JPH0716080A - Paste product of fish meat and its production - Google Patents

Abstract

PURPOSE:To obtain a paste product of fish meat having flexibility and high elasticity by adding jelly and/or powdery gelatin to a paste product. CONSTITUTION:A paste product of fish meat contains 0.2-1.0%, preferably 0.3-0.8% jelly and/or powdery gelatin.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to fish paste products such as kamaboko, chikuwa, and sweet potatoes containing gelatin.

[0002] In the present invention, a soft and strong gel fish meat paste product can be obtained by adding simmered or / and powdered gelatin.

Therefore, according to the present invention, it is possible to provide a fish paste product of good quality regardless of various fish species,
There are great benefits to the batter product world.

[0004]

2. Description of the Related Art In general, kamaboko is produced by adding salt to white fish meat, kneading the mixture, molding and heating it.
Depending on the fish species, the quality, especially the texture, varies considerably, such as hard, soft, brittle, and supple.

[0005] In general, soft and strong gel-like substances are said to be good quality kamaboko, but as raw materials of good quality kamaboko, there are only limited fish species such as gochi and sesame.

[0006] Since fish species such as Guchi and Eso are expensive and difficult to obtain, Kamaboko is produced by using quality-improving agents and the like using Sukemushi Dara. Compared to kamaboko made from guchi, eso, etc.,
It is a hard, inflexible, poor quality kamaboko.

[0007] In the present invention, it is a subject to use the auxiliary sardine cod to bring it close to the quality of a good quality kamaboko made from guchi, esophagus and the like.

[0008]

According to the present invention, gelatin is contained in a fish meat paste product to provide a good quality fish meat paste product having flexibility and elasticity.

The gelatin used in the present invention may be simmered fish meat such as shark and puffer fish that has been boiled and cooled, or gelatin extracted from beef bone or pork skin and powdered. A commercially available product may be used.

Boiled and dried sardines from fish skin should preferably have a high gelatin concentration, but -1 to -10 when the gelatin concentration is low.
The gelatin concentration can be increased by freezing slowly at ℃ and separating the produced ice crystals.

[0011] The boiled and dried meat from fish skin is a little hardened at room temperature, and is added in an amount of 5 to 20%, preferably 7 to 15% to the surimi of fish meat, and other salt and the like are added and kneaded. , Seasoned surimi.

As the gelatin, powdered gelatin which is extracted from cow bone or pig skin and powdered is commercially available. When this powdered gelatin is used, it is 0.2 to 1.2% based on the ground fish meat. Preferably, 0.3-0.8% is added, but powder gelatin is added in the amount added in the form of powder or after being swollen with water.

As the gelatin used in the present invention, boiled meat and powdered gelatin are shown, but other forms of gelatin may be used, or a gelatin mixture obtained by mixing these may be used.

Generally, since the kamaboko gel is a protein gel heat-coagulated, its physical properties do not change remarkably with temperature, but gelatin gel is a thermoreversible gel, and its physical properties change with temperature. have. Therefore, boiled rice cake and kamaboko to which powdered gelatin is added also have substances whose physical properties change with temperature.

Kamaboko with added gelatin, such as boiled kogori, has a hard and flexible elasticity at 0 to 15 ° C. and 15 to 25 ° C.
It also has the property of being able to freely control the physical properties depending on the temperature, so that it becomes soft and supple, and becomes soft at 25 to 35 ° C.

Further, in the present invention, boiled and / or powdered gelatin is added to and mixed with surimi so that the gelatin content is 0.2 to 1.2%, preferably 0.3 to 0.8%, and the mixture is mixed. The present invention relates to a method for producing a fish meat paste product, which comprises molding and heating.

In the present invention, the addition of simmered or powdered gelatin may be added anywhere as long as it can be uniformly dispersed in the surimi, and may be added at any time such as rough shaving, salt-draining and seasoning.

Boiled and / or powdered gelatin in the ground meat is 0.2 to 1.2% in gelatin content, preferably 0.3 to
The mixture obtained by adding and mixing so as to be 0.8% can be made into fish meat paste products such as kamaboko, chikuwa, and sweet potato by molding and heating the mixture.

[0019]

[Example 1] 100 parts of frozen sardine sardines that have been thawed to the extent that can be cut with a lantern are crushed with a silent cutter, 3 parts of salt is added to this, and 100 parts of shark skin is added to the salted meat that has been salted. 10 parts of boiled mash which was boiled at 500 parts for 5 hours and cooled was added and mixed well to form a uniform paste. This fish meat paste was mixed with 5 parts of sugar, 1 part of sodium glutamate, 1 part of mirin, 3 parts of starch, and 40 parts of cold water, and molded in a usual manner, and allowed to sit at 35 ° C for 30 minutes and then steamed and heated at 85 ° C for 50 minutes. Made Kamaboko. Kamaboko without the addition of boiled rice was prepared at the same time. A comparison of the two showed that the boiled and dried product had a soft and soft texture and was very similar to the kamaboko that used Guchi, but the kamaboko without the boiled and dried product is a hard and brittle gel peculiar to Susada Dara. there were.

[0020]

[Example 2] 100 parts of Sukesu larvae were crushed with a silent cutter, and 3 parts of salt was added to salt and adjust the salted meat. To this, 5 parts of sugar, 1 part of sodium glutamate, 1 part of mirin, 3 parts of starch, 40 parts of cold water, and 0.5 parts of powdered gelatin (Nitta gelatin GFP) are added and mixed.
Thereafter, as in the case of Example 1, sitting and heating were performed to produce kamaboko. The powdered gelatin-added product had little brittleness and had a soft textured kamaboko.

[0021]

[Effects of the Invention] By adding boiled meat or / and powdered gelatin, a fish paste product having a soft and strong elasticity can be obtained.

Claims (3)

[Claims] 1. A fish meat paste product containing simmered or / and powdered gelatin. 2. The boiled and / or powdered gelatin in the gelatin content is 0.2 to 1.2%, preferably 0.3 to 0.8.
Fish meat paste product which is contained so as to be%. 3. Boiled and / or ground gelatin in the ground meat is 0.2 to 1.2%, preferably 0.
A method for producing a fish paste product, which comprises adding and mixing so as to be 3 to 0.8%, molding the mixture, and heating.