JPWO2018088376A1 - Scallop-like fibrous scallop and packaging and method for producing them - Google Patents

Abstract

We provide scallop-like fibrous scallops that reproduce the texture and flavor of scallops. A fiber-shaped scallop with a plurality of sheet-shaped scallops having parallel grooves, the diameter of which is 2 to 5 cm, the height is equal to or less than the diameter, and the thickness of the sheet-like squirrel is 0.7 to A scallop-like fibrous scallop characterized by being 1.2 mm. Furthermore, it is preferable to have a colored layer outside the outer sheet. It is preferable that one scallop is filled with a plurality of scallop-like fibrous sea shells that do not adhere to each other.

Description

  The present invention relates to a scallop-like fibrous scallop, and more particularly, to a scallop-like fibrous scallop that closely resembles scallops in flavor, appearance, and texture.

  In recent years, many products in which fiber-like kamaboko converged into a rod shape are commercially available and are called crab-foot-like kamaboko, crab-kama, and the like. A number of parallel grooves that can be broken when eaten are attached to a thin sheet of bamboo cake, and this is manufactured by sticking it into a rod shape (Patent Document 1). Many crab-flavored crab-like foods with a red color on the surface, other than crabs, scallop-flavored products have also been proposed (Patent Document 2), but products like crab-flavored products As has not been established.

JP 58-28248 JP 2007-175054 A

The reason for this is not only the appearance, especially the color of the real scallop, but also the sensation of the scallop as if it feels fiber in the mouth, and the scent of freshly baked I found out.
The present invention aims to solve the above problems.

The present inventors have found that the object of the present invention can be achieved by the following (1) to (9).
(1) A fiber-shaped scallop in which a plurality of sheet-shaped scallops having parallel grooves are wound, the diameter is 2 to 5 cm, the height is equal to or less than the diameter, and the thickness of the sheet-like scallop located outside is 0 A scallop-like fibrous crab characterized by a thickness of 7 to 1.2 mm.
(2) Further, the scallop-like fibrous scallop described in (1), further including a colored layer on the outer side of the outer sheet.

(3) The scallop-like fibrous scallop according to (1) or (2), wherein the colored layer contains at least one selected from charred soy sauce, a reaction product of Maillard reaction, and a pigment.
(4) The scallop-like fibrous scallop according to any one of (1) to (3), wherein the raw material of the sea bream contains a seasoning containing fish surimi, starch, salt, sugar, and free amino acids.
(5) The scallop-like fibrous scallop described in (4), which contains xylose or glucose as a sugar and glycine as a free amino acid.
(6) A deep-drawn package that is filled with any of the scallop-like fibrous shells of (1) to (5).

(7) The deep-drawn packaged body according to (6), wherein a plurality of scallop-like fibrous shells are filled in one package so as not to adhere to each other.
(8) A method for producing a scallop-like fibrous scallop that sequentially winds a plurality of sheet-like scallops having parallel grooves, and at least two sheets having a thickness of 0.8 to 1.7 mm as inner sheets In addition, a sheet having a thickness of 0.7 to 1.2 mm is sequentially wound as an outer sheet to produce a rod-like fibrous sea shell having a diameter of 2 to 5 cm, and a colored layer is adhered to the outer side, and then the length A method for producing a scallop-like fibrous kamaboko, characterized in that the scallop is cut to be equal to or shorter than the diameter.
(9) In a manufacturing method of a scallop-like fibrous scallop package, in which a plurality of scallop-like fibrous scallops are filled in one package by deep-drawing packaging, a plurality of molding dies for manufacturing a deep-squeezed wrapping body are provided. A method for producing a scallop-like fibrous lobster package having a partition and a wall height for the partition being lower than the depth of the deep-drawn package.

  According to the present invention, not only the same color tone as the color of real scallop shells, but also a texture that makes the shells feel loosely loosened in the mouth, and a freshly scented flavor can do.

FIG. 1 is a schematic view for producing a package. It is the schematic which looked at 1 aspect of the shaping die from the top. It is the schematic of the cross section of 1 aspect of a shaping die.

  A scallop-like fibrous scallop of the present invention is a scallop-like fibrous scallop having a predetermined diameter and height, in which a plurality of sheet-like scallops having parallel grooves are sequentially wound, A scallop-like fibrous scallop that is thinner than the inner sheet-like scallop.

The crab leg usually uses a crab leg, so it has a long shape with respect to the diameter, but the scallop-like fibrous crab that is manufactured to resemble a scallop is the same as the diameter. Rather, it has a lower shape. For this reason, when manufactured in the same manner as for crab legs, the fibrous sea shells are easily loosened and easily collapsed. Furthermore, the texture required for scallops is different from crab legs.
By reducing the thickness of the outer sheet to be wound last, it is difficult to collapse, the shape can be maintained, and its presence is thin, so that the texture of the central sheet is not disturbed.

  The scallop-like fibrous crab of the present invention can basically be produced by the same method as that for ordinary crab sticks. In other words, kneaded meat made from ground fish meat and kamaboko ingredients added with starch, salt and other seasonings is formed into a sheet, heated in a drum, and then cut into fibers. It is a manufacturing process in which it is rolled into a rod shape, molded, heated, packaged, and heat sterilized.

<Combination of scallop-like fibrous scallop>
The main ingredient is fish meat surimi. Any fish species can be used as long as it is a surimi of white fish that is used as a raw material for sea cucumbers and bamboo rings. Specific examples include walleye pollock, pacific whiting, hoki, hockey, minamidara, northern blue whiting, hailfish, esos, guchi, itoyori, kinmedai, and the like. Frozen surimi obtained by exposing these fish meat to water and adding sugar or the like as an anti-freezing agent is highly versatile and widely used.
In order to obtain a scallop-like feature, it is preferable to add a certain amount of free amino acids and sugars to the raw material. In order to use fish meat surimi as the main ingredient and to make the taste resemble that of scallops, it is preferable to add a seasoning so that the free amino acid content and composition of free amino acids contained in scallops are similar.

  Scallops contain more than 3000 mg / 100 g of free amino acids, and about 2/3 of them are reported to be glycine. That is, when producing scallop-like fibrous sea shells, it is free as a seasoning. It is desirable to add an amino acid, and it is desirable to add a free amino acid content equal to or higher than the content actually contained in the scallop.

  Furthermore, from the amino acid composition of scallops, the taste of scallops can be approached by using glycine in at least half of the free amino acid added. Glycine can be added as a flavor seasoning such as an amino acid seasoning mixed with an amino acid or a scallop extract.

  Frozen fish surimi contains some sugar for preservation. In addition, saccharides and mirins may be used for seasoning. These saccharides and free amino acids undergo Maillard reaction, giving a scalloped color tone. Similarity to real scallops by Maillard reaction is highest when xylose is used, followed by glucose. Since the influence on coloring by other saccharides is not great, a preferable color tone can be obtained by appropriately adjusting the addition amount of xylose and glucose.

  When xylose is used, the coloring property is good, so that the total wet mass of the raw material is 0.05 to 1.0% by mass, preferably 0.1 to 0.5% by mass, and particularly preferably 0.2 to 0.3% by mass. % Is added. When using glucose, 0.2-5.0 mass% of the total wet mass of a raw material, Preferably, 0.5-2.5 mass% is added. Other sugars can be used as long as they cause a Maillard reaction. Saccharides may be mixed together with the raw material of the sea bream.

The Maillard reaction can also take place through a normal sterilization process such as 92 ° C. for 50 minutes. Maillard reaction can be caused by passing through a heating process at 80 to 100 ° C. for 30 to 60 minutes at any stage before becoming a final product. Boil sterilization is preferred as the sterilization step of the scallop-like fibrous scallop of the present invention.
The color may differ depending on the type of fish meat used as a raw material, and a dye can be used as appropriate for such a fine color tone adjustment.

<Manufacture of scallop-like fibrous lobster>
The scallop-like fibrous scallop of the present invention is formed into a rod-like shape having a predetermined diameter of 2 to 5 cm by forming the meat containing the raw material into a plurality of sheets having parallel grooves and sequentially winding them. The The usual apparatus and method used in the production of crab can be used.

  First, the meat paste is extruded into a sheet and heated on a drum. Subsequently, a parallel groove | channel is provided to the sheet-like candy after processed into a sheet form with a grooved roll. The width of the groove is preferably 0.4 to 1.2 mm, and more preferably 0.6 to 1.0 mm. The depth of the groove is preferably a cut that does not completely cut the sheet, and is deep enough to break up in the mouth when eaten. In order to maintain the shape of the outermost sheet-like kamaboko, it is preferably shallower than the inner layer.

  The diameter of the scallop-like fibrous scallops can be adjusted as appropriate depending on the width and thickness of the sheet-like scallops that are to be rolled up. I can pack myself.

  In the present invention, the thickness of the sheet-shaped octopus located in the outermost layer when formed into a rod shape is 0.7 to 1.2 mm, preferably 0.8 to 1.1 mm, and more preferably 0.8 to 1. It is characterized by being 05 mm. The thickness of the inner sheet-shaped piece is 0.8 to 1.7 mm, preferably 1.1 to 1.5 mm, and more preferably about 1.15 to 1.3 mm. It is preferable that the thickness of the sheet-like scallop located in the outermost layer is thinner than the thickness of the inner sheet-like scallop.

  The number of the inner sheet-shaped sticks is 2 to 5, and preferably 2 to 3. The width | variety of each sheet-like squirrel can be suitably selected in the range of 50-500 mm, and 100-300 mm is preferable. Same or different. The width of the sheet-like paddle located in the outermost layer is preferably 1.5 to 2.5 times the circumference of the target product.

  Since the scallop-like fibrous scallop of the present invention closely resembles the shape of a scallop scallop, a long rod-like scallop wrapped with a sheet-like scallop has a predetermined length (corresponding to the height of the product). ). Its length is the same as the diameter or shorter than the diameter. Specifically, it is preferably in the range of 10 to 30 mm, but can be appropriately set in relation to the diameter. A ratio similar to that of real scallops is preferred.

<Colored layer>
In the scallop-like fibrous kamaboko of the present invention, it is preferable to provide a colored layer for producing scallop-like in the outermost layer. The colored layer preferably contains at least one selected from charred soy sauce, “amino acid and sugar” (turned brown by Maillard reaction), and pigment in a mixed meat similar to that of scallop-like fibrous kamaboko .

  In particular, it is preferable to add at least one of charred soy sauce powder and charred soy sauce flavor in an amount of 0.1 to 5% by mass of the raw material, and it is preferable to use an amino acid and a sugar in combination to cause a Maillard reaction. Commercially available burnt soy sauce powder and burnt soy sauce flavor can be used. As sugars for causing the Maillard reaction, it is preferable to use sugars such as xylose and glucose and seasonings such as mirin.

  The colored layer of the scallop-like fibrous scallop of the present invention is preferably attached in a grilled style. Specifically, it is preferable that the colored layer is not uniformly attached to one side, but is colored so that there is some unevenness, and therefore, with respect to the mass of the scallop-like fibrous sea shell, It is preferable that the colored meat paste in the range of 15% by mass is attached to the scallop-like fibrous sea shell as a thin layer and colored. In particular, it is preferable to use a colored paste of 3 to 8% by mass with respect to the mass of the scallop pillar-like fibrous kamaboko.

  Various methods used in the manufacture of crab sticks, such as a method of directly attaching, a method of applying a thin colored layer on a synthetic resin sheet, and a method of transferring a colored object by wrapping the object to be colored with the synthetic resin sheet Can be adopted.

<Deep drawn packaging>
The scallop pillar-like fibrous scallop manufactured under the above conditions is very similar in size, color, texture and the like to the scallop pillar. Further, deep drawing packaging can provide a tighter texture. However, if a plurality of scallop-like fibrous lobsters are deep-drawn together, the pressure applied by the packaging causes the scallop-like fibrous lobsters to adhere to each other. If it does so, when taking out from a package, it cannot be separated one by one well, but when it tries to separate, it will collapse.

  Therefore, when we examined a packaging method to prevent mutual adhesion, the deep-drawing mold was provided with a separating wall so that the scallop-like fibrous scallops would not completely adhere to each other, and the deep-drawing was carried out in that state. It was found that, by packaging, even if adhering to each other partially, the part with the wall does not adhere, so that it can be easily separated one by one.

  In the present invention, in the method for producing a deep-drawn package body filled with a plurality of scallop-like fibrous sea shells, a mold as shown in FIGS. 2 and 3 is provided in the mold for producing the deep-drawn package body, The wall height for sorting is lower than the depth of the deep drawn package. The number of divisions is adjusted according to the number of scallop-like fibrous sea shells to be packaged.

  By doing this, it fits at a reasonable interval without being in close contact within the package, so when opening the package and taking out the scallop-like fibrous shellfish, take them one by one without sticking to each other and collapsing Can do. In addition, the deep-drawn packaging provides a tighter texture, so that when you eat, you can feel the looseness of your body like a scallop.

  The molds are designed according to the number of packages. FIG. 2 is an example in which six sections are provided. For example, when packaging a scallop-like fibrous scallop having a diameter of 25 mm and a height of 25 mm, the diameter is about 70 to 100 mm, the central circular diameter is about 25 to 30 mm, and the central circular shape may be a pentagon. The height of the wall for sorting is preferably smaller than the height of the scallop-like fibrous lobster to be filled, and 1/3 to 1/2 of the height is appropriate. Specifically, it is 5 to 15 mm. The wall thickness A (FIG. 2) is 0.5 to 3 mm, preferably 0.7 to 2.5 mm.

  The packaging film used for deep drawing may be any film that can be used for food, and a normal polyester, nylon, polypropylene, polyethylene, or a laminate of a saponified ethylene-vinyl acetate copolymer may be used. A laminate of unstretched polypropylene, nylon and low density polyethylene is preferred.

Thickness can be suitably selected in the range of 80-200 micrometers. The bottom film formed by the mold and the top film for sealing may be the same or different.
Examples of the present invention will be described below, but the present invention is not limited thereto.

  After adding 9 kg starch, mirin 1 kg, salt 2.6 kg, sugar 1 kg, xylose 0.32 kg, scallop extract and other seasonings 7.76 kg, water 45 kg to 90 kg of frozen surimi of groundnut, Two sheets of A (thickness 1.2 mm, width 170 mm) and one sheet B (thickness 1.0 mm, width 130 mm) were molded, and the sheet-like kneaded meat was drum heated. A groove (roll width: 0.8 mm) is put into the heated sheet-shaped crawfish by a groove roll, and the diameter is such that the fibers of the sheet-shaped crawler with the grooves are arranged in the vertical direction and the sheet-shaped crest B is on the outside. It was wound into a rod shape of about 25 mm to produce a rod-shaped kamaboko.

  Next, a colored layer kneaded meat is prepared by further adding 600 g of charred soy sauce powder and 300 g of charred soy sauce flavor to the kneaded meat, and applying it to a synthetic resin sheet in an amount of 5% by mass based on the total mass of the rod-shaped kamaboko. By sticking the rod-shaped shellfish with a synthetic resin sheet, it was attached to almost the entire surface of the rod-shaped shellfish and then further heated. The colored rod-shaped synthetic resin sheet was peeled off and cut to a fixed length (25 mm).

  Next, using a molding die as shown in FIGS. 2 and 3 (diameter: 95 mm, central circle: 27 mm, wall height: 10 mm, wall thickness: 2 mm, deep drawing depth: 30 mm), 100 μm low density polyethylene for mulch / Nylon / Non-stretched polypropylene laminated sheet as a bottom film and deep-drawn and packaged, vacuum-sealed with the same top film, heat sterilized (92 ° C., 50 minutes) and cooled to obtain a scallop-like fibrous scallop package.

  Six of the packaged scallop-like fibrous kamaboko were appropriately integrated, maintained a volume feeling without being crushed by pressure, and could be easily separated. Furthermore, when a sensory evaluation of the texture of scallop-like fibrous scallops was performed, the scent of freshly baked fragrance and the sensation of feeling like a fiber in the mouth were improved compared to the conventional product. It was confirmed.

<Comparative Example 1>
Using the same composition and method as in Example 1, one sheet-shaped octopus A (1.2 mm thick, 170 mm wide) and one B (1.2 mm thick, 160 mm wide) were prepared. Fibrous kamaboko was manufactured. If the inner sheet is made wider, it will be rolled thick like a scallop, creating a gap in the center. It has been found that replacing this with a plurality of sheets solves this gap problem. When the thickness of the outer sheet was the same as that of the inner sheet, the groove depth of the outer sheet was slightly shallower than that of the inner sheet, and a difference in texture was felt. It was found that by making the outer sheet thin, a texture that is not uncomfortable as a whole can be obtained.

<Comparative example 2>
As in Example 1, when deep-drawn scallop-like fibrous lobsters were deep-drawn with a mold without a partition wall, the scallop-like fibrous lobsters adhered to each other and separated one by one. Even if it tried to do so, the fibrous lobster collapsed and could not be separated well. When molds that were completely separated one by one were used, one by one was tightened by the pressure, resulting in poor appearance.

  The scallop-like fibrous kamaboko of the present invention reproduces the looseness of scallops and has the fragrance of baked scallops, and provides food materials that can be used as snacks or various cooking ingredients including salads be able to.

Claims (9)

  It is a fibrous kamaboko in which a plurality of sheet-like kamaboko having parallel grooves are wound, the diameter is 2 to 5 cm, the height is equal to or less than the diameter, and the thickness of the sheet-like kamaboko located outside is 0.7 to A scallop-like fibrous kamaboko characterized by being 1.2 mm.   Furthermore, the scallop pillar-like fibrous sea urchin of Claim 1 which has a colored layer on the outer side of an outer sheet | seat.   The scallop-like fibrous scallop of claim 1 or 2, wherein the colored layer contains at least one selected from charred soy sauce, a reaction product of Maillard reaction, and a pigment.   The scallop-like fibrous scallop according to any one of claims 1 to 3, wherein the raw material of the scallop contains fish paste, starch, salt, sugar, and a seasoning containing a free amino acid.   The scallop-like fibrous scallop of claim 4, comprising xylose or glucose as a sugar and glycine as a free amino acid.   A deep-drawn packaged body filled with the scallop-like fibrous scallop according to any one of claims 1 to 5.   7. The deep-drawn package according to claim 6, wherein a plurality of scallop-like fibrous sea shells are filled in one package so as not to adhere to each other.   A method for manufacturing a scallop-like fibrous scallop that sequentially winds a plurality of sheet-like scallops having parallel grooves, wherein at least two sheets having a thickness of 0.8 to 1.7 mm as inner sheets are provided on the outer side. A sheet having a thickness of 0.7 to 1.2 mm is sequentially wound as a sheet to produce a rod-like fibrous sea urchin having a diameter of 2 to 5 cm. A method for producing a scallop-like fibrous kamaboko characterized by being cut to a length or less.   In the manufacturing method of a scallop-like fibrous scallop package, in which a plurality of scallop-like fibrous scallops are filled in one package by deep-drawing packaging, the mold for producing the deep-squeezed wrapping product has multiple sections. And the manufacturing method of the scallop pillar-like fibrous scallop package which the wall height for this division is lower than the depth of a deep drawing package.

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