Molded food containing the flesh of crustaceans

Abstract

The object of the present invention is to provide a molded food product that, although it contains crustacean meat as only a part of its constituent materials, has a texture (elasticity and fibrousness) that is close to that of crustacean meat itself. [Solution] A molded food product containing crustacean meat, plant-derived textured protein, and a gelling agent.

Description

Technical Field

[0001] The present invention relates to a molded food containing the body of crustaceans. More specifically, the present invention relates to a molded food that contains the body of crustaceans only as a part of the constituent material but has a texture similar to that of the crustacean body as a whole.

Background Art

[0002] The bodies of crustaceans such as shrimp and crab have unique textures and flavors not found in livestock and fish meat and are widely used as food ingredients. Conventionally, various processing technologies have been developed to improve the flavor, texture, processing characteristics, etc. of the bodies of crustaceans.

[0003] For example, Patent Document 1 reports that by immersing shrimp in an immersion liquid containing a treatment agent containing 20 to 40% by weight of sugar alcohol, 25 to 40% by weight of trisodium citrate, 15 to 25% by weight of alkali carbonate, and 15 to 25% by weight of bicarbonate, the yield of shrimp after heat or freezing treatment can be improved, and the color development of shrimp due to alkali treatment can be minimized.

[0004] Also, Patent Document 2 reports a method of treating raw or thawed shrimp at 5 to 30°C for 15 minutes to 48 hours using an alkaline treatment liquid containing calcium acetate, salts of other alkaline earth metals, and a pH adjuster, with a pH of 7.0 to 10.2. In Patent Document 2, it is reported that this treatment provides shrimp with characteristics such as little impact on the original flavor of shrimp, little drip during freezing or heating, having a unique appearance (whiteness) after boiling shrimp, no transparent parts, a fibrous texture, and no change in taste.

[0005] Also, Patent Document 3 reports that shrimp with heat shrinkage prevention can be obtained by making a cut in the abdominal muscle part of raw shrimp and / or injecting a hydrated paste of glucomannan and / or a solution of polysaccharides other than glucomannan dissolved in water into the abdominal muscle part.

Prior Art Documents

[0006] [Patent Document 1] Japanese Patent Publication No. 2006-34236 [Patent Document 2] Japanese Patent Publication No. 2021-153510 [Patent Document 3] Japanese Patent Publication No. 2003-159032 [Overview of the project] [Problems that the invention aims to solve]

[0007] As described in Patent Documents 1 and 2, processing methods for crustacean meat using alkaline treatment solutions involve complicated procedures and require long processing times, leading to increased manufacturing costs. Furthermore, processing with alkaline treatment solutions can impair the original texture of the crustacean meat. Also, as described in Patent Document 3, there are concerns that filling crustacean meat with polysaccharides may impair the original texture of the crustacean meat. However, as described in Patent Document 3, foods that contain crustacean meat as part of the ingredients can reduce the amount of crustacean meat used, thus offering the advantage of being cheaper than foods containing crustacean meat itself. Nevertheless, foods that only contain crustacean meat as part of the ingredients face technical difficulties in reproducing the original texture of crustacean meat.

[0008] Therefore, the object of the present invention is to provide a molded food product that contains crustacean meat only as a part of its constituent material, but has a texture (elasticity and fibrousness) that is close to that of crustacean meat itself as a whole. [Means for solving the problem]

[0009] The inventors of this invention conducted diligent research to solve the aforementioned problems and found that in a molded food containing crustacean meat, plant-derived textured protein, and a gelling agent, the entire molded food closely resembles the elasticity and fibrous texture of crustacean meat, exhibiting a texture similar to that of crustacean meat. Furthermore, while crustacean meat (especially shrimp and crab meat) has the disadvantage of shrinking when heated, the inventors also found that by using a combination of thickening polysaccharides and starch as gelling agents in the aforementioned molded food, shrinkage due to heating can be effectively suppressed. This invention was completed by further research based on these findings.

[0010] In other words, the present invention provides molded food products in the following embodiments. Item 1. Molded food containing crustacean meat, plant-derived textured protein, and gelling agents. Item 2. The molded food according to item 1, wherein the crustacean is shrimp or crab. Item 3. The molded food according to item 1 or 2, wherein the gelling agent comprises at least a thickening polysaccharide. Item 4. A molded food according to any one of items 1 to 3, comprising a thickening polysaccharide and starch as the gelling agent. Item 5. The molded food according to item 3 or 4, wherein the thickening polysaccharide is at least one selected from the group consisting of glucomannan, xanthan gum, locust bean gum, curdlan, and sodium alginate. Item 6. The molded food according to item 3 or 4, wherein the thickening polysaccharide is glucomannan. Item 7. The molded food according to any one of items 3 to 6, further comprising a cellulose derivative as the gelling agent. Item 8. The molded food according to Item 7, wherein the cellulose derivative is methylcellulose. Item 9. A molded food according to any one of items 1 to 8, wherein the plant-derived textured protein is derived from wheat or soy. Item 10. A molded food according to any one of items 1 to 9, wherein per 100 parts by weight of the crustacean meat, the plant-derived textured protein is contained in an amount of 0.5 to 250 parts by weight and the gelling agent is contained in an amount of 0.05 to 400 parts by weight. Item 11. A method for producing molded food, comprising the steps of preparing a dough containing the flesh of a crustacean, a plant-derived textured protein, and a gelling agent, and shaping the dough. Item 12. A method for producing a molded food according to item 7 or 8, wherein the molded dough is further subjected to a steaming step. [Effects of the Invention]

[0011] Although the molded food of the present invention contains crustacean meat as only a part of its constituent materials, it closely resembles the elasticity and fibrous texture of crustacean meat and exhibits a similar texture. Therefore, it can be used as a substitute for crustacean meat in various processed foods and dishes. Furthermore, since the molded food of the present invention uses plant-derived textured protein and gelling agents, which are cheaper than crustacean meat, as constituent materials, it becomes possible to provide a crustacean meat substitute at a lower cost than crustacean meat.

[0012] Furthermore, while the flesh of crustaceans (especially shrimp and crab) has the disadvantage of shrinking when heated, one embodiment of the molded food of the present invention can suppress shrinkage due to heating, thus providing the advantage of improved yield in the production of imitation food of crustacean flesh. [Modes for carrying out the invention]

[0013] The molded food of the present invention is characterized by containing the flesh of a crustacean, a plant-derived textured protein, and a gelling agent. The molded food of the present invention will be described in detail below.

[0014] 1. Components [Meat of crustaceans] The molded food of the present invention contains crustacean meat as part of its constituent materials. In the molded food of this disclosure, even though it contains crustacean meat only as part of its constituent materials, by including the plant-derived textured protein and gelling agent described later, the overall texture (elasticity and fibrousness) can be similar to that of crustacean meat.

[0015] The type of crustacean used in this invention can be any type whose flesh can be used as food, such as shrimp, crab, mantis shrimp, krill, etc. The flesh of these crustaceans may be used individually or in combination of two or more types. The molded food of this disclosure is excellent at achieving a texture similar to that of shrimp or crab flesh, and among the flesh of crustaceans, shrimp or crab flesh is preferred. The type of shrimp is not particularly limited, but examples include Pacific white shrimp, black tiger shrimp, red shrimp, kuruma prawn, spot prawn, sweet shrimp, shiba shrimp, sakura shrimp, spiny lobster, and lobster. Among these shrimp, Pacific white shrimp is a preferred example. The type of crab is not particularly limited, but examples include snow crab, king crab, hairy crab, and Hanasaki crab. Among these crabs, snow crab is a preferred example.

[0016] The crustacean meat contained in the molded food of the present invention is preferably in minced form. Minced crustacean meat is obtained by finely chopping or grinding the crustacean meat, and can be obtained by cutting the crustacean meat using a food processor or the like.

[0017] The content of shellfish meat in the processed food of the present invention is not particularly limited, and examples thereof include 3 to 98% by weight, preferably 5 to 95% by weight. More specifically, as the content of shellfish meat in the processed food of the present invention, 5 to 80% by weight, 25 to 95% by weight, 25 to 80% by weight, 50 to 95% by weight, 50 to 80% by weight, 60 to 95% by weight, 60 to 80% by weight, 75 to 95% by weight, 75 to 80% by weight, or 80 to 95% by weight can be mentioned. In addition, in one embodiment of the processed food of the present invention, even when reducing the content of shellfish meat to 75% by weight or less or 50% by weight or less, it is possible to approach the original texture (elasticity and fiber feeling) of shellfish meat. Therefore, in the case of enjoying such effects of the present invention, the content of shellfish meat in the processed food of the present invention may be set to 5 to 75% by weight, 5 to 60% by weight, 5 to 50% by weight, 25 to 75% by weight, 25 to 60% by weight, 25 to 50% by weight, 50 to 75% by weight, 50 to 60% by weight, or 60 to 75% by weight. Note that the content of shellfish meat in the processed food is the ratio of the weight of shellfish meat (the weight including the moisture contained in the shellfish meat) to the total amount of the processed food (the weight including moisture).

[0018] [Texturized Vegetable Protein] In the present invention, "texturized vegetable protein" contains proteins separated or concentrated from plants and has a meat-like texture, and the protein content derived from plants exceeds 50% in terms of dry mass conversion.

[0019] The types of plants used for preparing plant-based structured proteins are not particularly limited. For example, cereals such as wheat, barley, oats, rice, corn, etc.; legumes such as soybeans, peas, adzuki beans, chickpeas, lentils, fava beans, mung beans, winged beans, etc.; seeds such as almonds, peanuts, cashew nuts, pistachios, hazelnuts, macadamia nuts, flaxseeds, sesame seeds, rapeseeds, cottonseeds, safflower seeds, sunflower seeds, etc.; tubers such as potatoes, sweet potatoes, yams, taro, cassava, etc.; vegetables such as asparagus, artichokes, cauliflower, broccoli, edamame, etc.; fruits such as bananas, jackfruits, kiwifruits, coconuts, avocados, olives, etc.; mushrooms such as shiitake mushrooms, enoki mushrooms, shimeji mushrooms, maitake mushrooms, etc.; algae such as chlorella, spirulina, euglena, nori, kelp, wakame, hiziki, tengusa, mozuku, etc. From the perspective of making the molded food of the present invention more preferably have a texture similar to that of crustaceans, among these, cereals or legumes are preferred, and wheat or soybeans are more preferred.

[0020] Plant-based structured proteins may contain additives such as edible oils and fats, salt, quality improvers, emulsifiers, antioxidants, coloring agents, flavorings, seasonings, etc., as necessary.

[0021] Also, regarding the shape of the plant-based structured protein contained in the molded food of the present invention, it is not particularly limited, but it is preferably in powder form (fine particle form). The powdered plant-based structured protein can be obtained by micronizing plant-based structured proteins in the form of granules, flakes, fibers, etc. by cutting, grinding, etc.

[0022] Commercially available products of plant-based structured proteins may be used, or those prepared by known methods may also be used. Plant-based structured proteins can be prepared by adding an appropriate amount of water and additives, as necessary, to a plant-based raw material from which proteins have been separated or concentrated from plants, and kneading and extruding using an extruder. The plant-based structured protein organized by the extruder may be subjected to a process of processing into a desired shape, a drying process, etc., as necessary.

[0023] In the molded food of the present invention, the ratio of crustacean meat to plant-derived tissueed protein can be, for example, 0.1 to 300 parts by weight of plant-derived tissueed protein per 100 parts by weight of total crustacean meat. More specifically, the ratio of crustacean meat to plant-derived tissueed protein can be 0.5 to 250 parts by weight, 0.5 to 215 parts by weight, 0.5 to 100 parts by weight, 0.5 to 20 parts by weight, 0.5 to 12 parts by weight, 0.5 to 5 parts by weight, 3 to 250 parts by weight, 3 to 215 parts by weight, 3 to 100 parts by weight, 3 to 20 parts by weight, 3 to 12 parts by weight, 3 to 5 parts by weight, 10 to 250 parts by weight, 10 to 215 parts by weight, 10 to 100 parts by weight, or 10 to 20 parts by weight of plant-derived tissueed protein per 100 parts by weight of total crustacean meat. The ratio of plant-derived structured protein per 100 parts by weight of crustacean meat is the ratio of the weight of plant-derived structured protein (including the water content of the crustacean meat) before rehydrating, when the weight of the crustacean meat (including the water content of the crustacean meat) is set at 100 parts by weight.

[0024] Furthermore, the content of plant-derived textured protein in the molded food of the present invention can be, for example, 0.1 to 20% by weight. More specifically, the content of plant-derived textured protein in the molded food of the present invention can be 0.5 to 12% by weight, 0.5 to 9% by weight, 0.5 to 6% by weight, 2 to 12% by weight, 2 to 9% by weight, 2 to 6% by weight, or 5 to 12% by weight. Note that the content of plant-derived textured protein in the molded food is the ratio of the weight of plant-derived textured protein before rehydration to the total weight of the molded food (including water).

[0025] [Gelling agent] In the present invention, "gelling agent" refers to a substance that has the effect of gelling when dissolved in water, and as long as it has the effect of gelling, it also includes substances used as thickeners, thickening stabilizers, adhesives, etc.

[0026] The type of gelling agent used in the present invention is not particularly limited, as long as it has a gelling effect and is edible, but examples include thickening polysaccharides, cellulose derivatives, starch, and protein. In the present invention, thickening polysaccharides refer to polysaccharides that have a gelling effect, excluding cellulose derivatives and starch.

[0027] The types of thickening polysaccharides used as gelling agents are not particularly limited, but specific examples include glucomannan, xanthan gum, locust bean gum, carrageenan, tamarind gum, tara gum, Agrobacterium succinoglycan, amaseed gum, gum arabic, arabinogalactan, alginic acid, ammonium alginate, potassium alginate, calcium alginate, sodium alginate, propylene glycol alginate, gellan gum, cassia gum, ghati gum, curdlan, guar gum, salium seed gum, wormwood seed gum, gellan gum, tamarind seed gum, tara gum, dextran, tragacanth gum, ferceleran, pullulan, pectin, macrohomopsis gum, ramzan gum, and agar.

[0028] The types of cellulose derivatives used as gelling agents are not particularly limited, but specific examples include methylcellulose, carboxymethylcellulose, calcium carboxymethylcellulose, and sodium carboxymethylcellulose.

[0029] The starch used as a gelling agent may be either unprocessed starch or processed starch. Unprocessed starch is starch that has not been subjected to chemical treatment, physical treatment, enzymatic treatment, or other processing. Processed starch is starch that has been subjected to chemical treatment, physical treatment, enzymatic treatment, or other processing. Chemically processed starches include, specifically, acetylated adipic acid cross-linked starch, acetylated phosphate cross-linked starch, acetylated oxidized starch, sodium octenyl succinate starch, starch acetate, oxidized starch, hydroxypropyl starch, hydroxypropylated phosphate cross-linked starch, phosphate monoesterified phosphate cross-linked starch, phosphorylated starch, phosphate cross-linked starch, sodium starch glycolate, and sodium starch phosphate ester. Physically processed starches include, specifically, acid-treated starch, alkali-treated starch, bleached starch, moist heat-treated starch, and pregelatinized starch. Among modified starches, enzyme-treated modified starches specifically include starches that have been partially hydrolyzed by starch-degrading enzymes such as α-amylase, β-amylase, amyloglucosidase, amyloglucosidase, isoamylase, α-glucosidase, and cyclodextrin glucanotransferase. Furthermore, modified starches may be subjected to two or more treatments from among chemical treatment, physical treatment, and enzymatic treatment, for example, starches that have been subjected to both enzymatic and chemical treatment. Specifically, an example of such a modified starch is enzyme-treated phosphate-crosslinked starch. Furthermore, the plants from which the starch (unprocessed starch or processed starch) is derived are not particularly limited, but examples include tapioca, wheat, rice, glutinous rice, corn, sago starch, potato, pea, soybean, chickpea, mung bean, sweet potato, waxy corn, waxy potato, waxy tapioca, etc. Among these starch-derived plants, tapioca is a preferred example. Among these starches, unprocessed starch and enzyme-treated phosphate-crosslinked starch are preferred, and more preferably, unprocessed tapioca starch and enzyme-treated phosphate-crosslinked tapioca starch are preferred.

[0030] The type of protein used as a gelling agent is not particularly limited, but specific examples include gelatin and collagen.

[0031] These gelling agents may be used individually or in combination of two or more.

[0032] Among these gelling agents, from the viewpoint of more favorably providing the molded food of the present invention with a texture similar to that of crustacean meat, preferred are thickening polysaccharides, cellulose derivatives, and starch; more preferably, glucomannan, methylcellulose, xanthan gum, locust bean gum, curdlan, sodium alginate, and starch.

[0033] Furthermore, preferred examples of gelling agents include those containing at least a thickening polysaccharide, specifically a single thickening polysaccharide, a combination of two or more thickening polysaccharides, a combination of a thickening polysaccharide and starch, or a combination of a thickening polysaccharide, a cellulose derivative, and starch. Crustacean meat (especially shrimp meat) has the disadvantage of shrinking when heated, but in the molded food of the present invention, when a combination of a thickening polysaccharide and starch is used as the gelling agent, it becomes possible to effectively suppress shrinkage due to heating.

[0034] When using a single type of thickening polysaccharide as a gelling agent, glucomannan is a suitable example of such a polysaccharide.

[0035] Examples of using two or more thickening polysaccharides in combination as gelling agents include two or more or three or more selected from the group consisting of xanthan gum, locust bean gum, curdlan, and sodium alginate. Specific examples of using two or more thickening polysaccharides in combination as gelling agents include a combination of xanthan gum, locust bean gum, and curdlan or sodium alginate. When using a combination of xanthan gum, locust bean gum, and curdlan or sodium alginate, the ratios are not particularly limited, but for example, per 100 parts by weight of xanthan gum, there may be 10 to 1000 parts by weight of locust bean gum, preferably 25 to 500 parts by weight, more preferably 50 to 200 parts by weight; and per 100 parts by weight of xanthan gum, there may be 15 to 1500 parts by weight of curdlan or sodium alginate, preferably 35 to 750 parts by weight, more preferably 75 to 300 parts by weight.

[0036] When thickening polysaccharides and starch are used in combination as a gelling agent, the ratio of these is not particularly limited, but for example, per 100 parts by weight of thickening polysaccharides, the total amount of starch may be 50 to 1000 parts by weight, preferably 100 to 500 parts by weight, more preferably 200 to 400 parts by weight, and even more preferably 200 to 300 parts by weight or 250 to 300 parts by weight. A suitable example of a combination of thickening polysaccharides and starch used as a gelling agent is the combination of glucomannan and starch. Another suitable example of a combination of thickening polysaccharides and starch used as a gelling agent is the combination of two or more or three or more selected from the group consisting of xanthan gum, locust bean gum, curdlan, and sodium alginate, and starch; more preferably, the combination of xanthan gum, locust bean gum, curdlan or sodium alginate, and starch. The ratio of xanthan gum, locust bean gum, and curdlan or sodium alginate in the combination is not particularly limited, but for example, per 100 parts by mass of xanthan gum, there may be 10 to 1000 parts by weight of locust bean gum, preferably 50 to 500 parts by weight, more preferably 75 to 200 parts by weight, and even more preferably 80 to 120 parts by weight; and per 100 parts by mass of xanthan gum, there may be 15 to 1500 parts by weight of curdlan or sodium alginate, preferably 75 to 750 parts by weight, more preferably 115 to 300 parts by weight, and even more preferably 120 to 180 parts by weight.

[0037] When using a combination of thickening polysaccharides, cellulose derivatives, and starch as a gelling agent, the ratios are not particularly limited, but for example, per 100 parts by weight of thickening polysaccharides, 10 to 200 parts by weight of cellulose derivative and 100 to 800 parts by weight of starch; preferably, 25 to 150 parts by weight of cellulose derivative and 200 to 600 parts by weight of starch; more preferably, 50 to 100 parts by weight of cellulose derivative and 300 to 500 parts by weight of starch; even more preferably, 70 to 80 parts by weight of cellulose derivative and 350 to 400 parts by weight of starch. A suitable example of a combination of thickening polysaccharides, cellulose derivatives, and starch used as a gelling agent is a combination of xanthan gum, locust bean gum, methylcellulose, and starch. The ratio of xanthan gum to locust bean gum in the combination is not particularly limited, but for example, per 100 parts by mass of xanthan gum, the amount of locust bean gum is 10 to 1000 parts by weight, preferably 50 to 500 parts by weight, more preferably 75 to 200 parts by weight, and even more preferably 80 to 120 parts by weight.

[0038] In the molded food product of the present invention, the ratio of crustacean meat to gelling agent can be, for example, 0.05 to 400 parts by weight of gelling agent per 100 parts by weight of total crustacean meat. More specifically, the ratio of crustacean meat to gelling agent can be as follows: per 100 parts by weight of crustacean meat, the total amount of gelling agent can be 0.1-300 parts by weight, 0.1-250 parts by weight, 0.1-200 parts by weight, 0.1-75 parts by weight, 0.1-60 parts by weight, 0.1-25 parts by weight, 0.1-15 parts by weight, 0.1-5 parts by weight, 0.5-300 parts by weight, 0.5-250 parts by weight, 0.5-200 parts by weight, 0.5-75 parts by weight, 0.5-60 parts by weight, 0.5-25 parts by weight, 0.5-15 parts by weight, 0.5-5 parts by weight, 2-300 parts by weight, 2-250 parts by weight, 2-200 parts by weight, 2-75 parts by weight, 2-60 parts by weight, 2-25 parts by weight, 2-15 parts by weight, or 2-5 parts by weight. The ratio of gelling agent per 100 parts by weight of crustacean meat is the ratio of the total amount of gelling agent when the weight of the crustacean meat (including the water content in the crustacean meat) is set at 100 parts by weight.

[0039] Furthermore, if the gelling agent contains thickening polysaccharides, the ratio of crustacean meat to thickening polysaccharides is, for example, per 100 parts by weight of crustacean meat, the total amount of thickening polysaccharides is 0.05 to 100 parts by weight, 0.1 to 75 parts by weight, 0.1 to 55 parts by weight, 0.1 to 40 parts by weight, 0.1 to 25 parts by weight, 0.1 to 10 parts by weight, 0.1 to 3 parts by weight, 0.1 to 1 part by weight, and 0.8 to 75 parts by weight. Examples include parts, 0.8-55 parts by weight, 0.8-40 parts by weight, 0.8-25 parts by weight, 0.8-10 parts by weight, 0.8-3 parts by weight, 1-75 parts by weight, 1-55 parts by weight, 1-40 parts by weight, 1-25 parts by weight, 1-10 parts by weight, 1-3 parts by weight, 2-75 parts by weight, 2-55 parts by weight, 2-40 parts by weight, 2-25 parts by weight, 2-10 parts by weight, 2-3 parts by weight, or 0.1-1 part by weight. Note that the ratio of thickening polysaccharides per 100 parts by weight of crustacean meat is the ratio of the total amount of thickening polysaccharides when the weight of crustacean meat (including the water contained in the crustacean meat) is set at 100 parts by weight.

[0040] Furthermore, if the gelling agent contains a cellulose derivative, the ratio of crustacean meat to cellulose derivative may be, for example, 0.05-100 parts by weight, 0.05-50 parts by weight, 0.05-30 parts by weight, 0.05-10 parts by weight, 0.05-5 parts by weight, 0.05-2 parts by weight, 0.1-100 parts by weight, and 0 parts by weight per 100 parts by weight of crustacean meat. Examples include 0.1-50 parts by weight, 0.1-30 parts by weight, 0.1-10 parts by weight, 0.1-5 parts by weight, 0.1-2 parts by weight, 0.5-100 parts by weight, 0.5-50 parts by weight, 0.5-30 parts by weight, 0.5-10 parts by weight, 0.5-5 parts by weight, 0.5-2 parts by weight, 1-100 parts by weight, 1-50 parts by weight, 1-30 parts by weight, 1-10 parts by weight, 1-5 parts by weight, or 1-2 parts by weight. Note that the ratio of cellulose derivatives per 100 parts by weight of crustacean meat is the ratio of the total amount of cellulose derivatives when the weight of crustacean meat (including the water content in the meat) is set at 100 parts by weight.

[0041] Furthermore, if the gelling agent contains starch, the ratio of starch to crustacean meat may be as follows: for example, per 100 parts by weight of crustacean meat, the total amount of starch may be 0.1-250 parts by weight, 0.1-200 parts by weight, 0.1-150 parts by weight, 0.1-100 parts by weight, 0.1-50 parts by weight, 0.1-10 parts by weight, 0.1-5 parts by weight, and 0.3-200 parts by weight. Examples include parts, 0.3-150 parts by weight, 0.3-100 parts by weight, 0.3-50 parts by weight, 0.3-10 parts by weight, 0.3-5 parts by weight, 2-200 parts by weight, 2-150 parts by weight, 2-100 parts by weight, 2-50 parts by weight, 2-10 parts by weight, 2-5 parts by weight, 5-200 parts by weight, 5-150 parts by weight, 5-100 parts by weight, 5-50 parts by weight, or 5-10 parts by weight. Note that the ratio of starch per 100 parts by weight of crustacean meat is the ratio of the total amount of starch when the weight of the crustacean meat (including the water contained in the crustacean meat) is set at 100 parts by weight.

[0042] Furthermore, the gelling agent content in the molded food of the present invention can be, for example, 0.1 to 15% by weight. More specifically, the total amount of gelling agent content in the molded food of the present invention can be 0.1 to 12% by weight, 0.5 to 12% by weight, 1 to 12% by weight, 2 to 12% by weight, 5 to 12% by weight, 8 to 12% by weight, 0.1 to 10% by weight, 0.5 to 10% by weight, 1 to 10% by weight, 2 to 10% by weight, 5 to 10% by weight, 8 to 10% by weight, 0.1 to 6% by weight, 0.5 to 6% by weight, 1 to 6% by weight, 2 to 6% by weight, 0.1 to 3% by weight, 0.5 to 3% by weight, or 1 to 3% by weight. Note that the gelling agent content in the molded food is the ratio of the total amount of gelling agent to the total amount of molded food (including the weight of water).

[0043] More specifically, if the gelling agent contains thickening polysaccharides, the content of thickening polysaccharides in the molded food of the present invention may be, for example, 0.1-5% by weight, 0.1-3% by weight, 0.1-1.5% by weight, 0.1-1% by weight, 0.5-5% by weight, 0.5-3% by weight, 0.5-1.5% by weight, 0.5-1% by weight, 0.7-5% by weight, 0.7-3% by weight, 0.7-1.5% by weight, 0.7-1% by weight, 1-5% by weight, 1-3% by weight, or 1-1.5% by weight. Note that the content of thickening polysaccharides in the molded food is the ratio of the total amount of thickening polysaccharides to the total amount of molded food (including the weight of water).

[0044] Furthermore, if the gelling agent contains a cellulose derivative, examples of the cellulose derivative content in the molded food of the present invention include 0.1-3% by weight, 0.1-2% by weight, 0.1-1.5% by weight, 0.1-1% by weight, 0.1-0.5% by weight, 0.5-3% by weight, 0.5-2% by weight, 0.5-1.5% by weight, 0.5-1% by weight, 1-3% by weight, 1-2% by weight, or 1-1.5% by weight. Note that the cellulose derivative content in the molded food is the ratio of the total amount of cellulose derivative to the total amount of molded food (including water content).

[0045] Furthermore, if the gelling agent contains starch, the starch content in the molded food of the present invention may be 0.1-20% by weight, 0.1-15% by weight, 0.1-10% by weight, 0.1-7.5% by weight, 0.1-5% by weight, 0.1-2% by weight, 0.3-15% by weight, 0.3-10% by weight, 0.3-7.5% by weight, 0.3-5% by weight, 0.3-2% by weight, 1-15% by weight, 1-10% by weight, 1-7.5% by weight, 1-5% by weight, 1-2% by weight, 5-15% by weight, 5-10% by weight, or 5-7.5% by weight. Note that the starch content in the molded food is the ratio of the weight of starch to the total weight of the molded food (including water).

[0046] [Coagulant] The molded food of the present invention may contain a coagulant as needed. The type of coagulant is not particularly limited and can be appropriately set according to the type of gelling agent used, but examples include alkaline coagulants such as calcium hydroxide, sodium carbonate, potassium carbonate, sodium hydroxide, trisodium phosphate, and tripotassium phosphate; and divalent metal salt coagulants such as calcium chloride, magnesium chloride, calcium sulfate, and magnesium sulfate. These coagulants may be used individually or in combination of two or more.

[0047] Furthermore, when a coagulant is included in the molded food of the present invention, the coagulant content in the molded food of the present invention can be, for example, 0.001 to 0.5% by weight. More specifically, the coagulant content in the molded food of the present invention can be 0.005 to 0.2% by weight, 0.005 to 0.15% by weight, 0.005 to 0.1% by weight, 0.005 to 0.05% by weight, 0.03 to 0.2% by weight, 0.03 to 0.15% by weight, 0.03 to 0.1% by weight, 0.03 to 0.05% by weight, 0.05 to 0.2% by weight, 0.05 to 0.15% by weight, or 0.05 to 0.1% by weight. Note that the coagulant content in the molded food is the ratio of the weight of the coagulant to the total weight of the molded food (including water).

[0048] [Other ingredients] The molded food of the present invention may contain other materials and additives as needed, in addition to the constituent materials described above. Examples of materials or additives include sweeteners such as sugar and high-intensity sweeteners; seasonings such as salt, monosodium glutamate, disodium 5'-inosinate, and powdered crustacean shells (such as shrimp powder); humectants such as glycerin; oils and fats, preservatives, colorants, pH adjusters, antioxidants, and the like.

[0049] [water] The molded food of the present invention contains water to bind the various components together and form a cohesive molded product. Examples of the water content in the molded food of the present invention include 1 to 75% by weight. More specifically, examples of the water content in the molded food of the present invention include 3 to 70% by weight, 3 to 40% by weight, 3 to 20% by weight, 10 to 70% by weight, 10 to 40% by weight, 10 to 20% by weight, 30 to 70% by weight, or 30 to 40% by weight. Note that the water content is the ratio of the water content excluding the water contained in the shrimp used as a component material to the total weight of the molded food (including the weight of the water). That is, the water content is the ratio of the weight of the water added during manufacturing (including the water used to rehydrate the plant-based textured protein) to the total weight of the molded food.

[0050] 2.Shape The shape of the molded food of the present invention is not particularly limited, and it is sufficient if it is molded to a size that is easy to eat, but it is preferable that it imitates the original shape of the crustacean meat used. For example, if the molded food of the present invention contains shrimp meat, it is preferable that the molded food of the present invention be molded to imitate the original shape of the shrimp meat. Also, for example, if the molded food of the present invention contains crab meat, it is preferable that the molded food of the present invention be molded to imitate the original shape of the crab meat.

[0051] 3. Manufacturing method The molded food product of the present invention can be manufactured by preparing a dough containing the above-mentioned constituent materials and shaping the dough into a desired form.

[0052] The method for producing the dough is not particularly limited, and examples include a method of producing dough by simultaneously mixing predetermined amounts of the constituent materials; and a method of producing a base dough in advance by mixing constituent materials other than the meat of crustaceans, and then producing dough by mixing the meat of crustaceans into the base dough.

[0053] Furthermore, prior to preparing the dough, it is desirable to rehydrate the plant-derived tissueed protein in water. The conditions for rehydration are not particularly limited, but for example, water can be added in an amount of 1 to 4 times, preferably 1.5 to 3.5 times, more preferably 2 to 3 times, the plant-derived tissueed protein by weight, and left to stand for 5 minutes or more, preferably 10 minutes or more, more preferably 14 to 240 minutes, and even more preferably 30 to 90 minutes.

[0054] Furthermore, during or after the preparation of the dough, a food processor or the like may be used to cut the individual components contained in the dough into fine pieces or crush them. For example, when using plant-derived textured protein in the form of granules, flakes, or fibers, the plant-derived textured protein can be micronized by cutting the mixture of raw materials during or after the preparation of the dough. Similarly, with regard to crustacean meat, the crustacean meat can be minced by cutting the mixture of raw materials during or after the preparation of the dough.

[0055] The dough, once shaped into the desired form, may be provided as a molded food product as is, but it is preferable to provide it as a molded food product after subjecting it to a steaming process. In this invention, the steaming process refers to a process of heating with steam. The conditions for the steaming process are not particularly limited, but for example, a temperature of about 80 to 99°C, preferably about 85 to 95°C, for about 3 to 20 minutes, preferably about 5 to 25 minutes.

[0056] 4.Applications The molded food product of the present invention can be used in a variety of dishes and processed foods. In particular, since the texture of the molded food product of the present invention is close to the original texture (elasticity and fibrousness) of crustacean meat, it can be suitably used as a substitute for crustacean meat in a variety of dishes and processed foods.

[0057] Furthermore, if the molded food of the present invention contains starch, shrinkage due to heating can be effectively suppressed, making it suitable for use in dishes and processed foods that are cooked by heat treatments such as steaming, frying, baking, boiling, simmering, and high-pressure heating. [Examples]

[0058] The present invention will be specifically described below with reference to examples, but the present invention is not limited in any way by these examples.

[0059] Test Example 1 1. Manufacturing of molded foods containing shrimp Base dough 1 was prepared with the composition shown in Table 1. Specifically, rehydrated plant-derived textured protein was obtained by adding 1.5 times its weight in water to the plant-derived textured protein and letting it stand for 60 minutes. Then, predetermined amounts of the rehydrated plant-derived textured protein, glucomannan, enzyme-treated phosphate-crosslinked starch, refined sugar, salt, monosodium glutamate, shrimp powder, and water were added to a food processor and mixed. Finally, predetermined amounts of glycerin and calcium hydroxide were added and mixed to prepare base dough 1.

[0060] [Table 1]

[0061] Next, a predetermined amount of sliced ​​Pacific white shrimp (raw peeled shrimp) (in chunks with a maximum diameter of about 1 cm), as shown in Table 2, was added to the obtained base dough 1, and the dough was cut in a food processor to produce shrimp-containing dough. In the obtained shrimp-containing dough, the shrimp was crushed (minced) by the cutting process described above. The obtained shrimp-containing dough was then shaped into the form of peeled shrimp (approximately 8 g per piece), and then steam-heated in a steam convection oven at 90°C for 10 minutes to obtain molded food containing shrimp.

[0062] [Table 2]

[0063] 2. Evaluation method for molded foods containing shrimp (1) Volume change due to heating The shrimp-containing molded food obtained above was heated (oil-cooked) in 170°C oil for 1 minute. The volume of the shrimp-containing molded food before and after heating was measured using a 3D laser volumetric analyzer (volscan: Eiko Seiki Co., Ltd.), and the volume retention rate after heating was calculated according to the following formula. As a control, the volume retention rate was also determined using the same method with Pacific white shrimp (raw peeled shrimp). The volume retention rate after heating was measured using 9 samples, and the average value of the volume retention rate was calculated. Volume retention rate after heating (%) = (Volume after heating / Volume before heating) × 100

[0064] (2) Texture The shrimp-containing molded food obtained as described above was consumed, and its elasticity and fibrous texture were evaluated. As a control for evaluating elasticity and fibrous texture, Pacific white shrimp (peeled raw shrimp) were cut in a food mixer, reshaped into the shape of peeled shrimp, and then steam-heated at 90°C for 10 minutes. The evaluation of elasticity and fibrous texture was performed by four experts in sensory evaluation of food, and the decision was made by consensus on which of the following criteria the sample fell into. <Criteria for judging elasticity> A: It has the same elasticity as control (shrimp). B1: It has a stronger elasticity than Control (shrimp). B2: Less elastic than Control (Shrimp). C: Compared to the control (shrimp), it has absolutely no elasticity. <Criteria for judging fiber texture> A: It has a similar fibrous texture to the control (shrimp). B1: Has a stronger fibrous texture than the control (shrimp). B2: Less fibrous than the control (shrimp). C: Compared to the control (shrimp), it has absolutely no fibrous texture.

[0065] 3. Evaluation results of processed and molded products containing shrimp The results obtained are shown in Table 3. In all of the shrimp-containing molded foods of Examples 1 to 4, the volume retention rate after heating (oil treatment) was high, and shrinkage of the shrimp due to heating was sufficiently suppressed. Furthermore, even though the shrimp-containing molded foods of Examples 1 to 4 did not contain shrimp as part of the constituent material, they had an overall elasticity and fibrous texture similar to shrimp, and were able to reproduce the original texture of shrimp.

[0066] [Table 3]

[0067] Test Example 2 1. Manufacturing of molded foods containing shrimp Base fabrics 1 to 11 with the compositions shown in Table 4 were prepared using the same method as in Test Example 1 described above.

[0068] [Table 4]

[0069] Next, a predetermined amount of sliced ​​Pacific white shrimp (raw peeled shrimp) (a piece with a maximum diameter of 1 cm) as shown in Table 5 was added to the obtained base doughs 1 to 11, and the dough was cut in a food processor to produce shrimp-containing dough. In the obtained shrimp-containing dough, the shrimp was included in a ground (minced) state due to the cutting process. The obtained shrimp-containing dough was shaped into the form of peeled shrimp (approximately 8 g per piece), and then steam-heated in a convection oven at 90°C for 10 minutes to obtain molded food containing shrimp. Note that base dough 4 did not maintain its shape and could not be used to produce shrimp-containing dough, so molded food containing shrimp could not be obtained using base dough 4.

[0070] [Table 5]

[0071] 2. Evaluation method for molded foods containing shrimp Using the same method as in Test Example 1, the volume change due to heating and the texture (elasticity and fibrousness) were evaluated.

[0072] 3. Evaluation results of molded foods containing shrimp The results obtained are shown in Tables 6 and 7. In all of the shrimp-containing molded foods of Examples 1 and 4-17, the food as a whole had an elastic and fibrous texture similar to shrimp, and possessed the original texture of shrimp.

[0073] In contrast, in Comparative Examples 1 and 4, which used dough 4 without a gelling agent, the dough lacked shape retention, and it was not possible to manufacture molded foods containing shrimp. In other words, it was confirmed that a gelling agent is an essential component in the manufacture of molded foods containing shrimp.

[0074] Furthermore, in Comparative Examples 2 and 3, which used base dough 6 without plant-derived textured protein, the volume retention rate after heating (oil treatment) was high, but the elasticity and fibrous texture similar to shrimp were lacking, and the original texture of shrimp was not achieved. In other words, it was confirmed that plant-derived textured protein is an essential component in order to give shrimp-like elasticity and fibrous texture in the production of shrimp-containing molded foods.

[0075] Furthermore, in Example 14, which was prepared by mixing shrimp and base dough in a weight ratio of 5:95 using base dough 3 that did not contain enzyme-treated phosphate cross-linked starch or unprocessed tapioca starch, the volume retention rate after heating (oil treatment) was low. In contrast, in Examples 4, 13, 15, and 16, which were prepared by mixing shrimp and base dough in a weight ratio of 5:95 using base doughs 1, 2, 5, and 7 that contained enzyme-treated phosphate cross-linked starch or unprocessed tapioca starch, the volume retention rate after heating (oil treatment) was improved. In other words, it was confirmed that to enhance the effect of suppressing shrinkage of the shrimp due to heating, it is effective to include starch (modified starch or unprocessed starch) in addition to thickening polysaccharides as a gelling agent in shrimp-containing molded foods.

[0076] Furthermore, these results confirmed that in molded foods containing shrimp fillets, plant-derived textured protein, and a gelling agent, both wheat-derived and soy-derived plant-derived textured protein can be used, and that any type of gelling agent can also be used.

[0077] From the above results, it was revealed that a molded food containing shrimp fillets, plant-based textured protein, and a gelling agent can possess the elasticity and fibrous texture of shrimp as a whole, even though shrimp is only used as a component. Furthermore, it was revealed that by using a combination of thickening polysaccharides and starch as a gelling agent in the aforementioned molded food, shrinkage of the shrimp due to heating can be effectively suppressed.

[0078] [Table 6]

[0079] [Table 7]

[0080] Test Example 3 1. Manufacturing of molded foods containing crab Base dough 12 with the composition shown in Table 8 was prepared. Specifically, rehydrated plant-derived textured protein was obtained by adding 1.5 times its weight in water to the plant-derived textured protein and letting it stand for 60 minutes. Then, the rehydrated plant-derived textured protein, glucomannan, enzyme-treated phosphate cross-linked starch, refined sugar, salt, monosodium glutamate, and water were added in predetermined amounts to a food processor and mixed, and then a predetermined amount of calcium hydroxide was added and mixed to prepare base dough 12.

[0081] [Table 8]

[0082] Next, a predetermined amount of snow crab (raw leg meat) slices (in chunks with a maximum diameter of about 1 cm) as shown in Table 9 was added to the obtained base dough 12, and the dough was cut in a food processor to produce crab-containing dough. In the obtained crab-containing dough, the crab was included in a ground (minced) state due to the cutting process. The obtained crab-containing dough was shaped into the form of peeled crab leg meat (about 5 g per piece), and then steam-heated in a steam convection oven at 90°C for 10 minutes to obtain molded food containing crab.

[0083] [Table 9]

[0084] 2. Evaluation method for molded foods containing crab (1) Volume change due to heating The crab-containing molded food obtained above was heated (oil-cooked) in 170°C oil for 1 minute. The volume of the crab-containing molded food before and after heating was measured using a 3D laser volumetric analyzer (volscan: Eiko Seiki Co., Ltd.), and the volume retention rate after heating was calculated according to the following formula. As a control, snow crab (raw leg meat) was used, and the volume retention rate was determined using the same method. The volume retention rate after heating was measured using 9 samples, and the average value of the volume retention rate was calculated. Volume retention rate after heating (%) = (Volume after heating / Volume before heating) × 100

[0085] (2) Texture The crab-containing molded food or snow crab (raw leg meat) obtained as described above was boiled in boiling water for 30 seconds. After boiling, the crab-containing molded food or shredded snow crab meat was prepared using a food processor, and the elasticity and fibrous texture of the shredded meat were evaluated by tasting. The evaluation of elasticity and fibrous texture was conducted by four experts in sensory evaluation of food, and they decided by consensus which of the following criteria it fell under. <Criteria for judging elasticity> A: It has the same elasticity as control (snow crab). B1: It has a stronger elasticity than control (snow crab). B2: Less elastic than control (snow crab). C: Compared to the control (snow crab), it has absolutely no elasticity. <Criteria for judging fiber texture> A: It has a fibrous texture similar to control (snow crab). B1: It has a stronger fibrous texture than the control (snow crab). B2: Less fibrous than the control (snow crab). C: Compared to the control (snow crab), it has absolutely no fibrous texture.

[0086] 3. Evaluation results of processed and molded products containing shrimp The results obtained are shown in Table 10. In both Examples 18 and 19, the molded foods containing crab showed a high volume retention rate after heating, and the shrinkage of the meat due to heating was sufficiently suppressed. Furthermore, in Examples 1 to 4, although snow crab was not included as part of the constituent material, the molded foods containing crab had an overall elasticity and fibrous texture similar to snow crab, and the original texture of crab was reproduced.

[0087] [Table 10]

Claims

1. A molded food containing crustacean meat, plant-based textured protein, and a gelling agent.

2. The molded food according to claim 1, wherein the crustacean is shrimp or crab.

3. The molded food according to claim 1, wherein the gelling agent comprises at least a thickening polysaccharide.

4. The molded food according to claim 1, wherein the gelling agent comprises a thickening polysaccharide and starch.

5. The molded food according to claim 3 or 4, wherein the thickening polysaccharide is at least one selected from the group consisting of glucomannan, xanthan gum, locust bean gum, curdlan, and sodium alginate.

6. The molded food according to claim 3 or 4, wherein the thickening polysaccharide is glucomannan.

7. The molded food according to claim 3 or 4, further comprising a cellulose derivative as the gelling agent.

8. The molded food according to claim 7, wherein the cellulose derivative is methylcellulose.

9. The molded food according to claim 1 or 2, wherein the plant-derived textured protein is derived from wheat or soybeans.

10. The molded food according to claim 1 or 2, wherein per 100 parts by weight of the crustacean meat, the plant-derived textured protein is contained in an amount of 0.5 to 250 parts by weight and the gelling agent is contained in an amount of 0.05 to 400 parts by weight.

11. A method for producing molded food, comprising the steps of preparing a dough containing the flesh of a crustacean, a plant-derived textured protein, and a gelling agent, and shaping the dough.

12. A method for producing a molded food according to claim 7 or 8, wherein the molded dough is further subjected to a steaming process.

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