CN108024564A - Shrimp substitute food product - Google Patents
Shrimp substitute food product Download PDFInfo
- Publication number
- CN108024564A CN108024564A CN201680052325.1A CN201680052325A CN108024564A CN 108024564 A CN108024564 A CN 108024564A CN 201680052325 A CN201680052325 A CN 201680052325A CN 108024564 A CN108024564 A CN 108024564A
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- Prior art keywords
- shrimp
- food product
- manufacture method
- substitute food
- weight
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L35/00—Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00; Preparation or treatment thereof
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Marine Sciences & Fisheries (AREA)
- Dispersion Chemistry (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Grain Derivatives (AREA)
- General Preparation And Processing Of Foods (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The object of the present invention is to provide a kind of food with shrimp sample mouthfeel, it may be used as the substitute of the surging shrimp of price.By the way that starch, konjaku flour, cellulose, alkaline reagent and water are mixed, heating and then freezing, obtain the shrimp substitute food product with shrimp sample mouthfeel.As starch, particularly preferably amylomaize and/or wheaten starch are used.
Description
Technical field
The present invention relates to a seed shrimp substitute food product.
Background technology
Shrimp is eaten extensively since its flexible unique oral sensations is loved in Japan.
In Japan, from Southeast Asia, a large amount of imports cultivate shrimps, thus meet demand.But surge due to demand in recent years etc., its
Price is surging.
Konjaku is eaten extensively since its unique mouthfeel is loved in Japan.
The relevant patent application of new food material of konjaku has been used, such as has had patent document 1, patent document 2.In addition, konjaku
For the relevant patent application of aquatic products, such as there is patent document 3.
And then the relevant patent application of manufacture method of the shrimp taste of konjaku, crab taste breaded fish stick sample food has been used, such as favourable document
4。
Prior art literature
Patent document
Patent document 1：Japanese Unexamined Patent Publication 01-256366 publications
Patent document 2：Japanese Unexamined Patent Publication 5-192106 publications
Patent document 3：Japanese Unexamined Patent Publication 2005-229973 publications
Patent document 4：International Publication WO2012/081734 separate editions
The content of the invention
Problems to be solved by the invention
Problem to be solved by this invention is to provide a kind of food with shrimp sample mouthfeel that can be used as shrimp substitute.
A technical solution to solve project
On the above subject, present inventor has performed further investigation.
Patent document 1 records, and makes the mixture gelation containing konjaku, is then freezed, thawed.But on obtaining
Food material which type of mouthfeel is presented, be recited as " new mouthfeel ", " good mouthfeel " etc., The effect of invention is recited as
" can be used as delicious material ".But such reference for recording the food that can't be the exploitation presentation shrimp sample mouthfeel of the application.
Patent document 2 record " a kind of new konjaku, it is characterized in that, using giantarum paste and starch as raw material, by heating and
Gelation, and formed after freezing ".But obtain here be " a kind of new konjaku, its can freezen protective, do kanto cooking,
The infiltration of the taste of juice and soft taste with radish sample, soup etc. is also good when preparing food etc. ", set not thinking of completely and be used as
Shrimp substitute food product.
Patent document 3 is characterized in that proceeding as follows aquatic products, i.e. " will be by freezing, heating or dry etc.
And in the polysaccharide or the muscle or organ of protein injection aquatic products being irreversibly modified " (the 0013rd section).Specifically, remember
It is loaded with, " by freezing or drying and modified bean curd, konjaku, by freezing and the gelatinized corn starch of modification, unused modifying depressants
Meat gruel, albumen etc., it is effective in the present invention that these were considered quality decline and were referred to as rotten thing in the past ".But
It is, on shrimp, only to record " thing of injection is bean curd (claim 11), injection meat gruel (claim 14) ", solving
In the problem of the present invention, people can only be allowed to remember the research on bean curd.
Patent document 4 is the manufacture method on shrimp taste or crab taste breaded fish stick sample food, but original shrimp and crab taste breaded fish stick
Mouthfeel differs widely, and according to the record of patent document 3, can only expect that acquisition has the food of mouthfeel of breaded fish stick, for completing this
Invention is without reference to property.
Present inventor is further studied to solve problem.Research process are found, by starch, konjaku flour, fiber
Element, alkaline reagent and water mixing, heating, then freezes, thus, it is possible to shrimp sample mouthfeel occur, particularly as starch using small
In the case of wheat starch and/or amylomaize, can occur feeling more preferable shrimp sample mouthfeel, so as to complete the present invention.
That is, the present invention relates to following scheme：
The manufacture method of (1) one seed shrimp substitute food product, wherein, starch, konjaku flour, cellulose, alkaline reagent and water are mixed,
Heating, then freezes；
(2) manufacture method of the shrimp substitute food product according to (1), wherein, the starch is beautiful for wheaten starch and/or high straight chain
Rice starch；
(3) manufacture method according to (1) or (2), wherein, the amount of the starch is 1~10 weight %；
(4) manufacture method according to any one of (1)~(3), wherein, the amount of the konjaku flour is 0.5~8 weight %；
(5) manufacture method according to any one of (1)~(4), wherein, the amount of the cellulose is 1~7 weight %；
(6) manufacture method according to any one of (1)~(5), wherein, the amount of the alkaline reagent is 0.01~0.4 weight
Measure %；
In other words, the present invention relates to following scheme：
The manufacture method of (7) one seed shrimp substitute food products, wherein, by 1~10 weight % of starch, 0.5~8 weight % of konjaku flour, fibre
1~7 weight % of element, 0.01~0.4 weight % of alkaline reagent and water mixing, heating are tieed up, is then freezed；
(8) manufacture method of the shrimp substitute food product according to (7), wherein, the starch is beautiful for wheaten starch and/or high straight chain
Rice starch；
(9) manufacture method of the shrimp substitute food product according to (7), wherein, the amount of the starch is 3~7 weight %；
(10) manufacture method of the shrimp substitute food product according to (8), wherein, the amount of the starch is 3~7 weight %；
(11) manufacture method of the shrimp substitute food product according to (7), wherein, the amount of the konjaku flour is 1.5~4 weight %；
(12) manufacture method of the shrimp substitute food product according to (8), wherein, the amount of the konjaku flour is 1.5~4 weight %；
(13) manufacture method of the shrimp substitute food product according to (9), wherein, the amount of the konjaku flour is 1.5~4 weight %；
(14) manufacture method of the shrimp substitute food product according to (10), wherein, the amount of the konjaku flour is 1.5~4 weight %；
(15) manufacture method of the shrimp substitute food product according to (7), wherein, the cellulose is avicel cellulose preparation；
(16) manufacture method of the shrimp substitute food product according to (8), wherein, the cellulose is avicel cellulose preparation.
(17) manufacture method of the shrimp substitute food product according to (14), wherein, the cellulose is avicel cellulose preparation；
(18) manufacture method of the shrimp substitute food product according to (7), wherein, the alkaline reagent is sodium carbonate；
(19) manufacture method of the shrimp substitute food product according to (8), wherein, the alkaline reagent is sodium carbonate；
(20) manufacture method of the shrimp substitute food product according to (14), wherein, the alkaline reagent is sodium carbonate；
(21) manufacture method of the shrimp substitute food product according to (17), wherein, the alkaline reagent is sodium carbonate；
(22) manufacture method of the shrimp substitute food product according to (7), wherein, the amount of the cellulose is 1.5~4 weight %；
(23) manufacture method of the shrimp substitute food product according to (8), wherein, the amount of the cellulose is 1.5~4 weight %；
(24) manufacture method of the shrimp substitute food product according to (14), wherein, the content of the cellulose is 1.5~4 weights
Measure %；
(25) manufacture method of the shrimp substitute food product according to (17), wherein, the amount of the cellulose is 1.5~4 weight %；
(26) manufacture method of the shrimp substitute food product according to (21), wherein, the amount of the cellulose is 1.5~4 weight %.
Invention effect
In accordance with the invention it is possible to the cheap food that can be used as shrimp substitute is provided in simple method.
Embodiment
The shrimp substitute food product that the present invention mentions, refers to be the part or complete that can be used as shrimp in the food of raw material with shrimp
The food of the substitute in portion.Specifically, even if being only to be eaten using its own as monomer, the food of shrimp sample mouthfeel can also be experienced
Product.More specifical evaluation method is recorded in embodiment.
The konjaku flour that the present invention mentions, including the article (being known as coarse powder) of powdery is made in konjaku head or gathers sweet dew
Any one in the article (be known as fine powder) of sugar refining.But in the feelings using the article that konjaku is only made to powdery
Under condition, pungent is very big, it may be necessary to carries out the process such as boil.Therefore, for flavor and operating efficiency, preferably using alcohol is utilized
The refined konjaku flours such as processing.
On the amount of konjaku flour, its combined amount is 0.5~8 weight % during preferably fabricated shrimp substitute food product, more preferably 1~
6 weight %, are still more preferably 1.5~4 weight %.By selecting the konjaku flour of suitable content, preferable shrimp can be obtained
Sample mouthfeel.
In the present invention, the use of starch is favourable.By using starch, preferable shrimp sample mouthfeel can be presented.Use
Starch, is preferably wheaten starch and/or amylomaize, more preferably amylomaize.High straight-chain maize
Starch refers to the extra high cornstarch of amylose content, and the content of its amylose is 60~80 weight %.
The content of the starch used is preferably 1~10 weight %, more preferably 2~8 weight %, is still more preferably 3
~7 weight %.By using the starch suitably measured, preferable shrimp sample mouthfeel can be presented.
In the present invention, it is used as raw material using cellulose.Thus, preferable shrimp sample mouthfeel can be presented.The content of cellulose
Preferably 1~7 weight %, more preferably 1~5 weight %, are still more preferably 1.5~4 weight %.By using conjunction
Suitable cellulose, can be presented preferable shrimp sample mouthfeel.On cellulose, specifically preferably using avicel cellulose preparation.
Alkaline reagent is used in the present invention.Alkaline reagent is used to make the mannosan gelation from konjaku flour, specifically
For, including sodium hydroxide, sodium carbonate, calcium hydroxide, more preferably calcium hydroxide, sodium carbonate, still more preferably for
Sodium carbonate.By using alkaline reagent, mannosan forms gel.The content of alkaline reagent according to the species of alkaline reagent or its
His mixture it is different and different, in the case where alkaline reagent is sodium carbonate, preferably in an amount of from 0.01~0.4 weight %,
More preferably 0.05~0.3 weight %, is still more preferably 0.08~0.2 weight %.By using suitable content
Alkaline reagent, preferable shrimp sample mouthfeel can be presented.
Shrimp flavouring agent can be suitably used in the present invention.Shrimp flavouring agent refers to a variety of materials of the flavor with shrimp, specifically
For include shrimp extract, shrimp flavor enhancement, shrimp med.
, can also be suitably general using various flavorings, coloured material etc. as long as not influencing the effect of the present invention in addition to above-mentioned raw materials
The material used.
In the following, the manufacture method of the shrimp substitute food product of the present invention is illustrated.
Shrimp substitute food product according to the present invention, after starch, konjaku flour, cellulose, alkaline reagent and water are mixed, heats shape
Into gel.As heating condition herein, Hot water immersion heating, steam heating can be used, still, in the situation using coarse powder
Under, in order to remove pungent, it may be necessary to carry out Hot water immersion heating.However, the mouthfeel closer to shrimp and manufacturer in order to obtain
Method is more easy, by using konjaku powder, carries out steam heating, can obtain preferred display shrimp sample mouthfeel easedly
Food.
The above-mentioned gel obtained by heating is freezed, is thawed, this makes it possible to obtain have shrimp sample mouth according to the present invention
The food of sense.Freezing conditions herein are preferably -25~-3 DEG C, more preferably -18~-3 DEG C.In addition, to cooling time
It is not particularly limited, but if freezing is insufficient, it may be difficult to obtain preferable shrimp sample mouthfeel.
As described above, be characterized in that by the obtained shrimp substitute food product of method of the present invention, in its manufacturing process into
Row freezing, and can circulate in a cold or frozen state as former state.By circulating in a cold or frozen state, the shelf-life can be set longerly.
Moreover, being used because can suitably thaw required amount, convenience is high.
In addition, the present invention relates to the shrimp substitute food product that the feature to realize shrimp sample mouthfeel is modified with the freezing by konjak gel
Manufacture method, still, as described above, usually freezing state as former state circulate, thaw before consumption in principle.Therefore, at this
In the manufacture method of invention, mention untill freezing stage, judge that the manufacture of the shrimp substitute food product terminates.
On the defrosting after freezing, there is no special provision to its condition, it is preferred that naturally to thaw at 0~20 DEG C,
Or flowing water thaws.During defrosting, if temperature is excessive, it may be modified because of high temperature and influence mouthfeel.
In the following, embodiments of the present invention are more specifically illustrated by embodiment etc..
Embodiment
The preparation of zero 1 shrimp substitute food product of research
Sample is prepared according to " manufacture method of zero shrimp substitute food product " according to the formula of table 1.
On obtained sample, evaluated according to " evaluation method of zero shrimp substitute food product ", the results are shown in table 2.
Table 1 is formulated
(formula is represented with weight %)
Konjaku flour uses " the Rheolex RS " (レ オ Star Network ス RS) of clear water Chemical Co., Ltd..
Curdlan uses " curdlan " of Kyowa Hakko Food Specialties C..
Glutinous rice rice flour using group's horse powder Co. Ltd. system " Riz Farine L é gerere " (mono- ヌ レ of リ Off ア リ
Mono- Le of ジ エ).Content of starch is 80 weight %.
Waxy starches use " the waxy starches Y " of Sanwa Cornstarch Co., Ltd..
Cellulose preparation uses " the cellulose Neo C-91 " of Kyowa Hakko Food Specialties C..
Avicel cellulose uses Nippon Paper Chemicals Co., Ltd.s (this System Paper ケ ミ power Le) system " KC
Flock " (KC Off mouth Star Network).
α starch uses " the Matsunorin XA80M " (マ Star ノ リ Application XA80M) of SongGu Chemical Industrial Co., Ltd.Glue
Starch amount is 75 weight %.
Alkaline reagent uses calcium hydroxide.
Shrimp extract uses " the shrimp extract N " of Fuji's food industry Co. Ltd. system.
The manufacture method (50g scales) of zero shrimp substitute food product
1. the chopping mixer of the raw material in addition to alkaline reagent is mixed 10 seconds.
2. add alkaline reagent.
3. remixed 10 seconds with chopping mixer.
4. it is diameter about 10mm to be extruded mixture with piping bag.
5. heated 10 minutes with steam at 95 DEG C.
6. freezed 4 days at -40 DEG C.
Remarks：The sample of " the modified nothing of freezing ", refrigerator is deposited in above-mentioned manufacture method without freezing.
The evaluation method of zero shrimp substitute food product
Make to thaw in flowing water and for evaluating by the sample that " manufacture method of shrimp substitute food product " manufactures.On mouthfeel, by 5
Name panelist is foretasted in blind examination, is tested based on their conventional product cuisine canons by following benchmark (to sample) peace talks
Scoring.
5 points are to think there is the mouthfeel roughly the same with shrimp.
4 points are slightly different but has roughly the same mouthfeel with shrimp.
3 points are different from shrimp but with the mouthfeel that can be received as shrimp substitute.
2 points for it is different from shrimp its without be subjected to be shrimp substitute rank mouthfeel.
1 point is the mouthfeel with complete unimaginable shrimp.
More than 3 points are qualification.
2 result of table
Discuss
In the case where not carrying out freezing and being modified, even if adjustment formula can not obtain the shrimp substitute food product of the present invention.
In comparative example 14, it is modified although having carried out freezing, does not have konjaku flour in formula, do not obtain the shrimp of the present invention
Substitute food product.
The preparation 2 of zero 2 shrimp substitute food products of research
Sample is prepared according to " manufacture method of zero shrimp substitute food product " according to the formula of table 3.
On obtained sample, evaluated according to " evaluation method of zero shrimp substitute food product ", the results are shown in table 4.
Table 3 is formulated
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | Embodiment 6 | Embodiment 7 | |
| Konjaku flour | 2.78 | 2.78 | 2.78 | 2.62 | 2.69 | 2.62 | 2.62 |
| Cellulose | 2.78 | 2.78 | 2.78 | 2.62 | 2.69 | 2.62 | 2.62 |
| Wheaten starch | 5.55 | 2.62 | |||||
| Cornstarch | 2.69 | ||||||
| Amylomaize | 5.55 | ||||||
| Pea starch | 5.24 | ||||||
| Potato starch | 5.55 | 5.24 | |||||
| Common oats fibre | 0.94 | 0.96 | 0.94 | 2.25 | |||
| Alkaline reagent | 0.13 | 0.13 | 0.13 | 0.13 | 0.13 | 0.13 | 0.14 |
| Modified starch | 0.99 | 0.99 | 0.99 | 0.94 | 0.96 | 0.94 | |
| Water | 87.77 | 87.77 | 87.77 | 87.51 | 89.88 | 87.51 | 89.75 |
| It is total | 100.00 | 100.00 | 100.00 | 100.00 | 100.00 | 100.00 | 100.00 |
| Manufacture method freezing is modified | Have | Have | Have | Have | Have | Have | Have |
(formula is represented with weight %)
Konjaku flour uses " the Rheolex RS " (レ オ Star Network ス RS) of clear water Chemical Co., Ltd..
Wheaten starch uses " wheaten starch floats powder " of Sanwa Cornstarch Co., Ltd..
Cornstarch uses " the cornstarch Y " of J-Oil Mills, Inc. (J Co., Ltd.-オ イ Le ミ Le ズ) system.
Amylomaize uses the " amylomaize of J-Oil Mills, Inc. (J Co., Ltd.'s-オ イ Le) system
(HS-7)”。
Pea starch uses " the starch EH " of Niyodo Chemicals Co., Ltd..
Potato starch uses " the silver-colored tinkling of pieces of jade " of Japan Food Chemical Co., Ltd.
Common oats fibre uses " the VITACEL HF200 " of J.RETTENMAIER＆SoHNE GMBH+CO.KG. company systems.
Alkaline reagent uses sodium carbonate.
Cellulose preparation uses the " crystalline fibers that MC food science and technologies Co., Ltd. (MC Food Specialties, Inc.) makes
Plain preparation Neocel C91 ".
Modified starch uses " Neotrust W-300 " (the ネ オ of J-Oil Mills, Inc. (J Co., Ltd.'s-オ イ Le) system
トラストW-300)。
4 result of table
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | Embodiment 6 | Embodiment 7 | |
| Mouthfeel is evaluated | 4 | 5 | 3 | 3 | 3 | 3 | 3 |
| Judge | It is qualified | It is qualified | It is qualified | It is qualified | It is qualified | It is qualified | It is qualified |
Discuss
As shown in table 4, freezing modification is carried out with defined formula, this makes it possible to obtain the shrimp substitute food product that good taste is presented.
Good mouthfeel can be showed as starch especially with amylomaize, wheaten starch, is using high straight-chain maize
In the case of starch, most preferred shrimp sample mouthfeel is showed.
Claims (20)
1. the manufacture method of a seed shrimp substitute food product, wherein,
By 1~10 weight % of starch, 0.5~8 weight % of konjaku flour, 1~7 weight % of cellulose, 0.01~0.4 weight of alkaline reagent
% and water mixing, heating are measured, is then freezed.
2. the manufacture method of shrimp substitute food product according to claim 1, wherein,
The starch is wheaten starch and/or amylomaize.
3. the manufacture method of shrimp substitute food product according to claim 1, wherein,
The amount of the starch is 3~7 weight %.
4. the manufacture method of shrimp substitute food product according to claim 2, wherein,
The amount of the starch is 3~7 weight %.
5. the manufacture method of shrimp substitute food product according to claim 1, wherein,
The amount of the konjaku flour is 1.5~4 weight %.
6. the manufacture method of shrimp substitute food product according to claim 2, wherein,
The amount of the konjaku flour is 1.5~4 weight %.
7. the manufacture method of shrimp substitute food product according to claim 3, wherein,
The amount of the konjaku flour is 1.5~4 weight %.
8. the manufacture method of shrimp substitute food product according to claim 4, wherein,
The amount of the konjaku flour is 1.5~4 weight %.
9. the manufacture method of shrimp substitute food product according to claim 1, wherein,
The cellulose is avicel cellulose preparation.
10. the manufacture method of shrimp substitute food product according to claim 2, wherein,
The cellulose is avicel cellulose preparation.
11. the manufacture method of shrimp substitute food product according to claim 8, wherein,
The cellulose is avicel cellulose preparation.
12. the manufacture method of shrimp substitute food product according to claim 1, wherein,
The alkaline reagent is sodium carbonate.
13. the manufacture method of shrimp substitute food product according to claim 2, wherein,
The alkaline reagent is sodium carbonate.
14. the manufacture method of shrimp substitute food product according to claim 8, wherein,
The alkaline reagent is sodium carbonate.
15. the manufacture method of shrimp substitute food product according to claim 11, wherein,
The alkaline reagent is sodium carbonate.
16. the manufacture method of shrimp substitute food product according to claim 1, wherein,
The amount of the cellulose is 1.5~4 weight %.
17. the manufacture method of shrimp substitute food product according to claim 2, wherein,
The amount of the cellulose is 1.5~4 weight %.
18. the manufacture method of shrimp substitute food product according to claim 8, wherein,
The amount of the cellulose is 1.5~4 weight %.
19. the manufacture method of shrimp substitute food product according to claim 11, wherein,
The amount of the cellulose is 1.5~4 weight %.
20. the manufacture method of shrimp substitute food product according to claim 15, wherein,
The amount of the cellulose is 1.5~4 weight %.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2015184333 | 2015-09-17 | ||
| JP2015-184333 | 2015-09-17 | ||
| PCT/JP2016/065497 WO2017047165A1 (en) | 2015-09-17 | 2016-05-25 | Shrimp substitute food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108024564A true CN108024564A (en) | 2018-05-11 |
Family
ID=58288680
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201680052325.1A Pending CN108024564A (en) | 2015-09-17 | 2016-05-25 | Shrimp substitute food product |
Country Status (5)
| Country | Link |
|---|---|
| JP (1) | JP6137412B1 (en) |
| CN (1) | CN108024564A (en) |
| MY (1) | MY184947A (en) |
| SG (1) | SG11201801583RA (en) |
| WO (1) | WO2017047165A1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114259037A (en) * | 2021-12-31 | 2022-04-01 | 深圳市星期零食品科技有限公司 | Preparation method of plant shrimp meat |
| CN114449905A (en) * | 2020-03-27 | 2022-05-06 | 日清食品控股株式会社 | Konjak gel, method for producing same, and method for producing shrimp-like food and shrimp-like vacuum freeze-dried food using same |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP6562231B1 (en) * | 2018-12-21 | 2019-08-21 | 不二製油グループ本社株式会社 | Dried food with shrimp-like texture and method for producing the same |
| JP7075429B2 (en) * | 2020-03-27 | 2022-05-25 | 日清食品ホールディングス株式会社 | How to make shrimp-like vacuum freeze-dried food |
| JP7075428B2 (en) * | 2020-03-27 | 2022-05-25 | 日清食品ホールディングス株式会社 | How to make shrimp-like vacuum freeze-dried food |
| JP7075430B2 (en) * | 2020-03-27 | 2022-05-25 | 日清食品ホールディングス株式会社 | Konjac gel and its manufacturing method, and shrimp-like food using konjac gel and its manufacturing method |
| JPWO2022181768A1 (en) * | 2021-02-26 | 2022-09-01 |
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| CN1103265A (en) * | 1993-11-29 | 1995-06-07 | 杭州帕特专利实业公司 | Method for preparing shrimp meat-like konjak product |
| JPH07203873A (en) * | 1993-12-31 | 1995-08-08 | Sugiyo:Kk | Fish meat-containing glucomannan gel food stock |
| WO2012081734A1 (en) * | 2010-12-16 | 2012-06-21 | 味の素株式会社 | Process for production of low-protein shrimp- or crab-flavored kamaboko-like food |
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| JPS55153582A (en) * | 1979-05-21 | 1980-11-29 | Nisshin Oil Mills Ltd:The | Production of shrimp-like food |
| JPS60221063A (en) * | 1984-04-19 | 1985-11-05 | Sugiyo:Kk | Fish meat paste product like lobster meat |
| JPS6140767A (en) * | 1984-07-31 | 1986-02-27 | Taiyo Fishery Co Ltd | Preparation of shrimp-like food |
| JP2015177754A (en) * | 2014-03-19 | 2015-10-08 | 不二製油株式会社 | Lobster substitutional food |
-
2016
- 2016-05-25 SG SG11201801583RA patent/SG11201801583RA/en unknown
- 2016-05-25 CN CN201680052325.1A patent/CN108024564A/en active Pending
- 2016-05-25 WO PCT/JP2016/065497 patent/WO2017047165A1/en active Application Filing
- 2016-05-25 JP JP2016534752A patent/JP6137412B1/en active Active
- 2016-05-25 MY MYPI2018700739A patent/MY184947A/en unknown
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114449905A (en) * | 2020-03-27 | 2022-05-06 | 日清食品控股株式会社 | Konjak gel, method for producing same, and method for producing shrimp-like food and shrimp-like vacuum freeze-dried food using same |
| CN114259037A (en) * | 2021-12-31 | 2022-04-01 | 深圳市星期零食品科技有限公司 | Preparation method of plant shrimp meat |
Also Published As
| Publication number | Publication date |
|---|---|
| JPWO2017047165A1 (en) | 2017-09-14 |
| JP6137412B1 (en) | 2017-05-31 |
| MY184947A (en) | 2021-04-30 |
| SG11201801583RA (en) | 2018-03-28 |
| WO2017047165A1 (en) | 2017-03-23 |
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