JPH0370466B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a novel gel-like food product with high whiteness and water retention, and a method for producing the same.

The muscle protein in fish and livestock meat can be improved by adding an appropriate amount of salt, as seen in products such as kamaboko and ham.
Forms a gel structure that maintains water retention and has a moist texture. For example, when surimi obtained from fish meat is kneaded or crushed while stretching in water, a paste is obtained, but since this paste is just a meat paste, by adding salt to it, a paste is obtained. By causing the paste to gel and further heating, products such as kamaboko (kamaboko) with high water retention and a moist texture can be obtained. However, when producing products such as kamaboko, if excessive water is added, for example, more than the same amount of water is added to the surimi, the product will have no water retention capacity and will have a rough tofu-like structure, and will be food-resistant. It does not result in a smooth, glossy, irreversible gel structure. Furthermore, when fat is added during the production of these products such as kamaboko, syneresis, fat release, and separation occur after heating due to the incompatibility of fat, water, and protein.
Known to be undesirable.

On the other hand, in order to utilize plant protein, attempts have been made to mix soybean protein with an emulsion of water and fat to form a paste, and mix this into surimi or sausage ingredients to reduce product costs and improve quality. And in this case, such an emulsion is
In order to achieve uniform dispersion and to impart a desirable structure to the product, it is added in small amounts prior to the addition of salt, which causes sagging. However, the above emulsion is a stable but paste-like emulsion, as is known from mayonnaise and vegetable protein (soybean protein) emulsion curd, which has become widely used as a processing raw material in recent years.
It cannot become an irreversible gel structure. Therefore, such an emulsion cannot be added in an amount exceeding the gel-forming ability of the target material such as surimi or sausage raw material, and the amount to be added is practically a few percent.
The limit is from 10% to more than 10%.

As a result of various studies in order to emulsify large amounts of water and fat into fish or livestock meat, the present inventors discovered that instead of adding water and fat before salting, as in the past, salt was added to fish or livestock meat. After adding these ingredients and thoroughly crushing them (sufficiently dissolving the salt-soluble proteins), adding and kneading water and fat alternately or simultaneously in small amounts intermittently or continuously will combine the emulsifying properties of the fish or livestock meat itself. Due to the synergistic effect with the emulsifying properties of fat, it is possible to emulsify a large amount of water and fat, far exceeding the equivalent amount of fish or livestock meat, maintain high whiteness, stable water retention against heat, and have no fishy odor. It has been found that a paste-like product (meat paste) with a desirable flavor with suppressed meat odor can be obtained, and that this paste-like product can be allowed to sit. The whiteness of livestock meat is significantly improved, there is no fish or livestock odor, and it has a high water retention property.Although it is extremely high in water and fat, it has a hard gel structure similar to the thermal coagulation of egg whites. It has been found that a novel gel-like food product can be obtained that forms an irreversible gel structure with a wide range of hardness up to a Bavarois-like soft gel structure.

The present invention was made based on the above findings, and includes 100 parts by weight of fish or livestock meat, 1 to 10 parts by weight of salt,
The present invention provides a gel-like food product comprising 20 to 200 parts by weight of water and 80 to 800 parts by weight of fat, forming a gel structure.

Unlike conventional products such as kamaboko, the gel-like food of the present invention as described above does not have a gel structure disturbed even when an equal amount of water is added to fish or livestock meat, and fat and water are Even if it is added twice as much water, it is smooth, glossy, and has stable water retention. In addition, since it has a three-phase protein-fat-water emulsion structure and an irreversible gel structure, fish and livestock odors are masked, resulting in a flavor and texture that is different from conventional products. Furthermore, the whiteness of fish and livestock meat has been significantly improved, and although they are extremely high in water and fat, they form an irreversible gel structure.By adjusting the amounts of salt, fat, and water added, etc. It can be adjusted to a wide range of hardness, from a hard gel structure similar to a thermally coagulated egg white to a soft gel structure similar to Bavarois.

The present invention also provides a method for producing the above-mentioned gel-like food, in which 1 to 10 parts by weight of salt is added to 100 parts by weight of fish or livestock meat, the mixture is mashed, and then 20 to 200 parts by weight of water and 80 to 800 parts by weight of fat are added. The present invention provides a method for producing a gel-like food product, in which a paste-like product is obtained by adding and kneading a small amount of the following ingredients alternately or simultaneously, intermittently or continuously, and then allowing the paste-like product to sit.

Hereinafter, the method for producing the gel food of the present invention will be explained in detail, and the gel food of the invention will also be explained in detail.

When carrying out the method for producing a gel-like food according to the present invention, first, salt is added to fish or livestock meat and the mixture is ground to form a so-called salt coating. In this salting process, fish or livestock meat and salt may be ground at the same time, or fish or livestock meat may be ground in advance and then salt may be added and kneaded. The amount of salt added is 1 to 10 parts by weight per 100 parts by weight of fish or livestock meat, and is preferably increased in proportion to the amount of fat and water to be added and kneaded in the next step. If the amount of salt added is too small, the fat to be added in the next step will not be emulsified and dispersed in the desired state, making it impossible to obtain the desired gel-like food. On the other hand, if too much salt is added, the intended high-quality gel food cannot be obtained.

Next, water and fat such as soybean oil are added and kneaded to the fish or livestock meat that has been mashed with salt added as described above to maintain high whiteness, stable water retention against heat, and eliminate fish and livestock odors. A viscous paste (meat paste) with a suppressed and pleasant flavor is obtained.

The total amount of water and fat to be added and kneaded is 100~
It is 1000 parts by weight. If water and fat are added and kneaded in excess of the upper limit, although it is possible to obtain a high-quality paste as described above, in the next step
The paste cannot be allowed to settle in the following manner, and the desired gel-like food having an irreversible gel structure cannot be obtained. On the other hand, if the total amount of water and fat added and kneaded is too small, only a gel-like food similar to conventional products such as kamaboko can be obtained.

Also, the amount of water to be added and kneaded is
The amount of fat is 20 to 200 parts by weight per 100 parts by weight, and the amount of fat is 80 to 800 parts by weight per 100 parts by weight of fish or livestock meat. If the total amount of each of water and fat is too large or too small, it is impossible to obtain the desired gel-like food with an irreversible gel structure. Also, the blending ratio of water and fat is 1:1 to 1:10, especially 1:
It is preferable that the amount of water is about 5. If the amount of water is too small, the dispersibility of fat tends to deteriorate significantly, and if the amount of water is too large, sagging tends to progress and it becomes difficult to obtain the desired gel-like food.

Further, the addition and kneading of water and fat must be carried out by adding and kneading water and fat in small amounts alternately or simultaneously. Addition and kneading of water and fat in small amounts may be carried out intermittently, for example, while kneading salted fish or livestock meat, the total amount of water and fat is divided into two or more portions of water and two or more portions of fat. This can be done by adding. In that case, the amount of water added at one time is 100% of fish or livestock meat.
The amount of fat added at one time is 30 parts by weight or less per 100 parts by weight of fish or livestock meat, and these are usually added intermittently at intervals of 10 minutes or more. do. Also, the addition of water and fat in small amounts should not be done intermittently, but instead add 30 parts of water to 100 parts of fish or livestock meat per 1 to 10 minutes.
This can be carried out by continuously adding 30 parts by weight or less of fat. If water and fat are added and kneaded in large amounts instead of in such small amounts, the release of fat, syneresis, fish meat odor, and meat odor are likely to occur, making it difficult to obtain the desired gel-like food. Note that if water and fat are added in too small a quantity, workability will be poor.

Thereafter, by allowing the paste obtained as described above to sit, the novel gel-like food of the present invention having the above-mentioned excellent quality can be obtained. In order to obtain a stable and desirable gel-like food, such a sitting of the paste-like product requires that the paste-like product be kept at a temperature of 60°C or less,
This can be done by leaving it at a temperature of usually 5 to 60°C. In this case, the time required for sitting is usually about one night at around 5°C, and about 20 to 120 minutes at around 40°C. Also, this sitting is
It can also be carried out by heating the paste at a temperature of 70° C. or higher, usually from 70 to 90° C., to cause sit-denaturation, thereby making it possible to obtain a more stable form through thermal denaturation. The heating time in this case is about 10 to 30 minutes. Furthermore, most preferably, this sitting can also be carried out by allowing the paste to sit at a temperature of 60°C or lower, and then further denaturing it at a temperature of 70°C or higher, and by such sitting denaturation, Furthermore, a more stable gel structure can be obtained.

The thus obtained gel-like food of the present invention is novel and has excellent quality as described above.

In addition, when producing the gel-like food of the present invention, various additives such as sugar and seasonings can be added before the paste-like product is allowed to sit, and this addition improves the luster and shine of the gel-like food of the present invention. Flavor etc. can be improved in various ways depending on the purpose.

In addition, when producing the gel food of the present invention, salt,
By adjusting the amounts of water and fat added, it is possible to obtain the gel-like food of the present invention with a wide range of hardness, from a hard gel structure similar to a thermally coagulated egg white to a soft gel structure similar to Bavarois. I can do it.

As described above, the present invention has high whiteness, smoothness, and gloss, stable water retention, no fish odor, no meat odor, favorable flavor and texture, extremely high water content, Although high in fat, it is also high in protein.
A novel product that has a three-phase fat-water emulsion structure and an irreversible gel structure, and has a wide range of hardness from a hard gel structure similar to that of thermally coagulated egg white to a soft gel structure similar to Bavarois. The great effect of providing a gel-like food is achieved.

EXAMPLES Below, the present invention will be described in more detail with reference to Examples.

Example 1 In order to investigate the addition timing and addition method of salt, water and fat, 100 parts by weight of surimi, 3 parts by weight of salt,
Prepare 50 parts by weight of water and 150 parts by weight of fat, add and knead salt, water and fat to surimi at various times and methods to obtain a paste, and leave the paste at 40°C. The specimens were allowed to sit in two ways: by heating and denaturing by heating at 90°C.

As a result, when salt was added to surimi and thoroughly kneaded, water and fat were added and kneaded little by little,
That is, when 30 parts by weight or less of water and 30 parts by weight or less of fat are added and kneaded intermittently, either alternately or simultaneously after sufficient time, and 30 parts by weight of water or less per 1 to 10 minutes.
When continuously adding and kneading 30 parts by weight or less of fat, a creamy paste with high whiteness can be obtained, and this paste can be heated to either 40℃ or 90℃ I was also able to sit down. Otherwise, a fully satisfactory final product will not be obtained, and in any case, fat release,
Problems such as syneresis and fishy odor occurred.

Example 2 After mashing 100 parts by weight of surimi using a silent cutter, 3 parts by weight of common salt was added and further mashing was performed to sufficiently dissolve the myofibrillar protein. While kneading the salted surimi, water and fat were alternately added in small amounts at a ratio of 1:3 many times, and the total amount of fat and water added to the surimi was 1000 parts by weight. A viscous paste was obtained below.

Therefore, in order to investigate the relationship between a viscous paste-like material and the gel-like food obtained by allowing it to sit, various viscous paste-like products with different total amounts of water and fat were similarly prepared, and each A viscous paste was allowed to sit in two ways: one was left at 40°C, and the other was heat-denatured at 90°C.

As a result, when the total amount of water and fat added and kneaded exceeds 1000 parts by weight, a viscous paste-like product is formed.
An irreversible gel structure cannot be obtained when left at 40°C, and if the amount is less than 1000 parts by weight, the paste
It can sit at any temperature of 90℃, 40
The irreversible gel structure and the gel structure (shape retention) associated with heat denaturation at 90°C were maintained, and no syneresis was observed after standing overnight.

Example 3 In order to examine the ratio of water and fat to be added and kneaded, 3 parts by weight of common salt was added to 100 parts by weight of surimi in the same manner as in Example 2, and after mashing and salting,
While kneading the surimi salted in this way, 500 parts by weight of water and fat prepared in various proportions in the range of 3:1 to 1:12 were added alternately in small amounts to obtain a paste. , After that, the paste was left at 40°C in the same way as in Example 2, and the other was left at 90°C.
Two methods are used for heat denaturation at ℃,
A gel was prepared.

As a result, a well-balanced gel-like food could be prepared only when the ratio of water and fat was 1:1 to 1:10, and in particular, the ratio of water and fat of 1:5 was most preferable. Furthermore, if the amount of water is too small, the dispersibility of fat is extremely poor, and if the amount of water is too large, the settling progresses too quickly, making it impossible to obtain the desired gel-like food.

Example 4 In order to examine the amount of salt added, various salts in the range of 0 to 15 parts by weight were added to 100 parts by weight of surimi, crushed and salted, and the surimi salted in this way was While kneading, mix water and fat 1:3.
A paste was obtained by alternately adding small amounts at a ratio of .

As a result, a high-quality gel-like food can be obtained only when the amount of salt added is 1 to 10 parts by weight, and when the amount of salt added is 0 to 1 part by weight, the concentration of salt is too low, which is preferable. However, when the amount of salt added exceeds 10 parts by weight, although a gel was formed, it was not possible to obtain a gel-like food of good quality. In addition, if the amount of water and fat added is less than 1000 parts by weight and approaching 1000 parts by weight,
A high-quality gel-like food cannot be obtained with an added amount of 5 parts by weight of salt, and it is necessary to add 5 parts by weight or more of salt to obtain a high-quality gel-like food, but when the amount of water and fat added is 200 parts by weight, When the amount was less than 1 part by weight, 1 to 3 parts by weight of salt was sufficient.

Example 5 In order to examine the sitting conditions for irreversible gel structure formation, the paste obtained in Example 1 was
Various incubations were carried out at 0-70°C.

As a result, a complete gel structure was obtained after standing overnight at 5°C and within 20 to 120 minutes at around 40°C.
When the temperature exceeded 60°C, a favorable gel structure could not be obtained. The preferable gel structure obtained was an irreversible gel structure, which did not restore to a smooth gel structure even if it was broken with a spoon or the like. Further, the obtained preferable gel structure contains 200 to 1000 parts by weight of water and fat per 100 parts by weight of surimi,
Even if it contains 100 parts by weight or more of water, it will not become tofu-like like traditional kamaboko, and although the gel structure may be weak or strong, it will form an extremely high quality gel. There was something that maintained water retention. The reason why such a high-quality gel structure was obtained is not only the myofibril structure, but also the synergistic effect of the three-phase emulsion structure of protein, water, and fat on this structure, which allows the protein to reach the siding temperature range. This seems to be because the results were noticeable. In addition, when the above paste-like material is processed at a temperature of 70°C or higher, which is the thermal coagulation temperature of protein, separation of fat and syneresis tend to occur, but water and fat content is 200 to 200 parts per 100 parts by weight of surimi. Even when 1000 parts by weight was added, no separation of fat or syneresis was observed due to the synergistic effect as described above.

Example 6 In order to examine the possibility of application as a food or food material, 2.5 parts by weight of salt was added to 100 parts by weight of surimi, crushed, 3 parts by weight of sugar was added, and then 30 parts by weight of water was added. and 70 parts by weight of soybean oil were added and kneaded alternately in small amounts to obtain a creamy paste. Next, when the paste-like material was heated at 40° C. for 30 minutes, a gel structure with a hardened surface was obtained. Therefore, when this was further heated at 90°C for 20 minutes, a gel-like food product with an even stronger gel structure was obtained.

The resulting gel-like food is smooth and glossy, and when tasted, it has a soft Bavarois-like texture.
There was no smell of fish meat at all.

Example 7 Minced meat was obtained from waste chicken meat, 2 parts by weight of salt was added to 100 parts by weight of the minced meat, and 2 parts by weight of salt was added and mashed, and then 30 parts by weight of soy protein emulsion card, 30 parts by weight of water, and 40 parts by weight of soybean oil were added. A creamy paste was obtained by alternating addition and kneading in small amounts, and the paste was then heated at 85° C. for 30 minutes to obtain a soft meat cake with no poultry odor.

Claims (1)

[Claims] 1. Consisting of 100 parts by weight of fish or livestock meat, 1 to 10 parts by weight of salt, 20 to 200 parts by weight of water, and 80 to 800 parts by weight of fat, forming a gel structure. Gel-like food with special characteristics. 2. The gel-like food according to claim 1, wherein the blending ratio of water and fat is 1:1 to 1:10 (weight ratio). 3 Add 1 to 10 parts by weight of salt to 100 parts by weight of fish or livestock meat, mash it, and then add 20 to 200 parts by weight of water and 80 to 800 parts by weight of fat in small amounts alternately or simultaneously intermittently or continuously. 1. A method for producing a gel-like food product, which comprises kneading and kneading to obtain a paste-like product, and then allowing the paste-like product to sit. 4. Addition of water and fat is carried out by adding water in two or more times and fat in two or more times,
A method for producing a gel-like food according to claim 3. 5. The method for producing a gel-like food according to claim 3, wherein the addition of water and fat is carried out by adding 20 parts by weight or less of water and 20 parts by weight or less of fat. 6 Addition of water and fat increases the amount of water per 1 to 10 minutes.
3. The method for producing a gel-like food according to claim 3, which is carried out by continuously adding 30 parts by weight or less of fat. 7. The method for producing a gel-like food according to claim 3, wherein the soaking of the paste-like material is carried out by letting the paste-like material sit at a temperature of 60° C. or lower. 8 The temperature of the paste-like material is 70℃.
The method for producing a gel-like food according to claim 3, which is carried out by heating at a temperature above and causing sitting denaturation. 9 The temperature of the paste-like material is 60℃.
The method for producing a gel-like food according to claim 3, which is carried out by allowing the food to sit at a temperature of: