Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
  • A23J3/00—Working-up of proteins for foodstuffs
  • A23J3/14—Vegetable proteins
  • A23J3/16—Vegetable proteins from soybean
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
  • A23J3/00—Working-up of proteins for foodstuffs
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
  • A23J3/00—Working-up of proteins for foodstuffs
  • A23J3/22—Working-up of proteins for foodstuffs by texturising
  • A23J3/225—Texturised simulated foods with high protein content
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
  • A23L29/03—Organic compounds
  • A23L29/035—Organic compounds containing oxygen as heteroatom
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
  • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
  • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
  • A23L29/272—Gellan
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
  • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
  • A23P30/10—Moulding

Definitions

• the present invention relates to fish paste products such as fish paste, fish paste, and fish paste products that do not use surimi, and a method for producing the same. ..
• the fish paste products exemplified by Kamaboko and Chikuwa are widely used in the Japanese diet. Furthermore, in recent years, attention has been paid to the fact that high-quality protein can be easily ingested. Since the prices of fish and shellfish surimi, which are the main raw materials for fish paste products, fluctuate due to the balance between supply and demand, stabilizing raw material costs has been an issue for some time. In recent years, saving fishery resources has become one of the important social issues, especially from the aspect of environmental protection. Furthermore, the needs for corresponding foods are increasing worldwide, such as the growing tendency toward plant-based foods against the background of various considerations including the environment and health, and the accompanying increase in the vegetarian and vegan population. ing. As for fish paste products, it is required to provide products having the same texture, appearance and flavor without using fish meat, fish and shellfish, and surimi made from these as much as possible.
• the texture required for Kamaboko includes moderate hardness and elasticity, suppleness, and a crunchy and crispy texture.
• Patent Document 1 describes a method for producing Kamaboko-like food using heat-coagulable protein (egg white, soybean), tapioca starch, thickening polysaccharide (carrageenan, psyllium), cooking oil, and water without using fish meat. Although it is described, there is still room for further improvement in the texture of Kamaboko.
• Vegetable protein represented by powdered soybean protein is a raw material commonly used for fish paste products (for example, Patent Documents 2 and 3). It is often used for the purpose of improving the physical characteristics and texture of surimi, or reducing costs by partially replacing surimi.
• Gellan gum is an example of a raw material used for improving the physical characteristics and texture of fish paste products.
• Patent Documents 4 and 5 describe that elastic fish paste products can be manufactured by blending gellan gum.
• the normal type deacylated type
• Patent Document 1 there is a native type of gellan gum (Non-Patent Document 1)
• Patent Document 6 the native type gellan gum is heated and dissolved in water to form a paste, which is 0.1 to 1.5 for ground fish meat.
• “crab-flavored kamaboko” is a typical product of flavored kamaboko among the kamaboko.
• the crab-flavored kamaboko is typically produced by chopping and noodle-making, but the noodle-making method has a good texture (Non-Patent Documents 2 and 3, Patent Documents 7 and 8). Since the noodle-making method has a step of thinly stretching the dough before heating, the dough needs to have a property of being appropriately stretched to form a film, that is, a film-forming property.
• the dough formed into this sheet (membrane) is gelled in a short time by heating with a drum steamer, the sheet after heating is easily peeled off from the drum, and in addition, the tensile strength of the sheet, etc.
• Multifaceted physical properties and quality are required.
• the appropriate elasticity and physical properties largely depend on the quality and composition of the surimi, and it is even more difficult to obtain such physical properties without using surimi.
• An object of the present invention is to provide a fish paste product-like food having a texture and physical characteristics comparable to those used for surimi. It was
• the present inventor diligently studied the above-mentioned problems, and by blending powdered vegetable protein, gellan gum, divalent metal salt, and water into the dough in a specific range, a crab-like food and a crab flavor with many process restrictions. We have found that even Kamaboko-like food can be produced, and completed the present invention. It was
• the present invention contains (1) 1 to 20% by weight of powdered vegetable protein, 1 to 8% by weight of gellan gum, 0.005 to 0.15% by weight of a divalent metal salt as a divalent metal, and 60 to 95% by weight of water.
• a method for manufacturing fish paste-like foods including the steps of preparing, molding and heating the dough.
• (3) The production method according to (1) or (2), wherein the dough further contains 1 to 10% by weight of starch.
• a method for producing instant ingredients such as fish paste products, including the steps of molding, heating and drying.
• a fish ball is manufactured by adding salt, and if necessary, various auxiliary materials such as seasonings, starch, and vegetable protein to fish meat and seafood surimi, kneading them, molding, and heating. Specifically, examples thereof include kamaboko, crab-flavored kamaboko, fried kamaboko, chikuwa, hanpen, and fish ball.
• a food having the same texture, appearance, and flavor as these, with a significantly reduced amount of surimi blended or not blended is referred to as a "fish paste product-like food".
• fish paste product-like food In the present invention, it is referred to in the form of "kamaboko-like food" corresponding to the usual "kamaboko” using surimi, for example, according to the individual product type.
• powdered vegetable protein As the powdered vegetable protein used in the present invention, a commercially available product produced from vegetable raw materials exemplified by soybean, wheat and pea can be appropriately selected. In particular, powdered soybean protein made from soybean is preferable. As the powdered vegetable protein, a commercially available product usually used for a general fish paste product can be appropriately selected according to a desired physical property and flavor color tone.
• the blending amount in the dough is 1% by weight or more and 20% by weight or less, preferably 2 to 18% by weight, and more preferably 2 to 15% by weight. If it is less than this, appropriate water retention, hardness and texture may not be obtained. If it is more than this, it may be too hard or too elastic. In addition, by increasing the blending amount, it becomes possible to design a product as a simple and high-quality protein supply source.
• Gellan gum is a polysaccharide produced by the non-pathogenic microorganism Sphingomonas elodea, and there are two types, deacylated type and native type.
• native gellan gum is suitable, and a commercially available product can be appropriately selected and used.
• the blending amount is 1% by weight or more and 8% by weight or less, preferably 1.3 to 6% by weight, and more preferably 1.6 to 5% by weight in the dough. If it is less than this, it may not be possible to obtain a favorable texture like a fish paste product, specifically hardness, elasticity, suppleness, and crispness. If it is more than this, the elasticity may be too strong and it may be difficult to prepare the dough, or the texture may be unfavorable like rubber.
• a divalent metal salt By blending a divalent metal in the present invention, it is possible to impart appropriate hardness, elasticity, crispness and the like, which are preferable textures as a fish paste product-like food. It is desirable to use a divalent metal salt, specifically, a calcium salt and a magnesium salt can be mentioned, and a calcium salt is preferable in terms of flavor. Examples of the calcium salt include calcium sulfate, calcium lactate, calcium chloride and calcium carbonate, more preferably calcium lactate, calcium sulfate and calcium chloride, and even more preferably calcium lactate.
• the amount is preferably 0.005% by weight or more and 0.15% by weight or less as the divalent metal in the dough, preferably 0.01 to 0.1% by weight, and more preferably 0.015 to 0.08% by weight.
• calcium lactate (pentahydrate) for food use it can be appropriately adjusted to about 0.1 part by weight with respect to 1 part by weight of gellan gum, and the blending amount in the dough is preferably 0.05 to 1.0 part by weight. Is 0.1 to 0.7 parts by weight, more preferably 0.15 to 0.6 parts by weight. If it is less than this, it may have a sticky texture due to lack of elasticity, and if it is more than this, it may affect the flavor.
• any water used for ordinary food production such as distilled water and ion-exchanged water can be used in the present invention.
• the water temperature is not particularly limited, but it is preferably set to room temperature or lower because it may become lumpy when the raw materials are mixed at a high temperature. It may be mixed as cold water or ice water.
• the blending amount can be appropriately adjusted according to the type of powdered vegetable protein used and its composition and characteristics, but is 60% by weight or more and 95% by weight or less, preferably 65 to 90% by weight, and further. It is preferably 65 to 80% by weight. If the amount of water is less than this, the texture becomes too hard, and if it is more than this, the texture becomes too soft, and a preferable texture as a fish paste product-like food may not be obtained.
• starch In the present invention, by further blending starch, it becomes easy to obtain appropriate shape retention and hardness.
• starch any starch commonly used in marine paste products can be used, and is selected from, for example, tapioca starch, potato starch, pea starch, wheat starch, corn starch, and / or processed starches thereof. One or more of them can be used alone or in combination as appropriate.
• the blending amount in the dough is 1% by weight or more and 10% by weight or less, more preferably 1 to 8% by weight, and most preferably 2 to 7% by weight. If it is less than this, the above-mentioned effect may not be sufficiently obtained. On the other hand, if the amount is more than this, the texture derived from starch becomes too strong, and it may be difficult to obtain a preferable texture as a fish paste product-like food.
• oat fiber in the present invention refers to a so-called oat bran portion, that is, an insoluble fiber portion obtained by removing a water-soluble component such as a water-soluble fiber from an outer skin portion.
• the blending amount is 0.1% by weight or more and 3% by weight or less, preferably 0.2 to 2% by weight, and more preferably 0.3 to 1.5% by weight in the dough. If it is less than this, the texture improving effect may be insufficient, and if it is more than this, the texture may be powdery.
• fats and oils In the present invention, by further blending fats and oils, it becomes easier to obtain a more preferable color tone and texture.
• the types of fats and oils are not particularly limited, and edible fats and oils such as soybean oil, rapeseed oil, corn oil, palm oil, palm oil, safflower oil, olive oil, cottonseed oil, and sunflower oil can be used.
• oils and fats that are liquid at room temperature are preferable.
• the amount when blended is 1% by weight or more and 10% by weight or less, preferably 2 to 9% by weight, and more preferably 3 to 7% by weight in the dough.
• the shape of the dough is not maintained after heating, and it may sag and spread.
• the blending amount may be small or may not be blended at all. It should be noted that the appropriate mixing procedure for the dough is prior to the addition of salt. If mixed after salt, emulsification / dispersion in the dough may be insufficient and a good dough may not be obtained. It is efficient and preferable to mix at the same time as other main raw materials other than salt.
• salt The salt can be blended in the same manner as a general fish paste product using surimi, and as a guide, 0.5 to 2.5% by weight in the dough can be exemplified. If salt is mixed at the same time as the powdered vegetable protein in the compounding raw materials, it may affect the solubility and emulsification of the vegetable protein, so the vegetable protein is uniformly dissolved and dispersed in the dough. It is desirable to add it after.
• any of the raw materials blended in general fish paste products such as sugars, sake / mirin, various seasonings, flavors, and pigments can be used in the present invention as long as the effects of the present invention are not impaired.
• Surimi is made from marine foods such as fish and shellfish, washed and exposed to water, drained to remove impurities, refined, and dehydrated. According to the method of the present invention, the amount of surimi used is significantly reduced, and even if it does not contain any animal raw materials such as egg white / powdered egg white, livestock meat, and dairy products, it is usually common. It is possible to produce foods having the same texture as the fish paste products of.
• "not contained" in the present invention means that it is not blended as a raw material, and a small amount of contamination in the manufacturing process is excluded.
• Preparation of dough The following can be exemplified as the procedure for preparing the dough.
• a predetermined amount of powdered vegetable protein, water, and seasonings other than salt are put in a mixing container and mixed uniformly. It is desirable to use a device having a shearing force for mixing, and examples thereof include a robot coupe, a silent cutter, and a ball cutter.
• the mixing time is about 2 to 10 minutes.
• salt is further added and mixed for about 2 to 10 minutes to obtain a dough.
• the dough is molded according to the desired morphology.
• the molding method can follow the usual method in the production of ordinary fish paste products, and may be manually operated or a general molding machine or the like may be used.
• Examples of the molding machine include a casing filling machine, a fried kamaboko molding machine, a plate-attached kamaboko molding machine, and a chikuwa molding machine.
• a method of uniformly spreading the dough to a thickness of 5 mm or less, preferably 4 mm or less, more preferably 2 mm or less, heating it, and shredding it into fibers and bundling it can be exemplified.
• the molded dough is heated by any means such as steaming, frying, baking, steaming frying and the like. It can also be retort-heated.
• the heating conditions are 70 ° C. or higher for 1 minute or longer, preferably 70 ° C. or higher and 180 ° C. or lower for 1 to 60 minutes, more preferably 75 to 130 ° C., and most preferably 80 to 122 ° C. for 1 to 50 minutes.
• the fish paste product-like food of the present invention has a quality of easily reconstitution with hot water even when dried. This can be used as a preserved food as it is, and can also be suitably used as an ingredient for instant foods such as soups and noodles.
• the drying means a generally known method may be used, and examples thereof include freeze drying, air flow drying, hot air drying, microwave drying, and vacuum frying drying.
• Powdered soy protein A Fuji Pro 748 (manufactured by Fuji Oil Co., Ltd.)
• Powdered soy protein B New Fuji Pro 001M (manufactured by Fuji Oil Co., Ltd.)
• Gellan Gum Kelkogel LT-100 (CP Kelco, native type)
• Oil Rapeseed white squeezed oil (manufactured by Fuji Oil Co., Ltd.)
• Calcium lactate pentahydrate, food additive (Kishida Chemical), pre-dissolved and mixed with a part of water
• Example 14 Examination of protein type In the compounded raw material of Example 14, "powdered soybean protein B” was replaced with another powdered vegetable protein, and a dough was prepared and molded in the same manner to form a film. Was evaluated. As shown in the results shown in Table 3, film formation was possible in all cases. However, other than powdered soybean protein, there is a problem in color tone and texture after heating, and it was determined that soybean-derived vegetable protein is suitable in the present invention.

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• Chemical & Material Sciences (AREA)
• Life Sciences & Earth Sciences (AREA)
• Engineering & Computer Science (AREA)
• Polymers & Plastics (AREA)
• Health & Medical Sciences (AREA)
• Food Science & Technology (AREA)
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• Dispersion Chemistry (AREA)
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• Fish Paste Products (AREA)

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Citations (6)

• 2021
  • 2021-09-15 US US18/022,513 patent/US20230320377A1/en active Pending
  • 2021-09-15 WO PCT/JP2021/033876 patent/WO2022070913A1/ja not_active Ceased
  • 2021-09-15 CN CN202180050527.3A patent/CN115867150B/zh active Active
  • 2021-09-15 JP JP2022539301A patent/JP7180818B2/ja active Active

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