JPS60105474A - Production of paste product similar to lobster meat - Google Patents

Abstract

PURPOSE:To produce a lobster-like meat paste product having snapping springiness and dense lobster-like tissue, by using a mixture of KAMABOKO (boiled fish paste) and protein as a raw material. CONSTITUTION:(A) Pieces of heat-coagulated fish paste product such as sliced KAMABOKO or crushed KAMABOKO are mixed with (B) fish meat paste or a protein mixture obtained by mixing fish meat paste with one or more components selected from albumen, soybean protein, sodium caseinate and wheat protein, under reduced pressure at a weight ratio (A:B) of 5:5-9:1. The obtained mixture is formed and heated, or the mixture obtained by mixing the fish paste product and a protein mixture is formed under reduced pressure and heated.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a lobster meat-like paste product.

More particularly, the present invention relates to a method for producing a lobster meat-like paste product from a fish cake and protein mixture.

Generally, lobster meat is highly prized because its flesh is elastic, chewy, and extremely delicious.

On the other hand, kamaboko, chikuwa, and hanpendo have been known for a long time as paste products made from surimi, but all of them had a monotonous texture and texture.

However, recently, products made by cutting kamaboko into strips and making it look like crab meat have become commercially available, and there is a trend towards breaking away from the monotony of paste products.

In order to diversify the texture of the paste product, the present inventors
As a result of various studies aimed at producing a lobster meat-like paste product, the present invention has succeeded in producing a paste product that has a texture very similar to that of lobster meat.

The present invention involves mixing a finely divided heat-coagulated refined product and a protein mixture under reduced pressure, molding the resulting mixture, or mixing the resulting mixture, molding the resulting mixture under reduced pressure, and heating. This is a method for producing a lobster meat-like paste product, which is characterized by the following.

The lobster meat-like paste product obtained by the present invention has a firm texture and elasticity that makes it burst when chewed, allowing you to enjoy the texture similar to when you eat lobster meat. .

Conventionally, there are many paste products, but the lobster meat-like paste product obtained by the present invention has a texture different from that of conventional paste products, and can truly be called a new paste product. be.

A feature of the present invention is that the finely divided heat-solidified refined product and the protein mixture are mixed and/or molded under reduced pressure. Simply mixing or molding the finely heated and coagulated surimi product with the surimi will introduce many air bubbles, resulting in a heated product that is soft and lacks the firm texture and elasticity characteristic of lobster. It becomes. In the present invention,
By mixing and/or molding the finely heated and coagulated fish meat paste product and the protein mixture under reduced pressure, the fine internal spaces are removed and the mixture becomes dense, resulting in a chewy lobster meat-like paste product. It will become.

The heat-coagulated fish paste product used in the present invention may be commonly produced kamaboko or may be a product obtained by heat-coagulating the protein mixture used in the present invention, and there are no particular limitations on the manufacturing method. The following is an explanation using kamaboko as an example.

The kamaboko is first finely chopped, and then cut into thin strings or rods or into small grains or small pieces using a cutting blade. Alternatively, it can be cut into large pieces and then crushed into small pieces when mixed with surimi later.

In addition, the protein mixture used in the present invention is surimi or surimi to which egg white, soybean protein, sodium caseinate, or wheat protein is added in a small amount to about the same amount (1 to 100 g). In this case, starch, seasoning, Oil, flavor, etc. can be mixed as appropriate.

The minced kamaboko is mixed with a protein mixture.

At this time, the weight ratio of the finely ground pumpkin to the protein mixture was 5.
:5 to 9:1, preferably about 6:4 to 8:2 from the viewpoint of texture. If the amount of surimi becomes too large at a weight ratio of 5:5 or more, it will become like a fish cake, and if the amount of surimi becomes too small at a weight ratio of 9:1 or above, the binding effect will be weakened and the fish will burst. This is not preferable because it loses its elasticity.

The shredded kamaboko and protein mixture are mixed and/or mixed under reduced pressure.
Or molded. Mixing under reduced pressure is usually carried out in a closed stirrer that is capable of applying reduced pressure. The degree of reduced pressure is 500 to 76 Q nHg.

degree is preferred. A degree of reduced pressure of 760 degrees Hg is a vacuum, but
In the present invention, it is preferable to stir slowly at a reduced pressure close to vacuum. Of course, a degree of vacuum of 500 mJ (g or less) can also be employed in the present invention. In that case, the degree of cohesion of the fibers will be reduced, so the viscosity of the protein mixture, the blending ratio of the thinned kamaboko and the protein mixture, and the Careful attention must be paid to the bonding state of the shredded kamaboko and protein mixture after heating.

The stirrer may be any stirrer as long as it can mix well, but it may be one that has stirring blades inside and rotates at about 40 revolutions per minute. If it is done too quickly, the fibrous shape of the fine kamaboko will be destroyed, which is not preferable. The upper part of the stirrer is closed with a lid, and a hose from a pressure reducing machine is connected to a part of the stirrer so that the pressure inside the stirrer can be reduced to a degree of vacuum of 5 [10 to 760 mHg].

The finely divided kamaboko and protein mixture introduced is stirred with a stirrer under reduced pressure for about 5 to 20 minutes. The obtained mixture can be taken out and put into various molds and molded into a lobster mold, or it can be molded using an automatic molding machine.

In addition, in the present invention, if the shredded kamaboko and protein mixture are mixed under normal pressure and the mixture is molded using an automatic molding machine, the mixture can be sufficiently degassed if the automatic molding machine is kept under reduced pressure. It is possible.

The degree of pressure reduction in this case is also preferably about 500 to 760 WIHg.

Further, in the present invention, both mixing and molding can be performed under reduced pressure.

The degassed and shaped mixture is then heated, such as by steaming or baking. For example, steam heating uses steam at 90°C for 1
It is completed by heating for about 5 minutes. Of course, coagulation may be increased as appropriate by subjecting the mixture to a sitting treatment before heating.

In the mixture that has been steamed and heated, the shredded kamaboko can hardly be seen and is integrated with the protein mixture, and it looks no different from an ordinary paste product.

However, when you eat it, you will notice that the meat is firm and elastic, and has a texture similar to lobster meat.

The obtained lobster meat-like paste product is commercially available in frozen or refrigerated distribution, and can also be baked and eaten with sauce to enjoy a lobster meat-like texture.

Next, examples of the present invention will be shown.

Example 1 Lobster - Flavored Kamaboko' was cut into 13x20x60 pieces and further processed with a cutting machine to give an average of 0.5. x
Form into a fiber of O, 5x 2 On.

This fibrous kamaboko (7 Ky) and the lobster-flavored supplementary salt surimi IKyk were placed in a closed stirrer connected to a vacuum pump, and stirred for 5 minutes at 4 Orpm under a reduced pressure of 750 to 755 mHH.

The resulting mixture was placed in an automatic molding machine, molded into pieces of lobster, and left in a steam chamber at 35°C for 10 minutes to sit.

This was placed in a continuous steamer and steamed at 90°C for 10 minutes. Furthermore, the surface was baked to obtain a baked lobster-like paste product.

The obtained paste product had a springy elasticity and a dense lobster meat-like texture.

Example 2゜Lobster-flavored kamaboko 3X20X30cr
Cut into pieces of about n and then processed with a cutting machine to give an average of 0.5x0
．． Make into a 5x20 size fiber.

This fibrous kamaboko 7 Ky and lobster-flavored protein mixture C Sosurimi 1.5 Ky, salt 2511
Add a mixture of 20 g of egg white IK5J1 soy protein 60011 lobster oil flavor to a closed stirrer connected to a vacuum pump, and reduce the pressure to 750-755 Hg.
The mixture was stirred for 5 minutes at 4 Orpm under reduced pressure.

The resulting mixture was placed in an automatic molding machine, molded into pieces of lobster, and left in a steam chamber at 35°C for 10 minutes to sit.

This was placed in a continuous steamer and steamed at 90°C for 10 minutes. Furthermore, the surface was painted red to obtain a lobster-like paste product.

t〇8 The obtained paste product had elasticity as if it would burst, and had a dense lobster meat-like texture.

Example 3゜Lobster - flavored kamaboko' 3x20x60c
Cut to about In and further processed with a cutting machine to give an average of 0.5
Make into a fiber of X O, 5 x 20 m+.

7KP of this fibrous kamaboko and 31f' of lobster-flavored supplementary salt surimi! r, put it in a stirrer, 40r
pm for 5 minutes.

The obtained mixture was put into a vacuum automatic molding machine, and the vacuum degree was 700.
Formed into lobster pieces under reduced pressure of mHg,
They were left in a steam chamber at 5°C for 10 minutes to sit.

This was put into a continuous steamer and steamed at 90℃ for 10 minutes.
A lobster-like paste product was obtained.

The obtained paste product had a springy elasticity and a dense lobster meat-like texture.

Example 4゜(10) Lobster-flavored kamaboko was cut into approximately 3x20x60a and further processed with a cutting machine to an average of 0.5x0.5.
Make it into a fiber of X2[]m.

This fibrous kamaboko 7 KP and a lobster-flavored protein mixture (a mixture of Sukemune salt Q meat 3 Ky egg white 2 Kt and common salt 30.1 Kt) were put into a closed stirrer connected to a vacuum pump, and the pressure was reduced. The mixture was stirred for 5 minutes at 40 rpm under reduced pressure of 750 to 755 degrees.

The obtained mixture was put into a vacuum automatic molding machine, and the vacuum degree was 700.
The molded pieces were molded into lobster pieces under a reduced pressure of 1,000 Hg, and left in a steam chamber at 35° C. for 10 minutes to sit.

This was placed in a continuous steamer and steamed at 90°C for 10 minutes. Furthermore, the surface was painted red to obtain a lobster-like paste product.

The resulting paste product had a bursting elasticity and a dense lobster meat-like texture.

Agent Patent Attorney 1) Parent Male (11)

Claims (5)

[Claims] (1) A method for producing a lobster meat-like paste product, which is characterized by mixing a thinned heat-coagulated fish paste product and a protein mixture under reduced pressure, molding the resulting mixture, and heating it. (2) A method for producing a lobster meat-like paste product, which is characterized by mixing a thinned heat-coagulated fish paste product and a protein mixture, molding the resulting mixture under reduced pressure, and heating it. (3) The method for producing a lobster meat-like paste product according to claim 1 or 2, wherein the finely heated and solidified fish paste product is cut kamahoko and/or crushed kamaboko. (4) The protein mixture is added to surimi or surimi, egg white,
The method for producing a lobster meat-like paste product according to claim 1 or 2, which is a mixture of one or more selected from the group consisting of soybean protein, sodium caseinate, and wheat protein. (5) Production of a lobster meat-like paste product according to claim 1 or 2, wherein the weight ratio of the fine heat-coagulated fish paste product to the protein mixture is 5:5 to 9:1. Law.