Sea urchin-like food and method for producing the same

Abstract

To provide a food which includes a sea urchin flavor with which to be a substitute for raw sea urchin and has a sea urchin-like melting texture.SOLUTION: A seasoning including a sea urchin flavor seasoning and a quality improving agent are added to a main material obtained by optional combination in a range of 5.0 to 20.0 wt.% of minced fish meat, 0.6 to 1.4 wt.% of konjak powder, 5.0 to 9.0 wt.% of vegetable oil, and 65.0 to 75.0 wt.% of water. The resultant is ground into a ground product which is then enclosed in a film bag and is heat-treated and then frozen, to thereby obtain a circulated chilled food or a frozen food.SELECTED DRAWING: Figure 1

Description

Technical Field

[0001] The present invention relates to sea urchin-like foods and a method for producing the same.

Background Art

[0002] Various proposals have been made heretofore for producing sea urchin-like foods using fish paste. Patent Document 1 discloses a production method in which ground meat mainly composed of fish paste flavored with a sea urchin flavor is granulated, the surface is made into short fibrous fish meat with a protein denaturant, and further kneaded ground meat is mixed and steamed to obtain a steamed sea urchin-like food.

[0003] Patent Document 2 discloses a production method in which granular vegetable protein, fish paste stretched with edible oil and water is flavored with a sea urchin flavor and kneaded, and heat-treated (heating in oil, heating in oil after steaming, hot air drying after steaming) to ensure similarity to sea urchin with two types of textures.

[0004] In addition, as a method for adjusting the physical properties (texture and chewiness) of fish paste products, a production method of mixing glucomannan with fish paste is known. For example, Patent Document 3 discloses a production method of a fish paste product in which an alkali-modified mannan gel is mixed in an amount of 5% by weight or more in a fish grinding step, and Patent Document 4 discloses a production method of a grilled eel-like fish paste product produced by adding and mixing a mannan paste with an alkali agent, a fish paste paste, and edible oil, particularly transglutaminase, and heat-treating.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Patent Document 2

Patent Document 3

Patent Document 4

Summary of the Invention

Problems to be Solved by the Invention

[0006] Conventional sea urchin-like foods are based on the granular texture of sea urchins in order to emphasize the appearance. However, the actual texture of raw sea urchins is closer to a gel-like texture than a granular texture. Also, although it is known to mix glucomannan as a method for manufacturing a fish paste product with a soft texture, it requires a specific physical property improver (transglutaminase) and a specific manufacturing process for a specific imitation food (grilled eel).

[0007] Therefore, the present invention proposes a sea urchin-like food and a manufacturing method thereof that have physical properties (texture) similar to those of raw sea urchins and can be easily manufactured.

Means for Solving the Problems

[0008] The manufacturing method of the sea urchin-like food according to the present invention is characterized in that seasonings including a sea urchin flavor seasoning and a quality improver are added to main materials appropriately combined in the range of 5.0 to 20.0% by weight of fish paste, 0.6 to 1.4% by weight of konnyaku powder, 5.0 to 9.0% by weight of vegetable oil, and 65.0 to 75.0% by weight of water, and then ground and heat-treated, and further characterized in that it is frozen after the heat treatment.

[0009] The sea urchin-like food according to the present invention has the same component composition as the above manufacturing method, and is characterized in that the ground and heat-treated product is filled in a film packaging bag and made into a chilled distribution food or a frozen food.

[0010] When fish paste, konnyaku powder, vegetable oil, and water are mixed and ground in a combination within a specific range, a food with an emulsified and smooth texture (gel state) can be obtained. By adding flavor seasonings such as sea urchin paste and sea urchin flavor, modified starch, xanthan gum, a preservative, and a pigment for adjusting the color tone, and grinding and mixing them together and then heat-treating, a food that closely resembles raw sea urchins in appearance and flavor can be obtained.

Advantages of the Invention

[0011] With the above-described configuration of the present invention, it is possible to provide a raw sea urchin-like food through a simple manufacturing process of mixing and crushing a predetermined material, filling it into a film bag, and performing heat treatment.

Brief Description of the Drawings

[0012]

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Embodiments for Carrying Out the Invention

[0013] Next, embodiments of the present invention will be described. The materials shown in FIG. 2 (Table 2) are prepared at the blending ratios shown in FIG. 1 (Table 1), put into a kneader (UMC5 manufactured by Stephan), and kneaded at 3,000 rpm until an emulsified state is achieved. Then, it is filled into film packaging bags and heat-treated. The heat treatment is boiling heat treatment at 90°C for 40 minutes. After heat treatment, it is cooled and further frozen in a freezer (-20°C).

[0014] As a product, it is distributed as a frozen food or a chilled food and undergoes natural thawing when served. The food has a soft texture similar to that of raw sea urchins, and in combination with its appearance and flavor, a food that can serve as a substitute for raw sea urchins can be obtained.

[0018] Next, the blending ratio of fish paste was verified. As shown in FIG. 5 (Table 5), the blending ratio of fish paste was changed in 5.0 wt% increments from 0.0 to 30.0 wt%, and the breaking strength and breaking deformation at that time of each sample kneaded, cased, and heat-treated by boiling were measured. The measurement results are as shown in FIG. 6 (Graph 2) (in the graph, Ctrl. is the measured value of the blending ratio adopted in the above embodiment. The same applies hereinafter). Also, the state of the samples and the sensory evaluation are as shown in FIG. 7 (Table 6). As a result, it was confirmed that the appropriate blending ratio of fish paste is in the range of 5.0 to 20.0 wt%.

[0019] Next, the blending ratio of konjac powder was verified. As shown in Fig. 8 (Table 7), the blending ratio of konjac powder was changed in increments of 0.1 - 0.2 wt% from 0.2 to 2.0 wt%, and the breaking strength and breaking deformation at that time of each sample that had been ground, casing-filled, and boiled were measured. The measurement results are as shown in Fig. 9 (Graph 3). Also, the state of the samples and the sensory evaluation are as shown in Fig. 10 (Table 8). As a result, it was confirmed that the appropriate blending ratio of konjac powder is in the range of 0.6 - 1.4 wt%.

[0020] Next, the blending ratio of vegetable oil was verified. As shown in Fig. 11 (Table 9), the blending ratio of vegetable oil was changed in appropriate weight% increments from 0.0 to 30.0 wt%, and the breaking strength and breaking deformation at that time of each sample that had been ground, casing-filled, and boiled were measured. The measurement results are as shown in Fig. 12 (Graph 4). Also, the state of the samples and the sensory evaluation are as shown in Fig. 13 (Table 10). As a result, it was confirmed that the appropriate blending ratio of vegetable oil is in the range of 5.0 - 9.0 wt%.

[0021] Next, the blending ratio of water was verified. As shown in Fig. 14 (Table 11), the blending ratio of water was changed in 5.0 wt% increments from 60.0 to 85.0 wt%, and the breaking strength and breaking deformation at that time of each sample that had been ground, casing-filled, and boiled were measured. The measurement results are as shown in Fig. 15 (Graph 5). Also, the state of the samples and the sensory evaluation are as shown in Fig. 16 (Table 12). As a result, it was confirmed that the appropriate blending ratio of water is in the range of 65.0 - 75.0 wt%.

[0022] From the above results, since the range of the appropriate blending ratios of fish meat puree, konjac powder, vegetable oil, and water that determine the physical properties (texture) of the product (uni-like food) could be verified, further verification was carried out using samples of each component at the maximum and minimum within the above ranges. The blending table is as shown in Fig. 17 (Tables 13, 14). Since the combination of the maximum blending ratios exceeds 100.0%, the fish meat puree was combined in a ratio less than the maximum blending ratio, and the deficiency in the minimum blending ratio was adjusted by blending additives such as processed starch and uni paste.

[0023] The above sample was ground, filled into casings, and heated by boiling, and the results of measuring its breaking strength and breaking deformation at that time are as shown in Fig. 18 (Graph 6). Even in the combination with the maximum blending ratio or the combination with the minimum blending ratio, the physical properties (texture) were sufficiently like those of raw sea urchins.

Claims

1. A method for producing a uni-like food, characterized in that appropriate seasonings including a uni-flavored seasoning and a quality improver are added to a main material appropriately combined within the range of 5.0 to 20.0% by weight of minced fish, 0.6 to 1.4% by weight of konjac powder, 5.0 to 9.0% by weight of vegetable oil, and 65.0 to 75.0% by weight of water, and with the mixing ratio of konjac powder to minced fish being 8:2 or more, and the mixture is ground, and the ground product is heat-treated.

2. The method for producing a uni-like food according to Claim 1, wherein the ground product is sealed in a film bag, heat-treated, and then frozen.

3. A uni-like food, wherein a heat-treated product of a ground product obtained by adding appropriate seasonings including a uni-flavored seasoning and a quality improver to a main material appropriately combined within the range of 5.0 to 20.0% by weight of minced fish, 0.6 to 1.4% by weight of konjac powder, 5.0 to 9.0% by weight of vegetable oil, and 65.0 to 75.0% by weight of water, and with the mixing ratio of konjac powder to minced fish being 8:2 or more, is filled in a film packaging bag and made into a chilled distribution food or a frozen food.

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