組成物として適さず、食品として最も重要な食感、味覚に劣るという問題点がある。そこで、非蛋白系凝固材としてこんにゃくを使用しながら従来のパティ組成物としての食感、味覚を発揮することができるパティ成形物を製造する方法を提供することを目的とする。 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.
そこで、本発明者は鋭意研究の結果、こんにゃくの主成分であるグルコマンナンはグルコースとマンノーストが2:3〜1:2の比率で重合した多糖類の1種であって、非蛋白系のパティ組成物のマトリックスとして保形性を形成するものの、これをパティ食感とするためには相溶性のある添加剤を併用する工夫が必要である。そこで、第1にこんにゃく粉に対し増粘剤として少なくとも澱粉を重量比でこんにゃく粉の2〜5倍を混合し、加水して撹拌可能な粘度とし、加熱凝固により保形可能なペーストとすると、非蛋白系のパティマトリックスの結着材として使用できることを見出した。第2にマトリックスにパン粉又はおからパウダーから選ばれる食感調整剤23を混練する一方、味覚成分としてこんにゃく成分に調味材として原料ミンチおよび調味液22を配合して調整すると、こんにゃくの食感が消えるとともに、食感調整剤等を介して味シミが全体に広がってパティマトリックスの味覚、食感を備えることを見出した。そこで、本発明はこのパティマトリックスをペーストとし、ミンチされた原料実身材3を混合して加熱凝固させ、非蛋白系組織を用いてパティ成形物を完成したものである。すなわち、本発明はパティマトリックス2と該マトリックス中に原料実身材3を混合して凝固させて成形されるパティ成形物1であって、前記パティマトリックス2が加熱凝固材21としてこんにゃく粉と、増粘剤22として少なくとも澱粉とを、こんにゃく粉に対して増粘剤として少なくとも澱粉を重量比でこんにゃく粉の2〜5倍重量を混合し、加水して撹拌可能な粘度のペーストとなし、調味材として原料実身材3として原料ミンチおよび/又は調味料を少なくとも含ませる一方、これにパン粉又はおからパウダーから選ばれる食感調整剤24と練り合わせ、アルカリ剤23として少なくとも貝カルシウムを使用して凝固させつつ加熱成形して非蛋白性凝固組織を形成する。これにより、パティマトリックスの食感と味覚とを備えることを特徴とする加熱変性しない非蛋白系マトリックスからなるパティ成形物が形成される製造方法を提供するものである。
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.
本発明によると、こんにゃく成分を使用して原料ミンチを結着して成形物を形成するものの、第1段の増粘剤としての澱粉の混合、第2段の調味材および食感調整剤の混合、第3段のマトリックスの凝固により、こんにゃくの食感が消えるだけでなく、こんにゃく成分の味シミ特性が改善される結果、本来のパティ組成物に匹敵する食感、味覚を有するパティ成形物が提供できる。また、非蛋白系のマトリックスからなるので、老人および子供に適する食品であり、成人にとっては優良なダイエット食品となる。 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.
パティ成形物のマトリックスを形成するペーストは500〜50000cPであって、ペーストに添加される加水液が水溶性シリカ又は天然カルシウム材から調製されるイオン化ミネラルを含む水溶液であるのが好ましい。500〜50000cPのペーストは原料ミンチおよび食感調整剤の混練特性に優れる。また、水溶性シリカを用いることにより冷凍保存後の解凍時の離水を防止することができ、イオン化ミネラルを用いることにより浸透性に優れ、鍋物、煮物調理時の味シミ特性に優れる。その添加量は7〜10重量%のイオン化ミネラル水を0.5ないし2.0重量%配合するのが適当である。 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.
以下、本発明を詳細に説明する。
本発明は図2に示すように、パティマトリックス2と該マトリックス中に原料実身材3を混合して凝固させて成形されるパティ成形物1であって、前記パティマトリックス2が加熱凝固材21としてこんにゃく粉と、増粘剤22として少なくとも澱粉とからなり、こんにゃく粉に対して増粘剤を澱粉換算で2〜5倍重量を混合し、加水して加熱混合して撹拌可能な粘度のペーストを用いる。このマトリックスはパン粉又はおからパウダーから選らばれる食感調整剤24と調味材として原料実身材3として原料ミンチおよび/又は調味料を少なくとも混練し、アルカリ剤23として少なくとも貝カルシウムを用いて、加熱成形して非蛋白性凝固組織とする。それにより、パティマトリックスの食感と味覚とを備える。アルカリ剤の配合時期は第1段の増粘剤の添加時期、第2段の原料ミンチとペーストの混練時期、第3段のマトリックスの凝固時期のすべてにおいて少量ずつ添加しても良い。
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.
本発明において使用できるこんにゃく粉は、こんにゃくイモからグルコマンナン部分だけを集めたものであり、その製造方法は特に限定されず市販品を使用することができる。 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.
本発明において用いる増粘剤は主として澱粉を用いるが、その他の増粘剤として寒天、アルギン酸、キサンタンガム、グアーガム、カードラン、サイリウム、カラギーナン等を併用しても良い。そのこんにゃく粉に対する配合量は重量比で2倍〜5倍量で2倍以下ではその他の配合成分にもよるが、マトリックスの粘度が大きすぎてその他の配合成分の混練に支障をきたすと同時にこんにゃくとしての食感が抜けきらない。5倍量を越えるとその他の配合成分の配合量にもよるが、マトリックスの粘度が小さすぎて成形後の保形性が十分でない。 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.
本発明において用いるアルカリ剤はこんにゃく成分の固形化に供するものであるが、主として食品の栄養上貝カルシウムが用いられるのがよく、その他のアルカリ剤が凝固剤として併用されてもよい。 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.
本発明においては上記こんにゃく粉、澱粉を用い、適当に加水して加熱混合500〜5000cPに調整する。特に、こんにゃく粉と澱粉は1対2〜5重量比で混合し、チルド状態で5ないし6時間静置・熟成して必要な粘度のペーストに調整するのがよい。これに、調味剤として原料ミンチ(調味料を含む)、凝固剤として貝カルシウム(加熱凝固直前に混合してもよい)を混合した上に、主原料の切り身を混合する。食感調整剤としてはおから又はパン粉が選ばれるが、パティとしての食感並びに原料ミンチおよび調味料によるパティ成形物全体の味シミを考慮して原料ミンチに対しその10重量%から20重量%が適当である。調味料としては塩、コショウ、にんにく、アミノ酸、ココナッツミルク、人工甘味料(パルスイート)、マヨネーズ等を適宜使用することができる。
以下、具体例を用いて詳細に説明する。
(実施例)
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)
本発明のパティ成形物は例えば以下のような製造方法により製造することができる。
まず、こんにゃく粉100重量部に対し、澱粉200から500重量部を混合し、加水し静置熟成して500から5000cPの粘度のペーストとなす。粘性が上がらない場合は少量の貝カルシウム粉末を加えるとよい。かかるペーストに原料ミンチ、調味料並びに食感調整剤を以下の成分表に示すとおりに添加して混合し、最後に、適当な大きさ(ここでは50g)に調整し、凝固剤として少なくとも貝カルシウムを使用して定法により加熱して凝固させ、放冷して図1に示すパティ成形物を得る。図1に示すパティ成形物1は図2に示すように、凝固したマトリックス2(こんにゃく粉、澱粉、食感調整剤、調味料からなる)中に原料ミンチ3が均等に分散して形性されている。原料ミンチと調味料とにより種々の味覚に調整することができるが、主として原料ミンチの種類に応じて調味料が選択される。食感はこんにゃく粉を使用するが食感調整剤のおから又はパン粉により各種パティ特有の食感を呈することができる。
なお、成形の方法は特に限定されず、型枠を使用して成形する方法やケーシングに入れて冷凍し、適当な大きさにカットする方法等が使用できる。
本発明のパティ成形物は、このままパティの代用として使用することができる。また、冷凍保存し、解凍して使用することもできる。解凍方法は特に限定されず、自然解凍、電子レンジなどが使用できる。
以下に各種パティ配合例を重量部で示す。
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.
<各種パティの配合:重量部>
枝豆パティ 1枚 50gの作成
玉ねぎ(ロースト)20 おから(又はパン粉) 20
塩 1.5 澱粉 10
コショー 0.5 こんにゃく粉 5〜7
ニンニク 0.5 枝豆ミンチ 120〜130
アミノ酸 1.0 貝カル 0.5〜0.7
<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
カボチャパティ 1枚 50gの作成
塩 1.5 おから(又はパン粉) 20
コショー 0.5 澱粉 10
人工甘味剤(パルスイート)5 こんにゃく粉 5〜7
ココナッツミルク 5 カボチャミンチ 120〜130
アミノ酸 1.0 貝カル 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
ニンジンパティ 1枚50gの作成
ニンジンミンチ120〜130 おから(又はパン粉)20
玉ねぎ 10 澱粉 10
塩コショー 1.5 こんにゃく粉 5〜7
ニンニク 1.0 貝カル 0.5〜0.7
※ココナッツミルク 10 パルスイート 5
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
とうもろこしパティ 1枚50gの作成
コーンミンチ 120〜130 おから(又はパン粉) 15
玉ねぎ 10 澱粉 10
塩 1.5 こんにゃく粉 5〜7
貝カル 0.5〜0.7
※ココナッツミルク 10 パルスイート 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
ホーレン草パティ 1枚50gの作成
ホーレン草ミンチ 120〜130 おから(又はパン粉) 20
玉ねぎ 15 澱粉 10
ニンニク 1.0 アミノ酸 1.0
貝カル 0.5〜0.7
※ココナッツミルク 10 パルスイート 5
水 こんにゃく粉×4.5〜5
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
椎茸パティ 1枚50gの作成
椎茸ミンチ 120〜130 おから(又はパン粉) 20
玉ねぎ 20 澱粉 10
塩コショー 2 こんにゃく粉 5〜7
ニンニク 0.5 貝カル 0.5〜0.7
アミノ酸 1
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
サーモンパティ 1枚50gの作成
サーモンミンチ 120〜130 おから(又はパン粉) 20
玉ねぎ 20 澱粉 15
塩コショー 1.5 こんにゃく粉 5〜7
アミノ酸 1 貝カル 0.5〜0.7
※マヨネーズ 15
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
とりパティ 1枚50gの作成
とりミンチ 120〜130 おから(又はパン粉) 20
玉ねぎ 20 澱粉 15
塩コショー 1.5 こんにゃく粉 5〜7
ニンニク 1.0 貝カル 0.5〜0.7
アミノ酸 1.0
(実施例2)
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)
ライスバーガーの調整
原料および原料ミンチの代わり、その一部(20〜50%)をライスに代えることによりサーモンライスバーガー、チキンライスバーガー、アンチョビライスバーガーを調整することができる。
(実施例3)
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
素食ハム、ソーセージ、ベーコンの調整
大豆タンパク 50〜60に対し、
こんにゃく粉 15〜20
澱粉 75〜80
貝カル 1〜1.5
水 80〜120
ポークエキス 2〜3
調味料 1〜2
塩 2〜2.5で調整したペーストを混練し、
30〜60分静置し、ケーシングし、スチームで95℃で20〜30分加熱して放冷し、
カットして包装する。図4に図示のものはそれを適当な厚みにカットしたものである。
ポークエキスに代え、ソーセージスパイスを用いる以外は同様に調合し、腸詰めし、スモーク又はスチームにかけた後、放冷し、包装してソーセージとする。
また、ポークエキスに代え、ベーコンスパイスを用い、腸詰めし、スモーク又はスチームかけた後、放冷し、包装する。図示のものはそれを適当な厚みにカットしたものである。
(実施例4)
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
実施例1で調整した枝豆、ニンジン、アボガドの野菜パティ組成物又は実施例3で調整した素食ハム組成物を原料とし、1〜2mm程度に薄く延ばしてスチーム加熱し、巻き物用シートが調整できる。これをのり代用とし、巻き物を調整すると、図5に示すように、変わり種巻きずしを調整可能である。 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.
要するに、こんにゃく粉をデンプンで希釈して調整してペースト状となし、そこに調味剤として原料ミンチ並びに調味料を混合するとともに食感調整剤を混合してこんにゃくを結着主剤として用いるが、こんにゃくの食感と味覚をパティに変更することを要旨とするもので、凝固剤の使用時期は最終の加熱凝固時ではあるが、パティ組成物の混練に支障をきたさない限り、それ以前に添加しておいてもよい。
その他、ペーストの粘度調整、調味剤によるマトリックス全体の味シミ、食感調整剤によるこんにゃく食感のパティ食感への変更に支障をきたさない限り、その他の添加剤の使用が制限されるものでない。おからパウダーとしてはおから粉末、大豆タンパクの双方を使用することができるが、大豆タンパクを用いる方が全体の結着性が優れる。したがって、大豆タンパクとおから粉末を混合して用いるのが結着性、食感の調整に便利であり、大豆タンパク70〜80重量部におから粉末20〜30重量部を混合して用いるのがよい。
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.
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