JP5874644B2 - Low protein shrimp, crab-like food manufacturing method - Google Patents

Description

  The present invention relates to a method for producing a low protein shrimp and crab-like food having a low protein and a shrimp-like or crab-like texture.

In the past, foods for patients whose protein intake has been restricted have been developed for reasons such as inborn errors of metabolism or kidney disease due to diabetic complications. However, since the amount of protein is extremely limited, it is not possible to consume a large amount of animal protein-containing foods such as meat and seafood. The amount of protein that can be consumed per day is about 30 g in the case of renal dialysis patients, and about 6 g in the case of phenylketonuria patients who are one of amino acid metabolism disorders. These patients are not satisfied with their diet and sometimes stop dietary restrictions, resulting in serious problems such as serious medical conditions.
On the other hand, in recent years, interest in health has increased among healthy people, and an increasing number of consumers prefer processed foods with reduced animal fat, cholesterol and calories. Recently, low-calorie meat-like foods mixed with okara and konnyaku have been available and have a texture similar to meat, and are currently widely used by diet-oriented consumers (JP 2002-272401, JP 2007-31680 publication).
In addition, not only meat and eggs, but also seafood are foods that yearn for patients with amino acid metabolism disorders. Shrimp and crabs, and crab mimics of crabs are especially popular. However, since these also have a high protein content, they can be eaten very little.
The following are known about the shrimp alternative food which uses konjac as a main raw material until now, and the invention regarding the manufacture. A raw shrimp-style food manufacturing method in which konjac pieces and sodium alginate are mixed and coated with algin jelly is known. (Japanese Utility Model Publication No. 63-122094). Furthermore, foods in which dried shrimp are mixed with konjac (Japanese Patent Laid-Open No. 2006-122030), foods in which shrimp, crab and other seafood eggs are mixed with konjac (Japanese Patent Laid-Open No. 2010-57384), and the like. Proposed.
Moreover, the following are known about the crab substitute food which uses konjac as a main raw material, and the invention regarding the manufacture. After cutting konjac into a fibrous form, crab sashimi-style food (Japanese Utility Model Publication No. Sho 63-122093) and a composite food formed by covering crab leg kamaboko with konjac paste Are known (Japanese Utility Model Laid-Open No. 62-162986 and Japanese Patent Laid-Open No. 2-150255).

The above technique is not necessarily a sufficient method for producing the desired low protein shrimp and crab-like foods. In Japanese Utility Model Laid-Open Nos. 63-122094 and 63-122093, the konjac itself is used as a small piece, so that the texture of konjac remains. Moreover, it is limited to raw food and its application range is narrow. In Japanese Patent Laid-Open Nos. 2006-122030, 2010-57384, 62-162986, and 2-150255, real shrimp, crabs, seafood, and the like are mixed. There is a lot of protein. Therefore, patients with metabolic disorders cannot eat these sufficient amounts. In JP-A-2006-122030 and JP-A-2010-57384, since they are simply molded with konnyaku, they do not have a shrimp or crab-like texture. Therefore, there has been no food containing a konjac material that has been mixed with a shrimp and crab-like texture by mixing a low-protein food material and konjac flour so far.
Therefore, as a result of various studies, the present inventors have selected water-insoluble dietary fiber having a fiber length of 100 μm or less as a food material containing almost no protein, mixed this with a base such as calcium hydroxide, and kneaded with konjac. Boil the gelled material, cut it further, mix it with konjac, and mold it, making it possible to easily produce low protein shrimp and crab-like food materials with a texture very similar to shrimp and crab The present invention has been completed.
That is, the present invention is as follows.
(1) Step A and step of gelling 1 part by weight of konjac fine powder, 0.5 to 4 parts by weight of water-insoluble dietary fiber having a fiber length of 100 μm or less, and water and a base in hot water Step B for cutting the gelled product obtained in A to 5 mm or less, Step C for mixing the cut product obtained in Step B with konjac fine powder and water, and molding obtained in Step C A process for producing a low-protein shrimp or crab-like food, comprising the step D of gelation in hot water.
(2) Furthermore, in the process A, 0.5-2 weight part of modified starch is added, The manufacturing method of the crab-like foodstuff as described in (1) characterized by the above-mentioned.
According to the present invention, a low protein shrimp and crab-like food having shrimp and crab-like elasticity and chewy texture can be obtained even if the protein content is extremely reduced. Furthermore, a food having a shrimp and crab-like texture can be produced without using fish meat or egg white. This allows shrimp and crab meals to be applied to patients with low protein diets, such as patients with inherited metabolic disorders such as phenylketonuria, maple syrup urineuria, homocysteineuria, and renal failure patients with diabetic complications. A food having a texture can be provided at low cost.

  FIG. 1 is a photograph of an example in which the present invention is molded into shrimp and cooked.

The water-insoluble dietary fiber used in the present invention is a vegetable fiber such as cellulose isolated from wheat having a fiber length of 100 μm or less, or crystalline cellulose processed from spruce, and is commercially available in powder form. You may use what is. Furthermore, bacterial cellulose produced by acetic acid bacteria contained in Nata de Coco may be used. The mixing ratio is 0.5 to 4 parts by weight, more preferably 1 to 3.5 parts by weight, based on 1 part by weight of konjac flour. If the mixing ratio is not within this range, the texture is not preferred. 1-3.5 parts by weight is preferable for shrimp, but 2-2.5 parts by weight is preferable for crab meal.
The konjac flour used in the present invention is extracted from konjac koji, and may be a commercially available product or a freshly prepared konjac koji. It is desirable to add 15 to 30 parts by weight, preferably 18 to 20 parts by weight of water to 1 part by weight of konjac fine powder, knead alone, form a gel, add water-insoluble dietary fiber and base, and knead. . Examples of the base include calcium hydroxide, calcium oxide, and fired shell powder, and are used when hardening konjac.
In addition, when reproducing the crab-like texture, it is necessary to weaken the elasticity than shrimp and soften it to some extent. Therefore, the texture can be adjusted by adding processed starch and oil in addition to water-insoluble dietary fiber.
As the modified starch, a modified starch such as phosphoric acid-treated tapioca starch or a heat-treated starch such as pregelatinized tapioca starch is used. The oil may be vegetable oil such as commercially available salad oil or animal oil such as lard. Particularly in the case of crabs, the addition of pregelatinized tapioca starch and oil is effective in reproducing the texture. It is also important to process it into a crab-like shape. Crab cocoons are made by cutting cocoons into thin threads, bundling them and dyeing them. Alternatively, a product that has been finely cut and bound into a semi-cylindrical shape is also commercially available. The latter can be processed more easily.
A predetermined amount of water and a base are added to these konjac-containing mixtures, gelled in hot water at 70 to 100 ° C., cooled to room temperature, and processed to form shrimp and crab crab.
After konjac containing water-insoluble dietary fiber is boiled and gelled, it is cut with a cutter or the like used in the production of tokoroten and cut to about 5 mm or less. This is again mixed with a mixture of base, water and konjac and molded. Also at this time, water-insoluble dietary fiber or processed starch may be added to adjust the texture. Furthermore, it is made to gel in hot water.
Hereinafter, the present invention will be sequentially described with reference to comparative examples and examples.

Examples 1 to 6, Comparative Example 1 <Preparation of shrimp-like konjac made using various water-insoluble dietary fibers>
18 parts of water was added to 1 part of konjac fine powder (manufactured by Ogawara Shoten) and stirred well. The mixture was allowed to stand for 1 hour with occasional stirring to obtain konjac gel A. 1 g of various water-insoluble dietary fibers shown in Table 2 and 2 g of water were added to another container. Further, 7.5 mL of a 1% calcium hydroxide aqueous solution was added. This mixture was mixed and solidified with 25 g of the above konjac gel A and a mixer “Vermics Gastro 200” (manufactured by Cherry Terrace Co., Ltd.), and then boiled with boiling water for 10 minutes. After boiled, it was cut to 5 mm or less. The obtained product was designated as cut material B.
A tether was then prepared. That is, 2 parts of crystalline cellulose “Viva Pure 591F” [manufactured by Fi Nutrition Co., Ltd.], 1.3 parts of phosphoric acid crosslinked tapioca starch T-5 [manufactured by Matsutani Chemical Co., Ltd.], 3.3 parts of water, 1% water 5 g of a mixed solution of 20 parts of an aqueous calcium oxide solution was added and mixed, and further mixed with the entire amount of the cut material B. 6.25 g of konjac gel A was added to these mixtures and mixed. Before it hardened, it was put in a fresh cream squeeze bag (1 cm in diameter), squeezed into a semicircle, and left for about 5 minutes until it hardened. This was put in boiling water and boiled for 10 minutes. The solidified konjac was taken out and stained red with a crab pigment “Kanikama Red” M-2 [manufactured by San-Eigen FFI Co., Ltd.] (a photograph thereof is shown in FIG. 1). Next, it was boiled and seasoned with the seasonings shown in Table 1. To this, fried deep-fried powder “Makasete Flour” [manufactured by Showa Sangyo Co., Ltd.] was fried in vegetable oil and evaluated by one person in charge. Table 2 shows the sensory evaluation results.
As is clear from the results in Table 2, it was found that among various water-insoluble dietary fibers, when a fiber having a fiber length of 90 μm or less was used, it had a shrimp-like texture.
Examples 7 to 13 and Comparative Examples 2 and 3 <Preparation of shrimp-like konjac with different amounts of water-insoluble dietary fiber added>
Therefore, in order to examine in detail the effect of imparting shrimp-like texture due to water-insoluble dietary fiber, konjac was added and evaluated using “Viva Pure 591F” which is crystalline cellulose of Example 1.
18 parts of water was added to 1 part of konjac fine powder (manufactured by Ogawara Shoten) and stirred well. The mixture was allowed to stand for 1 hour with occasional stirring to obtain konjac gel A. Put "Viva Pure 591F" (cellulose content 85%) in a separate container, add water by 1 to 1.5 times the weight of water-insoluble dietary fiber, and add 7.5 mL of 1% calcium hydroxide aqueous solution. It was. This mixture was mixed with 25 g of the above konjac gel A and a mixer “Vermics Gastro 200” (manufactured by Cherry Terrace Co., Ltd.), solidified, and then boiled with boiling water for 10 minutes. The amount of cellulose in “Viva Pure 591F”: The dry weight ratio of konjac flour is 0.5: 1 to 4: 1. As a control, konjac without water-insoluble dietary fiber was also prepared. After boiled, it was cut to 5 mm or less. The obtained product was designated as cut material C.
A tether was then prepared. That is, 2 parts of crystalline cellulose “Viva Pure 591F” [manufactured by Fi Nutrition Co., Ltd.], 1.3 parts of phosphoric acid crosslinked tapioca starch T-5 [manufactured by Matsutani Chemical Co., Ltd.], 3.3 parts of water, 1% water 5 g of a mixed solution of 20 parts of an aqueous calcium oxide solution was added and mixed, and further mixed with the entire amount of cut material C. 6.25 g of konjac gel A was added to these mixtures and mixed. Before it hardened, it was put in a fresh cream squeeze bag (1 cm in diameter), squeezed into a semicircle, and left for about 5 minutes until it hardened. This was put in boiling water and boiled for 10 minutes. The solidified konjac was taken out and stained red with a crab pigment “Kanikama Red M-2” [manufactured by Saneigen FFI Co., Ltd.]. Next, it was boiled and seasoned with the seasonings shown in Table 1. From this, fried powder “Makasete Flour” [manufactured by Showa Sangyo Co., Ltd.] was added and fried in vegetable oil, and evaluated by 4 subjects. Table 3 shows the sensory evaluation results. Real shrimp fries were rated as 5 points.
As shown in Table 3, it is effective when the amount ratio of water-insoluble dietary fiber to konjac flour is 0.5: 1 to 4: 1, more preferably 1: 1 to 3.5: 1. The texture was shrimp-like.
Examples 14-17, Comparative Example 4 <Preparation of Crab-like Konjac with Different Modified Starch Amount>
First, crab-like konjac was prepared by changing the amount of processed starch while keeping the amount of water-insoluble dietary fiber constant, and sensory evaluation was performed.
18 parts of water was added to 1 part of konjac fine powder (manufactured by Ogawara Shoten) and stirred well. The mixture was allowed to stand for 1 hour with occasional stirring to obtain konjac gel A. In a separate container, put 1 g of crystalline cellulose “Vivapure 591F” and 1 to 4 g of heat-treated tapioca starch TP-2 [Sanwa Starch Co., Ltd.], water 2 g, salad oil “Olein Rich” [Showa Sangyo Co., Ltd. )] 1 g was added, and 7.5 mL of 1% aqueous calcium hydroxide solution was further added. This mixture was mixed and solidified with 25 g of the above konjac gel A and a mixer “Vermics Gastro 200” (manufactured by Cherry Terrace Co., Ltd.), and then boiled with boiling water for 10 minutes. As a control, konjac without starch was also prepared. After boiled, it was cut to 5 mm or less. The obtained product was designated as cut material D.
A tether portion was then prepared. That is, a mixed solution of 4.5 parts of crystalline cellulose “Viva Pure 591F”, 3 parts of phosphoric acid crosslinked tapioca starch T-5 [manufactured by Matsutani Chemical Co., Ltd.], 7.5 parts of water and 25 parts of 1% calcium hydroxide aqueous solution 3.1 g was added and mixed, and further mixed with the entire cut material D. 6.25 g of konjac gel A was added to these mixtures and mixed. Put it in a commercially available semi-cylindrical laver roll (1.2 cm in radius, 18.5 cm in length) before it hardens, put it in boiling water and boil it for 10 minutes, and put the commercial product “Shitalaba” [Kibun Co., Ltd.] The product was imitated. The solidified konjac was removed from the mold and stained red with the crab pigment “Kanikama Red M-2” [manufactured by San-Eigen FFI Co., Ltd.]. Next, it was boiled and seasoned with the seasonings shown in Table 4. After refrigeration, it was sliced and evaluated by one subject. Table 5 shows the sensory evaluation results.
As shown in Table 5, crab crab-like texture can be obtained to some extent without adding pregelatinized tapioca starch, 0-2 times, more preferably 0.7-1.5 times added to konjac flour. Sometimes it was found that there was a crab-like texture.
Examples 18 to 21, Comparative Examples 5 to 7 <Preparation of crab-like konjac with different amounts of water-insoluble dietary fiber>
Next, in order to examine in detail the effect of imparting shrimp-like texture by water-insoluble dietary fiber, konjac was added and evaluated using “Viva Pure 591F” which is crystalline cellulose.
18 parts of water was added to 1 part of konjac fine powder (manufactured by Ogawara Shoten) and stirred well. The mixture was allowed to stand for 1 hour with occasional stirring to obtain konjac gel A. In a separate container, 0.8 to 5.3 g of crystalline cellulose “Viva Pure 591F” and 1 g of heat-treated tapioca starch TP-2 [manufactured by Sanwa Starch Co., Ltd.] are added, and 2.6 to 11.5 g of water and salad oil are added thereto. 1 g of “Olein Rich” [manufactured by Showa Sangyo Co., Ltd.] was added, and 7.5 mL of a 1% calcium hydroxide aqueous solution was further added. This mixture was mixed and solidified with 25 g of the above konjac gel A and a mixer “Vermics Gastro 200” (manufactured by Cherry Terrace Co., Ltd.), and then boiled with boiling water for 10 minutes. After boiled, it was cut to 5 mm or less. The obtained product was designated as cut material E.
A tether portion was then prepared. That is, a mixed solution of 4.5 parts of crystalline cellulose “Viva Pure 591F”, 3 parts of phosphoric acid crosslinked tapioca starch T-5 [manufactured by Matsutani Chemical Co., Ltd.], 7.5 parts of water and 25 parts of 1% calcium hydroxide aqueous solution 3.1 g was added and mixed, and further mixed with the entire amount of cut material E. 6.25 g of konjac gel A was added to these mixtures and mixed. Before solidifying, it was put in a commercially available semi-cylindrical laver roll (radius 12 mm, length 18.5 cm) and boiled for 10 minutes in boiling water. The solidified konjac was removed from the mold and stained red with crab pigment “Kani Kama Red” M-2 [manufactured by San-Eigen FFI Co., Ltd.]. Next, it was boiled and seasoned with the seasonings shown in Table 4. After refrigeration, it was sliced and evaluated by 5 subjects. Table 6 shows the sensory evaluation results.
As shown in Table 6, it is effective when the amount ratio of water-insoluble dietary fiber to konjac flour is 1: 1 to 3.4: 1, more preferably 2: 1 to 2.5: 1. The konjac in the range of the crab had a crab-like texture.

  According to the present invention, using konjac and water-insoluble dietary fiber as an alternative to shrimp and crab rice, and producing a food with shrimp and crab-like food texture without using any high protein-containing material It is extremely useful in the food field.

Claims (2)

Obtained by Step A and Step A in which 1 part by weight of konjac flour, 0.5 to 4 parts by weight of water-insoluble dietary fiber having a fiber length of 100 μm or less, and water and a base are gelled in hot water Step B for cutting the gelled product to 5 mm or less, Step C for mixing the cut product obtained in Step B with konjac fine powder and water, and molding the product obtained in Step C in hot water A process for producing a low-protein shrimp or crab-like food characterized by comprising a step D of gelation with Furthermore, in process A, 0.5-2 weight part of processed starch is added, The manufacturing method of the crab-like foodstuff of Claim 1 characterized by the above-mentioned.