JPS6233852B2 - - Google Patents
Info
- Publication number
- JPS6233852B2 JPS6233852B2 JP58160257A JP16025783A JPS6233852B2 JP S6233852 B2 JPS6233852 B2 JP S6233852B2 JP 58160257 A JP58160257 A JP 58160257A JP 16025783 A JP16025783 A JP 16025783A JP S6233852 B2 JPS6233852 B2 JP S6233852B2
- Authority
- JP
- Japan
- Prior art keywords
- chips
- potato
- fish meat
- soybean protein
- fish
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 241000251468 Actinopterygii Species 0.000 claims description 20
- 108010073771 Soybean Proteins Proteins 0.000 claims description 18
- 235000013372 meat Nutrition 0.000 claims description 14
- 244000061456 Solanum tuberosum Species 0.000 claims description 11
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 11
- 229920002472 Starch Polymers 0.000 claims description 8
- 239000000843 powder Substances 0.000 claims description 8
- 235000019698 starch Nutrition 0.000 claims description 8
- 239000008107 starch Substances 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 229940001941 soy protein Drugs 0.000 claims description 5
- 230000008014 freezing Effects 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 238000004898 kneading Methods 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 235000019710 soybean protein Nutrition 0.000 description 13
- 235000013305 food Nutrition 0.000 description 9
- 239000000796 flavoring agent Substances 0.000 description 8
- 235000019634 flavors Nutrition 0.000 description 7
- 235000013606 potato chips Nutrition 0.000 description 7
- 239000002994 raw material Substances 0.000 description 6
- 235000011888 snacks Nutrition 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 239000000203 mixture Substances 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 239000004698 Polyethylene Substances 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- -1 polyethylene Polymers 0.000 description 2
- 229920000573 polyethylene Polymers 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- 229920000298 Cellophane Polymers 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- AANLCWYVVNBGEE-IDIVVRGQSA-L Disodium inosinate Chemical compound [Na+].[Na+].O[C@@H]1[C@H](O)[C@@H](COP([O-])([O-])=O)O[C@H]1N1C(NC=NC2=O)=C2N=C1 AANLCWYVVNBGEE-IDIVVRGQSA-L 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 108010070551 Meat Proteins Proteins 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 241001098054 Pollachius pollachius Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 235000013890 disodium inosinate Nutrition 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000019465 surimi Nutrition 0.000 description 1
Landscapes
- Fish Paste Products (AREA)
Description
【発明の詳細な説明】
本発明は魚肉すり身を原料として、ポテトチツ
プス様の食感を有する食品（以下フイツシユ・チ
ツプスという）を製造する方法に係る。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a food product having a texture similar to potato chips (hereinafter referred to as "fish chips") using minced fish meat as a raw material.
ポテトチツプスは馬鈴薯を原料とするものであ
るが、もし、魚肉すり身を原料としてポテトチツ
プス様の食品を得ることができれば、従来のでん
ぷん主体のスナツク・フードとは異なり、蛋白主
体の新規な食品になると考えられる。しかし乍ら
本発明者らの実験によれば、魚肉すり身のみから
はかかる食品を得ることができなかつた。 Potato chips are made from potatoes, but if a potato chip-like food could be obtained using minced fish meat as a raw material, it would be a novel protein-based food, unlike traditional starch-based snack foods. It will be done. However, according to experiments conducted by the present inventors, it was not possible to obtain such a food solely from ground fish meat.
本発明の目的は魚肉すり身を原料としてポテト
チツプス様の歯ざわりと特有の風味を持つた新規
な食品を製造する方法を提供することにある。 An object of the present invention is to provide a method for producing a novel food product having a potato chip-like texture and a unique flavor using minced fish meat as a raw material.
本発明者らは、鋭意研究の結果魚肉すり身に特
定量の大豆蛋白、馬鈴薯粉末を添加することによ
つて上記の目的が達せられることを見い出した。 As a result of extensive research, the present inventors have discovered that the above object can be achieved by adding specific amounts of soybean protein and potato powder to minced fish meat.
本発明はかかる知見に基づいて完成されたもの
で、魚肉すり身にアルコール洗浄型濃縮大豆蛋白
を固形分換算で魚肉すり身に対し40〜80重量％、
馬鈴薯粉末及び調香味料を適量、さらに所望によ
りでんぷんを添加して混練し、これをケーシング
又はリテーナーに詰めて、凍結処理後、スライス
してフライすることを特徴とするフイツシユ・チ
ツプスの製造法である。 The present invention was completed based on this knowledge, and the alcohol-washed concentrated soybean protein was added to the ground fish meat in an amount of 40 to 80% by weight based on the solid content of the ground fish meat.
A method for producing meat chips, which is characterized by kneading an appropriate amount of potato powder and seasonings, and adding starch if desired, stuffing the mixture into a casing or retainer, freezing it, slicing it, and frying it. be.
即ち本発明は上記した特定の原料を組み合わせ
ることにより、これまでにない新しいスナツク・
フードを製造することができるものである。 That is, the present invention creates an unprecedented new snack by combining the above-mentioned specific raw materials.
It is capable of manufacturing hoods.
大豆たん白を添加する主な目的は、魚肉すり身
は水分が多いためポテトチツプスのような歯ざわ
りの良い食感にならないが、大豆たん白を添加す
ると大豆たん白の吸水性により魚肉すり身の水分
が調整されて食感が改良されるためである。 The main purpose of adding soy protein is that because fish paste has a high water content, it does not have the same chewy texture as potato chips, but when soy protein is added, the water content of the fish paste is adjusted due to the water absorbency of soy protein. This is because the texture is improved.
大豆蛋白としては、脱脂大豆をアルコール（例
えば50〜70％含水アルコール）で洗浄することに
よつて得られるアルコール洗浄型濃縮大豆蛋白、
分離大豆蛋白、抽出大豆蛋白、酸洗浄型濃縮大豆
蛋白、大豆粉などを用いることができるが、なか
でも前記アルコール洗浄型濃縮大豆蛋白が好まし
い。このものは風味、色などに優れ、また魚肉す
り身に混練された時にダマの発生がなく、混ぜや
すくなるという性質がある。 Examples of soybean protein include alcohol-washed concentrated soybean protein obtained by washing defatted soybeans with alcohol (for example, 50-70% hydroalcohol);
Isolated soybean protein, extracted soybean protein, acid-washed concentrated soybean protein, soybean flour, and the like can be used, but the alcohol-washed concentrated soybean protein is particularly preferred. This product has excellent flavor and color, and also has the property that when mixed with fish minced meat, it does not form lumps and is easy to mix.
本発明では、フイツシユ・チツプスとするに当
つて、原料をケーシングに詰めスライスしてフラ
イするので内容物の水分の少ない方が有利であ
る。前述したように大豆蛋白は、水分調整の役割
をも果たすものであるから、これを粉体のまま使
用することが必要で、この際ダマを生じないとい
う前記のアルコール洗浄型濃縮大豆蛋白の性質は
非常に有利である。 In the present invention, when making fish chips, the raw materials are packed in a casing and sliced and fried, so it is advantageous if the content contains less moisture. As mentioned above, soybean protein also plays the role of moisture adjustment, so it is necessary to use it in powder form, and the property of the alcohol-washed concentrated soybean protein mentioned above is that it does not form lumps. is very advantageous.
大豆たん白の添加量は固形分換算で魚肉すり身
に対し40〜80重量％、好ましくは50〜70重量％で
ある。50重量％未満であるとかたくポテトチツプ
ス様の食感にならず、また70重量％を超えるとや
はりかたくなつてしまう。 The amount of soybean protein added is 40 to 80% by weight, preferably 50 to 70% by weight, based on the solid content of the minced fish. If it is less than 50% by weight, it will not have a hard potato chip-like texture, and if it exceeds 70% by weight, it will become hard.
馬鈴薯粉末を添加する目的は軽いポテトの風味
を付与することが第一で、全体的にまろやかな味
にするためである。 The purpose of adding potato powder is primarily to impart a light potato flavor, but also to make the overall taste mellow.
調香味料は製品に好みの風味を付けるために添
加する。 Flavoring agents are added to give the product a desired flavor.
所望によりでんぷんを使用することができる
が、これは大豆蛋白による食感の改良をさらに進
めるもので、でんぷんを添加することによつて、
よりポテトチツプスに近い食感とすることができ
る。 Starch can be used if desired, but this will further improve the texture of the soybean protein, and by adding starch,
The texture can be made closer to potato chips.
魚肉すり身と大豆蛋白を混練した練り肉に所定
量のでんぷん、馬鈴薯粉末、調香味料、さらに所
望によりでんぷんを加え混練したものを気密性ケ
ーシングに詰めるか、又はポリエチレン、セロフ
アンなどのフイルムにつつみ、リテーナーに入
れ、次いで凍結した後、スライスしてフライすれ
ば本発明のフイツシユ・チツプスが得られる。 A predetermined amount of starch, potato powder, seasoning, and if desired, starch is added to the paste made by kneading minced fish meat and soybean protein, and the mixture is packed in an airtight casing or wrapped in a film made of polyethylene, cellophane, etc. The fish chips of the present invention can be obtained by placing them in a retainer, freezing them, slicing them and frying them.
フライ時の油の温度は150〜180℃、好ましくは
160〜170℃である。この温度より低いとカラツと
揚らずポテトチツプス様の軽い食感が得られず、
高いとこげ臭がつき風味が劣化する。 The temperature of the oil during frying is 150-180℃, preferably
The temperature is 160-170℃. If the temperature is lower than this, it will not be crispy and you will not get the light texture of potato chips.
If it is too high, it will give off a bitter odor and the flavor will deteriorate.
本発明は以上のようにして実施されるもので、
魚肉を原料としてポテトチツプス様の食感を有
し、特有の風味を持つフイツシユ・チツプスを得
ることができ、従来のでんぷん主体のスナツク・
フードとは異なり蛋白主体の新規なスナツク・フ
ードが得られ、発育期の子供などに欠くことので
きない蛋白食品として提供することができる。 The present invention is carried out as described above,
It is possible to obtain fish chips that have a texture similar to potato chips and a unique flavor using fish meat as the raw material, and is a substitute for conventional starch-based snacks.
A novel protein-based snack food, unlike conventional food, can be obtained, and can be provided as an indispensable protein food to growing children.
以下に実施例を示す。 Examples are shown below.
実施例 １
スケトウダラ冷凍すり身２級（水分約80％）
100部（重量。以下同様）にアルコール洗浄によ
つて得られた濃縮大豆蛋白（水分約８％）15部、
食塩３部を加えて、らいかい機で20分塩ずりし、
さらに砂糖４部、Ｌ−グルタミン酸ソーダ２部、
5′−イノシン酸ソーダ0.5部を加え、コーン・ス
ターチ20部、馬鈴薯粉末10部を加えて均一に混練
した後、ポリエチレンのシートでつつみ、内径４
cm、長さ20cmのリテーナーに入れ、−30℃で凍結
し、これを−５℃に戻した後0.5〜0.8mm程度の厚
さにスライスし、163〜168℃の油温で２〜３分間
フライし、フイツシユ・チツプスを得た。このも
のは、ポテトチツプス様の軽い食感が得られ風味
も好ましいものであつた。Example 1 Frozen pollack surimi grade 2 (moisture approx. 80%)
100 parts (by weight; the same applies hereafter) and 15 parts of concentrated soy protein (water content approximately 8%) obtained by washing with alcohol,
Add 3 parts of table salt and salt for 20 minutes using a rice cooker.
In addition, 4 parts of sugar, 2 parts of sodium L-glutamate,
Add 0.5 parts of sodium 5'-inosinate, 20 parts of corn starch, and 10 parts of potato powder, mix evenly, wrap with a polyethylene sheet, and make a powder with an inner diameter of 4.
cm, placed in a 20cm long retainer, frozen at -30°C, returned to -5°C, sliced into 0.5-0.8mm thick pieces, and heated in oil at a temperature of 163-168°C for 2-3 minutes. I fried it and got fish chips. This product had a light texture similar to potato chips and had a pleasant flavor.
Claims (1)
を固形分換算で魚肉すり身に対し40〜80重量％、
馬鈴薯粉末及び調香料を適量、さらに所望により
でんぷんを加え混練し、ケーシングまたはリテー
ナーに詰め凍結処理後、スライスし、フライする
ことを特徴とするフイツシユ・チツプスの製造
法。 ２ フライ時の油温が150〜180℃である特許請求
の範囲第１項記載の製造法。[Scope of Claims] 1 Alcohol-washed concentrated soy protein is added to the ground fish meat in an amount of 40 to 80% by weight based on the solid content of the ground fish meat;
A method for producing meat chips, which comprises kneading an appropriate amount of potato powder and flavorings, and adding starch if desired, stuffing them into a casing or retainer, freezing them, slicing them, and frying them. 2. The manufacturing method according to claim 1, wherein the oil temperature during frying is 150 to 180°C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58160257A JPS6054661A (en) | 1983-09-02 | 1983-09-02 | Making of fish chips |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58160257A JPS6054661A (en) | 1983-09-02 | 1983-09-02 | Making of fish chips |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6054661A JPS6054661A (en) | 1985-03-29 |
| JPS6233852B2 true JPS6233852B2 (en) | 1987-07-23 |
Family
ID=15711091
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58160257A Granted JPS6054661A (en) | 1983-09-02 | 1983-09-02 | Making of fish chips |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6054661A (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62151161A (en) * | 1985-12-23 | 1987-07-06 | Nisshin Oil Mills Ltd:The | Production of fish snack |
| US4935192A (en) * | 1988-11-17 | 1990-06-19 | The United States Of America As Represented By The Secretary Of Commerce | Method for treating fish meat contaminated with sporozoa and potato product for improving heat gelation of fish muscle |
| JP5283577B2 (en) * | 2009-07-08 | 2013-09-04 | 松谷化学工業株式会社 | New flavor and texture surimi flavored fried confectionery |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5588681A (en) * | 1978-12-27 | 1980-07-04 | Kibun Kk | Preparation of fish-paste product |
| JPS55104877A (en) * | 1979-02-06 | 1980-08-11 | Fuji Oil Co Ltd | Method of making "suwari kamaboko" (hard type of boiled fish paste) with improved quality |
| JPS5729985A (en) * | 1980-07-31 | 1982-02-18 | Canon Inc | Detection level adjusting device |
| JPS58146260A (en) * | 1982-02-23 | 1983-08-31 | Takeda Chem Ind Ltd | Composition of fish paste and making method for the same |
-
1983
- 1983-09-02 JP JP58160257A patent/JPS6054661A/en active Granted
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5588681A (en) * | 1978-12-27 | 1980-07-04 | Kibun Kk | Preparation of fish-paste product |
| JPS55104877A (en) * | 1979-02-06 | 1980-08-11 | Fuji Oil Co Ltd | Method of making "suwari kamaboko" (hard type of boiled fish paste) with improved quality |
| JPS5729985A (en) * | 1980-07-31 | 1982-02-18 | Canon Inc | Detection level adjusting device |
| JPS58146260A (en) * | 1982-02-23 | 1983-08-31 | Takeda Chem Ind Ltd | Composition of fish paste and making method for the same |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6054661A (en) | 1985-03-29 |
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