JP2001238644A - Fish roe food packed in flexible tube - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a fish roe food packed in a flexible tube, having good flavor of fish roe, preservable for a long period at normal temperatures, and easily usable at any desired time after extruding the food out of the flexible tube. SOLUTION: This fish roe food packed in a flexible tube is such that a fish roe composition comprising fish roe produced through heat denaturation and oils and fats is packed in the flexible tube; wherein the oils and fats comprise low-melting oils add fats and high-melting point oils and fats and account for 5-25 wt.% of the fish roe composition, and the fish roe accounts for 20-60 wt.% of the fish roe composition, and the viscosity of the fish roe composition at 5-35 deg.C is 4,000-1,000,000 mPa/s.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a flexible container, such as a flexible tube container, which is obtained by heating and denaturing rose eggs obtained by separating fish eggs which are litters of cod, cod, walleye pollock, herring, flying fish, shishamo, etc. The present invention relates to a fish egg food for food which can be used as a pasta sauce, filling bread, filling pizza, rice balls, fried rice, etc.

[0002]

2. Description of the Related Art Conventionally, salting is generally performed in order to preserve fish eggs such as cod roe, mentaiko and shishamo for a long period of time. Even if salting is performed, chilled or frozen storage is required. For storage at room temperature, the salt concentration must be increased until supersaturation occurs, and the salt cannot be eaten without salt removal. In addition, fish egg
Pasta sauces that can be stored at room temperature of 35 ° C. for a long period of one month or longer, and those used as flickering are used as dried products. If it is dried, the flavor peculiar to the fish egg will fly when it is dried, and since it has little water, the taste to be felt on the tongue will be inferior, and it will take time and cost to dry.

[0003]

SUMMARY OF THE INVENTION Accordingly, the present invention provides a method of using a fish egg which can be stored at room temperature for a long period of time without drying, has good fish egg flavor, and is easily pushed out of a flexible tube container when necessary. It is an invention made for the purpose of providing a flexible packaged fish egg food that can be prepared. Then, simply filling a flexible container with heat-denatured and rose fish eggs does not provide separation during storage, suppression of separation due to repeated use, shape retention, and extrusion suitability. Invention.

[0004]

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) a fish egg food in which a fish egg composition comprising a heat-denatured fish egg and a fat and oil is filled in a flexible container, wherein the fat and oil contain a low-melting fat and a high-melting fat,
The oil content is 5% or more and 25% or less of the fish egg composition, the fish egg content is 20% or more and 60% or less, and the fish egg composition is 5 ° C or more and 3% or more.
Viscosity at 5 ° C or less is 4000 mPa · s or more and 100
(2) The fish egg food according to (1), wherein the rising melting point of the low melting point fat is 20 ° C. or less and the rising melting point of the high melting point fat is 40 ° C. or more, (3) (1) The fat or oil content of the fat or oil is 65% or more and 99% or less, and the fat or oil content of the high melting point is 1% or more and 35% or less (1) or (2).
A fish egg food as described.

[0005]

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

[0006] The fish eggs used in the present invention include cod, madara, walleye pollock, herring, flying fish, shishamo, and the like, and are used as cod roe, mentaiko, tobiko, mazuko, etc. is there. The fish eggs to be used may be raw or dried, but raw fish eggs are preferably used in terms of flavor. Also, salted and frozen products can be used. In addition, because Ikura has a large grain,
It is not suitable for use as a fish egg composition as in the present invention.

In order to heat denature these fish eggs, 85
It is preferable to perform heat treatment at a temperature of not less than ° C. With heating over 85 ° C,
The protein component of the fish egg is thermally denatured, and a fish egg with good flavor is obtained. To heat, the fish eggs may be baked as they are or rose fish eggs may be baked in a baking machine such as an oven or a roaster. In addition, if necessary, sugar alcohols, starches,
It is also possible to mix with sugars, proteins, salts, seasonings, and other auxiliary materials such as vegetables, livestock meat, fish and shellfish in advance, and then heat-denature them. For example, a mixture of fish egg and sugar alcohol,
It may be used after heating at 85 ° C. or more in advance. 100 ℃
When the above-mentioned heating is performed, the fish eggs have a baked flavor, and the flavor is particularly good, which is desirable.

[0008] The fish eggs may be loosened and used as rose eggs. By mixing a rose-shaped fish egg with an oil or fat to form a fish egg composition in which the fish eggs are substantially uniformly dispersed, the appearance becomes good when extruded from a flexible container. Also,
When used as a pasta sauce or the like, it becomes easy to entangle with pasta. And because it shows a peculiar feeling peculiar to fish eggs,
It is sufficient to use the fish eggs so that they are not crushed. For example, although it depends on the type of fish egg, in the case of walleye pollock or shishamo litter, it is preferable to use a net of about 1 mm to remove foreign matter. It is a fish egg composition which has a smooth texture like a raw taraco or a mentaiko and has a good texture and texture. Needless to say, the fish eggs may be ground to improve the fish egg flavor and added for seasoning.

[0009] The amount of the fish egg to be blended should be 20% or more and 60% or less of the raw fish egg with respect to the whole fish egg composition. It is more desirable because it is good, has a slick feeling of fish eggs, and has a pleasant texture and texture. The amount of fish egg varies depending on the type of fish egg, but is equivalent to about 5% to 20% in terms of solid content.

[0010] A fish egg composition having a higher moisture content has a better flavor and feels more delicious. Although it is possible to add water separately using dried fish eggs, this water derived from fish eggs has a better flavor, and therefore it is preferable to use raw fish eggs. The water content in the fish egg composition varies slightly depending on the fish egg used, but is preferably about 10% to 40%. Water separation, shape retention,
Storage stability decreases.

Examples of the low melting point fat used in the present invention include rapeseed oil, corn oil, safflower oil, cottonseed oil, soybean oil, olive oil, peanut oil, sunflower oil, sesame oil,
Rice oil, natural oils such as fish oils, those obtained by slightly hydrogenating these natural oils and fats, those obtained by removing the high melting point parts from these oils and fats, and those obtained by collecting the low melting point parts of these oils and fats. A single kind of such fats and oils may be used, or a plurality of kinds may be used in combination. Among them, fats and oils having a rising melting point of 20 ° C. or less are desirable. In particular, fats and oils having a rising melting point of 0 to 15 ° C. are preferable because more stability can be obtained.

The high melting point fats and oils of the present invention include fats and oils obtained by hydrogenating animal and vegetable fats and oils, and fats and oils obtained by collecting high melting point portions. Among them, oils and fats having a rising melting point of 40 ° C. or more are desirable. In particular, oils and fats having an increasing melting point of 50 ° C. or more are preferable because more stability can be obtained. Examples of such fats and oils include rapeseed extremely hardened fat, beef tallow extremely hardened fat, and extremely hardened coconut oil in view of flavor and quality stability. Incidentally, a single kind of such fats and oils may be used,
A plurality of types may be used in combination.

The proportion of the low-melting-point fat and the high-melting-point fat in the oil-and-fat composition in the fish egg composition is such that the low-melting-point fat and oil content is 65-99% of the fat and oil, and the high-melting-point fat and oil content is 1-3
The content of the low melting point fat is preferably 80 to 97% of the fat and oil.
% And the high melting point fat content is preferably 3 to 20% of the fat or oil. Thereby, the separation of the liquid oil due to the temperature change can be particularly suppressed, and the liquid oil can be stored with stable quality for a long time. On the other hand, if the ratio of the high melting point fat is too high, the fat composition becomes hard and exhibits a rough feeling. Conversely, if it is too low, the liquid oil will separate or fish eggs and other ingredients will agglomerate.

If the total amount of the fats and oils including both the low-melting fat and the high-melting fat in the fish egg composition is too small, it is difficult to maintain the shape-retaining property. Even if it is mixed too much, it becomes oily, so it is desirable to make it 25% or less.

When a low melting point fat and a high melting point fat are contained in the fish egg composition as a fat or oil, when the temperature of the fish egg composition is raised from a temperature lower than the melting point of the low melting point fat or oil, it is lower than the melting point of the low melting point fat or oil. Not only does the liquid oil not separate at the temperature, but also has the unique property of maintaining the liquid oil non-separated state even at a temperature exceeding the melting point of the low melting point fat. The viscosity is stable against changes in temperature and pressure, and aggregation and precipitation of fish eggs and other ingredients are suppressed.

A fish egg composition having such properties is prepared by mixing a fish egg, a low-melting oil and a high-melting oil with heating at, for example, 85 ° C., cooling to about room temperature, and allowing to stand for 6 hours to 10 days. And a viscosity of 4000 mPa · s or more in a paste state or a state having plasticity.

It is presumed that the thus obtained oil / fat composition has a network structure in which the low-melting-point oil / fat is retained in the gaps of the high-melting-point oil / fat in a regular arrangement. This network structure is obtained by so-called quenching kneading treatment, in which a low melting point fat and a high melting point fat are heated and mixed, and then quenched using a refrigerant of -10 ° C or less, that is, a high melting point fat in the low melting point fat. It is different from those in which fine crystals of fats and oils are dispersed.

The viscosity of the fish egg composition is 4,000 mPa · s to 1,000,000 mPa · s at 5 to 35 ° C. in order to prevent dripping during extrusion from the flexible container. Thereby, it can be easily extruded from the flexible container in a normal room temperature range. More desirable viscosity depends on the opening area of the mouth of the flexible container, for example, when the mouth of the flexible container has an opening area of 80 mm ² or less, from the viewpoint of easy squeezing from the flexible container. 30,000 mPa · s to 80
It is good to be 10,000 mPa · s, and 50,000 mPa · s to 500,000 m
More preferably, it is Pa · s.

The container to be used is not particularly limited as long as it is used for food and can prevent the invasion of bacteria and the like and can be sealed. For example, canned or polyethylene (P)
E), a single layer material such as polypropylene (PP), more preferably ethylene-vinyl alcohol copolymer (EVOH) having low oxygen permeability, vinylidene chloride (PVDC),
Examples include a multilayer material made of aluminum or another gas barrier material and polyethylene (PE) or polypropylene (PP). Also, as the container shape,
It can be a tube having a mouth with a lid at one end, a small bag or the like. There is no particular limitation on the shape and size of the mouth as long as the fish egg composition and the ingredients contained therein can be extruded. It can be round, rectangular, star-shaped or the like.

The fish egg composition may be added with a viscosity modifier such as gums and starches, sugars, proteins, salts, seasonings, other vegetables, livestock meat, fish and shellfish as necessary as auxiliary materials. be able to.

It is possible to appropriately select as needed. For example, when a sugar alcohol is added, erythritol,
Sorbitol, mannitol, maltitol, lactitol, trehalose, reduced palatinose, dextrin alcohol, reduced oligosaccharides, reduced syrup can be used. It is particularly preferable to use sugar and reduced starch syrup. When a sugar alcohol is used, the content is preferably about 20% to 40% based on the whole fish egg composition. Within this range, the fish egg composition does not coagulate, moderately adjusts browning, and retains a viscosity that is easy to use as a food ingredient or cooking ingredient. Further, by heating, the fish egg has a good flavor.

Further, in order to maintain the body feeling of the fish egg composition, starches, thickening polysaccharides, dietary fibers and the like are preferably used. Among the starches, pregelatinized starch that swells with cold water may be used, and commercially available starch may be used. For example, pregelatinized tapioca starch, pregelatinized potato starch, pregelatinized corn starch,
Gelatinized wheat starch and the like can be mentioned. The addition ratio is preferably about 1% or more and 4% or less in terms of solid content based on the whole fish egg composition. In this range, water separation is suppressed,
The body feeling of the fish egg composition when extruded from the container is improved. Further, by adding dietary fiber such as cellulose for food, the lumpy feeling of fish eggs can be further emphasized, and the texture is improved. As the dietary fiber used,
Those having a size of about 0.01 to 1 mm are preferable, and microcrystalline cellulose having a size of about 1 μm is not suitable. When it is microcrystalline cellulose,
Unsmooth feeling cannot be obtained, which is not preferable. The addition ratio is preferably 0.1% or more and 1% or less in terms of solid content with respect to the whole fish egg composition. If the addition ratio is less than 0.1%, the effect is hardly obtained, and if it exceeds 1%, the dietary fiber has a loose feeling and conversely the texture is inferior.

The fish egg composition of the present invention is packed in a sealed container so that it can be stored at room temperature of about 20 ° C. to 35 ° C. for 1 month or more, or 6 months or more. In order to be storable at room temperature, heat sterilization may be applied enough to kill the heat-resistant bacteria, but since the heating is severe, the taste as food may be impaired. In such a case, the water activity can be reduced to 0.
It can be stored at room temperature at 75 to 0.85. The water activity may be appropriately adjusted with salts, sugars and the like.

Next, a typical method for producing the fish egg composition of the present invention will be described. The litters of cod, cod, walleye pollock, herring, flying fish, shishamo, etc. are removed as necessary, and the skin surrounding the litter is removed to prepare unraveled fish eggs. The fish egg used may be a salted product or a frozen product. For example, in a double kettle equipped with a stirrer, raw fish eggs, low melting oils and fats, high melting oils and fats, if necessary, starch, thickening polycephalus, sugar alcohols, salts, fresh water, seasoning, etc. The temperature may be raised to 85 ° C. or higher while stirring and mixing, and the egg may be heated and denatured by heating to such an extent that it has a grilled flavor. continue,
As it is, the container is filled and sealed in a flexible container such as a tube container with a lid or a small bag, and is used for 6 hours to 10 days, preferably 2 days to 5 days.
Leave at room temperature for days. If necessary, after filling and sealing the container, the container may be subjected to pressurized heat sterilization at 100 ° C. or higher according to a conventional method. Alternatively, after aseptic sterilization at 100 ° C. or higher before filling the package, the package can be aseptically filled and sealed. Further, in order to impart preservability, the heating temperature and time may be appropriately selected according to a conventional method according to the purpose of reducing the number of bacteria, and after heating, cooling may be performed according to a conventional method.

The thus obtained fish egg composition of the present invention can be used as pasta sauce, pizza ingredients, bread filling, fried rice ingredients, ochazuke ingredients, rice balls and sushi ingredients.

Next, the present invention will be described in detail with reference to examples and test examples. Example 1 The litter of Alaska pollack was washed with 5% saline solution, and foreign matter was removed with a sieve having an opening of 1 mm to obtain 3
After mixing 6 kg of balataco and 35 kg of reduced oligosaccharide,
The retort pouch was filled and sealed in 5 kg increments, sterilized by pressurizing and heating at a center temperature of 121 ° C. for 4 minutes according to a conventional method, and then opened and placed in a double kettle.
kg, extremely hardened rapeseed oil having a rising melting point of 55 ° C. 1 kg, salt 8 kg, butter 4 kg, pregelatinized starch 2.5 kg, amino acid seasoning 1 kg,
0.5 kg of cellulose for food “Sexel DC (manufactured by Asahi Kasei Kogyo Co., Ltd.)” is added, stirred while heating, and heated to 95 ° C.
When the temperature reached, the heating was stopped, and 100 g of a soft tube container with a lid was filled and sealed as it was, and cooled to room temperature.
After storage for a day, the taraco pasta sauce packed in a sealed container of the present invention was obtained. The water activity was 0.80, and it could be stored at room temperature for one month or more. When this was mixed with cooked rice and made into a rice ball, a grilled tarako rice flavor with a good flavor was obtained.

Test Example 1 (Evaluation of oil and fat content) Heat while mixing 40 kg of raw tarako, 8 kg of salt, oil and fat, and reduced oligosaccharide, stop heating when the temperature reaches 90 ° C, and attach a lid when the temperature reaches 65 ° C. After filling and sealing 200 g of each in a flexible tube container (flexible container), the container was cooled with cooling water at 10 ° C. and stored at room temperature to produce a simple container-packed tarako food product. The appropriate amounts of the fats and oils were evaluated by changing the amounts of the fats and oils and the reduced oligosaccharides as shown in Table 1 below. In addition, the mixing ratio of the rapeseed extremely hardened oil (high melting point fat) having a rising melting point of 55 ° C and the rapeseed slightly hydrogenated oil (low melting point fat) having a rising melting point of 5 ° C was 1: 9. As an evaluation method of the obtained container-packed taraco food, the appearance of the taraco composition squeezed out of the container, the impression of mixing the taraco food with the boiled pasta, and the flavor when eating it were evaluated according to the following criteria. The evaluation was performed by a panel of experts, and the average of the evaluation values of the 10 persons was rounded off. Table 1 shows the results. 2: Tarako has a good flavor and mellowness, and has a bitter taste. 1: Tarako flavor is good, but it is hardly entangled with the noodles and slightly lacks in crispness or feels slightly oily. 0: No terry, hardly tangled with noodles, or greasy.

[0028]

[Table 1]

From Table 1, it can be seen that when the fat or oil is at least 5%, more desirably at least 10%, a taraco composition which is easy to be entangled with pasta, has a good crispness, and has a good tarako flavor and mellowness is obtained. If it exceeds 25%, it will feel oily, and if it is 20% or less, it will be understood that it is more desirable.

Test Example 2 (Evaluation of Fish Egg Content) Heating was performed while mixing 15 kg of oil and fat, 8 kg of salt, raw tarako, and reduced oligosaccharide, and when the temperature reached 90 ° C., the heating was stopped. After filling and sealing 200 g of each in a flexible tube container (flexible container), the container was cooled with cooling water at 10 ° C., stored at room temperature, and a simple packaged taraco food was trial-produced. The suitability of the amount of fish egg was evaluated by changing the blending amounts of the raw cod and the reduced oligosaccharide as shown in Table 2 below. In addition, the mixing ratio of the rapeseed extremely hardened oil (high melting point fat) having a rising melting point of 55 ° C and the rapeseed slightly hydrogenated oil (low melting point fat) having a rising melting point of 5 ° C was 1: 9. As an evaluation method of the obtained packaged taraco food, the impression when the taraco food squeezed out of the container was mixed with the boiled pasta and the flavor of eating the taraco food were evaluated according to the following criteria.
The evaluation was performed by a panel of experts, and the average of the evaluation values of the 10 persons was rounded off. Table 2 shows the results. 1: Tarako flavor is good, and the amount of tarako is appropriate. 0: Tarako flavor is insufficient, and it is felt that the amount of tarako is too small, or it is difficult to mix, and that the amount of tarako is too much.

[0031]

[Table 2]

From Table 2, it can be seen that the blended amount of fish eggs is not less than 20% and not more than 60%.
%, It can be understood that the flavor is good and the blending amount is appropriately felt.

Test Example 3 (Evaluation of suitable viscosity for container mouth) 40 kg of raw tarako, 32 kg of reduced oligosaccharide, 8 kg of salt,
20 kg of fats and oils are mixed and heated. When the temperature reaches 90 ° C., the heating is stopped. When the temperature reaches 65 ° C., 200 g of a soft tube container with a lid (flexible container) is filled and sealed, and then cooled at 10 ° C. , And stored at room temperature to produce a simple packaged taraco food product and evaluate the appropriate viscosity for the mouth of the container. The viscosity was adjusted by adjusting rapeseed extremely hardened oil (high melting point oil and fat) having a rising melting point of 55 ° C. in oil and fat.
The mixing ratio of rapeseed slightly hydrogenated oil (low melting point oil) at ℃ was changed, and the storage time and storage temperature at room temperature were changed, and the viscosity was measured with a B-type viscometer. In this viscosity measurement, N
o. 2-No. 7 rotor (rotating rod) 2-10rpm
m. In addition, the ease of squeezing the obtained taraco food from the flexible container was evaluated by the following standard by ten expert panelists, and the average of the evaluation values of the ten persons was rounded off. Table 3 shows the results. 2: It is very easy to take out from the flexible container. 1: Easy to take out of flexible container. 0: Liquid dripping occurs or does not come out of the flexible container or is difficult to come out.

[0034]

[Table 3]

According to Table 3, this taraco food has a viscosity of 4000 mP when the opening area of the flexible container is 10 mm ^2.
a · s to 500,000 mPa · s is desirable, and when the opening area is about 40 mm ² , the viscosity is 4000 mP · s.
a · s to 800,000 mPa · s, especially 30,000 mPa · s to 5
Desirably, the viscosity is 30,000 to 1,000,000 mPa · s when the opening area is 80 mm ^2.
S, in particular, 50,000 mPa · s to 800,000 mPa · s.

Test Example 4 (Evaluation of blending ratio of high melting point fat and low melting point fat in fats and oils) 40 kg of raw tarako, 32 kg of reduced oligosaccharide, 8 kg of salt,
When 20 kg of fats and oils were mixed and heated to 90 ° C., the heating was stopped. When the temperature reached 65 ° C., 200 g of a flexible tube container with a lid (flexible container) was filled and sealed, and then cooled with 10 ° C. cooling water. It was cooled and stored at room temperature to produce a simple packaged taraco food product. 55 ° C rising melting point in fats and oils
The mixing ratio of high-melting oil and low-melting oil was changed as shown in Table 4 by changing the mixing ratio of rapeseed extremely hardened oil (high-melting oil and fat) and rapeseed slightly hydrogenated oil (low-melting oil and fat) having a rising melting point of 5 ° C. Were evaluated by 10 expert panelists according to the following criteria. In addition, the average of the evaluation values of 10 persons was rounded off, and the results are shown in Table 4. 2: No separation and good shape retention. 1: There is shape retention, but slight separation is observed on the surface. 0: Separation causes liquid dripping or is difficult to remove from the container.

[0037]

[Table 4]

From Table 4, the ratio of the low-melting-point fat and the high-melting-point fat in the oil-and-fat composition in the fish-egg composition is such that the low-melting-point fat and oil content is 65-99% of the fat and oil, and the high-melting-point fat and oil content is 1- When the content is 35%, a fish egg food having a shape retaining property and in which separation is suppressed is obtained, and the low melting point fat content is 80 to 97% of the fat content.
% And the high melting point fat content is preferably 3 to 20% of the fat.

[0039]

As described above, the flexible container-packed fish egg food of the present invention can be easily pushed out of a flexible tube container when needed, and has a good fish egg flavor, pasta and the like. It is easy to entangle, separation is suppressed, extrudability from the container is good viscosity, it has a shape after extruding, it has shape retention, it can be stored at room temperature for a long time, so pasta sauce,
It is suitable as a pizza ingredient, bread filling, fried rice ingredients, ochazuke ingredients, rice balls and sushi ingredients.

Claims (3)

[Claims] 1. A fish egg food in which a fish egg composition comprising a heat-denatured fish egg and a fat is filled in a flexible container, wherein the fat contains a low-melting fat and a high-melting fat as a fat. The content is 5% or more and 25% or less of the fish egg composition, and the fish egg content is 2
0% to 60%, and 5 ° C to 35 ° C of the fish egg composition
Viscosity at or below 4000 mPa · s to 1,000,000 m
Fish egg food having Pa · s or less. 2. The rising melting point of the low melting point fat is 20 ° C. or less, and the rising melting point of the high melting point fat is 40 ° C. or more.
Fish egg food as described. 3. The fat or oil having a low melting point fat content of 65% or more and 99% or less.
The fish egg food according to claim 1 or 2, wherein the high melting point oil content is 1% or more and 35% or less.