JPH0367664B2 - - Google Patents

Description

[Detailed description of the invention]

(Industrial Application Field) The present invention is a seafood product that has a high oil and moisture content, a white dough color, a soft texture, and a vivid contrast between the outer and inner dough colors when fried, etc. It provides refined products. (Prior Art) Many methods are known for producing fish paste products using surimi as a raw material. Generally, it is manufactured by using surimi as the main raw material, salt printing, molding, and heating (for example, JP-A-11278-1978). Other methods using surimi and soybean protein include JP-A No. 48-88252 and JP-A No. 53
-12962, JP-A-105164, etc. are known, and JP-A-1989-105164 is known as a production method using surimi and soybean protein emulsion (a homogenized product of soybean protein, oil and fat, and water).
-46862, JP-A-53-88354, JP-A-53-88355,
JP-A-53-115850, JP-A-54-17159, etc. are known.
JP-A-56-3296 is known as a method using egg white in addition to soy protein emulsion, and JP-A-56-169570 and JP-A-53 are known as methods of adding water to surimi.
-115851 and the like are known, and methods of adding oil to the surimi are known, for example, in JP-A-58-13370 and JP-A-59-46589. (Problems to be Solved) The present inventor has developed a seafood paste product that has a softer texture than conventional seafood paste products, has a white dough color, and has a bright contrast between the front side and the inside when fried. The purpose was (Means for Solving the Problem) In the course of intensive research to achieve the above objective, the present inventors discovered that a large amount of oil, fat and water were used in the surimi process.
That is, the present invention was completed based on the knowledge that the above object can be achieved by kneading a surimi emulsion containing a large amount of oil and water with a soybean protein emulsion containing a large amount of oil and water. That is, the present invention provides a soft seafood paste product, which is characterized in that an emulsion obtained by homogenizing surimi, oil, fat, and water and an emulsion obtained by homogenizing soybean protein, oil, fat, and water are kneaded, molded, and heated. This is the manufacturing method. The surimi used in the present invention includes croaker, Alaska pollock,
It refers to the surimi of fish such as conger conger, tachi, stickleback, shark, shark, flounder, and eel. Salt surimi etc. can also be used. The fats and oils used in the present invention include vegetable fats and oils such as soybean oil, rapeseed oil, sunflower oil, safflower oil, palm oil, and coconut oil, animal fats and oils such as lard and beef tallow, microbial fats and oils, hardening and transesterification of these, etc. modified oil,
Fractionated oil etc. can be used. The ratio of surimi, oil and water in the surimi emulsion of the present invention is 1 to 25 parts by weight of surimi to 100 parts by weight of surimi.
Suitably 0 to 50 parts by weight of water, preferably 100 parts by weight of surimi to 5 to 20 parts by weight of oil to 5 to 25 parts by weight of water.
Parts by weight are appropriate. Incidentally, a known emulsifier or stabilizer may be used in combination if desired. In addition, seasonings, colorants, colorants, and other food additives can be used. The soybean protein used in the present invention is preferably a soybean protein obtained by water extraction from defatted soybeans, etc., and is rich in viscoelasticity, emulsifying power, and water retention ability, and soybean milk powder or isolated protein is preferred. The same edible fats and oils as mentioned above can be used as the fats and oils. The ratio of soy protein, oil and water in the soy protein emulsion is 0.5 parts by weight of oil and fat per 1 part by weight of soy protein.
~10 parts by weight and 3.5 to 10 parts by weight of water are suitable, preferably 0.5 to 4 parts by weight of oil and fat and 4 to 6 parts by weight of water per part by weight of soybean protein. Incidentally, a known emulsifier or stabilizer may be used in combination if desired. In addition, seasonings, colorants, colorants, and other food additives can be used. The means for homogenizing the surimi emulsion obtained by homogenizing the surimi, oil, fat, and water, or the soybean protein emulsion obtained by homogenizing the soybean protein, oil, fat, and water is a known polymer such as a silent cutter or mycolloider. A viscosity homogenizer can be used. A soft seafood paste product can be obtained by kneading the homogenized surimi emulsion and soybean protein emulsion, molding and heating. The means for kneading are a silent cutter, a crusher,
Known means such as a Stephan cutter or a ball cutter can be used. For shaping, any known means can be used as appropriate depending on the desired fish paste product. Heating can be done by heating in oil, heating in oil, baking, steaming, etc. to the extent that heat passes through depending on the desired fish paste product. For example, fried tempura, etc., and kamaboko, etc., about 80 to 90 yen.
Steam for 30 to 50 minutes at 110 to 180 degrees Celsius.
You can bake it for about 6 minutes or fry it in oil for about 1 to 5 minutes at about 70 to 95 degrees Celsius. The fish paste product obtained as described above usually contains about 3 to 25% by weight (preferably 7 to 20% by weight) of oil and about 60 to 80% of water, and has a soft texture. The color of the dough is white, and when it is fried, etc., there is a vivid contrast between the color of the outside and inside of the dough. (Example) Embodiments of the present invention will be described below with reference to Examples. Example 1

【table】

[Table] No. 1 in Table-1 and No. 1 in Table-2, 60 parts by weight of Nobunmizu, 17 parts by weight of wheat starch, 8 parts by weight of seasoning, and 1.2 parts by weight of glucose (for browning) in silence. Knead using a cutter, mix 17 parts by weight of carrots and 17 parts by weight of burdock, and form into a drum (thickness 1
cm, width 5 cm) and fried for 3 minutes at 155°C to obtain fried tempura. When eaten, it was soft, the color of the dough was white, and the dark brown surface and white of the inner dough presented a vivid contrast, making it visually beautiful and flavorful. Similarly, the fried tempura obtained using each of Table 1 and Table 2 had a white inner dough color, a soft texture, and a good flavor. Comparative Example 1 100 parts by weight of surimi was dried, salted by adding 3 parts by weight of common salt, an appropriate amount of seasoning and coloring was added, 15 parts by weight of wheat starch was added, 50 parts by weight of water was added, and water was washed. After that, the mixture was shaped and fried in the same manner as in Example 1 to obtain fried tempura. When eaten, it is harder than that of Example 1,
The contrast between the surface and interior of the fabric was also not as sharp as that of Example 1. Example 2, Comparative Example 2 and Comparative Example 3

[Table] In Example 2, A-class surimi, salt, starch, and salad oil were made into an emulsion, and fried tempura was obtained in the same manner as in Example 1 by combining with an emulsion consisting of isolated soybean protein, water, and oil, and stretching water. . In Comparative Example 2, an attempt was made to prepare an emulsion by using A-class surimi, salt, and starch without forming an emulsion, and adding salad oil to the emulsion raw materials consisting of isolated soybean protein, water, and oil. but,
It was not possible to adjust the soybean protein emulsion due to the large amount of oil. In Comparative Example 3, A-class surimi, salt, and starch were used without forming an emulsion, and fried tempura was obtained in the same manner as in Example 1 by combining with an emulsion consisting of isolated soybean protein, water, and oil, and stretching water. The fried tempura of Comparative Example 3 had a less soft texture and less white color than the fried tempura of Example 2. That is, the fried tempura of Example 2, in which a large amount of oil and fat could be used by forming a surimi emulsion, had a soft texture and a white color; It could not be used in large quantities, the texture was not soft, and the color was not white. Example 3, Comparative Example 4 and Comparative Example 5

[Table] Use 1 kg of (compounding table B) for 1 kg of (compounding table A), do the same as in Example 1, fill it into a casing (folding width 35 mm) instead of drum forming, and
After heating in hot water and cooling, the pieces were cut into 2 cm wide pieces and measured using a Leonar (manufactured by Yamaden Co., Ltd.) as follows. However, jelly strength is hardness (g) x = deflection (cm) =
g cm. The results are shown below.

[Table] From this result, it can be seen that the jelly strength is low and it is soft. Also, in appearance, the product of Example 3 is different from Comparative Examples 4 and 5.
It was white in color compared to (Effects) As detailed above, the present invention has made it possible to produce fish paste products that have a soft texture and white dough, and have a bright contrast between the outside and inside dough colors when fried, etc. It is.

Claims (1)

[Claims] 1. A soft seafood paste characterized by kneading, molding, and heating an emulsion obtained by homogenizing surimi, oil, fat, and water, and an emulsion obtained by homogenizing soybean protein, oil, fat, and water. How the product is manufactured. 2. The manufacturing method according to claim 1, wherein the oil content in the soft seafood paste product is 7 to 20% by weight. 3. The manufacturing method according to claim 1, wherein the water content in the soft seafood paste product is 60 to 80% by weight.