JPH01281062A - Production of 'chikuwa' - Google Patents

Abstract

PURPOSE:To obtain a 'chikuwa' (bamboo-shaped, broiled fish-paste cake), softer and milder in eating feel with improved flavor by attaching salted ground fish meat incorporated with a specified proportion of air bubbles around a skewer followed by forming and broiling, then drawing and the skewer. CONSTITUTION:Firstly, ground fish meat from e.g., Alaska pollack, croaker is spiked with table salt and, if needed, starch, sodium glutamate followed by mixing using an air mixer along with forced aeration to produce salted ground fish meat 0.98-0.50 in specific gravity. Second, the resultant salted ground meat is attached around a skewer and formed The resultant formed product is then broiled in combination with oil in a broiler. Thence, the broiled formed product is freed from the skewer, thus obtaining the objective 'chikuwa' prevented from blistering even without needling.

Description

DETAILED DESCRIPTION OF THE INVENTION "Industrial Application Field" The present invention involves forming salted fish meat by adhering it to the outer periphery of a skewer,
This invention relates to a method for producing bamboo rings, in which the molded product is passed through a kiln and roasted, and a skewer is removed from the baked molded product.

"Conventional technology" Chikuwa has long been known as one of the fish paste products.

Chikuwa is made by attaching salted fish meat to the outer periphery of a skewer, grilling it until the surface is browned, and then removing the skewer.It has a cylindrical shape similar to bamboo. It is eaten as an ingredient in stews such as oden, or as a snack with sake by dipping it with wasabi or soy sauce.

For chikuwa, the browning on the outer periphery has important meanings such as improving the appearance and flavor. For this reason, the grilling process is done over low heat at first, and once the surimi has sufficiently gelled, the heat is turned up to high and browned. Additionally, to ensure good browning, the surface is sometimes coated with mirin at the beginning of grilling.

However, when grilling over high heat to brown the surface, the thin skin on one surface swells, causing so-called blistering, which has been a problem in manufacturing chikuwa. When blistering occurs, the thin skin on the surface lifts up, deteriorating the appearance, and when used as a stew ingredient, the thin skin peels off, making it unsightly.

Therefore, in order to prevent blisters, a method is adopted in which the first surface is fired with a needle after being baked over low heat, and then the first surface is fired over high heat. This is a way to prevent curling.

However, in the above method, the hole closes immediately even if the needle is inserted when the surimi has not yet gelled, so the needle injection must be performed in the middle of the baking process, which makes the process complicated. There were problems such as the heating efficiency deteriorated due to cooling during the punching process, and the needle punching holes remained in the product, deteriorating the appearance and texture.

In addition, in the production of chikuwa, the skewers are pulled out after being baked to make the product. .If you repeatedly use a skewer with crumbs on it,
This is because if it is not hygienic, it will become more and more difficult to remove the skewers.

For this reason, I use a brush to remove the debris from the skewers that have been pulled out before using them again, but it is difficult to remove the debris that has adhered to the skewers (<, the debris may gradually get stuck around the skewers). Ta.

"Problem to be Solved by the Invention" The present invention has been made in view of the problems of the prior art described above, and its purpose is to prevent blisters without needing needles, and more preferably The object of the present invention is to provide a method for manufacturing bamboo rings in which skewers can be easily removed.

"Means for Solving the Problems" In order to achieve the above object, the present invention involves forming salted fish meat by adhering it to the outer periphery of a skewer, passing the formed product through a kiln to roast it, and baking it. In the method for producing bamboo shoots in which a skewer is removed from a molded product, the method is characterized in that the salted fish meat contains air bubbles so that the specific gravity is 0.98 to 0.50.

In a preferred embodiment of the present invention, the salted fish meat contains air bubbles such that the specific gravity is 0.9 δ to 0.50, and contains 2 to 20% by weight of oil and fat.

"Function" As a result of intensive research into the causes of blistering during the production of bamboo shoots, the present inventor found that when roasted over high heat to brown the surface, the surface area dries rapidly and a hard, dense thin skin is formed. This thin skin prevents the release of internal water vapor,
It was found that this was caused by the thin skin peeling off and expanding. Therefore, in order to prevent burns, it is sufficient to form holes in the thin skin to allow water vapor to escape.

When salted fish meat contains air bubbles and is baked, the internal air bubbles expand due to heating, and some of the air bubbles are released to the outside.

At this time, the released air bubbles form a large number of fine ventilation holes extending from the inside of the surimi to the surface. When grilling over high heat to create brown marks on the surface, these vents promote the release of internal water vapor and prevent blistering.

Furthermore, when salted fish meat contains air bubbles and is baked, the air bubbles expand and the salted fish meat mold itself also expands. As a result, the molded product attached to the outer periphery of the skewer expands, causing the molded product to move away from the skewer, reducing the degree of adhesion between the skewer and the molded product, making it easier to remove the skewer after baking. .

In addition, if the air bubble content is higher than 0.98, the above effect will be poor, and if the air bubble content is lower than 0.5, the texture will be too soft, making the product unsuitable for making chikuwa. turn into. The bubble content is more preferably such that the specific gravity is 0.9 to 0.7.

In addition, if you use salted fish meat containing 2 to 20% by weight of oil or fat, it will be easier to incorporate air bubbles into the salted fish meat, making the texture soft and supple, and reducing the harshness of the fish meat. The effect of reducing this can be obtained. In addition, 2 fats and oils
If it is less than 20% by weight, the above effects will be poor, and if it exceeds 20% by weight, the product will become greasy and taste poor. The oil content is more preferably 5 to 15% by weight.

"Example" FIG. 1 shows an example of a bamboo ring manufacturing apparatus for carrying out the present invention.

This chikuwa manufacturing device 11 is first provided with a forming device (2), in which the fish meat is wound around a skewer piece by piece. As shown in FIG. 2, this molding device 12 includes a hopper 13, a molding drum 14, and a drum
5, and the recess 1 of the forming drum 14 from the hopper 13
6 is filled with salted fish meat. And, the forming drum 14 and the wrapping are drums! 5 rotates as shown by the arrow in the figure, and when the recess 16 of the forming drum 14 comes close to the wrapping drum 15, the piston 17 of the forming drum 14 operates to wrap the salted fish meat 18 inside the recess 16. The image is transferred onto a drum 15. Furthermore, the skewer 20 moving along the conveyance route 19 comes into contact with the drum 15, and the salted fish meat lδ is wound around the outer periphery of the skewer 20. In this way, salted fish meat 1
The skewer 20 with the thread 8 wrapped around it is transported to the next process by a transport route 19. Note that as the conveyance means for the conveyance route 19, a conventional conveyance means such as a chain conveyor is used.

The conveyance route 19 is introduced into the sitting device 26,
The skewers 20 are conveyed in a zigzag manner within the seating device 26. The sitting device 26 is adapted to promote sitting of the minced fish by means of steam, gas, or the like.

A rotary conveying means 21 for rotating and moving the skewer 20 is provided in succession to the conveying loop [19]. As this rotary conveying device 21, one example shown in FIG. 3 is used. That is, a pair of rotating coils 22 (only one is shown in the figure) are arranged in parallel at a predetermined interval, and the skewer 2 is wrapped with salted fish meat 18.
Both ends of 0 are supported by this rotating coil 22.

As the rotating coil 22 rotates, the skewer 20 rotates and moves. Also, one rotation conveyance device 2
1, one shown in FIG. 4 can also be used.

That is, gears 23 are fixed to both ends of the skewer 20 (only one is shown in the figure), and the gears 23 are installed on a rack 24 arranged along the conveyance route.

Furthermore, a belt 25 is arranged parallel to the rack 24. By moving the belt 25, for example, as shown by the arrow in the figure, the rack 24 is rotated while the gear 23 is rotated.
Similarly, the skewer 20 is moved in the direction of the arrow above, and the skewer 20 is also rotated and moved accordingly.

The rotary conveyance device 21 is guided into a kiln 28 having a heating means such as gas or electricity. The kiln 28 includes a first kiln 28a that heats with low heat and is arranged in the first half of the moving path of the skewer 20, and a second kiln that heats with high heat and is arranged in the latter half of the moving path of the skewer 20. It consists of 28b. skewer 2
The salted fish meat 18 wrapped around a is rotated by a rotary conveyance device 21 and sequentially passes through these ovens.
In the kiln 28a, the raw fish is gelled, and the second
In the kiln 28b, brown marks are formed on the surface.

The skewer 20 taken out from the kiln 28 moves along a moving path 29. The moving path 29 has a zigzag shape, and the skewer 20
While moving along this path, the baked bamboo wheel 1
8° is allowed to cool.

The moving path 29 is guided to a skewering device 30.

The skewer extraction device 30 is for extracting the skewer 20 from the bamboo ring 18', and its structure is as shown in FIG. 5, for example. That is, a belt conveyor 35 having holding plates 34.34 on both sides moves in the direction of the arrow in the figure, and the skewer 20 has its both ends attached to the holding plates 34.3.
4 is inserted and supported. On the other hand, a chain conveyor 36 is arranged on one side of the belt conveyor 35 and extends diagonally toward the traveling direction of the belt conveyor 35. An engaging portion 20a is formed at one end of the skewer 20, and the engaging portion 20a is caught on a chain conveyor 36 midway through the conveyance path by the belt conveyor 35. Since the chain conveyor 36 moves in the direction of the arrow in the figure, the skewers 20 are gradually pulled out laterally. The bamboo ring 18' from which the skewer 20 has been removed is conveyed to a predetermined location by a conveyor belt 31.

Further, the skewer 20 from which the bamboo ring 18' has been removed is moved along the moving path 32.
The skewer is conveyed along the same line, and after the dregs are removed by a skewer dregs removing device 33 along the way, it is returned to the molding device 12. Note that the skewer scrap removing device 33 is configured to remove food material scraps attached to the outer periphery of the skewer 20 using, for example, a brush or the like.

The removed debris is collected in a hopper 34 located below.

In the present invention, salted fish meat is prepared by adding 2 to 4% salt to raw material fish such as Alaska pollack, croaker, shark, flounder, and atka mackerel, or to ground meat prepared from them;
Further, if necessary, auxiliary materials such as starch, fats and oils, monosodium glutamate, mirin, sugar, egg white, and water can be added, and the mixture can be prepared by kneading with a stirrer. In addition, the above salted fish meat contains soy protein, meat paste, squid,
You can also mix octopus, shellfish, seaweed, shrimp, etc.

In the present invention, air bubbles are included at a predetermined ratio during the preparation of the salted fish meat. For this reason, a bubble retaining agent such as egg white, yam, carrageenan, guar gum, etc. is added to the salted fish meat and mixed to trap air bubbles, or a foaming machine, a stirrer, etc. is used to add the salted fish meat Forcibly mix air or other gases into the body.

When using a bubble retaining agent, the amount of bubbles mixed can be adjusted by adjusting the amount of bubble retaining agent, the stirring time per revolution, etc. When mixing gas forcibly, the amount of bubbles mixed can be adjusted by adjusting the gas pressure, stirring speed, etc. You can adjust the time, number of rotations, etc. In the present invention, air bubbles are incorporated by such a method, and the specific gravity is adjusted to 0.98 to 0.50 as described above. In addition, when the bubble content is defined as X volume %, the specific gravity is approximately (-100-
x ) / 100.

In a preferred embodiment of the present invention, as described above, the salted fish meat contains 2 to 20% by weight of oil and fat. As the oil and fat, various edible oils such as soybean oil, rapeseed oil, sesame oil, corn oil, cottonseed oil, and butter can be used.

Example 1 1500g of unsalted pollock fillet, 50g of salt, 10g of monosodium glutamate, 20g of mirin, 10g of starch
0 g and 1,350 g of water were mixed using an air mixer, and air was forcibly mixed in. At this time, adjust the amount of air mixed in by the air mixer, and
Fish meat salts having various specific gravity as shown in the table were prepared. For comparison, the above raw materials were mixed in a conventional mixer without mixing air to prepare fish meat salts each having a specific gravity of 1.0.

Chikuwa were manufactured using the above-mentioned manufacturing apparatus using the various salted fish meat obtained in this manner. In addition, the kiln 28a,
As 28b, one using a burner was used. The condition of blisters on the surface of the obtained bamboo rings was observed. The results are shown in Table 1.

(Hereinafter, blank space) Table 1 As shown in Table 1, samples No. 1 using salted fish meat without air bubbles had severe blistering and the skin on the surface had almost peeled off. On the other hand, it can be seen that in samples Nos. 2 to 7 in which air bubbles were mixed, blistering was prevented. The texture was too soft and lacked the chewiness as a bamboo wheel.

Furthermore, when removing the skewers, sample No. 1 had quite a lot of debris attached to the skewer, and sample No. 2 had some residue attached to the skewer, but
In samples Nos. 3 to 7, almost no residue was attached.

Example 2 1500g of unsalted pollock fillet, 50g of salt, IOg of sodium glutamate, 20g of mirin, starch IQ
Q g, in addition to 1350 g of water, oil (corn oil)
300 g were mixed together using an air mixer and air was forcibly mixed in. The amount of air mixed in was adjusted so that the specific gravity of the obtained salted fish meat was 0.9. For comparison, fish meat salt containing no fat or oil was prepared in the same manner as above.

Chikuwa were manufactured using these salted fish meat minced meat using the manufacturing apparatus described above. Although the skin on the surface of the bamboo ring thus obtained was partially peeled off, the blistering condition was tolerable, and there was almost no adhesion of residue when punching the skewer.

However, in terms of texture, those containing oil were softer and more supple, and the flavor was better as the harshness caused by fish meat was removed.

"Effects of the Invention" As explained above, according to the present invention, by using fish meat salt containing 5 bubbles, blisters in the production of bamboo rings and adhesion of dregs in skewering can be effectively prevented. can do. Also.

By containing oil and fat, the texture can be made softer and more supple, the harshness of fish meat can be reduced, and the flavor can be improved.

[Brief explanation of the drawing]

Fig. 1 is a schematic front view showing an example of a chikuwa manufacturing apparatus for carrying out the present invention, Fig. 2 is a sectional view showing a forming device used in the same manufacturing apparatus, and Fig. 3 is a schematic front view showing an example of a bamboo ring manufacturing apparatus used in the same manufacturing apparatus. FIG. 4 is a perspective view of a main part showing another example of a rotary transport device used in the manufacturing equipment, and FIG. 5 is a perspective view of main parts showing another example of a rotary transport equipment used in the manufacturing equipment. It is a top view showing a skewering device. In the figure, 11 is a bamboo manufacturing device, 12 is a molding device, and 28a
211b is a first kiln, 211b is a second kiln, and 30 is a skewer. Patent applicant Matsubei Co., Ltd. Agent
Patent Attorney Shigeru Matsui 2 Figure 2220 Figure 3

Claims (2)

[Claims] (1) In the method for manufacturing chikuwa, the salted fish meat is adhered to the outer periphery of a skewer and shaped, the shaped product is passed through a kiln and roasted, and the skewer is removed from the baked shaped product. A method for producing chikuwa characterized by using salted fish meat containing air bubbles so that the specific gravity is 0.98 to 0.50. (2) The specific gravity of the salted fish meat is 0.98 to 0.5.
Contain air bubbles so that the amount is 0, and add 2 to 20
2. The method for producing a bamboo ring according to claim 1, wherein the bamboo ring contains % by weight.