JPS5929217B2 - Seafood paste-like food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention provides a new food obtained using konjac flour as a raw material.

In more detail, the present invention describes kamaboko, hanpen, chi(
The aim is to provide a new food product that is extremely similar in appearance and texture to fish paste products such as seaweed.

Until now, konjac flour has only been used to manufacture so-called konnyaku products such as konjac sheets and string konjac.
It has never been used to make any other food products.

While continuing research on preventing syneresis in konjac, the inventor found that adding a large amount of starch when gelling konjac powder not only prevents syneresis, but also improves the quality of fish paste products such as kamaboko, hanpen, and chikuwa. It has been discovered that a pure white gel with properties very similar to that of the above can be obtained, and the present invention has been achieved.

That is, in the present invention, per 1 part by weight of konjac flour, 0 to 1 part by weight of plant or animal protein, 1 to 10 parts by weight of starch, 0.1 to 0.6 part by weight of salt, and 0.05 to 0.0 parts by weight of seasoning.
A raw material prepared by blending 2 parts by weight and 0.01 to 0.1 parts by weight of spices is gelatinized by adding 10 to 25 parts by weight of water, and further adding 0.02 to 0.1 parts by weight of calcium hydroxide. A seafood paste-like food product is provided by kneading, molding into a desired shape, and heating and coagulating the product.

The seafood paste-like food of the present invention has a pure white to grayish-white gel-like appearance, and is very similar in appearance and texture to other seafood paste products such as kamaboko, hanpen, and chikuwa.

Although vegetable protein may or may not be added, adding it improves the crispness and flavor of the product, but has the disadvantage of shortening the shelf life of the product.

This food may be eaten as is, cut into pieces like kamaboko, or boiled and eaten as oden.

To produce the fish paste-like food of the present invention, first dissolve each amount of salt, seasonings, and spices in water, add protein and starch, and then gelatinize by adding konjac flour. After leaving it for several hours, knead it for several minutes in a mixer, then add calcium hydroxide and knead it again to make a homogeneous gel. This can be formed into the desired shape such as kamaboko, hanpen, chikuwa, etc., and synthesized as needed. It is packed in a bag made of resin packaging material, sealed, and heated at 80 to 100°C or higher for several tens of minutes to several hours, usually about one hour.

For processing the above-mentioned kamaboko, hanpen, chi(wa), etc.
Since the equipment that has been used so far can be used as is, there is no need to prepare any special equipment.

As the protein in the present invention, plant proteins such as soybeans, and animal proteins such as fish meat, poultry meat, and animal meat are used.

Further, as the starch, potato starch, corn starch, wheat flour, etc. are suitable.

As seasonings, sodium glutamate, inosinic acid, etc. are used, and as spices, koshiyo, chili pepper, chili pepper, etc. are used.

All of the raw materials for the food of the present invention are easily available, and the manufacturing method is simple and does not require any special manufacturing equipment, so it can be easily manufactured anywhere.

In addition, although the texture is similar to paste products such as kamaboko, the production price is lower than that of ordinary kamaboko, so according to the present invention, it is possible to provide foods similar to marine product comparison products at low cost.

Next, an example of manufacturing the food of the present invention will be shown.

Production Example 1 230ml of water in which 3.0y of common salt, 1.01ml of sodium glutamate, and 0.025f of integrated seasoning (manufactured by Ajinomoto Co., Ltd., natural preparations) were dissolved, 0.21ml of onion powder, and 40% of potato starch. Add “Of” and then add “konniya” (double 10.
Add Of to gelatinize.

After this was left at room temperature for 3 hours, it was kneaded for 2 minutes using a kneader with blades rotating at 120 revolutions per minute. was added and kneaded again for 2 minutes to homogenize the sol.

This alkaline sol was packaged and sealed in a film laminated with nylon and polyethylene, and heated at 80 to 100°C for 1 hour.
heated for an hour.

When the gel thus obtained was cooled and removed from the film, a pure white food product with no off-flavor was obtained.

When this food was sliced to a thickness of about 5 rIvn and tasted as it was, it was found to be not only hard and crisp but also to have a suitable kamaboko-like elasticity, very similar to kamaboko.

It withstood storage for 20 days in the refrigerator.

Production Example 2 The alkali sol prepared in Production Example 1 was made to a thickness of 5 to 10 rra.
rL, shaped into a circle with a diameter of about 7 crr1, and fried in hot tempura oil to make hanpen.

The color of the surface is black. After cooling, I tried it with soybean oil and found that it had a suitable stickiness and crispness.

Claims (1)

[Claims] 1. Per 1 part by weight of konjac flour, 0 to 1 part by weight of vegetable or animal protein, 1 to 10 parts by weight of starch, 0.1 to 0.1 part by weight of salt.
A raw material prepared by blending 0.6 parts by weight, 0.05 to 0.2 parts by weight of seasoning, and an appropriate amount of spices is gelatinized by adding 10 to 25 parts by weight of water, and further contains 0.02 to 0.02 parts by weight of calcium hydroxide.
A seafood paste-like food obtained by adding 0.1 part by weight, kneading, shaping into a desired shape, and solidifying by heating.