JPH04117264A - Process fish meat food - Google Patents
Process fish meat foodInfo
- Publication number
- JPH04117264A JPH04117264A JP2236207A JP23620790A JPH04117264A JP H04117264 A JPH04117264 A JP H04117264A JP 2236207 A JP2236207 A JP 2236207A JP 23620790 A JP23620790 A JP 23620790A JP H04117264 A JPH04117264 A JP H04117264A
- Authority
- JP
- Japan
- Prior art keywords
- paste
- tapioca starch
- fish meat
- kneading
- water
- 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
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 25
- 235000013305 food Nutrition 0.000 title claims abstract description 9
- 235000013372 meat Nutrition 0.000 title claims description 14
- 238000000034 method Methods 0.000 title description 12
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 12
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract description 12
- 229920002472 Starch Polymers 0.000 claims abstract description 12
- 235000019698 starch Nutrition 0.000 claims abstract description 12
- 239000008107 starch Substances 0.000 claims abstract description 12
- 238000004898 kneading Methods 0.000 claims abstract description 9
- 238000010438 heat treatment Methods 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000011230 binding agent Substances 0.000 claims abstract description 6
- 229940025902 konjac mannan Drugs 0.000 claims 1
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 8
- 235000009566 rice Nutrition 0.000 abstract description 8
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 235000019629 palatability Nutrition 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 7
- 235000021067 refined food Nutrition 0.000 description 7
- 238000010025 steaming Methods 0.000 description 4
- 235000013332 fish product Nutrition 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000000465 moulding Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 2
- 244000247812 Amorphophallus rivieri Species 0.000 description 1
- 229920002752 Konjac Polymers 0.000 description 1
- 229920001218 Pullulan Polymers 0.000 description 1
- 239000004373 Pullulan Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000019423 pullulan Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 238000009331 sowing Methods 0.000 description 1
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は魚肉含有加工食品に関するもので、特に餅のよ
うな食感を有せしめたことを特徴とするものである。DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a processed food containing fish meat, and is particularly characterized by having a rice cake-like texture.
（従来の技術及び発明が解決しようとする課題）魚肉加
工食品は、かまぼこ、ちくわ、さつま揚げ等の所謂魚肉
練製品と称せられ、魚肉の水晒しを行って、水溶性タン
パクを除去した後項と共に播潰して魚肉すり身を形成し
、前記魚肉すり身を蒸し、焼き、揚げ等の加熱処理をな
して各種製品を製造しているものである。(Prior Art and Problems to be Solved by the Invention) Fish meat processed foods are called fish paste products such as kamaboko, chikuwa, and fish cakes, and are made by soaking fish meat in water to remove water-soluble proteins. Various products are produced by sowing and crushing the minced fish meat to form minced fish meat, and subjecting the minced fish meat to heat treatments such as steaming, grilling, and frying.
前記の製品は、適宜な弾力性を有するが餅のような粘着
性を備えていない。そこで本発明は餅のような食感を有
する新規な魚肉加工品を提供せんとしたものである。Said product has a suitable elasticity but does not have the stickiness of a rice cake. Therefore, the present invention aims to provide a novel processed fish product having a rice cake-like texture.
（課題を解決するための手段）
本発明に係る魚肉加工食品は、魚肉すり身、タピオカ澱
粉及び少量のつなぎを加水混練して形成したペースト状
物を、適宜な加熱処理をして形成したことを特徴とする
ものである。(Means for Solving the Problems) The processed fish food according to the present invention is prepared by subjecting a paste-like product formed by kneading minced fish meat, tapioca starch, and a small amount of binder with water to an appropriate heat treatment. This is a characteristic feature.
また特に前記タピオカ澱粉のペースト状に於て、１３〜
４５％（重量比）の割合で含有してなることを特徴とす
るものである。In particular, in the paste form of tapioca starch, 13-
It is characterized by containing 45% (weight ratio).
（作 用）
魚肉すり身にタピオカ澱粉を加えて混練し、適宜な熱処
理を施すと製出される加工食品は餅のような歯触り及び
両店を有する。またタピオカ澱粉の含有量が１３％程度
によって通常の魚肉練製品とは明らかに相違する食感が
生じ、また４５％以上になると添加する水の量を考慮す
ると魚肉加工品としての風味が損なわれてしまう。(Function) The processed food produced by adding tapioca starch to minced fish meat and kneading it and subjecting it to appropriate heat treatment has a texture similar to that of rice cake. Furthermore, if the tapioca starch content is around 13%, the texture will be clearly different from that of regular fish paste products, and if it exceeds 45%, the flavor as a processed fish product will be impaired, considering the amount of water added. It ends up.
（実施例） 次に本発明の実施例について説明する。(Example) Next, examples of the present invention will be described.
く第一実施例〉
本発明に係る魚肉加工食品は、混練工程、型取り工程、
熱処理工程を経て製出されるもので、第一実施例の混練
工程では、冷凍魚肉すり身１００ｇ。First Example> The processed fish food according to the present invention includes a kneading process, a molding process,
It is produced through a heat treatment process, and in the kneading process of the first example, 100g of frozen fish minced meat was produced.
タピオカ澱粉１００ｇ、水１００ｇ、コンニャク粉３ｇ
をサイレントカッターに投入し所定の播潰を行ってペー
スト状物を形成する。次に型取り工程では前記ペースト
状物を５０ｇの円盤状に形成し、熱処理工程では前記円
盤状ペースト物を１７０℃の曲内に投入し３分間の加熱
（油揚）を行い、可食状態とし加工食品を製出する。100g tapioca starch, 100g water, 3g konnyaku powder
is put into a silent cutter and crushed to a predetermined extent to form a paste-like material. Next, in the molding process, the paste is formed into a 50g disk, and in the heat treatment process, the disk-shaped paste is placed in a 170°C chamber and heated (deep-fried) for 3 minutes to make it edible. Manufacture processed foods.
前記加工食品は従前の揚げかまぼこ（さつま揚げ等）と
同様の魚肉加工品として風味を備えると共に、その食感
は餅や団子のような弾力及び粘着が感じられるようなも
のとなる。The processed food has the same flavor as conventional fried kamaboko (fish cakes, etc.) as a processed fish product, and its texture has the elasticity and stickiness of rice cakes or dumplings.
く第二実施例〉
第二実施例に於ける混練工程では、冷凍魚肉すり身１０
０ｇにタピオカ澱粉２００ｇ、水３００ｇ、プルラン（
多種類） １０ｇをサイレントカッターに投入して常法
通りペースト状物を形成する。次の型取り工程では３０
ｇの四角形に形成し、蒸処理工程では蒸し機で９０℃２
０分間の蒸し処理を行い加工食品を製出する。Second Example> In the kneading process in the second example, frozen minced fish meat 10
0g, 200g tapioca starch, 300g water, pullulan (
(Many types) 10g was put into a silent cutter and a paste was formed in the usual manner. In the next molding process, 30
In the steaming process, heat at 90℃2 in a steamer.
Processed food is produced by steaming for 0 minutes.
前記加工食品は従来のかまぼこと同様の風味を備えると
共に餅や団子のような食感を有する。The processed food has a flavor similar to conventional kamaboko and has a texture similar to rice cakes or dumplings.
尚本発明は前記実施例に限定されるものではなく、魚肉
すり身とタピオカ澱粉の割合並びにつなぎ剤の選択は任
意に定められるものであり、更にその製造工程に於ても
、特に混線工程はサイレントカッターを用いず、播潰機
やその他の混練機を用いても良いし、また熱処理工程も
前記の油揚げや蒸しの他に焼きで行っても良いものであ
る。The present invention is not limited to the above embodiments, and the ratio of minced fish meat and tapioca starch as well as the selection of the binder can be arbitrarily determined.Furthermore, the manufacturing process, especially the crosstalk process, can be silent. Instead of using a cutter, a crusher or other kneading machine may be used, and the heat treatment process may be performed by baking in addition to the above-mentioned frying or steaming.
（発明の効果）
本発明は以上の通り、魚肉すり身とタピオカ澱粉を添加
し常法通り製造したもので、従来の魚肉加工食品では得
られなかった餅のような食感を得ることができたもので
ある。(Effects of the Invention) As described above, the present invention is produced in a conventional manner by adding minced fish meat and tapioca starch, and is able to obtain a rice cake-like texture that cannot be obtained with conventional processed fish foods. It is something.
Claims (3)
水混練して形成したペースト状物を、適宜な加熱処理を
して形成したことを特徴とする魚肉加工食品。(1) A processed fish food, characterized in that it is formed by appropriately heating a paste-like product formed by kneading minced fish meat, tapioca starch, and a small amount of binder with water.
カ澱粉が１３〜４５％の割合で含有していることを特徴
とする魚肉加工食品。(2) A processed fish food, characterized in that the paste-like product according to claim 1 contains tapioca starch in a proportion of 13 to 45%.
ぎとしてコンニャクマンナンを用いたことを特徴とする
魚肉加工食品。(3) The processed fish food according to claim 1, characterized in that konjac mannan is used as a binder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2236207A JPH04117264A (en) | 1990-09-06 | 1990-09-06 | Process fish meat food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2236207A JPH04117264A (en) | 1990-09-06 | 1990-09-06 | Process fish meat food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH04117264A true JPH04117264A (en) | 1992-04-17 |
Family
ID=16997368
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2236207A Pending JPH04117264A (en) | 1990-09-06 | 1990-09-06 | Process fish meat food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH04117264A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007060952A (en) * | 2005-08-30 | 2007-03-15 | Kibun Foods Inc | New food and method for producing the same |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5299255A (en) * | 1976-02-13 | 1977-08-19 | Kasuke Hasegawa | Method of inproving quality of paste of marine product |
| JPS5441347A (en) * | 1977-09-07 | 1979-04-02 | Seiichi Watanabe | Production of novel kneaded food |
| JPS5449347A (en) * | 1977-09-27 | 1979-04-18 | Kiyousuke Nishitani | Marine kneaded product utilizing food assistant material |
| JPS56144073A (en) * | 1980-04-07 | 1981-11-10 | Sugiyo:Kk | Fish-paste product like shrimp meat and its preparation |
| JPS63137663A (en) * | 1986-11-28 | 1988-06-09 | Q P Tamago Kk | Coagulated albumen food for kneading and addition |
| JPS63209567A (en) * | 1987-02-27 | 1988-08-31 | Asahi Chem Ind Co Ltd | Marine fish paste product |
| JPH01181771A (en) * | 1988-01-14 | 1989-07-19 | Q P Tamago Kk | Improving material for quality of ground meat |
-
1990
- 1990-09-06 JP JP2236207A patent/JPH04117264A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5299255A (en) * | 1976-02-13 | 1977-08-19 | Kasuke Hasegawa | Method of inproving quality of paste of marine product |
| JPS5441347A (en) * | 1977-09-07 | 1979-04-02 | Seiichi Watanabe | Production of novel kneaded food |
| JPS5449347A (en) * | 1977-09-27 | 1979-04-18 | Kiyousuke Nishitani | Marine kneaded product utilizing food assistant material |
| JPS56144073A (en) * | 1980-04-07 | 1981-11-10 | Sugiyo:Kk | Fish-paste product like shrimp meat and its preparation |
| JPS63137663A (en) * | 1986-11-28 | 1988-06-09 | Q P Tamago Kk | Coagulated albumen food for kneading and addition |
| JPS63209567A (en) * | 1987-02-27 | 1988-08-31 | Asahi Chem Ind Co Ltd | Marine fish paste product |
| JPH01181771A (en) * | 1988-01-14 | 1989-07-19 | Q P Tamago Kk | Improving material for quality of ground meat |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007060952A (en) * | 2005-08-30 | 2007-03-15 | Kibun Foods Inc | New food and method for producing the same |
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