JP2585035B2 - Octopus making method - Google Patents

Description

The present invention relates to a method for producing octopus porcelain.

[Conventional technology]

In octopus grilling, oil is spread on an iron plate with a hollow of appropriate size, and flour is used as the main ingredient in each hollow, and egg, milk, cherry shrimp powder, etc. It is prepared by placing an octopus, which is an ingredient, and then adding ginger, heavenly sprouts, green onions, and the like, and evenly baking it. Sauce, blue seaweed, powdered skipjack, etc. are tasted as desired.

[Problems to be solved by the invention] However, when the octopus is manufactured by the conventional method,
The octopus undergoes strong thermal denaturation as well as a cavity inside,
Dehydration, hardening, decrease in flavor, etc. occurred, and when eating octopus grilled, the texture and taste were reduced. In particular, when the octopus was frozen, the octopus became harder and the texture and taste deteriorated even more when the food was heated and answered.

[Means for solving the problem]

The present inventor has conducted intensive studies to produce taco baked tasty, especially frozen food, which does not deteriorate in texture and taste even after storage as an octopus baked octopus. The present inventors have found that surface treatment with a protein as a main component solves the above problems and significantly improves the texture and taste of octopus grilling, thereby completing the present invention.

That is, the present invention provides a method for producing an octopus porcelain, wherein octopus is surface-treated with a protein containing albumin as a main component and used.

In the present invention, proteins containing albumin as a main component (hereinafter abbreviated as “coating agent”) used for surface treatment of octopus include, for example, egg white powder (albumin content 70-80%), liquid egg white (albumin content). About 10
%), Plasma powder (albumin content about 70%), purified albumin (content 100%), and the like. These coating agents may be used alone or as a mixture of them, or may be used as a bulking agent by mixing starch-based powders such as flour and corn starch, dextrin, water and the like. In any case, the albumin content of the coating agent was set to 20% by weight (hereinafter simply referred to as "%").
It is preferable to adjust it to at least 40%.

In the method of the present invention, the surface treatment of the octopus with the coating agent needs to be performed before firing,
After the boiled octopus or raw octopus is cut into a suitable size, this is immersed in a coating agent, or the surface of the octopus is coated with the coating agent.

[Action and effect of the invention]

By treating the surface of the octopus, which is a tool, with a coating agent, a uniform film is formed around the octopus during firing and firing of the octopus, preventing the transfer of moisture from the octopus to the outside, the outflow of umami substances, and the like. Therefore, hardening, dehydration and reduction in flavor due to thermal denaturation of the octopus are suppressed, and as a result, the taste and texture of the octopus are remarkably improved. Furthermore, since the film around the octopus has a suitable affinity with the dough inside the octopus ware, it is possible to improve the internal structure during baking, prevent the formation of cavities, and improve the texture of the octopus ware itself. it can. These effects are particularly remarkable in the manufacture of frozen octopus foods.

〔Example〕

Next, the present invention will be described in more detail with reference to Examples, Comparative Examples and Test Examples.

Examples 1 to 4 and Comparative Examples 1 to 2 Octopus baked by the following materials and preparation method,
The internal state, texture and taste of the obtained octopus ware were examined. Table 1 shows the results. The coating agent used was prepared so that the albumin content was as shown in Table 1 using egg white powder and corn starch. In Table 1, the albumin content of 100% in Example 4 was purified albumin.

(Material) Octopus baked dough 170 parts Octopus (boiled and finely cut) 20 parts Raw cabbage (shredded) 60 parts Crimson ginger 8 parts Coating agent 3 parts (Preparation method) Add flour, whole egg and seasoning to water to make it uniform The mixture was mixed well to prepare octopus baked dough. On the other hand, the coating agents shown in Table 1 were added to the octopus and mixed well. Then
Dispense the octopus dough, coated octopus, shredded raw cabbage, and red syrup into the concave part (40 mm in diameter, 40 mm in depth) of the octopus baking plate, and heat with a gas burner for about 10 minutes. About 20 g of octopus was prepared per piece.

Examples 5 to 6 and Comparative Example 3 Same as Examples 1 to 4 except that the coating agent used in Examples 1 to 4 was prepared by mixing water into egg white powder and adjusting the albumin content as shown in Table 2. To obtain octopus baked. Table 2 shows the internal state, texture, and taste of the obtained octopus grilled.

Test Example 1 With respect to the octopus baked product of Comparative Example 1 and the octopus baked product of Example 1, the weight reduction rate after baking and the compressive strength of the octopus as an ingredient in the octopus were examined. In addition, the compressive strength was measured using a tension presser ^** . Table 3 shows the results.

** Tension presser (manufactured by Taketomo Electric Co., Ltd.) Using a V-type plunger Depression depth 6 mm Depression speed 120 mm / min Recorder magnification 4 times Recording time 60 sec As shown in Table 3, the rate of weight reduction of the octopus in the control is almost twice that of the method of the present invention, and the compressive strength is also considerably large. Wakata. On the other hand, according to Example 1, it is apparent that dehydration, hardening, and reduction of the octopus are suppressed.

Claims (1)

(57) [Claims] 1. A method for producing an octopus, wherein octopus is surface-treated with a protein containing albumin as a main component.