Aquatic product-like food, aquatic product-like instant food material and manufacturing method

Abstract

The present invention provides a fishery refined product-like food, a fishery refined product-like instant food material, and a manufacturing method thereof, which have a taste and physical properties comparable to those of fish paste products. A blank is prepared by mixing 1% to 20% by weight of powdered vegetable protein, 1% to 8% by weight of gellan gum, 0.005% to 0.15% by weight of a divalent metal salt equivalent to a divalent metal, and 60% to 95% by weight of water, and the blank is formed and heated, thereby making it possible to manufacture a fish cake-like food with a good taste. As the powdered vegetable protein, soy protein is preferred. Furthermore, the blank can also be uniformly formed into a size of less than 5 mm, and by using the blank, a crab-flavored fish cake-like food with many process restrictions can also be manufactured.

Description

Technical Field

[0001] The present invention relates to a fishery processed food such as fish cake which does not use fish meat or minced fish of fish and shellfish, a fishery processed food like instant food material and a production method thereof. Background Art

[0002] Fish cakes, chikuwa, and other seafood products are widely used in the diet of Japanese people. In recent years, the fact that high-quality protein can be easily taken in has also attracted attention.

[0003] As the main raw materials of refined aquatic products, the price of fish meat and fish and shellfish surimi will fluctuate due to the balance of supply and demand. Therefore, the stability of raw material costs has always been a problem. In addition, in recent years, especially from the perspective of environmental protection, the conservation of aquatic resources has also become one of the important social issues. Furthermore, against the background of various considerations including the environment and health, the desire for plant-based foods has increased, and the accompanying increase in the population of vegetarians and vegans has led to an increasing demand for corresponding food worldwide. In refined aquatic products, it is also required to provide products with the same taste, appearance and flavor without using fish meat, fish and shellfish and surimi made from these as raw materials as much as possible.

[0004] Among the refined marine products, for example, the texture required for kamaboko is moderate hardness and elasticity, flexibility, chewiness and crispness. Patent document 1 describes a method for producing kamaboko-like food using heat-coagulated protein (egg white, soybean), tapioca starch, thickening polysaccharides (carrageenan, psyllium), edible oil, and water without using fish meat, but there is still room for further improvement in the texture of kamaboko-like food.

[0005] Plant proteins represented by powdered soybean protein are common raw materials for marine refined products (e.g., Patent Document 2, Patent Document 3), and are often used to improve the physical properties and taste of surimi or to reduce costs by replacing part of surimi.

[0006] As a raw material for improving the physical properties and taste of refined aquatic products, gellan gum can be cited. In Patent Documents 4 and 5, there are records that elastic refined aquatic products can be produced by blending gellan gum. In addition, in addition to the usual type (deacylated type), there is also a natural type (non-patent document 1) in gellan gum. Patent Document 6 relates to an application for a refined aquatic product manufactured by heating and dissolving natural gellan gum in water for gelatinization and adding 0.1% to 1.5% by weight to fish paste, and there are records of good elasticity and freezing resistance. These are all added together with fish paste to assist physical properties, and there is no suggestion about the blending and manufacturing method without using fish paste.

[0007] In addition, among the fish cakes, as a representative product of flavored fish cakes, "crab flavored fish cakes" can be cited. The manufacturing method of crab flavored fish cakes is represented by a chopping method and a noodle making method, but the noodle making method has a good taste (non-patent document 2, non-patent document 3, patent document 7, patent document 8). The noodle making method has a process of thinning the blank before heating, so the blank needs to have the property of appropriately stretching to form a film, that is, film-forming property. Furthermore, in actual machine production, the blank formed into a sheet (film) shape is required to be heated by a drum steam engine and gelled in a short time, and the heated sheet is easy to peel off from the drum. In addition, various physical properties and quality such as the tensile strength of the sheet are also required. However, even for ordinary aquatic refined products, the appropriate elasticity and physical properties depend on the quality and allocation of fish paste, and it is more difficult to obtain such physical properties without using fish paste.

[0008] Prior art literature

[0009] Patent Literature

[0010] Patent Document 1: Japanese Patent Publication No. H5-153915

[0011] Patent Document 2: Japanese Patent Publication No. 53-88354

[0012] Patent Document 3: Japanese Patent Publication No. 62-25953

[0013] Patent Document 4: Japanese Patent Publication No. 63-169964

[0014] Patent Document 5: Japanese Patent Publication No. H5-260933

[0015] Patent Document 6: Japanese Patent Application Publication No. 2000-23640

[0016] Patent Document 7: Japanese Patent Publication No. 60-224471

[0017] Patent Document 8: Japanese Patent Publication No. 60-160861

[0018] Non-patent literature

[0019] Non-patent document 1: "Food and Containers" vol.53, No.11 (2012) P.676

[0020] Non-patent document 2: "The Science of New Fish Cakes" P.101-104, Chengshantang Bookstore, published on July 18, 2008

[0021] Non-patent document 3: "Kamaboko: Science and Technology", p.174-176, Hoseisha Koseikaku, published on December 10, 2003 Summary of the invention

[0022] Problems to be solved by the invention

[0023] The object of the present invention is to provide a fishery refined product-like food having a taste and physical properties comparable to those of fish paste.

[0024] Technical means of solving problems

[0025] The inventors have made intensive research on the above-mentioned subject and have discovered that by blending powdered vegetable protein, gellan gum, divalent metal salt and water in a specific range in the dough, it is possible to produce fish cake-like food, and even crab-flavored fish cake-like food with many process constraints can be produced, thereby completing the present invention.

[0026] That is, the present invention is

[0027] (1) A method for producing a refined seafood-like food, comprising the following steps: preparing a blank containing 1% to 20% by weight of powdered vegetable protein, 1% to 8% by weight of gellan gum, 0.005% to 0.15% by weight of a divalent metal salt in terms of divalent metal, and 60% to 95% by weight of water, and forming and heating the blank;

[0028] (2) The method for producing a fishery processed food according to (1), wherein the fish paste is not contained;

[0029] (3) The method for producing a refined seafood-like food according to (1) or (2), wherein the dough further contains 1% to 10% by weight of starch;

[0030] (4) The method for producing a refined seafood-like food according to any one of (1) to (3), wherein the raw material further contains 0.1% to 3% by weight of dietary fiber;

[0031] (5) The method for producing a refined marine product-like food according to any one of (1) to (4), wherein the dough further contains 1% to 10% by weight of fat;

[0032] (6) The method for producing a refined seafood-like food according to any one of (1) to (5), further comprising the step of stretching the blank to a thickness of 5 mm or less;

[0033] (7) A food product similar to a processed seafood product, characterized in that it contains powdered vegetable protein, gellan gum, and a divalent metal, and does not contain surimi;

[0034] (8) A method for manufacturing an instant food material resembling a refined aquatic product, comprising the following steps: preparing a blank containing 1 wt% to 20 wt% of powdered vegetable protein, 1 wt% to 8 wt% of gellan gum, 0.005 wt% to 0.15 wt% of a divalent metal salt in terms of divalent metal, and 60 wt% to 95 wt% of water, and forming, heating, and drying the blank.

[0035] (9) A seafood-like instant food ingredient, characterized in that it contains powdered vegetable protein, gellan gum, and divalent metals, and does not contain fish paste.

[0036] Effects of the Invention

[0037] According to the present invention, it is possible to provide a food which responds to the conservation of marine resources, which is one of social issues, and which can also cope with the diversification of dietary life. DETAILED DESCRIPTION

[0038] Hereinafter, the present invention will be described in detail.

[0039] (Aquatic products, aquatic product-like foods)

[0040] The so-called refined seafood products are prepared by adding salt, optional seasonings, starch, vegetable protein and other by-products to fish paste of fish and shellfish, kneading, forming and heating the mixture, and specifically, examples thereof include fish cakes, crab-flavored fish cakes, fried fish cakes, bamboo rolls, fish and sweet potato cakes, fish balls and the like.

[0041] In the present invention, a food having the same texture, appearance, and flavor as those above, but with a significantly reduced amount of surimi or even no surimi, is referred to as a "marine product-like food". In the present invention, it is referred to as a "kamako-like food" corresponding to a common "kamako" using surimi, for example, depending on the type of individual product.

[0042] (Powdered vegetable protein)

[0043] As the powdered vegetable protein used in the present invention, commercially available products produced from vegetable raw materials such as soybeans, wheat, and peas can be appropriately selected. In particular, powdered soybean protein produced from soybeans is preferred.

[0044] Powdered vegetable protein can be appropriately selected from commercial products used in common and general aquatic products according to the desired physical properties and flavor tone. The amount of the powdered vegetable protein in the blank is 1% by weight or more and 20% by weight or less, preferably 2% by weight to 18% by weight, and more preferably 2% by weight to 15% by weight. If it is less than this, it is impossible to obtain appropriate water retention, hardness, and mouthfeel. If it is more than this, it may be too hard or too elastic.

[0045] In addition, by increasing the amount of the ingredients, it is possible to design a product as an easy and high-quality protein supplement source.

[0046] (Gel Gum)

[0047] The so-called gellan gum refers to a polysaccharide produced by the non-pathogenic microorganism Sphingomonas elodea, and there are two types: deacylated type and natural type. In the present invention, natural gellan gum is suitable, and commercially available products can be appropriately selected for use. The blending amount is more than 1% by weight and less than 8% by weight in the blank, preferably 1.3% by weight to 6% by weight, and more preferably 1.6% by weight to 5% by weight. If it is less than this, there is a situation where the preferred taste of aquatic refined products, specifically hardness, elasticity, flexibility, and brittleness cannot be obtained. If it is more than this, the elasticity is too strong and the preparation of the blank becomes difficult, or it becomes a situation of poor taste like rubber.

[0048] (Divalent Metals)

[0049] In the present invention, by mixing a divalent metal, a preferred taste as a food product of aquatic products, namely, moderate hardness, elasticity, and good crispness can be given. It is desirable to use a divalent metal salt, specifically calcium salts and magnesium salts, and calcium salts are desirable in terms of flavor. As calcium salts, calcium sulfate, calcium lactate, calcium chloride, and calcium carbonate can be cited, more preferably calcium lactate, calcium sulfate, and calcium chloride, and further preferably calcium lactate.

[0050] The amount thereof is preferably 0.005 wt% or more and 0.15 wt% or less, preferably 0.01 wt% to 0.1 wt%, and more preferably 0.015 wt% to 0.08 wt%, in terms of the divalent metal in the billet.

[0051] When calcium lactate (pentahydrate) for food use is used, the amount can be appropriately adjusted to about 0.1 part by weight relative to 1 part by weight of gellan gum, and the amount in the blank is 0.05 to 1.0 parts by weight, preferably 0.1 to 0.7 parts by weight, and more preferably 0.15 to 0.6 parts by weight. If it is less than this, there is a case where the texture becomes sticky due to insufficient elasticity, and if it is more than this, there is a case where the flavor is affected.

[0052] (water)

[0053] In the present invention, in addition to tap water, any water commonly used in food production, such as distilled water and ion exchange water, can be used. The water temperature is not particularly limited, but at high temperatures, agglomeration may occur when the raw materials are mixed, so it is preferably set to room temperature or below. Cold water or ice water can also be used for mixing.

[0054] The amount of water added can be appropriately adjusted according to the type, composition and properties of the powdered vegetable protein used, but is 60% by weight or more and 95% by weight or less, preferably 65% ​​by weight to 90% by weight, and more preferably 65% ​​by weight to 80% by weight in the dough. If the amount of water is less than this, the texture becomes too hard, and if it is more than this, it becomes too soft, and there is a case where the preferred texture as a seafood processed food cannot be obtained.

[0055] (starch)

[0056] In the present invention, by further blending starch, it is easy to obtain appropriate shape retention and hardness. As starch, any starch generally used in the use of aquatic products can be used, for example, one or more selected from cassava starch, potato starch, pea starch, wheat starch, corn starch, and / or processed starches thereof can be used alone or in appropriate combination.

[0057] The amount of the raw material is 1% by weight or more and 10% by weight or less, more preferably 1% by weight to 8% by weight, and most preferably 2% by weight to 7% by weight. In the case of less than this, the above-mentioned effect cannot be fully obtained. In addition, in the case of more than this, the mouthfeel derived from starch becomes too strong, and it is difficult to obtain the preferred mouthfeel as a fishery refined product-like food.

[0058] (Dietary Fiber)

[0059] In the present invention, by further adding dietary fiber to the dough, a better mouthfeel, specifically, a moderate chewiness and crispness can be obtained. Preferably, the insoluble dietary fiber is exemplified by cellulose and oat fiber, and more preferably oat fiber. The so-called oat fiber in the present invention refers to the insoluble fiber portion after removing water-soluble components such as water-soluble fiber from the bran portion, i.e., the outer shell portion, of the so-called oats.

[0060] The blending amount is 0.1% to 3% by weight, preferably 0.2% to 2% by weight, and more preferably 0.3% to 1.5% by weight in the blank. If it is less than this, the effect of improving the taste may be insufficient, and if it is more than this, the taste may become powdery.

[0061] (grease)

[0062] In the present invention, by further blending fats and oils, a more preferred color tone and mouthfeel can be easily obtained. The type of fats and oils is not particularly limited, and any edible fats and oils such as soybean oil, rapeseed oil, corn oil, palm oil, coconut oil, safflower oil, olive oil, cottonseed oil, and sunflower oil can be used. However, considering the emulsification during the preparation of the dough and the mouthfeel during consumption, fats and oils that are liquid at room temperature are preferred.

[0063] The amount of the blended material is 1% to 10% by weight, preferably 2% to 9% by weight, and more preferably 3% to 7% by weight. If the amount is more than this, the shape of the material cannot be maintained after heating, and the material may be loosened and expanded. In the case of a product design with low oil content, the blended amount may be reduced or not blended at all.

[0064] Furthermore, as the mixing order in the blank, it is suitable to be before the addition of salt. If it is mixed after the salt, the emulsification and dispersion in the blank are insufficient and a good blank cannot be obtained. It is efficient and preferred to mix it simultaneously with other main raw materials other than salt.

[0065] (salt)

[0066] Salt can be prepared in the same manner as general marine products using surimi, and as a reference, it can be exemplified as 0.5 wt% to 2.5 wt% in the blank. Furthermore, if salt is mixed simultaneously with the powdered vegetable protein in the raw material, the solubility and emulsification of the vegetable protein may be affected, and therefore, it is preferably added after the vegetable protein is uniformly dissolved and dispersed in the blank.

[0067] (Other raw materials)

[0068] In the present invention, in addition to the above, any raw materials prepared in general marine refined products such as sugars, liquor / sweet sake, various seasonings, fragrances, and pigments can be used within a range that does not inhibit the effects of the present invention.

[0069] (Surimi)

[0070] Surimi is made from fish meat, fish and shellfish and other aquatic foods as raw materials, which are washed and soaked in water, purified by removing foreign materials using a drainer, and then dehydrated. According to the method of the present invention, it is possible to produce a food having the same taste as a common and general aquatic refined product even if the amount of surimi used is greatly reduced or even no surimi is contained at all, and further no animal raw materials such as egg white / powdered egg white, livestock meat, and dairy products are contained. Furthermore, the so-called "no content" in the present invention means that it is not prepared as a raw material, except for trace contaminants in the manufacturing process.

[0071] Furthermore, according to the method of the present invention, by selecting the types of raw materials and adjusting the blending ratio, not only can a food like a processed seafood product be obtained, but also a food having a fish and shellfish-like texture such as squid and octopus can be achieved.

[0072] (Preparation of blank)

[0073] The preparation sequence of the blank can be illustrated as follows. First, a predetermined amount of powdered vegetable protein, water, and seasonings other than salt are placed in a mixing container and uniformly mixed. When mixing, it is desirable to use a device having a shearing force, such as a Robot Coupe, a silent cutter, a ball cutter, etc. As for the mixing time, about 2 minutes to 10 minutes can be illustrated as a benchmark. Then, salt is further added and mixed for about 2 minutes to 10 minutes to obtain the blank.

[0074] (Forming)

[0075] The blank is formed into a desired shape. The forming method can be in accordance with the conventional method in the manufacture of ordinary marine refined products, which can be manual or using a general forming machine. Examples of the forming machine include a shell filling machine, a deep-fried fish cake forming machine, a steamed fish cake forming machine, a bamboo wheel forming machine, etc.

[0076] When producing a crab-flavored fish cake-like food, the following method can be exemplified: the raw material is uniformly stretched to a thickness of 5 mm or less, preferably 4 mm or less, and more preferably 2 mm or less, and heated, and then cut into thin strips in a fibrous shape and bundled.

[0077] (heating)

[0078] The formed blank is heated by any means such as steaming, frying, roasting, or pan-frying. It can also be heated by boiling. The heating conditions are 70°C or higher for 1 minute or more, preferably 70°C or higher and 180°C or lower for 1 minute to 60 minutes, more preferably 75°C to 130°C, and most preferably 80°C to 122°C for 1 minute to 50 minutes.

[0079] (Instant Food Ingredients)

[0080] The aquatic product-like food of the present invention has the quality of being easily re-swelled in hot water even when dried. It can be used directly as a preserved food, or can be suitably used as an ingredient for instant foods such as soups and noodles. Furthermore, the drying means may be a commonly known method, and examples thereof include freeze drying, air flow drying, hot air drying, microwave drying, and reduced pressure frying drying.

[0081] The present invention will be described in more detail below with reference to Examples.

[0082] (Study 1)

[0083] According to the formula (unit: weight %) of Table 1-1 and Table 1-2, the raw materials other than salt were mixed by Robot Coupe (rotation speed 1500 rpm, time: 5 minutes). Salt was added and mixed for 5 minutes, and the obtained blank was vacuum degassed and filled into a shell with a folded diameter of 30 mm, and heated (steamed) at 90°C to 95°C for 20 minutes to obtain a fish cake-like food. In addition, the following products were used for each raw material.

[0084] Powdered soy protein A: Fujipro 748 (manufactured by Fuji Oil Co., Ltd.)

[0085] Powdered soy protein B: New Fujipro 001M (manufactured by Fuji Oil Co., Ltd.)

[0086] Gel: Kelcogel LT-100 (CPKelco, natural type)

[0087] Oil: Refined rapeseed oil (manufactured by Fuji Oil Co., Ltd.)

[0088] Calcium lactate: pentahydrate, food additive (Kishida Chemical), pre-dissolved and mixed with a portion of water

[0089] (Sensory Evaluation Criteria)

[0090] The sensory evaluation was conducted by 5 experienced sensory inspectors, who comprehensively evaluated the taste similar to that of kamaboko and made judgments through consultation.

[0091] ◎: Not inferior to regular fish cakes, especially good

[0092] ○: No problem as a fish cake-like food, good

[0093] △: Slightly worse, but within the range of fish cake-like foods

[0094] ×: It feels out of place as a fish cake-like food and is inappropriate

[0095] The formulations and evaluation results are shown in Table 1-1 and Table 1-2. The examples have different tastes depending on their formulations, but they are all within the range of fish cake-like foods. On the other hand, Comparative Examples 1 and 3 were judged to have hardness or elasticity that was out of the range of fish cake-like foods, and the blank of Comparative Example 2 was not solidified at all and could not be evaluated.

[0096] (Table 1-1)

[0097]

[0098] (Table 1-2)

[0099]

[0100] (Study 2)

[0101] In the preparations of Examples 1 and 2, the heating means was changed to steam heating (121° C.×15 minutes) for production. There was almost no perceived decrease in the texture, and it was confirmed that there was no problem with the quality.

[0102] (Study 3)

[0103] According to the formulation in Table 2, a blank was prepared in the same procedure as in Study 1. The obtained blank was vacuum degassed and applied to a 1 mm thick mold frame and stretched. Whether the blank could be uniformly stretched and formed was evaluated as "film forming property" from the following viewpoints.

[0104] ◎Easily achievable, especially good

[0105] ○Good

[0106] △Strong elasticity but difficult

[0107] (Table 2) Formulation and evaluation results of Study 3

[0108] Embodiment 14 Embodiment 15 Example 16 Embodiment 17 Powdered soy protein B 6.0 6.0 6.0 6.0 Gel Gum 2.1 2.4 2.7 4.0 Calcium lactate 0.2 0.2 0.2 0.2 Oil 6.0 6.0 6.0 6.0 Pea starch 5.2 5.2 5.2 5.2 Oat Fiber 0.6 0.6 0.6 0.6 granulated sugar 3.0 3.0 3.0 3.0 Seasoning 0.4 0.4 0.4 0.4 water 75.5 75.2 74.9 73.6 salt 1.0 1.0 1.0 1.0 count 100.0 100.0 100.0 100.0 Evaluation of film forming properties ◎ 〇 〇 △

[0109] (Study 4) Research on protein types

[0110] In the formulation raw material of Example 14, "powdered soybean protein B" was replaced with other powdered vegetable proteins, and blanks were prepared and formed in the same manner, and the film-forming properties were evaluated.

[0111] All of them were able to form a film as shown in the results shown in Table 3. However, except for the powdered soybean protein, there were problems with the color tone and texture after heating, and it was determined that the soybean-derived vegetable protein was suitable in the present invention.

[0112] (Table 3) Content and evaluation of Study 4

[0113]

[0114] (Study 5)

[0115] Using the formulations with film-forming properties of ◎ and ○ in Study 3 (Table 2) (Examples 14 to 16), crab-flavored fish cake-like foods were manufactured (noodle-making method) using a general crab-flavored fish cake manufacturing device, and the production line adaptability and quality were confirmed. The manufacturing device flow is as follows.

[0116] Ball knife / Meat pump / Forming machine / Drum steamer / Cooling conveyor / Fiber chopper / Fiber bundling machine / Coating machine / Packaging size cutting machine / Heating machine

[0117] As a result, there were no problems with the film-forming properties of the raw material on the production line, the peeling properties of the sheets, and the tensile strength, and a product with an appearance and a texture equivalent to that of a normal crab-flavored kamaboko could be obtained.

[0118] (Study 6)

[0119] The crab-flavored fish cake-like food obtained in Study 5 was freeze-dried by a conventional method and then rehydrated with hot water. As a result, it returned to its original state in 3 minutes. It was confirmed that it is also suitable as a dry ingredient for instant food ingredients and instant foods.

Claims

1. A method for producing a refined aquatic product-like food, comprising the following steps: preparing a blank containing 2% to 15% by weight of powdered vegetable protein, 1.6% to 5% by weight of gellan gum, 0.015% to 0.08% by weight of a divalent metal salt in terms of divalent metal, 2% to 7% by weight of starch, 0.3% to 1.5% by weight of oat fiber, 3% to 7% by weight of fat, and 65% to 80% by weight of water, and heating the blank after stretching the blank to a thickness of less than 2 mm.

2. The method for producing a fishery processed food according to claim 1, wherein: Does not contain surimi.

3. A method for manufacturing an instant food material resembling a refined aquatic product, comprising the following steps: preparing a blank containing 2 wt% to 15 wt% of powdered vegetable protein, 1.6 wt% to 5 wt% of gellan gum, 0.015 wt% to 0.08 wt% of a divalent metal salt in terms of divalent metal, 2 wt% to 7 wt% of starch, 0.3 wt% to 1.5 wt% of oat fiber, 3 wt% to 7 wt% of oil, and 65 wt% to 80 wt% of water, and stretching the blank to a thickness of less than 2 mm and then heating and drying it.

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