JPS5840047A - Formed food having shape of braided cord and its preparation - Google Patents

Abstract

PURPOSE:To provide a food having a tissue similar to lobster, by forming a food raw material composed mainly of proteins, starch and/or gluten, etc. in the form of braided cord. CONSTITUTION:A food having a tissue similar to the meat of shrimp, lobster, or crab, is prepared from fibers of ground meat paste, starch and/or gluten imparted with proper strength, by combining several fibers with each other in the form of a braided cord when the diameter of the fiber is <0.5mm. or by twisting the single fiber when its diameter is 5-10mm..

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention is capable of producing shrimp-like foods or structured food products by structuring food materials whose main ingredients are protein, h/-f, starch, gluten, etc. into a braid-like structure. It relates to foods and their manufacturing methods.

In recent years, a large number of processed foods have been developed that use whole surimi, such as scallop-style, crab-style, shrimp-style, and squid-style. Among them, some 7+-vertical scallop-like foods with a simple fiber structure are of extremely high quality, but shrimp, crab, etc. have complex and varied fiber structures and are satisfactory in terms of texture, shape, etc. There is nothing that can be done.

The present inventors focused on the fact that the texture of shrimp is derived from the complex structure of muscle fibers, and as a result of various studies, they succeeded in constructing a food material formed into a fiber M1 shape into a braided cord shape. We succeeded in creating a shrimp with a texture that is extremely similar to that of shrimp, which has not been observed in conventional shrimp. In addition, we have succeeded in producing foods with a lobster-like texture and various foods resembling crab meat tissue (!-) by combining the braided structure with the bare side. accomplished.

That is, shrimp muscle fibers consist of five large blocks, and the fibers in each block are arranged in combination in the longitudinal direction.

Therefore, in order to make something similar to a shrimp, several complete bundles of 10 long fibers are right-twisted, and then both are further twisted to form a rope or braid, which results in a structure similar to a shrimp muscle block. It was found that the fibers were arranged in the longitudinal direction.

After winding up several twisted fibers into a whole shape with a diameter of 2U to 25cm, the fiber M (after removing the whole fiber from the frame, twisting the whole fiber will create a twist, twisting it strongly will create a twist, and twisting it alone will cause it to twist weakly.) By further twisting the left-handed and right-twisted ones, the belly is opened,
It was also found that the structure was similar to that of a shrimp with its back opened.

Furthermore, several fibers are bundled and combined to make the whole braid, and when it is split vertically, it resembles the muscle arrangement of crab claw meat, and when the adhesive is weaker than that of shrimp, it looks strange. It was also found that food similar to crab claw meat can be obtained.

In practical terms, it is difficult to twist fiber braided products formed from food materials when their tensile strength is low, but if they are made of fibers such as starch or gluten, they can be twisted in the form of ropes. It is possible to perform the entire process of ply twisting. Moreover, if the diameter exceeds 5 mm, only a single fiber can be twisted, and it is impossible to twist the fibers into twin or triple twists or more. If it exceeds 1 CI-gk, it is difficult to even make the single fiber into a twisted structure.

It has been found that when krill protein (myojelly) is used as the first material, the elasticity is very similar to that of shrimp because it holds a lot of water per liter.

By organically combining the raw materials and the 4VI structure, lobster-like meat can be obtained, and if no filler is used at all, a food with a new structure (for example, similar to Japanese shrimp) can be obtained.
lol? ! As a result, we established a series of braid-like molded foods and a method for producing the same.

Next, a more detailed explanation will be given with reference to all 7% examples.

Example 1 100 parts by weight of pollack surimi, 10 parts by weight of starch and 5 parts by weight of water
After adding 0 parts of heavy oil and 2.5 parts by weight of salt and crushing them thoroughly, use a noodle making machine to bundle 4 to 5 fibrous molded products with a diameter of about 1 mm and a fold length of 25 cm and a diameter of about 15 cm. year,
One bundle is twisted to the right, and the other bundle is twisted to the left, about 10 each.
After twisting the individual pieces and inserting the other end into the ring-shaped part of one end to obtain two twisted rope-like structures, the left-handed and right-handed ones are combined individually or joined together to form a second rope. Surimi made fluid by water stretching was filled between the fibers, formed into a shrimp shape, and heated at 85 to 90°C for 10 minutes. When used alone, it has a left-handed or right-handed twist, giving it shrimp-like elasticity, but when joined together, the integrated structure is symmetrical, and the appearance is completely different from that of tiger shrimp, large-sided shrimp, etc. An extremely favorable texture was obtained without any change.

Example 2 The same 10 long fibers as in Example were made into one bundle, each twisted to the left and the other to the right to form a rope, and the two ropes were combined symmetrically, and on the other hand, a sari fiber stretched in water was made. After adhering the two ropes together and filling the gap, the ropes were cut into every 5 knots and heated at 85 to 90° C. for 15 minutes to obtain a shrimp-like structure.

Example 6 Diameter of fiber produced under the same conditions as Example 2? By changing the number of fibers to achieve the desired thickness, and making a bundle into a rope shape, at 5m and %1 or more, it becomes a twisted structure of single fibers.
In the case of 10.16 or more, it became difficult to twist.

Example 4 As a result of stacking and joining the rope-like structure of Example 2 and the rope-like structure of Example 1, either singly or in combination, many companies were able to produce a unique food product with a lobster-like texture. Obtained.

Example 5 Seven to eight long fibers of Example 1 were made into one fiber, and when six bundles were used to make a braid or four bundles were made into a four-braid, a shrimp-like mountain pattern structure was obtained. Filled with water-stretched surimi, heated, and then cut into two lengthwise, a fibrous structure similar to crab claw meat was obtained.

Example 6 "Men" was made using starch or strong flour, and the "men fibers" were molded in the same manner as in Example 1.2, resulting in a new product with a fiber structure that was visible from the outside, although the texture was different from that of shrimp. A food product (tentative name: Somen Shrimp) was obtained.

Example 7 Protein prepared from krill (hereinafter referred to as myojelly)
100 parts by weight, 5 parts by weight of starch and 2.5 parts by weight of salt were added, and the same procedure as in Example 2 was carried out to prepare all the fiber rows of i m71Lφ.
A right-handed twisted lobe and a left-handed twisted lobe were made from a bundle of all 10 fibers, and the raw IA was filled and bonded in a vacuum chamber to 1 μl, followed by heat treatment to obtain a shrimp-like food.

Unlike the Surimi of Example 2, this product has a texture that is more similar to that of shrimp, and this is thought to be due to the characteristics that completely match those of the high-moisture shrimp muscle.

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Claims (1)

[Scope of Claims] 1. One or more long fibrous fibers of long fibrous protein and/or long fibrous fibers of a food product whose main component is starch and gold, and/or which is traditionally composed mainly of starch and gold. A braided food product in which the bundles are structured and heat stabilized. 2. After forming a food material whose main component is protein and/or starch into a long fiber shape with a diameter of 10-φ or less or a cross-sectional area of 1 cm2 or less, the entire IM-like material is structured into a braided cord, and then the food material is heated to form a long fiber. A method for producing braid-like molded food, which is characterized by stabilizing the material by thermally denaturing it.