JPH04316465A - Textured product of cheese and fish or shellfish meat - Google Patents

Abstract

PURPOSE:To prepare a fish meat food having unique taste and flavor meeting the westernization and diversification of the life style and taste. CONSTITUTION:Ground or waste meat of fish or shellfish is combined with cheese and optional subsidiary raw materials and the mixture is treated at high temperature under high pressure to obtain a textured product composed of mixed and integrated fish or shellfish meat and cheese.

Description

[Detailed description of the invention]

0001

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a novel structured seafood and cheese product.

0002

[Prior Art and Problems to be Solved] Conventionally, various foods such as fish sausages and canned foods have been obtained by subjecting seafood meat to high-temperature heat treatment as a raw material. In addition, in recent years, seafood meat has been treated with high temperature and high pressure using a two-screw cooking extruder to form a fibrous structure, giving it a crab-like or meat-like texture and being enjoyed by many people. In this case, seafood meat, which has been avoided due to the hassle of cooking and serving it, has a texture that is completely different from other seafood meat, and it is very effective because it can be deliciously consumed without realizing it. However, in response to the westernization and diversification of lifestyles and tastes, there was a desire to develop foods with new flavors from fish meat.

[0003] Thus, the present inventors have conducted various research and experiments with the aim of providing a food product that has a new flavor from seafood meat and can be ingested more deliciously.
It was discovered that the object could be achieved by mixing cheese into seafood to integrate the seafood and cheese into a structure, leading to the present invention.

0004

[Means for Solving the Problems] Accordingly, the present invention provides a mixture of seafood meat and cheese obtained by high-temperature and high-pressure processing, along with an auxiliary material to which the raw material of minced or ground seafood and cheese are added as necessary. It provides an organized product.

The present invention will be explained in detail below.

[0006] In the present invention, ground or ground meat of seafood is used as a raw material. Fish meat includes mackerel, sardines, cod,
Inedible parts such as the head, meat, internal organs, and bones are removed from the body of various fish such as walleye cod, and the meat is harvested using a fish meat collecting machine in the form of minced meat, or it is soaked in water and made into minced meat. Meat from crustaceans such as crabs and shrimp, as well as various other shellfish meats and mollusk meats, are also used. These may be used alone or in combination.

[0007] As for the cheese, in addition to natural cheeses such as cheddar cheese and Gouda cheese, processed cheese obtained by mixing these and processing them can be used. Additives such as casein can also be mixed into these.

[0008] The amount of cheese used is preferably 5 to 30% by weight based on the seafood meat. By adjusting the amount within this range, the fish odor can be eliminated, and a food with a good flavor and a moderate cheese odor that is not strong can be obtained.

[0009] When cheese is mixed with seafood, it melts and mixes well. This cheese may optionally be mixed before the high temperature and high pressure treatment, or may be supplied separately and mixed during the treatment process.

[0010] In the present invention, only the seafood meat and cheese may be used, but various auxiliary raw materials may be added as necessary. Examples of auxiliary raw materials include wheat flour, soybean flour, and potato starch. The type, blending ratio, etc. are arbitrary, and a wide variety of structured foods can be obtained by selecting these. In addition, additives such as seasonings such as salt and coloring agents can also be added.

[0011] In the present invention, as described above, minced or ground seafood meat and cheese are subjected to high temperature and high pressure processing together with additional auxiliary materials as necessary, and in this case, a twin-screw type cooking extruder is usually used. . As is well known, this extruder has the ability to perform temperature and mechanical processing, specifically transfer, compression, mixing, kneading, shearing, heating, sterilization, swelling, and shaping, in a short time.
It is useful in the production of various foods. The extruder consists of five parts: a feeder, a barrel, a screw, a die, and a heater (or cooling part).In the present invention, an extruder with a flat, circular, or double cylindrical shape is usually attached to the tip of the die. A nozzle is provided.

[0012] The extruder processing conditions are determined as appropriate, but in order to achieve good organization, it is preferable to perform the processing under the following conditions.

[0013] Feed amount
50~60kg/h
Screw rotation speed
150~200rpm
Barrel temperature intermediate
150-170℃
tip
200-220℃
induction nozzle
Diameter 15mm x length 1000mm
Thus, the seafood raw material, cheese, and optionally added auxiliary materials are mixed in advance and fed together or separately to a twin-screw cooking extruder, and subjected to high temperature and high pressure treatment under the above conditions. The minced meat treated in this way is then passed through an induction nozzle in a heated and molten state. In the case of an induction nozzle, it is preferable to increase the temperature in the first half of the nozzle or keep it as it is for texturing, and further cool the second half of the nozzle to bring the product temperature to 100° C. or less.

[0014] In this way, it is possible to produce a new fibrous textured food in which the fish odor is removed from the seafood meat and the seafood meat and cheese are mixed and integrated and have a cheese flavor. This food can be eaten deliciously by tearing it in the direction of the fibers.

[0015]

[Example] Harvested Sukemune cod was exposed to water, and 6% by weight of sorbitol and 0.2% of phosphate were added to the dehydrated meat, which was then kneaded and then frozen.

After thawing the frozen surimi obtained in this manner, 2.5% salt and 30% salt were added to the surimi by weight.
cheese (commercially available processed cheese) was added and kneaded well with a silent cutter. The minced meat was press-fitted into a biaxial extruder (Model Alphalyzer 50, manufactured by Suehiro Iron Works Co., Ltd.) equipped with an induction nozzle using a meat feed pump, and processed under the following conditions. That is, feed amount 55kg/h
Screw rotation speed: 170 rpm Barrel temperature: Intermediate 170°C Tip: 210
°C Induction nozzle diameter 15mm diameter x length 1
, 000 mm The thus obtained molded textured product had unidirectional fibrous properties, a soft texture, added the flavor of cheese, and was a food product with excellent taste and aroma.

Claims (1)

[Claims] 1. A structured product of seafood meat and cheese obtained by subjecting raw materials for minced or ground seafood and cheese to high temperature and high pressure processing together with optional auxiliary materials.