JP7163472B1 - Sea urchin-like processed food - Google Patents

Abstract

The problem to be solved by the present invention is to provide a sea urchin-like processed food that has the original crumbly texture of sea urchin and has a unique flavor of sea urchin that remains in the mouth after eating. That is. A sea urchin-like processed food containing sea urchin, a gelling agent, and starch, wherein the starch is pregelatinized starch. [Selection figure] None

Description

TECHNICAL FIELD The present invention relates to a sea urchin-like processed food.

The edible sea urchins are the gonads (testes or ovaries) of echinoderms such as Bafun sea urchin, red sea urchin, and purple sea urchin. It has been loved as food. In recent years, the demand for sea urchins has increased as tastes have become more sophisticated, but sea areas suitable for sea urchins have decreased. It has become. Therefore, various sea urchin-like processed foods have been developed in which the amount of sea urchin used as a raw material is reduced.

For example, Patent Document 1 describes a sea urchin-like dried food that uses minced fish meat as a raw material. The sea urchin-like dried food can be stored for a long period of time, can be reconstituted in hot water, etc., and can be eaten. , Powdered cellulose, a swelling agent, and water are ground into a minced meat material, which is then heated to perform heat coagulation and expansion treatment with a swelling agent, freeze, and then freeze-dry in a vacuum. can be manufactured by
However, the sea urchin-like processed food described in the examples of Patent Document 1 contains sea urchin ingredients such as sea urchin puree and sea urchin extract in an amount of about 10% by weight, and further oils and fats, gelling agents, etc. are added. , It does not have the original crumbly texture of sea urchin, and since it is eaten after being reconstituted in hot water, the unique flavor of sea urchin that remains in the mouth after eating is impaired, making it unsatisfactory. It can be said.

Japanese Unexamined Patent Application Publication No. 2020-156330

The problem to be solved by the present invention is to provide a sea urchin-like processed food that has the original crumbly texture of sea urchin and has a unique flavor of sea urchin that remains in the mouth after eating. .

The present inventors have made intensive studies to develop a sea urchin-like processed food, and found that the above-described sea urchin-like processed food can be provided by blending pregelatinized starch as a raw material. The present invention has been completed based on such findings.

That is, the present invention is as follows.
Section 1.
A sea urchin-like processed food containing sea urchins, a gelling agent, and starch,
A sea urchin-like processed food, wherein the starch is pregelatinized starch.
Section 2.
Item 2. The sea urchin-like processed food according to Item 1, wherein the pregelatinized processed starch is a pregelatinized phosphate-crosslinked starch.
Item 3.
Item 3. The sea urchin-like processed food according to Item 1 or 2, wherein the pregelatinized processed starch is water-insoluble pregelatinized processed starch.
Section 4.
Item 4. The sea urchin-like processed food according to any one of Items 1 to 3, wherein the pregelatinized processed starch has a median particle diameter of 200 μm or more as measured by a laser scattering method.
Item 5.
Item 5. The sea urchin-like processed food according to any one of Items 1 to 4, wherein the type of starch in the pregelatinized processed starch is at least one selected from corn starch-derived and tapioca starch-derived starch.
Item 6.
Item 6. The sea urchin-like processed food according to any one of Items 1 to 5, wherein the gelling agent is at least one selected from the group consisting of xanthan gum, locust bean gum, guar gum, tara gum, agar, carrageenan, and gelatin. .
Item 7.
Item 7. The sea urchin-like processed food according to any one of Items 1 to 6, wherein the sea urchin is a raw sea urchin or a processed sea urchin product.
Item 8.
Item 8. A sea urchin-like processed food according to Item 7, wherein the processed sea urchin is at least one selected from the group consisting of sea urchin paste, sea urchin puree, and sea urchin extract.
Item 9.
Item 9. The sea urchin-like processed food according to any one of Items 1 to 8, wherein the raw sea urchin content in the sea urchin-like processed food is less than 10% by mass.
Item 10.
Item 10. The sea urchin-like processed food according to any one of items 1 to 9, further comprising powdered fat.
Item 11.
Item 11. The sea urchin-like processed food according to any one of Items 1 to 10, further comprising at least one selected from the group consisting of egg yolk and processed egg yolk.
Item 12.
A food composition comprising a food composition containing sea urchins and a gelling agent to increase the crumbly texture of sea urchins and/or the flavor of sea urchins remaining in the mouth after eating, comprising a step of adding pregelatinized starch. A method for producing a sea urchin-like processed food.
Item 13.
A method for increasing the crumbly texture of sea urchin and/or the flavor of sea urchin remaining in the mouth after eating, comprising the step of adding pregelatinized starch to a food composition containing sea urchin and a gelling agent. .
Item 14.
A flavor enhancer for sea urchins containing pregelatinized starch, wherein the pregelatinized starch is added to a food composition containing sea urchin and a gelling agent to provide a crumbly texture of sea urchin and/or A sea urchin flavor enhancing agent for increasing the flavor of sea urchin remaining in the mouth after eating.
Item 15.
A sea urchin-like processed food composition comprising the sea urchin-like processed food according to any one of Items 1 to 11 and a fat and oil composition.
Item 16.
Item 12. A sea urchin-like processed food composition, wherein the sea urchin-like processed food according to any one of Items 1 to 11 is coated with a fat composition.
Item 17.
A sea urchin-like processed molded article comprising the sea urchin-like processed food composition according to Item 15 or Item 16.
Item 18.
A sachet filled with the sea urchin-like processed food composition according to Item 15 or Item 16.
Item 19.
Item 17. A method for producing a sea urchin-like processed food composition according to Item 16, comprising a step of heating a food composition containing sea urchins, a gelling agent, and a pregelatinized processed starch, and a sea urchin-like processed food obtained by heating. into a small bag, filling the small bag filled with the sea urchin-like processed food with the oil and fat composition, and cooling the resulting sea urchin-like processed food composition. .

According to the present invention, it is possible to provide a sea urchin-like processed food that has the original crumbly texture of sea urchin and has the unique flavor of sea urchin that remains in the mouth after eating.
The sea urchin-like processed food of the present invention can be produced at a low cost because it can reproduce the original texture and flavor of sea urchin only by blending a small amount of expensive sea urchin.
The sea urchin-like processed food of the present invention can be used as an ingredient for sushi, sushi rolls, etc., and as a topping for gunkanmaki. Moreover, the sea urchin-like processed food of the present invention can be enjoyed as it is as sashimi.

<Sea urchin-like processed food>
The sea urchin-like processed food of the present invention contains sea urchin, a gelling agent, and pregelatinized starch.

Sea Urchin As used herein, sea urchin refers to the gonads of echinoderms belonging to the class Urchin (also referred to as "raw sea urchin"). In the present invention, sea urchins suitable for food, for example, gonads (testis or ovaries) of bafun sea urchins, short-spined sea urchins, northern purple sea urchins, red sea urchins, purple sea urchins, etc. of the suborder Salamanderia, such as white beard sea urchins, can be used. can. There are no particular restrictions on the production area of sea urchin, and it may be produced in Japan or abroad.

As the sea urchin, not only raw sea urchin but also sea urchin processed products such as sea urchin paste, sea urchin puree, and sea urchin extract can be used.

The sea urchin paste includes, for example, raw sea urchin as it is, or raw sea urchin that has been heated and made into a paste (100% by mass of sea urchin) using a chopper, mascolloid, or the like. In addition, this sea urchin paste may be obtained by blending auxiliary materials such as seasonings such as salt, oils and fats, and coloring agents (pigments) as necessary. Here, when the auxiliary raw material is blended, the amount of the auxiliary raw material can be, for example, about 0.01 to 60% by mass in the sea urchin paste.

Examples of sea urchin puree include raw sea urchin as it is or heated raw sea urchin, which is ground in a mixer or the like and strained to obtain a thick, semi-liquid form (100% by mass of sea urchin). . Further, the sea urchin puree may be obtained by blending auxiliary raw materials such as seasonings such as salt, oils and fats, and coloring agents (pigments) as necessary. Here, when an auxiliary raw material is blended, the amount of the auxiliary raw material can be, for example, about 0.01 to 5% by mass in the sea urchin puree.

The sea urchin extract is not particularly limited as long as it contains sea urchin. According to the Japan Extract Seasonings Association, “Extracts are manufactured by extracting or squeezing, autolyzing, enzymatic treatment, refining, concentration, etc., under hygienic control, using agricultural, aquatic, and livestock products used as food as raw materials. , containing ingredients derived from raw materials, or adding auxiliary ingredients and taste ingredients to these to impart flavor to foods.” The sea urchin extract used in the present invention also conforms to this. means something else. In other words, the sea urchin extract includes, for example, raw sea urchin as it is or heated raw sea urchin as a raw material, which is ground under hygienic control, and added to auxiliary raw materials (salt, amino acids, fats and oils, reduced starch saccharification products , seasonings such as scallop extract, additives such as pH adjusters, etc.), heat sterilized and commercialized. Here, when an auxiliary raw material is blended, the amount of the auxiliary raw material can be, for example, 0.01 to 40% by mass in the sea urchin extract.
These sea urchins or processed sea urchin products may be used singly or in combination of two or more.

The amount (blending ratio) of sea urchin (raw sea urchin) is usually less than 10% by mass in the sea urchin-like processed food, but the case of 10% by mass or more is not excluded. It can be said that the larger the amount, the better the flavor of the sea urchin. The lower limit of the amount of sea urchin should be 0.01% by mass or more, and the amount of sea urchin is preferably 0.1% by mass or more and less than 9% by mass, more preferably 1 to 7% by mass.

Gelling agent The gelling agent is not particularly limited and includes, for example, xanthan gum, locust bean gum, guar gum, tara gum, agar, carrageenan, gelatin and the like. Preferred gelling agents are xanthan gum, guar gum, agar, carrageenan and gelatin, and more preferred are xanthan gum, agar, carrageenan and gelatin. These may be used individually by 1 type, and may be used in combination of 2 or more type.

The amount (mixture ratio) of the gelling agent in the sea urchin-like processed food is usually 0.01 to 10% by mass, preferably 0.05% by mass or more and less than 8% by mass, more preferably It is 0.1 to 5% by mass.

Pregelatinized processed starch Pregelatinized processed starch is obtained by pregelatinizing processed starch (hereinafter also referred to as "pregelatinized processed starch"). Here, starch can be described as starch, starch, or starch. "Modified starch" can also be called modified starch or starch derivatives.

The above modified starch is, as defined by the Special Committee on Additives of the Food Safety Commission (published in November 2007), chemically processed starch to enhance various functions. It is one of the food additives. In English, it is called modified starch. Currently, 12 types of modified starches are available in Japan. In the ingredient labeling of foods, processed starch is basically labeled as a substance name. However, for reasons such as being difficult for consumers to understand, the abbreviated name of processed starch (or modified starch, modified starch) should be used. There are many.

The above 12 types of modified starch include acetylated adipic acid cross-linked starch, acetylated phosphate cross-linked starch, acetylated oxidized starch, sodium starch octenylsuccinate, starch acetate, oxidized starch, hydroxypropyl starch, and hydroxypropylated phosphate cross-linked starch. , phosphate monoesterified phosphate cross-linked starch, phosphorylated starch, phosphate cross-linked starch, and sodium starch glycolate.

Acetylated adipic acid-crosslinked starch is obtained by esterifying starch with acetic anhydride and adipic anhydride, and has the general formula (1): (C ₆ H ₁₀ O ₅ ) _n (C ₆ H ₈ O ₂ ) _x ( It is a compound represented by C ₂ H ₃ O) _y .

Acetylated phosphate-crosslinked starch is obtained by esterifying starch with phosphorus oxychloride or trimetaphosphoric acid and acetic anhydride or vinyl acetate, and has the general formula (2): (C ₆ H ₁₀ O ₅ ) _n (PHO ₂ ) _x (C ₂ H ₃ O) _y .

Acetylated oxidized starch is obtained by treating (oxidizing) starch with sodium hypochlorite and then esterifying it with acetic anhydride, and has general formula (3): (C ₆ H ₁₀ O ₅ ) _n (CHO ₂ ). It is a compound represented by _{x ( C2H3O} ) _y .

Sodium starch octenylsuccinate is obtained by esterifying starch with octenylsuccinic anhydride, and has the general formula (4): ( _C6H10O5 ) _n [C ₍ O)CH _{( CH2COONa} ) _CH2CH = It is a compound represented by CH _{( CH2} ) _4CH3 ] _x .

Starch acetate is obtained by esterifying starch with acetic anhydride or vinyl acetate, and is a compound represented by the general formula (5): (C ₆ H ₁₀ O ₅ ) _n (C ₂ H ₃ O) _x . Acetate starch is also known as acetylated starch.

Oxidized starch is obtained by treating (oxidizing) starch with sodium hypochlorite, and is a compound represented by the general formula (6): (C ₆ H ₁₀ O ₅ ) _n (CHO) _x .

Hydroxypropyl starch is obtained by etherifying starch with propylene oxide, and is a compound represented _by the general formula (7): ( _C6H10O5 ) _n [ _{CH2CH (} OH) _CH2 ] _x . be.

Hydroxypropylated phosphate-crosslinked starch is obtained by esterifying starch with octenylsuccinic anhydride, and has the general formula (8) _: ( _C6H10O5 ) _{n ( CHO2} ) _{x ( C2H3O} ) It is a compound represented by _y .

Phosphate monoesterified phosphate cross-linked starch is produced by combining methods for producing phosphorylated starch and phosphoric acid cross-linked starch, and has the general formula (9): (C ₆ H ₁₀ O ₅ ) _n (PHO ₂ ) _x (PH ₂ O ₃ ) _y .

Phosphorylated starch is obtained by esterifying starch with orthophosphoric acid, potassium orthophosphate, sodium orthophosphate, or sodium tripolyphosphate, and has the general formula (10): (C ₆ H ₁₀ O ₅ ) _n (PH ₂ O ₃ ) It is a compound represented by _x .

Phosphate-crosslinked starch is obtained by esterifying starch with sodium trimetaphosphate or phosphorus oxychloride, and is a compound represented by the general formula (11): (C ₆ H ₁₀ O ₅ ) _n (PHO ₂ ) _x . be.

Sodium starch glycolate is made by converting starch to alkaline, and is a compound represented by the general formula (12): (C ₂ H ₄ O ₃ ) _x Na _x .

The type of starch in the pregelatinized processed starch is not particularly limited, and examples include tapioca starch-derived, glutinous rice starch-derived, rice starch-derived, potato starch-derived, wheat starch-derived, corn starch-derived, waxy corn starch-derived, and taro starch-derived. , derived from sago starch, and the like. Among them, as the type of starch, corn starch-derived and tapioca starch-derived are preferable. In other words, the starch (starch before processing) is not particularly limited. Edible starches can be mentioned, with corn starch and tapioca starch being preferred.

As the pregelatinized processed starch, pregelatinized phosphate-crosslinked starch and pregelatinized acetylated adipic acid-crosslinked starch are preferable, and pregelatinized phosphate-crosslinked starch is more preferable among these.
These may be used individually by 1 type, and may be used in combination of 2 or more type.

Examples of commercially available pregelatinized phosphate-crosslinked starches include TEXTAID (registered trademark) A (manufactured by Ingredion) and INSTANT TEXTAID (registered trademark) A (manufactured by Ingredion). ), TEXTAID (registered trademark) A FP (manufactured by Ingredion), Pine Gold VE (manufactured by Matsutani Chemical Industry Co., Ltd.), and the like.

Examples of pregelatinized starch include water-soluble or water-insoluble pregelatinized starch. As the pregelatinized starch, it is preferable to use a water-insoluble pregelatinized starch. Here, the term "water-insoluble" refers to a substance that is difficult to dissolve in water and the viscosity of its aqueous solution is not high. Specifically, after heating an aqueous solution containing 5% pregelatinized starch at 90°C for 10 minutes, the aqueous solution was cooled and measured at room temperature (25°C) with a Brookfield viscometer. It is preferably 200 mPaS or less, more preferably 100 mPaS or less. Also, the lower limit of the viscosity is preferably 1 mPaS or more, more preferably 10 mPaS or more.

The particle size and particle shape of the powder contained in the pregelatinized starch are not particularly limited. For example, the median size of the particle size measured by the laser scattering method (the particle size at a cumulative frequency of 50% on a volume basis) is 200 μm or more. is preferable, and 300 μm or more is more preferable. The upper limit of the median diameter of the particles is preferably 2000 μm or less, more preferably 1000 μm or less.

The median diameter can be measured using a normal particle size distribution analyzer. Specifically, dry measurement using a laser diffraction scattering particle size distribution analyzer LS 13 320 XR manufactured by Beckman Coulter as a particle size distribution analyzer may be mentioned, but is not limited to this.

The sea urchin-like processed food of the present invention has a crunchy texture like sea urchin, and the sea urchin flavor that remains in the mouth after eating (swallowing) and the sea urchin flavor that escapes from the mouth to the nose are better. can feel. Here, the "flavor of sea urchin" includes not only the bitterness, astringency, sweetness, etc. peculiar to sea urchin, but also the aroma with the sweetness of the sea.

The pregelatinized starch has a pass rate of preferably 98% or less, more preferably 60% or less, and most preferably 40% or less on a mass basis through a sieve with an opening of 250 µm. A sieve with an opening of 250 μm is available as one of the ISO standard R20 series sieves.

The blending amount (blending ratio) of the α-processed starch in the sea urchin-like processed food is usually 0.01 to 15% by mass, preferably 0.1 to 10% by mass, more preferably 0.1% by mass. 3 to 7% by mass.

The sea urchin-like processed food of the present invention can further contain powdered oil, egg yolk or processed egg yolk, oil and fat composition, and other ingredients, if necessary.

Powdered oils and fats Powdered oils and fats are oil-in-water emulsions obtained by emulsifying oil in water, or water-in-oil emulsions obtained by emulsifying water in oil and dried and powdered, or dried powdered oils and fats. It is what I let you do. As the powdered oil, it is preferable to dry powder an oil-in-water emulsion.

As the powdered fat, one obtained from an emulsion containing any oil phase and water phase can be used.

Fats used in powdered fats are not particularly limited as long as they are edible, and examples include palm oil, palm kernel oil, coconut oil, rapeseed oil (canola oil), soybean oil, cottonseed oil, sunflower oil, rice oil, and safflower. Oil, corn oil, olive oil, sesame oil, fish oil, shea butter, sal fat, illipe fat, cocoa butter, lard, beef tallow, milk fat, their fractionated oils or their processed oils (hardened and transesterified) one or more processed), and the like. These may be used individually by 1 type, and may be used in combination of 2 or more type.

Powdered fats and oils are obtained by adding an oil phase containing the above fats and oils to an aqueous phase containing excipients, stirring with a homomixer or the like, and then homogenizing with a homogenizer or the like to obtain an oil-in-water emulsion. After that, it can be obtained by drying and pulverizing.

As a method for drying and pulverizing the oil-in-water emulsion, a generally known spray drying method, vacuum freeze drying method, vacuum drying method, or the like can be used.

Excipients include, for example, proteins or hydrolysates thereof, carbohydrates and the like.

Examples of proteins include milk protein, soybean protein, wheat protein, whole milk powder, skimmed milk powder, whey powder, buttermilk powder, collagen, and gelatin.
Protein degradation products include, for example, peptides obtained by hydrolyzing proteins by enzymatic digestion or the like. These may be used individually by 1 type, and may be used in combination of 2 or more type.

Examples of milk proteins include caseins such as acid casein, rennet casein, sodium caseinate and potassium caseinate, whey protein, milk protein concentrate, total milk protein and the like.
Examples of decomposed products of milk proteins include milk peptides obtained by hydrolyzing milk proteins by enzymatic digestion or the like. Among these, those in a non-micellar state such as sodium caseinate, potassium caseinate, whey protein, milk peptides, and acid casein are preferred from the viewpoint of improving emulsion stability.

When powdered fat is blended, the blending amount (mixing ratio) of the powdered fat is usually 0.01 to 15% by mass, preferably 0.1 to 10% by mass, in the sea urchin-like processed food. , more preferably 0.3 to 7% by mass.

Egg yolk or processed egg yolk product The sea urchin-like processed food of the present invention can further contain egg yolk or processed egg yolk product, if necessary.

As the egg yolk, not only raw egg yolk but also processed egg yolk such as frozen egg yolk, sweetened egg yolk, salted egg yolk, heated egg yolk, frozen denatured egg yolk, and enzyme-treated egg yolk can be used. Here, the egg yolk is the yolk of eggs of chicken, duck, quail, and the like. These may be used individually by 1 type, and may be used in combination of 2 or more type.

Enzyme-treated egg yolks include, for example, egg yolks treated with protease, phospholipase, or the like. In particular, egg yolk lyso-treated with phospholipase can be preferably used because it can achieve good emulsification stability during freezing treatment, reheating treatment, and the like. Here, the lyso-treated egg yolk is an egg yolk in which phospholipids constituting lipoproteins (complexes of phospholipids and proteins), which are the main component of egg yolk, are converted into lysophospholipids.

The amount (blending ratio) of the egg yolk or processed egg yolk product is usually 0.01 to 30% by mass, preferably 0.1 to 20% by mass, more preferably 0 in the sea urchin-like processed food. .5 to 15% by mass.

Oil and fat composition The oil and fat composition means a composition containing only fat or oil and other optional ingredients.
Fats and oils are not particularly limited as long as they are edible, and examples include palm oil, palm kernel oil, coconut oil, rapeseed oil (canola oil), soybean oil, cottonseed oil, sunflower oil, rice oil, safflower oil, corn oil, and olive oil. , sesame oil, fish oil, their fractionated oils or their processed oils (those that have undergone one or more of hardening and transesterification), which are liquid at chilled to room temperature. The chilled temperature to room temperature usually means about 3 to 30°C. Oils and fats may be used individually by 1 type, and may use a preparation oil combining 2 or more types. Other optional components include, for example, sea urchin flavor and the like. Here, the optional component may also be used singly or in combination of two or more.

The oil/fat composition may be used not only for blending in the sea urchin-like processed food, but also for coating (coating) the surroundings of the sea urchin-like processed food without blending it in the sea urchin-like processed food. It can also be used for blending in a sea urchin-like processed food and coating the periphery of the sea urchin-like processed food. Among them, it is preferable to use rapeseed oil as the oil, and it is more preferable to use rapeseed oil blended with sea urchin flavor.

When the oil-and-fat composition is blended in the sea urchin-like processed food, the blending amount (blending ratio) of the oil-and-fat composition in the sea urchin-like processed food is usually 0.01 to 15% by mass, preferably 0.00%. It is 1 to 10% by mass, more preferably 0.3 to 7% by mass.
When the oil and fat composition is coated around the sea urchin-like processed food, for example, the sea urchin-like processed food is first placed in a small bag or the like, and then the small bag or the like is filled with the oil or fat composition to perform the sea urchin-like processing. Food can be coated. In that case, the amount of the oil and fat composition used is usually 0.01 to 30 g, preferably 0.1 to 10 g, and more preferably 0.5 to 5 g per 30 g of the sea urchin-like processed food. .

Other Ingredients The sea urchin-like processed food of the present invention may optionally contain other ingredients such as yeast extract, sugars such as glucose, salt, seasonings, flavors such as sea urchin flavor, colorants, thickeners, and antioxidants. Agents, fats and the like can be blended.

The size and shape of the sea urchin-like processed food of the present invention are not particularly limited, and examples include those that are the same as or similar to those of sea urchin. In order to mold the sea urchin-like processed food, it can be formed by filling a sea urchin-like mold (for example, a small bag, a mold imitating the shape of sea urchin, etc.) with the sea urchin-like processed food. The thus obtained sea urchin-like molded product has a shape, texture and flavor similar to those of real sea urchin.

The blending amount (blending ratio) of other components in the sea urchin-like processed food is usually 0.001 to 15% by mass, preferably 0.005 to 10% by mass, more preferably 0. 0.01 to 8% by mass.

<Manufacturing (preparing) method of sea urchin-like processed food>
According to another aspect of the present invention, there is provided a composition containing sea urchin and a gelling agent, which comprises the step of adding pregelatinized starch to the sea urchin's grainy texture and/or remaining in the mouth after eating. A method for producing a sea urchin-like processed food having an increased flavor of sea urchin is mentioned.

The order of addition of raw materials (ingredients) is not particularly limited, and examples include a method of mixing sea urchin, gelling agent, and pregelatinized starch all at once or separately. The other ingredients can also be mixed together or separately.

<Sea urchin-like processed food composition>
The sea urchin-like processed food of the present invention can be obtained, for example, by putting a predetermined amount of the sea urchin-like processed food in a small bag or the like, and then filling the small bag or the like with an oil composition containing fats and other optional ingredients to obtain the sea urchin-like processed food. A sea urchin-like processed food composition can be prepared by coating a food with the oil and fat composition. The sea urchin-like processed food composition contains the above sea urchin-like processed food and a liquid fat composition, and the sea urchin-like processed food is coated with the fat composition. Thereby, the sea urchin-like processed food can have more sea urchin flavor. The size (capacity) of the small bag is not particularly limited, and examples thereof include bags of about 5 to 50 ml. The shape of the pouch is not particularly limited, and examples thereof include the shape of a sea urchin, the shape of a normal bag, and the like.
The method for producing the sea urchin-like processed food composition includes a step of mixing raw materials (materials), a step of heating the mixture, a step of filling the heated sea urchin-like processed food into a small bag or the like, and a step of filling the sea urchin-like processed food. can include a step of filling a small bag or the like filled with the oil and fat composition, a step of cooling the obtained processed food composition, and the like.

In the heating step (heating step), the heating temperature is not particularly limited and is usually 40 to 130°C, preferably 50 to 100°C, more preferably 70 to 90°C. The heating temperature may be raised abruptly or gradually raised stepwise.

In the step of filling small bags with the sea urchin-like processed food obtained by heating, the filling method is not particularly limited. a method of filling by

In the step of filling a small bag or the like with the oil and fat composition, the filling method is not particularly limited. and a method of filling using the same.

In the step of cooling the obtained sea urchin-like processed food composition, the cooling temperature is not particularly limited, and examples thereof include −20° C. to chilled temperature to room temperature. Chilled temperature to room temperature usually means about 3 to 30°C. The cooling rate may be decreased abruptly or gradually decreased in steps.

The size and shape of the sea urchin-like processed food composition of the present invention are not particularly limited, and examples thereof include those that are the same as or similar to those of sea urchin. The sea urchin-like processed molded product obtained from the sea urchin-like processed food composition has a shape, texture and flavor similar to those of real sea urchin.

<How to increase the flavor of sea urchin>
According to another aspect of the present invention, there is provided a composition containing sea urchin and a gelling agent, which comprises the step of adding pregelatinized starch to the sea urchin's grainy texture and/or remaining in the mouth after eating. A method for increasing the flavor of sea urchin is included.

<Sea urchin flavor enhancer>
As another aspect of the present invention, a pregelatinized starch-containing sea urchin flavor enhancer is added to a composition containing sea urchin and a gelling agent, and pregelatinized starch is added to make the sea urchin crumbly. The texture and/or the sea urchin flavor enhancer that remains in the mouth after eating.

<Application>
The use of the sea urchin-like processed food of the present invention is not particularly limited. For example, it can be used not only as an ingredient for sushi, sushi rolls, and as a topping for gunkanmaki, but also as sashimi as it is. In addition, the sea urchin-like processed food of the present invention can be used for various purposes such as toppings for pasta, rice, bowls, etc., dressings, pasta sauces, gratin sauces, and soups.

EXAMPLES The present invention will be described in more detail below with reference to examples, but the technical scope of the present invention is not limited to these examples.

For various starches, Table 1 below shows the product name, manufacturer name, type of starch, and measured median diameter (μm). The median diameter referred to here was determined by dry measurement using a laser diffraction scattering particle size distribution analyzer LS 13 320 XR manufactured by Beckman Coulter. The median diameter can be rephrased as "median diameter" and "D50". The diameter can be rephrased as particle diameter or particle diameter.

[Example 1]
Sea urchin paste, gelling agent, starch 1 (pregelatinized starch: TEXTAID (registered trademark) A, manufactured by Ingredion)), powdered oil, processed egg yolk, yeast extract, glucose, salt, seasoning, Sea urchin flavor, colorant, thickener and water were mixed in the formulations listed in Table 2 and the mixture was heated until it reached 85°C. After that, 30 g of the mixture was placed in a small bag, and 1 g of oil (98% rapeseed oil, 2% sea urchin flavor) was added and cooled to obtain a sea urchin-like processed food. The sea urchin paste was prepared by thawing frozen sea urchin (produced in Chile) and making a paste using a mincer (electric kitchen mincer BK-220 (using a 1.6 mm plate) manufactured by Bonnie). The sea urchin paste contains 100% by mass of sea urchin.

[Example 2]
As the pregelatinized processed starch, instead of starch 1, starch 2 (pregelatinized processed starch: INSTANT TEXTAID (registered trademark) A, manufactured by Ingredion) was used. A sea urchin-like processed food was prepared according to the method.

[Example 3]
A sea urchin-like processed food was prepared according to the method of Example 1, except that the amount of starch 1 was changed from 1 g to 0.5 g and the amount of water was changed to 71 g.

[Example 4]
A sea urchin-like processed food was prepared according to the method of Example 1, except that the amount of starch 1 was changed from 1 g to 2 g and the amount of water was changed to 69.5 g.

[Example 5]
A sea urchin-like processed food was prepared according to the method of Example 1, except that the amount of starch 1 was changed from 1 g to 0.1 g and the amount of water was changed to 71.4 g.

[Example 6]
A sea urchin-like processed food was prepared according to the method of Example 1, except that the amount of starch 1 was changed from 1 g to 5 g and the amount of water was changed to 66.5 g.

[Comparative Example 1]
A sea urchin-like processed food was prepared according to the method of Example 1 except that the pregelatinized processed starch was not added and the amount of water was changed to 71.5 g.

[Comparative Example 2]
A sea urchin-like processed food was prepared according to the method of Example 1, except that starch 5 (pregelatinized starch: Amicol (registered trademark) KF (manufactured by Nippon Denkagaku Co., Ltd.)) was used instead of starch 1.

[Comparative Example 3]
A sea urchin-like processed food was prepared according to the method of Example 1, except that starch 6 (modified starch: PB-7000 (manufactured by Nichiden Chemical Co., Ltd.)) was used instead of starch 1.

[Comparative Example 4]
A sea urchin-like processed food was prepared according to the method of Example 1, except that starch 7 (raw starch: soluble starch CN (manufactured by Nichiden Chemical Co., Ltd.)) was used instead of starch 1.

<Test example>
The sea urchin-like processed foods produced in the above examples or comparative examples were eaten and subjected to sensory evaluation. Sensory evaluation was carried out by a panel of five experienced experts on sensory evaluation 1 "sea urchin-like crushed texture" and sensory evaluation 2 "flavor of sea urchin that remains in the mouth after eating".

As the evaluation results, Table 3 shows the score of each panelist, the average score, the total score of the average score of sensory evaluation 1 and the average score of sensory evaluation 2, the overall evaluation, and comments. In addition, the criteria for the comprehensive evaluation are that the total score of the average score of the sensory evaluation 1 and the average score of the sensory evaluation 2 is 5.5 or more, and that the total score is less than 5.5 is disqualified. and

・ Sea urchin-like crushed texture 5 points: strongly felt 4 points: very felt 3 points: somewhat felt 2 points: slightly felt 1 point: not felt

・Flavor of sea urchin that remains in the mouth after eating 5 points: Strongly felt 4 points: Strongly felt 3 points: Somewhat felt 2 points: Slightly felt 1 point: Not felt

From Table 3, the sea urchin-like processed foods described in Examples 1 to 6 all have a crushed texture like sea urchin and an excellent sea urchin flavor that remains in the mouth after eating, and the overall evaluation is passed. there were. On the other hand, the sea urchin-like processed foods of Comparative Examples 1 to 4 all had a crushed sea urchin-like texture and a poor sea urchin flavor that remained in the mouth after eating, and the overall evaluation was unacceptable.

Claims (13)

A sea urchin-like processed food containing sea urchins, a gelling agent, and starch,
The starch is pregelatinized phosphate crosslinked starch ,
The median particle size of the pregelatinized phosphoric acid-crosslinked starch measured by a laser scattering method is 200 μm or more, and
A sea urchin-like processed food, wherein the content of the pregelatinized phosphate-crosslinked starch is 0.5% by mass or more in the sea urchin-like processed food. 2. The sea urchin-like processed food according to claim 1, wherein the pregelatinized phosphoric acid-crosslinked starch has a pass ratio of 98% or less on a mass basis through a sieve with an opening of 250 μm . The sea urchin-like processed food according to claim 1 or 2, wherein the pregelatinized phosphate-crosslinked starch is a water-insoluble pregelatinized phosphate-crosslinked starch. The sea urchin-like processed food according to any one of claims 1 to 3, wherein the content of the α-phosphoric acid-crosslinked starch is 0.5% by mass to 5% by mass in the sea urchin-like processed food. The sea urchin-like processed food according to any one of claims 1 to 4, wherein the type of starch in the water-insoluble α- phosphoric acid-crosslinked starch is at least one selected from corn starch-derived and tapioca starch-derived starch. . The sea urchin-like processing according to any one of claims 1 to 5, wherein the gelling agent is at least one selected from the group consisting of xanthan gum, locust bean gum, guar gum, tara gum, agar, carrageenan, and gelatin. food. The sea urchin-like processed food according to any one of claims 1 to 6, wherein the sea urchin is a raw sea urchin or a processed sea urchin. The sea urchin-like processed food according to claim 7, wherein the sea urchin processed product is at least one selected from the group consisting of sea urchin paste, sea urchin puree, and sea urchin extract. The sea urchin-like processed food according to any one of claims 1 to 8, wherein the raw sea urchin content in the sea urchin-like processed food is less than 10% by mass. The sea urchin-like processed food according to any one of claims 1 to 9, further comprising powdered fat. The sea urchin-like processed food according to any one of claims 1 to 10, further comprising at least one selected from the group consisting of egg yolk and processed egg yolk. A food composition containing sea urchin and a gelling agent is added with 0.5% pregelatinized phosphoric acid-crosslinked starch having a median diameter of 200 μm or more as measured by a laser scattering method in the sea urchin-like processed food. A method for producing a sea urchin-like processed food having an increased crumbly texture of sea urchin and/or a flavor of sea urchin that remains in the mouth after eating, comprising a step of adding the sea urchin at a mixing ratio equal to or greater than the mass . A food composition containing sea urchin and a gelling agent is added with 0.5 mass of pregelatinized phosphoric acid-crosslinked starch having a median particle size of 200 μm or more as measured by a laser scattering method in a sea urchin-like processed food. A method for increasing the crumbly texture of sea urchin and/or the flavor of sea urchin that remains in the mouth after eating, comprising the step of adding at the above mixing ratio .