CN109714984B

CN109714984B - Scallop-like fibrous fish cake and package and method for producing the same

Info

Publication number: CN109714984B
Application number: CN201780058533.7A
Authority: CN
Inventors: 村田笃海; 石原邦昭
Original assignee: Rishui Ltd
Current assignee: Rishui Ltd
Priority date: 2016-11-10
Filing date: 2017-11-07
Publication date: 2023-07-21
Anticipated expiration: 2037-11-07
Also published as: JPWO2018088376A1; WO2018088376A1; JP7302074B2; JP2022121649A; JP7161406B2; CN109714984A

Abstract

The invention provides a scallop-like fibrous fish cake which reproduces the taste and flavor of scallop. The scallop-like fibrous cake is a fibrous cake obtained by rolling a plurality of sheet-like cakes having parallel grooves, and is characterized in that the diameter is 2-5 cm, the height is less than the diameter, and the thickness of the sheet-like cake positioned on the outer side is 0.7-1.2 mm. Further, it is preferable that the outer sheet has a coloring layer on the outer side. Preferably, a plurality of scallop-like fibrous fish cakes are packed in a package in a manner that they do not adhere to each other.

Description

Scallop-like fibrous fish cake and package and method for producing the same

Technical Field

The invention relates to a scallop-like fibrous fish cake, in particular to a scallop-like fibrous fish cake with flavor, appearance and taste similar to scallops.

Background

In recent years, many products for gathering fibrous fish cake into a rod shape are sold on the market, and are called crab leg fish cake, crab stick, and the like. A thin fish cake sheet is produced by forming a large number of parallel grooves which are loose when eaten, and winding the thin fish cake sheet into a rod shape (patent document 1). In many cases, crab-like foods which impart a crab flavor and color the surface red are proposed, but in addition to crabs, scallop-flavored products (patent document 2) are not fixed as commercial products like crab-flavored products.

Prior art literature

Patent literature

Patent document 1: japanese patent laid-open No. 58-28248

Patent document 2: japanese patent laid-open No. 2007-175054

Disclosure of Invention

Problems to be solved by the invention

The following reasons are known as the reasons for the above-described case: the color tone of the appearance, in particular, the color of the scallop is the same as that of a real scallop, and needless to say, the scallop is loose well in the mouth and feel a fibrous sensation and flavor such as a freshly baked flavor is also insufficient.

The present invention aims to solve the above problems.

Means for solving the problems

The present inventors have found that the objects of the present invention can be achieved by the following (1) to (9).

(1) A fibrous scallop cake is prepared by rolling a plurality of sheet-shaped cakes with parallel grooves, and is characterized in that the diameter is 2-5 cm, the height is less than the diameter, and the thickness of the sheet-shaped cake on the outer side is 0.7-1.2 mm.

(2) The scallop-like fibrous fish cake of (1), wherein the outer side of the outer sheet further has a coloring layer.

(3) The scallop-like fibrous fish cake according to (1) or (2), wherein the coloring layer contains at least one selected from the group consisting of a scorched soy sauce, a reactant of maillard reaction, and a coloring matter.

(4) The scallop-like fibrous fish cake according to any one of (1) to (3), wherein the raw material of the fish cake comprises minced fish meat, starch, salt, sugar and a seasoning containing free amino acids.

(5) The scallop-like fibrous fish cake of (4), wherein xylose or glucose is contained as sugar and glycine is contained as free amino acid.

(6) A deep drawn package filled with the scallop-like fibrous fish cake of any one of (1) to (5).

(7) The deep drawn package of (6), wherein a plurality of scallop-like fibrous fish cakes are packed in a package so as not to adhere to each other.

(8) A method for producing a fibrous scallop cake, which comprises sequentially winding a plurality of sheet-like fish cakes each having parallel grooves, characterized in that at least 2 sheets each having a thickness of 0.8 to 1.7mm are sequentially wound as inner sheets and 0.7 to 1.2mm are sequentially wound as outer sheets, a fibrous scallop cake having a diameter of 2 to 5cm is produced, a colored layer is attached to the outer side of the fibrous scallop cake, and then the fibrous scallop cake is cut to have a length equal to or shorter than the diameter.

(9) A method for manufacturing a package of scallop-like fibrous fish cake, in which a plurality of scallop-like fibrous fish cakes are packed in one package by deep drawing, wherein a forming die for manufacturing the deep drawing package has a plurality of partitions having a wall height lower than the depth of the deep drawing package.

Effects of the invention

According to the present invention, not only the fibrous fish cake can be provided with the same color as that of the scallop, but also the fibrous fish cake can be provided with a loose texture of fibers which is perceived as having the scallop well dispersed in the mouth, and further the fibrous fish cake can be provided with a freshly baked flavor.

Drawings

Fig. 1 is a schematic view of a package manufactured.

Fig. 2 is a schematic view of one embodiment of the molding die as viewed from above.

Fig. 3 is a schematic view of a cross section of one embodiment of the molding die.

Detailed Description

The scallop-like fibrous cake according to the present invention is a scallop-like fibrous cake having a predetermined diameter and height, wherein a plurality of sheet-like fish cakes having parallel grooves are sequentially rolled in, and wherein the thickness of the sheet-like fish cake on the outer side is thinner than the thickness of the sheet-like fish cake on the inner side.

The crab leg is usually shaped like a crab leg with a fish cake, and thus has a longer length than the diameter, but shaped like a scallop-like fibrous fish cake produced by imitating a scallop is shaped like a scallop having a height equal to or even smaller than the diameter. Therefore, if the crab leg is produced in the same manner as the crab leg, the fibrous cake is likely to be scattered and broken. Moreover, the scallop meat requires a different mouthfeel than crab legs.

By reducing the thickness of the sheet on the outer side of the last winding, the sheet is less likely to break, the shape is maintained, and the feel of the sheet in the center portion is not impaired because the presence thereof is thin.

The scallop-like fibrous fish cake of the present invention can be produced by substantially the same method as that of a usual crab stick. Namely, the method comprises the following steps: a minced meat obtained by mixing and stirring minced fish meat as main raw material and fish cake raw material containing starch, salt and other flavoring agent is formed into sheet, heated by roller, cut into fiber, rolled into rod, shaped, heated, packaged, and sterilized by heating.

< formula of scallop-like fibrous Fish cake >

The main raw material is minced fish meat. Any fish species may be used as long as it is a minced meat of white body fish that can be used as a raw material for fish cake, bamboo wheel, etc. Specifically, alaska pollack, pacific white fish, long tail cod, far east multi-line fish, alaska pollack, north blue cod, hairtail, parent dog, head of stone, goldfish, and gold-eye sea bream may be exemplified. Frozen minced fish meat obtained by washing such fish meat with water and adding sugar or the like as a freeze-proofing modifier has high versatility and is widely used.

In order to produce scallop-like characteristics, it is preferred to add certain amounts of free amino acids and sugars to the raw material. In order to make the taste similar to scallop meat, it is preferable to add a seasoning so as to be a free amino acid content similar to the amount and composition of the free amino acid contained in scallop meat.

It is reported that scallop meat contains more than 3000mg/100g of free amino acid, of which about 2/3 is glycine, that is, in the preparation of scallop meat-like fibrous fish cake, it is preferable to add the free amino acid as a seasoning and preferably to add it in such a manner that the free amino acid content becomes equal to or more than the content actually contained in scallop meat.

Further, depending on the amino acid composition of the scallop, the taste of the scallop can be accessed by using glycine in at least half or more of the added free amino acids. Glycine can be added as an amino acid seasoning or a flavor seasoning such as scallop extract mixed with amino acids.

The frozen minced fish meat contains a certain degree of saccharides for preservation. In addition, for seasoning, sugars and cooking wines are sometimes used, and these sugars undergo maillard reaction with free amino acids to impart scallop-like color tone. The maillard reaction-based similarity to authentic scallops is highest with xylose, followed by glucose. Since the effect of other saccharides on coloring is not great, a preferable color tone can be obtained if the addition amounts of xylose and glucose are appropriately adjusted.

In the case of using xylose, the total wet mass of the additive raw materials is preferably 0.05 to 1.0 mass%, more preferably 0.1 to 0.5 mass%, and particularly preferably 0.2 to 0.3 mass%, because of good colorability. In the case of using glucose, the total wet mass of the raw materials to be added is 0.2 to 5.0 mass%, preferably 0.5 to 2.5 mass%. Other saccharides may be used as long as they undergo Maillard reaction. The sugar is mixed with the raw materials of fish cake.

The Maillard reaction can also be carried out by passing through a sterilization step, usually at 92℃for 50 minutes. The Maillard reaction can be generated by a heating step at 80-100 ℃ for 30-60 minutes at any stage before the final product is obtained. The sterilization step of the scallop-like fibrous fish cake of the present invention is preferably boiling sterilization.

Depending on the type of minced fish meat used as a raw material, the color may be different, and pigments can be appropriately used for such subtle adjustment of the color tone.

< preparation of scallop-like fibrous Fish cake >

In the scallop-like fibrous fish cake of the present invention, the meat paste containing the raw material is formed into a plurality of pieces having parallel grooves, and is sequentially rolled into a rod shape having a predetermined diameter of 2 to 5 cm. Conventional apparatus, methods used in the manufacture of crab sticks can be used.

First, the meat emulsion is extruded into a sheet form and heated on a drum. Next, parallel grooves are provided to the sheeted fish cake processed into a sheeted shape by a grooved roll or the like. The width of the groove is preferably 0.4 to 1.2mm, more preferably 0.6 to 1.0mm. The depth of the groove is preferably such that the sheet is not completely cut, and is such that it is loose in the mouth when consumed. The slits of the outermost sheet of cake are preferably shallower than the inner sheet in order to maintain shape.

The diameter of the scallop-like fibrous cake can be appropriately adjusted according to the width and thickness of the sheet-like cake as the rolled-in sheet-like cake, and by winding a plurality of sheet-like cakes in sequence, meat can be uniformly stuffed into the rod-like central portion.

The invention is characterized in that the thickness of the flaky fish cake positioned at the outermost layer when formed into a rod shape is 0.7-1.2 mm, preferably 0.8-1.1 mm, more preferably 0.8-1.05 mm. The thickness of the inner sheet-like fish cake is 0.8 to 1.7mm, preferably 1.1 to 1.5mm, and more preferably about 1.15 to 1.3 mm. The thickness of the sheet-like cake located at the outermost layer is preferably thinner than that of the sheet-like cake located at the inner side.

The number of the inner sheet-shaped fish cakes is 2 to 5, preferably 2 to 3. The width of each sheet-like fish cake can be appropriately selected in the range of 50 to 500mm, preferably 100 to 300mm. May be the same or different. The width of the sheet-like cake located at the outermost layer is preferably 1.5 to 2.5 times the width of the circumference of the aimed product.

In order to make the scallop-like fibrous fish cake of the present invention closely resemble scallop, a long rod-like fish cake wrapped in a sheet-like fish cake is cut Cheng Shanbei by a predetermined length (corresponding to the height of the product). The length of the material is the same as the diameter or shorter than the diameter. Specifically, the diameter is preferably in the range of 10 to 30mm, but can be appropriately set according to the relationship with the diameter. Preferably a ratio similar to that of a true scallop.

< coloring layer >

In the scallop-like fibrous fish cake of the present invention, a coloring layer for creating scallops is preferably provided on the outermost layer. The coloring layer preferably contains at least one selected from Jiao Jiangyou, amino acid and sugar (brown by Maillard reaction) and pigment in meat paste of the same formulation as the scallop like fibrous fish cake.

In particular, it is preferable to add at least one of the raw material of 0.1 to 5% by mass of the soy sauce powder and Jiao Jiangyou flavor, and it is preferable to use both amino acids and sugar for the Maillard reaction. The Jiao Jiangyou powder and Jiao Jiangyou perfume can be used as commercial products. As the sugar for causing Maillard reaction, sugar such as xylose and glucose, and flavoring such as cooking wine are preferably used.

The colored layer of the scallop-like fibrous fish cake of the present invention is preferably attached with a scorched wind. Specifically, it is preferable that the coloring layer is not uniformly adhered to one surface but is colored so as to be slightly uneven, and therefore, it is preferable that the colored meat paste in the range of 1 to 15 mass% relative to the mass of the scallop-like fibrous fish cake is adhered as a thin layer to the scallop-like fibrous fish cake and colored. Particularly preferably, a colored meat emulsion of 3 to 8 mass% of the mass of the scallop-like fibrous fish cake is used.

As a method of adhesion, various methods used in the manufacture of crab sticks, such as a method of direct adhesion, a method of coating a coloring layer on a synthetic resin sheet thinly and coating a coloring object with the synthetic resin sheet to transfer the coloring object, and the like, can be employed.

< deep drawn packaging >

The scallop-like fibrous fish cake manufactured according to the above conditions is very similar to scallop. Further, by deep drawing packaging, a tighter mouthfeel can be achieved. However, if a plurality of scallop-like fibrous fish cakes are deep-drawn together, the scallop-like fibrous fish cakes adhere to each other due to the pressure applied by the packaging. In this way, the package cannot be easily removed from the package one by one, and if separation is attempted, breakage occurs.

Therefore, when a packaging method for preventing mutual adhesion was studied, it was found that by providing a wall that separates so that scallop-like fibrous cakes are incompletely adhered to each other in a deep-drawing die and performing deep-drawing packaging in a state of being placed therein, even if they are locally adhered to each other, the walled portions can be easily separated one by one because they are not adhered.

The present invention is characterized in that in the method for manufacturing a deep-drawn package filled with a plurality of scallop-like fibrous fish cakes, a separator as shown in fig. 2 and 3 is provided in a forming die for manufacturing the deep-drawn package, and the wall height for the separator is lower than the depth of the deep-drawn package. The number of spacers is adjusted according to the number of packed scallop-like fibrous fish cakes.

In this way, the scallop-like fibrous cake can be taken out one by one without being attached to each other and broken when the package is opened and taken out, because the scallop-like fibrous cake is stored at appropriate intervals without being closely contacted with the package. Further, since the product has a tighter texture by deep drawing, a loose texture like scallop meat can be produced even when the product is eaten.

The separator of the forming die is designed according to the number of packages. Fig. 2 is an example in which 6 spacers are provided. For example, in the case of a scallop-like fibrous fish cake having a package diameter of 25mm and a height of 25mm, the diameter is about 70 to 100mm, the diameter of the circular shape in the center is about 25 to 30mm, and the circular shape in the center may be pentagonal. The height of the wall for the separator is preferably less than the height of the filled scallop-like fibrous fish cake, preferably 1/3-1/2 of the height. Specifically 5 to 15mm. The thickness A (FIG. 2) of the wall is 0.5 to 3mm, preferably 0.7 to 2.5mm.

As the packaging film for deep drawing, any film that can be used for eating can be used, and a laminate of a usual polyester, nylon, polypropylene, polyethylene, and ethylene-vinyl acetate copolymer saponified product is preferably a laminate of unstretched polypropylene, nylon, and low-density polyethylene.

The thickness can be appropriately selected in the range of 80 to 200. Mu.m. The base film molded by the mold and the top film for sealing may be the same or different.

The following describes embodiments of the present invention, but the present invention is not limited to these embodiments.

Example 1

9kg of starch, 1kg of cooking wine, 2.6kg of salt, 1kg of granulated sugar, 0.32kg of xylose, 7.76kg of scallop extract seasoning, 45kg of water were added to 90kg of frozen ground meat of Theragra chalcogramma and uniformly stirred to prepare meat emulsion, and after 2 sheets of A (thickness 1.2mm, width 170 mm) and 1 sheet of B (thickness 1.0mm, width 130 mm) were formed, and the meat emulsion in each sheet was subjected to drum heating. The sheet-like cake heated by the pair of grooved rolls was fed into a groove (width: 0.8 mm), and the sheet-like cake B was wound into a rod-like shape having a diameter of about 25mm so that the fibers of the sheet-like cake fed into the groove were positioned outside in the direction of the longitudinal alignment, to thereby produce a rod-like cake.

Next, a colored layer meat paste obtained by adding 600g of a soy sauce powder and 300g of a Jiao Jiangyou flavor to the meat paste was prepared, and the resultant meat paste was coated with a synthetic resin sheet in an amount of 5 mass% based on the total mass of the rod-shaped fish cake, and the rod-shaped fish cake was coated with the synthetic resin sheet, and then the coated meat paste was attached to the almost entire surface of the rod-shaped fish cake, followed by further heating. The synthetic resin sheet of the colored rod-shaped fish cake was peeled off and cut into a length of a given size (25 mm).

Next, using a molding die (diameter 95mm, center circle 27mm, wall height 10mm, wall thickness 2mm, depth of deep drawing 30 mm) as shown in FIGS. 2 and 3, a 100 μm multi-purpose low density polyethylene/nylon/non-stretched polypropylene laminate was deep drawn and packed as a base film, and then vacuum-sealed with the same top film, heat-sterilized (92 ℃ for 50 minutes) and cooled to obtain a scallop-like fibrous fish cake package.

The packed scallop-like fibrous fish cake was suitably integrated with 6 pieces, and was not broken by pressure, maintained a fluffy feel, and easily separated. Further, sensory evaluation of the taste of the scallop-like fibrous fish cake revealed that the freshly baked flavor and the feeling of loosening into a good fibrous form in the mouth were improved as compared with the conventional products.

Comparative example 1 ]

A scallop-like fibrous fish cake was produced by preparing 1 piece (thickness 1.2mm, width 170 mm) of the sheet-like fish cake A and 1 piece (thickness 1.2mm, width 160 mm) of the sheet-like fish cake B in the same manner as in example 1. If the inner sheet is formed into 1 wide sheet, the inner sheet is coarsely wound into a scallop-like shape, and a gap is generated in the center. It is known that the problem of this gap is solved by replacing it with a plurality of sheets. In addition, if the thickness of the outer sheet is formed to be the same as that of the inner sheet, the depth of the groove of the outer sheet is slightly shallower than that of the groove of the inner sheet, and accordingly, the difference in taste is remarkably perceived. It is known that by thinning the outer sheet, a feeling of discomfort can be obtained as a whole.

Comparative example 2 ]

In the same manner as in example 1, when the scallop-like fibrous cake is deep-drawn and packed by a mold having no partition wall, the scallop-like fibrous cake adheres to each other, and the fibrous cake breaks even if the scallop-like fibrous cake is separated one by one, and thus the scallop-like fibrous cake cannot be separated smoothly. When the molds are completely separated one by one, each is compacted to be small by pressure, and the appearance is deteriorated.

Industrial applicability

The scallop-like fibrous fish cake of the present invention reproduces the loose feel of scallop, has the flavor of baked scallop, and can provide a food material that can be used as a side dish or various physical materials represented by salad.

Claims

1. A scallop-like fibrous fish cake comprising a plurality of sheet-like fish cakes each having parallel grooves, characterized in that,

the diameter is 2-5 cm, the height is less than the diameter, and the thickness of the flaky fish cake positioned on the outer side is 0.7-1.2 mm and is thinner than that of the flaky fish cake positioned on the inner side.

2. The scallop-like fibrous fish cake of claim 1 wherein,

the outer sheet also has a coloring layer on the outer side.

3. The scallop-like fibrous fish cake of claim 2 wherein,

the coloring layer contains at least one selected from the group consisting of a scorched soy sauce, a reactant of Maillard reaction, and a pigment.

4. The scallop-like fibrous fish cake of claim 1 or 2, wherein,

the raw materials of the fish cake comprise minced fish meat, starch, salt, sugar and flavoring containing free amino acids.

5. The scallop-like fibrous fish cake of claim 4 wherein,

contains xylose or glucose as sugar and glycine as free amino acid.

6. A scallop-like fibrous fish cake as in any one of claims 1-3 filled in a deep drawn package.

7. The scallop-like fibrous fish cake of claim 6 wherein,

a plurality of the scallop-like fibrous fish cakes are filled in a deep-drawn package in a manner not to adhere to each other.

8. A method for producing a scallop-like fibrous fish cake comprising sequentially winding a plurality of sheet-like fish cakes each having parallel grooves, characterized by comprising the steps of,

at least 2 sheets each having a thickness of 0.8 to 1.7mm are sequentially wound into an inner sheet and an outer sheet each having a thickness of 0.7 to 1.2mm and thinner than the inner sheet, to thereby produce a rod-shaped fibrous fish cake having a diameter of 2 to 5cm, and a colored layer is attached to the outer side of the rod-shaped fibrous fish cake, and then the rod-shaped fibrous fish cake is cut into a length equal to or smaller than the diameter.