Food or edible material: processes – compositions – and products – Processes – Molding – casting – or shaping
Patent
1987-05-26
1989-03-28
Yeung, George
Food or edible material: processes, compositions, and products
Processes
Molding, casting, or shaping
366307, 426519, 426643, A23L 1325, A23P 100
Patent
active
048162795
DESCRIPTION:
BRIEF SUMMARY
TECHNICAL FIELD
This invention relates to processes for producing fish-paste products. More particularly, it relates to a process wherein the denaturation of fish flesh during production is reduced, and wherein a fish-paste product having excellent gel strength can be produced.
BACKGROUND ART
Fish-paste products such as kamaboko (fish cakes), chikuwa (fish sticks), and agekamaboko (fried fish cakes) are generally produced by: grinding or mashing (stirring and mixing) raw materials, for example, fish flesh such as surimi or minced flesh (hereinafter referred to as surimi), seasonings, toughening agents such as starch, and water; forming the mixture into a suitable shape; and heating the molded material.
In this production process, elasticity specific to the fish-paste product is imparted in the following manner. When salt is added to fresh fish flesh surimi, and the mixture is ground, among the fish flesh proteins, salt-soluble proteins, particularly actomyosin, are eluted out to form a so-called sol, and thus surimi having very high tackiness is obtained. When this is heated, sol-like proteins are thermally coagulated into a gel having extremely great elasticity. This elasticity is a characteristic of the fish-paste product and is called "rubbery texture". It is said that the greater the elasticity is, the stronger is the rubbery texture. The rubbery texture occurs because actomyosins are bonded to each other upon heating to form a steric net structure.
Heretofore, in the grinding (stirring/mixing) step of a process for producing a fish-paste product, raw materials such as surimi, salt, and seasonings have been sequentially charged into a bath-type grinder (a stirring/mixing machine), a cutting mixer (Silent Cutter, trademark) or the like. The mixture has been stirred and mixed for a relatively long period of the time, and then salted surimi has been removed as a starting material for molding.
However, actomyosin eluted by salt addition is readily and rapidly denatured. The denaturation of actomyosin can occur even in the stirring step. In the case of long stirring, the ability of fish flesh to form a gel is not completely utilized. In the prior batch-type process, the salted surimi for molding tends to lag residually, and therefore in the material molded after a delay, "premature network formation" occurs. A product molded from the premature network-formed surimi exhibits remarkable reduction in gel. Thus, it is impossible to fully utilize the inherent ability of the raw material fish flesh to form a gel.
An object of the present invention is to provide a process by which the problems described above can be overcome and by which fish-paste products having "strong rubbery texture", i.e., excellent gel strength, can be produced.
DISCLOSURE OF INVENTION
We have carried out various experiments and studies with respect to the stirring/mixing step of the process for producing a fish-paste product. As a result, we have found that, if the raw materials are stirred and mixed for a short period of time using a continuous-type stirring/mixing machine, the object of the present invention can be effectively achieved. The present invention has been achieved on the basis of this discovery.
The process for producing a fish-paste product according to the present invention comprises stirring and mixing a surimi-based starting material by means of a stirring/mixing machine, forming the resulting surimi into a specific shape, and then heating the molded surimi and is characterized in that the starting material is continuously charged into the stirring/mixing machine, stirred and mixed so that shearing of the starting material occurs, and the sheared material is continuously extruded from the stirring/mixing machine.
In a preferred embodiment of the present invention, the starting materials are continuously charged into and extruded by a stirring/mixing machine comprising a drum having a plurality of outwardly directed projections on the outer periphery thereof and a coaxial cylinder which covers the outer periphery of
REFERENCES:
patent: 4494356 (1985-01-01), Takiguchi
Katoh Noboru
Nozaki Hisashi
Sakuma Shuzo
Sato Shiego
Wakayama Sachio
Kabushiki Kaisha Kibun
Yeung George
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