JPS60118167A - Production of fibrous food - Google Patents

Abstract

PURPOSE:To obtain the titled food having low salt content, free from the springiness of KAMABOKO (steamed fish paste), and giving brittle, weak and soft feeling to the palate, by mincing a fish or animal meat to minced meat having low ionic strength, and extruding and spinning the meat through a spinneret having small nozzles into an aqueous solution of a protein-denaturating agent. CONSTITUTION:The meat of fish or animal (e.g. walleye pollack, cattle, etc.) is minced to obtain minced meat having an ionic strength of as low as 0-0.15mol. The meat is extruded through a spinneret having small nozzles (preferably 0.5- 3mm. inner diameter) into an aqueous solution of a protein-denaturating agent (preferably aqueous solution of potassium alum having a concentration of 0.5- 5.0%, etc.), and spun in the form of fibers. The product is if necessary, washed with water and heated to obtain the objective food.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a novel method for producing fibrous foods.

In recent years, methods for making fibrous foods by spinning various edible proteins into fibers have become known, and some of these methods have been put to practical use. It has been done. For example, spinning methods using plant proteins such as soybean proteins are known and put into practical use, but there are problems with flavor, cost, etc., and they cannot be produced in large quantities.
Not yet ready for consumption.

On the other hand, as a spinning method using animal protein such as fish meat or livestock meat, the so-called alkali dope method is known, which produces fibers using the same principle as synthetic fiber viscose. There are known methods for making somen, but the former produces a product with a hard, lumpy texture and has some drawbacks in the utensils. It cannot be used as an ingredient in processed foods. In recent years, crab-leg-like kamaboko has been commercially available and widely used, but it also has a chewy kamabok-like texture and flavor.

The inventors of the present invention attempted to solve these problems by developing a new method for producing fibrous foods (Japanese Patent Publication No. 58-190
Publication No. 4). In this method, a relatively large amount of salt is added to aquatic animal meat, 1 to 10%, preferably 2 to 4%, based on the weight of the raw meat, and kneaded to make minced meat. Fibrous foods are produced by spun-forming by discharging into an aqueous solution, washing with water as necessary, and heating. When this method is used, the salt-soluble proteins in Nanchu are sufficiently eluted and chemically processed. Through denaturation, we were able to obtain a product with strong physical properties, firmness, and supple texture.

However, the product that leaked out had a relatively high salt content of 2 to 4%, and the texture was strong and chewy, similar to kamabok. Not only foods have such a highly elastic texture, but also many foods have a soft and brittle texture. For example, small fish such as whitebait, whitebait fish, smelt, kisu, and nettle, and meat such as flounder and flounder fall into this category, but these fish are not so abundant in terms of resources that they can easily be served on the table. Additionally, in recent years, there has been an increase in demand for foods with reduced or no salt for health and hygiene reasons and with a texture different from Kamapoko.

Thus, the present invention provides a method for producing a fibrous FDP-like food that uses aquatic animal meat as a raw material, reduces or eliminates the amount of salt, exhibits kamabok-like elasticity, and has a brittle and soft texture. The purpose is to

According to the research and experiments of the present inventors, the purpose is to make aquatic animal meat into minced meat with a low ionic strength of 0 to 0.15 mol, and pass this into a protein denaturant aqueous solution through a nozzle with fine holes. It has been discovered that this can be achieved by a method for producing fibrous foods, which is characterized by discharging and spinning into fibrous foods, followed by washing with water and heating as necessary.

The present invention will be explained in detail below.

In the present invention, it can be used as a raw material for various aquatic animal meats. Examples of aquatic animal meat include white fish meat such as pollock cod and Atka mackerel, red fish meat such as sardines and sardines, and crustacean meat such as shrimp and krill.

Meat of mollusks such as squid and scallops, as well as minced meat and the like can be used. These are usually used in the form of fresh or frozen and thawed surimi or minced meat. As livestock meat, the meat of cows, pigs, horses, sheep, and poultry such as chickens is used, and these are used in the form of ground meat or paste. 'The meat of these various aquatic animals is 2'
N1 or more may be mixed and used as appropriate. In the case of mixing, both marine and livestock meats may be combined, or either one of them may be used. It is appropriately selected and used depending on the intended use, texture, etc.

In the present invention, these aquatic animal meats are made into minced meat with a low ionic strength of 0 to 0.15 mol. Here, the ionic strength is expressed by the molar concentration of the alkali metal salt added to the raw material, aquatic animal meat. As an alkali metal salt, sodium chloride (
Salt), potassium chloride, etc. are used, with common salt being preferred. In the case of common salt, 0.15 mol corresponds to about 0-9%. The present invention also includes the case where no alkali metal salt is added, that is, the case where the ionic strength is O. These salts'
The amount added is selected within the above range depending on the use, texture, etc. When the ionic strength is 0.15 mol or more, *re has a hard feel, has a kamabok-like elasticity, and has a soft *re,
I can't get anything flavorful.

At this time, if a homogeneous and viscous minced meat cannot be obtained due to no addition of salt such as table salt or a small amount of addition, homogeneous and viscous minced meat can be obtained by using various kinds of noningu or auxiliary agents. , it is possible to improve work aptitude, machine aptitude, stretching aptitude, etc.

The nuts and/or adjuvants used here include egg white, milk alzomine, casein, animal proteins such as plasma proteins, soybeans, vegetable proteins such as wheat gluten, wheat flour, cornstarch, alpha starch, and chemical products. Starches such as starch, alginic acid,
Thickening materials such as carraeenan and guar gum, monopolymerized phosphates, organic acid salts, and others may be mentioned. − Other seasonings, spices, and fragrances commonly used in South China;
Appropriate amounts of various additives and auxiliary raw materials such as colorants and oils and fats can also be added.

The minced meat of aquatic and livestock animals thus obtained is then discharged from a nozzle into an aqueous protein denaturant solution.
It is preferable to degas the material using a vacuum mixer or the like before that, since the material will not contain air bubbles.

As the nozzle, a metal nozzle having a circular or elliptical pore with an inner diameter of 5 mm or less, preferably 0.5 to 3 mm, is used.

The minced meat is discharged from this nozzle into an aqueous protein denaturant solution serving as a coagulation bath. Examples of aqueous protein denaturant solutions include alum aqueous solution and ethyl alcohol aqueous solution.

A mixed aqueous solution of common salt and acid is preferably used. As the alum, ordinary gallium alum is used, but other materials such as ammonium alum and baked alum, which can be used as food additives, can also be used. Its concentration is 0.1-20%, preferably 0.5-5.
It is 0%. Ethyl alcohol is preferred.

If the concentration is lower than these ranges, the protein denaturation effect will not be obtained and it will be difficult to produce fibers with appropriate physical properties and texture.
On the other hand, if it is too thick, the texture of the percent fiber will be too hard and brittle, and the taste will be bad, which is inappropriate.

In the case of a mixed aqueous solution of salt and acid, the concentration of salt should be 15M1% or more. As the acid, inorganic acids such as hydrochloric acid and phosphoric acid, and organic acids such as acetic acid and citric acid can be used. In this case, an amount of acid is used to maintain the - of this aqueous solution within the range of 3.0 to 5.0. A buffering salt such as sodium acetate or sodium citrate may also be added to this aqueous solution of salt and acid.

This protein denaturant aqueous solution is usually used at room temperature and may be heated if necessary. Proteins on the surface of the minced meat discharged from the nozzle are quickly denatured and hardened in this aqueous solution, usually for 1 second to 10 minutes, and then the dough is spun and formed. If desired, fibrous foods can be made hard by prolonging the immersion time in this aqueous solution.Nozzle thickness, discharge pressure, type of protein denaturant aqueous solution, concentration, temperature, standing time, etc. By adjusting various conditions, the degree of protein denaturation or the strength of the produced fibers can be adjusted.

In order to perform spin-forming by discharging kneaded meat into an aqueous solution of a protein denaturant, denaturing and coagulating it, and forming it by spinning, it is usual to fill a tank with the aqueous solution, and then discharge the kneaded meat into the tank, and then to perform spin-forming. In addition to this, various other spinning and forming methods can be used. For example, if the protein denaturant aqueous solution is allowed to flow into a gutter at a constant speed and the minced meat is discharged from the nozzle at a pressure that matches the speed, the minced meat will come into contact with the flowing aqueous solution, denature and solidify, and will be stretched and torn. and make it into a single fiber,
It can be spun and formed into a bundle (tow) of uniform cylindrical fibers with the same diameter.

Alternatively, a part of the protein denaturing agent is immersed in an aqueous solution and the surface thereof is constantly moistened with the aqueous solution, and the dough is ground from a nozzle, for example, a nozzle having an elliptical hole having a long diameter of about 2 fins, on a rotating roller. When discharged and dripped, the 70 minced meat comes in contact with the aqueous protein denaturant solution on the roller surface, denatures and solidifies, and is pulled by the rotating rollers, stretched, and torn into pieces of a certain length, with one end being thick and the tip becoming pointed. It can be spun into a streamlined shape with a long, narrow tail. This resembles a small fish such as whitebait or blackfish.

Thus, as mentioned above, the seeds of protein denaturant aqueous solution! M.

In addition to adjusting the concentration, nozzle size, shape and discharge pressure, etc., various spinning conditions such as the flow rate and flow rate of the aqueous solution, the rotation speed of the roller, the method of drawing the fibrous coagulated meat, and the drawing speed, The shape, texture, etc. of the fibrous food obtained can be changed arbitrarily.

After being spun and formed into a protein denaturing aqueous solution in this manner, the protein is washed with water if necessary and further heated to thermally coagulate the protein. The heating method is usually heating in water,
Steaming in heated steam, high frequency heating, and other arbitrary heating methods can be used. In this way, a fibrous food can be obtained by spinning and forming, or by further washing with water and heating.

Thus, according to the present invention, the aquatic animal meat is O~0.15
By making the minced meat with a low ionic strength of molar, the elution of salt-soluble proteins in the minced meat is suppressed, and the construction of a network structure by myofibrillar proteins is restricted, resulting in a low-salt or no-salt product with no kamabok-like elasticity. , a fibrous food with a soft texture can be obtained. Furthermore, it is effective in terms of health and hygiene.

Moreover, the obtained fibrous food is made from plant protein, regardless of the raw material, and has no unpleasant texture or acid-alkaline taste derived from plant protein compared to fibers produced by the alkaline doso method, and has a good flavor and color. It has the same texture and texture as animal muscle fibers, and has the same texture and texture as muscle fibers, especially in terms of physical texture and surface pressure. It's something that doesn't exist.

Furthermore, according to the present invention, it can be carried out continuously instead of using the Nototsuchi method, and by variously adjusting the composition of raw animal meat, the amount of salts and other additives added, various conditions during discharge spinning, etc. It has the advantage that fiber strength, extensibility, shape, texture, etc. can be freely adjusted.

By adjusting these various conditions, we can produce products that have the texture and flavor of small fish such as whitebait, whitebait, smelt, and nettle, or have the texture and flavor of flounder or flounder. An interesting fibrous food that is different from other seed foods can be obtained very efficiently.

Experimental examples and examples are given below. In an experimental example, fibrous foods were prepared from four types of minced meat whose ionic strengths were within and outside the range of the present invention, and the results were compared.

Experimental example: Thaw 10 KP of frozen pollock cod surimi and add 5019 (A3.909 (B), 120
19(C) and 3009(D) were added and kneaded with a silent cutter to obtain four types of minced meat toxp. The ionic strength of these minced meat is A as the molar concentration of salt, respectively.
O, 09 mol, B 0-15 mol% CO 12 mol, D
o, 5 moles.

Each of these minced meats was degassed in a vacuum mixer, and then passed through a Teflon nozzle with 2 m/m diameter pores to add 20 ml of common salt, 1.1 ml of acetic acid, and 0.1 ml of sodium acetate.
It was intermittently discharged into an aqueous solution of a protein denaturant consisting of various weight percentages, immersed for 5 minutes to solidify, then boiled and heated for 10 minutes, and then washed with water during addition to form spindle-shaped fiber foods of 9 and 5 K each. ? I got it.

Table 1 shows the results of comparing the physical properties of each with commercially available whitebait (kettle-fried).

Table 1 Physical properties of fiber foods Cutting strength was measured using a rheometer (manufactured by Fudo Kogyo Co., Ltd.) when sample 19 was placed in a sample cup and cut with a piano wire silanger of φQJm/m at a sample stand speed of 200!1/min. The cutting stress of is expressed in 9 units.

As a result, fiber food A with low ionic strength was obtained.
and B had a texture very similar to that of commercially available whitebait, but on the other hand, kneaded meat fJ tsuta with an ionic strength 1 higher and a salt content included in a 1ffi 7ft paste product was also obtained with fiber food C. D had a hard, kamaboko-like texture, and was completely different from soft whitebait-like texture 1.

Example 1 Walleye cod surimi 10 K9 with salt 509. 100 g of xanthan gum, 10 g of dried sardines powder and water toKP were added and mixed with a vacuum cutter to obtain kneaded meat 209.

The ionic strength of this - meat is 0.04 as the molar concentration of salt.
It was a mole.

This minced meat has a major axis of 7 rn/il and a minor axis of 3 and 5 rrV.
Through a metal nozzle with an oval pore of m
0, acetic acid 1.2, and sodium hydroxide 0.12 weight cents each in an aqueous solution of protein denaturant, which is discharged onto a rotating metal roller, torn off, and spun into spindle fibers. did. After coagulating for 10 minutes, the mixture was heated for 10 minutes and then washed with water to obtain a fiber food.

The obtained fiber food had the same appearance, texture, and flavor as krauo.

Example 2 10g of potassium chloride was added to 10g of ground flounder and mixed with a silent cutter to obtain minced meat of 10g.

The ionic strength of this minced meat is 0 as the molar concentration of potassium chloride.
．． It was 0.01 mol.

This minced meat was spun through a nozzle having pores with a diameter of 0.8 mm into an aqueous protein denaturant solution consisting of a 2 weight percent alum solution, coagulated for 3 minutes, and then washed with water.
Obtained fiber food.

To this fiber food, 5 weight/4 cents of dried egg white was added, and the mixture was filled into a 400 x 600 x 60 mm frozen non-stick container and steamed for addition. When the obtained fibrous block meat was sliced to a thickness of torn/m and boiled in soy sauce and seasoning, the same texture and flavor as boiled flounder fillet was obtained.

Example 3 Frozen pollock cod surimi 10 to 9 was thawed, and 200 g of gum arabic and 5 to water and 9 were added and kneaded with a vacuum silent cutter to obtain minced meat 15 to 111.

This minced meat was passed through a nozzle with a diameter of 2.5 ml and spun into an aqueous solution of a protein denaturant consisting of 75 centimeters of ethyl alcohol, and then washed with water to form a fiber food. Obtained.

Cut the obtained fibrous food into 20 mm long pieces and cut them into eggs.

When it was soaked in a batter consisting of wheat flour, salt, and pepper and soaked in oil and soot at 180°C for 1 minute, it was exactly the same as whitebait kakiage tempura.

Example 4 Walleye pollack surimi 3 K9% tuna meat 3 to 9, chicken thigh meat 3Kg and walleye cod surimi IKI? Salt 309 was added to the mixture, and mixed with a crusher to obtain minced meat toKP. The ionic strength of this minced meat is 0.0 as the molar concentration of salt.
It was 0.05 mol.

This minced meat was spun through a nozzle having pores with diameters of 0, 71'm and 2 rn/m into an aqueous protein denaturant solution consisting of 1.2% sodium chloride, 1.2% citric acid, and 0.3% sodium hydroxide. , and further heated and washed with water to obtain a fiber food.

When this was cut into short pieces and stir-fried with seasonings and spices, it had the same texture as minced salmon.

Applicant Kiyoshi Inomata

Claims (1)

[Claims] Water and livestock animal meat is made into minced meat with a low ionic strength of 0 to 0.15 mol, which is then spun into a fibrous form by discharging it into an aqueous protein denaturing solution through a nozzle with pores, and then washing with water if necessary. and heating.