JPH01309662A - Dietary fiber-containing steamed fish-paste cake - Google Patents

Abstract

PURPOSE:To obtain the subject easy-to-eat, flavorful food by blending fish paste, prior to its grinding, with powdery dietary fiber prepared by incorporating a dried and powdered material containing dietary fiber with water and a digestive enzyme followed by stirring and filtering and then evaporating the resultant aqueous filtrate. CONSTITUTION:A dietary fiber-contg. material (e.g., lotus root) is dried and powdered, and spiked with water and a digestive enzyme followed by thoroughly stirring and filtering. The resultant aqueous filtrate is evaporated to produce powdery dietary fiber. Then, fish paste is incorporated with pref. 0.5-20wt.%, based on said fish paste, of this powdery fiber prior to grinding said fish paste, thus obtaining the objective food.

Description

[Detailed description of the invention] [Industrial application field] This invention relates to kamaboko containing dietary fiber.

[Conventional technology]

Kamaboko is made by adding seasonings, starch, etc. to minced fish meat, shaping it, and steaming or grilling it.The surimi is mainly made from white fish, and the fish meat is washed with water. It is a very light, delicious, and easy-to-eat food due to its manufacturing method.

On the other hand, dietary fiber 1 is found in large quantities in grains and vegetables.
Eating foods rich in dietary fiber activates the spiral movement of the intestines and increases the amount of defecation, which not only dilutes the concentration of harmful substances in the intestines with dietary fiber, but also actively excretes them. Therefore, dietary fiber can cause obesity,
It has become widely known that it is effective in preventing 11i urine disease and colon cancer. The daily intake of dietary fiber is ideally 10g or more, and the minimum is 5g.

[Problem that the invention aims to solve] However, the intake of dietary fiber has decreased year by year due to the Westernization of the diet, and the current average daily intake for a Japanese person is less than 5g. The negative effects of this have been pointed out.

So, to increase your dietary fiber intake.

Health foods containing powdered dietary fiber are available, but they are not only not tasty, but also have the problem of being extremely difficult to eat because they are in powder form. Furthermore, even if powdered dietary fiber was sprinkled or mixed into other foods, such problems could not be solved.

The inventor also initially attempted to mix it into starchy foods such as cooked rice and potatoes to make a paste food, but the taste of the food was extremely poor and the caking properties were lost, resulting in poor appearance. There was a problem in that it was difficult to form into a good and easy-to-eat food.

However, kamaboko contains almost no dietary fiber, is extremely delicious as mentioned above, and has excellent caking properties, as well as a special phenomenon called ``suri'', which stabilizes the molded shape. This is because it has the property of being held fixedly.

It was thought that this was the very food that could be effectively mixed with dietary m-fiber.

Based on this background, the present invention aims to provide a food containing dietary fiber that is delicious and stable in molding, and has selected powder as the dietary fiber and kamaboko as the food.

[Means for Solving the Problems] That is, the structure of the present invention to achieve the above object is to mix and knead the dietary fiber powder into the minced fish meat before it "sits". Its gist is kamaboko containing dietary fiber, which is dried at low temperatures.

[For production]

According to the above structure, the dietary fiber powder is not only evenly kneaded into the fish meat surimi, but also the bond with the surimi is strengthened by the "sitting" action and subsequent heating, so that the dietary fiber is contained. The result is a stable kamabobo that will not lose its shape.

In addition, since the powder of dietary fiber 5 is dried at low temperature, there is no destruction of the fibrous tissue, and the efficacy as dietary fiber is fully exerted in the body. As for the taste, fish paste does not contain dietary fiber, so its inclusion harmonizes the taste, so it does not deteriorate even if it changes.
You can create an unprecedented flavor.

In addition, since the dietary fiber is powdered by drying at low temperatures, it does not have the peculiar characteristics of ingredients such as vegetables.

The weight ratio of dietary fiber powder to minced fish meat is preferably about 0.5 to 20%, especially from the viewpoint of taste.

The following types of dietary fiber materials can be mentioned, but are not limited thereto:

``Seaweed'' Kelp, Aonori, Wakame ``Vegetables'' Spinach, carrots, rennin, radish leaves, bamboo shoots ``Grains'' Barley, wheat, brown rice, corn ``Sweets'' Amanatto ``Beans'' Soybeans, miso, okara, natto , Red Bean.

Ento, bean nuts ``Preference beverages'' Bancha, matcha, cocoa, sake lees and nuts Chestnuts, sesame, walnuts ``Seasonings'' Tomato ketchup ``Mushrooms'' Shiitake, Matsutake, Matsu mushrooms,
Nameko "potatoes" are sweet potatoes, taro, yam, and potato kamaboko, so this invention is conditioned on making the product elastic by heating the surimi that has been allowed to sit after shaping. This heating also eliminates the peculiar characteristics of dietary fiber materials.

"Sitting" is more likely to occur depending on the type of fish, and others less likely to occur.For example, walleye, horse mackerel,
Sardines and the like are suitable for use because they sit easily.

``Regarding phenomena such as sagging, when the surimi is in a sol state, protein particles 1 float on water 2 as shown in Figure 1, so they have fluidity and can be formed into any shape. However, due to "sitting" or heating, the protein particles 1 become entangled with each other to form a net-like am and gel, as shown in FIG.

Therefore, in the case of the present invention, the dietary fiber powder 3 is added in a sol state as shown in FIG. 3, so that it is uniformly kneaded. Further, when gelatinized, the powder 3 is confined within the network structure of the protein particles 1, as shown in FIG. 4, so that even if the powder 3 has a tendency, it is prevented from being exposed by the network structure.

[Example 1] "Fish meat" After removing the bones, skin, blood, sinew, etc. of walleye pollack, wash it, put it in a meat crusher, crush it finely, and put it in a mortar to reduce 30%
Add some water and mix.

``Dietary fiber powder'' Rennin is ground and washed, leaving only the dietary fiber. This dietary fiber is dried at a low temperature of around 5℃ and then turned into powder.

When kneading the minced fish meat in a mortar, the weight percentage of the minced fish meat is 4% salt and 5% sugar.

10% potato starch and 5% dietary fiber powder were added and thoroughly crushed.The mixture was formed into a kamaboko, placed in a steaming pot, and steamed for about 1 hour.

The dietary fiber-containing kamaboko produced in this way.

Due to the heat of steaming, it retains its elasticity and stably maintains its shape, so it can be sliced thinly with a knife. In addition, when I ate it, although it was a little grainy, it had a good texture, had a unique flavor, and was very delicious.

[Example 2] "Fish meat surimi" Using equal amounts of sardines, kisu, and squid, bones, skin,
After removing blood and sinew, the meat is washed, put into a meat crusher, crushed finely, put into a mortar, and kneaded with 20% water added.

"Dietary fiber powder" A commercially available product (Gifu type, manufactured by Hehiro Sangyo Co., Ltd.) was used.

Fish paste 5% salt, 118% sand, 12% potato starch1
Add 8% dietary fiber powder and grind thoroughly.
This was shaped into a kamaboko shape and heated over low gas heat for 30 minutes.

Regarding the dietary fiber-containing kamaboko produced in this way,
The molded shape was stable, the flavor was good, and it was very delicious to eat.

〔Effect of the invention〕

As explained above, according to the present invention, the dietary fiber powder is mixed and kneaded before the fish meat surimi is mixed with the surimi, so that the dietary fiber powder is evenly mixed with the surimi, and the subsequent The molded shape is held very stably due to the "swaru" phenomenon and the generation of elasticity due to heating.

Fish meat surimi does not originally contain 1 dietary fiber, so the opening is materially harmonized, and the dietary fiber is trapped by the protein particles of surimi due to the phenomenon of ``sitting'', so it is 1 dietary fiber. The fibrous material does not have any peculiarities, making it a very flavorful and easy-to-eat food.

Furthermore, since the powder of dietary fiber is dried at a low temperature, the fiber is maintained in a good state without being destroyed, and has an excellent effect of effectively preventing obesity, diabetes, etc.

[Brief explanation of the drawing]

FIG. 1 is an explanatory diagram showing the distribution of particles in a general fish surimi, and FIG. 2 is an explanatory diagram of the particle distribution after the surimi has been ground. FIG. 3 is an explanatory diagram of the particle distribution of the surimi containing dietary fiber in the case of the present invention, and FIG. 4 is an explanatory diagram of the particle distribution of the surimi after the surimi has been laid down.

Claims (1)

[Claims] 1) Dietary fiber-containing kamaboko characterized by mixing minced fish meat with dietary fiber powder and kneading it before ``sit'' and drying the dietary fiber powder at low temperature.