JPH0361451A - Jellyfish-like food composed of collagen and its production - Google Patents

Abstract

PURPOSE:To produce a jellyfish-like food having texture and appearance similar to those of natural edible jellyfish by forming an aqueous dispersion of collagen into the shape of a sheet, dehydrating and concentrating the sheet, crosslinking, curing and steaming the resultant sheet. CONSTITUTION:An aqueous dispersion of one or two or more collagens selected from the group consisting of enzymati cally solubilized collagen, alkali- solubulized collagen, skin fiber dispersion, tendon fiber dispersion, heat denatured collagen and gelatin or a mixture dispersion thereof with alginic acid is defoamed and then formed into the shape of a sheet, which is subsequently dehydrated, concentrated, further crosslinked and cured with a crosslinking agent, such as alum, a smoking liquid or reducing sugar, or irradiation with ultraviolet rays and subsequently steamed.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to a jellyfish-like food mainly composed of collagen, and more particularly to a jellyfish-like food consisting of a mixture of molecular collagen, fibrous collagen, denatured collagen, etc. related to food products and their manufacturing methods.

Conventional technology As a method for producing jellyfish-like foods and products, Japanese Patent Application Laid-Open No. 48-61655
discloses a manufacturing method using soybean protein, wheat protein, minced fish meat, collagen, etc. as raw materials and subjecting an alkaline sol to drying, freezing, rehydration, and treatment with an acidic seasoning solution. However, this method requires complicated operations, and there is no description of a specific method for producing the raw material when collagen is used as the raw material.Furthermore, no examples have been disclosed in which collagen is used as the main raw material. With this method, if collagen is used as the main raw material, a satisfactory jellyfish-like food cannot be obtained at all.

JP-A No. 60-41469 discloses a method for producing a jellyfish-like food from a mixed pickle of minced fish meat and konnyaku mannan. Furthermore, Japanese Patent Application Laid-Open No. 54-28851 discloses a method for obtaining jellyfish-like food from Mongolian squid. JP-A No. 62-96065 discloses a method for obtaining jellyfish-like food using pig skin as a raw material and using an extruder. However, in the case of Japanese squid, not only is the i-based material expensive, but there are restrictions on the amount and shape of the raw material. On the other hand, the method using pig skin has the disadvantage of requiring the use of a special extruder device.

Problems that the invention aims to solve Jellyfish are used in Chinese and Japanese cuisine and have been a familiar food to Japanese people for a long time, but due to the instability of production and supply, It was difficult to supply it at a stable and constant low price.

Furthermore, with the methods for producing jellyfish-like foods according to the methods described in the prior art documents, it is not possible to produce jellyfish-like foods of satisfactory quality from collagen raw materials at low cost and with simple operations, and it is difficult to produce jellyfish-like foods that are similar to edible jellyfish. It was also difficult to form it into a disk shape.

Means for Solving the Problems The present invention makes it possible to easily and stably supply jellyfish-like foods that have the same texture and appearance as natural edible jellyfish and can be used in various jellyfish dishes. I yelled.

11J The present invention relates to an enzyme-solubilized collagen aqueous solution, an alkali-solubilized collagen aqueous solution, and a skin fiber dispersion, which are raw materials for collagen sausage casings that are stably and in large quantities supplied to the ham and sausage industry. ,
Cosmetic fiber dispersions, gelatin (denatured collagen) aqueous solutions that have been stably supplied and used for photography and food for a long time, or mixed aqueous dispersions of two or more types (collagen aqueous dispersions). ), and if necessary, an aqueous mixed dispersion obtained by adding and mixing alginic acid or a salt thereof, which is also stably supplied, to this aqueous collagen dispersion is used as a raw material. First, the raw material is formed into a sheet, which is dehydrated and concentrated or dried. Then, or at the same time as the concentration or drying, the sheet-shaped molded product is hardened using a crosslinking agent, and then washed with water and blanched. The present invention provides a method for producing a jellyfish-like food and a food produced by the method.

The collagen material used in the present invention can be prepared as follows.

Enzyme-solubilized collagen can be produced by a known method, for example, by the method described in Japanese Patent Publication No. 11037-1972, and alkali-solubilized collagen can also be produced by a known method, such as the method described in Japanese Patent Publication No. 46-15033. You can use each of them. These solubilized collagens are neutralized, washed with water, and centrifuged to collect Ht.
¥I! and concentration.

The obtained collagen aqueous solution is substantially free of impurities.An acid such as acetic acid, mastic acid, citric acid, etc. is added to the solubilized collagen treated in this way, and the pH is adjusted to 2.0 to 4.
0. Obtain an acidic collagen aqueous solution with a collagen concentration of 2 to 30%. Alternatively, by adding an alkaline agent such as soda carbonate, bicarbonate, aqueous ammonia, caustic soda, and lime, the concentration of collagen can be adjusted to 6.0 to 13.5 on day 0 and collagen concentration 2 to 30.
% alkaline collagen aqueous solution is obtained. A similar result can be obtained in the case of alkali-soluble collagen.

The skin fiber dispersion is prepared by washing fresh animal skin, removing hair with enzymes or lime, and adding 1 to 30% of Ca(OH)2 to a lime solution with a concentration of 0.1 to 3.0% at a temperature below 30°C. It is soaked in the sun and treated with lime, but in some cases the lime treatment can be omitted. By changing the concentration of this lime solution and the number of treated B, the isionic point of collagen obtained is 4.7 in 9 days.
It can be changed within the range of ~9.4. Those with low isoionic points will yield dispersions containing large fibers, and those with high isoionic points will yield dispersions with relatively small fibers.

These #Jll fibers give flexibility to the final product, but the texture of the product can be controlled by changing their type and additive [ri]. It is preferable to wash with running water to remove alkali, and wash the washing water until day 0 reaches a pH of 0.5, which is the isionic point of collagen. 0-4.0 or pH6.0-13. S. Obtain a skin fiber dispersion with a concentration of 1 to 25%.

The mallet fiber dispersion can be obtained by processing in the same manner as leather except for the hair removal step.

One example of the heat-denatured collagen aqueous solution is gelatin, which is generally commercially available. Either acid gelatin or alkaline gelatin can be used. Other materials include enzyme-solubilized collagen obtained as described above or alkali-solubilized collagen obtained by applying heat to denature it, and can be used in the same manner as gelatin.

One or a mixture of two or more of the above collagen aqueous solution and collagen fiber dispersion denatured collagen aqueous solution (collagen aqueous dispersion) is used as a raw material in the present invention.

As the alginic acid, commercially available alginic acid powder or sodium alginate powder can be used, and it is used in an amount of 10 to 90%, more preferably 20 to 60%, based on the dry weight of the final product. The amount used can be changed as appropriate depending on the type of collagen to be mixed.

The aqueous collagen dispersion alone or a mixed dispersion obtained by adding alginic acid or its salt to the aqueous collagen dispersion is defoamed and then molded into a sheet. A mass of thick and highly viscous dispersion is spread on a flat plate to a thickness of 1 to 10 mm and a diameter of 200 to 200 mm.
It is made into a disk shape of 1000 mm and dried as it is in dry air at 20 to 80°C, or alternatively, it is immersed in a coagulation bath of concentrated salt such as common salt to coagulate and dehydrate. At this time, an appropriate amount of calcium salt or aluminum salt may be included in the coagulation bath.

Alternatively, the dispersion may be formed into a sheet by discharging it from a wide flat die onto a drying belt or into a coagulation plate, and after performing the necessary treatments, in the final step, it is The desired product can be obtained by cutting it into shapes. The flat die used usually has a discharge power of 200 to 100
0 mrn, and the discharge loss slit W is 0.1 to 10 mm.

The obtained dehydrated sheet or disk is then cross-linked with an edible protein curing agent such as alum, citrus liquid, reducing sugar, or, if necessary, in combination with physical methods such as heat treatment and ultraviolet irradiation. When using Mi-5-Uban for treatment, add 0.1~
Either the molded product is dissolved to a 40% alcohol content and hardened, or the molded product is mixed with common salt as a powder, soaked, and dehydrated and hardened at the same time. Sukun liquid is cured by immersing the commercially available stock solution in an aqueous solution diluted 2 to 100 times.The treatment time ranges from several minutes to 10 days.When reducing sugar is used, the collagen aqueous dispersion is diluted with reducing sugar. Dry weight of collagen fS'J
0.01-3% glucose, mannose.

One or more reducing sugars selected from galactose, xylose, etc. are added in advance, followed by molding and drying, or alternatively, the dehydrated sheet or disc is neutralized and washed with water in advance. 010 of the reducing sugar
01 to 1% aqueous solution for several minutes to overnight and dry.
Next, heat treatment is performed at 50 to 100°C for 30 minutes to 24 hours, and the dehydrated and concentrated sheet or disk is heated from a distance of 5 to 30 cm using an ultraviolet lamp with maximum radiation at a wavelength of 2,537 cm. Crosslinking can also be easily introduced by irradiating with ultraviolet rays for minutes to 5 hours. By appropriately combining these crosslinking agents and crosslinking methods, the texture, color, etc. of the final product can be freely controlled.

When a salt of alginic acid is added and mixed, in addition to forming an aluminum salt with alum, calcium alginate can be formed by acting with an aqueous calcium salt solution, which can particularly improve the texture.

Next, the remaining acid and alkali are neutralized using a suitable aqueous neutralizer solution, and further desalted by washing with water, and at the same time, unreacted pre-crosslinking material is removed.

The crosslinked collagen sheet, circle, or disc is then immersed in boiling water at 60 to 100°C for several seconds to several minutes, for example, 3 seconds to 8 minutes, to heat denature the collagen and give it a transparent appearance. A gel-like sheet or a gel-like disk. If only denatured collagen is used in the aqueous collagen dispersion, this step may be omitted.

At this point, the gel-like sheet is cut into disks of an appropriate size, and the edges are cut into thin strips, both of which are supplied as jellyfish-like food.

The gel-like lage-like food obtained by the present invention can be used for cooking as is, but if it is sprinkled with 5 to 100% salt by weight or salt containing an appropriate amount of alum and refrigerated, it can be used for several weeks to half a year. There is no difference, and it can be used for cooking by simply rehydrating it.

EXAMPLES Next, the present invention will be explained in more detail with reference to Examples, but these are not intended to limit the present invention.

Example 1 According to the method described in Japanese Patent Publication No. 44-11037, insoluble collagen from cowhide was dissolved in pHE and O using a proteolytic enzyme active in an acidic region, and neutralized to inactivate the enzyme and Collagen M fibers were regenerated, then centrifugation and water washing were repeated on two sides, and after M, regenerated #a fibers were collected by centrifugation. Add lactic acid to this recycled fiber and stir
Day 3,0 a! An enzyme-solubilized collagen aqueous solution having a concentration of 5% was obtained.

The defoamed collagen liquid was introduced into a flat die with a discharge diameter of 500 mm and a discharge loss slit of 2 mm, and was discharged into a saturated saline solution for coagulation and dehydration. The thickness is approximately 1.5
It was ~1.8 mm. The obtained dehydrated sheet was subsequently immersed in a 5% aqueous solution of mercury for 30 minutes, subjected to crosslinking and hardening treatment, and washed with running water.
005% aqueous solution for 40 minutes. After that, it was dried in dry air at 30℃, and then heat treated in dry flame air at 80℃ for 5 hours.Then, it was immersed in water for about 1 hour, and then heated to 100℃.
It was boiled for 60 seconds in boiling water, and after cooling, it was cut into a diameter of about 400 m. A transparent pale yellow jellyfish-like food with a diameter of about 1.7 to 2.5 mm was obtained. This is inside i'
When I cooked it the jff style and ate it, it was crunchy.
I got a feeling.

Example 2 After cleaning adult cowhide and lining it with freshing machine,
The skin was immersed in a hair removal enzyme solution to loosen the hair roots, and the skin was removed using a hair removal machine and cut into IOX 10 cm rectangles and washed. 2% lime liquid 31 for 1 part by weight of this skin! A certain amount of lime was added thereto, and lime treatment was performed at 20°C for 10 days. The squeezed ion point of this skin was 1) H5.3. After washing with water to remove adhering lime, it was immersed in an [acidic] -% saline solution to neutralize and remove excess lime. After further washing with water, 1%
The skin was swollen by immersion in a lactic acid aqueous solution at 15° C. for 3 days. This was ground with a meat grinder equipped with a plate with holes of 12 mm in diameter, and then treated with a roll defibrator. 1 part by weight of this skin was mixed with 1 part by weight of water, and the mixture was pulverized with a homogenizer to a pH of 8, a A collagen #a fiber dispersion having a concentration of 8% was obtained.

70 parts by weight of the collagen aqueous solution obtained in Example 1 and 30 parts by weight of the above collagen fiber dispersion were mixed and defoamed. Approximately 4009 of this liquid mixture was placed on a flat table and spread out with a rolling pin to form a disk with a diameter of approximately 45 cm. This was immersed in a saturated saline solution, coagulated, and dehydrated. After that, when the treatment was performed on the radius vector as in Example 1, the thickness was 1.5 to 3.
A pale yellow jellyfish-like food product with a transparency of Qmm and a fibrous texture was obtained.

When cooked and eaten in the same manner as the product of Example 1, it had a slightly more flexible texture than the product of Example 1.

Example 3 Collagen solubilized by the method of Japanese Patent Publication No. 46-Is○33 was adjusted to pH 4.9 and collected by centrifugation to obtain regenerated collagen fibers. A sodium carbonate aqueous solution was added thereto, and the mixture was sufficiently stirred to HM to a concentration of 10% and a DHlo of 0.

On the other hand, 10 parts by weight of commercially available sodium alginate powder dissolved in water to a concentration of 1% and 90 parts by weight of the collagen aqueous solution were stirred and mixed and defoamed. This mixed liquid was discharged onto a Teflon belt from a flat die with a discharge width of 700 mm and a discharge loss slip I/width of 6 mm.
Ultraviolet irradiation was performed for about 30 minutes using an ultraviolet lamp from a distance of 0 cm. Subsequently, it was immersed in a 0.1% calcium hydroxide aqueous solution for 90 minutes, thoroughly washed with water to remove alkali, and then blanched in 6S''C hot water for 90 seconds.After cooling, the diameter A jellyfish-like food with a thickness of 5 to 8 mm and less colored and more transparent than those of Examples 1 and 2 was obtained by cutting into a circular shape of approximately 60 cm.This was prepared in a Japanese style with vinegar and sugar. When cooked, it had a crunchy yet smooth texture.

Implementation pA4 Commercially available synthetic gelatin was added to fl'12 to give a concentration of 30% with water, and after 1 step of hydration, it was dissolved at 50° C., and 3 bicarbonate of soda was added to adjust the concentration to 7.5 on day 0. After degassing, the mixture was discharged from a flat die with a discharge width of 300 mm and a diameter of 1 mm, kept at 35 °C, onto a Teflon belt kept at 10 °C, and gelatinized to obtain a gel-like sheet with a thickness of 1 to 2 mm. Ta.

Separately, the above gelatinized sheet was immersed in a solution in which a commercially available Kuhn's solution was diluted 50 times with water and aqueous ammonia was added to adjust the pH to 5.5, and the gelatinized sheet was kept overnight at 20°C. I left it alone. After washing with running water for about 5 hours, it was cut into a circle with a diameter of 32 cm (it swelled and became larger during washing), sprinkled with 15% salt by weight, and refrigerated. After rehydrating it, I cooked it in a Japanese style and ate it, and I was able to enjoy the delicacy, which had a slight smell of smoke and had a crunchy texture.

Example 5 60 parts by weight of the aqueous solution with a collagen concentration of 5% obtained in Example 1 and IIi with a collagen concentration of 8% obtained in Example 2
Mix 40 parts by weight of the fiber fraction dispersion and adjust the pH to 1 using caustic soda! , 0 to give a collagen concentration of 6.0%.

4 parts by weight of sodium alginate was added to 100 parts by weight of this mixed liquid, and the mixture was stirred and dissolved, followed by defoaming.

This mixed liquid is discharged with a width of 700 mm and a discharge loss slit width of 5 m.
Lime saturation 8 from m flat die! It was discharged into a tank and solidified. The obtained coagulated membrane was washed with running water until the pH became 7 or less to remove excess calcium ions. This was placed in a powder mixture of 80 gL of common salt and 20 parts by weight of potassium alum and dehydrated and hardened at the same time.

This was taken out, the mixed powder of common salt and potassium alum adhering to the surface was gently washed away, and then boiled in boiling water at 100° C. for about 60°C. After cooling, I divided it in half and cooked one half in Chinese style and ate it, and it turned out crunchy! I got a J feeling. The other one was soaked in the above-mentioned mixed powder of common salt and potassium alum and refrigerated for about two months. When this was cooked and eaten in the same manner as above, it had the same texture as the one made two months ago.

Claims (1)

[Scope of Claims] 1) A method for producing a jellyfish-like food comprising the steps of forming an aqueous collagen dispersion into a sheet, subjecting it to dehydration concentration and cross-linking hardening treatment, and further blanching. 2) An aqueous collagen dispersion of one or more types selected from the group consisting of enzyme-solubilized collagen, alkali-solubilized collagen, skin fiber dispersion, tendon fiber dispersion, heat-denatured collagen, and gelatin, or said collagen. A collagenous jellyfish-like food consisting of a mixture of an aqueous dispersion and an alginate.