JP7290216B2 - Eel-like food and method for producing the same - Google Patents

Description

TECHNICAL FIELD The present invention relates to an eel-like food and a method for producing the same.

In recent years, the price of eel has risen due to the decrease in the number of eels, and as an alternative, eel-like foods such as catfish and sardines that have been heat-processed in a kabayaki style, and fish meat and fish meat that have been molded and heat-processed are known. (See, for example, Patent Documents 1 and 2), but neither the flavor nor the texture was satisfactory. In addition, even if the eel itself was freeze-dried in a vacuum to be reconstituted by reconstitution in hot water for instant food, the reconstitution property was poor and no eel that was reconstituted by reconstitution in hot water could be obtained.

By the way, a heat-resistant gelatin gel is known as a quality improving agent for foods such as paste products, but there is no description of its use as the skin of eel-like foods (Patent Document 3).

Japanese Patent No. 6237044 Japanese Patent No. 6240436 Japanese Patent No. 5674329

An object of the present invention is to provide an eel-like food excellent in eel-like texture and flavor, and a method for producing the same. Another object of the present invention is to provide a frozen eel-like food for frozen food using the eel-like food, a vacuum freeze-dried eel-like food for instant food that can be reconstituted with hot water, and a method for producing them.

The inventors of the present invention have made intensive research on how to use the heat-resistant gelatin gel, and as a result, the heat-resistant gelatin gel has the texture of eel skin, can be used as a substitute for eel skin, and can be frozen. The inventors have found that the texture is not affected even by freezing, and that the texture is restored and the texture is maintained even after vacuum freeze-drying. Therefore, as a result of further earnest research, the present invention was achieved.

That is, an eel-like food containing a meat layer and a skin layer, wherein the meat layer is a layer containing a protein material, starch, and fat, and the skin layer is heated at 90°C for 5 minutes. It is a gelatin gel layer with heat resistance that does not dissolve even when it is heated , and an intermediate layer is included between the body layer and the skin layer, and the intermediate layer is a layer of emulsified fat and oil solidified with a gelling agent. An eel-like food characterized by :
In the present invention, the term "eel-like food" refers to a food having texture and flavor similar to that of grilled eel.

In order to obtain a more eel-like taste, an intermediate layer of emulsified fat and oil solidified with a gelling agent is provided between the meat layer and the skin layer.

In addition, the eel-like food according to the present invention may be frozen as a frozen eel-like food, or may be vacuum freeze-dried as a vacuum freeze-dried eel-like food.

Further, as a method for producing an eel-like food according to the present invention, a meat layer manufacturing step of mixing a protein material, starch, and oil and fat, molding and heating to prepare a meat layer, and gelatin , transglutaminase, and an ammonium salt are dispersed in water and subjected to an enzymatic reaction to prepare a skin layer that is a heat-resistant gelatin gel; and a binding step of binding the body layer and the skin layer. , is preferably included.

Further, as a method for producing the eel-like food according to the present invention when providing an intermediate layer, after mixing the protein material, starch, and fat, the body layer is formed by molding and heating. A manufacturing process, an intermediate layer preparation process in which a gelling agent is added to a liquid emulsified with oils and fats and gelled to form an intermediate layer, and gelatin, transglutaminase, and ammonium salt are dispersed in water and subjected to an enzymatic reaction. and a binding step of binding the intermediate layer to the skin layer and the body layer to the intermediate layer, respectively.

In addition, after producing the eel-like food according to the present invention, the frozen eel-like food or vacuum freeze-drying after freezing can produce a frozen eel-like food or a vacuum freeze-dried eel-like food.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide an eel-like food excellent in eel-like texture and flavor, and a method for producing the same. In addition, it is possible to provide a frozen eel-like food for frozen food, a vacuum freeze-dried eel-like food for instant food that can be reconstituted with hot water, and methods for producing them using the eel-like food.

1 is a photograph of the surface of an eel-like food of Example 1-1 according to the present invention (left side) and a commercially available grilled eel (right side) of Comparative Example 1-1. 1 is a photograph of the back surface of an eel-like food of Example 1-1 according to the present invention (left side) and a commercially available grilled eel (right side) of Comparative Example 1-1.

The present invention will be described in detail below. However, the present invention is not limited to the following description.

1. Body layer Main raw materials used for the body layer according to the present invention include protein materials, starch, and fats and oils. Protein ingredients include eel fish meat, fish meat derived from white fish such as cod and sea bream, and fish meat derived from red fish such as tuna, soy flour for binding, protein powder such as gluten and egg white, and bulk Examples include processed proteins such as granular soybean protein and fibrous soybean protein.

The starch used in the present invention includes various starches such as sweet potato starch, potato starch, tapioca starch and corn starch, and these may be used alone or in combination. Alternatively, starch is not limited to raw starch, and processed starch such as pregelatinized starch, acetylated starch, etherified starch and crosslinked starch can also be used. Among these, sweet potato starch and pregelatinized corn starch are preferable in terms of texture. When starch is added, it may be added in the form of powder, but it is preferable to add it in the form of gelatinization by heating with water.

The fats and oils according to the present invention may be edible fats and oils, and fats that are liquid at room temperature, or fats that are semi-solid or solid at room temperature and melted by heating may be used. good. Types of fats and oils include soybean oil, refined rice oil, rapeseed oil, palm oil, corn oil, olive oil, sunflower oil, sesame oil, chicken oil, fish oil, lard and beef tallow.

As other auxiliary raw materials, seasoning materials such as sugar, salt, glutamine soda, and mirin, flavoring materials such as eel extract and flavors, pigments, antioxidants, and the like can be added.

These materials are stirred and mixed with a silent cutter or kneader. The mixture is molded using a mold, etc., and heated with steam to form the meat layer. If necessary, the prepared body layer can be broiled with sauce, browned, or frozen for storage.

2. Skin layer The skin layer according to the present invention consists of a heat-resistant gelatin gel layer. The heat resistance in the present invention means that the gelatin gel can withstand steam heating (sterilization) at 90° C. for about 5 minutes without dissolving. Specifically, it can be produced from the food quality improver described in Patent Document 3. That is, gelatin, transglutaminase, and ammonium salt are mixed with 3 to 7% by weight of gelatin, 0.001 to 0.020% by weight of transglutaminase, and 0.005 to 0% by weight of ammonium salt, based on the total weight of the gelatin gel layer. 10% by weight is dispersed in water, dissolved by heating at 60° C. or less, molded into a sheet, cooled if necessary, and gelled by promoting an enzymatic reaction. The ammonium salt may consist of one or a combination of two or more of ammonium dihydrogen phosphate, ammonium chloride, ammonium aluminum sulfate, ammonium hydrogen carbonate, diammonium hydrogen phosphate, ammonium carbonate, ammonium persulfate and ammonium sulfate. preferable.

Powdered cellulose, starch decomposition products, dextrin, fats and oils, eel powder, extracts, squid ink, bamboo charcoal, pigments, etc. can be added to the gelatin gel layer in addition to the raw materials described above. By adding powdered cellulose or starch decomposition products, when the skin layer is roasted, it becomes easy to brown and has an uneven natural skin-like appearance. get better. In addition, the flavor of the skin itself can be enhanced by adding oil or eel powder or extract.

The produced gelatin gel can be cut with a tenderizer if necessary, roasted, or frozen if necessary for storage.

3. Intermediate Layer In the present invention, it is more preferable to provide an intermediate layer between the body layer and the skin layer, which is obtained by solidifying emulsified oils and fats with a gelling agent. By providing an intermediate layer, the eel-like texture and flavor can be obtained even more. As the emulsified oil, an emulsifier may be used to emulsify a liquid oil, or an emulsifiable powdered oil may be used. As fats and oils, it is preferable to use lard or chicken oil.

The gelling agent is not particularly limited as long as it gels, and includes gellan gum, konjac powder, alginic acid, curdlan, agar, gellan gum, a heat-resistant gelatin gel used in the cortex, xanthan gum. and a mixture of roasted bean gum. Considering freeze resistance and reconstitution of the vacuum-freeze-dried eel-like food described later, the gelling agent is preferably gellan gum or a food quality improving agent that produces a heat-resistant gelatin gel used in the cortex.

The intermediate layer can be produced by emulsifying oil and water with an emulsifier, or by dissolving emulsifiable powdered oil in water and emulsifying it, then adding a gelling agent and dissolving it. It is produced by cooling and gelling. The amount of fats and oils is preferably 15 to 50% by weight based on the weight of the entire intermediate layer. If it is too small, the flavor will be lost, and if it is too large, gelling will not occur.

4. Binding Step Next, the body layer and the skin layer, or the body layer and the intermediate layer, or the intermediate layer and the skin layer are bound. The binding method is not particularly limited, and alginic acid or a food quality improving agent that produces a heat-resistant gelatin gel used in the cortex may be sprinkled on the binding surface to bind, egg white powder, soybean protein powder, etc. It may be bound by sprinkling it on the binding surface and heating with steam or the like. In the case of having an intermediate layer, the order of binding the body layer to the intermediate layer and the intermediate layer to the skin layer does not matter; Alternatively, the intermediate layer and the skin layer can be gelled on the body layer, or the intermediate layer can be gelled on the skin layer. It is also possible to bond the intermediate layer and the cortical layer. The bound product can be used as it is as an eel-like food, but it can also be frozen and made into a frozen eel-like food. It can also be a dried eel-like food.

5. Freezing process

A conventional technique can be applied to the means for freezing. For example, an air blast tunnel freezer, a spiral freezer, a wagon freezer, a quick freezer, and a brine flexible freezer can be applied. For example, it can be carried out rapidly using a prefabricated quick freezer at about -30°C. The method of freezing is not particularly limited, but the product is frozen firmly so that the product temperature in the center is -18°C or lower. The frozen eel-like food can be a frozen eel-like food for frozen food.

6. Vacuum freeze-dried food The frozen eel-like food can be vacuum freeze-dried using a vacuum dryer under reduced pressure to obtain a vacuum freeze-dried eel-like food for ready-to-eat food. The vacuum freeze-dried eel-like food can be used as an ingredient of instant food such as instant noodles, instant soup, and instant rice that can be reconstituted with hot water or the like. The freeze-drying conditions are not particularly limited, and may be dried at such a degree of vacuum and shelf heating temperature that the frozen eel-like food is not thawed. As preferable ranges, the degree of vacuum is 1.5 torr or less, the shelf heating temperature is 80° C. or less, and the moisture content after drying is 1 to 5% by weight.

7. Others In the present invention, the step of adding sauce, the step of grilling the skin layer and the meat layer, the step of making cuts in the skin layer, etc. may be performed at the time of manufacturing each layer, but may be performed after binding each layer.

As described above, the meat layer containing the protein material, starch, and oil and fat is combined with the skin layer, which is a gelatin gel layer with heat resistance, and the oil and fat are further added between the meat layer and the skin layer. By providing an emulsified intermediate layer, it is possible to provide an eel-like food excellent in eel-like texture and flavor. In addition, using the eel-like food, it is possible to provide a frozen eel-like food for frozen food and a dried eel-like food for instant food that can be reconstituted with hot water.

EXAMPLES The present embodiment will be described in more detail below with reference to examples.

<Experiment 1> Examination of eel-like food (Example 1-1) Meat layer + skin layer 26 g of Alaska pollack surimi and water were coarsely grinded for 30 seconds using a food cutter, and salted for 3 minutes after adding 0.5 g of salt. After that, 3.9 g of defatted soybean flour, 3.7 g of potato starch, 0.5 g of refined sugar, 0.2 g of tocopherol (antioxidant), 0.8 g of mirin, 12 g of refined lard, and 12 g of chicken oil. 5 g of liquid, 1.5 g of eel extract and 0.1 g of fish oil were added and mixed for another 3 minutes. 28.5 g of water is added to 1.5 g of sweet potato starch to absorb water, and 28.5 g of water is added to heat gelatinize the mixture. and heated with a steamer at 99° C. for 3 minutes, cut into a width of 3 mm to give an eel-like appearance, and then naturally cooled to prepare a meat layer. The prepared body layer was prepared by heating 41.9 g of soy sauce, 31.1 g of mirin, 9 g of refined sake, 17.6 g of white sugar, and 0.4 g of caramel coloring. It was broiled until sticky, and frozen in a -20°C freezer for storage.

Next, 65% by weight of gelatin obtained by mixing acid-treated gelatin and alkali-treated gelatin, 0.07% by weight of transglutaminase, 9.37% by weight of trisodium citrate, 0.83% by weight of sucrose fatty acid ester, and 0.30% by weight of ammonium chloride. 8g of a food quality improver consisting of 24.43% by weight of food materials, 0.125g of bamboo charcoal powder, 0.0005g of gardenia pigment (blue), 3g of cellulose powder, and 3g of dextrin were added to 85.9g of water, and Melt while heating in the range of 55 ° C. Pour it on a pad with a vinyl sheet, cover it with a sheet and stretch it to a thickness of 1 mm, leave it at room temperature for about 30 minutes, then heat resistance It was stored overnight in a refrigerator at 4° C. to allow the enzymatic reaction to take place, thereby forming a heat-resistant gelatin gel layer. The prepared gelatin gel layer was charred with a burner, then scored with a tenderizer at 5 mm vertical and horizontal intervals of 5 mm, and frozen and stored in a −20° C. freezer.

1 g of alginic acid powder was evenly added to 100 g of frozen meat layer so that the skin layer was 14 g, heated with a steamer at 99° C. for 4 minutes, and cooled to prepare an eel-like food.

Also, the prepared eel-like food was frozen in a −20° C. freezer and cut into pieces of 50 mm×70 mm to obtain frozen eel-like food. Also, the frozen eel-like food was dried with a vacuum freeze dryer. The drying conditions were such that the degree of vacuum was 0.8 torr or less, the shelf heating temperature was 70°C, and the product was dried to a final product temperature of 68°C or higher to obtain a vacuum freeze-dried eel-like food.

(Example 1-2)
After preparing a gelatin gel layer as a skin layer in the same manner as in Example 1-1, 44 g of emulsifiable powdered oil (Emafat (registered trademark) PA-80, manufactured by Riken Vitamin Co., Ltd.) and 0.5 g of trisodium phosphate were added. 1 g of the gel was added to 20.1 g of water and emulsified well, and 6 g of the food quality improving agent used for the skin layer of Example 1-1 was dissolved in 29.8 g of hot water at 45 to 55 ° C. to prepare a gel solution. The mixture was added and stirred well, and filled on the skin layer so that the middle layer was 20 g per 14 g of the skin layer, formed into a sheet, and refrigerated at 4° C. for 24 hours to prepare the middle layer. The prepared middle layer - the cortical layer side of the cortical layer is roasted with a burner and browned, then scored with a tenderizer at 5 mm vertical and horizontal intervals of 5 mm, frozen and stored in a freezer at -20 ° C. bottom.

1 g of alginic acid powder is evenly added between the frozen meat layer and the intermediate layer-skin layer so that the middle layer is 20 g and the skin layer is 14 g per 100 g of the meat layer, heated with a steamer at 99 ° C. for 4 minutes, and cooled to make the eel. I made a similar food.

Further, using the produced eel-like food, a frozen eel food and a vacuum freeze-dried eel food were produced in the same manner as in Example 1-1.

(Comparative Example 1-1)
Using commercially available broiled eel as Comparative Example 1-1, frozen eel and vacuum freeze-dried eel were produced in the same manner as described in Example 1-1.

(Comparative Example 1-2)
Using a food cutter, 26 g of Alaska pollack surimi and water were roughly ground for 30 seconds, 0.5 g of salt was added, and the mixture was ground for 3 minutes. 5g, 0.2g of tocopherol (antioxidant) powder, and 0.8g of mirin, 12g of refined lard, 12.5g of chicken oil, 1.5g of eel extract, and 0.1g of fish oil. After mixing for a minute, 21.9 g of loosened Alaska pollock, 11 g of water, 2 g of granular soybean protein and 5.9 g of water were added to absorb water, and 1.5 g of sweet potato starch was added to 28.5 g of water and heated. The gelatinized material was added, and while 7.5 g of water was gradually added, the mixture was evenly mixed by hand to obtain a body layer dough.

Next, 31 g of surimi of Alaska pollack was ground roughly for 30 seconds using a food cutter as the skin layer, 9.5 g of palm olein oil was added, 0.6 g of salt was added, and after grinding with salt for 3 minutes, 4.8 g of defatted soybean flour and white sugar were added. 0.6 g, 0.2 g of glutamine soda, 0.6 g of eel extract, and 6.3 g of soybean white extract are added and mixed for another 3 minutes. 0.2 g was added and mixed to form a skin layer dough.

Layer the meat layer dough so that it is 8 mm and the skin layer dough about 2 mm, steam at 99°C for 3 minutes, cut 3 mm wide on the surface of the meat layer to give it an eel-like appearance, and then add 41.9 g of soy sauce. , 31.1 g of mirin, 9 g of sake, 17.6 g of white sugar, and 0.4 g of caramel coloring. was taken as a sample. Next, the prepared eel-like samples were frozen or freeze-dried in vacuum in the same manner as in Example 1-1 to prepare frozen eel-like foods and vacuum freeze-dried eel-like food samples.

Appearance, flavor, texture, heat resistance by reheating, freeze resistance of frozen product, flavor, texture, reconstitution of vacuum freeze-dried product, flavor, and texture were evaluated for each sample prepared. The evaluation was made by 5 veteran panelists based on the criteria shown in Table 1 and graded in 4 grades. Table 2 shows the evaluation results. Frozen products are cooked in a microwave oven at 500 W for 2 minutes. Vacuum freeze-dried products are placed in a paper cup, filled with 300 ml of hot water, covered, and after 3 minutes, take out 5 pieces, immediately cover, and after 5 minutes. The remaining 5 pieces were removed and cooked.

As shown in the examples in Table 2 above, by providing a skin layer made of heat-resistant gelatin gel, it is possible not only to obtain a genuine appearance, flavor, and texture, but also to obtain good reconstitution even in vacuum freeze-dried products. was able to obtain In addition, as shown in Example 1-2, by providing an intermediate layer made of a gel containing emulsified fats and oils, the degree of oil seepage and the gelatinous texture between the eel meat and skin are added. Good taste and texture were obtained. In addition, regarding the frozen product and the vacuum freeze-dried product, the samples of the examples were also good in terms of texture and flavor.

<Experiment 2-1> Examination of body layer (addition of gelatinized starch)

(Test example 2-1-1)
A body layer was prepared according to the method of Example 1-1. The prepared body layer was prepared by heating 41.9 g of soy sauce, 31.1 g of mirin, 9 g of refined sake, 17.6 g of white sugar, and 0.4 g of caramel coloring. After roasting until sticky, freezing in a -20°C freezer, cutting into 50 x 70 mm squares, and vacuum freeze-drying in the same manner as in Example 1-1, vacuum freeze-dried meat layers were prepared.

(Test example 2-1-2)
A vacuum freeze-dried meat layer was prepared by the method of Test Example 2-1-1, except that 28.5 g of water was added to 1.5 g of sweet potato starch and gelatinized by heating.

(Example 2-1-3)
A vacuum freeze-dried meat layer was prepared by the method of Test Example 2-1-1 except that potato starch was used instead of sweet potato starch.

(Example 2-1-4)
A vacuum freeze-dried meat layer was prepared by the method of Test Example 2-1-1 except that tapioca starch was used instead of sweet potato starch.

(Example 2-1-5)
A vacuum freeze-dried meat layer was prepared by the method of Test Example 2-1-1, except that cornstarch was used instead of sweet potato starch.

(Example 2-1-6)
A vacuum freeze-dried meat layer was prepared in the same manner as in Test Example 2-1-1 except that gelatinized corn starch was used instead of sweet potato starch.

The prepared vacuum freeze-dried meat layer was placed in a paper cup, 300 ml of boiling water was added, and then the cup was covered. The evaluation was made by 5 veteran panelists based on the criteria in Table 1 and graded in 4 grades. In addition, the thing of the intermediate value evaluation was shown by two evaluations of the upper and lower sides. Table 3 shows the evaluation results.

As shown in Experiment 2-1, in the case of the vacuum-frozen product, the texture was better when starch was added, and particularly when sweet potato starch or cornstarch pregelatinized starch was used, the texture during reconstitution was good. . Although not shown in the data, the gelatinized starch used in the meat layer does not cause any problems with the texture of the meat layer before freezing and the frozen meat layer, but the type of starch does not affect the texture. Regardless, the texture was better when it was added.

<Experiment 2-2> Examination of body layer (examination of fats and oils)
(Test example 2-2-1)
A vacuum freeze-dried meat layer was prepared by the method of Test Example 2-1-1 except that the chicken oil used was replaced with lard.

(Test example 2-2-2)
A vacuum freeze-dried meat layer was prepared by the method of Test Example 2-2-1 except that the lard used was replaced with refined palm oil.

The prepared vacuum freeze-dried meat layer was cooked in the same manner as in Experiment 2-1, and the flavor of the meat layer was evaluated. Based on the criteria in Table 1, a 4-grade evaluation was performed by five veteran panelists. In addition, the thing of the intermediate value evaluation was shown by two evaluations of the upper and lower sides. Table 4 shows the evaluation results.

Meat-based lard and chicken oil (chicken oil) have a richer flavor and aftertaste than vegetable-based oils and fats used for the meat layer, and have a good flavor as an eel-like food, especially chicken oil. found to be suitable for Although not shown in the results, the texture was the same for the meat layer before freezing and the frozen product.

<Experiment 3-1> Examination of cortex (examination of gel concentration)
(Test example 3-1-1)
5 g of the food quality improver described in Example 1-1 (3.25 g as gelatin) and 0.125 g of bamboo charcoal powder were dissolved in 94.9 g of water while heating in the range of 44 to 55 ° C., and a vinyl sheet was pulled. Pour it on top of the pad, cover it with a sheet and stretch it to a thickness of 1 mm, leave it at room temperature for about 30 minutes, and then store it in a refrigerator at 4°C overnight to increase heat resistance. A heat-resistant gelatin gel layer was prepared by reaction. The prepared gelatin gel layer was frozen in a −20° C. freezer, cut into 50×70 mm squares, and vacuum freeze-dried in the same manner as in Example 1-1 to prepare vacuum freeze-dried skin layers.

(Test example 3-1-2)
A vacuum freeze-dried skin layer was prepared according to the method of Test Example 3-1-1, except that the weight of the food quality improver was 6 g (3.9 g as gelatin) and the amount of water was 93.9 g.

(Test example 3-1-3)
A vacuum freeze-dried skin layer was prepared according to the method of Test Example 3-1-1, except that the weight of the food quality improver was 7 g (4.55 g as gelatin) and the amount of water was 92.9 g.

(Test example 3-1-4)
A vacuum freeze-dried skin layer was prepared according to the method of Test Example 3-1-1, except that the weight of the food quality improver was 8 g (5.2 g as gelatin) and the amount of water was 91.9 g.

(Test Example 3-1-5)
A vacuum freeze-dried skin layer was prepared according to the method of Test Example 3-1-1, except that the weight of the food quality improver was 9 g (5.85 g as gelatin) and the amount of water was 90.9 g.

(Test Example 3-1-6)
A vacuum freeze-dried skin layer was prepared according to the method of Test Example 3-1-1, except that the weight of the food quality improver was 10 g (6.5 g as gelatin) and the amount of water was 90.9 g.

The prepared vacuum-freeze-dried skin layer was placed in a paper cup, 300 ml of boiling water was added, and then the cup was covered. The evaluation was made by 5 veteran panelists based on the criteria in Table 1 and graded in 4 grades. In addition, the thing of the intermediate value evaluation was shown by two evaluations of the upper and lower sides. Table 5 shows the evaluation results.

The texture of the vacuum freeze-dried skin layer was good when the gelatin concentration was in the range of 3.25 to 6.5% by weight. Although not shown in the data, there was no significant difference in the texture of the cortex immediately after preparation, the frozen one, and the vacuum freeze-dried one.

<Experiment 3-2> Examination of cortical layer (examination of appearance and ease of cutting)
(Test example 3-2-1)
A gelatin gel was prepared by the method of Test Example 3-1-4, roasted with a burner and browned, frozen in a freezer at -20 ° C., cut into 50 x 70 mm squares, and processed in the same manner as in Example 1-1. The method was vacuum freeze-dried to produce a vacuum freeze-dried skin.

(Test example 3-2-2)
A vacuum freeze-dried skin layer was prepared according to the method of Test Example 3-2-1, except that 3 g of powdered cellulose was added and 88.9 g of water was added.

(Test example 3-2-3)
A vacuum freeze-dried skin layer was prepared according to the method of Test Example 3-2-2, except that 3 g of dextrin was added and 85.9 g of water was added.

(Test example 3-2-4)
A vacuum freeze-dried skin layer was prepared according to the method of Test Example 3-2-3, except that after roasting with a burner and browning, tenderization was performed so that vertical and horizontal lines were cut at 5 mm intervals at intervals of 5 mm.

The prepared vacuum freeze-dried skin layer was placed in a paper cup, 300 ml of hot water was added, and then the cup was covered. After 3 minutes, the cup was taken out and cooked. The evaluation was made by 5 veteran panelists based on the criteria in Table 1 and graded in 4 grades. In addition, the thing of the intermediate value evaluation was shown by two evaluations of the upper and lower sides. Table 6 shows the evaluation results.

Even with only the gelatin gel, a skin layer with a good appearance could be produced by roasting, but the addition of powdered cellulose made the surface rough when roasting, and the appearance was improved. Also, the addition of dextrin made it easier to brown. Furthermore, by tenderizing the surface, the skin layer can be easily cut with chopsticks, making it easier to eat. Although not shown in the data, there was no significant difference in the texture of the cortex immediately after preparation, the frozen one, and the vacuum freeze-dried one.

<Experiment 4-1> Study of intermediate layer (study of gelling agent)
(Test Example 4-1-1)
1 g of sucrose fatty acid ester, 50 g of rapeseed oil, 0.1 g of trisodium phosphate and 42.9 g of water are emulsified with a momogenizer, and the food quality improver used in Example 1-1 is heated in the range of 45 to 55°C. 6 g was added and dissolved, formed into a sheet having a thickness of 1 mm, allowed to stand at room temperature for 30 minutes, and then refrigerated at 4° C. for 24 hours to prepare a gel intermediate layer. The produced intermediate layer was frozen in a −20° C. freezer, cut into 50×70 mm squares, and vacuum freeze-dried in the same manner as in Example 1-1 to produce a vacuum freeze-dried intermediate layer.

(Test Example 4-1-2)
0.4 g of deacylated gellan gum and 44.8 g of water were heated and dissolved, an aqueous solution of 0.1 g of calcium lactate dissolved in 3.8 g of water was added, 0.9 g of sucrose fatty acid ester and 50 g of rapeseed oil were added, and the mixture was homogenized with a homogenizer. The mixture was stirred and emulsified, formed into a sheet having a thickness of 1 mm, and allowed to stand at room temperature to gel to prepare a gel intermediate layer. The produced intermediate layer was frozen and vacuum freeze-dried in the same manner as in Test Example 4-1-1 to produce a vacuum freeze-dried intermediate layer.

(Test Example 4-1-3)
0.9 g of konjac flour and 44.2 g of water are heated and dissolved, 0.1 g of calcium hydroxide is dissolved in 3.8 g of water, 0.9 g of sucrose fatty ester and 50 g of rapeseed oil are added, and the mixture is stirred with a homogenizer. Emulsify, add an aqueous solution of 0.1 g of calcium hydroxide dissolved in 3.8 g of water, form a sheet with a thickness of 1 mm, heat in a hot water bath at 90 ° C., and add water. A gel-like intermediate layer was produced by immersion. The produced intermediate layer was frozen and vacuum freeze-dried in the same manner as in Test Example 4-1-1 to produce a vacuum freeze-dried intermediate layer.

(Test Example 4-1-4)
5 g of alginic acid and 44.1 g of water are heated and dissolved, 0.9 g of sucrose fatty ester and 50 g of rapeseed oil are added, stirred with a homogenizer, emulsified, formed into a sheet with a thickness of 1 mm, left at room temperature to gel. A gel-like intermediate layer was produced. The produced intermediate layer was frozen and vacuum freeze-dried in the same manner as in Test Example 4-1-1 to produce a vacuum freeze-dried intermediate layer.

(Test Example 4-1-5)
5 g of agar and 44.1 g of water are heated and dissolved, 0.6 g of sucrose fatty ester and 50 g of rapeseed oil are added, stirred with a homogenizer, emulsified, formed into a sheet with a thickness of 1 mm, left at room temperature to gel. A gel-like intermediate layer was produced. The produced intermediate layer was frozen and vacuum freeze-dried in the same manner as in Test Example 4-1-1 to produce a vacuum freeze-dried intermediate layer.

(Test Example 4-1-6)
1 g of xanthan gum + 0.4 g of roasted bean gum are dissolved in 47.1 g of water, 0.9 g of sucrose fatty acid ester and 50 g of rapeseed oil are added, stirred with a homogenizer and emulsified, formed into a sheet with a thickness of 1 mm, and left at room temperature. and gelled to prepare a gel-like intermediate layer. The produced intermediate layer was frozen and vacuum freeze-dried in the same manner as in Test Example 4-1-1 to produce a vacuum freeze-dried intermediate layer.

The heat resistance, freeze resistance, and resilience of the produced intermediate layer, frozen intermediate layer, and vacuum freeze-dried intermediate layer were evaluated based on the criteria in Table 1 in the same manner as in Experiment 1. The evaluation results are shown in Table 7 below.

As a gelling agent for the intermediate layer, heat-resistant gelatin gel and deacylated gellan gum were preferable for frozen eel-like foods and vacuum-freeze-dried eel-like foods, although there was no problem with heat resistance.

<Experiment 4-2> Examination of oil content (Test Example 4-2-1)
An intermediate layer, a frozen intermediate layer, and a vacuum freeze-dried intermediate layer were prepared according to the method of Test Example 4-1-1 except that 5 g of rapeseed oil and 87.9 g of water were used.

(Test example 4-2-2)
An intermediate layer, a frozen intermediate layer, and a vacuum freeze-dried intermediate layer were prepared according to the method of Test Example 4-1-1 except that 15 g of rapeseed oil and 77.9 g of water were used.

(Test example 4-2-3)
An intermediate layer, a frozen intermediate layer, and a vacuum freeze-dried intermediate layer were prepared according to the method of Test Example 4-1-1 except that 35 g of rapeseed oil and 57.9 g of water were used.

(Test Example 4-2-4)
An attempt was made to prepare an intermediate layer according to the method of Test Example 4-1-1 except that 65 g of rapeseed oil and 27.9 g of water were used, but no gelation occurred.

The produced intermediate layer, frozen intermediate layer, and vacuum freeze-dried intermediate layer were evaluated based on the criteria in Table 1 in terms of texture, flavor, heat resistance, freeze resistance, and reconstitution in the same manner as in Experiment 1. As for the texture and flavor, the results of the vacuum freeze-dried intermediate layer are described. The evaluation results are shown in Table 8 below.

As for the amount of oil in the intermediate layer, 15% by weight or more gave favorable results in terms of flavor. However, if the amount of fats and oils is too large, gelation is hindered and the texture becomes weak. As for the texture and flavor, there was no significant difference in texture and flavor between the freshly prepared or frozen product and the vacuum freeze-dried product.

<Experiment 5> Study of stratification (Example 5-1)
A vacuum freeze-dried eel-like food was prepared by binding the meat layer and the skin layer according to the method of Example 1-1, except that egg white powder was used instead of alginic acid.

(Example 5-2)
A vacuum freeze-dried eel-like food was prepared by binding the meat layer and the skin layer according to the method of Example 1-1 except that the food quality improver used in Example 1-1 was used instead of alginic acid.

(Example 5-3)
After preparing a frozen body layer in the same manner as in Experiment 1-1, apply the heated gelatin gel solution prepared in the same manner as in Example 1-1 directly onto the frozen body layer to a thickness of about 1 mm. , and stored overnight at 4° C. to attach the body layer simultaneously with the preparation of the cortex. The bound skin layer was roasted with a burner and tenderized in the same manner as in Example 1-1 to prepare an eel-like food. A vacuum freeze-dried eel-like food was prepared from the prepared eel-like food in the same manner as in Example 1-1.

(Example 5-4)
After preparing a frozen body layer and skin layer in the same manner as in Example 1-1, prepare a warming solution for the intermediate layer in the same manner as in Example 1-2, and apply it on the body layer to a thickness of about 1 mm. The skin layer was put on and stored overnight at 4°C to prepare an eel-like food. A vacuum freeze-dried eel-like food was prepared from the prepared eel-like food in the same manner as in Example 1-1.

The adhesion between the body layer and the skin layer of the prepared vacuum freeze-dried eel-like food was evaluated. For evaluation, put the prepared vacuum freeze-dried meat layer in a paper cup, add 300 ml of boiling water, cover it, take it out after 3 minutes, and remove it after 3 minutes. ◯ indicates that the coating is generally attached, Δ indicates that 1/4 or more of the coating is peeled off, and x indicates that the coating is completely peeled off. The evaluation results of Experiment 5 are shown in Table 9 below.

As shown in Experiment 5, egg white and alginic acid were very effective binding agents. Although not shown in the data, the food quality improver and alginic acid used in Example 1-1 adhered to each other when left to stand naturally without the steaming step. The steam step was done for sterilization purposes, not for binding. In addition, in the bound eel-like food and frozen eel-like food, each layer was firmly bound in each test plot.

Further, as shown in Examples 5-3 and 5-4, the heat-resistant gel solution used for the skin layer and the intermediate layer before gelation could be used as a binder.

Claims (7)

An eel-like food comprising a body layer and a cortex,
The body layer is a layer containing a protein material, starch, and fat,
The skin layer is a heat-resistant gelatin gel layer that does not dissolve even when heated at 90° C. for 5 minutes ,
comprising an intermediate layer between said body layer and said cortical layer;
The eel-like food , wherein the intermediate layer is a layer obtained by solidifying emulsified fat with a gelling agent . A frozen eel-like food obtained by freezing the eel-like food according to claim 1 . A vacuum freeze-dried eel-like food obtained by vacuum freeze-drying the eel-like food according to claim 1 . a meat layer manufacturing process of mixing the protein material, starch, and fat and then molding and heating to prepare the meat layer;
a skin preparation step of dispersing gelatin, transglutaminase, and an ammonium salt in water and causing an enzymatic reaction to prepare a heat-resistant gelatin gel skin;
and a binding step of binding the body layer and the skin layer. a meat layer manufacturing process of mixing the protein material, starch, and fat and then molding and heating to prepare the meat layer;
an intermediate layer preparation step of adding a gelling agent to a liquid obtained by emulsifying oils and fats and causing gelation to prepare an intermediate layer;
a skin preparation step of dispersing gelatin, transglutaminase, and an ammonium salt in water and causing an enzymatic reaction to prepare a heat-resistant gelatin gel skin;
A method for producing an eel-like food, comprising a binding step of binding the intermediate layer and the skin layer, and binding the meat layer and the intermediate layer, respectively. A method for producing a frozen eel-like food, comprising a freezing step of freezing the eel-like food produced by the method according to claim 4 or 5 . characterized by comprising a freezing step of freezing the eel-like food produced by the production method according to claim 4 or 5 , and a vacuum freeze-drying step of vacuum-freeze-drying the eel-like food frozen in the freezing step. A method for producing a vacuum freeze-dried eel-like food.

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