JPH06189707A - Edible artificial crab claw and leg product - Google Patents

Abstract

PURPOSE:To obtain edible artificial crab claw and leg product having the same form as natural crab claws and legs, a shape not readily collapsing even in coming into contact with water, showing a flavor of crab, eatable whole. CONSTITUTION:Grain flour and/or starch and/or insoluble or slightly soluble protein is sufficiently blended with a thickening agent, an expanding agent, a crab flavor imparter, seasoning and water, packed into a crab claw and leg mold and dried by heating to give an edible artificial crab claw and leg product. The edible artificial crab claw and leg product is much like natural crab claws and legs, has flavor of crab, rice cracker-like texture, a shape not collapsing even when coming into contact with water and is useful as a substitute for natural edible artificial crab claws and legs.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an edible crab forceps imitation product that can be used for food as a substitute for the natural crab forceps used for food such as fried crab claws.

[0002]

[Background] Crab force legs are generally the scissors fingers of a crab,
The part of the movable finger and the non-moving finger is called a crab claw (hereinafter, the crab force leg represents only this part), and it can be fried with the crab meat attached, or the crab meat and croquette on the shell without the crab meat. It is used for food by filling the dough and making it into fries. In recent years, the catch of crab has been decreasing year by year, and since it is not possible to expect an increase in terms of biological protection, it is expected that the acquisition of crab forceps will become difficult in the future. However, although the whole crab shells discarded at crab factories are large, they are mainly used as raw materials for chitin and chitosan, and not only can they be used as crab forceps, but after eating such fries. They are only discarded as garbage and never recycled.

Therefore, it is convenient to have an imitation of a crab forceps leg that is easily available from the current situation. In addition, since the crab forceps are mainly composed of chitin, calcium carbonate, and protein and are not hard and edible, they are even more useful if they are edible.

[0004]

2. Description of the Related Art At present, no imitation of a crab forceps is found, but if the manufacturing method is dared to be mentioned, a method of pressing powder of crab shell or a mixture of main components, a biscuit, a corn cup, a wheat bran, etc. The method of expanding the flour, which is the main raw material, as in the production method of 1.

[0005]

However, the pressing method can obtain only hard foods such as natural crab forceps that cannot be eaten, and the existing puffing method has the following problems. When biscuits are immersed in water, they absorb water and immediately swell and disintegrate. Although the corn cup and the dough are not as good as biscuits, they also absorb water and swell, gradually softening and deforming, which is a drawback that they cannot be used for processing. The present invention has been made in view of the above-mentioned problems, and an object of the present invention is similar to that of a natural crab forceps, and does not easily lose its shape even when contacted with water. It is intended to provide an edible crab forceps imitation product that has a crab flavor and can be eaten whole and is delicious.

[0006]

[Means for Solving the Problems] As a result of intensive studies to solve the above problems, the inventors have found that after adding gelatin solution to wheat flour and kneading it, ammonium carbonate is added to form a crab forceps type. After filling and heating and drying, a dry pan in the shape of a crab forceps as shown in FIG. 1 was obtained, and it was found that even if it was immersed in water, it slightly swelled and became soft, but did not lose its shape, and the present invention was made. It came to completion. That is, the present invention uses a mixture of cereal flour and / or starch and / or insoluble or sparingly soluble protein to which a thickener, a swelling agent, a crab flavor enhancer, and a seasoning are added in a crab force-leg type. The present invention provides an edible crab forceps imitation product characterized by being packed and heated and dried.

The cereal flour and starch referred to in the present invention are wheat flour,
It refers to grain flour such as rice flour and starch such as potatoes, sweet potatoes, corn, wheat and cassava, and is used alone or in combination to improve the texture and make it mild.
The amount used is in the range of 5 to 80% by weight, preferably 15 to 70% by weight, based on the total amount of the composition excluding water. If the amount of cereal flour and starch is less than 5% by weight, the resistance to water will be high when immersed in water, but it will be hard and have a poor texture, and if it is more than 80% by weight, the resistance to water will be low. It is not preferable because it swells and becomes soft, and it easily loses its shape.

In the present invention, the insoluble or sparingly soluble protein is used in order to prevent the contact surface from forming a paste when contacted with water and adhering or swelling and peeling off. Examples thereof include vegetable proteins such as proteins, animal proteins such as collagen, casein and salts thereof, and the like, and they may be used alone or in combination of two or more.
The amount used is less than 50% by weight of the total composition except water, and if it is used in excess of that amount, it becomes stiff and has a bad texture, or when it comes in contact with water, it absorbs water and becomes like a fuze. It becomes soft.

The thickener referred to in the present invention binds flour, starch and insoluble or sparingly soluble protein to impart elasticity,
It is used to prevent disintegration by water. Soluble proteins such as gelatin, plasma powder, egg white and its dried product, gum arabic, alginic acid and its salts, curdlan, carrageenan, agar, xanthan gum, guar gum, chitosan, Examples thereof include thickening polysaccharides such as glucomannan, gellan gum, pectin, pullulan, and locust bean gum, and cellulose derivatives such as methyl cellulose, carboxymethyl cellulose and salts thereof, and one kind may be used alone, or two or more kinds may be used in combination.

The amount used is based on the total composition except water.
It is in the range of 3 to 30% by weight, preferably in the range of 3 to 20% by weight when an insoluble or sparingly soluble protein is used, and in the range of 10 to 30% by weight when not used. 30% by weight
If it is used in a larger amount, it becomes harder and the texture becomes worse. On the contrary, if it is less than 3% by weight, it becomes brittle and swells easily when immersed in water, so that it is easy to collapse.

The swelling agent used in the present invention is a single or a mixture of sodium hydrogen carbonate or ammonium carbonate,
Alternatively, ammonium carbonate, potassium hydrogen tartrate, calcium dihydrogen phosphate, potassium aluminum sulphate, glucono delta may be added to a single or a mixture of carbon dioxide generating carbonates such as sodium hydrogen carbonate, potassium carbonate, calcium carbonate and ammonium carbonate. It is a combination of compounds that exhibit acidity such as lactones, and is used in an appropriate amount to improve the texture and shapeability by firing. The generation of gas can be variously controlled by changing the combination and amount of these compounds. The calcium carbonate can be replaced by uncalcined calcium such as crab shell, shrimp shell, egg shell, and shell shell.

In the present invention, in order to improve the taste, salt, sodium glutamate, amino acid seasoning such as glycine, nucleic acid type seasoning such as 5'-sodium inosinate, 5'-sodium guanylate, sodium succinate, citric acid. Organic acid salts such as sodium acid, yeast extracts, natural seasonings such as animal protein hydrolysates, sweeteners such as sugar, and oils and fats such as soybean oil can be added. In addition, a crab can be colored with a coloring agent in order to bring it closer to the natural crab forceps. Also, if necessary for maintaining health, polysaccharides such as chitin and crystalline cellulose, minerals such as heme iron, vitamins such as vitamin A, etc. can be added.

The edible crab forceps replica of the present invention can be manufactured as follows. Flour and / or starch and / or insoluble or sparingly soluble protein, thickener, swelling agent,
Add water to the mixture of crab flavor enhancer and seasoning and knead well, or add to the mixture of flour and / or starch and / or insoluble or sparingly soluble protein, expanding agent, crab flavor enhancer and seasoning. Add an aqueous solution of sticky agent and knead well. The kneaded product is rolled into a sheet shape, cut into claw forceps and cut into the size of the recesses and packed. After heating and drying, remove from the crab leg type,
The edible crab forceps imitation product of the present invention is obtained by applying a crab colorant.

The crab forceps type used in the present invention is a type as shown in FIG. 1 and may be made of any material as long as it can be heated, but is preferably coated with Teflon for easy removal.

[0015]

EXAMPLES The present invention will be described in detail below with reference to examples and comparative examples. Example 1 Potato starch 4 g, purified wheat protein 2 g, sodium hydrogencarbonate 0.5 g, calcium dihydrogen phosphate 0.5 g, egg shell uncalcined calcium 1 g, complex umami seasoning 0.1 g, crab extract 0.5 g, crab powder 0 0.3 g and salt 0.0
Mix 5 g in a mortar, add 6 ml of an 8% chitosan solution dissolved in lactic acid, and knead well. After rolling the kneaded product into a sheet by rolling, the claw forceps die coated with Teflon is cut into the size of the recess and packed, and dried by heating with a heater. Remove from the mold and apply crab color A to obtain an edible crab forceps imitation.

Example 2 Wheat flour 0.8 g, potato starch 0.6 g, sodium caseinate 2 g, sodium hydrogencarbonate 0.2 g, gluconodelta lactone 0.5 g, crab shell uncalcined calcium 1 g, complex umami seasoning 0.1 g , Crab extract 0.5g and salt 0.05g are mixed in a mortar and 10% gelatin solution 8ml
Add and knead well. The kneaded product is operated in the same manner as in Example 1 to obtain an edible crab forceps imitation product.

Comparative Example 1 4 g of potato starch, 2 g of purified wheat protein, 0.2 g of sodium hydrogen carbonate, 0.5 g of aluminum aluminum sulfate, 1 g of uncalcined eggshell calcium, 0.1 g of complex umami seasoning, 0.5 g of crab extract, crab powder 0.3 g and salt.
Mix 05 g in a mortar, add 6 ml of water and knead well. The kneaded product is cut, packed in a teflon-coated crab forceps, and dried by heating with a heater. Remove from the mold and apply crab color A to obtain an edible crab forceps imitation.

Comparative Example 2 6 g of wheat flour, 0.2 g of sodium hydrogen carbonate, 0.5 g of gluconodelta lactone, 1 g of uncalcined crab shell calcium,
0.1 g of the combined umami seasoning, 0.5 g of crab extract and 0.05 g of salt are mixed in a mortar, and 6 ml of water is added and kneaded well. The kneaded product is operated in the same manner as in Example 1 to obtain an edible crab forceps imitation product.

The samples prepared in Examples and Comparative Examples were used as the samples and subjected to the following tests. Test Example 1 Appearance inspection and texture test of each sample and observation after immersion in water for 1 hour were performed. As shown in Table 1, the results are similar to those of crab forceps and have a good texture, but especially those containing a thickener have a smooth surface and are slightly swollen and softened when immersed in water. However, it was elastic and no deformation was observed.

[0020]

[Table 1]

[0021]

As described above, the edible crab forceps imitation product of the present invention has a smooth surface, is very similar to a natural crab forceps, has a crab flavor, and has a rice cracker-like texture. However, since it swells slightly and becomes soft even when immersed in water, it has elasticity and does not lose its shape, so it can be used for foods such as fried crab claws, and is useful as a substitute for natural crab forceps. is there.

[0022]

[Brief description of drawings]

FIG. 1 is an explanatory diagram of a crab forceps and its type.

Claims (1)

[Claims] 1. A crab force-leg mold is filled with a kneaded product obtained by adding a thickener, a swelling agent, a crab flavor imparting agent, and a seasoning to a mixture of cereal flour and / or starch and / or an insoluble or sparingly soluble protein. An edible crab force leg imitation product characterized by being heated and dried.