JPH0763350B2 - Manufacturing method of gelled food - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a gelled food product such as fish meat paste, livestock meat paste and konjac having a unique shape.

[0002]

2. Description of the Related Art An extrusion molding apparatus is often used as a method for molding fish paste products such as kamaboko and sashima hoist, animal meat paste products such as ham and sausage, and gelled food products such as konjac. That is, many of these foods are produced by extruding a paste-like food material such as ground fish meat, meat paste, and konjac paste, and heating the mixture to gel it.

However, most of the extruded shapes are common shapes such as columnar shape and cylindrical shape, and the change in shape is poor. Also, these foods
It is eaten as it is or sliced to an appropriate thickness and cooked by boiling or baking as necessary, but the problem is that the texture does not change much as described above because the shape does not change much was there. Further, there is a problem that the seasoning liquid such as broth is not sufficiently adhered and the seasoning cannot be performed well.

On the other hand, the pasta using durum wheat semolina is manufactured into various shapes by extrusion molding. In this way, it is thought that the variety of shapes is brought about in pasta because the dough of wheat semolina (exterior dough) is extremely viscous and does not collapse even when extruded into a complicated shape. . However, since pasty food materials such as ground fish meat, meat paste, and konjac paste have a relatively low viscosity, even if they are extruded into a complicated shape, they immediately sag and lose their shape.

[0005]

SUMMARY OF THE INVENTION The present invention has been made in view of the above-mentioned problems of the prior art, and its object is to:
Another object of the present invention is to provide a method for producing a gelled food product which has a taste in shape and is improved in texture and taste.

[0006]

Means for Solving the Problems In the method for producing a gelled food of the present invention, a paste-like food material which is gelled by heating is extruded into a screw shape using an S-shaped nozzle and immediately immersed in hot water. It is characterized in that it is gelled.

In the present invention, "immediately immersing in hot water" means extruding in a state where the nozzle is brought close to the water surface of the hot water, or extruding while immersing the nozzle in hot water in advance. Further, the screw shape means a twisted shape of a plate-like object, a shape in which a spiral protrusion such as a screw groove is formed on the outer periphery, and the like. Further, the gelled food product obtained by the method for producing a gelled food product of the present invention is formed into a screw shape as described above from the beginning and is maintained in that shape without applying external force such as combing and binding. It is a thing.

The present invention will be described in more detail below with reference to preferred embodiments. In the present invention, as the paste-like food material that gels by heating, for example, fish meat paste, live meat paste, konjac paste and the like are preferably adopted.

[0009] The fish meat surimi is prepared by adding 2 to 4% by weight of salt to raw fish such as pollack, crocodile, shark, flounder, hokke, etc. or surimi produced by them, and further adding starch and sodium glutamate, if necessary. It can be prepared by adding auxiliary materials such as sugar, sugar, egg white, and fats and water and kneading with a stirrer.

The livestock meat paste can be used, for example, for ground meat such as beef, pork and birds, as in the method for producing sausage.
It can be prepared by adding and mixing seasonings, spices and the like.

Further, the konjac paste is obtained by, for example, forming konjac paste from konjac potato or konjak powder according to a conventional method, and adding an alkali such as calcium hydroxide (lime milk), calcium carbonate or sodium hydrogen carbonate to the konjac paste. It can be prepared by mixing. However, it is not necessary to add the alkali to the konjac paste by adding the alkali to the hot water that is immersed after being extruded.

As a method of extruding these pasty food materials into a screw shape, for example, a method of extruding using a nozzle having an S-shaped opening used in the production of pasta is adopted.

In the present invention, the above-mentioned pasty food material is extruded into a screw shape and immediately immersed in boiling water.
According to this method, as described above, the nozzle may be extruded in the state of being brought close to the water surface of the hot water, or the nozzle may be extruded in the state of being immersed in the hot water in advance. The temperature of boiling water is
Although not particularly limited, it is usually preferably 70 ° C. or higher. In order to increase the viscosity and specific gravity of water, a viscous agent, a water-soluble substance or the like, or seasonings such as salt, sugar, sodium glutamate and soy sauce may be added to the boiling water. Further, as described above, a substance that promotes gelation, such as an alkali in konjac paste, may be added.

Further, the paste-like food material extruded from the nozzle may be caused to generate a water flow which gives a twisting action in hot water, so as to assist in forming it into a screw shape. Further, in order to prevent the extruded paste from bending in the hot water, a cylindrical guide or the like may be placed in the hot water.

Thus, the gelled food product obtained by extruding the pasty food material into a screw shape, immediately immersing it in hot water and heating it to gel it is added with a seasoning liquid as it is, or boiled or baked. It can be eaten after cooking, such as frying.

[0016]

In the present invention, the pasty food material that gels by heating is extruded into a screw shape using a nozzle having an S-shaped opening, and then immediately immersed in hot water to cause gelation. Even a food material that is significantly less viscous than semolina's dough and is prone to sagging can be formed into a screw shape without losing its shape.

The product formed from the beginning in such a screw shape is unprecedented in kamaboko, sausage, konjac and the like, and it is possible to bring about the shape and diversify the product. .

Further, since it has a screw shape, it is easy to feel in the mouth when eating, and a soft texture is obtained, so that the texture is improved.

Furthermore, since the surface area is increased by the screw shape and the seasoning liquid adhering to the surface is hard to drop,
It can be eaten with a relatively large amount of seasoning liquid such as broth attached, and can be seasoned well.

[0020]

EXAMPLES Example 1 FIGS. 2 and 3 show an example of a nozzle for extruding a pasty food material into a screw shape. FIG. 2 is a view of the nozzle end face from the outside, and FIG. 3 is the nozzle end face. It is the figure which expanded a part of and was seen from the inside. The nozzle 11 is formed by closing an end surface 12 of a cylinder into which a food material is pumped, and forming a plurality of S-shaped openings 13 on the circumference of the end surface 12.

When viewed from the inside, the S-shaped opening 13 has large rounded concave portions at both ends 13a and 13b, which reduces frictional resistance of the raw material discharged from the both ends 13a and 13b to the nozzle, It is designed to discharge at a faster flow rate from that portion. As a result, a twist is generated after the liquid is discharged from the nozzle 11, and it is formed into a screw shape.

FIG. 4 shows an outline of a molding apparatus using the nozzle 11. The nozzle 11 is arranged close to the water surface 15a of the hot water 15 stored in the water tank 14. Nozzle 11
A rotary cutter 16 is installed on the end face of the, so that the extruded molded product 17 is cut into an appropriate length.

Next, an example of the manufacturing method of the present invention using this molding apparatus will be described. A saltless surimi 10 of Alaska pollack
00 g, 30 g of salt, 30 g of mirin, 50 g of starch, 5 g of sodium glutamate, 30 g of sugar and 300 g of water were mixed and stirred and mixed by a conventional method to obtain a fish surimi.

This ground fish meat was extruded into a screw shape from the opening 13 of the nozzle 11 using the extrusion molding apparatus shown in FIGS. The molded product 17 was immediately immersed in hot water 15 at a temperature of 80 ° C. while being cut into a proper length by a cutter 16, and heated in that state for 5 minutes to gel.

As shown in FIG. 1, the kamaboko 21 obtained above had a screw shape having a plate-like object twisted and spiral wings on the outer periphery. In addition, the wings on the outer circumference are slightly downward due to gravity to form an umbrella shape. This kamaboko 21 was soft and crisp, and had a good texture.

[0026]

As described above, according to the present invention,
Pasty food material that gels by heating is extruded into a screw shape using an S-shaped nozzle, and immediately immersed in hot water to cause gelation, resulting in the fields of fish meat products, live meat products, konjac, etc. Then, it is possible to obtain a screw-shaped product that could not be commercialized in the past. Since this gelled food product has a screw shape, it has a good texture with softness and crispness, and the seasoning liquid easily adheres to it, so that the excellent effect of seasoning is also brought about.

[Brief description of drawings]

FIG. 1 is a perspective view showing a gelled food product obtained by an embodiment of the method for producing a gelled food product of the present invention.

FIG. 2 is an end view seen from the outside showing an example of an extrusion nozzle used in the method for producing a gelled food according to the present invention.

FIG. 3 is a partially enlarged end view of the extrusion nozzle seen from the inside.

FIG. 4 is a schematic view of a molding apparatus using the extrusion nozzle.

[Explanation of symbols]

 11 Extrusion Nozzle 13 Opening 14 Water Tank 15 Hot Water 17 Molded Product

Claims (2)

[Claims] 1. A gelled food product, characterized in that a paste-like food material which is gelled by heating is extruded into a screw shape by using an S-shaped nozzle, and immediately immersed in hot water to cause gelation. Law. 2. The method for producing a gelled food according to claim 1, wherein the pasty food material is selected from fish meat, live meat paste, and konjac paste.