JPS5878544A - Production of chinmi (dried and seasoned fish meat for drinking "sake" and other alcoholic beverage) - Google Patents

Abstract

PURPOSE:Thick fibrous protein is mixed with a binder, formed into thin sheets, dried and milled to give ''CHINMI'' that has fiberous structure loosening comfortably in the mouth, as being chewed, and gives a soft texture. CONSTITUTION:Fibrous protein of more than 1mm. thickness that has a fused fibril structure is mixed with a binder, then made into thin sheets, dried and milled. For example, 15 parts of beef red meat, 45pts. of ground walleye pollak meat, 3pts. of separated soybean protein powder and 25pts. of water are mixed and treated with a cutter to prepare a paste. In the meantime, a soybean protein slurry of 5.5pH is fluidized under pressure and heating and extruded through an orifice, neutralized to 6.2pH to give a fibrous product of 3mm. thickness and 15mm. average length in which fibrils fuse to one another. Then, 60pts. of the above paste and 40pts. of the fibrous product are mixed and formed into a sheet of 3mm. thickness. The sheet is dried to 20% water content, coated with a seasoning solution, roasted for a short time and milled with pressure rollers in three stages until its thickness becomes 0.5mm. to give the objective CHINMI just like flattened dried cuttlefish.

Description

[Detailed description of the invention] This invention relates to a method for producing delicacy foods.

Some delicacies include dried processed products such as fish meat and squid.
“There are many foods that have a characteristic of being chewable, but among these foods, the ones that have a texture where the fibers loosen when chewed in the mouth are Noshika, Noshidara,
Like dried blowfish meat, the price is extremely limited. Most other seafoods have poor rolling resistance after drying, and even if dried during the day they are masticated, the texture is poor as the fibers loosen.

Furthermore, among the changes in dietary habits in recent years, one of the things that has been particularly pointed out is the increasing tendency to prefer soft textures. Most delicacy foods are dried products and often have a hard texture.
In an attempt to respond to the changes in palatability mentioned above, the water content in the product was reduced by 5%.
The number of semi-dried products that remain at around 0X or higher is increasing. However, such semi-dried products have problems with their shelf life as they are, require vacuum packaging, which increases costs, and require the use of preservatives that consumers do not necessarily like. be.

On the other hand, amidst the tight supply of raw materials for delicacy foods in general, several methods have been proposed for manufacturing delicacy foods by mixing proteins that are uniquely organized into fibers with binders (for example, in Japanese Patent Publication No. 48
-10255), although these methods have been successful in producing beef cattle with a certain quality in terms of chewing texture, chewing in the mouth loosens the fibers, resulting in a poor texture. Some of the inventors of the present invention previously proposed a method for producing an unprecedented thick fibrous protein (Japanese Patent Application No. 132077/1982), but this thick fibrous protein It has a fused structure,
When this fibrous protein is dried and rolled as part of a vehicle, the fused fibrils form a grid structure, giving a good texture in which the fibers are loosened by mastication;
The present invention was completed based on the findings that it is possible to soften products by using fibrous protein made from salted raw materials.

:1 This invention mixes fibrous protein with a binder and forms it into a thin plate.
A method for obtaining a delicacy food by shaping, drying, and rolling a thick fibrous material having a fused structure of fibrils and a fiber thickness of 1 cm or more as part or all of the fibrous protein. This is a method for producing delicacies that is based on the use of

The most characteristic feature of this invention is that it contains as a part of the raw material a thick fibrous material with a structure in which fibrils are fused and has a fiber thickness of 1 m+ or more, and that it is dry-rolled. . Here, the fiber thickness is not the thickness of the fibrils, but the diameter of the fibrous material as a fused aggregate of fibrils, and refers to the average value measured with a caliper, etc., but if this value is thinner than lsw, Even when dry-rolled, the fibers form a network structure and have poor texture due to the fibers loosening due to steep crunching.The more preferable fiber thickness is in the range of 2.5 to 5 rin.

The thick fibrous protein can be suitably produced by the method disclosed in the aforementioned Japanese Patent Application No. 55-132077, in which a protein slurry is heated, fluidized, and released from a specific orifice. Even if a thick fibrous material is obtained through a grinder and subjected to some kind of heat treatment, such a thick fibrous material lacks a fibrous texture, and a fused aggregate of fibrils cannot be obtained.

The large fibrous protein used in this invention preferably -
It is made into fibers using salted raw materials, and the use of large fibrous proteins produced in an inferior manner has the effect of softening the texture of product delicacies. In other words, it is possible to obtain products that meet recent changes in palatability without using semi-drying methods, which have problems with storage stability.

When adding salt, the amount of salt added is based on the solid fiber manufacturing raw material.
Salt-equivalent wrinkles are 0.5 to 5 times 11X, preferably 1.5 to 3 times.

It is also preferable to use the thick fibrous protein in a water-containing state of about 60 to 80×. If dry fibrous protein is used without condensing water, or if it has undergone a process such as roasting and has been thermally denatured to such an extent that it is difficult to return to its pre-drying state, it may be difficult to give it a good texture. be.

In this invention, all of the fibrous proteins do not have to be of the above-mentioned fiber thickness, but they can be used for delicacy food products, have a certain chewing texture, and can be chewed in the mouth to loosen the fibers. In order to provide a smooth texture, it is necessary that octopus be included as a large fibrous protein in a water-containing state in at least 5% by weight of the product raw material.

Among fibrous proteins, it is also possible to further improve product quality by using together with fibrous proteins with a fiber thickness of 4 mm, that is, fine fibrous materials with a fiber thickness of 1 mm. . In other words, the aforementioned large fibrous material exhibits a texture in which the fibers loosen during drying, rolling, and mastication;
This property may cause some of the mesh fibers formed in the product to crack depending on the rolling operation, especially when trying to obtain a thin product. It has the effect of being reinforced by adding objects. As the fine fibrous protein used for such an effect of preventing unraveling, it is preferable to use one having a fibrillar structure similar to the thick fibrous protein because it has particularly excellent entanglement properties. For example, Special Publication No. 50-25535, No. 50-266
It can be produced by a method such as No. 25. In this invention, the large fibrous protein and the fine fibrous protein can be used in a range of about 1:0 to 1:9. Particularly when used for the purpose of preventing the above-mentioned network structure from fraying, it is preferable to use the latter so that the latter is 20% or more of the former.

In addition, fibrous protein has a weight of 3g regardless of its fiber thickness.
If the length is not longer than a certain length, the fibrous structure will usually be lacking, and it is preferable to use one having a pH in the range of 5.5 to 7.0.

The fibrous protein is mixed with a binder, formed into a thin plate, and dried and rolled.

As the binder, in addition to minced meat of birds, animals, and seafood, a mixture of thermocoagulable vegetable protein and water can also be used. In order to bind fibrous protein, it must be contained in at least 20 units of product raw materials! It is.

In addition, various seasonings, sugars, flavors, quinearing agents, liquid smoke, preparations, coloring agents, etc. can be added to the raw material mixture as necessary, and some of these can be added to the fibrous protein. It may also be added during the manufacturing process.

Forming into a thin plate is necessary for the subsequent rolling process, and is also effective in terms of drying and heating efficiency. The thickness of the thin plate is 1.5
A range of 5 m to 5 m is usually preferred, but the molding method is not particularly limited.

The sheet-shaped molded product is then dried with or without heating such as steaming. When drying, the moisture content is 10 to 25%.
It is best to do this until the If the drying time is too high, the product will become brittle and easily break. If the drying time is insufficient, the product will have poor shelf life. After drying, seasoning and baking may be optionally performed.

The rolling method is well known, and rolling rolls, uneven rolls, etc. can be used, and rolling is usually carried out gradually in several steps. The thickness of the final product is preferably in the range of 0.5 to 2 m.

The product thus obtained has a good texture and texture as a delicacy food, and in particular, the fibers are loosened by mastication during the day (it has an excellent texture, and it also has a soft and desirable texture). You can also do that.

Example 1 15 parts of lean beef meat, 45 parts of second grade sukeso ground meat, 3 parts of isolated soybean protein powder, 25 parts of water, 0.2 parts of general salting agent, 7 g of seasoning spices, and 5 parts of seasoning spices were mixed with a cutter. Processing yielded pesto.

It has a fibril fused structure with a fiber thickness of approximately 3 mm and an average length of 1 mm.
A thick fibrous material (pH 5.5 soybean protein slurry) was made to flow under pressure and heat, and the inner diameter was 3 m over a section of 395 w.
The material released from the orifice is neutralized to a pH of 6.
, 2 (moisture 70%) was mixed with 60 parts of the above paste and formed into a sheet of 3 gmli.

This molded product was dried (70°C for 2 hours) to have a moisture content of 20%, seasoning was applied to the surface, and baked for a short time.
．． The product was subjected to pressure rolling in three stages until it reached a thickness of 5++ to obtain a sweet squid delicacy food.

For comparison, a delicacy food was produced in which the entire amount of the above thick fibrous material was replaced with the thin fibrous protein described in Practical Example 3, but the texture of the fibers during the day when masticated was better than that of the product of this example. was clearly superior.

Example 2 A thick fibrous material obtained in the same manner as in Example 1 was replaced with the thick fibrous material of Example 1, except that 2% salt was added to the soybean protein slurry. , produced delicacy foods.

When four expert panelists compared the products of Example 1 and the product of Example 1, they found that the product of this example had a softer feel and was better overall.

Example 3 The same paste as in Example 1, the same large fibrous protein as in Example (-12), and the same composition as in Example 1 except that the ratio of the fine fibrous material having a fibril structure was 60:30:10. After processing, we obtained a delicacy product.

This good product had a soft feel, but had better binding properties than the product number of Example 2, and had almost no torn spots.

Claims (1)

[Scope of Claims] (1) A method for obtaining a delicacy food by mixing fibrous protein with a binder, forming it into a thin plate shape, drying and rolling the mixture, the method comprising: a part or all of the fibrous protein; (2) A method for manufacturing a delicacy product characterized by using a thick fiber offering having a fibril fused structure and a fiber thickness of 1 inch or more.
The manufacturing method according to claim (1), wherein the thick fibrous protein is made into fibers using salted raw materials. (3) The production method according to claim (2), in which a fine fibrous material having a fiber thickness of less than 11 is also used as the fibrous protein.