JPS63164868A - Production of fermented soybean paste-containing boiled fish paste - Google Patents

Abstract

PURPOSE:To produce KAMABOKO (boiled fish paste) having specific texture and favorable taste of MISO (fermented soybean paste), by blending a raw material for KAMABOKO with MISO having deactivated protease, grinding, forming and heating. CONSTITUTION:Raw MISO is heated at about 80 deg.C for about 20min to give MISO having deactivated protease. Then a raw material for KAMABOKO at least consisting of fish meat and vegetable protein is blended with the MISO in such a way that the salt content is 2.5-0.5% and, if necessary, adjusted to a desired pH by adding an alkali substance (e.g. arginine), ground, molded and heated.

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a method for producing miso-filled kamaboko which has the taste and flavor of miso and the preferred texture of kamaboko.

[Conventional technology]

Kamaboko, which is made by peeling and heating fish meat, is often used as a traditional seafood processed food in Japan. Kamaboko has a moderate hardness and unique elasticity, and its texture is popular, and its light, mild taste and flavor make it suitable for a variety of preparations. On the other hand, changes in texture, taste, and flavor are required for kamaboko as eating habits change and tastes diversify. Various improvements have been made to the texture, such as crab-like texture, scallop-like texture, meat-like texture, and soft texture. Taste and flavor are also diversifying.

Amidst the diversification of taste and flavor, a method of wrapping miso paste in kamaboko (Japanese Patent Application Laid-Open No. 1983-1999) is known.
162960), but it is not known that miso is directly added to kamaboko to give it a desirable miso flavor.

[Problem that the invention seeks to solve]

When raw miso is mixed with kamaboko, the fish meat is broken down by the proteolytic enzymes in the miso, and the kamaboko becomes significantly soft and loses its characteristic elasticity, making it impossible to obtain the texture of kamaboko.

′! Ta. Miso usually contains 8-12% salt, and if it is mixed directly into kamaboko, the salt content in the product will increase.
It becomes salty.

Furthermore, kamaboko's - is about 7, while miso's - is about 4.
~5, and as the amount of miso added increases, the product becomes more acidic. Since the isoelectric point of fish meat is about pH 5.5, as the - value of the product decreases, the texture becomes brittle and loses its elasticity.

These are the problems that the present invention attempts to solve.

[Means for solving problems]

The present inventors have repeatedly investigated the amount of lead in a method for solving the above problems and obtaining a new kamaboko that has a unique texture and a desirable miso flavor. The increase in salt caused by using miso and mixing miso was resolved by reducing the amount of salt used in the salting process to maintain a constant salt content in the product.

Further, the decrease in - caused by miso can be easily restored by adding alkali. However, if the amount of miso added is small, the decrease in - is minute, so there is no need to take this into account, and whether or not to add alkali can be selected as necessary.

The kamaboko that is the object of the present invention is fish paste products such as sheet kamaboko, fried kamaboko, chikuwa, naru, hanpen, and crab stick kamaboko.

The raw materials for kamaboko are fish meat such as conger eel, nisho, croaker, and pollock, and the secondary ingredients include tribute salt and v! Consists of four taste families, starch, vegetable proteins, etc. In particular, the favorable flavor of miso can mask the appearance of plant proteins and other off-flavors, which is a problem when plant proteins are used in combination with fish meat. Flavor can be significantly improved.

The type of miso mixed into kamaboko can be any type, including red miso, white miso, Sendai miso, Hatcho miso, and barley miso, but raw miso must be heated in advance to inactivate the enzymes. The purpose can be achieved by heating raw miso, for example, at 80° C. for 20 minutes. Spray-dried powdered miso can also be used because the enzyme has been deactivated by heating. Freeze-dried products require deactivation treatment because the enzymes have not been deactivated.

The amount of miso added to kamaboko is limited by the salt content in the miso, and the salt content in the kamaboko product must not exceed 2.5%, preferably not exceed 2.0 t. desirable. For example, in Shinshu miso, which has a salt content of 12.3%, 16.3% salt is added to the kamaboko, resulting in a salt content of 2%.
For 3.5 inches of spray-dried miso, if 8.5% is added to kamaboko, the salt content will be 2 inches.

Also, if one serving of white miso has 5% salt, the product will contain 40 grams of salt, which is 2 grams of salt. As mentioned above, the upper limit of the amount of miso added is
It is identified by its salt content. On the other hand, if the amount added is less than 0.5 for powdered miso and less than 1 for raw miso, no miso flavor will be produced.

The kamaboko raw material and miso are prepared in the usual manner, but when it is necessary to restore the decrease in -, an alkaline substance is added to adjust -. Alkaline substances to be added include sodium bicarbonate (baking soda), calcium hydroxide, and basic amino acids such as arginine and lysine. If a small amount of miso is added, the decrease in - will be slight and no consideration is required; however, if a large amount is added, an alkaline substance will be used to increase the - to the desired level. When commercially available Shinshu miso is used, for example, by adding 1 liter of sodium carbonate (anhydrous) to the miso, it can be restored to - without the addition of miso. In addition, when spray-dried miso is used, adding 3-weight of carbonic acid (anhydrous) makes it equal to - of kamaboko without the addition of miso.

After the surimi has been processed, it is molded and heated to make kamaboko with miso.

〔Effect of the invention〕

The kamaboko obtained by the method of the present invention is a mixture of miso and kamaboko, and has a texture unique to kamaboko and a desirable miso flavor. In addition, it is possible to prevent flavor reduction due to the combination of vegetable protein and the like, and it is easy to add soybean protein and the like to kamaboko.

The present invention will be further explained by the following examples.

[Example 1] 3 parts and 5 parts of water were dissolved in 1 part of vegetable protein (trade name "Upron-MK2 j, manufactured by Ajinomoto Co., Inc.), and 0.0 parts of vegetable oil was dissolved.
5 parts were added and stirred to form an emulsion.

Frozen Surimi (Made in Japan Marutoku) 80 parts and emul 21720
The ingredients were mixed, processed according to the recipe for batter-1 and control, and then molded and heated to obtain kamaboko.

Commercially available Shinshu miso (water content: 48 cm, salt content: 12 cm) was packaged in a plastic bag, rolled and sealed to a thickness of approximately 2 cm, and then placed in a water bath for 85 cm.
After being held at ℃ for 20 minutes, the mixture was cooled and dried according to the formulation of the test group shown in Table 1 below.

- was 6.8 in the control group, and 6.4 in the test group, but by mixing 1.5 g of sodium carbonate, it became -6.8, the same as the control group. After the completion of raisin, kamaboko for the test group was obtained by molding and heating in the same manner as the control group.

Table-1 Combination table For the test group, in addition, sodium carbonate IJum (anhydrous) t
The 5.91-part Sukeguchi test plot was slightly yellowish compared to the control plot, but the texture of kamaboko was inferior, the taste and flavor of miso was preferable, and the vegetable protein breath odor was masked.

Sensory evaluation was carried out using 14 people's normal tests, and the control group was evaluated as 5 points using a 10-point scoring system.

As shown in result table-2. From this result, there was no difference in texture between the test group and the control group, but there was a significant preference for miso flavor and taste. In addition, a two-point discrimination test was conducted with a question of presence or absence of plant breath odor, and in the test group, 2 people answered yes and 12 people did not. From this result, the phlegm bad breath in the test area was significantly masked.

Table-2 Evaluation results t(13:05)=2.145, t(13:01
) = 2.977 [Example 2] Powdered miso obtained by spray drying method (moisture content: 8%).

Salt (23%) was mixed with the surimi according to the formulation shown in Table 3 and then ground. The pH value of the processed surimi after adding powdered miso was 6.3, so 5 g of sodium carbonate was added to adjust the pH to 6.8. Next, it was molded and heated to obtain kamaboko.

Table 3: Addition of 5y of sodium carbonate to other ingredients. Honjima has a light brown color and has the texture of kamaboko and the pleasant taste and flavor of miso. +2 ~ with 12 people's t4 channel
-2 was independently evaluated using a 5-point scale, and the results shown in Table 4 were obtained.

Table-4 Evaluation results t(11;05)=2.201, t(11:0
1) = 3.106 Also, I feel soybean sputum in my car. When asked if they did not feel it, 10 out of 12 people answered that they did not feel it, so the masking effect of the soybean sputum on their own cars was effective.

Claims (1)

[Scope of Claims] 1. A method for producing kamaboko containing miso, which comprises heating miso to inactivate proteolytic enzymes, mixing it with kamaboko raw materials, rinsing, molding, and heating. 2. The method for producing miso-filled kamaboko according to claim 1, characterized in that salting is carried out by reducing the amount of salt equivalent to the salt contained in the miso. 3. The method for producing kamaboko with miso according to claims 1 and 2, characterized in that the pH lowered by mixing the miso is restored by adding an alkali. 4. The method for producing kamaboko with miso according to claims 1, 2, and 3, characterized in that at least fish meat and vegetable protein are used as raw materials for kamaboko.