JPS63269965A - Production of kamaboko (boiled fish paste) of crab leg - Google Patents

Abstract

PURPOSE:To improve a feeling of loosening and hardness to masticate, by forming ground fish meat into a sheetlike shape, applying edible fats and oils to at least one side of the sheet, heat-treating, cutting into thin pieces and bundling to form a hard film having changed physical properties on the coated face. CONSTITUTION:Ground fish meat is extruded into a sheetlike shape onto a belt conveyor 2 by an extrusion molding device 1 and formed. The top of the ground fish sheet 4 is sprayed with edible fats and oils from a spraying device 3 while the ground fish sheet 4 is being transferred by a belt conveyor 2. Then the ground fish sheet 4 is heated to a proper temperature by a heater 5, the ground fish sheet 4 is heat-treated by a heater 6, the surface coated with the edible fats and oils is heated to a high temperature to form a hardened and modified film on the surface. Further the ground fish sheet 4 is sent to a thinly cutting device 10 into thin pieces in a fibrous state and collected by a bundling conveyor 11 to produce KAMABOKO or crab leg. In the operation, the fibers are likely mutually separable by the modified film to raise a feeling of loosening.

Description

DETAILED DESCRIPTION OF THE INVENTION TECHNICAL FIELD The present invention relates to a method for producing crab-legged kamaboko made by bundling fibrous kamaboko, and particularly to a method for improving the texture of the kamaboko when eaten.

"Prior art and its problems" In recent years, products in which kamaboko is made into fibers and bundled into sticks have been commercially available and are attracting attention. This kamaboko has a shape and physical properties similar to crab leg meat, so it is called crab leg kamaboko.

In addition, there is also a thin kamaboko sheet with many parallel grooves so that it will come apart when eaten, without making kamaboko completely fibrous, and then wrapped into a stick shape. It is called Moyahatsu crab leg kamaboko.

These crab leg kamaboko give a texture similar to crab leg meat because the fibrous kamaboko falls apart when eaten. In addition, crab flavor or the like is added to give it a crab-like flavor.

Traditionally, crab leg kamaboko has been produced through a molding process in which minced fish meat is formed into a sheet, a heat treatment process in which the sheet is heated to gel, and the sheet is shaped into a fiber or shape with many parallel grooves. It is manufactured by a shredding step and a step of collecting the shredded material.

However, in the conventional crab leg kamaboko produced as described above, the kamaboko fibers tend to stick together when bunched together, resulting in a poor texture when eaten. Furthermore, since the kamaboko fibers themselves have a uniform hardness from the surface to the inside, they tend to lack texture. For this reason, it has been difficult to obtain the supple, moist texture that is felt when eating actual fresh crab legs.

"Object of the Invention" An object of the present invention is to provide a method for producing crab leg kamaboko that improves the texture and texture of kamaboko fibers and provides a better texture.

``Structure of the Invention'' The method for producing crab leg kamaboko of the present invention comprises a forming process of forming minced fish meat into a sheet, a heat treatment process of heating this sheet to gel it, and a process of forming this sheet into a fibrous or a large number of a shredding step of shredding into shapes having parallel grooves;
The method includes a step of converging the shredded material, and the method includes the step of bundling the shredded material, and by applying edible oil or fat to both or one side of the sheet of minced fish meat prior to the heat treatment step, The method is characterized in that a physical change is brought about on the surface to which the edible oil is applied.

In this way, in the present invention, edible oil is applied to both or one side of a sheet of minced fish meat, and this is heat-treated, so that the surface coated with edible oil becomes hotter, and the surface is heated. A hardened modified film is formed. This kamaboko sheet is shredded and collected into crab leg kamaboko, which has a denatured film formed on a predetermined surface of the kamaboko fibers, which makes it easier for the fibers to separate from each other, resulting in a feeling of falling apart when eaten. improves. Additionally, the kamaboko fibers themselves have a supple texture and a moist texture. Therefore, a good texture closer to actual crab leg meat can be obtained. In addition, the edible fat is heated and imparts a good flavor to the kamaboko.

Next, the present invention will be described in more detail by citing preferred embodiments.

First, meat is harvested from raw fish such as pollock, croaker, shark, flounder, atka mackerel, and squid according to conventional methods, and then exposed to water.
Add 2 to 4 parts by weight of common salt and sow. in this case,
Using frozen minced meat, which has been taken from raw fish in advance, exposed to water, added with a denaturation inhibitor, and frozen, it can be thawed, added with salt, and then crushed. If necessary, auxiliary raw materials such as starch, fat, oil, vegetable protein, egg white, and yam, seasonings such as monosodium glutamate, sugar, and mirin, and fragrances such as crab flavor are added and mixed to prepare minced fish meat.

This fish meat paste is made by known extrusion molding, etc.
Form into a sheet with a thickness of about 0.2 to 5 mm. The feature of the present invention is that edible oils and fats are applied to both or one side of this sheet-shaped minced fish meat. Examples of edible oils include soybean oil, corn oil, rapeseed oil, safflower oil,
Various oils can be used, including vegetable oils such as cottonseed oil and animal oils such as butter. In addition to these edible oils, flavored oils and fats made by adding vegetables, etc. may be used. The edible oils may be applied by any method such as spraying, dipping, coating, etc. It's okay.

Further, the amount of the edible oil/fat to be applied is not particularly limited, but is preferably 0.5 to 4% by weight relative to the minced fish. If the amount of edible oil added is less than 0.5% by weight, the texture and flavor will not be improved when applied, so there will be no significant difference from general commercial products.If the amount of edible oil added exceeds 4% by weight, , the product may become oily and the crab leg-like flavor may be lost. The amount of edible oil and fat to be applied is generally preferably 1.5 to 3% by weight based on the minced fish.

The minced fish meat formed into a sheet is allowed to sit under conditions of predetermined temperature and humidity, if necessary. Thereafter, heat treatment is performed to at least partially gelatinize the minced fish meat. As the heating means, various heating devices such as gas and electricity may be used, but particularly preferably, heating devices using infrared rays and far infrared rays are used. It is preferable to install the heating means in such a direction that the surface of the fish surimi sheet coated with edible oil and fat is irradiated with heat.The heating temperature is not particularly limited, but the surface temperature of the fish surimi sheet It is preferable to set the temperature to be 100° C. or higher. By heat-treating the minced fish sheet in this manner, the minced fish is at least partially gelled and solidified. At the same time, on the surface coated with edible fat and oil, the surface becomes particularly hot due to the fat and oil, so that a fecalized modified film and a fat film are formed.

Next, the thus heat-treated surimi sheet is shredded into a fibrous shape or into a shape having a large number of parallel grooves. As the shredding device, for example, one equipped with a roll-shaped cutter having cutting blades equal to the number of tanks is used. Further, the width of the shreds is preferably about 0.2 to 5 mm.
By shredding the fish meat surimi sheet in this way, the separated fibrous materials or parts are connected to form #a fibrous materials that can be easily separated. Crab leg kamaboko can be obtained by converging the sheets using a known converging machine and wrapping the outer periphery with a film, etc. as necessary.Furthermore, the shredded fish meat surimi sheets are condensed and wrapped as necessary. The prepared wild boar may be heat-treated again to completely gelatinize the minced fish meat.

"Embodiments of the Invention" FIG. 1 shows an example of a manufacturing apparatus for carrying out the present invention. The manufacturing method of the present invention using this snowmaking method will be explained as follows.

Extrusion molding equipment for minced fish meat! i1, it is extruded onto the belt conveyor 2 in the form of a sheet. Belt conveyor 2
The surface is made of Teflon plate. A spray device M3 is arranged above the conveyance path of the belt conveyor 2, and the spray device 3 sprays edible oil and fat onto the upper surface of the fish paste sheet 4. Also, spray equipment M3
Above the belt conveyor 2 in the direction of travel,
Warming equipment! The fish paste sheet 4 is placed on the sheet 15 and conveyed.The sheet 4 is heated to an appropriate temperature and allowed to sit. Roughly,
A heating device 6 is disposed above the belt conveyor 2 in the traveling direction of the heating device 5, which heats a ceramic plate or the like using a burner or an electric heater and causes the ceramic plate to emit infrared rays and far infrared rays. The fish paste sheet 4 is heat-treated by the heating device N6, and is at least partially gelled and solidified. That snake,
The fish meat surimi sheet 4 is conveyed by a belt conveyor 7, 8, 9, etc. as shown by the arrow in the figure, and is left to cool during this time. Roughly, the fish meat surimi sheet 4 is introduced into a shredding machine 10 equipped with a roll-shaped cutter having a plurality of cutting blades, and is shredded into fibers. Then, they are conveyed and focused by a known focusing conveyor 11. Finally, the outer periphery is covered with a film using a known enclosing device 12, and the product is made into a crab leg fish cake. In this case, by applying red pigment etc. to the inner surface of the film,
The outer periphery can be colored red to give it the appearance of a crab stick.

In the above manufacturing apparatus, one spray device 3 is disposed above the conveyance path of the belt conveyor 2, but a spray device W3° is also disposed below the conveyance path of the belt conveyor 2, and The edible oil may also be applied to the lower surface of the fish paste sheet 4 through the gap between the conveyor 2. In this case, it is generally preferable to provide the heating device 6 also on the lower surface of the belt conveyor 2.

The crab leg kamaboko obtained by this method is as shown in Fig. 2 (a large number of fibrous kamaboko 21 are bundled into a stick shape,
Its outer periphery is covered with a film 22. Also,
As shown in FIG. 3, the fibrous kamaboko 21 has a square or rectangular cross section, and a modified coating 21a is formed on one of the surfaces coated with edible oil and fat on the outer periphery.

That is, by applying edible oil and heat-treating it, the surface layer becomes particularly high temperature, and a modified film with harder physical properties than other parts is formed. In this way, each m
By forming the modified coating 21a on the string-like kamaboko 21, the feeling of the fibrous kamaboko 21 falling apart when eaten is improved, and the chewiness of each fiber is increased, resulting in a good texture. Since the grains are coated with edible oil and then heat-treated, the oil provides a good flavor.

Example 1,500 g of unsalted pollock surimi was added with 509 grams of salt and crushed, and the ingredients were mixed with 509 grams of salt, 109 grams of sodium glutamate, 209 grams of mirin, 100 grams of potato starch,
A small amount of preservative, a small amount of crab flavor, and water 25009 were added and mixed to prepare minced fish meat.

Place this minced fish meat on a Teflon plate to a thickness of 1.2 mm.
It was extruded into a sheet. Then, edible oil (a blend of corn cottonseed oil and soybean oil) was spray applied to the minced fish meat at a ratio of 2% by weight, and the mixture was heated at 35°C for 1 hour.
After sitting for a minute, the surface temperature was raised to 110 by infrared radiation.
℃ to obtain a kama (horizontal sheet).
Sample 1).

On the other hand, for comparison, fish paste was extruded into a sheet in the same manner as above, and then heat-treated in the same manner as above without applying edible oil or fat to obtain a kamaboko sheet (Sample 2).
).

The above two kamaboko sheets were each frozen with liquefied carbon dioxide gas, and sections with a thickness of 10 to 2 Ljm were made using a Jung microtome, and the sections were observed using an optical microscope. A micrograph of sample 1 at 20x magnification is shown in FIG. 4, and a micrograph at 100x magnification is shown in FIG.

In FIGS. 4 and 5, the upper side is the surface coated with edible fat. Further, a micrograph of sample 2 magnified 100 times is shown in FIG.

As described above, in Sample 1, which was coated with edible oil and fat and subjected to heat treatment, the air bubbles became compressed as they approached the surface layer of the surface coated with edible oil, forming a relatively dense layer. On the other hand, in Sample 2, which was heat-treated without applying edible oil or fat, bubbles were uniformly dispersed to the surface layer, indicating that the sample had a uniform structure.

Next, the kamaboko sheet obtained as described above has a width of 0.
．． 8 m+''C:Nti fibrous strings were cut and tied together to produce crab leg kamaboko.Then, 10 panelists
As a result of testing the flakiness and chewiness when eaten, the crab leg kamaboko produced using sample 1 kamaboko sheet was found to be better than the crab leg kamaboko produced using sample 2 kamaboko sheet. The result was that the texture was flaky and chewy.

"Effects of the Invention" As explained above, according to the present invention, a sheet of minced fish meat is coated with edible oil on at least one side of the sheet.
Since the edible oil is coated, heated, and then shredded and bundled, a hard film with changed physical properties is formed on the edible oil/fat coating surface. The film with changed physical properties can improve the feeling of falling apart and chewiness when eaten, and can provide a good texture that is closer to the firmness of the actual crab.

[Brief explanation of the drawing]

Fig. 1 is a schematic diagram showing an example of a manufacturing apparatus for carrying out the present invention, Fig. 2 is a perspective view showing an example of crab leg kamaboko obtained by the present invention, and Fig. 3 is a fiber of the same crab leg kamaboko. Figure 4 is a 20x micrograph of the cross section of a kamaboko sheet coated with edible oil and heat treated, Figure 5 is a cross-sectional view of
The figure is a 100x photomicrograph of the cross section of the same kamaboko sheet, and FIG. 6 is a 100x photomicrograph of the cross section of a kamaboko sheet heat-treated without applying edible oil or fat. In the figure, 1 is an extrusion molding device, 2 is a belt conveyor, 3 is a spray device, 4 is a fish meat surimi sheet, 5 is a heating process,
6 is a heating device, ? , 8.9 is a belt conveyor, 10 is a shredding device, 11 is a converging container, 12 is a packaging device, and 21 is a fibrous kamaboko. Figure 4 Figure 5

Claims (2)

[Claims] (1) A forming process in which the minced fish meat is formed into a sheet, a heat treatment process in which this sheet is heated and gelled, and a shredding process in which this sheet is shredded into fibers or shapes with many parallel grooves. In the method for producing crab leg kamaboko, which includes the steps of: and a step of converging the shredded material, the heated A method for producing crab leg kamaboko, characterized in that the surface to which the edible oil is applied changes physical properties during the treatment step. (2) The method for producing crab leg kamaboko according to claim 1, wherein the heat treatment step is carried out so that the surface of the minced fish sheet coated with the edible fat is 100° C. or higher.