JPS61202669A - Fish meat paste product with sea urchin egg taste for sushi - Google Patents

Abstract

PURPOSE:A mixture of sea urchin eggs with chicken egg yolk is placed on carriers made of ground fish meat to give a fish paste product of good taste which can be suitably used in SUSHI, because it gives good texture. CONSTITUTION:Fish meat is ground together with salt, combined with about 20-80wt% of food oil, emulsified and mixed with egg white, starch, a binder such as glue and seasonings and formed to give a carrier. Separately, raw or salted sea urchin eggs are mixed with about 40-70wt%, based on the sea urchin eggs, of egg white. Then, the carriers are sprayed or coated with the egg mixture and heated at 65-97 deg.C.

Description

[Detailed description of the invention] (Technical field of invention) The present invention is a method for producing a sea urchin flavor paste product for sushi toppings.

(Technical Background of the Invention) With the expansion of demand in the restaurant industry, the sushi industry has also developed, resulting in a shortage of supply of conventional sushi toppings, and the production of new sushi toppings is desired. Raw sea urchin is suitable as a sushi ingredient, but its production is small and extremely expensive. therefore,
This method attempts to produce sushi toppings with the flavor of raw sea urchin by using sea urchin whose quantity has been increased by adding other substances.

(Problems with the background technology) An attempt is made to increase the amount of raw sea urchin to produce a fish paste product that has the flavor of raw sea urchin, but even when mixed with regular ground fish meat, the flavor of sea urchin does not come from the ground fish meat. being taken in,
I can't taste the sea urchin flavor.

Therefore, in order to retain the original flavor of raw sea urchin and create a moist texture as a sushi ingredient, there are problems in changing the texture of surimi to sashimi as a carrier.

(Objective of the invention) To provide a new fish paste product for sushi toppings that retains the flavor of raw sea urchin, has a moist texture suitable for sushi toppings, and has physical properties suitable for sushi rice.

(Summary of the invention) The fish paste product used as a carrier contains vegetable oils such as soybean oil, rapeseed oil, and sesame oil, animal oils such as beef tallow, lard, and butter, and edible fats such as hydrogenated oils and fats in an amount of 20% by weight or more based on the ground fish meat. 8
By adding 0% by weight, emulsifying, adding binders such as egg white, starch, and glue, mixing, molding, and heating, the texture is different from conventional fish paste products, and it becomes similar to sushi rice. It was discovered that the physical properties matched well. This seems to be because the edible oil and fat relaxes the strength of the network structure of the salted ground fish meat, but the amount added is 8.
When the amount exceeds 0% by weight, emulsification becomes extremely difficult, resulting in completely different physical properties. Conversely, the amount added is 20% by weight.
Below, it seems that the mesh structure is strong, it feels sensually hard, and it tends to be difficult to blend in with the texture. In addition, the thickness of the sea urchin-flavored fish paste product of the present invention is 10111.
f or less is appropriate, and when this is used as a topping for nigiri sushi, it blends very well with rice, and the workability of nigiri is no different from that of regular sushi toppings. Furthermore, the texture matches well with rice, making it a product with desirable physical properties as a sushi topping.

In the present invention, the success in retaining the flavor of raw sea urchin even when using a small amount of sea urchin was achieved through numerous tests, and as a result of repeated sensory evaluations using various additives. This was achieved by adding 40% to 70% by weight of egg yolk to sea urchin.Egg yolk not only has a similar color and texture, but also seems to have a similar flavor to sea urchin. The theoretical reason why the sea urchin flavor remains is completely unknown. However, if the amount of egg yolk added is 60% or more by weight, the unique flavor of egg yolk will gradually become stronger, and the sea urchin flavor will gradually fade. The sea urchin mixture and the edible oil-mixed surimi can be combined by spraying or applying the urchin mixture onto the surface of the edible oil-mixed surimi as a carrier. This is because the sea urchin flavor is absorbed into the fish meat paste and the sea urchin flavor cannot be perceived sensually.Therefore, if the sea urchin mixture is attached to the edible oil-mixed sea urchin paste so that it is in contact with the fish paste product, The sea urchin mixture is the first thing that hits your mouth, so you can feel the sea urchin mixture and enjoy the delicious flavor of raw sea urchin.

At this time, the weight ratio of the sea urchin mixture and the edible oil-mixed surimi is also a major factor in the sensation of the sea urchin flavor, and the mixing ratio of the urchin mixture to the heated surimi mixture should not exceed 3% by weight to 20% by weight.

Naturally, as the weight ratio of the sea urchin mixture decreases, the flavor of the sea urchin becomes lighter. Conversely, as the weight ratio of the sea urchin mixture increases, the flavor of the sea urchin becomes stronger, but the amount of spraying or coating increases, and the adhesion surface becomes uneven, resulting in a decrease in the appearance of the product. It's getting damaged. This phenomenon becomes noticeable when the ratio of the sea urchin mixture to the edible oil-mixed surimi becomes 20% by weight or more. The available range is
It is 3% to 20% by weight.

As for the binding of the sea urchin mixture and the surimi mixed with edible oil, good binding can be achieved by using heating coagulation of egg yolk. If the heating temperature exceeds 65°C, the egg yolk will coagulate, but if the heating temperature exceeds 98°C, a strange odor will be felt from the sea urchin mixture, which will greatly reduce the value of the product, so heating above 98°C should be avoided. There is. The binding of the sea urchin mixture and the edible oil-mixed surimi using this heating coagulation of the egg yolk is strong (not weak, but moderately bonded), but if you press the sea urchin mixture firmly with your fingers and move it,
The sea urchin mixture and the surimi mixed with cooking oil may peel apart. If this is expected in the application, the binding power can be further strengthened by adding one or more mixtures of egg white, starch, thickening agent, etc. to the sea urchin mixture and heating it. can. This heating temperature is 6
The temperature range is 5°C to 97°C, and if the temperature exceeds 97°C, an unpleasant odor is emitted.

(Example of the invention) 1 shows carrier formulations of examples of the present invention.

Surimi 50% by weight Vegetable oil 15% by weight Starch 3% by weight Salt L5% by weight Sugar 2% by weight Sorbit 5% by weight Chemical seasoning 12% by weight Egg white 5% by weight The above-formulated ingredients are kneaded using a silent cutter, etc. The mixture is molded into a thin plate with a thickness of about 2 ff using a molding machine, and then heated on a heating drum to gel and form a dough. This dough is passed between upper and lower cutting rolls for polymerization to form somen noodles, and then bundled. At that time,
The sea urchin mixture prepared in advance is sprayed on the dough at a concentration of 6% by weight.

The composition of the sea urchin mixture at this time is shown below.

Salted sea urchin 60% by weight Egg yolk 20% by weight Egg white 2% by weight Fish paste 15% by weight Thickening agent 0.1% by weight Seasoning 2% by weight Coloring agent 03% by weight After spraying the sea urchin mixture with the above composition, use a film, etc. After wrapping and cutting into desired lengths, heat such as steaming at 95°C. This is to promote the binding of the sea urchin mixture to the carrier and for heat sterilization.

(Effect of the invention) The sea urchin fish paste product used as a sushi topping described above is extremely suitable as a sushi topping. , is a new sushi ingredient that allows you to fully experience the original flavor of raw sea urchin and has a texture that matches the sushi rice, and can be provided at a low price.

(that's all)

Claims (1)

[Claims] A large amount of edible oil and fat is added to salted minced fish to emulsify it, a binder and seasonings are added, the mixture is molded and heated, and used as a carrier, and a mixture of sea urchin and egg yolk is sprayed or coated on it. A method for producing a sea urchin flavor paste product for sushi toppings, which is characterized by heating.