JPS5832858B2 - Method of manufacturing collective food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a novel method for producing a collective food product by bonding two or more food pieces of the same or different types to each other.

Its characteristics include proteins and their decomposition products (hereinafter referred to as
(abbreviated as protein) or 0 carboxyl groups per polymerized unit
．． A substance selected from polysaccharides containing three or more polysaccharides and their decomposition products (hereinafter referred to as polysaccharide substances), which is neutral or alkaline, exhibits water solubility or water dispersibility at room temperature, and whose aqueous solution or dispersion is A mixture of one or more substances that satisfy the conditions of jelly formation at a solid content concentration of 30% or less and an alkaline earth metal hydroxide or an alkaline earth metal oxide,
In a method for manufacturing a collective food by adhering two or more food pieces of the same or different types to each other by adhering the same or different types of food pieces to the adhered surfaces, the alkaline earth metal hydroxide or alkali Instead of earth metal oxides, roasted powder of egg grains or grains of shellfish such as clams, scallops, and oysters (hereinafter abbreviated as grains) is used.

In recent years, as the world's population continues to increase, the relative decline in food resources obtained from the natural world has caused the prices of seafood, meat, vegetables, etc. to soar, and food processing companies have to deal with limited resources. We are now in a situation where we have to work hard to reduce the loss of ingredients during food processing and make effective use of them.

The inventors of the present application have been focusing on this problem for more than a dozen years, and have developed a method for effectively utilizing food resources and reducing food loss during food processing by bonding various food pieces together. We have been conducting research on processing techniques to obtain aggregate foods of any combination, shape, and weight.

In order to achieve this goal, the inventors of the present application have developed a method for achieving this purpose by using a protein-based substance or polysaccharide-based substance having a specific carboxyl group content, water solubility, water dispersibility, and jelly-forming ability, as described at the beginning. We discovered that a mixture of a substance and an alkaline earth metal hydroxide or an alkaline earth metal oxide is extremely effective in adhering and aggregating various food pieces, and developed a method for producing assembled foods using the mixture. , which has already been put into practical use in various areas of food processing.

Furthermore, in recent years, food dressings that combine animal/vegetable protein powders with phosphates and the like to achieve the same purpose have come on the market.

However, regarding these conventional food adhesives,
There are problems to be solved as follows.

Firstly, the adhesive strength between food pieces is still not perfect in practical terms.

For example, even if a bonded food product has sufficient adhesive properties in its raw state, the adhesive surface may peel off during cooking, reducing the product value, or conversely, the bond may become stronger after cooking. However, because the adhesive strength in the raw state is not sufficient, there is often a problem that food materials are lost during processing.

Second, chemically synthesized products such as phosphates and alkaline earth metal compounds have various legal restrictions on their use in food.
Not only are there restrictions on the amount and purpose of use, but there are also social issues such as the recent heavy use of these chemically synthesized products in food, which has forced a reconsideration of the impact it has on human health. That's true.

In view of the above-mentioned current situation, the present invention has been developed to adhere food pieces,
At the assembly, we will create an adhesive composition that can maintain sufficient adhesive strength for practical use under all food processing processes and conditions, including fresh, frozen, heated, and cooked food, not from a chemically synthesized product but from a natural source. It was discovered from among the many existing materials, and was completed as a result of various studies aimed at putting it to practical use.

Hereinafter, the present invention will be explained in detail.

First, as the base material of the adhesive composition of the present invention, protein-based substances or polysaccharide-based substances that have already been discovered by the present inventors can be used.

Specific examples of protein-based substances include egg white powder, milk casein, soybean protein powder, and deamidated gluten.
As polysaccharide-based substances, natural materials such as alginic acid, xanthan gum, and pectin can be used as base materials.

Next, as grains to be mixed with these base materials, it has been found that roasted grain powder obtained by roasting egg grains, shellfish grains such as clams, scallops, and oysters is extremely effective. Served.

This roasted grain powder is made by thoroughly washing and removing impurities from naturally collected grains, and then heating it at a high temperature of 800°C or higher.
It is obtained by roasting and pulverizing for a long period of time, and if it is not subjected to such roasting treatment, the desired effect will not be obtained.

The particle size of roasted grain powder is about 60 to 100 mesh.
It may be used within a range that allows uniform mixing with the protein-based substance or polysaccharide-based substance.

The adhesive composition used in the present invention is prepared by mixing preferably 1 to 30 parts of the above-mentioned roasted grain powder with 100 parts of powder of one or more of the above-mentioned protein-based substances or polysaccharide-based substances. be done.

In order to produce an assembled food using the present adhesive composition, the adhesive composition powder is applied to the surfaces to be adhered of two or more food pieces of the same or different types, creating voids on the adhesive surfaces. Adhesion is completed by crimping and leaving it for a few minutes to 30 minutes.

The amount of adhesive composition applied to the object to be adhered (food piece) is:
Although it varies depending on the condition and area of the adhesive surface of the object to be adhered, it is sufficient that the object adheres naturally to the adhesive surface.
The amount is about 0.1 to 20 parts.

The temperature at the time of bonding is arbitrary as long as the water contained in the bonded object does not freeze or evaporate.

Food pieces to which the present invention is applicable include raw meat such as meat and fish meat, processed meat products such as ham and sausage, fish eggs such as kazunoko, cod roe, and striped roe, crustaceans such as shrimp and crab,
Shellfish such as flat shells, scallops and oysters, molluscs such as octopus and squid, cheese, body fat of meat and fish, seaweed such as seaweed, kelp and nori, fruits such as apples and bananas, potatoes and Vegetables such as carrots and daikon radish, fish paste products such as kamaboko, hampen, and chikuwa, and vegetable protein meat products are listed. The present invention can also be applied to materials that have been subjected to such treatments.

In the process of researching various aggregate foods based on the present invention, the inventors of the present application have discovered a fried squid-like aggregate food of unprecedented high quality.

This is done by mincing meat from parts of the squid that usually have low commercial value, such as the reeds and ears, and then adding, mixing, and molding the adhesive composition of the present invention to assemble squid in a fixed shape and weight. This is a food product, and a fried squid-like food product is prepared by adding koromo to the food product.

- For example, 800g of peeled purple squid reeds
, mince 200g of Mimi in a chopper, add egg white powder, milk casein, deamidated gluten.
To 100 parts of a 5:3:2 mixture, 15 g of an adhesive composition prepared by blending 20 parts of roasted egg grain powder (roasted in soo'c for 24 hours) was added, and mixed with a mixer for 2 hours. After mixing for a minute, the mixture was filled into a retainer and left at room temperature for 30 minutes to complete adhesion.

This was frozen, sliced into pieces with a width of 0.6 Crt'L, and coated and breaded to form a fried food.

When this was fried in oil, the adhesion of the minced squid pieces to each other was very good.Aside from this, a totally unexpected effect was that the squid meat hardly contracted during frying. retains the same volume as when unheated,
In addition, it was found that the squid meat and batter were in close contact with each other, and no hollow portion was formed at all.

Normally, when frying squid, the squid meat contracts rapidly during frying, creating a hollow space between the batter and the filling, which damages the credibility of the product.However, when the method of the present invention is used, this phenomenon is completely eliminated. I couldn't see it.

As described above, when the present invention is applied to adhesion and assembly of minced squid meat, in addition to the expected adhesion effect, unexpected new effects such as prevention of shrinkage of squid meat and improvement of adhesion of fried batter are obtained. This was found to significantly increase the commercial value of fried squid products and squid hamburger-like products.

According to the present invention, it has become possible to arbitrarily combine various food materials to obtain a high-quality collective food product with a desired shape, size, and weight.

The obtained aggregated food has sufficient adhesive strength and does not lose its aggregated state even when it is fresh or after ordinary heating or cooking such as steaming, frying, or baking.

In addition, the present invention provides industrial benefits such as advanced utilization of low-utilization food pieces, reduction of processing loss during food processing, standardization of food products, and paranity of taste and nutrition.
Its contribution to dietary habits is enormous.

Examples will be explained below.

Example 1 Kamaboko (8X5X1cIrL) as a raw material for collective food
Two pork fillets (8X5X2crrL) and two carrot pieces (s X 5 X 0.8cIrL) were prepared.

Separately, 100g of egg white albumin, 20g of deamidated gluten
g Roasted oyster grain powder (roasted at 850'C for 13 hours) 15g of mixed powder was prepared, and 1.2 parts by weight of this was attached to the surface of each of the above food pieces per 100 parts by weight of the food pieces. After the food pieces were stacked alternately, they were lightly pressed together and left at room temperature for 30 minutes to complete the adhesion.

The adhesive strength between each food piece was sufficient, and the moldability of the assembled food was good.

This aggregated food was sliced into plates with a thickness of approximately 0.6 crrL from the direction perpendicular to the adhesive surface of each food piece to obtain 13 aggregated food pieces (0.6 x 5 x 7.6 crt'L).

When this was fried in a frying pan, each food piece maintained strong adhesion to each other and had good flavor and texture.

Example 2 Limph, cheese, banana (2 pieces each) were used as aggregate food ingredients.
Prepare soybean casein powder I separately.
on, sodium alginate 20g, milk casein 2
A mixed powder of 0g of roasted scallop shell powder (roasted at 1300°C for 1 hour) El was prepared, and 0.5 parts by weight of this was attached to the surface of each of the above food pieces per 100 parts by weight of the food pieces. After placing the food pieces on top of each other alternately, they were lightly pressed together and left at room temperature for 1 hour to complete the adhesion.

This assembled food was sliced into 1 x 2 x 3 CrrL pieces for consumption, and the adhesion between each food piece was good, and the taste and flavor were good.

Example 3 Beef (4x6X2crI'L) as a collective food raw material,
Prepare peeled shrimp (4X 6X O, 8crfL), raw potato pieces (4X6X1.2cx), and separately, 100g of milk casein, 100g of egg white albumin, and roasted chicken eggshell powder (roasted at 950°C for 4 hours). ) A mixed powder of 21 was prepared.

This was attached to the surface of the food piece in an amount of 2 parts by weight per 100 parts by weight of the food piece, and the food pieces were stacked on top of each other, and adhesion was completed in the same manner as in Example 1.

The obtained collective food was frozen overnight and the next day, half-thawed, was sliced into 0.8 x 6 x 4 CfrL pieces, coated with flour liquid, coated with bread crumbs, and processed into a cutlet-like food.

After freezing and preserving the food for three weeks, it was fried in oil and served as food.The food pieces adhered well to each other and were delicious.

Example 4 Raw kelp (8X8XO, 3(X)) and raw squid (8X8X0.7CrrL) were prepared as raw materials for the collective food, and raw squid (8X8X0.7CrrL) was prepared in the same manner as in Example 1 using the adhesive mixed powder used in Example 1. An adhesive aggregate food of kelp and raw squid was obtained.

Separately, prepare Kazunoko Barakoro g, mix it with 0.4 g of the adhesive mixed powder used in Example 1, spread it on the surface of the raw kelp of the adhesive aggregate food, spread it gently, and gently overnight. The adhesive was then left at room temperature for 1 hour to complete the adhesion of the barack.

The thus obtained aggregate food consisting of barley, raw kelp, and raw squid was salted for two weeks, then washed with water, and its condition was observed.

The adhesive strength between each food piece was sufficient, and both flavor and texture were good.

Example 5 200g of peeled purple squid legs and ears
The mixture was passed through a chopper (die 9m/m) to be minced.

Separately, roasted powder (roasted at 800°C for 24 hours) equal to the number of chicken eggs per 100 parts by weight of mixed powder of egg white albumin: milk casein: deamidated gluten - 5:3:2
Prepare a mixture of 0 parts by weight, add 15g of this to the above squid mince, stir, and place in a square retainer (8X8X3
5crrL), left in a refrigerator at 4°C for 30 minutes, and then frozen at -30°C overnight.

The next day, the semi-thawed slices were sliced into 0.6cm/17L thick slices to make a squid hamburger-like food, and some of them were also coated with flour liquid and bread crumbs to make a squid mince fry-like food.

Squid hamburger steak and minced squid fries were fried in oil, and the latter was fried in oil for consumption.

In both cases, the mutual adhesion and moldability of the minced meat were good, and the texture and taste were also good.

In particular, with fried squid mince, there is almost no shrinkage of the squid meat during frying that occurs in regular fried squid.
Therefore, the coromo and the contents are in close contact with each other, and a product with high commercial value can be obtained.

Example 6 Squid legs 700g, ears 200g, scraps 100
g was shaken for 2 minutes using a silent cutter to obtain minced squid.

Separately, 801 g of minced pork, 100 g of finely chopped onions, and 100.9 g of green seaweed were processed in the same manner using a silent cutter, and the obtained product was added to the squid mince described above and transferred to a small Nigu.

Next, roasted clam grain powder (1500℃
50 g of a mixture of 5 parts by weight of
was added to the kneader, a small amount of salt and seasonings were added, and the mixture was stirred until the mixture was homogeneous.

Immediately after that, apply a round retainer (inner diameter 8 mm x length 24 Cr).
I'L), and then treated and evaluated in the same manner as in Example 5.

``All of the adhesion, moldability, flavor, texture, and appearance were good, and when fried, as in Example 5, a product with very good colomo adhesion was obtained.

Example 7 Small pieces of pork meat for cutting into small pieces (3X 3 x 5CrI'L)
I took 1kg into a small Neegoo.

Egg white albumin di-soybean casein: Deamidated gluten-
After thoroughly dispersing and dissolving 50 g of a mixture of 100 parts by weight of a 6:3:1 mixture and 10 parts by weight of roasted clam grain powder (roasted at 1500°C for 1 hour) in cold water, the above kneader was added. and stirred for 30 seconds until uniform.

Immediately after that, a round retainer (inner diameter 8 crrL x length 2
4cIrL) and treated and evaluated in the same manner as in Example 5.

Adhesion, moldability, flavor, texture, and appearance were all good.

Claims (1)

[Claims] 1 In the case of proteins and their decomposition products having carboxyl groups in the molecule, or polysaccharides having carboxyl groups and their decomposition products, in the case of proteins and their decomposition products, the molecule 10
A substance containing 30 moles or more of carboxyl groups per 5 g, in the case of polysaccharides and their decomposition products, containing 0.3 or more carboxyl groups as the polymer unit, neutral to alkaline, water-soluble or water-dispersible at room temperature, and A mixture of one or more substances that satisfies the conditions such that this aqueous solution or aqueous dispersion becomes a jelly at a solid content concentration of 30% or less and an alkaline earth metal aquatic product or an alkaline earth metal oxide is mixed with the same kind of substance. Or, in a method for manufacturing a collective food by adhering two or more different food pieces to each other by adhering them to the adhesive surfaces of two or more different food pieces, the alkaline earth metal aquatic product or alkaline earth metal A method for producing a collective food product, characterized in that, instead of the oxide, roasted powder of egg grains or shellfish grains such as clams, scallops, and oysters is used.