JPH0257164A - Manufacture of crustacea-like meat - Google Patents

Abstract

PURPOSE: To obtain crustacean-like meat with a tooth touch feeling like the fiber of crustacean such as a lobster from ground fish by cooking a mixture consisting of ground meat, etc., in the die cavity of crustacean. CONSTITUTION: (A) ground paste, (B) the small piece of cooked ground paste and (C) a small piece obtained by mixing, gelatinizing and freezing ground paste, starch, protein and 'konjak' powder are mixed desirably by the rate of 50 pts.wt. the component A, 30 pts.wt. the component B and 20 pts.wt. the component C, housed in the die cavity of crustacean, formed and then cooked to obtain crustacean-like meat.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of the Invention The present invention relates generally to fish meat products, and more particularly to a method of producing crustacean-like meat, such as lobster, using surimi.

(Prior Art and Problems to be Solved by the Invention) When producing lobster meat, it is necessary to create a fibrous texture when the meat is chewed. However, since the surimi, which is a component of the product, does not have such fibrous properties, it is extremely difficult to create a texture similar to that of fibers.

The surimi itself contains additives such as 4 weight percent sugar, 4 weight percent sorbitol, and 13-0.0
It is defined as finely cut fish meat with the addition of 3% by weight sodium tripolyphosphate (finely cut Alaskan borak).

Therefore, it is necessary to create such a fiber-like texture.

(Means for Solving the Problems) It is a principal object of the present invention to provide a new method for producing crustacean-like meat that satisfies the above-mentioned needs.

The present invention also provides the following methods: X1) Surimi paste) A (as defined below); X2) Small pieces of cooked surimi paste; It is also an object to provide a method for preparing a characteristic formulation containing thawed mixture pieces C1 and cooking it to produce crustacean-like meat very similar to lobster meat.

The present invention further provides the steps of: i) mixing surimi, salt and starch to form a first formulation (i.e. paste); ii) blending the first formulation and konjac powder to form a second formulation; 1ii) a second formulation. Characteristics of the above-mentioned small pieces C formed after thawing, including the following steps: forming a body from the two compositions, freezing the body, iv) thawing the body, and V) cutting the thawed body into pieces C. Another purpose is to provide a manufacturing method.

Generally, such small pieces C each have a thickness of less than 1 mm,
It is a complex lump or lamellar network several centimeters in length, and is prepared by mixing paste A and cooked surimi paste B as described below to produce a final product with a fiber-like structure. .

These and other objects and advantages of the invention, as well as details of illustrative embodiments, will be more fully understood from the following description and drawings.

First, explanation will be given with reference to FIG. The method for producing the crustacean-like meat shown in Figure 1 is as follows: A: Make surimi paste; B: Prepare 1~ small pieces of cooked surimi paste; C: Prepare surimi paste, starch, other proteins, and konjac powder. Freeze the formulation and thaw it into small pieces (e.g. thin slices); D form the formulation of ingredients A, B and C; E mold the formulation into shells (e.g. lobster parts). No. 4,720,391, hereinafter incorporated by reference. Perform the steps disclosed in the No.: Consisting of each step.

In this way, after producing components A, B and C, they are added to D.
The purpose of this method is to obtain a final product that resembles the physical properties and taste of crustaceans, such as the unique fibrous texture of lobster meat.

The relative weight ratios of A, B and C to achieve these desirable properties are shown in the table below.

Table 1 (" Preferred value A 30-70 50B
10~50 30C10~
50 20 In the above process, the surimi paste is obtained by grinding gutted and rinsed fish meat, such as Alaskan Borak, into an extrudable paste in step IO.

Crustacean flavorings are commonly added to the paste.

Component A in FIG. 1 may consist of such a pace l-.

The small piece C is molded in the following manner as shown in FIG. Step IO is to form the surimi paste,
a small amount of salt (NaCl), some amount of starch and/or modified starch (e.g. wheat, corn or potato starch), a small amount of protein such as egg white powder, soy flour, beef ginger protein or beef plasma. and the operation of blending and mixing water. The relative weight ratios are as follows.

Surimi 100 parts Salt 1-5 parts (preferably 3 parts) Starch 2-
80 parts (preferably 10 parts) Protein 1-10 parts Water 10-100 parts (preferably 50 parts) These ingredients are mixed in a quiet mixer (equipped with a cutter that rotates vertically with a receiver that rotates on a vertical axis). mixture). Thus, as referenced, surimi paste containing salt produces many actomyosin molecules.

Step 11 includes the following blending and mixing operations. Mix 40 parts of konnyaku powder and 1000 parts of water for 60 seconds.
aku flower, konjaku flower
or yam flower] is obtained by mechanical processing in a tube extruder of Amorphophallus Rivieri Dura).

Let the solution stand for 30 minutes. In step 12, the following parts by weight of each of the ingredients are added to the solution.

(Rule Preferred Value Water 50-500 200 (
above) #L flour lO~150 70 protein
0-205 In the above, the protein may consist of egg white, soybean powder, whey, beef plasma, or combinations thereof. This formulation is blended together for approximately 5 minutes.

The formulations at 10 and 12 are then compounded at 13 and mixed together. When the CaOH2 solution is subsequently added at 14, approximately 1° part of vegetable oil is added to prevent it from gelling and to enable subsequent pumping and extrusion 15 to shape the mold. Add.

An aqueous calcium hydroxide solution is made by combining 100 parts of water and 2.5 parts of CaOH2, and this alkaline solution is combined in 14 with the mixture made in 13.

This formulation is used to create a pumpable paste.
Mix together for 1 minute.

The paste is extruded or molded under pressure into a mold having a large surface area, such as 50 in FIG. For example, its width II w I+ is approximately three times its thickness "t" and its length "bi' is at least five times its width.

Typical values are:

W approximately 4 inches [approximately 1.5 inches] approximately 30 inches. For example, mass 50 is quickly frozen in a liquid CO2 tunnel or enclosure at approximately 1800F at 16.

Freezing is done quickly so that no crystalline layers form in the mass, ie the composition of the mass remains homogeneous. Freezing time is 1
Thaw the chunks for 0 to 90 minutes sufficiently so that they can be easily shredded.

Although it has been found that due to the orientation of the thawed structures remaining in the mass, the shape of the mass remains intact, the mass can be easily and quickly shredded into long thin pieces such as 50b.

The length of the fragment generally corresponds to the width W'' of the mass or such a width (e.g. +-x 2-4 cm)
is a substantial function of

The thickness of the fragments is less than 1 mm. The reciprocating knife 52 easily cuts the mass in the width direction. The width of the fragment is approximately 1
cm. Once the chunks are thawed, during cutting each piece 5
No need to hurt 0b.

The pieces or fragments 50b are washed and compressed in step 16 to remove moisture. The dried pieces obtained are used in FIG. 1C.

Component B in FIG.
Shape the surimi paste by solidifying it for 4 hours. Then cook at 80°C to 95°C for 30 to 60 minutes. The body is cut into fibrous pieces or pieces approximately the same size as piece 50b. Therefore, the formulation of D will contain two different types of fragments, B and C. The product obtained by molding this formulation and further cooking in F has the lobster-like carapace characteristics described above.

Coloring agents are optionally added to the crustacean (lobster) pieces.

[Brief explanation of the drawing]

Figures 1 and 2 are a flowchart of the process of the present invention; Figure 3 is a perspective view of a thawed mass of blend prior to shredding. (4 others) Engraving of drawings (no change in content) Procedural amendment (formality) 1. Indication of the case 1999 Patent Application No. 111907 2. Name of the invention Process for producing crustacean-like meat 3. Amend. Relationship with the Patent Case Patent Applicant Address Name JAC Creative Foods
Incoholated 4, Agent address: Shin-Otemachi Building 206-5, 2-2-1 Otemachi, Chiyoda-ku, Tokyo Date of amendment order: August 29, 1999 (shipped) 6. Suitability for amendment drawing

Claims (1)

[Claims] 1. a) X_1) Surimi paste A X_2) Small pieces of cooked surimi paste B making a mixture D consisting of C; b) cooking mixture D in a crustacean-shaped mold cavity;
A method for producing crustacean-like meat consisting of each step of leaving it still. 2. The method according to claim 1, wherein the weight ratio of A, B and C in mixture D is A=30-70 parts B=10-50 parts C=10-50 parts. 3. The method of claim 1, wherein the weight ratio of A, B and C in mixture D is A: about 50 B: about 30 C: about 20. 4. i) Mix surimi, salt and starch to form a first formulation; ii) Blend the first formulation and an aqueous formulation consisting of konjac flour, starch and protein; iii) forming a body from a second formulation and freezing the same; iv) thawing the body; and v) shredding the thawed body to produce pieces C. the method of. 5. A claim in which konjac flour is mixed with water in advance and allowed to stand, then protein and starch are blended to form a sub-blend, and the sub-blend is added to the first blend to produce the second blend. Method 4. 6. The method of claim 4, wherein the relative weight ratio of the first formulation is surimi: 100 parts salt (NaCl): 1-5 parts starch: 2-10 parts water: 10-100 parts. 7. The method of claim 4 including the step of adding edible oil to the second formulation under pressure applied to the second formulation to move the second formulation prior to forming the body. 8. Adding about 10 parts of edible oil to the second formulation under pressure applied to the second formulation to move the second formulation prior to forming the body. Method. 9. The method of claim 4, wherein said freezing is carried out rapidly so as to prevent the formation of a crystalline layer on the body. 10. Fragments are 2-4 cm long, less than 1 cm wide, and 1 m thick.
5. The method of claim 4, wherein the method is less than m. 11. i) blending minced fish, salt and starch to create a first blend; ii) blending the first blend and an aqueous blend consisting of konjac flour, starch and protein to create a second blend; iii) forming a body from a second formulation and freezing it; iv) thawing the body; and v) shredding the thawed body to form pieces C. A method for producing fish-based pieces C used for. 12. A claim in which konjac flour is mixed with water in advance and allowed to stand, then protein and starch are blended to form a sub-blend, and the sub-blend is added to the first blend to produce the second blend. 11 methods. 13. The method of claim 11, wherein the relative weight ratio of the first formulation is surimi: 100 parts salt (NaCl): 1-5 parts starch: 2-10 parts water: 10-100 parts. 14. The method of claim 11 including the step of adding edible oil to the second formulation under pressure applied to the second formulation to move the second formulation prior to forming the body. 15. Adding about 10 parts of cooking oil to the second formulation under pressure applied to the second formulation to move the second formulation prior to forming the body. Method. 16. The method of claim 11, wherein said freezing is carried out rapidly so as not to form a crystalline layer on the body. 17. Mix about 100 parts water and 40 parts konjac flour by relative weight, let the formulation stand for 15-45 minutes, then add to this solution 50-500 parts water, 10-150 parts starch and Claim 1: The aqueous formulation of step ii) is prepared by adding 0 to 20 parts of protein and mixing the resulting solution.
Method 1.