JPH01256372A - 'okonomi-yaki' with bar containing ground fish meat - Google Patents

Abstract

PURPOSE:To obtain 'OKONOMI-YAKI' is (Japanese-style pancake or pizza) with a bar, lightly edible even in walking and preservable for a long period without using an artificial additive, by using a denaturation inhibitor containing protein hydrolyzate extracts and saccharide substances and ground fish meat having shaping action as raw materials. CONSTITUTION:'OKONOMI-YAKI' obtained by hydrolyzing fishes and shellfishes and/or edible animals, etc., with a proteolytic enzyme to provide a denaturation inhibitor containing extracts of the fishes and shellfishes and/or edible animals and saccharides, e.g., adding 0.7-8pts.wt., preferably 2.5-6pts.wt. resultant denaturation inhibitor to 100pts.wt. ground fish meat in producing the ground fish meat, then adding and mixing one or two or more materials selected from vegetables, fishes and shellfishes, meats, starches and eggs and/or seasonings therewith, forming the obtained mixture into a desired shape, fixing the formed mixture on a cylindrical body and roasting the resultant formed body for the 'OKONOMI-YAKI'.

Description

[Detailed Description of the Invention] <Industrial Application Field> The present invention has an anti-denaturation effect and a shaping effect, and furthermore,
This article relates to okonomiyaki with a frame containing surimi that can be easily eaten anywhere.

<Conventional technology and its drawbacks> Conventional okonomiyaki uses only the gluten in the flour to maintain its shape, so when carrying it, it loses its shape because it is placed in a paper bag, etc. It is difficult to eat while walking casually.

In addition, when storing, if you thaw after freezing,
It absorbs water and loses its shape, and the texture also becomes watery and soft, making it difficult to maintain its original flavor.
For example, since it becomes necessary to add artificial additives, etc., natural products no longer meet the current standards of health.

Furthermore, okonomiyaki using only starch lacks viscosity and cannot be fixed to a stick because it is held with fingers, so currently okonomiyaki with a frame is not known. be.

<Problems to be Solved by the Invention> An object of the present invention is to provide a bar okonomiyaki containing surimi that can be easily eaten while walking.

Another object of the present invention is to provide a bar-based okonomiyaki containing surimi that does not use artificial additives, can be stored for a long time, and can maintain the taste, flavor, and shape almost the same as when manufactured. The goal is to provide the following.

Means for Solving the Problems> According to the present invention, surimi and vegetables containing a proteolytic extract obtained by decomposing proteins with a proteolytic enzyme and a denaturation inhibitor containing saccharides and having a shaping effect. An okonomiyaki molded body made by mixing one or more materials and/or seasonings selected from the group consisting of fish, seafood, meat, starches, and eggs, and fixing the okonomiyaki molded body. There is provided a frame-fitted okonomiyaki containing surimi made by chewing and a rod-shaped body for holding with fingers.

The present invention will be explained in more detail below.

The surimi used in the present invention contains as essential active ingredients a proteolytic extract obtained by decomposing proteins and a denaturation inhibitor containing saccharides. Fish and shellfish extracts and/or edible animal extracts obtained by decomposing the above with proteolytic enzymes can be used. The fish and shellfish extract can be produced, for example, as follows. That is, raw fish and shellfish materials include horse mackerel, mackerel, sardines, saury, bonito, atka mackerel, cod, squid, octopus, shrimp, oysters, freshwater clams, clams, mussels, snails, red clams, clams, etc.
The raw material is put into the reactor without any pre-treatment such as oxidation,
The autolytic enzymes contained in the fish and shellfish are completely inactivated by immediately raising the temperature to 75°C or higher, preferably 80°C or higher after inputting, and at the same time, the fish and shellfish-specific weakness that occurs due to the action of the autolytic enzyme, Removes odors such as bad odor, then 5
0°C to 60°C, pH 6.0 to 7.0, preferably pH 6
, 0 to 6.5, a Bacillus subtilis-produced protease is added to decompose proteins contained in fish and shellfish to proteose grade. Next, the temperature is raised to at least 75°C or higher, preferably 80°C or higher, and the Bacillus subtilis-produced protease is inactivated, usually for 10 minutes to 1 hour, preferably 15 minutes to 30 minutes. Then, without adjusting the pH again, at 40-50"C.
3. At pH 6.0 to 7.0, a protease produced by Aspergillus oryzae is added to decompose it, and it is substantially decomposed into pabtide amino acids and chick amino acids with 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 separated into undecomposed substances such as fish and shellfish extract layer, oil layer and bone fragments using a centrifuge or the like in a conventional manner, and then filtered and decompressed at 60'C or less. It can be manufactured by using a method such as concentration.

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 meat, bones, skin, etc. of food animals such as chickens, cows, and pigs are cut into appropriate sizes and placed in a reactor and heated to 60°C or higher to prevent denaturation of the raw materials. to inactivate the three self-degrading elements,
Next, the pH was adjusted to 9.0 to 10.0, and an alkali-resistant protease was added and reacted with stirring to decompose it to proteose grade. The pH was adjusted to 9.0 to 10.0, and an alkali-resistant protease was added and the reaction was stirred. It breaks down to proteose grade. Subsequently, the pH was adjusted to 5.0-6.0, and
An acid-resistant protease is added and reacted at 0 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 can be separated into oil, fat, aqueous solution, and bone fragments using a centrifugal three-layer separator or the like, and then vacuum concentrated 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 proteolytic enzyme is applied in two stages, but it is also possible to use a proteolytic extract obtained by a method in which the proteolytic enzyme is applied in only one stage and the visiting conditions are changed. Furthermore, as the protease, any enzyme that can decompose proteins can be used alone or in combination. Examples of the saccharides include xylitol, sorbitol, glucose, galactose, fructose, lactose, sucrose, maltose, glycerin, ribose, xylose, and raffinose.

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, sub-ingredients such as egg white, purified soybean protein, amino acids, and organic acids may be added. Examples of purified soy protein include lecithin, and examples of amino acids include:

Examples include aspartic acid, glutamic acid, cysteine, glutathione, lysine, histidine, serine, alanine, 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 may be added at any step during the production of surimi, but preferably, they are 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 5 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 10 to 20 parts by weight
It is preferable to add within the range of parts by weight.

In the present invention, in addition to the surimi, by adding and mixing ingredients and/or seasonings selected from one or more of the group consisting of vegetables, fish and shellfish, meat, starches, and eggs, The vegetables that can be used to produce the desired okonomiyaki ingredients include cabbage, green onions, mushrooms, bean sprouts,
Ginger, etc., and fish and shellfish such as shrimp, octopus, squid, and clams.

Pork, beef, chicken, etc. can be preferably mentioned as the meat, and as the seasoning, ordinary chemical seasonings, salt, sauce, mayonnaise, etc. can be used. Extracts can also be used. When starch is added, it is preferably used in an amount of 100 parts by weight or less per 100 parts by weight of the surimi.

In particular, it is desirable not to contain any starch. In this case, if more than 100 parts by weight of starch is added, it is difficult to maintain the desired shape, and when frozen, the shape loses shape and flavor is impaired after thawing, which is not preferable.

In the present invention, the surimi in the okonomiyaki material has a shaping effect as well as a denaturation-preventing effect, so it is extremely viscous compared to conventional okonomiyaki that uses only starch. It can be molded into a desired shape and fixed to a rod-shaped object before baking.

At this time, the shape of the okonomiyaki molding is not particularly limited as long as it can be fixed to a rod-shaped body. The rod-shaped body is made of wood 5
Any material such as synthetic resin or metal can be used, and by inserting or penetrating the rod-shaped body into the okonomiyaki molded body formed into the desired shape, it is easy to The okonomiyaki material and the rod-shaped body can be fixed, and the okonomiyaki material can also be fixed with the rod-shaped body after being baked by a known manufacturing method.

The bar okonomiyaki containing surimi of the present invention can be used as is.
Compared to okonomiyaki that uses only regular starches, it can be stored for a certain period of time without losing its shape, flavor, and taste, 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 bar okonomiyaki containing surimi of the present invention does not lose its shape when carried, and can be eaten freely while walking. In addition, it can be stored for a long time without using artificial additives.
Even when thawed after freezing, it is possible to maintain the shape, flavor, and taste at the time of manufacture, and it is possible to enjoy a crispy texture that cannot be enjoyed by adding starch alone.

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

40 minutes of dehydrated meat of medium and large walleye pollack 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 to make it silent. The mixture was mixed with a cutter for 10 minutes to produce surimi. Next, water in which starch and heptide were dissolved, shredded cabbage, squid, okiami, ginger, eggs, pork,
The green seaweed was mixed with the surimi for 2 minutes while adding salt. The obtained mixture was first molded into a frankfurter-like shape as shown in FIG. 1 to produce an okonomiyaki molded body 3. After that, the middle part of the molded body 3 is made of wood.
was inserted. Next, as shown in FIG. 2, the mixture was molded into a rectangular parallelepiped with a flat thickness to produce an okonomiyaki molded body 4. Thereafter, a flat wooden support 2 was inserted into the molded body 4 as shown in FIG. Furthermore, as shown in FIG. 3, the mixture was molded into a shape similar to a starfish to create an okonomiyaki molded body 5. Thereafter, each of the okonomiyaki bars obtained by piercing the molded body 5 with a wooden stick 1 before being baked is
It was placed on an iron plate heated to 70 to 200 degrees Celsius and baked until cooked through. When the obtained okonomiyaki bar was left standing vertically for a day and night, no deformation of the shape was observed, nor was there any deviation between the okonomiyaki and the bar. Furthermore, the obtained bar okonomiyaki and the bar okonomiyaki before baking were each vacuum packed, then frozen at -15°C, and after 3 months,
It was thawed at 10°C. After that, the baked bar okonomiyaki is heated in the microwave for 2 minutes, and the unbaked bar okonomiyaki is baked in the same manner as above, and then the flavor, taste, and shape are checked by three panelists. - Investigated by. As a result, no changes in flavor, taste, or shape were observed from those at the time of manufacture. The blending amounts of each component of the bar okonomiyaki are shown below.

Ingredients Amount Surimi 13% Water 8 Cabbage 35 Egg 18 Starch 5 Squid Q tr Okiami
6 〃 Ginger 1 No! pork
2 no! Green seaweed 0,5n Peptite Q,5n Salt 1 8100
weight%

[Brief explanation of the drawing]

Figure 1 is a perspective view of bar okonomiyaki with a connecting rod inserted in the middle of the okonomiyaki molded body shaped like a frankfurter, and Figure 2 is a perspective view of okonomiyaki shaped into a rectangular parallelepiped with a flat thickness. It is a perspective view of bar okonomiyaki in which a flat bar is inserted into the shape. FIG. 3 is a perspective view of a choreographed okonomiyaki in which a stick is passed through an okonomiyaki molded body shaped like a hot dog. 1. Wooden stick, 2. Flat wooden stick, 3°4.5.
・Okonomiyaki molded body.

Claims (1)

[Claims] A group consisting of surimi, vegetables, seafood, meat, starches, and eggs, which contains a proteolytic extract obtained by decomposing proteins with proteolytic enzymes and a denaturation prevention agent containing saccharides, and which also has a shaping effect. Materials selected from one or more types and/or
Or a bar okonomiyaki containing surimi, which comprises an okonomiyaki molded body made by mixing seasonings and a rod-shaped body for fixing the okonomiyaki molded body and holding it with fingers.