JP2003024016A - Sauce containing granular roe - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a sauce containing granular roe, obtained by mixing the granular roe with paste and which has chewability characteristic of granular roe and an improved flavor. SOLUTION: This sauce containing granular roe comprises the granular roe and a shortening having 30-40 deg.C melting point.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a sauce that makes the best use of the texture of fish roe to be blended as a raw material.

[0002]

2. Description of the Related Art On the other hand, in recent rich eating habits, items and tastes are becoming more and more diverse, and new foods are required. On the other hand, food has the aspect that it reflects traditional customs. From this aspect, foods that are too crazy are not accepted,
Even if the consumer purchases the extraordinary product once, it rarely purchases it again. Thus, the taste for food changes depending on the spatial factors such as the country or region, or the temporal factors such as the times. It is historically common for foods that have been born and developed in one area to develop independently after being propagated to another area.

Pasta dishes in Japan were originally introduced from Europe and America, but because noodle food culture has been in Japan for a long time and food culture has become westernized over time, Its consumption is increasing. Among these, pasta sauces made from fish eggs such as tarako sauce and mentaiko sauce have been developed independently, reflecting the Japanese food tradition.

[0004] In addition to taraco, representative examples of fish eggs eaten in Japan include salmon roe, white-spotted cod roe, red-crowned cod roe, and crow. Among them, Kazunoko, which is an egg of herring, and Karasumi, which is an egg of mullet, both have a chewy texture, and have a texture that is significantly different from tarako and mentaiko. Further, even when compared to pasta sauces other than fish egg sauce, such a material having a unique chewy texture was not found as a raw material for pasta sauce.

[0005]

Considering this, in terms of expanding the items of fish egg sauce, instead of tarako and mentaiko, which have been conventionally used as raw materials,
It is not hard to imagine blending Kazoko or Karasumi. However, it is necessary for the pasta sauce to be well entangled with noodles (pasta) as a characteristic required for the pasta sauce. And
Kazunoko and Karasumi were inferior in terms of good entanglement with this noodle (pasta). In other words, even if you treat Kazunoko and Karasumi as pasta, Kazunoko and Karasumi remained at the bottom of the plate and you could not enjoy the flavor and texture by putting it in your mouth at the same time as pasta.

[0006]

Means for Solving the Problems As a result of intensive studies to solve these conventional problems, the inventors of the present invention cut fish roe such as Kazunoko and Karasumi into an appropriate size to form an aggregate roe, By mixing this with a shortening with a specific melting point, a new sauce is obtained that is entwined well with pasta, has a smooth flavor, and has a unique texture with the distinctive chewy texture of cucumber and cod roe. I found that.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION There is no particular limitation on the fish roe in the present invention, but in order to sufficiently exert the effects of the present invention, a fish egg with a crisp crispy or a white crow is suitable. There is. These fish eggs are obtained by salting the ovaries of fish and are in the form of lumps. In the present invention, these lumps of fish eggs are cut to an appropriate size and used as aggregated fish eggs. For example, in addition to cutting into a rectangular shape with one side of 1 to 10 mm, preferably 3 to 8 mm, various shapes,
It can be cut to size and used.

As shortening in the present invention,
It may be either animal or vegetable, but the melting point is 30-40 ° C.
It is necessary to be. When the melting point is lower than 30 ° C, the smoothness is poor, and when it exceeds 40 ° C, the fluidity is lost, which is not preferable. As these shortenings, vegetable oils such as palm oil, palm kernel oil, cocoa butter or hydrogenated soybean oil, cottonseed oil, rice oil, corn oil, sesame oil, safflower oil, peanut oil, sunflower oil, lard, milk fat, etc. Animal fats and oils of. The amount of shortening used is 20 to 50% by weight in the sauce, preferably 30 to 4
A content of 0% by weight is desirable. If the content is less than 20% by weight, the entanglement of the aggregated fish roe with the pasta becomes poor, while if it exceeds 50% by weight, the texture becomes sticky.

Other raw materials in the present invention include salt, sugar, soy sauce, seasonings such as umami seasoning, scenting materials such as butter and flavor oils, edible oils and butters that increase smoothness, and sauces for pasta. A gelling agent and a thickening agent for improving the entanglement can be appropriately added.

[0010]

EXAMPLES Examples will be shown below for further description.

Examples 1 to 5, Comparative Examples 1 and 2 450 g of aggregated fish roe cut into the size shown in Table 1 was mixed with 80 g of salt, 75 g of sugar and 45 g of sodium glutamate, and then 1.5 g of guar gum and xanthan gum. 347 g of hydrogenated rapeseed oil (melting point 36 ° C.) in which 1.5 g was dispersed was added and further mixed to obtain an aggregate containing roe.
25 g of this aggregated fish roe-containing sauce was filled in an aluminum packaging material and subjected to hot water sterilization at 80 ° C. for 40 minutes to obtain a sterilized pasta sauce.

[0012]

[Table 1]

Test Example Sterilized pasta sauces obtained in Examples 1 to 5 and Comparative Examples 1 and 2 were mixed and entangled with 220 g of spaghetti obtained by boiling 100 g of dried spaghetti. This was evaluated by a panel of 10 people in accordance with the evaluation criteria shown in Table 2 for "texture of fish eggs" and "entanglement of pasta sauce to spaghetti". The evaluation results are shown in Table 3.

[0014]

[Table 2]

[0015]

[Table 3]

[0016]

EFFECTS OF THE INVENTION According to the present invention, aggregated fish roe such as Kazoko or Karasumi is mixed with shortening having a melting point of 30 to 40 ° C., so that it is well entangled with pasta and has a good flavor, and moreover, like Kazushi or Karasumi. Aggregated fish roe-containing sauce having a unique texture with a unique chewy texture is obtained.

Claims (2)

[Claims] 1. An agglomerate roe-containing sauce comprising an agglomerate roe and a shortening having a melting point of 30 to 40 ° C. 2. The aggregated fish roe-containing sauce according to claim 1, wherein the aggregated fish roe is Kazoko or Karasumi.