JPS608106B2 - Dry food ingredients and dry foods - Google Patents

Description

[Detailed Description of the Invention] The present invention combines the gel-forming ability of fish meat such as croaker and pollack with the gel-forming property of soybean protein emulsion to have a moderate chewy texture with a fibrous feel and a soft texture.
It relates to dry food materials for dry foods that can be easily imparted with various flavors such as crab flavor and sea urchin flavor, and dry foods using these dry food materials, particularly soybean protein emulsion and salted fish paste. paste-like material 100 consisting of
The present invention relates to a dry food material characterized in that it is obtained by uniformly mixing 40 to 24 parts of a fibrous material and a base part of a fibrous material, and a dry food using this material.

Conventionally, the production of dried foods using raw materials for fish paste products has been disclosed in Japanese Patent Publication No. 49-44336 and Samurai Kosho 51-1.
Although it is known as a method for producing delicacies such as small squid or long squid in Japanese Patent Publication No. 8511, etc., these methods merely use fish meat surimi as a bulking agent, and the gel-forming ability of fish meat (so-called kamaboko) is improved. It does not take full advantage of its gel-forming ability) in its texture. Therefore, the present inventor continued research to develop a dried fish meat line product with a new texture that takes full advantage of the gel-forming ability of fish meat found in fish paste products. Fibrous materials such as protein emulsion, crab meat, and protein fibers (products made by spinning either vegetable protein or animal protein, or a mixture of both), and if necessary, scallops, By uniformly mixing flavoring ingredients such as sea urchin and seaweed, and then molding and drying, we create a new product that not only has the unique fibrous texture of dried seafood products, but also has the soft texture that is most required in modern diets. The company succeeded in producing a dry food product.

That is, the present invention combines the hard gel-forming state of salted fish paste, the supple gel-forming ability of soybean protein emulsion, and the fibrous texture of fibrous materials to create a soft product that is not found in conventional dried fish paste products. We have succeeded in developing a dry food with a texture that is uniformly mixed in a ratio of 100 parts of a paste material consisting of soybean protein emulsion and salted fish meat paste and 40 to 24 parts of a fibrous material. The present invention provides a dry food material obtained by molding and drying the dry food material.

In the present invention, the blending ratio of the pasty material and the fibrous material is limited to 10 parts for the former and 4 to 15 parts for the latter. On the other hand, if the texture is 24 or more, the fiber texture will be too strong and the texture will be lumpy, and in any case, a product with a soft texture with a fiber texture cannot be obtained.

The fibrous material referred to herein refers to edible fiber materials such as crab meat and protein fibers as described above. The blending ratio of soy protein emulsion and salted fish meat paste used in the paste material is not particularly limited, but a soy protein emulsion with a weight ratio of 1 soy protein, 4 to 10 water, and 0.5 to 2 oil is used. In case, 2/3 to 3 of soy protein emulsion
It is appropriate to mix 2/2 weight of salted marsh fish meat surimi into soybean protein emulsion. If there is too much salted marsh fish surimi, the product will be damaged by passing through the return temperature zone during the drying process, similar to conventional dried fish meat products. A brittle gel is likely to be formed and the product becomes yellowish-red color. Conversely, if too much soybean protein emulsion is present, the product becomes soft, becomes cancerous, becomes lumpy, and becomes yellowish-white, which is undesirable.

When soybean protein emulsion and salted fish meat surimi are appropriately blended, for example, as mentioned above, the soybean protein emulsion's ability to form a gel that does not cause the rebound phenomenon can suppress the rebound phenomenon of fish meat, resulting in a soft product. In addition, since water is sufficiently diffused by the soybean protein emulsion, the surface can be made uniform during the drying process regardless of the quality of the fish paste. In addition, by adding soybean protein emulsion to the salted fish meat surimi, the fish odor is masked and flavoring of egg yolks, scallops, crabs, sea urchins, etc. can be very easily added, and the flavor lasts for a long time even after opening. Coupled with the pale yellow-white exterior that does not lose its luster or change color, it can develop new demand. Examples of the present invention will be shown below. Example 1 A soybean protein emulsion obtained by heating 38 parts of water, 6 parts of oil, and 6 parts of isolated soybean protein at 150 pm for 5 minutes using a Stephan cutter was mixed with 5 pieces of salted walleye surimi. 37.5 parts of crab meat, 12.5 parts of fibrous protein (manufactured by Fuji Oil Co., Ltd., trade name SP-90), and a small amount of Gourso and Yari as seasonings were added and mixed uniformly. A paste-like dry food material was obtained, which was rolled to a thickness of 5 skins and dried with hot air at 8000 for 5 hours to obtain a glossy yellow-white dry food with a soft texture and a moisture content of 18%.

In this case, 25 minutes after the start of hot air drying, the center temperature reached 3500°C and a supple gel began to form. The obtained product had a volume that was 18% larger than that of a dried product of fish meat surimi alone, in which the fish meat paste was replaced with a soybean protein emulsion, and it also gave a sense of volume.

After drying, it was packaged and sterilized by heating. Examples 2 to 5 In Example 1, when 5 parts of egg yolk, 8 parts of scallops, 5 parts of sea urchin, and 5 parts of crushed shrimp were added together with other ingredients, satisfactory flavors could be obtained. Ta.

Examples 6-9 When 50 parts of fibrous protein alone was used as the fibrous material and the treatments of Examples 2-5 were carried out, products similar to those of Examples 2-5 could be obtained.

Claims (1)

[Claims] 1. A dry food material obtained by uniformly mixing 100 parts of a paste-like material consisting of a soybean protein emulsion and salted fish meat paste with 40 to 240 parts of a fibrous material at a ratio of 40 to 240 parts. . 2. A dry food product characterized by uniformly mixing 100 parts of a paste-like material consisting of a soybean protein emulsion and salted fish meat paste with 40 to 240 parts of a fibrous material, followed by molding and drying.