JPH07112422B2 - Manufacturing method of fish paste products - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing a fish paste product having an improved texture.

"Prior art and its problems" Fish paste products represented by kamaboko, hanpen, etc., contain 2 to 4% of salt in raw fish such as pollack, cod, shark, flounder, hockey etc. or surimi produced from them. Then, add auxiliary materials such as starch, fats and oils, sodium glutamate, mirin, sugar, egg white, water, etc. and knead with a stirrer etc. to make fish meat surimi. This fish meat surimi is formed into an appropriate shape and heat-treated. It is manufactured by

In this case, the kamaboko is produced without mixing air bubbles in the ground fish meat, and its specific gravity is usually around 1. In addition, Hanpen is an egg white,
It is manufactured by adding a material such as yam that easily traps air bubbles, or by forcibly injecting air to mix air bubbles, and its specific gravity is usually 0.6 or less.
Therefore, the kamaboko has a relatively dense and elastic texture, while the starch has a soft and soft texture.

However, in recent eating habits, those having a light texture tend to be generally preferred, and kamaboko having a dense and hard texture is not suitable for this tendency.
On the other hand, Hanpen has a soft and soft texture, but it is less chewy than kamaboko, and its application such as oden seeds was limited.

On the other hand, the present inventor has already proposed a fish meat paste product containing bubbles so as to have a specific gravity of 0.7 to 0.95 (Japanese Patent Application No. 62-
No. 37423). This invention is intended to improve the texture of kamaboko and prevent sagging of the fish meat surimi at the time of molding, but it has been found that the following problems occur in the production of such fish paste products. That is, if the fish meat is allowed to contain air bubbles, and this is molded into a predetermined shape, and if necessary, sitting is performed and heat treatment is performed, the expansion of the resulting product due to heating increases due to the air bubbles contained. The point was that wrinkles were formed on the surface and the fish protein network was destroyed, resulting in insufficient elastic elasticity.

"Problems to be solved by the invention" In view of the above-mentioned problems of the conventional art, an object of the present invention is to provide a fish meat paste having a soft mouthfeel, a supple and elastic texture, and a good appearance. To provide a manufacturing method for a product.

[Structure of the Invention] In the method for producing a fish paste product according to the present invention, 10 to 30% of air bubbles are mixed with fish paste and molded and put in a shape-retaining container, and then sitting or molding and sitting. It is characterized in that it is put in a post shape-retaining container and then heat-treated.

[Operation] According to the present invention, by mixing 10 to 30% of air bubbles in the ground fish meat, it has a softer mouthfeel than kamaboko,
Moreover, it is possible to obtain a product having a texture similar to that of a kamaboko. In addition, by placing in a shape-retaining container and performing heat treatment, excessive expansion is suppressed even if air bubbles are contained inside, and destruction of the fish meat protein network is prevented. As a result, a product having a supple and elastic texture can be obtained. Furthermore, wrinkles on the surface of the product are prevented and the appearance is improved.

"Preferred embodiment of the invention" In the present invention, the preparation of fish meat surimi, for example, raw fish such as pollack, croaker, shark, flounder, surimi and surimi produced from them, 2 to 4% of salt, starch, further, It can be prepared by adding auxiliary materials such as fats and oils, sodium glutamate, mirin, sugar, egg white and water and kneading with a stirrer. Incidentally, in the above fish meat paste, soy protein, meat paste, squid, octopus, shellfish, seaweed,
Shrimp and the like may be mixed.

In the present invention, bubbles are contained at a predetermined ratio when the fish meat paste is prepared. Therefore, egg white, yam, carrageenan, or guar gum is added to the surimi of the fish meat and mixed so as to wrap the air bubbles, or a foaming machine, a stirrer or the like is used to prepare the surimi meat of the fish meat. Forcibly mix gases such as air.
The amount of bubbles mixed can be adjusted by the amount of the bubble retainer, the stirring time, the number of revolutions, etc. when the bubble retainer is used, and when the gas is forcibly mixed, the pressure of the gas, the stirring It can be adjusted by time, rotation speed, etc.

In the present invention, the amount of bubbles mixed with the ground fish meat is 10 to 30% (volume). If the amount of bubbles mixed is less than 10%, a soft texture cannot be obtained, and if it exceeds 30%, the resulting product becomes too soft and the texture becomes poor. Note that the relationship between the mixed amount of bubbles and the specific gravity of the finally obtained product is roughly, when the mixed amount of bubbles is x%, the specific gravity is about (10
It becomes 0-x) / 100.

After preparing the fish meat paste containing bubbles in this way, it is formed into a desired shape and placed in a shape-retaining container. The molding can be performed by various means such as an extrusion molding device, a drum molding device, and a press molding device. It is also possible to directly put the ground fish meat in a shape-retaining container and mold the shape of the shape-retaining container. Further, as the shape-retaining container, a retainer or a film bag which has been conventionally used can be used. However, it is necessary that these shape-retaining containers should be able to contain the fish meat paste and suppress expansion during heating.

After putting the ground fish meat in the shape-retaining container, sit down. The sitting is efficiently performed by leaving it in an atmosphere of, for example, about 30 to 40 ° C. for about 30 to 60 minutes, but it can also be performed by leaving it at room temperature or at a low temperature. Further, the ground fish meat may be molded, and after sitting, it may be put in a shape-retaining container.

The heat treatment may be performed by any means such as steaming, immersion in hot water, oil boil, gas heating, microwave heating, infrared rays, far infrared rays and the like. Bubbles expand during the heating process to try to destroy the fish protein network, but in the present invention, since the molded product is placed in the shape-retaining container, it is possible to prevent the tissue from being destroyed by excessive expansion.

Examples of the invention Examples Salt-free ground pollack surimi 1500 g, salt 50 g, sodium glutamate 10 g, mirin 20 g, starch 100 g, preservative 2.5 g,
1350 g of water was blended, these were mixed using an air mixer, and air was forced in. The amount of air mixed by the air mixer was 20% (volume).

The ground fish meat thus obtained was extrusion-molded by a kneader with a plate by an extrusion-molding device, and then put into a retainer as shown in FIG. The retainer 11 includes a plate-shaped lower lid 12 and a semi-cylindrical upper lid 13 which are openably and closably connected to each other by hinges 14 and 14.
After being put in the inside of 13 and closed, it is fixed by a fastener not shown.

After the molded product was placed in the retainer 11, it was left standing at 35 ° C. for 2 hours to sit down, and steam-heated at 85 ° C. for 25 minutes for gelation. Then, the plate-containing kamaboko was taken out from the retainer 11 (hereinafter, referred to as an example product).

Comparative Example 1 On the other hand, for comparison, a fish paste having the same composition as that of the above Example was prepared without mixing air with an ordinary mixer, and this fish paste was used to produce a plate-shaped kamaboko in the same manner as in the above Example. (Hereinafter, referred to as Comparative Example product 1).

Comparative Example 2 For further comparison, air bubbles were generated in the same manner as in the above-mentioned Example.
A 20% mixed fish paste was prepared and molded by an extrusion molding device to form a kamaboko with a plate, then sitting and steaming without putting it in a retainer to produce a kamaboko with a plate (hereinafter referred to as Comparative Example product 2). ).

Test Example 1 Using the above-mentioned Example product, Comparative Example product 1 and Comparative Example product 2, changes in physical properties when slowly pushed in with a wedge type (tooth type) plunger were measured. The thickness of the sample is 13 mm, the number of movements of the plunger is 1, and the movement speed is 1.5 cy / min.
The tip thickness of the wedge is 1 mm, the clearance is 1 mm,
The temperature of the sample was 15 ° C. Then, the compressive displacement (m
The relationship between m) and hardness (g) was obtained.

The results are shown in FIG. In FIG. 2, a is the result of the comparative product 1, b is the result of the working product, and c is the result of the comparative product 2. Also, A ₁ is the break point (620 g) of Comparative Example product 1, B ₁
Indicates the breaking point of the example product (580 g), C ₁ indicates the breaking point of the comparative example product 2 (540 g), A ₂ indicates the breaking distance of the comparative example product 1 (9.6 mm), and B ₂ indicates the example product. The breaking distance (10.5 mm) and C ₂ indicate the breaking distance (10.6 mm) of Comparative Example product 2.

In this way, the example product and the comparative example product 2 in which air bubbles are mixed
Has a lower breaking point than Comparative Example product 1 in which air bubbles are not mixed, but the breaking point of the Example product is less than that of Comparative Example product 2. And, the range that can distinguish the difference of the breaking point by the sensory test by the expert panelist is 30 ~.
Since the amount is 50 g, it can be said that there is almost no difference in hardness between the comparative example product 1 containing no bubbles and the example product containing bubbles.

Further, the breakage distance of the example product and the comparative example product 2 in which the bubbles were mixed was longer than that of the comparative example product 1 in which the bubbles were not mixed, and it was soft even in the comparison of hardness at the compression displacement of 5 to 9 mm. Has become. This means that the example product and the comparative example product 2 have a softer mouthfeel than the comparative example product 1.

Expressing these things by sensory evaluation, the example product has a soft mouthfeel without impairing the hardness of the kamaboko,
And it has supple and tenacious legs.

Test Example 2 Using the above-mentioned Example product, Comparative Example product 1 and Comparative Example product 2, the change in physical properties when the same place was continuously pushed 3 times continuously at the depth to the point of fracture with a wedge type plunger. It was measured. The thickness of the sample is 13 mm, the number of movements of the plunger is 3, the movement speed is 12 cy / min, and the thickness of the tip of the wedge is 1 mm.
The clearance was 5 mm, and the sample temperature was 15 ° C. Then, the change in hardness (g) over time during exercise of the plunger was determined.

The results are shown in FIG. In FIG. 3, the straight line a is the result of the comparative example product 1, the alternate long and short dash line b is the result of the example product, and the broken line c.
Is the result of Comparative Example Product 2.

In addition, the following table shows the results obtained by obtaining the maximum hardness of the plunger during each movement.

From these results, it can be seen that the degree of fatigue of the gel is smaller in the example product and the comparative example product 2 in which the bubbles are mixed than in the comparative example product 1 in which the bubbles are not mixed. If this is expressed by a sensory evaluation, the product of Example and the product of Comparative Example 2 have supple and elastic feet.

In the appearance evaluation, the comparative example product 2 had a deteriorated appearance due to wrinkles on the surface, but the example product exhibited a clean appearance without wrinkles.

"Effect of the Invention" As described above, according to the present invention, a fish meat paste product having a soft mouthfeel without deteriorating the hardness of the kamaboko and having a supple and elastic foot and having a good appearance. Can be obtained.

[Brief description of drawings]

FIG. 1 is a perspective view showing an example of a retainer used in the present invention, FIG. 2 is a view in which changes in physical properties are measured when a retainer is pushed into a wedge-type plunger, and FIG. 3 is a wedge-type plunger. FIG. 4 is a diagram showing changes in physical properties when the same place is continuously pushed in three times at a depth just before breakage.

 ─────────────────────────────────────────────────── ─── Continuation of front page (56) References JP-A-51-133452 (JP, A) JP-A-58-89164 (JP, A) JP-A-60-30665 (JP, A) Edited by Yoshito Sakurai " Comprehensive Food Encyclopedia (Third Edition) ”Issued on January 5, 1974, Third Edition, First Printing, Tokyo Doshoin, page 486, right column,“ Sit-za ”

Claims (2)

[Claims] 1. A mixture of 10-30% of air bubbles in ground fish meat, which is shaped and placed in a shape-retaining container and then sitting, or after shaping and sitting and then placed in a shape-retaining container and then heat-treated. A method for producing a fish paste product characterized by the following. 2. The method for producing a fish meat paste product according to claim 1, wherein the shape-retaining container is a retainer or a film bag.