JP2015177754A - Lobster substitutional food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a food product having lobster-like flavor/texture and usable as a substitute of lobster whose price sharply rises.SOLUTION: A lobster substitutional food can be obtained by mixing konjak powder, starch containing 90 wt.% or more of amylopectin, an alkali agent and water followed by heating, freezing and thawing.

Description

The present invention relates to a shrimp substitute food.

Shrimp prefer their unique texture and are widely eaten in Japan.
Japan imports large amounts of cultured shrimp from Southeast Asia, thereby meeting demand. However, the price has soared due to the rapid increase in demand in recent years.

Konjac is preferred for its unique texture and is widely eaten in Japan.
For example, Patent Literature 1 and Patent Literature 2 exist as applications for new food materials using konjac. Moreover, as an application about the use to the seafood of konjac, there exists patent document 3, for example.
Furthermore, for example, there is Patent Document 4 regarding a method for producing shrimp and crab-like foods using konjac.

Japanese Patent Laid-Open No. 01-256366 JP-A-5-192106 JP-A-2005-229773 International Publication WO2012 / 081734 Pamphlet

An object of the present invention is to provide a food having a shrimp-like texture that can be used as a substitute for shrimp.

About this subject, this inventor earnestly examined.
Patent Document 1 describes that after a mixture containing konjac is gelled, it is frozen and thawed. However, as to what kind of texture the obtained food material shows, it is described as “new texture”, “good texture”, etc., and in the effect of the invention “useful as a delicacy material” It is described. However, from such a description, this application was not helpful in developing a food product that shows a shrimp-like texture.
Patent Document 2 describes “a novel konjac, characterized by being made from konjac paste and starch as raw materials, gelled by heating, and frozen”. However, what is obtained here is "a novel storage that can be stored frozen, has a crisp and crisp taste like radish when cooked in oden, boiled food, etc. It was “konnyaku” and was not supposed to be used as a shrimp substitute food.

  Patent Document 3 is characterized by “injecting a polysaccharide or protein that is irreversibly denatured by freezing, heating, drying, or the like into a muscle or organ of a seafood” (“0013”). Specifically, "tofu, konjac, starch paste that is denatured by freezing and drying, surimi that does not use a denaturant, egg white, etc. It is effective in the present invention. " However, as for shrimp, what is to be injected is only tofu (claim 11) and surimi (claim 14) are described, and in order to solve the problems of the present invention, only the study of tofu is recalled. It is.

Patent Document 4 relates to a method for producing a shrimp or crab-like food, but in the first place, shrimp and crab meal differ greatly in texture, and from Patent Document 3, a food having a fertile texture is obtained. It was only conceivable to be achieved, and it was not helpful in completing the present invention.
The inventor has further studied to solve the problem. We found that konjac powder and amylopectin containing 90% by weight or more of starch and shrimp flavor were mixed, coagulated with an alkaline agent, and then freeze-denatured to produce a shrimp-like texture. The present invention has been completed.

That is, the present invention
(1) Shrimp substitute food produced by mixing konjac flour, starch containing 90% by weight or more of amylopectin, alkaline agent and water, heating and freezing,
(2) The shrimp substitute food according to (1), further comprising cellulose,
(3) The shrimp substitute food according to (1) or (2), further comprising 0.1 to 10% by weight of a shrimp flavor,
(4) A method for producing a shrimp substitute food, comprising mixing konjac flour, starch containing 90% by weight or more of an amylopectin, an alkaline agent, and water, heating and freezing,
(5) The shrimp substitute food according to any one of (1) to (3), wherein the amount of konjac powder is 1 to 4% by weight,
(6) The shrimp substitute food according to any one of (1) to (3), wherein the amount of starch containing 90% by weight or more of amylopectin is 2 to 8% by weight,
(7) A food obtained by replacing 20 to 100% by weight of shrimp in the food using shrimp as a raw material with the shrimp substitute food described in any one of (1) to (3).
It is about.

According to the present invention, an inexpensive food that can be used as a substitute for shrimp can be provided by a simple method.

  The shrimp substitute food in the present invention refers to a food that can be used as a substitute for part or all of shrimp in a food that uses shrimp as a raw material. Specifically, in foods using shrimp as a raw material, even if 20% by weight or more of shrimp is replaced, there is no sense of incongruity, and this amount is more preferably 50% by weight or more. More desirably, substitution of 75% by weight or more is possible. In the present invention, such foods are defined as shrimp substitute foods, and those that cannot be used as shrimp substitutes are not called shrimp substitute foods. That is, the shrimp substitute food referred to in the present invention refers to a food that can be used as a substitute for shrimp.

The konjac flour as used in the present invention includes any powdered konjac flour (referred to as coarse powder) or refined mannan (referred to as fine powder). However, when konjac koji is simply powdered, it has a strong taste and may require a process such as boiling. Therefore, in terms of flavor and work efficiency, it is desirable to use konjac powder purified by alcohol treatment or the like.
The amount of konjac powder is desirably 1 to 4% by weight, more desirably 1.5 to 3.5% by weight, and even more desirably 2 to 3% by weight as a blending amount at the time of manufacturing a shrimp substitute food. If the amount of konjac flour is too much or too little, it may affect the shrimp-like texture of the final product.

The starch containing 90% by weight or more of amylopectin as referred to in the present invention means that the ratio of amylopectin in starch is 90% by weight or more, specifically, flours of glutinous plants such as waxy corn and glutinous rice and Examples thereof include starches refined from these and modified starches thereof, more preferably glutinous rice flour. The amount of amylopectin is more desirably 95% by weight or more. In addition, both glutinous rice flour and waxy corn starch are usually 99% by weight or more of amylopectin.
The amount of starch containing 90% by weight or more of amylopectin is desirably 2 to 8% by weight, more desirably 3 to 7% by weight, and further desirably 4 to 6% by weight. Too much or too little starch can affect the shrimp-like texture of the final product.

  In the present invention, a more preferable shrimp-like texture can be expressed by using cellulose as a raw material. The amount of cellulose is desirably 1 to 7% by weight, more desirably 1 to 5% by weight, and further desirably 2 to 3% by weight. Too much or too little cellulose can affect the shrimp-like texture of the final product.

  The alkali agent as used in the present invention is for gelling mannan derived from konjac powder, and specific examples include sodium hydroxide, sodium carbonate and calcium hydroxide, and more preferably water. Calcium oxide and sodium carbonate, more preferably calcium hydroxide. By the use of an alkaline agent, mannan forms a gel. The amount of alkaline agent varies depending on the type of alkaline agent and other blends, but in the case of calcium hydroxide, 0.01 to 0.2% by weight is desirable, and more desirably 0.02 to 0.1% by weight. More preferably, it is 0.04 to 0.08% by weight. The dough is added so as to have a pH of 8 to 14, preferably 9 to 13. If the amount of alkaline agent is too much or too little, it may affect the shrimp-like texture of the final product.

  The shrimp flavoring agent referred to in the present invention is various materials having a shrimp flavor, and specific examples include shrimp extract, shrimp flavor, and shrimp powder. In the present invention, it is an object to provide a shrimp substitute food, and the use of a shrimp flavor may seem obvious. However, in the examination stage of the subject according to the present invention, it is not assumed that a gel using konjac flour or a specific starch is denatured by freezing, and a shrimp flavor is added. For the first time, it was possible to recognize that it had a shrimp-like texture, and the shrimp flavor was an important factor in the completion of the present invention.

  The amount of the shrimp flavoring agent used in the present invention is desirably 0.1 to 10% by weight, more desirably 0.3 to 5% by weight, and further desirably 0.7 to 3% by weight. If the amount of the shrimp flavor is too small, it may not be recognized as a substitute for shrimp, and if it is too much, it may affect the texture. However, if a shrimp is used as a raw material and the shrimp itself or a shrimp flavoring agent is used, it can be used as a shrimp replacement food even if the shrimp substitute food itself is not used. There is a case.

  In addition to the above raw materials, various kinds of flavoring agents and coloring agents that are generally used can be appropriately used. As the physical property improver, thickening polysaccharides such as guar gum, xanthan gum and CMC, pregelatinized starch, proteins such as soybean protein and caseinate can be used. When a substance having a strong pH buffering ability is added, the texture may be affected, and a treatment such as adding a large amount of an alkaline agent may be required. Needless to say, both are used within a range that does not adversely affect the effects of the present invention.

  The shrimp substitute food according to the present invention mixes starch containing 90% by weight or more of konjac flour, amylopectin, an alkaline agent, a shrimp flavor, and water, and then heated to form a gel. As heating conditions here, hot water immersion heating and steaming heating can be adopted, but when using coarse powder, it may be necessary to perform hot water immersion heating in order to remove the taste. However, in order to obtain a texture closer to shrimp, and as a simpler manufacturing method, by using konjac fine powder and steaming and heating, a food that shows a more preferable shrimp-like texture, It can be obtained easily.

  By freezing and thawing the gel obtained by heating, a food having a shrimp-like texture according to the present invention can be obtained. Here, the freezing condition is preferably −10 ° C. or lower, more preferably −20 ° C. or lower. Moreover, although there is no restriction | limiting in particular in freezing time, When freezing is inadequate, it may become difficult to obtain a preferable shrimp-like food texture.

As described above, the shrimp substitute food obtained by the method according to the present invention is characterized by freezing in the production process, and can be distributed as it is in a frozen state. By distributing in a frozen state, the expiration date can be set longer. And since the required amount can be appropriately thawed and used, it is highly convenient.
Although the present invention relates to a method for producing a shrimp substitute food characterized by realizing a shrimp-like texture by freezing denaturation of konjac gel, as described above, it is often distributed in a frozen state. And thaw before eating. Therefore, in the production method according to the present invention, it is determined that the production of the shrimp substitute food is completed by referring to the stage of freezing.

  The conditions for thawing after freezing are not particularly specified, but natural thawing at 0 to 20 ° C. or thawing with running water is desirable. If the temperature is too high during thawing, this may cause denaturation and affect the texture.

In addition, as a raw material of the shrimp substitute food concerning this invention, auxiliary materials, such as a coloring agent and a seasoning other than the above, can be used suitably in the range which does not affect the effect of this invention.
Hereinafter, the embodiment of the present invention will be described more specifically by way of examples.

○ Study 1 Preparation Examples 1-12 of Shrimp Alternative Foods, Comparative Examples 1-15
Samples were prepared according to the formulation shown in Table 1 in accordance with “Production method of shrimp substitute food”.
The obtained sample was evaluated according to “○ Evaluation method for shrimp substitute food”, and the results are shown in Table 2.

・コンニャク粉は清水化学製「レオックスRS」を使用した。
・カードランはキリン協和フーズ製「カードラン」を使用した。
・もち米粉は群馬製粉製「リ・ファリーヌ・レシ゛ェール」を使用した。デンプン含量は８０重量％であった。
・ワキシースターチは三和澱粉製「ワキシースターチY」を使用した。
・セルロース製剤はキリン協和フーズ製「セルロースNeo C-91」を使用した。
・結晶セルロースは日本製紙ケミカル製「KCフロック」を使用した。
・α化デンプンは松谷化学製「マツノリンXA80M」を使用した。アミロペクチン含有量は７５重量％であった。
・えびエキスは富士食品製「えびエキスN」を使用した。 Table 1 Formulation

・ As a konjac powder, “LEOX RS” manufactured by Shimizu Chemical was used.
・ The card run used was Kirin Kyowa Foods' “Card Run”.
・ As for the glutinous rice flour, “Re-Farine Reselle” made by Gunma Flour Milling was used. The starch content was 80% by weight.
-Waxy starch used was "Waxy Starch Y" made by Sanwa Starch.
-Cellulose preparation was “Cellulose Neo C-91” manufactured by Kirin Kyowa Foods.
-Crystalline cellulose used “KC Flock” manufactured by Nippon Paper Chemicals.
-“Matsunoline XA80M” manufactured by Matsutani Chemical was used as the pregelatinized starch. The amylopectin content was 75% by weight.
・ Ebi extract “Ebi extract N” manufactured by Fuji Foods was used.

○ Shrimp alternative food manufacturing method (50g scale)
1. Raw materials other than the coagulant were mixed with a cutter mixer for 10 seconds.
2. A coagulant was added.
3. The mixture was further mixed for 10 seconds with a cutter mixer.
4). Using a squeeze bag, squeezing was started at a diameter of about 10 mm.
5. Steamed and heated at 95 ° C. for 10 minutes.
6). Frozen at -40 ° C for 4 days.
Note: “No freezing denaturation” was stored in the refrigerator in the above production method without freezing.

○ Evaluation method of shrimp substitute foods Samples produced by the “Shrimp substitute food production method” were thawed in running water and used for evaluation. The food texture was blindly sampled by five panelists and scored according to the following criteria based on past experiences based on past experiences.
5 points A texture that seems to be almost equivalent to shrimp.
4 points Slightly different from shrimp but with almost the same texture.
3 points Different from shrimp, but with an acceptable texture as a shrimp substitute.
2 Unlike shrimp, it does not have an acceptable level of texture as a shrimp substitute.
1 point It has a texture that you cannot imagine shrimp at all.
Three or more points were accepted.

Table 2 Evaluation results

As shown in the working examples, it became clear that a shrimp substitute food can be obtained by mixing konjac flour, starch containing 90% by weight or more of amylopectin, an alkaline agent and water, followed by freezing and thawing. .

Study 2 Use Examples 13 and 14 of the Shrimp Substitute Food, Comparative Example 16
Shrimp substitute foods were used to prepare and evaluate shrimp-containing cancer mushrooms. The composition is shown in Table 3. The preparation method was in accordance with “Preparation method of shrimp-containing cancer return”.
The sensory evaluation was carried out according to the “Shrimp-containing cancer replenishment sensory evaluation method” and listed in Table 4.

・分離大豆蛋白質は不二製油株式会社製「ニューフジプロＳＥ」を使用した。
・加工澱粉は松谷化学社製「桜」を使用した。
・エビ風味剤は日研フード社製「蝦醤」を使用した。 Table 3 Combination of shrimp containing cancer

-“New Fuji Pro SE” manufactured by Fuji Oil Co., Ltd. was used as the separated soybean protein.
・ “Sakura” manufactured by Matsutani Chemical Co., Ltd. was used as the processed starch.
-The shrimp flavoring agent used was "Nada Soy" made by Nikken Foods.

Preparation method of shrimp containing cancer and shrimp pretreatment Shrimp was mixed with 90 parts by weight of shrimp and 10 parts by weight of 10% aqueous sodium polyphosphate and left at 4 ° C. overnight. Just before use, it was cut into a size of 3 to 5 mm with a knife.
-Preparation of shrimp substitute food As a shrimp substitute food, a shrimp substitute food was prepared in a total amount of 700 g with the formulation of Example 11, and stored at -20 ° C until use. It thawed just before use and cut with a chopper having a diameter of 4.5 mm.
・ Preparation method of shrimp containing cancer Powdered soy protein, rapeseed oil, and water were emulsified and mixed with a food processor to obtain a soy protein paste.
2. Whole egg, salt, sugar and shrimp flavor were mixed, and starch was added to obtain a binder.
3. Furthermore, shrimp or shrimp substitutes were added and mixed with a mixer to obtain a dough.
4). The dough was formed into a 42 g approximately bowl shape.
5. Fried in rapeseed oil at 175 ° C. for 40 seconds.
Steamed and heated at 6.98 ° C. for 10 minutes.
7). After cooling, it was frozen at -40 ° C.
8). Immediately before, it was defrosted by steaming at 98 ° C. for 10 minutes and subjected to sensory evaluation.

○ Sensory evaluation method with shrimp containing cancer Scoring was performed by five skilled panelists in comparison with Comparative Example 16 using shrimp according to the following criteria. Three or more points were accepted.
・ Five textures Same as Comparative Example 16.
4 points Although slightly different from Comparative Example 16, it can be said to be almost equivalent.
3 points Different from Comparative Example 16, but acceptable as an alternative to shrimp.
2 points Unlike Comparative Example 16, unacceptable as an alternative to shrimp.
1 point An unacceptable substitute for shrimp.
-5 points of flavor Same as Comparative Example 16.
4 points Although slightly different from Comparative Example 16, it can be said to be almost equivalent.
3 points Different from Comparative Example 16, but acceptable as an alternative to shrimp.
2 points Unlike Comparative Example 16, unacceptable as an alternative to shrimp.
1 point An unacceptable substitute for shrimp.

Table 4 Sensory evaluation results of shrimps containing cancer

As described in Discussion Table 4, it was confirmed that when the shrimp substitute food according to the present invention was used to prepare “cancer shrimp containing shrimp”, part or all of shrimp could be replaced.

Claims (7)

A shrimp substitute food manufactured by mixing konjac flour, starch containing 90% by weight or more of an amylopectin, an alkaline agent and water, heating and freezing. The shrimp substitute food according to claim 1, further comprising cellulose. The shrimp substitute food according to claim 1 or 2, further comprising 0.1 to 10% by weight of a shrimp flavor. A method for producing a shrimp substitute food comprising mixing konjac flour, starch containing 90% by weight or more of an amylopectin, an alkaline agent, and water, followed by heating and freezing. The shrimp substitute food of any one of Claims 1-3 whose compounding quantity of a konjac powder is 1-4 weight%. The shrimp substitute food according to any one of claims 1 to 3, wherein the amount of starch containing 90% by weight or more of amylopectin is 2 to 8% by weight. The foodstuff which replaced 20-100 weight% of the shrimp in the foodstuff which uses shrimp as a raw material with the shrimp substitute foodstuff of any one of Claims 1-3.