Dried imitation shrimp

Abstract

To provide a dried imitation shrimp having a variety of textures that develop with each bite, like those of natural shrimp.SOLUTION: A dried imitation shrimp comprises: a porous body composed of a base material containing glucomannan, a polysaccharide (other than glucomannan), and a colorant; and a seasoning located in some pores of the porous body.SELECTED DRAWING: Figure 1

Description

Technical Field

[0001] The present invention relates to dried molded shrimps.

Background Art

[0002] Shrimps have a unique texture when pre-boiled and are one of the ingredients favored by people in countries around the world, including Asian countries. In recent years, due to the rapid increase in demand and other factors, their price has been soaring, so the development of foods with a shrimp-like texture that can be used as a substitute for shrimps has been carried out.

[0003] Shrimps may be used as one of the ingredients in dried foods. For example, they are used as ingredients in instant noodles, instant soups, etc. In such applications, good rehydration of dried foods is necessary, and studies on the rehydration of dried foods have been carried out.

[0004] In Patent Document 1, based on the dry weight, a dried product having a shrimp-like texture after rehydration is disclosed, which contains 22 to 60% by weight of starch, 15 to 28% by weight of glucomannan-containing material, 12 to 55% by weight of cellulose, and 5 to 15% by weight of water-soluble soybean polysaccharide or water-soluble pea polysaccharide having a degree of methyl esterification of 45% or less.

[0005] In Patent Document 2, it is disclosed that a dried product can be obtained by subjecting a fibrous gel of heat-setting β-1,3-glucan (curdlan) formed into a shrimp, scallop-like food to a drying treatment.

Prior Art Documents

Patent Documents

[0006]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0007] However, in the technologies disclosed in Patent Documents 1 and 2, the rehydrated dried product has a monotonous texture, and the various textures that are brought out to the extent of chewing possessed by natural shrimp cannot be felt. In Patent Documents 1 and 2, in the first place, seasonings are not mixed, or the seasonings are uniformly mixed in the base material of the dried product, and the inventor has found that the fact that the dried product uniformly absorbs water and swells during rehydration is the cause of the insufficient texture.

[0008] The present invention is an invention made to solve the above problems, and an object of the present invention is to provide a dried imitation shrimp having various textures that are brought out to the extent of chewing possessed by natural shrimp.

Means for Solving the Problems

[0009] That is, the dried imitation shrimp of the present invention is characterized by having a porous body formed of a base material containing glucomannan, polysaccharides (excluding glucomannan), and a pigment, and seasonings present in some of the pores of the porous body. In the dried imitation shrimp of the present invention, since the seasonings are present in some of the pores of the porous body, when rehydrated, there are parts that are easy to absorb water and parts that are difficult to absorb water, so a difference in texture occurs, and it has various textures that are brought out to the extent of chewing.

[0010] The dried imitation shrimp of the present invention preferably contains curdlan as the polysaccharide. Since curdlan is a thermally irreversible polysaccharide, it does not melt even when heat-cooked, and the texture can be maintained even when the dried imitation shrimp is rehydrated.

[0011] The dried imitation shrimp of the present invention preferably contains cellulose as the polysaccharide. By containing cellulose, further various texture changes can be given to the dried imitation shrimp of the present invention.

[0012] In the dried imitation shrimp of the present invention, it is preferable that the seasonings are present on the surface portion of the porous body. When a seasoning is present on the surface portion of the porous body, water absorption is promoted when the dried imitation shrimp of the present invention is rehydrated, and the rehydration time is shortened.

[0013] In the dried imitation shrimp of the present invention, it is preferable that 10 to 200 parts by weight of the seasoning is contained in terms of dry weight based on 100 parts by weight of the base material. When the ratio of the seasoning is within the above range, a greater difference in texture occurs when the dried imitation shrimp of the present invention is rehydrated, and it has a more diverse texture.

[0014] The seasoning preferably includes an emulsion of a seasoning and an oil component. When the seasoning includes an emulsion of a seasoning and an oil component, it becomes easier for the moisture in the pores of the porous body to be replaced by the seasoning, and it becomes easier to introduce the seasoning into the pores of the porous body.

Brief Description of the Drawings

[0015]

Figure 1

Figure 2

Embodiments for Carrying Out the Invention

[0016] The dried imitation shrimp of the present invention is characterized by having a porous body formed of a base material containing glucomannan, polysaccharides (excluding glucomannan) and a pigment, and a seasoning present in some of the pores of the porous body.

[0017] FIG. 1 is a perspective schematic view showing an example of the dried imitation shrimp according to the present invention. In the dried imitation shrimp 100, a seasoning 20 is present in some of the pores of a porous body 10 having a jade shape. Since the seasoning 20 is present in some of the pores of the porous body 10, when the dried imitation shrimp 100 is rehydrated, there are portions that are easy to contain water and portions that are difficult to contain water, resulting in a difference in texture, and it has a diverse texture that is brought out as it is chewed.

[0018] The porous body is formed of a base material containing glucomannan, polysaccharides (excluding glucomannan), and a pigment. Glucomannan is a water-soluble neutral polysaccharide, which is a general term for polysaccharides in which glucose and mannose are linked. As glucomannan, a glucomannan-containing material can also be used. The glucomannan-containing material used in the present invention is not particularly limited as long as it is edible, and examples thereof include konjac flour, konjac potato, konjac refined flour, and the like. Glucomannan and glucomannan-containing materials can be used alone or in combination of two or more.

[0019] Glucomannan is preferably contained in the porous body in an amount of 1.0 to 50% by weight.

[0020] In the present invention, the polysaccharides contained in the porous body refer to polysaccharides other than glucomannan. The polysaccharides are not particularly limited, but preferably include thermally irreversible polysaccharides that are difficult to dissolve even after heat cooking and can maintain their texture even after reheating. Examples of thermally irreversible polysaccharides include curdlan, sodium alginate, pectin, gellan gum, and the like. The polysaccharides can be used alone or in combination of two or more.

[0021] The thermally irreversible polysaccharides are preferably contained in the porous body in an amount of 20 to 95% by weight.

[0022] The polysaccharides preferably further include cellulose. By including cellulose, more diverse texture changes can be imparted to the dried imitation shrimp of the present invention. Cellulose is preferably contained in the porous body in an amount of 3 to 30% by weight.

[0023] In the dried imitation shrimp of the present invention, it is preferable that the polysaccharides include thermally irreversible polysaccharides and cellulose, and more preferably include curdlan and cellulose. The polysaccharides are preferably blended in the porous body in an amount of 23 to 98% by weight.

[0024] As the pigment, a red pigment or the like for imitating the dried artificial shrimp of the present invention to natural shrimp can be used. For example, lycopene, red kojic acid pigment, cochineal pigment, lac dye, annatto pigment, paprika pigment (capsicum pigment), etc. can be mentioned. Whether the pigment is water-soluble or oil-soluble is not particularly limited. These pigments can be used alone or in combination of two or more. It is preferable that the pigment is lycopene. Preferably, the porous body contains 0.1 to 20% by weight of the pigment.

[0025] In the dried artificial shrimp of the present invention, the base material forming the porous body may contain plant protein particles. The plant protein particles contain plant protein, seasonings and pigments, and may further contain starch, glucomannan, etc. Examples of the seasonings include the same seasonings as those contained in the seasonings described later. As the pigment, the same pigment as that contained in the base material can be used. When the dried artificial shrimp of the present invention contains plant protein particles, the pigment may be contained only in the plant protein particles, may be contained in the part other than the plant protein particles of the base material, or may be contained in both the plant protein particles and the part other than the plant protein particles.

[0026] The seasonings are present in some pores of the porous body of the dried artificial shrimp of the present invention. Examples of the seasonings include seasonings such as salt, sodium succinate, sodium L-glutamate, livestock extract, fish extract, soy sauce, sauce, coconut cream; vegetable oils and fats such as palm oil, corn oil, sesame oil, rice bran oil, soybean oil, canola oil, sunflower oil, and animal oils and fats such as lard (pork fat), butter, liver oil, fish oil, whale oil, etc.

[0027] Preferably, the seasonings include those in which the seasonings and the oil are emulsified. When the seasonings include those in which the seasonings and the oil are emulsified, it becomes easier for the moisture in the pores of the porous body to be replaced with the seasonings, and it becomes easier to introduce the seasonings into the pores of the porous body. In order to emulsify the seasonings and the oil, it is preferable that the seasonings contain an emulsifier.

[0028] In addition to the above materials, the seasoning may contain food additives such as pigments, pH adjusters, antioxidants, etc. As the pigment, the same pigment as that used for the base material can be used. When the seasoning contains a pigment, it is preferable because the part where the seasoning of the dried imitation shrimp exists becomes visible.

[0029] The seasoning may completely fill the entire pore or may fill a part of the pore. The dried imitation shrimp of the present invention has cavities where there is no seasoning in some pores of the porous body.

[0030] Preferably, the seasoning exists on the surface portion of the porous body of the dried imitation shrimp of the present invention. The surface portion refers to the region from the surface of the porous body to L / 3 when the diameter of the cross-section of the dried imitation shrimp shown in FIG. 2 is L. When the seasoning exists on the surface portion of the porous body, water absorption is promoted when the dried imitation shrimp of the present invention is rehydrated, and the rehydration time is shortened. Preferably, no seasoning exists in the central portion of the porous body of the dried imitation shrimp of the present invention.

[0031] Preferably, the dried imitation shrimp of the present invention contains 10 to 200 parts by weight of the seasoning in terms of dry weight based on 100 parts by weight of the base material. When the ratio of the seasoning is within the above range, a greater difference in texture occurs when the dried imitation shrimp of the present invention is rehydrated, and it has a more diverse texture.

[0032] Next, a method for producing the dried imitation shrimp of the present invention will be described. (Process for producing imitation shrimp) Glucomannan, polysaccharide, and pigment are mixed with water to prepare the dough for imitation shrimp. Using an extruder with a die in the shape of a shrimp such as a ball shape, the dough is extruded while being cut to obtain a molded product, and the molded product is boiled and then steamed to obtain imitation shrimp.

[0033] When the base material contains plant protein particles, the plant protein particles can be obtained as follows. Water is added to plant proteins such as pea protein and uniformly mixed, and then seasonings and pigments are further added and mixed to prepare a raw material mixture. When starch and glucomannan are further used in the materials, the starch is pre-mixed with water, and then the plant protein, glucomannan, seasonings and pigments are added thereto. By drying the cut raw material mixture, granular plant protein particles can be obtained. As the granular plant protein particles, it is desirable that the average particle diameter is 1 to 3 mm. The average particle diameter is an average value calculated by measuring the sizes of 10 arbitrary granular plant protein particles within one field of view with an optical microscope with a scale. When the granular plant protein particles are not perfect circles (spheres), measure the major axis. In the case of square granular plant protein particles, measure the longer diagonal.

[0034] (Freezing process of imitation shrimp) The obtained imitation shrimp can be made into frozen imitation shrimp by freezing.

[0035] (Preparation process of seasoning) Here, the case where the seasoning is an emulsion of a seasoning and an oil component will be described. Water is put into a tank and heated while stirring, and then seasonings are put in. When using two or more kinds of seasonings, it is preferable to mix them before putting them into the tank. When using coconut cream as a seasoning, it is preferable to put it in before putting in other seasonings. Next, an emulsifier is put in and while continuing heating and stirring, the oil component is continuously put in in a certain amount, whereby a seasoning in which the seasoning and the oil component are emulsified can be obtained. When the seasoning contains only a seasoning and no oil component, it is not necessary to prepare the seasoning in advance. When the seasoning contains two or more kinds of seasonings, it is preferable to mix them before the next seasoning process. Even when the seasoning contains a seasoning and an oil component, the seasoning and the oil component can be put in separately in the seasoning process without mixing the seasoning in advance, but it is preferable to mix them in advance.

[0036] (Seasoning Process of Imitation Shrimp) Put the seasonings into a container such as a kneader and heat them. Then put the thawed imitation shrimp into it and stir at the above temperature.

[0037] (Drying Process of Seasoned Imitation Shrimp) The seasoned imitation shrimp from which excess seasonings and oil have been removed is frozen and dried with a freeze dryer to obtain the dried imitation shrimp of the present invention. Through the above processes, the dried imitation shrimp of the present invention can be manufactured.

[0038] The following matters are disclosed in this specification.

[0039] The present disclosure (1) is dried imitation shrimp having a porous body formed of a base material containing glucomannan, polysaccharides (excluding glucomannan), and a pigment, and seasonings present in some pores of the porous body.

[0040] The present disclosure (2) is the dried imitation shrimp according to the present disclosure (1), which contains curdlan as the polysaccharide.

[0041] The present disclosure (3) is the dried imitation shrimp according to the present disclosure (1) or (2), which contains cellulose as the polysaccharide.

[0042] The present disclosure (4) is the dried imitation shrimp according to any one of the present disclosures (1) to (3), in which the seasonings are present on the surface portion of the porous body.

[0043] The present disclosure (5) is the dried imitation shrimp according to any one of the present disclosures (1) to (4), in which 10 to 200 parts by weight of the seasonings are contained in terms of dry weight based on 100 parts by weight of the base material.

[0044] The present disclosure (6) is the dried imitation shrimp according to any one of the present disclosures (1) to (5), in which the seasonings include an emulsion of seasonings and oil.

[0045] (Examples) Examples for more specifically disclosing the present invention are shown below. Note that the present invention is not limited only to these examples.

[0046] Production Example 1 Production of Imitation Shrimp (Preparation of Vegetable Protein Particles) 26.4 kg of hot water and 29.6 kg of potato starch were put into a blender and stirred until uniformly mixed. A premixed 10 kg of pea protein and 1.2 kg of glucomannan were put into the same blender, and then another 10 kg of pea protein was added and stirred until the whole was uniformly mixed. Further, 100 kg of hot water was added, and 19 kg of pea protein was added and stirred. Next, 19.3 kg of salt as a seasoning and 3.5 kg of lycopene pigment as a coloring agent were added and stirred. After confirming that the color of lycopene had spread throughout, the mixture was taken out and cooled. The cooled mixture was cut and dried to obtain granular vegetable protein particles with a particle size of 1 - 3 mm (average particle size 2 μm).

[0047] (Production of Imitation Shrimp) 75.6 kg of water was put into a 200 L mixer, and while stirring, 7.0 kg of carrageenan, 0.7 kg of glucomannan, and 1.1 kg of powdered cellulose, which had been premixed, were added and stirred. An aqueous sodium phosphate solution (1.4 kg of sodium phosphate dissolved in 8.9 kg of water) prepared in advance was added and stirred, and then a mixture of 0.47 kg of edible lactic acid in 5.6 kg of water was added and stirred. Thereafter, 2.7 kg of the vegetable protein particles obtained in Production Example 1 were added and stirred to obtain the dough for imitation shrimp.

[0048] Using a die in the shape of a shrimp ball, the obtained dough was extruded and cut with an extruder while being extruded into a shape of a ball with a length of 20 mm and a width of 20 mm to obtain a molded product. The obtained molded product was heated in a boiling tank, sterilized and coagulated with a steamer to obtain imitation shrimp.

[0049] Example 1 Production of Dried Imitation Shrimp (Preparation of Seasoning) 28.0 kg of water and 35.4 kg of coconut cream were put into the tank in this order and heated with stirring. Next, a premixed mixture of 5.6 kg of salt, 2.1 kg of sodium succinate, 19.7 kg of sodium L-glutamate as seasonings and 0.9 kg of sucrose fatty acid ester as an emulsifier was added, and further 0.2 kg of d-α-tocopherol emulsion was added. While continuing heating and stirring, 46.0 kg of palm oil, 2.2 kg of edible flavor oil and 0.02 kg of capsicum pigment were added to obtain an emulsified seasoning.

[0050] (Seasoning process of imitation shrimp) The imitation shrimp obtained in Production Example 1 was frozen. After the frozen imitation shrimp was stored for a while, it was thawed by returning it to room temperature. The seasoning was put into a 1000 t kneader and heated, and the thawed imitation shrimp was put therein and stirred.

[0051] (Drying process of seasoned imitation shrimp) The seasoned imitation shrimp from which the excess seasoning and oil were removed was frozen and dried using a freeze dryer to obtain dried imitation shrimp. When the dried imitation shrimp of Example 1 was cut and the cross section was observed, the above-mentioned seasoning was present on the surface portion of the porous body.

[0052] Comparative Example 1 In the seasoning process of imitation shrimp, dried imitation shrimp was obtained in the same manner as in Example 1 except that the imitation shrimp was frozen, thawed and no seasoning was used.

[0053] (Sensory evaluation) Five panelists ate the dried imitation shrimp obtained in Example 1 and Comparative Example 1 that had been rehydrated in hot water at 95°C or higher for 5 minutes and evaluated the elasticity. The hot water was used in an amount 20 times the weight of the dried imitation shrimp. The elasticity was scored and evaluated in the following 5 grades. The scores were given based on each person's experience, and the criteria are as follows. The average value of the five persons is shown in Table 1. Note that the following scores quantify the firmness after the shrimp has been rehydrated, and do not quantify the quality of the texture. The higher the score, the firmer the texture, and the ideal texture is around 3 points. 5 points: Almost no rehydration 4 points: There are many parts that have not been rehydrated 3 points: It has parts that are completely rehydrated and parts that are not completely rehydrated, and it has a favorable texture 2 points: It has a slightly soft texture 1 point: It has a very soft texture

[0054]

Table 1

[0055] The dried imitation shrimp of Example 1 contains seasonings in some of the pores of the porous body. Therefore, the part containing the seasonings is rehydrated, and the part not containing the seasonings is not completely rehydrated and does not contain water evenly. It has the various textures that are brought out as it is chewed, which are characteristic of natural shrimp, and it has a favorable texture. The dried imitation shrimp of Comparative Example 1, which does not contain seasonings, has almost no rehydration and has a very firm texture.

Explanation of symbols

[0056] 10 Porous body 20 Seasoning 100 Dried imitation shrimp

Claims

1. A porous body formed of a base material containing glucomannan, a polysaccharide (excluding glucomannan), and a pigment, A seasoning present in some pores of the porous body, And has, dried imitation shrimp.

2. The dried imitation shrimp according to claim 1, wherein the polysaccharide contains curdlan.

3. The dried imitation shrimp according to claim 1 or 2, wherein the polysaccharide contains cellulose.

4. The dried imitation shrimp according to claim 1 or 2, wherein the seasoning is present on the surface portion of the porous body.

5. The dried imitation shrimp according to claim 1 or 2, wherein 10 to 200 parts by weight of the seasoning is contained in terms of dry weight based on 100 parts by weight of the base material.

6. The dried imitation shrimp according to claim 1 or 2, wherein the seasoning includes an emulsion of a seasoning and an oil component.

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