JPH1132733A - Fish meat kneaded product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide fish meat kneaded products that have texture and taste full of variety and can be derived to diversified products. SOLUTION: The first ground fish meat A containing white fish meat, food oil and processed soybean product and the second fish meat B containing red fish meat are jointed, allowed to gel with heat to produce the objective fish meat kneaded products 10. The first ground fish meat is prepared by mixing 100 pts.wt. of white fish meat or its ground products, 25-75 pts.wt. of food oil, 40-150 pts.wt. of processed soybean product, further preferably pieces or paste of flavor vegetables. The second ground fish meat is preferably prepared from sardine, horse mackerel or mackerel. This product may be sterilized in the wholly packed form in cases.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a fish meat kneaded product obtained by joining a surimi containing white fish meat and a surimi containing red fish meat.

[0002]

2. Description of the Related Art Fish meat products such as kamaboko, fish cake, and bamboo rings are known as typical processed fish products. Many of these fish meat kneading products are made from white fish meat such as walleye pollock and gull. On the other hand, as a fish meat kneaded product using red fish meat such as sardine, horse mackerel, mackerel, etc., tsumire and black hampan are known.

[0003] Tsumire, black hampan, and the like made from red fish meat, compared to kamaboko and the like made from white fish meat,
Although it has a strong fishy odor and a habit, it can be said to be a product with fish meat-like flavor. For this reason, a person who likes and a person who dislikes tend to be clearly separated from a person who likes and dislikes a snail, a black sticker, etc., as compared with a kamaboko or the like.

[0004] On the other hand, in recent years, fish paste products having a soft texture like tofu by mixing tofu and fats and oils with fish meat surimi are also commercially available.

[0005]

However, when made into oden seeds or the like, it is difficult to understand the condition of the stew and the black sardines, and if the stew is too much, the taste of the juice changes and the sardine smells or smells. However, there was a problem that the black starch itself browned and the taste was impaired. Further, even if the vegetables are added in the form of strips or the like, there is a problem that the flavor of the vegetables is erased because the fishy odor is strong and peculiar.

[0006] On the other hand, a fish meat dough product obtained by mixing tofu and fats and oils with fish meat surimi has a light taste and a smooth texture, but is greasy because it contains a relatively large amount of fats and oils. There was a drawback that the stickiness was poor.

[0007] In addition, fish and meat paste products are foods that have been popular for a long time, and have little change in texture and taste.
Its demand tends to be sluggish.

Accordingly, an object of the present invention is to provide a fish meat paste product having a variety of textures and flavors and capable of diversifying products.

[0009]

In order to achieve the above object, a fish meat paste product of the present invention contains a first fish meat surimi containing white fish meat, oil and fat, and processed soybean products, and a red fish meat. It is characterized in that the second fish meat is joined and heated to gel.

[0010] In the fish meat kneaded product of the present invention, the portion where the first fish meat surimi containing white fish meat, oil and fat, and processed soybeans is gelled, has a light flavor in which the flavor of white fish is fused with the flavor of soybean. And soft and smooth texture due to the addition of processed soy products and fats and oils.

On the other hand, the gelled portion of the second fish meat containing the red fish meat has the original flavor of fish which is particularly strongly felt by red fish, and has a chewy texture, and is relatively brittle and easily broken. Has a good texture.

Therefore, the fish meat dough product of the present invention is
And the original flavor of the fish from the second surimi meat can be enjoyed at the same time. In addition, the soft and smooth texture of the first ground fish meat and the relatively hard and crisp texture of the second ground fish meat can be simultaneously enjoyed. For this reason, the disadvantages of both can be compensated for, and a varied and delicious fish and meat paste product can be provided.

Further, when the fish meat paste product of the present invention is made into an oden seed or the like, the degree of stew can be determined by the portion of the first fish meat surimi having a white color tone, so that excessive stew is prevented. In addition, the juice can be prevented from becoming sardine.

In the present invention, the processed soybean product to be added to the first fish meat surimi is preferably tofu. By using tofu, natural soy flavor and soft and smooth texture can be easily obtained.

[0015] The first fish meat surimi is prepared by adding 25 to 7 fats and oils to 100 parts by weight of white fish meat or the surimi.
It is preferable to add 5 parts by weight and 40 to 150 parts by weight of a processed soybean product. Thereby, the flavor of the tofu is sufficiently imparted, and a soft and smooth texture can be obtained.

Further, it is preferable that at least the first ground fish meat contains a strip or a paste of flavored vegetables. In this case, as the flavored vegetables, at least one selected from leeks, ginger, large leaves and radish is preferably used. By allowing the flavored vegetables to be contained in the first fish meat surimi having a light flavor containing a large amount of fats and oils,
The flavor of the flavored vegetables can be retained by the fats and oils, and the flavor can be favorably felt.

Further, as the red fish meat, sardine or horse mackerel meat is preferably employed. By using sardine or horse mackerel meat, the original flavor of fish meat can be sufficiently enjoyed.

Further, the fish meat paste product of the present invention may be entirely wrapped in a casing and sterilized by heating. As a result, even when using red fish meat, the preservability is improved, and the form is suitable for eating by pinching by hand. In addition, by making it similar to tofu with little change in heating, and by having a tsumami on it, it is possible to easily enjoy traditional Japanese side dishes such as tsumire and tofu anywhere on the road.

[0019]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, as a white fish, for example, pollock, pollock, and hockey are preferably used. As the red fish, sardines, horse mackerel, mackerel, and the like are preferably used. These raw fish are minced, and if necessary, exposed to water and dehydrated to obtain fish meat for surimi. Further, a salted fish meat can be prepared by adding about 2 to 4% by weight of salt and, if necessary, an appropriate amount of water to the fish meat for surimi and grinding.

[0020] The first fish meat surimi is prepared by adding and mixing a fish meat prepared from the above white fish or the surimi with ordinary additives such as salt, oils and fats and processed soybeans, and crushing. Can be. As described above, these blending ratios are as follows: 25 to 75 parts by weight of fat and oil, 40 to 1 parts of processed soybean per 100 parts by weight of white fish meat or its surimi.
Preferably it is 50 parts by weight. If the content of the fat or oil is less than 25 parts by weight, the texture becomes rough, and if it exceeds 75 parts by weight, the texture becomes oily and the texture becomes sticky. If the processed soybean product is less than 40 parts by weight, the texture becomes hard, and if it exceeds 150 parts by weight, the product becomes watery and the texture becomes sticky.

Various edible oils can be used as fats and oils.
In particular, various vegetable oils such as soybean oil, rapeseed oil, rice bran oil, corn oil, cottonseed oil, safflower oil, sesame oil, peanut oil, palm oil, and coconut oil are preferably used.

As the processed soybean product, tofu is most preferred, but a soybean protein paste obtained by mixing soybean protein, oil and water, soymilk, soup and the like can also be used.

[0023] The first ground fish meat is leek, ginger,
It is preferable to add one or more flavored vegetables selected from large leaves, radish and the like. These vegetables may be added as small pieces such as slices and chopped,
It may be added as a paste crushed by a grater or a mixer. Further, it may be added as a vegetable powder prepared by means such as freeze-drying.

As described above, the second fish meat surimi is prepared by adding about 2 to 4% by weight of salt to fish meat prepared from red fish,
It can be prepared by adding other additives and, if necessary, an appropriate amount of water and grinding.

[0025] In addition to the above-mentioned ingredients, the first and second fish meat surimi may be used, if necessary, as auxiliary ingredients such as starch, egg white and vegetable protein, and seasonings such as mirin, sodium glutamate, and sugar. May be added and mixed.

The first and second minced fish meat thus prepared are joined in a predetermined shape by using a molding device such as a drum molding device, an extrusion molding device, a ball heaven, and the like, and are joined with the first white fish meat surimi. To obtain a molded product in which the second lean fish meat is joined. In addition, the first fish meat surimi and the second fish meat surimi are extruded while being joined by an extruder or the like, and the whole is wrapped in a casing and subjected to heat sterilization such as retort treatment, thereby producing a sausage-like product. You can also make products.

Then, the above-mentioned molded product is steamed, boiled or fried in a conventional manner to obtain the fish meat paste product of the present invention. Note that steaming is the most preferable heating method.

The fish meat kneaded product of the present invention can be used for various cooking ingredients such as boiled ingredients such as oden, ingredients for soup, and fried varieties. You can also eat soy sauce etc. as it is.
When it is used as a stewed ingredient such as oden,
It can be known from the color of the fish meat surimi, and it is possible to prevent the juice from becoming too sardine due to over boiling. In addition, foods that are heat-sterilized after being wrapped in a casing as a whole can be foods with excellent preservability.

FIGS. 1 to 6 show different embodiments of the fish meat paste product of the present invention. In these figures,
A is a portion composed of the first fish meat surimi, and B is a portion composed of the second fish meat surimi.

In the fish meat kneaded product 10 shown in FIG. 1, a first fish meat surimi A and a second fish meat surimi B are joined in half, forming a disc shape as a whole, and a concave portion 11 is formed in the center of one surface. It has a shaped shape.

The fish meat paste product 20 shown in FIG. 2 has a shape in which a second fish meat B is formed into a plate shape, and a hemispherically shaped first fish meat A is placed thereon and joined thereto. .

The fish meat kneaded product 30 shown in FIG. 3 is formed into a quadrangular pyramid while the first fish meat kneaded product A is formed into a round sphere and the outer periphery is wrapped with a second fish meat surimi B formed into a square plate. A gap 31 is formed without completely joining the edges of the second fish meat B, and the first fish meat A can be seen through the gap 31.

The fish meat kneaded product 40 shown in FIG. 4 is formed by joining a first fish meat surimi A and a second fish meat surimi B in half and forming a hemispherical shape as a whole.

The fish meat paste 50 shown in FIG. 5 is extruded while joining the first fish meat surimi A and the second fish meat surimi B using a winding extruder, and the mouthpiece is rotated. A spiral groove 52 is formed on the outer periphery, and the spiral groove 52 is mounted on the board 51 and attached. Second
The fish meat surimi B is spirally inserted into the first fish meat surimi A when viewed from the end face.

The fish meat kneaded product 60 shown in FIG. 6 uses an extruder having a double cylindrical mouthpiece, and a first portion from the center.
And simultaneously extruding the second fish meat B from the outer periphery, further wrapping the outer periphery with a cylindrical casing 61, and twisting and sealing both ends thereof to form a sausage-like shape. It was made.

As described above, by joining the first fish meat surimi A containing white fish meat and the second fish meat surimi B containing red fish meat in various forms, the appearance is diversified. Innovative fish meat products can be manufactured. In addition,
A product in which the respective sheets are alternately joined in layers may be used, or any of the fish meat surimi may be granulated to have a diameter of 3 mm or more and mixed with the other fish meat surimi.

[0037]

【Example】

Example 1 Salt-free surimi of Alaska pollack was added with 3% by weight of salt and ground to prepare a salted surimi. 100 parts by weight of this salted surimi, 50 parts by weight of salad oil, and 80 parts by weight of tofu,
A first fish meat surimi was prepared.

On the other hand, salt was added to fish meat prepared from sardines.
% By weight and crushed to prepare a second ground fish meat.

The first ground fish meat and the second ground fish meat thus obtained were joined in the shape shown in FIG.
After steaming for a minute, a fish meat paste product of the present invention was obtained.

Comparative Example 1 Using only the first ground fish meat of Example 1, it was molded into the shape shown in FIG. 1 and steamed under the same conditions as in Example 1.
A fish paste product was obtained.

Comparative Example 2 Using only the second ground fish meat of Example 1, it was formed into the shape shown in FIG. 1 and steamed under the same conditions as in Example 1.
A fish paste product was obtained.

The fish meat paste products of Example 1 and Comparative Examples 1 and 2 were
Ingredients for each soup, 5 panelists to taste,
Sensory evaluation was performed on the texture, flavor, and juice flavor of the fish meat paste product. The evaluation was described specifically by the majority opinion of each panelist. Table 1 shows the results.

[0043]

[Table 1]

Example 2 To a salt-free surimi of Alaska pollack, 3% by weight of salt was added and ground to prepare a salted surimi. 100 parts by weight of this salted surimi, 50 parts by weight of salad oil, and 80 parts by weight of tofu,
Further, 2 parts by weight of leek and 1 part by weight of ginger were mixed to prepare a first fish meat surimi.

On the other hand, salt was added to fish meat prepared from sardines.
% By weight and crushed to prepare a second ground fish meat.

The first ground fish meat and the second ground fish meat thus obtained were joined in the shape shown in FIG.
After steaming for a minute, a fish meat paste product of the present invention was obtained.

Comparative Example 3 Using only the first ground fish meat of Example 2, the mixture was formed into the shape shown in FIG. 1 and steamed under the same conditions as in Example 2.
A fish paste product was obtained.

Comparative Example 4 To 100 parts by weight of the second ground fish meat of Example 2, 2 parts by weight of leek and 1 part by weight of ginger slices were mixed. This fish meat surimi was formed into the shape shown in FIG. 1, and steamed under the same conditions as in Example 2 to obtain a fish meat paste product.

Each of the fish and meat paste products of Example 2 and Comparative Examples 3 and 4 was used as a soup ingredient and tasted by five panelists, and sensory evaluation was performed on the flavor of the fish and meat paste products and the juice. The evaluation was described specifically by the majority opinion of each panelist.
Table 2 shows the results.

[0050]

[Table 2]

[0051]

As described above, according to the present invention,
The light flavor of the first ground fish meat containing white fish meat and processed soybean products and the original flavor of the second fish ground meat containing red fish meat can be simultaneously enjoyed. Also,
The soft and smooth texture of the first surimi and the second
At the same time with the relatively hard and crisp texture of the ground fish meat. For this reason, the disadvantages of both can be compensated for, and a varied and delicious fish and meat paste product can be provided.

[Brief description of the drawings]

FIG. 1 shows an embodiment of a fish meat paste product according to the invention,
(A) is a perspective view, (b) is a sectional view.

FIG. 2 shows another embodiment of the fish meat paste product according to the present invention, wherein (a) is a perspective view and (b) is a side view.

FIG. 3 shows still another embodiment of the fish meat paste product according to the present invention, wherein (a) is a plan view and (b) is a sectional view.

FIG. 4 shows still another embodiment of a fish meat kneaded product according to the present invention, wherein (a) is a perspective view and (b) is a side view.

5A and 5B show still another embodiment of the fish meat paste product according to the present invention, wherein FIG. 5A is a front view, FIG. 5B is a plan view, and FIG. 5C is a side view.

FIG. 6 is a sectional view showing still another embodiment of a fish meat paste product according to the present invention.

[Explanation of symbols]

 10, 20, 30, 40, 50, 60 Fish paste product A First fish meat surimi B Second fish meat surimi

Claims (7)

[Claims] 1. A first fish meat surimi containing white fish meat, oil and fat, and processed soybeans, and a second fish meat containing red fish meat.
A fish meat kneading product characterized in that it is formed by bonding a fish meat surimi and heating to gel. 2. The fish meat paste product according to claim 1, wherein the processed soybean product is tofu. 3. The first fish meat surimi is obtained by adding 25 to 75 parts by weight of fats and oils and 40 to 150 parts by weight of processed soybeans to 100 parts by weight of white fish meat or its surimi. 2. The fish meat paste product according to 2. 4. A method according to claim 1, wherein at least said first fish meat surimi contains pieces or pastes of flavored vegetables.
A fish meat paste product according to any one of the above. 5. The fish meat paste product according to claim 4, wherein the flavored vegetables are at least one selected from leeks, ginger, large leaves and radish. 6. The fish meat kneaded product according to claim 1, wherein the red fish meat is sardine, horse mackerel, or mackerel meat. 7. The fish meat paste product according to claim 1, which is entirely wrapped in a casing and sterilized by heating.