JPH04299961A - Fish meat hamburger - Google Patents

Abstract

PURPOSE:To obtain a fish meat hamburger, excellent in binding properties, capable of removing fishy smell without any sense of incompatibility and useful for health, etc., by mixing a KONJAK jelly in fish meat. CONSTITUTION:The objective fish meat hamburger is obtained by adding, e.g. water to KONJAK flour, swelling and dissolving the KONJAK flour, adding a basic amino acid, etc., thereto and mixing the resultant KONJAK jelly (added in an amount of preferably 5-30% based on the fish meat) with the fish meat such as a tuna. Furthermore, green tea powder is preferably added thereto for eliminating the fishy smell of the aforementioned hamburger.

Description

[Detailed description of the invention]

0001

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a fish hamburger steak mixed with konnyaku jelly. More specifically, the present invention relates to fish meat hangugu mixed with konnyaku jelly and green tea powder.

[0002] Conventional fish hamburger steaks have poor binding properties and fall apart soon after being made into a product, and like beef hamburger steaks, they are not served on the table.

However, the fish hamburger of the present invention binds the fish meat with konnyaku jelly and can be handled in the same way as beef hamburger, making a great contribution to the food industry.

0004

BACKGROUND OF THE INVENTION Conventionally, attempts have been made to commercialize fish meat as a hamburger steak as a substitute for beef or for health reasons.

However, if the fish meat is minced and heated as it is, the fish meat will become crumbly and will not harden, and if starch is added to bind it and then heated, it will become dumpling-like and the texture will be similar to dumplings. Since then, there has never been a product that can be called a fish bunburger. Another problem was the strong smell of fish meat when it was minced and heated.

[0006]

[Means for Solving the Problems] As a result of intensive research to bring out the natural binding properties of fish meat hamburgers, the present inventors found that
They discovered that by mixing konnyaku jelly into a fish hamburger steak, natural binding properties could be obtained. Also,
The fish odor could be solved by adding green tea powder.

The present invention relates to a fish hamburger steak made by mixing konjac jelly into fish meat, and the present invention relates to a fish hamburger steak made by mixing konjac jelly and green tea powder to fish meat.

[0008] The present invention also relates to a fish meat hamburger made by mixing konjac jelly, green tea powder and additives into fish meat, molding the mixture and then heating and freezing, or molding, freezing and then heating the mixture.

[0009] The fish meat used in the present invention may be any large fish such as tuna, yellowtail, and shark, or small fish such as sardine, mackerel, and horse mackerel. For small fish with bones, you can also use high-pressure treated fish to soften the bones.

[0010] In the present invention, the main raw materials are ground fish, minced meat, heat-treated meat, high-pressure-treated meat, or a mixture thereof, and konjac jelly or konjac jelly and green tea powder are mixed therein. Furthermore,
To make a hamburger steak, additives such as seasonings such as onions, bread crumbs, starch, salt, and sugar are added as necessary.

[0011] Konjac jelly used in the present invention is produced by the following method.

That is, water is added to konjac flour to cause it to swell and dissolve, and then a basic amino acid, a basic salt, or a mixture of both is added and mixed; or a basic amino acid, a basic salt, or a mixture of both is added and mixed in advance. Add water to the konjac flour; or add basic amino acids to the konjac flour.
Basic salts or a mixture of both are mixed in advance, water is then added to the mixture to swell and dissolve, and this is heated and cooled to produce konjac jelly.

[0013] The konjac flour used here can be any of konjac potatoes, dried and pulverized konjac potatoes, or purified konjac potatoes. Further, the basic amino acids usually include arginine, histidine, lysine, citrulline, ornithine, etc. alone or in combination. Particularly preferred are arginine or lysine.

The amount of basic amino acid used is preferably 1.25 to 15% by weight based on konjac flour.

[0015] By using a basic amino acid, the high pH buffering property of the basic amino acid can be utilized, and a stable pH can be obtained, and a jelly with stable quality can be obtained. It is possible to obtain the advantage that konnyaku jelly having no taste and good taste can be obtained.

The basic substances usually include organic acid salts such as sodium citrate, sodium tartrate, sodium malate, sodium acetate, sodium lactate, sodium succinate, and sodium polyphosphate, sodium pyrophosphate, sodium metaphosphate, and phosphoric acid. 2-3 sodium,
Phosphates such as potassium polyphosphate, potassium pyrophosphate, potassium metaphosphate, di-tripotassium phosphate, and carbonates such as sodium carbonate, sodium hydrogen carbonate, potassium carbonate, calcium carbonate, magnesium carbonate,
and potassium sulfate, sodium sulfate, calcium sulfate,
Sulfates such as magnesium sulfate, and sodium hydroxide,
Contains potassium hydroxide, etc. alone or in combination. As shown in these examples, any basic food-grade salt can be used as the basic salt of the present invention.

[0016] In order to provide a buffering effect, each acid or acidic salt may be combined to make the final pH alkaline. In this case, the acid and basic salts used include citric acid, tartaric acid, malic acid, acetic acid, lactic acid, phosphoric acid, monosodium phosphate, monopotassium phosphate, and the like. The amount used is 0.0% for konjac flour.
It is preferable to use 01 to 5% by weight.

[0017] Here, by using a basic amino acid and a basic salt together, the basic amino acid has a high pH buffering property and a stable pH can be obtained, but on the other hand, it is difficult to set the pH value arbitrarily. Although the pH buffering ability of basic salts is low, the pH can be adjusted arbitrarily by selecting the substance, making it easy to set the pH.
It is possible to produce uniform konnyaku jelly by suppressing pH fluctuations caused by the water used.

[0018] This konjac jelly is different from what is called konjak paste, which is made by swelling konjac flour with water. It is also different from konnyaku gel, which is obtained by adding alkali and heating. This konnyaku jelly has properties that are exactly between the two.

[0019] Also, unlike simple konjac paste, this konjac jelly has the property of causing a gelation reaction and completely gelling when heated during the processing of additive foods.

Next, a specific method for producing konnyaku jelly will be explained.

First, 20 to 40 times as much water is added to konjac powder to swell and dissolve it. Add basic amino acids, basic salts, or a mixture of both to this konjac paste and mix well. Alternatively, a basic amino acid, a basic salt, or a mixture of both is mixed in advance with 20 to 40 times as much water as konjac flour,
Konjac powder is swollen and dissolved in this solution. Furthermore, as an alternative method, basic amino acids, basic salts, or a mixture of both are mixed and dissolved in konjac flour, and then 20 to 40 times as much water as the konjac flour is added and mixed to swell; the swollen and dissolved konjac paste is After heating under alkaline conditions, the desired konjac jelly is obtained by cooling.

The heating temperature and time are adjusted depending on the concentration of the salts used, the pH, and the desired physical properties of the konnyaku jelly. When the pH of the konjac paste is high, the heating time is short, and when the pH is low, the heating time is long.

[0023] This konjac jelly needs to be heated to an alkaline state, and the pH of the konjac jelly obtained after cooling is in the range of 8.0 to 10.5, preferably 8.2 to 10.5.
It is desirable to adjust the pH so that it falls within the range of 10.0 before heating.

[0024] In this case, the heating temperature is 60 to 95°C,
A combination of conditions for heating time of 5 to 210 minutes is selected.

[0025] A preferable combination of pH, temperature, and time is when the pH of the konjac jelly obtained after cooling is 8.0 to 8.0.
10.5, preferably within the range of 8.2 to 10.0, and it is therefore desirable to find the optimum combination conditions in a preliminary experiment.

[0026] This heating is terminated before the konjac paste gels. If the proper heating conditions are exceeded, the konjac paste turns into a gel and loses its miscibility with other ingredients, which is a characteristic of the konjac jelly of the present invention. In addition, if the heating conditions are low, gelling ability cannot be obtained by reheating, and the product will remain in a paste-like state, and as a food material it will simply be the same as konjac paste swollen in water.

[0027] After heating, it is necessary to rapidly cool the konjac paste to stop the reaction, and if this step is omitted, the konjac paste will turn into a gel.

[0028] The pH of the obtained konnyaku jelly was 8.0.
-10.5, preferably 8.2-10.0. pH
If the pH exceeds 10.5, it will become ordinary konjac, making it difficult to mix with other foods, and if the pH is less than 8.0, it will remain glue-like and will not solidify, reducing the product value. So I don't like it.

The konnyaku jelly obtained here has appropriate viscosity and hardness, making it suitable as a binder for fish meat.

[0030] Regarding the mixing ratio of konjac jelly to the fish meat raw material, it is possible to add it to the extent that the konnyaku becomes flexible when eaten, but it is 1 to 60%, preferably 3 to 40% to the fish meat raw material. , more preferably 5
It is about 30%. In the present invention, by adding konnyaku jelly, fish meat does not lose its hamburger shape even when heated, and remains well-coated, and even when frozen, its cohesiveness is not impaired, so that it can be sold as fish hamburger forever. You get what you can.

Further, in the present invention, green tea powder is added to remove the fish odor, but the amount added is appropriately such that the fish odor is eliminated, for example, about 0.05 to 5% based on the fish meat.

Next, examples of the present invention will be shown.

Example 1 28g of konnyaku powder and 100% of 0.5% sodium carbonate solution
After adding 0 ml of the mixture and swelling with stirring, the mixture was left at room temperature for 2 hours to sufficiently swell, and the mixture was filled into a synthetic resin bag, heated at 80° C. for 10 minutes, and then cooled to prepare konjac jelly.

[0034] 120 g of the above-mentioned konnyaku jelly is added to 280 g of minced meat obtained by collecting waste meat from the head and tail of tuna.
Add 4.g of chopped onion, 10g of breadcrumbs, 4.5g of potato starch, 1.8g of salt, and 4.0g of soy sauce.
5ml, sodium glutamate 1.2g, green tea powder 0.2g
was added and mixed. This product was molded into a 60 g oval mold. As a control, excluding konnyaku jelly and green tea powder, 280 g of minced tuna meat, 28 g of onion, 7 g of bread crumbs, 3 g of starch, 1.2 g of salt, 3 ml of soy sauce, and 0 sodium glutamate
．． A hamburger steak containing 8 g was prepared in the same manner.

When I tried frying this product in a frying pan, I found that the one containing konnyaku jelly and green tea powder was moist and good with no fishy odor, but the control product had a fishy odor with an oily smell and the tuna meat was dry. It was something special.

Example 2 A sardine with its head and internal organs removed was placed in a retort pouch, vacuum packaged, and heated at 121° C. for 40 minutes. 100 g of the konnyaku jelly used in Example 1 was added to 300 g of this retort meat, which was coarsely minced, and mixed, followed by 40 g of chopped onions, 20 g of breadcrumbs, 9 g of starch, and 1.8 g of salt.
, 4.5 g of soy sauce, 1.2 g of sodium glutamate, 4.5 g of gluten powder, and 0.4 g of green tea powder were added and mixed. Form this into a 60g oval shape and heat it with oil at 180℃.
After frying for 0 seconds, the hamburger steak was prepared by steaming it at 90°C for 15 minutes. Part of this is cooled as is, and part is -1 after cooling.
It was frozen at 8°C overnight. Frozen items were thawed, and refrigerated items were heated directly in a frying pan before being tasted. Both hamburgers were moist and had a rich fishy taste without a strong fishy odor, and the frozen version was especially desirable as it had a more juicy feel.

Example 3 120 g of the same konnyaku jelly used in Example 1 was added to 280 g of minced frozen horse mackerel, mixed together, and further mixed with 40 g of chopped onion, 30 g of breadcrumbs, 9 g of potato starch, and 1.0 g of salt. 8g, soy sauce 4.5g, sodium glutamate 1.2g, powdered egg white 4.5g, green tea powder 0.4g
was added and mixed. Mold this into a 60g oval shape,
Frozen at -25°C. As a control, add 280 g of fallen horse mackerel, 28 g of chopped onion, 21 g of breadcrumbs, and 6 g of potato starch.
, 1.2g of salt, 3ml of soy sauce, 0.8g of sodium glutamate
g and 3 g of powdered egg white were added and mixed, molded and frozen in the same manner. After freezing for a day and night, I put this frozen food in a frying pan and baked it. When I tried it, I found that the one with konnyaku jelly and green tea powder had a moderate texture and juicy feel.
It was a good hamburger without any unpleasant fishy smell. The control was sticky, soft, oily, and had a strong fishy odor.

[0038]

According to the present invention, a fish meat hamburger steak having good binding properties is obtained by mixing konnyaku jelly into fish meat. Furthermore, the present invention removes fish odor by mixing konjac jelly and green tea powder into fish meat, thereby obtaining a fish meat hamburger steak with good binding properties.

Claims (3)

[Claims] [Claim 1] A fish meat hamburger made by mixing konnyaku jelly with fish meat. [Claim 2] A fish meat hamburger made by mixing konnyaku jelly and green tea powder into fish meat. 3. A fish meat hamburger made by mixing fish meat with konjac jelly, green tea powder, and additives, molding the mixture, heating it, and freezing it, or molding it, freezing it, and then heating it.