JP7653778B2 - Dried fish paste product and its manufacturing method - Google Patents

Description

The present invention relates to a dried fish paste product used in instant foods that can be reconstituted by cooking with hot water, etc., and a method for producing the same.

Currently, dried seafood products used as ingredients in instant foods include fish paste products such as dried kamaboko, as well as dried seafood such as squid and octopus. When seafood such as squid and octopus is used as is, it is sometimes discarded because it does not meet the standards for appearance or shape. In recent years, the decline of marine resources has become an issue, and there is a demand for effective use of marine resources in order to realize a society that can grow sustainably.

The technologies of Patent Documents 1 and 2 are known as technologies for dried kamaboko used as an ingredient in instant foods. In addition, the technologies of Patent Documents 3 and 4 are known for dried kamaboko using ground squid meat. By using marine products as ground fish meat in this way, waste such as non-standard products can be reduced, and marine resources can be used effectively. However, there is a problem that dried marine products (paste products) made by grounding marine products such as squid, octopus, and shellfish and drying them are inferior in appearance and texture compared to dried marine products made by drying marine products as they are. In particular, in terms of appearance, dried marine products made by drying marine products as they are curved due to the contraction of muscle fibers when reconstituted in hot water, whereas dried marine products (paste products) made by grounding marine products and drying them often have a flat structure like dried kamaboko, and there is a problem that they do not look real.

The technologies of Patent Documents 5 and 6 are also known as multi-layered dried seafood products. Patent Document 5 describes a two-layered dried fish product and its manufacturing method, which is characterized by the steps of crushing fish paste and auxiliary ingredients in two different combinations of sodium content, forming the crushed fish paste dough into sheets, stacking the two formed fish paste sheets, heating the stacked two-layered fish paste sheets to gel, cutting the gelled fish paste product to a desired size, and drying the cut fish paste product to a moisture content of about 15 to 25%. However, Patent Document 5 does not describe the reconstitution of the product in hot water or the like as an ingredient for instant food, and the two types of dough are simply formed into sheets and then stacked.

Patent Document 6 describes an instant dried ingredient containing a meat ingredient that has excellent rehydration properties even when it is thick, and is characterized in that the ingredient is configured such that a meat paste portion is in contact with a rod-shaped or sheet-shaped edible body, and that the edible body is arranged so that it intersects with the surface of the ingredient that comes into contact with water when the instant dried ingredient is rehydrated. However, while Patent Document 6 describes the rehydration properties of the instant dried ingredient, it does not describe curvature, and because the rod-shaped or sheet-shaped edible body is made of a different material from the meat paste portion, the texture and appearance are different from those of dried seafood products made by drying seafood as is.

JP 2015-84669 A Patent No. 6247073 Special Publication No. 62-49023 Special Publication No. 62-49022 JP 2013-169175 A JP 2005-52141 A

The present invention aims to provide a dried fish paste product used in instant foods that can be reconstituted by cooking with hot water, etc., and that has a curved shape after reconstitution, similar to that of dried fish products made by drying fish as is.

The inventors of the present invention investigated a method to reduce production losses in dried seafood products, in which seafood such as squid and octopus are cut and dried as is, by grinding and shaping the seafood into a paste and drying it as an alternative, thereby using non-standard raw materials and off-cuts and reducing losses. However, simply grinding, shaping, and drying only results in a paste that looks like kamaboko, and it is not possible to reproduce the curved appearance caused by the contraction of muscle fibers, as seen in seafood such as squid and octopus. As a result of extensive research, they arrived at the present invention.

That is, it is a dried fish paste product having a two-layer structure of an outer layer fabric and an inner layer fabric, and is characterized in that the curvature of the dried fish paste product when rehydrated with hot water is 20% or more.

In addition, it is preferable that the outer layer dough of the dried fish paste product according to the present invention covers the outer circumference of the inner layer dough by 180° or more.

The dried fish paste product of the present invention preferably contains at least one of fish meat, squid, octopus, shrimp, crab, or shellfish.

The method for producing the dried seafood paste product according to the present invention preferably includes a two-layer dough preparation step of preparing a dough having a two-layer structure including an outer layer dough containing a marine product paste and an inner layer dough containing the marine product paste and having a higher moisture content than the outer layer dough, such that the outer layer dough covers the outer periphery of the inner layer dough by 180° or more, a heating step of heating the two-layer dough prepared in the two-layer dough preparation step, a cutting step of cutting the two-layer dough heated in the heating step into a predetermined shape, and a drying step of drying the two-layer dough cut in the cutting step with hot air.

In addition, in the manufacturing method of the dried fish paste product according to the present invention, it is preferable that the moisture content of the inner layer dough is 3% or more by weight higher than the moisture content of the outer layer dough.

The marine products used in the manufacturing method of the dried fish paste product according to the present invention preferably include at least one of fish meat, squid, octopus, shrimp, crab, or shellfish.

In addition, in the two-layer dough preparation step of the present invention's method for producing a dried fish paste product, it is preferable to prepare a dough having a two-layer structure by extruding the inner and outer layer dough using a die.

The present invention can provide a dried seafood paste product that can be used as a ready-to-eat food that can be reconstituted by cooking with hot water, and that has a curved shape after reconstitution, resembling dried seafood made by drying the seafood as is. The present invention also makes it possible to reuse non-standard products that are not normally used and cut pieces of dried seafood, reducing production losses and enabling the effective use of marine resources.

FIG. 2 is an explanatory diagram of a method for measuring the curvature of a dried fish paste product according to an embodiment of the present invention. FIG. 2 is an explanatory diagram of the two-layer structure of the dried fish paste product according to the present invention. FIG. 2 is an explanatory diagram showing the structure of a die used in producing a dried fish paste product according to an embodiment of the present invention. 1 is a photograph of the dried seafood product (vacuum-dried squid) of Comparative Example 1, which is a comparative example of the present invention, after reconstitution. 1 is a photograph of Test Example 1, which is a test example of the present invention, after restoration. 13 is a photograph of Test Example 2, which is a test example of the present invention, after restoration. 13 is a photograph of Test Example 3, which is a test example of the present invention, after restoration. 13 is a photograph of Test Example 7, which is a test example of the present invention, after restoration. 13 is a photograph of Test Example 9, which is a test example of the present invention, after restoration. 13 is a photograph of Test Example 10, which is a test example of the present invention, after restoration. 13 is a photograph of Test Example 11, which is a test example of the present invention, after restoration. 13 is a photograph of Test Example 12, which is a test example of the present invention, after restoration. 13 is a photograph of Test Example 13, which is a test example of the present invention, after restoration. 13 is a photograph of Test Example 15, which is a test example of the present invention, after restoration. 13 is a photograph of Test Example 16, which is a test example of the present invention, after restoration. 13 is a photograph of Test Example 17, which is a test example of the present invention, after restoration.

REFERENCE SIGNS LIST 1 Dried fish paste product 2 Outer layer dough 3 Inner layer dough 4 Outer layer nozzle part 5 Inner layer nozzle part 6 Guide 7 Mouthpiece 8 Outer layer dough piping 9 Inner layer dough piping A, A' Ground point B Apex L Length h Height θ Covering angle

The present invention will be described in detail below. However, the present invention is not limited to the following description.

1. Raw materials for dried fish paste products Raw materials for the inner and outer layer doughs of the dried fish paste product according to the present invention can be fish meat from fish such as cod, sea bream, tuna, salmon, and shark, edible parts such as the body and legs of cephalopods such as squid and octopus, adductor muscles such as scallops and scallops, and peeled arthropods such as crabs and shrimps. Since the fish products are used as ground meat, there are no particular limitations on the shape and other specifications, and scraps generated during the production of dried fish paste products can also be reused.

In the present invention, it is preferable to produce a dried seafood paste product having a shape similar to that of dried seafood, targeted at dried cephalopods such as squid and octopus. In addition to using the seafood used in the target dried seafood, it is preferable to use white fish meat such as cod or sea bream in the dried seafood paste product of the present invention in order to give it a body without affecting the flavor.

Other ingredients that can be used include starch for improving texture, salt used for preparing and seasoning the surimi, amino acids such as monosodium glutamate, arginine, and alanine, flavorings and other flavorings, egg white, thickeners, cellulose, emulsifiers, binding agents such as calcium salts, texture improvers, and colorants. There are no particular limitations on the starch for improving texture, and various starches such as tapioca starch, wheat starch, potato starch, and corn starch, as well as processed starches obtained by processing these, are usable, but low-swelling phosphate cross-linked starch and moist heat-treated starch are preferred, and low-swelling phosphate monoesterified phosphate cross-linked starch is particularly preferred.

2. Shape of the dried fish paste product The curvature of an individual dried fish paste product according to the present invention is measured by first pouring hot water (boiling water) onto the dried fish paste product, and allowing it to hydrate for 3 minutes before use. As shown in Fig. 1(a), the curvature is the ratio (%) of height h to length L, where A and A' are the points of contact when the dried fish paste product 1 after hydration is placed on a horizontal surface, and L (mm) is the distance between A-A' and height h (mm) is the length from line A-A' when the highest point on the cross section between A-A' is apex B. As shown in Fig. 1(a), if the dried fish paste product 1 is curved not only on one side but also on both sides, the surface that is stable when both sides are placed on a horizontal surface facing downward is placed facing downward for measurement. If both sides cannot stably hydrate on a horizontal surface, the points of contact are determined by holding the product down with a hand, and the curvature of each side is measured, and the higher curvature is taken as the curvature of the sample. When there are multiple grounding points, the grounding points A, A' with the longest length L are set as the length L of the sample, and the curvature is measured. A specific measurement method is to place the reconstituted dried fishery product 1 on a horizontal surface, determine the grounding points A, A', and use a caliper to measure the length L of the grounding points A, A', and then place the fixed jaw of the caliper on the contact points A, A' and move the movable jaw to measure the height (h) at the point where the reconstituted dried fishery product 1 comes into contact with the contact points.

The curvature rate (%) of the dried fish paste product in the present invention is the average value of the curvature rates of 20 randomly selected individual dried fish paste products. The dried fish paste product of the present invention has a curvature rate of 20% or more when the dried fish paste product is rehydrated in hot water. More preferably, 22% or more is preferred. The occurrence rate is the percentage of the 20 products with a curvature rate of 20% or more. The higher the occurrence rate, the higher the probability that each individual product of the dried fish paste product is curved, which is preferred. It is preferably 50% or more, and more preferably 80% or more.

The dried fish paste product according to the present invention has a two-layer structure of an outer layer fabric 2 and an inner layer fabric 3 as shown in Fig. 2(a). The dried fish paste product according to the present invention is curved during drying and restoration by utilizing the moisture difference and water absorption difference between the outer layer fabric and the inner layer fabric, so that the laminated structure as shown in Fig. 2(b) is less likely to curve, and the two-layer structure according to the present invention is preferably a two-layer structure in which the outer layer fabric covers the inner layer fabric by 180° or more as shown in Figs. 2(a), 2(d) and 2(e). The covering angle (θ) is the angle between the center of the inner layer fabric 2 and both ends of the outer layer fabric 3 as shown in Figs. 2(c) to (e). It is more preferable that the covering angle is 270° or more, and even more preferable that the outer layer fabric 2 completely covers the inner layer fabric 3 as shown in Fig. 2(a).

3. Manufacturing method of dried fish paste products (two-layer dough production process)
The raw materials used in the present invention are mixed to prepare the outer layer dough and the inner layer dough. The dough is prepared by grinding fish meat such as cod, sea bream, tuna, salmon, and other fish, and marine products such as squid and octopus, using a silent cutter or the like to prepare ground meat, mixing flavorings, amino acids, and the like with the ground meat, stirring with a silent cutter, and then adding powdered materials such as egg white and starch, and further stirring so that the powdered materials are mixed homogeneously to prepare the kneaded dough. Marine products that have already been ground meat may be used.

At this time, it is preferable to adjust the moisture content of the inner layer fabric so that it is higher than that of the outer layer fabric. The moisture content can be easily adjusted by adding water to the same raw material as the outer layer fabric. By making the moisture content of the inner layer fabric higher than that of the outer layer fabric, the solid content is reduced, and the inner layer fabric dries and shrinks faster than the outer layer fabric by hot air drying, which will be described later, so that the dried seafood paste product curves when dried, and this is maintained even after restoration, resulting in a good appearance. It is preferable to increase the moisture content by 3% by weight or more. Also, if the moisture difference is too large, the inner layer fabric becomes too soft and takes a long time to dry, so the moisture difference is preferably 20% by weight or less.

The raw material composition of the outer layer dough and the inner layer dough may be different. In that case, it is preferable to add a large amount of highly water-absorbent materials such as starch or cellulose to the inner layer dough. If the inner layer part restores quickly during restoration, the dried fish paste product will be more likely to curve after restoration.

The two-layered fabric is made using the outer layer fabric and inner layer fabric that have been prepared. There are no particular limitations on the method of preparation, and the two-layered fabric may be made by wrapping the inner layer fabric formed into a rod shape with the outer layer fabric formed into a sheet, or by applying the outer layer fabric to the surface of the inner layer fabric formed into a rod shape. The two-layered fabric may also be made by extruding the inner layer fabric and the outer layer fabric using a nozzle 7 as shown in Figure 3. The nozzle 7 has an inner layer nozzle part 5 inside the outer layer nozzle part 4, and is structured to have a guide 6 if necessary. The outer layer fabric and the inner layer fabric are filled into the outer layer nozzle part 4 and the inner layer nozzle part 5 through the outer layer fabric piping 8 and the inner layer fabric piping 9, respectively, and are extruded from the nozzle 7 to become the two-layered fabric.

It is preferable to fabricate the two-layer fabric so that the outer layer covers at least 180° of the inner layer, more preferably at least 270°, and even more preferably so that the outer layer completely covers the inner layer.

Regarding the ratio of the inner layer fabric to the outer layer fabric, it is preferable to prepare a two-layer fabric so that the outer layer fabric is about 1/4 to 3 times the inner layer fabric. If it is more than 3 times, the ratio of the outer layer becomes too high and it becomes difficult to bend. Conversely, if the outer layer is less than 1/4 , it becomes difficult for the outer layer fabric to cover the inner layer fabric, making it difficult to bend. More preferably, it is 1/4 to 2 times.
(Heating process)
The two-layered dough thus prepared is shaped, if necessary, by thinly stretching it, and heated to heat-denaturate the protein, and to retain its shape and sterilize it. The heating method is not particularly limited, and it is sufficient that the marine product-derived protein and egg white contained in the two-layered dough are solidified by boiling, steaming, baking, or other methods. The heating method is not limited to one, and for example, it can be steamed after boiling, or baked after steaming. It is preferable to heat the two-layered dough until the central temperature reaches 80°C or higher, which not only heat-solidifies the protein in the dough but also sufficiently sterilizes it.

Coloring agents may be added when the dough is made, or a coloring liquid may be applied to the surface of the molded dough before or after heating to give it an appearance similar to that of the desired dried seafood.

(Cutting process)
The heated two-layered dough is cut into a predetermined shape. There is no particular limitation on the cutting method, and it may be cut using a slicer or a knife, and may be cut into flat slices having a thickness of 1 to 3 mm. In this case, by freezing the heated two-layered dough once, the shape is less likely to be broken when it is cut. There is no particular limitation on the freezing method, and conventional techniques can be applied. For example, not only commercial freezing devices such as air blast type tunnel freezers, spiral freezers, wagon freezers, quick freezers, and brine type flexible freezers, but also general commercial and household freezers can be applied. Freezing may be performed by quick freezing using a quick freezer at about -35°C, or by freezing in a commercial freezer at -18°C. The cut two-layered dough can be stored in a freezer at -18°C until it is used.

(Drying process)
The cut two-layered fabric is dried with hot air to produce a dried fish paste product. Hot air drying is preferably performed for about 30 minutes to 2 hours with hot air at 50 to 150°C. Normally, hot air drying causes the fabric to shrink as it dries, so the solid content density of the dried fish paste product after drying is high and the water absorption at the time of restoration is inferior to other drying methods. However, this is actually advantageous for the dried fish paste product of the present invention, and a curved structure is easily obtained by utilizing the difference in shrinkage between the inner and outer layer fabrics during drying. A combination of multiple drying conditions may be used, and the fabric may be dried at a high temperature for a short period of time in the early stages of drying, and then dried slowly at a lower temperature to prevent burning after shrinkage.

Dried fish paste products can be used as ingredients for instant foods.

The following examples will explain this embodiment in more detail.

<Experiment 1> Study of moisture of inner and outer layer dough The ingredients shown in Table 1 below were placed in a silent cutter with ground pollock and ground squid in the ratios shown, and while stirring, salt was then added and stirred. Once mixed, salad oil and emulsifier (glycerin fatty acid ester) were added, once mixed, a powder mixture of calcium chloride, arginine, sodium glutamate, alanine and succinic acid was added, once mixed, a powder mixture of egg white powder and monoesterified phosphate cross-linked starch (Cargill, NOVELOSE W) was added, and once a homogenous dough was formed, stirring was stopped to prepare a base dough for dried fish paste products. After preparing the base dough, water was added and further stirred to homogenize, preparing hydrated doughs 1 to 5.

(Test Example 1)
200 g of the prepared base dough was rolled and molded into a cylindrical shape of φ20 mm, boiled at 95°C for 1 minute, steamed at 80°C for 10 minutes, cooled, frozen in a rapid freezer at -35°C until the product temperature reached -5°C, cut with a slicer to a thickness of 1.5 mm, and dried at 65°C at a wind speed of 1.5 m/s to a moisture content of 10% by weight ±0.5% by weight to obtain a dried seafood paste product (dried squid-like paste product) sample.

(Test Example 2)
100 g of the hydrated dough 1 was rolled and stretched into a cylindrical shape, and then 100 g of the base dough was rolled into a sheet, and the hydrated dough 1 was completely wrapped in the base dough to produce a two-layer dough, which was then rolled and stretched into a cylindrical shape of φ20 mm. Subsequent operations were carried out in accordance with the method of Test Example 1 to produce a dried seafood paste product (dried squid-like paste product) sample.

(Test Example 3)
A dried seafood paste product (dried squid-like paste product) sample was prepared according to the method of Test Example 2, except that hydrated dough 2 was used instead of hydrated dough 1.

(Test Example 4)
A dried seafood paste product (dried squid-like paste product) sample was prepared according to the method of Test Example 2, except that hydrated dough 3 was used instead of hydrated dough 1.

(Test Example 5)
A dried fish paste product (dried squid-like paste product) sample was prepared according to the method of Test Example 2, except that hydrated dough 4 was used instead of hydrated dough 1.

(Test Example 6)
A dried seafood paste product (dried squid-like paste product) sample was prepared according to the method of Test Example 2, except that hydrated dough 5 was used instead of hydrated dough 1.

(Test Example 7)
The base dough sliced in Test Example 1 was refrozen in a freezer at -20°C and dried in a vacuum freeze dryer (TFD10LF4 manufactured by Toyo Giken Co., Ltd.) at 0.1 torr or less until the shelf temperature reached 60°C and the product temperature reached 58°C, to obtain a dried seafood paste product (dried squid-like paste product) sample.

(Test Example 8)
A dried fish paste product (dried squid-like paste product) sample was prepared according to the method of Test Example 7, except that the sliced base dough of Test Example 2 was used.

(Test Example 9)
A dried fish paste product (dried squid-like paste product) sample was prepared according to the method of Test Example 7, except that the sliced base dough of Test Example 3 was used.

(Comparative Example 1)
A dried seafood product (dried squid) was prepared by boiling squid tentacles contained in commercially available cup noodles, slicing them, and vacuum-freezing them to serve as a control sample.

The curvature was measured for Test Examples 1 to 9 and Comparative Example 1. 5 g of dried fish paste product sample from each test area was placed in a paper container, 100 g of boiling water was added, the lid was put on and left to stand for 3 minutes, the lid was opened, the water was drained off and the product was removed, and the curvature was measured according to the method described above.

The curvature rate results for each test area are shown in Table 2 below.

The dried squid shown in Comparative Example 1 is flat before reconstitution, but becomes curved when rehydrated, as shown in Figure 4.

As shown in Figure 8, in Test Example 7, in which a normal paste was vacuum freeze-dried, no curvature occurred after reconstitution, and the shape was flattened like kamaboko.

As shown in Figure 5, in test area 1, where the normal paste was dried with hot air, some curvature was observed due to the hot air drying, but the curvature was not visually significant.

In contrast, as shown in Figures 6 and 7 and the test results of Test Examples 2 to 6, by giving the paste product a two-layer structure and making the moisture content of the inner layer dough higher than that of the outer layer dough, the dried paste product curved strongly when dried with hot air. As shown in Test Example 2, simply increasing the amount of water added by a small amount (10% of the weight before water addition) is effective enough, and it is preferable that the moisture content of the inner layer dough be 3% or more by weight higher than that of the outer layer dough. Also, as shown in Test Example 6, adding a large amount of water (75% of the weight before water addition) makes it difficult for the dough to retain its shape and also lengthens the drying time, so it is preferable that the moisture difference between the inner and outer layer doughs be 20% by weight or less.

Furthermore, Figure 9 and the test results of Test Examples 8 and 9 show that even if the paste product has a two-layer structure, when the drying method is vacuum freeze drying, there is no shrinkage during drying, and when restored, the product absorbs water as is, so no curvature occurs. Therefore, when using a two-layer structure and curving is achieved by utilizing the moisture difference between the outer and inner layer fabrics, hot air drying is the preferred drying method.

<Experiment 2> Two-layer structure (Test Example 10)
The hydrated dough 2 prepared in Experiment 1 was used as the inner layer dough, and 100 g was stretched into a cylindrical shape, and the base dough was used as the outer layer dough, and 25 g was stretched into a sheet shape, which was used to cover the inner layer dough so that the covering angle θ in Figure 2 was 90°, and the dough was rolled and stretched to form a cylindrical shape of φ20 mm, to prepare a two-layer dough. The subsequent operations were performed according to the method of Test Example 1 to prepare a dried seafood paste product (dried squid-like paste product) sample.

(Test Example 11)
A dried fish paste product (dried squid-like paste product) sample was prepared in accordance with the method of Test Example 10, except that the outer layer dough was 50 g and the inner layer dough was covered so that the covering angle θ in Figure 2 was 180°.

(Test Example 12)
A dried fish paste product (dried squid-like paste product) sample was prepared in accordance with the method of Test Example 10, except that the outer layer dough was 75 g and the inner layer dough was covered so that the covering angle θ in Figure 2 was 270°.

(Test Example 13)
The outer layer fabric is 25 g, and the outer layer fabric covers the entire inner layer fabric (the covering angle θ in FIG. 2 is 36
A dried fish paste product (dried squid-like paste product) sample was prepared in accordance with the method of Test Example 10, except that the temperature was changed to 0°.

(Test Example 14)
The outer layer fabric weighs 50 g, and the outer layer fabric covers the entire inner layer fabric (the covering angle θ in FIG. 2 is 36
A dried fish paste product (dried squid-like paste product) sample was prepared in accordance with the method of Test Example 10, except that the temperature was changed to 0°.

(Test Example 15)
A dried seafood paste product (dried squid-like paste product) sample was prepared according to the method of Test Example 10, except that the outer layer dough was 100 g, the inner layer dough was 50 g, and the outer layer dough was made to cover the entire inner layer dough (the covering angle θ in Figure 2 was 360°).

(Test Example 16)
A dried seafood paste product (dried squid-like paste product) sample was prepared according to the method of Test Example 10, except that the outer layer fabric was 100 g, the inner layer fabric was 33 g, and the outer layer fabric covered the entire inner layer fabric (the covering angle θ in Figure 2 was 360°).

The curvature was measured for each test area in Experiment 2 in the same manner as in Experiment 1. The results of the curvature for each test area are shown in Table 3 below.

As shown in Figures 5, 7, 10, 11, 12 and the test results of Test Examples 1, 3, and 10 to 12, it can be seen that the larger the coverage angle θ at which the outer layer fabric covers the inner layer fabric, the higher the curvature. When the curvature exceeds 20%, the sample as a whole is perceived as curved, and when it exceeds 22%, the sample as a whole is perceived as clearly curved. Therefore, it is considered preferable that the outer layer fabric covers the inner layer fabric by 180° or more, more preferably by 270° or more, and even more preferably, the outer layer fabric completely covers the inner layer fabric.

As shown in Fig. 7, Fig. 13 to 15 and the test results of Test Examples 3 and 13 to 16, the ratio of the inner layer fabric to the outer layer fabric should be at least such that the outer layer fabric can completely cover the inner layer fabric, but the curvature rate rapidly deteriorated when there was too much outer layer fabric relative to the inner layer fabric, as shown in Test Example 16. Therefore, it is considered preferable that the outer layer fabric be about 1/4 to 3 times the weight of the inner layer fabric, and more preferably about 1/4 to 2 times.

<Experiment 3> Study of manufacturing method using a die (Test Example 17)
The base dough was used as the outer layer dough, and the hydrated dough 2 was used as the inner layer dough, and a two-layer structure was produced by extruding the outer layer dough and the inner layer dough using a die as shown in Figure 3. The diameter of the inner layer dough outlet of the inner layer die 3 was φ14 mm, the guide connected to the outer layer die was 50 mm, and the diameter of the guide for discharging the two-layer dough was φ20 mm, and the inner layer dough and the outer layer dough were extruded at a rate of 66 g/min to produce the two-layer dough. The two-layer dough thus produced was then used to produce a dried fish paste product sample according to the method of Test Example 1.

The dried fish paste product sample produced in Experiment 3 was restored in the same manner as in Experiment 1, and the curvature was measured. The measurement results are shown in Table 4 below.

As shown in the test results of Experiment 3 and in Figure 16, the results of the curvature ratio were similar whether the method of producing the two-layer structure by extrusion using a die was used or the method of wrapping the outer layer dough around the inner layer dough to produce a two-layer structure as shown in Experiments 1 and 2. The method of producing by extrusion using a die has the advantage that the shape of the two-layer dough when cut is stable, so there is less production loss, it can be easily mass-produced, and the yield and weight when filled are easily stabilized. The method of wrapping has the advantage that the shape of the two-layer dough is not constant because it is done manually, and the shape after rehydration varies from sample to sample, making it feel closer to a natural product.

Claims (4)

An outer layer dough containing a seafood paste;
a two-layer dough preparation step of preparing an inner layer dough containing a marine product paste and having a higher moisture content than the outer layer dough, such that the outer layer dough covers the outer periphery of the inner layer dough by 180° or more;
A heating step of heating the two-layered fabric produced in the two-layered fabric production step ;
A cutting step of cutting the two-layered fabric heated in the heating step into a predetermined shape;
A method for producing a dried fish paste product, comprising: a drying step of drying the two-layered dough cut in the cutting step with hot air. 2. The method for producing a dried fish paste product according to claim 1, wherein the moisture content of the inner layer dough is at least 3% by weight higher than the moisture content of the outer layer dough. 3. The method for producing a dried fish paste product according to claim 1 or 2 , wherein the marine product contains at least one of fish meat, squid, octopus, shrimp, crab and shellfish. The method for producing a dried fish paste product according to any one of claims 1 to 3, characterized in that in the two-layer dough preparation process, a dough having a two-layer structure is prepared by extruding the inner layer dough and the outer layer dough using a die.

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