JPS61205446A - Artificial food composition - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to artificial food compositions, and more particularly to transparency,
The present invention relates to an artificial food composition that has excellent properties such as water retention and dimensional stability, and has excellent texture such as hardness and texture, and in the case of a jellyfish-like food, has a texture that closely resembles that of natural jellyfish.

Conventionally, jellyfish-like foods and the like have been artificially produced. For example, Japanese Patent Publication No. 46-38541 proposes a method for producing a jellyfish-like artificial food by mixing soybean protein and 1 to 3 times the weight of sodium alginate in the presence of water and then contacting the mixture with an aqueous calcium salt solution. .

However, since this method uses soybean protein, it lacks transparency and has a different texture than natural products.

The present inventors conducted intensive research on artificial foods that do not have such drawbacks, and as a result, we found that sodium alginate, gelatin,
Water-containing artificial food within a specific amount range of the three pectin components'
f! The present invention was completed by discovering that the above-mentioned drawbacks can be improved by manufacturing.

According to the present invention, there is provided an artificial food composition consisting of sodium alginate, gelatin, and pectin, and characterized in that the weight percent of pectin is in the range of 5 to 70 inches.

To further explain the present invention using a jellyfish-like food, which is one aspect of the present invention, the present inventors classified the characteristics of jellyfish into 1) texture such as hardness and texture, 2) elasticity and water retention, Furthermore, the present invention was developed as a result of intensive studies aimed at producing a jellyfish-like food product that has the following characteristics in addition to 3) dimensional stability, which is a problem in production, and has excellent transparency.

That is, hardness, texture b't sodium alginate (4)
After careful consideration, we thought of using gelatin (G) to provide elasticity and water retention, and pectin (P) to provide dimensional stability, and found that we achieved jellyfish-like properties that cannot be achieved with any two of the three components above. We have discovered that this can be achieved using a three-component system and in a limited amount range, and have arrived at the present invention.

More specifically, with the combination of sodium alginate and gelatin, jellyfish-like hardness and texture cannot be obtained, and the dimensional stability when molded is also poor.

When trying to make a jellyfish-like product using a combination of sodium alginate and pectin, the hardness is close to that of jellyfish to some extent, but it lacks elasticity and stickiness, and it feels like it falls apart when eaten. Products made with pectin are soft and have a texture far from that of jellyfish.

Surprisingly, however, within a limited amount range of the three-component system of sodium alginate, gelatin, and pectin, the characteristics of each component are fully exhibited, and a desirable product as a jellyfish-like food can be obtained.

The sodium alginate used in the present invention is mainly extracted from brown algae, and is used as a food additive.
Any widely used material can be used. Further, as gelatin and pectin, which are other raw materials, widely available commercially available natural edible substances can be used.

Weight multiplication of sodium alginate and weight% of gelatin (
The ratio of 2) needs to be A/G = 0.6 s to 9.00, preferably A/G = 0.70 to 3.00.
If A/G is smaller than 0.65, the hardness and texture characteristic of jellyfish cannot be obtained even if the amount of pectin, which is the third component of the spear, is changed, resulting in a soft texture.

Also, if A/G is greater than 9.00, the texture will become too hard, which is undesirable.

The pectin weight ratio used in the present invention is in the range of 5 to 70 inches, preferably 7 to 50 inches.

When the pectin weight 4 (P) is 70 parts or more, the texture becomes soft, and if it is less than 5 parts, the jellyfish-like hardness and texture cannot be obtained.

In the present invention, sodium alginate, gelatin, and pectin are sufficiently kneaded with water before use. The solid content concentration (A+G+P) at the time of mixing is preferably 5 to 20. If the concentration is low, the texture will be soft and weak, and if the concentration is high, the texture will not be hard. Furthermore, if necessary, flavoring agents, colorants, nutrients, etc. can be added to the mixed substance.

The mixture of A, G, P and water is brought into contact with a coagulating liquid, such as an aqueous calcium salt solution, and coagulated.

The calsulam salt used is, for example, calsulam chloride,
Any substance that is harmless to food, such as calcium lactate, can be used.

The method of contacting the mixed substance with the calcium salt aqueous solution may be any method as long as the mixed substance comes into contact with the calcium salt aqueous solution. It is useful in that it can be processed continuously.

The material coagulated with the calsulam salt aqueous solution is washed with water and, if necessary, cut and processed into small pieces to produce the product.

Further, if necessary, flavoring treatment and drying treatment may be further performed.

The food obtained from the artificial food composition of the present invention has a texture (hardness, texture, elasticity) that closely resembles natural jellyfish, has excellent water retention and transparency, and is similar to natural jellyfish. seasonality,
Since there is no price fluctuation and a steady supply is possible, it is extremely
Useful.

The food of the present invention can be used for Chinese food ingredients, delicacy confectionery, health foods, medicines, etc. For example, jellyfish-like foods, shark fin-like foods, wakame-like foods, etc. are particularly preferably used. It can be used as food, etc.

Example 1 Sodium alginate 5.5 part (5), gelatin 2.3
A kneaded mixture of 0), pectin 2.2), and 901D of water was prepared, and this kneaded material was heated to a width of 10 cIn and a thickness of 1, s.
It was formed into a sheet of m/m, extruded into a 5-t calcium chloride aqueous solution, coagulated for 5 minutes, washed with water, and cut into pieces into pieces to obtain a jellyfish-like coagulated product.

Table 1 shows the results of applying this coagulated product to a panel.

As shown in Table 1, the food obtained in Example 1 closely resembled jellyfish.

In this example, A/G=5.5/2.3=2.4, P=P/(A+G
+P)=2.2/10=22 solid content concentration=10 factor.

Example 2: In Example 1, A is 5.5 inches, G is 2 and 3 inches, and P is 2 inches.
．． 7.6%, 1.4chi, and 1.0' in place of the second section, respectively.
A jellyfish-like product was obtained in exactly the same manner as in Example 1 except that % was used.

Table 1 also shows the results of a panel test of the obtained product.

Example 3゜In Example 1, 5.5 parts of A, 2.3 parts of G, 2 parts of P
．． A jellyfish-like product was obtained in exactly the same manner as in Example 1, except that 4.2%, 3.6%, and 2.2chi were used instead of 24, respectively.

Table 1 also shows the results of a panel test of the obtained product.

In addition, the obtained product (thickness 1.7 m/m) was measured at wavelength 5 using a new "direct haze meter" manufactured by Toyo Seiki.
When the transmittance at 50nmK was measured, it was 6 at 92cm.
Nineteen.

On the other hand, Special Publick No. 46-385414. The transmittance of the product obtained in Example 2 was 74%.

The water retention and one-dimensional stability of the obtained jellyfish-like products were all good, and the results are shown in Table A.

table - person Example 4 In Example 1, 65 qb of A, Gf) 13%.

12% of P, 261% and L2 Chi respectively.

A jellyfish-like product was obtained in exactly the same manner as in Example 1 except that a2chi was used.

The test results of the obtained product using Spring 2- are also shown in Table 1.

Further, the transmittance of the obtained product was measured in the same manner as in Example 3, and was found to be 90.

Example 5 In Example 1, A's &5chi, G's 23%.

48% and 4.0%, respectively, instead of 12% for P.

A jellyfish-like product was obtained in exactly the same manner as in Example 1 except that 2% L was used.

Table 1 also shows the results of a panel test of the obtained product.

The transmittance of the obtained product was measured in the same manner as in Example 3 and was found to be 94.

Example 6 In Example 3, 0.1 part of brown pigment, 0.5 part of yellow pigment, and 0.1 part of red pigment were added to the kneaded material consisting of A, G, P, and water. A jellyfish-like product was obtained in exactly the same manner as in Example 3, except for thorough kneading.

The obtained product closely resembled natural jellyfish in appearance and texture.

Comparative example 1゜Example 1. In this case, A's 5.5 yen, G's 2.3 yen, and P's 2.2% yi are 8.8 yen, 0.8 yen, and 0.4 yen, respectively.
Example 1 except that % is used. A coagulated product was obtained in exactly the same manner.

Table 1 also shows the results of a panel test of the obtained coagulated product.

In this comparative example, A/G=8.810.8=11. P=4 solids concentration=
This is Section 10.

Comparative Example 2゜In Example 1, 5.54% of A, 2.3% of G, 2% of P
．． Example 1 except that 3.6 parts, 6.0%, and 0.4 parts were used instead of 2 parts. A coagulated product was obtained in exactly the same manner.

Table 1 shows the results of panel testing of the obtained coagulated product. It is also shown in .

Comparative example 3゜Example 1. In, 5.5 sections to, 2.3% of G, 1.1 sections, 1.8%, 7.1 to 9 of 2.2 sections of P, respectively.
Embodiment 1 except that the function is used. A coagulated product was obtained in exactly the same manner.

Table 1 also shows the results of a panel test of the obtained coagulated product.

Comparative Example 4 In Example 1, 2.7%, 0.2%, and 7.1% were added to the 5.5% of A, 2.3% of G, and 2.2% of P, respectively.
A coagulated product was obtained in exactly the same manner as in Example 1, except that Example 1 was used.

Table 1 also shows the results of a panel test of the obtained coagulated product.

Table 1 Panel test results Test method 1 Panel test method 20 panelists (10 women) compared the texture (hardness, texture, elasticity, etc.) of the obtained jellyfish-like food with natural jellyfish. (including) on a scale of 10 to 10.

Scoring method by panelists: 10 points 20 panelists could not distinguish the texture from natural jellyfish.

9 # 18 7 I 14 6 I 12 5 # 10 4 # 8 3 l 6 2 l 4 1 I 2 0 All 20 panelists could distinguish the texture from natural jellyfish.

2. Water retention test Dimensions in Figure 1 (Length LO Width Wo Height tO* Lo = lO
Each material was melted and crushed in a form of αWo=5cInto=O5twr) and hardened.

The weight (Wl) of the cured mourning sheet and the weight (W, ) of the sheet after being left for one day are measured, and the water retention property (@) is determined by the following formula.

*100% water retention means no separation.

3. Dimensional stability test method The cured sheet obtained in the water retention test was divided into 6 equal parts in the WO direction and the Lo direction, and the dimensions in each division (Fig. 2) were measured, and the rate of change with respect to the frame dimensions was measured. This was used as a measure of dimensional stability.

*Dimensional stability of 100cm indicates no change in dimensions.

[Brief explanation of the drawing]

Figure 1 shows the form used for the water retention test, LO = vertical.
Wo = horizontal and to = high. Figure 2 shows the dimensional measurement points for each category of the test piece used in the dimensional stability test.

Claims (1)

[Claims] 1. Consisting of sodium alginate, gelatin, and pectin, weight % of sodium alginate (A) = 0.65 to 9.00 weight % of gelatin (G) and weight % of pectin (P) = 5 70%. 2. (A)/(G)=0.70-3.00(P)=7
50% of the artificial food composition according to claim 1. 3. The jellyfish-like food composition according to any one of claims 1 to 2, wherein the artificial food is a jellyfish-like food.