JP2003024016A - Sauce containing granular roe - Google Patents
Sauce containing granular roeInfo
- Publication number
- JP2003024016A JP2003024016A JP2001210137A JP2001210137A JP2003024016A JP 2003024016 A JP2003024016 A JP 2003024016A JP 2001210137 A JP2001210137 A JP 2001210137A JP 2001210137 A JP2001210137 A JP 2001210137A JP 2003024016 A JP2003024016 A JP 2003024016A
- Authority
- JP
- Japan
- Prior art keywords
- roe
- sauce
- pasta
- fish
- granular
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
【0001】[0001]
【発明の属する技術分野】本発明は、原料として配合す
る魚卵の食感を生かしたソースに関する。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】[0002]
【従来の技術】最近の豊かな食生活において、一方で
は、アイテムおよび嗜好がますます多様化し、より新規
な食品が求められている。また、他方においては、食は
伝統的習慣を反映するという側面を持つ。この側面か
ら、あまりに突飛な食品というものは受け入れられず、
消費者がその突飛な商品を一度は購入しても、再び購入
することはほとんどない。このように、食に対する嗜好
というものは国や地域という空間的要因、あるいは時代
という時間的要因によって変化するものである。そし
て、ある地域において誕生し、発展した食品が、別の地
域に伝播した後、独自の発展を遂げるということは、歴
史的によくあることである。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.
【0003】我が国におけるパスタ料理は元来、欧米か
ら伝えられたものであるが、麺食文化が古くから我が国
にあったことと、時代を経るに従い、食文化が洋風化し
てきたことから、ますますその消費量が増えている。そ
の中にあって、日本食の伝統を反映して、タラコソース
や明太子ソースといった魚卵を原料としたパスタソース
が独自に発展してきている。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】我が国において食される魚卵として代表的
なものに、タラコ以外に、例えばイクラ、スジコ、カズ
ノコやカラスミがある。その中で、ニシンの卵であるカ
ズノコと、ボラの卵であるカラスミは、ともに食感に歯
ごたえがあり、タラコや明太子とは大きく異なった食感
を有する。また、魚卵ソース以外のパスタソースと比較
しても、このような独特の歯ごたえを有する素材は、パ
スタソースの原料としては見られなかった。[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】[0005]
【発明が解決しようとする課題】こう考えると、魚卵ソ
ースのアイテムを広げるという点においては、従来から
原料として用いられていたタラコや明太子の代わりに、
カズノコやカラスミを配合することは、想像するに難く
ない。しかし、パスタソースに求められる特性として麺
(パスタ)とよく絡み合うことが必要である。そして、
この麺(パスタ)との絡み合いの良さという点におい
て、カズノコやカラスミは劣っていた。すなわち、カズ
ノコやカラスミをパスタとあえても、カズノコやカラス
ミは皿の底に残って、パスタと同時に口に入れて風味や
食感を楽しむことができなかった。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】[0006]
【課題を解決するための手段】本発明者等はこれら従来
の問題点を解決するために鋭意研究した結果、カズノコ
やカラスミといった魚卵を適宜の大きさにカットして団
粒魚卵とし、これに特定の融点を有するショートニング
を混合することによって、パスタとよく絡み合ってなめ
らかで、風味も良好で、しかもカズノコやカラスミの特
有の歯ごたえのある独特の食感を有する、新規なソース
が得られることを見出した。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】[0007]
【発明の実施の形態】本発明における魚卵としては、特
に限定されるものはないが、本発明の効果を充分に発揮
させるためには、歯切れがよい魚卵であるカズノコやカ
ラスミが適している。これらの魚卵は魚類の卵巣を塩漬
け等したものであり塊状を呈しているが、本発明はこれ
らの魚卵塊を適宜の大きさにカットし、団粒魚卵として
使用するものである。例えば一辺が1〜10mm、好まし
くは3〜8mm程度の角形にカットする外、種々の形状、
大きさにカットして使用することができる。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.
【0008】本発明におけるショートニングとしては、
動物性、植物性のいずれでもよいが融点は30〜40℃
であることが必要である。融点が30℃未満であると滑
らかさに欠け、また40℃を超えると流動性がなくなる
ので好ましくない。これらのショートニングとしてはパ
ーム油、パーム核油、カカオ脂あるいは水素添加した大
豆油、綿実油、コメ油、コーン油、ゴマ油、サフラワー
油、落花生油、ヒマワリ油等の植物性油脂、ラード、乳
脂等の動物性油脂が挙げられる。ショートニングの使用
量はソース中に20〜50重量%、好ましくは30〜4
0重量%の含有量であることが望ましい。この含有量が
20重量%未満であると団粒魚卵のパスタへの絡みが悪
くなり、一方50重量%を超えるとべたついた食感とな
る。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.
【0009】本発明におけるその他の原料としては、食
塩、糖類、醤油、うまみ調味料等の調味料、バターやフ
レーバーオイル等の香り付け原料、なめらかさを増す食
用油やバター、パスタへのソースの絡みをよくするゲル
化剤や増粘剤を適宜配合できる。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】[0010]
【実施例】以下実施例を示し、さらに説明する。EXAMPLES Examples will be shown below for further description.
【0011】実施例1〜5、比較例1〜2
表1に示す大きさにカットした団粒魚卵450gに食塩
80g、砂糖75g、グルタミン酸ソーダ45gを混合
し、次にグアガム1.5gとキサンタンガム1.5gを
分散させた水素添加ナタネ油(融点36℃)347gを
添加し、さらに混合して、団粒魚卵含有ソースを得た。
この団粒魚卵含有ソースを25gずつアルミ包材に充填
し、80℃、40分の湯殺菌に供し、殺菌済みパスタソ
ースを得た。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】[0012]
【表1】 [Table 1]
【0013】試験例
実施例1〜5および比較例1〜2によって得られた殺菌
済みパスタソースを、乾燥スパゲッティ100gを茹で
上げて得られたスパゲッティ220gに各々混ぜ絡め
た。このものを10人のパネルで表2に示す評価基準に
従い「魚卵の歯ごたえ」および「スパゲッティへのパス
タソースの絡み具合」について評価した。その評価結果
を示せば表3のとおりである。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】[0014]
【表2】 [Table 2]
【0015】[0015]
【表3】 [Table 3]
【0016】[0016]
【発明の効果】本発明によればカズノコやカラスミとい
った団粒魚卵に、融点30〜40℃のショートニングを
混合することによって、パスタとよく絡み合い、かつ風
味も良好で、しかもカズノコやカラスミのような団粒魚
卵特有の歯ごたえのある独特の食感を有する、団粒魚卵
含有ソースが得られる。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)
ートニングを含有することを特徴とする団粒魚卵含有ソ
ース。1. An agglomerate roe-containing sauce comprising an agglomerate roe and a shortening having a melting point of 30 to 40 ° C.
ある、請求項1記載の団粒魚卵含有ソース。2. The aggregated fish roe-containing sauce according to claim 1, wherein the aggregated fish roe is Kazoko or Karasumi.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2001210137A JP2003024016A (en) | 2001-07-11 | 2001-07-11 | Sauce containing granular roe |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2001210137A JP2003024016A (en) | 2001-07-11 | 2001-07-11 | Sauce containing granular roe |
Publications (1)
Publication Number | Publication Date |
---|---|
JP2003024016A true JP2003024016A (en) | 2003-01-28 |
Family
ID=19045657
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2001210137A Pending JP2003024016A (en) | 2001-07-11 | 2001-07-11 | Sauce containing granular roe |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP2003024016A (en) |
Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2009089678A (en) * | 2007-10-11 | 2009-04-30 | Q P Corp | Heat sterilized pasta sauce |
JP2011250712A (en) * | 2010-05-31 | 2011-12-15 | Nisshin Foods Kk | Fish egg containing sauce |
JP2011254741A (en) * | 2010-06-08 | 2011-12-22 | Nisshin Foods Kk | Method of producing sauce containing heat-sterilized fish egg |
JP2012039898A (en) * | 2010-08-16 | 2012-03-01 | Nisshin Foods Kk | Roux for carbonara sauce |
JP2013150596A (en) * | 2011-12-27 | 2013-08-08 | Nisshin Foods Kk | Solid sauce |
JP2018019621A (en) * | 2016-08-02 | 2018-02-08 | 日清フーズ株式会社 | Dried mullet roe topping sauce |
WO2019189538A1 (en) * | 2018-03-29 | 2019-10-03 | 日清フーズ株式会社 | Frozen noodle food product |
-
2001
- 2001-07-11 JP JP2001210137A patent/JP2003024016A/en active Pending
Cited By (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2009089678A (en) * | 2007-10-11 | 2009-04-30 | Q P Corp | Heat sterilized pasta sauce |
JP2011250712A (en) * | 2010-05-31 | 2011-12-15 | Nisshin Foods Kk | Fish egg containing sauce |
JP2011254741A (en) * | 2010-06-08 | 2011-12-22 | Nisshin Foods Kk | Method of producing sauce containing heat-sterilized fish egg |
JP2012039898A (en) * | 2010-08-16 | 2012-03-01 | Nisshin Foods Kk | Roux for carbonara sauce |
JP2013150596A (en) * | 2011-12-27 | 2013-08-08 | Nisshin Foods Kk | Solid sauce |
JP2018019621A (en) * | 2016-08-02 | 2018-02-08 | 日清フーズ株式会社 | Dried mullet roe topping sauce |
WO2019189538A1 (en) * | 2018-03-29 | 2019-10-03 | 日清フーズ株式会社 | Frozen noodle food product |
JPWO2019189538A1 (en) * | 2018-03-29 | 2021-03-25 | 日清フーズ株式会社 | Frozen noodle food |
JP7213232B2 (en) | 2018-03-29 | 2023-01-26 | 株式会社日清製粉ウェルナ | frozen noodle food |
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