JPH053770A - Cheese and cuttlefish and production thereof - Google Patents

Abstract

PURPOSE:To obtain cheese and cuttlefish useful as tasty food, having excellent texture and flavor by boiling raw cuttlefishes, immersing in a solution of seasoning, roasting, calendering to fixed thickness, tearing in given width and uniformly bonding seasoning powder and powder cheese to the cuttlefishes. CONSTITUTION:Raw cuttlefishes such as northern shortfin squid are boiled, immersed in a solution of seasoning having dissolved salt, an organic acid such as succinic acid and a sweetener, roasted at 110 deg.C, calendered into fixed thickness (preferably 2-3mm thickness), teared in several nm width, mixed with seasoning powder (e.g. sugar, malic acid or alanine), further blended with powder cheese, wholly uniformly incorporated and the seasoning powder and the powder cheese are evenly bonded to the teared cuttlefishes to give the objective cheese and cuttlefish.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a novel cheese squid and a method for producing the same.

[0002]

2. Description of the Related Art Preference foods that combine the flavors of cheese and seafood are in good agreement with the tastes of Japanese people in terms of taste, texture, etc. Therefore, various preference foods using both are produced. . For example, a method for producing a favorite food in which a fish meat paste and cheese are formed into a sheet and combined together and cut (Japanese Patent Publication No. 13340/1982, Japanese Utility Model Publication 57).
No. 117993), and a method for manufacturing a bamboo ring in which cheese is filled in the hollow holes of the bamboo ring (Japanese Patent Laid-Open No. 49-31856).
Alternatively, the cheese may be cheese in which the upper and lower layers are composed of squid layers and a cheese layer is interposed between them (Japanese Patent Laid-Open No. 54-113464).
Issue gazette) etc. However, in order to produce these favorite foods, in order to layer cheese and seafood, it is necessary to heat the cheese into a flexible sheet at the time of production, and therefore a flexible processed cheese was used. . This means that the type of raw material cheese is limited, and the product obtained has a somewhat soft texture and the taste of the raw material or product is limited. Furthermore, since the cheese is layered, the amount of cheese used is increased, and the flavor of the cheese may be more noticeable than the flavor of seafood.

[0003]

SUMMARY OF THE INVENTION The present invention has been made with the object of improving such points of the prior art.

That is, an object of the present invention is to provide a novel cheese squid which is different from the conventional cheese squid and the like in terms of flavor and texture, and a method for producing the same.

It is another object of the present invention to provide a cheese squid that can be used as raw material cheese, not only cheese that is softened by heating but also any kind of cheese and a method for producing the same.

[0006] Further, the object of the present invention is to provide a cheese texture in which the flavor of cheese and the flavor of squid are well balanced by giving various textures and textures depending on the taste, from soft texture to hard texture and texture. It provides a manufacturing method.

[0007]

[Means for Solving the Problems] That is, the present invention relates to a cheese squid obtained by uniformly adhering powdered cheese to a slicing blade having a width of several millimeters which has been seasoned with heat.

In the method for producing cheese squid of the present invention, raw squid is boiled, dipped in seasoning liquid, roasted, rolled to a certain thickness, and torn to a width of several mm. This is a method for producing a cheese squid, which comprises mixing powders and further adding powdered cheese so that the whole is evenly mixed and then the seasoning powder and the cheese powder are evenly adhered to each other.

The cheese squid of the present invention and the method for producing the cheese will be described with reference to the production method. There is no particular limitation on whether or not it serves as a raw material of the present invention. For example, various types of squid such as pine squid, purple squid, true squid, squid squid, and so on, which have thick meat to thin meat, are used. However, since it is eaten as a squid, it is preferable that the meat is thin and tender than the thick meat.

Since these squids are usually frozen immediately after they are caught, they are thawed during production. Any method may be used for thawing, natural thawing may be performed, or forced thawing may be performed using filtered seawater. After thawing, the head and legs and internal organs are removed, and only the carcass part is removed, and the skin is removed. However, in some cases, the head and foot may be included as a whole or only the head and foot may be used.
For dehulling, the squid body may be split into two pieces and rind with a rind machine, or it may be soaked in water or warm water containing a protein-degrading enzyme such as biopulase (trade name) and stirred to completely remove the rind. May be removed. About 50 for this condition
It is preferable to stir in warm water at 55 ° C for 5 to 6 minutes.
This dehulling may use the mechanical treatment and the enzymatic treatment described above in combination.

The dehulled raw material is boiled. The boil conditions vary slightly depending on squid size, part, freshness, etc.,
Normally 75-80 ° C for 7-8 minutes, 80-85 ° C for 6-7
Minutes or 90 minutes at several minutes. When boiled at 80 ° C. or lower, coagulation of squid protein is not sufficient, and at 90 ° C. or higher, flesh quality becomes too hard, and tearing is good afterwards, but flesh quality tends to yellow. Cool the boil you want. For cooling, it is preferable to immerse the squid in a tank containing water or sprinkle water with a shower or the like for rapid cooling.

[0012] Next, this cooled water is subjected to primary seasoning by immersing it in a seasoning liquid containing a seasoning and a pH adjusting agent. In this seasoning process, first, whether or not it is desired to be cooled is put into a tank containing the seasoning liquid, seasoning is carried out while stirring for the first 3 hours, and then seasoning is carried out for about one day and night while stirring 2-3 times per hour with a timer. It is desirable to immerse the seasoning in the liquid so that the seasoning is sufficiently permeated.

Whether or not the flavor is desired to be seasoned in this way is pulled out from the seasoning liquid and dried. Drying may be natural air drying with outside air or forced warm air drying with warm air. Under the same drying conditions, the degree of drying varies depending on the size, so when drying,
It is desirable to select the size in advance and divide the size into large, medium and small ones for uniform drying. When performing natural drying, the drying conditions are slightly different depending on the temperature or humidity of the outside air, but usually 14 hours for large squid, 12 hours for medium, and 8-10 hours for small. It may be roasted immediately if it is desired to be dried in this way, but usually it is packed in a box and put in a refrigerator for about several days to about ten days to make the water even in the raft. , Further homogenize the seasoning.

Next, the squids treated in this way are soaked one by one in a dipping solution for 1 to 10 minutes, preferably for about 5 minutes, and then dipped in a pot. Seasoning solutions include salt, organic acids and sweeteners. It is desirable to use a solution prepared by dissolving the above ingredients in lukewarm water at about 40 to 55 ° C. The concentration of such a seasoning is set to about 2 to 7%, and is appropriately changed according to taste. It is preferable to use succinic acid or citric acid having high solubility as the organic acid of the seasoning. Then, the seasoning dissolved by using lukewarm water permeates the meat quality sufficiently to give the meat a favorable flavor and slightly reduce the meat quality.

The seasoned squid is roasted with a roaster. The roasting temperature is 100 to 120 ° C., preferably 110.
Perform at 5 ° C. for 5 to 10 minutes, preferably about 8 minutes. At this time, in order to prevent the squid meat from adhering to the roaster, it is preferable to roast the squid face down. By this roasting, the squid is roasted to give a desirable flavor.

This roasted product is immediately rolled on a roller to a thickness of several mm, preferably 2 to 3 mm, and the meat is torn to a width of several mm, preferably 4 to 6 mm using a ripping machine or the like. The size of the product is determined in this roller and tearing process. If it is too thick, it is difficult to bite it with your teeth, and if it is too thin, it has a poor texture. Considering such points, as described above, the thickness is preferably 2 to 3 mm and the width is preferably 4 to 6 mm.

Secondary seasoning is carried out by adding a powder seasoning to the cracked squid. It is preferable that the powdered seasoning is added to the mixture while it is warm and the mixture is left to stand overnight to allow the seasoning to blend in. How well the seasoning adheres when the powdered seasoning is added and mixed while the squid is warm. At this time, if the seasoning used for the primary seasoning and the seasoning used for dipping is different from the seasoning, the flavors of the two differ, so that a very complex and desirable flavor is provided in combination with the flavor of meat.
As the seasoning, for example, sugar, edible organic acid, glutamic acid, amino acid, sodium inosinate and the like are used. In particular, when malic acid is used as the organic acid and alanine is used among the amino acids, it acts synergistically with succinic acid used in the seasoning solution to significantly improve the flavor of cheese squid.
In this sense, the amount of succinic acid: malic acid: alanine is preferably 1: 2 to 3: 3 to 4 by weight. It is preferably 2 to 7%, and preferably about 5%, based on the seasoning powder.

Finally, the squid and cheese thus seasoned are mixed. As the cheese, not only process cheese which is softened by heating like conventional cheese but also various kinds of cheese can be used. For example, natural cheese such as gouda cheese, cheddar cheese, blue cheese, cottage cheese, cream cheese, parmesan cheese, and processed cheese are used. These may be used in the form of granules or powder. The powdered cheese of the present invention means such granular or powdery cheese. However, it is particularly preferable to use powdered cheese, because the cheese powder is adsorbed in such a manner that the cheese powder is split and the two adhere to each other in close contact. The conventional method used for the production of powdered cheese is used to make cheese into powder or granules. When powdering soft cheese, it is preferable to freeze and crush the cheese. From the viewpoint of flavor, it is preferable that the amount of cheese used is about 2 to 10% with respect to the raw material squid.
When the powdered cheese is mixed and homogenized in such a manner that the cheese powder adheres, the cheese powder adheres to the cheese powder, and the two together form a unique and desirable flavor. In this case, the flavor and texture can be variously changed depending on the baking conditions of the squid and the type of cheese selected. Since the type and amount of cheese used according to the present invention can be appropriately adjusted, the flavor of the product can be appropriately changed from the one with strong cheese flavor to the one in which both flavors are harmonized, and the one with stronger squid flavor. it can.

Next, the present invention will be specifically described with reference to examples.

[Example 1] Approximately 1 caught and frozen bundled true squid
It was thawed naturally over a period of days. The ears and head and feet of this thawed meat were removed, and only the carcass was cut, cut into two pieces, and skinned with a skinning machine.

Next, whether it is skinned or not, 100 to 130K
g was put in a molt machine, water was added, and the temperature was kept at about 55 ° C. while pouring hot water, 50 g of protein degrading enzyme [Bioprase (trade name)] was added, and the mixture was stirred for about 5 to 6 minutes to molt. The skin to be dehulled was boiled in hot water at about 85 ° C. for about 3 minutes, passed through a squid washing machine twice to be cooled, and further immersed in a tank containing water for cooling.

For 100 Kg of the raw material, 5.5 g of sugar, 2.8 g of salt, 300 g of 2% sodium glutamate, 150 g of sodium succinate, and quality improving agent ADF (formulation consisting of phosphate and powdered acetic acid) per 100 Kg of raw material
(Product name) 400g, Neotogen STS (sweetener)
(Brand name) 100 g, sorbit solution 1.5 Kg, pH adjuster (preparation consisting of 90% acetic acid, phytic acid and phosphate) 0.7 l, 72 g of potassium sorbate is immersed in a solution of water 3 l A primary seasoning process was performed. In this seasoning treatment, whether to be cooled or not is added to the seasoning solution, stirred for about 3 hours, and then rotated 2 to 3 times in 1 hour, but immersed in the seasoning solution for one day to prevent uneven seasoning. .
Thus, whether or not the primary seasoning was desired was taken out from the seasoning tank, naturally dried for about 14 hours in the open air, and a certain amount of this was packed in a box and left in the refrigerator for about 1 week to carry out apricot.

Approximately 5 kg of this is put in a basket and salt 500
g, brewed vinegar 2.0 l, succinic acid 50 g, sorbit 1.
1 liter was soaked for 1 minute in each basket for 5 minutes in a dobbing solution prepared by dissolving 7.5 liters of lukewarm water at about 45 ° C. When the pickling is finished, put each skin on the roaster one by one with the skin down, about 110
Roasting was carried out at 8 ° C. for 8 minutes while adjusting the heat power and speed, and immediately applied to a variable speed roller and rolled to a thickness of 2 to 3 mm. Next, this was torn to a width of about 4 to 6 mm with a squid slicing machine, and the squid torn was collected and weighed to 10 kg.

While the squid is warm, sugar 500
g, sodium glutamate 125 g, malic acid 125 g,
Presilon (trade name) 70 g, alanine 200 g, and an equal mixture of sodium inosinate and sodium glutamate 2
5% by weight of the mixed seasoning powder of g was added to the squid and mixed well, and the mixture was left to stand overnight for acclimation. About 5% by weight of powdered cheese (parmesan cheese) (component: 37% protein, 46% fat, 13% ash, 4% water) was added to this and mixed well. In this way, the seasoning powder and the powdered cheese were torn well and adhered well, and it was possible to obtain cheese with a good flavor. This was packaged into a product.

[0024]

EFFECTS OF THE INVENTION The cheese squid of the present invention has a high flavor because the seasoning penetrates into the squid and the surface has the seasoning and the powdered cheese attached. Moreover, since the amount of powdered cheese used can be adjusted appropriately, the flavor with cheese can be harmonized, or the cheese flavor and squid flavor can be enhanced. Especially inside the squid,
When malic acid, alanine and cheese are attached to the surface, the flavor becomes high.

Claims (5)

[Claims] 1. A cheese obtained by heating and seasoning a crack having a width of several millimeters, and a seasoning powder and powdered cheese uniformly attached. 2. Boiled raw squid and soak in seasoning liquid,
Roasting, rolling to a certain thickness, tearing to a width of a few millimeters, mixing seasoning powder into this, adding powdered cheese and mixing to make the whole uniform, seasoning powder and powdered cheese Method of cheese squid characterized by uniformly adhering cheese 3. The method for producing a cheese squid according to claim 2, wherein the roasting is carried out at about 110 ° C. 4. The method for producing a cheese squid according to claim 2, wherein the amount of the powdered cheese added is about 5% with respect to the squid. 5. The method according to claim 2, wherein the seasoning liquid contains succinic acid, and the seasoning powder contains malic acid and alanine.