JPH038192B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to a protein food with a new texture.
More specifically, the present invention provides a structured protein with a new texture obtained by heating and gelling meat or ground meat of livestock and aquatic animals, and then extruding the gelling raw material under pressure through a die having a plurality of holes. Regarding food.

Prior Art Until now, attempts have been made to organize protein-based processed foods to give them a specific texture. For example, minced meat such as fish meat is molded and heated, then shredded into fibrous or flat shapes, and the shredded material is formed into a certain shape and heated to form crab, shrimp, scallop scallops, etc. A processed protein food with a similar texture has been disclosed (Japanese Patent Application Laid-Open No. 14552/1983).

In addition, salt is added to aquatic animal meat and kneaded to make dough, which is then spun into a protein denaturant aqueous solution through a nozzle with pores, and the resulting single fibers are collected and heated to form fibers. A method for producing a muscle-like fibrous food product is disclosed, which involves bonding meat together to form a fibrous meat mass (Japanese Patent Laid-Open No. 1903/1983).

Problems to be Solved by the Invention In all conventional processed foods, the main focus has been on organizing raw protein to resemble the texture of natural foods, such as crab leg meat, shrimp, and scallop meat. Ta. In contrast, the present invention aims to provide easily and inexpensively a protein-based processed food that has a completely new texture that does not exist in natural meat foods.

Means for Solving the Problems The present invention uses aquatic animal meat or aquatic animal meat and livestock animal meat as raw materials, and heats and gels these raw protein proteins.Moreover, this heating is applied so strongly that the raw protein loses its binding properties. must not. Next, the gelled protein raw material is forcibly extruded under pressure through a die having a predetermined shape and a plurality of holes, thereby obtaining a product having a desired shape and a unique texture.

The products of the present invention are manufactured by forcibly extruding raw materials that have been gelled and still maintain cohesiveness through a die with multiple holes, so the structure of the part extruded from one hole is uniform. In addition, the structure is non-uniform as a whole, and since it still has some cohesive properties, it binds together and exhibits a new, extremely unique texture. Therefore, it can be used as a cooking ingredient or as a side dish or delicacy with appropriate flavor and color.

The aquatic animal meat used as a raw material for the product of the present invention includes meat such as shrimp, crab, squid, and octopus; fish meat such as mackerel, cod, croaker, and conger; and minced meat of the above meats. In particular, fish meat and minced meat thereof are used. Preferable in terms of texture. Furthermore, beef, pork, poultry, etc. can be used as livestock meat to be used in combination with aquatic animal meat.

When raw meat other than surimi is used as a raw material, the meat chunks are cut into sizes that can be easily filled into an extruder, cured or injected with a salt solution, and heated to an extent that the raw meat does not lose its cohesiveness to gel or Modification is carried out and then fed to an extruder.

When using minced fish meat as raw material, add 0 to 120% water by weight to the weight of the surimi, mix thoroughly, and stir.
After molding into a certain shape, it is heated to gel.
Generally, gelation occurs at 0 to 25℃ for a day or night (low temperature gelation) or for 1 to 90 minutes at 25 to 100℃ (high temperature gelation)
It is done to some extent. The obtained gelling raw material is supplied to an extruder and extruded under pressure to obtain a product.

The gelling conditions for the raw material are appropriately selected depending on the type of raw material and desired product, the number and shape of the holes in the die, and the like.

The raw material of the present invention can be heated by conventional methods such as microwave, steam, electric heater, gas burner, and hot water. Further, heating can be performed before the raw material is supplied to the extruder, but it may also be performed while the raw raw material is supplied into the extruder and transferred to the die. In this case, a continuous extruder equipped with a microwave heating device is advantageous.

Since the raw material is gelled and has poor fluidity, extrusion must be carried out under pressure.
Piston-type extruders and screw-type extruders are preferred. The pressure during extrusion varies depending on the type of raw material, degree of gelation, and size, shape, and number of holes in the die, but is usually about 0.3 to 15 kg/cm ² . The die holes can be chosen widely depending on the type of end product desired.
The holes of the die can be selected from round, square, tortoise-shell, rectangular, triangular, star-shaped, cross-shaped, etc., and the number of holes can be selected depending on the desired product.

Additionally, the die hole can be angled toward the extrusion direction to change the dimensions at the inlet and outlet, or the hole can be chamfered near the inlet and/or outlet to change the pressure applied to the extruded material.

The product of the present invention can be appropriately selected from fibrous shapes (crab leg shape, scallop shape, etc.), string shape, block shape, chrysanthemum shape, etc. depending on the desired product.

In addition, the products of the present invention may be prepared with seasonings, colorants,
Flavors and the like can be added to the raw materials, and after extrusion, they can be added to the product by impregnation, spraying, etc. The extruded product can also be further processed by heating, mixing with other materials, etc.

Hereinafter, the present invention will be explained in more detail with reference to Examples.

Example 1 2000g of Sukemune Surimi, 40g of salt, 40g of scallop extract flavor, 80g of horse starch, 1000g of ice water
was added and stirred for 40 minutes using a stirrer to prepare fish paste. This paste was molded to a diameter of 35 mm and a thickness of 15 mm and heated in a steamer at 40° C. for 8 minutes to form a gel. Next, this was
The mixture was put into a cylinder with a diameter of 35 mm and a depth of 20 mm equipped with a die of 2.0 mm in diameter, and pressed and extruded at a pressure of 5 kg/cm ² . This material was heated in a steamer at 85°C for 10 minutes. The resulting product was extremely similar to scallop scallops in texture, flavor, and appearance.

Example 2 1600g of Sukemune Surimi, 400g of crab meat paste, 30g of salt, 50g of crab extract flavor, 60g of horse starch, 20g of wheat starch, 100g of egg white, ice water
700 g was added and stirred for 15 minutes using a small cutting mixer to prepare a paste containing crab meat. This paste was packed in a casing with a diameter of 15 mm and a length of 20 cm and heated in hot water at 30° C. for 20 minutes, and then the casing film was peeled off to obtain a surimi gel containing crab meat with a diameter of 15 mm and a length of 10 cm.

Next, this was put into a cylinder with a diameter of 17 mm and a depth of 25 cm, which was equipped with a 17 mm diameter die with a hole of 1.5 mm and 90 holes.
It was pushed out with a pressure of 5Kg/cm ² like "Tokoroten". Next, Monascus pigment was applied to the surface of the obtained gel, cut into 10 cm lengths, and then steamed in a steamer.
Heated at 90°C for 10 minutes. The resulting product had elasticity, texture, flavor, and appearance similar to crab legs.

Example 3 30 g of salt, 10 g of sodium glutamate, 40 g of mirin, 40 g of egg white, 15 g of sugar, and 600 g of ice water were added to 100 g of Sukemune Surimi, and the mixture was stirred for 30 minutes using a stirrer to prepare a fish paste. This paste was molded to a diameter of 80 mm and a thickness of 15 mm, and was allowed to stand at 10° C. for 24 hours to gel.

Next, this was put into a cylinder with a diameter of 80 mm and a depth of 20 mm, equipped with a die with 1,300 1.5 mm square holes, and the weight was 5 kg/cm ^2.
Press and extrude with pressure. Next, after drying the surface by hand, it was heated in a steamer at 90°C for 20 minutes. The obtained product was a paste product with an appearance similar to that of a chrysanthemum turnip.

Example 4 Add 700g of chicken meat, 300g of Sukemune surimi, 20g of salt, 60g of lard, 40g of wheat starch, spices (1.5g of white pepper, 1g of nutmeg, 0.9g of onion, 0.2g of ginger), 20g of sugar, 10g of beef extract, and 5g of sodium glutamate. A uniform chicken paste was prepared by stirring with a cutting mixer. This paste was molded into a diameter of 60 mm and a thickness of 12 mm, and heated in a steamer at 35° C. for 15 minutes to gel.

Next, this was put into a cylinder with a diameter of 60 mm and a depth of 15 mm equipped with a die with a hole diameter of 5 mm and 85 holes, and the amount of 4 kg/cm ²
It was extruded using a press. This was heated and roasted in a frying pan. The product obtained was a hamburger steak-like food consisting of individual thick fibers bound together.

Claims (1)

[Claims] 1. Aquatic animal meat or aquatic animal meat and livestock animal meat are heated to gel so that the raw meat remains adhesive, and the gelled raw material is passed under pressure into a die having a plurality of holes. Textured protein food produced by extrusion. 2. The food according to claim 1, wherein the aquatic animal meat is raw meat or surimi. 3. The food according to claim 2, wherein the minced meat is minced fish meat. 4. The food according to claim 1, wherein the raw meat is aquatic animal meat.