JPH03133363A - Fibrous freeze-dried paste product - Google Patents
Fibrous freeze-dried paste productInfo
- Publication number
- JPH03133363A JPH03133363A JP1269131A JP26913189A JPH03133363A JP H03133363 A JPH03133363 A JP H03133363A JP 1269131 A JP1269131 A JP 1269131A JP 26913189 A JP26913189 A JP 26913189A JP H03133363 A JPH03133363 A JP H03133363A
- Authority
- JP
- Japan
- Prior art keywords
- freeze
- fibrous
- dried
- paste product
- product
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 229940023462 paste product Drugs 0.000 title claims abstract description 14
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 30
- 102000008186 Collagen Human genes 0.000 claims abstract description 13
- 108010035532 Collagen Proteins 0.000 claims abstract description 13
- 229920001436 collagen Polymers 0.000 claims abstract description 13
- 239000004615 ingredient Substances 0.000 claims abstract description 6
- 235000011187 glycerol Nutrition 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 5
- 241000237509 Patinopecten sp. Species 0.000 abstract description 4
- 235000008446 instant noodles Nutrition 0.000 abstract description 4
- 235000014109 instant soup Nutrition 0.000 abstract description 4
- 235000020637 scallop Nutrition 0.000 abstract description 4
- 241000251468 Actinopterygii Species 0.000 abstract 2
- 235000015250 liver sausages Nutrition 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 description 7
- 230000000694 effects Effects 0.000 description 5
- 235000014102 seafood Nutrition 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 4
- 230000007547 defect Effects 0.000 description 4
- 235000019465 surimi Nutrition 0.000 description 4
- 235000015429 Mirabilis expansa Nutrition 0.000 description 3
- 244000294411 Mirabilis expansa Species 0.000 description 3
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000013536 miso Nutrition 0.000 description 3
- 235000014347 soups Nutrition 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000000654 additive Substances 0.000 description 2
- 230000002950 deficient Effects 0.000 description 2
- 235000014103 egg white Nutrition 0.000 description 2
- 210000000969 egg white Anatomy 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 238000004108 freeze drying Methods 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 230000002195 synergetic effect Effects 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 241000251730 Chondrichthyes Species 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 241001670157 Gymnura Species 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 239000012254 powdered material Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
Landscapes
- Fish Paste Products (AREA)
Abstract
Description
【発明の詳細な説明】
［産業上の利用分野］
本発明は繊維状構造を有する凍結乾燥練り製品に関し、
更に詳しくは即席麺、即席スープ、即席味噌汁等の具と
して用いられるカニ肉風カマボコ、ホタテ肉風カマボコ
等の繊維状凍結乾燥練り製品に関する。[Detailed description of the invention] [Industrial application field] The present invention relates to a freeze-dried paste product having a fibrous structure,
More specifically, the present invention relates to fibrous freeze-dried paste products such as crab meat-like kamaboko and scallop meat-like kamaboko, which are used as ingredients for instant noodles, instant soups, instant miso soups, and the like.
［従来の技術・課題］
従来、凍結乾燥練り製品は即席麺、即席スープ、即席味
噌汁等の具として広く利用されている。[Prior Art/Problems] Heretofore, freeze-dried paste products have been widely used as ingredients for instant noodles, instant soups, instant miso soups, and the like.
一方、繊維状構造を有する練り製品はカニ肉風カマボコ
、ホタテ肉風カマボコ等として利用されており、このよ
うな繊維状構造を有する練り製品を凍結乾燥製品として
即席麺、即席スープ、即席味噌汁等の具として利用する
ことが望まれているが、繊維状構造を有する練り製品は
凍結乾燥すると極めて脆くなるものであった。On the other hand, paste products with a fibrous structure are used as crab meat-style kamaboko, scallop meat-style kamaboko, etc., and these paste products with a fibrous structure can be used as freeze-dried products to make instant noodles, instant soups, instant miso soup, etc. However, the paste product having a fibrous structure becomes extremely brittle when freeze-dried.
また、−ｍの凍結乾燥製品の脆さを改良する方法として
グリセリン、プロピレングリコール、ソルビットを添加
する方法（「乾燥食品」光体書院）が知られているが、
満足のできる程度に繊維状構造を有する凍結乾燥練り製
品の脆さを改善できるものではなく、繊維状構造を有す
る凍結乾燥練り製品は未だ現実のものとなっていない。In addition, a method of adding glycerin, propylene glycol, or sorbitol ("Dry Foods" Kotai Shoin) is known as a method of improving the brittleness of freeze-dried products of -m.
The brittleness of freeze-dried dough products having a fibrous structure cannot be improved to a satisfactory extent, and freeze-dried dough products having a fibrous structure have not yet become a reality.
従って、本発明の目的は脆さを改良した良好な繊維状凍
結乾燥練り製品を提供することにある。Therefore, an object of the present invention is to provide a good fibrous freeze-dried dough product with improved brittleness.
［課題を解決するための手段］
本発明者らは、上述の課題につき検討した結果、本発明
に到達した。[Means for Solving the Problems] The present inventors have arrived at the present invention as a result of studying the above-mentioned problems.
即ち、本発明は必須の成分としてコラーゲン０．５〜１
０重量％及びグリセリン１〜２０重量％を含有すること
を特徴とする繊維状凍結乾燥練り製品に係る。That is, the present invention contains 0.5 to 1 collagen as an essential component.
The present invention relates to a fibrous freeze-dried paste product characterized by containing 0% by weight and 1 to 20% by weight of glycerin.
本発明に用いられるコラーゲンは食品に添加できるもの
であれば何ら限定されるものではないが、例えば豚皮、
牛皮、フカヒレ、エイヒレ等を原料として製造されてい
るもの等を使用することができる。The collagen used in the present invention is not limited in any way as long as it can be added to foods, but examples include pork skin,
Those manufactured using cow skin, shark fin, stingray fin, etc. as raw materials can be used.
コラーゲンの添加量は製品に対して０．５重量％以上で
あればグリセリンとの相乗効果により充分製品の脆さを
改善することができるが、１０重量％を超えると混合性
が悪く、かえって脆くなってしまうので０，５〜１０重
量％の範囲で添加する。If the amount of collagen added to the product is 0.5% by weight or more, it can sufficiently improve the brittleness of the product due to the synergistic effect with glycerin, but if it exceeds 10% by weight, the mixability will be poor and the product will become brittle. Therefore, it should be added in an amount of 0.5 to 10% by weight.
また、コラーゲンの添加量は６．０重量％を超えても脆
さ改善の効果は維持されるもののそれ以上の効果は発揮
されないので、工業化適性の点から好ましくは０．５〜
６．０重量％が良い。In addition, even if the amount of collagen added exceeds 6.0% by weight, the effect of improving brittleness is maintained, but no further effect is exhibited, so from the point of view of suitability for industrialization, it is preferably 0.5 to 0.5% by weight.
6.0% by weight is good.
本発明に用いられるグリセリンは、食用に添加できるも
のであれは何ら限定されるものではなく、天然のもので
も、合成のものでも良く、含水品でも楕わない。The glycerin used in the present invention is not limited in any way as long as it can be added to food, and may be natural or synthetic, and may be a water-containing product.
グリセリンの添加量は、製品に対して１．０重量％以上
であればコラーゲンとの相乗効果により充分製品の脆さ
を改善することができるが２０重量％以上となると凍結
乾燥性が悪く、乾燥時間が長くなってしまうので１．０
〜２０重量％の範囲で添加する。If the amount of glycerin added is 1.0% by weight or more based on the product, it can sufficiently improve the brittleness of the product due to the synergistic effect with collagen, but if it is more than 20% by weight, the freeze-dryability is poor and drying becomes difficult. 1.0 because it takes a long time
It is added in a range of 20% by weight.
また、グリセリンの添加量は、１０．０重量％を超えて
も脆さ改善の効果は維持されるもののそれ以上の効果は
発揮されないので、工業化適性の点から好ましくは１．
０〜１０．０重量％が良い。Further, even if the amount of glycerin added exceeds 10.0% by weight, the effect of improving brittleness is maintained, but no further effect is exhibited, so from the viewpoint of suitability for industrialization, preferably 1.
0 to 10.0% by weight is good.
本発明の繊維状凍結乾燥練り製品は所望により更に水、
デンプン、調味料、卵白、色素、香料等の通常の凍結乾
燥練り製品に添加される如き添加剤を添加することがで
きる。The fibrous freeze-dried paste product of the present invention may optionally further contain water,
Additives such as starches, seasonings, egg whites, pigments, flavors, etc., such as those added to conventional freeze-dried paste products, can be added.
本発明の繊維状凍結乾燥練り製品は例えば以下のように
して製造することができる。The fibrous freeze-dried paste product of the present invention can be produced, for example, as follows.
まず、サイレントカッター等の練り製品製造機にて、通
常の凍結乾燥練り製品の製造に使用されるすり身を塩ず
りした後、コラーゲン、グリセリンを添加する。First, using a paste product manufacturing machine such as a silent cutter, the surimi used in the production of ordinary freeze-dried paste products is salted, and then collagen and glycerin are added.
コラーゲンはすり身との混合性の点で、デンプン等その
他の粉末添加剤を使用する場合はこれらと前もって混合
した後、添加することが好ましく、また、粉末状のもの
を使用することも混合性の点で好ましい。In terms of miscibility of collagen with surimi, when using other powdered additives such as starch, it is preferable to mix them with these before adding. Also, using powdered material may also improve miscibility. This is preferable in this respect.
また、グリセリンの添加は、すり身との混合性を良くす
るため、水と混合して添加することが好ましい。Furthermore, in order to improve the mixability with the surimi, it is preferable to add glycerin after mixing it with water.
これを、必要に応じ儒漬機にかけた後、カニ棒製造ライ
ン、ホタテ風味カマボコ製造ライン等の繊維状水産練り
製品製造ラインに通し、成形を行う。This is passed through a pickling machine if necessary, and then passed through a fibrous seafood paste production line such as a crab stick production line or a scallop-flavored kamaboko production line to be shaped.
上記、繊維状水産練り製品製造ラインは、公知のものを
使用することができ、塩ずりした生地を帯状として、ガ
ス、赤外線等で加熱、ゲル化した後、繊維状に切り込み
を入れ、更に、これを束ねた後、成形し、蒸煮して繊維
状水産練り製品を製造することができるものであればど
のようなものでも使用することができる。The above-mentioned production line for fibrous seafood paste products can be a publicly known one, and the salted dough is formed into a belt shape, heated with gas, infrared rays, etc. to gel, and then cut into fibrous products. Any material that can be bundled, shaped, and steamed to produce a fibrous seafood paste product can be used.
できた繊維状水産練り製品を冷凍後、通常の凍結乾燥練
り製品に適用される程度の凍結乾燥を行えば良いが、凍
結乾燥時間はできるだけ短い方が良く、好ましくは２４
時間以内が良く、更に好ましくは１５時間以内が良い。After freezing the resulting fibrous seafood paste product, it may be freeze-dried to the extent that is applied to ordinary freeze-dried paste products, but the freeze-drying time should be as short as possible, preferably 24 hours.
The time is preferably within 1 hour, and more preferably within 15 hours.
かくして本発明の繊維状凍結乾燥水産練り製品を得るこ
とができる。In this way, the fibrous freeze-dried seafood paste product of the present invention can be obtained.
［実 施 例］
以下に実施例を挙げ本発明を更に説明するが、本発明は
これらに限定されるものではない。[Examples] The present invention will be further explained with reference to Examples below, but the present invention is not limited thereto.
実施例１〜４及び比較例１〜６
タラ陸上すり身１級６５ｋｇ、食塩１．３ｋｇ、ホタテ
ペースト３ｋｇ、調味料１．７ｋｇ、デンプン５ｋｇ、
卵白粉末２に９をサイレントカッターで混練した。これ
に更に、第１表に示したコラーゲンパウダー及びグリセ
リンを添加し、これを儒潰機にかけた後、カニ棒製造ラ
イン［（株）備文製］を用いて直径４ｃｍ、厚さ１．２
ｃｍのホタテ風味カマボコを製造した。Examples 1 to 4 and Comparative Examples 1 to 6 Grade 1 ground cod surimi 65 kg, salt 1.3 kg, scallop paste 3 kg, seasoning 1.7 kg, starch 5 kg,
Egg white powder 2 and 9 were kneaded using a silent cutter. Further, the collagen powder and glycerin shown in Table 1 were added to this, and this was crushed using a crusher, and then made into crab sticks with a diameter of 4 cm and a thickness of 1.2 cm using a crab stick manufacturing line [manufactured by Bibun Co., Ltd.].
cm of scallop-flavored kamaboko was produced.
これを冷凍後、凍結乾燥機（東京理化製ＦＤ５２０）に
て凍結乾燥を行った。After freezing, this was freeze-dried using a freeze dryer (FD520 manufactured by Tokyo Rika).
サンプルは体質の脆さの測定として池田理化製Ｖ型混合
機にサンプル１００個を入れ、２０秒間に１０回転させ
た後、欠損した割合を評価した。To measure the fragility of the sample, 100 samples were placed in a V-type mixer made by Ikeda Rika, and the mixer was rotated 10 times for 20 seconds, and the percentage of the sample broken was evaluated.
凍結乾燥の容易さを示す尺度として乾燥時の重量が一定
になるまでの時間を乾燥時間として評価した。また、湯
もどりに必要な時間を測定し評価した。As a measure of the ease of freeze-drying, the drying time was evaluated as the time required for the dry weight to become constant. We also measured and evaluated the time required to return to the hot water.
実施例１〜４は欠損率２〜３％、乾燥時間１１〜１６時
間、湯もどり時間２．５分であり、いずれも良好であっ
た。Examples 1 to 4 had a defect rate of 2 to 3%, a drying time of 11 to 16 hours, and a rehydration time of 2.5 minutes, all of which were good.
一方、比較例１はコラーゲンのみの添加品であるが欠損
率が高く不良であった。On the other hand, Comparative Example 1 was a product with only collagen added, but had a high defect rate and was defective.
比較例２はグリセリンのみの添加品であるが、同様に欠
損率が高く、不良であった。Comparative Example 2 was a product with only glycerin added, but the defect rate was similarly high and it was poor.
比較例３はコラーゲン、グリセリンを添加したものの、
本発明に規定した含量に満たないものであり、やはり欠
損率が高く不良であった。Although comparative example 3 added collagen and glycerin,
The content was lower than the content stipulated in the present invention, and the defect rate was still high and it was defective.
［発明の効果］
本発明によれば、従来の繊維状構造を有する凍結乾燥練
り製品の脆さを充分に改善し、更に湯もどり性も良好な
４！！維状構造を有する凍結乾燥練り製品を提供するこ
とができる。[Effects of the Invention] According to the present invention, the brittleness of conventional freeze-dried paste products having a fibrous structure is sufficiently improved, and furthermore, the refrigeration property is also good. ! A freeze-dried dough product having a fibrous structure can be provided.
Claims (1)
リセリン１〜２０重量％を含有することを特徴とする繊
維状凍結乾燥練り製品。A fibrous freeze-dried paste product characterized by containing 0.5 to 10% by weight of collagen and 1 to 20% by weight of glycerin as essential ingredients.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1269131A JPH03133363A (en) | 1989-10-18 | 1989-10-18 | Fibrous freeze-dried paste product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1269131A JPH03133363A (en) | 1989-10-18 | 1989-10-18 | Fibrous freeze-dried paste product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH03133363A true JPH03133363A (en) | 1991-06-06 |
Family
ID=17468126
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1269131A Pending JPH03133363A (en) | 1989-10-18 | 1989-10-18 | Fibrous freeze-dried paste product |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH03133363A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06225744A (en) * | 1993-02-05 | 1994-08-16 | Chiba Seifun Kk | Production of instant dry food |
| JPH11192073A (en) * | 1997-12-30 | 1999-07-21 | Nippon Suisan Kaisha Ltd | Production of freeze-dried string fish paste of fishes and shellfishes, capable of being returned to original state, and its product |
| JP2016208927A (en) * | 2015-05-11 | 2016-12-15 | 日本ジフィー食品株式会社 | Freeze-dried food and method for producing the same |
-
1989
- 1989-10-18 JP JP1269131A patent/JPH03133363A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06225744A (en) * | 1993-02-05 | 1994-08-16 | Chiba Seifun Kk | Production of instant dry food |
| JP2651774B2 (en) * | 1993-02-05 | 1997-09-10 | 千葉製粉株式会社 | Manufacturing method of instant dried food |
| JPH11192073A (en) * | 1997-12-30 | 1999-07-21 | Nippon Suisan Kaisha Ltd | Production of freeze-dried string fish paste of fishes and shellfishes, capable of being returned to original state, and its product |
| JP2016208927A (en) * | 2015-05-11 | 2016-12-15 | 日本ジフィー食品株式会社 | Freeze-dried food and method for producing the same |
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