JPH0269164A - Production of marine paste product - Google Patents

Abstract

PURPOSE:To obtain a paste product of fish meat not causing collapse of shape of the product even by boiling for many hours by swelling mannan made from the starch of the devil's-tongue with water, adding an alkali, stirring, grinding, denaturing, gelatinizing and blending the gelatinized mannan with a meat binder of fish meat. CONSTITUTION:Mannan made from the starch of the devil's-tongue is incorporated with water, swollen with water, blended with an alkali agent (e.g., calcium hydroxide) and denatured by stirring or grinding to form fine gel. Then the fine gel is blended with a meat binder of fish meat so that the denatured mannan made from the starch of the devil's-tongue is organically bonded to protein of fish meat. Then the blend is treated by a conventional procedure to give a paste product of fish meat (e. g., boiled fish paste) having soft texture and not causing collapse of shape by boiling in ODEN (Japanese hotchpotch). The amount of the mannan gel made from the starch of the devil's-tongue denatured with the alkali blended is properly 5-50wt.% based on the meat binder of fish meat.

Description

[Detailed Description of the Invention] [Field of Industrial Application] The present invention relates to a method for producing a fish paste product that does not collapse even when boiled for a long time like oden.

[Background of the invention]

Currently, the kamaboko used in oden and other dishes is made from the surimi of Sukemune cod, and this kamaboko is characterized by its highly viscoelastic texture. In the past, this strong viscoelasticity and chewy texture was preferred, but as tastes have changed, softer foods that melt in the mouth are now preferred. For this reason, when making kamaboko products, we add as much water and air as possible to make the products soft.

When kamaboko that has been softened in this way is used as an ingredient in oden, etc., there is no problem at first, but since the oden is simmered for a long time, it becomes softer over time and becomes hard to pick up with chopsticks. It ends up. If kamaboko is made hard so that it does not fall apart even after being simmered for a long time, the initial texture will be too hard and the flavor will not penetrate well. [Disclosure of the Invention] The present invention aims to develop kamaboko that has a soft texture but does not lose its shape even when cooked in oden etc. As a result of a deliberate research, the present invention has developed kamaboko using konjac mannan. Konnyaku mannan is denatured by swelling with water, adding an alkali agent, stirring, grinding, etc. to form a fine gel.
When this material is mixed with fish meat paste, the denatured konjac mannangel and fish protein combine mechanically, and in the same way that straw is added to a mud wall to make the wall stronger, konjac mannan gel is mixed with straw. Kamaboko gel has no effect on
The present invention was completed based on the discovery that the konjac mannan gel has the effect of preventing kamaboko from collapsing, does not collapse even when boiled for a long time, and does not reduce the gel strength of kamaboko even when a large amount of this konjac mannan gel is added.

The present invention will be explained in more detail.

Konnyaku mannan is made by adding water to it, moistening it, adding an alkaline agent, stirring, and heating.
Since it forms a strong heat-resistant gel, many foods have been developed that utilize it. It is also known that when konnyaku paste is treated with ethanol or frozen, it forms a strong heat-resistant gel as described above. When these denatured gels are mixed with a fish paste product and heated to gel the fish meat, there is no fusion or bonding between the fish gel and the mannan gel, so the mannan gel can be easily extracted from the fish meat. It is also known that when mannan to which alkali has been added is mixed with fish paste, the fish protein and mannan are fused and, at the same time, a large amount of air bubbles are involved, resulting in a fish paste product with a hanben-like shape.

Furthermore, even if only water-swollen konnyaku mannan is mixed with fish paste, the compatibility is not very good and the product becomes slimy.

In the present invention, when an alkali agent is added to water-swollen konjac mannan and stirred, the viscosity initially becomes 1jq.
It has a paste-like appearance, but if you continue stirring it, it will turn into a paste.
It loses its viscosity and at some point begins to form a gel, releasing water. Even if something in this state is heated, it cannot be shaped. This is a phenomenon commonly referred to as too much alkaline, and this alkaline denaturation is caused and the fine gel aggregates are mixed with fish paste and heated. Even if heat-denatured, ethanol-denatured, or freeze-denatured gel is mixed with fish paste, there is no fusion between the gel and the fish paste, so when the fish meat is heated to gel, the mannan gel and the fish gel are mixed. However, according to the method of the present invention, mannan gel and fish meat protein are completely fused during the mixing stage without involving air. This is because it has the effect of reinforcing the shaped structure, which is why it is not possible to separate the two, and it is also possible to prevent the two from falling apart.

Experiments and examples will be presented below.

[Experiment 1] Make a 3% solution of konnyaku mannan, swell the konnyaku mannan sufficiently, put this in a Hitachi food processor, and while stirring at low speed, add calcium hydroxide to the konjac mannan gf4 glue. 0゜27%
A fine konjac mannan gel denatured with an alkali was obtained by adding the mixture and stirring for 5 minutes.

Separately, second grade surimi of Sukemune cod, 2.5% salt, 7% horse lees,
Fish meat paste was prepared by a conventional method by adding 30% ice water.

Next, these two were mixed in the ratio shown below, filled in a fullhalon film with a folded diameter of 3 cm, heated at 85°C for 30 minutes, cooled, cut into lengths of 10 cm, and simmered in hot water at 75°C. The strength was tested by boiling time.

Results Judgment Criteria + Appropriate hardness The more 1's there are, the harder and softer they are so you can't pick them up with chopsticks The more -'s, the softer they are [Example] 194 g of water was added to 6 g of konjac flour and allowed to swell for 3 hours. This paste was placed in a food processor and mixed on low speed for 30 seconds. Separately, add 0.54 g of calcium hydroxide to 5 cc of water.
WA was made cloudy, and this was added to konnyaku paste and stirred for 5 minutes to obtain a fine mannan gel.

Put 200g of Sukeso Surimi Grade 2 into a food processor.
While stirring at low speed, 5 g of common salt was added and stirred for 3 minutes, and 14 g of horse lees was added and further stirred for 2 minutes. To prevent the product temperature from rising during the process, 60 g of water was added to obtain meat paste. Mannan gel was mixed with this meat paste and molded into a 60 g oval shape.
The kamaboko was fried at 0°C for 1 minute and 30 seconds and at 175°C for 1 minute to obtain hanging kamaboko.

1 liter of water, 50g of kelp, 30g of soy sauce, 20g of sand
When I tried Moriko's kamaboko, which was made by adding 10 g of mirin and 3 g of glutamine sanso and heating it to 75°C, then adding fried kamaboko and simmering it for 6 hours, I found that it held its shape even when picked with chopsticks and had a good texture. It was kamaboko.

Claims (2)

[Claims] (1) A method for producing a fish paste product, which comprises swollen konjac mannan with water, adding an alkali agent, and stirring or grinding to form an alkali-denatured gel, which is then mixed with fish meat paste. (2) The method for producing a fish paste product according to claim 1, wherein 5 to 50% by weight of alkali-denatured konjac mannan gel is mixed with fish meat paste.