JP3103425U - Frozen semi-processed food - Google Patents

Abstract

A frozen semi-processed food containing eryngii as a main component is prevented from becoming out of shape.
A thickening stabilizer is added to 70 to 95% by weight of the eryngii strips 1 to attach the eryngii strips 1 to each other to obtain a hamburger-like flat food body. On one or both sides of the food main body, a baked layer 2 for preventing shape collapse is formed.
[Selection] Figure 2

Description

  The present invention relates to a frozen semi-processed food containing eryngii as a main component, which is suitable for use as a foodstuff for medical treatment.

  Since mushrooms are generally low in calories and rich in dietary fiber that is effective for intestinal regulation, β-glucan and vitamins that enhance immunity, the usefulness of foods rich in mushrooms is being studied.

For example, a hamburger steak containing shiitake as a main component (Patent Document 1) and a tofu mushroom, Himeko (scientific name: Tokiirohiratake), are processed into a low-calorie, high-protein hamburger for diabetic patients. (Patent Document 2).
JP-A-1-317365 JP-A-4-325063

  However, many mushrooms have a unique flavor, and in Patent Document 1 using shiitake mushrooms, the flavor is adjusted with at least 30% by weight of ground meat, eggs, and seasonings.

  Even if the flavor has some problems, the hamburger disclosed in Patent Document 2 is effective for diabetic patients. However, one of the complications of diabetes is diabetic nephropathy, which causes impairment of renal function, and protein and salt intake is greatly restricted. There was a problem that even the hamburger of Literature 2 could not eat enough and it was difficult to eat a satisfying meal. Therefore, foods that are not only low in calories but also have a low volume and a low protein and low salt content are effective for dietary treatment of diabetic nephropathy patients.

  Eringi is an exotic mushroom (scientific name: Pleurotus eryngii) belonging to the Pleurotus family with a thick handle. The flavor has no habit, and mainly the pattern is eaten. Eryngii can also be artificially cultivated by conventional bottle cultivation, and those that use harvested eryngii as a raw material have been commercialized. However, it was difficult to apply to processed food because of its high cost. Further, even if the eryngii is finely processed, there is a problem that the shape is easily collapsed when the eringi is formed in a hamburger-like manner by increasing the mixing ratio of the eryngii.

  Therefore, an object of the present invention is to provide a low-calorie, low-cost frozen semi-processed food with a new texture. An object of the present invention is to provide a frozen semi-processed food which is hard to lose its shape even when the mixing ratio of eryngii is increased, and is therefore easy to handle. It is an object of the present invention to provide a large volume of frozen semi-processed food that can provide a satisfactory after-meal meal even when the intake of calories, proteins, and salts is restricted, such as in patients with diabetic nephropathy.

  The frozen semi-processed food according to the present invention contains 70 to 95% by weight of eryngii strips 1 in which eryngii cultivated collectively and artificially processed into strips are contained in the food main body, and the thickening stabilizer is used to prepare the eryngii strips. The pieces are attached to each other, and the food body is shaped like a hamburger. On one or both sides of the food main body, a burning layer 2 for preventing shape collapse is formed.

  It is preferable to adjust the protein content to 3 to 6% by weight and the salt content to 0.01 to 1% by weight.

  The eryngii has a thick handle and a large volume, so it can be processed efficiently into strips. Because there is no habit in the flavor, even if eryngii occupies most of the mixing ratio, it can be eaten delicious with a little seasoning. As shown in the following Table 1, which quotes the Fifth Edition Japanese Food Standard Ingredients Table, it has a very low content of protein and salt as well as calories, so it eats a lot even if there are restrictions on the intake of calories, protein and salt. be able to.

  If the eryngii is processed into a strip shape, the shape before processing does not matter, so that a bent eringi or a small eryngii can be used. Therefore, it is not necessary to arrange the shapes at the time of harvesting, so artificial cultivation can be carried out collectively in a culture container larger than a bottle container, and eryngii can be freely grown. Eryngii with excellent flavor quality can be obtained. Since the yield rate is increased and the production cost is reduced, it can be easily applied to processed foods.

  Since the eryngii strips 1 have a unique sticky texture, a new mochi-like texture can be provided by attaching the eryngii strips 1 together with a thickening stabilizer.

  If the roasting layer 2 is formed on one or both sides of the flat molded food body, the roasted and roasted roasting layer 2 retains its shape even if the blending ratio of the eryngii strips 1 increases. Therefore, the shape can be prevented well. The crispy texture of the grilled layer 2 and the mochi-like texture of the eryngii strips 1 are obtained. Baking can also impart a savory flavor.

  With eryngii as the main component, the protein content is adjusted to 3-6% by weight and the salt content is adjusted to 0.01-0.1% by weight. Because it can be eaten a lot, even a diabetic nephropathy patient can obtain a feeling of fullness after a meal. For example, during the renal failure phase, the daily intake is limited to 1500 calories of calories, 35 g of protein, 6 g of salt, etc., but still a sufficient after-meal satisfaction can be enjoyed.

  1 and 2 show an embodiment of a frozen semi-processed food according to the present invention. Most frozen semi-processed foods consist of eryngii obtained by artificial cultivation. The cultivation method of such eryngii is a conventional method, but differs in that it is collectively cultivated. That is, the cultivation container does not use a conventional bottle container, and allows eryngii to grow freely in a box container or the like larger than the bottle container. As a result, the eryngii at the time of harvesting is extremely uneven in shape and size, but is excellent in flavor quality. Therefore, it is not necessary to scrape bacteria which is usually performed to make the shape at the time of harvesting. Containers, water, and culture media used for artificial cultivation are sterilized by heat treatment or the like so that safety and hygiene of eryngii can be sufficiently ensured.

  The harvested eryngii is processed into strips as shown in FIG. Specifically, the eryngii, which had been washed with water to remove foreign substances, and the whole including the umbrella portion was chopped with a meat grinder to obtain eryngii strips 1. The eryngii strip 1 was adjusted so that its size was about 5 mm in outer diameter.

  Except for the eryngii, an onion, a thickener, and a seasoning which were processed in the same manner as the eryngii and processed into strips were used. The type of the thickening stabilizer is not particularly limited, but psyllium seed gum that expands when containing water and has an intestinal action can be suitably used. In the case of a curd run, since it is irreversibly solidified by heating, it is more effective from the viewpoint of preventing shape collapse. The seasoning is appropriately mixed with soy sauce, sugar and the like.

  7 parts by weight of the onion strip, 4 parts by weight of the psyllium seed gum, and 4 parts by weight of the seasoning were added to 85 parts by weight of the eryngium strip 1 and kneaded uniformly. The blending was adjusted so that the protein content was 3 to 6% by weight and the salt content was 0.01 to 1% by weight by adjusting the type and amount of the seasoning.

  After kneading, it is molded to obtain a hamburger-like flat food body as shown in FIG. Here, the weight is about 70 g per piece. As it is, it is soft and easily loses its shape, so that a hard and thin grilled layer 2 is formed on one or both surfaces of the food main body. At this time, if the fire passes through the inside, the texture of the eryngii strips 1 is impaired, so that it is baked instantaneously to form the grilled layer 2 only on the surface. Specifically, only one side was baked for several seconds on a plate heated to a high temperature to form a baked layer 2 on one side as shown in FIGS. At this time, if the food body was previously frozen or refrigerated and baked, the fire could be prevented from passing through to the inside. After forming the roast layer 2, the food body was frozen to obtain a frozen semi-processed food. Such frozen semi-processed food can be eaten by lightly baking in a frying pan or the like, or can be eaten by heating in a microwave oven.

  The burnt layer 2 can be formed on the entire surface. After applying a component which is easily solidified by heating, such as starch paste, to the surface, the surface may be baked to form the burnt layer 2. The surface of the food main body can be baked with a burner to form the grilled layer 2.

Perspective view showing the concept of frozen semi-processed food Cross-sectional side view showing the concept of frozen semi-processed food

Explanation of reference numerals

1 Eringi strips 2 Roasted layer

Claims (3)

The food body contains 70 to 95% by weight of eryngii strips (1) obtained by processing eryngii cultivated collectively into strips.
Frozen semi-processed food in which eryngii strips (1) are adhered to each other with a thickener and the food itself is shaped flat like a hamburger.   The frozen semi-processed food according to claim 1, wherein a baked layer (2) for preventing shape collapse is formed on one or both surfaces of the food main body.   The frozen semi-processed food according to claim 2, wherein the protein content is adjusted to 3 to 6% by weight and the salt content is adjusted to 0.01 to 1% by weight.

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