JPH012560A - Shrimp meat-shaped kamaboko and its manufacturing method - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a shrimp-meat-shaped kamaboko whose internal flesh is blended and knitted, and a method for producing the same.

[Conventional technology]

Traditionally, kamaboko in the shape of shrimp meat was made in 1980-180.
As an example is described in Publication No. 565, shrimp extract,
It was manufactured by molding kamaboko ingredients mixed with chemical seasonings into shrimp shapes and coloring them.

However, when shrimp meat-shaped kamaboko is manufactured using this manufacturing method, although it can be formed to have a shrimp-like appearance, the overall meat quality is the same as regular kamaboko, so there is a problem that the shrimp does not have a soft texture and taste. was there.

Therefore, research was conducted to bring the quality of shrimp meat-shaped kamaboko closer to that of actual shrimp meat.
Invention described in Publication No. 7-16785, JP-A-58-209
There is an invention described in Publication No. 962.

The invention described in the above-mentioned Japanese Patent Publication No. 57-16785 is based on the invention that a three-dimensional paste is added to a raw material paste for a fish paste product obtained by adding one or more of salt, seasonings, starch, and modifying materials to minced fish meat and crushing the mixture. The gist is to create shrimp-shaped kamaboko by mixing thread-like edible fibers with a mesh structure and heating and coagulating them.

The invention described in JP-A No. 58-209962 is a method in which a thinned heat-coagulated fish paste product and surimi are mixed under reduced pressure, and the resulting mixture is molded and heated to form a shrimp meat shape. Kamaboko! ! The main point is to do Jiii.

[Problem that the invention attempts to solve]

However, the invention described in the above-mentioned Japanese Patent Publication No. 57-16785 uses salt, seasonings, 9 powders, and one or more of modifying materials to be added to the paste of fish paste, which is obtained by crushing the paste. Since the lint-like edible fibers with a three-dimensional network structure are mixed and then heated and coagulated, the lint-like edible fibers are mainly made from animal or plant fibers, so the raw material for the lint-like edible fibers is There was a problem in that it was not possible to produce lint-like edible fiber mainly from soft fish meat with a low fiber content.

Also, the muscles in shrimp meat are not made up entirely of thread-like fibers, but if you look at the parts, the muscle fibers are oriented in a certain direction, and the muscle fibers that are oriented in a certain direction are responsible for the movement of the shrimp. Therefore, there is a problem in that even if edible fibers like thread waste are mixed in as described above or shrimp meat-shaped kamaboko is formed, it is not possible to give a shrimp meat-like texture. Ta.

Furthermore, the shrimp-meat-shaped kamaboko according to the invention has a problem in that the entire surface and interior are a mixture of thread-like edible fibers and paste-like substances, so there is little change in the internal meat quality. .

Such problems are discussed in the above-mentioned Japanese Patent Application Laid-Open No. 58-20996.
The same applies to the invention described in Publication No. 2, in which the heated and coagulated fish paste product thinned into strings or rods is oriented in the free direction, so muscle fiber bundles are not intricately intertwined as in shrimp meat. The entire shrimp-meat-shaped kamaboko was a mixture of a heat-cured fish paste product and surimi that had been uniformly thinned.

Furthermore, in Japanese Patent Application Laid-open No. 59-192072, salt is added to aquaculture animal meat, mixed to form minced meat, and this is discharged into an aqueous solution of a protein denaturant through a nozzle having pores to improve the protein content of the minced meat. A method for producing a fibrous food product has been proposed, which is characterized by subjecting it to a modification treatment and spinning it into a fiber shape with controlled fiber strength. Then, it is said that the above-mentioned minced meat is extruded through the pores and made into strings. For example, when making shrimp-shaped kamaboko, what kind of process is used to make shrimp-meat-shaped kamaboko has not been invented. Judging from conventional examples, it is thought that shrimp-shaped kamaboko is made by appropriately mixing surimi with the fibrous food, and when shrimp-meat-shaped kamaboko is manufactured in this way, it is possible to produce shrimp-shaped kamaboko as described in the above-mentioned Japanese Patent Publication No. 16785/1985. Problems similar to those of the described invention arise. Moreover, this JP-A-5
In the invention described in Publication No. 9-192072, a special device is required to extrude the minced meat from a nozzle, and since the minced meat formed into a fiber is passed through an aqueous solution of a protein denaturing agent, it is necessary to manage this liquid. If this liquid is not properly managed, there are problems with the taste being bad, the minced meat not becoming fibrous, or even if it is, the quality of the meat is too hard. Shrimp-shaped kamaboko with mixed fiber components has a problem in that the main constituent parts of the shrimp-meat-shaped kamaboko cannot be continuously manufactured during production because the fiber components do not intertwine with each other.

The present invention was made in view of these circumstances, and allows the use of fish meat with a relatively low fiber content as a raw material.
To provide a shrimp-shaped kamaboko in which the flesh quality of the shrimp-shaped kamaboko body approximates as much as possible the muscular structure of shrimp meat, and in which the inside and surface have different flesh qualities, and a method for producing the same.

[Means to solve problems]

The shrimp-shaped kamaboko according to the present invention in accordance with the above object is a shrimp-meat-shaped kamaboko consisting of an inner shrimp-meat-shaped kamaboko body and an outer skin body that encloses the shrimp-meat-shaped kamaboko body, wherein the shrimp-meat-shaped kamaboko body is The main material is fish paste, and the fibrous material is twisted together to form a rope and then blended.The above-mentioned outer skin is a paste-like material made from minced fish and has a shrimp pattern on its surface. It consists of

In addition, the method for producing shrimp meat-shaped kamaboko according to the present invention in accordance with the above-mentioned object is a step in which the raw material, minced fish, is crushed to form a paste, and a predetermined amount of salt, shrimp extract, seasoning, and starch are mixed in. 1 step, a 2nd step in which the paste obtained in the 1st step is formed into a sheet, heated and solidified, and then vertically cut into a thread-like fibrous material; A third step is to twist the fibrous material into a rope shape and then blend and knit it.The knitted material produced in the third step is cut into a predetermined length, and the raw material, minced fish, is attached to form a shrimp shape. A fourth step of heating and solidifying the processed product in the fourth step, and a fifth step of coloring the surface of the shrimp meat-shaped processed product solidified in the fourth step into a predetermined shrimp pattern and then heating it again. has been done.

Here, the blended knitting in the third step refers to knitting three or more knitted items while alternately mixing them.Hand-knitting may be used as a method for blending, but the knitting made in the second step After winding the material onto the reel,
It is preferable to perform this by cross-rotating a knitted material wound on a plurality of reels in an 80-figure pattern while unwinding the knitted material.

In addition, shrimp includes not only lobster, but also shrimp other than regular lobster, and raw material fish refers to fish that are usually used as raw materials for kamaboko, such as conger conger, yellowtail, and barracuda. , flying fish, sandfish, sharks, preferably croaker, walleye pollack, etc.

Also, a table of the white shrimp processed product in the fifth step.

The material for coloring the surface includes a case where a paste containing a coloring agent is used and the paste is applied in stripes to match the pattern of the shrimp meat.

[Effect]

In the shrimp-shaped kamaboko according to the present invention, the quality of the internal shrimp-shaped kamaboko body is obtained by twisting together fibrous materials made mainly from fish paste to form a rope-like material, and then blending and knitting the rope-like material. Because it consists of shrimp, its flesh is partially oriented in a certain direction, but the rope-like materials are twisted together as a whole, resulting in a complexly intertwined flesh that is more similar to the muscles and texture of shrimp. (It turns out.)

Since this shrimp-shaped kamaboko body is wrapped in a paste-like substance made from surimi, this forms the outer skin, resulting in a shrimp-shaped kamaboko with different textures on the inside and on the surface.

Moreover, since the outer skin is made of a paste-like material, it can be used to create a smooth finish similar to the surface of the shrimp's shell, and it can be baked by applying a color that matches the shrimp meat. Overall, it comes very close to shrimp meat.

〔Example〕

Next, one embodiment of the present invention will be described with reference to the attached drawings to provide an understanding of the present invention.

Here, FIG. 1 is a plan view of a shrimp meat-shaped kamaboko according to an embodiment of the present invention, and FIG. 2 is a cross-sectional view taken along arrow A-A in FIG.
FIG. 3 is a side view of the apparatus for manufacturing shrimp-meat-shaped kamaboko according to the above embodiment, and FIG. 4 is a plan view showing the principle of the apparatus for manufacturing the shrimp-meat-shaped kamaboko described above. As shown in the figure, the shrimp-shaped kamaboko 10 according to an embodiment of the present invention consists of an inner shrimp-meat-shaped kamaboko main body 11 and an outer skin body 12 that encloses the shrimp-meat-shaped kamaboko main body 11. The shrimp meat-shaped kamaboko main body 11 is made of a thin fibrous material made mainly of fish paste, which is once twisted together to form a rope-like material, and then braided into a rope, which is an example of blended knitting. Therefore, although some parts of the internal flesh are oriented in a certain direction, the flesh as a whole becomes intertwined and complex, resembling the muscles of a shrimp.

The outer skin body 12 is made of a paste-like material made from minced fish, and has a shrimp pattern on its surface.
This forms the appearance of shrimp meat with the head shell removed, and since the surface is not composed of fibrous materials, it exhibits a different texture from the shrimp meat-shaped kamaboko body 11 inside, and the inside It serves to reinforce the binding state of the three-braided shrimp meat-shaped kamaboko main body 11.

Next, the method for producing shrimp-shaped kamaboko according to the present invention will be explained in detail.

First, 100 parts of pollack surimi, which is an example of fish meat, is crushed to form a paste. At this time, 2.7 parts of salt (the same amount as when making regular kamaboko) and chemical seasonings (as needed) are added. Add 1.5 parts of krill paste), 5 parts of shrimp extract, and 3 parts of starch and mix well. Next, if necessary, add sugar, sweet syrup, egg white, or a binding agent (phosphate, etc.). In this case, it is preferable to add salt first to add elasticity to the meat (this is the first step).

Next, the paste-like material obtained in the first step was mixed to a thickness of 0.
．． Stretch it into a sheet of about 5 to 1 ma+ and heat it (
(steamed, baked, etc.) and solidified. The sheet material made in this way is cut lengthwise to form threads (approximately 0.5 to 1 mm square).
This produces a fibrous material consisting of thread-like kamaboko, which is the fiber component of shrimp meat (this is the second step).

Thereafter, this fibrous material is twisted together into a rope shape with a diameter of about 15 to 20 mm, and the rope is wound around a reel 13, 14, 15 by a predetermined amount as shown in FIGS. 3 and 4. Then, add this to the blended knitting W116 shown in Figure 3.
I'll put it on.

As shown in FIG. 3, this blend knitting device 16 has a reel 13.14.15 installed on two discs 17.18 inclined at a certain angle, and the reel 13.14.1
The string-like material wrapped around 5 comes out of the upper hole 19 in a three-braided manner. That is, as shown in FIG. 4, the reel 13 around which the rope-like material is wound is
-d-4e-4f, it rotates in a figure 8 shape, and the other reels 14.15 follow and rotate at the same speed as the reel 13, and are wound on these reels 13, 14, and 15. Since the rope-like material gradually emerges from the upper hole 19, the rope-like material can be manufactured by being continuously braided. In addition, in the figure, 20 and 21 indicate a reduction gear, and 22 indicates a frame.

By braiding the rope-like material in this way, the air trapped between the fibers is expelled.

As a result, when making tempura from the finished product, for example, there will be no explosion phenomenon caused by the expansion of internal air. Furthermore, by blend-knitting the rope-like material, the internal fibers are oriented in a certain direction, and the fibers become intertwined with each other as a whole, improving cohesive strength and allowing continuous production. (This is the third step)
.

The knitted material obtained in the above step is cut diagonally into a predetermined length, the paste produced in the first step above is applied to the surface, and the material is placed in a mold shaped like shrimp meat. Heat and solidify to form shrimp inner shape. As a result, the space between the blended knitted material and the shrimp meat-shaped mold is filled (this is the fourth step).

Next, a shrimp-colored (usually vermilion) coloring agent is applied in a horizontal striped pattern to the surface of the shrimp-shaped kamaboko. It is preferable to apply the fish meat mixed with this coloring agent to give a thick colored layer and to keep it close to the shrimp meat.

Thereafter, a heating process such as baking or steaming is performed again to solidify the colored layer applied to the surface, resulting in shrimp-shaped kamaboko.

After this, if you want to sell the product as a product, you are free to put it back into the bag and then completely sterilize it.

【Effect of the invention〕

As is clear from the above description, the shrimp meat-shaped kamaboko according to the present invention has internal fibers that are blend-knitted, so the fibers intertwine and get closer to the muscle fibers between the shrimp, thereby improving the cross-sectional appearance and eating quality. 3 (particularly the texture) could be made closer to that of layered shrimp meat.

Since the outside of the kamaboko is covered with an outer skin made of a paste-like material, the quality of the meat differs from that of the inside, which changes the meat quality, and furthermore, when the shrimp meat-shaped kamaboko is sliced into rounds, the fibers inside are converged and retained. be able to.

Moreover, since the shrimp-meat-shaped kamaboko according to the present invention uses fish paste as a raw material, which is first solidified and then made into a fibrous form, even fish without fiber can be used as a raw material.

In addition, the internal fibers are manufactured without using coagulants, etc., so the internal proteins will not deteriorate or taste bad, and there is no need to manage the liquid. , can be easily manufactured.

Furthermore, since the fibers inside the shrimp meat-shaped kamaboko body are once processed into a rope-like material and then blended, the air contained between the internal fibers is sufficiently pushed out, and the shrimp-meat-shaped kamaboko When making tempura or the like, it has the effect of reducing the amount of oil that splatters when internal air bubbles burst.

[Brief explanation of drawings]

FIG. 1 is a plan view of a shrimp-shaped kamaboko according to an embodiment of the present invention, FIG. 2 is a cross-sectional view taken along arrow A-A in FIG. 1, and FIG. FIG. 4 is a side view of the manufacturing device, and a plan view showing the principle of the manufacturing device for the above-mentioned li old meat kamaboko. [Explanation of symbols] 1O・−・−・−・Shrimp-shaped kamaboko, 11−・−・−・−
Shrimp meat-shaped kamaboko body, 12... outer skin body, 13.
14.15--Reel, 16--Blend knitting device, Agent Patent attorney Fujio Nakamae

Claims (4)

[Claims] (1) Shrimp-shaped kamaboko consisting of an inner shrimp-shaped kamaboko body and an outer shell that encloses the shrimp-shaped kamaboko body, wherein the shrimp-meat-shaped kamaboko body is made of fish paste as the main raw material and fibrous material. A shrimp meat-shaped kamaboko made of a material that is once twisted together to form a rope shape and then blended and knitted, and the outer skin body is made of a paste-like material made from surimi with a shrimp pattern on the surface. . (2) A first step in which the raw material, fish paste, is pickled and made into a paste, and a predetermined amount of salt, shrimp extract, seasoning, and starch are mixed in; and the paste obtained in the first step. A second step in which the material is formed into a sheet, heated and solidified, and then vertically cut into a thread-like fibrous material, and the fibrous material obtained in the second step is twisted into a rope shape and then blended. A fourth step of cutting the knitted material produced in the third step to a predetermined length, attaching the raw material, minced fish, and placing it in a shrimp mold and heating and solidifying it.
A method for producing shrimp meat-shaped kamaboko, which comprises a fifth step of coloring the surface of the shrimp-shaped processed product solidified in the fourth step in a predetermined shrimp pattern and then heating it again. (3) Blended knitting in the third step is performed by winding the knitted material produced in the second step onto a reel, and then unwinding the knitted material wound on multiple reels while cross-rotating it in a figure-eight shape. A method for producing shrimp meat kamaboko according to claim 1. (4) Claim 3: Blended knitting is three-knitting
The method for producing shrimp meat-shaped kamaboko as described in section 1.