JPS6233853B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a fish paste product that does not become hard even when mixed with an acidulant, and a salad using the same.

Generally, fish paste products are cut into pieces and served on a plate when eaten.

In particular, when fish paste products were to be used in salads or with vinegared dishes, they had to be cut into pieces and added with dressing, mayonnaise, vinegar, etc. just before being served. The reason for this is that when fish paste products are brought into contact with acidulants such as dressings, mayonnaise, fruit juices, and vinegar, they become hard over time, become gooey after 5 to 6 hours, and are not edible after a day. It got to the point where it had become so hard that it didn't exist. Therefore, it was completely unthinkable to process fish paste products to make Japanese-style or Western-style salads, take them home, package them for immediate consumption, and sell them.

The present inventors conducted extensive research in order to produce a fish paste product that does not harden even when it comes into contact with acidulants such as vinegar, and surprisingly found that by simply adding one or more lactones, vinegar and other acidulants can be used. They learned that it is possible to obtain fish paste products that do not become hard even when they come into contact with acidulants.

The present invention was completed based on this knowledge, and consists of adding one or more types of lactones to a fish paste product to prevent it from becoming hard due to the acidulant, and mixing this with the acidulant to create a salad containing fish paste products. That is. Further, other salad ingredients such as wild leaves and seaweed can be added as appropriate.

In the present invention, after salting the surimi and mixing the seasoning, one or more kinds of lactones are added in an amount of 0.05 to 0.5%.
The fish paste product is obtained by uniformly dispersing and mixing, stretching with water, molding as appropriate, and heating with or without heating in saturated steam at about 30°C to 40°C. This method is a general kamaboko manufacturing method, except that lactones are added.

The lactones used in the present invention include glucono-δ-lactone, arabono-γ-lactone,
Among the so-called oxyacid lactones such as β-propion lactone, glucono-δ-lactone is preferred. Addition amount is from 0.05 to fish paste products.
It is about 0.5%, preferably about 0.1 to 0.4%. 0.05%
If the amount added is below, there will be almost no effect of preventing caking when it comes into contact with acid, and
If it exceeds 0.5%, the harsh taste of the fish paste product will become too strong, which is not desirable.

Figure 1 shows the formulation in Example 1, after mixing the seasoning, water and glucono-δ-lactone were added at 0%,
Add 0.1%, 0.2%, and 0.3% to produce kamaboko, cut each into small pieces, and add them to a vinegar solution (PH2).
-3), and the gel strength was measured over time. In this figure, 1 is the control, 0% glucono-δ-lactone, and the pH during heating is 6.99.
However, after 3 hours, I found that it had solidified and was almost impossible to eat. In addition, No. 2 has 0.1% glucono-δ-lactone added, and the pH during heating is 6.70, and although it becomes quite hard after 3 hours, it is still softer than the control and still manageable to eat. Also,
No. 3 has 0.2% glucono-delta-lactone added, and the pH during heating is 6.47, and although it becomes a little hard after 4 hours, it is still soft and edible. Furthermore, 4 contains 0.3% glucono-δ-lactone, and the pH upon heating is 6.18, but there is no change in gel strength over time.
You can see that it retains its softness as it was made for a long time.

In this way, the addition of 0.3% glucono-δ-lactone does not change the gel strength and seems to be the most preferable, but in reality, the difference is subtle and the texture feels a little soft. The case of addition seems preferable.

If the texture becomes too soft due to the addition of glucono-δ-lactone, the soft texture can be improved by adding calcium chloride at a rate of 0.02 to 0.2%. The addition of is preferred.

The fish paste product for salads of the present invention produced in this way does not become hard even when it comes into contact with acidulants, so it is cut into pieces at the factory, mixed with acidulants, finished into Western-style salads or Japanese-style salads, and served on trays.
It is packaged and sold on the market.

The fish paste product for salad is cut into appropriate shapes to fit into the salad. In general, the crab meat is line-shaped, stick-shaped, scaly, crab leg-style, and other seafood-style kamaboko.

Western-style salads include ones made by mixing thinly cut kamaboko with potatoes and cucumbers and dressing them with mayonnaise, and ones made by dressing a large amount of kamaboko and lettuce cut into thin pieces.

In addition, Japanese-style salads include ones made by mixing linearly cut kamaboko and cut seaweed with vinegar, and ones made by mixing linearly cut kamaboko, cut wakame, and scaly cucumber with vinegar.

In this way, when making salad products, packaging them on trays, and selling them on the market, it usually takes 3 to 12 hours for distribution, but if you use the fish paste product for salads of the present invention, the paste products will become hard. There is nothing to be nervous about, and you can sell it with confidence.

Next, examples of the present invention will be shown.

Example 1 (Composition) (g) Sukemune SA grade surimi 1000 Sodium glutamate 11.2 Refined salt 37.0 Sugar 47.1 Mirin 40.0 Starch 91.7 Egg white 40.0 Water 800.0 Glucono-δ-lactone 3.63 (0.2%) Calcium chloride 0.91 (0.05) %) In the above formulation, Sukemune SA grade surimi (PH7.23)
Add refined salt to it, thoroughly salt it with a silent cutter (PH = 6.91), add sodium glutamate, sugar, mirin, starch, and egg white, stir well, and then add glucono-δ- Add lactone, calcium chloride, and water, stir well, shape appropriately, and sit in saturated steam at 35°C for 40 minutes (PH =
6.60), steamed and cooled to obtain kamaboko (PH=
6.60).

100g of kamaboko obtained here is 3x3 thick
mm, cut into 5cm lengths, rehydrated, 100g of wakame cut into small pieces, and cucumber cut into scales.
100 g was mixed, 50 c.c. of table vinegar was added thereto, and the mixture was thoroughly mixed. This was divided into 30g portions, placed on trays, and packaged to produce salads for sale.

When I opened the bag and ate this salad after 7 days,
The kamaboko inside was almost the same hardness as before, and overall it was delicious.

Separately, when I cut commercially available kamaboko in the same way and used it as a salad and left it for a day, it became so lumpy that I couldn't eat it at all.

[Brief explanation of the drawing]

Figure 1 shows glucono-δ-lactone at 0% and 0.1
%, 0.2%, and 0.3% were added to kamaboko, cut into pieces, immersed in a vinegar solution, and measured the gel strength over time.

Claims (1)

[Claims] 1. A fish paste product characterized by mixing an acidulant with a fish paste product produced by adding and mixing one or more lactones, and adding other salad ingredients as necessary. Method for producing salad with vegetables. 2. The method for producing a salad containing a fish paste product according to claim 1, wherein the fish paste product is further added with calcium chloride.