JPH0459866B2 - - Google Patents

Description

[Detailed description of the invention]

(Field of Industrial Application) The present invention relates to a new material for simmering that exhibits a softness intermediate between that of hampen and yam when simmered and eaten. (Prior Art) In general, fish paste products such as tempura, kamaboko, and chikuwa are often used as ingredients for stews, and the flavor and texture of each product is pleasing to the eater. On the other hand, processed meat products are often eaten as is, and although they may be sauteed or otherwise heated in oil, they are extremely rarely simmered in an aqueous medium. In addition, in recent years, the food field has entered an era of consumers' choice, reflecting the era of satiation, and the tendency to seek new food materials in the market has become even stronger. (Purpose) In order to meet the needs of the market, the inventors of the present invention have created a new material for simmering that has an unprecedented soft texture and meat flavor. The aim was to create a new material for stews that exhibits softness. (Structure) The inventors of the present invention, while conducting intensive research to create a fluffy and unprecedentedly soft texture using the dough of meat paste products, which have rarely been used for stews etc. The dough prepared using dough and shiratama flour is heated and shaped, and when simmered and eaten, it is extremely soft and has an excellent meat flavor.We have obtained knowledge that satisfies the objective of creating a new material for stews, and have completed the present invention. Ivy. In addition, in applying it to seafood paste products, we discovered that a dough prepared by heating and molding the dough for seafood paste products and shiratama flour has an unprecedented extremely soft texture and flavor similar to that of seafood paste products. As a result, we have completed the present invention. That is, the present invention is a stewing material made of kneaded dough and shiratama flour, which is heated and shaped. The dough used in the present invention can be used either as dough for fish paste products or as dough for livestock paste products. Preferably, dough for processed meat products is suitable. As the dough for meat paste products, any dough that is normally used for livestock meat paste products can be used. Usually cow,
The main ingredient is meat such as pigs, chickens, horses, and sheep, and contains phosphates.If desired, it may contain fats and oils (beef tallow, pork fat, vegetable oils, etc.) to improve the texture and flavor. It can include a vegetable protein emulsion made of protein or vegetable protein, oil or fat, and an aqueous medium. In particular, when meat paste product dough containing vegetable protein such as soybean protein or vegetable protein emulsion is simmered and eaten with the stewing material of the present invention, it has a synergistic effect that gives it a soft texture due to some kind of interaction with shiratama flour. be. As the dough for fish paste products, any dough that is normally used for fish paste products can be used. Usually, the main raw material is salt-crusted fish such as croaker and pollack, and if desired, it can contain vegetable protein or a vegetable protein emulsion consisting of vegetable protein, oil and fat, and an aqueous medium. In particular, the dough for fish paste products containing vegetable protein such as soybean protein or vegetable protein emulsion has a synergistic effect that gives a soft texture due to some interaction with Shiratamako when the simmering material of the present invention is simmered and eaten. There is. In general, when shiratama flour is not used, it is more difficult to achieve the desired soft texture with dough for meat paste products than with dough for fish paste products, but by combining with shiratama flour, which will be described later, a soft texture can be easily achieved. . In addition, a known method can be used to prepare the dough (dough for fish paste products, dough for livestock paste products). The shiratama flour used in the present invention is mainly composed of glutinous rice flour. That is, it has amylopectin as its main component. The desired soft texture cannot be obtained with glutinous rice flour, that is, one whose main component is amylose. Moreover, the desired softness cannot be obtained even with potato starch, onion starch, or wheat starch. However, it is free to use Shiratamako and these known starches (including processed starches) together. The ratio of kneaded dough and shiratama flour in the simmering material of the present invention depends on the water content of the kneaded dough, but 10 to 60 parts by weight of shiratama flour per 100 parts by weight of kneaded dough, preferably 10 to 60 parts by weight of kneaded dough.
Appropriately, 10 to 50 parts by weight of Shiratama flour is used per 100 parts by weight. Within the above range, the desired soft texture can be obtained. One of the embodiments of manufacturing the stewing material of the present invention will be illustrated. For example, the dough for meat paste products is prepared by adding phosphates, etc. to livestock meat, adding, if desired, vegetable proteins such as soybean protein, seasonings, etc., and kneading the mixture using a silent cutter or the like. On the other hand, shiratama flour can be added as is to the dough of the meat paste product and mixed or kneaded, but it is preferable to prepare it into a soft dough by adding an appropriate amount of shiratama flour and water in advance so that it blends into the dough more quickly. The meat paste product dough and shiratama flour or shiratama flour dough are mixed or kneaded, filled in a suitable container, heated at least enough to thermally coagulate the meat, and cooled appropriately to obtain a material for stewing. The material for simmering itself is soft and can be used for simmering by cutting or shredding as appropriate.
For example, when boiled for about 30 minutes as Oden, it has an extremely soft texture that is exactly between that of hampen and wheat. Similarly, in the case of dough for seafood paste products, the raw material for stewing can be obtained by mixing or kneading shiratama flour or shiratama flour dough and dough for seafood paste products, filling a container (such as a casing), and heating and coagulating the mixture. (Example) Embodiments of the present invention will be described below with reference to Examples. Example 1 23 parts by weight (hereinafter referred to as the following parts) of beef that has been seasoned with pork, 20 parts of pork, 19 parts of pork fat, and isolated soybean protein (Fuji Pro
R: 8 parts (manufactured by Fuji Oil Co., Ltd.), 30 parts of ice water, and phosphate
While kneading 0.3 parts using a silent cutter, 20, 40, 40, 60, 80, and 100 parts of Shiratamako dough, which had been prepared by kneading Shiratamako and the same amount of water in advance, were added to obtain a raw dough for simmering. These were filled into a casing (fold width 12 cm), placed in a retainer, and heated until the center temperature reached 76°C to obtain a material for simmering. The following table shows the hardness of the material for boiling (dyne/cm ² )
shows. The hardness was measured using Leonar RE-3305 (manufactured by Yamaden Co., Ltd., plunger 8φ).

[Table] Next, the obtained material for boiling was cut into 2 cm thick pieces and boiled in boiling water for 30 minutes. When eaten, it was delicious, with an excellent meaty flavor and an extremely soft texture that was right between humpento and wheat flour. The following table shows the hardness after boiling.

[Table] (Effects) As detailed above, the present invention has made it possible to create a new material for simmering that exhibits a softness intermediate between that of hampen and yam when simmered and eaten.

Claims (1)

[Claims] 1. A stewing material made of dough for fish paste products or dough for meat paste products and shiratama flour, and heated and shaped. 2. The material for stewing according to claim 1, wherein the dough for fish paste products or the dough for meat paste products contains a vegetable protein emulsion. 3 Dough for seafood paste products or meat paste products
The material for stew according to claim 1, wherein the amount of shiratamako is 10 to 60 parts by weight per 100 parts by weight.