JPH02156871A - Production of fish and shellfish-like paste product - Google Patents

Abstract

PURPOSE:To obtain a paste product such as KAMABOKO (boiled fish paste) providing texture like crab meat, prawn meat or shell ligament meat by blending a raw material paste for fish meat paste product with a specific mannan gel and coagulating the blend under heating. CONSTITUTION:A raw material paste for fish meat paste product consisting essentially of ground fish meat is blended with mannan gel containing 2-10% starch to give the aimed product having a fibrous shape of 0.3-9mm<2> sectional area.

Description

[Detailed Description of the Invention] (Industrial Application Field) The present invention relates to a method for manufacturing a fish meat-like paste product, which involves blending mannan gel into a raw material paste for fish meat products containing minced fish meat as a main component and coagulating it by heating. It is used in the production of paste products such as kamaboko (kamaboko) that have a texture similar to crab meat, shrimp meat, and scallop meat. As a seafood-like paste product that is heated and solidified with mannan gel,
The one disclosed in Japanese Patent Application Laid-Open No. 60-221063 is known.

This paste product is a paste product in which 0.2 to 2 parts by weight of a flattened freeze-denatured mannan gel adjusted to a thickness of 3 dragons or less is blended with 0.2 to 2 parts by weight of a raw material paste for fish meat processing products whose main ingredient is minced fish meat. .

Generally, starch-free mannan gel undergoes natural syneresis when cut. The amount of water syneresis increases as the dilution ratio of fine powder increases and the cross-sectional area of the cut fibers decreases. When cut into 812 fibers, about 25% of the fibers release water 15 minutes after cutting, and about 46% of the fibers release water after 2 hours.

Therefore, when mannan gel is cut into sheets or fibers and added to raw material glue for processed fish meat products, in addition to the syneresis caused by cutting, the syneresis of the mannan gel is promoted by the action of the salt and sugar content of the raw material glue for processed fish meat products. A moisture layer is formed between the surimi and the mannan gel, and the adhesion between the surimi and the mannan gel cannot be expected, resulting in extremely poor texture when eaten.

Therefore, in the above-mentioned known technology, a structure is adopted in which the mannan gel is preliminarily water-separated by freezing and is denatured into a flexible flat material in which thin thread-like parts and thin film-like parts are connected three-dimensionally, and this is sufficient to make surimi. It adheres closely to the meat and has a moderate breaking stress, giving it a shrimp-like texture without falling apart during the day.

However, when mannan gel is frozen, an extremely large amount of water syneresis occurs, and about 70% of the water in the fibrous mannan gel is released.

Mannan gel needs to be frozen for about 3 to 16 hours in order to denature, and it also has to be cut or cut in that state, which is extremely inefficient in producing a paste product and requires a large-scale cutting machine, which is inconvenient. There is also.

(Technical Problem) The present invention provides a method for producing a fish meat-like paste product in which mannan gel is blended into a raw material paste for fish meat products containing minced fish meat as a main component and then heated and coagulated. The challenge was to bind it to the glue.

(Technical means) The technical means for solving this technical problem is that mannan gel (a) has 2 to 10% starch added to it, and (b) has a cross-sectional area of 0.3 to 9 mm2. It is fibrous.

(Operations and Effects of Technical Means) Even when mannan gel is cut into pieces with 2 to 10% starch added, its syneresis is extremely small because the mixed starch has a water-holding capacity.

The table below shows the results of a comparison of water syneresis in a natural state with the fibrous mannan gel (cross-sectional area: 1.8 mm) with a powder ratio of 40 described above.

Since mannan gel to which starch has been added has almost no syneresis, even when mixed with the raw material glue for fish meat products, no water film is formed between it and the raw material glue, and the degree of adhesion between the two can be increased.

(Unit - %) * External cutting weight for mannan paste When mannan gel is made into fibers with a cross-sectional area of 0.3 to 9 mm2, natural syneresis occurs before mixing with the raw material paste, and a fibrous texture is imparted to the dough. can give.

The above-mentioned mannan fibers are produced by adding a coagulating side such as calcium hydroxide to mannan sol and steaming the mannan gel, then protruding it using a wire mesh or cutting it with a knife to make it into fibers, or putting the mannan sol into a coagulating liquid. It may be a thread konnyaku that is pushed out and hardened into a thread shape.

When cutting mannan gel with a small amount of added starch, or when coagulating it into fibers like string konjac without cutting it, salt is added to reduce syneresis in the minced fish meat and strengthen its adhesion. A small amount of water can be forcibly separated by spraying water, sugar, etc. (the amount may be about the same as the amount added to the raw fish meat paste). Even in this case, the mannan gel does not become hard because starch has a water-retaining function.

The paste product made by mixing raw fish meat paste with mannan fiber has a considerably different texture depending on the concentration of mannan fiber powder, the amount of starch, the thickness of the fiber, etc., and seafood extracts and flavors that correspond to that texture can be used. By mixing these, various seafood-like paste products can be produced.

Therefore, a texture test was conducted by 20 panelists under various combinations of the above conditions when the raw material paste was mixed at a ratio of 1.2 parts by weight to 1 part of mannan fiber.

(1) Keep the flour ratio and fiber thickness constant, and reduce the amount of starch to 2.
When the starch content was changed to 3, 6, 8, and 10%, the one with 3% starch received the highest evaluation, followed by the one with 6% starch. Starch-free products have a considerably poor texture and are rated low.

The reason for this is that starch-free fibers have a low moisture content and become hard, and their texture deteriorates because they bond too strongly with the minced fish meat.The 3% starch fibers were good.
It seems that the fiber had an appropriate moisture content, was soft, and had a good binding balance with the minced fish meat.

(2) Holding the flour ratio and starch amount constant, the cross-sectional area of the fiber is (a) 9, (b) 4.3, (C12,8, (d) 1
．． 8, (e) 1, ff1o, 3** In this case, those with a fiber cross-sectional area of (bl4.3 mm2) received the highest score, and as the cross-sectional area became smaller, the evaluation of texture decreased. and the fiber is the finest (f) 0.3 m
The one with m2 received the lowest evaluation.

However, there was some variation in the evaluations among the panelists, with some panelists pointing out that the product (e) had a soft texture with a fresh flavor, and was highly rated. In addition, there was a comment that the thinnest fiber (f) had a texture similar to crab meat.

(3) When the amount of starch is the same and the milling ratio and the cross-sectional area of the fiber are changed. First, when looking at the superiority of the dispersion of the same milled powder (a), at 20 times the fiber (bl and (C)), the fibers are hard. Although the texture is too much, (d
The softness increases from l to e), and it was praised as having the best texture similar to crab claw meat.

For 30 times refined flour, the one in (d) received a perfect score, followed by tel and (C1).It is generally better than that for 20 times refined flour.

At 40x fine flour, (d) is good, and at 50x fine flour, fc) is rated the highest, followed by (b) and (a).

After selecting whether the texture was good or bad through the above tests, we asked each material to list the processed products associated with the texture.As a result, the following trends were observed depending on the ratio of refined flour and the thickness of the fibers. By adding the corresponding seafood extract, a fish paste-like paste product can be obtained.

Looking at the best product among each refined flour ratio, it can be seen that the higher the refined flour ratio, the larger the fiber cross-sectional area. but,
Even if it is 20 times more refined, the fiber diameter is fine (d)
Some people commented that the product (e) tasted like a meat steak.

In the above test, the amount of ground fish meat was 1.2 parts by weight per 1 part of mannan fiber, but from the results of the texture test, the amount of ground fish meat was reduced for those with a large fiber cross-sectional area, and the amount of ground fish meat was reduced for those with fine fibers. By increasing the amount of minced fish meat, it is possible to further improve the texture, and a range of 0.5 to 2 parts by weight of minced fish meat to 1 part of fiber is considered to be an appropriate mixing ratio.

In addition, the cross-sectional shape of mannan fibers by extrusion cutting is
Since it can be easily changed by changing the shape of the wire mesh, the texture can be further improved by selecting the shape according to the purpose.

In addition, when preserving the paste product in a frozen state, it is necessary to use a freeze-resistant starch to be added to the mannan gel.

Patent Applicant Yamaki Food Research Institute Ltd. Representative Patent Attorney Hi 1) Seiho (January 25, 1999)

Claims (1)

[Claims] (1) In a method for manufacturing fish meat-like paste products, in which mannan gel is blended into a raw material paste for fish meat products whose main component is minced fish meat, and then heated and coagulated, mannan gel is added to starch containing 2 to 10%, and the starch is cleaved. A method for producing a fibrous seafood-like paste product with an area of 0.3 to 9 mm^2.