JPH01247064A - Protein substitute food of roasted material and/or fried material containing ground fish - Google Patents

Abstract

PURPOSE:To obtain a starch substitute food preservable for a long period of time, capable of maintaining almost the same flavor, taste and shape as those in production, comprising a denaturation inhibitor containing protein hydrolyzing essence, by using ground meat having shaping action. CONSTITUTION:100 pts.wt. ground meat is blended with 0.7-8 pts.wt., preferably 2.5-6 pts.wt. protein hydrolyzing essence obtained by hydrolyzing protein of fishes and shellfishes and/or animal meat with a protease and saccharide to give ground fish having shaping action and the ground fish is used as a starch substitute useful for starch foods such as OKONOMIYAKI (thin, flat cake of unsweetened batter fried with bits of vegetables), TAKOYAKI (griddle-cooked dumplings, consisting of wheat flour, bits of octopus, green onion and ginger), pizza, cakes or doughnut.

Description

Detailed Description of the Invention <Industrial Application Field> The present invention is directed to grilled foods such as okonomiyaki, takoyaki, pizza, cakes, and donuts, which contain surimi having anti-denaturation and shaping effects. Regarding fried starch substitute foods.

<Prior art and its drawbacks> Conventionally, in order to produce baked and/or fried foods such as okonomiyaki, takoyaki, pizza, cakes, and donuts using starches such as wheat flour, a predetermined shape is formed. Therefore, gluten in wheat flour must be used, and starches such as wheat flour must be included as an essential ingredient. However, when conventional grilled and/or fried foods containing starches are subjected to freezing treatment to preserve them for a long period of time, they absorb moisture when thawed, resulting in deformation, etc., and texture. It will also become watery and soft.

The disadvantage is that it is difficult to maintain the original flavor.

Furthermore, in addition to the above-mentioned freezing treatment, in order to preserve the product for a long time, it is necessary to add, for example, artificial additives, which does not meet the current situation in which natural products are molded for health reasons.

Furthermore, as a substitute for starches used in grilled and/or fried foods, there are currently no known grilled and/or fried foods that use surimi, which has denaturation-preventing and shaping effects. .

<Problems to be Solved by the Invention> The purpose of the present invention is to provide surimi that can be stored for a long period of time without using artificial additives, and that can maintain the taste, flavor, and shape that are almost the same as those at the time of production. It is an object of the present invention to provide a starch substitute food for grilled and/or fried foods containing starch.

<Means for Solving the Problems> According to the present invention, the surimi contains a proteolytic extract obtained by decomposing proteins with a proteolytic enzyme and a denaturation inhibitor containing saccharides, and has a shaping effect. A grilled and/or fried starch substitute food characterized by the following is provided.

The present invention will be explained in more detail below.

The starch substitute food for grilled and/or fried foods of the present invention refers to starch foods that conventionally contain starch such as wheat flour as an essential ingredient, such as okonomiyaki, takoyaki, pizza, cakes, or donuts. This is a food in which at least a part, preferably all, of the starch is replaced with a specific surimi that has denaturation-preventing and shaping effects.

The surimi used in the present invention contains a proteolytic extract and saccharides as essential active ingredients. Shellfish extracts and/or edible animal extracts can be used. The fish and shellfish extract can be produced, for example, as follows. That is,
Raw materials for fish and shellfish include horse mackerel, mackerel, sardines, saury,
Bonito, Atka mackerel, cod, squid, octopus, shrimp, oysters, freshwater clams, clams, mussels, snails, red clams, clams, etc. are put into the reaction can as whole without any pretreatment such as cutting into pieces and making into a slurry. ℃ or higher, preferably 8
By raising the temperature to 0°C or higher, the autolytic enzymes contained in fish and shellfish are completely inactivated, and at the same time, odors such as the dullness and foul odor peculiar to fish and shellfish produced by the action of the autolytic enzymes are removed.

Next, at 50° C. to 60° C. and pH 6.0 to 7.0, preferably pH 6.0 to 6.5, a Bacillus subtilis-produced protease is added to decompose the proteins contained in the fish and shellfish to the proteose level. Next, increase the temperature to at least 75°C or higher.
Preferably, the temperature is raised to 80°C or higher to inactivate the protease produced by Bacillus subtilis over a period of usually 10 minutes to 1 hour, preferably 15 minutes to 30 minutes, and then the temperature is raised to 40°C without adjusting the pH again.
At ~50° C. and pH 6.0 to 7.0, a protease produced by Aspergillus oryzae is added to decompose the mixture into pabtide amino acids and free amino acids having a molecular weight of 3000 or less.

The decomposition time is 1 to 3 hours, preferably about 2 hours.

If the decomposition time is less than 1 hour, proteose remains and a specific amino acid composition cannot be obtained, while if the decomposition time exceeds 3 hours, the protein denaturation preventing effect will be reduced, which is not preferable.

The decomposed liquid thus obtained can be classified into undecomposed substances such as fish and shellfish extract, oil layers, and bone fragments using a centrifuge or the like in a conventional manner, and then filtered and concentrated under reduced pressure at 60°C or below. It can be manufactured by using a method such as.

The components of the fish and shellfish extract include various pavtide amino acids and free amino acids such as glutamic acid, aspartic acid, lysine, arginine, glycine, alanine, leucine, proline, histidine, phenylalanine, and serine, and have a molecular weight of substantially 3000. It is desirable that the main ingredients are as follows. Edible animal extracts can also be produced as follows. That is, for example, the raw material mouse,
Meat, bones, skin, etc. of food animals such as cows and pigs are cut into appropriate sizes, placed in a reactor, and heated to 60°C or higher to prevent denaturation of the raw materials and to eliminate autolytic enzymes. Activate and then pH 9.0 to 10.0! l! Add 1 ffiL of alkali-resistant proteolytic enzyme, stir to react, and decompose to proteose grade. Adjust the pH to 9.0 to 10.0. Add alkaline-resistant proteolytic enzyme, stir, react, and decompose to proteose grade. Subsequently, the pH is adjusted to 5.0 to 6.0, and an acid-resistant protease is added and reacted at 50 to 60°C to decompose it into peptide grade. In other words, in the previous step, proteose and fat were bound together in an emulsified state, but in this step, the liquefied protein and fat layer are reliably separated, and the raw material is then heated to 90°C to stop the decomposition action of the enzyme. let Finally, these are separated using a centrifugal three-layer separator, etc.
It can be produced by separating into fats and oils, aqueous solution, and bone fragments, and vacuum concentrating at 70° C. or lower.

The method for producing the fish and shellfish extract and/or edible animal extract as the proteolytic extract is one example and is not limited thereto. For example, in both of the above two methods, the nine proteolytic elements are applied in two stages, but it is also possible to use a proteolytic extract obtained by a method in which the nine proteolytic elements are applied in only one stage and the various conditions are changed. . Furthermore, as the protease, any enzyme that can decompose proteins can be used alone or in combination.

Examples of the sugars include xylitol, sorbitol, glucose, galactose, fructose, lactose, sucrose, maltose, glycerin,
Ribose, xylose, raffinose, etc. can be mentioned.

In order to produce surimi for use in the present invention, the proteolytic extract and saccharide can be obtained, for example, by adding them at the time of producing surimi, but preferably, the fish meat to be used for surimi is dehydrated using a dehydrator, screw press, etc. It is preferable to add it after passing it through a strainer to remove impurities such as small bones, scales, and streaks. In addition to the above-mentioned active ingredients, subcomponents such as egg white, purified soybean protein, amino acids, and organic acids may be added. As a purified soy protein product.

Examples of amino acids include lecithin, and examples of amino acids include aspartic acid, glutamic acid, cysteine, glutathione, lysine, histidine, serine, ala-nin, hydroxyproline, and glycine. Examples of organic acids include malonic acid, methylmalonic acid, maleic acid, glutaric acid, lactic acid, tartaric acid, gluconic acid, citric acid, r-aminobutyric acid, DL or L-malic acid, and adipic acid. , these optionally added subcomponents.

It may be added at any step during the production of surimi, but it is preferably added at the same time as the active ingredients.

Since the above-mentioned active ingredients and optionally added sub-components are all made of natural products, there is no fear of carcinogenicity and it can be used as an extremely safe denaturation inhibitor.

The proteolytic extract used in the present invention has a high viscosity, so when it is mixed in, it prevents the movement of free water between cells and prevents putrefaction by bacteria contained in the free water. Moreover, it is weakly acidic with a pH of about 6.2, so Bacterial activity decreases. Furthermore, the proteolytic extract used in the present invention has no bad odor, has sufficient characteristics such as taste and flavor, and can also enhance taste and nutritional value.

The amount of the proteolytic extract and saccharide of the present invention added is 0.7 to 8 parts by weight, preferably 2 parts by weight, per 100 parts by weight of surimi.
It is desirable to add 65 to 6 parts by weight. If it is less than 0.7 parts by weight, the denaturation prevention effect will not be exhibited and the taste will be lost, and if it exceeds 8 parts by weight, the taste will be too strong, which is not preferable.

The amount of the optionally added subcomponents of the present invention is 100% of surimi.
0 to 30 parts by weight, preferably 1 to 20 parts by weight
It is preferable to add within the range of parts by weight.

In the present invention, since the surimi has a shaping effect as well as a denaturation-preventing effect, it can be added to grilled and/or fried foods as a substitute for starch in grilled and/or fried foods in the same manner as in the past. and/or fried foods can be produced. The content ratio of the surimi in the grilled and/or fried food is 50 parts by weight per 50 parts by weight of starch.
It is preferable to contain at least one part by weight, and most preferably, it is most desirable to replace all of the powders with the above-mentioned ingredients.

In this case, if it is less than 50 parts by weight, it is not preferable because it will lose its shape and lose its flavor after thawing when frozen.

Further, in the present invention, in addition to the above-mentioned surimi, ingredients and/or seasonings selected from one or more of the group consisting of vegetables, seafood, dairy products, meat, and eggs are added to make the okonomiyaki. ,
Baked and/or fried starch substitute foods such as takoyaki, pizza, cakes, or donuts can be provided. Vegetables include cabbage, onions, green onions, green peppers, potatoes, ginger, etc. Seafood include shrimp, octopus,
Squid, clams, etc., dairy products include cheese, milk,
Preferable meats include pork, beef, chicken, ham, salami, etc., and seasonings include common chemical seasonings, salt, sugar, sauce, mayonnaise, soy sauce, vinegar, etc. However, a proteolytic extract added to the surimi can also be used.

The method for producing the starch substitute food for grilled and/or fried foods such as okonomiyaki, takoyaki, pizza, cakes, or donuts in the present invention is the same method as for grilled and/or fried foods using only known starches. It can be manufactured by The produced grilled and/or fried starch substitute food is
Even as it is, it can be stored for a certain period of time without losing its shape, flavor, and taste when manufactured, compared to foods that use only ordinary starches, and especially when vacuum packed and/or frozen, Furthermore, it can be stored for a longer period of time without losing its original shape, flavor, and taste.

<Effects of the Invention> The starch substitute food for grilled and/or fried foods containing surimi of the present invention can be stored for a long time without using artificial additives, and even after freezing and thawing, It is possible to maintain the shape, flavor, and taste, which cannot be achieved by adding starches alone.

You can enjoy the crispy texture.

<Examples> The present invention will be explained in more detail with reference to Examples below, but the present invention is not limited thereto.

40) cg of dehydrated meat of medium and large walleye pollock caught and landed in the sea near Abashiri (Kitami Yamatodai) is made into second grade surimi, and proteolytic extract (peptides), sucrose and sorbitol are added. Mixed for 10 minutes with a silent cutter. The obtained surimi was shaped into a donut shape and fried in oil at 160 to 170°C to produce donuts. Next, the obtained donuts were made into groups of 5, and 3 groups were vacuum packed and shaped after 10 months.

When the flavor and taste were examined by three panelists, the shape,
No change in flavor or taste was observed from the time of manufacture.

Water in which starch and chemical seasonings were dissolved, and shredded cabbage, squid, seaweed, ginger, and eggs were added to the surimi prepared in Example 1, and mixed for 2 minutes while adding salt. The resulting mixture was shaped into a circle with a diameter of about 18 ann, placed on an oiled iron plate at 170-2°C, then thinly sliced pork and green seaweed were placed on the surface of the mixture, and both sides were baked. I made okonomiyaki. Three pieces of okonomiyaki obtained were vacuum packed and then frozen at -15°C, and after 3 months,
It was thawed at 10°C. Thereafter, the sample was heated in a microwave oven for 2 minutes, and then tested in the same manner as in Example 1. the result,
No changes were observed in shape, flavor, or taste. The amounts of each component of okonomiyaki are shown below.

Ingredients Quantity Surimi 13% by weight Water 8 Cabbage 35 Egg white 18 Starch 5 Squid 1 Okiami 6 Ginger 1 Pork 2 Green seaweed o, 511 peptide
0.5 no/salt 1 〃100
After mixing the surimi prepared in Example 1 with flour, shape it into a circle with a diameter of 20 ann, place boiled shrimp, thinly sliced onions, green pepper, and round slices of salami on top of it, and then mix it with flour. I put pizza cheese on it and heated it in the microwave for 15 minutes. The three pizzas obtained were vacuum packed, then frozen at -15°C, and 3 months later thawed at 10°C.

Thereafter, it was heated in a microwave oven for 10 minutes, and then tested in the same manner as in Example 1. As a result, no changes were observed in shape, flavor, and taste. The amounts of each ingredient in the pizza are shown below.

Ingredients Amount Surimi 30% by weight Starch 10 No! Water 20〃Shrimp
6 〃 Onion 8 〃 Green pepper 4 〃 Salami 5 〃 Cheese 17 〃 100% by weight

Claims (1)

[Scope of Claims] 1) A pottery product characterized by containing a proteolytic extract obtained by decomposing proteins with a proteolytic enzyme and a denaturation inhibitor containing saccharides, and containing surimi having a shaping effect; / or fried starch substitute food. 2) In addition to the above-mentioned surimi, ingredients and/or seasonings selected from one or more of the group consisting of vegetables, seafood, dairy products, meat, and eggs are added to make okonomiyaki and takoyaki. The starch substitute food for baked and/or fried foods according to claim 1, characterized in that the starch substitute food is for baked and/or fried foods, such as , pizza, cakes, or donuts.