Method for manufacturing frozen foods containing aquatic or livestock meat substitutes

Abstract

To improve degradation in frozen food due to syneresis from a fishery or livestock meat substitute used in frozen food.SOLUTION: A production method of frozen food containing a fishery or livestock meat substitute includes mixing into fishery or livestock meat and / or a frozen food raw material, an unfrozen gelatinized fishery or livestock meat substitute which contains 1-20 wt.% of starch having an amylose content of 10-50 wt.%, based on the total weight of the fishery or livestock meat substitute (hereinafter, the same in other components), 0.5-10 wt.% of Konjak powder, 0.1-3.5 wt.% of cellulose, and 0.01-0.5 wt.% of an alkali agent.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a processed konjac product (hereinafter also referred to as "aquatic and livestock meat substitute") that can be used as a substitute for protein materials (aquatic products, livestock products) in various frozen foods containing said protein materials due to its texture similar to that of protein materials, and further provides high health-added value to said frozen foods due to its low calorie content. [Background Art]

[0002] Konjac has been a traditional food ingredient eaten since ancient times. In recent years, along with the growing interest in health consciousness, various processed konjac products that focus on low calorie content and abundant dietary fiber have been provided from the perspective of dieting. In the field of frozen foods as well, research and development have been conducted on processed konjac food products that substitute for various aquatic products and livestock products. For example, Patent Document 1 describes a method for producing a "shrimp substitute food" by mixing starch, konjac powder, cellulose, an alkaline agent and water, heating the mixture, and then freezing the mixture. Patent Document 2 describes a method for producing a "shrimp substitute food" by mixing konjac powder, starch containing 90% by weight or more of amylopectin, an alkaline agent and water, heating the mixture, then freezing and thawing the mixture. However, the methods for producing processed konjac products described in Patent Documents 1 and 2 relate to the production of processed konjac products for use as standalone shrimp substitute foods, which require freezing the "gelled mixture" obtained by mixing and heating each components as an essential step. There is no description whatsoever about mixing the "gelled mixture" with protein materials such as shrimp and / or other materials, followed by heating and freezing to produce a frozen food in which the processed konjac product is integrated with the protein material and / or other materials and incorporated into the ingredient (hereinafter also referred to as "use in a product system"). Furthermore, Patent Documents 1 and 2 merely provide shrimp substitute foods, and have no description regarding application to other protein materials. Patent Document 3 describes a food composition prepared from a mixture containing hydrated and swollen konjac raw material, a large amount of water-insoluble dietary fiber (4 to 40 parts by weight, based on dry weight) per 1 part by weight (based on dry weight) of glucomannan in the konjac raw material, and an alkaline coagulant. Although it is stated that other food ingredients such as starch may be added to this food composition, starch is not an essential component, and there is no specification regarding the amylose content of the starch that may be added. Furthermore, Patent Document 3 does not describe the "use in product systems" mentioned above, and for example, the prepared food composition may be a "dried product," and is not intended for use in frozen foods. Patent Document 4 describes a method for producing a low-protein meat-like food product that contains (1) insoluble dietary fiber with a length of 30 μm to 300 μm and (2) konjac flour, with a weight ratio of (1) to (2) of 0.3 to 3, and is characterized by adding water and a base, gelling in hot water, freezing and thawing to release water, and forming it into a fibrous state. However, starch is not listed as an essential component, and there is no mention of "use in product systems".

[0003] As described above, conventionally known konjac processed products are prepared by first undergoing a freezing and thawing process, and are intended to be used as a substitute for protein materials on their own. Even when processed foods containing konjac processed products and protein materials are manufactured, the process is limited to mixing the konjac processed product alone with the protein material. [Prior art documents] [Patent Documents]

[0004] [Patent Document 1] International Publication No. 2017 / 047165 [Patent Document 2] Japanese Patent Publication No. 2015-177754 [Patent Document 3] Japanese Patent Publication No. 2010-41994 [Patent Document 4] Japanese Patent Publication No. 2011-142881 [Overview of the Initiative] [Problems that the invention aims to solve]

[0005] The inventors investigated konjac processed products as a substitute for protein materials prepared by conventional manufacturing methods, and discovered that there is a problem in that water separation occurs from the konjac processed product during storage or during the manufacturing process of frozen foods in which it is combined with protein materials, which can lead to a deterioration in the quality of frozen foods. [Means for solving the problem]

[0006] The inventors of this invention, after diligently studying how to solve this new problem, discovered that instead of pre-freezing a "gelling mixture" obtained by mixing starch, konjac powder, cellulose, an alkaline agent, and water and heating it, by integrating it with the manufacturing process of frozen foods containing protein materials such as aquatic and livestock products (hereinafter also referred to as "aquatic and livestock meat"), and then pre-mixing the "gelling mixture" with the aquatic and livestock meat material, and then heating and cooking the resulting mixture before freezing it to manufacture frozen foods, the konjac processed product in the resulting frozen food can unexpectedly play the role of a substitute for aquatic and livestock meat without causing the problem of syneresis and without impairing the texture of the aquatic and livestock meat itself in the frozen food. Furthermore, they also discovered that using starch with a specific amylose content is essential to achieving this objective, and after further investigation, they completed the present invention. Specifically, the present invention is as follows.

[0007] [1] A method for producing frozen food containing a water-based livestock meat substitute, characterized by mixing an unfrozen, gelled water-based livestock meat substitute, which contains 1 to 20% by weight of starch having an amylose content of 10 to 50% by weight (the same applies to other components below) relative to the total weight of the water-based livestock meat substitute, 0.5 to 10% by weight of konjac powder, 0.1 to 3.5% by weight of cellulose, and 0.01 to 0.5% by weight of an alkaline agent, with water-based livestock meat and / or frozen food ingredients. [2] A method for producing a frozen food according to [1] above, further comprising mixing a water-based meat substitute into water-based meat and / or frozen food ingredients, then heating and freezing. [3] A method for producing frozen food according to [1] or [2] above, wherein the amylose content of the starch in the aquatic meat substitute is 12 to 30% by weight. [4] A method for producing a frozen food according to any of [1] to [3] above, wherein the starch is one or more combinations selected from corn starch, potato starch, wheat starch, tapioca starch, and modified starches of these starches. [5] A method for producing a frozen food according to any of [1] to [3] above, wherein the starch is corn starch. [6] A method for producing a frozen food according to any of [1] to [5] above, wherein the content of konjac powder in the aquatic meat substitute is 1 to 5% by weight. [7] A method for producing a frozen food according to any of [1] to [6] above, wherein the cellulose content in the aquatic meat substitute is 0.5 to 2% by weight. [8] A method for producing a frozen food according to any of [1] to [7] above, wherein the aquatic or livestock meat is shrimp. [9] A method for producing a frozen food according to any of [1] to [7] above, wherein the aquatic livestock meat is one or more types selected from beef, pork, and chicken.

[10] A method for producing a frozen food according to any of [1] to [9] above, wherein the frozen food comprises a water-based livestock meat substitute, water-based livestock meat, and frozen food ingredients.

[11] A method for producing a frozen food according to any of [1] to [9] above, wherein the frozen food does not contain aquatic or livestock meat, but contains aquatic or livestock meat substitutes and frozen food ingredients.

[12] A method for producing the frozen food described in

[11] above, wherein neither the aquatic or livestock meat substitute nor the frozen food ingredients contain any animal-derived raw materials.

[13] Use of an unfrozen, gelled water and livestock meat substitute, comprising 1 to 20% by weight of starch having an amylose content of 10 to 50% by weight relative to the total weight of the water and livestock meat substitute (the same applies to other components below), 0.5 to 10% by weight of konjac powder, 0.1 to 3.5% by weight of cellulose, and 0.01 to 0.5% by weight of an alkaline agent, for the manufacture of water and livestock meat substitutes and frozen foods containing water and livestock meat and / or frozen food ingredients.

[14] Use of the water-based meat substitute described in

[13] above, wherein the water-based meat substitute has a water-based meat substitute that, when thawed at 4°C for 24 hours after freezing, has a water-based meat substitute with a water-based meat substitute within the range of 0-10%. [Effects of the Invention]

[0008] The present invention provides a water-based livestock meat substitute that, in the resulting frozen food, does not cause the problem of water separation, and in frozen foods containing water-based livestock meat, does not impair the texture of the water-based livestock meat itself, thereby fulfilling its role as a substitute, as well as a simple method for manufacturing frozen foods containing water-based livestock meat and / or frozen food ingredients. According to the manufacturing method of the present invention, some or all of the aquatic and livestock meat in frozen foods can be replaced with a low-calorie konjac processed product, which is a substitute for aquatic and livestock meat, thus contributing to enhancing the health value of frozen foods. [Modes for carrying out the invention]

[0009] The present invention provides a method for producing a substitute for aquatic livestock meat, and a frozen food containing aquatic livestock meat and / or frozen food ingredients, as follows. [1] A method for producing frozen food containing a water-based livestock meat substitute, characterized by mixing an unfrozen, gelled water-based livestock meat substitute, which contains 1 to 20% by weight of starch having an amylose content of 10 to 50% by weight (the same applies to other components below) relative to the total weight of the water-based livestock meat substitute, 0.5 to 10% by weight of konjac powder, 0.1 to 3.5% by weight of cellulose, and 0.01 to 0.5% by weight of an alkaline agent, with water-based livestock meat and / or frozen food ingredients. [2] A method for producing a frozen food according to [1] above, further comprising mixing a water-based meat substitute into water-based meat and / or frozen food ingredients, then heating and freezing.

[0010] (1) Regarding substitutes for aquatic and livestock meat In carrying out the present invention, the "aquatic livestock meat substitute" is a gelled mixture obtained by suspending starch with an amylose content of 10-50% by weight in water at a concentration of 1-20% by weight relative to the total weight of the aquatic livestock meat substitute (the same applies to other components below), konjac powder at 0.5-10% by weight, cellulose at 0.1-3.5% by weight, and an alkaline agent at 0.01-0.5% by weight, along with other components as needed, in water and then heating it. Here, "total weight of water-based livestock meat substitute" refers to the total weight of starch, konjac powder, cellulose, alkaline agent, (other ingredients as necessary), and water at the time of preparation of the substitute, with an amylose content of 10-50% by weight.

[0011] The "starch" used in this invention refers to starch having an amylose content of 10 to 50% by weight. There are no particular restrictions, but for example, unmodified starch (raw starch) that has not undergone processing (physical, chemical, or enzymatic treatment) can be used. Examples of raw starch include wheat starch, corn starch, tapioca starch, sago starch, mung bean starch, potato starch, and sweet potato starch. Alternatively, processed starch, which is raw starch that has undergone processing, may also be used. Here, "modified starch" refers to starch that has undergone at least one processing treatment selected from the group consisting of physical treatment, chemical treatment, and enzymatic treatment. Specific examples of starch that has undergone physical treatment (including simple chemical treatments such as acid treatment, alkali treatment, and bleaching) include pregelatinized starch, moist heat-treated starch, oil-processed starch, acid-treated starch, alkali-treated starch, and bleached starch. Specific examples of starch that has undergone chemical treatment include acetylated adipic acid cross-linked starch, acetylated phosphate cross-linked starch, acetylated oxidized starch, sodium octenyl succinate starch, acetate starch, oxidized starch, hydroxypropyl starch, hydroxypropylated phosphate cross-linked starch, phosphate monoesterified phosphate cross-linked starch, phosphorylated starch, phosphate cross-linked starch, and sodium starch glycolate. Specific examples of starch that has undergone enzymatic treatment include enzymatically treated starch. Furthermore, in this invention, two or more types of starch can be used in mixture form. Even if a single starch does not meet the requirement of having 10-50% by weight of amylose, if this requirement is met when mixed, that starch can also be used as the starch of this invention when mixed with other starches. Examples include high-amylose corn starch (amylose content: 70% by weight) and waxy corn starch (amylose content: 0% by weight). In carrying out the present invention, starch with an amylose content of 10 to 50% by weight is used, but it is more preferable to use starch with an amylose content of 12 to 30% by weight, and among these, it is preferable to use corn starch. Furthermore, in carrying out the present invention, the starch is blended in an amount of 1 to 20% by weight of the "total weight of the water and livestock meat substitute," but more preferably in an amount of 4 to 12% by weight.

[0012] The "konjac flour" used in the present invention includes both purified glucomannan and powdered konjac, and any one commonly used in the art can be used. In the practice of the present invention, the konjac flour is added in an amount of 0.5 to 10% by weight based on the total weight of the aquatic and livestock meat substitute, more preferably 1 to 5% by weight.

[0013] The "cellulose" used in the present invention can be used in the form of cellulose alone or in the form of a cellulose preparation complexed with other components (e.g., dextrin, xanthan gum, gellan gum, etc.). Examples of such cellulose preparations include Ceolus DX-3, Ceolus Fiber DF-17, and Ceolus RC-N81 manufactured by Asahi Kasei Corporation. In the practice of the present invention, the cellulose is added in an amount of 0.1 to 3.5% by weight based on the total weight of the aquatic and livestock meat substitute, more preferably 0.5 to 2% by weight. Provided that if the weight of cellulose added falls within the above range, the cellulose preparation containing cellulose may be added to the aquatic and livestock meat substitute in an amount exceeding the above weight.

[0014] The "alkaline agent" used in the present invention is for gelling mannan derived from konjac flour, specifically including sodium hydroxide, sodium carbonate, calcium oxide, calcium carbonate, calcium hydroxide, etc., more preferably calcium hydroxide, calcium oxide and sodium carbonate, and even more preferably calcium hydroxide. The alkaline agent may be used in the form of a solution dissolved in water in advance. In the practice of the present invention, the blending amount of the alkaline agent varies depending on the type of the alkaline agent and other blends, and can be appropriately selected by those skilled in the art. For example, the alkaline agent is added in an amount of 0.01 to 0.5% by weight based on the total weight of the aquatic and livestock meat substitute, preferably 0.05 to 0.3% by weight.

[0015] The "other ingredients" used in this invention include, for example, ingredients other than cellulose contained in the above-mentioned cellulose preparation, but also other additives that are permissible as food products to the extent that they do not impair quality, for the purpose of imparting taste and flavor (for example, seasonings (for example, soy sauce (dark soy sauce, light soy sauce), salt (for example, table salt), sake, sugar (for example, granulated sugar), mirin, brewed alcohol, pork extract, chicken stock, shrimp extract, Worcestershire sauce, oyster sauce, ketchup, tomato puree, tomato paste, animal and plant extract concentrates, monosodium glutamate, etc.) The product may also contain flavorings such as umami seasonings, nucleic acid-based seasonings, peptide-based seasonings, protein hydrolysates, yeast extracts, fermented seasonings, spices such as garlic, ginger, flavored oils, pepper (e.g., white pepper), chili peppers, mustard, paprika, and nutmeg; oils and fats (canola oil, palm oil, sesame oil, lard, butter), and flavorings. Furthermore, various colorants, enzymes, sugars, etc., may be included for the purpose of achieving a more desirable appearance. Those skilled in the art can appropriately select and determine the amount to use depending on the type of frozen food to be produced.

[0016] As described above, the ingredients to be blended and their amounts are determined, and the amount of water to be used is determined so that the total volume is 100%. Here, a portion of the water used can be used to pre-dissolve the alkaline agent in water.

[0017] (2) Preparation of substitutes for fish and livestock meat The aquatic meat substitute according to the present invention can be prepared by mixing starch with an amylose content of 10 to 50% by weight, konjac powder, cellulose, an alkaline agent, and other components as needed, in the above proportions, suspending them in water, and then heating to form a gel (gelling). While not limited to these methods, more specifically, it can be prepared using the following procedure, for example. 1) Mix the starch, konjac powder, cellulose preparation, and water. The mixing can be done by methods well known in the food industry, and may be done by hand or by machine (e.g., food processor, KitchenAid). 2) Add an alkaline aqueous solution to the resulting mixture and mix thoroughly. Mixing can be done by methods well known in the food industry, and may be done by hand or by machine (e.g., food processor, KitchenAid). The mixture may also be molded into any shape at this stage. 3) The mixture obtained above can be heated to gel it and obtain the water-based livestock meat substitute of the present invention. Here, the heating method is not limited, but heating by water bath or steam heating is preferred. For example, if the total weight is 500g or less, it can be gelled by steam heating at 98°C for 10 minutes. 4) After allowing the aquatic and livestock meat substitute obtained above to cool sufficiently, it can be processed into any shape (cut, minced, etc.) according to the intended frozen food product and used in "product systems" without freezing. Furthermore, the prepared "aquatic meat substitute" of the present invention can be stored refrigerated (not frozen) or at room temperature, allowing it to be prepared in a location different from where the frozen food is actually processed and manufactured (the product utilization site), and then distributed to the product utilization site where the frozen food is manufactured. Therefore, it is not necessarily required that the preparation of the aquatic meat substitute and the manufacturing of the frozen food be carried out in a single location. The prepared "water-based livestock meat substitute" of the present invention can be stored for one month under refrigeration as is, or for six months at room temperature or under refrigeration if immersed in alkaline water and heat-sterilized.

[0018] The prepared "water-based livestock meat substitute" of the present invention has the characteristic of having a very low water separation rate from the substitute, which is extremely advantageous compared to conventional substitutes when used in "product systems" as described below. Here, the water separation rate refers to the percentage obtained by dividing the weight of the liquid produced by water separation from the substitute by the weight of the substitute before storage when an unfrozen or frozen substitute is stored at refrigeration (4°C) for 24 hours (the frozen substitute will be thawed during this time). From the viewpoint of "use in product systems," the water separation rate when a frozen substitute is stored at refrigeration (4°C) for 24 hours is a more important indicator. The water separation rate when a water-based livestock meat substitute is thawed at 4°C for 24 hours after freezing is preferably in the range of 0 to 10%, more preferably in the range of 0 to 8%, and even more preferably in the range of 0 to 6%.

[0019] (3) Use of aquatic and livestock meat substitutes in product systems The "unfrozen, gelled aquatic meat substitute containing 1 to 20% by weight of starch having an amylose content of 10 to 50% by weight relative to the total weight of the aquatic meat substitute (the same applies to other components hereafter), 0.5 to 10% by weight of konjac powder, 0.1 to 3.5% by weight of cellulose, and 0.01 to 0.5% by weight of an alkaline agent, prepared in accordance with (2) above, can be used for the manufacture of aquatic meat substitutes, as well as frozen foods containing aquatic meat and / or frozen food ingredients ("Use in product systems"). The production of the frozen food containing the aquatic and livestock meat substitute of the present invention can be carried out as appropriate by those skilled in the art, depending on the desired form of the frozen food. However, in the production of the frozen food of the present invention, the manufacturing process includes "preparing a mixed material containing the aquatic and livestock meat substitute, and aquatic and livestock meat and / or frozen food ingredients."

[0020] "Aquaculture and livestock meat substitutes" Here, the "aquatic livestock meat substitute" can be prepared by the method described above in "(2) Preparation of aquatic livestock meat substitute". The appropriate amount of the "aquatic and livestock meat" and "frozen food ingredients" to be used is selected depending on the type and amount of the ingredients, as well as the type of frozen food intended. However, when preparing the mixed ingredients, the aquatic and livestock meat substitute is generally mixed in at a ratio of 5% to 70% by weight relative to the total weight of the mixed ingredients, although it may also be mixed in at a ratio of 10% to 40% by weight.

[0021] "Aquaculture and livestock meat" The "aquatic and livestock meat" in the frozen food of the present invention is not particularly limited, and aquatic and livestock meat from frozen foods that are widely distributed and consumed by consumers in the field can be used. Preferred examples include shrimp, surimi (made by processing Alaska pollock, cod, threadfin bream, Atka mackerel, lizardfish, horse mackerel, sardines, etc., in known ways and using them as raw materials for processed seafood products), beef, pork, or chicken. In the case of shrimp, it can be cut as appropriate or used as surimi, in the case of surimi, it can be used as is or as surimi that has been further ground, and in the case of beef, pork, or chicken, it can be used as minced meat. Frozen foods containing aquatic or livestock meat refer to foods manufactured using aquatic or livestock meat as a raw material, which are then processed, molded, heated, and frozen. Specifically, examples include shumai or gyoza, boiled dumplings, fried dumplings, xiaolongbao, hamburgers, meatballs based on aquatic or livestock meat, cabbage rolls, meatloaf, spring rolls, shrimp fritters, and minced fish products. "Aquatic livestock meat" is used in combination of one or more types. The selection and amount of such "aquatic livestock meat" can be appropriately determined by a person skilled in the art, depending on the desired quality of the frozen food containing the aquatic livestock meat. However, when preparing the mixed ingredients, aquatic livestock meat is generally mixed in at a ratio of 5% to 70% by weight of the total weight of the mixed ingredients, and may also be mixed in at a ratio of 10% to 40% by weight.

[0022] "Frozen food ingredients" In the frozen foods of the present invention, "frozen food ingredients" refer to "other ingredients" other than the "aquatic and livestock meats and aquatic and livestock meat substitutes" used in the manufacture of frozen foods, and are appropriately selected according to the target frozen food. "Frozen food ingredients" are not particularly limited as long as they are commonly used in frozen foods, but for example, vegetables such as onions, leeks, chives, cabbage, potatoes, fruits, mushrooms (e.g., shiitake), and nuts; seasonings (e.g., soy sauce (dark soy sauce, light soy sauce), salt (e.g., table salt), sake, sugar (e.g., granulated sugar), mirin, brewed vinegar, pork extract, chicken stock, shrimp extract, Worcestershire sauce, oyster sauce, ketchup, tomato puree Examples of seasonings include: cornstarch, tomato paste, plant and animal extracts and concentrates, monosodium glutamate, umami seasonings, nucleic acid-based seasonings, peptide-based seasonings, protein hydrolysates, yeast extracts, and other seasonings; fermented seasonings; garlic, ginger, flavored oils; pepper (e.g., white pepper), chili peppers, mustard, paprika, nutmeg, and other spices; oils and fats (canola oil, palm oil, sesame oil, lard, butter), flavorings, etc.; starches such as potato starch, wheat flour, and cornstarch; gums such as locust bean gum, guar gum, gellan gum, tamarind gum, gum arabic, alginic acid, xanthan gum, konjac powder, agar, and yam mucilage; breadcrumbs, eggs (e.g., whole eggs, egg yolks, egg whites, etc.). "Frozen food ingredients" are used individually or in combination of two or more. The selection and amount of these "frozen food ingredients" can be appropriately determined by a person skilled in the art, depending on the desired quality of the frozen food containing aquatic or livestock meat. For example, in the case of a product using vegetables as the main ingredient, it may contain a large amount of "frozen food ingredients," and therefore may be mixed at a concentration of 5% to 70% by weight relative to the "total weight of the mixed ingredients." For example, in the case of shumai, which is a frozen food containing aquatic or livestock meat, the "frozen food ingredients" would include green onions, onions, shiitake mushrooms, salt, sugar, pepper, soy sauce, oyster sauce, potato starch, ginger, and eggs. Even if the target frozen food containing aquatic or livestock meat is something other than shumai, for example, gyoza or boiled gyoza, fried gyoza, xiaolongbao, hamburgers, meatballs based on aquatic or livestock meat, stuffed cabbage rolls, meatloaf, spring rolls, shrimp fritters, minced fish products, etc., a person skilled in the art can appropriately set the ingredients used as "frozen food ingredients" and the amount to be used, according to recipes well known in the food industry. For example, in the case of products that use vegetables as the main ingredient, a large amount of "frozen food ingredients" may be included, so "they may be mixed in an amount of 5% to 70% by weight relative to the total weight of the mixed ingredients."

[0023] "Mixed material" Using the "aquatic meat substitute" and "aquatic meat" and / or "frozen food ingredients" prepared in accordance with the above, a "mixed ingredient" is prepared by mixing the aquatic meat substitute with the aquatic meat and / or frozen food ingredients. Here, the "mixed ingredient" refers to, for example, the filling in the case of shumai and the filling in the case of gyoza. This "mixing" can be done by combining all the ingredients using methods well known in the food industry, and may be done by hand or by machine. For laboratory-level manufacturing, equipment such as a KitchenAid can be used.

[0024] The prepared mixed material is then shaped as appropriate according to recipes commonly used in the food industry, depending on the target frozen food containing aquatic or livestock meat substitute, and then heated (e.g., baked, stir-fried, deep-fried, steamed, etc.) to produce the target processed food containing aquatic or livestock meat substitute. Here, "heating" is preferably performed within a temperature range of 55°C to 250°C. For example, taking shumai as an example, the above-mentioned "mixed ingredients" can be wrapped in "wrappers" made according to a standard recipe, shaped into a cylindrical form, and then "steamed" in a steamer filled with water to produce shumai.

[0025] The food containing the aquatic and livestock meat substitute manufactured as described above is frozen using methods commonly used in the food industry for storage and distribution, thereby producing frozen food containing the aquatic and livestock meat substitute. In this case, when necessary (for example, when consuming), it is reheated by businesses such as restaurants or by general consumers before being served.

[0026] The method for producing frozen foods containing the aquatic and livestock meat substitute of the present invention has been described in detail above. The specific forms of the frozen foods produced can be broadly classified into the following two categories. (1) Frozen foods containing "aquatic livestock meat substitutes," "aquatic livestock meat," and "frozen food ingredients" This approach provides low-calorie frozen foods by replacing a portion of "aquatic and livestock meat" with "aquatic and livestock meat substitutes," thus responding to the growing health consciousness of consumers in recent years. (2) Frozen foods containing "aquatic and livestock meat substitutes" and "frozen food ingredients" This approach provides frozen foods that are even lower in calories and have higher health value by replacing "aquaculture meat" with "aquaculture meat substitutes," thus meeting the needs of consumers who require calorie control. In the two embodiments described above, the "aquatic and livestock meat substitute" and "frozen food ingredients" can be either "containing animal-derived ingredients" or "not containing animal-derived ingredients," and are appropriately selected according to the purpose of the frozen food. However, in embodiment (2), by using "aquatic and livestock meat substitutes that do not contain animal-derived ingredients" and "frozen food ingredients that do not contain animal-derived ingredients," it is possible to provide frozen food that is suitable for consumption by so-called vegetarians. Here, "animal-derived ingredients" includes both food ingredients obtained directly from animals (aquatic and livestock products) and food ingredients derived from such ingredients. As described above, the present invention can provide frozen foods in various forms depending on the consumer's purpose. [Examples]

[0027] [I] Preparation and evaluation of aquatic and livestock meat substitutes (hereinafter also referred to as "substitutes") (Regarding general preparation methods for substitutes) Konjac powder, starch, cellulose preparation, and water were placed in a food processor and mixed for 30 seconds. Alkaline water was added and mixed for 20 seconds, after which the mixture was steamed at 98°C for 10 minutes. The mixture was allowed to cool completely to prepare a konjac product, thereby obtaining a substitute. The prepared substitutes were cut into any shape and then either 1) frozen or unfrozen, and subjected to evaluation of the amount of water released from the substitute, or 2) unfrozen, they were mixed into the ingredients of frozen foods such as water, livestock, and meat and used in the production of frozen foods. Here, the amount of water released from the substitute was evaluated by either cutting the substitute into any shape, placing it in a bag and leaving it undisturbed for one day (indicated as "unfrozen" in Tables 5 and 6 below), or by freezing it, placing it in a bag, and thawing it for one day (indicated as "frozen and thawed" in Tables 5 and 6 below), and then measuring the amount of water released after one day.

[0028] (Regarding the various substitutes that have been prepared) Various substitutes were prepared according to the general preparation method described above. The specific composition of each substitute will be described later, but the various substitutes were prepared by changing the composition of each component within the range of mixing ratios (weight %) shown in Table 1 below.

[0029] [Table 1]

[0030] The composition of "Ceolus DX-3," used as a cellulose preparation, is as shown in Table 2 below (percentage: weight %).

[0031] [Table 2]

[0032] Tables 3-4 below show the composition of the substitutes obtained in each example / comparative example (amount added is in weight %). In Preparation Examples 1-13 and Comparative Examples a-b, substitutes were prepared by changing the amylose content of the starch itself and the blending amounts of each component (Table 3), and the resulting substitutes were evaluated for syneresis. Furthermore, in Preparation Examples 14-17 and Comparative Examples c-d, substitutes were prepared using starch with adjusted amylose content using a mixture of two starches with different amylose content (Table 4), and the resulting substitutes were evaluated for syneresis. Furthermore, based on the results of the water-release evaluation of the various prepared substitutes, those substitutes that were evaluated as preferable were classified as "prepared examples," and those substitutes that were not evaluated as preferable were classified as "comparative examples."

[0033] [Table 3]

[0034] [Table 4]

[0035] (Evaluation of water release properties from prepared substitutes) The evaluation results of the water syneresis from the various substitutes prepared above are shown in Tables 5 and 6 below. Here, the water syneresis rate refers to the percentage obtained by dividing the weight of the liquid produced by water syneresis from the substitute by the weight of the substitute before storage, when an unfrozen or frozen substitute is left standing in a refrigerator (4°C) for 24 hours.

[0036] [Table 5]

[0037] [Table 6]

[0038] As described above, the syneresis rate of substitutes obtained by varying the blending amounts within the range of konjac powder: 2-4%, starch: 4-10%, and cellulose: 0.68-1.36% (2-4% as a cellulose preparation) was evaluated. In terms of syneresis rate, the best result was obtained with a composition of 3% konjac powder, 7% by weight of starch, and 1.02% cellulose (3% as a cellulose preparation; the Ceolus DX-3 used has a cellulose content of 34%). For starch, it was found that the syneresis rate was high when the amylose content was higher than 48% by weight. In particular, it was found that a composition with an amylose content of 70% by weight was undesirable. Based on the above findings, it was shown that a substitute prepared by blending starch with an amylose content of 10-50% by weight (1-20% by weight of the total weight of the water and livestock meat substitute, and 0.5-10% by weight of konjac powder and 0.1-3.5% by weight of cellulose) exhibited a very low syneresis rate and possessed excellent quality as a substitute.

[0039] [II] Production and evaluation of frozen foods using aquatic and livestock meat substitutes Using the various substitutes obtained in [I] above, frozen shrimp shumai and frozen meat shumai were manufactured according to recipes common in this field. The outline is described below. In both cases, the substitutes were allowed to cool sufficiently after preparation and were incorporated directly into the shumai filling without freezing, and processed into the desired frozen foods.

[0040] (1) Manufacturing of frozen shrimp shumai Frozen shrimp shumai were prepared according to the following recipe, with the fillings formulated as shown in Table 7 (percentages are by weight %). A control example of frozen shrimp shumai without substitutes (Control Example 1) was prepared by replacing the substitutes in Table 7 with shrimp and following the manufacturing method described below (resulting in a shrimp content of 30.0%). (Manufacturing method) 1. The onion was finely chopped, and the shrimp were rinsed with water before use. 2. Put the fish paste into a food processor and mix for 30 minutes. 3.2) Add salt, water, soy sauce, and oyster sauce and mix for 2 minutes. 4.3) Transfer to a KitchenAid mixer, add shrimp, substitute, onion, potato starch, and ginger, and mix for 1 minute. 5.4) The filling was wrapped in 25g portions in commercially available wrappers and steamed at 98°C for 10 minutes. 6. After cooling for 10 minutes, it was frozen. (Ingredients for filling)

[0041] [Table 7]

[0042] (Composition of frozen shrimp shumai) Tables 8-9 below show the composition of the frozen shrimp shumai obtained in each example / comparative example. In Examples 1-12 and Comparative Examples A-D, substitutes prepared by changing the amylose content of the starch itself were used, and frozen shrimp shumai were manufactured by changing the state of the substitute before mixing the filling (unfrozen or frozen) (Table 8). The resulting frozen shrimp shumai were then subjected to sensory evaluation. Furthermore, in Examples 13-14 and Comparative Example E, frozen shrimp shumai were produced using substitutes prepared with a mixture of two starches with different amylose content (Table 9), and the resulting frozen shrimp shumai were subjected to sensory evaluation. Furthermore, based on the sensory evaluation results of the various frozen shrimp shumai produced, those that were evaluated as preferable were classified as examples, and those that were not evaluated as preferable were classified as comparative examples.

[0043] [Table 8]

[0044] [Table 9]

[0045] (Sensory evaluation results of frozen shrimp shumai) The sensory evaluation of the frozen shrimp shumai was conducted by a panel of three experienced individuals. The evaluation criteria consisted of three points: shrimp texture (whether or not a shrimp-like texture was perceived), wateriness (the degree of wateriness perceived during consumption), and overall quality (the overall quality of the shumai, including shrimp texture and wateriness). Each evaluation was conducted according to the following criteria (Tables 10-12).

[0046] [Table 10]

[0047] [Table 11]

[0048] [Table 12]

[0049] The results of the sensory evaluation described above are shown in Tables 13-14 below. The numerical values ​​representing the sensory evaluation results are the average values ​​of the evaluation results from each panel.

[0050] [Table 13]

[0051] [Table 14]

[0052] (2) Manufacturing of frozen meat shumai Frozen meat shumai dumplings were prepared according to the following recipe, with the fillings formulated as shown in Table 15 (percentages are by weight %). A control example of frozen meat shumai dumplings without substitutes (Control Example 2) was prepared by replacing the substitutes in Table 15 with ground pork and following the manufacturing method described below (resulting in a ground pork content of 50.0%). (Manufacturing method) 1. The onion was finely chopped, and the substitute was minced beforehand. 2. Add the ground pork and salt to the KitchenAid mixer and mix for 5 minutes. 3. Add salt, sugar, and soy sauce, and mix for 1 minute. 4. Add the onion and potato starch and mix for 1 minute. 5. Wrap 15g portions of the filling obtained above in commercially available wrappers and steam-heat at 98°C for 10 minutes. 6. After cooling for 10 minutes, it was frozen. (Ingredients for filling)

[0053] [Table 15]

[0054] (Composition of frozen meat shumai) Table 16 below shows the composition of the frozen meat shumai obtained in Example 15. In Example 15, frozen meat shumai was produced using a substitute prepared with starch having a specific amylose content (Table 16), and the resulting frozen meat shumai was subjected to sensory evaluation. [Table 16]

[0055] (Sensory evaluation results of frozen meat shumai) The sensory evaluation of the frozen meat shumai was conducted by a panel of three experienced individuals. The evaluation criteria consisted of three points: meat texture (whether or not a meaty texture was perceived), wateriness (the degree of wateriness perceived when eating), and overall quality (the overall quality of the shumai, including meat texture and wateriness). Each evaluation was conducted in the same manner as the evaluation of shrimp texture, except that the meat texture was evaluated using the following criteria (Table 17) instead of the shrimp texture.

[0056] [Table 17]

[0057] The results of the sensory evaluation described above are shown in Table 18 below.

[0058] [Table 18]

[0059] The sensory evaluation results of the frozen shrimp shumai and frozen meat shumai described above also showed that when a substitute is prepared by adding 1 to 20% by weight of starch with an amylose content of 10 to 50% by weight relative to the total weight of the water / livestock meat substitute (the same applies to other components below), 0.5 to 10% by weight of konjac powder, 0.1 to 3.5% by weight of cellulose, and 0.01 to 0.5% by weight of an alkaline agent, it is possible to produce frozen foods that have the "just right moisture content" which is considered particularly desirable and that have an excellent texture. [Industrial applicability]

[0060] The present invention relates to a konjac processed product ("aquatic and livestock meat substitute") that can be used as a substitute for protein materials in various frozen foods due to its texture similar to that of protein materials, and furthermore, to a product that adds high health value to frozen foods due to its low calorie content, and to a method for producing frozen foods using the aquatic and livestock meat substitute.

Claims

1. A method for producing a frozen food containing a water-based meat substitute, characterized by mixing an unfrozen, gelled water-based meat substitute, obtained by heating a mixture containing 1 to 20% by weight of a water-based meat substitute (hereinafter the same applies to other components) of a starch selected from one or more types of starches selected from corn starch, potato starch, wheat starch, tapioca starch, and modified starches of these starches, wherein the starch has an amylose content of 10 to 50% by weight, konjac powder in an amount of 0.5 to 10% by weight, cellulose in an amount of 0.1 to 3.5% by weight, an alkaline agent in an amount of 0.01 to 0.5% by weight, and water, with the amount of water used determined so that the total amount is 100%, into water-based meat and / or frozen food ingredients.

2. A method for producing a frozen food according to claim 1, further comprising mixing a water-produced meat substitute into water-produced meat and / or frozen food ingredients, then heating and freezing.

3. A method for producing frozen food according to claim 1 or 2, wherein the amylose content of the starch in the aquatic / livestock meat substitute is 12 to 30% by weight.

4. A method for producing a frozen food according to any one of claims 1 to 3, wherein the starch is cornstarch.

5. A method for producing frozen food according to any one of claims 1 to 4, wherein the konjac powder is refined glucomannan or konjac potato in powder form; the cellulose is a cellulose preparation obtained by compounding cellulose alone or with other components; and the alkaline agent is sodium hydroxide, sodium carbonate, calcium oxide, calcium carbonate, or calcium hydroxide.

6. A method for producing a frozen food according to any one of claims 1 to 5, comprising 4 to 12% by weight of starch, 1 to 5% by weight of konjac powder, 0.5 to 2% by weight of cellulose, and 0.05 to 0.3% by weight of an alkaline agent, based on the total weight of the water and livestock meat substitute.

7. A method for producing a frozen food according to any one of claims 1 to 6, wherein the aquatic livestock meat is shrimp.

8. A method for producing frozen food according to any one of claims 1 to 6, wherein the aquatic livestock meat is one or more types selected from beef, pork, and chicken.

9. A method for producing a frozen food according to any one of claims 1 to 8, wherein the frozen food comprises a substitute for aquatic livestock meat, aquatic livestock meat, and frozen food ingredients.

10. A method for producing a frozen food according to any one of claims 1 to 8, wherein the frozen food does not contain aquatic or livestock meat, but contains aquatic or livestock meat substitutes and frozen food ingredients.

11. A method for producing a frozen food according to claim 10, wherein neither the aquatic or livestock meat substitute nor the frozen food ingredients contain animal-derived raw materials.

12. Use for a water-based meat substitute, and for the production of frozen foods containing water-based meat and / or frozen food ingredients, obtained by heating a mixture containing 1 to 20% by weight of a water-based meat substitute (hereinafter the same applies to other components) of a starch which is one or more selected from corn starch, potato starch, wheat starch, tapioca starch, and modified starches of these starches, and which has an amylose content of 10 to 50% by weight, konjac powder 0.5 to 10% by weight, cellulose 0.1 to 3.5% by weight, alkaline agent 0.01 to 0.5% by weight, and water, wherein the amount of water used is determined so that the total amount is 100%, the mixture being heated.

13. The use of the water-based livestock meat substitute according to claim 12, wherein the water-based livestock meat substitute has a water-based livestock meat substitute that is thawed at 4°C for 24 hours after freezing, and the water-based livestock meat substitute has a water-based livestock meat substitute with

Images