JPH0260305B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a novel method for producing a paste food using squid muscle as a main ingredient.

Traditionally, it has been considered impossible to use squid muscles as surimi or analogues of surimi due to the strong protease action that occurs when squid muscles are mashed. Currently, there are limited ways to use the ears and legs, which are left over from squid processing. In order to improve the current situation as described above, the present inventors first investigated various ways to make gel from squid muscle, and found that it was possible to wash the muscle without exposing it to water, dehydrate it, pulverize it, and then add salt. A method of kneading for a short time (Japanese Patent Application Laid-Open No. 56-68373), or a method of denaturing protein by adding salt to the protein obtained by finely pulverizing muscle in water or a liquid phase and centrifuging it (Special He completed and proposed a new method (No. 78562, 1983), but all of these methods involved pulverizing or crushing the muscles. The present inventors further studied the properties of squid muscle in detail with the aim of finding a better way to use squid muscle, and as a result, discovered the following. In other words, generally speaking, fish and shellfish have different strengths and weaknesses in terms of their resistance to freezing, such as the susceptibility to changes in shape, tissue formation such as sponging, and visual deterioration of structure when repeatedly frozen, depending on the type, but squid and shrimp As a result of various studies focusing on the strong freezing resistance of shrimp, we found that in the case of shrimp, the cause is a water-retentive structure due to the swelling ability of specific muscles, but in the case of squid, unlike this, it is due to the structure of fine collagen fibers. We have come to the conclusion that this is due to its structure, and based on this idea, in order not to shred the collagen fibers of squid muscle, and at the same time to prevent protease from being eluted together with salt-soluble proteins, squid muscle is not pulverized by grinding, etc. A squid muscle paste with a relatively coarse structure is obtained by crushing it with
The inventors have discovered that this can be used to form a coagulated squid gel structure (hereinafter referred to as squid gel) mainly composed of collagen, and have completed the present invention.

The present invention is a squid muscle paste obtained by pressing, crushing, and beating the muscle part of squid excluding the outer skin and internal organs.
A molding raw material whose main component is a basic compound obtained by adding and mixing 1 to 9 parts by weight of common salt to 100 parts by weight,
This invention relates to a method for producing squid muscle food, which is characterized by molding and heating to denature the squid muscle while leaving collagen fibers. The present invention will be explained in more detail.

In the present invention, any squid can be used as the raw material fish, such as purple squid, pine squid, and squid.
After completely removing the internal organs and epidermis of these squids and thoroughly washing them with water, the muscles of each part of the ears, trunk, and legs are crushed to obtain a coarse squid muscle paste.

The squid muscle paste obtained by crushing and then lightly hitting with a wooden mallet differs from the squid muscle paste obtained by finely pulverizing, such as by grinding for a long time as has been done in the past. Squid muscle tissue remains in a relatively rough state. Add 1 to 9 parts of salt to 100 parts of the squid muscle paste obtained in this way (hereinafter, parts by weight refer to parts by weight).
The basic formulation of the molding raw material used in the present invention is obtained by adding and mixing the following parts.

The following describes the case where this basic compound is used as a molding raw material without adding any other additives. After thoroughly kneading the basic mixture obtained as described above, it is formed into a block of a desired shape by a known method, and then heated at an appropriate temperature.
For example, squid gel food that cannot be obtained by conventional methods can be obtained by heating at 80 to 100°C to denature the collagen fibers. That is, this squid gel has weaker elasticity than the water-retaining and stable gel obtained from minced fish meat, but unlike the gel from minced fish meat, it has strong viscosity and is very sticky. The reason why such a unique squid gel can be obtained by the present invention is that the collagen in the squid muscle remains unshredded by crushing the squid muscle, and if the squid muscle is crushed, etc. Therefore, even if protease is eluted with salt-soluble proteins when pulverizing, muscle proteins are not pulverized when crushed, so very little elution or even if it does elute, it is only in trace amounts, so muscle proteins may be degraded or denatured. The present inventors believe that a sticky gel is formed due to the coexistence with collagen fibers that remain unshredded.

The amount of salt added is 1 per 100 parts of squid muscle paste.
The reason why it is set at ~9 parts is that unlike the usual phenomenon that occurs only due to the solubility of salt-soluble proteins, the gel strength increases as the amount of salt increases from around 1 part of salt, peaks at around 9 parts, and then decreases. It is from. This seems to be due to the solubility of the remaining salt-soluble protein due to the salt, as well as the dehydration phenomenon caused by the heating of the food block due to the presence of excess salt.

In the present invention, squid gel can be obtained using just the basic formulation as described above, but in addition, squid gel is added to adjust the high water content of squid muscle paste caused by the high water content of squid, or to improve water retention and elasticity.
If necessary, one or more modifiers such as starch, polysaccharides, and protein may be added to the basic composition in an arbitrary amount of 0 to 20 parts per 100 parts of squid muscle paste, preferably in an amount of 0 to 20 parts on a dry matter basis. It can also be used as a raw material for molding by adding it to the basic mixture in a proportion, thereby making it possible to make squid gel more stable and to improve the fine texture of the squid gel.

Furthermore, in the present invention, water retention and elasticity are improved,
Alternatively, in order to provide variety in taste, minced fish meat may be added and mixed to the basic mixture alone or together with the above-mentioned improvers at a ratio of 0 to 50 parts per 100 parts of squid muscle paste in the basic mixture and molded. It can also be used as a raw material.

Examples are shown below.

Example 1 After removing the internal organs and completely removing the epidermis, the ears, body, and legs of the squid were washed with water and each part was crushed separately with a board, and then crushed with a flat mallet with a square cross section of 12 cm and a length of 30 cm. It was lightly beaten to form a paste. Various parts (0 and 1 to 10 parts in increments) of common salt are added to each 100 parts of each squid muscle paste and kneaded to obtain a forming raw material, which is formed into blocks of about 100 g. After leaving it at 5℃ for 2 and a half hours,
Various squid gel foods were obtained by heating at 100°C for 20 minutes. Among these, those containing 1 to 9 parts of common salt have a weak water-retaining structure, but they form a stable gel structure.
Although the texture was good, those containing 0 parts of salt were a curd-like lump, and those containing 10 parts of salt were in a dehydrated state with significant shrinkage. There was no significant difference in gel state or texture between the ears, trunk, and legs.

Example 2 Squid body paste used in Example 1
The basic mixture is a mixture of 100 parts and 5 parts of common salt,
5 parts of starch, 2 parts of egg white, 15 parts of minced fish meat, and 0.5 part of mannan were added to 105 parts of it (100 parts as squid muscle paste) and kneaded to prepare a molding raw material. I got it. This food was white and smooth, had strong water retention and elasticity, and had a texture and flavor extremely similar to that of squid.

Claims (1)

[Claims] 1. A basic compound obtained by adding and mixing 1 to 9 parts by weight of common salt to 100 parts by weight of squid muscle paste, which is made into a paste by crushing the muscle part of squid excluding the outer skin and internal organs, and then pounding it lightly with a mallet to form a paste. A method for producing squid muscle food, which is characterized by molding and heating a molding raw material containing as a main component and denaturing it with heat while leaving collagen fibers.