JPS5858063B2 - Bonding molding method for fine foods - Google Patents

Description

[Detailed Description of the Invention] The present invention creates a strong binding material by using water-soluble proteins that have not been used in the past, and uses the binding material to bind and mold fine foods. It is about the method.

The use of fine foods in the form of flakes or small pieces is an important matter in the food processing field, and various attempts have been made to bind them together and utilize them, but satisfactory results have not yet been obtained. This is the current situation.

The invention made earlier by the present inventors, namely, JP-A-53-26
345 and Japanese Patent Application Laid-Open No. 54-62350, the technique of binding foods using dried surimi powder or freeze-dried surimi was extremely effective compared to conventional adhesion methods using starch or other adhesives. However, it had the disadvantage of being limited to fish, livestock, and meat.

In the above-mentioned prior invention, the at-myosin contained in the fish, meat, or meat is removed by contacting the powdered surimi with the fish, meat, or small pieces thereof.
Since this method utilizes the synergistic effect of actomyosin in the powdered surimi, the objects to which it binds are limited to fish, meat, or meat pieces.

The inventors of the present invention have conducted various studies to expand the range of use due to the limitation of the above-mentioned adherents, and as a result of various studies, we have used raw materials with purified salt-soluble proteins as in the case of minced fish. , Crustacean muscles and mollusk muscles are washed with water, then freeze-pulverized and dried to form a protein paste, which is comparable to, and in fact superior to, conventional binders made from surimi when used for binding or adhering foods. We discovered that it has excellent binding performance, and established a technology that can be applied to various foods other than fish, meat, and meat.

The protein paste according to the present invention is made from carefully selected meat, fish meat, mollusk, crustacean, etc. muscles as raw materials, and washed with water at 15° C. or lower to remove surface impurities.

In other words, in the case of fish meat, it is necessary to completely remove gel formation inhibiting factors such as not only subcutaneous fat but also the endothelial part, blood meat, abdominal muscles, etc., but there is no need to expose it to water, and the muscles carefully selected as described above need to be removed. The raw material is only

In the case of livestock meat, it has a lot of collagen fibers, so carefully select muscle parts with as little fat as possible.

In the case of molluscs such as squid, only the back muscle, excluding cartilage and outer skin, is carefully selected and used as raw material.

In the case of crustaceans such as shrimp, it is important to completely remove the endodermis containing pigment.

These conditions are obtained by simply exposing the minced meat to water to elute water-soluble proteins, that is, by carefully selecting salt-soluble proteins, whereas in the present invention, water-soluble Protein elution is limited to simply removing surface dirt when washing with water, so even though most of the water-soluble proteins remain by removing the epidermal flat tissue, which is a gel formation inhibiting factor, in advance. As a result, contrary to popular expectations, a strong gel formation was obtained.
This point is the first feature of the present invention.

The raw material muscle obtained as above is frozen at a temperature of 1-18°C or less, and the raw material muscle is cut into pieces of about 5% size,
In addition, this is a preferable method because the freezing efficiency can be further improved by removing excess water by centrifugal force or squeezing.

Furthermore, since the raw material muscle becomes brittle after freezing, it is also possible to roughly crush it in a frozen state.

The frozen raw material muscle can be freeze-pulverized and then freeze-dried, or freeze-dried and then crushed by a conventional method, but the main point is that protein paste can be obtained by these methods. This is the second feature of the invention.

Protein paste is obtained from fish meat.In the method disclosed in JP-A-53-26345 or JP-A-54-62350, most of the water-soluble protein is simply removed from the fish meat, or as much as possible is removed. In other words, it is mainly composed of salt-soluble proteins, whereas the method of the present invention uses subcutaneous tissue, such as the endothelial part of fish and crustaceans, which is a gel formation inhibiting factor.
It is the residue obtained by removing blood meat, etc. It is prepared from the muscle part obtained without removing water-soluble protein, and it has more binding properties than that obtained from normal surimi. It is characterized by obtaining a strong substance, that is, a substance with high gel strength, and the yield rate is extremely high because there is no water-bleaching process like in surimi (conventionally, surimi cannot be used because it flows out or dissolves during production) This makes it possible to effectively utilize the protein content that previously existed, and is extremely useful in terms of both resource conservation and pollution prevention.

The protein glue obtained as described above cannot be uniformly determined depending on the amount of water that lands on the surface of the adherend or its properties, but in the presence of an appropriate amount of water, the protein glue has a content of 0.2 to 10% by weight.
After adding 0.005 to 4.0% by weight of common salt, a strong unheated gel (raw gel) can be obtained by thoroughly mixing and shaping the mixture and leaving it at 5°C to room temperature or around 50°C.

Further, by heating the mixture at a high temperature of 60'C or higher for an appropriate period of time after mixing, a heated gel stronger than raw gel can be obtained.

The binder is not limited to fish, meat, or meat; it can be used to mold all sorts of minute foods, such as boiled crab flakes, salted fish roe, vegetables, beans, and egg yolks, and has great industrial utility. .

The raw gel or heated gel obtained from the protein paste according to the present invention could conventionally only be obtained from water-soluble proteins made into surimi or suri boat-like shapes and removed by bleaching with water. Since this method does not involve water exposure, most of the water-soluble protein is not lost, and by using a gel that contains water-soluble protein, it has succeeded in exhibiting strong binding strength.

In the present invention, in addition to not exposing the fish to water as described above, and in addition to removing scales and skin fat that were conventionally removed in the case of surimi, gel formation inhibiting factors such as endothelial pigment protein are removed in advance, resulting in a strong Gel formation occurs and the gel strength increases significantly, water retention capacity increases significantly, and hardness is obtained by thermal coagulation of moderately remaining water-soluble proteins, providing unprecedented performance as a binding or adhesive. It was confirmed.

Next, a more specific explanation will be given with reference to Examples.

Example 1 100 frozen herring roe with natural drip removed after thawing
Per weight part, flounder protein paste is 1.2°3.5.10 parts by weight and salt is 2.5.5 parts by weight per 100 parts by weight of protein paste.
, 10, 20, 30, 40 parts by weight at 5°C.
When I checked the binding condition after leaving it for the night, I found that with 1% protein glue, it was a little easy to stiffen, and with 3-5% protein glue, the amount of salt added was 10-30% (
(0.3 to 1.5 parts by weight based on the weight of rose roe), a strong binding force comparable to that of Kazunoko was obtained.

In addition, in the 10% group, rose roe was dispersed in a gel that did not have the elasticity of a kamaboko, creating a new food.

It was also found that when the amount of salt added exceeds 30% of the protein paste, the rate of gel formation becomes extremely rapid and the gel strength increases in proportion to the amount of salt added.

The results of each test are summarized in the table below.

Example 2 Muscles used as raw materials for protein glue Rabbit, cow, flounder,
The same procedure as in Example 1 was conducted using horse mackerel, shrimp, and squid, and as a result, strong gel strength was obtained for rabbit, flounder, cow, and horse mackerel in the following order.

Although the gel strength of Shiba shrimp and squid is weaker than that of vertebrates due to the difference in protein itself, their water retention capacity is fully recognized, and it was found that they are effective depending on the purpose.

Example 3 70 parts of water was added to 30 parts by weight of heated chicken egg yolk powder, and after uniformly kneading, 0.2, 0.5° and 1.0 parts of protein paste were added.
, 2.0 parts by weight and salt per 100 parts by weight of protein glue.
, 10, and 20.30 parts by weight were added, and after further mixing and shaping, the mixture was left at room temperature for 6 hours, and then heated at 90°C for 10 minutes, to obtain egg yolk molded products of arbitrary shapes.

In this case, the less protein paste and salt were added, the more brittle the product was, and when the added amount was increased, a semi-boiled and sticky egg yolk molded product was obtained.

The results are shown in the table below.

Example 4 3 parts by weight of protein paste and 0 parts by weight of salt for 100 parts by weight of muki shrimp
．． 5 parts by weight and the same muki shrimp 10
0 parts by weight, 3 parts by weight of surimi powder and 0.5 parts by weight of salt were added and mixed to form a raw gel and a heated gel respectively. was formed, and the water retention properties of the gels when water was added at 5° and 10.15%, respectively, were better for the protein paste than for the surimi powder.

Claims (1)

[Scope of Claims] 1. Powdered protein paste (hereinafter abbreviated as protein paste) obtained by crushing and drying animal myofibrils, which are not exposed to water and containing gel formation inhibitors, in a frozen state, into fine food flakes or small pieces. ) 0.2-10% by weight and salt 0.005-4% by weight
A method for binding and forming fine foods obtained without heating, by adding, mixing, shaping, and binding and forming by denaturing protein paste. 2 Microscopic food flakes or small pieces are mixed with 0.2 to 10% by weight of protein glue made from dry powder of frozen animal myofibrils that have not been exposed to water, with gel formation inhibitors removed, and 0 salt.
．． 005 to 4% by weight, mixed, shaped and further heated at 60°C.
A method for binding and forming fine foods obtained by heating a protein paste by heating it to a temperature above to thermally denature it.