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Eel-like food and method of producing the same

A manufacturing method, eel technology, applied in the direction of food freezing, food ingredients, food ingredients as antioxidants, etc., can solve the problems of poor recovery, rising eel prices, and unavailability, and achieve the effect of excellent flavor

Pending Publication Date: 2020-10-02
NISSIN YORK +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In recent years, the price of eels has increased due to the reduction of eels, and eel-like foods made by heat-processing cut catfish and sardines into Kabayaki-style, and eel-like foods that are heat-processed by molding surimi and fish meat ( For example, refer to Patent Documents 1-2), but the flavor and mouthfeel are unsatisfactory
In addition, eels reconstituted with hot water for instant food, even if the eels themselves are vacuum freeze-dried, the reconstitution property is poor, and eels reconstituted with hot water cannot be obtained.
[0003] In addition, heat-resistant gelatin gel is known as a quality improver for foods such as kneaded products, but there is no description of using it as a skin for eel-like foods (Patent Document 3)

Method used

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  • Eel-like food and method of producing the same
  • Eel-like food and method of producing the same
  • Eel-like food and method of producing the same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1-1

[0051] (Example 1-1) body layer+cortex

[0052] The surimi 26g of Alaska pollock was coarsely twisted with water for 30 seconds with a food cutter, added 0.5g of salt and twisted for 3 minutes, then added defatted soybean powder 3.9g, potato starch 3.7g, white sugar 0.5g, tocopherol ( Oxidizing agent) 0.2g of powder, mixed with liquid of 0.8g of mirin, 12g of purified lard, 12.5g of chicken fat, 1.5g of eel extract, and 0.1g of fish oil for 3 minutes, and added: Alaska pollock pine 21.9g of meat, 11g of water, 5.9g of water is added to 2g of granular soybean protein to make it absorb water, 28.5g of water is added to 1.5g of sweet potato starch and gelatinized by heating. After mixing without omission, shape it into a plate shape so that it becomes 8mm thick, heat it in a steamer at 99°C for 3 minutes, cut a 3mm wide incision to make the appearance like an eel, and let it cool naturally to make a body layer. For the body layer, the sauce made by heating 41.9g of soy sauce, 31...

Embodiment 1-2

[0057] After preparing the gelatin gel layer as the skin layer in the same manner as in Example 1-1, the gelatin liquid was added to the emulsion and stirred well thereon, so that the middle layer became 20 g with respect to the skin layer of 14 g. On the skin layer, it was formed into a sheet, and refrigerated at 4° C. for 24 hours to make the middle layer. The emulsion was made of 44 g of emulsifying powdered oil (Mafate (registered trademark) PA-80 manufactured by Riken Vitamin Co., Ltd.) , Add 0.1 g of trisodium phosphate to 20.1 g of water and fully emulsify the emulsion, the gel liquid is to dissolve 6 g of the food quality improver used in the cortex of Example 1-1 in hot water at 45 to 55 ° C 29.8g of gel liquid. Use a torch to burn the cortex side of the middle layer-cortex, and bake it until it is browned. Use a meat loosener to cut into stripes with 5mm vertical and horizontal 5mm intervals, and freeze in a freezer at -20°C. to save.

[0058] Add 1g of alginic aci...

Embodiment 2-1-3

[0078] Except using potato starch instead of sweet potato starch, utilize the method of test example 2-1-1 to make the body layer of vacuum freeze-drying.

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PUM

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Abstract

The purpose of the present invention is to provide: an eel-like food having excellent texture and flavor, such as eel, and a method of producing the eel-like food. Also, the purpose of the present invention is to provide a frozen eel-like food for frozen foods, which uses the eel-like food, a vacuum-freeze-dried eel-like food for ready-to-eat foods, which can be restored in hot water, and a methodof producing the vacuum-freeze-dried eel-like food. The present invention addresses the problem of providing an eel-like food in which a body layer comprising a layer containing protein raw material,starch, and fat is bonded to a skin layer comprising a heat-resistant gelatin gel layer. Furthermore, a frozen eel-like food can be provided by freezing the eel-like food, and a vacuum freeze-dried eel-like food can be provided by freezing and vacuum freeze-drying the eel-like food.

Description

technical field [0001] The present invention relates to eel-like food and its manufacturing method. Background technique [0002] In recent years, the price of eels has increased due to the reduction of eels, and eel-like foods made by heat-processing cut catfish and sardines into Kabayaki-style, and eel-like foods that are heat-processed by molding surimi and fish meat ( For example, refer to Patent Documents 1 to 2), but neither flavor nor texture is satisfactory. In addition, eels reconstituted with hot water for instant foods have poor reconstitution properties even if the eels themselves are vacuum freeze-dried, and eels reconstituted with hot water cannot be obtained. [0003] In addition, heat-resistant gelatin gels are known as quality improvers for foods such as kneaded products, but use as skins for eel-like foods is not described (Patent Document 3). [0004] prior art literature [0005] patent documents [0006] Patent Document 1: Japanese Patent No. 6237044...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L29/00A23L29/30A23L5/00A23L11/00
CPCA23L17/70A23L29/045A23L29/30A23L29/04A23L5/00A23L11/07A23V2002/00A23V2200/02A23V2250/5118A23V2250/2042A23V2250/5488A23V2250/5432A23V2300/20
Inventor 古田玲子中川真梨子小泽琢阿久津光绍松本俊介千叶克则
Owner NISSIN YORK
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