JPH03172148A - Food like shark's fin - Google Patents
Food like shark's finInfo
- Publication number
- JPH03172148A JPH03172148A JP2258727A JP25872790A JPH03172148A JP H03172148 A JPH03172148 A JP H03172148A JP 2258727 A JP2258727 A JP 2258727A JP 25872790 A JP25872790 A JP 25872790A JP H03172148 A JPH03172148 A JP H03172148A
- Authority
- JP
- Japan
- Prior art keywords
- shark
- pectin
- food
- fin
- shark fin
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 241000251730 Chondrichthyes Species 0.000 title claims abstract description 33
- 235000013305 food Nutrition 0.000 title claims abstract description 17
- 235000010987 pectin Nutrition 0.000 claims abstract description 17
- 239000001814 pectin Substances 0.000 claims abstract description 17
- 229920001277 pectin Polymers 0.000 claims abstract description 17
- 235000010410 calcium alginate Nutrition 0.000 claims abstract description 6
- 239000000648 calcium alginate Substances 0.000 claims abstract description 6
- 229960002681 calcium alginate Drugs 0.000 claims abstract description 6
- OKHHGHGGPDJQHR-YMOPUZKJSA-L calcium;(2s,3s,4s,5s,6r)-6-[(2r,3s,4r,5s,6r)-2-carboxy-6-[(2r,3s,4r,5s,6r)-2-carboxylato-4,5,6-trihydroxyoxan-3-yl]oxy-4,5-dihydroxyoxan-3-yl]oxy-3,4,5-trihydroxyoxane-2-carboxylate Chemical compound [Ca+2].O[C@@H]1[C@H](O)[C@H](O)O[C@@H](C([O-])=O)[C@H]1O[C@H]1[C@@H](O)[C@@H](O)[C@H](O[C@H]2[C@H]([C@@H](O)[C@H](O)[C@H](O2)C([O-])=O)O)[C@H](C(O)=O)O1 OKHHGHGGPDJQHR-YMOPUZKJSA-L 0.000 claims abstract description 6
- 239000000463 material Substances 0.000 abstract description 4
- 235000019629 palatability Nutrition 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 12
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 11
- 229910001424 calcium ion Inorganic materials 0.000 description 11
- 239000000203 mixture Substances 0.000 description 10
- 229920001864 tannin Polymers 0.000 description 10
- 239000001648 tannin Substances 0.000 description 10
- 235000018553 tannin Nutrition 0.000 description 10
- 239000007864 aqueous solution Substances 0.000 description 8
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 description 7
- 229940072056 alginate Drugs 0.000 description 7
- 235000010443 alginic acid Nutrition 0.000 description 7
- 229920000615 alginic acid Polymers 0.000 description 7
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 6
- 108010010803 Gelatin Proteins 0.000 description 6
- 239000008273 gelatin Substances 0.000 description 6
- 229920000159 gelatin Polymers 0.000 description 6
- 235000019322 gelatine Nutrition 0.000 description 6
- 235000011852 gelatine desserts Nutrition 0.000 description 6
- 235000010413 sodium alginate Nutrition 0.000 description 6
- 239000000661 sodium alginate Substances 0.000 description 6
- 229940005550 sodium alginate Drugs 0.000 description 6
- 230000014759 maintenance of location Effects 0.000 description 4
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 3
- 239000001110 calcium chloride Substances 0.000 description 3
- 229910001628 calcium chloride Inorganic materials 0.000 description 3
- 238000001125 extrusion Methods 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- OIQPTROHQCGFEF-UHFFFAOYSA-L chembl1371409 Chemical compound [Na+].[Na+].OC1=CC=C2C=C(S([O-])(=O)=O)C=CC2=C1N=NC1=CC=C(S([O-])(=O)=O)C=C1 OIQPTROHQCGFEF-UHFFFAOYSA-L 0.000 description 2
- 230000001112 coagulating effect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 229910001415 sodium ion Inorganic materials 0.000 description 2
- 239000001052 yellow pigment Substances 0.000 description 2
- PYMYPHUHKUWMLA-UHFFFAOYSA-N 2,3,4,5-tetrahydroxypentanal Chemical compound OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 240000001972 Gardenia jasminoides Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 235000006468 Thea sinensis Nutrition 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- 229960005069 calcium Drugs 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 1
- 229960002401 calcium lactate Drugs 0.000 description 1
- 239000001527 calcium lactate Substances 0.000 description 1
- 235000011086 calcium lactate Nutrition 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 238000007872 degassing Methods 0.000 description 1
- 238000010828 elution Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 229940094952 green tea extract Drugs 0.000 description 1
- 235000020688 green tea extract Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000005342 ion exchange Methods 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000001603 reducing effect Effects 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 229920003002 synthetic resin Polymers 0.000 description 1
- 239000000057 synthetic resin Substances 0.000 description 1
- -1 that is Polymers 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Landscapes
- Jellies, Jams, And Syrups (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、天然のフカヒレとほぼ同様の性状（外観や食
感等）を有するフカヒレ様食品に関する。DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a shark fin-like food product that has properties (such as appearance and texture) that are substantially similar to natural shark fins.
従来より、フカ（！ｉ）の鰭、すなわちフカヒレは中華
料理の素材として珍重されており、高価なものとして知
られている。しかし、その消費量は近年徐々に増加し、
供給量が不足気味の傾向にある．
このため、本発明者は、天然のフカヒレと同じ性状の食
品を人為的に製造しようと考えた。Traditionally, shark (!i) fins, that is, shark fins, have been prized as an ingredient in Chinese cuisine and are known to be expensive. However, its consumption has gradually increased in recent years,
The supply tends to be in short supply. Therefore, the inventor of the present invention attempted to artificially produce a food product with the same properties as natural shark fin.
したがって本発明は、天然に存在するフカヒレと比較し
ても見劣りのしない性状を有するフカヒレ様食品を提供
することを目的とするものである。Therefore, an object of the present invention is to provide a shark fin-like food product that has properties comparable to those of naturally occurring shark fins.
そこで、本発明者は、天然のフカヒレがコラーゲン、す
なわちゼラチン質から戒っていることに着目し、特公昭
４５−８６１５号公報に見られるように、ゼラチンの中
性水溶液をゼラチン凝固性有機溶剤中で紡錘凝固させて
、フカヒレ様食品を得ようと試みたが、この方法では、
ゲル状に戒形する際の保形性が悪く、フカヒレ様の糸状
体に凝固させることが困難であった。そこで、種々研究
の上、ゼラチンよりも、Ｌ−Ｍペクチンとアルギン酸塩
とを併用した方が、保形性も食感も天然のフカヒレと同
様のものが得られることを見い出し、本発明を完威した
．
〔問題点を解決するための手段〕
すなわち、本発明のフカヒレ様食品は、Ｌ−Ｍペクチン
とアルギン酸カルシウムとを主構成威分とする糸状体か
らなることを特徴とするものである。Therefore, the present inventor paid attention to the fact that natural shark fins are made of collagen, that is, gelatin, and, as seen in Japanese Patent Publication No. 8615/1983, a neutral aqueous solution of gelatin was mixed with a gelatin coagulating organic solvent. Attempts were made to obtain shark fin-like food by coagulating the spindle inside, but with this method,
It had poor shape retention when shaped into a gel, and it was difficult to coagulate it into a shark fin-like filament. After conducting various studies, it was discovered that the combination of L-M pectin and alginate, rather than gelatin, provided the same shape retention and texture as natural shark fin, and the present invention was completed. It was intimidating. [Means for Solving the Problems] That is, the shark fin-like food of the present invention is characterized by being composed of thread-like bodies mainly composed of LM pectin and calcium alginate.
以下、本発明のフカヒレ様食品をその製造方法に基づい
て詳細に説明する。Hereinafter, the shark fin-like food of the present invention will be explained in detail based on its manufacturing method.
本発明に於いては、原料として、アルギン酸塩とＬ−Ｍ
ペクチン（いずれも市販品で可）を使用する、Ｌ−Ｍペ
クチンは単独使用しても、これにゼラチンを混ぜて併用
してもさしつかえない。なお、Ｌ−Ｍペクチンとは低メ
トキシルペクチンのことである。In the present invention, alginate and L-M are used as raw materials.
Use pectin (any commercially available product is acceptable). L-M pectin can be used alone or in combination with gelatin. Note that LM pectin refers to low methoxyl pectin.
丁 以主、本発明を詳細に説明する。Ding The present invention will now be described in detail.
本発明に於いては、先ず、Ｌ−Ｍペクチンとアルギン酸
塩とを主構或或分とする水溶液をカルシウムイオン含有
の溶液中に押し出して糸状体を形戒する。この場合、Ｌ
−Ｍペクチンの量は概ね。．７〜ｌ５％（Ｗ／Ｗ）よす
．。とが適当、あ．。In the present invention, first, an aqueous solution mainly composed of LM pectin and alginate is extruded into a solution containing calcium ions to form filaments. In this case, L
-The amount of M pectin is approximately. ．． 7-15% (W/W) Good. . That's appropriate, ah. .
また、アルギン酸塩の使用量は０． ７〜２．５％（Ｗ
／Ｗ）、すなわちＬ−Ｍペクチンと等量とすることが望
ましい。なぜならば、Ｌ−Ｍペクチンはアルギン酸塩と
略等量入れないと糸状体の肉質が固くなりすぎてフカヒ
レ様の食感が得難くなるためである。アルギン酸塩とし
ては一般にアルギン酸ナトリウムを使用するのがよい。In addition, the amount of alginate used was 0. 7-2.5% (W
/W), that is, the amount is preferably equivalent to LM pectin. This is because unless approximately equal amounts of LM pectin and alginate are added, the flesh of the filaments becomes too hard, making it difficult to obtain a shark fin-like texture. As the alginate, it is generally preferable to use sodium alginate.
また、カルシウムイオン含有の溶液とは、乳酸カルシウ
ム、塩化カルシウムなどのカルシウム塩の溶液ないし水
溶液であり、そのカルシウム濃度は１．０〜３．０％、
通常は１． ５％程度に調整するのが好ましい。而して
、一般的な製法を示せば、Ｌ−Ｍベクチンとアルギン酸
塩を所定量秤取し、これに清水を加えて６０〜９０゜Ｃ
程度の温度で加熱溶解し、３０〜６０゜Ｃまで冷却し必
要に応じ脱気してゾル組或物を得、これをカルシウムイ
オン含有の溶液中に加圧して押し出すこによって適宜の
長さ・太さの糸状体を得る。糸状体の好適な形状として
は、ほんもののフカヒレのように、長さ３０〜１００ｍ
／ｍ程度、太さ（直径）０．３〜３Ｉｌｌ／ＩＩ１程度
とし、先端を針のように先細りの形のものにするとよい
。なお、カルシウムイオン含有の溶液の温度は、アルギ
ン酸ナトリウムのナトリウムイオンをカルシウムイオン
に置換し架橋させる反応（イオン交換反応）を速やく行
なわせるために、加温して４０〜５０″Ｃに保持してお
くことが望ましいが、特に加温しなくてもさしつかえな
い。In addition, the calcium ion-containing solution is a solution or aqueous solution of calcium salts such as calcium lactate and calcium chloride, and the calcium concentration is 1.0 to 3.0%.
Usually 1. It is preferable to adjust it to about 5%. The general manufacturing method is to weigh out a predetermined amount of LM vectin and alginate, add fresh water to it, and heat at 60 to 90°C.
The sol composition is melted by heating at a temperature of 30 to 60 °C, degassed if necessary, and extruded into a solution containing calcium ions under pressure to obtain a suitable length. Obtain thick filaments. The preferred shape of the filament is 30 to 100 meters long, like a real shark fin.
It is preferable to have a thickness (diameter) of about 0.3 to 3Ill/II1, and a tapered tip like a needle. The temperature of the calcium ion-containing solution was heated and maintained at 40 to 50"C in order to quickly carry out the reaction of replacing sodium ions in sodium alginate with calcium ions and crosslinking them (ion exchange reaction). It is preferable to keep it warm, but there is no need to particularly heat it.
また、上記のＬ−Ｍペクチンとアルギン酸ナトリウムか
らなるゾル組戒物をカルシウムイオン含有の溶液中に加
圧して押し出す際には、そのまま口径２ ｍ／ｍ程度の
ノズル口から静止水中へ押し出してもよいが、押し出し
時の造波抵抗によって糸状体の表面が滑らかになりにく
いこともあり、流水中へ押し出すとさらに効果的である
。この場合、さらにこのゾル組底物をカルシウムイオン
含有の流水中にこの流水よりも速くない速度で間歇的に
押し出すと良い。このように両者の速度を設定すること
によって、押し出し時の造波抵抗をほとんど受けること
がない。流水の速度としては０． １〜ｌｍ／秒程度と
するのが好ましい。また、ゾル組戒物の押し出しを連続
的に行なうと得られる糸状体が切れ目のない麺状の細長
いものになってしまうが、一定量、好ましくは、０．
３〜０．７一のゾル組成物をノズル口から一定の時間を
おいて押し出すという間歇的な押し出し方（例えば、こ
の操作を１分間当り６０〜１２０回の頻度で行なう）を
すると、糸状体の後端が針のように細くなり、いかにも
フカのヒレのような外観のものとなる。次にこのように
して、形威された糸状体を水洗して、不要なカルシウム
イオンを除去する。なお、この糸状体は、無色で透明の
様を呈しているが、好みにより黄色色素（例えばサンエ
ローＮｏ、３．すなわち、クチナシ色素）などを利用し
て着色すると、或る種のフカヒレと同様、黄色を呈する
糸状体とすることができる。In addition, when pressurizing and extruding the above-mentioned sol composition consisting of L-M pectin and sodium alginate into a solution containing calcium ions, it is also possible to extrude it directly into still water through a nozzle opening with a diameter of about 2 m/m. However, the surface of the filament may be difficult to smooth due to wave resistance during extrusion, so it is more effective to extrude it into running water. In this case, it is preferable to intermittently extrude the sol composition into flowing water containing calcium ions at a speed no faster than the flowing water. By setting the speeds of both in this manner, there is almost no wave resistance during extrusion. The speed of running water is 0. It is preferable to set it as about 1-lm/sec. In addition, if the extrusion of the sol-kumi kaimono is carried out continuously, the obtained filament becomes long and thin like a continuous noodle, but a certain amount, preferably 0.
If a sol composition of 3 to 0.7 is extruded from the nozzle opening after a certain period of time (for example, this operation is performed at a frequency of 60 to 120 times per minute), the filamentous The rear end becomes thin like a needle, giving it an appearance similar to a shark's fin. Next, the shaped threads are washed with water to remove unnecessary calcium ions. This filament appears to be colorless and transparent, but if you color it with a yellow pigment (for example, Sun Yellow No. 3, i.e., gardenia pigment), it will become like a certain type of shark's fin. It can be a filamentous body that exhibits a yellow color.
なお、この糸状体をタンニンを含有する溶液中に浸漬さ
せるとよい。タンニンを含有する溶液としては、市販さ
れている粉末状のタンニン物質を適量溶解した水溶液で
もよいが、それ自体がタンニンを含んでいる紅茶抽出液
・緑茶抽出液などの希釈液を用いてもよい。いずれにせ
よ、タンニンを含有する溶液中に透明または黄色を呈し
た糸状体を浸漬すると、糸状体の形状が崩れにくいもの
になると共に、色調が薄茶色・茶褐色・茶黄色などに変
化して、より天然のフカヒレに近いものとなる。Note that it is preferable to immerse this filamentous body in a solution containing tannin. The tannin-containing solution may be an aqueous solution in which an appropriate amount of a commercially available powdered tannin substance is dissolved, or a diluted solution such as black tea extract or green tea extract that itself contains tannins may also be used. . In any case, when transparent or yellow threads are immersed in a solution containing tannin, the shape of the threads becomes difficult to collapse, and the color changes to light brown, brownish brown, brownish yellow, etc. It is closer to a natural shark fin.
上記ゾル組戒物をカルシウムイオン含有の静止水中、あ
るいは流水中に加圧して押し出すと、透明かつ保形性に
冨んだゲル状の糸状体が得られる．この時糸状体は、ア
ルギン酸ナトリウムのナトリウムイオンがカルシウムイ
オンと交換されてアルギン酸カルシウムの組成中に架橋
が生威し、この中にＬ−Ｍベクチンが包接されて１本の
糸状体が形威されるのではないかと思われる。When the above-mentioned sol composition is extruded under pressure into still water containing calcium ions or flowing water, a gel-like filament that is transparent and has excellent shape retention properties is obtained. At this time, the sodium ions of sodium alginate are exchanged with calcium ions, creating crosslinks in the composition of calcium alginate, and L-M vector is included in this, forming a single filament. It seems likely that it will be done.
また、上記ゾル組威物をカルシウムイオン含有の流水中
にその流水より速くない速度で間歇的に押し出すことに
より、一定量のゾル組威物が押し出された後、糸状体の
終端が引きちぎられて先細り状（針状）となり、全体の
形状が天然のフカヒレを１本毎にほぐしたものと類似し
たものになる。In addition, by intermittently extruding the above-mentioned sol composition into flowing water containing calcium ions at a speed that is not faster than the flowing water, after a certain amount of the sol composition is extruded, the terminal end of the filament is torn off. It becomes tapered (needle-like), and the overall shape is similar to that of a natural shark fin that has been loosened one by one.
なお、得られた透明の糸状体をタンニンを含有する溶液
中に浸漬させると、糸状体の色が茶褐色に変化するとと
もに、タンニンの有する還元性により色素が固定されて
変色反応が進まなくなる。Note that when the obtained transparent filament is immersed in a solution containing tannin, the color of the filament changes to brownish-brown, and the reducing property of tannin fixes the pigment and prevents the color change reaction from proceeding.
同時にタンニンの有する収斂性により糸状体の保形性が
さらに向上することになるが、これは、ＬＭペクチンが
タンニンにより不溶化され、Ｌ−Ｍペクチンが糸状体内
から溶出することが抑制される故と思われる。At the same time, the astringent properties of tannin further improve the shape retention of the filamentous body, but this is because LM pectin is insolubilized by tannin and the elution of LM pectin from the filamentous body is suppressed. Seem.
また、このようにして得られたフカヒレ様食品は、集め
てそのままフカヒレスープなどの素材として用いても良
いが、ある程度の長期間保存しておきたい場合には次の
ような処理をすることが好ましい。すなわち、着色され
たフカヒレ様食品を水洗した後、所定量を合戒樹脂をラ
ミネートした耐熱耐圧性のアルξニウム箔製あるいは合
成樹脂製の袋などに充填密封し、レトルト処理（例えば
加圧下で、１００〜１２０℃でｌＯ〜３０分間などの加
熱条件で処理）して加熱殺菌する。さらに、このフカヒ
レ様食品を乾燥品としても差しつかえなく、乾燥したも
のを使用するには常法に従い水もどしすれば良い。In addition, the shark fin-like food obtained in this way may be collected and used as an ingredient for shark fin soup, etc., but if you want to preserve it for a certain period of time, you can perform the following treatment. preferable. That is, after washing the colored shark fin-like food with water, a predetermined amount is filled and sealed in a bag made of heat-resistant and pressure-resistant aluminum foil or synthetic resin laminated with Kaikai resin, and then retorted (for example, under pressure). , 100 to 120° C. for 10 to 30 minutes) to heat sterilize. Furthermore, this shark fin-like food may be used as a dried product, and to use the dried product, it is sufficient to rehydrate it according to a conventional method.
本発明フカヒレ様食品は、以上説明したとおり、きわめ
て簡単な方法により、Ｌ−Ｍペクチンとアルギン酸カル
シウムとを主構或威分とする糸状体として得ることがで
きる。As explained above, the shark fin-like food of the present invention can be obtained in the form of filaments whose main components are LM pectin and calcium alginate by an extremely simple method.
また、かくして得られたフカヒレ様食品は、天然のフカ
ヒレとほぼ同様の性状を有し、色調・形状などの外観や
歯ごたえ（弾力性）などの食感も優れたものであり、中
華料理などの素材として広く利用できる．
〔実施例］
以下、実施例をもって本発明をさらに詳しく説明する。In addition, the shark fin-like food obtained in this way has properties almost similar to natural shark fin, and has excellent appearance such as color and shape, and texture such as chewiness (elasticity), and is used in Chinese dishes etc. It can be widely used as a material. [Example] Hereinafter, the present invention will be explained in more detail with reference to Examples.
１施朋土
アルギン酸ナトリウム０． ７％、Ｌ−Ｍベクチン０．
７％を含む水溶液１００ｌをバキューム二一グーに入
れ８０’Ｃまで加熱して溶解し、約５０″Ｃまで脱気し
つつ冷却した。このゾル組底物を口径２■／ｍのノズル
ロから流速０．２ｍ／秒で流れる１．０％塩化カルシウ
ム水溶液中に加圧下で０． ４ ｄずつな糸状体が６５
ｋｇ得られた。これを黄色色素（サンエローＮｌｌ３）
の０．０２％希釈液に５分間浸漬し、次いで水晒し後タ
ンニンを含有する溶液中に５分間浸漬した。このように
して得られた糸状体はすべて茶黄色を呈していた．この
方法で得られたフカヒレ様食品は、天然のフカヒレに比
べて歯ごたえがやや軟らかのものであった．
１施朋１
アルギン酸ナトリウム２．０％、Ｌ−Ｍペクチン２．０
％、ゼラチン２． ０％を含む水溶液１００ｆｆｉをバ
キュームニーダーに入れ８０゜Ｃまで加熱して溶解し、
約５０″Ｃまで脱気しつつ冷却した。このゾル組或物を
口径２ ａｅ／ａ＋のノズル口から流速０． ２ ｍ／
秒で流れる３．０％塩化カルシウム水溶液中に加圧下で
０． ５−ずつ毎分９０回の頻度で繰り返し押し出した
ところ、一端が先細り状になっている淡い暗褐色で透明
な糸状体が７５ｋｇ得られた。次いで、水晒し後タンニ
ンを含有する溶液中に５分間浸漬した。このようにして
得られた糸状体はすべて茶褐色を呈しており、歯ごたえ
はやや硬い感じのものであり、天然のフカヒレとほとん
ど同じ性状・食感のものが得られた。1 Sodium alginate 0. 7%, LM Vectin 0.
100 liters of an aqueous solution containing 7% was placed in a vacuum 21 gun and heated to 80'C to dissolve, and cooled to approximately 50'C while degassing. 65 filaments each having a length of 0.4 d are placed under pressure in a 1.0% calcium chloride aqueous solution flowing at 0.2 m/s.
kg was obtained. This is a yellow pigment (Sun Yellow Nll3)
The sample was immersed for 5 minutes in a 0.02% diluted solution of . All filaments obtained in this way were brownish-yellow in color. The shark fin-like food obtained by this method had a slightly softer texture than natural shark fin. 1 Shiho 1 Sodium alginate 2.0%, LM pectin 2.0
%, gelatin 2. Put 100ffi of an aqueous solution containing 0% into a vacuum kneader and heat it to 80°C to dissolve it.
The sol mixture was cooled to about 50"C while being degassed. The sol composition was passed through a nozzle opening with a diameter of 2 ae/a+ at a flow rate of 0.2 m/
0.0% under pressure into a 3.0% calcium chloride aqueous solution flowing in seconds. By repeatedly extruding the product at a rate of 90 times per minute, 75 kg of light dark brown transparent filaments tapered at one end were obtained. Then, after being exposed to water, it was immersed in a solution containing tannin for 5 minutes. The filaments thus obtained were all brown in color and had a slightly hard texture, giving them almost the same properties and texture as natural shark fins.
Claims (2)
成成分とする糸状体からなることを特徴とするフカヒレ
様食品。(1) A shark fin-like food product characterized by being composed of thread-like bodies whose main components are LM pectin and calcium alginate.
求の範囲第１項記載のフカヒレ様食品。(2) The shark fin-like food according to claim 1, wherein one end of the thread-like body is tapered.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2258727A JPH0622450B2 (en) | 1990-09-27 | 1990-09-27 | Shark fin food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2258727A JPH0622450B2 (en) | 1990-09-27 | 1990-09-27 | Shark fin food |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60205417A Division JPS6265664A (en) | 1985-09-19 | 1985-09-19 | Shark fin-like food and production thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH03172148A true JPH03172148A (en) | 1991-07-25 |
| JPH0622450B2 JPH0622450B2 (en) | 1994-03-30 |
Family
ID=17324249
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2258727A Expired - Lifetime JPH0622450B2 (en) | 1990-09-27 | 1990-09-27 | Shark fin food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0622450B2 (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5747454A (en) * | 1980-09-01 | 1982-03-18 | Nitta Zerachin Kk | Novel jelly food like noodle |
| JPS59140806A (en) * | 1983-02-01 | 1984-08-13 | 株式会社クボタ | Six line type rice planter |
| JPS6027347A (en) * | 1983-07-22 | 1985-02-12 | Ehimeken Seika Nogyo Kyodo Kumiai Rengokai | Preparation of spherical jelly food containing fruit juice, etc. |
| JPS61205446A (en) * | 1985-03-08 | 1986-09-11 | Nippon Carbide Ind Co Ltd | Artificial food composition |
-
1990
- 1990-09-27 JP JP2258727A patent/JPH0622450B2/en not_active Expired - Lifetime
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5747454A (en) * | 1980-09-01 | 1982-03-18 | Nitta Zerachin Kk | Novel jelly food like noodle |
| JPS59140806A (en) * | 1983-02-01 | 1984-08-13 | 株式会社クボタ | Six line type rice planter |
| JPS6027347A (en) * | 1983-07-22 | 1985-02-12 | Ehimeken Seika Nogyo Kyodo Kumiai Rengokai | Preparation of spherical jelly food containing fruit juice, etc. |
| JPS61205446A (en) * | 1985-03-08 | 1986-09-11 | Nippon Carbide Ind Co Ltd | Artificial food composition |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0622450B2 (en) | 1994-03-30 |
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