FI87130C - FOERFARANDE FOER FRAMSTAELLNING AV HUMMERKOETTIMITATION - Google Patents

Description

5,87130

The present invention relates to a process for the preparation of an edible product which imitates lobster meat, which process comprises the following steps: 10 a) 1 (one) part by weight of fish meat paste and 0.2-2 parts by weight of raw meat -mixing the naan gel flakes, b) whipping the mixture of fish paste paste and mannan gel, and c) heat coagulating the whipped mixture.

In particular, the invention relates to a process for the preparation of a fish-meat paste product which gives a special sensation in the mouth or, when chewed, resists the consumption of lobster.

Many people like crab meat because it is low in fat and not only has a mild aroma, but also a better texture that gives a special sensation in the mouth or a certain kind of tenderness combined with elasticity when the meat is chewed. In recent years, however, supply has not been able to meet demand, and lobsters have become quite expensive seafood.

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Various attempts have been made in the fish meat paste industry to develop substitutes for natural crab meat. However, the known substitutes do not contain anything other than fish paste mixed with natural crab skin or flavored with natural crab extract-30 essence, so that they have only the taste and aroma of natural crab meat and cannot satisfy the consumer in terms of sensation when eaten.

U.S. Patent No. 4,362,752 discloses a shrimp imitation product in which not only the taste and aroma are similar to actual shrimp meat, but also a particular palpable sensation or a certain degree of crispness combined with elasticity are satisfactory to consumers. However, the Pa-2 87130 exam is aimed at fishfish paste, which mimics mainly small shrimp.

Studies and experiments are thought to have been done in the seafood industry, but according to 5 inventors, with the exception of the above patent, there have been no technical reports or literature on a method that not only gives the fish meat paste product the taste and aroma of real lobster, but also the mouthfeel of natural lobster meat.

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The reason why there have been very few plans to meet the demand for fish paste products with a taste and texture similar to real lobster meat is thought to be that lobster meat contains numerous muscle strands that are tightly intertwined, making it very difficult. makes such tightly intertwined muscle fibers from any food other than actual lobster meat.

As a result of various studies and experiments performed after the invention disclosed in the aforementioned U.S. patent, the inventors have found that by freezing a mannan gel to denature or modify saccharide and adding the denatured or modified mannan gel to the fish paste in a predetermined ratio, paste and coagulate the mixture on a heat-25 club, it is possible to obtain a fish paste paste that is close to the lobster meat.

The process according to the invention is mainly characterized in that the preparation of the mannan gel flakes used in step a) comprises: the preparation of an aqueous solution of mannan, the amount of mannan being 0.5-20%, preferably 2.5-12%; Converting the solution to a gel mass by making it alkaline, preferably via Ca (OH) 2;

II

87130 3 pulp freezing at -20 ...- 30 ° C to modify it; making flakes from frozen pulp, the flakes having a thickness of less than 3 mm; and rinsing the flakes with water to melt them.

In the specification and claims, the terms "denatured" or "modified" and "denaturing" and "modification" mean that mannan gel-10, which has been frozen and thawed, has become less hydrophilic.

"Surimi", which is a Japanese word, means fish-meat paste obtained as follows: The viscera are removed from the fish, which is then crushed or pressed so that some of the crushed meat separates from the skin, bones and other parts of the fish. The separated meat mass is then rinsed in water so that the water-soluble proteins are removed from the meat. The fish meat thus obtained is "surimi".

According to the invention, the modified mannan gel is made as follows: A water-soluble mannan powder, such as galactomannan, is dissolved in water at about 40 ° C. The amount of mannan powder to be added is 0.5-20% of the amount of water. If the amount is less than 0.5%, too much water is released from the frozen gel when thawed, resulting in less material than has been treated. Conversely, if the amount of mannan powder in the aqueous solution exceeds •:: 25 20%, the viscosity of the solution becomes too high to allow the materials:; could be effectively beaten, which lowers productivity. A mannan content of 2.5-12% is appropriate and therefore recommended.

An appropriate amount of starch can be added to the aqueous mannan solution. The amount of starch to be added is 50-250% by weight of mannan.

The addition of starch is advantageous and economical because it not only helps to improve the ability of the mannan gel to retain water-soluble spices such as monosodium glutamate or extracted spices, but also to properly control the removal of water from the gel to improve yield.

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However, if too much starch is added, the modified mannan gel does not have proper strength so that the structure of the final product cannot give a special mouthfeel similar to that given by natural lobster, and sometimes the taste of the product is severely impaired.

To gel the aqueous mannan solution, an aqueous suspension or solution of calcium hydroxide, sodium carbonate, or any other suitable compound is added to the aqueous mannan solution to accelerate gelling, mixed well, and allowed to stand to form a gel. For example, when using calcium hydroxide, an aqueous solution of mannan is prepared, to which an aqueous solution of calcium hydroxide is added, and by adjusting the pH of the mixture to about 10.5%, it is possible to obtain the most effective mannan gel.

The mannan gel obtained in the above manner is then frozen to denature or modify it. If the gel is shaped by cutting it into a plate-like mass with a thickness of 1.5-3 cm, it is possible to shorten the time required for the modification to be performed by freezing.

For freezing, the mannan gel can be cut and shaped into a 1.5-3 cm thick plate-like mass. Alternatively, the above-mentioned mannan solution can be placed in a shallow cylindrical mold or on a metal plate for gelation.

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The above plate-like mannan gel mass is placed in a freezer and kept there at -20 ...- 30 ° C for about 3-16 hours, after which the gel is frozen and modified. Alternatively, by cutting the shaped sheet-like mass or gel in or in the mold or on the sheet, liquid can be passed through a tunnel in which liquid nitrogen is injected onto the gel for 2-5 minutes to rapidly freeze the surface of the gel. After pre-freezing, the gel is placed in a freezer and kept at -20 ...- 30 ° C for 30 minutes to 12 hours, after which the gel is frozen and modified.

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The frozen gel obtained in the above-mentioned manner is then formed into a film or strip having a width of 1.5 to 3 cm and a thickness of less than 3 mm, preferably 0.5 to 3 mm.

A method in which an aqueous solution of mannan is applied to a metal plate to form a gel and the solution layer is frozen is preferable because the thickness of the resulting frozen gel is suitable as a mannan gel film or tape.

The disc-shaped mannan gel mass obtained using the above-mentioned circular mold has the advantage that the mannan gel film or tape can be continuously cut from the mannan disc by placing a cutting blade on the periphery of the mannan disc and gradually moving the blade toward the center of the disc as the circular mold rotates.

To obtain a product that mimics the meat of a lobster, a modified mannan gel strip 1-3 mm thick and 1.5-3 cm wide is cut into flakes 2-5 cm long.

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In order to obtain a product which mimics a crawfish meat which is slightly softer or has a slightly lower chewing resistance, the thickness of the flakes made from the modified mannan gel is preferably of the order of 0.5-1.5 mm.

The frozen mannan gel flakes are placed in a stream of water to thaw them and at the same time to elute the gel-forming accelerators therein and thus remove the odor of calcium, and then placed in a centrifuge for dewatering.

30

Each flake made of mannan gel modified as described above contains a flexible, translucent white body with film-like portions intertwined with the reticulated portions.

35 6 87130

In the product test, 1 kg of an aqueous solution containing 3% of mannan was prepared as described above, and after dehydration, flakes of 200 g of modified mannan gel were obtained.

Three batches of 1 kg aqueous solutions containing 3% mannan and 3%, 5% and 7% cereal starch, respectively, were treated as described above to give flakes of 420 g, 560 g and 700 g of modified mannan gel, respectively. The flexibility and chewing resistance of these products differ slightly depending on the amount of starch added.

In order to obtain a herringbone paste, any known method for producing "kamaboko" can be used. "Kamaboko" is a traditional Japanese food that is a kind of 15 fish-meat pastes made in a mold. For example, 1 kg of "surimi" made from high quality fish meat is mixed with 0.3 kg of ice water and 25 g of ordinary salt. The mixture is beaten well while 10 g of spice, 60 g of starch and 1 (one) g of tissue-forming agent are added to obtain a fish paste paste. In order to adjust the flexibility of the final product, the species of fish from which the "surimi" is obtained and / or the amount of "surimi" can be changed. On the other hand, any known method can be used to adjust the gel strength of the mannan gel, for example, the amount of starch to be added can be changed.

25 The mixing ratio of fish paste paste and flakes made from modified mannan gel is a critical factor in determining the palpable sensation given by the final product, i.e. a palpable sensation similar to that of eating real lobster meat.

The mixing ratio is 1 (one) part by weight of fish paste paste and 0.2-2 parts by weight of flakes made from modified mannan gel. The material is mixed and whisked sufficiently so that the paste acquires the reticulated structure of the mannan gel. If flakes made from the modified mannan gel are added in an amount of less than 0.2 parts by weight, the final product 35 is not satisfactory, although it may have in part a similar structure to real lobster meat. Conversely, if the amount of flakes to be added exceeds 2 parts by weight, the flakes bind so poorly in the final product that they differ easily in the mouth when fed and do not give the same sensation in the mouth as real lobster meat.

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The whipped mixture of fish paste and flakes made from the modified mannan gel is then heated to obtain the final product. Heating can be performed at the temperature required to thermally denature the proteins in the fish meat and to gel the starch. A molded mass made of beaten material with a thickness of about 3 cm can be steamed at 80-100 ° C for 25-45 minutes. The final product obtained as described above is a whole containing fish paste paste and thin flakes made of modified mannan gel, irregularly distributed in several layers mixed with the paste, so that the product has a structure as if it had two different muscle tissues with different chewing resistance, gives a similar sensation in the mouth as a real lobster when fed.

The invention is further illustrated by the following examples.

EXAMPLE 1 30 g of mannan powder are added to 970 g of hot water at 40 ° C and stirred for two hours, after which the mixture is allowed to stand for 16 hours to obtain a viscous aqueous solution of mannan. 5 g of calcium hydroxide are dissolved in 50 ml of water and the solution is added to an aqueous solution of mannan. The mixture is sufficiently mixed and then placed in the tank of a conventional ice cutting machine and the tank is placed in a freezer and kept at -20 ° C for 30 to 16 hours to freeze the mixture and modify its mannan component.

The frozen mass of modified mannan gel is then removed from the container and sliced with an ice cutter into flakes 2-3 cm wide and 1-2 mm thick. The flakes are then placed in a stream of water so that they melt and at the same time excess calcium elutes from the flakes. The 8,871,130 flakes are then centrifuged to remove water. The yield of flakes formed from the modified mannan gel is 200 g.

The flakes thus obtained are divided into four similar portions weighing 50 g, to which 25 g, 50 g, 75 g and 100 g of the above-mentioned fish paste are added. After thorough whipping, each mixture is placed in a plastic, 2 cm thick container and steamed at 90-100 ° C for 30 minutes to obtain a fishmeal paste product resembling real lobster meat.

EXAMPLE 2 50 g of mannan powder are placed in 950 g of hot water and treated in the same manner as in Example 1 to obtain an aqueous solution containing 5% mannan. Four samples weighing 200 g are taken from the solution, to which 6 g, 10 g, 14 g and 20 g of cereal starch are added, respectively. The samples are treated in substantially the same manner as in Example 1 to give flakes of modified mannan gel that look like lobster flesh, although less translucent than the flakes obtained in Example 1.

50 g of the flakes obtained in the above manner are added to 100 g, 95 g, 50 g and 25 g of fish paste paste, respectively.

After whipping, each batch is placed in a plastic container and steamed at 90-100 ° C for 40 minutes to obtain a lobster meat-like product.

Taste tests have been performed on the products obtained in Examples 1 and 2.

30 The results of the tests show that the structure of the product containing 25 g of fish paste is very similar to that of crawfish meat, and the structure of the product containing 75 g of fish meat paste is very similar to that of lobster meat.

35 A number of persons who consider lobster meat to be members of the panel have undergone additional taste tests on the abovementioned products, which contain 25 g and 75 g of flesh paste compared with natural hunter meat. It has been found that the taste and texture of the products of the invention and the cooked natural lobster meat are so similar that when eaten on different days, the products can hardly be distinguished from the meat of natural humic-5 sea.

Claims (2)

A process for the preparation of an edible product that mimics lobster meat, the process comprising the following steps: a) mixing 1 (one) part by weight of fish meat paste and 0.2-2 parts by weight of flakes of mannangel, (b) kneading the mixture of fish meat paste and mannangel c) coagulation of the kneaded mixture with heat, characterized in that the preparation of the flakes of mannangel used in stage c) comprises: preparation of an aqueous solution of mannan, the amount of mannan being 0.5-20% advantageously 2.5-12% conversion of the solution to a gel mass by making it alkaline, advantageous with Ca (OH) 2, freezing the pulp at -20 ...- 30 ° C to modify it; producing flakes from the frozen pulp, the thickness of the flakes being less than 3 mm; and rinsing the flakes with water to melt them. 2. A method according to claim 1, characterized in that, after conversion of the solution into a gel mass, liquid nitrogen is conducted to the surface of said layer for the provisional freezing of the surface parts of the gel mass for 2-5 minutes; further freezing of the pulp at -20 ° C to -30 ° C for 0.5-12 hours and making flakes of a width of 1.5-3 cm, a length of 2-5 cm and a thickness of 0.5 -1.5 mm, by cutting frozen pulp.