JP7017889B2 - Dried snacks and their manufacturing method - Google Patents

Description

The present invention relates to dried snacks and a method for producing the same. Specifically, it relates to dried snacks made from ground fish meat.

Kneaded products made from ground fish meat are foods with a high water content, such as kamaboko and chikuwa. Like fish sausages and retort-treated kamaboko, retort-packed fish sausages have been devised to prolong the shelf life.
There is an invention in which slices of these kneaded products are freeze-dried to be used as ingredients such as cup noodles. Patent Document 1 states, "A dried kamaboko produced using raw materials containing ground fish meat, a leavening agent, and an emulsifier, which has a plurality of pores and has a pore distribution measured by a mercury intrusion method using a mercury porosimeter. Discloses a dried kamaboko having a peak pore size in the range of 65 to 150 μm.

Patent Documents 2 to 5 disclose various processed foods made from ground fish meat.
Patent Document 2 states that "fish meat smelted in a viscous form is continuously supplied in a band shape on a heating roll having a surface temperature of 30 to 50 ° C., and the surface is radiantly heated to gel and then peeled off from the heating roll. , Then, a method for producing a dried batter product, which comprises sequentially performing a high temperature heat treatment and a drying treatment while continuously transferring the fish. "
In Patent Document 3, "salt is added to fine meat of fish and shellfish and kneaded to form kneaded meat, and after this kneaded meat is molded, it is slowly frozen, and then the obtained frozen product is heated without thawing. A method for producing a dried processed food, which is characterized by drying. "
Patent Document 4 states that "a fish sheet made by rolling and drying a fish meat sheet mainly made of ground fish meat containing 0 to 2% by weight of fermentable sugar and 3 to 15% by weight of sugar alcohol added. After polymerizing and fixing the cheese material, it is cut into a predetermined shape, and the inside of the package is sealed in a deoxidized state, and the water activity of the fish sheet and the cheese material is 0.85 to 0. A method for producing a favorite food product, which is characterized by maintaining the value at 94. ”Is disclosed.
In Patent Document 5, "a step of kneading 3 to 20% by mass of rice flour as a swelling agent during heating and tapioca starch having a water retention of 1 to 10% by mass with a ground fish meat is formed. The step of steaming or roasting the molded product with steam so that the center temperature becomes 85 ° C or higher, then the step of drying at 50 to 70 ° C for 3 to 5 hours after cooling, and then heating or oil. A method for producing a dried fish meat food, which comprises a step of frying in. "

JP 2015-84668 Japanese Patent Application Laid-Open No. 50-39139 Japanese Patent Application Laid-Open No. 60-78533 Patent No. 3142174 Patent No. 5235929

An object of the present invention is to provide a new type of snack made from ground fish meat. The snacks made from minced fish meat have been devised in various ways in the past, but even if the ingredients are the same, by changing the combination of formulations and manufacturing methods, a new type of snack with a new texture can be created. The challenge is to provide.

The gist of the present invention is the method for producing dried snacks (1) to (3) and the dried snacks (4) to (6).
(1) Water is added to raw materials containing 35 to 50% by weight (wet weight) of ground fish meat, 3 to 22% by weight of sugar alcohol, 8 to 25% by weight of starch and seasonings, and kneaded to prepare a paste. A method for producing dried snacks, which comprises molding meat, heating it to a product temperature of 60 ° C. or higher, freezing it after heating, cutting it to a thickness of 1 to 3 mm, and drying it to a moisture content of 10% by weight. ..
(2) Further, the method for producing dried snacks according to (1), which comprises 0.1 to 20% by weight of any one of dairy products, fish and shellfish, seaweed, nuts and spices as an auxiliary raw material.
(3) The physical characteristics of the dried snacks show a W value of 590 to 730 g, an L value of 0.26 to 0.50 cm, and a jelly strength of 160 to 320 g · cm in terms of jelly strength (1) or (2). ) How to make dried snacks.
(4) Contains 11 to 17% by weight (dry weight), sugar alcohol 4 to 20% by weight, starch 13 to 26% by weight and seasonings, and the protein is heat-denatured and has a water content of 10% by weight. % Or less, dried snacks with a thickness of 1 to 3 mm.
(5) Further, the dried snack of (4), which further contains 0.2 to 15% by weight (dry weight) of any one of dairy products, fish and shellfish, seaweed, nuts and spices.
(6) The physical characteristics of the dried snacks show a W value of 590 to 730 g, an L value of 0.26 to 0.50 cm, and a jelly strength of 160 to 320 g · cm in terms of jelly strength (4) or (5). ) Dry snacks.

By adopting the compounding and manufacturing method of the present invention, it is possible to manufacture dried snacks having various flavors, chewy hardness and elasticity by using ground fish meat as a raw material.

In the present invention, a dried snack is a snack that has a water content of 10% by weight or less and can be stored at room temperature. Snacks are light foods that can be eaten as they are, which are suitable for alcoholic drinks and snacks.
The dried snack of the present invention is mainly made from ground fish meat. Minced fish meat is minced fish meat of white fish. The frozen surimi, which has been exposed to water and frozen, has few habits and is highly versatile, and is therefore suitable as the raw material of the present invention. Examples of the raw material fish include cods such as walleye pollock, southern blue whiting, and hoki, lizardfish such as lizardfish, lizardfish, itoyori, splendid alfonsino, himeji, hake, salmon, and hairtail.

In the present invention, water is added to an auxiliary raw material containing sugar alcohol, starch and seasonings to surimi fish and kneaded to produce surimi. For minced fish meat, 35 to 50% by weight of the raw material excluding water is used.
Examples of the sugar alcohol used in the present invention include sorbitol, mannitol, maltitol, reduced starch syrup, erythritol, and xylitol. Sorbitol, which is widely used as an additive in paste products, is preferred. The sugar alcohol is blended so that the ratio in the raw material excluding water is 3 to 22% by weight. It is preferably 4 to 20% by weight, more preferably 5 to 18% by weight.
The starch used in the present invention may be a mixture of a plurality of types, such as wheat starch, wheat starch, potato starch, cornstarch, tapioca starch, etc., as long as the starch is used as an additive for fish paste products. It may be the one that has been used. Further, those processed starches may be used. A mixture of cornstarch and potato starch plus soybean flour may be used. Starch is blended so that the ratio in the raw material excluding water is 8 to 25% by weight. It is preferably 10 to 22% by weight, more preferably 11 to 21% by weight.

The seasoning used in the present invention is salt, umami seasoning, mirin, sugar, soy sauce, miso, sauces, spices and the like. The appropriate amount of salt added is 2 to 4% by weight. Other seasonings are adjusted as appropriate according to the desired taste.
Further, the snacks of the present invention can be seasoned in various ways by adding foodstuffs having various flavors as auxiliary raw materials. Cheese, salmon flakes, squid, octopus, shellfish, shrimp, seaweed, sesame, sesame seeds, wasabi, etc., which are known to be combined with kamaboko and chikuwa, are all suitable for the snacks of the present invention. That is, dairy products, fish and shellfish, seaweed, nuts and spices, spices and the like can be added as flavoring ingredients. Add 0.1 to 20% by weight of these ingredients to the ingredients excluding water. The amount of addition is appropriately adjusted according to the strength of the taste of the ingredients. In the case of dairy products, fish and shellfish, seaweeds, nuts and seeds, it is preferably 1 to 15% by weight, more preferably 5 to 12% by weight, and even more preferably 7 to 10% by weight. In the case of spices, the taste is strong, so even a small amount is effective. In addition, soy protein, chicken, livestock meat and the like may be used.
However, in order to obtain chewy hardness and elastic physical characteristics, components such as leavening agents, emulsifiers, and egg whites must not be added under conditions that exhibit foaming properties.

Mold the kneaded meat with the above composition. Mold into a shape whose cross section is the shape of the final product. As a molding method, a method of continuously discharging the kneaded meat from a cylindrical nozzle having a cross section of the shape of the final product such as a circle or a square, or a method of continuously discharging the kneaded meat into a sheet from a slit of a certain width. Can be manufactured.
Subsequently, the molded meat is heated. The heating may be performed so that the protein denaturation is heat-denatured and the starch is pregelatinized, and the core temperature is 60 ° C. or higher. Although steaming is preferable, an internal heating method such as microwave heating can also be used. Specifically, when the size of the cross section is about 10 to 20 mm in length and 30 to 40 mm in width, it is appropriate that the heating temperature is 90 to 95 ° C. for 10 to 20 minutes.

After heating, it freezes rapidly. This freezing is for cutting into thin slices. Freezing to a product temperature of -10 to -20 ° C gives it a hardness suitable for slicing. Cutting can be performed using various slicers, high-speed cutting machines, and the like. If extruded into a cylinder, slice it, and if extruded into a sheet, cut it to an appropriate size. The thickness of the slice is preferably 1 to 3 mm. It gives a favorable texture as a dried snack.
After cutting, dry. Drying is performed so that the water content is 10% by weight or less. The texture is preferably 10 to 7% by weight. More preferably, it is 9 to 8% by weight. Specifically, it is suitable to dry for 45 to 90 minutes under the condition of 80 to 130 ° C. using a device such as a warm air dryer.

The dried snacks produced by the above method had a chewy hardness and elasticity. The physical properties of the jelly are preferably in the range of W value of 590 to 730 g, L value of 0.26 to 0.50 cm, and jelly strength of 160 to 320 g · cm.
Since the water content is reduced to 10% by weight or less by drying, the amount of fish and shellfish-derived protein in the dried snacks is 11 to 17% by weight (dry weight), sugar alcohol is 4 to 20% by weight, and starch is 13 to 26% by weight. , Dairy products, fish and shellfish, seaweed, nuts and seeds, spices and other auxiliary raw materials are contained in an amount of 0.2 to 15% by weight (dry weight).

Examples of the present invention will be described below, but the present invention is not limited thereto.

Frozen surimi (water content of about 75%) and auxiliary ingredients were mixed in the two formulations shown in Table 1 or Table 2 and kneaded with a silent cutter to produce a mixed dough. The dough was extruded into a semi-cylindrical shape from a nozzle having a cross section having a height of 16 mm and a width of 35 mm. It was cut to an appropriate length, placed in a steamer, steamed at 95 ° C. for 13 minutes, and then frozen at −40 ° C. in a quick freezer. The time required for freezing was about 10 minutes. While still frozen, the length direction was cut to a thickness of 2 mm to form slices having a length of 16 mm, a width of 35 mm, and a thickness of 2 mm. Using a heat dryer, it was dried at 115 ° C. until the water content reached 8% by weight to obtain cheese-flavored and salmon-flavored dried snacks. The size of the snacks after drying was 15 mm in length, 34 mm in width, and 1.5 mm in thickness.

The obtained dried snacks were cheese-flavored and salmon-flavored snacks, and had elasticity that did not break even when bent, and had a sticky texture and a firm texture, and had a new texture. The jelly strength was 680 for W value, 0.34 for L value, and 231 for JS (W value × L value). The jelly strength is shown by the average value of the results of 10 measurements using a simple physical property measuring instrument (RHEO TEX SD-700) manufactured by Sun Scientific Co., Ltd. The W value is "strength until breaking (breaking strength g)", and the L value is "distance until breaking (dent cm)".

The amount of sugar alcohol to be blended, which greatly affects the physical properties of the product of the present invention, was investigated.
Add sorbitol in the amount shown in Table 3 to 60 kg of ground meat (water content of about 75%), 28 kg of starch, 5 kg of salt, 10 kg of sugar, 8.8 kg of other seasonings, 15 kg of cheese, and 3 kg of vegetable oil. Water was added so that the hardness could be molded, and the dried snacks of Samples 1 to 4 were produced by the same production method as in Example 1.
Table 3 shows the jelly strength of these samples and the results of the sensory test. The blending ratio of sorbitol shown in Table 3 is% by weight in the raw materials other than water.
The sensory test was conducted by a panel of 5 people, regarding the texture, "presence or absence of chewy hardness (not too soft, not too hard)", "presence or absence of elasticity (flexible and not brittle)", Focusing on the four points of "it does not feel uncomfortable as a food when eaten as it is" and "it does not affect the flavor", each sample was evaluated on a 5-point scale. 5: Preferred 4: Somewhat preferred 3: Fairly 2: Somewhat unfavorable, 1: Not preferred.

In Sample 1, which did not contain sugar alcohol, there was no elasticity or flexibility, and the texture was hard. In Sample 4, which contained 26% by weight of sugar alcohol, although it had elasticity and flexibility, it was slightly soft and did not have a chewy texture. In addition, the sweetness of sugar alcohol affected the flavor. On the other hand, the samples 2 and 3 containing 5 to 18% by weight of sugar alcohol had a chewy hardness, elasticity, and a texture that was not uncomfortable as a snack. Sample 3 was more elastic than sample 2.

The amount of starch blended, which greatly affects the physical properties of the product of the present invention, was investigated.
Add starch in the amount shown in Table 4 to 60 kg of ground meat (water content of about 75%), 14 kg of sorbitol, 5 kg of salt, 10 kg of sugar, 8.8 kg of other seasonings, 15 kg of cheese, and 3 kg of vegetable oil. Water was added so that the hardness could be molded, and dried snacks of samples 5 to 9 were produced by the same production method as in Example 1.
Table 4 shows the jelly strength of these samples and the results of the sensory test. The mixing ratio of starch shown in Table 4 is the weight% in the raw material converted to dry matter after deducting the amount of water contained in the raw material.
The index of the sensory test is the same as that of Example 2.

In sample 5 containing no starch, the kneaded meat had a weak bond and had a brittle texture. Sample 6 also had a slightly brittle texture and could not be said to have a chewy texture. Sample 9 to which 30% by weight of starch was added had a hard texture. On the other hand, in the samples 7 and 8 to which 11 to 21% by weight of starch was added, the chewy hardness and elasticity were obtained, and the texture was not uncomfortable as a snack.
Combining the jelly strength and the results of the sensory test in Tables 3 and 4, the dry snacks have a W value of 590 to 730 g, an L value of 0.26 to 0.50 cm, and a jelly strength of about 160 to 320 g · cm. It was found that the physical properties of the above were preferable.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a dry snack made from ground fish meat, which has a new chewy hardness and elasticity and a new texture.

Claims (6)

Water is added to raw materials containing 35 to 50% by weight (wet weight) of ground fish meat, 3 to 22% by weight of sugar alcohol, 8 to 25% by weight of starch, and seasonings, and kneaded to prepare a paste. A method for producing dried snacks, which comprises heating the product to a temperature of 60 ° C. or higher, freezing it after heating, cutting it to a thickness of 1 to 3 mm, and drying it to a moisture content of 10% by weight. The method for producing dried snacks according to claim 1, further comprising 0.1 to 20% by weight of any one of dairy products, fish and shellfish, seaweed, nuts and spices as an auxiliary raw material. The physical characteristics of the dried snacks according to claim 1 or 2, wherein the jelly strength has a W value of 590 to 730 g, an L value of 0.26 to 0.50 cm, and a jelly strength of 160 to 320 g · cm. Production method. Contains 11 to 17% by weight (dry weight) of fish paste-derived protein, 4 to 20% by weight of sugar alcohol, 13 to 26% by weight of starch and seasonings, and the protein is heat-denatured to a water content of 10% by weight or less. Dried snacks with a thickness of 1 to 3 mm. The dried snack according to claim 4, further comprising 0.2 to 15% by weight (dry weight) of any of dairy products, fish and shellfish, seaweed, nuts and spices. The dried snack according to claim 4 or 5, wherein the physical characteristics of the dried snack show a W value of 590 to 730 g, an L value of 0.26 to 0.50 cm, and a jelly strength of 160 to 320 g · cm in terms of jelly strength.