JPH0856619A - Preparation of fish paste product and food like fish paste product - Google Patents

Abstract

PURPOSE: To diversify the use of fish paste product as foods. CONSTITUTION: The process for the preparation of a fish paste product or a food like a fish paste product is characterized by the use of a gel of fish meat ground without using salt and hydrated glucomannan or a gel of hydrated glucomannan as main raw materials.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a fish paste product and a fish paste product-like food product, more specifically, instead of fish meat crushed using conventional salt, without using salt. The present invention relates to a method for producing a fish meat paste or a fish meat paste-like food, which comprises producing a crushed fish meat and glucomannan hydrate gel or a glucomannan hydrate gel as a main raw material.

[0002]

2. Description of the Related Art An outline of a method for manufacturing fish meat paste products such as kamaboko is to add salt to fish meat and grind it, that is, salt grind to form a viscous paste, which is then molded and heated. To complete the elastic gel.

That is, to obtain a physical taste (texture), for example, about 3% salt is usually added to the raw fish meat.
Used by dividing into pieces, mechanically crushing myofibrils of fish meat protein to form a mixed crushed product, and after standing (sitting), until the center of the molded product reaches, for example, about 75 ° C. It is heated to form a hydrogel that retains water.

The fish meat paste product thus produced is
In each case, the main raw material is salted mash of fish meat, but Kamaboko, bamboo rings, fish ham sausage, and Narutonaki, Datemaki, Hanpen, Shinjyo, etc., including secondary raw materials, respectively. The unique gel texture is exhibited through the unique process.

[0005] Nevertheless, the salt-slipping, which is an essential step for the raw material of fish meat, keeps the taste of such various fish meat paste products in a uniform kamaboko flavor range. For example, even when kamaboko is not used as a Western food material, for example, as a curry ingredient in place of meat, salt crushing is the cause.

For the purpose of increasing the amount and adjusting the calories (reducing calories) in the production of fish meat paste products, a method of hydrating and swelling the raw material of konjak, which is a raw material of konjak, and then adding a coagulant, and mixing Various methods of mixing gum, carrageenan, and the like have been studied, but the original or favorable texture of Kamaboko is not obtained, and it is insufficient for achieving the purpose, and it has not been improved even today.

[0007]

Conventionally, fish meat (including ground meat), which is a common raw material for fish meat paste products, has been salted as an essential step for completing a gel having a texture peculiar to fish meat paste products. After obtaining a viscous crushed product, it is processed into a final product through a predetermined process. Therefore, the conventional flavor of fish paste products is basically kamaboko, which is a cause of diversification of their use for food.

[0008] The present invention focuses on such a fact, and even if the salt crushing of the raw material fish meat, which is an essential step in the conventional method for manufacturing a fish meat paste product, is eliminated, the fish meat paste still exhibits the same gel texture. The purpose is to develop and provide a manufacturing method for products.

[0009]

Means for Solving the Problems As a result of earnest research aimed at achieving the object described in the preceding paragraph, the present inventor has found that salt-free fish meat is used as a main raw material instead of the conventional fish meat crushed product using salt. When a (fish meat) paste product is produced by using a gel of hydrate and a hydrate of glucomannan or a gel of a hydrate of glucomannan alone, that is, a salt of fish meat that has been conventionally required. Based on such knowledge, the present invention has been completed based on the finding that it is possible to obtain a preferable texture more than conventional gels such as kamaboko even if the slippage is eliminated.

That is, the present invention is characterized in that fish meat crushed without using salt and a gel of hydrated glucomannan or a gel of hydrated glucomannan is produced as a main raw material. The present invention relates to a method for producing a product or a fish meat-like product.

The present invention will be described in detail below.

First, a gel of a hydrate of glucomannan newly adopted as a main raw material according to the present invention will be described.

Konjac potato, a plant of the taro family,
The corm contains a large amount of the polysaccharide glucomannan (narrow definition) and other mannans, which are collectively called glucomannan (broad definition), and because it is a commercially available konjac ingredient, It is also called mannan (konjac flour). The glucomannan to be used in the production method of the present invention does not necessarily have to be a pure product (glucomannan in a narrow sense), and it is needless to say that konjac mannan (glucomannan in a broad sense) can be used. Therefore, in the following description, glucomannan in a narrow sense and a broad sense are collectively abbreviated as “mannan” unless otherwise necessary.

Now, the aqueous solution of mannan is Ca (OH)
It is well known that when contacted with an alkaline compound (coagulant) such as _2, it gelates, and when the hydrated gel produced is heated, it becomes an irreversible elastic gel, and konjak, a traditional Japanese food, can be made. More specifically, konjak is prepared by, for example, stirring mannan in water, leaving it for about 60 to 120 minutes to completely dissolve the mannan particles (also referred to as swelling or opening of particles), and then add a coagulant. Then, the mixture is thoroughly kneaded to obtain a mannan hydrate gel, which is then molded and heated to obtain an irreversible gel.

The characteristics of mannan are thus utilized in foodstuffs, for example through konjac.

However, in such a method for producing konjak, a sufficient amount of water must be used in the preparation of an aqueous solution of mannan in order to completely dissolve the mannan and sufficiently knead it after the addition of the coagulant. That is, 37 to 45 parts by weight of water is a good working area for 1 part by weight of mannan. For example, if the amount of water is 30 parts by weight or less, an alkaline agent (coagulant) is added after swelling due to the formation of a strong hydrated gel. It is impossible to add and sufficiently knead, and it is also impossible to add to other foodstuffs.

However, in order to impart a favorable texture to the fish meat paste and fish meat paste-like food of the present invention, according to the knowledge of the present inventor, the composition of the gel of mannan hydrate is based on 1 part by weight of mannan. About 8 to 25 parts by weight of water, preferably about
12 to 22 parts by weight, and the coagulant is, for example, Ca (OH) ₂
In the case of 0.02 to 0.05 parts by weight, which gives a good gel. Incidentally, such a gel of mannan hydrate, as a mannan that can be produced by eliminating the step of thoroughly dissolving and kneading by adding a coagulant subsequent to the above-described complete dissolution seen in the production of konjac,
Mannan in the form of a fast-dissolving glucomannan (Japanese Patent Laid-Open No. 5-38263) according to the present invention can be mentioned as a preferable example.

It is needless to say that the mannan to be used in the present invention is preferably in the form of powder and needs to be of such a degree of purification that it does not give an offensive odor to the product.

Further, it goes without saying that the fish meat to be crushed without using salt also includes ground fish meat.

The method for producing a fish meat paste and a fish meat paste-like food according to the present invention is a combination of a fish meat mash and a mannan hydrate gel without salt, or a mannan hydrate gel alone. Except that it is used as a main raw material, it can be in accordance with the conventionally known production method of fish paste products including auxiliary raw materials. It is also possible to use no auxiliary raw materials at all, and in this way, this kind of food can be diversified into edible use.

[0021] Incidentally, for example, in the past, for example, Kamaboko was prepared by smashing fish meat with salt (salted mash) as the main raw material, and as auxiliary raw materials, seasonings such as sugar and umami seasoning, starch and the like. It is well known that it is manufactured by mixing an elastic reinforcing agent, etc., and then molding and heating. Regarding the fish meat paste products such as bamboo rings other than the above-mentioned kamaboko, the production methods thereof are well known to those skilled in the art.

The production of any fish paste product conventionally includes a heating step as an essential step. This heating process
The gel of the mannan hydrate in the production method of the present invention can be used as it is in the heating step for converting it into an irreversible elastic gel.

The proportion of the salt-free fish meat crushed product and mannan hydrate gel used as the main raw material is, in short, comparable to that of the conventional fish meat paste product produced using the salt-ground crushed product of fish meat as the main raw material. It is the ratio that imparts gel elasticity to the final product. As the use ratio of mannan hydrate gel increases, the use ratio of fish meat crushed product decreases, so in the final product, the taste peculiar to conventional kamaboko, which is based on the use of fish meat, diminishes. The so-called fish meat paste-like food according to the present invention. In an extreme case, a fish meat paste-like food can be produced by setting the use ratio of fish meat crushed to zero and using gel of mannan hydrate alone as a main raw material. In this way, this kind of food will be diversified for edible use.

It should be noted that the salted and ground fish crushed product may be used in a small amount as long as it does not hinder the effects of the present invention. In addition, it goes without saying that the auxiliary raw materials may be appropriately added to the fish meat crushed product and the mannan hydrate gel in advance when they are prepared. Note that it is possible to use no auxiliary raw material at all, as described above.

[0025]

EXAMPLES The present invention will be further described below with reference to examples.

Example 1 (when a large proportion of crushed fish meat is used) 100 g of chips obtained by chip-cutting frozen ground meat of meat and 8 pieces of sugar
g, 1 g of sodium glutamate and 1 g of salt (total 110
g) was crushed with a food cutter while pouring 60 g of iced water to prepare a fish mash.

Separately, 18 g of mannan, 1.6 g of carrageenan and guar gum pulverized to a fine powder of around 200 mesh
20 g of a fast-dissolving glucomannan composition consisting of 0.4 g, 14 g of starch, 1 g of curdlan and Ca (OH) ₂ 0.5
420 g of water (20 ° C.) was added to g (total 35.5 g), and the mixture was stirred for about 4 minutes with a hand mixer. At this time, when the gelation of mannan hydrate progressed and rotation of the hand mixer became difficult, stirring was stopped, and then kneading was continued for about 30 to 60 seconds to remove air bubbles, and finally the surface irregular shape The mixture was smoothed to prepare a gel of mannan hydrate.

30 g of the hydrated gel of mannan thus prepared was added to 100 g of the above-mentioned fish meat crushed product and crushed with a silent cutter for about 5 minutes to reach an equilibrium state.

Next, this crushed product is placed on a flat plate to a thickness of 7-10.
Width is 80mm and length is 220mm, which is obtained by pushing out to about mm and cutting it into a rectangle of about 50mm x 100mm, and manually rolling it into a thickness of about 2mm.
Cut it to 40 mm, length 70 mm, put it in hot water of 95 ° C, heat it for about 20 minutes, take it out on a wire mesh to eliminate water wetting and let it cool, evaporate the moisture adhering to the surface Planned.

The product produced in this way has a preferable texture, which is a non-uniform ruggedness and a shrunken shape, in which the fish meat-based and mannan-based raw materials are entangled and independently form a gel. Met. Compared to the kamaboko produced by the conventional method, this product has a hard and chewy texture, has a unique endurance, has a good taste, and is compatible with various sauces and seasonings. It was also preferable as a food material to be heated.

Example 2 (when the proportion of mannan hydrate used is large) 30 g of fish meat crushed product prepared in the same manner as in Example 1
Was added to 420 g of the same amount of water as that used for preparing the gel of mannan hydrate in the same example, and stirred by a hand mixer to be sufficiently dispersed in the water.

Into this aqueous dispersion, a mixed raw material of the same gel of mannan hydrate as that used to prepare in Example 1 other than water was poured and stirred by a hand mixer to about 4
After that, the mixture was kneaded for about 30 to 60 seconds in order to remove air bubbles, and finally, the uneven shape of the surface was smoothed and adjusted to obtain a pasty substance.

This paste was divided into 4 minutes, and each was packed in a resin laminated bag (about 120 g per bag), arranged in a pan of a mold frame and fixed by occupying a lid, and then heated in hot water at 95 ° C. for about 40 minutes. Heated for minutes to complete the gel.

The product thus obtained has a kamaboko-like appearance but has a soft texture different from that.
It has a sashimi-like texture of tuna and yellowtail, and has a favorable texture like that of high-quality livestock meat when heated, and its taste is completely different from that of kamaboko, and it has various sauces and seasonings similar to the product of Example 1. It was suitable for both raw food and food to be heated.

[0035]

EFFECTS OF THE INVENTION According to the present invention, salt-slipping, which is an essential step for crushing fish meat in the conventional production of fish paste products, is eliminated, and as a result, the uniform taste of kamaboko can be improved. Furthermore, in extreme cases, even without using any auxiliary raw materials such as seasonings, and by changing the blending of fish meat-based and mannan-based raw materials, it is a textured and textured product that differs from conventional fish meat products such as kamaboko. Can be manufactured. Further, the product of the present invention, it is also possible to add a seasoning for each purpose before the gel is completed, combined with any molding, the utility value as a food product is not only Japanese food, but also as a Western Chinese food product. Can also be utilized, which in turn contributes to the effective use of fish meat, and its economic effect is great.

Claims (2)

[Claims] 1. A fish meat paste product or fish meat paste, which is produced by using, as a main raw material, a fish meat crushed without salt and a gel of a hydrate of glucomannan or a gel of a hydrate of glucomannan. Manufacturing method of product-like food. 2. A fish meat paste product or a fish meat paste product-like food product, which is produced by the method according to claim 1.