JPS59109156A - Preparation of strippable food - Google Patents

Abstract

PURPOSE:To prepare a strippable food such as eyes of scallops, crab meat, lobster, laminated eggroll, etc., by using reversible KONJAK (paste made from the starch of the devil's-tongue) as a part of the raw material. CONSTITUTION:The root of devil's-tongue or properly hydrated KONJAK powder is mixed with sodium salt of edible organic acid, sodium polyphosphate, sodium hydroxide, etc., and heat-treated at >=70 deg.C to obtain a reversible KONJAK which can be transferred reversibly between the liquid state and the coagulated state according to the temperature change. The reversible KONJAK is added to a food raw material containing a heat-coagulable food such as fish, shellfish, cattle meat, egg, etc. as at least a part of the material. The mixture is formed in the form of fiber, plate, rod, etc., the product is integrated or collected together, formed to the shape of the desired food, and heated to obtain the objective food.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for obtaining peelable foods, and more specifically,
N in food materials that contain at least a portion of heat-coagulable foods.
Reversible konjac water that reversibly moves between a liquid state and a coagulated state depending on the degree of rM 1- Add the solution, mix thoroughly, and form the solution into fibers, plates, rods, strings, or granules. The shape of the molded material is made into a food material according to a certain agreement, or the shape is assembled into a food material, which is then thermally processed to produce the molded product, i.e., fibrous or A method for obtaining a peelable food product characterized by having binding properties that allow it to be peeled neatly into a plate shape, a rod shape, a string shape, or a grain shape, while having a binding property that sufficiently maintains the aggregated form. This is a matter regarding.

Briefly speaking, the peelable foods of the present invention are typically foods with similar taste and texture, such as scallops, crab meat, shrimp, squid, shank meat, and laminated egg rolls.

The main physical properties required for the food product are (1) cohesiveness, hardness, and viscosity that can be molded into a plate, rod, or string shape.

(2) The higher the binding property, the more effectively the peelable food product, which is a feature of the present invention, can be obtained, so the binding property is good.

There are the following main molding methods.

(1) The entire food material mixture is extruded through a single-hole nozzle of various shapes and formed into a single fiber, plate, rod, or string.

(+I) The food material mixture is extruded from various types of porous nozzles and formed into aggregated fibers, plates, rods, or strings.

(8) Spread the food material mixture onto a thin film, cut it into various sizes, and form it into fibers, plates, rods, or strings.

(4) For granules, fibers, strings, and shaped objects are shredded and granulated.

As described above, the special feature of the present invention is that the stronger the binding properties of the food material, the more the intended effect is exerted, which is the case in the conventional production of this type of food.
This goes against the common sense idea that ``a fibrous material with little cohesiveness is assembled and pressed to make a releasable food.'' I have to say that this was a completely unexpected discovery.

In order to make the content of the invention described up to now easier to understand, one embodiment of the present invention will be systematically described below.

When obtaining a peelable food with a scallop-like taste and texture from fish meat, salt the ground walleye thoroughly;
Reversible konjac is added to a food material that has been mixed with the appropriate flavor and flavor depending on the purpose, and when the mixture is thoroughly mixed, it is squeezed out through a nozzle with many holes of 1 m in diameter. A food material consisting of fiber-like aggregates with a diameter of 1 mm or more is squeezed out. After stacking them into a cylinder with a diameter of 80 mm, they were allowed to sit at around 85° C. for 80 minutes, and then heat-processed to obtain a peelable food. This length is 20tn,
When cut to m, the diameter is 80 rn, m, and the height Bo? 7!
, rn becomes a scallop-like cylinder.

The texture is similar to that of scallops. The most important aspect of the present invention is that when reversible konjac is simply mixed with the food material and extruded through the multi-hole nozzle xb, the extruded material from each nozzle does not stick together When made into products, they can be peeled off into different shapes. This property can be used for other things. for example,
When reversible konnyaku is mixed with eggs, starch, etc., egg rolls and starch processed foods can be made into foods that can be peeled off thinly or thickly.

Next, the contents of the present invention will be explained in the order in which they are stated in the claims.

In the present invention, the food material containing at least a part of the heat-coagulable food is as follows.

The heat-coagulable foods of the present invention include fish and shellfish, meat, eggs, starch, etc., and the food materials containing heat-coagulable foods include minced fish, minced meat, minced meat, silica egg starch, etc. There are a wide variety of types, ranging from being the main ingredient to being mixed with other food materials to improve the flavor, texture, and binding properties of foods. Everything from ko, hanpen, ham, sausage, fish sausage, egg rolls, date rolls to noodles, etc.

In the present invention, an aqueous solution of reversible konnyaku, which reversibly moves between a liquid state and a solidified state depending on the degree of temperature, is added to a food product containing at least a part of a thermosetting food product and thoroughly mixed. Then, it is molded into a fibrous, plate-like, rod-like, string-like, or granular form, and then it is layered according to a certain agreement, or the contents of the product that are formed from the aggregated form are as follows: It is as follows.

The reversible konnyaku of the present invention is a gelatinous substance that reversibly moves between a liquid state and a coagulated state depending on the degree of heating.

The present inventor has discovered that reversible konjac prepared by the following method known to the present inventor can be easily mixed with food materials by heat-treating the extruded product through a porous nozzle, etc. It was discovered that food would peel off due to overheating due to the single-hole nozzle.

The method for producing reversible konnyaku will be described below.

Add konjac sweet potato or konjac flour, etc. containing appropriate water, and add sodium citric acid, sodium tartrate, sodium malate, sodium lactate, sodium acetate, sodium succinate, etc. alone or in combination, or with calcium carbonate or magnesium carbonate. Addition and mixing of the above drugs in combination with konjac potato or konjac powder, heat treated to above 0°C, or hydrated konjac potato or konjac powder, and sodium polyphosphate, potassium polyphosphate, sodium pyrroline, and potassium pyrophosphate. , sodium metaphosphate, potassium metaphosphate, phosphoric acid (1~
B) Sodium, potassium phosphate (1-8), phosphoric acid (
1-2) Ammonium, etc. alone or in combination, or in combination with calcium carbonate or magnesium carbonate, the above-mentioned chemicals added and mixed, heat-treated to 70°C or higher, or konjac potato or konjac powder Caustic soda, caustic potash, soda carbonate, potassium carbonate, calcium hydroxide, calcium carbonate, sodium saliva sulfate, magnesium carbonate, sodium hydrogen carbonate, ammonium hydrogen carbonate, ammonium carbonate, etc., alone or in combination with the above. Add and mix chemicals to pH
PI within 10,0 (adjusted PE (at 70°C)
By carrying out the heat treatment and the like as described above, a reversible konnyaku is produced which reversibly moves between a liquid state and a solidified state as the temperature changes.

The usage ratio of the above reversible konnyaku to food ingredients is:
Peelability must be considered in relation to the texture and taste of the finished food. In other words, it is not just that the releasability is good. Therefore, although it varies considerably depending on the type of food material, quality unit size, etc., the average tl is usually 70 cm to 1.0% based on the food material, as an example of the present invention. be. The solid content of reversible konnyaku is practically a factor of 1~
The range is 10 inches. However, the usage ratio and solid content of the reversible konnyaku used with the above materials should be determined based on the materials and
It is preferable to consider the effect and enact it each time.

In the present invention, an aqueous solution of reversible konnyaku, which reversibly moves between a liquid state and a solidified state depending on the degree of cooling and temperature, is added to a food material containing at least a part of a thermosetting food and thoroughly mixed. Then, it is molded into a fibrous shape, a plate, a rod, a string, or a granular shape, and then it is layered according to a certain agreement, or it is formed into a shape in which the shapes are assembled. A food material is used as a food material and thermally processed to form a molded product, that is, a fibrous, plate-like, rod-like, string-like, or granular product that has a cohesiveness that allows it to be peeled off in an orderly manner, while the aggregated form is sufficiently maintained. The content of the releasable food product, which is characterized by a slight improvement in the binding properties of the food products, is as follows.

To explain in relation to the above-mentioned molding, - For example, various flavors are added to minced meat (combined ground pork and rabbit), reversible konjac is added according to the purpose, thoroughly mixed, sledded, and fretic mesh is added. When pressed out using a nozzle, a fibrous aggregate is squeezed out.

Furthermore, when the fiber is extruded from a single-hole nozzle in the above method, a long single fiber is extruded. The extrudates are collected into a long cylinder shape of, for example, 10 m in diameter, and 50 of them are stacked one on top of the other.
11. A long cylinder with a diameter of 0rn and a thickness of m to 7Qyy+x. f 20Q m? After cutting the material into lengths with a diameter of 100 mm, heat treatment is performed to obtain a sausage-like product.

This obtained product can be effectively peeled off by peeling it into individual fibers. In addition, as a control experiment, meat minced meat was simply extruded into a fiber shape using a fine mesh, the diameter and length were all set to an appropriate cutting interval, the cutting interval was set to 20 (Hnm), and the resultant was heat-treated to make sausages. Even if you do this, it will no longer peel off.

In other words, it is the same as normal sausage.

−〇 − As mentioned above, there is a difference in effectiveness between the former and the latter. The difference is the effect of the present invention. As another example not according to the present invention, there are various behavioral changes in fish meat due to differences in the sitting phenomenon. fJO's ground fish meat, which has a strong texture, is formed into the fibers and aggregated before being cooked, and when heat-processed, it becomes a single piece.
That's funny. In addition, if thoroughly settled ground fish meat is molded into the aforementioned fibrous form and aggregated, and heat-processed, the aggregate will crumble just by touching it, and effective fibrous binding will not be observed.

In addition, if ground fish meat, which has a weak elasticity, is molded into a fibrous form, aggregated, and then heat-processed, it is difficult to peel it off into fibrous forms, even if only to obtain the entire fish meat mass.

In other words, in the case of fish meat, the production of peelable foods using fish meat as a raw material is carried out by molding, aggregating, and heat processing the sticky fish meat that has been reduced in cohesiveness, including heat treatment. Alternatively, there are four main methods: to bind the molded product more strongly with adhesive, to create a molded product with parts integrated, or to create separate molded products. be. That is, if we take the example of a string, (1) the string-like extrudate is given a slight binding property, aggregated and strongly compressed, and bound slightly.

(Make sure the material has a slight re-binding property.) (2) A method in which the string-like precipitate has almost no binding property and is collectively bound using an adhesive.

(It has no re-binding ability at all.) (8) The string-like crown has almost no binding ability, and the assembled material is tied into a belt from the outside.

(The material does not have any re-binding properties.) (4) Place a part of the food block without passing it through the grid and bind it together in 7 groups.
Show it like this.

(The material does not have any re-binding properties.) Hereinafter, the method of the present invention can be applied to fish meat, regardless of whether it has strong or weak sedentability, as seen in the previous example of livestock meat. It is a fact that it is more effective to carry out the method of the present invention when the adhesiveness of fish meat is at its strongest. Therefore, it is no exaggeration to say that the conventionally considered method and the method of the present invention are completely contradictory in handling food materials.

In the present invention, the molded product, that is, the molded product in the form of fibers, plates, rods, string-like particles, or aggregates thereof, is layered to form a food material in the desired aggregate form. Its contents are as follows.

0 A food material fiber-like, rod-like, or string-like food material in the form of agglomeration is defined as a collection of fiber-like, rod-like, or string-like food materials; A food product that has been appropriately shaped into, for example, a scallop-like, crab-like, shrimp-like, squid-like, shank-like shape, etc., before being thermally processed.

In addition, the plate-like aggregated form is one in which plate-like objects are stacked one on top of the other, and simply refers to stacks of paper in books, etc., or food materials before heat processing in a multi-layered state.

As described above, the food product is thermally processed to the extent that it can be eaten. Thermal processing is the thermal processing that heats food materials to make them edible through steam processing, hot water bath processing, deep-frying processing, oven processing, high frequency processing, etc.

Therefore, the food products are subjected to thermal processing 1 to 1 to produce edible aggregated foods in the form of fibers, plates, rods, or strings. For example, fibrous, rod-shaped, string-shaped edible aggregate foods include scallops,
You can obtain foods with a taste and texture similar to crab meat, shrimp, squid, shank meat, etc., or you can peel off each sheet as a thin film and use it as 3 foods as a plate-shaped edible aggregated food. Alternatively, it can be used as a thin skin for the same purpose as a thin skin made of wheat flour or the like, or it can be molded to obtain a food product with a taste and texture similar to boiled or grilled fish such as bonito, tuna, cod, sea bream, etc., with good separation.

The cohesiveness of the edible aggregated food, etc. is determined by normal handling,
It does not disintegrate easily due to vibrations, etc., and can be peeled off neatly by manual peeling operation, and when chewing, you can feel the crumbling texture similar to the desired texture. In short, according to the method of the present invention, it is possible to freely cut the surrounding parts to resemble scallops, crab meat, shrimp, squid, shank meat or boiled fish, bonito fillets for grilled fish, tuna fillets, cod fillets, sea bream pieces, etc. It is possible to adjust the binding property and the desired peelability. That is, the above adjustment can be freely adjusted depending on the conditions of the molding process of the food material, etc.

The features of the present invention can be summarized as follows.

(1) In producing removable foods, food materials with strong binding are used.

(2) An unexpected feature that cannot be considered with conventional methods of producing or obtaining exfoliable foods, that is, extrusion molding of a simple mixture of food products and reversible konnyaku into a desired set of individual shapes. You can reach your goal just by doing so.

The above method is extremely effective in terms of economy and mass production.

Next, the content of the present invention will be explained in detail using examples.

Note (1) Since the operations in the example are almost similar, the text explanation will be given as Example (1), and from now on, to avoid complications, the examples will be summarized in a table and explained.

(2) Examples (2) to (16) will be summarized in a table and explained.

In addition, in the description of the embodiments, the unified operation contents will be explained below, and there will be no skip over each section in the embodiments.

(8) It would be extremely cumbersome to explain the various shapes, sizes, methods, etc. of extrusion molding individually in examples, so the average operation will be explained in advance, and various shapes and sizes will be explained using abbreviations in individual examples. do.

◎Extrusion method A hollow cylinder or rectangular cylinder is used as a shilling, a nozzle is attached to one end of the cylinder, the food mixture is inserted through the other end, and the mixture is inserted into the piston 1. The product is then extruded in the direction of the nozzle, and extruded from the nozzle to obtain an extruded product. In the examples, the term "extrusion" is simply used.

◎Spreading method Cover the surface of a stainless steel flat plate with a water-soluble polymer aqueous solution, spread the food mixture thinly thereon, and cut into the desired mold. In the examples, only [cut and molding] will be explained.

Also, the stretched thickness is written before "cutting and forming". As an example, a case where the sail thickness is 5 m, m (5 m, m thickness [cut molding]) will be explained. Also, there are various cut widths for noodles, such as ``somen'' and ``himokawa''.
It is described after "cut molding". For example, if the width is 1 mm and the thickness is as above (5 mm, thickness [cut molding 1 width 1
．． mm).

◎Nozzle 17- The effects of the present invention in terms of binding and releasability in Examples are evaluated as follows.

(1) Select one of the existing varieties as a representative and evaluate its binding properties.
Contrast with releasability. Therefore, it is tl, ilo, and if it is similar to it, it will be evaluated as 10, and if it is inferior, it will be evaluated as 9, 8, etc.
Rated 7.6.

(2) Even if the peelable food obtained by the present invention is completely different from existing products in appearance, physical properties, etc., if the feeling of binding and peeling can be concretely grasped, the food should be compared and evaluated.

(8) If the ready-made variety is not found in the food category, (2)
For the purpose of this section, we will also take examples from things other than food.

For example, as a ready-made product to be compared with a plate-shaped releasable food, the adhesiveness and releasability of the product are compared based on a laminated product of wet paper. Therefore, for the sake of simplicity in the Examples, the following abbreviations will be used for examples other than foods.

Laminated state of wet paper Wet paper reference (1) In terms of binding and peeling properties not based on the method of the present invention, the binding property is usually 10 and the peeling property is 8 or less. That is, it has no removability.

(2) Taking the example of fiber-based bundles, when 20 bundles are peeled off in an orderly manner, the value of 1ζ combined is 10, and in the case of 18 pieces, the value of peelability is 9. The principle is as follows.

(8) Regarding the adhesion and peelability of cases that do not fall under the example products, cases where the product has integrity and peels off in an orderly manner are rated as 10.10, and those below are evaluated as 9 and 8.7 in order. do.

(4) Solid content (concentration) of reversible konnyaku in Examples
-1 Unless otherwise specified, those from Section 4 were used.

Example 1 After defrosting shaved walleye pollock surimi l kp at room temperature, it was heated to 10°C.
According to the following regulations, do not drain the extraction machine for 10 minutes, and add 2 ml of salt.
Add to 5f' and rinse for 25 minutes. After roughing, starch 1
4) Qf, Scallop Fray/C-59, Reversible Konjac 7
0 (19) and finish shearing for 20 minutes to obtain a peelable food material.The peelable food material f M 2 [0 circles 1.
Extrude by 0 and adjust the length by 10 (10ηLηL).After sitting at 85℃ for about 80 minutes, steam heating (95℃
Cooling after processing for 80 minutes at (before and after), length after cooling gQ
71'1. Cut into full pieces. That is, approximately diameter t5tn, t
tt, it will become a scallop with a length of 1Qmm.Knead the diameter]
, Q It peels off neatly into fibers of n1m. A peelable food is obtained by the above method.

Example varieties: Steamed scallops Binding property lO Peelability 5

Claims (1)

[Claims] An aqueous solution of reversible konjac, which reversibly moves between a liquid state and a solidified state depending on the degree of cold temperature, is added to a food material containing at least a portion of a heat-coagulable food and thoroughly mixed to form a fibrous food. , or a food material that is formed into a plate-shaped, rod-shaped, string-shaped, or granular shape by repeatedly shaping it according to a certain agreement, or by molding the shape etc. in a state where it is assembled,
Heat-processing it to produce the molded product, i.e., fibrous or plate-like,
Alternatively, a method for obtaining a peelable food product characterized by having binding properties that allow it to be peeled off neatly into rods, strings, or grains, while also having binding properties that sufficiently maintain the aggregated form.