JPH0240301B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a fibrous pastry product having a novel texture.

More specifically, the present invention relates to a pastry product such as kamaboko or chikuwa whose interior collapses into a fibrous or flat shape when eaten, resulting in a varied texture.

Conventionally, it is known that kamaboko is shredded to make crab leg stick-like meat, or that shredded kamaboko is mixed with minced fish meat, molded into one, and heated to make crab leg stick-like meat. ing. However, the products produced by these methods have the disadvantage of poor appearance, with many cut lines appearing on the surface and fibrous material protruding.

The inventors of the present invention conducted research in search of a new kneaded product that has a fibrous interior while having an appearance that is almost the same as kamaboko.
They discovered that if the material is shredded during the sitting period, the inside will be shredded, but the surface will be unified by heating.

In the present invention, the inside is shredded into fibrous or flat shapes in a certain direction, and the thin cross-sections are in close contact with each other at the same position as before shredding, but are joined to the extent that they can be easily separated by eating, and the outer surface relates to a fibrous paste product in which shredded parts are joined and integrated by heating.

Products manufactured in this way are shredded into fibrous or flat shapes in a certain direction on the inside, joined together to the extent that they can be easily separated by eating, and the outer surface is unified by heating. becomes.

The most distinctive feature of the present invention is that the raw material is cut into small pieces during the sitting period during the manufacture of the paste product, in other words, when the raw material is not solidified, and then heated and solidified. Through this treatment, the internal shredded parts of the product, such as kamaboko, are not joined by the final heating and easily break down into fibers when eaten, but the surface is protected against the addition of any film-forming substances. Rather, the thin sections are joined and integrated by final heating, and the appearance is almost the same as that of an ordinary kamaboko. This state can be formed in the same way with fish cakes and chikuwa, and when eaten, you can enjoy a new texture that cannot be obtained with conventional paste products.

The raw material surimi in the present invention is conventionally kamaboko,
Any of the ingredients used in fish paste, chikuwa, etc. may be used; for example, Sukemune,
Preferably, frozen surimi of these fish is used. You can use the surimi as it is, but you can also add other meats such as shrimp, crab, scallops, etc. singly or in a mixture to bring out their own unique flavors depending on how shredded they are.

Water is usually added to these raw surimi in an amount of 0 to 70%, preferably 40 to 60%, based on the weight of the surimi. However, if the water content of surimi is extremely low,
It is also possible to add more than 70% water.

The surimi is mixed and stirred with or without adding water. When using a high-speed cutter, it usually takes about 6 to 12 minutes to mix and stir.

The mixed and stirred seasoned surimi is molded into a certain shape and then stored. In general, sitting involves low temperature sitting,
It involves sitting at a high temperature, and is carried out at an appropriate temperature range of 0°C to 25°C or 25°C to 40°C, all day and night, or for 30 to 90 minutes. In the present invention, any of these may be used, but the optimum temperature range is 30°C to 35°C and 40 minutes to 70 minutes. The timing of shredding is thus selected within various ranges, and it is possible to change the size of shredding and change the hardness of the shredded section depending on the time. However, the timing of this shredding must be done after the fine cross-sections have solidified again, and when the final heating is carried out, the surfaces are joined together.
It must be in a state where it appears as if a thin film is being formed.

Once the sitting is finished, the next step is to shred it in a certain direction. Small cross sections include square, circle, hexagon, rectangle,
It can take any shape such as flat. Normally, if you extrude surimi of a certain shape all at once using an ejection device with a blade mold of these shapes at the outlet, the shape will be intact and it will come out in a freshly shredded state, and there will be no need to push it into pieces. If you don't do it,
It can be directly transferred to the final heat treatment. Further, according to the extrusion cutting method using a wire mesh, the fibrous paste product cut during extrusion has a wavy shape, which facilitates re-binding during final heating.

After being shredded in a certain direction, it is heated. Heating is performed by steam heating, deep-frying, baking, etc. depending on the final product. Kamaboko is steam-heated, and fish cakes are steam-heated and then oiled, or shredded and then oiled. Namaage and chikuwa are heated with steam and then baked. Through these heat treatments, the fine cross-sections of the surface are joined together, creating a state that looks as if a thin film has been formed, and is almost unchanged from traditional kamaboko, fish cakes, and chikuwa.
However, the inside is cut into appropriate shapes to give it a different texture than before.

Next, examples of the present invention will be shown.

Example 1 20 parts by weight of crab meat was mixed with 80 parts by weight of SA grade Sukemune surimi, 50 parts by weight of water was added thereto, and the mixture was mixed and stirred for 10 minutes using a high-speed cutter.

The obtained mixed surimi was formed into a rectangular shape and heated at 32℃.
After sitting for 60 minutes, this was extruded using an extruder with a circular collecting blade having a diameter of 1 mm to obtain a fibrous aggregate having a rectangular outer shape and a diameter of 1 mm.

This was placed in a steamer and heated with steam at a center temperature of 80 to 85 degrees Celsius, resulting in a rectangular shape that looked almost the same as a kamaboko. I printed a picture of a crab on the top and called it a crab fish cake.

When eating this crab kamaboko, the fibrous material with a diameter of 1 mm gives the feeling of crab leg meat, and the flavor and seasoning are well-seasoned with crab meat, giving it the texture as if it were eating crab meat.

Example 2 (Butter-grilled scallops) 100 parts by weight of SA grade Sukemune surimi was mixed with 3% salt for 10 minutes using a cutter mixer as usual, followed by 40 parts by weight of water, scallop extract and other seasonings. A small amount was added and the mixture was further mixed and stirred for 5 minutes.

The obtained scallop seasoned minced meat is 3 cm in diameter and 2 cm in length.
It was molded into a cylindrical shape, kept at 30℃ for 50 minutes, and then extruded using an extruder with a circular gathering blade of 1 mm in diameter. Although the appearance was cylindrical, it became a scallop fiber-like aggregate with a diameter of 1 mm. I got what became.

When this was fried with butter in a frying pan, the texture was similar to that of scallops fried with butter.

Example 3 80 parts by weight of SA grade Sukemune surimi and 20 parts by weight of Sabasuri surimi were mixed with salt using a grinding machine as usual.
To this were added 60 parts by weight of water, 10 parts by weight of horse starch, and a few other seasonings, and the mixture was further mixed and stirred.

The obtained mixed surimi was molded into a rectangular mold of 7 cm x 10 cm x 1.5 cm, kept at 35°C for 70 minutes, and extruded using an extruder with a 1 mm square mesh to form a fibrous aggregate. I got something.

You can heat this directly with oil at 120-130℃ for 5 minutes, then color it with oil at 170-180℃, or put it in a steamer and heat it with steam to a center temperature of 80-85℃, then heat it with oil at 170-180℃. It was steamed and fried in oil to make fried satsuma.

The product obtained was a completely new type of fried satsuma that had strong fibrous binding properties and a texture that was different from conventional fried satsuma.

Claims (1)

[Claims] 1 The inside is shredded into fibrous or flat shapes in a certain direction, and the shredded sections stick together in the same position as before shredding, but are joined to the extent that they can be easily separated by eating, and the outer surface is heated A fibrous paste product made by joining and integrating shredded parts.