JPS6112669B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing an instant dried fish paste product, and more specifically, a method for producing an instant dried fish paste product that can be well restored to an edible state by simply immersing it in hot water for a short time. It is related to.

In recent years, as eating habits have diversified, instant foods have become popular and cooking has become significantly more streamlined. Along with this, dried fish paste products used as ingredients for instant foods and the like are also required to have higher quality with good restorability and excellent taste and texture.

Various methods have been tried in the past for producing dried fish paste products, but the most common method involves slicing ordinary fish paste products into thin pieces and drying them in order to obtain good resiliency. Or, by adding a large amount of water during the production of fish paste products, the structure during drying is made porous. However, if the product is simply sliced into flakes and dried, even after reconstitution, the unique elasticity of fish paste products is lost and the taste and texture are significantly reduced.
Fish paste products to which a large amount of water is added during production not only have a poor drying yield but also are difficult to mold, and furthermore, problems such as syneresis occur during heat treatment. In particular, when producing dried fish paste products with complex taste and texture, such as imitation fish paste products and fish cakes, the above-mentioned problems are acute, and a solution has been strongly demanded.

The present inventors have completed the present invention as a result of repeated research to solve the above-mentioned problems. That is, the present invention heats and denatures unsalted minced fish meat or minced fish meat prepared from raw fish using a conventional method, and then heat-denatures the heat-denatured minced fish meat or fish meat by a conventional method. An instant dried fish meat paste product characterized in that the salted fish meat paste prepared in this way is mixed and crushed, then this mixture is molded by a conventional method, heat-treated to make a fish meat paste product, and further dried. This is the manufacturing method.

Conventional fish paste products use fish meat as the main ingredient, add salt to it, mash it, and perform so-called salting to prepare viscous fish paste, which is then added with seasonings, starch, egg whites, sugar, and mirin. , add auxiliary raw materials such as a binder and mix well with the surimi, then mold the surimi prepared in this manner into a predetermined shape, and then steam, boil, bake, fry in oil, or microwave. The surimi is gelled by applying heat treatment such as irradiation to give it the elasticity unique to fish paste products. In this way, conventional fish paste products elute salt-soluble proteins (myosin proteins) from the fish meat by adding salt, forming a dense and strong structure. In the process of making fish paste products, the present inventors heat-denature fish meat or minced fish meat in a state where salt-soluble proteins (myosin proteins) in fish meat do not elute without adding salt in advance, By using this heat-denatured fish meat (including surimi) as a raw material, we obtained the knowledge that it is possible to produce fish paste products with a more porous structure compared to conventional products, which led to the completion of the present invention. It is. The instant dried fish paste product produced according to the present invention has good moldability and good yield during drying. Furthermore, when this product is reconstituted, it exhibits the same texture and taste as ordinary fish paste products. Furthermore, since it is a dry product, it has extremely good storage stability and can be widely used as instant food or preserved food.

To explain the present invention in more detail, the first material is unsalted frozen surimi or fish meat prepared by cooking, harvesting, soaking, dehydrating raw fish in a conventional manner, and then grinding it into minced meat to which salt is added. It has been subjected to heat denaturation treatment by boiling or steaming. The fish meat or fish meat surimi used here can be made from ordinary raw material fish for fish paste products such as walleye pollock, croaker, cutlassfish, starfish, flounder, etc., and these collected fish meat, unsalted surimi, or frozen unsalted surimi can be appropriately combined. can be used. Among them, frozen unsalted surimi of walleye pollock is produced in large quantities and is easy to obtain, so it is advantageous for stable production.Furthermore, such frozen unsalted surimi can be processed into heat-denatured fish meat immediately after freezing and shredding or thawing. Since it can be prepared, it is advantageous in terms of process.

In this case, sugar, seasonings, egg whites, etc. may be added before or after steaming or boiling. In addition, the first material may be heat-denatured fish meat prepared by adding salt to an extent (approximately 1% by weight or less) that does not dissolve the salt-soluble protein (myosin protein) in the fish meat, or Minced fish can also be used. Further, as the second material, used is a surimi raw material used in conventional fish paste products such as fish surimi prepared by adding salt to collected fish meat and mashing it in a conventional manner, or salted frozen surimi.

Next, in the method of the present invention, the first material and the second material are
At this time, if the mixing ratio of the first material and the second material is in the range of 50:50 to 90:10, a product with favorable restorability and texture can be obtained. In addition, when mixing these two materials, quality improvers such as starch, seasonings such as monosodium glutamate, auxiliary seasonings such as mirin, sweeteners such as sugar, preservatives such as potassium sorbate, egg white, and luster such as pigments are added. - Color tone improvers, etc. are added and mixed as appropriate according to the usual method. Furthermore, the taste and texture can be changed by combining auxiliary ingredients such as vegetables and seafood, or by adding vegetable proteins, spices, etc. For mixing these, a crusher, a silent cutter, a mixer, etc. can be used. Alternatively, when mixing the first material and the second material, salt may be added to the collected fish meat of the second material and crushed (salted).
This operation can also be performed simultaneously with the mixing operation with the first material. At this time, the second material collected fish meat is
Salt-soluble proteins are eluted by the action of salt, but since the first material, unsalted heat-denatured fish meat or minced fish meat, has already been protein-denatured by heating, salt-soluble proteins are no longer eluted; After preparing the first material and the second material separately, it is possible to obtain the same effect as when both are mixed.

The mixture of the first material, second material, auxiliary raw materials, etc. obtained as described above is molded in a conventional manner using a commonly used molding machine, such as a plate molding machine or a tempura molding machine. Then, heat treatment such as boiling in hot water, steaming, and frying is performed to obtain a fish paste product. The fish paste product obtained here is slightly softer and has a unique texture compared to conventional products.

Next, this fish paste product is dried as it is or cut into appropriate sizes and dried by a conventional method such as hot air drying, freeze drying, microwave heating, etc. to obtain an instant dried fish paste product. Freeze-drying, which causes less tissue shrinkage, is most preferable for drying, and microwave heating can be used in combination as appropriate.

The instant dried fish paste product obtained by the method of the present invention has very good moldability and good drying yield. In addition, the ability to restore with boiling water is much improved compared to conventional dried fish paste products, and the product restores quickly. What's more, the restored product has a taste and texture that is no different from regular fish paste products, and compared to the restored product, which has almost lost its elasticity, the quality is much lower. The improvement is remarkable.

In addition, in the method of the present invention, the mixing ratio of heat-denatured fish meat or minced fish meat as the first material is increased, and in the molding, instant dried shrimp obtained by molding it into a shrimp-like shape using an extruder or other extruder is used. The fish paste product has good reconstitution properties and has an excellent texture with a unique shrimp-like crumbling feeling, and is easier to manufacture and has higher productivity than conventional shrimp-like fish paste products.

As mentioned above, the instant dried fish paste product produced by the method of the present invention has good restorability and the taste and texture of the restored product is almost the same as the original fish paste product, so it can be used as an ingredient in instant foods. , preserved foods, etc.
Can be used for various purposes.

Examples of the present invention will be described below.

Example 1 Frozen unsalted minced walleye pollock was shredded using a frozen cutter, and the shredded frozen minced fish meat 8
Kg was immediately steamed at 100°C for 2 minutes to prepare heat-denatured fish meat. On the other hand, 2 kg of shredded frozen pollack surimi was placed in a grinder, and after 15 minutes of drying, 0.25 kg of salt, 0.2 kg of sugar, 0.2 kg of monosodium glutamate, 0.2 kg of mirin, 0.3 kg of shrimp extract, and the above-mentioned heat-denatured fish meat were added. Add 8Kg and mash for a further 10 minutes. Next, this mixture was molded into a fish cake shape and steamed at 85° C. for 8 minutes to obtain steamed fish cakes. Furthermore, this kamaboko was cut into kamaboko pieces with a thickness of about 5 mm, and vacuum freeze-drying was performed to obtain about 2 kg of dried kamaboko. Place these dried kamaboko pieces in boiling water for 3 minutes.
Just by soaking for a minute, it was restored to an edible state, and its texture was similar to that of ordinary kamaboko, and had the unique elasticity of kamaboko.

Example 2 Frozen unsalted surimi of walleye was shredded with a frozen cutter, and the shredded frozen surimi 8
Kg was immediately boiled in boiling water at about 95°C for 3 minutes to prepare heat-denatured fish meat. On the other hand, after putting 2 kg of shredded frozen surimi into a crusher and grinding it for 15 minutes, we added 0.25 kg of salt, 0.2 kg of sorbitol, 0.1 kg of monosodium glutamate, 0.2 kg of mirin, and 0.5 kg of soybean protein.
A second material was prepared by adding 2 kg of small shrimp and 2 kg of small shrimp and crushing them.To this, the heat-denatured fish meat (first material) was added and further mashed for 10 minutes. After extruding this mixture with an extruder and forming it into a shrimp shape, 85
A shrimp-like fish paste product was prepared by steaming at ℃ for 8 minutes. This shrimp-like fish paste product was further irradiated with microwaves at 1.2 kW for 30 seconds, and then vacuum freeze-dried to obtain 2 kg of dried shrimp-like fish paste product. This shrimp-like fish paste product was restored to an edible state by simply immersing it in boiling water for 3 minutes, and its texture and taste were extremely similar to muki shrimp.

Example 3 Using croaker, bleached meat is prepared by dehydrating it to a moisture content of 80% by a conventional method. 6 kg of this dehydrated meat at 80℃.
It was steamed for 3 minutes to produce heat-denatured fish meat. Next, put 2 kg of frozen pollack surimi into a crusher and grind for 15 minutes, then add 0.27 kg of salt, 0.2 kg of sugar,
Added 0.15Kg of monosodium glutamate and 0.2Kg of mirin, and further added the above heat-denatured fish meat (first material) 6.
Kg for about 10 minutes, and then this mixture was molded in the same manner as ordinary kamaboko and steamed at 85° C. for 10 minutes to produce kamaboko. This kamaboko was sliced into approximately 5mm thick slices, vacuum freeze-dried,
Dried Kamaboko pieces were obtained. This dried kamaboko piece is
Just by immersing it in boiling water for 3 minutes, it was restored to an edible state, and its taste and texture were excellent, with elasticity unique to Kamaboko.

Example 4 Frozen unsalted surimi of walleye pollock was shredded using a frozen cutter, and 8 kg of the shredded surimi was
The fish meat was steamed at 100°C for 2 minutes to produce heat-denatured fish meat.
On the other hand, 2 kg of shredded frozen pollack surimi was put into the grinder, and after 15 minutes of dry grinding, salt was added 0.2 kg.
Kg, sorbit 0.2Kg, monosodium glutamate
0.15 kg of mirin and 0.15 kg of mirin were added and further crushed to prepare minced fish meat (second material). Next, 8 kg of the heat-denatured fish meat (first material) and minced fish meat (second material) were added.
ingredients) and 10 kg of vegetables (spinach, burdock, carrot, onion), mash them for 10 minutes and mix well, then form this mixture into a fish cake shape with a thickness of about 7 mm and a diameter of about 70 mm. 8 at 85℃
After steaming for a minute, the mixture was fried in rice oil at 170°C for 1 minute to produce fish cakes. This fish cake was vacuum freeze-dried to obtain 4 kg of dried fish cake. By simply soaking the dried fish cakes in hot water for 5 minutes, they were restored to an edible state, and the elasticity and crispness unique to ordinary fish cakes were restored as well, giving them a good taste and texture.

Claims (1)

[Claims] 1. In the manufacturing process of dried fish paste products, fish meat or ground fish meat prepared without adding salt is heat-denatured, and this heat-denatured fish meat or ground fish meat is combined with salted ground fish meat produced by a conventional method. 1. A method for producing an instant dried fish paste product, which comprises mixing and crushing the ingredients, processing the ingredients into a fish paste product by a conventional method, and then drying the ingredients.