JPH0158946B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a novel kamaboko food having a meat sausage-like texture, particularly a salami-like texture. Kamaboko is a pastry product that cleverly takes advantage of the gelatinous property of fish protein, and is a traditional food that has been widely popular among the Japanese people since it was invented in the middle of the Muromachi period. The types of kamaboko commonly used today include kamaboko with a board, kamaboko wrapped in a roll,
There are various types of kamaboko, such as chikuwa, boiled kamaboko, and fried kamaboko, but all of them have unique elastic textures, can be flavored freely to suit consumer tastes, and can be eaten as is as a side dish. It is an excellent modern food because it is convenient to eat. However, kamaboko cannot be ignored by the recent wave of Westernized dietary habits, and there is a growing need for diversification that goes beyond tradition. Fish hams and fish sausages were developed to meet these demands, but they were unable to move beyond imitations of conventional meat hams and sausages, giving rise to the impression that hams and sausages were inferior products. I can't do it. The present invention aims to provide a new food that is completely different from conventional kamaboko containing vegetables, eggs, cheese, etc. by giving kamaboko a salami-like texture. As a result of research into new kamaboko products that can replace conventional fish ham and fish sausage, the present invention has developed kamaboko, which is originally a homogeneous gel-like food.
By making it heterogeneous with structural soybean protein and solid fat or fat as a chewy protein material each exhibiting small block bodies, and then smoking it,
It has been found that a new kamaboko food that exhibits a salami-like texture and flavor can be obtained. According to the findings of the present inventors, the structural soybean protein selected as a particularly chewy protein material is, for example, Japanese Patent Publication No. 50-25535, Japanese Patent Publication No. 50-26625, Japanese Patent Publication No. 50-19957,
According to the invention of No. 52-98767, etc., it is obtained by rapidly jetting a thermal hydrate of isolated soybean protein from an orifice. In the present invention, the gel-like protein base material is used as the base material for kamaboko-based heterogeneous kamaboko foods, such as Utility Model Application Publication No. 53-110976 and Japanese Patent Application Publication No. 55
-108275 and JP-A-120771, etc., surimi is selected as the gel protein base material, but rather than using it alone, other gelling protein bases such as egg white and isolated soy protein are used in combination. The texture is improved. Fat and solid fat do not themselves provide a chewy texture, but are added to give the product a salami-like appearance. As for the method of addition, either the method of adding it to the structural soybean protein in advance or the method of adding it during the process of kneading the protein base material in an ungelled state and the structural soybean protein can be adopted. . When solid fat is used, in addition to pork tallow, beef tallow, and other tallows, fractionated vegetable fat with an MP temperature of around 37°C or hydrogenated animal and vegetable oils are used. However, pork fat is the most preferred in terms of flavor. The novel kamaboko food of the present invention is characterized in that the above-mentioned structural soybean protein and fat are dispersed in the form of small blocks in a gel-like protein base material based on homogeneous surimi. The kamaboko food of the present invention may contain various auxiliary materials in addition to the above-mentioned components. For example, various flavors, flavoring agents such as spices, flavoring agents such as monosodium glutamate and sodium inosinate, sweeteners, potato starch, tapioca starch, vegetable gums (including microbial polysaccharides such as curdlan), gelatin, Examples include polymeric phosphates, gelling aids or gelling enhancers such as potassium bromate, dyes, and preservatives. In addition, when surimi is used, salt used as a salting out agent is also an important auxiliary ingredient. The above-mentioned materials are further filled into a cellulose casing, a fibrous casing, a sheep intestine, a collagen casing, etc., and then boiled and then smoked in a conventional manner to obtain a product. The preferred blending ratio of each of the above components in the product is 10 to 80 parts for the gelling protein base (binder), 30 to 10 parts for the small block solid fat and/or fat, and 60 to 10 parts for the structural soybean protein. There are various ways to produce the kamaboko food according to the present invention, but it is usually convenient to follow the standard method below. (1) Knead surimi, isolated soy protein, seasonings, spices, salt, starch, etc. at 10℃ or below. The finished kneaded product was divided into two parts, and one part was refrigerated at 5°C. (2) After molding one of the two halves of the kneaded material in (1) into an arbitrary shape (for example, a plate shape), leave it to sit at 40℃ for 1 hour, and then steam it at 80℃ for 40 minutes to gel. Complete the oxidation and then cool. (3) Place the molded product (block part) obtained in (2) into a silent cutter (or crusher) and cut it to a 2cm angle. (4) Add frozen solid fat (or fat), thawed structural soybean protein, and the other kneaded material (joint part) obtained in (1) into the silent cutter of (3), ) Continue cutting until the rough cut block part and the solid fat are at an angle of 5 mm.
The final size of the block part and solid fat is 2 to 7 m/m, more preferably 3 to 6 m/m.
It is appropriate that it be within the range of m. (5) Fill the kneaded material after cutting into a casing (for example, a collagen casing) using a stuffer. (6) Dry heat the kneaded material packed in the casing at a humidity of 80% and a temperature of 80°C for 1 hour (the center temperature of the casing is approximately 75°C). (7) Smoke the semi-finished product in the casing after heating at 50℃ for 1 hour. (8) The smoked semi-finished product is then dried for 2 days at 70% humidity and 15°C. (9) After vacuum packaging the semi-finished product after drying, 80
Sterilize at ~85°C for 1-2 minutes to obtain the final product.
This product is stable for more than 30 days when stored refrigerated. Hereinafter, embodiments of the invention will be described with reference to Examples, but these are merely illustrative and do not mean a limitation on the spirit of the invention. Example 1 [Formulation]

【table】

[Table] Made by Piyurina Co., Ltd.)

Claims (1)

[Scope of Claims] 1. Surimi in which a large number of small blocks of solid fat or fat and structural soybean protein are dispersed, or a smoked product in a casing of a gel protein base material mainly composed of surimi or surimi. A salami-style kamaboko food that is characterized by: 2. The weight ratio of surimi or gel-like protein base material mainly composed of surimi, small blocks of solid fat or fat, and small blocks of structural soybean protein is 10 to 80:30 to
10. The food according to claim 1, wherein the ratio is 10:60 to 10. 3 The size of each small block of solid fat or fat and small block of structural soybean protein is 2 to 2 in diameter.
3. Food according to claim 1 or 2, having an area of 7 m/m, preferably 3 to 6 m/m.