CN1381197A - Shark's fin shaped food - Google Patents
Shark's fin shaped food Download PDFInfo
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- CN1381197A CN1381197A CN02105964A CN02105964A CN1381197A CN 1381197 A CN1381197 A CN 1381197A CN 02105964 A CN02105964 A CN 02105964A CN 02105964 A CN02105964 A CN 02105964A CN 1381197 A CN1381197 A CN 1381197A
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- shark
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Abstract
This shark fin-like foodstuff contains sodium alginate, gelatin, and xanthan gum as main components, wherein the sodium alginate, the gelatin, and the xanthan gum are contained in amounts satisfying the following: a point for designating each of contents of the components and expressed in triangular coordinates (A, G, X) [A, G, and X are contents (wt%) of the sodium alginate, the gelatin, and the xanthan gum based on the total amount of the composition, respectively] is positioned within a quadrilateral area which is formed by sequentially connecting points a (92.5, 5, 2.5), b (25, 72.5, 2.5), c (25, 20, 55), and d (40, 5, 55) located in the triangular coordinates.
Description
Technical field
The present invention relates to have the similar natural shark's fin outward appearance and the shark's fin shaped food composition of sense of food.
Background technology
Can make shark's fin from knowing manual method very early.
For example, No. 4011/1994 Gazette of Patent for Invention of Japan proposed the artificial shark's fin as necessary composition use such as mosanom, gelatin, pectin.
Though the method has certain sense of food and conformality, insufficient from the elasticity or the transparency of pectin, in addition, sense of food poor (harsh feeling is arranged).
Summary of the invention
The objective of the invention is to overcome not enough point, provide to have the outward appearance identical, the shark's fin shaped food of sense of food with natural shark's fin from pectin.
The present inventor carries out profoundly result of study for the artificial shark's fin food compositions that will solve above-mentioned problem, find to select mosanom, gelatin, xanthans three compositions, and they are specific in certain scope, can more effectively achieve the goal, thereby finish the present invention.
Promptly, shark's fin shaped food provided by the invention, be with mosanom, gelatin, xanthans shark's fin shaped food as main composition, it is characterized in that with mosanom, gelatin, xanthans as main composition, and when each during it mix is formed formed quality % as A, G, X, the mixing represented on trigonometric coordinates forms that (A, G are to be present in successively with straight line to connect some a (92.5 on this trigonometric coordinates X), 5,2.5), b (25,72.5,2.5), c (25,20,55), the composition of the tetragonal inboard of d (40,5,55) formation.
Shark's fin shaped food of the present invention replaces pectin by using xanthans, has the formability of raising, the transparency than above-mentioned conventional art, the remarkable excellent characteristic that sense of food further improves.
Shark's fin shaped food of the present invention be with mosanom, gelatin, xanthans as main composition, and during the mixing of mosanom, gelatin, xanthans formed each be when forming quality % as A, G, X, (A is formed in the mixing that is illustrated on the trigonometric coordinates, G, X) be to be present in successively with straight line to connect some a (92.5,2,5), b (25 on this trigonometric coordinates, 72.5,2.5), c (25,20,55), d (40,5,55) composition of the tetragonal inboard of Xing Chenging.
Can provide shark's fin shaped food according to the present invention with following good characteristic:
1) on sense of food, do not have harsh feeling, on hardness, elasticity etc., see, have the sense of food that exactly likes natural shark's fin,
2) its appearance transparent is good, and glossy, has the outward appearance identical with natural shark's fin.
Description of drawings
Fig. 1 is during the mixing of the mosanom of shark's fin shaped food of the present invention, gelatin, xanthans is formed in expression each when forming quality % as A, G, X, and (A, G, the trigonometric coordinates that has scope X) are formed in the mixing that is illustrated on the trigonometric coordinates.
Fig. 2 is the ideograph of the ideal form of expression shark's fin shaped food of the present invention.
The specific embodiment
Below, be described in detail for shark's fin shaped food of the present invention.
Mosanom, gelatin, the xanthans that constitutes shark's fin shaped food of the present invention is when in mix forming each formed quality % as A, G, X, the mixing represented on trigonometric coordinates forms that (A, G are to be present in successively with straight line to connect some a (92.5 on this trigonometric coordinates X), 5,2.5), b (25,72.5,2.5), c (25,20,55), the composition of the tetragonal inboard of d (40,5,55) formation.
If many in the above-mentioned field of cooperation ratio of mosanom, then sense of food is hard or owing to heat degraded appearance.If few in the above-mentioned field of cooperation ratio of mosanom, then sense of food is soft, and conformality is variation also.
If many in the above-mentioned field of cooperation ratio of gelatin, then sense of food is soft, is unfavorable.If many in the above-mentioned field of cooperation ratio of xanthans, then formability is poor, and sense of food is deliquescing also.
The mosanom that the present invention uses mainly from the brown algae extraction, can be used as food additives and extensively is used.In addition, gelatin, xanthans can use and extensively be sold as the edible natural material.
The manufacture method of shark's fin shaped food of the present invention, so long as the mixed aqueous solution of mosanom, gelatin, xanthans can be frozen into shark's fin sample shape with coagulating agent, any method can, be not particularly limited, for example mosanom, gelatin, xanthans fully can be dissolved in water, with itself and coagulating agent, for example method that contacts, solidifies with calcium saline solution.
If the moisture content of the mixed aqueous solution of above-mentioned mosanom, gelatin, xanthans is many, the moisture content of the shark's fin shaped food that finally obtains also uprises.According to the characteristic as the shark's fin of object, the moisture content of shark's fin shaped food of the present invention can be selected in the scope of 85～97 quality %, more preferably 90～96 quality %.If the moisture content height, the sense of food softness, if moisture content is low, the sense of food hardening is unfavorable.
In addition, also can in the aqueous solution, add flavor enhancement, pigment, nutritional agents, spices (the leaching thing of shark's fin etc.), viscosity modifier etc. as required.
The aqueous solution of mosanom, gelatin, xanthans and water in case of necessity after deaeration, for example uses nozzle etc. to make the fibrous of shark's fin shape etc., with itself and coagulating agent, for example calcium saline solution contact, solidifies.
As above-mentioned coagulating agent, so long as any of the above-mentioned aqueous solution of solidifiable can, this is not particularly limited, for example can enumerate polyvalent metal salt, carbohydrate, glycitols, organic acid, organic acid ester class, Fumeol, tannin etc., but the polyvalent metal salt that preferably can more effectively harden.As the polyvalent metal salt, for example can enumerate the organic and inorganic salts etc. of the polyvalent metal of calcium, magnesium, palladium, aluminium, iron etc., but never painted and can obtain seeing on the effect of appropriateness, preferably the calcium salt class.As calcium salt,, anyly all can use for example so long as calcium chloride, calcium lactate etc. are harmless to food.
Solidify with calcium saline solution, can cut off etc. according to the washing needs and make product.
The preferred shape of shark's fin shaped food of the present invention is that an end is thick, its top is sharp, the other end is drawn shape elongated afterbody, as shown in Figure 2, is configured as the streamlined of length 20～100m/m, rugosity (fusiform diameter of thick part) 1.0～20m/m.
Obtain the method for preferred shape of the present invention, so long as can obtain the object shape with any method can, for example can enumerate following method:
1) method of using mould that the aqueous solution is shaped
2) use nozzle, the aqueous solution is shaped as continuous fibrous, be cut into method as the shape of purpose
3) use pump,, use the method for the tube shaping of rotation from the continuous expressed water solution of nozzle
4) replace 3) tube, the method for the flow forming by solidification liquid
5) tube replacement 3), the method for using the rolling belt to be shaped
6) from nozzle expressed water solution off and on, with 3), 4), 5) the method that is shaped of method etc.
Except mosanom, gelatin, xanthans and above-mentioned coagulating agent, can be used as that shark's fin shaped food composition of the present invention uses, can enumerate edible polymer except that mosanom, gelatin, xanthans, flavouring, medicine, nutritional agents, flavouring agent, spices, colouring agent etc.
As spendable edible polymer beyond the above-mentioned mosanom, gelatin, xanthans, for example can enumerate little bamboo and not have the enforce a rule synthetic thickener etc. of subordinate list the 5th of polysaccharide (referer 177～234), starch and derivative (referer 81～176) thereof, food hygiene law that two Xiong Shi compile the protein of " big organic chemistry " the 21st volume " natural polymer III " (Co., Ltd. is towards the distribution of storehouse bookstore) record and polypeptide (referer 28 and page or leaf 356～457) and identical " big organic chemistry " the 20th volume " natural polymer II " record.
As the object lesson of the edible polymer that uses beyond above-mentioned mosanom, gelatin, the xanthans, for example can enumerate pectin, agar, carrageenan, zein, starch, gluten, galactan, keratin, dextrin, konjaku flour, heal sore glue, Arabic gum, carob, tragacanth, tamarind pectin, albumin, casein, propylene glycol alginate, cellulose two alkyd sodium, cellulose two alkyd calcium, starch two alkyd sodium, starch phosphate sodium, Sodium Polyacrylate, methylcellulose etc.
The sense of food of shark's fin shaped food of the present invention (hardness, tooth sense of touch, elasticity) exactly likes natural shark's fin, transparent in addition good, the hear resistance that becomes problem in the practicality is also good, does not have seasonality, the also not change of price of natural shark's fin sample, can supply with frequently, so be extremely useful.
Food of the present invention can be used for material, dessert, healthy food, medicine of dish sign indicating number, the rare delicacies of dish sign indicating number, the fast food soup of dish sign indicating number, the flexible package soup of Chinese meal material etc.
Below, specifically describe the present invention with embodiment, comparative example.
Embodiment 1
After in 50 ℃ warm water, dissolving mosanom 4.2 quality %, gelatin 1.5 quality %, xanthans 0.3 quality %, vacuum deaerator.The nozzle of this aqueous solution by 2.1m/m is ejected on the rotating cylinder, obtains fusiform shark's fin sample moulding product.It directly was placed in the 1% quality calcium chloride water 15 minutes, and fully washing obtains shark's fin shaped food.
Each composition quality %A, G, X of the mosanom of the shark's fin shaped food that obtains, gelatin, xanthans is respectively 70,25,5, and moisture content is 94.5 quality %.
It is made soup, compare with natural shark's fin soup, the result of evaluation is as shown in table 1.
As shown in table 1, by the shark's fin shaped food that embodiment 1 obtains, exactly like natural shark's fin, the hot water the during soup of anti-the making does not have the variation of sense of food or shape yet yet, and hear resistance is also good.
In addition, the characteristic value of above-mentioned shark's fin shaped food such as following mensuration.
(1) many moral standings attempt testing
The sense of food (hardness, tooth sense of touch, elasticity etc.) of soup and comparing of natural shark's fin of being made by the shark's fin shaped food that obtains, the participant's (comprising women 10 people) by 20 people is divided into full marks with 10 and has carried out following evaluation.
Participant 20 people judged and natural shark's fin indistinction on sense of food in 10 minutes
Participant 18 people judged and natural shark's fin indistinction on sense of food in 9 minutes
Participant 16 people judged and natural shark's fin indistinction on sense of food in 8 minutes
Participant 14 people judged and natural shark's fin indistinction on sense of food in 7 minutes
Participant 12 people judged and natural shark's fin indistinction on sense of food in 6 minutes
Participant 10 people judged and natural shark's fin indistinction on sense of food in 5 minutes
Participant 8 people judged and natural shark's fin indistinction on sense of food in 4 minutes
Participant 6 people judged and natural shark's fin indistinction on sense of food in 3 minutes
Participant 4 people judged and natural shark's fin indistinction on sense of food in 2 minutes
Participant 2 people judged and natural shark's fin indistinction on sense of food in 1 minute
0 fen participant 20 people judges with natural shark's fin and has any different on sense of food.
(2) moisture content
Sample is joined among the measuring cup Wg of known quality quality measurement (W1g).With it 60 ℃ of following vacuum drying after 5.5 hours, and then quality measurement (W2g).
Measure moisture content with following formula.
Moisture content (%)=(W1-W2) ÷ (W1-W) * 100
Embodiment 2
After in 60 ℃ warm water, dissolving mosanom 2.7 quality %, gelatin 1.2 quality %, xanthans 2.1 quality %, vacuum deaerator.The nozzle of this aqueous solution by diameter 1.5m/m is ejected on the liquid stream of 1 quality % calcium chloride water, obtains fusiform shark's fin sample moulding product.It directly was placed in the 1% quality calcium chloride water 15 minutes, and fully washing obtains shark's fin shaped food.
Each composition quality %A, G, X of the mosanom of the shark's fin shaped food that obtains, gelatin, xanthans is respectively 45,20,35, and moisture content is 94.4 quality %.
It is made soup, compare with natural shark's fin sample, the result of judge is as shown in table 1.
Embodiment 3
Dissolving mosanom 2.8 quality %, gelatin 3.6 quality %, xanthans 1.6 quality % in 60 ℃ warm water, vacuum deaerator.Under 60 ℃, give pressure 2kg/cm to this aqueous solution
2The air pulse of G (0.5 second pressing time, 1.7 seconds dwells) is ejected on the fluid of 1 quality % calcium chloride water from the nozzle of diameter 1m/m, obtains fusiform shark's fin sample moulding product.It directly was placed in the 1% quality calcium chloride water 15 minutes, and fully washing obtains shark's fin shaped food.
Each composition quality %A, G, X of the mosanom of the shark's fin shaped food that obtains, gelatin, xanthans is respectively 35,45,20, and moisture content is 92.8 quality %.
It is made soup, compare with natural shark's fin sample, the result of evaluation is as shown in table 1.
Comparative example 1
In embodiment 1, with 0.9 quality %, 4.2 quality %, 0.9 quality % replacement mosanom, 4.2 quality %, gelatin 1.5 quality %, the xanthans 0.3 quality %, other are used with embodiment 1 identical method and obtain shark's fin shaped food except respectively.The participant's of the food that obtains result of the test is as shown in table 1.
Each composition quality %A, G, X of the mosanom of the shark's fin shaped food that obtains, gelatin, xanthans is respectively 15,70,15.
The sense of food of the food that obtains is very soft.
Comparative example 2
In embodiment 1, with 1.2 quality %, 0.6 quality %, 4.2 quality % replacement mosanom, 4.2 quality %, gelatin 1.5 quality %, the xanthans 0.3 quality %, other are used with embodiment 1 identical method and obtain shark's fin shaped food except respectively.
Each composition quality %A, G, X of the mosanom of the shark's fin shaped food that obtains, gelatin, xanthans is respectively 20,10,70.
Table 1 taste test result
| Estimate | |
| Embodiment 1 | ????10 |
| Embodiment 2 | ????10 |
| Embodiment 3 | ????8 |
| Comparative example 1 | ????0 |
| Comparative example 2 | ????1 |
Claims (4)
1. shark's fin shaped food is with mosanom, gelatin, the xanthans shark's fin shaped food as main composition, it is characterized in that when the composition quality % separately to the total amount of mosanom, gelatin, xanthans is A, G, X, the mixing represented on trigonometric coordinates forms that (A, G are to be present in successively with straight line to connect some a (92.5 on this trigonometric coordinates X), 5,2.5), b (25,72.5,2.5), c (25,20,55), the composition of the tetragonal inboard of d (40,5,55) formation.
2. shark's fin shaped food according to claim 1, wherein the moisture content of shark's fin shaped food is 85～97 quality %.
3. the manufacture method of a shark's fin shaped food is characterized in that with mosanom, gelatin, xanthans as main composition its aqueous solution being solidified with coagulating agent.
4. the manufacture method of shark's fin shaped food according to claim 3 is that the mixed aqueous solution with mosanom, gelatin, xanthans is frozen into shark's fin sample shape with coagulating agent.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP117622/01 | 2001-04-17 | ||
| JP2001117622A JP3791833B2 (en) | 2001-04-17 | 2001-04-17 | Shark fin food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1381197A true CN1381197A (en) | 2002-11-27 |
| CN1247119C CN1247119C (en) | 2006-03-29 |
Family
ID=18968139
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB021059640A Expired - Lifetime CN1247119C (en) | 2001-04-17 | 2002-04-15 | Shark's fin shaped food |
Country Status (3)
| Country | Link |
|---|---|
| JP (1) | JP3791833B2 (en) |
| CN (1) | CN1247119C (en) |
| HK (1) | HK1052122A1 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101779794A (en) * | 2010-03-08 | 2010-07-21 | 四川大学 | Functional gelatine noodle and preparation method thereof |
| CN106783220A (en) * | 2016-12-19 | 2017-05-31 | 北京印刷学院 | A kind of preparation method of flexible all-solid-state supercapacitor |
| WO2020029599A1 (en) * | 2018-08-10 | 2020-02-13 | 青岛明月海藻生物科技有限公司 | Seaweed vegan meat and producing method therefor |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE102004021532A1 (en) | 2004-05-03 | 2005-12-08 | Degussa Ag | Dispersion with insecticidal activity |
| JP6051363B2 (en) * | 2010-08-13 | 2016-12-27 | 正昭 井上 | Imitation shark fin and its manufacturing method |
-
2001
- 2001-04-17 JP JP2001117622A patent/JP3791833B2/en not_active Expired - Lifetime
-
2002
- 2002-04-15 CN CNB021059640A patent/CN1247119C/en not_active Expired - Lifetime
-
2003
- 2003-05-06 HK HK03103200A patent/HK1052122A1/en not_active IP Right Cessation
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101779794A (en) * | 2010-03-08 | 2010-07-21 | 四川大学 | Functional gelatine noodle and preparation method thereof |
| CN106783220A (en) * | 2016-12-19 | 2017-05-31 | 北京印刷学院 | A kind of preparation method of flexible all-solid-state supercapacitor |
| WO2020029599A1 (en) * | 2018-08-10 | 2020-02-13 | 青岛明月海藻生物科技有限公司 | Seaweed vegan meat and producing method therefor |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1247119C (en) | 2006-03-29 |
| JP3791833B2 (en) | 2006-06-28 |
| JP2002306091A (en) | 2002-10-22 |
| HK1052122A1 (en) | 2003-09-05 |
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Granted publication date: 20060329 |