JP2001120231A - Method for producing new fish-paste product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a new fish-paste product having high nutritive value and capable of fully making use of the nutrients inherent in soybeans. SOLUTION: The subject method for obtaining a new fish-paste product comprises the following steps: preparing ground fish meat containing common salt, adding raw soybean flour, bean-curd coagulant and water to the salted ground fish meat, agitating the resultant mixture while adding oils and fats thereto little by little followed by forming and heating the resultant dough.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a novel method for producing a fish meat paste product.

[0002]

2. Description of the Related Art Fish meat paste products include kamaboko which is heated by adding salt to fish meat, crushing it into a predetermined shape, and then heating it. There are various shapes such as a plate shape, a bamboo shape, and a flat shape. In addition, as a heating method, there are methods such as steaming, baking, boiling water, and frying.

[0003] On the other hand, there is a so-called "tofu kamaboko" as a combined food product of tofu and a fish meat dough product. This is a method in which salt is added to fish meat, and tofu is poured into ground salted meat, which is kneaded, molded and heated.

Further, as a fish meat kneaded product having a crisp texture and a so-called sagging texture (tofu-like texture), 1.55 to 2.6 parts per 100 parts by weight of fish meat are used.
A method for producing a tofu-like fishery product in which 5 parts by weight of salt, powdery soybean protein, a coagulant for tofu, and fats and oils are kneaded has been proposed (JP-A-8-19384).

[0005]

However, in tofu kamaboko, tofu must be used after being dehydrated because of its high moisture content, which is not hygienic. When soybean protein is used, soybeans are subjected to special treatment, extraction, heating and other treatments, so that trace components such as lecithin are also eliminated from soybeans in addition to dietary fiber.

[0006] Therefore, an object of the present invention is to obtain a novel kneaded product having a high nutritional value and capable of sufficiently using the original nutrients of soybean. It is another object of the present invention to obtain a new paste product that can mask the green odor of soybean itself.

[0007]

According to the first aspect of the present invention, there is provided a method for producing a kneaded product, comprising preparing a ground fish ground salt containing salt and adding raw soybean powder and tofu to the salted ground meat. A coagulant and water are added, and these are stirred together with the addition of small amounts of fats and oils, and then the dough obtained by stirring is molded and heated.

[0008] The method for producing a novel kneaded product according to the second aspect of the present invention is the same as the method for producing a novel kneaded product according to the first aspect, wherein the added oil or fat is emulsified during the stirring. Agitate.

The method for producing a novel kneaded product according to the third aspect of the present invention comprises preparing a ground fish ground salt containing 2.0 to 3.5 parts by weight of salt per 100 parts by weight of fish meat, 30 parts by weight or less of raw soybean flour, 2.5 parts by weight or less of spun flour, and an appropriate amount of water are added, and these are stirred together with the addition of small amounts of fats and oils up to 100 parts by weight. After emulsification, the obtained dough is molded and heated.

[0010]

DETAILED DESCRIPTION OF THE INVENTION In the present invention, a ground fish ground salt containing salt is prepared, and raw soybeans, a tofu coagulant and water are added to the salted ground meat, and these are added together with small amounts of oils and fats. After stirring, the dough obtained by the stirring is formed and heated. As a result, it is possible to obtain a novel kneaded product having a high nutritional value and capable of sufficiently using the original nutrients of soybean.

As the fish meat in the present invention, those which can be used for so-called "kamaboko" can be used. For example, in addition to Eso, Guchi, Hamo, Alaska pollack, etc., Alaska pollack, Eso, Guchi, horse mackerel, hockey, Warazuka, Sokodara, mackerel,
Frozen surimi prepared from sardines and the like can also be used.

[0012] To 100 parts by weight of these fish meats, 2.0 parts by weight to 3.5 parts by weight of sodium chloride is added and ground to prepare salted meat. The adjustment of the salted surimi of the present invention is the same as that of general “kamaboko”. That is, the salted surimi of the present invention becomes a general "kamaboko" when molded and heated. In the present invention, "raw soy flour" and "tofu coagulant" to the obtained salted ground meat,
"Water" is added, and "oil" is added little by little and stirred.

The "raw soybean flour" used in the present invention is a powder obtained by pulverizing soybean. Preferably, moulted raw soybean flour from which soybean hulls have been removed is used for smoothness. The finer the particle size, the better the soybean particles do not hit the teeth when eaten. Preferably, those that have passed through a sieve of 150 mesh or less are used. The amount of raw soybean flour added is preferably more than 0 parts by weight and not more than 30 parts by weight based on 100 parts by weight of raw fish meat. If the amount is more than 30 parts by weight, salted surimi cannot be formed by raw soy flour.

As the "tofu coagulant", in addition to magnesium chloride, so-called "Nigari", calcium sulfate, sperm powder and the like can be used. For example, in the case of the sushi flour, more than 0 parts by weight and 2.5 parts by weight or less are added to 100 parts by weight of the raw soybean flour. If the amount exceeds 2.5 parts by weight, the taste is impaired due to the excessive calcium sulfate in the flour.

Further, “water” may be appropriately adjusted depending on the type and quality of the fish meat.
0 parts by weight or more and 60 parts by weight are added to parts by weight.
In addition, seasonings such as wheat starch, potato starch, saccharides, sodium glutamate and amino acids may be added according to the state of the salted surimi. For example, 0 for raw fish meat
1 part by weight to 10 parts by weight of wheat starch, 0 part by weight to 10 parts by weight of potato starch, 0 to 1.0 part by weight of xylose and the like are added.

The fats and oils of the present invention may be any fats and oils which have the effect of smoothing the mouth by adding them to the kneaded product. For example, vegetable fats such as soybean oil and rapeseed oil and animal fats and oils may be used. However, vegetable oils and fats which are liquid when added are preferred. The amount added is more than 0 parts by weight and 100 parts by weight or less based on 100 parts by weight of raw soybean flour. If the amount exceeds 100 parts by weight, the salted surimi will not be united by the oil or fat. For the addition, raw soy flour, a tofu coagulant and water are added to the salted surimi and added little by little with stirring. The added fats and oils are kneaded into the tissue while being absorbed by the soybean powder.

In the present invention, preferably, the step of adding the fat or oil little by little and stirring is performed until the added fat or oil is emulsified. This not only masks the blue odor of the soy flour, but also makes the raw soy flour / fish meat mixed surimi that has turned yellow due to the raw soy flour apparently white, and the color is suitable for a seafood paste product. Basically, a triglyceride-based fat (including animal oil) such as soybean oil should have the same effect. In addition, the addition of the fats and oils smoothes the texture and improves elasticity and water retention.

The stirring of the raw soy flour, the tofu coagulant, the water and the oil and fat added to the salted surimi may be performed by a different stirrer than the grinder used for adjusting the salted surimi. An adjusted crusher may be used.

[0019]

[Embodiment 1] Manufacture While constantly keeping the frozen surimi of Alaska pollack below 0-10 ° C, add 3.0 g of salt to 100 g of fish meat surimi, crush it, and add 0-60 g of an appropriate amount of water while monitoring the surimi condition. And crushed until stickiness occurred. On the way, 5 g of wheat starch, 5 g of potato starch for 100 g of fish meat surimi,
0.5 g of xylose and an appropriate amount of a seasoning (sodium glutamate, amino acid, etc.) were added, and the mixture was further ground to prepare a salted surimi.

For 100 g of fish meat surimi, 15.0 g of dehulled raw soy flour, 1.5 g of coagulant for tofu (smear powder), 0 to 100 g
Of water was appropriately added and crushed. On the way, fish meat surimi 100g
Then, 50 g of oil (soybean oil) was added little by little in several portions, and while constantly maintaining the temperature of the surimi at 10 ° C. or lower, the fish meat surimi and the fat were emulsified to emulsify the kneaded product sample A. Produced.

In the same manner, 15.0 g of dehulled raw soybean powder, 1.5 g of tofu coagulant, 0-100
g of water was added as appropriate and ground. However, 50 g of fat and oil (soybean oil) were added little by little to 100 g of well ground fish meat surimi in several portions to prepare a finished kneaded product sample B before emulsification.

In the same manner, kneaded product samples C to E were prepared. Paste sample C was prepared by adding 35 g of dehulled soybean flour to 100 g of salted surimi, and pasted product sample D was prepared by adding spun flour to salted surimi
3.0 g of kneaded product was added to 100 g, and kneaded product sample E was 120 g of soybean oil added to 100 g of salted surimi, and the other operations were the same as for kneaded product sample A.

Embodiment 2 FIG. Evaluation For the obtained kneaded products A to E, in the blind state, a comparative test was performed on items such as the color tone inside the product, the flavor of the product, and the texture of the product using seven panelists consisting of random subjects. . The results are shown in Table 1 below. In the table, the average value scored for each item is shown, with the evaluation value being 5 for very good, the evaluation value of 3 for normal, and 0 for poor. Table 2 shows the results of the evaluation shown in Table 1.

[0024]

[Table 1]

[0025]

[Table 2]

As described above, (1) Compared with tofu or soybean protein, which is one of the raw materials for tofu kamaboko, raw soybean powder is inexpensive and easy to use for small, medium and micro enterprises. (2) Raw soybean flour is obtained by moistening soybeans and then pulverizing them as they are.Therefore, they contain nutrients in the form of soybeans, including okara ingredients and dietary fiber, in a well-balanced manner. You can eat. (3) As an industrial waste, soybeans can be used effectively without producing okara. (4) The production method is a simple method in which a product can be obtained by directly adding and emulsifying raw soybean powder, a tofu coagulant, and fats and oils to the surimi fish remaining in the store. (5) By using raw soybeans, it is possible to add a little soybean flavor to the product. (6) Aiming for an even softer and more elastic texture, a unique kamaboko texture was created using raw soy flour that does not gel at about 75-85 ° C. In addition, the tongue feel becomes smoother by adding fats and oils. (7) The mixed surimi of raw soy flour and fish meat surimi has a yellow color, but it changes to white, which has a favorable impression as a kamaboko, as fats and oils are added and emulsified. (8) The unpleasant green odor generated from the mixed surimi is almost not smelled by adding, emulsifying, and heating the fat and oil. (9) By adding fats and oils and a tofu coagulant, the softness of the product and its water retention ability can be further enhanced.

[0027]

According to the present invention, as described above, a novel kneaded product having a high nutritional value and capable of sufficiently using the soybean original nutrients can be obtained. Further, there is an effect that a new kneaded product capable of removing the blue odor of soybean itself can be obtained.

Claims (3)

[Claims] 1. A fish mashed salt surimi containing salt is prepared,
To this salted surimi, add raw soybean, tofu coagulant and water, stir them with the addition of small amounts of fats and oils, and then
A method for producing a novel kneaded product, comprising forming and heating the dough obtained by stirring. 2. The method for producing a novel kneaded product according to claim 1, wherein the stirring is carried out until the added fats and oils are emulsified. 3. A ground fish ground salt containing 2.0 to 3.5 parts by weight of salt per 100 parts by weight of fish meat is prepared, and the salted ground meat is prepared by adding 30 parts by weight or less of raw soybean powder and 2.5 parts by weight or less of calcium sulfate. Of water and stirring them together with the addition of small amounts of fats and oils up to 100 parts by weight, and after the fats and oils added by this stirring are emulsified, the resulting dough is molded and heated. Manufacturing method of natural kneaded products.