Sashimi-like food product, method for producing sashimi-like food product and composition for sashimi-like food product

Abstract

To provide a Sashimi-like food product having an appearance, a color and texture, which are similar to shellfish Sashimi, a method for producing the Sashimi-like food product and a composition for Sashimi-like food product, which is used for producing the Sashimi-like food product.SOLUTION: There are provided a Sashimi-like food product containing curdlan, modified starch, insoluble dietary fiber and vegetable protein, a method for producing the Sashimi-like food product, and a composition for Sashimi-like food product, which is used for producing the Sashimi-like food product.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a sashimi-like food, a method for preparing a sashimi-like food, and a composition for a sashimi-like food used in preparing the sashimi-like food. [Background technology]

[0002] Sashimi is widely eaten, but in recent years, for example, tuna has been subject to resource management in order to protect marine resources, and catches are being restricted.

[0003] In recent years, the number of vegetarians who do not eat animal products such as meat, fish, and shellfish has been increasing.

[0004] In light of these circumstances, there is a demand for the development of sashimi-like foods that do not use animal products and have the same appearance, color, texture, etc. as fish and shellfish sashimi.

[0005] For example, Patent Document 1 describes a method for producing a food product that has the same appearance, color, and texture as sashimi of fish and shellfish such as tuna, fishmonger, and shellfish, by adding grains, root vegetables, and beans to konnyaku. Patent Document 2 describes a method for producing a gel laminate, which is a fish-like food or meat-like food, by preparing one or more aqueous dispersions or hydrosols of thermocoagulable β-1,3-glucan, laminating multiple layers formed from the one or more aqueous dispersions or hydrosols to form a multilayer body, and heating the multilayer body to gel it.

[0006] However, the manufacturing methods disclosed in Patent Documents 1 and 2 are unsatisfactory in appearance, color, texture, etc. when used to prepare sashimi from fish and shellfish. [Prior art documents] [Patent documents]

[0007] [Patent Document 1] Japanese Patent Application Laid-Open No. 2007-037514 [Patent Document 2] Patent Publication No. 2021-078391 Summary of the Invention [Problem to be solved by the invention]

[0008] An object of the present invention is to provide a sashimi-like food having an appearance, color and texture similar to that of fish and shellfish sashimi, a method for producing the sashimi-like food, and a composition for the sashimi-like food used in producing the sashimi-like food. [Means for solving the problem]

[0009] The present invention is a sashimi-like food product comprising curdlan, modified starch, insoluble dietary fiber, and vegetable protein.

[0010] The sashimi-like food preferably further contains at least one of glucomannan and konjac flour, and at least one of seaweed powder, carrageenan, and vegetable oil.

[0011] The present invention provides a method for producing a sashimi-like food, which uses curdlan, modified starch, insoluble dietary fiber, and vegetable protein.

[0012] In the method for producing a sashimi-like food, it is preferable to further use at least one of glucomannan and konjac flour, and at least one of seaweed powder, carrageenan, and vegetable oil.

[0013] The method for preparing a sashimi-like food preferably includes a first paste preparation step of mixing the curdlan with water to prepare a first paste, a second paste preparation step of mixing the curdlan with water to prepare a second paste, and a mixing step of mixing the first paste with the second paste, and the modified starch, the insoluble dietary fiber, and the vegetable protein are preferably at least one of mixed with the first paste in the first paste preparation step and mixed with the second paste in the second paste preparation step, respectively.

[0014] In the method for preparing the sashimi-like food, it is preferable to further use at least one of glucomannan and konjac flour, and at least one of seaweed powder, carrageenan, and vegetable oil, and at least one of the glucomannan and konjac flour, the seaweed powder, the carrageenan, and the vegetable oil are mixed with the first paste in the first paste preparation step, and mixed with the second paste in the second paste preparation step, respectively.

[0015] The method for preparing a sashimi-like food preferably includes a first paste preparation step of mixing the curdlan, the modified starch, the insoluble dietary fiber, and water to prepare a first paste, a second paste preparation step of mixing the curdlan, the vegetable protein, and water to prepare a second paste, and a mixing step of mixing the first paste and the second paste.

[0016] In the method for preparing the sashimi-like food, it is preferable to further use at least one of glucomannan and konjac flour, and at least one of seaweed powder, carrageenan, and vegetable oil, and when at least one of glucomannan and konjac flour, seaweed powder, and carrageenan is used, it is mixed with the first paste in the first paste preparation step, and when the vegetable oil is used, it is mixed with the second paste in the second paste preparation step.

[0017] The present invention relates to a composition for sashimi-like foods, which contains at least one of curdlan, modified starch, insoluble dietary fiber, and vegetable protein.

[0018] The sashimi-like food composition preferably further contains at least one of glucomannan and konjac flour, and at least one of seaweed powder, carrageenan, and vegetable oil. [Effects of the Invention]

[0019] The present invention can provide a sashimi-like food having an appearance, color and texture similar to that of fish and shellfish sashimi, a method for producing the sashimi-like food, and a composition for the sashimi-like food used in producing the sashimi-like food. [Brief explanation of the drawings]

[0020] [Figure 1] 1 is a photograph showing the appearance of a tuna sashimi-like food, which is an example of the sashimi-like food produced in Examples 1 and 2. DETAILED DESCRIPTION OF THE INVENTION

[0021] DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The following describes an embodiment of the present invention. The embodiment is an example of implementing the present invention, and the present invention is not limited to the embodiment.

[0022] <Sashimi-like food> The sashimi-like food according to this embodiment contains curdlan, modified starch, insoluble dietary fiber, and vegetable protein.

[0023] The present inventors have found that a sashimi-like food product having an appearance, color, and texture similar to that of fish and shellfish sashimi can be obtained by combining curdlan, modified starch, insoluble dietary fiber, and vegetable protein.By combining curdlan, modified starch, insoluble dietary fiber, and vegetable protein, a texture similar to that of sashimi can be achieved without using animal ingredients, and a tuna sashimi-like food product having a melt-in-the-mouth texture similar to that of chutoro can be obtained.

[0024] The sashimi-like food is a food that has an appearance, color, and texture similar to that of fish and shellfish sashimi. For example, it is a food that has an appearance, color, and texture similar to that of sashimi of fish such as tuna or salmon, or sashimi of shellfish such as scallop. The sashimi-like food according to this embodiment is particularly a sashimi-like food that has an appearance, color, and texture similar to that of tuna sashimi.

[0025] Curdlan is a heat-coagulable polysaccharide mainly composed of β-1,3-glucosidic bonds produced by microorganisms. Examples of this polysaccharide include those produced by microorganisms of the genus Alcaligenes or Agrobacterium. Specifically, curdlan is produced by Alcaligenes faecalis var. myxogenes strain 10C3K [Agricultural Biological Chemistry, Vol. 30, p. 196 (1966)], the mutant NTK-u (IFO13140) of Alcaligenes faecalis var. myxogenes strain 10C3K, Agrobacterium radiobacter (IFO13127), and its mutant U-19 (IFO13126). Commercially available curdlan may be used.

[0026] Modified starch is made by subjecting raw starch from wheat, corn, potato, rice, beans, etc. to physical treatment (e.g., enzymes, acids, alkalis, roasting, gelatinization, moist heat, annealing, bleaching) or chemical treatment (e.g., substitution, cross-linking, decomposition) through methods such as substitution, cross-linking, and decomposition.

[0027] Examples of modified starches include phosphate cross-linked starch, pregelatinized starch, oxidized starch, oil- or fat-modified starch, and starch that has undergone chemical treatment such as etherification or esterification. Among these, starch that has undergone chemical treatment such as etherification or esterification is preferred from the viewpoints of freezing resistance, water retention, etc. These modified starches may be contained alone or in combination of two or more.

[0028] Dietary fiber is a general term for components contained in food that are difficult to break down by human digestive enzymes. Dietary fiber is divided into soluble dietary fiber and insoluble dietary fiber. Examples of insoluble dietary fiber include oat dietary fiber, citrus fiber, potato fiber, pea dietary fiber, and wheat bran. Of these, oat dietary fiber is preferred because it has little effect on taste and odor. Dietary fiber may be used alone or in combination of two or more types.

[0029] Examples of vegetable proteins include soybeans, peas, peanuts, ruby, pigeon peas, jack beans, vine beans, kidney beans, adzuki beans, cowpeas, chickpeas, lentils, carob, fava beans, mung beans, oats, barley, wheat, rye, rice, corn, potato, sweet potato, chia, quinoa, alfalfa, hemp, almonds, cashew nuts, walnuts, hazelnuts, Brazil nuts, pistachios, pumpkin seeds, coconut, grape seeds, red kidney beans, black beans, spinach, asparagus, broccoli, kale, cranberries, pomegranates, rapeseed, sunflower seeds, cottonseed, flaxseed, and sesame seeds. Among these, pea protein is preferred in terms of availability, cost, and allergens. These vegetable proteins may be contained alone or in combination of two or more.

[0030] The sashimi-like food may further contain at least one of glucomannan and konjac flour, and at least one of seaweed powder, carrageenan, and vegetable oil.

[0031] Glucomannan is a polysaccharide found in the tubers of konjac root. For example, konjac root is washed, sliced, dried, and crushed, and then impurities such as starch are separated to produce refined konjac flour. This refined konjac flour contains approximately 75 to 85% by mass of glucomannan. Glucomannan is a dietary fiber composed of numerous bonds between glucose (a type of monosaccharide) and mannose (a type of monosaccharide) in a ratio of approximately 2:3. Any commonly available glucomannan can be used without restriction.

[0032] Konjac flour is a powder obtained by, for example, washing konjac root with water, slicing, drying, and pulverizing it, and then separating impurities such as starch. Any commonly available konjac flour can be used without any restrictions.

[0033] Seaweed powder is made by powdering petrified seaweed. The calcium (Ca) content of the seaweed powder is, for example, 30% by mass or more.

[0034] Carrageenan is a polysaccharide extracted from red algae, and is composed of D-galactose (or 3,6-anhydro-D-galactose) and sulfate. As shown below, it is classified into three types: lambda carrageenan, iota carrageenan, and kappa carrageenan, depending on the bonding state of the sulfate group. Any commonly available carrageenan can be used without restriction. [ka]

[0035] The carrageenan preferably contains either kappa carrageenan or iota carrageenan, and more preferably contains kappa carrageenan.

[0036] Examples of vegetable oils include canola oil, safflower oil, grape oil, soybean oil, sunflower oil, corn oil, cottonseed oil, sesame oil, rapeseed oil, rice bran oil, peanut oil, olive oil, palm oil, palm kernel oil, coconut oil, salad oil, cacao butter, linseed oil, castor oil, sesame salad oil, perilla oil, safflower oil, rice bran oil, and perilla oil. Of these, canola oil, rice bran oil, and salad oil are preferred in terms of taste and flavor. These vegetable oils may be contained alone or in combination of two or more.

[0037] The sashimi-like food may contain a pH adjuster such as lactic acid. The pH of the sashimi-like food may be adjusted to, for example, a range of 5.0 to 9.0, which is the pH range of common foods, using the pH adjuster. Lactic acid is a type of carboxylic acid, and may be in the D-form, the L-form, or a mixture of the D- and L-forms.

[0038] The content of curdlan in the sashimi-like food is, for example, in the range of 1 to 5% by mass, preferably in the range of 2 to 4% by mass, relative to the mass of the sashimi-like food. If the content of curdlan is less than 1% by mass relative to the mass of the sashimi-like food, the food may not solidify sufficiently, and if it exceeds 5% by mass, the food may become too elastic and not have the texture required for sashimi.

[0039] The content of modified starch in a sashimi-like food is, for example, in the range of 0.5 to 5% by mass, and preferably in the range of 1 to 3% by mass, relative to the mass of the sashimi-like food. If the content of modified starch is less than 0.5% by mass relative to the mass of the sashimi-like food, the texture may become jelly-like, and if it exceeds 5% by mass, the texture may become sticky and undesirable.

[0040] The content of insoluble dietary fiber in a sashimi-like food is, for example, in the range of 0.5 to 2.5% by mass, preferably 1 to 2% by mass, relative to the mass of the sashimi-like food. If the content of insoluble dietary fiber is less than 0.5% by mass relative to the mass of the sashimi-like food, the texture may become jelly-like, and if it exceeds 2.5% by mass, the mouthfeel may become rough.

[0041] The vegetable protein content in a sashimi-like food is, for example, in the range of more than 0 and 1% by mass or less, and preferably in the range of 0.3 to 0.5% by mass, relative to the mass of the sashimi-like food. If the vegetable protein content is less than 0.3% by mass relative to the mass of the sashimi-like food, emulsification may be difficult when oils and fats are included, and if it exceeds 1% by mass, the flavor and texture may be affected.

[0042] When a sashimi-like food contains at least one of glucomannan and konjac flour, the content of at least one of glucomannan and konjac flour in the sashimi-like food is, for example, in the range of 0.1 to 0.6% by mass, preferably 0.2 to 0.4% by mass, relative to the mass of the sashimi-like food. If the content of at least one of glucomannan and konjac flour is less than 0.1% by mass relative to the mass of the sashimi-like food, a sufficient texture may not be obtained, and if it exceeds 0.6% by mass, the texture may deviate from the desired texture.

[0043] When the sashimi-like food contains carrageenan, the content of carrageenan in the sashimi-like food is, for example, in the range of 0.1 to 0.7% by mass, preferably in the range of 0.2 to 0.5% by mass, relative to the mass of the sashimi-like food. If the content of carrageenan is less than 0.1% by mass relative to the mass of the sashimi-like food, a sufficient texture may not be obtained, and if it exceeds 0.7% by mass, the texture may deviate from the preferred texture.

[0044] When the sashimi-like food contains vegetable oil, the vegetable oil content in the sashimi-like food is, for example, in the range of 0 to 30% by mass, preferably in the range of 0 to 20% by mass, relative to the mass of the sashimi-like food. If the vegetable oil content exceeds 30% by mass relative to the mass of the sashimi-like food, the texture and flavor may be deteriorated.

[0045] The sashimi-like food may further contain water. The water is not particularly limited, but examples thereof include tap water, pure water, soft water, and hard water.

[0046] When the sashimi-like food contains water, the water content in the sashimi-like food is, for example, in the range of 74 to 80% by mass, and preferably in the range of 76 to 78% by mass, relative to the mass of the sashimi-like food. If the water content is less than 74% by mass relative to the mass of the sashimi-like food, the texture may be too hard, and if it exceeds 80% by mass, the texture may be too soft.

[0047] In addition to the above ingredients, the sashimi-like food may contain at least one other ingredient selected from the group consisting of thickening polysaccharides, starch hydrolysates, organic acids, minerals, amino acids, proteins, seasonings, etc. The amount of the other ingredients added may be in accordance with the usual method for producing sashimi-like foods, and is not particularly limited.

[0048] The sashimi-like food according to this embodiment has an appearance, color, and texture similar to that of fish and shellfish sashimi.

[0049] <How to make sashimi-like food> The method for producing a sashimi-like food according to this embodiment is a method for producing a sashimi-like food using curdlan, modified starch, insoluble dietary fiber, and vegetable protein. The method for producing a sashimi-like food according to this embodiment may further include at least one of glucomannan and konjac flour, and at least one of seaweed powder, carrageenan, and vegetable oil.

[0050] For example, a sashimi-like food can be produced by mixing water with curdlan, modified starch, insoluble dietary fiber, vegetable protein, and optionally at least one of glucomannan and konjac flour, seaweed powder, carrageenan, and vegetable oil at a predetermined temperature (e.g., 5 to 40°C) for a predetermined time (e.g., 5 to 30 minutes) at a predetermined stirring speed (e.g., 1000 to 10,000 rpm) using a mixer or the like.

[0051] The method for producing a sashimi-like food according to this embodiment may include, for example, a first paste preparation step of mixing curdlan and water to prepare a first paste, a second paste preparation step of mixing curdlan and water to prepare a second paste, and a mixing step of mixing the first paste and the second paste. The modified starch, insoluble dietary fiber, and vegetable protein may each be mixed with the first paste in the first paste preparation step and / or mixed with the second paste in the second paste preparation step. That is, the modified starch, insoluble dietary fiber, and vegetable protein may each be mixed with the first paste in the first paste preparation step, or mixed with the second paste in the second paste preparation step, or mixed with the first paste in the first paste preparation step and then further mixed with the second paste in the second paste preparation step.

[0052] This method for preparing a sashimi-like food may further include using at least one of glucomannan and konjac flour and at least one of seaweed powder, carrageenan, and vegetable oil, and may at least either mix the at least one of glucomannan and konjac flour, seaweed powder, carrageenan, and vegetable oil into the first paste in the first paste preparation step, or mix the at least one of glucomannan and konjac flour, seaweed powder, carrageenan, and vegetable oil into the second paste in the second paste preparation step. That is, the at least one of glucomannan and konjac flour, seaweed powder, carrageenan, and vegetable oil may be mixed into the first paste in the first paste preparation step, or mixed into the second paste in the second paste preparation step, or mixed into the first paste in the first paste preparation step and then mixed into the second paste in the second paste preparation step.

[0053] The method for producing a sashimi-like food according to this embodiment may include, for example, a first paste production step of mixing curdlan, modified starch, insoluble dietary fiber, and water to produce a first paste, a second paste production step of mixing curdlan, vegetable protein, and water to produce a second paste, and a mixing step of mixing the first paste and the second paste.

[0054] In this method for preparing sashimi-like food, at least one of glucomannan and konjac flour, and at least one of seaweed powder, carrageenan, and vegetable oil are further used, and when at least one of glucomannan and konjac flour, seaweed powder, and carrageenan is used, it may be mixed with the first paste in the first paste preparation step, or when vegetable oil is used, it may be mixed with the second paste in the second paste preparation step.

[0055] Tuna sashimi-like foods can be prepared, for example, by the following method. The following method is an example and is not particularly limited to the following method. For example, curdlan, at least one of glucomannan and konjac flour, and seaweed powder are mixed with water at a predetermined temperature (e.g., 5 to 40°C) for a predetermined time (e.g., 5 to 30 minutes) at a predetermined stirring speed (e.g., 1000 to 10,000 rpm) using a mixer or the like, followed by lactic acid, modified starch, insoluble dietary fiber, and carrageenan, and then other ingredients to obtain a lean meat paste. Meanwhile, a lipid paste is obtained by mixing curdlan with water, followed by vegetable protein, vegetable oil, and then lactic acid, at a predetermined temperature (e.g., 5 to 40°C) for a predetermined time (e.g., 5 to 30 minutes) at a predetermined stirring speed (e.g., 1000 to 10,000 rpm) using a mixer or the like. The resulting lean meat paste and lipid paste are mixed at a predetermined temperature (e.g., 5 to 40°C) for a predetermined time (e.g., 5 to 30 minutes) using a mixer or the like at a predetermined stirring speed (e.g., 500 to 1000 rpm) to obtain a paste mixture. The paste mixture is filled into a predetermined mold or the like, subjected to a heat treatment such as steaming at a predetermined temperature (e.g., 5 to 40°C) for a predetermined time (e.g., 20 to 60 minutes), and then frozen at a predetermined temperature (e.g., -20°C or below) for a predetermined time (e.g., about 2 hours), to obtain a tuna sashimi-like food.

[0056] The mixing ratio of the lean meat paste and the lipid paste may be, for example, in the range of lean meat paste: lipid paste = 100:0 to 40:60 by mass, preferably in the range of 80:20 to 50:50. If the amount of lean meat paste is less than the lean meat paste: lipid paste = 40:60 by mass ratio, the resulting mixture may not be hard enough to be molded.

[0057] The stirring speed when mixing the lean paste and the lipid paste is preferably as slow as possible, for example, in the range of more than 100 rpm and less than 3000 rpm, preferably in the range of 500 to 2000 rpm, more preferably in the range of 500 to 1000 rpm. If the stirring speed when mixing the lean paste and the lipid paste is less than 500 rpm, it may be difficult to mix the paste in the first place, and if it exceeds 2000 rpm, air bubbles may be trapped, resulting in a poor texture.

[0058] The method for producing a sashimi-like food according to this embodiment makes it possible to produce a sashimi-like food that has an appearance, color, and texture similar to that of fish and shellfish sashimi.

[0059] <Composition for sashimi-like foods> The sashimi-like food composition according to this embodiment is a composition used to prepare the sashimi-like food, and contains at least one of curdlan, modified starch, insoluble dietary fiber, and vegetable protein. The sashimi-like food composition according to this embodiment may further contain at least one of glucomannan and konjac flour, and at least one of seaweed powder, carrageenan, and vegetable oil.

[0060] In addition to the above ingredients, the sashimi-like food composition according to this embodiment may contain other ingredients such as thickening polysaccharides, starch hydrolysates, organic acids, minerals, amino acids, proteins, and seasonings.

[0061] In the sashimi-like food composition according to this embodiment, the amount of other ingredients blended is, for example, in the range of 1 to 5 mass %, preferably 2 to 4 mass %, relative to the total amount of the sashimi-like food composition.

[0062] The form of the sashimi-like food composition according to this embodiment is not particularly limited, and may be, for example, any of liquid, paste, granule, powder, solid, and the like.

[0063] The composition for sashimi-like foods according to this embodiment can be used to prepare sashimi-like foods by adding it as a powder, or by adding it after dissolving or dispersing it in water or the like.

[0064] By using the sashimi-like food composition according to this embodiment, it is possible to prepare a sashimi-like food that has an appearance, color, and texture similar to that of fish and shellfish sashimi. [Example]

[0065] EXAMPLES The present invention will be explained in more detail below with reference to examples and comparative examples, but the present invention is not limited to the following examples.

[0066] Example 1 Tuna sashimi-like foods were prepared as sashimi-like foods by the following method: Curdlan preparation CD-ES (manufactured by Organo Food Tech Co., Ltd.) contains 70 parts by mass of curdlan, Olplus (registered trademark) KJ contains 10 parts by mass of seaweed powder and 90 parts by mass of konjac flour, Orfiber (registered trademark) SN-2 contains 60 parts by mass of pregelatinized starch as a modified starch and 40 parts by mass of insoluble dietary fiber, and Orno (registered trademark) CW contains 90 parts by mass of carrageenan.

[0067] [Method of making tuna sashimi-like food] (Preparation of lean paste) (1) Add the ingredients in Addition Order 1 to tap water in the amounts (parts by mass) shown in Table 1, and stir at high speed for 3 minutes at 3,000 to 5,000 rpm using a desktop high-speed stirrer (Primix Corporation, Labo-lution A-TYPE). (2) Add the materials in the addition order 2 to the mixture obtained in (1) in the amounts (parts by mass) shown in Table 1, and stir at high speed at 3000 to 5000 rpm for 3 minutes in the same manner as in (1). (3) Add the materials in the addition order 3 to the mixture obtained in (2) in the amounts (parts by mass) shown in Table 1, and stir at high speed at 3000 to 5000 rpm for 3 minutes in the same manner as in (1). (4) Add the materials in the addition order 4 to the mixture obtained in (3) in the amounts (parts by mass) shown in Table 1, and stir at high speed at 3000 to 5000 rpm for 3 minutes in the same manner as in (1). (5) The mixture obtained in (4) is vacuum degassed using a vacuum sealer (Yoshikawa Kogyo Co., Ltd., tabletop vacuum packaging machine VMS153) for 99 seconds to obtain a lean paste.

[0068] (Preparation of lipid paste) (1) Add the ingredients in Addition Order 1 to tap water in the amounts (parts by mass) shown in Table 2, and stir at high speed for 3 minutes at 3,000 to 5,000 rpm using a desktop high-speed stirrer (Primix Corporation, Labo-lution A-TYPE). (2) Add the materials in the addition order 2 to the mixture obtained in (1) in the amounts (parts by mass) shown in Table 2, and stir at high speed at 3000 to 5000 rpm for 3 minutes in the same manner as in (1). (3) Add the materials in the addition order 3 to the mixture obtained in (2) in the amounts (parts by mass) shown in Table 2, and stir at high speed at 3000 to 5000 rpm for 3 minutes in the same manner as in (1). (4) Add the materials in the addition order 4 to the mixture obtained in (3) in the amounts (parts by mass) shown in Table 2, and stir at high speed at 3000 to 5000 rpm for 3 minutes in the same manner as in (1). (5) The mixture obtained in (4) is vacuum degassed using a vacuum sealer (Yoshikawa Kogyo Co., Ltd., tabletop vacuum packaging machine VMS153) for 99 seconds to obtain a lipid paste.

[0069] (Preparation of tuna sashimi-like food) (1) The lean meat paste and lipid paste are roughly mixed (about 20 times) using a spatula in a mass ratio of lean meat paste:lipid paste = 80:20. (2) The obtained paste mixture is filled into a mold (75 mm x 125 mm x 45 mm). (3) The paste mixture filled into the mold is subjected to steam treatment at 98°C for 50 minutes using a steam convection oven (manufactured by Nichiwa Electric Co., Ltd., SCOS-5230RS-L). (4) After the steam treatment is completed, the tuna is frozen in a freezer at -60°C for 2 hours to obtain a tuna sashimi-like food.

[0070] [Table 1]

[0071] [Table 2] (sensory evaluation) The appearance, color, and texture were evaluated by a panel of seven people using the following criteria. The results are shown in Table 3.

[0072] [Evaluation criteria] (exterior) 5: It's just as good as the real thing, you wouldn't even notice unless someone told you 4: It looks very similar to the real thing, so you have to be careful to notice. 3: It looks similar to the real thing, but it's not hard to tell the difference 2: It doesn't look like the real thing, but it can be considered a food. 1: Not at all similar, cannot be considered a food (Color) 5: It's just as good as the real thing, you wouldn't even notice unless someone told you 4: It looks very similar to the real thing, so you have to be careful to notice. 3: It looks similar to the real thing, but it's not hard to tell the difference 2: It doesn't look like the real thing, but it can be considered a food. 1: Not at all similar, cannot be considered a food (Texture) 5: It's just as good as the real thing, you wouldn't even notice unless someone told you 4: Relatively close to the real thing, pleasant texture 3: A different texture than the real thing, but a pleasant one 2: It doesn't look like the real thing, but it can be considered a food. 1: Not at all similar, cannot be considered a food

[0073] [Table 3]

[0074] <Example 2> A tuna sashimi-like food was prepared in the same manner as in Example 1, except that only lean meat paste was used without using any lipid paste (ie, lean meat paste:lipid paste=100:0).

[0075] Photographs of the appearance of the tuna sashimi-like foods obtained in Examples 1 and 2 are shown in Figure 1. The upper photograph shows a 100:0 ratio of lean meat paste to lipid paste (Example 2), and the lower photograph shows a 80:20 ratio of lean meat paste to lipid paste (Example 1). By adjusting the ratio of lean meat paste to lipid paste, it is possible to obtain lean meat-like tuna sashimi-like foods or fatty tuna sashimi-like foods.

[0076] By combining curdlan with the above ingredients, it was possible to create a texture similar to sashimi. By mixing lean meat paste with lipid paste, it was possible to impart a melt-in-the-mouth texture similar to that of medium-fatty tuna.

[0077] <Examples 3 and 4, Reference Examples 1 to 3> Tuna sashimi-like foods were prepared in the same manner as in Example 1, except that the lean meat paste:lipid paste ratios were as shown in Table 4 and the lean meat paste and lipid paste were mixed using a high-speed tabletop mixer (Labo-lution A-TYPE, manufactured by Primix Corporation) at the rotation speeds shown in Table 4. Sensory evaluations were performed on the appearance and texture. The results are shown in Table 4.

[0078] [Table 4]

[0079] From these results, it is preferable to mix the lean meat paste and lipid paste at the slowest possible speed, for example, a speed of more than 100 rpm and less than 3000 rpm. It is also clear that the lean meat paste:lipid paste ratio is preferably in the range of 80:20 to 50:50.

[0080] In this way, the examples made it possible to obtain a sashimi-like food product having an appearance, color, and texture similar to that of fish and shellfish sashimi.

Claims

1. A sashimi-like food characterized by containing curdlan, modified starch, insoluble dietary fiber, and vegetable protein.

2. The sashimi-like food according to claim 1, The sashimi-like food further comprises at least one of glucomannan and konjac flour, and at least one of seaweed powder, carrageenan, and vegetable oil.

3. A method for producing a sashimi-like food, comprising producing a sashimi-like food using curdlan, modified starch, insoluble dietary fiber, and vegetable protein.

4. A method for producing the sashimi-like food according to claim 3, Furthermore, the method for producing a sashimi-like food is characterized by using at least one of glucomannan and konjac flour, and at least one of seaweed powder, carrageenan, and vegetable oil.

5. A method for producing the sashimi-like food according to claim 3, a first paste preparation step of mixing the curdlan and water to prepare a first paste; a second paste preparation step of mixing the curdlan and water to prepare a second paste; a mixing step of mixing the first paste and the second paste; Including, A method for preparing a sashimi-like food, characterized in that the processed starch, the insoluble dietary fiber, and the vegetable protein are each mixed into the first paste in the first paste preparation process, and / or mixed into the second paste in the second paste preparation process.

6. A method for producing the sashimi-like food according to claim 5, Furthermore, at least one of glucomannan and konjac flour, and at least one of seaweed powder, carrageenan, and vegetable oil and fat are used, At least one of the glucomannan and konjac flour, the seaweed powder, the carrageenan, and the vegetable oil are mixed with the first paste in the first paste preparation step, and mixed with the second paste in the second paste preparation step. A method for preparing a sashimi-like food, characterized in that

7. A method for producing the sashimi-like food according to claim 3, a first paste preparation step of mixing the curdlan, the modified starch, the insoluble dietary fiber, and water to prepare a first paste; a second paste preparation step of mixing the curdlan, the vegetable protein, and water to prepare a second paste; a mixing step of mixing the first paste and the second paste; A method for producing a sashimi-like food, comprising:

8. A method for producing the sashimi-like food according to claim 7, Furthermore, at least one of glucomannan and konjac flour, and at least one of seaweed powder, carrageenan, and vegetable oil and fat are used, When at least one of the glucomannan and konjac flour, the seaweed powder, and the carrageenan is used, the glucomannan and konjac flour are mixed with the first paste in the first paste preparation step, When vegetable oil is used, the vegetable oil is mixed with the second paste in the second paste preparation step.

9. A composition for sashimi-like foods, comprising at least one of curdlan, modified starch, insoluble dietary fiber, and vegetable protein.

10. The sashimi-like food composition according to claim 9, The composition for sashimi-like foods further comprises at least one of glucomannan and konjac flour, and at least one of seaweed powder, carrageenan, and vegetable oil.

Images