JPS5911149A - Multi-layered gelatinous food - Google Patents

Abstract

PURPOSE:To make it possible to obtain a food having a sense of a dessert, by preparing a multi-layered food consisting of a gel layer prepared from a ground fish meat, soybean protein, fat or oil and water and a layer of gelatin gel. CONSTITUTION:A multi-layered gelatinous food consisting of a layer 2 of a gel prepared from a ground fish meat, soybean protein, fat or oil and water and a layer 1 of gelatin gel. The weight ratio between the fish meat and the soybeam protein in the layer 2 is within (7:3)-(3:7) range based on the dry weight, and the amount of the fat or oil is usually within 0.5-3pts.wt. range based on the solid soybean protein. The moisture content in the layer 2 is preferably >=82%. Various ingredient materials 2 may be contained in the layer 1, and the fancy, e.g. appearance and sense of eating, can be improved by incorporating fish or shellfish eggs, e.g. a cod roe, herring roe, salmon roe, yellowtail roe or the ovary of a sea urchin. The resultant food can be used for an hors d'oeuvre or material for salad, and is available for a dessert food.

Description

[Detailed description of the invention] This invention relates to a novel multilayer gel food product.

Traditionally, multilayer gel foods using fish meat have been limited to combinations of fish protein gels with different colors, or delicacy products that incorporate ingredients such as pudding, cheese, etc. We have not succeeded in obtaining a food that can be evaluated as a dessert food.

The present inventor investigated whether it is possible to obtain a food that also has a dessert sensation by using minced fish meat, and found that the product of the present invention is a layer of gel prepared from minced fish meat, soybean protein, oil and fat, and gelatin gel. This led to the creation of a multi-layered food product. This food is a versatile food that can be used as an hors d'oeuvre or as a salad ingredient, as well as a dessert food.

That is, this food is a multilayer food with two or more layers, one of which is a layer of gel prepared from minced fish, soybean protein, oil and fat, and water.

If this layer does not contain soybean protein and oil, the fish paste will have a strong fish flavor, so even if it is multi-layered with gelatin gel etc., it will not affect the appearance of a dessert, but the flavor will be reduced. Due to the above limitations, it is not dessert-like and lacks versatility. Soybean protein itself has a certain soybean odor, or when used in combination with minced fish meat, it is masked or alleviated, resulting in a good overall flavor. It is recommended that the dry weight ratio of minced fish meat and soybean protein be in the range of 7:3 to 3. The soybean protein used here is preferably isolated soybean protein in terms of flavor. Fats and oils contribute to improving the flavor and whitening the color of this layer, and are usually used in an amount of 0.5 to 3 parts based on the solid soybean protein.

The water contributes to improving the dessert sensation by increasing the moisture content compared to ordinary pastry products such as kamaboko, or by going beyond the traditional delicacy product. The moisture content in this layer is preferably about 82% or more, more preferably 85% or more.

This gel contains common salt used for salting fish meat, as well as various raw materials commonly used in general paste products.
For example, starches, seasonings, egg ingredients, coloring agents, etc. may also be included.

The food product of the present invention also includes a layer of gelatin gel, which is transparent in appearance and, in combination with the layer containing minced fish meat, changes the texture of the product, giving it a dessert sensation. Agar gel is a transparent gel similar to gelatin, but agar gel has poor adhesion with fish gel, making it impossible to obtain a unified multilayer gel food.

Gelatin gel can contain various ingredients, such as cod roe, kazunoko, salmon roe, yellowtail, sea urchin ovary, etc., to improve palatability in terms of appearance and texture. improves.

These ingredients can be prepared by dispersing the aforementioned fish meat in a gel layer as a raw material, and by layering a conventional dessert gel, such as a gel such as pudding, as another layer, or by adding a gel layer essential to the present invention. Repeating alternating layers is also an aspect of the present invention.

The multilayer gel food product of the present invention can be produced by various methods, but one preferred method will be described below, with particular attention to the fact that it is a gelatin gel or a reversible gel that is turned into a sol by heating.

That is, a gelatin gel layer is once formed at the bottom of the container, and on top of this layer, a homogenized dough of minced fish meat, soybean protein, fats and oils is filled, and after being subjected to a low-temperature sitting treatment, it is heated to form the fish meat. A method of gelling a layer containing surimi is exemplified. In this method, the reason why the sitting treatment is applied is because the dough that is not subjected to this treatment has fluidity, so in the process of heating and gelling this layer, the gelatin gel also becomes fluid, and the boundary between the two layers is fluidized. This is to overcome the problem of not being able to obtain a layered structure in appearance.

Low-temperature sitting is generally carried out at 0 to 15° C. for 12 to 48 hours, and the degree of sitting is preferably such that there is no stickiness when touching the fabric with fingers.

In addition, high-temperature heating is not used in the above method because gelatin gel has fluidity.

Examples of this invention will be shown below.

Example: 6 parts of powdered gelatin, 94 parts of water, 0.5 part of common salt, 1 part of soy sauce, 0.5 part of MSG, and 18 parts of cod roe (barak) were mixed into 7 parts.
Heat to 0°C and place about 2 in a 100-capacity pudding container.
57 was added and cooled to form a gelatin gel layer in which fish eggs were dispersed.

On the other hand, 1 part of isolated soybean protein powder ("Fujipro 620" ■) and 4 parts of water were kneaded in a silent cutter, and this was mixed with 2 parts of white soybean oil, 7 parts of SA grade surimi, and 0. 5
18 parts of water were sequentially added to obtain a homogenized dough. Approximately 75 y of this dough was filled into the gel layer in the above container, and the container was sealed and allowed to stand at 5°C for 20 hours. After
A product was obtained by heating in a water bath at 85°C for 40 minutes and then cooling.

This product consists of two layers, a transparent layer and a white layer, and the boundary between them is plain, and the transparent layer contains pink fish eggs, giving it an excellent appearance. In addition, the product had a mild and good flavor that combined with the flavor of cod roe.

[Brief Description of the Drawing] The drawing is a perspective view of the product contents of the example. In the drawing, 1 is a gelatin gel layer, 2 is a gel layer made from minced fish meat and soybean protein, and 3 is a cod roe layer. It is a material. Country = 265-

Claims (1)

[Claims] A multi-layered gel containing a layer of gel (prepared from minced fish meat, soybean protein, oil and fat, and water) and a layer of gelatin gel has a water content of 82% or more. The multilayer gel food according to claim (1) (3) The multilayer gel food according to claim (1), which contains a layer of gelatin gel or fish, shellfish, and eggs.