JPH03172149A - Preparation of food like shark's fin - Google Patents

Abstract

PURPOSE:To prepare the subject food having excellent palatability and shape- retainability and useful for Chinese dishes by intermittently extruding an aqueous solution composed of L-M pectin, etc., and an alginic acid salt into a solution containing calcium ion at a speed not higher than the speed of the flow of the solution. CONSTITUTION:An aqueous solution of L-M pectin or a mixture of L-M pectin and gelatin and an alginic acid salt [preferably 0.7-2.5%(W/W) solution of e.g. sodium alginate] is intermittently extruded into a flowing aqueous solution containing calcium ion (e.g. calcium lactate; the calcium concentration is preferably 1.0-3.0%) at a speed not higher than the speed of the flow of the solution. A stringy material having proper length and thickness can be produced by this process. The stringy material is washed with water to remove unnecessary calcium ion and obtain the objective food.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a method for producing a shark fin-like food product that has substantially the same appearance, texture, etc. as natural shark fin.

[Conventional technology]

Traditionally, shark fins, or 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, and there is a tendency for the supply to be in short supply.

Therefore, the present invention aims to artificially produce a food product with the same properties as natural shark fin. However, this type of product and manufacturing method have not yet been developed. [Problems to be Solved by the Invention] Therefore, an object of the present invention is to provide a method for inexpensively and easily producing a shark fin-like food product that has properties comparable to those of naturally occurring shark fins. It is something to do. Therefore, the present inventor initially focused on the fact that natural shark fins are made of collagen, that is, gelatin, and attempted to obtain the product described in Japanese Patent Publication No. 45-8615, but with this method, It has poor shape retention when formed into a gel-like form,
It was difficult to coagulate into shark fin-like filaments.
Next, using the method described in JP-A-59-140860, an aqueous solution containing calcium ions was made into flowing water at a constant velocity, and a gelatin sol was discharged therethrough. However, in this method, when the speed of the flowing water is several times the speed at which the gelatin sol is discharged, the gelatin sol only forms a single continuous filament with a thickness that is a fraction of the diameter of the discharge nozzle. When the speed of flowing water is extremely increased to break up the filaments, the gelatin sol that is discharged is torn off into various shapes such as rods, flakes, and spheres, and then solidifies into shark fin-like shapes with the appropriate length. It could not be formed into food. Therefore,
After various studies, we decided to use L-M pectin instead of gelatin, and also use gelatin if necessary, and mixed an aqueous solution mainly composed of this sol and alginate with running water containing calcium ions. It was discovered that by intermittently extruding shark fin into a liquid at a speed no faster than its flow, a shape-retaining property and texture similar to that of natural shark fin could be obtained, and the present invention was completed.

[Means for solving problems]

That is, in the method for producing a shark fin-like food of the present invention, a calcium ion-containing solution is used as a flowing liquid, and in this flowing liquid, LM pectin or a mixture of LM pectin and gelatin and alginic acid are formed. It is characterized by:

Hereinafter, the method for producing the shark fin-like food of the present invention will be explained in detail. In the present invention, in order to obtain a sol-like aqueous solution, alginate is used, but other raw materials include LM pectin and, if necessary, gelatin (all commercially available products) are used as thickeners. . Note that L-M pectin refers to low methoxy pectin. Therefore, unless otherwise required, the explanation will be given below using the example of LM pectin. In the present invention, first, an aqueous solution containing LM pectin and alginate as main components is intermittently extruded into a flowing aqueous solution containing calcium ions to form a filamentous body. In this case, the amount of alginate used is 0.7-2.5% (W/W
), and the amount of LM pectin is approximately 0. 7-10%
(W/W) is appropriate. That is, it is desirable that the amount of alginate be equal to or one-fourth or less of the amount of LM pectin. This is because if L-M pectin is not added in an amount equal to or more than the alginate, the flesh of the filaments will become too hard and it will be difficult to obtain a shark fin-like texture; This is because it makes it difficult to look imposing. As the alginate, it is generally preferable to use sodium alginate. In addition, the calcium ion-containing solution is a solution or aqueous solution of calcium salts such as calcium lactate and calcium chloride.
Its calcium concentration is 1. 0-3.0%, usually 1.
It is preferable to adjust it to around 5%. The general manufacturing method is to weigh out a predetermined amount of LM pectin and alginate, add fresh water to it, heat it to dissolve at a temperature of about 60 to 90 degrees Celsius, and then cool it to 30 to 60 degrees Celsius. The sol composition is then degassed if necessary, and the sol composition is intermittently extruded into a running aqueous solution containing calcium ions to obtain filaments of appropriate length and thickness. The preferred shape of the filament is to have a length of about 30 to 100 m+/m, a thickness (diameter) of 0.3 to 3 m/m, and one end tapered like a needle, like a real shark fin. It's good to make it a thing. The temperature of the calcium ion-containing solution should be heated and maintained at 40 to 50°C in order to speed up the reaction of replacing sodium ions in sodium alginate with calcium ions and crosslinking (ion exchange reaction). is desirable, but even without special heating (for example, even at about 20°C)
No problem. In addition, when extruding the above-mentioned sol composition consisting of LM pectin and sodium alginate intermittently into a calcium ion-containing solution, even if it is extruded directly into still water through a nozzle opening with a diameter of about 2 m/s+, Not only does the surface of the filament become difficult to smooth due to the wave-forming resistance during extrusion, but one end of the filament cannot be shaped into a tapered shark's fin shape, so it is important to extrude it into flowing water where the wave-forming resistance is low. be. In this case, the sol &lI material is intermittently extruded into flowing water containing calcium ions at a speed no faster than the flowing water. By setting the speeds of both in this way, there is almost no wave resistance when pushing out. The speed of running water is 0. 1~
It is preferable to set it to about lm/sec. In addition, when extruding the sol Mi bottom material continuously, the sol Mi bottom material is stretched by the resistance of flowing water containing calcium ions, and the resulting filament becomes thinner than the diameter of the nozzle, resulting in an elongated, continuous noodle-like material. However, a certain amount, preferably,
When 0.3 to 0.7 ml of the sol composition is applied once from the nozzle opening), extrusion has stopped (
During the extrusion rate (Om/sec), the sol composition is no longer continuously ejected into the flowing calcium ion solution, and is stretched out by the flowing water and torn off as filaments of appropriate length. At this time, Sol & lI$. The back end of the filament becomes thin like a needle, giving it an appearance similar to a shark's fin. Next, the threads formed in this way are washed with water to remove unnecessary calcium ions. Note that this thread-like body is colorless and transparent, and when colored, it can become a thread-like body that exhibits a yellow color, similar to a certain type of shark fin.

[For production]

When the above-mentioned sol composition is extruded intermittently into flowing water containing calcium ions, a gel-like filament that is transparent and has excellent shape retention properties is obtained. At this time, the filamentous body is formed because the sodium ions in sodium alginate are exchanged with calcium ions, and crosslinks are created in the structure of calcium alginate, and gelatin is included in this, forming a single filamentous body. I think so.

In addition, by intermittently extruding the above-mentioned gel composition in flowing water containing calcium ions at a speed not faster than that of the flowing water, after a certain amount of the sol composition is extruded, the extruded sol composition At the terminal end, the extrusion speed is Om/sec, and since the crosslinking reaction has not progressed sufficiently and it is in the form of a sol, it is easily stretched and thinned by the resistance of flowing water containing calcium ions, and as a result, it is torn off and becomes tapered ( needle-like), and the overall shape is similar to that of a natural shark fin that has been loosened up one by one. 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 into a bag made of heat-resistant and pressure-resistant aluminum foil laminated with Gokai resin or a bag made of Gokai resin, and then subjected to retort processing (e.g. Heat sterilization is carried out under pressure and pressure at 100 to 120° C. for 10 to 30 minutes. Furthermore, this shark fin-like food may be used as a dried product, and to use the dried product, it may be rehydrated in a conventional manner.

[Effects of the present invention]

As explained above, the production method of the present invention can produce tapered filaments that are almost the same in properties as real shark fins, using an extremely simple method. It is possible to produce shark fin-like food inexpensively and easily.

The thus obtained shark fin-like food has properties almost similar to natural shark fin, and has excellent appearance such as color and shape, and texture such as texture (elasticity), and is suitable for vegetarian cuisine, Chinese cuisine, etc. It can be widely used as a material.

〔Example〕

Hereinafter, the present invention will be explained in more detail with reference to Examples.

Great storm base, sodium alginate 1.1g, LM pectin 3.0
% aqueous solution 1001 is heated to 80°C and dissolved,
It was cooled to approximately 50°C. This sol composition was
Flowing at a flow rate of 0.2 m/sec from a nozzle of m2. 0%
When a calcium chloride aqueous solution was repeatedly extruded at a rate of 0.5 yall at a rate of 60 times per minute under pressure at an extrusion speed of about 0.16 m/sec, a colorless substance with one end tapered like a needle was found. 75 kg of transparent filaments were obtained. After leaving it as it is for 30 minutes and exposing it to water, 0.
Soaked in 1% black tea extract for 5 minutes. All of the filaments thus obtained were brown in color. Take these out and collect them, 1. After weighing 4 kg each and filling and sealing them into heat-resistant and pressure-resistant Hewei plastic bags,
Retort treatment was performed at ℃ for 30 minutes. After being stored at room temperature for one year, a taste test of these shark fin-like foods revealed that they had almost the same properties as natural shark fin, and no deterioration in quality was observed compared to the products immediately after production.

Failure 1 Sodium alginate 0. 7%, LM pectin 0.
100 liters of an aqueous solution containing 7% was placed in a vacuum 21 vacuum, heated to 80°C to dissolve it, and cooled to about 50°C while degassing. This sol composition was extruded under pressure into a 1.0% calcium chloride aqueous solution flowing at a flow rate of 0.2 m/sec from a nozzle opening with a diameter of 2-/- at a speed of 0.16 m/sec.
By repeatedly extruding 4 ml at a frequency of 80 times per minute, 65 kg of filamentous material having almost the same properties as in Example 1 was obtained. Add this to 0.02 of the yellow pigment (Sanero-11h3).
In the diluted solution, all 5 filaments exhibited a brown-yellow color. The shark fin-like food obtained by this method had a tapered string shape and a soft texture, similar to natural products.

Tenkei 04 Sodium alginate 2. 0%, LM pectin2.
Put an aqueous solution ioo1 containing 0% gelatin and 2.0% gelatin into a vacuum 21 goo and heat it to 80°C to dissolve it.
It was cooled to ℃ while degassing. Caliber 2 of this Sol-gumi weapon
3. Flowing at a flow rate of 0.2 m/sec from the nozzle port of n+/m.
When 0.5 ml was repeatedly extruded into a 0% calcium chloride aqueous solution under pressure at an extrusion speed of 0.16 m/sec at a frequency of 60 times per minute, a pale dark brown transparent thread with a tapered end was obtained. Gain 75 kg of body weight. Then, after being exposed to water, it was immersed in a solution containing tannin for 5 minutes. The filaments obtained in this way have a thin tip and a slightly thicker rear end, are all brown in color, have a slightly hard texture, and have almost the same properties and texture as natural shark fins. I got something.

Claims (1)

[Claims] A solution containing calcium ions is used as a running water, and the extrusion speed of the aqueous solution whose main components are LM pectin or a mixture of LM pectin with gelatin and alginate in the running water is faster than that of running water. 1. A method for producing a shark fin-like food, characterized by forming extruded filaments intermittently at a slow speed.