JPH0347053A - Shaped dried shark skin and preparation thereof - Google Patents

Abstract

PURPOSE:To prepare shaped dried shark skin readily recover initial shape with only pouring hot water and having excellent texture by heating aqueous dispersion containing fibrous dried shark skin and gelling agent for food and subjecting to freeze-drying. CONSTITUTION:An aqueous dispersion containing fibrous dried shark skin, agar-agar in an amount of about 50-200wt.% to dried weight of said dried shark skin and gelling agent for food such as carrageenan, preferably aqueous dispersion containing about 0.5-5.0wt.% gelling agent for food is heated at about 75-110 deg.C for 10-60min under normal pressure to about 1.5kg/cm<2> and cut to fixed size and shape, then subjected to freeze-drying.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of the Invention The present invention relates to a molded shark fin suitable for use as an instant food material, which can be easily restored before being eaten, and a method for producing the same.

Traditionally, shark fins have been commercially available mainly as frozen or dried products, and it takes time and effort to restore them.Despite the heyday of instant soups and ramen that can be eaten and eaten by simply pouring boiling water, shark fins have been sold commercially as frozen or dried products. No usable shark fins found.

Recently, with the diversification and luxury of food, shark fin soups have become commercially available, but the shark fins used in these soups are mostly boiled, and the shapes are irregular. There are many small pieces, buried in the powder soup, and their presence is not felt. These shark fins are made from dried, frozen, and gelatin-based fibrous materials, but all of these take time to restore. In addition, the workability during packaging is poor, and it is difficult to accurately fill a certain amount at a time.Furthermore, there is a high risk of pinholes due to the sharp shape and hardness, and the product design are severely restricted.

Problems to be Solved by the Invention The purpose of the present invention is to develop instant soups and instant soups to easily prepare shark fins, which conventionally took a lot of time and effort to prepare and could not be widely eaten at home. It can be used as an ingredient in ramen noodles, etc. In other words, the shark fins can be loosened one by one just by pouring boiling water over them, have the same texture as shark fins that have been simmered for a long time using traditional cooking methods, and can maintain a certain shape as a molded product. The aim is to obtain molded shark fins with a strong presence.

Means for Solving the Problems The present invention provides a molded shark fin formed by molding a fibrous shark fin with a food-grade gelling agent. A method for producing shaped shark fins is also provided, which comprises heating and freeze-drying the aqueous dispersion contained therein.

The fibrous shark fins used in the present invention are commercially available frozen or dried shark fins, which are submerged in water at 75 to 125°C for about 15 to 180 minutes, under pressure of about 2 to 4 kg/ax2 or less. The shark fin is heated to remove odor and gelatin and loosened into a fibrous form. Fibrous shark fin itself is commercially available, and may be used. Also, if desired,
A shark fin-like fibrous material obtained by molding and processing gelatin may also be used in combination as appropriate.

The food gelling agent used may be any gelling agent as long as it coagulates at a low temperature of about 30°C or lower and dissolves at a high temperature of about 70°C or lower, and agar, carrageenan, and gelatin are preferred. Pregelatinized starch, gums, etc. can also be used as long as they satisfy the coagulation and dissolution conditions.

The shaped shark fin of the present invention is produced by heating a fibrous shark fin and an aqueous dispersion of a predetermined amount of a food gelling agent, and then freeze-drying the resultant.

The food gelling agent is preferably used as an aqueous solution or aqueous dispersion having a concentration of about 0.5 to 5.0% (hereinafter, unless otherwise specified, weight %). At high concentrations above 5%,
It has poor dispersibility and poor restorability, and if it is less than 0.5%, it is difficult to maintain the shape, and it is particularly easy to break when cutting during subsequent molding. Further, the amount of food gelling agent added is preferably about 50 to 200% based on the dry weight of the fibrous shark fin. If the amount is more than this, the molded product will contain significantly fewer shark fins, while if it is too little, it will be difficult to mold and the product will be easily broken.

The concentration and the amount added are in a relative relationship and can be mutually adjusted.

An aqueous dispersion containing a fibrous shark fin and a food-grade gelling agent can be prepared by uniformly mixing the fibrous shark fin and a food-grade gelling agent by a conventional method.

The obtained aqueous dispersion is heated at 75 to 110'C, normal pressure to I, 5 kg/cm'' for about 10 to 60 minutes.The heating time is relatively short in a pressurized high temperature state. The time may be sufficient, but it is preferable to carry out the reaction for a relatively long time at normal pressure.

Note that the heating conditions need to be adjusted depending on the fibrous shark fin used, and when using dried fibrous shark fin, it is better to pressurize and heat for a longer time. In addition, when shark fin-like fibers prepared from gelatin are used in combination, treatment at normal pressure for a short time is preferred in order to prevent deformation.

The shark fin thus treated with a food-grade gelling agent is cut into a predetermined size and shape, molded, and freeze-dried.

For example, it is poured into a tray of a predetermined size in the same direction as possible to a predetermined thickness and solidified. After solidifying, it may be immediately cut into a predetermined size with a cutter or the like, but molded shark fins with a more uniform shape can be obtained by freezing after solidifying and cutting with a slicer.

Although it may be frozen in a liquid state without solidifying it, it tends to break when cut and the shape tends to be uneven.

The cut size can be arbitrarily selected depending on the desired weight of the final product, and the thickness is usually 20 mm from the operational point of view of the manufacturing machine.
It is preferable that the cut width be around 5 to 30 mm before and after the fight. Also, if you cant the shark fin longer, it will look more like a shark fin when restored.

The molded shark fins cut to a certain size are stacked on a tray in a predetermined amount with a uniform thickness so that they do not stick to each other as much as possible, and are frozen in a freezing room below -20℃ to prevent shrinkage. Freeze-drying is performed in a vacuum of 0.8 torr or less and at a product temperature of 50°C or less.

The molded shark fins of the present invention thus obtained can be dispersed and restored one by one simply by pouring boiling water, and have a very soft texture. Moreover, since it is molded to a certain size, it can be filled with a predetermined amount relatively accurately, and since there are no sharp edges, there are no problems such as pinholes, making it extremely suitable as a material for instant foods.

X demon carp The present invention will be explained in more detail with reference to Examples below.

Example 1 After naturally defrosting a chunk of frozen shark fin that has been loosened into fibers (within 6a+m), 1500g of it was mixed with 3Q water, 100x (sake) and 75v slices (thickness 10+).
The shark fin was boiled for 2 hours at 90 to 95° C. to remove the odor and gelatinous substance of the shark fin, and 1200 g of fibrous shark fin was obtained.

The same amount of 2% gelatin aqueous solution was added to the main island and heated at 85 to 90°C for 30 minutes with stirring.

After heating, place a tray (445 x 50
0 m/m) to a thickness of ioam in as much of the same direction as possible, and solidified.

After solidification, it was frozen at −25° C. or lower and cut with a slicer to obtain 2200 g of cut pieces of 20×10×IOm/m.

Arrange the cut pieces on a tray lined with polysheet so that they have an even thickness and do not stick to each other as much as possible.
After freezing again for 18 hours below °C, vacuum pressure 0,8
Freeze-drying was performed for 24 hours under conditions of torr or less and product temperature of 50° C. or less to obtain molded and dried shark fin 1509. Note that the product moisture content was 2.5%.

If you pour boiling water on the main island, it will loosen its shape and become fibrous.
After 3 minutes, the shark's fin had a soft texture.

Example 2 After naturally defrosting frozen shark fin lumps that have been loosened into fibers (within 6+m++), the lIOog was mixed with 3g of water, 70RQ of sake, and 509 slices (thickness: IO
Boiled at 90-95℃ for 2 hours with Habubi (around n + a +) to remove the odor and gelatin of the shark fin,
Fibrous shark fin 8509 was obtained.

A commercial product (frozen product) 5509 of shark fin-like fibers prepared with gelatin as a main component was thawed and mixed with this. Next, apply 1% agar solution 21 to the mixed shark fin.
509 (150% amount) was added and heated at 90°C for 15 minutes with stirring.

After heating, place a tray (445 x 5
00 s/m) to a thickness of 15 ma+ in as much of the same direction as possible, and solidified.

After solidification, freeze at -20℃ or below and cut with a slicer to obtain 3340g of 30XIOX15m/n+ cut pieces.
I got it.

Arrange the cut pieces in a uniform thickness on a tray lined with polysheet, without sticking to each other as much as possible.
After freezing again below ℃, vacuum pressure 0,8 torr
Thereafter, freeze-drying was carried out for 24 hours at a product temperature of 50° C. or lower to obtain 265 g of dried molded shark fins. Note that the product moisture content was 2.8%.

When the main island was poured with boiling water, its shape loosened and became fibrous, and after 2 to 3 minutes it became a soft-textured shark fin.

Example 3 Dried golden wings (those loosened into fibers, made into lumps and dried with hot air) 4009 were soaked overnight in 10 times the volume of water, and after draining, 4Q of water, 120iC of sake and 100g of water were soaked.
With the Habu committee sliced (around 10mm thick),
It was boiled at 90 to 95°C for 3 hours and treated to remove odor, etc., to obtain fibrous shark fins of 1eoo9.

To this, add 3% agar aqueous solution 8009, and after mixing,
The mixture was heated under pressure for 10 minutes under atmospheric pressure.

After heating, place a tray (445 x 5
00 m/m) to a thickness of 10 mm, and poured in the same direction as much as possible to avoid solidification.

After solidification, it was frozen at -25°C or lower and cut with a slicer to obtain cut piece 22509 of 30XIOX10m/m.

Arrange the cut pieces on a tray lined with Polynote to an even thickness, without sticking to each other as much as possible, and store at -25°C.
After freezing again in the following manner, freeze-drying was performed in a conventional manner to obtain 320 g of shaped dried shark fin. Note that the product moisture content was 2.5%.

When this product was poured with boiling water, its shape loosened and became a fibrous shark fin, and after 2 to 3 minutes, it became a shark fin with a soft texture.

Table 1 below shows the relationship between gelling agent concentration and moldability and dispersibility, and Table 2 shows a comparison of restorability between commercially available products and products of the present invention.

Table 1 Relationship between gelling agent concentration and moldability and dispersibility Note) Gelling agent: Agar Amount added: 100% based on the weight of shark fin (Equivalent amount to shark fin) Molding property - Easy to break, poor moldability + S) Molding Strong and hard to break +++ Dispersibility - When boiling water is poured onto a dry product, it does not disperse even after 3 minutes or more Dispersion within 3 minutes of pouring boiling water+100% Dispersion within 1 to 2 minutes of pouring boiling water Things that are dispersed +++ Instantly dispersed by pouring boiling water Table 2 Comparison of restorability between products of the present invention and commercially available products++ Restores well, is soft and has good texture +++ Example 4 where the product restores well enough to be sprayed too much An example of the formulation of an instant shark fin soup using freeze-dried molded shark fin produced using the same manufacturing method is shown below.

(Subu base compounding amount) Note) No. 1 Invention product Example! No, 2
Product of the present invention Example 2 No. 3 Product of the present invention Example 3 No. 4 Commercial product Company A Loose fibrous No. 5
Commercially available products from 8 companies Small lumps and hardness, not restored at all ± Hardness in the whole, not restored in parts + Restored, but slightly hard This product is made by granulating the sub base made from this recipe using the fluidized granulation method. 6,29 and ingredients 2.89 (FD egg 2.
09, FD shark fin 0.4g (30x l 5x 10
m/m (0,49/ko)), FDL take 0.39,
1 bag (9g) filled with green onions (0,19)
Just by putting it in a cup and pouring 150 to 200 cc of boiling water, the ingredients will be fully restored and you can serve it as a shark fin soup.

Effects of the Invention According to the present invention, just by pouring boiling water, each shark fin is loosened and the texture is equivalent to that of shark fin that has been stewed for a long time, and it can be used as a dry ingredient for instant products such as soups and ramen noodles. In addition, molded shark fins can be obtained that can be easily and widely used at home as somura. Furthermore, by forming the product into a fixed size, it is suitable for filling, and the packaging operation can be simplified and mechanized. In addition, molding eliminates pinholes in the bag caused by sharp points of shark fins, making it possible to supply products with stable quality and providing consumers with stable products with little variation in composition. Can be supplied. Furthermore, by eliminating pinholes, packaging materials can be selected arbitrarily, expanding product design possibilities.

Claims (1)

[Scope of Claims] 1) Molded shark fin made by molding fibrous shark fin with a food-grade gelling agent. 2) A method for producing shaped shark fins, which comprises heating an aqueous dispersion containing fibrous shark fins and a food-grade gelling agent and subjecting it to freeze-drying.