JPH0449915Y2 - - Google Patents

Description

[Detailed Description of the Invention] "Industrial Application Field" The present invention relates to a fish paste composite food product in which the surface of the fish paste product is coated with granular steamed grains or beans.

``Prior art'' A fish paste product composite food is known in which food pieces other than the fish paste product are mixed into the fish paste product, but if the amount of other food pieces mixed in is large, the fish meat There is a risk that the paste product will come apart. Therefore,
Since there is a limit to the amount of other food pieces mixed in, the taste and texture were no better than a single fish paste product.

Therefore, the development of a fish paste composite food that can have the taste and texture of a composite food of fish paste products and other food pieces is progressing. Composite foods made of fish paste products are known, in which pieces are bound and coated (for example, Japanese Patent Application Laid-Open No. 1983-1999).
(See Publication No. 282053).

``Problem to be solved by the invention'' The fish paste product composite food described in JP-A No. 61-282053 has heat-melting property as a binder between the fish paste product and other food pieces. , describes the use of a material that has the property of solidifying upon natural cooling or drying treatment, and a typical example thereof is an aqueous gelatin solution.

However, since such a binder has a property that is reversible with respect to heat, it has the following problems. That is, when a heating process is performed after binding the fish paste product and other food pieces with the binder, the binder is redissolved and the other food pieces fall off from the fish paste product. This will result in Therefore, it is necessary to bind the fish paste product and other food pieces after heat treatment, and in order to obtain a fish paste product composite food in which the other food pieces are steamed products, it is necessary to bind the fish paste product and other food pieces. There was an operational problem in that other food pieces had to be separately steamed before being bound with the adhesive. Moreover, it is necessary to ensure that the fish paste product composite food, in which the fish paste product and other food pieces are bound by the binder, is not placed under conditions where the binder re-dissolves. There were also problems with storage temperature management.

Furthermore, since the binder has a high water content, the binding force is weak, and there is a risk that other food pieces may fall off from the fish paste product, so it is necessary to remove the water quickly. If drying is carried out at a later time, drying distortion occurs, so the water must be removed gradually, which poses a problem in that it takes a long time to manufacture.

As a result of various studies in view of the problems of the conventional fish paste composite food described above, the inventor of the present invention has developed a new fish meat product that solves the problems inherent in conventional products by selectively using albumin as a binder. They succeeded in obtaining a mixed paste food.

"Means for Solving the Problems" That is, the fish paste composite food according to the present invention has steamed grains or legumes integrally bound around the fish paste through thermal coagulation of albumin. It is characterized by being coated.

Here, granular steamed products refer to grains or legumes such as corn, green peas, or edamame (hereinafter referred to as
It is called "cereals, etc." ) is steamed in its original form, as well as grains etc. that have been divided and steamed to the extent that they do not lose their granularity.

Specifically, the fish paste product composite food according to the present invention can be manufactured as follows. That is,
A mixture of grains, etc. whose surface has been moistened with water by steaming or adding water, and dried albumin powder is arranged in the form of a plate on a sheet or a winnow, and on top of this plate-like mixture, for example, stick-shaped fish meat is placed. Place the paste product and roll it together with the plate-shaped mixture using a sheet or a winnower in the same way as making sushi rolls. This rolled product is held in shape by a sheet or a winch, and is disassembled when the sheet or winch is removed. Therefore, it is steamed in the shape-retained state or after being stuffed in a retainer, and the albumin is thermally coagulated. This binds the fish paste product and grains.

Here, the steaming for thermally coagulating albumin also serves as the function of boiling the grains, etc., if grains, etc., which were not steamed in the previous step are used.

Furthermore, instead of using the stick-shaped fish paste product described above, it is also possible to use crab leg-like kamaboko made of a bundle of fibrous fish paste products, or to use minced fish meat before heat solidification. It is. When using this minced fish meat, the steaming for thermal coagulation of albumin also serves as the steaming for thermal coagulation of the minced fish meat.

``Example'' The illustrated example shows an example of the fish paste composite food according to the present invention, in which grains, etc., are placed around the well-known crab leg-like kamaboko 1 through thermal coagulation of albumin. The granular steamed product 2 is integrally coated and bonded.

"Operations" Since the present invention has the above configuration, the following operations occur.

Albumin has a binding effect when it absorbs water contained in grains, etc., and when it is thermally denatured by thermal coagulation, it produces a strong gel. Strongly connect the two.

"Effects of the Invention" In the present invention, since albumin is selectively used as the binder, all the problems of conventionally known binders such as gelatin aqueous solutions are solved, and the following effects are achieved.

Albumin is thermally denatured by heating, becomes a strong gel, and has properties that are irreversible to heat, so it has the following effects. That is, even if the fish paste product and other food pieces are bound together with albumin and then subjected to a heating process, the albumin will not be redissolved, so there is no fear that grains etc. will fall off from the fish paste product. Therefore, the step of binding with albumin can be carried out regardless of whether before or after the heating step, so that the above-mentioned operational problems and temperature control problems do not occur.

Furthermore, since albumin has a low water content, it has the following effects. In other words, it can be used at a concentration that does not require a drying process.
It has the advantage of improved workability and the ability to obtain products in a short time.

Coupled with the fact that the texture of the heat-coagulated albumin product is similar to that of fish paste products, the fish paste product composite food according to the present invention can be used as a composite food of fish paste products and grains, etc. It has the taste and texture of

[Brief explanation of the drawing]

The drawing shows a perspective view of the fish paste product composite food according to the present invention. 1... Fish paste products, 2... Granular steamed products such as grains.

Claims (1)

[Scope of utility model registration request] A fish paste product composite food comprising a granular steamed product of grains or beans integrally bound and coated around the fish paste product via a thermally coagulated product of albumin.