Producing method of sea urchin food product

Abstract

To provide a noble sea urchin-like food product that can be circulated as a live urchin form apparently by heightening not only texture but also storage property, in the sea urchin-like food having fish paste, konjac powder, vegetable oil as vegetable base raw materials.SOLUTION: To a food product material comprising: a base material appropriately combined in the range of 3.0-12.0 wt.% of fish paste, 0.2-0.4 wt.% of konjac powder, and 6.0-12.0 wt.% of vegetable oil; an appropriate seasoning including sea urchin flavor seasoning and an additive material of quality improver; and 75.0-85.0 wt.% of water, 0.3 to 0.5 wt.% of sodium alginate is added and crushed, the crushed product is formed into an urchin-like shape, the sea urchin-shaped crushed product is immersed in a 1.0 to 1.5% concentration calcium solution, and then heat-treated to manufacture.SELECTED DRAWING: Figure 2

Description

[Technical field]

[0001] The present invention relates to a sea urchin-like food and a method for producing the same. [Background technology]

[0002] There have been various proposals for producing sea urchin-like foods using surimi. For example, a production method is known in which surimi seasoned with sea urchin flavor is granulated, the surface of which is made into short fibrous fish meat using a protein denaturant, and then the binding surimi is mixed and steamed to obtain a steamed sea urchin-like food (Patent Document 1). Also known is a production method in which granular vegetable protein and edible oil are diluted with water, the surimi is seasoned to resemble sea urchin, kneaded, and heated (heated in oil, heated in oil after steaming, dried with hot air after steaming) to ensure the similarity to sea urchin by two different textures (Patent Document 2).

[0003] The applicant previously discovered that a base material made up of a given amount of minced fish, konjac powder, and vegetable oil, mixed with an appropriate amount of water, ground, and then heated to produce a product that has the texture of raw sea urchin. The applicant then proposed a means for producing a sea urchin-like food product whose physical properties (texture) and taste are similar to those of raw sea urchin by adding seasonings including a sea urchin flavored seasoning, a quality improver, and an appropriate amount of water to the base material, grinding the mixture, and then heat-treating the ground product (Patent Document 3). [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Special Publication No. 61-59095. [Patent Document 2] Special Publication No. 62-19819. [Patent Document 3] JP 2022-60867 A. Summary of the Invention [Problem to be solved by the invention]

[0005] The sea urchin-like food produced by the manufacturing method disclosed in Patent Document 3 is a combination of minced fish paste, konjac powder, and vegetable oil, and has the texture of raw sea urchin. However, in order to distribute the food in the market while maintaining a certain shape (the appearance of raw sea urchin), the food is prone to deformation and maintaining the shape during manufacturing and distribution is troublesome. For this reason, in consideration of manufacturing efficiency and product handling, it has become necessary to distribute the food in film packaging (including tube packaging).

[0006] Therefore, the present invention proposes a method for producing a novel sea urchin-like food that has improved shape retention as well as texture and can be distributed in the form of a raw sea urchin in appearance, in a sea urchin-like food made from surimi, konjac flour, and vegetable oil as base materials. [Means for solving the problem]

[0007] The method for producing a sea urchin-like food according to the present invention is characterized in that the food material is prepared by adding a base material appropriately combined in the range of 3.0 to 12.0% by weight of ground fish, 0.2 to 0.4% by weight of konjac powder, and 6.0 to 12.0% by weight of vegetable oil, appropriate seasonings including a sea urchin flavored seasoning, and additive materials such as quality improvers, and then mixing with water to make a weight ratio of 75 to 85%, and then adding 0.3 to 0.5% by weight of sodium alginate, grinding the ground product, forming the ground product into a sea urchin shape, immersing the sea urchin-shaped ground product in a calcium solution with a concentration of 1.0 to 1.5%, and then heat-treating the product.

[0008] When a base material consisting of a combination of minced fish paste, konjac flour, vegetable oil, and water within a specific range is mixed and ground, it becomes an emulsion. When the emulsion is heat-treated to make it edible, a food with a melting texture (a texture very similar to the mouthfeel of sea urchin) can be obtained, so by adding flavor seasonings such as sea urchin paste or sea urchin flavor, processed starch, xanthan gum, shelf life enhancers, and color-adjusting pigments to this base material, a food with a flavor and texture very similar to that of raw sea urchin can be obtained by heat-treating the food material (as shown in the previous invention). Furthermore, in order to improve the shape retention function (shape retention) of the heat-treated product, the present invention adds sodium alginate when the food material is ground, and when the ground product is appropriately molded (put into a mold that resembles the shape of a sea urchin) and immersed in a calcium solution (a solution in which calcium lactate powder is dissolved in water), the sodium alginate reacts with the calcium ions (ionic cross-linking) and coagulates. By subjecting the sea urchin to heat treatment in this state, it becomes edible, and by solidifying the alginic acid, a sea urchin-like food product with the flavor and texture of raw sea urchin was obtained, which retains the shape of raw sea urchin (the shape of the ovaries of sea urchin removed from the shell). Effect of the Invention

[0009] The configuration of the present invention is as described above. By increasing the shape retention of the raw sea urchin-like food based on the previously proposed combination of "surimi, konjac flour, and vegetable oil," it becomes easier to maintain the product shape during production and distribution. This makes it possible to provide a food that can be distributed in the appearance of raw sea urchin, whereas a raw sea urchin-like food based on the combination of "surimi, konjac flour, and vegetable oil" that could only be distributed in film packaging or tube packaging can be distributed in the appearance of raw sea urchin. [Brief description of the drawings]

[0010] [Figure 1] Table 1 shows a list of materials used in the embodiment (verification) of the present invention. [Diagram 2] Regarding the verification data for the amount of sodium alginate added, Table 2 shows the recipe for verification sample A, Table 3 shows the amount added, Graph 1 shows the measurement results, and Table 4 shows the sensory evaluation table. [Diagram 3]The verification data for the calcium solution by concentration are shown in Table 5, which shows the recipe for verification sample B; Table 6, which shows the calcium solution concentration; Graph 2, which shows the measurement results; and Table 7, which shows the sensory evaluation table. [Figure 4] Graph 3 shows the relationship between breaking strength and breaking deformation according to the immersion time in the calcium solution. [Diagram 5] The verification data for the blending ratio of the same surimi is shown in Table 9, which shows the blending table of the verification sample, Graph 4, which shows the measurement results, and Table 10, which shows the sensory evaluation table. [Figure 6] The verification data for the blending ratio of the konjac powder is shown in Table 11, which shows the blending table of the verification sample, Graph 5, which shows the measurement results, and Table 12, which shows the sensory evaluation table. [Figure 7] The verification data for the blending ratio of the same vegetable oil is shown in Table 13, which shows the blending table of the verification sample, Graph 6, which shows the measurement results, and Table 14, which shows the sensory evaluation table. [Figure 8] The verification data for the blending ratio of the water is shown in Table 15, which shows the blending table of the verification samples, Graph 7, which shows the measurement results, and Table 16, which shows the sensory evaluation table. [Figure 9] The data for the verifications adopting the minimum and maximum values ​​of the appropriate range of the blend ratio of the same base material are shown in Table 17, which is a blend table for minimum value verification sample C, Table 18, which is a blend table for maximum value verification sample D, and Graph 8, which is the measurement results for the minimum value verification sample and the maximum value verification sample. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0011] Next, an embodiment of the method of the present invention will be described. In the method of the present invention, like the raw sea urchin-like food having the texture (paste texture) of raw sea urchin shown in the previous invention (JP Patent Publication No. 2022-60867), surimi, konjac powder, and vegetable oil are appropriately mixed to form a base material, and additives that determine the taste (mouthfeel and seasoning) are added, and sodium alginate is further added and crushed.

[0012] The ground material is then molded appropriately, for example by placing it in a mold resembling the shape of the ovaries of a sea urchin removed from its shell, and immersed in a calcium solution (for 1 minute) to cause sodium alginate and calcium ions to react on the surface of the molded ground material, forming a coagulated film of alginic acid on the surface of the ground material to ensure shape retention, and in this state is heated (steamed at 90°C for 5 minutes: the same as the heating process in the verification) to make it edible. The edible food is then cooled or frozen and distributed to the market as frozen food or chilled food in a cooled state.

[0013] The materials used in this invention are as shown in Figure 1 (Table 1). The processed starches are used alone or in combination as appropriate. The appropriate blend ratio of the materials used was determined by verifying the allowable range of the amount of sodium alginate added for texture (physical properties) using a sample (sample A) with a blend that was determined in the previous invention to be appropriate for a raw sea urchin-like food, and then verifying the concentration range of the calcium solution for the sample with added sodium alginate (sample B). After determining the amount of sodium alginate added and the concentration range of the calcium solution, the blend amounts of the base materials were verified to determine the appropriate range.

[0014] The verification method was conducted based on the manufacturing process and market distribution form of the product, assuming the state when the food is consumed. Specifically, the verification sample was crushed using FMI Co., Ltd. / Robocoupe Cutter Mixer Series / R2J, the crushed material was shaped into a specified shape, immersed in a calcium solution, heat-treated, cooled and frozen (slowly frozen at -20℃), and then thawed at room temperature until it was ready to be consumed, and the physical properties of the thawed product were measured. A rheometer (Yamaden RE2-33005, Co., Ltd.) was used to measure the physical properties. The conditions were set as follows: "plunger: 16mm cylinder, No.3, φ16, height 25mm", "push speed: 1mm / sec", and "load cell: 20N". The breaking strength at which the measurement target broke and the breaking deformation at that time were measured.

[0015] The amount of sodium alginate added was verified by mixing verification sample A, which has the blending ratio for producing the raw sea urchin-like food of the previous invention shown in Table 2 in Figure 2, with different samples, which have sodium alginate blended in an amount of 0.2 to 2.0% by weight as shown in Table 3, and then shaping the samples into a ground product, heat treating them, cooling and freezing them, and then thawing them at room temperature in accordance with the manufacturing method and distribution form described above. The physical properties of each sample (hereinafter, samples that have undergone the same process will be referred to as "verification samples") were verified as shown in Graph 1, and the results of sensory evaluation of the verification samples for each sample are shown in Table 4. From these results, it was determined that the appropriate blending amount of sodium alginate is 0.3 to 0.5%.

[0016] Next, the crushed specimens of verification sample B containing sodium alginate shown in Table 5 of Figure 3 were molded and then immersed in calcium solutions of different concentrations, and the physical properties of each verification specimen were verified after heat treatment, cooling, freezing, and thawing. The calcium solution concentration was based on the amount of lactic acid fermented calcium powder dissolved, and the amount dissolved (amount blended) is shown in Table 6. The measurement results and sensory evaluation of each verification specimen are shown in Graph 2 and Table 7, and the optimum concentration of calcium solution was determined to be 1.0 to 1.5%.

[0017] Furthermore, the above-mentioned 1.5% calcium solution was used to verify the physical properties of the verification specimen B, which was immersed for different periods of time. The results are shown in Graph 3, and the results of the sensory evaluation of each verification specimen are shown in Table 8. It was determined that an immersion time of about 1 minute was appropriate.

[0018] Next, after confirming the appropriate amount of sodium alginate to be added, the calcium solution concentration, and the appropriate range of soaking time, we verified the amounts of "surimi, konjac powder, and vegetable oil" that affect the physical properties of the finished product under those conditions.

[0019] The verification samples to confirm the appropriate range of the amount of surimi blended were different blends of surimi ranging from 0 to 16% as shown in Table 9 in Figure 5, and the measurement results of the verification samples of each blend are shown in Graph 4 in Figure 5, and the sensory evaluation of the verification samples is shown in Table 10. As a result, the appropriate blending range of surimi was determined to be 3.0 to 12.0% by weight.

[0020] The verification samples to confirm the appropriate range of the amount of konjac flour (mannan) used were different blends of konjac flour ranging from 0 to 12.0% as shown in Table 11 in Figure 6, and the measurement results for the verification samples of each blend are shown in Graph 5 in Figure 6, and the sensory evaluation of the verification samples is shown in Table 12. As a result, the appropriate blend range of konjac flour (mannan) was determined to be 0.2 to 0.4% by weight.

[0021] The verification samples to confirm the appropriate range of vegetable oil content were made with different blends of vegetable oil in the range of 5.0 to 15.0% by weight as shown in Table 13 in Figure 7, and the measurement results of the verification samples with each blend are shown in Graph 6 in Figure 7, and the sensory evaluation of the verification samples is shown in Table 14. As a result, the appropriate blend range of vegetable oil was determined to be 6.0 to 12.0% by weight.

[0022] The verification samples to confirm the appropriate range of water content were made with different blends of water ranging from 65.0 to 90.0% by weight as shown in Table 15 in Figure 8, and the measurement results of the verification samples of each blend are shown in Graph 7 in Figure 8, and the sensory evaluation of the verification samples is shown in Table 16. As a result, it was confirmed that the appropriate blend amount of water was approximately 80.0%.

[0023] Furthermore, the combinations at the minimum blending ratio and the maximum blending ratio within the appropriate blending range of the base materials described above were examined. Verification sample C, which was combined at the minimum blending ratio, is shown in Table 17 of FIG. 9, and verification sample D, which was combined at the maximum blending ratio, is shown in Table 18 of FIG. 9. The measurement results of the verification samples CD (reproduced products in an edible, distributed state) are shown in Graph 8, and it was confirmed that both verification samples had physical properties similar to those of raw sea urchin. In addition, the verification sample D with the maximum blending ratio did not contain processed starch or sea urchin paste because processed starch does not have a significant effect on the texture and sea urchin paste is simply a seasoning, and was not added in order to realize the maximum blending ratio of sample D.

Claims

[Claim 1] A base material is made by appropriately combining 3.0 to 12.0% by weight of ground fish, 0.2 to 0.4% by weight of konjac flour, and 6.0 to 12.0% by weight of vegetable oil, to which are added appropriate seasonings including sea urchin flavor seasoning and additives of quality improvers, and water is added to make up 75 to 85% by weight of the food material. Add 0.3 to 0.5% by weight of sodium alginate and grind. This method for producing a sea urchin-like food is characterized in that the sea urchin-like food is produced by forming a crushed product into a sea urchin shape, immersing the crushed product in a calcium solution having a concentration of 1.0 to 1.5%, and then heating the product.

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