JPS6192552A - Food for heat-cooking - Google Patents

Abstract

PURPOSE:To prepare a food for heat-cooking, cookable while keeping the soft elasticity of the food raw material similar to HANPEN (a cake of pounded fish), by covering the outer circumference of a HANPEN-like food raw material containing bubbles with a food raw material similar to KAMABOKO (boiled fish paste) having lower bubble content than the HANPEN-like material. CONSTITUTION:A bubble-containing ground meat is prepared by adding salt, starch, sugar, water, etc. to a raw material liable to include bubbles, e.g. the meat of walleye pollack, white meat of chicken, etc., and grounding the meat in the presence of albumen, etc. Separately, a bubble-free ground meat is pre pared by adding salt, starch, sodium glutamate, water, etc. to the meat of fish such as walleye pollack, croaker, etc., and kneading the mixture. Both compo nents are extruded simultaneously in a manner to enclose the outer circumfer ence of the bubble-containing ground with the bubble-free ground meat. The extruded product is aged for a definite time, and hardened with heat to obtain the objective food for heat-cooking. The loss of springiness of the food occurring in a conventional food in heat-cooking caused by the breakage of the tissue of the bubble-containing food and the escape of the bubble from the food can be prevented in the present food.

Description

[Detailed description of the invention] "Technical field" Undeveloped 1#1 is a combination of a food material with a high bubble content, such as hanpen, and a food material with a relatively low bubble content, such as kamaboko. The present invention relates to food for heating and cooking.

"Prior art and its problems" Fishery paste products, such as kamaboko and hanpen, use raw fish such as pollack, croaker, shark, flounder, and atka mackerel, or surimi made from them, and add 2 to 4%
It is manufactured by adding common salt, performing salt rubbing, extracting the salt-soluble protein, causing gelation, molding into an appropriate shape, sitting, and heating. In this case, kamaboko is produced by not containing many air bubbles in the surimi, whereas hanpen is produced by allowing the surimi to contain air bubbles. Therefore, the texture of kamaboko is relatively hard, and the texture of hanpen is relatively soft. In this way, even if the elasticity is the same, the texture changes depending on the bubble content, which brings diversity to the taste of the food.

By the way, fish paste products such as those mentioned above are sometimes seasoned with soy sauce, wasabi, etc. and eaten as is, but they are also eaten after being heated in a microwave oven or fried in oil. be. When cooked in this way, the taste of the food becomes even better and it can provide variety.

However, when food with a large amount of air bubbles, such as hanpen, is cooked, it expands due to heating, the network structure is destroyed, and the air bubbles escape to the outside, resulting in a significantly smaller volume, sagging, and soft elasticity. There was an inconvenience that a certain texture was lost. For this reason, 1. For example, when hanpen is fried, the hanpen becomes flattened due to heating, and a gap is created between the batter and the hanpen.

``Object of the Invention'' The purpose of the present invention is to prevent the food from expanding when cooking food with a large amount of air bubbles, causing the air bubbles to escape to the outside and causing the food to become flattened. An object of the present invention is to provide a food for heating and cooking that prevents the occurrence of heat-cooking.

"Structure of the Invention" In the food for cooking according to the present invention, the outer periphery of a hanpen-like food material containing air bubbles is covered with a kamaboko-like food material having a smaller bubble content than the hanpen-like food material.

Therefore, when this food is cooked, the expansion of the hanpen-like food material is suppressed by the kamaboko-like food material covered on its outer periphery, and the structure of the hanpen-like food material can be prevented from being destroyed.

Therefore, even when heated, the hanpen-like food material does not lose its soft and elastic texture and retains its good taste. Furthermore, the combination of the hard and elastic texture of the kamaboko-like food material and the soft and elastic texture of the hanpen-like food material can bring variety to the taste of the food.

In the present invention, the hanpen-like food material refers to a food material, such as hanpen, which contains many air bubbles in its food structure and has soft elasticity due to the air bubbles. Moreover, the kamaboko-like food material means a food material that contains fewer air bubbles in its structure than the above-mentioned hanpen-like food material and has relatively hard elasticity. Please note that these food materials are not limited to seafood paste products,
For example, processed meat products such as sausages and ham can also be used.

In a more preferred embodiment of the present invention, the hanpen-like food material used has a specific gravity of 0.8 or less, and the kamaboko-like food material has a specific gravity of 1.0 or more. If the specific gravity of the hanpen-like food material exceeds 0.8, a soft and elastic texture cannot be obtained;
When the specific gravity of the kamaboko-like food material is less than 1.0, the kamaboko-like food material itself expands upon heating, one tissue is destroyed, air bubbles escape to the outside, and elasticity is no longer obtained.

The food for cooking according to the present invention can be produced, for example, as follows. In other words, for the hanpen-like food materials, we use raw materials that tend to contain air bubbles, such as pollack, shark, and chicken fillet, and add salt, potato starch, monosodium glutamate, sugar, mirin, water, etc., and mix them with a stirrer. During kneading, a material that easily entrains air bubbles, such as egg white or yam, is added, or air bubbles are forcibly injected to form air bubble-containing surimi. In addition, food materials for kamaboko include pollack, croaker, shark,
Raw material fish such as flounder and atka mackerel or surimi produced from them are used, and salt, potato starch, sodium glutamate, sugar, mirin, water, etc. are added thereto and kneaded with a stirrer to form air-free surimi. Then, the outer periphery of the bubble-containing surimi is covered with the bubble-free surimi, and both are simultaneously extruded and molded, and after sitting for a predetermined period of time, the surimi is heated and cured to produce the food for cooking according to the present invention. In this case, the heating may be by means of a black spot, by baking with a heat source such as electricity or gas, or by wrapping the extruded surimi in a casing and passing it into boiling water.

The food for cooking according to the present invention can have various shapes such as a rod shape and a plate shape. Moreover, the starch-like food material may be embedded in a plurality of locations in the kamaboko-like food material.

1. The food for cooking according to the present invention can be eaten by heating it in a microwave oven, frying it in oil, or baking it with a heat source such as electricity or gas. The hard elastic texture of a kamaboko-like food material and the soft elastic texture of a hanpen-like food material can be obtained at the same time.

"Embodiments of the Invention" FIGS. 1, 2, and 3 show specific examples of the food for cooking according to the present invention.

In other words, this 8-cooking food! 1 has a rod shape as a whole, and is made up of a hanpen-like food material 12 and a kamaboko-like food material 13 covering the outer periphery thereof. The hanpen-like food material 12 is embedded inside the kamaboko-like food material 13 so as to penetrate in the axial direction. Therefore, when this food for cooking 11 is cut along a plane perpendicular to the axial direction, the kamaboko-like food material 1 is cut as shown in FIG.
In the center of 3.

The cross section of the hanpen-like food material 12 is cut out,
com<tota1. ! ：″＞ K fZ v
1 k' 6・This cooked food 11 is produced as follows. That is, the bubble-containing surimi is introduced from the hopper 22 and extruded from the center 25 of the mouthpiece 24.
The air-free surimi is charged from the hopper 23 and extruded from the annular portion 26 of the mouthpiece 24, whereby the air-free surimi covers the outer periphery of the air-containing surimi, and both are simultaneously extruded. The extruded surimi is allowed to sit for a predetermined period of time and then heated to produce the food 11 for cooking.

This food for cooking 11 can be heated in a microwave oven or
When fried in oil, expansion of the hanpen-like food material 12 is suppressed by the kamaboko-like food material 13, and destruction of the network structure of the hanpen-like food material 12 is prevented. Therefore, the soft elasticity of the hanpen-like food material 12 is maintained, and the texture can be kept good.

Hereinafter, more specific examples in which each raw material was limited and produced will be described.

Example 1 50 parts by weight of blue shark meat, 5 parts of walleye pollack meat
To 0 parts by weight, add 2.5 parts by weight of salt, 15 parts by weight of starch, 6 parts by weight of sugar, 0.05 parts by weight of sodium polyphosphate, 30 parts by weight of egg white, and 10 parts by weight of water, and use a stirrer. The mixture was mixed to incorporate air bubbles to form air bubble-containing surimi.

In addition, 1.5 parts by weight of common salt, 0.05 parts by weight of sodium polyphosphate, 5 parts by weight of starch, 3 parts by weight of sugar, and 30 parts by weight of water were added to 100 parts by weight of salted surimi of pollack, and The mixture was mixed to form a bubble-free surimi. Then, using an apparatus as shown in FIG. 4, the bubble-containing surimi and the bubble-free surimi are simultaneously extruded and molded, kept at 35°C for 2 hours, and heated with steam at 85°C for 25 minutes to form the food for cooking 11. Manufactured. In this food for cooking 11, the specific gravity of the hanpen-like food material 12 was about 0.8, and the specific gravity of the kamaboko-like food material 13 was about 1.1.

Add flour batter to this heat-cooked food 11,
Furthermore, breadcrumbs were attached and fried in oil to produce fries.

In this fry, the batter adhered to the surface of Food 11. Furthermore, when the hard elastic kamaboko-like food material 13 was bitten, the soft elastic hanpen-like food material 12 appeared inside, giving it a good texture and good taste.

Comparative Example A bubble-containing surimi was formed using the same raw material composition as above, and this surimi was extruded into a rod shape, allowed to sit at 35°C for 2 hours, and steam-heated at 85°C for 25 minutes to produce a hanpen-like food.

When this hanpen-like food was fried in the same manner as above, the hanpen-like food significantly decreased in volume and became flattened, and the batter was separated from the surface of the food. Furthermore, when chewed, there was almost no soft elasticity, and the taste was also poor.

Example 2 As the bubble-containing surimi, the same one as in Example 1 was used, and as the non-aerated surimi, 2.5 parts by weight of salt, 0.3 parts by weight of pepper, and 0.1 part by weight of sage were added to 100 parts by weight of pork. 0.05 parts by weight of ginger, and 3 parts by weight of water were added and mixed well with a stirrer to form surimi. Then, the bubble-containing surimi and the bubble-free surimi are mixed into a fourth
It was extruded using the equipment shown in the figure, packed into a casing, passed through hot water at 85°C, and heated for 30 minutes.

When the thus obtained heat-cooked food 11 was taken out of the casing, placed in a gas opener, and baked for 3 minutes, the hanpen-like food material 13 inside the kamaboko-like food material 12
had sufficient soft elasticity. In addition, the sausage flavor of kamaboko-like food material 12 and the hanpen flavor of hanpen-like food material 13 were mixed and it was extremely delicious.

"Effects of the Invention" As explained above, according to the present invention, the outer periphery of the hanpen-like food material containing air bubbles is covered with the kamaboko-like food material whose air bubble content is smaller than that of the hanpen-like food material. When cooked, the expansion of the hanpen-like food material is suppressed by the kamaboko-like food material, the structure of the hanpen-like food material is prevented from being destroyed, and the soft elasticity of the hanpen-like food material can be maintained. . Also,
When you bite into a hard elastic kamaboko-like food material, a soft elastic hanpen-like food material appears inside, giving it a good texture and a good taste.

[Brief explanation of the drawing]

FIG. 1 is a perspective view showing a specific example of the food for cooking according to the present invention, FIG. 2 is a sectional view taken along the line II-II in FIG. 1, and FIG. 3 is a sectional view taken along the line m-■ in FIG. 4 is an explanatory view showing an example of the method for manufacturing food for cooking according to the present invention. In the figure, 11 is a food for cooking, 12 is a hanpen-like food material, and 13 is a kamaboko-like food material.

Claims (2)

[Claims] (1) A food for heating and cooking, characterized in that the outer periphery of a hanpen-like food material containing air bubbles is covered with a kamaboko-like food material that contains fewer air bubbles than the hanpen-like food material. (2) The food for cooking according to claim 1, wherein the hanpen-like food material has a specific gravity of 0.8 or less, and the kamaboko-like food material has a specific gravity of 1.0 or more.