JPS60192572A - Food like raw sea urchin paste - Google Patents

Abstract

PURPOSE:An economically inexpensive food like raw sea urchin paste, comprising fats and oils, eggs, a thickening agent, and a dyestuff. CONSTITUTION:For example, (A) 60-80wt% fats and oils are blended with (B) 10-20wt% eggs, (C) 7-20wt% thickening agent (preferably both a natural thickening agent such as guar gum, etc. and an organic acid such as succinic acid, etc. are used), 3-5wt% total amounts of (D) seasoning (preferably containing both methionine and a glutamate) and (E) a dyestuff [preferably having a color steric range of L=57+ or -3, a=(+)14+ or -6, b=(+)24+ or -6, showing acid resistance], mixed by a mixer, etc., to give the desired food.

Description

[Detailed Description of the Invention] Sea urchin has been eaten as a seafood delicacy in Japan for a long time, but it is expensive because the amount of resources is extremely limited. In particular, raw sea urchin is perishable and must be stored and handled with great care, making it extremely expensive as food.

As a result of various studies on methods for artificially producing raw sea urchin-like foods, the present inventors discovered a method for obtaining a dual-like food that is economically inexpensive and completed the present invention. The details will be explained below.

The raw materials used in the present invention consist of fats and oils, eggs, thickeners, seasonings and pigments.

Fats and oils include all animal and vegetable fats and oils that are normally edible, regardless of whether they are liquid or solid at room temperature. Vegetable oils include soybean oil, rapeseed oil, corn oil, safflower oil, palm oil, etc., and animal and vegetable oils include pork fat, beef tallow, fish oil, etc. It also includes those processed by processing these fats and oils to raise their melting point by processing means such as hydrogenation. These oils and fats are used in combination with lvi, 211 or more.

Chicken eggs, whole eggs with the shell removed, or egg yolks are used.

Instead of using fresh eggs, you can also use thawed frozen eggs.

The thickener may be any substance that has the effect of imparting appropriate chicken-tropic properties to the product, and may include gums such as natural thickeners such as locust bean gum, guar gum, and tamarind gum, water-soluble organic acids, Examples include succinic acid, maleic acid, fumaric acid, lactic acid, malic acid, tartaric acid, citric acid, and the like. These natural thickeners are used in combination with one or two of the nucleic acids, or several of each.

The seasoning preferably contains at least glutamic acid salts and medionine, and further preferably contains glycine, alanine, valine, and nucleic acids in combination. As the nucleic acid, salts of inosinic acid and/or guanylic acid are used. In addition, seasonings with salt and sweeteners (salt, glucose, aspartame, etc.) are also preferable.

The coloring matter may be a natural food coloring or a synthetic coloring, but it is necessary to use it so that the color of the product falls within the following three-dimensional color range.

L = 57 ± 3 Color solid range a = (+) 14 ± 6 b = (, )) 24 ± 6 The dye is preferably water-soluble or oil-soluble and preferably acid-resistant. Natural pigments used include monacus, carotenoide, and caramel, while synthetic pigments include Red No. 102, Red No. 106, Yellow No. 4, and Blue No. 1.

In addition to the above, it is preferable to add a small amount of sea urchin flavor as a flavoring agent, and it is particularly preferable to use raw sea urchin flavor (AN-3325, manufactured by Hase Yoi Co., Ltd., etc.).

Next, a method for implementing the present invention will be specifically explained.

The raw material composition is shown in the table below.

Mix all or part of the ingredients other than oil and fat with a mixer,
Next, fats and oils are sequentially added and the entire amount is mixed, and if there are any remaining ingredients, they are added and mixed to complete the process.

The mixer may be of any type as long as it can emulsify by high-speed stirring, and cutters such as RoboCup and Stefan cutters, colloid mills such as dispersion mills, etc. are used. However, it is not possible to use a homomixer with a small drive unit, as the emulsification will gel as the emulsification progresses, and the fluid will only flow around the drive unit. The whole mixture should be fluid, mixed, emulsified, and sticky so that it is as uniform as possible.

First, whole eggs or egg yolks and ingredients other than oil and fat are mixed with a mixer. However, seasonings, pigments, some of the nucleic acids, etc. may be added after the addition of fats and oils. Some thickeners, such as guar gum, require time to hydrate, so they must be dispersed in water beforehand.

If the organic acid is made into an aqueous solution of 5% or less and stirred and mixed, acid coagulation of the egg yolk will not occur, so it is used as an aqueous solution.

After mixing (add the fat while stirring). If your equipment does not allow addition while stirring, or if you cannot pour in the fat such as a solid fat, you can add the fat in several parts. Higher is better, and for RoboCube and Stefan Cutter, it is 3.00Or rather than l, 500rpm.
p m is preferable. However, since air tends to get mixed in at high speeds, it is desirable to stir under reduced pressure. After all the fats and oils have been added, continue stirring for another 1 to 2 minutes to complete emulsification. When emulsifying with a cutter, it is more preferable to refine the emulsified grains with a colloid mill to improve emulsion stability.

To identify when emulsification is complete, drop a small amount into water and observe. If the oil becomes cloudy and disperses in the water and no fat or oil floats on the ice surface, emulsification is complete.

Note that seasonings and the like may be mixed after emulsification, or may be dissolved before addition of fats and oils. In any case, it is sufficient that the solution is uniformly dissolved.

The emulsion produced by the above method has a taste, flavor, color, and texture similar to that of sea urchin, and is delicious. In particular, although it is gel-like, it melts in the mouth extremely well and has a texture similar to raw sea urchin without leaving any residue.

In addition, this emulsion can also be formed into granules similar to raw sea urchin. As a method of granulation, JP-A-55-34054, JP-A-55-110352. Japanese Unexamined Patent Publication No. 55-114273 is known. These include adding two substances that coagulate on contact, such as lithium alginate and a calcium salt, or low methoxy pectine and a calcium salt, one to the substrate and the other as a coagulating liquid containing it, to the substrate. is dropped into a coagulating liquid to form granules.

However, these known methods are related to the production of artificial salmon roe, and while they are used to produce particles with a diameter of about 6mm, they are difficult to produce sea urchin-like granules with a diameter of about 1ms. Not suitable for In this method, granules with a diameter of 11111 are obtained by directly extruding the granules from an internal 0.5-diameter injection needle into a coagulating solution, and immediately cutting with a cutter in accordance with the amount of extrusion. If the coagulating liquid is allowed to flow in one direction, the extruded product will float on the surface and form a straight line, making it easier to cut. At the end of the flow, the granules are collected with an filter, but about 1
It is preferable to collect aggregates of granules weighing 0g each, as they will have an appearance similar to raw sea urchin.

Next, details will be explained using examples.

Example 1 The raw material composition shown in the following table was used.

*l) Seasoning made by Ajinomoto ■, sodium glutamate containing sodium inosinate *2) Flavoring agent for Hase ■, A-N-3325 *3) Ikeda Toka Kogyo 1 Natural Red *4) Whole eggs and seasonings were added and mixed in a power lid (UM-12 type), an organic acid aqueous solution was added and stirred, and then oil and fat were added in three portions and stirred at 3.00 rpm for 2 minutes. Next, add flavoring and coloring and heat at 3,000 rpm for 1 minute.
A product was obtained by mixing at pm.

The viscosity of the main island with a B-type viscometer (rotor Na 4.20℃)
Also, a and b were determined based on the reflectance of a colorimeter ND-504DE model (manufactured by Nippon Heavy Industries).

On the other hand, raw Bafun sea urchin was lightly ground and its viscosity and reflectance were measured in the same manner as above. The above results are shown in the table below.

The measured viscosity indicates that the physical properties of the product closely resemble those of raw sea urchin. In particular, the chicken tropism shown by the tendency of viscosity change with rotational speed is similar to that of raw sea urchin.

The textures were very similar, especially the smoothness that melted in the mouth, and the taste, flavor, aroma, and color were also very similar.

Example 2 Materials other than oil and fat were added to a vacuum Robocube R-6 model (manufactured by Chi-Chi Subrise Co., Ltd.) and stirred for 1 minute at 1.50 Orpm to mix in advance. Next, the oil and fat were added in three portions and stirred at 3.00 rpm, and the addition was completed in 2 minutes in total.

The pressure was then reduced to 6IIIHg and the pressure was increased to 3.00 for an additional 2 minutes.
A product was obtained by stirring at Orpm. It has the taste, flavor, color and texture of mainland sea urchin, L = 57.0, a
=+12.5.

b=+2B,8.

*) Mixed fat of hydrogenated rapeseed oil and palm oil.

Example 3 A trial production was made using the formulation shown in the following table. Raw materials other than fats and oils were added to RoboCube R-eV type (manufactured by Qiyi Surprise Co., Ltd.) and mixed. It was added dropwise while stirring for 2 minutes with OOOrDm. After stirring for an additional 30 seconds after the addition of oil and fat, the
It was emulsified in several passes. Then 0,2% flowing at 2m/min
It was extruded into a sodium alginate solution through a syringe needle with an inner diameter of 0.5 mm, and the upper part of the flow was cut with two blades rotating at 1.00 rpm. At the end of the stream, the product was filtered through a 30 mesh filter to collect the granules.

The shape of the crystals resembled that of granular raw sea urchins.

The reflectance of the agency paste is L=58.5. a= (+)13
．． 5. b=(+)22.7.

Procedural amendment dated June 14, 1980 1, Indication of the case, 1988 Patent W4 Application No. 46703 2, Name of the invention, raw sea urchin-like food 3, Person making the amendment Relationship to the case Patent applicant address Chuo, Tokyo Kyobashi-ku, 5-8-5, Number of inventions increased by amendment None 7, Contents of amendment (1) Page 2, line 13 of the specification, “...animals and plants” have been changed to “.
``Animals'' is corrected.

(2) On page 5, line 20 of the specification, [..., egg yolk...] is corrected to [..., egg white...].

(3) "r26.8" on page 10, line 20 of the specification (the last line of the product column in the table) is corrected to r (+)26.8J.

Claims (1)

[Claims]! , a raw sea urchin-like food consisting of fat, oil, egg, thickener, seasoning and color. 2. The raw sea urchin-like food according to claim 1, wherein the #flavoring agent contains methionine and glutamate. 3. If the dye is used, the color of the product is L = 57 ± 3°a =
(+)14±6. The raw sea urchin-like food according to claim 1, characterized in that it is a natural or synthetic pigment having a three-dimensional color range of b=(+)24±6.