JPH0336500B2 - - Google Patents

Description

Detailed Description of the Invention (Industrial Field of Application) The present invention relates to a method for encapsulating food with an edible thin film, and in particular, a thin film containing fish and meat protein as a main component to encapsulate solid foods such as boiled rice, rice, etc. The present invention relates to a method for encapsulating so-called bulk foods such as seasoned okara and semi-liquid foods such as curry.

(Prior art and its problems) Salts, such as sodium chloride (salt), potassium chloride, or an aqueous solution thereof, are added to the fish and meat, and the meat is ground (salted), and the actomyosin in the meat is released by the action of the salts. A method of solubilizing and exuding meat paste to form a meat paste, and then rolling or wrapping food in this meat paste is conventionally known. The meat paste used in this conventional method has a high viscosity, and the film formed is thick and has a so-called kamaboko-like shape and relatively high elasticity. Therefore, the actual situation is that the foods, or ingredients, to be encapsulated are limited to solids with a stable tissue structure.

When eating the encapsulated food manufactured by this conventional method, the film is thick and has relatively high elasticity, so the texture and taste of the film make it difficult to eat the food. There was a problem in that the balance of food was disrupted, and the texture and taste of the food as a whole was impaired.

OBJECTS OF THE INVENTION Accordingly, it is a principal object of the present invention to provide an improved method for encapsulating food products with a thin and moderately elastic edible film, whereby the film retains its contents during consumption of the encapsulated food product. The goal is to create a good balance between things.

Ancillary objects of the present invention are foods that are easily separated, such as seasoned okara, which cannot be encapsulated by conventional methods, onigiri, which had to be covered with a thick film by conventional methods, and semi-fluid foods. For example, it is an object of the present invention to provide a method that enables encapsulation of curry and the like.

(Means and effects for achieving the object) According to the present invention, the above object is to salt fish meat and dilute the obtained meat paste with water to lose its kamaboko-like tissue forming ability, and to This is achieved by a method of encapsulating food in an edible thin film, which is characterized by adding fish powder to meat glue and stirring, applying the resulting solution to food, and then subjecting it to a sitting process if necessary. .

When carrying out the method of the present invention, the salts used for salting may be salts that can solubilize and exude actomyosin in fish or livestock meat used as raw materials, such as sodium chloride, potassium chloride, or Examples include aqueous solutions of these. Saccharides such as sugar and flavoring agents such as glutamate can be added during or after salting, and if necessary, spices, pigments, and kneading materials (e.g. powdered seaweed, wakame, etc.) can be added. can also be added. The obtained meat paste is diluted with water, and the amount of water added in this case is about 150 parts or more based on the weight of the fish and meat used. The lower limit of the amount of water added is such that the meat paste diluted with water loses its ability to form a kamaboko-like tissue, and is sufficient to adhere to the food in a predetermined amount when this meat paste is applied to the food in a later process. In other words, it should be designed so that it has a suitable viscosity, or in other words, it should be designed so that it can be easily applied to food in the subsequent process.
On the other hand, the upper limit depends on the amount of fish powder added next, and there is no particular restriction on the amount. The fish powder added to and mixed with the water-diluted meat paste is an active fish powder (for example, a product called "PFP" from Seiwa Kasei Co., Ltd.) that has water absorption properties and has the ability to gradually dissolve and cause a sitting phenomenon. The amount added is determined depending on the amount of water added above. For example, PFP, which is the commercially available fish powder mentioned above.
When using 1 part of this fish powder, approximately 3 parts
It absorbs water and gradually dissolves, creating a sitting phenomenon. It should be noted here that in general, when salting and diluting with water for the purpose of making kamaboko, the limit amount is about 100-120 parts of water per 100 parts of fish meat. When diluting with 200 parts, at least 10 parts or more of PFP is required, but a few parts, for example 3 to 5 parts, are sufficient when forming a thin film by the method of the present invention.

Since the viscosity of the solution obtained in this way (treatment liquid for film formation) is low, it can be applied to foods by appropriate means known per se. For foods, sprinkle, coating, or dipping is used, and for foods that are extremely easy to break up and cannot be made into lumps, or semi-fluid foods such as curry, base films such as polyvinylidene chloride (Saran) and polypropylene are permitted under the Food Sanitation Law. After applying the processing liquid on the synthetic resin film to be treated, this type of food is plated or poured down,
This can be carried out by then wrapping it with the base film. In addition, it is preferable to wrap solid foods and foods that can be made into blocks with a base film after applying the treatment liquid.This prevents so-called liquid dripping, improves handling, and improves workability. Since the outer surface of the film formed is in close contact with the surface of the base film, the surface of the film becomes smooth, improving the appearance and product value, and furthermore, the thickness of the film formed is approximately constant throughout. Therefore, the yield as a product is improved.

The food to which the treatment liquid has been applied can then be subjected to a so-called "sitting" treatment that promotes the formation of a primary network structure and improves film strength. This sitting treatment is essential in order to improve the strength of the film when the amount of fish powder added is small compared to the amount of water added when diluting the meat paste, i.e. when the thickness of the film to be formed is thin. However, if the amount of fish powder added is large, it can be omitted. Generally speaking, the standard conditions for zatting are 90 minutes at 45°C (high temperature sitting) and 16 hours at 15°C (low temperature sitting) for boarded kamaboko (120g), but in the case of the present invention, Since the thickness of the film formed is thin, it is sufficient to heat the film at 30°C for about 1 hour or at 5-10°C for about 12 hours. Whether to adopt high-temperature sitting or low-temperature sitting depends entirely on the nature of the food to be encapsulated;
Unless the food is perishable, it is preferable to use high-temperature heating from the viewpoint of shortening processing time. Incidentally, in order to shorten the time required for sitting, a sitting accelerator such as calcium chloride or calcium carbonate may be added in advance.

The encapsulated food produced by the method of the present invention can also be used as a leftover product, but since its shelf life is relatively low, the product is then further heat-treated by conventional methods such as steaming, boiling, roasting, and oiling. It is preferable that the

(Examples, etc.) Next, the present invention will be specifically described with reference to Examples and Comparative Examples. In addition, the “department” described below
Note that is "parts by weight."

Example 1 100 parts of pollock fish meat, 15 parts of sugar, 7 parts of salt
% and an appropriate amount of sodium glutamate were added, and the mixture was processed using a crusher to obtain meat paste. Water 150 for this meat paste
and fish powder (“PFP” manufactured by Seiwa Kasei Co., Ltd.)
2 parts were added and the whole was thoroughly mixed to prepare a treatment liquid.

On the other hand, the so-called "onigiri" is made from rice that has been steamed using the conventional method, and is seasoned by sprinkling with salt.
Then, it was allowed to cool.

After immersing this onigiri in the above treatment solution, it was immediately pulled out and wrapped in Saran film for 30 minutes.
After sitting for 1 hour at ℃, onigiri encapsulated in an edible film containing fish protein as a main component was obtained.

The encapsulated onigiri was steamed in a conventional manner and allowed to cool to obtain an onigiri product wrapped in saran film and encapsulated with a relatively strong edible film. The thickness of this product was measured by peeling off the saran film, splitting the onigiri, and peeling off the edible film.The thickness was approximately 0.3 mm on average, and was approximately uniform throughout.

In addition, when this Onigiri product was subjected to a panel test, it was found that the film has a good elasticity characteristic of kamaboko, etc., and when eating, the presence of the film suggests a good taste harmony with the cooked rice. It was found that it brings about. In other words, it has been found that this Onigiri product is suitable as a product that allows simultaneous intake of a staple food and a side dish.

It was also found that the method according to the present example is effective in encapsulating loose foods such as seasoned okara, which are weak but can be made into baby blocks.

Example 2 A treatment solution was prepared in the same manner as in Example 1, except that the amount of fish powder ("PFP" described above) was changed to 5 parts.

On the other hand, curry paste was prepared by cooking various ingredients in a conventional manner and allowed to cool.

Spread the Saran film on a table, apply the above treatment liquid to a thickness of approximately 1.5 mm, place the above curry paste approximately in the center of the surface to which this treatment liquid has been applied, and apply the curry paste body to the above treatment liquid. After being wrapped in the treatment liquid application area, it was subjected to sitting treatment at 30°C for 1 hour, and then steamed in the same manner as in Example 1 to obtain a curry-encapsulated product.

When the film thickness of this curry-filled product was measured,
The average diameter was approximately 1.0 mm, and it was approximately uniform throughout.

When tasting this curry-encapsulated product, there was hardly any discomfort in eating due to the presence of the film.

Comparative Example 1 A treatment solution was prepared in the same manner as in Example 1, but without adding fish powder, and after immersing Onigiri in this treatment solution and subjecting it to the sitting process, no strong film was formed. , the subsequent steaming process had to be abandoned.

Comparative Example 2 A treatment solution was prepared in the same manner as in Example 1, except that the amount of water added was 100 parts, and an attempt was made to immerse the onigiri in this treatment solution, but the viscosity of the meat paste was too high and the treatment was impossible. . For this purpose, a spatula was used to apply the treatment liquid to the surface of the surface, but uniform application was extremely difficult and time consuming. This control product was wrapped in Saran film and subjected to a sitting process and a steaming process to obtain a control Onigiri product.

When I sampled this control product, I found that the film was thick and had fairly high elasticity, and it felt quite different from the onigiri rice.

(Effects of the Invention) Since the encapsulating film of the encapsulated food produced by the method of the present invention is mainly composed of high-quality protein from fish and meat, it is useful for intake as a nutritional source and has a texture including elasticity. has a good balance with respect to the contents, so that when eating the enclosed food, the effect is that the texture and taste of the food itself will not be impaired.

Furthermore, bulk foods may be inconvenient to transport or carry, but by encapsulating such foods with an edible film using the method of the present invention, this inconvenience can be eliminated. Conventionally, semi-liquid foods such as these had to be stored in containers and required eating utensils such as spoons, but if they are sealed using the method of the present invention, these types of foods can be picked and eaten by hand. even possible. Therefore, the present invention expands the places and manners in which various foods can be eaten.

Claims (1)

[Claims] 1 Salting fish and livestock meat, diluting the obtained meat paste by adding about 150 parts or more of water based on the weight of the fish and livestock meat to lose its kamaboko-like tissue forming ability, and allowing the diluted meat paste to absorb water. The method is characterized by adding a fish powder that has the ability to gradually dissolve and exhibit a sitting phenomenon, stirring it, applying the obtained solution to food, and then subjecting it to a sitting process as necessary. , a method of encapsulating food with an edible thin film.