JPS6265664A - Shark fin-like food and production thereof - Google Patents

Abstract

PURPOSE:To obtain the titled food useful as a Chinese food ingredient, etc., having the same properties as those of natural shark fin, improved color tone, taste, etc., inexpensively and easily, comprising a filamentous material having gelatin, L-M pectin and calcium alginate as main constituent components. CONSTITUTION:(A) An aqueous solution comprising (i) gelatin and/or (ii) L-M pectin and (iii) an alginate as main constituent components is extruded into (B) a calcium ion-containing solution, a filamentous material having a tapered state preferably at one end and then the filamentous material is immersed in (C) a tannin-containing solution, to give the aimed food. The component B is a flowing solution, the extrusion speed of the component is speed not faster than the speed of the flowing solution and the component A is preferably extruded intermittently.

Description

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, and a method for producing the same.

[Conventional technology]

BACKGROUND ART Traditionally, shark fin, or shark fin, has been prized as an ingredient in Chinese cuisine and is 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.

For this reason, the inventor of the present invention attempted to artificially produce a food product with the same properties as natural seven-fin fins. However, this type of product and manufacturing method have not yet been developed.

[Problem that the invention seeks to solve]

Therefore, it is an object of the present invention to provide a shark fin-like food product that has properties that are inferior to naturally occurring shark fin products, and a method for producing this shark fin-like food product inexpensively and easily. That is.

Therefore, the present inventor paid attention to the fact that natural shark fins are made of colladan, that is, gelatinous material. An attempt was made to obtain a shark fin-like food by coagulating the spindle in a solvent, but with this method,
It had poor shape retention when molded into a round shape, and it was difficult to coagulate it into a shark fin-like filament. After conducting various research, it was discovered that when alginate is used in combination with gelatin and/or LM pectin, the same shape retention and texture as natural shark fin can be obtained, and the present invention has been completed.

[Means for solving problems]

That is, the shark fin-like food of the present invention is characterized by being composed of filaments whose main components are gelatin and/or LM pectin and calcium alginate. Furthermore, the method for producing shark fin-like food of the present invention includes:
An aqueous solution mainly consisting of gelatin and/or LM pectin and alginate is extruded into a calcium ion-containing solution to form filaments, and then this filament is extruded into a tannin-containing solution. It is characterized by being immersed in the liquid.

Hereinafter, the shark fin-like food of the present invention and the method for producing the same will be explained in detail.

In the present invention, gelatin and LM pectin (both commercially available products) may be used alone or in combination as a raw material. Note that LM pectin refers to low methoxyl pectin. Therefore, unless otherwise required, an explanation will be given below using gelatin as an example. In the present invention, first, an aqueous solution containing gelatin and alginate as main components is extruded into a solution containing calcium ions to form a filamentous body. in this case,
It is appropriate that the amount of gelatin is approximately 0.7 to 10% (W/W). In addition, the amount of alginate used was 0.
It is desirable that the amount be 7 to 2.5% (w/w), that is, the same amount as gelatin or one-quarter or less.

This is because unless gelatin is added in an approximately equal amount to the aluinate, the flesh of the filaments will become too hard, resulting in a shark fin-like texture; This is because it becomes difficult to mold. As the alginate, it is generally best to use sodium alginate.Also, a solution containing calcium ions, a solution or an aqueous solution of a calcium salt such as calcium lactate or calcium chloride may be used, and the calcium concentration thereof is 1.0 to 3. 0
H, it is usually preferable to adjust it to about 1.5-. The general manufacturing method is to weigh out a predetermined amount of gelatin and alginate, add fresh water to it, heat it to melt at a temperature of about 60 to 90 degrees Celsius, and cool it to about 30 to 60 degrees Celsius. The sol composition is degassed according to the requirements, and the sol composition is extruded under pressure into a calcium ion-containing solution to obtain an appropriate length.
Obtain thick filaments. The preferred shape of the filament is one with a length of about 30 to 1100 V, a diameter of about 0.3 to 3 m/rn, and a tapered tip like a needle, like a shark fin in a fabric. It is better to make it . The temperature of the calcium ion-containing solution should be 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.

Furthermore, when pressurizing and extruding the sol composition consisting of gelatin and sodium alginate into a calcium ion-containing solution, it may be extruded as it is into still water through a nozzle opening with a diameter of about 2w'-; The surface of the filament is difficult to smooth due to wave resistance, so it is more effective to push it out into running water. In this case, the sol composition may be 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 manner, there is almost no wave resistance during extrusion.

The speed of the flowing water is preferably about 0.1 to 1W). In addition, if the sol composition is continuously extruded, the obtained filament becomes long and thin like a continuous noodle. If you do an intermittent extrusion method in which you extrude from the nozzle opening after a certain period of time (for example, this operation is performed at a frequency of 960 to 120 times per minute), the rear end of the filament will become thin like a needle. This results in an appearance that resembles a shark's fin. Next, the filament thus formed is washed with water to remove unnecessary calcium ions. Although this filament appears colorless and transparent, it may be dyed with a yellow pigment (for example, Sun Yellow A 3.
In other words, when colored using gardenia pigment),
Similar to the species shark fin, it can be a yellow thread-like body.

Next, this filament is immersed in a solution containing tannins. 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 tannins, the shape of the threads becomes less likely to collapse, and the color changes to light brown, brownish brown, brownish yellow, etc. ) It will be close to the natural 7-fin.

[Effect]

When the above-mentioned sol composition is extruded under pressure into still water or flowing water containing calcium ions, an r-shaped filament that is transparent and has excellent shape retention is obtained.

At this time, the filamentous body is formed by replacing the sodium ions in sodium alginate with calcium ions, creating crosslinks in the composition of calcium alginate, and gelatin being included in this to form a single filamentous body. That seems to be the case.

In addition, by intermittently extruding the above sol composition into flowing water containing calcium ions at a speed not faster than that of the flowing water, after a certain amount of the sol composition has been extruded, the terminal ends of the filaments are torn off to form a tapered shape. (needle-like), and the overall shape is similar to that of a natural shark fin that has been loosened up one by one.

Furthermore, 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, preventing the color change reaction from proceeding.

At the same time, the astringent properties of tannins further improve the shape retention of the filaments, which is thought to be because gelatin is solubilized by the tannins and elution of gelatin from the filaments is suppressed.

The shark fin-like food obtained in this way may be collected and used as an ingredient for 7 shark fin soups, etc., but if you want to preserve it for a certain amount of time, you can use the following treatment. preferable. That is, after washing the colored shark fin-like food with water, a predetermined amount is filled into a heat-resistant and pressure-resistant aluminum foil bag made of synthetic resin laminated with synthetic resin, or sealed, and retorted (for example, under pressure, Heat sterilization is performed under heating conditions such as ~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 is sufficient to rehydrate it according to a conventional method.

[Effects of the present invention]

As explained above, the production method of the present invention makes it possible to obtain filamentous bodies containing gelatin and/or HLM pectin and calcium alginate as main components by an extremely simple method, and therefore, unlike the conventional method, can't be seen,
Shark fin-like food can be produced 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 chewiness (elasticity), and is used as an ingredient in Chinese cuisine, etc. It can be widely used as

〔Example〕

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

Example 1 100 tons of an aqueous solution containing 1.1% sodium alginate and 3.0% gelatin was heated to 80°C and dissolved, and about 50%
Cooled to ℃. When this sol composition was repeatedly extruded at a rate of 80 times per minute under pressure into a 2.0% calcium chloride aqueous solution flowing at a flow rate of 02 x 3 from a nozzle opening with a sonic aperture of 2 rr 7 m, one end of the sol composition was pushed out at a frequency of 80 times per minute. 75 kg of a colorless and transparent filament having a tapered shape was obtained. After leaving it as it is for 30 minutes, I washed it with water and it became 0.
It was immersed in 1-chi black tea extract for 5 minutes. All of the filaments thus obtained were brown in color. These were scraped out and collected, weighed in 1.4 kg portions, filled and sealed in heat-resistant and pressure-resistant synthetic resin bags, and then retorted at 120° C. for 15 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.

Example 2 Sodium alginate 0.7%, L-M-1'cutin 0
．． The mixture was dissolved in 100 t' of an aqueous solution containing 74i in a vacuum kneader and heated to 80°C, and cooled to about 50°C while being degassed. This sol composition was repeatedly extruded at a rate of 0.4 d at a frequency of 100 times per minute under pressure into a 1,0-thi calcium chloride aqueous solution flowing at a flow rate of 0.2 msa from a nozzle opening with a diameter of 2 rpm. Nine filaments having properties almost the same as those of Example 1 were obtained at 65'. This was immersed in a 0.02% diluted solution of yellow pigment (Sun Yellow A3) for 5 minutes, and then, after being exposed to water, was immersed in a solution containing tannin for 5 minutes. All of the filaments thus obtained were brown-yellow in color. The shark fin-like food obtained by this method had a slightly softer texture than the shark fin-like food of Example 1.

Example 3 Sodium alginate 2.0%, gelatin 2.0%, L
- Pour 100 tons of an aqueous solution containing 2.0% M pectin into a vacuum kneader for 80 m:! Heat to melt, about 50
It was cooled to ℃ while degassing. This sol composition has a diameter of 2
Flow rate from n&m nozzle mouth 0.2 ■Flowing with love 3,0
% calcium chloride aqueous solution under pressure at a frequency of 90 times per minute, 75 light dark brown transparent filaments with tapered ends 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 (4)

[Claims] (1) A shark fin-like food product comprising filamentous bodies whose main components are gelatin and/or LM pectin and calcium alginate. (2) The shark fin-like food according to claim 1, wherein one end of the thread-like body is tapered. (3) An aqueous solution containing gelatin and/or LM pectin and alginate as main components is extruded into a calcium ion-containing solution to form a filament, and then this filament is made to contain tannin. A method for producing a shark fin-like food, which comprises immersing it in a solution. (4) A calcium ion-containing solution is provided as a running water solution, and the aqueous solution containing gelatin and/or LM pectin and alginate as main components is extruded intermittently at a speed no faster than the running water. A method for producing a shark fin-like food according to claim 3.