Shark's fin shaped food

A shark fin and food technology, which is applied in the field of shark fin-like food compositions, can solve the problems of rough feeling, poor food taste, insufficient pectin elasticity or transparency, etc., and achieve the effect of improving formability and food taste

Inactive Publication Date: 2002-11-27
RIKEN VITAMIN COMPANY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Although this method has a certain taste and shape retention, the elasticity or transparency derived from pectin is not sufficient, and in addition, the taste is poor (rough feeling)

Method used

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  • Shark's fin shaped food
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  • Shark's fin shaped food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] After dissolving 4.2% by mass of sodium alginate, 1.5% by mass of gelatin, and 0.3% by mass of xanthan gum in warm water at 50° C., it was defoamed under reduced pressure. This aqueous solution was sprayed onto the rotating drum through a nozzle of 2.1 m / m to obtain a streamlined shark fin-like molded product. It is directly placed in 1% mass calcium chloride aqueous solution for 15 minutes, fully washed with water, and the shark fin-like food is obtained.

[0042] The composition mass % A, G, and X of sodium alginate, gelatin, and xanthan gum in the obtained shark fin-like food were 70, 25, and 5, respectively, and the moisture content was 94.5 mass %.

[0043] It was made into soup, and compared with natural shark's fin soup, the results of evaluation are shown in Table 1.

[0044] As shown in Table 1, the shark's fin-like food obtained in Example 1 resembles natural shark's fin, is also resistant to hot water when making soup, has no change in taste or shape, and ha...

Embodiment 2

[0064] After dissolving 2.7% by mass of sodium alginate, 1.2% by mass of gelatin, and 2.1% by mass of xanthan gum in warm water at 60° C., it was defoamed under reduced pressure. This aqueous solution was sprayed onto the stream of 1% by mass calcium chloride aqueous solution through a nozzle with a diameter of 1.5 m / m to obtain a streamlined shark fin-like molded product. It is directly placed in 1% mass calcium chloride aqueous solution for 15 minutes, fully washed with water, and the shark fin-like food is obtained.

[0065] The obtained shark fin-like food had sodium alginate, gelatin, and xanthan gum whose composition mass % A, G, and X were 45, 20, and 35, respectively, and the water content was 94.4 mass %.

[0066] It is made into soup, compared with natural shark's fin sample, and the result of evaluation is as shown in table 1.

Embodiment 3

[0068] 2.8% by mass of sodium alginate, 3.6% by mass of gelatin, and 1.6% by mass of xanthan gum were dissolved in warm water at 60°C, and defoamed under reduced pressure. The aqueous solution is given a pressure of 2kg / cm at 60°C 2 The air pulse of G (pressurization time 0.5 seconds, pressure stop time 1.7 seconds) is sprayed onto the fluid of 1 mass % calcium chloride aqueous solution from a nozzle with a diameter of 1 m / m to obtain a streamlined shark fin-like molded product. It is directly placed in 1% mass calcium chloride aqueous solution for 15 minutes, fully washed with water, and the shark fin-like food is obtained.

[0069] The sodium alginate, gelatin, and xanthan gum of the obtained shark fin-like food had composition mass % A, G, and X of 35, 45, and 20, respectively, and a water content of 92.8 mass %.

[0070] It is made into soup, and compared with natural shark's fin sample, the result of evaluation is shown in Table 1.

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Abstract

PROBLEM TO BE SOLVED: To provide a shark fin-like foodstuff having an appearance and a texture similar to those of a natural shark fin. SOLUTION: This shark fin-like foodstuff contains sodium alginate, gelatin, and xanthan gum as main components, wherein the sodium alginate, the gelatin, and the xanthan gum are contained in amounts satisfying the following: a point for designating each of contents of the components and expressed in triangular coordinates (A, G, X) [A, G, and X are contents (wt%) of the sodium alginate, the gelatin, and the xanthan gum based on the total amount of the composition, respectively] is positioned within a quadrilateral area which is formed by sequentially connecting points a (92.5, 5, 2.5), b (25, 72.5, 2.5), c (25, 20, 55), and d (40, 5, 55) located in the triangular coordinates.

Description

technical field [0001] The invention relates to a shark fin-like food composition with natural shark fin appearance and taste. Background technique [0002] It has been known for a long time that shark fins can be made artificially. [0003] For example, Japanese Patent No. 4011 / 1994 has proposed the artificial shark's fin that sodium alginate, gelatin, pectin etc. are used as essential ingredients. [0004] Although this method has a certain eating texture and shape retention property, the elasticity or transparency derived from pectin is insufficient, and the eating texture is poor (rough feeling). Contents of the invention [0005] The object of the present invention is to overcome the disadvantages of pectin and provide a shark fin-like food with the same appearance and taste as natural shark fins. [0006] As a result of in-depth research on the artificial shark fin food composition to solve the above-mentioned problems, the inventors found that selecting sodium alg...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/20A23L17/00
Inventor 桑原清明
Owner RIKEN VITAMIN COMPANY
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