JPH1146729A - Sea urchine-like processed food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject food in a smooth pasty state, excellent in palatability, not causing water release during thawing, relishable as an ingredient for vinegared rice rolled in dried laver and for topping of a warship-shaped sushi for use as sushi, by adding specific amounts of edible oils and fats and a gelatinizing agent to ground raw sea urchin. SOLUTION: This food is obtained by adding 5-30 pts.wt. of edible oils and fats having 5-40 deg.C melting point and 3-40 solid fat index at 20 deg.C and 1-10 pts.wt. of specific, 3-7 pts.wt. of a gelatinizing agent composed of carrageenan, xanthan gum and locust bean gum in the blending ratio of 100:(50-90):(40-80) by weight and 100 pts.wt. of ground sea urchin.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a sea urchin-like processed food. More specifically, the present invention provides a smooth paste that is excellent in flavor and texture as raw sea urchin, does not cause water separation during thawing, is used as a seaweed wrapping tool for sushi, as a topping for warships, or sashimi as it is Sea urchin-like processed food that can be enjoyed as a food.

[0002]

2. Description of the Related Art Sea urchins used for food are ovaries of echinoderms such as buffalo sea urchins, akauni and purple sea urchins, and have been loved as fresh foods such as sashimi and sushi or processed foods such as kneaded sea urchins for a long time. It has been. However, while demand for sea urchins has increased along with the sophistication of tastes, sea urchins are in short supply due to a decrease in sea areas suitable for sea urchin habitats, and expensive It has become. For this reason, various sea urchin-flavored foods and sea urchin-like foods have been devised, such as using sea urchins with broken shapes, using fillers, or using no sea urchin as a raw material at all. Sea urchin-like foods that do not use sea urchin as raw materials include, for example, Japanese Patent Publication No. 56-43.
No. 330, seasoned granular vegetable protein of a particle size smaller than 10 mesh, edible oil and fat, and after adding the same amount to 3 times the amount of water, and then kneaded with ground fish meat, A method for producing a steamed sea urchin-like food has been proposed. As a food using sea urchin as a raw material, for example, Japanese Patent Publication No. 2-23153 discloses that sea urchin fermented by sufficiently mixing with koji, mixed with raw eggs, seasonings and an appropriate amount of water,
A method for producing sea urchin-style egg tofu that is heat sterilized, solidified, and cooled has been proposed. Japanese Patent Publication No. 4-37705 proposes a method for producing a sea urchin-like food in which a paste comprising egg yolk and sea urchin is subjected to protease treatment, heated, and then cooled to finish it into granules. However, this method requires a processing device for using the enzyme, and requires a high level of technology to determine the optimal decomposition point of the protease, and cannot be easily manufactured. JP-A-1-300877
Japanese Patent Application Laid-Open Publication No. H11-15083 proposes a method of forming a sea urchin in which sea urchin is crushed, a seasoning and a paste are added, and then the mixture is put into a mold and solidified and molded. However, this method is difficult to control the temperature of the product because the sea urchin is molded using a natural paste such as gelatin.When the storage temperature rises, the gelatin softens and loses shape retention, or after freezing. Thawing may cause syneresis. Furthermore, the above-mentioned sea urchin-flavored foods and sea urchin-like processed foods have different flavors and textures from natural raw sea urchins, and although they can be enjoyed as sea urchin-flavored foods or processed into kneaded sea urchin, It was not satisfactory for raw food such as sushi and varieties.

[0003]

SUMMARY OF THE INVENTION The present invention provides a smooth paste which is excellent in flavor and texture as raw sea urchin, does not cause water separation upon thawing, and is used as a seaweed wrapping tool for sushi, as a topping for warships, etc. Alternatively, it is intended to provide a sea urchin-like processed food which can be tasted as sashimi as it is.

[0004]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to solve the above problems, and as a result, a sea urchin-like processed food obtained by mixing edible oil and fat and a gelling agent with crushed raw sea urchin. However, they found that they did not cause water separation during thawing and were excellent in flavor and texture, and based on this finding, completed the present invention. That is, the present invention provides (1) a sea urchin-like processed food characterized in that it contains 5 to 30 parts by weight of edible oil and fat and 1 to 10 parts by weight of a gelling agent per 100 parts by weight of ground raw sea urchin; The edible fat has a melting point of 5 to 40 ° C and a melting point of 20.
The sea urchin-like processed food according to (1), wherein the solid fat index at 3 ° C. is 3 to 40, and (3) the gelling agent is carrageenan, xanthan gum and locust bean gum. Food and (4) the mixing ratio of carrageenan, xanthan gum and locust bean gum is 10
The sea urchin-like processed food according to the item (3), wherein the food has a ratio of 0:50 to 90:40 to 80 (weight ratio).

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION The processed sea urchin-like food of the present invention contains 5 to 30 parts by weight of edible oil and fat and 1 to 10 parts by weight of a gelling agent per 100 parts by weight of ground raw sea urchin. There is no particular limitation on the edible oils and fats used in the present invention, for example, liquid oils such as soybean white oil, rapeseed white oil, corn white oil, animal fats such as tallow, lard, fish oil hydrogenated oil, soybean Room temperature solids such as hardened oil, rapeseed hardened oil, corn hardened oil, palm oil and coconut oil can be used. In the present invention, the content of the edible fat is 5 to 30 parts by weight per 100 parts by weight of raw sea urchin. If the edible oil content is less than 5 parts by weight per 100 parts by weight of raw sea urchin, after the sea urchin-like processed food is frozen and thawed, water separation occurs and the whole becomes rough and flavor and texture. May be worse. Raw sea urchin 100
When the amount exceeds 30 parts by weight per part by weight, the processed sea urchin-like food becomes oily as a whole, and the flavor and texture may be deteriorated.

In the present invention, the melting point of the edible fat or oil is 5 to 5.
It is preferable that the solid fat index (SPI) at 40 ° C and 20 ° C is 3 to 40. The melting point of edible fats and oils is determined by the standard method for analysis of fats and oils by the Japan Oil Chemistry Association (1983).
It can be measured according to 3.4-71. The solid fat index of edible fats and oils can be measured according to the same analytical test method 2.4.19-81. In the present invention,
The melting point is 5 to 40 ° C, and the solid fat index at 20 ° C is 3 to
The edible oil / fat of 40 can be selected and used, or two or more edible oils and fats can be mixed and used as a blended oil to adjust the melting point and the solid fat index. For example, the melting point and solid fat index can be adjusted by blending rapeseed white oil, soybean white oil, corn white oil and the like with rapeseed oil, soybean hardened oil, corn hardened oil and the like. In the present invention, if the melting point of the edible oil / fat is less than 5 ° C., the shape-retaining property of the sea urchin-like processed food may be reduced, and the food may easily flow. When the melting point of the edible fat or oil exceeds 40 ° C., the sea urchin-like processed food as a whole feels loose, and the texture may be poor. If the solid fat index of the edible oil / fat at 20 ° C. is less than 3, the shape retaining property of the sea urchin-like processed food may be reduced, and the edible fat may easily flow. Edible fats and oils 2
If the solid fat index at 0 ° C. exceeds 40, the sea urchin-like processed food as a whole may feel loose and the texture may be poor.

The processed sea urchin-like food of the present invention contains 1 to 10 parts by weight, more preferably 3 to 7 parts by weight, of a gelling agent per 100 parts by weight of ground raw sea urchin. If the content of the gelling agent is less than 1 part by weight per 100 parts by weight of the raw sea urchin, the sea urchin-like processed food becomes too soft, causing water separation when thawed after freezing, and may deteriorate the flavor and texture. is there. If the content of the gelling agent exceeds 10 parts by weight per 100 parts by weight of raw sea urchin, the sea urchin-like processed food as a whole may have a rough feeling and the texture may be poor. There is no particular limitation on the gelling agent used in the present invention, for example, tragacanth gum, karaya gum, locust bean gum, guar gum, cod gum, tamarind gum,
Agar, carrageenan, algin, furcellane, xanthan gum, pullulan, casein, gelatin and the like can be mentioned. Among these, carrageenan, xanthan gum and locust bean gum can be suitably used. In particular, by using these three kinds in combination, a sea urchin-like processed food having excellent flavor and texture can be obtained. . Further, in the present invention, carrageenan,
Xanthan gum and locust bean gum
It is preferably used in a ratio of 00:50 to 90:40 to 80 (weight ratio), and 100: 60 to 80:50 to 70.
(Weight ratio) is particularly preferable.

[0008] Carrageenan
Can be usually obtained as a viscous polysaccharide having an average molecular weight of 100,000 or more by extracting a red algae, Echinacea spp., Tsunomata, and Giraffe sp. Carrageenan is a white to light brown powder that is mainly composed of calcium, potassium, sodium, ammonium and magnesium salts of sulfate of a polysaccharide containing galactose and anhydrogalactose, and has a κ
-Carrageenan, ι-carrageenan and λ-carrageenan
Although species exist, any carrageenan can be used in the present invention. λ-carrageenan is cold water,
Although both hot water are soluble, κ-carrageenan and ι-carrageenan are soluble only in hot water at 70 ° C. or higher. Xanthan gum can be produced extracellularly by bacteria of the genus Xanthomonas. Xanthan gum has a main chain β
-1,4-D-glucose is a polysaccharide having, as a side chain, a trisaccharide in which D-mannose, D-glucuronic acid, and D-mannose are bonded in order of every other glucose unit. Locust bean gum can be obtained by purifying and pulverizing the endosperm portion of the seed of a carob tree, a leguminous tree. Locust bean gum contains at least 80% by weight of galactomannan polysaccharide. The main chain is D-mannose, and a linear portion consisting only of mannose;
The portion having D-galactose in the side chain is linked in a block-like manner, and the ratio of mannose to galactose is about 4: 1. Locust bean gum swells in cold water and dissolves in hot water.

The processed sea urchin-like food of the present invention may further contain water, a seasoning, a flavor, a coloring agent, an emulsifier, and the like, if necessary, in addition to the ground sea urchin, edible oil and fat, and a gelling agent. . By adding water, it is possible to prevent the sea urchin-like processed food from becoming too hard, and to maintain a good texture. The amount of water is not particularly limited and can be appropriately selected depending on the amounts of the other components. Usually, the amount is preferably 80 to 160 parts by weight per 100 parts by weight of the crushed raw sea urchin. More preferably, it is 140 parts by weight. There are no particular restrictions on seasonings, for example,
Seasonings containing glucose, granulated sugar, sorbitol, kelp stock, fish meat extract, egg yolk, amino acids and the like can be used. The amount of the seasoning is not particularly limited, and can be appropriately selected according to the composition of the seasoning, the taste of the sea urchin-like processed food, and the like. The flavor and colorant are not particularly limited, and can be appropriately selected according to the quality of the raw raw sea urchin used as a raw material to improve the quality of the sea urchin-like processed food. As a coloring agent, for example, dye yellow 4
No. 5, Pigment Yellow No. 5, β-carotene and the like. Examples of the emulsifier include monoglyceride, sugar ester, lecithin and the like.

[0010] The method for producing the sea urchin-like processed food of the present invention is not particularly limited. For example, edible oils and fats, gelling agents, water,
After mixing ingredients such as seasonings and heating to dissolve the gelling agent, pulverized raw sea urchin can be added and further mixed and heated. When the whole becomes uniform,
The sea urchin-like processed food of the present invention can be obtained by cooling and gelling the mixture. While the mixture remains fluid, put it in a plastic container for squeezing and cooling it, and then squeeze the sea urchin-like processed food from the plastic container in the kitchen or storefront, and use it as a seaweed wrapping tool or topping for warships And a product that is easy to use. Further, by shaping and cooling the mixture into a shape of natural sea urchin while the mixture maintains fluidity, it is possible to obtain a sea urchin-like processed food having not only a flavor and texture but also an appearance very similar to natural sea urchin. .

The processed sea urchin-like food of the present invention uses a reversible gelling agent.
If it is not heated to 0 to 70 ° C., it will not be redissolved, and if it is 30 ° C. or less, there will be no water separation. Therefore, it is easy to control the temperature of the product, and the gel does not dissolve due to an increase in temperature under normal handling conditions. The processed sea urchin-like food of the present invention can be frozen and preserved, and can be tasted while maintaining good flavor and texture without water separation even during thawing. In addition, the sea urchin-like processed food of the present invention can be re-dissolved by raising the temperature to 60 to 70 ° C., so that the remainder during production can be reused, and the yield during production is improved. be able to. The sea urchin-like processed food of the present invention is not uniform in shape, color tone, taste, etc., and crushes low quality raw sea urchin, edible oil and fat and gelling agent, and if necessary, water, seasoning, flavoring , Colorants, etc., so that the sea urchin-like processed food of the present invention also uses low-quality raw sea urchin as a raw material as a raw material, and according to the quality of raw raw sea urchin, improves and improves product quality. be able to. The sea urchin-like processed food of the present invention maintains a smooth paste-like physical property, and is placed in a plastic container for squeezing, so that it can be easily squeezed even when used for sushi such as laver rolls or warships. It can be used in take-out sushi restaurants and conveyor belt sushi restaurants without the need for experienced sushi chefs.

[0012]

EXAMPLES The present invention will be described in more detail with reference to the following Examples, which should not be construed as limiting the present invention. In addition, in the Example and the comparative example, evaluation of the sea urchin-like processed food was performed by the following method. (1) Water Separation Test 200 g of sea urchin-like processed food is stored frozen at −10 ° C. for 24 hours, and then water separation that occurs when thawed is visually observed. What does not seep out
○, those that have a slight separation but do not affect the texture
△, those with noticeable seepage of water separation are marked as ×,
Evaluate in three steps. (2) Flavor and texture test A total of 10 panelists, five men and five women, sample frozen and thawed sea urchin-like processed foods, and sensory evaluate the flavor and texture. Each panelist evaluated the flavor and texture on a 4-point scale of 1 to 4 according to the following criteria.
Find the average score of the names. As for the flavor, 4 points were excellent in flavor and not inferior to natural sea urchins, 3 points were good in flavor and tasted good, and 2 points were inferior in flavor and proved to be copy food just by putting in mouth. Points that have a bad taste, such as points or oily, are scored as one point. Regarding the texture, 4 points for those that have excellent texture and are not inferior to natural sea urchins, 3 points for those that have a good texture and a good mouthfeel, 2 points that you understand, 1 point that does not make you feel like eating
Point. Example 1 Rapeseed white oil 20 parts by weight and rapeseed hardened oil 8 having a melting point of 40 ° C.
0 parts by weight were mixed to prepare a compounded oil. The melting point of this blended oil is 37 ° C, and the solid fat index at 20 ° C is 35.
Met. In addition, glucose 40 parts by weight, granulated sugar 3
5 parts by weight, 10 parts by weight of sorbitol, 5 parts by weight of kelp stock and 10 parts by weight of fish meat extract were mixed to prepare a seasoning. 5 parts by weight of the above compounded oil, 2.0 parts by weight of carrageenan as a gelling agent, 1.4 parts by weight of xanthan gum and 1.2 parts by weight of locust bean gum, 110 parts by weight of water, 40 parts by weight of the above seasoning, flavor 2 parts by weight, Dye Yellow No. 4 0.01
Parts by weight and 0.01 parts by weight of Dye Yellow No. 5
Heated to ~ 90 ° C. When the gelling agent was completely dissolved in the liquid, 100 parts by weight of raw sea urchin pulverized using a mixer was added, and the mixture was heated at 80 to 90 ° C. for another 20 minutes. Thereafter, the heated mixture was placed in a plastic container for squeezing and cooled with cooling water. The contents of the plastic container gelled, and a sea urchin-like processed food was obtained.
The sea urchin-like processed food was placed in a freezer at −10 ° C. as it was in a container, and stored frozen. Twenty-four hours later, the container was transferred to a refrigerator and thawed, but no water seepage was observed.
In the sensory evaluation by ten panelists, both the flavor and the texture were 3.8 points. Example 2 As edible oil / fat, rapeseed white oil 30 parts by weight and melting point 40 ° C.
Obtained by mixing 70 parts by weight of rapeseed hardened oil
Except for using 10 parts by weight of a blended oil having a solid fat index of 15 at 2 ° C. and 20 ° C., 2.5 parts by weight of carrageenan, 1.7 parts by weight of xanthan gum and 1.5 parts by weight of locust bean gum as gelling agents. A sea urchin-like processed food was prepared in the same manner as in Example 1. When this sea urchin-like processed food was thawed, no seepage of syneresis was observed. The result of sensory evaluation is
The flavor was 3.9 points and the texture was 3.8 points. Example 3 As an edible oil / fat, rapeseed white squeezed oil 40 parts by weight and melting point 40 ° C.
Obtained by mixing 60 parts by weight of rapeseed hardened oil
Using 25 parts by weight of a blended oil having a solid fat index of 10 at 5 ° C. and 20 ° C., 4.0 parts by weight of carrageenan, 2.8 parts by weight of xanthan gum and 2.4 parts by weight of locust bean gum as gelling agents, Was prepared in the same manner as in Example 1 except that the content was changed to 120 parts by weight. When this sea urchin-like processed food was thawed, no seepage of syneresis was observed. As a result of the sensory evaluation, the flavor was 4.0 points and the texture was 3.9 points. Example 4 As an edible oil or fat, 33.3 parts by weight of corn white squeezed oil and a melting point of 3
30 parts by weight of a blended oil having a solid fat index of 10 at a melting point of 32 ° C. and 20 ° C. obtained by mixing 66.7 parts by weight of hardened corn oil at 0 ° C., 3.0 parts by weight of carrageenan as a gelling agent, and xanthan gum 2 A sea urchin-like processed food was prepared in the same manner as in Example 1 except that 0.1 part by weight and 1.8 parts by weight of locust bean gum were used and the amount of water was changed to 130 parts by weight. When this sea urchin-like processed food was thawed, no seepage of syneresis was observed. As a result of the sensory evaluation, the flavor was 3.9 points and the texture was 4.0 points. Examples 5 to 12 According to the composition shown in Table 1, 8
A variety of sea urchin-like processed foods were prepared and subjected to a water separation test and sensory evaluation of flavor and texture in the same manner as in Example 1.
Table 1 summarizes the results of Examples 1 to 12.

[0013]

[Table 1]

[0014]

[Table 2]

[0015]

[Table 3]

[Note] 1) Melting point: 40 ° C. 2) Melting point 30 ° C. 3) Measured value at 20 ° C. From the results in Table 1, the sea urchin-like processed food of the present invention containing 5 to 30 parts by weight of edible oil and fat and 1 to 10 parts by weight of the gelling agent per 100 parts by weight of the raw raw sea urchin was thawed after freezing. However, it can be seen that there is no exudation of syneresis and the flavor and texture are excellent. In particular, as an edible oil and fat, a mixed oil having a solid fat index of 3 to 40 at a melting point of 5 to 40 ° C and 20 ° C is used, and as a gelling agent, carrageenan, xanthan gum and locust bean gum in a weight ratio of 100: 50 to
The processed sea urchin-like foods of Examples 1 to 8 used at a ratio of 90:40 to 80 have a flavor and texture comparable to that of natural sea urchin. Comparative Example 1 As an edible oil / fat, 33.3 parts by weight of corn white squeezed oil and melting point 3
36.7 parts by weight of a blended oil having a solid fat index of 10 at a melting point of 32 ° C. and 20 ° C. obtained by mixing 66.7 parts by weight of hardened corn oil at 0 ° C., 0.5 part by weight of carrageenan as a gelling agent,
A sea urchin-like processed food was prepared in the same manner as in Example 1 except that 0.2 parts by weight of xanthan gum and 1.0 part by weight of locust bean gum were used, and the amount of water was changed to 150 parts by weight. When this sea urchin-like processed food was thawed, exudation of syneresis was observed. As a result of the sensory evaluation, the taste was 2.1 points,
The texture was 2.2 points. Comparative Examples 2 to 5 According to the composition shown in Table 2, 4
A variety of sea urchin-like processed foods were prepared and subjected to a water separation test and sensory evaluation of flavor and texture in the same manner as in Example 1.
Table 2 summarizes the results of Comparative Examples 1 to 5.

[0017]

[Table 4]

[Note] 1) Melting point: 40 ° C. 2) Melting point 30 ° C. 3) Measured value at 20 ° C. The sea urchin-like processed food of Comparative Example 1 in which the amount of the edible oil / fat is too small has water seepage during thawing, and is clearly inferior in both flavor and texture to natural sea urchins. The sea urchin-like processed food of Comparative Example 2 in which the amount of the edible oil / fat is too large has a small amount of water release upon thawing, and is extremely inferior in both flavor and texture. Similarly, the sea urchin-like processed food of Comparative Example 3 in which the amount of the edible oil / fat is too large also exhibits exudation of water upon thawing, and the flavor and texture are remarkably inferior. The sea urchin-like processed food of Comparative Example 4 in which the amount of the gelling agent is too large does not exude water when thawing, but has a rough feel, and both the flavor and the texture are clearly compared to the natural sea urchin. Inferior. Conversely, the processed sea urchin-like food of Comparative Example 5 in which the amount of the gelling agent is too small has water seepage when thawing, and is inferior in both flavor and texture.

[0019]

The processed sea urchin-like food of the present invention can be easily manufactured without requiring any special equipment other than the heating mixer, and does not cause water separation even when thawed after frozen storage. , Flavor and texture are as good as natural sea urchins.

Claims (4)

[Claims] 1. A sea urchin-like processed food comprising 5 to 30 parts by weight of edible oil and fat and 1 to 10 parts by weight of a gelling agent per 100 parts by weight of ground raw sea urchin. 2. The sea urchin-like processed food according to claim 1, wherein the edible fat has a melting point of 5 to 40 ° C. and a solid fat index at 20 ° C. of 3 to 40. 3. The sea urchin-like processed food according to claim 1, wherein the gelling agent is carrageenan, xanthan gum and locust bean gum. 4. The compounding ratio of carrageenan, xanthan gum and locust bean gum is from 100: 50 to 90:40.
The sea urchin-like processed food according to claim 3, which has a weight ratio of from 80 to 80.