JPH0585149B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a fibrous pastry product formed into a spherical shape and a method for producing the same.

More specifically, the present invention relates to a fibrous spherical dough product that has a spherical appearance but has a texture that feels like bursting into fibers when eaten, and a method for producing the same.

In general, in the food industry, even if the ingredients are the same, there is a demand for new products to appear one after another in response to changes in consumer preferences.

The fibrous spherical paste product of the present invention has a spherical shape when it is commercially available, and if it is slightly colored with red, etc., it will look beautiful, and if it is eaten with mayonnaise, etc., it will become a spherical fiber. The paste product can be broken into pieces and burst into pieces, allowing you to enjoy a new texture, which has great benefits for the paste product industry.

(Prior art) Conventionally, as a fibrous pastry product, kamaboko was cut into thin pieces, loosened and sold as is, or cut into thin pieces and rolled into fibers to be made into crab leg meat. It was just enough.

(Problems to be Solved by the Invention) Since the fibrous paste product was novel in itself, the new texture was liked and the sales volume of the fibrous paste product was considerable.

However, when the conventional fibrous pastry products are eaten, they break apart and give the texture of chewing a thin paste product, but it is not possible to obtain a fibrous texture.

(Means for Solving the Problem) The present inventors have conducted extensive research based on the idea that if a new texture is added to a fibrous paste product, a new paste product that will be liked by consumers can be manufactured. As a result of stacking, we succeeded in obtaining a new fibrous spherical dough product by compressing the fibrous dough product into a spherical shape and heating it.

The fibrous spherical dough product of the present invention is entirely composed of a fibrous dough product, and the fibrous dough product has a spherical shape, and when eaten, the fibrous dough product falls apart so as to burst in the mouth. It provides a pleasant texture that cannot be obtained with conventional fibrous paste products. In addition, the appearance resembles a pile of thick wool, and if some parts are colored red or the like and placed in a transparent plastic case and displayed at a store, it looks beautiful and attracts the desire to purchase. The spherical shape varies from a ball shape to a rugby ball shape depending on how the fibrous paste product is compressed. It is ball-shaped and has a diameter of about 1 cm to 5 cm, and depending on its size, it has many uses, such as as an ingredient in soups, salad ingredients, and fried ingredients. The fibrous spherical dough product of the present invention is produced by preparing a certain amount of the fibrous dough product, collecting it into a spherical shape before the final heat treatment, and heating the collected product to stabilize the spherical shape. can be manufactured.

The raw material for the paste product is mainly ground fish meat, and if necessary, soybean protein, various starch wheys, egg whites, oils and fats, seasoning ingredients, etc. are mixed.

The raw material for the dough is crushed and extruded into a fibrous form, or the mashed material is made into a sheet and cut into thin pieces to produce a fibrous paste.

The fibrous paste product is converged as it is, cut into a certain length, or put together in a certain amount, wrapped in a sheet like wrapping candy, and made into a ball shape. Preferably 80~
If you heat it to about 100℃ for about 2 to 20 minutes, it will stabilize into a spherical shape. After this, the sheet can be removed,
Also, like candy, it can be made into a product with the sheet attached.

Alternatively, the converged fibrous pastry product is fed into a Wiener sausage casing with an appropriate thickness, tied at a spherical position, and heated to a temperature of 70°C or higher, preferably with hot water or steam. Heat treatment at about 80 to 100℃ for about 2 to 20 minutes,
It stabilizes the ball into a spherical shape. After this, the casing is removed and a fibrous paste product is obtained.

Furthermore, as another method, the converged fibrous paste product is pushed into a moving continuous spherical retainer with a lid on top and pushed in a fixed amount at a time, and then passed through hot water or steam to a temperature of 70℃ or higher. , preferably 80-100
Heat treatment at about ℃ for about 2 to 30 minutes to stabilize it into a spherical shape. After this, it is continuously taken out from the retainer to form a fibrous spherical dough product.

Next, examples of the present invention will be shown.

Example 1 A so-called crab leg-shaped pastry product made by grinding minced fish meat in a conventional manner and stretching it in water, forming it into a sheet, cutting it into pieces in the longitudinal direction and converging it, was colored before final heating and wrapped in a film. Twist the entire film and form it into a ball like a Vienna sausage. Steam passes through the casing, and the temperature at the center increases.
Heat for 10 minutes to 75-80°C, remove the film, and obtain a fibrous spherical dough product.

Example 2 A converged fibrous paste product similar to Example 1 was cut into appropriate sizes, pushed into a spherical retainer, covered with a lid, and immersed in hot water at 90°C for 5 minutes.
A fibrous spherical dough product having a stable spherical shape was taken out from the retainer.

Claims (1)

[Scope of Claims] 1 A fixed amount of fibrous paste product is collected into a spherical shape before the final heat treatment, heated in the collected state, stabilized into a spherical shape, and formed,
A fibrous spherical dough product characterized in that when eaten, the fibrous dough product separates and a fibrous texture is obtained. 2. A method for producing a fibrous spherical paste product, which is characterized in that a certain amount of the fibrous paste product is collected into a spherical shape before final heat treatment, and heated in the collected state to stabilize the spherical shape. . 3. A method for producing a fibrous spherical dough product according to claim 2, characterized in that the spherical shape is carried out by ligating with a film, tying with a casing, or pressing into a spherical retainer. .