JPH0323110Y2 - - Google Patents

Description

[Detailed Description of the Invention] Prior Art Until now, attempts have been made to organize protein-based processed foods and give them a specific texture. For example, minced meat such as fish meat is molded and heated, then it is shredded into fibers or flat shapes, the shredded material is formed into a certain shape, and heated to make crab, shrimp, scallop scallops, etc. A protein-based processed food with a similar texture has been disclosed (Japanese Unexamined Patent Publication No. 14552/1983).

In addition, salt is added to aquatic animal meat and kneaded to make dough, which is then spun into a protein denaturant aqueous solution through a nozzle with pores, and the resulting single fibers are collected and heated to form fibers. A method for producing a muscle-like fibrous food product is disclosed, which involves bonding meat together to form a fibrous meat mass (Japanese Patent Laid-Open No. 1903/1983).

In addition, aquatic animal meat or a mixture of this and livestock animal meat is used as a raw material, and it is gelled and extruded through a die with a plurality of holes of a specific shape arranged in a row, or the raw material is heated and then cut and shredded. A dough product having a honeycomb-like cross section produced by bundling is described in Japanese Utility Model Application No. 12772/1983.

Problems that the invention aims to solve In conventional processed foods, the main focus has been on organizing the raw protein so that it resembles the texture of natural foods, such as crab leg meat, shrimp, and scallop meat. Ta. In contrast, the present invention aims to provide easily and inexpensively a protein-based processed food that has a completely new and unique appearance and texture that does not exist in natural meat foods.

Means for Solving the Problems The present invention is an improvement of the invention described in the above-mentioned Utility Application No. 12772/1983, and instead of the honeycomb pattern on the cross section of the product, a rose flower-like pattern or a long A pattern in which circles or rectangles are arranged in a straight or curved line (wavy pattern or horizontal striped pattern (or checkered pattern))
This relates to a paste product that has

The product of the present invention is made from aquatic animal meat alone or both aquatic animal meat and livestock animal meat, and is made by gelling it and extruding it through a nozzle with a predetermined hole, or by heating and forming it and then bundling the cut pieces. As a result, any one of the above-mentioned rose flower-like, wavy, and horizontal striped patterns is imparted to the cross-section of the product.

This product is characterized by its unique cross-sectional pattern, which not only gives it an attractive appearance that attracts consumers' attention, but also because the bonding surfaces between the product's constituent units are regular and distributed throughout the product, making it easy to eat. The point is that it gives a unique smooth texture. By coloring or baking this product, the cross-sectional pattern can be made even more distinct.

One manufacturing method of the present invention is as follows.

Salt is added to the proteinaceous raw material of the present invention, kneaded, and seasonings such as starch, vegetable protein, and monosodium glutamate are added and kneaded as needed. This is formed into a disk shape, etc., and then heated to form a gel. become Furthermore, the term gelation as used in the present invention includes the state of ``sitting'', which is a technology for manufacturing fish paste products. The heating should not be so intense that the raw materials lose their cohesion. Next, the gelled proteinaceous material is forcibly extruded through a die with predetermined holes under pressure, and by compressing and bundling these, the extrudates bind together and form a cross section with the desired pattern. A product with

In another manufacturing method of the product of the present invention, a proteinaceous raw material is molded and heated to make a paste product molded product, and then a columnar cut product with a predetermined cross-sectional shape is made, and if necessary, an edible binder is used to bind the product for the purpose of bundling. Get the product.

The die used to manufacture the product of the present invention has a plurality of oval or rectangular holes concentrically arranged or lined up in a straight or curved manner to form a rose-like, horizontally striped or A product with a wavy cross section is obtained (see attached drawing). As shown in the accompanying drawings, when using the nozzles of figures 1a, 2a and 3b, the first
It is possible to produce a dough having the cross-sections shown in Figures b, 2b and 3b.

The product of the present invention can be used as a cooking ingredient, or if necessary, can be further cooked and given appropriate flavor or color, and can be used as a side dish or delicacy.

The aquatic animal meat used as the raw material for the product of the present invention includes meat such as shrimp, crab, squid, and octopus; fish meat such as mackerel, cod, croaker, and conger; and minced meat of the above meats. In particular, fish meat and its minced meat are used. Preferable in terms of texture. Furthermore, beef, pork, poultry, etc. can be used as livestock meat to be used in combination with aquatic animal meat.

In the first manufacturing method, when raw meat other than surimi is used as a raw material, the meat chunks are cut into a size that can be easily filled into an extruder, and cured or injected with a salt solution to an extent that the raw meat does not lose its binding properties. The mixture is heated to gel or denatured, and then fed to an extruder.

When using minced fish meat as raw material, add 0 to 120% water by weight to the weight of the surimi, mix thoroughly, and stir.
After molding into a certain shape, it is heated to gel.
Generally, gelation occurs at 0 to 25℃ for a day or night (low temperature gelation) or for 1 to 90 minutes at 25 to 100℃ (high temperature gelation)
It is done to some extent. The obtained gelling raw material is supplied to an extruder and extruded under pressure to obtain a product.

The gelling conditions for the raw material are appropriately selected depending on the type of raw material and desired product, the size, number, shape, etc. of the holes in the die.

The raw material of the present invention can be heated by conventional methods such as microwave, steam, electric heater, gas burner, hot water, etc. Further, heating can be performed before the raw material is supplied to the extruder, but it may also be performed while the raw raw material is supplied into the extruder and transferred to the die.

Since the raw material is gelled and has poor fluidity, extrusion must be carried out under pressure.
A piston type extruder is preferred. The pressure during extrusion varies depending on the type of raw material, degree of gelation, and size, shape, and number of holes in the die, but is usually 0.3 to 15
It is about Kg/ ^cm2 . The die holes can be chosen widely depending on the type of end product desired. The size and number of holes in the die may be selected depending on the intended product.

Additionally, the die hole can be angled toward the extrusion direction to change the dimensions at the inlet and outlet, or the hole can be chamfered near the inlet and/or outlet to change the pressure applied to the extruded material.

The second manufacturing method of the product of the present invention is to obtain a solidified plate-shaped or rod-shaped paste product by heating and molding the raw protein using a conventional method, and then molding the raw protein into a solidified product having an oval or rectangular set of blades. A product can be made by obtaining a plurality of columnar shreds using an extruder, and compressing and bundling the shreds using a binder, such as diluted minced fish meat, if necessary. can.

In addition, the product of this invention has seasonings, coloring agents,
Flavors and the like can be added to the raw materials, and after extrusion, they can be added to the product by impregnation, spraying, etc. The extruded product can also be further processed by heating, mixing with other materials, etc.

Hereinafter, the present invention will be explained in more detail with reference to Examples.

Example 1 2000g of Sukemune Surimi, 40g of salt, 40g of scallop extract flavor, 80g of horse starch, 1000g of ice water
was added and stirred for 40 minutes using a stirrer to prepare fish paste. This paste was molded to a diameter of 35 mm and a thickness of 15 mm, and heated in a steamer at 40° C. for 8 minutes to form a gel.

Next, the gelled molded product was put into a cylinder with a diameter of 35 mm and a depth of 20 mm equipped with the die shown in the attached Figure 1a, and pressed and extruded at a pressure of 5 kg/cm ² . This was compressed and bundled, and then heated in a steamer at 85°C for 10 minutes. The cross section of the obtained product was rose-shaped as shown in Figure 1b, and the texture was smooth.

Example 2 Example 1 except that the die is changed to that shown in Figure 3a.
A paste product having the cross section shown in FIG. 3b was manufactured by the method described in . The texture of the obtained product was smooth.

[Brief explanation of the drawing]

Figures 1a, 2a and 3a are front views of the die used in the present invention; Figures 1b and 2b are front views of the die used in the present invention;
Figures 3 and 3b are cross-sectional views of products manufactured using the respective dies.

Claims (1)

[Scope of utility model registration request] A pastry product whose cross section has a pattern of ellipses or rectangles arranged concentrically, in parallel straight lines, or in parallel curves, and is made from aquatic animal meat or a mixture of aquatic animal meat and livestock animal meat.