JP5431887B2 - Clothed food and manufacturing method thereof - Google Patents

Description

  The present invention has a new texture with a plurality of the core bones of fish with a drop of meat that has been dropped three times, and has a new texture with the medium bone as a medium seed, which has been softly cooked and compressed in advance. The present invention relates to a clothing food useful as a fortified food and having at least batter as a clothing material, and a production method capable of efficiently producing the clothing food industrially.

Processed foods prepared to eat fish bones are conventionally known as calcium-enriched foods and the like, and the texture of the bones is different from that of fish meat, and a unique texture is obtained. As such processed foods, for example, canned fish containing fish bones, fried fish with bones, and bone crackers made from fish bones with oil are known.
Fish canned bones are usually produced by chopping fish with medium bones sealed in cans and then softly heated under pressure until the bones can be eaten. The core bone heated under pressure in such a container sealed with fish meat contains a lot of moisture and is very brittle. Therefore, when taking out the core bone from the can, it is very easy to collapse and retains its shape. It is difficult to use as a middle-class food with clothes.
Since fried fish and bone crackers of boned fish are oiled or fired at high temperatures, the water content of the bone itself is small, and a hard and brittle texture can be obtained.
Conventionally, various foods using fish bones for calcium supplementation have been developed, and in the future, it is desired to develop processed foods using fish bones having a new texture and flavor.
However, there is no known food product with a middle seed of the middle bone, which is prepared by laminating a plurality of fish bones with dropped meat, which have been dropped three times, and cooked and softly cooked in advance.

By the way, as a method of manufacturing processed foods for fish, Patent Documents 1 and 2 disclose that the form of fish epidermis and meat is easy to maintain, the state of bone is soft and easy to eat, and steam is used as a heating medium. A method in which the reduced pressure heating process and the pressure heating process used are combined has been proposed.
However, the processed fish products obtained by this method contain fish skin and meat, and the foods with clothes that use the middle bone of fish with dropped meat as a medium are the texture. And the flavor is very different.

Japanese Patent No. 3781946 International Publication No. 2006/025102

An object of the present invention is to adopt a medium bone of fish with three pieces of dropped meat as a middle species, and has a new texture, useful as a calcium-enriched food, with at least batter as a clothing material The object is to provide food and food with frozen clothes.
Another subject of this invention is providing the manufacturing method of the foodstuff with clothing which can manufacture the said foodstuff with clothing and the foodstuff with frozen clothing efficiently industrially.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors can give a sense of stability to the shape retention of the middle bone by stacking a plurality of the middle bones of fish with dropped meat that have been lowered three times. It is possible to reduce the brittleness of canned bones in which the inner bone is pressurized and heated in a sealed container by pressurizing and steaming the inner bone itself in advance, and its shape is substantially retained. It can be used as a medium-sized food for clothing, and it can be used as a calcium-enriched food because it can produce a voluminous feel as a medium-sized seed despite having almost no fish meat. In addition, it has been found that a new texture and flavor can be obtained. Furthermore, by interposing an adhesive food component on at least the contact surface where a plurality of the central bones are stacked, it is possible to suppress peeling and rupture of the central bones during pressurized steaming or vacuum steaming during production, etc. As a result, the present invention has been completed.

According to the present invention, at least the head, tail, and dorsal fin of fish are removed, and three foods are taken down and the middle bones with dropped meat are piled up into a middle seed, and the food with clothes has at least batter as a clothing material. The plurality of stacked bones are heat-treated to be eaten softly while maintaining their form, at least by steaming, and are adhesive to at least the contact points of the respective stacked bones. Provided is a garment-attached food product in which the garment is cooked before cooking.
Moreover, according to this invention, the food with frozen clothing which frozen the said food with clothing is provided.
Furthermore, according to this invention, the foodstuffs with which the said foodstuffs with clothes or the foodstuffs with frozen clothes were cooked are provided.
Furthermore, according to the present invention, at least the head, tail, and dorsal fin of the fish are removed, and a step (a) for preparing the three bones with dropped meat is prepared, and the bone prepared in step (a) is prepared. In stacking a plurality of sheets, a step (b) of superimposing the raw ingredients of the adhesive food ingredients in the location where each of the inner bones is at least overlapped and contacting, and in order to soften the stacked inner bones to be edible Provided with a method for producing a food with clothing, comprising at least a step of steaming under pressure (c) and a step (d) of attaching at least batter as a clothing material to the overlapped core bone obtained in step (c) Is done.

The food with clothes of the present invention is a heat-treated softly edible, at least by pressurizing and steaming the middle bone with a plurality of core bones with dropped meat that are lowered to a middle seed, Since the adhesive food ingredient is present at least at the contact location where each of the inner bones is overlapped, the middle seed is integrated, has a new texture, and is useful as a calcium-fortified food.
The method for producing a garment food according to the present invention includes the steps (a) to (d) described above, and particularly includes the steps (b) and (c), so that the shape retention of the inner bone is stable. It is possible to suppress peeling, rupture, and the like of the skeletons during pressure cooking and vacuum cooking during production, and the above-mentioned food with clothing can be produced industrially efficiently.

Hereinafter, the present invention will be described in more detail.
The food with clothes of the present invention uses a medium in which at least the head, tail, and dorsal fin of fish are removed, and a plurality of core bones with dropped meat that have been lowered three are stacked.
As the fish, raw fish, raw fish, or pre-treated fish from which internal organs, scales, etc. have been removed can be used by freezing and thawing. Examples of the fish include horse mackerel, salmon, mackerel, saury, eel, and cod. Can be mentioned.
Three cores with dropped meat are basically used as a single fish that retains the shape of at least the backbone of the middle bone of one fish, as well as the type of food and the size of the fish. Depending on the size of the fish, it is also possible to use a single piece of the middle bone of one fish divided into a plurality of pieces, for example, about 2 to 4. The size of one of the divided pieces can be selected as appropriate, but in order to obtain a new texture using the middle bone and to give a sense of unity as a middle species, the length of the backbone of the divided middle bone The length is preferably about 3 to 10 cm.

  The amount of the fallen meat adhering to the middle bone is not particularly limited, and may be an amount remaining when the three normal pieces are lowered. When all of the fallen meat is removed, it becomes difficult to adhere each of the middle bones when the middle bones are stacked, making it complicated to use industrially as a medium seed. In addition, the fallen meat usually has more umami components than the other fish meat portions, and the flavor and texture of the resulting coated food are improved.

The intermediate bones with the fallen meat can be used as a medium seed usually by stacking 2 to 5 sheets, preferably about 2 to 4 sheets. The method of stacking is not particularly limited, and can be selected as appropriate according to the type of food to be worn, and even if the overlapping part does not reach the whole, even if there is a sense of unity as a medium type, it may partially overlap good. For example, the direction of the middle bone may be overlapped in the same direction, or the head side and the tail side may be alternately reversed. Alternatively, two lower ribs with the same thickness can be arranged in the same plane as the lowermost layer, and one can be stacked on the two so as to overlap both of them. Further, the middle bones for one fish and the divided middle bones may be combined and stacked, or the different bones of different types of fish may be stacked.
In the case of using one piece without overlapping the core with the above-mentioned fallen meat, the pressure steaming causes a problem in the shape retention when the food is soft and heat-treated, resulting in poor yield and industrial production. It is unsuitable. Furthermore, as in the present invention, in the case of a food with clothes using at least batter as a dressing material, if there is only one core, the presence of medium species is extremely reduced, and a good texture and flavor can be obtained. hard.

In the food with clothes according to the present invention, an adhesive food ingredient is interposed at least at the contact location where the bones with a drop of meat are overlapped.
The adhesive food component may be any food component that can be reinforced by heat-treating the adhesiveness between the central bones with declining meat at least by steaming under pressure.
Since the adhesive food component is cured and polymerized by heat treatment such as pressure steaming, the form is usually different from that before the heat treatment. As a form of the raw material component of the adhesive food component before the heat treatment, for example, a powder form, a liquid form such as a liquid form, or a solid form such as a film form may be mentioned. Examples of the raw material component of the adhesive food component before heat treatment include flour, corn flour, rice flour and other flours, starches, powdered protein such as powdered egg white and powdered soybean protein, or a mixture of two or more of these. Can be mentioned.
These adhesive food components are only required to be present at least in contact with the overlapped middle bones of the thinned meat, and can also be present on the entire surface of each middle bone.

  In the food with clothes according to the present invention, as a middle seed, the above-mentioned cores with a plurality of thinned meats were heat-treated softly and edible at least by pressure steaming in advance before attaching the clothing material described later. Use things. Unlike the canned fish of the middle bone, the above-described pressurized steaming of only the middle bone can maintain the shape of the middle bone, particularly the spine, and can have a stable shape. The specific heat treatment conditions can be easily determined by a known method according to the type of bone, the number and state of the stacked middle bones, and the size and form of the middle seeds themselves. In the manufacturing method, a more specific example will be described in detail.

Examples of the food with clothes of the present invention include food with clothes using at least a batter as a clothing material such as fried food with bread crumbs, fritters and tempura.
The batter used as the clothing material can be appropriately selected from known batters according to the type of clothing material food. Moreover, according to the kind of food with clothing, clothing materials other than a batter can also be selected suitably.
The food with clothes of the present invention is obtained by coating the above-described middle species used in the present invention with a desired clothing material including a batter.

  The food with clothes of the present invention can be frozen to be food with frozen clothes, and depending on the type of the food, it can be processed by cooking oil cooking, baking, microwave heating, oven heating, etc. It can be set as food with clothes after cooking.

  If the above-mentioned garment food of the present invention uses the above-mentioned multiple cores with declining meat as a middle seed and uses at least a batter as a garment, the production method thereof may be various known types. It can manufacture according to the manufacturing method of clothing food. However, the production method of the present invention described below is preferably mentioned as a method for producing efficiently and industrially with a high yield.

The production method of the present invention includes a step (a) of preparing a three-layered bone with a drop of meat from which at least the head, tail and dorsal fin of the fish have been removed.
In step (a), the order and method of removing the head, tail and dorsal fin of the fish, and lowering the three pieces are not particularly limited, and three normal fish are lowered to obtain the middle bone with dropped meat. Any other method may be used, and when other heels other than the dorsal fin remain on the middle bone, it is preferable to remove them. As described above, the inner bone may be one fish or may be divided.
As described above, the fallen meat may be about the amount that remains when the three normal fish are dropped, and varies depending on the type of fish, but is usually about 40 to 60% by mass with respect to the total amount of one bone. is there.
The three cores with dropped meat prepared in step (a) are washed with cold water to remove odors and ensure storage after removing the three pieces, for example, removing blood and blood glue. It is preferable to immerse in about 3 to 5% saline for about 10 to 30 minutes.

In the production method of the present invention, when stacking a plurality of the intermediate bones prepared in step (a), a step of attaching and overlaying the raw material component of the adhesive food component on at least the portions of the intermediate bones to be brought into contact with each other (b) )including.
Examples of the raw material component of the adhesive food component include those described above. In order for the raw material component of the adhesive food component to be present in a desired location such as a location where the inner bones are brought into contact with each other, when the form of the raw material component of the adhesive food component is powdery, the desired of each central bone If the form of the raw material component of the adhesive food component is fluid, such as liquid, the adhesive food component is applied, sprayed, or immersed in a desired location of each inner bone. When the form of the raw material component is a solid form such as a film, it is carried out by placing it on a desired location of each central bone by adhering it, attaching it, etc., and superimposing these intermediate bones by the desired method described above be able to. Among these, in the case of liquid or the like, since the raw material components are likely to become lumps, a method of dusting that easily imparts adhesiveness is preferable. The amount in which the raw material component is present can be appropriately selected according to the type of the raw material component so that a desired adhesion reinforcing effect can be obtained.

The production method of the present invention includes at least a step (c) of steaming under pressure in order to soften the overlapped intermediate bones while maintaining their form.
In step (c), to make the overlapped middle bone soft so that it can be eaten while maintaining its form, when covering with the clothing material described later, without splitting at least the backbone of the overlapped middle bone It is possible to perform the coating while maintaining its form substantially, and when the middle bone is eaten as it is, unlike the raw middle bone, it means a state that is soft enough to chew without a sense of incongruity . Such a state is, for example, less water than the known bones in fish canned bones, so that the stability of the shape-retaining property is obtained. It is a state that exhibits a hard sensation.

The steaming under pressure in the step (c) can be performed using a known steaming heating apparatus capable of pressure control. The pressurization is a pressure exceeding the atmospheric pressure, and can usually be performed at a relative pressure of about 0.10 to 0.20 MPa, and the temperature can be normally performed in a range of 100 to 120 ° C. The pressure cooking time can be appropriately selected depending on the shape, size, and volume of the overlaid inner bone, but is usually about 15 to 40 minutes.
It is preferable that the steaming in the step (c) is performed so that water vapor as a heating medium is in direct contact with the overlapped middle bone in order to reduce the moisture content of the middle bone and stabilize its shape retention. . At this time, if the raw material component of the adhesive food component in the step (b) is present on the entire surface of the middle bone, in addition to the adhesion reinforcing effect of the overlapped portion of the middle bone, a coating is formed on the entire surface of the middle seed. As a result, the stability of the shape retention is further enhanced and the sense of unity is further improved.

In the production method of the present invention, before the step (c), a step (c1) of steaming the superposed middle bone under reduced pressure can be performed.
By performing the step (c1), for example, an effect of further reinforcing the adhesiveness of the stacked middle bones can be obtained.
The steaming under reduced pressure in step (c1) can be performed using a known pressure-controllable steaming heating device, and preferably using the same device as that used in step (c), the overlapped middle bone is moved. Can be done without. The reduced pressure is a pressure lower than the atmospheric pressure, and the lower limit thereof is usually about −0.1 MPa, preferably about −0.05 MPa, and the temperature can be usually in the range of 50 to 100 ° C. The time for steaming under reduced pressure can be appropriately selected depending on the shape, size, and volume of the stacked bones, but is usually about 10 to 30 minutes.
Also in the steaming under reduced pressure in the step (c1), in order to stabilize the shape-retaining property, it is preferable to carry out so that water vapor, which is a heating medium, is in direct contact with the stacked inner bones.

In the production method of the present invention, after the step (c), it is usually possible to perform reduced-pressure cooling in which the pressure applied at a temperature equal to or lower than the pressure heating temperature is reduced to atmospheric pressure.
Further, after the cooling under reduced pressure, before performing the next step (d), the superposed middle bone, which is the obtained intermediate seed, is kept at room temperature so that the core temperature is about 20 to 25 ° C. It can cool by cooling to the temperature of less than 20 degreeC, for example, about 2-6 degreeC, for example.

The production method of the present invention includes a step (d) of attaching at least a batter as a clothing material to the superposed middle bone obtained in the step (c), and the garment of the present invention is heated by this step (d). The food with clothes before cooking can be obtained.
The step (d) can be performed in the same manner as the method of attaching the clothing material to the middle seed when producing a food with clothing including batter as a known clothing material. Under the present circumstances, as above-mentioned, it can carry out using a well-known clothing material according to the kind of foodstuff with clothing as above-mentioned.

  The production method of the present invention can include a step (e) of freezing the food with clothes obtained in the step (d). This step (e) can usually be performed by freezing at −18 to −40 ° C., and a food with frozen clothes can be obtained.

The production method of the present invention may include a step (f) of cooking the clothing material.
The cooking in the step (f) can be appropriately selected depending on the type of clothing material, and examples thereof include oil frying treatment, baking treatment, microwave heating treatment, and oven heating treatment.
By such heat cooking, a side dish of a food with clothes can be obtained.

  Examples of the food with clothes of the present invention and the food with clothes obtained by the production method of the present invention include fried fish-like foods such as horse mackerel and tempura.

EXAMPLES Hereinafter, although an Example and a comparative example demonstrate this invention further in detail, this invention is not limited to these.
Example 1
After removing the visceral viscera viscera of about 18 cm in length and lowering three pieces, the head, tail, and heel were removed to obtain a skeleton with a drop of meat attached. The obtained intermediate bone was washed with cold water to remove blood and blood paste, and immersed in 4% saline at a water temperature of 15 ° C. or lower for 10 minutes.
Next, the immersed middle bone was taken out, and water on the surface was removed by draining. Next, dusting consisting of 5 parts by weight of powdered egg white and 95 parts by weight of wheat flour was performed on both surfaces of the obtained middle bone, and 10 to 13 parts by weight of dusting was adhered per 100 parts by weight of the middle bone.
Twelve pairs of the obtained cores with dusting that were stacked horizontally were placed on a heating plate of a steaming heating device (manufactured by Nichikin Processing Co., Ltd., Steliers PRS-10-IVCC) that can control the pressure.
Subsequently, vacuum heating, pressure heating, and vacuum cooling were performed under the conditions shown in Table 1. The obtained intermediate bone was allowed to cool at room temperature to prepare a medium seed for clothing food. The following evaluation was performed about the obtained middle seed. The results are shown in Table 1.

<Evaluation of adhesion of medium-sized raw material bone>
The degree of adhesion of medium-type raw material bones was evaluated in 5 stages, and 5 points were evaluated, with 5 points being firmly bonded and 1 point being hardly bonded. Three or more points were considered to have good adhesion evaluation. The numerical values in Table 1 are 12 sets of average values.
<Evaluation of bursting of middle species after cooling under reduced pressure>
The middle type burst evaluation was evaluated in 5 stages, and 3 or more points were accepted. 5 points: not ruptured 4 points: ruptured parts are very few, 3 points: ruptured parts are present, 2 points: ruptured parts are many, 1 point: considerable parts are ruptured doing. The numerical values in Table 1 are 12 sets of average values.
<Medium flavor and taste evaluation>
○: The obtained inner bone was sampled, and the taste and taste of horse mackerel were sufficiently felt. (Triangle | delta): The flavor and taste like a horse mackerel were not felt so much. X: Flavor and taste like a horse mackerel were hardly felt.

  Next, a batter in which 20 parts by mass of commercially available batter powder was dispersed in 80 parts by mass of water was attached to the surface of the medium seed obtained as described above, and a semi-dried bread crumb was further added to prepare a fried chicken-like food. . The obtained food with clothes was frozen at −35 ° C. for 24 hours, then fried in oil at 170 to 180 ° C., and evaluated as follows. The results are shown in Table 1.

<Evaluation of shape retention of medium-sized batters>
○: Almost no collapse when sticking batter. (Triangle | delta): Although the part collapsed a little at the time of batter attachment, the whole form was substantially maintained. X: Peeling, separation, or breakage of the middle bones occurred, and it was difficult to maintain the form.
<Food texture evaluation>
○: A well-balanced texture similar to horse mackerel fried with little presence of the middle bone. (Triangle | delta): It was the unbalanced food texture in which the presence presence of a middle bone protruded and parts other than a middle bone were easy to collapse. X: Only the middle bone was felt, and the texture was completely different from that of Aji fried food.

Example 2, Comparative Examples 1-8
Except having changed into the conditions shown in Table 1, according to Example 1, a middle seed was prepared, and further, a food with a fried chicken was prepared, and each evaluation was performed in the same manner as in Example 1. The results are shown in Table 1.
“Bone only” in Table 1 indicates that the fallen meat was scraped from the fallen middle bone prepared in the same manner as in Example 1 and only the bone was used. Further, Comparative Example 7 is an example in which only one middle bone with thinned meat prepared in the same manner as Example 1 was used as a medium type material, and Comparative Example 8 was a middle drop prepared in the same manner as Example 1. This is an example in which only one bone obtained by scraping the fallen meat from the meaty middle bone is used as a medium type material.

Claims (11)

At least the head, tail and dorsal fins of the fish are removed, and the three cores with dropped meat are made into a middle seed by stacking multiple pieces, and it is a clothing food having at least a batter as a clothing material,
The plurality of stacked bones are heat-treated so that they can be eaten softly while maintaining their form, at least by steaming, and an adhesive food component is present at least at the contact point of the stacked bones. Clothed food before cooking.   The clothing food according to claim 1, wherein the middle bone includes a plurality of divided middle bones.   The food with clothes according to claim 1 or 2, wherein the fish is horse mackerel, salmon, mackerel, saury, eel or cod.   The food with frozen clothes which frozen the food with clothes in any one of Claims 1-3.   The food with clothes which heat-cooked the food with clothes in any one of Claims 1-4. (A) preparing at least the head, tail and dorsal fins of the fish, and preparing a three-layered ribbing medium bone;
In stacking a plurality of the central bones prepared in step (a), a step (b) of superimposing the raw material components of the adhesive food component in a location to be brought into contact with at least overlapping each of the central bones,
In order to soften edible soft bones while maintaining the shape of the overlaid middle bone (c),
A method for producing a food with clothes, comprising the step (d) of attaching at least a batter as a clothing material to the overlapped intermediate bone obtained in the step (c).   The production method according to claim 6, further comprising a step (c1) of steaming the superposed middle bones under reduced pressure before cooking in the step (c).   The manufacturing method of Claim 6 or 7 including the process (e) which freezes the foodstuffs obtained by process (d).   The manufacturing method in any one of Claims 6-8 including the process (f) of heat-cooking clothing material.   The manufacturing method in any one of Claims 6-9 including the inside bone divided | segmented into plurality as said inside bone.   The production method according to any one of claims 6 to 10, wherein the fish is horse mackerel, salmon, mackerel, saury, eel or cod.