JPH06101997B2 - Manufacturing method of aerated fish paste products - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial field of application) The present invention provides an air-containing fish paste product having a low specific gravity, which is obtained by whipping and heating a main component of a fish paste and hydrolyzed soybean protein. .

(Prior Art) There are two types of fish paste products, such as kamaboko and bamboo rings, which have a large specific gravity that sinks in water, and those which have a small specific gravity that floats in water, such as a stamp. The former is made from fish meat surimi such as swordfish surimi and is not subjected to aerated treatment such as whips, while the latter is essential raw material such as shark surimi and yam. 70% of body weight, aerated and blanched (usually
80-90 ° C), which is an air-containing fish paste product with a specific gravity of about 0.5.

Japanese Patent Publication No. 62-33855 and Japanese Patent Publication No. 62-2
44372 and JP-A-62-289164 are known.

(Problems to be Solved) The present inventors aimed at an air-containing marine product having a low specific gravity (a specific gravity of less than about 0.7) without using shark sludge as an essential raw material.

(Means for Solving the Problem) In a known manufacturing method of a rice paste mainly composed of 70% of a blue shark's slide and 30% of a skate's slide, a skate saw is used instead of the blue shark's slide. It was not possible to obtain an air-containing fish paste product having a low specific gravity. Therefore, a low-temperature frying was attempted instead of blanching by additionally using a foaming agent and egg white, but a light aerated fishery product with a specific gravity of less than 0.7 could not be obtained. (See Comparative Example 2) Therefore, the inventors of the present invention conducted intensive research and tried to use soybean protein having emulsifying power and foaming power together. A specific gravity of 0 is achieved by using soybean protein in the dough made from half sharks and half skeletons.
It was possible to obtain 85 aerated fish paste products. However, even if the shark's surimi was not used together, even an aerated fishery product with a low specific gravity was difficult. Therefore, further intensive studies have been carried out, and when the hydrolyzed soybean protein obtained by hydrolyzing soybean protein was used, the inventors obtained the finding that the desired aerated fishery product can be obtained, and completed the present invention.

That is, the present invention is a method for producing an air-containing marine product, which comprises making paste and hydrolyzed soybean protein into a paste, whipping, molding and heating.

As the surimi used in the present invention, in addition to the surimi such as Alaska pollack, croaker, duck, Tachi, Itoyori, flatfish, and lizard, shark surimi can be used. The present invention does not necessarily require a shark slide by using a hydrolyzed soybean protein in combination, but the use of a shark slide has a better aeration effect.

The hydrolyzed soybean protein used in the present invention can be obtained by hydrolyzing soybean protein by a known method. The degree of hydrolysis is appropriate when the hydrolysis rate (final 3.6% TCA (trichloroacetic acid) soluble nitrogen amount divided by the total nitrogen amount and multiplied by 100) is about 10 to 90 (preferably 15 to 80). If the hydrolysis rate is low, the aeration effect will be small, and if the hydrolysis rate is too high, the aerated marine product dough will not be sufficiently whipped (foaming), or the aerated dough will tend to collapse in shape due to heat treatment. is there.
When the hydrolysis rate exceeds 90, it is preferable to adjust the hydrolysis rate of the soybean protein obtained in combination with soybean protein in the range of 10 to 90.

About 1 to 50 parts of hydrolyzed soybean protein is preferable per 100 parts of surimi. If the ratio of hydrolyzed soybean protein to the surimi is small, it will be difficult to obtain an air-containing fish paste product that is sufficiently aerated and has a low specific gravity. It tends to be easy.

The hydrolyzed soybean protein may be added in the form of powder or in the form of paste by kneading with an aqueous medium in advance.

A known aeration means can be used for the whip. A continuous type is preferable.

Molding is free depending on your preference and purpose.

Heating can be performed by heating means such as blanching, steaming, or heating in oil. Heating may be carried out by adding a sufficient amount of heat for protein denaturation. Usually, blanched at 80-90 ℃, steamed at ambient temperature
70 ℃ or more, 100 ~ 160 ℃ by heating in oil (preferably 110 ~ 150
℃) is suitable.

Conventionally, since the rice paste has a unique odor of ammonia because it uses sharks' slides, it was necessary to reduce the odor by blanching or steaming. However, even if shark's surimi is used, it is effective to reduce the peculiar ammonia odor by using it in combination with hydrolyzed soybean protein. Moreover, it is possible to obtain an air-containing fish paste product having an air-retaining effect and a shape-retaining effect not only by blanching like a starch paste but also by heating in oil.

(Examples) The embodiments of the present invention will be described with reference to the following examples.

Comparative Example 1 SA * 1 is Alaska pollack surimi, FU * 2 is blue shark surimi, SPI * 3 is soy protein isolate (“Fujipro-R” from Fuji Oil Co., Ltd.), and Okarunomoto * 4 is Aiko Pharmaceutical ( It represents an emulsifier manufactured by K.K.

(Manufacturing method) Table-1 on the food cutter (Muller Co., Ltd. of West Germany)
The above ingredients are applied to form a paste, and whipping is performed for 8 minutes with a universal mixing and stirring device (manufactured by Sanei Seisakusho Co., Ltd.),
One piece was molded into about 20 g and heated in oil at 140 ° C. for 2 minutes to obtain an air-containing fish paste product.

Table 2 shows the specific gravity of the dough before heating in oil and the specific gravity of the product after heating in oil.

NO.1 had a soft texture, NO.2 had elasticity but was not soft, and NO.3 had a slightly weak elasticity and a crispy texture.

Example 1 Furthermore, 1 part of calcium carbonate was further added to the composition of NO.3 in Table-1 of Comparative Example 1, and hydrolyzed soybean protein (“PP-710”, Fujipurina Protein Co., Ltd., sold instead of SPI and water, An aerated fishery paste product was obtained in the same manner as in Comparative Example 1 using the hydrolysis rate 28) and water as shown in Table 3. The results are also shown in Table-3.

By using the hydrolyzed soybean protein, an aerated marine product with elasticity and soft and light texture (like marshmallow) was obtained.

Example 2 An aerated fishery paste product was obtained in the same manner as in Example 1, except that 5 parts of sweet potato was further added to the NO.1 formulation of Example 1. Dough density 0.
43, Aerated fishery products with a soft and light texture with a product specific gravity of 0.46 could be obtained. It was more sticky than No. 1 of Example 1 and had a good flavor (delicious).

Example 3 An aerated fishery paste product was obtained in the same manner as in Example 1 by further adding 10 parts of liquid egg white to the mixture of NO.1 of Example 1. Dough density 0.4
3. Aerated fish products with a soft and light texture having a product specific gravity of 0.46 could be obtained. The color tone was whiter than that of No. 1 of Example 1.

Example 4 An aerated fishery paste product was obtained in the same manner as in Example 1, except that 1 part of okorujin was further added to the compound of No. 1 of Example 1. It was possible to obtain an air-containing fishery product with a soft and light texture having a dough specific gravity of 0.41 and a product specific gravity of 0.48.

Example 5 An aerated fishery paste product was obtained in the same manner as in Example 1 except that 10 parts of liquid egg white and 1 part of Okarunomoto were added to the compound of No. 1 of Example 1. It was possible to obtain an aerated fishery product having a soft and light texture with a dough specific gravity of 0.40 and a product specific gravity of 0.47.

Comparative Example 2 An attempt was made to produce a soft and light air-containing fish paste product without using the blue shark sludge.

(Recipe) (Production method) An aerated marine product was obtained in the same manner as in Comparative Example 1. However, the condition of heating in oil was 130 ° C. for 2 minutes. Table 5 shows the specific gravity of the dough before heating in oil and the specific gravity of the product after heating in oil.

Without using the shark's surimi, an aerated fishery product with a low specific gravity and a soft texture could not be obtained.

Example 5 Hydrolyzed soybean protein (“PP-710”) sold by Fuji Purina Protein Co., Ltd., which was prepared to have a hydrolysis rate of 35) was used, and an air mixer (Tanaka Food Machinery Co., Ltd.) was used as an aeration means.
Manufactured by the same method as described in Comparative Example 2 with the raw material composition shown in Table-6.

Pump * 6 Number of rotations (RPM) of the pump that sends the pasty raw material to the mixer. Mixer * 7 represents the rotation speed (RPM) of the stirring blade that mixes the raw material and air. Other conditions are
The air injection pressure was 3 kg / cm ² .

The results are shown in -7.

Even without using blue shark surimi, soft aerated fishery products with low specific gravity were obtained.

Example 6 An aerated fishery paste product was produced in the same manner as in Example 5, except that SA was 70 parts and FU was 30 parts instead of SA in the same formulation as in NO. 4 of Table 6 of Example 5. Fabric specific gravity 0.38, product specific gravity 0.42
Soft aerated fish paste products were harvested. The combined use of hydrolyzed soybean protein and shark surimi produces an air-containing fish paste product having a smaller specific gravity.

(Effect) As explained above, by using hydrolyzed soybean protein and surimi together and whipped and heat-treating the paste-like raw material, it is possible to obtain a soft aerated marine product with a small specific gravity such as marshmallow. It is a thing. Also, according to the present invention,
It is now possible to produce aerated fishery products with a low specific gravity without using a certain amount of auxiliary raw materials such as rice sharks and yams as a raw material such as stamps. By using egg white, a calcium agent, an emulsifier, etc. together, it is possible to obtain an aerated fishery product having a smaller specific gravity. In addition, since the shark surimi has an ammonia odor in the past, it was necessary to blanch it, but by using hydrolyzed soybean protein, the ammonia odor is reduced and an aerated marine product with a good flavor is possible. It has become. In addition to blanched foods such as starch, air-containing fish paste products heated in oil (fried) are also possible.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (56) Reference JP 54-35241 (JP, A) JP 53-58982 (JP, A) JP 50-132143 (JP, A) JP 50- 52249 (JP, A) JP 49-109551 (JP, A) JP 41-10170 (JP, B1)

Claims (5)

[Claims] 1. A method for producing an air-containing marine product, which comprises forming paste and hydrolyzed soybean protein into a paste, whipped, molded and heated. 2. The hydrolysis rate of hydrolyzed soybean protein (final 3.6
% TCA soluble nitrogen divided by total nitrogen multiplied by 100) is 10 ~
The manufacturing method according to claim 1, which is 90. 3. Hydrolyzed soy protein is 1 to 5 per 100 parts of surimi.
The manufacturing method according to claim 1 or 2, which is 0 part. 4. Heating is carried out at a temperature of 80 to 90 ° C., and an ambient temperature of 70.
The method according to any one of claims 1 to 3, wherein the method is steaming at a temperature of not less than 0 ° C or heating in oil at 100 ° C to 160 ° C. 5. The production method according to any one of claims 1 to 4, wherein the specific gravity of the aerated marine product is less than 0.7.