JP2003284535A - Fish roe granule-containing sauces - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a fish roe granule-containing sauce having a characteristic flavor and the granular touch of the fish roe. <P>SOLUTION: This fish roe granule-containing sauce comprises fish roe granules, a fish roe pasty material, and a fat or oil. <P>COPYRIGHT: (C)2004,JPO

Description

Description: TECHNICAL FIELD The present invention relates to sauces containing fish egg grains. 2. Description of the Related Art In recent years, Japanese-style sauces using fish egg grains and a relatively large amount of fats and oils have attracted attention, and pasta sauces have been particularly popular among consumers. The feature of the sauce containing the fish egg grains is the grainy texture of the fish eggs with a unique flavor. However, in the case of sauces that use a relatively large amount of fats and oils, the fish egg grains that have been dispersed in the sauce over time become separated, and the sense of unity as the sauce is lost, and the appearance is unfavorable and inferior. There were disadvantages. On the other hand, in order to solve these drawbacks, a method has been proposed in which an emulsifier is added to emulsify fats and oils to prevent separation of fish egg grains. However, a method of adding an emulsifier has not been put on the market because it impairs the flavor unique to fish eggs and consumers do not like to add food additives. [0004] Accordingly, the present inventors have
The present invention has been completed as a result of various studies in order to obtain fish egg grain-containing sauces in which the fish egg grains are suitably dispersed in the sauce and which have the unique flavor and graininess of the fish egg grains. [0005] That is, the present invention relates to sauces containing fish egg grains containing fish egg grains, fish egg paste, and fats and oils. [0006] Next, the sauce containing fish egg grains of the present invention will be described. The type of fish egg used in the present invention is not particularly limited as long as it can disperse the fish egg into granules, but preferably a fish egg that does not easily break by stirring or the like. Examples of these fish eggs include taraco, kazunoko, karasumi and the like. [0007] The fish egg paste may be obtained by grinding fish eggs or, if necessary, adding starch and a thickener. Any type of fish egg can be used for the fish egg paste, but preferably the same type of fish egg as the fish egg grain used is optimal. As the fats and oils used in the sauces containing fish eggs of the present invention, any of animal and vegetable fats and oils can be used. However, in order to obtain a smooth texture of the sauce, it has fluidity. Those having a low melting point are preferred. The present invention provides, in addition to the above-mentioned raw materials, seasonings such as salt, sugar, soy sauce, umami seasoning, butter,
A flavoring material such as flavor oil can be appropriately blended. The amount of the fish eggs of the present invention is preferably 30 to 50% by weight in the sauce containing the fish eggs. If the amount of the fish egg is less than 30% by weight, the graininess peculiar to the fish egg is not obtained, while if it exceeds 50% by weight, the texture becomes rough and the entanglement with the pasta is poor in the case of pasta sauce. Become. The content of the fish egg paste is in the range of 10 to 70% by weight, preferably 45 to 55% by weight, based on the fat or oil. When the content of the fish egg paste is less than 10% by weight, the fat or oil is easily separated from the sauce, and particularly when the paste is sterilized by heating because it is distributed at room temperature or in a chilled temperature zone, the fat and fat is strongly separated from the sauce. Become. Further, when the sauces are pasta sauces, the entanglement of the sauce with the pasta becomes worse. On the other hand, if the amount of the fish egg paste is more than 70% by weight, the flavor of the sauce is impaired. The fats and oils are contained in the sauce containing the fish egg grains in an amount of 20 to 50.
% By weight. 2 fats and oils
If the amount is less than 0% by weight, excellent flavor cannot be obtained, and the dispersed state of fish eggs cannot be maintained.
If it is more, it becomes greasy and the flavor of the sauce is impaired. Next, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to the following Examples. Examples 1-4 and Comparative Examples 1-2 Tarako grains taken out of the ovary of salted tarako were treated with a food processor (Iwatani mixer IMF: 300).
The mixture was stirred for 1 minute in D) to prepare a taraco paste. Table 1 shows this taraco paste and other raw materials.
Were mixed using the compounding amounts shown in Table 1 to prepare a sauce containing tarako grains. Fill the pouch with this taraco sauce
At 60 ° C. for 60 minutes and sterilized with hot water.
According to the evaluation criteria shown in Table 2, the name panelists evaluated the separation state of the fats and oils, the texture of the taraco grains, and the degree of entanglement with the pasta. Next, the evaluation results are shown in Table 3.
It is as follows. [Table 1] [Table 2] [Table 3] The sauces containing fish eggs of the present invention have an appearance,
It is excellent in taste and texture, well maintained in an emulsified state even after heat sterilization, and there is no separation of fats and oils. In the case of pasta sauce, the degree of entanglement with pasta is also good.

   ────────────────────────────────────────────────── ─── Continuation of front page    F term (reference) 4B036 LC05 LE02 LH13 LH37 LK01                       LP05                 4B042 AC06 AD40 AE08 AG24 AG29                       AG34 AH09 AK06 AK10 AP20

Claims (1)

Claims: 1. Sauces containing fish egg grains, characterized by containing fish egg grains, fish egg pastes, and fats and oils.