Production method of shrimp alternative food

Abstract

To provide a production method of a shrimp alternative food which is more excellent in a fiber feel than before and is preferably excellent in elasticity and a shape retention property.SOLUTION: A production method of a shrimp alternative food includes the steps of: (1) preparing a liquid dispersion containing konjak powder; (2) heating liquid dispersion containing curdlan to prepare curdlan gel; and (3) mixing the konjak powder liquid dispersion in (1), the curdlan gel in (2), and a coagulant. The step of (2) preferably includes cutting the curdlan gel into 1 to 10 mm cubes in size. The step of (3) preferably includes mixing the konjak powder liquid dispersion in (1) and in the curdlan gel in (2) at 50:50 to 80:20 (mass ratio).SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a shrimp substitute food and a method for producing the same.

Background Art

[0002] In recent years, food shortages have occurred due to various reasons such as global population growth, increasing demand, changes in the global environment, and depletion of natural resources. There is a demand to shift the intake of protein that has been dependent on livestock and fish meat (aquatic meat) mainly consisting of cows, pigs, chickens, and fish to another protein source such as plants and fungi. For example, through processing plant-based (plant-derived) proteins such as soy protein, granular or fibrous proteins are created, and research and development are underway to produce livestock meat substitute foods (meat substitutes) and fish meat substitute foods that reproduce the texture of ground meat and single-piece meat. In addition, since some animal proteins (for example, shrimp, crab, abalone, squid, salmon, mackerel, beef, chicken, pork, etc.) can become allergens that cause food allergies, allergen-free substitute foods that reproduce the flavor and texture of livestock and fish meat (aquatic meat) without using raw materials containing such animal proteins are also in demand.

[0003] As one of the substitute foods, research and development of shrimp substitute foods are also underway. As a method for producing shrimp substitute foods, for example, the following are known.

[0004] Patent Document 1 describes a method for producing a shrimp substitute food, which involves mixing konjac flour, starch containing 90% by weight or more of amylopectin, an alkaline agent, and water, heating the mixture, and then freezing it. In Patent Document 1, as an example, a method for producing a shrimp substitute food is disclosed, which includes mixing a predetermined amount of konjac flour, starch containing 90% by weight or more of amylopectin (glutinous rice flour, waxy starch, corn starch), an alkaline agent (calcium hydroxide), and water, and it is evaluated to have a texture that is at least acceptable as a shrimp substitute (texture evaluation is 3 points or more). On the other hand, as a comparative example, a method for producing a shrimp substitute food is disclosed, which includes mixing a predetermined amount of curdlan, starch containing 90% by weight or more of amylopectin (waxy starch), and water (Comparative Example 14), and it is evaluated to have a texture that cannot evoke any imagination of shrimp at all (texture evaluation is 1 point).

[0005] Patent Document 2 describes a method for producing a shrimp substitute food, which involves mixing 1 - 10% by weight of starch, 0.5 - 8% by weight of konjac flour, 1 - 7% by weight of cellulose, 0.01 - 0.4% by weight of an alkaline agent, and water, heating the mixture, and then freezing it. In Patent Document 2, as an example, a method for producing a shrimp substitute food is disclosed, which includes mixing a predetermined amount of starch (wheat starch, corn starch, high amylose corn starch, pea starch, potato starch, oat fiber), konjac flour, cellulose (crystalline cellulose), an alkaline agent (calcium hydroxide), and water, and it is evaluated to have a texture that is at least acceptable as a shrimp substitute (texture evaluation is 3 points or more). On the other hand, as a comparative example, a method for producing a shrimp substitute food is disclosed, which includes mixing a predetermined amount of curdlan, starch (waxy starch), and water (Comparative Example 14), and it is evaluated to have a texture that cannot evoke any imagination of shrimp at all (texture evaluation is 1 point).

[0006] Patent Document 3 describes a quality improver for livestock and fishery processed food-like compositions (claims 1, etc.) that contains (A) methyl cellulose or curdlan, and (B) native gellan gum and / or glucomannan, with the content of (B) being 0.1 to 10 parts by mass relative to 1 part by mass of (A), and a livestock and fishery processed food-like composition (claims 4, etc.) that does not contain livestock or fishery meat and contains the said quality improver. In Patent Document 3, as an example, a quality improver (Preparation Examples 2, 9) containing at least a predetermined amount of curdlan and glucomannan (a polysaccharide contained in konjac) was blended to prepare a binder for a vegetable hamburger, and it is disclosed that a vegetable hamburger was prepared by mixing this binder, rehydrated granular soy protein, and sautéed onion. In the preparation of the said binder, the quality improvers of Preparation Examples 2 and 9 (a mixture of curdlan and glucomannan) were added to ice water all at once and stirred using a hood cutter (Experimental Example 1), and for other quality improvers, after dispersing modified starch in ice water, the quality improver (a mixture of methyl cellulose, native gellan gum, glucomannan, carrageenan, and dextrin) was added thereto all at once and stirred using a hood cutter (Experimental Example 2). Patent Document 3 does not describe or suggest an embodiment in which a dispersion of glucomannan (or konjac powder) and a curdlan gel obtained by heating a dispersion of curdlan are prepared in advance and then mixed. Furthermore, in the examples of Patent Document 3, for the vegetable hamburger using the quality improvers of Preparation Examples 2 and 9, the shape retention, water retention, and binding properties after heating and after freeze-thawing were evaluated (Examples 2, 9), but whether it has a texture, particularly a texture similar to shrimp (fiber feeling, elasticity) was not evaluated.

Prior Art Documents

Patent Documents

[0007]

Patent Document 1

Patent Document 2

Patent Document 3

SUMMARY OF THE INVENTION

PROBLEMS TO BE SOLVED BY THE INVENTION

[0008] Alternative shrimp foods obtained by conventional production methods had problems in terms of texture and were unable to sufficiently reproduce the fibrous texture and elasticity characteristic of shrimp.

[0009] An object of the present invention is to provide a method for producing a shrimp substitute food that has a texture similar to that of shrimp, is particularly excellent in fibrous texture, preferably also excellent in elasticity, and more preferably also excellent in shape retention (the property of being able to be formed into an arbitrary shape).

MEANS FOR SOLVING THE PROBLEMS

[0010] The present inventors prepared in advance a dispersion (paste) containing konjac flour and a curdlan gel obtained by heating a dispersion containing curdlan, and by mixing them with a coagulant for konjac flour, they found that a shrimp substitute food excellent in fibrous texture, preferably also excellent in elasticity, and more preferably also excellent in shape retention can be produced, and thus completed the present invention. The production method of the present invention that performs such a preparation step and mixing step step by step is, for example, compared with the production method of an aquatic processed food-like composition disclosed in Patent Document 3, which performs a step of mixing konjac flour (glucomannan) and curdlan at once and gelling them without going through a preparation step. It was unexpectedly surprising that the resulting product was excellent in texture (fibrous texture, elasticity) and shape retention as a shrimp substitute food.

[0011] That is, the present invention includes at least the following matters. [1] (1) A step of preparing a dispersion containing konjac flour, (2) A step of heating a dispersion containing curdlan to prepare a curdlan gel, and (3) A step of mixing the konjac flour dispersion of (1), the curdlan gel of (2), and a coagulant. A method for producing a shrimp substitute food, comprising: [2] The method for producing a shrimp substitute food according to claim 1, wherein in the step (2), cutting is performed so that the size of the curdlan gel becomes 1 to 10 mm square. [3] The method for producing a shrimp substitute food according to claim 1, wherein in the step (3), the konjac flour dispersion liquid of (1) and the curdlan gel of (2) are mixed at a ratio of 50:50 to 80:20 (mass ratio).

Advantages of the Invention

[0012] According to the present invention, it is possible to produce a shrimp substitute food having a texture similar to that of shrimp (for example, the type of shrimp used in general processed and cooked foods), particularly excellent in fiber texture, preferably also excellent in elasticity, and preferably further excellent in shape retention (the property of being able to be formed into an arbitrary shape). The shrimp substitute food obtained by the production method of the present invention is further a suitable material for producing a desired processed and cooked food, for example, fried food. In addition, the shrimp substitute food of the present invention can be produced without using shrimp and other animal proteins that cause allergies as raw materials.

Embodiments for Carrying Out the Invention

[0013] - Method for Producing Shrimp Substitute Food - The method for producing a shrimp substitute food of the present invention includes at least the following steps (1) to (3): (1) A step of preparing a dispersion liquid containing konjac flour; (2) A step of heating a dispersion liquid containing curdlan to prepare curdlan gel; (3) A step of mixing the konjac flour dispersion liquid of (1), the curdlan gel of (2), and a coagulant.

[0014] (1) Konjac Flour Dispersion Liquid Preparation Step (First Preparation Step) The first step included in the method for producing a shrimp substitute food of the present invention is a step (first preparation step) of preparing a dispersion liquid (paste) containing konjac flour.

[0015] For the "konjac flour" used in the present invention, the same kind as that used in the production of general foods can be used, but it is preferable to use the one obtained by purifying glucomannan (konjac mannan) contained as the main component (refined flour).

[0016] The content of konjac flour in the dispersion can be adjusted as appropriate. For example, the konjac flour is 1 to 10% by mass, preferably 2 to 8% by mass, more preferably 3 to 5% by mass based on the total amount of the dispersion.

[0017] The first preparation step can be carried out using general mixing means (apparatus, method, conditions, etc.). For example, a predetermined amount of raw materials, that is, water, konjac flour, and optional components (for example, vegetable protein, insoluble dietary fiber, modified starch, seasonings, etc.) used as required described later are simultaneously or sequentially put into a stirrer (for example, a bowl cutter) and mixed while stirring to obtain a dispersion of konjac flour. The stirring speed can be adjusted as appropriate. For example, 1500 to 3000 rpm is preferable.

[0018] (2) Curdlan gel preparation step (second preparation step) The second step included in the method for producing a shrimp substitute food of the present invention is a step (second preparation step) of heating a dispersion containing curdlan to prepare a curdlan gel.

[0019] "Curdlan" is a glucan composed of β1-3 glycosidic bonds produced by microorganisms. Since it is stable against heating and freezing after gelation and its physical properties do not change, the texture (fiber feeling, etc.) according to the present invention can be maintained even if the shrimp substitute food is heated, frozen, and further cooked. For curdlan, the same kind as that used in the production of general foods can be used in the present invention.

[0020] The content of curdlan in the dispersion can be adjusted as appropriate. For example, it is preferable to set the amount so that the viscosity of the dispersion is 300 to 2000 mPa·s (40 °C, B-type viscometer).

[0021] The pH of the dispersion of curdlan is preferably 8 to 10. The pH can be adjusted using a general pH adjuster (e.g., sodium carbonate).

[0022] The second preparation step can be carried out using general mixing means and heating means (apparatus, method, conditions, etc.). For example, a predetermined amount of raw materials, namely water, curdlan, and optionally a pH adjuster and optional components as described below (e.g., modified starch, seasonings, etc.) are charged into a container simultaneously or sequentially, and mixed while stirring with a mixer to obtain a dispersion of curdlan. Subsequently, the dispersion of curdlan is heated at an appropriate temperature (generally 90 °C or higher) and for a certain time, and then cooled to obtain a curdlan gel. As the heating method, for example, steam heating, Joule heating, or when the curdlan gel is packaged, boiling heating, microwave heating, high-frequency heating, etc. can be used.

[0023] In the second preparation step, it is preferable to granulate (coarsely chop) the obtained curdlan gel into an appropriate size using general cutting means (apparatus, method, conditions, etc.). The size of the particles of the curdlan gel is preferably 1 to 10 mm square, more preferably 1 to 5 mm square, from the viewpoints of, for example, texture (fiber feeling, etc.) and further shape retention.

[0024] (3) Mixing step The third step included in the method for producing a shrimp substitute food of the present invention is a step (mixing step) of mixing the konjac powder dispersion obtained in the first preparation step described above, the curdlan gel obtained in the second preparation step, and a coagulant.

[0025] As the "coagulant", the same ones as those generally used for coagulating the konjac powder dispersion in the production of konjac can be used in the present invention. Examples of the coagulant include calcium hydroxide, calcined shell calcium, sodium carbonate, sodium hydroxide, sodium phosphate, etc., and calcium hydroxide is preferred.

[0026] The amount of the coagulant can be adjusted as appropriate. For example, it can be 0.1 to 0.3% by mass based on the total amount of the konjac flour dispersion and curdlan gel. Alternatively, the amount of the coagulant is preferably such that the pH of the mixture of the konjac flour dispersion and curdlan gel is 10 to 11.

[0027] The blending amounts of the konjac flour dispersion and curdlan gel can be appropriately adjusted according to the embodiments of the konjac flour dispersion and curdlan gel used, etc. From the viewpoints of texture (fiber feeling, elasticity, etc.) and shape retention, the mass ratio of the konjac flour dispersion:curdlan gel can be, for example, 30:70 to 80:20, preferably 50:50 to 80:20, and more preferably 50:50 to 70:30.

[0028] The mixing step can be carried out using general mixing means (apparatus, method, conditions, etc.). For example, a predetermined amount of raw materials, namely the konjac flour dispersion, curdlan gel, and optional components as described later if necessary, are simultaneously or sequentially charged into a stirrer (cutter), mixed by stirring, and then a coagulant is further charged and mixed by stirring to obtain a mixture (shrimp substitute food composition).

[0029] The method for producing the shrimp substitute food of the present invention can further include steps other than the first preparation step, the second preparation step, and the mixing step, if necessary. Such additional steps include, for example, a degassing step, a molding step, etc. These additional steps can be carried out using general means (apparatus, method, conditions, etc.). The degassing step can be carried out, for example, using a vacuum tumbler. The molding step can be carried out, for example, using a punching molding machine to form the shape of a shrimp.

[0030] The final mixture (shrimp substitute food composition) obtained by the mixing process can further contain components other than konjac flour, curdlan gum, and coagulant, if necessary. That is, in one or more of the first preparation step, the second preparation step, and the mixing step, components other than konjac flour, curdlan gum, and coagulant can be further added, if necessary. Examples of such optional components include vegetable proteins, dietary fibers, modified starches, seasonings, colorants, flavors, and the like. The optional components may be used individually or in combination of two or more kinds.

[0031] In the present invention, from the viewpoints of texture and water retention, it is preferable to use vegetable proteins. The same vegetable proteins as those used in the production of general foods can also be used in the present invention. Examples of vegetable proteins include soybean protein (a protein-containing component extracted from soybeans and purified if necessary), pea protein, chickpea protein, wheat protein, potato protein, rice protein, and proteins derived from other beans, seeds, grains, etc. In the present invention, soybean protein, rice protein, and pea protein are preferable, and soybean protein is particularly preferable. The vegetable proteins may be used individually or mixed and used in any ratio of two or more kinds. The blending amount when using vegetable proteins can be appropriately adjusted according to the type of vegetable protein, the content of components other than vegetable proteins, the water content, etc. However, it can be, for example, 1 to 5% by mass with respect to the konjac flour dispersion, and preferably 2 to 3% by mass.

[0032] In the present invention, from the perspective of the fibrous feel, it is preferable to use dietary fiber. The dietary fiber that can be used in the present invention is the same as that used in the production of general foods. Dietary fiber is roughly classified into insoluble dietary fiber and soluble dietary fiber. From the above perspective, insoluble dietary fiber, such as plant-derived insoluble dietary fiber like cellulose, hemicellulose, lignin, bamboo fiber, etc., is preferable. Also, from the perspective of texture, insoluble dietary fiber with a long chain length is preferable. The blending amount when using dietary fiber can be appropriately adjusted according to the type of vegetable protein, and also according to the content of components other than vegetable protein, the water content, etc. However, it can be, for example, 1 to 5% by mass with respect to the konjac flour dispersion, and preferably 1.5 to 3% by mass.

[0033] In the present invention, from the perspective of preventing water separation during heating or thawing and improving texture, it is preferable to use modified starch. The modified starch that can be used in the present invention is the same as that used in the production of general foods. Examples of modified starch include acetylated adipic acid cross-linked starch, acetylated phosphate cross-linked starch, acetylated oxidized starch, sodium octenyl succinate starch, acetic acid starch, oxidized starch, hydroxypropyl starch, hydroxypropyl phosphate cross-linked starch, phosphoric acid monoesterified phosphate cross-linked starch, phosphorylated starch, and phosphate cross-linked starch. In the present invention, phosphate cross-linked starch, hydroxypropyl starch, etc. are preferable. Any one kind of modified starch can be used alone, or two or more kinds can be mixed and used in an arbitrary ratio. The blending amount when using modified starch can be appropriately adjusted according to the type of modified starch, and also according to the content of components other than modified starch, the water content, etc. However, it can be, for example, 1 to 5% by mass with respect to the konjac flour dispersion, and preferably 2 to 4% by mass.

[0034] Seasonings are ingredients that can be used to adjust the taste of the shrimp substitute food of the present invention. Examples of seasonings include amino acids and organic acids such as alanine, glycine, sodium glutamate, and disodium succinate. Any one of the seasonings may be used alone, or two or more of them may be mixed and used at any ratio. When using seasonings, the content in the shrimp substitute food of the present invention can be appropriately adjusted from the viewpoint of achieving the desired taste according to the type of seasoning and the content of other ingredients other than the seasoning.

[0035] Colorants are ingredients that can be used to adjust the color of the shrimp substitute food of the present invention. Examples of colorants include titanium dioxide (white), Monascus pigment (orange-red to red), Gardenia pigment (yellow, red), Cochineal pigment (red), Annatto pigment (yellow to orange), Paprika pigment (yellow, orange), Caramel pigment (brown to black), Cocoa pigment (brown), Red kojic pigment (red), Tomato pigment (red), Carotenoid pigment (orange), etc. Any one of the colorants may be used alone, or two or more of them may be mixed and used at any ratio. When using colorants, the content in the shrimp substitute food of the present invention can be appropriately adjusted from the viewpoint of achieving the desired color according to the type of colorant and the content of other ingredients other than the colorant.

[0036] Flavors are ingredients that can be used to adjust the aroma of the shrimp substitute food of the present invention. Any one of the flavors may be used alone, or two or more of them may be mixed and used at any ratio. When using flavors, the content in the shrimp substitute food of the present invention can be appropriately adjusted from the viewpoint of achieving the desired aroma according to the type of flavor and the content of other ingredients other than the flavor.

[0037] The use of the shrimp substitute food obtained by the production method of the present invention is not particularly limited, but it can further be used for producing various processed and cooked foods, for example, fried foods, stir-fried foods, grilled foods, boiled foods, etc. Among them, fried foods are preferred as the processed and cooked foods of the shrimp substitute food of the present invention. The production method of the shrimp substitute food of the present invention can appropriately adjust the blending composition (types and amounts) of raw materials and conditions in each step so that a shrimp substitute food having a fiber texture, elasticity, etc. suitable for the target processed and cooked food can be obtained.

[0038] The processed and cooked shrimp substitute food is obtained by a step of processing the shrimp substitute food obtained by the production method of the present invention. The production method of the processed and cooked shrimp substitute food can be carried out continuously with the production method of the shrimp substitute food, that is, in an embodiment where the produced shrimp substitute food is used as it is. More specifically, after the mixing step in the production method of the processed and cooked shrimp substitute food, or additional steps such as a molding step performed as necessary, a processing and cooking step corresponding to the target processed and cooked food can be continuously carried out. Alternatively, the production method of the processed and cooked shrimp substitute food may be an embodiment in which, after thawing a frozen shrimp substitute food, for example, a separately produced and stored shrimp substitute material is used, and then the thawed product is processed.

[0039] The steps for processing and cooking the shrimp substitute material can be carried out by means (devices, methods, conditions, etc.) similar to general processing and cooking steps. For example, fried foods using the shrimp substitute material can be produced by the same processing and cooking steps as ordinary fried foods using shrimp as ingredients. Generally, steps such as using a shrimp substitute food (formed food composition) as an ingredient, attaching a batter liquid to this ingredient, and further attaching breadcrumbs, frying and heating in oil at an appropriate temperature for an appropriate time, and further freezing the obtained fried foods can be carried out. The frozen fried foods can be cooked by frying again or heating in a microwave oven at the time of eating. Processed and cooked foods such as fried foods frozen after heating have a better texture and a good shrimp-like fiber texture.

Examples

[0040] 1. Preparation process (1) Preparation of konjac flour dispersion 3.6 parts by mass of konjac flour, 3.1 parts by mass of phosphate-crosslinked starch, 2.0 parts by mass of powdered soy protein, 1.6 parts by mass of powdered cellulose, 2.7 parts by mass of seasoning, and 87 parts by mass of water were mixed to prepare a konjac flour dispersion.

[0041] (2) Preparation of curdlan gel 8.6 parts by mass of curdlan, 0.1 part by mass of sodium carbonate, 1.1 parts by mass of seasoning, and 90.2 parts by mass of water were mixed and then heated at 115 °C for gelation. The obtained curdlan gel was cut into about 3 mm squares and coarsely ground to prepare a coarsely ground curdlan gel.

[0042] (3) Preparation of soy protein gel (control product 1 of curdlan gel) 20 parts by mass of powdered soy protein, 79.7 parts by mass of water, and 0.3 part by mass of a transglutaminase preparation were mixed and gelled. The obtained soy protein gel was cut into about 3 mm squares and coarsely ground to prepare a coarsely ground soy protein gel.

[0043] (4) Preparation of agar gel (control product 2 of curdlan gel) Aqua Dia (agar / gelling agent, manufactured by Ina Food Industry Co., Ltd.) was diluted 15.7 times with water and gelled. The obtained agar gel was cut into about 2 mm squares and coarsely ground to prepare a coarsely ground agar gel.

[0044] 2. Manufacturing process (1) Manufacturing of shrimp part According to the composition shown in Table 1, the konjac flour dispersion prepared in (1) of the above preparation process was mixed with the curdlan gel prepared in (2) of the preparation process, or the soy protein gel or agar gel prepared in (3) or (4) of the preparation process, and calcium hydroxide was added so that the pH of the mixture was 10.2 to 10.5. The obtained mixture was degassed and molded into the shape of shrimp to obtain a shrimp substitute food.

[0045] [Table 1]

[0046] (2) Manufacture of Processed and Cooked Shrimp Substitute Food (Fried) The shrimp substitute food obtained in (1) of the manufacturing process was coated with batter liquid and breadcrumbs, heated by frying (170 °C, 2.5 minutes), and then frozen. The frozen product was fried at 170 °C for 3 minutes to obtain a sample for the evaluation test.

[0047] Six panelists evaluated each item according to the following evaluation criteria and calculated the average value of the evaluation scores. [Elasticity] Softer than shrimp: 1 point - Harder than shrimp: 5 points (3 points is closest to shrimp. Pass if the score is between 2.5 and 4.) [Fibrous texture] Does not feel a fibrous texture like shrimp: 1 point - Feels a fibrous texture like shrimp: 5 points (5 points is closest to shrimp. Pass if the score is 3 or more, and a score of 4 or more is more preferable.) [Shape retention] A: Can be molded without problems B: It is a bit difficult but can be molded

[0048] The results are shown in accordance with Table 1. Regarding the fibrous texture, all of Examples 1 to 6 passed (evaluation of 3 or more). In particular, Examples 2 to 4 had a more preferable fibrous texture (evaluation of 4 or more), while all of the Comparative Examples failed (evaluation of less than 3). Also, Examples 1 to 4 passed in terms of elasticity (evaluation of 2.5 to 4). Examples 1 to 4 were also excellent in shape retention (evaluation of A).

Claims

1. (1) A step of preparing a dispersion containing konjac flour, (2) A step of heating a dispersion containing curdlan to prepare a curdlan gel, and (3) A step of mixing the konjac flour dispersion of (1), the curdlan gel of (2), and a coagulant. A method for producing a shrimp substitute food, comprising the above steps.

2. The method for producing a shrimp substitute food according to claim 1, comprising cutting in the step (2) so that the size of the curdlan gel becomes 1 to 10 mm square.

3. The method for producing a shrimp substitute food according to claim 1, wherein in the step (3), the konjac flour dispersion of (1) and the curdlan gel of (2) are mixed at a mass ratio of 50:50 to 80:20.

Images