JP6999845B2 - Eel-like foods that do not use animal-derived ingredients and their manufacturing methods - Google Patents
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Description
本発明は、動物由来原料を使用しないウナギ様食品及びその製造方法に関する。 The present invention relates to an eel-like food product that does not use animal-derived raw materials and a method for producing the same.
近年、ウナギの減少により、ウナギの価格が上昇しており、代替としてナマズやイワシの開きを蒲焼風に加熱加工したものや魚肉すり身と魚肉を成形、加熱加工したウナギ様食品が知られている(例えば、特許文献1~2参照)。 In recent years, the price of eels has risen due to the decrease in eels, and as alternatives, catfish and eels that have been heat-processed in a kabayaki style, and eel-like foods that have been molded and heat-processed fish paste and fish meat are known. (See, for example, Patent Documents 1 and 2).
ところで、近年ベジタリアン向けの料理や精進料理といった肉や魚が使用されていない料理や完全に動物由来原料を使用しないビーガン向けの料理などが注目を集めている。これらの食品は、使用が限られた原料からイミテーション食品を製造することが多く、本物のような味や食感を再現することが難しい。 By the way, in recent years, dishes such as vegetarian dishes and vegetarian dishes that do not use meat or fish and dishes for vegans that do not completely use animal-derived ingredients have been attracting attention. These foods often produce imitation foods from raw materials with limited use, and it is difficult to reproduce the taste and texture of the real thing.
本発明は、ウナギのような食感、風味に優れた動物由来原料を使用しないウナギ様食品を提供することを目的とする。 An object of the present invention is to provide an eel-like food product that does not use animal-derived raw materials having an excellent texture and flavor like eels.
本発明の発明者らは、ウナギのような食感、風味に優れた動物由来原料を使用しないウナギ様食品を作製する方法を鋭意検討した結果、本発明に至った。 The inventors of the present invention have arrived at the present invention as a result of diligent studies on a method for producing an eel-like food product that does not use animal-derived raw materials having an excellent texture and flavor like eels.
すなわち、身層と、中間層と、皮層と、を有する動物由来原料を使用しないウナギ様食品であって、前記身層は、組織状植物蛋白と、メチルセルロースと、分離大豆蛋白粉末と、油脂と、を含む層であり、前記中間層は、油脂を含み、キサンタンガム及びHAジェランガムを含む増粘剤でゲル化した層であり、前記皮層は、アルギン酸ナトリウムをカルシウム塩でゲル化又はメチルセルロースをゲル化した層であることを特徴とする動物由来原料を使用しないウナギ様食品である。 That is, it is an eel-like food that does not use animal-derived raw materials having a body layer, an intermediate layer, and a skin layer, and the body layer contains tissue-like plant protein, methyl cellulose, separated soy protein powder, and fats and oils. , The intermediate layer is a layer containing fat and oil and gelled with a thickener containing xanthan gum and HA gellan gum, and the skin layer is a gelling of sodium alginate with a calcium salt or a gelling of methyl cellulose. It is an eel-like food that does not use animal-derived raw materials, which is characterized by having a layered layer.
また、本発明に係る動物由来原料を使用しないウナギ様食品の身層は、身層の重量に対して、組織状植物蛋白由来の固形分を6~14重量%、メチルセルロースを0.7~1.3重量%、分離大豆蛋白粉末を3.5~6.5重量%、油脂を10~20重量%含むことが好ましい。 Further, in the body layer of the eel-like food that does not use the animal-derived raw material according to the present invention, the solid content derived from the tissue-based plant protein is 6 to 14% by weight and the methyl cellulose is 0.7 to 1 to the weight of the body layer. It is preferable to contain 3% by weight, 3.5 to 6.5% by weight of the separated soybean protein powder, and 10 to 20% by weight of fats and oils.
また、本発明に係る動物由来原料を使用しないウナギ様食品の中間層は、中間層の重量に対して、油脂を20~40重量%含み、キサンタンガム1~2重量%、HAジェランガムを1~2重量%含むことが好ましい。 Further, the intermediate layer of the eel-like food that does not use the animal-derived raw material according to the present invention contains 20 to 40% by weight of fat and oil, 1 to 2% by weight of xanthan gum, and 1 to 2 by weight of HA gellan gum with respect to the weight of the intermediate layer. It is preferably contained in% by weight.
また、本発明に係る動物由来原料を使用しないウナギ様食品の皮層は、皮層の重量に対してアルギン酸ナトリウムを1.5~4重量%含むか又はメチルセルロースを1~2重量%含むことが好ましい。 Further, the skin layer of the eel-like food that does not use the animal-derived raw material according to the present invention preferably contains 1.5 to 4% by weight of sodium alginate or 1 to 2% by weight of methyl cellulose with respect to the weight of the skin layer.
また、本発明に係る動物由来原料を使用しないウナギ様食品の皮層がアルギン酸ナトリウムをカルシウム塩でゲル化した層である場合の製造方法としては、組織状植物蛋白を復水し、脱水した後、油調したものと、メチルセルロース、分離大豆蛋白粉末、油脂及び水を冷却しながら撹拌し、作製した身層用スラリーと、を混合し身層生地を作製する工程と、身層生地を型枠に充填し、加熱して身層を作製する工程と、キサンタンガム及びHAジェランガムを含む増粘剤と、油脂とを混合した中間層用スラリーをシート状に伸ばして加熱してゲル化し、中間層を作製する工程と、アルギン酸ナトリウムを水に溶解した皮層用スラリーをシート状に伸ばしてカルシウム塩を含む水溶液に浸漬してゲル化し、皮層を作製する工程と、作製した身層と中間層及び中間層と皮層をアルギン酸ナトリウムとカルシウム塩を含む粉末またはメチルセルロース粉末を散布し接着する工程と、身層及び皮層を付着させた後、表面を炙る工程と、を含むことが好ましい。 Further, as a production method when the skin layer of the eel-like food that does not use the animal-derived raw material according to the present invention is a layer obtained by gelling sodium alginate with a calcium salt, the tissue-like plant protein is rehydrated, dehydrated, and then dehydrated. The process of mixing the oil-adjusted product with methyl cellulose, separated soybean protein powder, fat and oil, and the body layer slurry prepared by stirring while cooling, and using the body layer dough as a mold. A step of filling and heating to prepare a body layer, and a slurry for an intermediate layer in which a thickener containing xanthane gum and HA gellan gum and fats and oils are mixed are stretched into a sheet and heated to gel to prepare an intermediate layer. A step of forming a skin layer by stretching a slurry for a skin layer in which sodium alginate is dissolved in water and immersing it in an aqueous solution containing a calcium salt to gel it, and a body layer, an intermediate layer and an intermediate layer prepared. It is preferable to include a step of spraying and adhering the skin layer with a powder containing sodium alginate and a calcium salt or a methylcellulose powder, and a step of adhering the body layer and the skin layer and then roasting the surface.
また、本発明に係る動物由来原料を使用しないウナギ様食品の皮層がメチルセルロースゲルである場合の製造方法としては、組織状植物蛋白を復水し、脱水した後、油調したものと、メチルセルロース、分離大豆蛋白粉末、油脂及び水を冷却しながら撹拌し、作製した身層用スラリーと、を混合し身層生地を作製する工程と、キサンタンガム及びHAジェランガムを含む増粘剤と、油脂とを混合した中間層用スラリーを作製する工程と、メチルセルロースを水に冷却しながら溶解し、皮層用スラリーを作製する工程と、作製した身層生地を型枠に充填し、充填した身層生地の上に中間層用スラリー、皮層用スラリーの順に塗り身層、中間層、皮層からなる3層構造物を作製する工程と、三層構造物を加熱し、一体化する工程と、一体化した三層構造物の身層及び皮層の表面を炙る工程と、を含むことが好ましい。 Further, as a production method when the skin layer of the eel-like food using no animal-derived raw material according to the present invention is a methylcellulose gel, a textured plant protein is rehydrated, dehydrated and then oiled, and methylcellulose. The step of preparing a body layer dough by mixing the separated soybean protein powder, the fat and oil, and the prepared body layer slurry by stirring while cooling, and the thickener containing xanthan gum and HA gellan gum and the fat and oil are mixed. A step of preparing a slurry for an intermediate layer, a step of dissolving methylcellulose while cooling it in water to prepare a slurry for a skin layer, and a step of filling a mold with the prepared body layer dough and placing it on the filled body layer dough. A step of producing a three-layer structure consisting of a coating layer, an intermediate layer, and a skin layer in the order of a slurry for an intermediate layer and a slurry for a skin layer, and a step of heating and integrating the three-layer structure, and an integrated three-layer structure. It is preferable to include a step of roasting the surface of the body layer and the skin layer of the object.
また、本発明に係る動物由来原料を使用しないウナギ様食品の製造方法としては、身層生地が身層生地の重量に対して、組織状植物蛋白由来の固形分を6~14重量%、メチルセルロースを0.7~1.3重量%、分離大豆蛋白粉末を3.5~6.5重量%、油脂を10~20重量%含み、中間層用スラリーが中間層スラリーの重量に対して、油脂を20~40重量%含み、キサンタンガムを1~2重量%、HAジェランガムを1~2重量%含み、皮層用スラリーが皮層用スラリーの重量に対して、アルギン酸ナトリウムを1.5~4重量%含むか又はメチルセルロースを1~2重量%含むことが好ましい。 Further, as a method for producing an eel-like food that does not use animal-derived raw materials according to the present invention, the body layer dough contains 6 to 14% by weight of the solid content derived from the tissue plant protein and methyl cellulose with respect to the weight of the body layer dough. 0.7 to 1.3% by weight, separated soybean protein powder 3.5 to 6.5% by weight, fats and oils 10 to 20% by weight, and the slurry for the intermediate layer contains fats and oils with respect to the weight of the intermediate layer slurry. Contains 20 to 40% by weight, xanthan gum in an amount of 1 to 2% by weight, HA gellan gum in an amount of 1 to 2% by weight, and a skin layer slurry containing 1.5 to 4% by weight of sodium alginate with respect to the weight of the skin layer slurry. Alternatively, it preferably contains 1 to 2% by weight of methyl cellulose.
本発明により、ウナギのような食感、風味に優れた動物由来原料を使用しないウナギ様食品を提供することができる。 INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide an eel-like food that does not use animal-derived raw materials having excellent texture and flavor like eel.
以下、本発明について詳細に説明する。ただし、本発明は以下の記載に限定されるものではない。 Hereinafter, the present invention will be described in detail. However, the present invention is not limited to the following description.
1.身層作製
本発明に係る身層に使用する主原料としては、組織状植物蛋白、メチルセルロース、分離大豆蛋白粉末、油脂が挙げられる。本発明に係る組織状植物蛋白は、大豆蛋白粉末、小麦蛋白粉末及びエンドウ豆蛋白粉末などの植物由来の蛋白粉末をエクストルーダーで加圧加熱しながら押し出すことで作製したものであり、膨化した粒状の膨化蛋白や、冷却ダイを用いることで膨化を抑えながら繊維の方向性をもたせた繊維状蛋白を使用することができる。膨化蛋白としては、不二製油社のアペックス(登録商標)650、デュポン社のレスポンス4400、日清オイリオ社のニューソイミー(登録商標)S10などが挙げられ、繊維状蛋白としては原田産業社のearth meat(登録商標)などが挙げられる。
1. 1. Body layer preparation Examples of the main raw material used for the body layer according to the present invention include histological plant protein, methyl cellulose, isolated soybean protein powder, and fats and oils. The histological plant protein according to the present invention is produced by extruding plant-derived protein powders such as soybean protein powder, wheat protein powder, and pea protein powder while pressurizing and heating with an extruder, and is swollen granules. By using a swelling protein or a cooling die, it is possible to use a fibrous protein that has the directionality of the fiber while suppressing the swelling. Examples of the swelling protein include Fuji Oil's Apex (registered trademark) 650, DuPont's Response 4400, Nisshin Oillio's New Soimi (registered trademark) S10, and the fibrous protein includes Harada Corporation's earth meat. (Registered trademark) and the like.
組織状植物蛋白は、乾燥しているか、水分が少ない状態で冷凍されているため、一度水や熱湯で吸水させて復水してから使用する。組織状植物蛋白は、原料由来の風味除去及び水分調整のため、一度脱水して使用することが好ましい。また、脱水した組織状植物蛋白は、本発明に係る油脂と共に油調することが好ましい。油調することで組織状植物蛋白の持つ臭いがマスキングされ、ジューシー感ある食感を持たせることができる。油調の温度としては、100℃以下が好ましく、組織状植物蛋白に含まれる水分を飛ばすことが好ましい。 Tissue-based plant proteins are frozen in a dry or low-moisture state, so they should be condensed with water or boiling water before use. It is preferable to dehydrate the structured plant protein once before use in order to remove the flavor derived from the raw material and adjust the water content. Further, it is preferable that the dehydrated histological plant protein is oil-conditioned together with the fat and oil according to the present invention. By adjusting the oil, the odor of the tissue-based plant protein is masked, and a juicy texture can be obtained. The oil temperature is preferably 100 ° C. or lower, and it is preferable to remove the water contained in the tissue-based plant protein.
油調した組織状植物蛋白は、身層中に30~60重量%添加することが好ましい。また、油調した膨化蛋白は、身のフワっとした感じの食感を出すことができ、油調した繊維状蛋白は、身の繊維的な食感や硬さを表現することができる。油調した膨化蛋白と油調した繊維状蛋白は、求める食感に合わせて割合を調整して使用することが好ましい。しかしながら、油調した繊維状蛋白のみでは硬い食感となるため、油調した膨化蛋白を含むことが好ましく、油調した組織状植物蛋白質中に油調した膨化蛋白が17重量%以上含まれることが好ましい。また、油調した繊維状蛋白の量としては、身層中に40重量%以下が好ましい。 The oil-adjusted histological plant protein is preferably added in an amount of 30 to 60% by weight in the body layer. In addition, the oil-like swelling protein can give a fluffy texture to the body, and the oil-like fibrous protein can express the fibrous texture and hardness of the body. It is preferable to adjust the ratio of the oil-adjusted swelling protein and the oil-adjusted fibrous protein according to the desired texture. However, since the oil-adjusted fibrous protein alone gives a hard texture, it is preferable to contain the oil-adjusted swelling protein, and the oil-adjusted histological plant protein contains 17% by weight or more of the oil-adjusted swelling protein. Is preferable. The amount of oil-adjusted fibrous protein is preferably 40% by weight or less in the body layer.
また、身層中の組織状植物蛋白由来の固形分の含有量としては、6~14重量%が好ましい。また、繊維状蛋白由来の固形分の含有量は、10重量%以下が好ましい。 The content of the solid content derived from the tissue-based plant protein in the body layer is preferably 6 to 14% by weight. The content of the solid content derived from the fibrous protein is preferably 10% by weight or less.
本発明に係る油脂としては、植物性の食用の油脂であればよく、常温で液体状の油脂や、常温で半固形状または固形状の油脂を加温融解して液体状にしたものを使用してもよい。油脂の種類としては、大豆油、米白絞油、菜種油、パーム油、コーン油、オリーブ油、ひまわり油、ごま油、えごま油、亜麻仁油が挙げられる。この内、えごま油や亜麻仁油は、魚油に含まれるω3脂肪酸が多く含まれるため、魚様の風味を付与するのに好ましい。これらの油脂を1種または2種以上混合して使用することができる。油脂の添加量としては、身層の重量に対して10~20量%が好ましい。10重量%よりも少ないとウナギ様のジューシーな食感や風味が弱く、逆に20重量%よりも多くなると油くどく、保形性が悪くなる。より好ましくは、身層の重量に対し15~17重量%となるように添加することが好ましい。油脂の添加方法としては、上述したように油調した組織状植物蛋白に含ませるだけでなく、後述する身層用スラリーにも添加することができる。身層用スラリー中の油脂の添加量としては、身層用スラリーの重量に対して5~20重量%が好ましい。 The fat or oil according to the present invention may be any vegetable fat or oil that is edible, and is liquid at room temperature or semi-solid or solid at room temperature and melted by heating. You may. Examples of fats and oils include soybean oil, rice white squeezed oil, rapeseed oil, palm oil, corn oil, olive oil, sunflower oil, sesame oil, sesame oil, and flaxseed oil. Of these, sesame oil and flaxseed oil are preferable for imparting a fish-like flavor because they contain a large amount of ω3 fatty acids contained in fish oil. These fats and oils can be used alone or in combination of two or more. The amount of fats and oils added is preferably 10 to 20% by weight based on the weight of the body layer. If it is less than 10% by weight, the eel-like juicy texture and flavor are weak, and if it is more than 20% by weight, it becomes oily and the shape retention is deteriorated. More preferably, it is added so as to be 15 to 17% by weight based on the weight of the body layer. As a method of adding the fat and oil, it can be added not only to the oil-conditioned tissue-like plant protein as described above, but also to the slurry for the body layer described later. The amount of fats and oils added to the slurry for the body layer is preferably 5 to 20% by weight with respect to the weight of the slurry for the body layer.
本発明に係るメチルセルロースは、メチルセルロースやヒドロキシプロピルメチルセルロースであれば特に問題がなく使用することができる。粘度やメトキシ基及びヒドロキシプロポキシ基の置換量によって性質が異なるが、ゲル化温度50℃以上、ゲル再溶解温度20℃~50℃程度のものを使用すればよく、身層用スラリー中に1~3重量%、身層生地中に0.7~1.3重量%含まれればよい。身層用スラリー中に1重量%未満しか含まれないと身層を保形することができず、型からの離型性も悪くなる。逆に3重量%よりも多いと身層が硬くなりすぎる。 The methyl cellulose according to the present invention can be used without any particular problem as long as it is methyl cellulose or hydroxypropyl methyl cellulose. The properties differ depending on the viscosity and the amount of substitution of methoxy group and hydroxypropoxy group, but gelling temperature of 50 ° C or higher and gel remelting temperature of 20 ° C to 50 ° C may be used. It may be contained in 3% by weight and 0.7 to 1.3% by weight in the body layer dough. If the slurry for the body layer contains less than 1% by weight, the body layer cannot be reshaped and the releasability from the mold is deteriorated. On the contrary, if it is more than 3% by weight, the body layer becomes too hard.
本発明に係る分離大豆蛋白粉は、ゲル可能を有する分離大豆蛋白であればよい。分離大豆蛋白粉を身層用のスラリーに入れることで、メチルセルロースにはない滑らかな食感と保水性を付与でき身層を保形することができる。分離大豆蛋白粉末の添加量としては、使用する分離大豆蛋白粉の種類によってことなるが身層用スラリーの重量に対して5~15重量%、身層(生地)中に3.5~6.5重量%含まれればよい。 The isolated soybean protein powder according to the present invention may be any isolated soybean protein having gelability. By putting the separated soy protein powder in the slurry for the body layer, it is possible to impart a smooth texture and water retention that methyl cellulose does not have, and it is possible to retain the shape of the body layer. The amount of the separated soybean protein powder added varies depending on the type of the separated soybean protein powder used, but is 5 to 15% by weight based on the weight of the slurry for the body layer, and 3.5 to 6% in the body layer (dough). It may be contained in an amount of 5% by weight.
その他の副原料としては、澱粉、砂糖、塩、グルタミンソーダ、みりんなどの調味素材やフレーバーなどの風味素材、色素、酸化防止剤など動物性由来でない資材を添加することができる。添加方法は、粉体物は、粉体混合物を作ってから添加してもよく、液体物は、直接添加してもよい。副原料の添加量としては、身層生地の重量に対して10重量%以下が好ましい。 As other auxiliary raw materials, seasoning materials such as starch, sugar, salt, glutamine soda, and mirin, flavor materials such as flavors, pigments, antioxidants, and other non-animal-derived materials can be added. As for the addition method, the powder may be added after preparing the powder mixture, or the liquid may be added directly. The amount of the auxiliary raw material added is preferably 10% by weight or less with respect to the weight of the body layer dough.
身層生地の作製方法は、まず、上述した通り、組織状植物蛋白を復水し、脱水した後、油調し、油調した組織状植物蛋白を作製する。復水は、通常の水で行ってもよく、熱水中でボイルしながら行ってもよい。組織状植物蛋白の全体に水分が行き渡るまで復水したら、脱水する。繊維状蛋白の場合は、水の入りが悪いため、復水―脱水の工程を複数回繰り返してもよい。 As for the method for producing the body layer dough, first, as described above, the tissue-like plant protein is rehydrated, dehydrated, and then oil-adjusted to produce an oil-adjusted tissue-like plant protein. Condensation may be carried out with ordinary water or while boiling in hot water. Condensate until water is distributed throughout the tissue-based plant protein, then dehydrate. In the case of fibrous protein, since water does not enter well, the condensate-dehydration step may be repeated multiple times.
脱水した組織状植物蛋白を油調する。油調は100℃以下の温度で行い、水分を軽く飛ばす程度で組織状植物蛋白の表面や内部に油を浸透させる。好ましくは、80~100℃で1~10分程度行うことが好ましい。 Oil the dehydrated histological plant protein. The oil is adjusted at a temperature of 100 ° C. or lower, and the oil is infiltrated into the surface and the inside of the tissue-like plant protein by lightly removing the water. It is preferable to carry out at 80 to 100 ° C. for about 1 to 10 minutes.
次いで、身層用スラリーを作製する。作製方法は、メチルセルロ―スと分離大豆蛋白粉末を油に分散させ、冷水を添加してサイレントカッターやミキサーなどで高速攪拌して作製する。使用したメチルセルロースの溶解温度が低い場合は、スラリーを冷蔵庫で1時間程度冷却する。 Next, a slurry for the body layer is prepared. The production method is as follows: methyl cellulose and separated soybean protein powder are dispersed in oil, cold water is added, and the mixture is stirred at high speed with a silent cutter or a mixer. If the dissolution temperature of the methylcellulose used is low, cool the slurry in the refrigerator for about 1 hour.
次いで、澱粉や味付け用の食塩、グラニュー糖、グルタミン酸ソーダなどの粉体物を混合し、粉体混合物を作製する。 Next, powders such as starch, salt for seasoning, granulated sugar, and monosodium glutamate are mixed to prepare a powder mixture.
油調した組織状植物蛋白、身層用スラリー、粉体混合物及び必要により液体資材をニーダーまたは手混ぜにより撹拌、混合し身層生地を作製する。このとき、油調した組織状植物蛋白の量が少なすぎると生地中の身層用スラリーが多くなり、蒲鉾様の食感となる。逆に油調した組織状植物蛋白が多すぎると身層生地中の身層用スラリーが少なくなり、保形性が悪くなる。油調した組織状植物蛋白は身層生地中に30~60重量%含まれることが好ましく、身層用スラリーは、身層生地中に35~65重量%含まれることが好ましい。 Oil-conditioned tissue-based plant protein, slurry for body layer, powder mixture and, if necessary, liquid material are stirred and mixed by kneader or manual mixing to prepare a layered dough. At this time, if the amount of oil-conditioned tissue-like plant protein is too small, the amount of slurry for the body layer in the dough increases, resulting in a kamaboko-like texture. On the contrary, if the amount of oil-conditioned tissue-like plant protein is too large, the amount of slurry for the body layer in the body layer dough decreases, and the shape retention property deteriorates. The oil-conditioned tissue-like plant protein is preferably contained in the body layer dough in an amount of 30 to 60% by weight, and the slurry for the body layer is preferably contained in the body layer dough in an amount of 35 to 65% by weight.
後述する皮層がアルギン酸ナトリウムをカルシウム塩でゲル化した層である場合は、身層生地を型枠に入れて成型し、スチームなどにより加熱して身層を作製する。このとき、型枠の厚みは5~20mm程度の厚さにすることが好ましい。加熱条件は、身層全体に熱が通り、身層生地がしっかりと固まって成形される程度であればよい。具体的には、身層の芯温が85℃3分以上となればよく、金属製の型の場合はスチームオーブンで90~120℃で5~20分程度で加熱し身層を作製する方法が挙げられる。また必要により、身層を加熱後にガスバーナーで表面を炙り焦げ目をつける、タレを塗って味付けをすることもできる。作製した身層は冷蔵または冷凍して保管することができる。 When the skin layer described later is a layer obtained by gelling sodium alginate with a calcium salt, the body layer dough is placed in a mold, molded, and heated with steam or the like to prepare the body layer. At this time, the thickness of the formwork is preferably about 5 to 20 mm. The heating conditions may be such that heat passes through the entire body layer and the body layer dough is firmly solidified and molded. Specifically, the core temperature of the body layer should be 85 ° C. for 3 minutes or more, and in the case of a metal mold, a method of heating at 90 to 120 ° C. for about 5 to 20 minutes in a steam oven to prepare the body layer. Can be mentioned. If necessary, after heating the body layer, the surface can be burned with a gas burner and seasoned with sauce. The prepared body layer can be refrigerated or frozen for storage.
2.中間層
本発明においては、身層と皮層との間に油脂をHAジェランガム及びキサンタンガムを含む増粘剤でゲル化した中間層を設ける。中間層を設けることでより一層、ウナギ様の食感や風味が得られる。
2. 2. Intermediate layer In the present invention, an intermediate layer obtained by gelling fats and oils with a thickener containing HA gellan gum and xanthan gum is provided between the body layer and the skin layer. By providing an intermediate layer, an eel-like texture and flavor can be obtained.
HAジェランガムは、冷凍耐性があり、ゲル化後の再加熱で適度に溶解するため、中間層のゲル化剤として好ましい。また、キサンタンガムを添加することで、ウナギの身と皮の間にある柔いゼリー質のヌルっとした食感を表現することができる。HAジェランガムの添加量としては、油の添加量にもよるが、中間層スラリーの重量に対して1~2重量%が好ましい。1重量%未満だとゲル化しにくく、2重量%よりも高いとゲルが固くなりすぎる。また、キサンタンガムの添加量としては、中間層スラリーの重量に対して1~2重量%が好ましい。1重量%未満だとキサンタンガムの粘性効果が得られにくく、2重量%よりも多いとドロッとしすぎる。 HA gellan gum is preferable as a gelling agent for the intermediate layer because it has freezing resistance and is appropriately dissolved by reheating after gelation. In addition, by adding xanthan gum, it is possible to express a soft jelly-like slimy texture between the eel's body and skin. The amount of HA gellan gum added is preferably 1 to 2% by weight based on the weight of the intermediate layer slurry, although it depends on the amount of oil added. If it is less than 1% by weight, it is difficult to gel, and if it is more than 2% by weight, the gel becomes too hard. The amount of xanthan gum added is preferably 1 to 2% by weight with respect to the weight of the intermediate layer slurry. If it is less than 1% by weight, the viscous effect of xanthan gum is difficult to obtain, and if it is more than 2% by weight, it becomes too dull.
本発明に係る中間層に使用する油脂は、本発明に係る身層と同様で、植物性の油脂を使用すればよい。油の酸化防止のためにトコフェロール製剤などの酸化防止剤を添加することもできる。また、風味付けとして身層に用いたような調味料やフレーバーを添加することもできる。油脂は、乳化剤を添加するか乳化油脂を使用して乳化することが好ましい。乳化剤としては、ポリグリセリン脂肪酸エステルなどを使用すればよい。油脂は、中間層スラリーの重量に対して20~40重量%含むことが好ましい。20重量%未満であると油を感じることができず、40重量%よりも多いとゲル化が困難となる。乳化剤の添加量は、油脂の量にもよるが、中間層スラリーの重量に対して0.5~2重量%添加することが好ましい。 The fats and oils used for the intermediate layer according to the present invention are the same as those for the body layer according to the present invention, and vegetable fats and oils may be used. Antioxidants such as tocopherol preparations can also be added to prevent the oil from oxidizing. It is also possible to add seasonings and flavors such as those used for the body layer as flavoring. The fats and oils are preferably emulsified by adding an emulsifier or using emulsified fats and oils. As the emulsifier, polyglycerin fatty acid ester or the like may be used. The fat and oil is preferably contained in an amount of 20 to 40% by weight based on the weight of the intermediate layer slurry. If it is less than 20% by weight, no oil can be felt, and if it is more than 40% by weight, gelation becomes difficult. The amount of the emulsifier added depends on the amount of fats and oils, but it is preferable to add 0.5 to 2% by weight based on the weight of the intermediate layer slurry.
中間層の作製方法としては、まず、油脂に乳化剤(または乳化油脂)、キサンタンガム、HAジェランガム及び酸化防止剤、風味付け資材を投入し良く分散させ、水を投入して、サイレントカッターやミキサーなどで高速攪拌し、油脂が均質に分散した中間層用スラリー作製する。 As a method for producing the intermediate layer, first, an emulsifier (or emulsified fat), xanthan gum, HA gellan gum and an antioxidant, and a flavoring material are added to the fat and oil to disperse well, and water is added, and a silent cutter or a mixer is used. Stir at high speed to prepare a slurry for the intermediate layer in which fats and oils are uniformly dispersed.
後述する皮層がアルギン酸ナトリウムをカルシウム塩でゲル化した層である場合は、中間層用スラリーを0.5~1.5mm程度に薄く延ばしてスチームにより加熱し、冷却して中間層を作製する。加熱条件は、HAジェランガムが完全に溶解すればよく、具体的には、80~100℃で3~10分程度加熱する方法が挙げられる。加熱後は、粗熱を取って冷蔵庫で冷却してゲル化させ中間層とし、作製した中間層は、使用まで冷蔵や凍結して保管することができる。中間層は弱いゲルのため、凍結した方が扱いやすく、凍結して保存することが好ましい。 When the skin layer described later is a layer obtained by gelling sodium alginate with a calcium salt, the slurry for an intermediate layer is thinly spread to about 0.5 to 1.5 mm, heated by steam, and cooled to prepare an intermediate layer. The heating conditions may be such that HA gellan gum is completely dissolved, and specific examples thereof include a method of heating at 80 to 100 ° C. for about 3 to 10 minutes. After heating, the rough heat is removed and cooled in a refrigerator to gel and form an intermediate layer, and the produced intermediate layer can be refrigerated or frozen until use. Since the intermediate layer is a weak gel, it is easier to handle when frozen, and it is preferable to freeze and store it.
2. 皮層
本発明に係る皮層は、アルギン酸ナトリウムをカルシウム塩でゲル化した層か、または、メチルセルロースをゲル化した層からなる。本発明に係る皮層には上記原料の他に、粉末セルロースや、澱粉、澱粉分解物、デキストリン、分離大豆蛋白粉、油脂やウナギ様フレーバー、アミノ酸、竹炭などの色素など動物性由来以外の資材を添加することができる。粉末セルロースや澱粉、澱粉分解物、デキストリンを入れることにより、皮層を炙った場合、凹凸のある自然な皮のような外観や焦げ目がつきやすくなり、食感を良くすることができる。また、油脂やアミノ酸、色素を加えることにより皮自体の風味や外観を良くするができる。
2. 2. Skin layer The skin layer according to the present invention comprises a layer obtained by gelling sodium alginate with a calcium salt or a layer obtained by gelling methyl cellulose. In addition to the above raw materials, the skin layer according to the present invention contains materials other than those derived from animals such as powdered cellulose, starch, starch decomposition products, dextrin, isolated soybean protein powder, fats and oils, eel-like flavors, amino acids, and pigments such as bamboo charcoal. Can be added. By adding powdered cellulose, starch, starch decomposition product, and dextrin, when the skin layer is roasted, the appearance and browning like a natural skin with irregularities can be easily obtained, and the texture can be improved. In addition, the flavor and appearance of the skin itself can be improved by adding fats and oils, amino acids, and pigments.
本発明に係る皮層がアルギン酸ナトリウムをカルシウム塩でゲル化した層からなる場合は、アルギン酸ナトリウムを溶解した皮層用スラリーをカルシウム塩水溶液に浸漬させて、ゲル化した部分を湯葉のように薄くはぎ取ってシート状に成型して作製する。アルギン酸ナトリウムの量としては、皮層用スラリー中に1.5~4重量%含まれることが好ましい。カルシウム塩としては、水に溶解するものであればよく、硫酸カルシウムや乳酸カルシウムが挙げられる。水溶液の濃度としては、カルシウム塩が1~2重量%程度となるように溶解すればよい。 When the skin layer according to the present invention is composed of a layer obtained by gelling sodium alginate with a calcium salt, the slurry for the skin layer in which sodium alginate is dissolved is immersed in a calcium salt aqueous solution, and the gelled portion is thinly peeled off like a yuba. It is manufactured by molding it into a sheet. The amount of sodium alginate is preferably 1.5 to 4% by weight in the slurry for the skin layer. The calcium salt may be any one that is soluble in water, and examples thereof include calcium sulfate and calcium lactate. The concentration of the aqueous solution may be such that the calcium salt is dissolved in an amount of about 1 to 2% by weight.
本発明に係る皮層がアルギン酸ナトリウムをカルシウム塩でゲル化した層からなる場合の製造方法としては、まず、アルギン酸ナトリウムと澱粉、澱粉分解物、デキストリン、分離大豆蛋白粉など粉体物、色素などの資材を油脂に分散させ、そのあと水を加えて、サイレントカッターなどで攪拌し皮層用スラリーを作製する。油脂を添加する場合は皮層用スラリーの重量に対して5~40重量%が好ましい。40重量%よりも多いとゲル化しない。また、澱粉、澱粉分解物、デキストリン、大豆蛋白粉などの粉体物を使用する場合は、10重量%以下が好ましい。多すぎると、固形分が多くゲル強度が弱まり千切れやすくなる。 When the skin layer according to the present invention is composed of a layer obtained by gelling sodium alginate with a calcium salt, first, sodium alginate and starch, starch decomposition products, dextrins, powders such as separated soybean protein powder, pigments and the like are used. The material is dispersed in fats and oils, then water is added, and the mixture is stirred with a silent cutter or the like to prepare a slurry for a skin layer. When fats and oils are added, it is preferably 5 to 40% by weight based on the weight of the slurry for the skin layer. If it is more than 40% by weight, it will not gel. When a powder such as starch, starch decomposition product, dextrin, and soy protein powder is used, it is preferably 10% by weight or less. If it is too much, the solid content will be high and the gel strength will be weakened, making it easier to tear.
作製した皮層用スラリーを板の上に0.5~1.5mm程度の厚みとなるように伸ばす。このとき、図4で示すようにウナギの背と腹の色の違いを表現するように白色の皮層用スラリーと黒色の皮層用スラリーを作製し、二色に塗り分けてシート状に伸ばすと見た目がよりウナギの皮っぽくなる。シート状に伸ばした皮層用スラリーを板ごとカルシウム塩水溶液に3分ほど浸漬し、ゲル化させた後、ゲル化が起こっている表層のみを板からはぎ取る。分離したゲルはスチームなどにより加熱し、殺菌し、皮層とする。作製した皮層は、使用まで冷蔵または冷凍して保管することができるが、必要により、表面を炙る工程を行ってから、冷蔵または凍結して保存することもできる。中間層同様皮層は弱いゲルのため、凍結した方が扱いやすく、凍結して保存することが好ましい。 The prepared slurry for skin layer is spread on a plate so as to have a thickness of about 0.5 to 1.5 mm. At this time, as shown in FIG. 4, a white skin layer slurry and a black skin layer slurry are prepared so as to express the difference in color between the back and the belly of the eel, and they are painted in two colors and stretched into a sheet. It looks more like an eel skin. The sheet-shaped slurry for the skin layer is immersed in a calcium salt aqueous solution together with the plate for about 3 minutes to gelle, and then only the surface layer where gelation has occurred is peeled off from the plate. The separated gel is heated with steam or the like and sterilized to form a skin layer. The prepared skin layer can be refrigerated or frozen and stored until use, but if necessary, it can also be refrigerated or frozen and stored after undergoing a surface roasting step. Since the skin layer is a weak gel like the intermediate layer, it is easier to handle when frozen, and it is preferable to freeze and store it.
本発明に係る皮層がメチルセルロースをゲル化した層からなる場合は、油脂にメチルセルロースと澱粉、澱粉分解物、デキストリン、分離大豆蛋白粉、色素などの資材を分散させ、冷水を加えてサイレントカッターやミキサーで高速攪拌し皮層用スラリーを作製する。使用したメチルセルロースの溶解温度が低い場合は、皮層スラリーを所定温度で冷却する必要がある。メチルセルロースの添加量としては、皮層用スラリーの重量に対して1~2重量%が好ましい。本発明の皮層に用いるメチルセルロースの種類は、本発明の身層に使用できるものと同様である。1重量%未満であるとゲル化せず、2重量%よりも多いとゲルが強すぎる。 When the skin layer according to the present invention is composed of a gelled layer of methyl cellulose, methyl cellulose and materials such as starch, starch decomposition products, dextrin, separated soybean protein powder, and pigment are dispersed in fats and oils, and cold water is added to a silent cutter or mixer. Stir at high speed with to prepare a slurry for the skin layer. If the dissolution temperature of the methylcellulose used is low, it is necessary to cool the skin layer slurry at a predetermined temperature. The amount of methyl cellulose added is preferably 1 to 2% by weight based on the weight of the slurry for the skin layer. The type of methylcellulose used for the skin layer of the present invention is the same as that that can be used for the body layer of the present invention. If it is less than 1% by weight, it does not gel, and if it is more than 2% by weight, the gel is too strong.
油脂を添加する場合は皮層用スラリーの重量に対して5~40重量%以下が好ましい。40重量%よりも多いと皮層用スラリーが硬くなり成形しづらい。また、澱粉、澱粉分解物、デキストリン、大豆蛋白粉などの粉体物を使用する場合は、10重量%以下が好ましい。多すぎると、固形分が多すぎゲル強度が低下し千切れやすくなる。 When fats and oils are added, it is preferably 5 to 40% by weight or less based on the weight of the slurry for the skin layer. If it is more than 40% by weight, the slurry for the skin layer becomes hard and difficult to mold. When a powder such as starch, starch decomposition product, dextrin, and soy protein powder is used, it is preferably 10% by weight or less. If it is too much, the solid content is too much and the gel strength is lowered and it becomes easy to tear.
作製した皮層用スラリーは1~3mm厚となるようにして伸ばし、加熱することで皮層とすることができる。 The prepared slurry for a skin layer can be formed into a skin layer by stretching it so as to have a thickness of 1 to 3 mm and heating it.
4.三層化
本発明に係る皮層がアルギン酸ナトリウムをカルシウム塩でゲル化した層からなる場合は、身層、中間層、皮層の順となるように身層-中間層間、中間層-皮層間に結着剤を塗布して接着し三層構造物とする。結着剤としては、アルギン酸ナトリウムとカルシウム塩を含む粉末製剤やメチルセルロース粉末が挙げられる。アルギン酸ナトリウムとカルシウム塩の粉末製剤やメチルセルロース粉末などの結着剤の塗布量は、それぞれの層が容易に分離せずに結着する程度であればよく、0.02g/cm2程度となるように塗布することが好ましい。作製した三層構造物は、スチームにより加熱結着させてもよく、身層及び皮層に加熱結着させずにそのまま冷凍して接着した状態で喫食時の電子レンジ調理や湯煎調理、オーブン調理により加熱結着させてもよい。スチームは、80~100℃で5~10分程度行えばよい。また、電子レンジ調理は500Wで1分~2分、湯煎加熱は沸騰水中で5分程度、オーブン調理は200~250℃で5~10分程度行えばよい。
4. Three-layered When the skin layer according to the present invention is composed of a layer obtained by gelling sodium alginate with a calcium salt, it is connected between the body layer-intermediate layer and the intermediate layer-skin layer in the order of the body layer, the intermediate layer, and the skin layer. A coating agent is applied and bonded to form a three-layer structure. Examples of the binder include powder formulations containing sodium alginate and a calcium salt, and methyl cellulose powder. The amount of the binder such as the powder formulation of sodium alginate and calcium salt or the methylcellulose powder may be such that the respective layers are not easily separated and are bound to each other, and should be about 0.02 g / cm 2 . It is preferable to apply it to. The produced three-layer structure may be heat-bonded by steam, and may be frozen and adhered as it is without being heat-bonded to the body layer and the skin layer by microwave cooking, water bath cooking, or oven cooking at the time of eating. It may be heat-bonded. Steam may be performed at 80 to 100 ° C. for about 5 to 10 minutes. Further, microwave cooking may be performed at 500 W for 1 to 2 minutes, water bath heating may be performed in boiling water for about 5 minutes, and oven cooking may be performed at 200 to 250 ° C. for about 5 to 10 minutes.
本発明に係る皮層がメチルセルロースをゲル化した層からなる場合は、結着剤を使用せずに、型枠に身層用生地を充填した後、その上に中間層用スラリーを0.5~1.5mm程度に塗り、さらにその上に皮層用スラリーを1~3mm程度に塗った三層構造物を作製し、スチームオーブンで90~120℃で5~20分程度で加熱し三層構造物を製作すればよい。 When the skin layer according to the present invention is composed of a gelled layer of methyl cellulose, the mold is filled with the dough for the body layer without using a binder, and then 0.5 to 0.5 to the slurry for the intermediate layer is added thereto. A three-layer structure is prepared by applying it to about 1.5 mm and then applying a slurry for skin layer to about 1 to 3 mm, and heating it in a steam oven at 90 to 120 ° C. for about 5 to 20 minutes to make the three-layer structure. You just have to make.
5.表面の炙り
作製した三層構造物の身層及び皮層の表面をバーナーなどで炙り動物由来原料を使用しないウナギ様食品とする。なお、本発明に係る皮層がアルギン酸ナトリウムをカルシウム塩でゲル化した層からなる場合は、予め身層のみや皮層のみで表面を炙ってもよく、その場合は、結着剤使用して三層構造物とし、そのまま動物由来原料を使用しないウナギ様食品とすることができる。また、表面を炙った三層構造物は、ウナギ用のタレを付着させてさらに表面を炙ってもよい。そうすることで蒲焼き風の香ばしいウナギ様食品となる。作製した、動物由来原料を使用しないウナギ様食品は、冷蔵や冷凍保管することができ、喫食時に電子レンジ調理や湯煎調理、オーブン調理することにより、喫食することができる。
5. The surface of the body layer and the skin layer of the three-layer structure prepared by roasting the surface is roasted with a burner or the like to make an eel-like food that does not use animal-derived raw materials. When the skin layer according to the present invention is composed of a layer obtained by gelling sodium alginate with a calcium salt, the surface may be roasted in advance with only the body layer or only the skin layer. In that case, three layers are used using a binder. It can be made into a structure and can be made into an eel-like food that does not use animal-derived raw materials as it is. Further, the three-layer structure whose surface is roasted may be further roasted on the surface by adhering a sauce for eel. By doing so, it becomes a savory eel-like food with a kabayaki style. The prepared eel-like food that does not use animal-derived ingredients can be refrigerated or frozen, and can be eaten by cooking in a microwave oven, in a water bath, or in an oven at the time of eating.
なお、本発明における凍結のための手段は、従来技術を適用することができる。例えば、エアブラスト式のトンネルフリーザー、スパイラルフリーザー、ワゴンフリーザーや急速凍結庫、ブライン式のフレキシブルフリーザー等が適用できる。例えば、約-30℃のプレハブ式急速凍結庫を利用して急速に行うことができるし、通常の-18℃の家庭用冷凍庫を使用することもできる。凍結方法は特に限定しないが、中心の品温が-15℃以下となるようにしっかりと凍結することが好ましい。 In addition, the prior art can be applied to the means for freezing in the present invention. For example, an air blast type tunnel freezer, a spiral freezer, a wagon freezer, a quick freezer, a brine type flexible freezer, and the like can be applied. For example, it can be carried out rapidly using a prefabricated quick freezer at about −30 ° C., or a normal household freezer at −18 ° C. can also be used. The freezing method is not particularly limited, but it is preferable to freeze firmly so that the product temperature at the center is −15 ° C. or lower.
以上のように、組織状植物蛋白と、澱粉と、メチルセルロースと、分離大豆蛋白粉末と、油脂と、を含む身層と、油脂を含み、キサンタンガム及びHAジェランガムを含む増粘剤でゲル化した中間層と、アルギン酸ナトリウムをカルシウム塩でゲル化又はメチルセルロースをゲル化した皮層を有する三層構造物とすることでウナギのような食感、風味に優れた動物由来原料を使用しないウナギ様食品を提供することができる。 As described above, the body layer containing histological plant protein, starch, methyl cellulose, separated soy protein powder, and fat and oil, and the middle layer containing fat and oil and gelled with a thickener containing xanthan gum and HA gellan gum. By forming a three-layer structure with a layer and a skin layer in which sodium alginate is gelled with a calcium salt or methylcellulose is gelled, an eel-like food that does not use animal-derived raw materials with excellent texture and flavor like eel is provided. can do.
以下に実施例を挙げて本実施形態をさらに詳細に説明する。 Hereinafter, the present embodiment will be described in more detail with reference to examples.
<実験1>身層の検討
(実験1-1)組織状植物蛋白の検討
(試験1-1-1)
膨化蛋白(レスポンス4400 デュポン社製)100gを沸騰水中で5分間ボイルした後、遠心分離機を用い1000rpmで4分間脱水し、90℃の菜種油中で5分間、油調処理し、金ザルで油切りし油調処理した膨化蛋白を用意した。(油調処理済み膨化蛋白中の膨化蛋白由来の固形分含量17重量%、油含量11重量%)
<Experiment 1> Examination of body layer (Experiment 1-1) Examination of tissue-based plant protein (Test 1-1-1)
Boil 100 g of swelling protein (Response 4400, manufactured by DuPont) in boiling water for 5 minutes, dehydrate at 1000 rpm for 4 minutes using a centrifuge, oil-condition in rapeseed oil at 90 ° C. for 5 minutes, and oil with a gold colander. A swelling protein that had been cut and oil-conditioned was prepared. (Solid content 17% by weight, oil content 11% by weight) derived from swelling protein in oil-adjusted swelling protein)
(試験1-1-2)
油調しない以外は、試験例1-1-1と同様に脱水処理した膨化蛋白を用意した。
(Test 1-1-2)
A dehydrated swelling protein was prepared in the same manner as in Test Example 1-1-1 except that the oil was not adjusted.
(試験1-1-3)
脱水処理しない以外は、試験例1-1-2と同様に復水処理した膨化蛋白を用意した。
(Test 1-1-3)
A swollen protein that had been contaminated in the same manner as in Test Example 1-1-2 was prepared except that it was not dehydrated.
(試験1-1-4)
繊維状蛋白(earth meat 原田産業社製)100gを沸騰水中で5分間ボイルし、遠心分離機を用い1000rpmで4分間脱水し、さらに沸騰水中で5分間ボイルした後、遠心分離機を用い1000rpmで4分間脱水し、カッターミキサーで粉砕し、8メッシュ以下とした組織上植物蛋白を、90℃の菜種油中で5分間、油調処理し、金ザルで油切りしたものを用意した。(油調処理済み組織状植物蛋白中の繊維状蛋白由来の固形分含量25重量%、油含量15重量%)
(Test 1-1-4)
Boil 100 g of fibrous protein (earth meat Harada Corporation) in boiling water for 5 minutes, dehydrate at 1000 rpm for 4 minutes using a centrifuge, boil in boiling water for 5 minutes, and then use a centrifuge at 1000 rpm. The tissue protein that had been dehydrated for 4 minutes, crushed with a cutter mixer, and had a size of 8 mesh or less was oil-conditioned in rapeseed oil at 90 ° C. for 5 minutes, and oil-drained with a gold colander was prepared. (Solid content 25% by weight, oil content 15% by weight) derived from fibrous protein in oil-conditioned histological plant protein)
(試験1-1-5)
油調せずに8メッシュ以下のものを用意する以外は、試験例1-1-4と同様に脱水処理した繊維状蛋白を用意した。
(Test 1-1-5)
A dehydrated fibrous protein was prepared in the same manner as in Test Example 1-1-4, except that a mesh of 8 mesh or less was prepared without oil adjustment.
(試験1-1-6)
脱水処理せずに8メッシュ以下のものを用意する以外は、試験例1-1-5と同様に復水処理した繊維状蛋白を用意した。
(Test 1-1-6)
A fibrous protein treated with condensate was prepared in the same manner as in Test Example 1-1-5, except that a mesh of 8 mesh or less was prepared without dehydration treatment.
試験例1-1-1~1-1-6のサンプルの風味と食感を評価した。評価については5人のベテランパネラーによって実施し、風味は、大豆臭を感じないものを◎、大豆臭を僅かに感じるが良好なものを○、大豆臭を感じ劣るものを△、著しく大豆臭を感じ劣るものを×とした。食感については、コメントを記載した。評価結果を表1に記載する。 The flavor and texture of the samples of Test Examples 1-1-1 to 1-1-6 were evaluated. The evaluation was carried out by five veteran panelists, and the flavors were ◎ for those who did not feel soybean odor, ○ for those who felt slight but good soybean odor, △ for those who felt inferior soybean odor, and markedly soybean odor. Those that feel inferior are marked as x. Regarding the texture, I wrote a comment. The evaluation results are shown in Table 1.
試験例1-1-1及び試験例1-1-4で示すように脱水処理後、油調処理することにより、原料由来の大豆臭を感じなくなるだけでなく、組織状植物蛋白自体のタンパクのザラツキやパサつきが抑えられジューシーな感じやしっとりとした感じを付与できる。組織状植物蛋白としては、求めるウナギ様食品の食感に合わせて柔らかい食感としたい場合は、膨化蛋白を多く、しっかりとした食感としたい場合は、繊維状蛋白を多く配合することが好ましい。 As shown in Test Example 1-1-1 and Test Example 1-1-4, by dehydrating and then oil-conditioning, not only the soybean odor derived from the raw material is not felt, but also the protein of the tissue-based plant protein itself is not felt. It suppresses roughness and dryness and gives a juicy and moist feeling. As the tissue-like plant protein, it is preferable to add a large amount of swelling protein when a soft texture is desired to match the texture of the desired eel-like food, and a large amount of fibrous protein when a firm texture is desired. ..
(実験1-2)身層用スラリー(結着剤の検討)
(試験例1-2-1)~(1-2-13)
コントロールとして組織状植物蛋白を結着し成形させるための身層用スラリーとして卵白粉(サンキララ(登録商標)SHG 太陽化学社)5g、菜種油15g、水80gを撹拌し、身層用スラリーを作製し、98℃で6分間スチーム処理し、加熱処理した身層用スラリーを作製した。
(Experiment 1-2) Slurry for body layer (examination of binder)
(Test Examples 1-2-1) to (1-2-13)
As a control, 5 g of egg white powder (Sankirara (registered trademark) SHG Taiyo Kagaku Co., Ltd.), 15 g of rapeseed oil, and 80 g of water were stirred as a slurry for the body layer for binding and shaping the tissue-like plant protein to prepare a slurry for the body layer. , 98 ° C. for 6 minutes to prepare a heat-treated slurry for the body layer.
(試験例1-2-2)
卵白粉を分離大豆蛋白粉(ニューフジプロ(登録商標)SEH 不二製油社)14g、菜種15g、水71gを撹拌し、に変更する以外は、試験例1-2-1に従って加熱処理した身層用スラリーを作製した。
(Test Example 1-2-2)
Separated egg white powder Soy protein powder (New Fuji Pro (registered trademark) SEH Fuji Oil Co., Ltd.) 14 g, rapeseed 15 g, water 71 g were stirred and changed to, except that the body layer was heat-treated according to Test Example 1-2-1. Slurry was prepared.
(試験例1-2-3)
分離大豆粉をえんどう豆蛋白粉(PP-CS オルガノフードテック社)に変更する以外は、試験例1-2-2に従って加熱処理した身層用スラリーを作製した。
(Test Example 1-2-3)
Except for changing the separated soybean powder to pea protein powder (PP-CS Organofood Tech Co., Ltd.), a heat-treated slurry for the body layer was prepared according to Test Example 1-2-2.
(試験例1-2-4)
分離大豆蛋白粉(ニューフジプロ(登録商標)SEH 不二製油社)10g、メチルセルロース(MC-400 信越化学工業社)2gを、菜種油15gに分散させ、冷水73gを加えミキサーで高速攪拌したのち、5℃冷蔵庫で30分冷却し、身層用スラリーを作製し、98℃で6分間スチーム処理し、加熱処理した身層用スラリーを作製した。
(Test Example 1-2-4)
Separated soybean protein powder (New Fuji Pro (registered trademark) SEH Fuji Oil Co., Ltd.) 10 g and methyl cellulose (MC-400 Shin-Etsu Chemical Co., Ltd.) 2 g were dispersed in 15 g of rapeseed oil, 73 g of cold water was added, and the mixture was stirred at high speed with a mixer, and then 5 The mixture was cooled in a refrigerator at ° C. for 30 minutes to prepare a layered slurry, and steamed at 98 ° C. for 6 minutes to prepare a heat-treated layered slurry.
(試験例1-2-5)
メチルセルロースをヒドロキシプロピルメチルセルロース(SFE-4000 信越化学工業社)とする以外は、試験例1-2-4と同様に加熱処理した身層用スラリーを作製した。
(Test Example 1-2-5)
A slurry for a body layer was prepared by heat treatment in the same manner as in Test Example 1-2-4 except that the methyl cellulose was hydroxypropyl methyl cellulose (SFE-4000 Shin-Etsu Chemical Co., Ltd.).
(試験例1-2-6)
メチルセルロースをメチルセルロース(MCE-100TS 信越化学工業社)とする以外は、試験例1-2-4と同様に加熱処理した身層用スラリーを作製した。
(Test Example 1-2-6)
A slurry for a body layer was prepared by heat-treating in the same manner as in Test Example 1-2-4, except that the methyl cellulose was methyl cellulose (MCE-100TS Shin-Etsu Chemical Co., Ltd.).
(試験例1-2-7)
メチルセルロースをメチルセルロース(MCE-4000 信越化学工業社)とする以外は、試験例1-2-4と同様に加熱処理した身層用スラリーを作製した。
(Test Example 1-2-7)
A slurry for a body layer was prepared by heat-treating in the same manner as in Test Example 1-2-4, except that the methyl cellulose was methyl cellulose (MCE-4000 Shin-Etsu Chemical Co., Ltd.).
(試験例1-2-8)
メチルセルロースの添加量を1gとし、水を74gとする以外は、試験例1-2-4と同様に加熱処理した身層用スラリーを作製した。
(Test Example 1-2-8)
A slurry for a body layer was prepared by heat treatment in the same manner as in Test Example 1-2-4 except that the amount of methyl cellulose added was 1 g and the amount of water was 74 g.
(試験例1-2-9)
メチルセルロースの添加量を3gとし水を72gとする以外は、試験例1-2-4と同様に加熱処理した身層用スラリーを作製した。
(Test Example 1-2-9)
A slurry for a body layer was prepared by heat treatment in the same manner as in Test Example 1-2-4 except that the amount of methyl cellulose added was 3 g and the amount of water was 72 g.
(試験例1-2-10)
分離大豆蛋白粉末を5gとし、水を78gとする以外は、試験例1-2-4と同じように加熱処理した身層用スラリーを作製した。
(Test Example 1-2-10)
A slurry for a body layer was prepared by heat-treating in the same manner as in Test Example 1-2-4 except that the separated soybean protein powder was 5 g and the water was 78 g.
(試験例1-2-11)
分離大豆蛋白粉末を15gとし、水68gとする以外は、試験例1-2-4と同じように加熱処理した身層用スラリーを作製した。
(Test Example 1-2-11)
A slurry for a body layer was prepared by heat-treating in the same manner as in Test Example 1-2-4 except that the separated soybean protein powder was 15 g and water was 68 g.
(試験例1-2-12)
菜種油の添加量を5gとし、水を83gとする以外は、試験例1-2-4と同様に加熱処理した身層用スラリーを作製した。
(Test Example 1-2-12)
A slurry for a body layer was prepared by heat treatment in the same manner as in Test Example 1-2-4 except that the amount of rapeseed oil added was 5 g and the amount of water was 83 g.
(試験例1-2-13)
菜種油の添加量を20gとし、水を68gとする以外は、試験例1-2-4と同様に加熱処理した身層用スラリーを作製した。
(Test Example 1-2-13)
A slurry for a body layer was prepared by heat treatment in the same manner as in Test Example 1-2-4 except that the amount of rapeseed oil added was 20 g and the amount of water was 68 g.
試験例1-2-1~1-2-13の身層用スラリーを厚さ8mm程度の型枠に入れ98℃で5分間スチーム処理したものの保形性を確認した。保形性は、十分ゲル化して保形性が非常に良好なものを◎、ゲル化しており概ね保形性があるものを○、ゲル化しているが保形性が弱いものを△、ゲル化しておらず保形性がないものを×とした。ゲルの食感については、5人のベテランパネラーの評価結果をコメントに記載した。評価結果を下記表2に示す。 The shape-retaining properties of Test Examples 1-2-1 to 1-2-13 were confirmed by placing the slurry for the body layer in a mold having a thickness of about 8 mm and steaming at 98 ° C. for 5 minutes. As for the shape retention, those with sufficient gelation and very good shape retention are ◎, those that are gelled and generally have shape retention are ○, those that are gelled but have weak shape retention are △, and gel. Those that have not been converted and have no shape retention are marked as x. Regarding the texture of the gel, the evaluation results of five veteran panelists are described in the comments. The evaluation results are shown in Table 2 below.
組織状植物蛋白を結着させて成形するための素材として、試験例1-2-1で示すように卵白が適していたが、動物由来の蛋白であるため、代替として、試験例1-2-2、1-2-3で示すように植物性の蛋白粉末を使用したが、保形性や食感の面で不十分であった。そこで、試験例1-2-4~1-2-7で示すように分離大豆蛋白粉末に加えて数種のメチルセルロース(ヒドロキシプロピルメチルセルロースを含む)を使用したところ、保形性が良好となった。試験例1-2-8、1-2-9で示すようにメチルセルロースの添加量としては、身層用スラリー中に1~3重量%含まれることが好ましく、試験例1-2-10、1-2-11で示すように分離大豆蛋白粉は、5~15重量%、試験例1-2-12、1-2-13で示すように油脂としては、身層用スラリー中に5~20重量%が好ましい。 Egg white was suitable as a material for binding and molding the tissue-like plant protein as shown in Test Example 1-2-1, but since it is an animal-derived protein, Test Example 1-2 was used as an alternative. As shown in -2, 1-2-3, vegetable protein powder was used, but it was insufficient in terms of shape retention and texture. Therefore, as shown in Test Examples 1-2-4 to 1-2-7, when several kinds of methyl cellulose (including hydroxypropyl methyl cellulose) were used in addition to the isolated soybean protein powder, the shape retention was improved. .. As shown in Test Examples 1-2-8 and 1-2-9, the amount of methyl cellulose added is preferably 1 to 3% by weight in the slurry for the body layer, and Test Examples 1-2-10 and 1 As shown in -2-11, the separated soybean protein powder is 5 to 15% by weight, and as shown in Test Examples 1-2-12 and 1-2-13, the fat and oil is 5 to 20 in the slurry for the body layer. % By weight is preferred.
(実験1-3 身層の検討)
(試験例1-3-1~試験例1-3-8)
試験例1-1-1及び試験例1-1-4で用いた油調処理した組織状植物蛋白(膨化蛋白及び繊維状蛋白)、試験例1-2-4で作製した身層用スラリー及び味付け等の粉体混合物を用いて身層を作製した。味付け等の粉体混合物としては、身層生地100g中に5g(甘薯澱粉1.3g、食塩0.8g、グルタミンソーダ2.1g、上白糖0.7g、トコフェロール製剤0.1g)添加した。まず、表3に示した割合で、油調した組織状植物蛋白、身層用スラリー、粉体混合物を良く撹拌して身層生地を作製し、図1で示したウナギ様の型枠に入れ、99℃で6分間スチーム加熱し、身層を作製した。評価は、成形性及び食感について行った。成型性については、身層がしっかりと固まり成形されているものを◎、身層は固まっており、箸で崩れにくいものを○、身層は固まっているが弱く、箸で崩れやすいものを△、身層が固まっておらず、容易に箸で崩れるものを×とした。食感については、5人のベテランパネラーの評価結果をコメントに記載した。評価結果を下記表3に示す。
(Experiment 1-3 Examination of body layer)
(Test Example 1-3-1 to Test Example 1-3-8)
The oil-conditioned histological plant proteins (swelling protein and fibrous protein) used in Test Examples 1-1-1 and 1-1-4, the slurry for body layer prepared in Test Example 1-2-4, and the slurry for the body layer prepared in Test Example 1-2-4. A body layer was prepared using a powder mixture such as seasoning. As a powder mixture for seasoning and the like, 5 g (sweet potato starch 1.3 g, salt 0.8 g, glutamine soda 2.1 g, white sugar 0.7 g, tocopherol preparation 0.1 g) was added to 100 g of the body layer dough. First, the oil-conditioned tissue-like plant protein, the slurry for the body layer, and the powder mixture are well stirred at the ratio shown in Table 3 to prepare the body layer dough, and placed in the eel-like mold shown in FIG. , Steam heating at 99 ° C. for 6 minutes to prepare a body layer. The evaluation was performed on moldability and texture. Regarding moldability, ◎ is the one that is firmly solidified and molded, ○ is the one that is solid and hard to collapse with chopsticks, and △ is the one that is solid but weak and easy to collapse with chopsticks. , The ones whose body layer is not solidified and easily collapses with chopsticks are marked as x. Regarding the texture, the evaluation results of five veteran panelists are described in the comments. The evaluation results are shown in Table 3 below.
試験例1-3-1~1-3-5で示すように油調した組織状植物蛋白の膨化蛋白と繊維状蛋白との比率については、膨化蛋白が多い程柔らかい食感となり、繊維状蛋白が多い程ツナっぽい繊維感や弾力のある食感となった。油調した繊維状蛋白のみでは、ツナっぽい繊維感が強すぎるため、油調した膨化蛋白を加えることが好ましく、油調済み組織状植物蛋白の重量に対して、17重量%以上となるように添加することが好ましい。また、試験例1-3-6~1-3-8で示すように身層生地中の油調済みの組織状植物蛋白としては、30~60重量%が好ましい。少なすぎると身層用スラリーが多くなり、身層用スラリーの食感が強くなる。逆に多すぎると身層用スラリーが少なく成形性が悪くなる。また、組織状植物蛋白の固形分含量としては、身層中に6~14重量%含まれることが好ましい。また、繊維状蛋白の固形分含量としては、身層中に10重量%以下が好ましい。 As for the ratio of the swelling protein to the fibrous protein of the oil-adjusted histological plant protein as shown in Test Examples 1-3-1 to 1-3-5, the more the swelling protein, the softer the texture and the fibrous protein. The more protein there is, the more tuna-like fiber and elastic texture. Since the oil-adjusted fibrous protein alone has a too strong tuna-like fibrous texture, it is preferable to add the oil-adjusted swelling protein so that it is 17% by weight or more with respect to the weight of the oil-adjusted histological plant protein. It is preferable to add to. Further, as shown in Test Examples 1-3-6 to 1-3-8, the oil-adjusted histological plant protein in the body layer dough is preferably 30 to 60% by weight. If the amount is too small, the amount of slurry for the body layer increases, and the texture of the slurry for the body layer becomes strong. On the contrary, if the amount is too large, the amount of slurry for the body layer is small and the moldability is deteriorated. The solid content of the tissue-based plant protein is preferably 6 to 14% by weight in the body layer. The solid content of the fibrous protein is preferably 10% by weight or less in the body layer.
身層用スラリーの添加量としては試験例1-3-6~1-3-8で示すように身層生地中に35~65重量%含まれることが成形性の面で好ましい。メチルセルロースとしては、身層中に0.7~1.3重量%、大豆蛋白粉としては3.5~6.5重量%含まれることが好ましい。 As shown in Test Examples 1-3-6 to 1-3-8, the amount of the slurry for the body layer added is preferably 35 to 65% by weight in the body layer dough in terms of moldability. Methyl cellulose is preferably contained in the body layer in an amount of 0.7 to 1.3% by weight, and soy protein powder is preferably contained in an amount of 3.5 to 6.5% by weight.
油脂としては、油調した組織状植物蛋白及び身層用スラリー両方に含まれるが、身層全体として12~15重量%程度含まれていることが好ましい。試験では示さないが、油脂が10重量%未満になるとジューシーさが弱く、20重量%よりも高くなると脂っこく、保形性が悪くなる。 The fats and oils are contained in both the oil-conditioned tissue-like plant protein and the slurry for the body layer, but it is preferable that the fats and oils are contained in an amount of about 12 to 15% by weight as the whole body layer. Although not shown in the test, when the fat content is less than 10% by weight, the juiciness is weak, and when the fat content is higher than 20% by weight, the fat is greasy and the shape retention is deteriorated.
<実験2 中間層の検討>
(実験2-1 ゲル化剤の検討)
(試験例2-1-1)~(試験例2-1-10)
下記表4に記載されたゲル化剤と菜種油と乳化剤(リョートー(登録商標)ポリグリエステルO-50D 三菱ケミカルフーズ社)と水(残量)を撹拌したスラリーを80℃まで加熱し、溶解した後、冷却してゲル化させるか、または、乳酸カルシウムを1重量%となるように溶解した水溶液にスラリーを浸漬してゲル化させ、ゲル化及び食感を検討した。ゲル化は油脂を含んだ状態で非常に良好にゲル化できるものを◎、ややゲルが柔らかいがゲル化できるものを○、ゲル化しないがゾル状で油脂を含有することができるものを△、ゲル化せず油脂を含有できないものを×とした。食感については、5人のベテランパネラーの評価結果をコメントに記載した。試験結果についても表4に記載する
<Experiment 2 Examination of middle layer>
(Experiment 2-1 Examination of gelling agent)
(Test Example 2-1-1) to (Test Example 2-1-10)
The slurry in which the gelling agent, rapeseed oil, emulsifier (Ryoto (registered trademark) Polyglycerate O-50D Mitsubishi Chemical Foods Co., Ltd.) and water (remaining amount) shown in Table 4 below were stirred was heated to 80 ° C. and dissolved. After that, the slurry was cooled and gelled, or the slurry was immersed in an aqueous solution in which calcium lactate was dissolved so as to be 1% by weight to gel, and the gelation and texture were examined. For gelation, those that can be gelled very well in the state of containing fats and oils are ◎, those that are slightly soft but can be gelled are ○, those that are not gelled but are sol-like and can contain fats and oils are △, Those that did not gel and could not contain oils and fats were marked with x. Regarding the texture, the evaluation results of five veteran panelists are described in the comments. The test results are also shown in Table 4.
中間層のゲル化剤としては、試験例2-1-4で示すようにHAジェランガムが適度に柔らかいゲルを形成し良好であり、試験例2-1-1で示すように食感としてはキサンタンガムが好ましかったことから、試験例2-1-10で示すようにキサンタンガムとHAジェランガムを組み合わせたところ食感が良好なゲルを形成した。 As a gelling agent for the intermediate layer, HA gellan gum forms a moderately soft gel as shown in Test Example 2-1-1 and is good, and as shown in Test Example 2-1-1, xanthan gum has a good texture. As shown in Test Example 2-1-10, when xanthan gum and HA gellan gum were combined, a gel having a good texture was formed.
(実験2-2 中間層の検討)
(試験例2-2-1)~(試験例2-2-13)
下記表5の配合に従って、ゲル化剤と菜種油と乳化剤(リョートー(登録商標)ポリグリエステルO-50D 三菱ケミカルフーズ社)と水(残量)を撹拌し、中間層スラリーを作製し、80℃まで加熱した後、冷却してゲル化し、1mm厚の中間層を作製した。作製した中間層の食感を評価した。評価は、5人のベテランパネラーで行い、非常に良好なものを◎、良好なものを○、劣るものを△、非常に劣るものを×とした。評価結果についても下記表5に示す。
(Experiment 2-2 Examination of middle layer)
(Test Example 2-2-1) to (Test Example 2-2-13)
According to the formulation shown in Table 5 below, the gelling agent, rapeseed oil, emulsifier (Ryoto (registered trademark) Polyglycerate O-50D Mitsubishi Chemical Foods Co., Ltd.) and water (remaining amount) are stirred to prepare an intermediate layer slurry at 80 ° C. After heating to, it was cooled and gelled to prepare a 1 mm thick intermediate layer. The texture of the prepared intermediate layer was evaluated. The evaluation was performed by 5 veteran panelists, and the very good ones were evaluated as ⊚, the good ones as ◯, the inferior ones as Δ, and the very inferior ones as ×. The evaluation results are also shown in Table 5 below.
試験例2-2-1~2-2-4で示すように、中間層のゲル化剤としてHAジェランガムの添加量は、中間層用スラリー中に1~2重量%含まれることが好ましい。また、試験例2-2-5~2-2-8で示すようにキサンタンガムの添加量としては、中間層用スラリー中に1~2重量%含まれることが好ましい。また、油脂の添加量としては、中間層用スラリー中に20~40重量%含まれることが好ましい。 As shown in Test Examples 2-2-1 to 2-2-4, the amount of HA gellan gum added as the gelling agent for the intermediate layer is preferably 1 to 2% by weight in the slurry for the intermediate layer. Further, as shown in Test Examples 2-2-5 to 2-2-8, the amount of xanthan gum added is preferably 1 to 2% by weight in the slurry for the intermediate layer. The amount of fats and oils added is preferably 20 to 40% by weight in the slurry for the intermediate layer.
<実験3 皮層の検討>
(実験3-1 アルギン酸ナトリウムをカルシウム塩でゲル化した皮層の検討)
(試験例3-1-1)~(試験例3-1-14)
下記表6に記載された資材を撹拌し、皮層用スラリーを作製した後、プラスチック製の板に1mm程度の厚さとなるように伸ばして、乳酸カルシウム1.5重量%溶液に浸漬し、ゲル化した後、溶液中で板からゲルを剥ぎ取り、ゲルを99℃で3分間スチーム処理し、バーナーで表面を軽くあぶり皮層を作製した。なお、澱粉は、馬鈴薯澱粉を使用し、分離大豆蛋白粉末は身層で使用したもの(ニューフジプロ(登録商標)SEH 不二製油社)を使用した。
<Experiment 3 Examination of skin layer>
(Experiment 3-1 Examination of skin layer gelled with sodium alginate with calcium salt)
(Test Example 3-1-1) to (Test Example 3-1-14)
The materials listed in Table 6 below are stirred to prepare a slurry for the skin layer, then stretched on a plastic plate to a thickness of about 1 mm, immersed in a 1.5% by weight solution of calcium lactate, and gelled. After that, the gel was peeled off from the plate in the solution, the gel was steam-treated at 99 ° C. for 3 minutes, and the surface was lightly rubbed with a burner to prepare a skin layer. As the starch, potato starch was used, and as the separated soybean protein powder, the one used in the body layer (New Fuji Pro (registered trademark) SEH Fuji Oil Co., Ltd.) was used.
作製した皮層の評価を行った。評価は、5人のベテランパネラーで行い、ゲル化、焦げやすさ、ゲルの風味、ゲルの食感について行い、非常に良好なものを◎、良好なものを○、劣るものを△、非常に劣るものを×として評価した。評価結果も下記表6に記載する。 The prepared skin layer was evaluated. The evaluation was conducted by 5 veteran panelists on gelation, ease of burning, gel flavor, and gel texture. Very good ones are ◎, good ones are ○, inferior ones are △, and very Inferior ones were evaluated as x. The evaluation results are also shown in Table 6 below.
試験例3-1-1~3-1-6で示すように、アルギン酸ナトリウムの添加量が多くなるほど風味が悪くなり、少ないとゲルが弱くなることから、皮層中のアルギン酸ナトリウムの添加量としては、1.5~4重量%が好ましい。また、試験例3-1-7~3-1-11に記載されているように油脂を添加することによりゲルの食感がしなやかになるが、添加量が多すぎるとゲルが柔らかくなることから油脂の添加量としては5~40重量%が好ましい。また、試験例3-1-12、3-1-14で示すように、澱粉を添加することで、皮層の表面を炙った後に皮層の表面にザラツキ(凹凸)が認められ、自然な皮様の外観を示すだけでなく、食感がしなやかになり、また、試験例3-1-13で示すように、分離大豆蛋白粉末を添加することにより表面を炙った際に焦げ目が付きやすくなった。 As shown in Test Examples 3-1-1 to 3-1-6, the larger the amount of sodium alginate added, the worse the flavor, and the smaller the amount, the weaker the gel. , 1.5-4% by weight is preferable. Further, as described in Test Examples 3-1-7 to 3-1-11, the texture of the gel becomes supple by adding fats and oils, but if the amount added is too large, the gel becomes soft. The amount of fat and oil added is preferably 5 to 40% by weight. In addition, as shown in Test Examples 3-1-12 and 3-1-14, by adding starch, roughness (unevenness) was observed on the surface of the skin layer after the surface of the skin layer was roasted, and a natural skin-like appearance was observed. In addition to showing the appearance of the soybean, the texture became supple, and as shown in Test Example 3-1-13, the addition of the separated soybean protein powder made it easier to brown the surface when it was roasted. ..
(実験3-2 メチルセルロースをゲル化した皮層の検討)
(試験例3-2-1)~(試験例3-2-13)
下記表7に記載された資材を冷却しながら撹拌し、皮層用スラリーを作製した後、プラスチック製の板に1mm程度の厚さとなるように伸ばし、99℃で3分間スチーム処理したゲルを板から剥がし、バーナーで表面を軽くあぶり皮層を作製した。メチルセルロースは、硬いゲルとなる信越化学社のMCE-100TSを使用した。なお、澱粉は、馬鈴薯澱粉を使用し、分離大豆蛋白粉末はニューフジプロ(登録商標)SEH(不二製油社)を使用した。
(Experiment 3-2 Examination of gelled skin layer of methyl cellulose)
(Test Example 3-2-1) to (Test Example 3-2-13)
The materials listed in Table 7 below are stirred while cooling to prepare a slurry for the skin layer, then spread on a plastic plate to a thickness of about 1 mm, and a gel treated with steam at 99 ° C. for 3 minutes is applied from the plate. It was peeled off, and the surface was lightly brushed with a burner to prepare a skin layer. As the methyl cellulose, MCE-100TS manufactured by Shin-Etsu Chemical Co., Ltd., which is a hard gel, was used. As the starch, potato starch was used, and as the separated soybean protein powder, New Fujipro (registered trademark) SEH (Fuji Oil Co., Ltd.) was used.
作製した皮層の評価を行った。評価は、5人のベテランパネラーで行い、ゲル化度合、焦げやすさ(炙りで溶けるものは×)、ゲルの風味、ゲルの食感について行い、非常に良好なものを◎、良好なものを○、劣るものを△、非常に劣るものを×として評価した。評価結果も下記表7に記載する。 The prepared skin layer was evaluated. The evaluation was conducted by 5 veteran panelists, and the degree of gelation, ease of burning (x for those that melt by roasting), the flavor of the gel, and the texture of the gel were evaluated. ○, inferior ones were evaluated as Δ, and very inferior ones were evaluated as ×. The evaluation results are also shown in Table 7 below.
試験例3-2-1~3-2-4で示すようにメチルセルロースの添加量が少ないとゲル化が弱く、食感も弱くなることから、皮層中のメチルセルロースの添加量としては、1~2重量%が好ましい。また、試験例3-2-5~3-2-10に示すように油脂を添加することにより風味がよくなるが、添加量が多すぎるとゲルが柔らかく、皮層用スラリーが硬くなり成形しづらくなることから油脂の添加量としては5~40重量%が好ましい。また、試験例3-2-11、3-2-13で示すように、澱粉を添加することで、皮層の表面を炙った後に皮層の表面にザラツキ(凹凸)が認められ、自然な皮様の外観を示し、また、試験例3-2-12で示すように、分離大豆蛋白粉末を添加することにより表面を炙った際に焦げ目が付きやすくなるだけでなく、ゲルに弾力が出て、メチルセルロースの風味がマスキングされた。 As shown in Test Examples 3-2-1 to 3-2-4, when the amount of methylcellulose added is small, gelation is weak and the texture is also weakened. Therefore, the amount of methylcellulose added to the skin layer is 1 to 2. % By weight is preferred. Further, as shown in Test Examples 3-2-5 to 3-2-10, the flavor is improved by adding fats and oils, but if the amount added is too large, the gel becomes soft and the slurry for the skin layer becomes hard and difficult to mold. Therefore, the amount of fats and oils added is preferably 5 to 40% by weight. In addition, as shown in Test Examples 3-2-11 and 3-2-13, by adding starch, roughness (unevenness) was observed on the surface of the skin layer after the surface of the skin layer was roasted, and a natural skin-like appearance was observed. In addition, as shown in Test Example 3-2-12, by adding the separated soybean protein powder, not only the surface is easily browned when the surface is roasted, but also the gel becomes elastic. The flavor of methylcellulose was masked.
<実験4 結着剤の検討>
(試験例4-1)~(試験例4-5)
試験例1-3-3の身層を凍結したものと、試験例2-2-11の中間層を凍結したものと、試験例3-1-14の皮層を凍結したものに、下記表8に記載した粉末を身層-中間層間、及び中間層-皮層間に0.02g/cm2となるように散布した後、99℃で5分スチームし、結着度合いを確認した。なお、卵白はサンキララ(登録商標)SHG(太陽化学社)を、澱粉は馬鈴薯澱粉を使用し、分離大豆蛋白粉末はニューフジプロ(登録商標)SEH(不二製油社)、カルシウム塩を含むアルギン酸ナトリウム製剤は昆布ヘルシー(キミカ社)、メチルセルロースは、MCE-4000(信越化学社)を使用した。
<Experiment 4 Examination of binder>
(Test Example 4-1) to (Test Example 4-5)
Table 8 below shows the frozen body layer of Test Example 1-3-3, the frozen intermediate layer of Test Example 2-2-11, and the frozen skin layer of Test Example 3-1-14. The powder described in the above was sprayed between the body layer-intermediate layer and between the intermediate layer-skin layer so as to be 0.02 g / cm 2 , and then steamed at 99 ° C. for 5 minutes to confirm the degree of binding. Egg white uses Sankirara (registered trademark) SHG (Taiyo Kagaku Co., Ltd.), starch uses potato starch, separated soybean protein powder uses New Fujipro (registered trademark) SEH (Fuji Oil Co., Ltd.), and sodium alginate containing calcium salt. As the preparation, kelp healthy (Kimika) was used, and as the methyl cellulose, MCE-4000 (Shinetsu Chemical Co., Ltd.) was used.
それぞれの試験区の結着度合いの評価を行った。評価は、5人のベテランパネラーで行い、非常に良好なもの(卵白と同等)を◎、良好なもの(卵白に劣るが結着しているもの)を○、劣るもの(はがれやすいもの)を△、非常に劣るもの(結着しないもの)を×とした。評価結果についても下記表8に記載する。 The degree of binding in each test plot was evaluated. The evaluation was conducted by 5 veteran panelists, and very good ones (equivalent to egg white) were evaluated as ◎, good ones (inferior to egg white but bound) were evaluated as ○, and inferior ones (easy to peel off). Δ, very inferior ones (those that do not bind) were marked as ×. The evaluation results are also shown in Table 8 below.
実験4で示すようにコントロールである卵白と同等に身層-中間層及び中間層-皮層の結着する結着剤としては、カルシウム塩を含むアルギン酸ナトリウム製剤、メチルセルロースが良い結果となった。 As shown in Experiment 4, sodium alginate preparation containing a calcium salt and methylcellulose were good results as the binder for binding the body layer-intermediate layer and the intermediate layer-skin layer as well as the control egg white.
<実験5 動物由来原料を含まないウナギ様食品の作製>
(実施例1)
試験例1-3-3の身層の表面をガスバーナーで表面を炙り凍結し、凍結した身層を作製した。
<Experiment 5 Preparation of eel-like food containing no animal-derived ingredients>
(Example 1)
The surface of the body layer of Test Example 1-3-3 was roasted and frozen with a gas burner to prepare a frozen body layer.
試験例2-2-11で作製した中間層を凍結し、凍結した中間層を作製した。 The intermediate layer prepared in Test Example 2-2-11 was frozen to prepare a frozen intermediate layer.
試験例3-1-14の皮層用スラリーに色素として竹炭を0.1重量%となるように添加した黒色の皮層用スラリーと、試験例3-1-14の皮層用スラリー(白色)を図4で示すように幅約30mmとなるように黒-白-黒の順で厚さ1mmとなるように板に延ばす以外は試験例3-1-14と同様にして皮層を作製し、凍結して凍結した皮層を作製した。 The black skin layer slurry in which bamboo charcoal is added as a pigment to the skin layer slurry of Test Example 3-1-14 so as to be 0.1% by weight, and the skin layer slurry (white) of Test Example 3-1-14 are shown. As shown in 4, a skin layer was prepared in the same manner as in Test Example 3-1-14 except that it was spread on a plate in the order of black-white-black so that the width was about 30 mm and the thickness was 1 mm, and then frozen. To prepare a frozen skin layer.
凍結した身層、中間層、皮層を、身層-中間層間、及び中間層-皮層間に0.02g/cm2となるようにアルギン酸ナトリウムとカルシウム塩を含む製剤(昆布ヘルシー キミカ社)を散布し、三層構造物とした後、99℃で5分スチームして結着させ、ウナギ様食品(白焼き風)を作製した。 A preparation containing sodium alginate and a calcium salt (Konbu Healthy Kimika) is sprayed between the body layer, the intermediate layer, and the skin layer so that the frozen body layer, intermediate layer, and skin layer are 0.02 g / cm 2 between the body layer and the intermediate layer, and between the intermediate layer and the skin layer. Then, after forming a three-layer structure, the mixture was steamed at 99 ° C. for 5 minutes and bound to prepare an eel-like food (white-baked style).
(実施例2)
実施例1で作製したウナギ様食品に蒲焼き様のタレを表面に塗り、ガスバーナーで再度表面を炙り、ウナギ様食品(蒲焼き風)を作製した。
(Example 2)
The eel-like food prepared in Example 1 was coated with a kabayaki-like sauce on the surface, and the surface was roasted again with a gas burner to prepare an eel-like food (kabayaki-style).
(実施例3)
スチーム処理で結着せずに、三層構造物を冷凍する以外は実施例1と同様にウナギ様食品を作製した。
(Example 3)
An eel-like food was prepared in the same manner as in Example 1 except that the three-layer structure was frozen without binding by steam treatment.
(実施例4)
図6で示すように、ウナギ様の型の中に、試験例1-3-3の身層用スラリーを充填した後、その上に約1mm厚となるように試験例2-2-11の中間層スラリーを塗り広げた。
(Example 4)
As shown in FIG. 6, after filling the eel-like mold with the slurry for the body layer of Test Example 1-3-3, Test Example 2-2-11 has a thickness of about 1 mm on the slurry. The intermediate layer slurry was spread.
試験例3-2-13の皮層用スラリーに色素として竹炭を0.1重量%となるように添加した黒色の皮層用スラリーと、試験例3-2-13の皮層用スラリー(白色)とを幅約30mmとなるように黒-白-黒の順で厚さ1mmとなるように中間層用スラリーの上に塗り広げ三層構造物とした。 A black skin layer slurry in which bamboo charcoal was added as a pigment to the skin layer slurry of Test Example 3-2-13 so as to be 0.1% by weight, and a skin layer slurry (white) of Test Example 3-2-13 were added. A three-layer structure was formed by spreading it on the slurry for the intermediate layer so as to have a thickness of 1 mm in the order of black-white-black so as to have a width of about 30 mm.
作製した三層構造物を型ごと99℃で6分スチームして、三層構造物を凝固し、型から取り出した。 The prepared three-layer structure was steamed at 99 ° C. for 6 minutes together with the mold to solidify the three-layer structure and removed from the mold.
型から取り出した三層構造物の皮面・表面をガスバーナーで炙り、ウナギ様食品(白焼き風)を作製した。 The skin and surface of the three-layer structure taken out from the mold were burned with a gas burner to prepare an eel-like food (white-baked style).
(比較例1)
中間層を無くし、身層と皮層の間に、0.02g/cm2となるようにアルギン酸ナトリウムとカルシウム塩を含む製剤(昆布ヘルシー キミカ社)を散布し、二層構造物とした後、99℃で6分スチームして結着させ、二層構造のウナギ様食品(白焼き風)を作製する以外は、実施例1の方法に従ってウナギ様食品を作製した。
(Comparative Example 1)
After eliminating the intermediate layer, a preparation containing sodium alginate and a calcium salt (Konbu Healthy Kimika Co., Ltd.) was sprayed between the body layer and the skin layer so as to be 0.02 g / cm 2 , and then 99. An eel-like food was prepared according to the method of Example 1 except that the two-layered eel-like food (white-baked style) was prepared by steaming and binding at ° C for 6 minutes.
実施例1~4、比較例1を電子レンジ500W、2分間加熱し、喫食した。実施例1、3、4及び比較例1は加熱後にウナギ用のタレをかけた。 Examples 1 to 4 and Comparative Example 1 were heated in a microwave oven at 500 W for 2 minutes and eaten. In Examples 1, 3 and 4 and Comparative Example 1, sauce for eel was applied after heating.
実施例1~4及び比較例1を喫食し、評価した結果を下記表9に示す。評価は5人のベテランパネラーで行い、評価基準は、食感、風味について行い、ウナギ様食品として非常に良好なものを◎、良好なものを○、劣るものを△、非常に劣るものを×とした。評価結果を下記表9に示す。 The results of eating and evaluating Examples 1 to 4 and Comparative Example 1 are shown in Table 9 below. The evaluation was conducted by 5 veteran panelists, and the evaluation criteria were texture and flavor. Very good eel-like foods were ◎, good ones were ○, inferior ones were △, and very inferior ones were ×. And said. The evaluation results are shown in Table 9 below.
実施例1~4、比較例1で示すように中間層を設けた三層構造とすることにより、より本物のウナギに近い食感が付与されるだけでなく、ウナギの持つ油のジューシーな風味が付与される。皮層については、アルギン酸ナトリウムをカルシウム塩でゲル化したものと、メチルセルロースをゲル化したもので、一長一短あるが、どちらを用いてもウナギ様の食感を出すのに非常に良好であった。 As shown in Examples 1 to 4 and Comparative Example 1, the three-layer structure provided with the intermediate layer not only gives a texture closer to that of a real eel, but also gives the eel a juicy flavor of oil. Is given. As for the skin layer, sodium alginate gelled with a calcium salt and methylcellulose gelled had advantages and disadvantages, but both of them were very good for producing an eel-like texture.
また、実施例1~3で示すように、アルギン酸ナトリウムをカルシウム塩でゲル化した皮層を用いる場合は、結着剤などで身層-中間層及び中間層-皮層を接着させる必要がある。このとき、実施例3で示すように必ずしも初めから各層を加熱によって結着させる必要はなく、凍結した状態で接着させておいてから、電子レンジ調理などの調理時の加熱で結着させてもよい。 Further, as shown in Examples 1 to 3, when a skin layer obtained by gelling sodium alginate with a calcium salt is used, it is necessary to adhere the body layer-intermediate layer and the intermediate layer-skin layer with a binder or the like. At this time, as shown in Example 3, it is not always necessary to bond each layer by heating from the beginning, and even if the layers are bonded in a frozen state and then bonded by heating during cooking such as microwave oven cooking. good.
実施例4で示すようにメチルセルロースをゲル化した皮層を用いる場合は、身層、皮層にメチルセルロースが含まれているため、結着剤を使用することなく、各層の生地やスラリーを塗り合わせて加熱するだけで三層が一体化したウナギ様食品を製造することができる。 When a skin layer obtained by gelling methyl cellulose is used as shown in Example 4, since the body layer and the skin layer contain methyl cellulose, the dough and slurry of each layer are coated and heated without using a binder. It is possible to produce an eel-like food product in which three layers are integrated.
Claims (7)
前記身層は、組織状植物蛋白と、メチルセルロースと、分離大豆蛋白粉末と、油脂と、を含む層であり、
前記中間層は、油脂を含み、キサンタンガム及びHAジェランガムを含む増粘剤でゲル化した層であり、
前記皮層は、アルギン酸ナトリウムをカルシウム塩でゲル化又はメチルセルロースをゲル化した層であることを特徴とする動物由来原料を使用しないウナギ様食品。 An eel-like food that does not use animal-derived ingredients and has a body layer, an intermediate layer, and a skin layer.
The body layer is a layer containing tissue-based plant protein, methyl cellulose, separated soybean protein powder, and fats and oils.
The intermediate layer is a layer containing fats and oils and gelled with a thickener containing xanthan gum and HA gellan gum.
The eel-like food that does not use animal-derived raw materials is characterized in that the skin layer is a layer obtained by gelling sodium alginate with a calcium salt or gelling methyl cellulose.
メチルセルロース、分離大豆蛋白粉末、油脂及び水を冷却しながら撹拌し、作製した身層用スラリーと、を混合し身層生地を作製する工程と、
前記身層生地を型枠に充填し、加熱して身層を作製する工程と、
キサンタンガム及びHAジェランガムを含む増粘剤と、油脂とを混合した中間層用スラリーをシート状に伸ばして加熱してゲル化し、中間層を作製する工程と、
アルギン酸ナトリウムを水に溶解した皮層用スラリーをシート状に伸ばしてカルシウム塩を含む水溶液に浸漬してゲル化し、皮層を作製する工程と、
作製した前記身層と前記中間層及び前記中間層と前記皮層をアルギン酸ナトリウムとカルシウム塩を含む粉末またはメチルセルロース粉末を散布して接着する工程と、
前記身層及び前記皮層に表面を炙る工程と、を含むことを特徴とする動物由来原料を使用しないウナギ様食品の製造方法。 The tissue-based plant protein was condensed, dehydrated, and then oil-conditioned.
Methyl cellulose, separated soybean protein powder, fats and oils, and water were stirred while cooling, and the slurry for the body layer was mixed to prepare the body layer dough.
The process of filling the formwork with the body layer dough and heating it to prepare the body layer,
A step of forming an intermediate layer by stretching a slurry for an intermediate layer, which is a mixture of a thickener containing xanthan gum and HA gellan gum, and an oil and fat into a sheet and heating it to gel.
A step of forming a skin layer by stretching a slurry for a skin layer in which sodium alginate is dissolved in water and immersing it in an aqueous solution containing a calcium salt to gel it.
A step of spraying and adhering the prepared body layer and the intermediate layer and the intermediate layer and the skin layer by spraying a powder containing sodium alginate and a calcium salt or a methylcellulose powder.
A method for producing an eel-like food product, which comprises a step of roasting a surface on the body layer and the skin layer, and which does not use animal-derived raw materials.
メチルセルロース、分離大豆蛋白粉末、油脂及び水を冷却しながら撹拌し、作製したスラリーと、を混合し身層生地を作製する工程と、
キサンタンガム及びHAジェランガムを含む増粘剤と、油脂とを混合した中間層用スラリーを作製する工程と、
メチルセルロースを水に冷却しながら溶解し、皮層用スラリーを作製する工程と、
作製した前記身層生地を型枠に充填し、充填した前記身層生地の上に前記中間層用スラリー、前記皮層用スラリーの順に塗り身層、中間層、皮層からなる三層構造物を作製する工程と、
前記三層構造物を加熱し、一体化する工程と、
一体化した前記三層構造物の前記身層及び前記皮層の表面を炙る工程と、を含むことを特徴とする動物由来原料を使用しないウナギ様食品の製造方法。 The tissue-based plant protein was condensed, dehydrated, and then oil-conditioned.
Methyl cellulose, separated soybean protein powder, oil and fat, and water were stirred while cooling, and the slurry was mixed to prepare a body layer dough.
A step of preparing a slurry for an intermediate layer in which a thickener containing xanthan gum and HA gellan gum and an oil and fat are mixed,
The process of dissolving methylcellulose in water while cooling it to prepare a slurry for the skin layer,
The prepared body layer dough is filled in a mold, and a three-layer structure composed of a coating layer, an intermediate layer, and a skin layer is prepared in the order of the slurry for the intermediate layer and the slurry for the skin layer on the filled body layer cloth. And the process to do
The process of heating and integrating the three-layer structure,
A method for producing an eel-like food product, which comprises a step of roasting the surfaces of the body layer and the skin layer of the three-layer structure integrated, without using animal-derived raw materials.
前記中間層用スラリーは、前記中間層スラリーの重量に対して、油脂を20~40重量%含み、キサンタンガムを1~2重量%、HAジェランガムを1~2重量%含み、
前記皮層用スラリーは、前記皮層用スラリーの重量に対して、アルギン酸ナトリウムを1.5~4重量%含むか又はメチルセルロースを1~2重量%含むことを特徴とする請求項5または6記載の動物由来原料を使用しないウナギ様食品の製造方法。
The body layer dough contains 6 to 14% by weight of solid content derived from tissue-based plant protein, 0.7 to 1.3% by weight of methyl cellulose, and separated soybean protein powder with respect to the weight of the body layer dough. Contains 5 to 6.5% by weight and 10 to 20% by weight of fats and oils.
The slurry for the intermediate layer contains 20 to 40% by weight of fats and oils, 1 to 2% by weight of xanthan gum, and 1 to 2% by weight of HA gellan gum with respect to the weight of the intermediate layer slurry.
The animal according to claim 5 or 6, wherein the skin layer slurry contains 1.5 to 4% by weight of sodium alginate or 1 to 2% by weight of methyl cellulose with respect to the weight of the skin layer slurry. A method for producing eel-like foods that does not use derived ingredients.
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