JPH05153915A - Thermally coagulable food - Google Patents

Abstract

PURPOSE:To obtain a thermally coagulable food having the texture of boiled fish paste without containing fish meat at all. CONSTITUTION:A thermally coagulable food is obtained by including a thermally coagulable proteinaceous raw material, starch, thickening polysaccharides, an edible oil and water as principal ingredients, mixing the ingredients and thermally coagulating the resultant mixture. This food has texture similar to that of genuine boiled fish paste.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a heat-coagulated food product, and more particularly to a heat-coagulated food product containing no fish meat and having the texture of kamaboko, that is, the elasticity and texture of kamaboko.

[0002]

2. Description of the Related Art Conventionally, in order to produce kamaboko at a low cost, it is necessary to increase the amount of an additive such as egg white or starch, which is cheaper than fish meat, as a main ingredient of kamaboko as a substitute for fish meat. Is being done. As such an additive, for example, a coagulated egg white food for kneading addition, which is disclosed in JP-A-63-137663 and which contains egg white, starch and water as main components and is coagulated by heating, is known.

[0003]

However, the conventional additive material is used in addition to the ground fish paste for the purpose of increasing the amount of the fish paste, and the additive material itself does not have the texture of the fish paste. Therefore, it is the current situation that a food like kamaboko that does not contain fish meat and has a texture of kamaboko has not yet been obtained.

That is, the above-mentioned Japanese Patent Laid-Open No. 63-137663.
The coagulated egg white food for kneading and addition obtained by the technique disclosed in Japanese Patent Laid-Open Publication No. 1994-093, when eaten alone without the addition of fish surimi, has a texture similar to that of heat-coagulated egg white, which is far from the texture of kamaboko. The present invention has been made in view of the above problems, and an object of the present invention is to provide a novel heat-coagulated food that is made of a cheaper raw material than fish meat, has no fish meat at all, and has a texture of kamaboko.

[0005]

The heat-coagulated food of the present invention for achieving the above-mentioned object contains a heat-coagulable protein raw material, starch, thickening polysaccharide, edible oil and fat and water as main components and heat-coagulates them. In this case, it is preferable that the heat-coagulable protein raw material is egg white, the starch is tapioca starch, the thickening polysaccharide is carrageenan or psyllium, and the edible oil and fat is food oil.

That is, in the present invention, the heat-coagulable protein raw material may be any material such as egg white, milk protein, soybean protein, and wheat protein, as long as it is a raw material mainly composed of a protein that is coagulated by heating. By using egg white such as raw egg white, dried egg white and concentrated egg white, the texture and color tone can be improved. Also, as starch, tapioca, potato, sweet potato,
Any starch may be used, such as starch obtained from various raw materials such as corn and wheat by a conventional method, or modified starch obtained by subjecting these starches to a treatment such as addition of acid, alkali, enzyme, or heat. It is good, but if β-formation of starch progresses during storage of heat-coagulated foods, the texture becomes dry and easy to separate water, so once taped, tapioca starch, especially acetylated, is difficult to β-form over time. It is preferred to use modified tapioca starch.

As the thickening polysaccharide, any thickening polysaccharide such as carrageenan, psyllium, guar gum, xanthan gum, locust bean gum can be used, but in order to impart elasticity like kamaboko, carrageenan or Psyllium is preferably used alone or in combination. Further, as the edible oil and fat, vegetable soybean oil, rapeseed oil, cottonseed oil, palm oil, or animal lard, butter, any edible oil and fat can be used, and dextrin, α-cellulose, soluble in these edible oils and fats. It is also possible to use powdered edible oils and fats prepared by spray drying after adding casein, gelatin and the like.

However, from the viewpoint of the dispersibility of edible oils and fats when producing a heat-coagulated food, or the flavor, it is at room temperature (10 to 30).
Preference is given to using vegetable oils which are liquid at (° C.). In addition, in the present invention, water does not refer only to fresh water, but refers to the entire aqueous liquid raw material including a liquid seasoning such as mirin. Next, a method for producing the heat-coagulated food of the present invention will be described.

To produce the heat-coagulated food of the present invention, first, the heat-coagulable protein raw material, starch, thickening polysaccharide,
Water, seasonings such as salt, mirin and sugar, and flavors are well mixed and stirred, and finally edible oils and fats are added little by little and further stirred to obtain a homogeneous paste-like mixture. It should be noted that if a large amount of air is mixed during the stirring of each raw material, it is not preferable because it will remain as bubbles in the produced heat-coagulated food, so it is stirred using a degassing mixer or put in a vacuum chamber after stirring. It is advisable to perform the degassing treatment of.

Next, the obtained paste-like mixture is plate-attached to a kamaboko board or filled in a polyethylene tube or the like and then cooked. Steaming at a temperature of about 80 to 100 ° C. for about 30 to 50 minutes gives the heat-coagulated food of the present invention. Incidentally, regarding the blending of each raw material, in order to make the texture of the heat-coagulated food of the present invention close to that of a real kamaboko containing fish meat, the heat-coagulable protein raw material, starch, thickening polysaccharide, edible oil and fat, and It is particularly important to adjust the blending amount of each main component such as water.

That is, starch is about 8 with respect to all raw materials.
˜15% by weight (hereinafter simply referred to as “%”), the thickening polysaccharide is preferably about 1 to 6%, and the edible oil and fat is preferably about 12 to 17%. The amount varies greatly depending on the type of the heat coagulable protein raw material. For example, when raw egg white is used as the heat coagulable protein raw material, the raw egg white is about 60 to 70%, the water is about 2 to 12%, and the dried egg white is When used, dried egg white is about 4-11%, water is about 58-63%, and when soy protein (powder) is used, soy protein is about 15-
It is preferably 25% and about 40-50% water.

[0012]

The heat-coagulated food of the present invention contains a heat-coagulable protein raw material, starch, thickening polysaccharides, edible fats and oils as main components, and these are mixed and then heat-coagulated to obtain fish meat surimi. It has the same texture as the so-called genuine kamaboko used. That is, the heat-coagulable protein raw material is coagulated by heating, and the starch is gelatinized and retains an appropriate amount of water, so that an appropriate hardness (gel strength) is produced, and the edible oil and fat is increased. The emulsifying action of the mucopolysaccharide makes it into fine particles that are dispersed in the raw material,
Since the protein molecules of the heat-coagulable protein raw material are bound and coagulated in a mesh shape, it is considered that appropriate elasticity is generated.

Furthermore, the heat-coagulable protein raw material is egg white,
By using tapioca starch as the starch, carrageenan or psyllium as the thickening polysaccharide, and vegetable oil as the edible oil and fat, it is possible to produce a heat-coagulated food excellent in texture and color. It should be noted that the heat-coagulated food of the present invention has a texture of kamaboko by itself, but by adding to the fish meat surimi prior to heat coagulation or after crushing after heating and coagulation, addition for increasing the amount of kamaboko It goes without saying that it can also be used as a material.

[0014]

【Example】

Example 1 Of the ingredients having the following composition, ingredients other than vegetable oil were thoroughly mixed and stirred using a high speed mixer, and then vegetable oil was added little by little and further stirred. When it becomes a uniform paste, transfer it to a degassing mixer and perform degassing for several minutes while stirring.

Next, the obtained paste-like raw material was filled and sealed in a polyethylene tube (diameter 57 mm), placed in a water bath and heated at 90 ° C. for about 40 minutes to produce a heat-solidified food. Types of raw materials Blend (%) Dried egg white (Kewpie Co., Ltd. 9 Dried egg white K type) Processed tapioca starch (acetylated) 10 Psyllium 3 Carrageenan 0.5 Vegetable oil 14.5 Clear water 56 Salt 2 Mirin 3 Sodium glutamate 0.5 Sugar 0.5 Fragrance (Kyowa Hakko Kogyo Co., Ltd., 1 Fish Aid Hamo) Total 100 (%) When I tried the heat-coagulated foods obtained above, I found that the flavor and texture were very close to real kamaboko. However, the color tone was white and beautiful.

Example 2 A heat-coagulated food was produced in the same manner as in Example 1, using the raw materials having the following compositions. Types of raw materials Blend (%) Raw egg white 70 Processed tapioca starch (acetylated) 9 Carrageenan 2.5 Vegetable oil 13 Salt 2 Mirin 2 Sodium glutamate 0.5 Sugar 0.5 Perfume (same as Example 1) 0.5 Total 100 (%) When the heat-coagulated food obtained above was sampled, it had a flavor and texture very similar to that of a real kamaboko, and its color tone was white and beautiful.

Example 3 Raw materials having the following composition were mixed, stirred, and deaerated in the same manner as in Example 1 to form a paste, which was then attached to a kamaboko board and placed in a batch steamer (steamer). The mixture was heated at 95 ° C for about 40 minutes to prepare a heat-coagulated food. Types of raw materials Blend (%) Powdered soy protein (20 "Fujipro 620L" manufactured by Fujipurina) Tapioca starch 14 Guar gum 1 Vegetable oil 17 Fresh water 41 Salt 2 Mirin 3 Sodium glutamate 0.5 Sugar 0.5 Fragrance (same as Example 1) 1 When the heat-coagulated food obtained by 100 (%) or more was tried, the flavor and texture were close to those of a real kamaboko.

[0018]

[Test example]

Test Example 1 Of the formulations of Example 1, 13 types of heat-coagulated foods prepared by changing the formulations of dried egg white, modified tapioca starch and fresh water as shown in Table 1 were prepared as samples, and gels of the samples were prepared. A bending test was performed while measuring the strength.

The gel strength was measured by using a rheometer (made by Fudo Kogyo Co., Ltd.) and pressing a plunger (spherical type) having a diameter of 6 mm against each sample having a thickness of 30 mm at an ascending speed of 6 cm / sec. Generally, the hardness of the kamaboko depends on the above conditions (diameter 6 mm spherical plunger, rising speed 6 cm /
It is said that the gel strength measured in seconds) is preferably about 400 to 900 g.

The bending test was carried out by observing the properties of each sample having a thickness of 3 mm when it was folded in two and four, and the results were expressed by the following five grades. Score Property 5 4 folds and no cracks 4 2 folds and no cracks 3 2 folds and cracks gradually enter 2 2 folds and cracks immediately 1 Breaks when pressed with fingers Generally, the elasticity of Kamaboko Is said to be preferably 4 or higher.

Table 1 shows the above test results.

[0022]

[Table 1]

As is clear from the test results in the above table, the hardness (gel strength) of the heat-coagulated food of the present invention is greatly influenced by the amounts of the heat-coagulable protein raw material, starch and water, and the heat-coagulability When the protein raw material is dried egg white and the starch is modified tapioca starch, the gel strength in Table 1 is in the range of 400 to 900 g, and the respective sample formulations 2 to 6, 10 and 11 are mixed, that is, dried egg white 4 to 11 %, Modified tapioca starch 8 to 15%, and fresh water 55 to 60%.

The total amount of water is 58% to 63% by adding 3% of mirin to each sample of this test example.
It turns out that the degree is preferable. Test Example 2 Five kinds of heat-coagulated foods prepared by changing only the composition of the heat-coagulated food of Example 1 and psyllium, carrageenan and vegetable oil as shown in Table 1 were prepared as samples, and Test Example 1
The gel strength was measured by the same method as described above and a bending test was performed.

The test results are shown in Table 2.

[0026]

[Table 2]

As is clear from the test results in the above table, the elasticity of the heat-coagulated food of the present invention is greatly affected by the blending amounts of the thickening polysaccharide and the edible oil and fat, and the thickening polysaccharide is a mixture of psyllium and carrageenan. When the edible oil and fat is a vegetable oil, the composition of each sample of 2 to 5 in which the result of the bending test in Table 2 is 4 or more, that is, 1% or more of thickening polysaccharide, 1 of vegetable oil
It is preferably 7% or less.

However, when the thickening polysaccharide is 7% or more and the vegetable oil is 11% or less, the elasticity is sufficient, but the texture becomes chewy, and the chewy texture peculiar to kamaboko disappears. As a result, 1 to 6% and 12 to 17% of the vegetable oil are most preferable. Test Example 3 As shown in Table 3, 5 kinds of heat-coagulated foods prepared by changing the composition of raw egg white among the compositions of Example 2 and adding a specific amount of fresh water were prepared as samples, and Test Example 1 Each sample was subjected to gel strength measurement and bending test in the same manner as in (1).

The test results are shown in Table 3.

[0030]

[Table 3]

As is clear from the test results in the above table, the heat-coagulated food of the present invention has a gel strength of 400 to 9 in Table 3 when raw egg white is used as the heat-coagulable protein raw material.
The composition of each sample of 1 to 4 in the range of 00 g, that is, 60 to 70% of raw egg white and 0 to 10% of fresh water is preferable. In addition,
As for the total amount of water, since each sample of this test example contains 2% of mirin, it is found that about 2 to 12% is preferable by adding it to the amount of fresh water.

[0032]

As described above, the heat-coagulated food of the present invention has the texture of kamaboko even though it does not contain fish meat at all, and since it uses a cheaper raw material than fish meat, It can be manufactured at a lower cost than Kamaboko. Further, by using a specific raw material such as egg white, tapioca starch, carrageenan or psyllium, and vegetable oil, it is possible to obtain a heat-coagulated food having a texture and a color almost the same as that of a real kamaboko.

Furthermore, by adding to the fish meat surimi,
It has various excellent effects such as being able to be used as an additive for the purpose of increasing the amount of kamaboko.

Claims (2)

[Claims] 1. A heat-coagulable protein raw material as a main component,
A heat-coagulated food containing starch, a thickening polysaccharide, an edible oil and fat, and water, and heat-coagulated. 2. The heat-coagulated food according to claim 1, wherein the heat-coagulable protein raw material is egg white, the starch is tapioca starch, the thickening polysaccharide is carrageenan or psyllium, and the edible fat is vegetable oil.