Substitute for dried, smoked fish shavings

Abstract

To provide a substitute for dried, smoked fish shavings whose main material is vegetable protein.SOLUTION: A method for manufacturing a substitute for dried, smoked fish shavings containing vegetable protein includes: obtaining a water-containing molded product whose main material is vegetable protein and whose organization has a dense structure; and obtaining a dried solid product by drying the water-containing molded product.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a fish substitute made from vegetable protein and a method for producing the same. [Background technology]

[0002] Demand for alternatives to animal products is increasing due to changes in the external environment, such as shortages of animal resources and animal welfare. In particular, fish are facing problems not only with environmental changes, but also with the depletion of natural resources due to overfishing, and even in aquaculture, changes in ecosystems and environmental pollution. For this reason, fish are thought to be one of the products with particularly high demand for alternatives.

[0003] Against this background, fish meat substitutes have been investigated, and tuna substitutes using granular soy protein, etc., and fillet substitutes using mannan, etc. have been brought to market. However, no substitutes for dried fish that undergo special processing have yet been brought to market, and knowledge about them is still limited.

[0004] As a substitute for dried fish made from plant-based ingredients, a dried fish shavings-like topping is disclosed in Patent Document 1. Patent Document 1 describes that a dried fish shavings-like food product is obtained by heating and gelatinizing a mixture containing grain flour and / or starch, seasoning ingredients, and water, drying the gelatinized mixture, and then shaving it. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Publication No. 2019-22474 Summary of the Invention [Problem to be solved by the invention]

[0006] The technology of Patent Document 1 mainly uses starches as raw materials, and compared to those made from fish such as bonito flakes, the texture of the shaved bonito flakes is unnatural, and from a nutritional standpoint, it is poor in protein, making it considered insufficient as a substitute for dried bonito flakes. An object of the present invention is to provide a dried bonito flake substitute made primarily from vegetable protein. Another object of the present invention is to provide a dried bonito flake substitute that, when made into shaved bonito flakes, has the appearance characteristic of dried bonito flakes. Yet another object of the present invention is to provide a dried bonito flake substitute that, when made into shaved bonito flakes, has the texture characteristic of dried bonito flakes. [Means for solving the problem]

[0007] As a result of extensive research into the above-mentioned problems, the inventors discovered that a substitute for dried fish can be obtained by drying a hydrous shaped product composed of vegetable protein in a hydrated state with a tightly packed structure that is not swollen, and thus completed the present invention.

[0008] That is, the present invention provides: (1) (a) a step of obtaining a hydrous shaped product, the hydrous shaped product containing 10% by mass or more of vegetable protein, having a moisture content of 40 to 80% by mass, and having a tightly packed structure, when the hydrous shaped product is taken as 100% by mass; (b) drying the hydrous shaped product to obtain a dry solid product; a method for producing a vegetable protein-containing fish substitute, comprising: (2) The method of (1), wherein the drying step (b) is carried out until the moisture content of the dried solid is 30% by mass or less; (3) (c) the method for producing (1) or (2), further comprising the step of adding a material that imparts a fish-dried-like flavor to the hydrous shaped product or the dry solid product; (4) The method of (1) or (2), further comprising the step of: (d) slicing the dried solid into thin slices; (5) A vegetable protein-containing fish substitute, (A) The shaped product forming the vegetable protein-containing fish substitute contains vegetable protein in an amount of 15% by mass or more in terms of solid content, (B) the molding has a tightly packed structure; (C) the water content in the vegetable protein-containing fish substitute is 30% by mass or less; (D) the vegetable protein-containing fish substitute is imparted with a fish-dried taste or flavor; A vegetable protein-containing fish substitute characterized by: (6) (E) The vegetable protein-containing fish substitute of (5), wherein the vegetable protein-containing fish substitute is thinly sliced ​​or crushed. Regarding. [Effects of the Invention]

[0009] According to the present invention, a fish substitute made primarily from vegetable protein can be obtained. Furthermore, according to the present invention, a fish substitute that has the characteristic appearance of fish when made into shavings can be obtained. Furthermore, according to the present invention, a fish substitute that has the characteristic texture of fish when made into shavings can be obtained. [Brief explanation of the drawings]

[0010] [Figure 1] FIG. 1 is a diagram showing the hydrous molded product produced in Production Example 1. [Figure 2] FIG. 2 is a diagram showing the dried fish substitute produced in Production Example 2. [Figure 3] FIG. 3 is a diagram showing the substitute for shaved dried fish flakes produced in Production Example 3. [Figure 4] FIG. 4 shows the various substitutes for dried fish flakes produced in Production Example 4. [Figure 5] 5 shows the state of the dried fish substitutes produced from each expanded granular soy protein product before and after cutting, as produced in Production Example 5. All of them are powdered, and their uses as dried fish shavings substitutes are limited. DETAILED DESCRIPTION OF THE INVENTION

[0011] In one aspect, the present invention provides a method for producing a vegetable protein-containing fish substitute, comprising the steps of obtaining a densely structured hydrous shaped product using vegetable protein as a main ingredient, and drying the hydrous shaped product to obtain a dry solid product.

[0012] The vegetable protein used as the raw material for the hydrous shaped product of this embodiment is not particularly limited, and examples thereof include proteins derived from beans such as soybeans, peas, mung beans, lupine beans, chickpeas, kidney beans, lentil beans, and cowpeas; seeds such as sesame seeds, canola seeds, coconut seeds, and almond seeds; grains such as corn, buckwheat, wheat, and rice; vegetables; and fruits. These vegetable proteins may be used alone or in combination of two or more. In a more specific embodiment, the vegetable protein is a protein derived from beans or grains. In an even more specific embodiment, the vegetable protein is a protein derived from soybeans or wheat. As an example, soybean-derived proteins are prepared by further concentrating and processing soybean raw materials such as defatted soybeans and whole soybeans, and generally include isolated soybean proteins, concentrated soybean proteins, powdered soy milk, and various processed versions thereof.

[0013] The hydrous shaped product of this embodiment contains vegetable protein in an amount of 10% by mass or more, for example, 10 to 60% by mass, 12 to 50% by mass, 15 to 40% by mass, 17 to 35% by mass, 22 to 30% by mass, or 24 to 28% by mass, based on 100% by mass of the hydrous shaped product. In one embodiment, the hydrous shaped product contains vegetable protein in an amount of 15% by mass or more, for example, 20 to 100% by mass, for example, 30 to 100% by mass, 35 to 95% by mass, 40 to 95% by mass, 50 to 95% by mass, 60 to 95% by mass, 70 to 95% by mass, 75 to 90% by mass, 80 to 90% by mass, or 84 to 88% by mass, calculated as solid content. The protein content can be measured by the official Kjeldahl method.

[0014] The hydrous shaped product of this embodiment contains 40 to 80 mass %, for example 50 to 80 mass %, 55 to 80 mass %, 60 to 75 mass %, 65 to 75 mass %, or 68 to 72 mass %, of water when the hydrous shaped product is taken as 100 mass %.

[0015] As used herein, "having a dense structure" refers to a structure that is not porous, such as puffed tissue. More specifically, it refers to a structure in which solid content such as protein is present without gaps. Specific examples of tissues having a dense structure include animal tissues such as raw meat and raw fish. As used herein, puffed tissue refers to a porous structure, and specific examples include puffed confectionery and sponge-like structures.

[0016] In this embodiment, the hydrous shaped product having a tight structure and made primarily from vegetable protein can be obtained by heating a dough obtained by mixing protein with water and then cooling the resulting solid. Examples of heating temperatures include 70°C to 200°C, such as 100°C to 180°C, 120°C to 160°C, 70°C to 99°C, and 75°C to 95°C. Examples of cooling temperatures include -20°C to 60°C, such as -10°C to 50°C, 0°C to 40°C, and 10°C to 30°C. More specifically, the hydrous shaped product can be obtained by processing a raw material containing protein and water using an extruder equipped with a cooling die at the outlet, which is a type of extrusion molding machine. Alternatively, the hydrous shaped product can be produced using an extrusion molding machine such as the PH-100 Power Heater (SOURCE TECHNOLOGY). Alternatively, the hydrous shaped product can be obtained by filling a casing tube with a raw material containing vegetable protein, followed by heating and cooling. More specifically, the textured protein material described in WO 2022 / 114013 may be used as the hydrated shaped product. In one embodiment, the hydrated shaped product is a hydrated textured product. The hydrated textured product can be obtained, for example, by the extrusion molding machine described above.

[0017] The obtained hydrous shaped product is dried to form a dry solid. The drying method is not particularly limited, and examples include ventilation drying, hot air drying, sun drying, vacuum drying, freeze drying, smoking, and roasting. In some embodiments, the smoking method is also not particularly limited, and any known method can be used as appropriate. Examples of such methods include a generator method in which smoke generated by a smoke generator is introduced into a smoking chamber for smoking treatment, and a direct flame method. The drying temperature can be, for example, 40°C to 100°C, for example, 60°C to 90°C. The drying time can be 1 hour to 2 weeks, for example, 12 hours to 1 week, 24 hours to 5 days, or 2 days to 3 days. Drying can be performed alone, multiple times, or in combination with multiple methods, or multiple types can be performed simultaneously. Different drying methods can also be performed multiple times.

[0018] In a preferred embodiment, drying is carried out by roasting. A roasting method commonly used in the production of bonito flakes can be used. For example, the hand-made volcano roasting method, the cooked barn roasting method, the Yaizu roasting method, etc. can be used alone or in combination. The roasting conditions can be adjusted as appropriate by those skilled in the art. A specific example includes arranging the hydrated molded products in a steamer, performing primary roasting in a Yaizu dryer for 12 to 24 hours, and then transferring them to a cooked barn and roasting for 3 to 5 days while checking the degree of dryness.

[0019] In one embodiment, the moisture content of the dried solid after drying is 30% by mass or less, 25% by mass or less, for example, 3 to 30% by mass, 5 to 25% by mass, 10 to 25% by mass, or 15 to 25% by mass.

[0020] In some embodiments, the dried solid product after drying can be used as a dried fish substitute as is, or in other embodiments, the tarry substance adhering to the surface of the dried solid product after drying can be scraped off with a grinder or the like and used as a dried fish substitute.

[0021] In one embodiment, the above-mentioned fish substitute may be molded. The mold-making method may be a method commonly used in the production of bonito flakes. Specifically, for example, the method described in JP 2022-160846 A can be used.

[0022] In one embodiment, the method of this aspect further comprises a step of adding a seasoning ingredient to the hydrous shaped product or the dried solid. The seasoning ingredient is not particularly limited as long as it is a material that can impart a flavor to the dried fish substitute, and examples thereof include salt, sugars, seasonings such as soy sauce, miso, and vinegar, spices, vegetables, fruits, meat, seafood, milk, coffee, cocoa, and tea. Extracts are also possible, and materials in powder, liquid, puree, and other forms can be used. In a more specific embodiment, the seasoning ingredient imparts a dried fish-like flavor or taste. Examples of dried fish include dried bonito, dried mackerel, dried tuna, and dried round sardines. Typically, the seasoning ingredient imparts a dried bonito-like flavor or taste.

[0023] In one embodiment, the method of this aspect may or may not include a step of adding other ingredients to the hydrous shaped product or the dry solid product to the extent that the addition does not impair its functionality. Examples of other ingredients include acidulants, sweeteners, spices, colorants, flavorings, salts, sugars, antioxidants, vitamins, stabilizers, thickeners, carriers, excipients, lubricants, surfactants, propellants, preservatives, chelating agents, pH adjusters, etc.

[0024] The timing of adding the seasoning material or other raw materials is not particularly limited, and may be at any stage, such as the stage of mixing the raw materials, the stage after heating and before cooling, the stage after cooling and before drying, during the drying process, or the stage after drying. The method of addition is also not particularly limited, and examples include adding the seasoning material or other raw materials directly during mixing, preparing a solution and spraying it, or preparing a solution and injecting it.

[0025] In one embodiment, the method of this aspect further comprises a step of slicing the dried fish substitute obtained above into thin flakes. The equipment used for slicing is not limited, and for example, a shaving machine typically used in producing dried bonito flakes can be used. In one embodiment, the thickness of the flakes is 10 μm to 2 mm, for example, 20 μm to 1 mm, 30 μm to 500 μm, 40 μm to 200 μm, 50 μm to 100 μm, etc. In another embodiment, the width of the flakes is 3 mm or more, for example, 3 mm to 5 cm, 5 mm to 3 cm, 1 cm to 2 cm, etc. In another embodiment, the method of this aspect further comprises a step of powdering the dried fish substitute obtained above.

[0026] In one embodiment, the obtained fish substitute may be eaten as a food product as is, or may be added to various foods.

[0027] In one aspect, the present invention provides a vegetable protein-containing fish substitute. Typically, the vegetable protein-containing fish substitute of this aspect can be produced by the manufacturing method of the above aspect. Therefore, all of the items specified in the manufacturing method aspect above can be applied to this aspect.

[0028] In one embodiment, the shaped product forming the fish flake substitute of this embodiment contains vegetable protein in an amount calculated as solid content of 15% or more, for example, 20 to 100% by mass, for example, 30 to 100% by mass, 35 to 95% by mass, 40 to 95% by mass, 50 to 95% by mass, 60 to 95% by mass, 70 to 95% by mass, 75 to 90% by mass, 80 to 90% by mass, or 84 to 88% by mass, based on 100% of the shaped product.

[0029] In some embodiments, the extrusions forming the fish flake substitute of this embodiment have a tightly textured structure.

[0030] In one embodiment, the moisture content in the dried fish substitute of this embodiment is 30% by mass or less, 25% by mass or less, for example, 3 to 30% by mass, 5 to 25% by mass, 10 to 25% by mass, 15 to 25% by mass, etc.

[0031] In one embodiment, the fish substitute of this embodiment is imparted with a fish-dried taste or flavor. Examples of fish include dried bonito, mackerel, tuna, and round urume. Typically, the food of this embodiment is imparted with a bonito-like flavor or flavor. In another embodiment, the fish substitute of this embodiment may be flavored with salt, sugar, seasonings such as soy sauce, miso, and vinegar, spices, vegetables, fruits, meat, seafood, milk, coffee, cocoa, tea, and the like.

[0032] In one embodiment, the fish flakes substitute of this aspect is a fish shavings substitute. The fish shavings substitute of this embodiment is in the form of flakes or powder. Specific examples of the thickness and width of the flakes are as described above.

[0033] The fish shavings substitute of this embodiment has a texture equivalent to that of commercially available fish shavings such as bonito flakes when eaten. Furthermore, when used as a topping for foods such as okonomiyaki, it can exhibit a so-called "dancing" movement, similar to that of commercially available fish shavings.

[0034] The dried fish substitute of this embodiment can be sprinkled directly on foods such as rice, noodles, salads, tofu, meat, simmered dishes, grilled fish, takoyaki, and okonomiyaki, or can be used as an ingredient in processed rice products such as rice balls.It can also be used by being incorporated into toppings for the above-mentioned foods. [Example]

[0035] Hereinafter, the embodiments of the present invention will be described in more detail with reference to examples, etc. Unless otherwise specified, "%" and the like in the examples are based on mass.

[0036] Production Example 1: Production of hydrous molded product The ingredients were mixed according to the formulation in Table 1 below, and a textured, hydrous extruded product was prepared using an extruder (KEI-45-25, manufactured by Kowa Kogyo Co., Ltd.). The extruder was operated at a rotation speed of 200 rpm and a dough temperature of approximately 140°C. The dough was then cooled and solidified using a cooling die. The resulting hydrous extruded product is shown in Figure 1. The resulting hydrous extruded product had a moisture content of 69.5% (30.5% solids), protein of 26.2% (86.0% of solids), fat of 1.0% (3.3% of solids), carbohydrates of 2.4% (7.9% of solids), and ash of 0.9% (2.8% of solids). The resulting hydrous extruded product was stored frozen.

[0037] [Table 1] 1: (Protein content 86.0%, moisture 5.0%) 2: (Protein content 78.9%, moisture 4.8%)

[0038] Manufacturing example 2: Manufacturing of fish substitute The obtained hydrous molded products were thawed, then placed in a bamboo steamer and subjected to a 12-hour primary drying at 80-100°C in a Yaizu-type dryer. The primary dried molded products were then transferred to a cooking barn and subjected to a secondary drying for approximately four days at 70-90°C, adjusting the time as needed while checking the degree of dryness. The moisture content of the final product was adjusted to approximately 20-30%, yielding a dried solid product as a substitute for dried fish. The dried solid is shown in Figure 2.

[0039] Manufacturing Example 3: Manufacturing of a substitute for dried fish flakes The dried solid obtained above was cut to obtain the fish shavings substitute 1. The fish shavings substitute 1 is shown in Figure 3.

[0040] Evaluation of substitutes for dried fish flakes The above-obtained substitute for dried fish shavings 1 was compared with commercially available dried bonito flakes to confirm the differences in texture, shape, and overall evaluation. The evaluation was conducted by five panelists who were well-trained for sensory evaluation and gave scores by consensus. The scores are as follows: Texture was evaluated by mouthfeel and chewing sensation, and shape was evaluated by whether it could be cut into large chunks like "flowers." All commercially available dried bonito flakes were given a score of 5. 1: It has a texture and shape that is significantly different from bonito flakes 2: It has a different texture and shape compared to bonito flakes 3: It has a slightly different texture and shape compared to bonito flakes. 4: The texture and shape are not much different from those of dried bonito flakes 5: It has the same texture and shape as dried bonito flakes The results are shown in Table 2.

[0041] [Table 2]

[0042] As described above, a substitute for dried bonito flakes comparable to commercially available dried bonito flakes was obtained.

[0043] Production Example 4: Study using soy protein gel According to the formulations listed in Table 3, the raw materials were mixed in a RoboCoupe (FMI) to prepare a kneaded dough, which was then vacuum-deaerated in a vacuum packaging machine (WEBOMATIC). The dough was then placed in a casing and heated at 80°C for 45 minutes in a water bath (THOMAS), after which it was frozen. The resulting hydrated molded product was roasted, dried, and cut in the same manner as in Production Examples 2 and 3 to obtain Dried Fish Flakes Substitutes 2 to 6. Dried Fish Flakes Substitutes 2 to 6 are shown in Figure 4.

[0044] [Table 3] 1: Fujipro FM, Fuji Oil Co., Ltd. (protein content 86.0%, moisture 5.0%) 2: Fujipro AL, Fuji Oil Co., Ltd. (protein content 86.3%, moisture 5.5%) 3: A-Glu WP, Glico Nutrition Foods Co., Ltd. (protein content 78.9%, moisture 4.8%) 4:RK08, Glico Nutrition Foods Co., Ltd. 5: Cornstarch Y, Sanwa Shoji Co., Ltd. 6: Palm Ace, Fuji Oil Co., Ltd. 7: Supermarket 04, Fuji Food Industry Co., Ltd.

[0045] The obtained fish flakes substitutes 2 to 6 were evaluated in the same manner as in the evaluation of the above fish flakes substitutes. The results are shown in Table 4.

[0046] [Table 4]

[0047] Dried fish shavings substitutes 2 and 3 were unsuitable, with a hard, crunchy texture. Furthermore, the shape was unsuitable, as they did not form a "flower" shape but were rather curly. Dried fish shavings substitutes 4 to 6 melted easily in the mouth, and although there was a slight difference compared to conventional dried bonito flakes, which remain in the mouth, they were still within the range of usability as dried fish shavings substitutes. Of these, dried fish shavings substitute 6 had the closest mouthfeel to dried bonito flakes. Furthermore, the shape tended to be slightly smaller, but was within the acceptable range. This indicates that preferable results can be obtained with a hydrated molded product with a moisture content of 80% or less. However, all of dried fish shavings substitutes 2 to 6 were inferior to the textured dried fish shavings substitute 1, and it was found that preferable results can be obtained by texturing the protein.

[0048] Manufacturing Example 5: Study with expanded granular soy protein products Expanded granular soy protein products "Apex 950," "Apex 1300," and "Apex 2000SP" (all manufactured by Fuji Oil Co., Ltd.) were each watered and then subjected to primary roasting in a Yaizu-type dryer as in Production Examples 2 and 3, followed by secondary roasting in a cooking barn. The final product moisture content was adjusted to approximately 10% and then cut. The resulting dried fish substitutes are shown in Figure 5. When all of the dried fish substitutes were cut, they became powdery, which limited their use as a substitute for dried fish flakes. [Industrial Applicability]

[0049] According to the present invention, a substitute for dried fish made mainly from vegetable protein can be obtained. The present invention can be used in the food industry, etc.

Claims

1. (a) obtaining a hydrous shaped product containing 10% by mass or more of vegetable protein, having a moisture content of 40 to 80% by mass, and having a tightly packed structure, when the hydrous shaped product is taken as 100% by mass; (b) drying the hydrous shaped product to obtain a dry solid product; A method for producing a vegetable protein-containing fish substitute, comprising:

2. The method according to claim 1, wherein the drying step (b) is carried out until the moisture content of the dried solid is 30% by mass or less.

3. The method for producing a sushi product according to claim 1 or 2, further comprising the step of (c) adding a material that imparts a fish-dried-like flavor to the hydrous shaped product or the dry solid product.

4. The method of claim 1 or 2, further comprising the step of: (d) slicing the dried solid into thin slices.

5. A vegetable protein-containing fish substitute, (A) The shaped product forming the vegetable protein-containing fish substitute contains vegetable protein in an amount of 15% by mass or more in terms of solid content; (B) the molding has a tightly packed structure; (C) The water content in the vegetable protein-containing fish substitute is 30% by mass or less; (D) The vegetable protein-containing fish substitute is imparted with a fish-dried taste or flavor; A vegetable protein-containing fish substitute characterized by:

6. (E) The vegetable protein-containing fish substitute according to claim 5, wherein the vegetable protein-containing fish substitute is thinly sliced ​​or crushed.

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