JP2001224343A - Roe food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a flowable roe food which has a good grilling flavor and is suitable as a raw material for pasta sauces, an ingredient for OCHAZUKE (food dish comprising cooked rice and tea), an ingredient for rice balls, and an ingredient for fried rice which use cod roe, seasoned cod roe, flying fish roe, herring roe, smelt roe and the like. SOLUTION: This roe food is characterized by mixing 30 to 80% of roe with 20 to 70% of a sugar alcohol and then heating the mixture at 85 to 140 deg.C.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a fish egg food using fish eggs, which are litters of cod, cod, walleye pollock, herring, flying fish, shishamo and the like, as a raw material for food. It is suitable as a raw material for pasta sauce, ochazuke, nigiri, and fried rice using taro, mentaiko, tobiko, mako-no-ko.

[0002]

2. Description of the Related Art Dried products are often used for fish eggs such as cod roe as pasta sauce and flakseed. If it is dried, the flavor is inferior and the cost for drying is high. In addition, in order to industrially use fish eggs such as raw cod roe as secondary processed foods such as pasta sauce and fried rice, it is difficult to mass-process because of poor fluidity due to lack of fluidity.

[0003] In addition, baked flavors are preferred for making secondary processed foods such as pasta sauce and fried rice ingredients, such as tarako. To impart a roasted flavor, roast,
In order to add a roasted flavor to a large number of fish eggs by industrially including a roasting step, it takes time and labor to use equipment and processing time. Therefore, Japanese Patent No. 2878543 discloses "adding and mixing 0.2 to 1.5 times by weight of edible oil and fat to taraco rose eggs and performing a heat treatment to raise the temperature of the rose eggs to 155 to 155.
A method for producing rose eggs having a savory roasted flavor by raising the temperature to 165 ° C ”has been proposed. However, in the method using fats and oils, the temperature must be as high as 155 ° C. or more, and the use is limited to secondary processed foods that may use fats and oils. There was a problem.

Japanese Patent Application Laid-Open No. Hei 9-271363 proposes "a salted tarako paste prepared by adding sugar and / or sugar alcohol to salted tarako and heat-sterilizing it". In order to impart heat resistance to tarako and not denature it, it is intended to be heat-sterilized, and heat-denatured fish eggs as in the present invention, leaving the original flavor of baked tarako as it is, as a raw material for food. The purpose is different from that used.

[0005]

SUMMARY OF THE INVENTION The present invention relates to a fish egg food such as tarako, which can impart a baked flavor at a lower temperature than the prior art without roasting, and can be applied to a secondary processed food. It is an object to provide a fish egg food which is simple to use, suitable for machining, and can be used for various secondary processed foods.

[0006]

Means for Solving the Problems The present inventors have conducted various studies to achieve the above object, and as a result, completed the present invention. That is, (1) mixing fish egg and sugar alcohol,
Fish egg food heated at a temperature of 85 ° C. or more and 140 ° C. or less, (2) fish egg food according to (1), wherein the sugar alcohol is a reduced oligosaccharide, and (3) raw material for secondary processed food (1) )
(4) The fish egg food according to (1), which has a fish egg content of 30% or more and 80% or less and a sugar alcohol of 20% or more and 70% or less.

[0007]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail. In the present invention, the expression “%” means “% by mass”.

[0008] The fish eggs used in the present invention include cod, madara, walleye pollock, herring, flying fish, shishamo, etc., which are used as cod roe, cod roe, mentaiko, tobiko, mazuko, etc. is there. Among these, especially the abdomen of Alaska pollack, baked flavor is given,
Delicious and desirable. As the fish egg to be used, it is preferable to use a raw egg in terms of flavor. In addition, in order to impart preservability, salted or frozen ones can be used. It should be noted that the salmon roe is not suitable for use as a fish egg food because of its large grain.

The sugar alcohol of the present invention includes erythritol, sorbitol, mannitol, maltitol, lactitol, trehalose, reduced palatinose, dextrin alcohol, reduced starch syrup, reduced oligosaccharides and the like. From the viewpoint of flavor and machine suitability, reduced starch syrup and reduced oligosaccharide are particularly desirable.

[0010] The ratio of fish eggs and sugar alcohol in the fish egg food is 30% or more of fish eggs in terms of raw fish eggs.
More preferably, it is 0% or less, and the sugar alcohol is 20% or more and 70% or less. If the egg content is less than 30%, or if the sugar alcohol content is greater than 70%, the flavor of the sugar alcohol is strong and the flavor of the fish egg is low, and the ingredients as the fish egg are small. It becomes difficult to use as.
Conversely, if the egg content exceeds 80%, or if the sugar alcohol content is less than 20%, the fish egg food tends to coagulate by heating, resulting in poor machine suitability and difficulty in processing by a machine.

The temperature at which the mixture of fish eggs and sugar alcohols is heated will be described in detail in later test examples. If the lower limit temperature at which the fish eggs are heated and denatured is 85 ° C. or higher, there is no fishy odor. When the temperature is 100 ° C. or more, a baked flavor is obtained, and when the temperature is 105 ° C. or more, the baked flavor becomes particularly good and more desirable. On the other hand, the upper limit temperature is preferably 140 ° C. or lower, and if it is 125 ° C. or lower, the baked flavor becomes more favorable, which is desirable.

Since the fish egg food of the present invention has fluidity, it can be easily processed by a machine, that is, a machine suitability can be obtained. Examples of the secondary processed food include pasta sauce, filling of bread, fried rice ingredients, ochazuke ingredients, rice balls and sushi ingredients, and various seasonings such as mayonnaise and non-oil dressing. In addition, at the stage of the fish egg food in the primary processed food, as long as the fluidity is not impaired, other auxiliary materials, for example, sugars, starches, salts, proteins, oils and fats, pigments,
Needless to say, various ingredients such as seasonings, other vegetables, livestock meat, and seafood may be added.

Next, a typical method for producing the fish egg food of the present invention will be described. The litter of cod, cod, walleye pollock, herring, flying fish, shishamo, etc. is removed, if necessary, by removing the skin surrounding the litter and preparing the unraveled fish egg. The fish egg used may be a salted product or a frozen product. For example, in a double kettle with a stirrer, 30% to 80% of fish egg and sugar alcohol 2
Then, the temperature is raised to 85 ° C. or more while stirring and mixing. When heating to 100 ° C. or more, it is preferable to heat with a pressure cooker. Alternatively, after mixing the fish egg and the sugar alcohol in a stirring pot, the mixture may be filled in a container such as a retort pouch and sealed, and then heated to 100 ° C. or more in a retort pot.
Alternatively, after aseptic sterilization at 100 ° C. or higher before filling the package, the package can be aseptically filled and sealed. The heating time may be appropriately selected, but it is preferable to heat the fish egg to heat and denature it, and to heat it to have a baked flavor. The time may be appropriately selected. After heating, cooling may be performed according to a conventional method.

The thus obtained fish egg food of the present invention has a good roasted flavor and is suitable for use as a raw material for secondary processed foods. By adding the sugar alcohol, the aminocarbonyl reaction is moderately adjusted, browning is suppressed, and a fish egg food with a good baked flavor is obtained, and since the water is not excessively dehydrated, the flavor on the tongue when eaten is obtained. I think it feels good.

Next, the present invention will be described in detail based on Examples and Test Examples. Example 1 10 kg of Alaska pollack litter was washed with 5% saline, and foreign matter was removed with a sieve having an opening of 1 mm.
The obtained 9.5 kg rose fish egg was put into a double kettle. Further, 8.5 kg of the reduced oligosaccharide was added and heated at 95 ° C. for 5 minutes with stirring.
Each kg was sealed and heated in a retort pot at 115 ° C. for 40 minutes, and then cooled to 10 ° C. or less to obtain the tarako food of the present invention.

Example 2 20 kg of the taraco food obtained in Example 1 was put into a double kettle, and 10 kg of bechamel sauce, 50.7 kg of milk, 5 kg of fresh cream, 3 kg of cheese, 1.2 kg of salt were added while stirring with heating. 0.8 kg of sodium glutamate, 1% of margarine and 0.2% of tamarind gum were added, and after reaching 90 ° C., the heating was stopped, and 8 kg of bacon and 0.1% of black pepper were added.
1 kg was added and the mixture was finished and stirred to obtain a sauce. After filling and sealing 140 g of the obtained sauce in a heat-resistant retort pouch, the mixture is sterilized by retort at 125 ° C. for 10 minutes.
Upon cooling, a taraco cream pasta sauce was obtained.

Test Example 1 A salted and frozen raw taraco rose egg was thawed, and the rose egg was reduced to 50% and the reduced oligosaccharide was reduced to 20% by 20 cm.
1 kg is filled and sealed in a heat-resistant bag for 1 kg of × 30 cm, and after heating for 40 minutes at different heating temperatures, 10 ° C.
And the flavor was evaluated by five professional panelists. For comparison, a mixture of 50% rose eggs and 50% fats and oils heated at 155 ° C. was similarly evaluated. Table 1 shows the results.

[0018]

[Table 1]

From Table 1, it can be seen that those heated at 155 ° C. with fats and oils are dehydrated and have a lower taracho flavor than those heated with reduced oligosaccharides. When heated at 85 ° C or higher with reduced oligosaccharides, there is no fishy odor and 100 ° C
If it is above, a baked flavor is obtained, and 105 ° C or more and 125 ° C or more.
It can be understood that the roasted flavor becomes particularly good when the content is below, and a burning smell occurs when the temperature exceeds 140 ° C.

Test Example 2 A frozen egg with salt and frozen raw tarako was thawed, and the mixture ratio of the rose egg and the reduced oligosaccharide was blended under the conditions shown in the following table, and a heat-resistant bag of 20 cm × 30 cm for 1 kg was prepared. And 1k
g was sealed and heated at 115 ° C. for 40 minutes, but the condition, machine suitability and flavor were evaluated by a specialized panelist.
The mechanical suitability was evaluated from the viewpoint of whether the fish egg food could be pumped up for filling and feeding by a machine, and whether the fish egg could be filled in a uniform state without sedimentation. Table 2 shows the results.

[0021]

[Table 2]

From Table 1, it can be seen that the one heated with fats and oils cannot be uniformly pumped up by a machine because of the precipitation of fish eggs. It can be understood that when the reduced oligosaccharide and the taraco are mixed and heated, fluidity is obtained, and the fish eggs can be pumped up without bias, so that they have mechanical aptitude and can be industrially processed in large quantities. Furthermore, it can be understood that when the raw taraco is 30% to 80% and the reduced oligosaccharide is 20% to 70%, a fish egg food having good flavor, state and mechanical suitability is obtained.

[0023]

As described above, the fish egg food of the present invention can impart a baked flavor by heating at about 100 ° C. without being roasted, and can be used as a secondary processed food. ,
It has machine suitability for processing such as filling by machine, and is used as a raw material for a wide variety of secondary processed foods in foods that do not use oils and fats, such as pasta sauce, ochazuke ingredients, rice balls, non-oil dressing, etc. be able to.

Claims (4)

[Claims] 1. A fish egg food obtained by mixing a fish egg and a sugar alcohol and heating the mixture at a temperature of 85 ° C. or more and 140 ° C. or less. 2. The fish egg food according to claim 1, wherein the sugar alcohol is a reduced oligosaccharide. 3. The fish egg food according to claim 1, which is used as a raw material for secondary processed food. 4. The fish egg food according to claim 1, wherein the content is 30% or more and 80% or less and sugar alcohol is 20% or more and 70% or less.