JPH03180157A - Preparation of dainty fancy food - Google Patents

Abstract

PURPOSE:To prepare a dainty fancy food having excellent palatability, taste, preservability, etc., by forming a fish meat sheet from a ground fish meat, sandwiching a cheese sheet between a pair of fish meat sheets interposing a binder substance between the fish meat and the cheese, heating with a roaster plate, drying to a prescribed water content and packaging together with a deoxidation agent. CONSTITUTION:A ground fish meat is kneaded together with a starch, seasonings, etc., formed in the form of a thin plate, heated and dried to obtained a fish meat sheet having a proper thickness. A proper amount of a binder substance is applied to the inner surface of the fish meat sheet or both surfaces of a cheese sheet having a proper thickness and the cheese sheet is sandwiched between a pair of the fish meat sheets to obtain a food raw material. The food raw material is heated from above and below with roaster plates heated at about 60-70 deg.C to bond the fish meat sheets to both surfaces of the cheese sheet. The product is dried to a water content of about 38-42%, cooled and cut to a prescribed shape. The cut product is sealed together with a deoxidation agent in a packaging bag made of a gastight material to obtain the objective dainty fancy food.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to a method for producing a delicacy food consisting of a fish sheet, cheese, etc. whose main ingredient is fish meat.

Conventional technology: Cod is caught in large quantities and is inexpensive; it has very little fat and does not easily produce lipid peroxides, so it has excellent storage stability; it has a light taste due to its low diamine nitrogen content; Due to the fact that the meat is pure white, in recent years, dried fish meat sheets made from fish meat such as cod have been widely used as raw materials for processed seafood foods and the like. On the other hand, cheese, which is the main processed milk product, is manufactured by pressing curd and eliminating whey.It is a nutritious food containing milk protein, milk fat ribs, and vitamins, and has recently become a highly nutritious food. The amount consumed has increased significantly as eating habits have become more European-style. Since the unique flavor of the fish sheet harmonizes well with the flavor of cheese, various delicacy products made of fish sheets and cheese have been developed.

Traditionally, for this type of delicacy, sliced cheese was sandwiched between sheets of fish meat, which was then pressurized with a heated roaster board to melt the front and back sides of the cheese and transfer the cheese to the sheets of fish meat. sorbitol (
CH,OH,・(CHOH).

A method has been proposed in which sliced cheese is sandwiched between the coated surfaces after applying an adhesive liquid containing a mixture of CH, OH) and a natural polysaccharide aqueous solution (for example, Japanese Patent Publication No. 1-13340 and Japanese Utility Model Publication No. 1983-1999) (Refer to Publication No.-117993).

In addition, as a method for manufacturing a luxury food consisting of fresh mushrooms and cheese without using a fish sheet, cheese is sandwiched between wild mushrooms and the mixture is heated to about 120 to 180°C.
A manufacturing method has been proposed in which the cheese is sandwiched between heated iron plates and pressurized for about 5 minutes to melt the front and back surfaces of the cheese to prevent it from sticking. (Refer to Publication No.-113464).

Problems to be Solved by the Invention The method disclosed in the above-mentioned Japanese Patent Publication No. 1-13340, in which cheese is sandwiched between fish sheets by melting the front and back surfaces of the cheese by heating, has a method of sandwiching the cheese between sheets of fish meat.
1O℃), the center temperature of the cheese becomes too low and requires a long joining time, resulting in poor workability.
0C) and the ripening of cheese progresses rapidly, promoting deterioration.
In addition to the flavor, the fat separated from the protein stands out on the front and back sides of the cheese and significantly prevents it from bonding with the fish sheet, making it difficult to manufacture under constant conditions throughout the year.The melting of the cheese outer box also prevents cheese deterioration and There was a problem that the unique texture of cheese was lost.

Furthermore, in the processed food disclosed in Japanese Utility Model Application Publication No. 57-117993, the sweetness of the sorbitol solution and the taste of the natural polysaccharide aqueous solution impair the original taste of the ingredients, and the storage stability of the cheese is impaired due to its odor-revealing properties. There was a problem with lack of consideration.

Furthermore, Japanese Patent Publication No. 48-2336 and Japanese Patent Publication No. 54-1
In the method for producing processed foods disclosed in Publication No. 13464, since the melting temperature of cheese (90°C for processed cheese) is significantly exceeded, there is a risk that cheese will dissolve from the melting cracks and not become a product. There was a problem that products of uniform quality could not be produced because the temperature and time were not constant depending on the moisture content of the cheese or squid, especially the amount of fat and viscosity of the cheese.

The present invention was devised to solve the problems of the conventional technology as described above, and maintains the moisture content of the product at a high level without impairing the original shape and flavor of the fish sheet and cheese. By doing so, it has a soft texture, and when packaging the product, an oxygen absorber is included at the same time to remove oxygen from the product packaging bag, thereby improving the shelf life of the product by preventing mold formation, bacterial growth, etc. The purpose of the present invention is to provide a method for producing a food with enhanced delicacy taste.

Means for Solving the Problems In order to achieve the above object, in the method for producing a delicacy food of the present invention, ground fish is kneaded with starch, seasonings, etc., formed into a thin plate, and then heated and dried. to produce a fish sheet with an appropriate thickness, apply an appropriate amount of a binding substance to the contact surface of the fish sheet with the plate-shaped cheese or both sides of the plate-shaped cheese, and create an appropriate thickness between the fish meat sheets. A food material is formed by sandwiching the plate-shaped cheese having the above-mentioned properties, and the food material is heated from above and below with a roaster plate heated to approximately 60 to 70°C to allow the above-mentioned binding substance to sit, and fish meat sheets are placed on both sides of the cheese. After drying and cooling the mutually bound food materials to a moisture content of approximately 38 to 42%, the food materials are cut into a predetermined shape and a predetermined amount is packed together with an oxygen absorber into a packaging bag made of an airtight material. It is placed inside the body and sealed.

It is preferable to use cod as the fish fillet in view of the binding substance described later.

Fish meat sheets are made by adding starch, egg white, salt, and chemical seasonings to ground cod, kneading the mixture, and rolling the mixture into a rolling machine for about 3 to 5 minutes.
The product is formed into a thin plate with a thickness of W, and heated and baked so that the temperature of the thin plate becomes 80 to 85°C. The baked mixture has a milky white color and is cut into a rectangular shape of about 115 layers x 450 layers and dried in a hot air dryer at 30-40℃ to a moisture content of 23%. A thick sheet of fish meat is obtained.

The plate-shaped cheese is made by mixing several types of ground natural cheese and additives, melting the mixture, cooling it, and cutting the block-shaped processed cheese into approximately 5 nm thick pieces with a vertical cross section that is approximately the same shape as the above-mentioned fish meat sheet. It is preferable to use

As the binding substance, it is suitable to use a 6-20% actomyosin solution. Actomyosin is a combination of myosin and filamentous actin. Myosin, a salt-soluble protein, activates its activity by binding to filamentous actin that exudes in the presence of neutral salts, causing a rapid increase in viscosity. Wa! It produces a type of compound called l-shaped actomyosin. Actomyosin obtained from fish meat has a lower contraction temperature than animal meat, and cod muscle protein contains a large amount of actomyosin. Therefore, it is most preferable to use the muscle obtained from cod muscle immediately after rigor mortis, since the unique flavor of the material is not completely lost. Cod has the highest muscle protein content
As shown in the table.

Table 1 (%: Total protein: 100) Since the purpose of heating is to shrink actomyosin, it is only necessary to heat the area to which actomyosin is attached, and the cheese must not be heated. That is, even if heated, it is sufficient that the heat is transferred only to the fish meat sheet and actomyosin, and the cheese must be kept at room temperature to prevent deterioration. Therefore, the heating time may be short enough to contract actomyosin.

There are various oxygen scavengers, including iron that absorbs oxygen, iron powder such as iron carbide, reducing inorganic salts such as dithionite, sulfite, and ferric salts, hydroquinone, catechol, pyrogallol,
The main agent is a reducing agent selected from the group consisting of polyphenols such as gallic acid and butylhydroxyanisole, reducing sugars such as glucose, and reducing polyhydric alcohols such as ascorbic acid and erythorbic acid. is used.

The bag body is preferably made of polyvinylidene chloride coated polypropylene as the main raw material because of its high gas barrier properties.

Effect When the actomyosin solution is applied to the contact surface of the fish sheet with the cheese or both sides of the cheese and the cheese is sandwiched between the fish sheets, the actomyosin solution is viscous, so it immediately penetrates into the tissue of the fish sheet. Instead, it bites into the uneven surface of the fish sheet. On the other hand, although cheese contains a large amount of milk fat, protein, and vitamins, the actomyosin solution does not penetrate into the cheese tissue and adheres to both sides of the cheese, mainly due to the milk fat. Actomyosin is a combination of actin and myosin, but muscle adenosine triphosphatase (ATPase) cannot be separated from this myosin, and they appear to be the same substance. This fibrous actomyosin contracts rapidly in the presence of adenosine triphosphate (ATP) contained in the muscle, and acts to bind the fish meat sheet and cheese. The contraction reaction of actomyosin is caused by the decomposition reaction of adenosine triphosphate (ATP), which cannot be separated from myosin, causing the actin-myosin system molecule to rapidly shorten, causing a contraction reaction. Actomyosin contraction occurs even at low temperatures, but since all of these changes are chemical reactions, the reaction rate increases as the temperature rises, and the maximum degree of contraction is reached.

Example Examples of the present invention will be described below.

Example 1 The raw materials of Formulation 1 were kneaded, and the mixed material was molded into about 5 u by a rolling machine.
It is rolled and formed into a thick thin plate, and the product temperature of the thin plate-like mixed wire is 80.
Heat and bake in a roaster until the temperature reaches ~85℃. The baked kneaded product has a length of -1151X and a width of 450H.
After cutting into rectangular pieces of about 100 mL, they are dried in a hot air dryer at 30 to 40°C to produce delicious fish sheets with a moisture content of about 23.0% and a thickness of about 1 m. A 18% actomyosin solution is applied to both sides of a sliced processed cheese with a thickness of about 5 ff and a moisture content of about 5%, and one slice of gooose is sandwiched between the two fish sheets. Form the material. Roaster plates measuring about 350 fl in length and about 600 n in width and each weighing about 27 mm are placed vertically opposite each other, the food material is inserted between the roaster plates, and the roaster plates are heated to remove the actomyosin-attached area. The food material is sandwiched between roaster plates for about 1 to 2 minutes so that the temperature is 65° C., and the actomyosin is allowed to sit, thereby joining the cheese and fish sheet. In this case, actomyosin causes a contraction reaction that creates a strong protein network between the cheese and fish sheets and bonds them together. Next, the food material is placed on a cooling shelf and cooled until the moisture content reaches approximately 38.5%. This food material is cut with a cutting machine about 4 layers wide x about 7 layers thick x about 1 layer long
Cut into long thin rods of 15H, moisture content approximately 38.5%
Get a soft product. Then, the above product 80F and an oxygen absorber (manufactured by Mitsubishi Gas Chemical Co., Ltd., product name Ageless FX) were used.
-50) is placed in a package made of a non-breathable resin film (film material KOP/PE/CPP 3-layer manufactured by Toppan Printing Co., Ltd., bag volume: 360 d) and sealed.

Formulation 1 Example 2 Following the same process as in Example 1 above, the moisture content was 23.0.
%, a fish meat sheet with a thickness of about Im is produced. Moisture content approximately 4
Slice 3.5% processed cheese into approximately 8-inch thick slices.
A 18% actomyosin solution is applied to both sides, and a thin bar-shaped salami sausage with a moisture content of around 20% is placed on top of the cheese, and the food material is formed by sandwiching it between two fish sheets. When the food material is sandwiched between the upper and lower roaster plates similar to those in Example 1 and heated for about 1 to 2 minutes so that the temperature of the part to which actomyosin is attached reaches 67°C, the binding substance actomyosin is transferred to the fish meat. It bites into the uneven surface of the sheet and contracts, strongly binding the fish sheet to the cheese and the cheese to the salami.

This bound food material is placed on a cooling rack with a moisture content of approximately 38.
Cool until it reaches around 5%. Next, this food material is cut into long and thin rods measuring 4 mm wide x 10 mm thick x 115 mm long to obtain a soft product with a moisture content of about 38.2%. Then, 80 g of the above product and an oxygen absorber (same as in Example 1) are placed in an airtight packaging bag (same as in Example 1) and sealed.

This product was delicious, with the respective flavors of the fish meat sheet and cheese harmonizing well with the flavor of the salami sausage. In addition, the appearance of the product was excellent in color, with the whitish color of the fish meat sheet and cheese contrasting with the bright red of the salami sausage.

Example 3 Processed cheese with a water content of about 43.5% is sliced into about 8 thick layers, and an 18% actomyosin solution is applied to both sides. Raisins whose moisture content has been adjusted to around 18.0% are placed on the top of the cheese either as they are or after being cut into pieces, and the moisture content is adjusted to 23.0% according to the same process as in Example 1 above.
A food material is formed by sandwiching between two fish meat sheets having a thickness of 0% and a thickness of about 1IIl. The food material is sandwiched between the upper and lower roaster plates similar to those in Example 1, and heated from above and below for about 1 to 2 minutes so that the temperature of the actomyosin-attached portion reaches 67°C.

When actomyosin in actomyosin solution is heated,
It causes a rapid contraction reaction and strongly binds the fish sheet and cheese and the cheese and raisins.

This bound food material is placed in a cooling rack with a moisture content of 9.3%.
Cool and dry until . After cooling and drying, width 4M x thickness 1
Cut into a long and thin bar shape of OW x length 115M, and make this product 8.
0f and an oxygen absorber (same as in Example 1) in an airtight packaging bag (
(same as in Example 1) and sealed.

This product was delicious with a harmonious sweet and sour taste of cheese and raisins.

Example 4 Following the same process as in Example 1 above, the moisture content was 23.0.
%, a fish meat sheet with a thickness of about 1 a is produced. Salted pistachios with a moisture content of 18% are mixed into the cheese and dotted throughout the cheese to obtain a processed cheese with a moisture content of approximately 43.5%. Slice this processed cheese into approximately 10-inch thick slices and slice 1 slice on each side.
An 8% actomyosin solution is applied and sandwiched between two fish sheets to form a food material. The food material is sandwiched between the upper and lower roaster plates similar to those in Example 1, and heated for about 1 to 2 minutes until the temperature of the actomyosin attached area reaches 68°C to cause the contraction reaction of actomyosin. Bind the sheet and cheese. This food material is placed in a cooling rack with a moisture content of approximately 39.
After cooling to a moisture content of around 5%, it was cut into a rectangular parallelepiped shape with a width of 10 layers x length of 12 layers x length of 35 cm, and the moisture content was 39.
Get 5% product. This product 50y is packaged in a packaging bag (film material OPP/
A CPP two-layer film (manufactured by Toppan Printing Co., Ltd.) is placed in a pillow-wrapped film, and the billow-wrapped film and an oxygen absorber (
Manufactured by Mitsubishi Gas Chemical Co., Ltd. (Product name Ageless S-50)
and are placed in a packaging bag made of an airtight material (same as in Example 1) and sealed.

This product was delicious with a good harmony of cheese and pistachio flavors.

Example 5 Processed cheese with a moisture content of about 43.5% is obtained by mixing crushed salted walnuts with cheese and dotting them within the cheese tissue. This processed cheese is sliced into 10-thick slices, and an 18% actomyosin solution is applied to both sides. Walnut cheese is sandwiched between two fish meat sheets obtained by the same manufacturing process as in Example 1, and then the walnut cheese is mixed in the same way as in Example 3.
The sheet was placed between roaster plates for a minute to heat actomyosin to bind the cheese and fish sheet, and then cooled to a moisture content of 40.5%. Next, it was cut into a rectangular parallelepiped shape with a width of 10 W x a thickness of 12 mm x a length of 35 ff, and a product 5 was prepared in the same manner as in Example 3.
01' was packaged in a breathable packaging bag (same as Example 4) and then placed in a packaging bag made of an airtight member (same as Example 1) together with an oxygen absorber (same as Example 4). Seal.

This product had a delicious walnut aroma and cheese taste that harmonized well.

Example 6 Processed cheese with a moisture content of about 43.5% is obtained by crushing amanatto beans with a moisture content of about 25% and dotting them on cheese. Slice this processed cheese into 10a thick slices.
Apply 18% actomyosin solution to both sides. Example 1
Amanatto hole cheese was sandwiched between two sheets of the same fish meat as in Example 3, and actomyosin was heated from above and below for about 1 to 2 minutes on a roaster board in the same manner as in Example 3 to bind the cheese and fish sheets, and the moisture content was 41. Cool and dry on a cooling rack until the concentration is .2%.

Next, it was cut into a rectangular parallelepiped shape with a width of 10M x a thickness of 12mm x a length of 35ff, and the product 50F was wrapped in a breathable bag (same as in Example 4) in billows, followed by an oxygen absorber (same as in the example). and a packaging bag made of an airtight material (same as Example 1)
Put it in a container and seal it.

The sweetness and softness of the amanatto harmonized with the flavor of the cheese, making this product soft and delicious.

Effects of the Invention Since the method for producing a delicacy food of the present invention is configured as described above, the surface of the cheese is melted and bitten into the uneven surface of the fish sheet to adhere the fish sheet to the cheese, as in the conventional method. By heating the fish sheet at a low temperature (lower than the melting temperature of processed cheese) at which actomyosin contracts, a protein network structure is created between the fish sheet and the cheese, and the fish sheet and cheese are strongly bonded together. It can bind together, and there is no problem of deterioration due to melting of cheese or deterioration of flavor unlike in the past.

In addition, since the actomyosin is contracted by heating to bind the fish sheet and cheese, there is no need for pressurization as in the conventional method, the heating time is short, and the material does not deform.

In addition, actomyosin is obtained from cod meat plasma protein, so it does not have a strange taste with the fish meat sheet, has excellent nutritional value, and has the same binding properties as conventional synthetics. Unlike substances, it has the effect of providing healthy food that has no additive odor.

Furthermore, since the product is sealed together with an oxygen absorber in an airtight packaging bag, it prevents discoloration, oxidation, mold growth, bacterial growth, insect damage, etc., and maintains the same quality as when manufactured for a long time. There is. Tables 2 and 3 show the data of the mold growth test and general viable cell count preservation test of the product when stored in an incubator at a temperature of 30°C.

Table 2 No. table (Unit: pieces/f)

Claims (1)

[Scope of Claims] 1. After kneading starch, seasonings, etc. to minced fish meat and forming it into a thin plate shape, heating and drying it to produce a fish meat sheet with an appropriate thickness; A food material is formed by applying an appropriate amount of a binding substance to the contact surface with the plate-shaped cheese or both sides of the plate-shaped cheese, sandwiching the plate-shaped cheese having an appropriate thickness between the fish meat sheets, and forming the food material. Approximately 60~ from the top and bottom of the material
Heat with a roaster board heated to 70°C, let the binding substance sit on it, bind fish sheets on both sides of the cheese, and dry and cool the bound food material until the moisture content reaches about 38 to 42%. The method for producing a delicacy food is then cut into a predetermined shape, and the predetermined amount is placed in a packaging bag made of an airtight material together with an oxygen absorber and sealed. 2. The method for producing a delicacy food according to claim 1,
A method for producing a delicacy food, characterized in that the binding substance is an actomyosin solution.