JPH11276119A - Production of kneaded marine product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To stably obtain a kneaded marine product that can make an eating person distinctly feel the palatability of ingredient materials and is useful for a variety of daily dishes, in a short time by using curb-like product prepared by adding a salt not coagulating soybean protein to a soybean protein hydrate. SOLUTION: (A) The curd-like product is prepared by preliminarily adding (A1 ) 1.2-4.8 pts. of a salt not coagulating soybean protein (for example, an alkali metal salt), based on 100 pts. of (A2 ) soybean protein hydrate, for example, a hydrate of a separated soybean protein of >=60 wt.% of the protein content on the dry basis, or a concentrated soybean protein with water or another soybean protein hydrate comprising the soybean protein, water and oil and fat in which water is used in 3- to 6-fold amount of the soybean protein on the dry basis. Then, (A) the curd-like product is admixed to or kneaded with (B) (ground) fish meat.

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 fishery product in which ingredients in the fishery product are more clearly felt.

[0002]

2. Description of the Related Art Conventionally, methods of using soybean protein in fishery products include a method of adding soybean protein to fish meat in powder form,
There has been a method in which soy protein hydrate is kneaded or mixed with fish meat. Salts such as common salt are usually added when kneading fish meat with soy protein or soy protein hydrate.

[0003] Soy protein powder is added to conventional fish meat,
When added as a hydrate, the texture of seafood kneaded products to which salts such as salt are added becomes homogeneous and hard, and the ingredients are added to the texture of seafood kneaded products as a tie, and the subtle texture of the ingredients. Are hidden, and the effect of adding the ingredients is reduced by half.

[0004] On the other hand, soybean protein coagulating salts (bitumen,
A method is known in which a salt of an alkaline earth metal such as calcium or magnesium rhodium is added to a soybean protein hydrate, and the hydrate and the fish meat are kneaded. However, soy protein coagulable salts have different reaction rates with soy protein depending on the temperature, and have the disadvantage that it is difficult to obtain a brittle curd stably or to obtain a fishery product with a uniform texture.

[0005]

SUMMARY OF THE INVENTION The present invention solves the above-mentioned problems and provides a stable method for producing a well-balanced and excellent fishery kneaded product which makes the ingredients have a clear texture. The purpose was to.

[0006]

Means for Solving the Problems As a result of intensive studies on the above-mentioned problems, the present inventor has found that a card-like material obtained by previously adding a non-coagulable salt of soybean protein such as salt to soybean protein hydrate is obtained. The fishery kneaded product obtained by using it has been found that the texture of the ingredients is clearly felt, and the present invention has been completed.

According to the present invention, there is provided a method for producing a fishery kneaded product characterized by kneading or kneading a curd-like product obtained by previously adding and mixing a non-coagulating salt of soybean protein to a soybean protein hydrate to fish meat or fish meat surimi. Is the law. The soy protein non-coagulable salt is added to 100 parts by weight of soy protein (in terms of isolated soy protein).
2 to 4.8 parts by weight are preferred. The fishery product preferably contains ingredients.

[0008]

The soybean protein hydrate used in the present invention is suitably a hydrate of soybean protein and water, or a hydrate composed of soybean protein, water and oil and fat. As the soybean protein of the present invention, those having a protein content of 60% or more on a dry matter basis such as isolated soybean protein and concentrated soybean protein are suitable, and those having a low protein content such as defatted soybean are not suitable. In particular, isolated soybean protein is preferable, but a powder obtained by emulsifying the isolated soybean protein and fat and oil and then pulverizing may be used. The water used in the present invention is suitably about 3 to 6 times the dry weight of the soybean protein. or,
When using fats and oils for soybean protein hydrate, an emulsion curd can be obtained by kneading or mixing. The amount of fats and oils depends on the emulsifying power of the soybean protein, but is usually used in an amount equal to or less than the above-mentioned water content. In other words, it can be less than six times the dry weight of soy protein.

The non-coagulable soybean protein used in the present invention includes:
Alkali metal salts such as sodium chloride and potassium chloride are preferred. Bitter juice, alkaline earth metal salts such as calcium salts and magnesium salts, and soy protein coagulable salts such as ammonium salts are not preferred because the dough of the fishery product tends to harden quickly as the temperature rises.

In the soybean protein hydrate containing non-coagulable soybean salts, the non-coagulable soybean salts are suitably contained in an amount of 1.2 to 4.8% by weight based on the soybean protein (converted to powdery separated soybean protein). And preferably 1.5 to 4.5% by weight.
In the present invention, the soybean protein hydrate and the soybean protein non-coagulable salts and, if necessary, fats and oils can be mixed or homogenized to obtain a curd. The curd of the present invention has a soy protein dry solid content of 3 to fish meat or the like.
% To about 65%. Preferably, 4% or more is appropriate. This is because the texture of the ingredients in the fishery product can be most easily felt and finished. When adding curd without soy protein non-coagulable salt to fish meat, etc. as in the past, fishery products using soy protein non-coagulable salts are highly resilient with high hardness and deformation over time. It is not suitable for making products that have a subtle texture. However, the card-like material of the present invention has a small hardness and deformation even after a lapse of time, and when kneaded with fish meat or the like, the obtained fishery product has a moderate hardness with a light and soft bending. Have.

As the fish meat or fish meat surimi used in the present invention, raw materials of fishery products such as raw fish and fish meat surimi can be used. The type of fish and the type of raw fish are not particularly limited.

Further, the fishery product of the present invention can include ingredients. As the ingredients, soft ingredients that are hard to make a distinction in texture from the hardness of the dough of the seafood kneaded product if the ingredients are mixed when kneading soybean protein and fish meat surimi as in the past. Can be used. Such ingredients are ingredients having a subtle texture that is as soft or softer than the dough of the fishery product, for example, crab kamaboko, konjac, noodles, cooked rice, spinach, tuna, Algae and mushrooms represented by hijiki and the like can be mentioned.

Next, the above card-like material can be kneaded or mixed with fish meat or fish meat surimi, and a known device can be used as these means, for example, a kneader such as a silent cutter or a mixer. Can be used. When the card-like material is an emulsion curd to which fats and oils are added, it is preferable to prepare an emulsion curd using a kneader such as a silent cutter having an emulsifying function, and to knead fish meat or fish meat surimi.

The fishery product manufactured by the above method is
It has the following advantages as compared with a fishery kneaded product produced by adding a non-coagulating salt of soybean when kneading soybean protein and sashimi. a. It has a crisp, crisp and moderate elasticity to enhance the texture of the ingredients. b. Flavors such as soy odor can no longer be felt. c. A large amount of soy protein can be used and cosmetic effects can be expected. d. Since the card-like material can be created in a short time, the kneading time with the fish meat can be reduced, and the working time can be made more efficient. e. Because various ingredients can be used vertically and horizontally, various side dishes can be manufactured.

[0015]

The present invention will be described more specifically with reference to comparative examples and examples, but the scope of the present invention is not limited to these examples. The parts and percentages shown in the examples are on a weight basis.

Comparative Examples 1, 2, and 3, Examples 1, 2, and 3 Five parts by weight of water was added to 10 parts of powdery separated soybean protein ("New Fuji Pro-SE"; manufactured by Fuji Oil Co., Ltd.). A curd made of water (hereinafter referred to as a card) and a card added with salt (hereinafter referred to as a salted card) were produced using a silent cutter. The salt concentration for soybean protein was 2% in Example 1, 3% in Example 2, and 4% in Example 3. In Comparative Example 1, 0% (conventional card method), 1% in Comparative Example 2, and 5% in Comparative Example 3.

Using the curd and the salted curd thus prepared, a surimi dough is prepared according to the composition shown in Table 1.
After mixing the kizami kamaboko, a steamed kamaboko was prepared. In addition,
The amount of salt and the amount of water in the steamed kamaboko were kept constant. In addition, the kizami kamaboko used as the ingredient here refers to a kamizami crab flavor kamaboko, and when used as an ingredient, the texture was hardly perceived.

Table 1 --------------------------------------------- ------------------- Raw materials Comparative Example 1 Same Example 2 Example 1 Same Example 2 Comparative Example 3 --------------- ------------------------------------------------- ( Card and salted card) New Fuji Pro SE 10 10 10 10 10 10 Water 50 50 50 50 50 50 Salt * 1 0 0.1 0.2 0.3 0.4 0.5 -------------------- -------------------------------------------- (fish) Surimi 100 100 100 100 100 100 ------------------------------------------ ---------------------- (Other) Salt * 2 3 2.9 2.8 2.7 2.6 2.5 Sugar 3 3 3 3 3 3 MSG 0.5 0.5 0.5 0.5 0.5 0.5 Potato starch 10 10 10 10 10 10 Water 60 60 60 60 60 60 ------------------------------------ ---------------------------- Subtotal 236.5 236.5 236.5 236.5 236.5 236.5 -------------- -------------------------------------------------- Kizami crab flavored kamaboko 133.25 133.25 133.25 133.25 133.25 133.25 ------------------------------ ---------------------------------- Total 394.75 394.75 394.75 394.75 394.75 394.75 --------- -------------------------------------------------- ----- (Unit: parts by weight) Salt * 1 is the salt added when preparing the card, and salt * 2 is the salt added when kneading the card and sashimi to prepare the dough for fishery products. It is. (The same applies to the following examples and comparative examples.)

The surimi dough prepared according to the composition shown in Table 1 was
Filled in a 48mm folded vinyl chloride casing,
After heating in a warm bath at 90 ° C. until the central temperature reached 85 ° C., the mixture was cooled overnight and subjected to sensory evaluation.

The sensory evaluation was performed according to the following criteria. The texture of the ingredients (presence of the ingredients) is as follows. 2-: I do not feel it at all-: I do not feel it much

Table 2 --------------------------------------------- ------------- Sensory results Comparative Example 1 Same Example 2 Example 1 Same Example 2 Comparative Example 3 -------------------- -------------------------------------- Texture of ingredients (2-) (-) (+) (2 +) (2 +) (+) -------------------------------------- -------------------- Remarks Kamaboko-like Kamaboko-like Good Good Yaya fragile ---------------------------------------

As can be seen from the results of the sensory evaluation described above, in the case of using the conventional card having 0% salt in Comparative Example 1, the texture itself was kamaboko, and the texture of the ingredients was not felt at all. . Also, as in Comparative Example 2, even when salt was added at 1% to soybean protein, the texture of the ingredients was hardly felt.
As in Example 1, the texture of the ingredients began to be felt for the first time when 2% of salt was added to soybean protein. In the section of Example 2 in which 3% of salt was added to soybean protein, the texture of the ingredients was extremely felt. In the case of Example 3 in which 4% of salt was added to soybean protein, the texture of the ingredients was extremely felt, but the texture of the kamaboko tended to be slightly brittle. In Comparative Example 3, when the amount of salt added was 5% with respect to soybean protein, the texture of the ingredients was clearly felt, but the texture became uneven and slightly unfavorable as a food. Was.

Examples 4, 5, 6, 7 and Comparative Examples 4, 5 Salted curd was prepared in the same manner as described above, and fried kamaboko was manufactured by changing the amount of each salt. The soy protein used was
Powdered emulsified fat (“Sun Rubber 15; manufactured by Fuji Oil Co., Ltd., containing about two-thirds of the separated protein);
3.5 parts by weight of water was added to 5 parts to prepare a curd to which salt was added. The kneading machine used adjusted the card using a silent cutter. The salt concentration relative to soy protein (in terms of isolated soy protein) was 0% in Comparative Example 4, 2.25% in Example 4, 3% in Example 5, 3.75% in Example 6, and 3.75% in Example 7. It is 4.5%. In addition, since it is a tofu-kamaboko-like composition, a white-colored scallop FA grade surimi with little black scale of fish was used.

Table 3 ------------------------------------------------------------- --------------------- Raw materials Comparative Example 4 Example 4 Same as above 5 Same as above 6 Same as above Comparative Example 5 ------------- -------------------------------------------------- --- (Card and salted card) Sun rubber 15 15 15 15 15 15 15 Water 52.5 52.5 52.5 52.5 52.5 52.5 Salt * 1 0 0.225 0.3 0.375 0.45 0.6 ----------------- ------------------------------------------------- ( Fish) Surimi 100 100 100 100 100 100 ---------------------------------------- -------------------------- (Other), salt * 2 3 2.275 2.2 2.125 2.05 1.9 Sugar 3 3 3 3 3 3 MSG 0.5 0.5 0.5 0.5 0.5 0.5 Soybean white oil 30 30 30 30 30 30 Potato starch 10 10 10 10 10 10 Extended water 90 90 90 90 90 90 --------------------- --------------------------------------------- Subtotal 304 303.5 303.5 303.5 303.5 303.5 ----------------------------------------------- ------------------- Kizami crab-style flavored kamaboko 150.5 150.5 150.5 150.5 15 0.5 150.5 ------------------------------------------------ ------------------ Total 454.5 454 454 454 454 454 ------------------------- -----------------------------------------

The surimi dough prepared according to the composition shown in Table 3 was
It was extruded with a stirrer having a diameter of 20 mm, adjusted to 60 g, steamed and heated at 90 ° C. for 15 minutes with a steamer, cooled overnight, and then subjected to sensory evaluation the next day.

Table 4 --------------------------------------------- --------------------- Sensory results Comparative Example 4 Example 4 Example 5 Same Example 6 Same Example 7 Comparative Example 5 ------------ -------------------------------------------------- ---- Texture of ingredients (-) (+) (2+) (2+) (+) (-) ----------------------- ------------------------------------------- Remarks Kamaboko Good Good Good Good Solid ------------------------------------------------- -----------------

As can be seen from the above sensory results, in the case of using the curd containing 0% salt in Comparative Example 4, the texture itself was kamaboko, and the texture of the ingredients was not felt at all. Also, as in Comparative Example 5, in the section where too much salt was added, the texture of the entire kamaboko was weak and brittle, and before the texture of the ingredients was felt, the overall texture was lacking in balance. It has become something. From the salt-added section of Example 4 to the salt-added section of Example 7, the texture was good to feel the texture of the ingredients, especially the salt-added section of Example 5 and the salt-added section of Example 6. In the ward, the texture of the crab crab-flavored kamaboko was good during chewing.

The sensory evaluation criteria of the fried kamaboko obtained by the composition of Table 3 were the same as in Examples 1, 2, and 3 and Comparative Examples 1, 2, and 3. The results are shown in Table 4.

Examples 8, 9, 10, 11, 12 and Comparative Examples 6, 7 A salted curd of 2% salt (vs. "sun rubber") similar to Example 5 in the formulation of Table 3 was prepared. The effect of the texture to feel the ingredients was confirmed by changing the addition amount. The prescription, raw materials and auxiliary materials of the salted curd were adjusted in the same manner as in the prescription of Table 3.

Table 5 ------------------------------------------------------------- -------------------- Raw materials Comparative Example 6 Example 8 Same Example 9 Same Example 10 Same Example 11 Same Example 12 Comparative Example 7 ------------ -------------------------------------------------- --- (Card and salted card) Sanlaba 15 2 4 8 20 50 60 70 Water 7 14 28 70 175 210 245 Salt * 1 0.04 0.08 0.16 0.4 1 1.2 1.4 -------------- -------------------------------------------------- -(Fish) Surimi 100 100 100 100 100 100 100 ------------------------------------- ---------------------------- (Other), salt * 2 2.96 2.92 2.84 2.6 2 1.8 1.6 Sugar 3 3 3 3 3 3 3 MSG 0.5 0.5 0.5 0.5 0.5 0.5 0.5 Soybean white oil 30 30 30 30 30 30 30 Potato starch 10 10 10 10 10 10 10 10 Water 90 90 90 90 90 90 90 ------------- -------------------------------------------------- -Subtotal 245.5 254.5 272.5 326.5 461.5 506.065 551.5 --------------------------------------- ---------------- 5 127.25 136.25 163.25 230.75 253.25 275.75 ------------------------------------------- ---------------------- Total 368.25 381.75 408.75 489.75 692.25 759.75 827.25 -------------------- ---------------------------------------------

The sensory evaluation of the steamed kamaboko prepared as described above was performed to confirm the appearance of the texture of the ingredients.

Table 6 --------------------------------------------- ---------------------- Raw materials Comparative Example 6 Example 8 Same 9 Same 10 Same 11 Same 12 Comparative Example 7 ---------- -------------------------------------------------- ------- Texture of ingredients (-) (+) (+) (+) (+) (+) (-) ----------------- -------------------------------------------------- Remarks Kamaboko Good Good Good Good Good Good Sticky ----------------------------------------- --------------------------

As can be seen from the sensory evaluation in Table 6, in Comparative Example 6, soybean protein was 2% ground soybean, the amount of addition was small, and the texture was uniform. The feeling is hidden and I can no longer feel it. But,
Example 8 of 4% addition section, Example 9 of 8% addition section, Example 10 of 20% addition section, Example 1 of 50% addition section
In Example 12 in the 1, 60% addition section, the texture of the ingredients was clearly felt. However, 7 of Comparative Example 7
In the 0% -added group, the whole texture was sticky, there was a sense of incongruity, and the good texture originally perceived by the ingredients also changed and could not be felt. This is presumably because the amount of soybean protein added to the surimi was excessively increased, thereby inhibiting the inherent gel-forming ability of the surimi.

[0034]

According to the present invention, a non-coagulable salt of protein is added to soy protein hydrate in advance, mixed to form a curd, and fish meat or fish meat surimi is added and kneaded.
Even when using soft ingredients that resemble the softness of the dough that was difficult to feel with conventional production dough for fishery products, it became possible to feel the texture of the ingredients. Things.

 ──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Masatoshi Kizaki 4-3 Kinokudai, Yawahara-mura, Tsukuba-gun, Ibaraki Pref. Fuji Oil Co., Ltd. Tsukuba R & D Center

Claims (3)

[Claims] 1. A method for producing a fishery product, which comprises kneading or mixing a curd-like material obtained by previously adding and mixing a non-coagulating salt of soybean protein to a soybean protein hydrate to fish meat or fish meat surimi. . 2. The process for producing a seafood kneaded product according to claim 1, wherein the non-coagulable salt of soybean protein is 1.2 to 4.8 parts by weight based on 100 parts by weight of soybean protein (in terms of isolated soybean protein). 3. The method for producing a fishery kneaded product according to claim 1, which comprises ingredients.