JPS5929218B2 - Method for producing a new high-protein soft paste product - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a novel high-protein paste product that is generally flexible and yet firm.

More particularly, the present invention relates to a method for producing a highly flexible new dough product by reducing the amount of fish meat and mixing a large amount of soy protein emulsion with salting measures.

Conventionally, fish paste products have been manufactured by thoroughly soaking fish meat such as pollack, dehydrating it, and then seasoning it, with representative products including kamaboko (fish cakes) and fish cakes (fish cakes).

In addition, in the production of these products, it was common to use unsalted fish meat, but in order to improve its preservation, salt has been added and salted, and now most of the fish meat is salted. Salt-printing measures are now being used.

However, kamaboko, fish cakes, etc. made using the salt-printing process tend to become hard (particularly when stored in a refrigerator) and tend to lose their flexibility.

Therefore, in order to make the fish paste product softer, yams are ground to make thick yam, and this is mixed with rice flour in a fish meat machine, and the product is made into a paste.

However, this hanpen was just soft, limp, and had no texture at all.

The present inventors made a leap forward from these various paste products and conducted extensive research in search of a paste product that is soft overall (but firm and chewy). However, by adding 80 to 120 parts by weight, the quality of the product changed rapidly, and a soft and chewy paste product was obtained.

The present invention uses 1 to 9 parts by weight of edible oil, 1 part by weight of soybean protein, and 1 to 9 parts by weight of edible oil and 1 part by weight of soybean protein for salting using fish meat such as croaker, Alaska pollack, or red fish as raw materials.
~9 parts by weight and 3 to 4 times the weight of soybean protein in an emulsion of water or soy milk, 80 to 120 parts by weight of the latter to 100 parts by weight of the former, and mixed with high speed stirring,
This is a method for producing a high protein paste product that is molded.

In order to enhance the flavor and nutritional value of kamaboko compared to the past, we added seasonings, starch, etc. to fish meat such as croaker and Alaska pollock, and then added an emulsion consisting of water, soybean protein, and edible oil to approximately 10% of the above measure. A method of making a product by adding a certain amount of emulsion and crushing it again has been published (Japanese Patent Laid-Open No. 5O-46862), but with the addition of this amount of emulsion, the softness and texture are almost the same as those of kamaboko.

A major feature of the present invention is that a mixture of 1 to 9 parts by weight of edible oil, 1 to 9 parts by weight of soybean protein, and 3 to 4 parts by weight of water or soybean milk to 100 parts by weight of the salting agent is prepared. 80 to 120 parts by weight of the emulsion are mixed.

The product obtained by mixing the two changes into a paste product that is significantly softer than kamaboko, yet has a firmer texture, making it possible to create a new paste product with a texture that has never been experienced before.

The edible oil used in the present invention includes soybean oil, refined coconut oil, sesame oil, rice bran oil, and any other commonly used edible oil.

The soybean protein is preferably a protein obtained by leaching and separating defatted soybeans, and any commercially available soybean proteins of various brands can be used.

The mixing ratio of the above three components is between 1 and 9 parts by weight, and if the ratio is outside this range, a good emulsion cannot be obtained.

These mixtures are emulsified by adding water or soy milk in an amount 3 to 4 times the weight of soybean protein and using an emulsifying device such as a high-speed mixer f1 or an atomizer. It goes without saying that an edible surfactant may be used. 3. Water is normally used for emulsification, but soy milk made during tofu production may be used instead of water. 3. Soy milk may be diluted with water as appropriate. It may also be used as a soybean, thereby imparting a desirable soybean flavor to the product.

Next, 80 to 120 parts by weight of the above emulsion is added to 100 parts by weight of the salting agent, and the mixture is stirred and mixed using a high-speed stirrer, such as a silent cutter.

In the present invention, the mixing ratio of the salt suri surimi and the emulsion is extremely important, and if it is within the range of 100 parts by weight: 80 to 120 parts by weight, excellent quality will not be obtained.

The emulsion is O~70 for 100 parts by weight of salting treatment.
By weight, the hardness is almost the same as that of kamaboko, and it cannot provide a new texture.

In addition, for 100 parts by weight of salting treatment, 1 part of emulsion
If the amount is 30 to 200 parts by weight, it becomes extremely soft, partially textured, and gives a lumpy texture, which is not preferable.

8 parts by weight of soy protein emulsion per 100 parts by weight of salting treatment
The product to which 0 to 120 parts by weight has been added is mixed by high-speed stirring, then formed into a kamaboko shape, heated at 0 to 40°C and steamed in the same way as kamaboko, or directly fried in oil,
It is manufactured into a product through appropriate heating such as firing.

At this time, in the present invention, vegetables, meat,
Foods similar to various foods can be manufactured by adding mixed ingredients.

For example, if you mix ground beef and vegetables, it will become something like a hamburger, if you add chicken meat, it will become something like a meatball, and if you add chopped vegetables, etc., it will become something like a hamburger.

The resulting product has a texture that is quite different from conventional hamburgers, meatballs, and ganmodoki, and is extremely soft (and delicious).

Next, an experimental example of the present invention will be shown.

Experimental Example Soy milk 4 was added to Alaska pollack salt surimi prepared by a conventional method.
Add a mixed emulsion of 0.9 parts of vegetable oil, 0.9 parts of soybean protein, and 1 part of soybean protein (variable amount) and cut 1500 to 3000 rpll with a silent cutter and a Stefan cutter.
After stirring at high speed for 3 to 5 m1yt, and sitting at 30℃, cut the saury to the same size as deep-fried saury, fry it in oil, and refrigerate it for a day and night.
The hardness, elasticity, smoothness and texture of each product were sensory tested.

The results are shown in Table 1 below.

As is clear from the above table, when 80 to 120 parts by weight or more of the soybean protein emulsion is present in 100 parts by weight of the salted product, the product becomes a product that is rich in softness and does not lose its softness even when refrigerated.

However, when 140 parts by weight or more of soybean protein emulsion is added, the product becomes extremely soft and tends to be lumpy rather than smooth, resulting in an undesirable texture.
In addition, since the proportion of salting is low, gel formation of fish meat does not occur, and the food does not resemble a fish paste product.

Next, examples of the present invention will be shown.

Example 1 Soybean milk 4 was prepared using a conventional method.
To 100 parts by weight of a mixed emulsion of 0.9 parts of vegetable oil and 1 part of soybean protein was added to 100 parts by weight of a salt-polishing treatment, and 150 parts by weight were added using a silent cutter and a Stefan cutter.
0~3000rpm3~5Wu! Stir at high speed and mold 3
After sitting at 0℃, it was fried in oil.

The resulting product initially had a texture similar to hanpen, but then had a kamaboko-like firmness, giving it a completely new flavor.

Example 2 After stirring the mixture of Example 1 at high speed, approximately equal amounts of the minced meat and vegetable mixture were mixed, formed into a hamburger, fried in a frying pan, and stored in a refrigerator.

The resulting product had the flavors of hamburger and hanpen, was soft and delicious, and remained soft even after long-term refrigeration.

Claims (1)

[Scope of Claims] 1. For salting using fish meat such as croaker, Alaska pollock, or red fish, 1 to 9 parts by weight of edible oil, 1 to 9 parts by weight of soybean protein, and 3 to 7 times the weight of soybean protein are added. 1. A method for producing a novel high-protein soft pastry product, which comprises adding 80 to 120 parts by weight of the latter to 100 parts by weight of water or soymilk into an emulsion, stirring and mixing at high speed, and molding. 2. A method for producing a novel high-protein soft paste product according to claim 1, which comprises adding an emulsion to the salting process and mixing with high-speed stirring, followed by mixing seasonings, vegetables, meat, etc.