JPS63222672A - Food having meat lump structure - Google Patents

Abstract

PURPOSE:To obtain a food containing a structural tissue of muscle and a lamellar tissue of muscle fascicle and excellent palatability, by adding salt to a mixture of fine meat of fish and shellfishes and fibrous collagen, kneading the mixture and slowly freezing the kneaded product. CONSTITUTION:Fine meat of fish and shellfishes is prepared by removing bones, skins, guts, etc., from body and exposing the meat to water to remove water-soluble components. A mixture of 100pts.wt. of the above fine meat and 1-15pts. wt. of a fibrous collagen produced by washing and beating corium of animal hide is added with salt and kneaded to dissolve salt-soluble proteins and obtain a kneaded meat. The kneaded meat is formed into a prescribed form and slowly frozen at -6--20 deg.C to form a tissue composed of a structural tissue of muscle and a lamellar tissue of muscle fascicle.

Description

DETAILED DESCRIPTION OF THE INVENTION <Object of the Invention> Industrial Field of Application The present invention relates to a food product having a meatloaf structure, and more particularly to a food product having a meatloaf structure similar to animal muscle.

BACKGROUND OF THE INVENTION In recent years, many attempts have been made to spin or mold various edible proteins into fibers to obtain muscle-like tissue structures that are exactly equivalent to animal muscles.

For example, Japanese Patent Publication No. 59-28385 attempts to reconstruct fine meat from seafood into a meat loaf-like food. By slowly freezing the minced meat, ice crystal blocks or ice crystals (2) grow, producing a muscle bundle-like steel-like structure in the minced meat. However, although this method produces a muscle-shaped structure, the problem is that it lacks the fiber structure, which is another element of muscle, and lacks the delicate fibrous texture when eaten.

In addition, in Japanese Patent Publication No. 59-30391, it is stated that mi
Attempts to provide an s° structure have been proposed. However, although this gives a fibrous structure or texture, there is no steel-like structure as an assembly of muscle bundles, and the result is only fine fibers dispersed within the homogeneity of the fish cake, so it is not true. The muscle structure was different.

Problems to be Solved by the Invention The present invention aims to solve these problems, and specifically improves the conventional insufficient muscle mass structure to improve muscle MAR.
It has both the I-fold structure of the muscle fiber bundle and the threshold tissue structure of the muscle fiber bundle,
The purpose is to provide a food having a meat lump structure with good texture.

<Structure of the Invention> Means for Solving the Problems and Their Effects The present invention provides kneaded meat made by blending salt into a mixture of 100 parts fine seafood meat and 1 to 15 parts IN collagen. It is characterized by having both the fibrous structure of muscle and the uniform structure of muscle bundles, which are formed by slowly freezing and forming tissue.

Hereinafter, the structure and operation of the means of the present invention will be explained as follows.

In other words, seafood is processed using a meat harvesting machine or a strainer to remove bones, skin, internal organs, etc., and then the meat is ground, which is then soaked in water to remove water-soluble parts, surimi, other fillets, and skins. II miscellaneous collagen is added to hornetian microorganism meat which is kneaded with Les fillet etc. and becomes the minced meat that finally exhibits cohesive properties.Furthermore, salt is added and kneaded to elute the salt-soluble proteins. Make minced meat.

At this time, seasonings, spices, fragrances, colorants, starch, egg whites, casein, vegetable proteins, binders, oils and fats, etc. may be added as one ill raw material, if necessary.

In addition to fish, the seafood used includes, for example, shrimp, crab, krill, squid, and whale.

Some other meats may also be used.

In addition, the fibrous collagen used is generally a fibrous collagen obtained by washing and beating the dermis of animal skin such as cow skin or pig skin, and is usually distributed frozen in a hydrated state. It may be a dried product, or it may be cross-linked to improve its physical properties, or it may be reinforced by being treated with a leather tanning agent.

Collagen addition devices usually contain 1 to 15% of seafood.
, preferably 5 to 10%. However, if the amount of added collagen is too low, the final food will lose its fibrous texture, and if it is too high, it will interfere with the formation of ice crystals during the slow freezing process, resulting in mist-like formation. Inhibits tissue formation.

The kneaded meat obtained as described above is molded by filling into frozen bread, etc., and then slowly frozen.

The freezing temperature at this time is preferably -6 to -20°C, and
The freezing time is preferably 5 to 50 hours, but if the kneaded material is covered with a heat insulating material, the freezing time may be lower, and the freezing time can be selected depending on the type and form of the material.

Generally, if the freezing rate is relatively fast, a dense structure will be formed, and if the freezing rate is slow, a coarse structure will be obtained. Furthermore, tissue formation can be further promoted by repeating freezing and thawing.

Slow freezing fixes tissue by heating. At this time, it is preferable to heat the meat as quickly as possible; if the heating is slow, the formed ice crystals will be reabsorbed into the surrounding meat tissue, thereby inhibiting the formation of garden-like tissue.

Note that the mouth heating step may be performed after a processing step such as freezing and immediately before eating.

Example This will be further explained below with reference to Examples.

Example 1゜Frozen fibrous cowhide collagen was added and mixed to 10k (l) of frozen surimi as shown in Table 1, 3000 ml of salt was added and kneaded with a silent cutter, and the obtained minced meat was filled into frozen bread. The boar was then slowly frozen at -15°C for 40 hours, cut into pieces with a thickness of 8n+g using a band saw, and then steamed for 15 minutes to obtain a meat loaf.The presence or absence of the regulated 1iII structure of this meat loaf and the fibrous texture were determined. The results obtained by sensory evaluation of suitability are shown in Table 1.

Note to Table 1: +... Good ±... Somewhat good - Bad %, snow-like structure due to ice crystals,
A fibrous structural texture due to collagen can be obtained at the same time, and outside this range, it is impossible to obtain only one of the characteristics.
It was not possible to obtain a good muscle-like texture.

Example 2゜Frozen fallen mackerel 95kl LIil thick cow skin collagen 5
kg was thawed, 2 klJ of salt, 20 klJ of liquid egg white, 10 kL of soybean oil, 1 klJ of seasoning, 5017 fragrances, and 200 q of natural coloring were added, and mixed with a silent cutter to make minced meat.

Fill this into a frozen bread of f3 x 30 x 60 cm, -1
It was frozen at 3°C for 2 days.

Treat the frozen meat chunks as bread, and use a band saw to cut them into 1-inch pieces while still frozen.
It was cut into thin plates of 0 m in length, steamed in a continuous steamer at 98°C for 13 minutes, and then allowed to cool to obtain 118 kJ of food having a meat loaf structure.

As a result of comparing this with teriyaki and bonito teriyaki by a sensory panel of 20 people, it was significantly preferred with a 5% risk rate.

Example 3゜8kq of minced meat, 2klJ of pork arm, 200s of salt, 1200s of seasoning, 10g of powdered egg white, and 10g of flavor were kneaded in an i crusher to obtain minced meat.
00g was mixed and degassed in a vacuum mixer. This mixture was molded into a size of 2×5×8 CI, frozen at -10°C for 20 hours, and further frozen at -25°C for 24 hours.

Food that has a meatloaf structure by high frequency heating 10.5k
I got l.

The meat was roasted and seasoned, packed in a No. T3 can with the seasoning liquid, and heated and sterilized in a hot water oven at 117°C for 30 minutes to obtain canned meat. This meat loaf had the same flavor and texture as canned whale meat.

<Effects of the Invention> As explained above, the present invention involves slowly freezing the kneaded meat obtained by blending salt into a mixture of 100 parts fine seafood meat and 1 to 15 parts fibrous collagen and kneading the mixture. A food having a meat mass structure characterized by having both the fibrous structure of muscle formed by forming tissues and the layered structure of muscle bundles. It is possible to obtain a meat-like tissue structure with a good texture from fine seafood meat, which is extremely useful for increasing the value of seafood meat.
We can expect a wide range of applied products in the future.

Claims (1)

[Claims] A muscle fiber structure and a muscle bundle structure formed by slowly freezing the kneaded minced meat of a mixture of 100 parts by weight of fine seafood meat and 1 to 15 parts by weight of fibrous collagen and 1 to 15 parts by weight of fibrous collagen. Foods with a meatloaf structure that has both.