Producing method of fishery imitation food

Abstract

To provide a producing method of fishery imitation food capable of reproducing seafood meats with better reproducibility more than ever.SOLUTION: A method for producing a fishery imitation food of the present invention is provided. The present invention is a method for producing a fishery imitation food containing dietary fiber, comprising heating and mixing dietary fiber, tapioca powder, thickener, and water to obtain a meat solution, solidifying the meat solution to obtain a solidified body, and freezing the solidified body.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to a method for producing an imitation seafood food. [Background technology]

[0002] In today's world where diversity is being loudly proclaimed, there are many different principles and tastes when it comes to food. For example, there are vegetarians who do not eat meat, but the term vegetarian does not only include vegetarians who consume eggs and milk, but also vegans who do not eat any animal-derived foods at all.

[0003] Even vegans sometimes want to eat foods other than vegetables, etc. In order to satisfy such desires, imitation foods that resemble animal-derived foods but do not use animal-derived ingredients, such as those described in Patent Document 1, have been developed. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Patent Publication No. 2021-159076 Summary of the Invention [Problem to be solved by the invention]

[0005] Many imitation foods have been developed. However, imitation seafood foods that resemble fish and shellfish have not been able to fully reproduce the flesh of seafood. As a result, conventional imitation seafood foods have not satisfied the appetite of consumers.

[0006] An object of the present invention is to provide a method for producing an imitation seafood food which can reproduce the flesh of seafood food with higher reproducibility than conventional methods. [Means for solving the problem]

[0007] The present inventor discovered that by mixing dietary fiber and tapioca powder to obtain a fish meat liquid, solidifying the liquid, and freezing the solidified product, it is possible to produce an imitation seafood food that reproduces the turbidity of fish meat that is characteristic of seafood, and thus completed the present invention.

[0008] The inventors also discovered that by mixing dietary fiber and lycopene pigment in water to obtain a meat liquid, and then solidifying the liquid to obtain a solidified body, it is possible to produce imitation seafood foods that reproduce the unique color of seafood, particularly tuna, and thus completed the present invention.

[0009] Therefore, the present invention provides a method for producing an imitation seafood food containing dietary fiber, comprising the steps of: Mixing dietary fiber, tapioca powder, a thickener, and water to obtain a fat solution; Solidifying the liquid to obtain a solidified body; freezing the solidified body; The present invention provides a method for producing an imitation seafood food, comprising:

[0010] The present invention also provides a method for producing the above imitation seafood food, wherein the fish paste liquid is further prepared by mixing the fish paste liquid with a color former other than the tapioca powder.

[0011] Further, the present invention relates to a method for producing a color-developing agent, The method for producing the imitation seafood product further comprises heating the fish meat liquid before solidifying the fish meat liquid.

[0012] The present invention also provides a method for producing the above imitation seafood food, wherein the solidified body is frozen at a temperature of 0° C. or lower.

[0013] The present invention also provides a method for producing the above imitation seafood food, wherein the fish meat liquid is further prepared by mixing it with a vegetable ingredient.

[0014] Alternatively, the present invention provides a method for producing an imitation seafood food containing dietary fiber, comprising the steps of: Mixing dietary fiber and lycopene pigment in water to obtain a body solution; Heating the liquid; and Solidifying the liquid to obtain a solidified body; The present invention provides a method for producing an imitation seafood food, comprising: Effect of the Invention

[0015] If the meat liquid obtained by mixing dietary fiber and tapioca powder is solidified and then frozen, the cloudiness characteristic of seafood can be reproduced, which cannot be achieved without adding tapioca powder. Furthermore, the texture of seafood can also be reproduced. Furthermore, if a coloring agent other than tapioca, such as lycopene or paprika, is added, the red meat of tuna or salmon can be reproduced. Various substances can be added to the meat liquid, and ingredients that enhance the flavor can be added.

[0016] In addition, a fishery imitation food that reproduces the distinctive red color of tuna can be produced by mixing dietary fiber and lycopene pigment in water to obtain a meat liquid, heating the meat liquid, and then solidifying the meat liquid to obtain a solidified body. [Brief description of the drawings]

[0017] [Figure 1] FIG. 2 is a flow chart of an example of a method for producing an imitation seafood food according to the first embodiment. [Diagram 2] FIG. 4 is a flow chart of another example of the method for producing an imitation seafood food according to the first embodiment. [Diagram 3] FIG. 2 is a schematic diagram showing a process for forming a layer of fish meat liquid in an example of a method for producing an imitation seafood according to the first embodiment. [Figure 4] 1 is a schematic cross-sectional view of a solidified body and an imitation seafood food that can be obtained by an example of a method for producing an imitation seafood food according to a first embodiment. FIG. [Diagram 5] FIG. 11 is a flow diagram of an example of a method for producing an imitation seafood food according to the second embodiment. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0018] Hereinafter, some examples of the method for producing an imitation seafood product according to the embodiment will be described with reference to the drawings. However, the method for producing an imitation seafood product according to the present invention is not limited to the examples described below.

[0019] [First embodiment] An example of a method for producing an imitation seafood food according to a first embodiment of the present invention will be described with reference to Figs. 1 to 3.

[0020] <Adjustment of body fluid> First, dietary fiber, tapioca powder, a thickener, and water are mixed to obtain a mixture, which is called a "mi-liquor."

[0021] The container for mixing is not particularly limited. For example, by using a kettle such as a temperature-adjustable electric kettle, mixing and the subsequent heating can be performed in the same container.

[0022] The dietary fiber may be, for example, water-soluble dietary fiber. In this specification, the water-soluble dietary fiber is a dietary fiber that dissolves in an aqueous solution, and includes dietary fiber that has the property of increasing the viscosity of the aqueous solution by dissolving in the aqueous solution. The water-soluble dietary fiber used in the present invention may be, for example, glucomannan (e.g., konjac root), dietary fiber derived from seaweed (e.g., agar), and chemically modified polysaccharides (e.g., modified starch), but is not particularly limited thereto. Glucomannan is a polysaccharide present in konjac root. Glucomannan can be obtained as konjac flour, for example, by drying and grinding konjac root and separating impurities. Konjac flour contains about 75 to 85% by mass of glucomannan. Commercially available glucomannan products can be used.

[0023] The amount of dietary fiber can be adjusted so as to obtain the desired hardness and viscosity in the seafood imitation food of the present invention, and can be, for example, an amount of 0.3 to 10 parts by mass per 100 parts by mass of fish meat solution, and preferably an amount of 0.5 to 7 parts by mass.

[0024] Tapioca powder is a starch powder produced from the rhizome of cassava. By including tapioca powder in the imitation seafood food of the present invention, not only can the white color of seafood be reproduced, but also the color of seafood flesh can be reproduced by using tapioca powder in combination with other color formers. The imitation seafood food containing tapioca powder of the present invention can be made to develop a white color by freezing after solidification.

[0025] The amount of tapioca powder can be adjusted so as to obtain the desired whiteness, hardness and viscosity in the seafood imitation food of the present invention, and can be, for example, 1 to 10 parts by mass, preferably 2 to 8 parts by mass, per 100 parts by mass of the fish paste liquid. The tapioca powder may be provided as a solution by mixing the powder in a solution such as water, or the tapioca powder may be provided by heating and dissolving it in the solution.

[0026] The thickener used in the seafood imitation food of the present invention is not limited as long as it is a food thickener. The thickener can be, for example, methylcellulose, locust bean gum, guar gum, gellan gum, carboxymethylcellulose, gum arabic, xanthan gum, corn starch, carrageenan, or pectin. The amount of the thickener can be adjusted so that the desired hardness and viscosity can be obtained in the seafood imitation food of the present invention, and can be, for example, 0.3 parts by mass or more and 5 parts by mass or less, and preferably 0.5 parts by mass or more and 3 parts by mass or less, relative to 100 parts by mass of the fish meat solution.

[0027] When preparing the fish meat solution, each component can be mixed at any temperature. However, if the ingredients are simply mixed in water, the ingredients will not be sufficiently dissolved and lumps will form. In order to prevent the ingredients from lumping, the mixing temperature can be set to 1°C or higher and 30°C or lower. Alternatively, in order to prevent the ingredients from lumping, the mixed liquid can be produced while stirring the raw materials in water using a high-speed stirrer. In addition, when preparing the fish meat solution, it is preferable to heat the mixture after mixing. It is preferable to heat the mixture to a temperature at which the ingredients of the mixed fish meat solution dissolve, for example, a temperature of 85°C or higher and 100°C or lower. By heating the fish meat solution, the color of the seafood food to be imitated can be reproduced more closely. It is preferable to heat and mix the fish meat solution. The temperature for heating and mixing is preferably 60°C or higher, and more preferably 75°C or higher and 100°C or lower.

[0028] After heating, the body solution has a viscosity that gives it fluidity. The viscosity of the body solution changes depending on the temperature. The higher the temperature of the body solution, the lower the viscosity, since each component is dissolved by heating. The viscosity of the body solution can be 10 dPa·s to 500 dPa·s, for example 50 dPa·s to 200 dPa·s, for example 60 dPa·s or more and 150 dPa·s, when the solution temperature is, for example, 60°C to 100°C. The viscosity of the body solution can be 10 dPa·s to 500 dPa·s, for example 50 dPa·s to 200 dPa·s, for example 60 dPa·s to 150 dPa·s, when the solution temperature is, for example, 70°C to 85°C.

[0029] In this case, a color former other than tapioca can be added as shown in Figure 2. The color former can be any color former that produces a desired color, including, but not limited to, lycopene pigment and paprika pigment.

[0030] By adding lycopene pigment to the meat solution, the texture of red tuna meat can be reproduced. The texture of red tuna meat can be reproduced. The lycopene pigment can be added in an amount of 0.01 to 3.0 parts by mass, for example, 0.05 to 0.5 parts by mass, per 100 parts by mass of the meat solution. By including lycopene pigment in such an amount, the white color of the tapioca powder and the red color of the lycopene pigment can be combined to reproduce the color and texture of red tuna meat.

[0031] The lycopene pigment can be, for example, tomato pigment. The lycopene pigment may be added as a mixture with other ingredients. For example, the lycopene pigment can be added as a mixture of glycerin, food ingredients (e.g., water), sucrose fatty acid ester, lecithin, and tomato pigment as the lycopene pigment.

[0032] Adding lycopene pigment and paprika pigment to the meat solution can reproduce the texture of salmon trout meat in the seafood imitation food. The paprika pigment can be used in an amount that reproduces the desired meat color, for example, 0.01 to 3.0 parts by mass, for example 0.05 to 0.5 parts by mass, per 100 parts by mass of the meat solution. By including lycopene pigment and paprika pigment in such amounts, the color and texture of salmon trout meat can be reproduced by the effect of the white color of the tapioca powder, the red color of the lycopene pigment, and the orange color of the paprika pigment. Furthermore, adding titanium dioxide to the mixture can more effectively reproduce the texture of salmon trout meat in the seafood imitation food.

[0033] The paprika color may be, for example, a capsicum color. The paprika color may be added as a mixture with other ingredients. For example, the paprika color may be added as a mixture of a food ingredient (e.g., water), mixed tocopherols, and a capsicum color as the paprika color.

[0034] When a coloring agent other than tapioca powder is added, the coloring agent is mixed after heating, and the coloring agent does not become the desired color. Therefore, when a coloring agent other than tapioca powder is added, it is preferable to heat the fish meat solution obtained by mixing the coloring agent with other materials. When heating, it is preferable to heat the fish meat solution so that the temperature is between 85°C and 100°C. Coloring agents such as tapioca powder, lycopene pigment, and paprika pigment can be heated in the fish meat solution to improve color development, and the color of the seafood to be imitated can be more easily reproduced.

[0035] It is not necessary to add a coloring agent other than the tapioca powder. If no coloring agent is added, the tapioca powder can reproduce the white texture of the squid meat after freezing and thawing.

[0036] The fish meat solution may be heated to a temperature above the melting point of each of the raw materials, i.e., dietary fiber, tapioca powder, thickener, and coloring agent. If the fish meat solution is not heated to a temperature above the melting point of each of the raw materials, water will be released when the seafood imitation food is frozen and thawed in a later step. Therefore, the method for producing the seafood imitation food of the present invention may further include heating the fish meat solution after preparing the fish meat solution.

[0037] The fish meat solution may further contain optional additives to impart a desired flavor to the imitation seafood food. In particular, by adding vegetable ingredients, the texture of the imitation seafood food can be imitated to mimic seafood, while the taste of vegetable soup can improve the taste of the imitation seafood food. The inventors have surprisingly found that the flavor of the imitation seafood food can be improved by adding vegetable ingredients different from fish.

[0038] The vegetable ingredients may be in liquid or granular form. In the case of liquid, i.e., vegetable soup, it may be an animal-derived soup such as bouillon, or may be a soup that does not contain any animal-derived ingredients for vegans.

[0039] The vegetable soup may contain, for example and without limitation, water, soy sauce, sugar, salt, fermented seasoning, vegetables (onion, celery, carrot, etc.) and yeast extract as ingredients.

[0040] The fish meat solution may also contain other ingredients. The fish meat solution may also contain hydroxypropyl starch, for example, to enhance storage stability. The fish meat solution may also contain, for example, potassium chloride, as an anti-caking ingredient. The anti-caking agent is necessary when storing the powder formulation and is mixed into the raw materials. The raw materials for producing the seafood imitation food of the present invention may contain an anti-caking agent, and therefore the seafood imitation food may contain an anti-caking agent. In addition, glucose and dextrin, etc. may be added to the fish meat solution to give the seafood imitation food a chewy feel and a chewy texture. In addition, the fish meat solution may contain further ingredients to reproduce a desired color.

[0041] [Formation of a layer of body fluid] Next, a layer of the mash liquor is formed. The layer of the mash liquor can be formed by any means, for example, simply pouring the mash liquor into the container. For example, as shown in FIG. 3, a layer 3 of the mash liquor can be formed by pouring the mash liquor into a mold 100. As described above, the viscosity of the mash liquor changes depending on the temperature after heating. Therefore, if the viscosity of the mash liquor is such that it can be poured into the container, the layer of the mash liquor can be easily formed. Alternatively, the layer of the mash liquor may be formed by heating the mash liquor again in the container after it has solidified.

[0042] <Solidification> Next, the liquid is solidified. In this specification, solidification includes solidifying the liquid into a state that is not a liquid and does not have fluidity, and includes forming a gel that is solidified into a jelly-like state, for example.

[0043] The solidified body can be obtained by solidifying the liquid by a method appropriate for the components of the liquid, for example by increasing the viscosity of the liquid and eliminating its fluidity.

[0044] The mussel liquid can be solidified, for example, by cooling. The mussel liquid can be solidified, for example, by cooling the mussel liquid to 20°C or less using a rapid cooler such as a blast chiller with an air blast. The mussel liquid can also be solidified by rapidly cooling to 0°C to 4°C. However, in order to increase safety, quality, and efficiency during cooling, it is preferable to solidify the mussel liquid by rapid cooling. Alternatively, for example, when glucomannan is used as dietary fiber, the mussel liquid can be solidified (coagulated) by adding edible calcium hydroxide, known as lye, to the mussel liquid and mixing it. After solidifying the mussel liquid, the solidified mussel liquid may be molded into any shape.

[0045] <Freeze> The solidified meat solution is then frozen. The freezing temperature is not particularly limited, but can be, for example, 0°C or lower, and can be cooled to a temperature of -18°C or lower, for example, -20°C to -40°C. The freezing method is not particularly limited, but quick freezing is preferred. Quick freezing can be performed, for example, with a blast chiller using air blast or with brine. The cooling and freezing steps can be performed by continuous cooling, or direct freezing to 0°C or lower.

[0046] The present inventors have found that by freezing the solid obtained by solidifying the above-mentioned fish meat liquid containing tapioca, the solid can be given a turbidity like that of a seafood product. In addition, freezing makes it easier to cut the imitation food. If the solid is not given a turbidity like the seafood imitation food of the present invention, the imitation food will be too transparent and will have a jelly-like texture that does not look like a seafood product.

[0047] The imitation seafood food may be produced by thawing after freezing, or the frozen product may be a finished product without thawing.

[0048] FIG. 3 shows a schematic cross-sectional view of a solidified body and an imitation seafood food that can be obtained by an example of the method for producing an imitation seafood food according to the first embodiment.

[0049] The solidified body 1 before freezing has a texture that is not cloudy or has only a small amount of cloudiness. Therefore, the cloudiness of the flesh that is characteristic of seafood cannot be fully reproduced. On the other hand, the imitation seafood food 2 after freezing has a cloudiness that is characteristic of seafood.

[0050] In other words, the imitation seafood food of the present invention can reproduce the cloudiness of seafood meat. Furthermore, it can also reproduce the texture of seafood meat. Furthermore, by mixing a coloring agent other than tapioca, such as lycopene pigment or paprika pigment, and heating the meat liquid, it is possible to reproduce the red meat of tuna or salmon. Various substances may be added to the meat liquid, and ingredients that enhance the flavor can be added.

[0051] [Second embodiment] Next, an example of a method for producing an imitation seafood food according to a second embodiment of the present invention will be described with reference to FIG.

[0052] <Adjustment of body fluid> First, dietary fiber and lycopene pigment are mixed with water to obtain a body solution.

[0053] As the dietary fiber, for example, those listed in the first embodiment can be used.

[0054] In order to prevent the materials from forming lumps during mixing, it is preferable to set the mixing temperature to 1° C. to 30° C. or to use a high-speed mixer.

[0055] Heating is preferably carried out so that the temperature of the fish meat solution is between 85° C. and 100° C. By heating the fish meat solution, the color of the seafood to be imitated can be more closely reproduced.

[0056] Lycopene pigment can be added in an amount of 0.01 to 3.0 parts by mass, for example, 0.05 to 0.5 parts by mass, per 100 parts by mass of dietary fiber.

[0057] The fish paste solution may further contain any additives to impart a desired flavor to the target seafood imitation food, as in the first embodiment. In particular, by adding vegetable ingredients, a seafood imitation food can be produced that has a texture similar to that of seafood and a vegetable taste.

[0058] The body fluid may also contain other components, as in the first embodiment. As the other components, those listed in the first embodiment may be used.

[0059] <Solidification> As described in the first embodiment, solidification can be carried out at an appropriate time depending on the type of dietary fiber.

[0060] According to the method for producing an imitation seafood food product according to the second embodiment, it is possible to produce an imitation seafood food product that reproduces the distinctive red meat color of tuna. EXAMPLES

[0061] They manufactured imitation seafood foods that resembled squid. [Preparation of the body solution] First, to manufacture squid imitation seafood foods, the raw materials shown in Table 1 were prepared. In Table 1, the amounts of ingredients are shown in kg, and the mixing ratios in the final squid meat solution are shown as weight / %.

[0062] [Table 1]

[0063] The ingredients shown in Raw Material 1 were placed in a pot with external dimensions: width 1850 mm x depth 1090 mm x height 1160 mm, inner pot inner diameter: 1000 mm, inner pot depth: 560 mm, and full water capacity: approximately 380 liters, and mixed with a stirrer. The temperature was controlled at 30°C or less.

[0064] Meanwhile, a tapioca starch solution shown in raw material 2 was prepared. 4 kg of tapioca starch (4.63 wt / % in the final batter solution) was added to 4 kg of water (4.63 wt / % in the final batter solution) and mixed. The mixing was carried out at 30°C or less. The prepared corn starch and tapioca solution of raw material 2 was added to the above-mentioned raw material 1 mixture.

[0065] The vegetable soup made from ingredient 3 has the composition shown in Table 2.

[0066] [Table 2]

[0067] Heating of the contents of the kettle was then commenced. During heating, 5 kg of vegetable soup (5.79% by weight of the final meat solution) was added to the kettle containing Ingredient 1 and Ingredient 2.

[0068] When the temperature of the contents of the kettle exceeded 85° C., the heating was stopped. This resulted in the production of the pulp solution.

[0069] The viscosity of the solution at this time was measured. The viscosity was measured using a Rion Co., Ltd. Viscometer VT-06 according to the procedure. When the temperature of the solution was 80℃ to 85℃, the viscosity was 70 dPa·s to 80 dPa·s.

[0070] In addition, the Brix value of the meat solution was measured as the viscosity of the solution using a Brix meter when the core temperature was 85°C. The concentration of the meat solution was 15% to 18%. In this specification, the "Brix value" is a physical quantity used as sugar content to measure the sugar content. When 100g of an aqueous solution containing only 1g of sucrose as a solute is measured using a Brix refractometer, the Brix value is 1%. For example, a solution in which 10g of sucrose is dissolved in 100g of solution (water is 90g) has a Brix value of 10%. The meat solution can have a Brix value of 1% to 40%, 12% to 20%, or 15% to 18%, for example.

[0071] [Formation of a layer of body fluid] The batter liquid at 80℃~85℃ was poured into a mold to form a layer of batter liquid.

[0072] [Solidification] In this state, the liquid was solidified. The containers were cooled to 0°C to 4°C using a blast chiller, and the liquid was solidified to obtain a solidified body.

[0073] [frozen] The solidified body was rapidly cooled in a freezer at -40°C to freeze the solidified body of the liquid.

[0074] [Unzip] The frozen solid was placed in a bag and the bag was sealed. The bag was placed in hot water at 50° C. or less and left for 0.5 hours. In this way, the imitation seafood food of Example 1 was obtained.

[0075] [evaluation] A sensory test was carried out on the imitation seafood food produced by the above method. The evaluation was carried out according to the following procedure.

[0076] 1. Conducting the sensory testing procedure The panelists who carried out the sensory test were people who had experience in the product inspection process and could judge the color, rotten odor, and off-odor of tuna. In addition, the panelists who carried out the sensory test were selected from those who had passed the taste discrimination test.

[0077] The panelists were five people selected from the following: a person in charge of bacterial testing, and a panelist for tuna processed products and seafood imitation foods. The sensory test was carried out under the following conditions. Sensory testing is done when panelists are neither hungry nor full. Test samples should be tested at the temperature at which they would normally be consumed. - Prepare a test sample in an amount that allows the panelists to feel the chewiness and texture of the sample on their tongue. The panelists who performed the sensory test judged the color, smell, and taste and recorded the results. The panelists who performed the sensory test judged the food including texture and syneresis and recorded the results. - Before testing and while eating each product, drink water to minimize the impact on the next product test.

[0078] The sensory test was conducted to judge the acceptability of the following four items: color, smell, texture, and syneresis. The judgment criteria for each item are as follows: Color: Compared to tuna, salmon, and squid, it has a similar or close color. Odor: No putrid or unpleasant odors Texture: The texture is similar to that of tuna, salmon, or squid, and has the characteristic taste of imitation foods. Syneresis: No obvious syneresis occurs upon thawing.

[0079] 2. Sensory test results Using the above procedure, five batches of imitation seafood were produced and tested. All five batches of imitation seafood were found to be satisfactory in terms of color, odor, texture, and syneresis by all five panelists.

[0080] The seafood imitation food produced by the above method had a texture similar to that of raw squid, and also had a squid-like appearance due to the white coloring of the tapioca starch. EXAMPLES

[0081] They manufactured imitation seafood foods that resembled tuna. [Preparation of the body solution] First, to manufacture a tuna imitation seafood food, the raw materials shown in Table 1 were prepared. In Table 3, the blend amounts are shown in kg, and the blend ratios in the final fish meat solution are shown as weight / %.

[0082] [Table 3]

[0083] The ingredients shown in Raw Material 1 were placed in a pot with external dimensions: width 1850 mm x depth 1090 mm x height 1160 mm, inner pot inner diameter: 1000 mm, inner pot depth: 560 mm, and full water capacity: approximately 380 liters, and mixed with a stirrer. The temperature was controlled at 30°C or less.

[0084] Meanwhile, a solution of cornstarch and tapioca starch shown in raw material 2 was prepared. 2.4 kg of cornstarch (2.78 wt / % in the final batter solution) and 1.6 kg of tapioca starch (1.85 wt / % in the final batter solution) were added to 4 kg of water (4.63 wt / % in the final batter solution) and mixed. The mixing was carried out at 30°C or lower. The prepared cornstarch and tapioca solution of raw material 2 was added to the above-mentioned raw material 1 mixture.

[0085] The vegetable soup made from ingredient 3 has the composition shown in Table 2 above.

[0086] Heating of the contents of the kettle was then commenced. During heating, 5 kg of vegetable soup (5.79% by weight of the final meat solution) was added to the kettle containing Ingredient 1 and Ingredient 2.

[0087] When the temperature of the contents of the kettle exceeded 85° C., the heating was stopped. This resulted in the production of the pulp solution.

[0088] The viscosity of the solution at this time was measured. The viscosity was measured using a Rion Co., Ltd. Viscometer VT-06 according to the procedure. When the temperature of the solution was 80℃ to 85℃, the viscosity was 70 dPa·s to 80 dPa·s.

[0089] In addition, the Brix value of the meat solution was measured as the viscosity of the solution using a Brix meter when the core temperature was 85°C. The concentration of the meat solution was 15% to 18%. In this specification, the "Brix value" is a physical quantity used as sugar content to measure the sugar content. When 100g of an aqueous solution containing only 1g of sucrose as a solute is measured using a Brix refractometer, the Brix value is 1%. For example, a solution in which 10g of sucrose is dissolved in 100g of solution (water is 90g) has a Brix value of 10%. The meat solution can have a Brix value of 1% to 40%, 12% to 20%, or 15% to 18%, for example.

[0090] [Preparation of myocardial fluid] The following raw materials were prepared:

[0091] [Table 4]

[0092] These ingredients were mixed to prepare muscle fluid.

[0093] The viscosity of the muscle solution at this time was measured. The viscosity was measured using a Rion Co., Ltd. Viscometer VT-06 according to the procedure. When the temperature of the muscle solution was 80℃ to 85℃, the viscosity was 0.3 dPa·s to 0.6 dPa·s, which is a low-viscosity solution close to that of water.

[0094] [Formation of layers of body fluids and layers of muscle fluid] A layer of 80℃ to 85℃ of muscular fluid was poured into a mold. Next, a layer of muscular fluid was formed by pouring a layer of 80℃ to 85℃ of muscular fluid on top of the layer of muscular fluid. The thickness of the layer of muscular fluid 2 was set to 30 mm relative to the thickness of the layer of 1.

[0095] [Cut formation] Next, a 5mm stainless steel blade was inserted from above the layer of muscle fluid, and the blade passed through the layer of muscle fluid and made an incision in the layer of body fluid.Then, the blade was removed upwards, allowing the muscle fluid to penetrate into the incision in the layer of body fluid.

[0096] [Solidification] In this state, the body fluid and muscle fluid were solidified. The container was cooled to 0°C to 4°C with a blast chiller, solidifying the body fluid and muscle fluid and obtaining a solidified body.

[0097] [frozen] The solidified body was rapidly cooled in a freezer at -40°C to freeze the solidified body of the body fluid and the muscle fluid. From the frozen solidified body, the layer of muscle fluid that was not mixed with the body fluid layer was scraped off.

[0098] [Unzip] The frozen solid was placed in a bag and the bag was sealed. The bag was placed in hot water at 50° C. or less and left for 0.5 hours. In this way, the frozen solid was thawed, and the imitation seafood food of Example 2 was obtained.

[0099] [evaluation] The imitation seafood food of Example 2 was evaluated in the same manner as in Example 1.

[0100] Sensory test results Ten batches of imitation seafood were produced and tested using the above procedure. All five panelists judged all ten batches to be acceptable in terms of color, odor, texture and syneresis.

[0101] In addition, the fishery imitation food produced by the above method had a muscle and flesh that were integrated and did not separate at the muscle. The fishery imitation food produced by the above method had a texture similar to sashimi. The fishery imitation food produced by the above method had an appearance similar to red tuna meat due to the white color of tapioca starch and the red color of lycopene. EXAMPLES

[0102] They manufactured imitation seafood foods that resembled salmon. [Preparation of the body solution] First, to manufacture a salmon imitation seafood food, the raw materials shown in Table 2 were prepared. In the table, the blend amounts are shown in kg, and the blend ratios in the final fish meat solution are shown as weight / %.

[0103] [Table 5]

[0104] The ingredients shown in Raw Material 1 were placed in a kettle with the same outer dimensions as in Example 1 (width 1850 mm × depth 1090 mm × height 1160 mm, inner diameter of inner kettle 1000 mm, inner depth of inner kettle 560 mm, and full water capacity of about 380 liters) and mixed with a stirrer. The temperature was controlled at 30°C or less.

[0105] Meanwhile, a solution of cornstarch and tapioca starch shown in raw material 2 was prepared. 2.4 kg of cornstarch (2.78 wt / % in the final batter solution) and 1.6 kg of tapioca starch (1.85 wt / % in the final batter solution) were added to 4 kg of water (4.63 wt / % in the final batter solution) and mixed. The mixing was carried out at 30°C or lower. The prepared cornstarch and tapioca solution of raw material 2 was added to the above-mentioned raw material 1 mixture.

[0106] The vegetable soup made from ingredient 3 has the composition shown in Table 2.

[0107] Heating of the contents of the kettle was then commenced as in Example 1. During heating, 5 kg of vegetable soup (5.79 wt / % of the final meat solution) was added to the kettle containing Raw Material 1 and Raw Material 2.

[0108] When the temperature of the contents of the kettle exceeded 85° C., the heating was stopped. This resulted in the production of the pulp solution.

[0109] The viscosity of the solution at this time was measured. The viscosity was measured using a Rion Co., Ltd. Viscometer VT-06 according to the procedure. When the temperature of the solution was 80℃ to 85℃, the viscosity was 70 dPa·s to 80 dPa·s.

[0110] In addition, the Brix value of the meat solution was measured as the viscosity of the solution using a Brix meter when the core temperature was 85° C. The concentration of the meat solution was 15% to 18%.

[0111] [Preparation of myocardial fluid] The muscle fluid was prepared in the same manner as in Example 2.

[0112] [Formation of layers of body fluids and layers of muscle fluid] A layer of body fluid and a layer of muscle fluid were formed in the same manner as in Example 2.

[0113] [Cut formation] The incisions were made in the same manner as in Example 2, and muscle fluid penetrated into the incisions in the layer of muscle fluid.

[0114] [Solidification] A solidified body was obtained in the same manner as in Example 2.

[0115] [frozen] The solidified body was frozen in the same manner as in Example 2, and the layer of muscle fluid that had not penetrated into the layer of muscle fluid was scraped off from the frozen solidified body.

[0116] [evaluation] The imitation seafood food of Example 3 was evaluated in the same manner as in Example 1.

[0117] Sensory test results Ten batches of imitation seafood were produced and tested using the above procedure. All five panelists judged all ten batches to be acceptable in terms of color, odor, texture and syneresis.

[0118] In addition, the fishery imitation food produced by the above method had a muscle and flesh that were integrated and did not separate at the muscle. The fishery imitation food produced by the above method had a texture similar to sashimi. The fishery imitation food produced by the above method had a white color from tapioca starch and a red color from paprika and lycopene, giving it an appearance similar to red salmon meat. [Industrial Applicability]

[0119] The above-described method for producing an imitation seafood according to the first embodiment of the present invention solidifies the liquid of the seafood by heating and mixing the dietary fiber and the tapioca powder, and then freezing the solidified liquid. This makes it possible to reproduce the turbidity of the seafood, which is unique to seafood and cannot be expressed without adding the tapioca powder. It is also possible to reproduce the texture unique to seafood.

[0120] In addition, by adding tapioca powder, paprika pigment, lycopene pigment, etc. to the meat liquid, solidifying it, and freezing it, the color, opacity, and texture of red meat of tuna and salmon can be reproduced.

[0121] In addition, the manufacturing method of the imitation seafood food according to the second embodiment of the present invention described above involves heating and mixing dietary fiber and lycopene pigment with water to obtain a flesh liquid, and then solidifying this flesh liquid to obtain a solid body, thereby making it possible to manufacture an imitation seafood food that reproduces the characteristic red color of tuna. [Explanation of symbols]

[0122] 1...solidified body, 2...imitation seafood, 3...layer of liquid

Claims

1. A method for producing an imitation seafood food containing dietary fiber, comprising the steps of: Mixing dietary fiber, tapioca powder, a thickener, and water to obtain a fat solution; Solidifying the liquid to obtain a solidified body; freezing the solidified body; A method for producing an imitation seafood product, comprising:

2. The method for producing an imitation seafood food according to claim 1, wherein the fish paste liquid is further prepared by mixing the fish paste liquid with a coloring agent other than the tapioca powder.

3. The color former is a lycopene pigment, 3. The method for producing an imitation seafood food according to claim 2, further comprising heating the fish meat liquid before solidifying the fish meat liquid.

4. The method for producing an imitation seafood food according to any one of claims 1 to 3, wherein the solidified body is frozen at 0°C or lower.

5. The method for producing an imitation seafood food according to any one of claims 1 to 3, wherein the fish meat liquid is further prepared by mixing with a vegetable ingredient.

6. A method for producing an imitation seafood food containing dietary fiber, comprising the steps of: Mixing dietary fiber and lycopene pigment in water to obtain a body solution; Heating the liquid; and Solidifying the liquid to obtain a solidified body; A method for producing an imitation seafood product, comprising:

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