JPH0533975B2 - - Google Patents

Description

[Detailed description of the invention] (Field of application of the invention) The present invention relates to a novel nugget food.

(Conventional technology) We are currently in an era of diversification of life. This wave of diversification is also hitting the field of dietary habits, and various new convenience foods are emerging. The nugget food that is the subject of the present invention also
It has recently appeared as a new face of convenience food.

Traditionally, this product was made by binding chicken pieces formed into small chunks with egg white, but due to its lack of viscoelasticity, it lacked the texture of ham or sausage.

On the other hand, soybean protein-oil-water emulsion, which has recently appeared as a new binder that imparts viscoelasticity to dough products, is expected to be used as a penetrating binder to replace chicken meat (Japanese Patent Application Laid-Open No. 183361-1983).
Although the nugget food actually produced on a trial basis using the above emulsion had better viscoelasticity than the one using egg white as a binder, it still lacked the chewing sensation desirable for a nugget food.

(Object of the invention) The present invention improves the lack of viscoelasticity when using a soybean protein-fat-water emulsion as a nugget food binder, and has a viscoelastic texture similar to that of ham or sausage, and also has a flavor-wise effect. The purpose is to create new nugget foods.

(Means for Achieving the Objective) As a result of various studies to solve the above-mentioned problems, the present inventor has discovered that by using a soybean protein-oil/fat-water emulsion in combination with surimi, the emulsion can be used alone. It has been found that a new nugget food, which has a preferable viscoelastic texture similar to that of ham or sausage, and is a little different from conventional nugget foods, can be obtained.

Based on the above findings, the present invention has developed a method of mixing small pieces of chicken meat and/or small pieces of meat made of thermally coagulated fish meat paste with an emulsion mainly containing soybean protein, fish meat paste, oil, and water as a binder. The gist of this invention is a method for producing nugget food, which is characterized by forming, coating, and frying.

In the above invention, the small pieces of meat can be freely selected from chicken meat, cured meat, fish meat, etc., but for the purpose, chicken meat or fish meat, especially those obtained by heat coagulating Surimi, are preferable. The size of the small pieces of meat is usually preferably 0.5 to 1 cm square, but of course is not limited to this size.

The above small chunks of meat are mixed with an emulsion mainly consisting of soybean protein, fat, oil, surimi, and water, and are bound together in the final frying stage. Not only is the viscoelasticity much better than when using a ternary emulsion of soy protein, fat, and water as a binder, but the flavor from the surimi is added, making the flavor more diverse. .

The blending ratio of the small meat chunks and emulsion that make up the above-mentioned nugget foods varies depending on factors such as the type of meat that makes up the target product and the degree of viscoelasticity expected for the product. It is preferable that the mass is about 30 to 80 parts by weight, and the emulsion mainly composed of soybean protein, oil and water is in the range of 70 to 20 parts (total 100 parts by weight) including the surimi.

The oil added as a component of the emulsion is usually selected from liquid oils such as soybean oil, rapeseed oil, and palm oil, but as shown in the examples below, emulsified oil processed products such as margarine may also be used. good.

In addition to the above main ingredients, sub-ingredients such as binders such as starch and gums, fillers such as textured or fibrous soybean protein or white fish meat, spices, seasonings, and flavoring agents may be added as necessary. added.

To produce the products of the present invention, an emulsion consisting of soy protein, water, and fat is typically prepared;
Add surimi to this, salt and other seasonings,
Flavoring agents, auxiliary binders, bulking agents, and water are added and homogenized using a silent cutter, homomixer, or other mixing machine. Next, small chunks of meat and/or small chunks of thermally solidified surimi are added to the mixture and mixed, and then filled into a casing with a fold width of about 10 cm.
Either freeze it as it is or put it in a retainer and steam it to form it, then slice it into 1-1.5cm thick pieces, and finally cover it with batter and fry it. The products have a moderate elasticity, and especially products containing surimi or white fish meat have a rich variety of taste compared to traditional chicken products!?
Crab is delicious.

(Function) The soybean protein-oil/fat-water emulsion has superior permeability to the inside of each small meat lump and between each small meat lump compared to egg white, which is a conventional binder for nugget food.
Therefore, the bonding strength between each small lump of meat increases. Furthermore, the surimi forms a three-dimensional network within the molded product and provides a repulsive force against stress, which significantly increases the viscoelasticity of the entire molded product, and provides a variety of flavors.
Gives an overall delicious nugget food.

(Examples) Hereinafter, the mode of carrying out the invention will be described using examples, but the examples are of course for illustrative purposes and are not intended to limit the spirit of the invention.

Example 1 (Fish Chicken Nuggets) 1 part of isolated soybean protein (by weight, same hereinafter), 4 parts of water, and 0.5 part of white soybean oil were placed in a silent cutter and stirred at high speed to emulsify. Next, while continuing to stir, 25 parts of pollock surimi, 5 parts of stretching water, 0.5 part of common salt, and a small amount of ice for cold storage were added.

Separately, make an emulsion by stirring 4 parts of isolated soybean protein and 20 parts of water at high speed, add 30 parts of shredded chicken, 0.5 part of common salt, 0.1 part of sodium pyrophosphate, 0.25 part of white koshiyo and pre-prepared pollock paste. Shredded kamaboko (0.5 to 1 cm square) made by steaming 15 parts according to a conventional method was added and kneaded with gentle stirring.

The above mixture was filled into a casing with a fold width of about 10 cm, and after freezing, it was cut into about 1.5 cm thick pieces using a slicer, coated with batter, and fried. In this way, a delicious nugget food with appropriate viscoelasticity and a harmonious combination of chicken and fish flavors was obtained.

Example 2 (Fish Nuggets) 4 parts of isolated soybean protein, 20 parts of water, and 2 parts of margarine were placed in a silent cutter and stirred at high speed to emulsify.

Then, while continuing to stir, add 1.3 ml of salt one by one.
1 part, a small amount of ice for cold storage, 15 parts of short fibrous soy protein,
Add 1 part sugar, 0.25 part white koshiyo, 0.04 part mace, 0.04 part garlic powder, 2 parts soy milk, 2 parts potato starch, 5 parts stretching water, and 20 parts steamed surimi.
After a while, stirring was stopped.

Thereafter, the kneaded mixture was filled into a casing, and a fish-type nugget was obtained in the same manner as in the previous example. Like the previous example, this product was also a delicious nugget food with good viscoelasticity.

(Effects) The present invention can contribute to the eating habits of the people by providing excellent nugget foods as described above.

[Brief explanation of the drawing]

FIG. 1 is a cutaway perspective view schematically showing the structure of the nugget food according to the present invention. The meanings of the symbols in the diagram are as follows: 1...Nugget food (whole), 2...Small meat chunks,
3...binder, 4...butter layer.

Claims (1)

[Scope of Claims] 1. Small pieces of chicken meat and/or small pieces of meat made of heat-coagulated fish meat paste are mixed and molded using an emulsion mainly containing soybean protein, fish meat paste, oil, and water as a binder. A method for producing a nugget food, which is characterized in that the nugget food is then battered and fried. 2. Claim 1, wherein the mixture consists of about 30 to 80 parts by weight of small meat chunks, and 70 to 20 parts by weight of an emulsion mainly containing soybean protein, fish paste, oil, and water (100 parts by weight in total) The method for producing the described nuggets food.