JP5454220B2 - Production method of low protein squid-like food - Google Patents

Description

  The present invention relates to a method for producing a low protein squid-like food that can easily provide a processed food having a low protein and a squid-like texture.

  In the past, foods for patients whose protein intake has been restricted have been developed for reasons such as inborn errors of metabolism or kidney disease due to diabetic complications. However, because the amount of protein is extremely limited, they cannot consume large amounts of animal protein-containing foods such as meat and seafood, and these patients are not satisfied with their diet and sometimes dietary restrictions As a result, it has become a serious problem such as a serious medical condition.

  On the other hand, in recent years, health concerns have increased among healthy people, and consumers who prefer processed foods with reduced animal fat, cholesterol and calories by reducing meat content are increasing. Recently, low-calorie meat-like foods mixed with okara and konnyaku have been available and have a texture similar to meat, and are currently widely used by diet-oriented consumers (Patent Documents 1 and 2). In addition, meat and seafood are longing foods for patients with metabolic disorders, and squid, shrimp, crab, etc. are particularly popular. However, because of the high protein content, only a small amount can be eaten.

  The following are known about the invention regarding squid substitute food which uses konjac as a main raw material, and its manufacture until now. Konjac and soy protein are mixed, dried, and a food with a squid-like texture and its production method is known, but soybean protein is mixed in a 2: 1 ratio to konjac flour. (Patent Document 3). In addition, squid sashimi and fish meat surimi were mixed with konjac, and a food having a squid sashimi-like texture and its production method were proposed, but the ratio of konjac jelly is only about 1 to 20%. There is much protein amount (patent document 4). In addition, foods mixed with konjac and calcined squid bone granule and its production method were proposed, but squid scapula was used as an alternative coagulant for lime, and foods that pursue squid-like texture No (Patent Document 5). Furthermore, a black food production method in which squid ink is mixed with konjac and coagulated has been proposed, which is a food substitute for whale meat (Patent Document 6). On the other hand, although the food which mixed coconut milk and konjac and its manufacturing method were proposed, although white food is obtained, the food texture is konjac itself (patent document 7).

JP 2002-272401 A JP 2007-31680 A JP-A-2-255050 Japanese Unexamined Patent Publication No. 7-99939 Japanese Patent Laid-Open No. 9-234003 JP 7-59522 A JP 2009-55889 A

  The above techniques are not necessarily sufficient methods for producing the desired low protein squid-like food. In Patent Documents 3 to 4, a large amount of protein is used. In particular, Patent Document 4 contains a large amount of real squid, so patients with metabolic disorders cannot eat these sufficient amounts. Moreover, in patent documents 5-7, it does not have a squid-like food texture. Therefore, there has never been a food that reproduces a squid-like texture by mixing konjac with a food material that hardly contains protein.

Therefore, as a result of various studies, the present inventors selected phosphoric acid cross-linked corn starch as a food material containing almost no protein, mixed it with a base such as calcium hydroxide, kneaded with konnyaku and gelled. It has been found that a low protein squid-like food material having a texture very similar to squid can be easily produced by boiling, and the present invention has been completed.

  That is, the present invention comprises (1) phosphoric acid-crosslinked corn starch, (2) konjac fine powder, the weight ratio of (1) to (2) is 2: 1 to 8: 1, water, base Is a method for producing a low-protein squid-like food characterized by being heated and then gelled in hot water to form a squid-like food.

  According to the present invention, a low-protein squid-like food having a squid-like elasticity and a chewy texture can be obtained even if the protein content is extremely reduced. Furthermore, a food having a squid-like texture can be produced without using fish meat or egg white. This enables squid-like texture to patients with low protein diets, such as patients with inherited metabolic disorders such as phenylketonuria, maple syrup urine disease, and homocysteineuria, and patients with renal failure who have diabetic complications. Can be provided at low cost.

FIG. 1 shows a photograph of an example in which the low protein squid-like food of the present invention is cooked in a squid ring shape.

  The phosphoric acid cross-linked corn starch used in the present invention is obtained by processing a product separated from corn, and is sold in a powder form as a commercial product. The mixing ratio is 2 to 8 parts by weight, more preferably 4 to 8 parts by weight per 1 part by weight of konjac flour. If the mixing ratio is not within this range, the texture is not preferred.

  The konjac flour used in the present invention is extracted from konjac koji, and may be a commercially available product or a freshly prepared konjac koji. It is desirable to add 15 to 30 parts by weight, preferably 18 to 20 parts by weight of water to 1 part by weight of konjac fine powder, knead alone, form a gel, and then add and knead phosphate-crosslinked corn starch and base. . Examples of the base include calcium hydroxide, calcium oxide, and fired shell powder, and are used when hardening konjac.

  Predetermined amounts of water and base are added to these konjac-containing mixtures, gelled in hot water at 70 to 100 ° C., cooled to room temperature, and subjected to a squid-like treatment.

  When seasoning konjac with phosphoric acid cross-linked corn starch, you must be careful about the protein content of the seasoning. For example, for a patient with phenylketonuria, the protein mass allowed in a single meal is approximately 2 g. The protein mass in 100 g of konjac containing phosphoric acid cross-linked corn starch according to the present invention is extremely low at about 0.1 g. For this reason, it is possible to use as much seasoning as possible, which is extremely advantageous for the patient.

  Hereinafter, the present invention will be sequentially described with reference to comparative examples and examples.

First, various processed starches were compared and verified for squid-like textures of materials in known literature. A mixture of coconut milk described in Patent Document 7 mixed with konjac and coagulated, further freeze-thawed, mixed with processed starch and konjac used in the present invention and coagulated, and further frozen A comparative experiment of the texture when thawed is shown below.
[Comparison experiment]

  18 parts of water was added to 1 part of konjac fine powder (made by Ogawara Shoten) and stirred well. The mixture was allowed to stand for 1 hour with occasional stirring to obtain a gel. In another container, 5 g of processed starch and 3 g of water were added. Moreover, what added 6-25 g of coconut milk [Yuki Foods Co., Ltd.] separately from starch was prepared as a comparison. The processed starch used was made by Matsutani Chemical Industry Co., Ltd., Sanwa Starch Co., Ltd., or Nippon Shokuhin Kako Co., Ltd. Further, 7.5 mL of a 1% calcium hydroxide aqueous solution was added. This mixture was mixed with 25 g of the above konjac gel, stirred well by hand and hardened, and then boiled with boiling water for 1 hour. The weight ratio of various starches to konjac flour is 4. First, after boiled, I ate some slices. Subsequently, the rest was frozen and thawed at room temperature, sliced, squeezed to drain the water, and seasoned with the seasonings shown in Table 1. This was added with potato starch and fried in vegetable oil and evaluated by one person in charge. Table 2 shows the sensory evaluation results.

  As is clear from the results in Table 2, among various starches, it was found that phosphate-crosslinked corn starch had the only squid-like texture. The coconut milk added konjac of the comparative example could not obtain a squid-like texture even when the addition amount was changed.

In order to examine the squid-like texture-imparting effect of phosphate-crosslinked corn starch in detail, konjac added with these different amounts was prepared and evaluated.
18 parts of water was added to 1 part of konjac fine powder (made by Okawara Shoten) and stirred well. The mixture was allowed to stand for 1 hour with occasional stirring to obtain a gel. Phosphoric acid cross-linked corn starch was put in another container, and water was added to the starch by half the weight of starch, and 15 mL of a 1% calcium hydroxide aqueous solution was further added. The mixture was mixed with 50 g of the konjac gel and stirred well by hand, and then boiled with boiling water for 1 hour. The dry weight ratio of phosphoric acid cross-linked corn starch: konjac flour is 1: 1 to 8: 1. As a control, konjac without starch was also prepared. After slicing to a thickness of about 5 mm to 8 mm, the water was squeezed to drain the water and seasoned with the seasonings shown in Table 1. This was sprinkled with potato starch and fried in vegetable oil. Sensory evaluation was performed according to the following method.

<Sensory evaluation>
Sensory evaluation was performed by 7 people. The evaluation results are shown in Table 3. The konjac containing phosphoric acid cross-linked corn starch prepared in Example 1 was evaluated by a 5-point method with 1 point of deep-fried konjac and 5 points of real squid fried.

  As shown in Table 3, phosphoric acid cross-linked corn starch is effective when the amount ratio of konjac flour is 2: 1 to 8: 1, more preferably 4: 1 to 8: 1. It had a squid-like texture.

Next, in order to investigate the freezing tolerance of these, the amount of phosphate cross-linked corn starch was 4: 1 with respect to the konjac flour, thawed at room temperature after freezing, sliced, squeezed, drained water, squid-like fried Was prepared, and sensory evaluation was performed by five examinees.
18 parts of water was added to 1 part of konjac fine powder (made by Okawara Shoten) and stirred well. The mixture was allowed to stand for 1 hour with occasional stirring to obtain a gel. Phosphoric acid cross-linked corn starch was put into another container, and water was added to the half weight of starch, and 30 mL of 1% calcium hydroxide aqueous solution was further added. This mixture was mixed with 100 g of the konjac gel and stirred well by hand, and then boiled with boiling water for 1 hour. In the case of phosphoric acid cross-linked corn starch, the addition amount is 20.4 g (dry weight ratio with konjac flour is 4: 1). As a control, konjac without starch was also prepared. After freezing, it was thawed at room temperature, sliced to a thickness of about 5 mm to 8 mm, squeezed and drained, and seasoned with the seasonings shown in Table 1. This was added with potato starch, salt and pepper and fried in vegetable oil. Moreover, it compared with before freezing. Sensory evaluation was performed according to the following method.

<Sensory evaluation>
Sensory evaluation was performed by five people. The evaluation results are shown in Table 4. The konjac containing phosphoric acid-crosslinked corn starch prepared in Example 2 was compared by a five-point method using one point of deep-fried konjac and 5 points of genuine commercial squid fried. In the case of konjac containing phosphoric acid cross-linked corn starch, although the texture was slightly inferior compared to that before freezing, the evaluation was close to that of squid compared to the case of konjac alone. From the above results, it was found that konjac containing phosphoric acid crosslinked corn starch has freezing resistance.

[Usage example]

  Also, when these konjacs are gelled, they may be rolled and dumpled after kneading, but after wrapping around boiled wood-like bars, boiled, and then stripped with a knife and seasoned When fried, it can be cooked like a real squid ring. A photograph of the cooking example is shown in FIG.

Next, the manufacturing process of the squid-like konjac for boiled foods is demonstrated. Prepared in substantially the same manner as in Example 1. When sodium chloride is further added to the phosphoric acid cross-linked corn starch, it can be salted after being boiled with water. Even if sodium chloride is added in a small amount, it does not affect the texture.
The addition amount of sodium chloride is 0.1 to 1 part by weight with respect to 1 part of konjac powder by dry weight ratio. Next, the base and konjac gel are mixed well into these mixtures. The squid-like konjac mass can then be prepared by boiling with boiling water. Example 3 is shown below.

  18 parts of water was added to 1 part of konjac fine powder (made by Okawara Shoten) and stirred well. The mixture was allowed to stand for 1 hour with occasional stirring to obtain a gel. Put the phosphate cross-linked corn starch in a separate container, add water to half the weight of starch, and add 0.5 g of sodium chloride (0.2: 1 to the konjac flour), 15 mL of 1% calcium hydroxide aqueous solution. Was added. This mixture was mixed with 50 g of the konjac gel, stirred well by hand, wound around a stick and solidified, and then boiled with boiling water for 1 hour. The dry weight ratio of phosphoric acid crosslinked corn starch: konjac flour is 1: 1 to 10: 1. As a control, konjac without starch was also prepared. After slicing it to a thickness of about 5 mm to 10 mm, it was squeezed to drain the water, and seasoned with the seasonings shown in Table 5. Separately from this, 321 g of taro was added with a seasoning at the ratio shown in Table 6 and then boiled. The simmered simmered potato juice was evenly divided and simmered with konjac with starch for 3 minutes. Sensory evaluation was performed according to the following method.

<Sensory evaluation>
Sensory evaluation was performed by 6 people. Table 7 shows the evaluation results. When konjac containing phosphate-crosslinked corn starch prepared in Example 3 was compared by a five-point method using one point of boiled konnyaku and 5 points of genuine squid-containing simmered potato starch, the dry weight of konjac flour: konjac flour It was found that when the ratio was 2: 1 to 6: 1, it was preferable to be close to squid.

  Next, the squid konjac vinegar is explained. Squid vinegar is included in the mash and is sold on skewers at candy shops. Prepared in substantially the same manner as in Example 3. Example 4 is shown below.

  18 parts of water was added to 1 part of konjac fine powder (made by Okawara Shoten) and stirred well. The mixture was allowed to stand for 1 hour with occasional stirring to obtain a gel. Put the phosphate cross-linked corn starch in a separate container, add water to half the weight of starch, and add 0.5 g of sodium chloride (0.2: 1 to the konjac flour), 15 mL of 1% calcium hydroxide aqueous solution. Was added. This mixture was mixed with 50 g of the konjac gel, stirred well by hand, wound around a stick and solidified, and then boiled with boiling water for 1 hour. The dry weight ratio of phosphoric acid crosslinked corn starch: konjac flour is 1: 1 to 10: 1. As a control, konjac without starch was also prepared. After slicing to a thickness of about 5 mm to 10 mm, the water was squeezed out, the seasonings shown in Table 8 were added, boiled on low heat for 10 minutes, and then left in the refrigerator overnight. Sensory evaluation was performed according to the following method.

<Sensory evaluation>
Sensory evaluation was performed by five people. Table 9 shows the evaluation results. The konjac containing phosphoric acid cross-linked corn starch prepared in Example 3 was compared with one vinegar consisting of konjac alone and five squid vinegar containing real squid, and the dry weight ratio of phosphoric acid cross-linked corn starch: konjac flour was 4: In the case of 1-6: 1, it answered that it was preferable to squid.

  In the present invention, konjac is mixed with phosphoric acid cross-linked corn starch, boiled and hardened, then cooked with a liquid containing a seasoning, oiled, and fried. Alternatively, by cooking into a boiled or vinegared food, a food material closer to the squid is obtained than the conventional process, which has a unique elasticity and crunchiness. In order to actually produce them, a storage form such as refrigeration is preferable, and the product of the present invention may be refrigerated and stored in a boiled and solidified stage, or it may be long after frozen and thawed. Can be stored frozen for a period of time.

  According to the present invention, konjac and phosphate cross-linked corn starch can be used as a substitute for squid, and a food having a squid-like texture can be produced without using any high protein-containing material. Furthermore, it is possible to obtain a food material closer to squid than the conventional squid-like food, which has a unique elasticity and crunchiness for fried foods, boiled foods and vinegared foods.

Claims (1)

(1) Phosphoric acid cross-linked corn starch, (2) containing konjac fine powder, the weight ratio of (1) to (2) is 2: 1 to 8: 1, heating after adding water and base, A method for producing a low-protein squid-like food characterized by gelation in hot water.