JPS6025104B2 - Fibrous paste product and its manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a fibrous pastry product having a new texture and a method for producing the same.

More specifically, the present invention relates to rice bran products such as kamaboko and chichiwa, whose interior collapses into a fibrous or fan-like shape when eaten, resulting in a variable texture, and a method for producing the same. .

Traditionally, it is known that kamaboko is cut into pieces to resemble crab leg meat, or kamaboko is cut into pieces, mixed with minced fish meat, molded together, and heated to make crab leg meat. ing.

However, the products produced by these methods have the disadvantage of poor appearance, with many cut lines appearing on the surface and fibrous material protruding. The inventors
We researched to find a new product with a fibrous interior that looked almost the same as kamaboko (kamaboko).
He discovered that if surimi is molded and shredded during the sitting period, the inside will remain shredded, but the surface will be unified by heating.

The present invention involves mixing raw material surimi, molding it into a certain shape, sitting it, shredding it into fibrous or fan-like shapes in a certain direction, and heating the shredded parts as a fibrous wire. The product and its manufacturing method.

Products manufactured in this way have an internal structure that is shredded into fibrous or localized shapes in a certain direction, joined together to the extent that they can be easily separated by eating, and an outer surface that is unified by heating. state. The most distinctive feature of the present invention is
The purpose is to cut the raw material into pieces during the sitting period during the manufacture of the paste product, in other words, when the raw material is not solidified, and then heat it to harden it.

Through this process, the internal shredded parts of the product, such as kamaboko, are not joined by the final heating and easily crumble into fibers when eaten, but the surface is unified by the final heating, and the appearance is similar to that of ordinary kamaboko. It will remain unchanged. This state can be formed in the same way with sesame-age and chichiwa, and when eaten, you can enjoy a new texture that cannot be obtained with conventional paste products. The raw material surimi in the present invention may be any of those conventionally used for paste products such as kamaboko, fish cake, and chikuwa, such as Sukemune cod, guchi, and shark.
Preferably, these frozen surimi etc. are used.

You can use the surimi as it is, but you can also add other meats such as shrimp, crab, scallops, etc. singly or in a mixture to bring out their own unique flavors depending on how they are cut. These raw surimi usually contain 0 to 70% of the weight of surimi,
Preferably 40-60% water is added.

However, if the water content of the surimi is extremely small, 70% or more of water may be added. Surimi is mixed with water or without water.

When using a high-speed cutter, the mixing temperature is usually 6 to 121 degrees. The mixed and seasoned surimi is molded into a certain shape and held.

In general, there are two types of za: low temperature za and high temperature za.
It is held for a day and a night, or from 3 o'clock to 90 minutes, at an appropriate range from 12 o'clock to 4 o'clock on 25 o'clock. In the present invention, any of these may be used, but optimally 30qo to 35
The range is from 1:40 p.m. to 7:00 p.m. The time to cut the pongee is
In this way, they are selected within various ranges, and it is possible to change the size of the pongee cut and change the hardness of the thin cross section depending on the time. However, the timing of this shredding must be after the fine cross section has solidified again, and
When the final heating is performed, the surfaces must be bonded together, as if forming a thin film. After sitting, the next step is to cut it in a certain direction.

The thin cross section can have any shape such as square, circle, hexagon, rectangle, or Kohei. Normally, if you push out a certain shape of surimi all at once with an ejection device that has a blade mold of these shapes at the exit, the shape will be intact and it will come out in a freshly cut state, and there will be no need to poke it. Otherwise, it can be directly transferred to the final heat treatment. Further, according to the extrusion cutting method using a wire mesh, the fibrous products cut during extrusion have a wavy shape, which facilitates re-binding during final heating. After being shredded in a certain direction, it is heated.

Heating is carried out depending on the final product, such as steam heating, oil sintering, or baking. Kamaboko is heated with steam, and fish cakes are steam-heated and then soaked in oil, or left unattended and then turned into soot. Namaage and chikuwa are heated with steam and then baked. Through these heat treatments, the thin cross-sections of the surface are joined together, creating a state that looks as if a thin film has been formed, and is almost the same as kamaboko, fish cake, chikuwa, etc. However, the inside is cut into appropriate shapes to give it a texture different from that of the casserole.
Next, examples of the present invention will be shown.

Example 1 20 parts by weight of crab meat was mixed with 80 parts by weight of SA grade Sukemune surimi, 5 parts by weight of water was added thereto, and the mixture was mixed for 10 minutes using a high-speed cutter.

The obtained mixed surimi was molded into a rectangle, left to sit for 60 minutes at 3ㆇ, and then extruded using an extruder with a circular set of blades on the first diameter side. I obtained something that was a collection of.

- This was placed in a steamer and heated with steam at a center temperature of 80-85°C to obtain a rectangular shape that looked almost the same as a kamaboko. I printed a picture of a crab on the top and called it a crab fish cake. When eating this crab kamaboko, the fibrous substance with a diameter of 1 skin gives the feeling of crab leg meat, and the taste and seasoning are well-seasoned with the taste of crab meat, giving the texture as if one were eating crab meat.

Example 2 (Butter-grilled scallops) 10 parts by weight of S~ grade Sukemune surimi were mixed with 3% table salt for 10 minutes using a cutting mixer in the usual way, followed by 4 parts by weight of water, scallop extract and other seasonings. Add a little water and mix for another 5 minutes.

The obtained scallop seasoned surimi was formed into a cylindrical shape with a diameter of 3 cm and a length of 2 cm, kept at 30°C for 50 minutes, and then extruded using an extruder with a diameter of 1 skin of circular collective blades, giving a cylindrical appearance. A fibrous aggregate of scallops with a diameter of 1 inch was obtained.

When this was fried with butter in a frying pan, the texture was similar to that of scallops fried with butter.

Example 3 80 parts by weight of SA grade Sukemune surimi and 2 parts by weight of Sabasuri surimi were mixed with common salt using a timmering machine, and 6 parts of water was added to this mixture.
1 part by weight of horse radish, 1 part by weight of horseradish starch, and a few other seasonings were added, and the mixture was further mixed.

The obtained mixed surimi was molded into a rectangle of 7 x 10 x 1.3, held at 360 for 7 times, and extruded using an extruder with a square mesh on each side to form a fibrous aggregate. I got what I got. Heat this directly in 120 to 13 qo oil for 5 minutes, then color it with 170 to 180 qo oil, or put it in a tsubame boiler and heat it to a center temperature of 80 to 85 qo.
After heating with steam to 0.0°C, it was steam-fried in oil at 170 to 180°C to obtain fried salmon.

The product obtained was a completely new type of fried satsuma that had strong fibrous binding properties and a texture that was different from the conventional fried satsuma.

Claims (1)

[Scope of Claims] 1. Raw material surimi is stirred and mixed, molded into a certain shape, subjected to sitting, shredded in a certain direction into fibers or flat shapes, and the shredded parts are heated as a unit. Fibrous paste products. 2 A fibrous kneading process characterized by stirring and mixing the raw material surimi, molding it into a certain shape, sitting it, shredding it into fibrous or flat shapes in a certain direction, and heating the shredded parts as one unit. How the product is manufactured. 3 Raw material surimi is fish meat surimi, shrimp, crab,
The product and method according to claims 1 and 2, wherein the product is mixed with seafood meat such as scallops.