JPH10271965A - Shark fin-like food - Google Patents

Abstract

(57) [Summary] [Object] To provide a shark fin-like food having the same appearance and texture as natural shark fins, which does not use animal proteins and has good long-term storage properties. [Structure] A shark fin-like food mainly containing sodium alginate, pectin, and locust bean gum,
The composition weight% of each of the components based on the total amount of sodium alginate, pectin and locust bean gum is s, p, l
, The mixture composition (s, p,
l) is a point a (90, 5, 5), b (2) on the triangular coordinates.
5, 5, 70), c (25, 45, 30), d (50,
45, 5) is a composition existing inside a quadrilateral formed by sequentially connecting straight lines to a shark fin-like food.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a shark fin-like food composition having an appearance and texture similar to that of a natural shark fin.

[0002]

2. Description of the Related Art It has been conventionally known to make shark fins artificially. For example, since the natural shark fin is made of collagen, in other words, gelatinous, an artificial shark fin containing gelatin as an essential component and using sodium alginate, pectin, etc. as a shape preserving agent,
No. 2-28663, No. 1-55868, No. 6
-4011) has been proposed. Further, in order to modify the gelatin used in the above method, a method of cross-linking gelatin using an enzyme reaction (JP-A-6-9874)
No. 3), a method of irradiating ultraviolet rays (Japanese Patent Laid-Open No. 6-11374).
No. 7) has been proposed.

[0003] In these conventional methods, since the main component of the natural shark fin is gelatinous, all of them attempt to imitate the natural shark fin with gelatin as an essential component. However, since gelatin is an animal protein, there is a problem that long-term storage stability is poor.

[0004]

SUMMARY OF THE INVENTION An object of the present invention is to provide a shark-fin-like food which does not use animal proteins and has good long-term preservability and has the same appearance and texture as a natural shark-fin. Is to do.

[0005]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies on an artificial shark fin composition in order to solve the above-mentioned problems, and as a result, it has been found that sodium alginate, pectin, and locust bean gum are in a specified amount range. It has been found that the object can be achieved, and the present invention has been completed.

That is, the present invention relates to a sodium alginate,
Pectin, a shark-fin-like food containing locust bean gum as a main component, sodium alginate, pectin,
Assuming that s, p, and l are composition weight percentages relative to the total amount of locust bean gum, the mixed composition (s, p, l) expressed on the triangular coordinates is represented by a point a (9) on the triangular coordinates.
0, 5, 5), b (25, 5, 70), c (25, 4)
5, 30) and d (50, 45, 5) are sequentially connected by a straight line to provide a shark-fin-like food characterized in that the composition exists inside a quadrilateral formed.

However, the shark fin-like food of the present invention has good (a) long-term storage properties because it does not use animal proteins such as gelatin, and (b) it has a high hardness, texture, and elasticity. It has the same texture as natural shark fin, (c)
It is transparent and has an appearance similar to natural shark fins,
(D) It has good heat resistance, for example, sufficiently withstands heating during soup production and heat sterilization such as retort, has no change in texture, and has no change in shape due to heat history. It has remarkably excellent characteristics. Hereinafter, the shark fin-like food of the present invention will be described in detail.

[0008] Sodium alginate, pectin and locust bean gum constituting the shark-fin-like food of the present invention are:
Assuming that each composition weight% in the mixed composition is s, p, l, the mixed composition (s, p, l) expressed on triangular coordinates
Are the points a (90, 5, 5) and b (25,
5, 70), c (25, 45, 30) d (50, 45,
5) is a composition existing inside a quadrilateral formed by sequentially connecting the above with a straight line.

If the content of sodium alginate exceeds the range, the texture becomes hard and the appearance deteriorates due to heating. If the blending ratio of sodium alginate is less than that in the region, the texture will be soft and the shape retention will be poor. If the blending ratio of pectin P exceeds the range, hardness and elasticity become insufficient, which is not preferable. If the blending ratio of the locust bean gum is larger than that in the region, the elasticity is not sufficient and the hardness tends to be insufficient.

[0010] The sodium alginate used in the present invention is mainly extracted from brown algae, and those widely used as food additives can be used.
As pectin and locust bean gum, those widely marketed as natural edible substances can be used.

The method for producing the shark-fin-like food of the present invention may be any method as long as a mixed aqueous solution of sodium alginate, pectin, and locust bean gum can be obtained by coagulating with a coagulant into a shark-fin shape. Although not particularly limited, for example, sodium alginate, pectin, locust bean gum is sufficiently dissolved in water, and this is brought into contact with a coagulant, for example, a calcium salt aqueous solution,
There is a method of solidifying.

The higher the water content of the mixed aqueous solution of sodium alginate, pectin and locust bean gum, the higher the water content of the finally obtained shark-fin-like food. The water content of the shark fin-like food of the present invention can be selected in the range of 85 to 97% by weight, and more preferably 90 to 96% by weight, depending on the desired properties of the shark fin. If the water content is high, the texture becomes soft, and if the water content is low, the texture becomes hard, which is not preferable. Also, if necessary, add a flavoring agent, pigment,
Nutrients, fragrances (such as shark fin extracts), viscosity modifiers, and the like can also be added.

The kneaded product of sodium alginate, pectin, locust bean gum and water is defoamed if necessary,
For example, it is made into a fibrous form using a nozzle, etc.
For example, it is brought into contact with a calcium salt aqueous solution to coagulate.

The coagulant may be any as long as it coagulates the aqueous solution, and is not particularly limited. Examples thereof include polyvalent metal salts, sugars, sugar alcohols, and the like.
Examples thereof include organic acids, esters of organic acids, spiked liquids, tannins, etc., but polyvalent metal salts are preferred because they can be effectively cured. The polyvalent metal salts include, for example, organic and inorganic salts of polyvalent metals such as calcium, magnesium, barium, aluminum, and iron. Calcium salts are preferable since they have no coloring and have an appropriate effect. Any calcium salt can be used as long as it is harmless to foods, such as calcium chloride and calcium lactate.

The product solidified with the calcium salt aqueous solution can be washed with water and cut as necessary to obtain a product.

The preferred shape of the present invention is that one end is thick, the tip is pointed, and the other end is elongated and tailed, having the shape shown in FIG.
m, thickness (diameter of the thickest part of streamline) 1.0-20m
/ m streamlined.

As a method for obtaining the preferred shape of the present invention, any method may be used as long as a desired shape can be obtained. For example, 1) a method of molding a kneaded material using a mold, 2) a nozzle 3) A method of molding the kneaded material into a continuous fibrous shape by using the method and cutting into a desired shape 3) A method of continuously extruding the kneaded material from a nozzle using a pump and molding using a rotating drum 4 ) Method of molding by the flow of coagulating liquid instead of the drum of 3) 5) Method of molding using a belt instead of the drum of 3) 6) Intermittently pressing the kneaded material from the nozzle, 3), 4 ) And 5).

The total weight of each of sodium alginate, pectin, and locust bean gum, which are the main components of the shark-fin-like food of the present invention, is 70% or more of the total weight of the non-volatile components constituting the shark-fin-like food. Preferably, it is at least 75%, more preferably at least 80%.

In addition to sodium alginate, pectin, locust bean gum and the above coagulants, those which can be used as components of the shark fin-like food of the present invention include edible polymers other than sodium alginate, pectin and locust bean gum; Examples include seasonings, medicines, nutrients, flavor amounts, flavors, coloring agents and the like.

Examples of edible polymers that can be used other than the above-mentioned sodium alginate, pectin, and locust bean gum include, for example, Daiji Kagaku, edited by Mr. Fujio Kotake, Vol. Proteins and polypeptides described by Asakura Shoten Co., Ltd. (see pages 28 and 356 to 457), and also described in "Large Organic Chemistry" Volume 20, "Natural Polymer Compound II" Examples thereof include polysaccharides (see pages 177 to 234), starch and derivatives thereof (see pages 81 to 176), and synthetic pastes listed in Appended Table 5 of the Food Sanitation Law Enforcement Regulations. Among these edible polymers, the amount of protein and polypeptide used is preferably not more than 20%, more preferably not more than 5%, particularly preferably 0% of the total solid content.

Specific examples of edible polymers that can be used besides the above-mentioned sodium alginate, pectin and locust bean gum include, for example, pectin, gelatin, agar, carrageenan, zein, starch, gluten, galactan, keratin, dextrin , Konjac powder, guar gum, gum arabic, locust bean gum, tragacanth gum, xanthan gum, tamarind gum, albumin, casein, sodium alginate, propylene glycol alginate, sodium cellulose glycolate, calcium cellulose glycolate, sodium starch glycolate, Sodium starch phosphate, sodium polyacrylate, methyl cellulose and the like can be mentioned.

The shark fin-like food of the present invention has a texture (hardness,
Tooth, elasticity) is very similar to natural shark fins, and it has good transparency, excellent heat resistance, which is a practical problem, and it can be supplied constantly without the seasonality and price fluctuations seen in natural shark fins. Extremely useful. The food of the present invention can be used for ingredients of Chinese materials, ingredients of retort soup, ingredients of FD soup, delicacy materials, confectionery, health foods, medicines and the like.

Hereinafter, the present invention will be specifically described with reference to Examples and Comparative Examples.

【Example】

Example 1 In warm water at 50 ° C., 3.0% by weight of sodium alginate,
After dissolving 1.5% by weight of pectin and 1.5% by weight of locust bean gum, the mixture was defoamed under reduced pressure. This kneaded material was used for a diameter 1.
The mixture was discharged through a 5 m / m nozzle onto the flow of a 1 wt% calcium chloride aqueous solution to obtain a streamlined shark-fin-like molded product. This was left as it was in a 1% by weight aqueous solution of calcium chloride for 15 minutes, and sufficiently washed with water to obtain a shark-fin-like food. Of the obtained shark fin food, sodium alginate,
Composition weight% of pectin and locust bean gum
s, p, and l were 50, 25, and 25, respectively, and the water content was 94.8% by weight.

Table 1 shows the results obtained by using this soup as a soup and subjecting it to a panel while comparing it with natural shark fin soup. As shown in Table 1, the shark fin-like food obtained in Example 1 is very similar to a natural shark fin, withstands boiling water during soup production, has no change in texture or shape, and has good heat resistance. there were.

The characteristic values of the shark fin-like food were measured as follows. (1) Paneler test While comparing the texture (hardness, texture, elasticity, etc.) of the soup made from the obtained shark fin-like food with that of a natural shark fin, it was evaluated by 10 panelists (including 10 women).
It was evaluated as follows on a perfect score. 10 points 20 panelists could not distinguish between natural shark fin and texture. 9 １８ 18 〃 8 １６ 16 ７ 7 〃 14 〃 6 １２ 12 ５ 5 〃 10 〃 4 ８ 8 〃 3 〃 6 〃 2 〃 4 １ 1 〃 2 〃 0 All 20 panelists can distinguish from natural shark fins by texture .

(2) Moisture Content A sample is placed in a weighing bottle Wg of known weight, and its weight is measured (W1 g). After vacuum drying this at 60 ° C. for 5.5 hours,
Further, the weight is measured (W2g). The water content is measured by the following equation. Water content (%) = (W1−W2) ÷ (W1−W) × 100

Example 2 1.75% by weight of sodium alginate in hot water of 60 ° C.
Pectin 0.5% by weight, locust bean gum 2.75
% By weight and degassed under reduced pressure. The kneaded mixture was air-pulsed at 60 ° C. at a pressure of 2 kg / cm 2 G (pressurizing time 0.5
Second, and a pressure stop time of 1.7 seconds), and the mixture was discharged from a nozzle having a diameter of 1 m / m onto the flow of a 1% aqueous solution of calcium chloride to obtain a streamlined shark-fin shaped product. This was left in a 1% calcium chloride aqueous solution for 15 minutes and washed sufficiently with water to obtain a shark-fin-like food. Of the obtained shark fin food,
The composition weight% s, p, and l of sodium alginate, pectin, and locust bean gum are respectively 35,
10, 55 and the water content was 95.8% by weight.
Table 1 shows the results obtained by using this soup as a soup and applying it to a panel while comparing it with a natural shark fin soup.

Example 3 3.3% by weight of sodium alginate, 0.9% by weight of pectin, and 1.8% by weight of locust bean gum were dissolved in warm water at 60 ° C., and defoamed under reduced pressure. This was discharged through a 1.5 m / m nozzle onto a rotating drum to obtain a streamlined shark-fin shaped product. This was left in a 1% calcium chloride aqueous solution for 15 minutes and washed sufficiently with water to obtain a shark-fin-like food. In the obtained shark fin food, the composition weight% s, p, and l of sodium alginate, pectin, and locust bean gum are 55, 15, and 3, respectively.
0 and the water content was 95.0% by weight. Table 1 shows the results obtained by using this soup as a soup and applying it to a panel while comparing it with a natural shark fin soup.

Example 4 In Example 1, instead of 3.0% by weight of sodium alginate, 1.5% by weight of pectin and 1.5% by weight of locust bean gum, 4.8% by weight and 0.4% by weight were used, respectively. 6
A shark fin-like food was obtained in exactly the same manner as in Example 1 except that the contents were changed to 0.6% by weight and 0.6% by weight. In the obtained shark fin food, the composition weight% s, p, and l of sodium alginate, pectin, and locust bean gum were 80, 10, and 10, respectively, and the water content was 94.7% by weight.

Example 5 In Example 1, instead of 3.0% by weight of sodium alginate, 1.5% by weight of pectin and 1.5% by weight of locust bean gum, 2.4% by weight and 2. 4
A shark's fin-like food was obtained in exactly the same manner as in Example 1 except that the amount was changed to 1.2% by weight. In the obtained shark fin food, the composition weight% s, p, and l of sodium alginate, pectin, and locust bean gum were 40, 40, and 20, respectively, and the water content was 95.2% by weight.

COMPARATIVE EXAMPLE 1 In Example 1, 3.0% by weight of sodium alginate, 1.5% by weight of pectin and 1.5% by weight of locust bean gum were replaced by 0.6% by weight and 0.1% by weight, respectively. 6
A shark's fin-like food was obtained in exactly the same manner as in Example 1 except that the amount was changed to 4.8% by weight. Table 1 shows the test results of the obtained foods by panelists. In the obtained shark fin food, the composition weight% s, p, and l of sodium alginate, pectin, and locust bean gum are 10, 10, and 80, respectively. The obtained product has a hard texture,
Lack of transparency.

Comparative Example 2 In Example 1, 3.0% by weight of sodium alginate, 1.5% by weight of pectin and 1.5% by weight of locust bean gum were replaced by 0.6% by weight and 4% by weight, respectively. 8
A shark fin-like food was obtained in exactly the same manner as in Example 1 except that the contents were changed to 0.6% by weight and 0.6% by weight. In the obtained shark fin food, the composition weight% s, p, and l of sodium alginate, pectin, and locust bean gum are 10, 80, and 10, respectively.

Comparative Example 3 In Example 1, 3.0% by weight of sodium alginate, 1.5% by weight of pectin and 1.5% by weight of locust bean gum were replaced by 5.7% by weight and 0.5% by weight, respectively. 1
A shark-fin-like food was obtained in exactly the same manner as in Example 1 except that the amounts were 5% by weight and 0.15% by weight. In the obtained shark fin food, the composition weight% s, p, and l of sodium alginate, pectin, and locust bean gum are 95, 2.5, and 2.5, respectively.

[0034]

[Table 1]

[0035]

The shark's fin-like food of the present invention contains sodium alginate, pectin and locust bean gum as main components, and each of the composition weight% in the mixed composition of sodium alginate, pectin and locust bean gum.
Let s, p, l be the mixed composition (s, p, l) represented on the triangular coordinates, and the point a (90, 5,
5), b (25, 5, 70), c (25, 45, 30)
d (50, 45, 5) is a composition present inside a quadrilateral formed by sequentially connecting the straight lines.

According to the present invention, (a) good long-term preservability is obtained because no animal protein such as gelatin is used, and (b) natural shark fins have a hardness, texture and elasticity. It has the same texture, (c) it is transparent and has the same appearance as natural shark fin, and (d) it has good heat resistance. For example, it can be used for heating during soup production and heat sterilization such as retort. There is no change in texture and no change in shape due to heat history. Thus, a shark-fin-like food having remarkably excellent characteristics can be provided.

[Brief description of the drawings]

FIG. 1 In the shark fin-like food of the present invention, when the respective composition weight% in the mixed composition of sodium alginate, pectin and locust bean gum is s, p, l,
The triangular coordinates represent the range of existence of the mixed composition (s, p, l) represented on the triangular coordinates.

FIG. 2 is a schematic diagram showing a preferred shape of a shark-fin-like food of the present invention.

[Explanation of symbols]

S. The point is that the composition weight% s of sodium alginate is 100. P. The point is that the composition weight% p of pectin is 100. L. The point is that the composition weight% 1 of the locust bean gum is 100.

Claims (3)

[Claims] 1. A shark's fin-like food containing sodium alginate, pectin and locust bean gum as main components, wherein each composition weight% relative to the total amount of sodium alginate, pectin and locust bean gum is s,
When p and l are used, the mixed composition (s, p, l) represented on the triangular coordinates is a point a (90, 5, 5) on the triangular coordinates.
5), b (25, 5, 70), c (25, 45, 3)
0), d (50, 45, 5) is a composition existing inside a quadrilateral formed by sequentially connecting them with a straight line. 2. The total weight of each of sodium alginate, pectin, and locust bean gum is 70 to the total weight of the non-volatile components constituting the shark-fin-like food.
% Or more. 3. The shark-fin-like food according to claim 1, wherein the water content of the shark-fin food is 85 to 97% by weight.