JP2002095446A - Caviar jelly and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a processing method through which expensive caviar becomes easy to be served for users at a low price by minimizing the volume of expensive caviar to be sold, and a method for preventing cloudiness on caviar, turbidity of jelly, increase in the concentration and saltiness of the jelly respectively caused during the production process. SOLUTION: The objective method for producing caviar jelly comprises making caviar and its imitation (salmon roes, trout roes or angler roes) to be formed as solid components in a jellified substance, wherein the volume of expensive caviar to be sold is 3-5 g, a solution to be jellified is divided in two solutions A and B, the solution A to be directly embedded with caviar has the same salinity and osmotic pressure each as that of caviar so as to preventing cloudiness of caviar and turbidity of jelly, and the solution B to be laminated with the solution A regulates the general taste of the caviar jelly as a saltiness-suppressed soy sauce-based soup stock.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a novel processed food of caviar and similar products, and to a method for producing the same.

[0002]

2. Description of the Related Art Conventionally, fruits, vegetables, fish fillets and the like have been formed as a solid content in jelly-like substances, but caviar has never been seen in the market. It seems that there was no idea to form caviar as a solid content in jelly-like substances. As processed foods related to fish eggs, there are techniques for enhancing the shape retention of fish eggs, as seen in JP-A-10-84917, and techniques for fish-egg-like foods, such as JP-A-10-146173. On the other hand, as for jelly, JP-A-6-292521
It was a technique for improving the heat resistance of jelly as seen in

[0003]

At present, caviar sold on the market is at least as much as 28 g, so it is very expensive for general households to purchase. It is traded as. So you can buy caviar at low cost and enjoy it at home,
Reduce the sales volume to 3-5g.

The inventor of the present invention has made various studies to solve this problem, and has come up with caviar jelly as a processed food. In the manufacture, without losing the shape, color and flavor of caviar, the shape as close as possible to raw caviar,
Color and flavor had to be maintained.

[0005] When caviar was put into a molding container, a solution (dashi soup containing a quenching agent) was poured, and cooled,
The caviar became cloudy and the jelly became cloudy.
The prevention of cloudiness and turbidity has emerged as an issue.

[0006] In order to make the osmotic pressure between caviar and the solution almost equal to prevent cloudiness and turbidity, salt must be added to the solution. Therefore, the salt concentration increased and the saltiness became strong. A decrease in salt concentration and a decrease in saltiness have become new issues.

[0007]

Means for Solving the Problems To form 3 to 5 g of caviar as a solid content in a jelly-like substance. In other words, making caviar jelly makes it easy to buy one meal at home, and it is easy to buy in terms of price.

In order to maintain as much as possible the shape, color and flavor of the caviar, the time required for the solution to solidify from a sol to a gel is minimized. Therefore, it was necessary to rapidly refrigerate to 0-5 ° C.

The turbidity and turbidity are caused by the difference in osmotic pressure between caviar and a solution (dashi soup with a gelling agent), and can be eliminated by making the salt concentration of both the same. Fresh saline is added to the solution to increase the salinity of the solution to the caviar salinity (3-4.5%).

Instead of adding salt to all the solutions, the solution is divided into two, and salt is added to only one of them to increase the salt concentration, in order to reduce the increased salt concentration drop and the increased saltiness. Leave the other as it is. The former is referred to as solution A, and the latter as solution B. Then, the solution A is used as a solution of a portion that comes into contact with the caviar, and the upper half of the whole is made of this, and the remaining lower half is made of the solution B. Therefore, the product has a two-layer structure. Use a soy sauce-based dashi soup in the solution, as the soy sauce flavor is the best to control the strong salty taste.

[0011]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS First, materials to be used are examined. As a result of a comparative study of gelatin, agar, carrageenan, and pectin as raw materials, jelly structure, water retention, gelation temperature, acid resistance, thermoplasticity, solubility and adaptability as gelling agents, the gelling agent Therefore, gelatin is adopted because gelatin is most suitable. As the solution, soy sauce (honjozo), bonito, konbu, sugar, salt, and seasoning (amino acid) are used, but soup is used. Caviar (seburuga, osetra, bluega, kaluga), salmon eggs, trout eggs and lantern eggs are used as solid ingredients. After that, as a molded container,
A pull-top can having a capacity of 60 ml to 70 ml is prepared.

Heat and dissolve the plate gelatin into the soup. The solution is divided into two, and salt is added to one of them to make solution A. The other is left as it is to be used as solution B.
3-5 g of the solid content is placed in a molding container, and the solution A is 30 m
Pour and rapidly refrigerate at 0-5 ° C to solidify. Thereafter, 30 ml of the solution B is poured, rapidly refrigerated at 0 to 5 ° C. to solidify, and the container is capped.

[0013]

EXAMPLE 1000 ml of dashi soup is heated to dissolve 50 g of plate-like gelatin. 500 ml of the resulting solution
Divide each into two. Solution A is prepared by adding 15 g of salt to one side. The other is used as it is as solution B. Capacity 6
4 g of caviar is placed in a 0-70 ml molding container, solution A is poured into a 30 ml molding container, and rapidly cooled and solidified at 0-5 ° C. After confirming the coagulation, 30 ml of the solution B is poured on the coagulation (jelly-like), and the mixture is rapidly refrigerated at 0 to 5 ° C. again to coagulate. After solidification, cover the container with a vacuum sealing machine. Store the finished product in chilled refrigerator at 0-3 ° C for more than half a day.

[0014]

As described above, even with expensive caviar,
The volume sold can be reduced to a small amount, and it can be sold in a quantity and price that is easy to find in ordinary households. On the other hand, also about the shape, color and flavor of caviar, without becoming cloudy,
The saltiness was prevented from becoming strong, and an increase in taste and a visual effect were obtained.

[Brief description of the drawings]

FIG. 1 is a plan view showing caviar jelly.

FIG. 2 is a front view showing caviar jelly.

[Explanation of symbols]

 1 caviar 2 jelly made with solution A 3 jelly made with solution B

Claims (2)

[Claims] 1. Caviar (butterfly shark egg) and its similar products (salmon egg, trout egg, lantern egg) are formed as a solid substance in a jelly-like substance without changing its shape, color and flavor. New processed food. Hereinafter, it is described as caviar jelly. 2. A method for producing caviar jelly.