JPS5930068B2 - Method for producing high-protein snack-like foamed food containing meat as the main ingredient - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention is made by adding seasonings and leavening agents to a dough mainly made of fish meat or/and livestock meat with the addition of starch, stirring the mixture thoroughly, and then forming a hard dough that can be molded with water and/or egg white. The present invention relates to a method for producing a high-protein foamed food, which is characterized in that it has a snack-like texture by preparing a foamed food, molding it, and then cooking it using any edible oil.

Conventionally, processed foods mainly made of fish meat, fried foods, and livestock meat have mainly been prepared foods called paste products such as kamaboko, chikuwa, ham, and sausage. It is unique in that it breaks away from preconceived notions and is finished in a snack style.

That is, by using an appropriate amount of leavening agent and effectively utilizing the chemical changes that occur between the food and the fish and livestock meat, the product is foamed and dried, and the so-called oil sand mixture is used to create a snack-like finish.

Even though the finished product contains a fairly large amount of meat, it is heated to a temperature of 100°C or higher, so the odor components evaporate and the product has a flavor that is completely free of fish and meat. Because of this, it has the advantage of being able to ingest protein without realizing it for those who dislike the smell and taste of fish and meat.Furthermore, since it is cooked using cooking oil, it has the characteristic of stimulating food bathing. It also has

The biggest feature of the present invention is that if the amount of fish and meat to be mixed is too small relative to the starch, the expansion rate will decrease and it will be difficult to obtain a snack-like soft and chewy texture. The main point is that the amount of 100:60 to 150 is regulated.

Next, the method of the present invention will be explained.

There are no particular restrictions on the species of ground meat or fish, but white fish and frozen surimi are preferred.

In addition, for livestock meat, meat with less fat and muscle is preferable.

Potato starch or/and cornstarch is added to the meat in an amount of 60 to 150% by weight based on the amount of meat, and seasonings and leavening agents are also added.

Sodium hydrogen carbonate and ammonium carbonate are used as swelling agents.

The dough is adjusted to a moldable hardness with fresh water and/or egg white, and then molded into any shape using a molding machine, such as spheres, rods, plates, etc.
Mold into a polygon, etc.

After molding, it may be heated and cooked immediately, but it is preferable to immerse it in edible oil at 30 to 40° C. for several minutes to improve expansion.

After soaking, the oil is drained and the molded raw material is heated and fried using 10 to 30% by weight of edible oil.

The appropriate oil temperature at this time is 110-140°C, and heating is performed while stirring until the moisture content in the molded dough is 6-3%, producing food with a snack-like crisp texture. You can get it.

In order to maximize the expansion rate of the dough after forming and to give it a snack-like texture, the optimal condition is that the ratio of meat amount to starch amount is about 55:45, and the expansion rate is 2.2 to 2.5 times in diameter when spherical compared to before heating;
The volume ratio reaches 10 to 15 times.

Next, the present invention will be further explained by giving examples.

Example 1 Make the dough using the following recipe.

Frozen sushi 110g potato starch
90g mixture of sodium bicarbonate and ammonium carbonate 3.0g salt
3g sugar
5g monosodium glutamate
0.3g fresh water
The dough mixed with Log and kneaded is formed into a 1.5 g sphere and immersed in cottonseed oil at 30°C for 60 minutes, then taken out and drained of oil.

Next, put 40g of cottonseed oil in a large frying pan.
After heating to 0.degree. C., the shaped dough was added and heated for 25 minutes while keeping the oil temperature constant without stirring to avoid burning, yielding 114 g of the food product of the present invention having a snack-like texture.

Example 2 150g of ground chicken breast, 120g of cornstarch,
Mix 15 g of whipped egg whites, 3.5 g of a mixture of sodium bicarbonate and ammonium carbonate, 4 g of table salt, 7 g of sugar, and 0.5 g of sodium glutamate, knead the dough, and form it into a rod shape with a weight of 2.0 g and a length of 2.0 CrrL. , 30
After immersing in cottonseed oil at ℃ for 60 minutes, it was taken out and the oil was drained.

After that, put 50g of hydrogenated coconut oil in a large frying pan and heat it to 130℃, then add the shaped dough and stir it to avoid burning, then heat it for 30 minutes while maintaining the oil temperature to prepare the snack-style food of the present invention. 156 g of flavored food was obtained.

Claims (1)

[Claims] 1. Mix starches in an amount of 60 to 150% of the weight of the inspected meat to the ground fish or/and livestock meat, and add seasonings,
After adding an expanding agent and water and/or egg white and molding, the foamed food is cooked at 110 to 140°C using edible oil to create a foamed food with a snack-like texture with a water content of 6 to 3%. A method for producing a high-protein snack-like foamed food mainly containing meat.