JP2007135458A - Fish roe sauce - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide fish roe sauce increased in granular feeling peculiar to fish roe, improved in fishy smell of fish roe peculiar to the fish roe, emphatically provided with flavor of the fish roe, also making an eater feel no salty taste, and suppressed in moisture activity within a specific range through using salt but not mixing the fish roe comprising raw material of the fish roe sauce with seasoning having a salt concentration higher than that of the fish roe in order to draw out the flavor of the fish roe and also improve granular feeling peculiar to the fish roe. <P>SOLUTION: The fish roe source having ≥pH 5 comprises fresh fish roe and seasoning liquid. The seasoning liquid is composed of egg yolk and salt so as to regulate the moisture activity of the fish roe sauce to ≥0.7 but <0.8. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

   The present invention relates to a fish egg sauce excellent in texture and flavor of fish eggs. More specifically, the present invention improves the texture of the fish eggs by suppressing the water activity within a specific range with salt. The present invention relates to a fish egg sauce that is improved, has a fish egg flavor and does not feel salty.

  Fish eggs such as octopus, mentaiko and shishamo are used as fish sauce in raw, salted or dried state.

   In order to make it possible to store fish egg sauce using the fish egg, such as pasta sauce, at room temperature, it is common to perform retort processing. However, in the retort treatment, the fish egg is completely denatured by heating, so that the flavor of the fish egg is deteriorated and the texture becomes rough and rough. In particular, if the fish egg is dried, for example, freeze-dried and used for a fish egg sauce, the retort treatment is performed in a state where the flavor unique to the egg is scattered during drying, The flavor of the fish egg becomes worse, and the texture and flavor of the fish egg cannot be fully utilized.

In view of this, an invention has been proposed in which it is possible to store at room temperature by a method other than the above retort treatment, and to solve the improvement in the texture and flavor of fish eggs. For example, in Japanese Patent Application Laid-Open No. 2004-105093 (Patent Document 1), by containing a half-lived egg and having a water activity of 0.80 or more and less than 0.90, it can be stored for a long period of time at room temperature. A fish egg sauce with a half-lived fish egg flavor is disclosed.

  However, although it is satisfactory for the texture that is seasoned in the half life of fish eggs, it is difficult to say that the flavor of fish eggs is satisfactory, and there is a demand for a fish egg sauce that draws the flavor of fish eggs. Yes.

JP 2004-105093 A

  In order to achieve the above object, the present applicants first considered that the fish egg sauce composed of fish egg and seasoning liquid could be used to extract the flavor of the fish egg more by using the osmotic pressure difference. An attempt was made to infiltrate the fish eggs into a seasoning liquid having a salt concentration higher than that of the eggs. However, although the fish egg flavor was certainly derived from the fish egg sauce disclosed in Patent Document 1, on the other hand, a fish egg odor peculiar to a raw fish egg was also extracted. Since the salt concentration of the sauce is high, the fish egg sauce has a salty flavor, and the desired fish egg sauce with a desired flavor cannot be obtained. In particular, for foods intended for long-term preservation, the fish odor peculiar to fish eggs shifted to a large amount from fish eggs to fish egg sauce over time, and the taste of the fish egg sauce became even worse. Therefore, it was extremely difficult to maintain the balance between the salt concentration and flavor of the fish egg sauce.

Therefore, as a result of intensive research on various conditions such as fish eggs and other raw materials and each process, the present inventors have obtained fish eggs that are raw materials for fish egg sources and fish. Rather than simply mixing a seasoning liquid that is higher than the salt concentration of the egg, the egg yolk is mixed with the above ingredients, so that the salty taste is not unexpectedly sensed and the flavor of the fishy odor that is unique to the raw fish is improved. The present inventors have found that a fish egg sauce that can be obtained is obtained and have completed the present invention.

That is, the present invention
(1) A fish egg sauce having a pH of 5 or more, consisting of a fish egg and a seasoning liquid,
A fish egg sauce in which egg yolk and salt are blended in the seasoning liquid, and the water activity of the fish egg sauce is adjusted to 0.7 or more and less than 0.8;
(2) The fish egg sauce according to (1), wherein the blending amount of the salt is 25 to 50% with respect to the entire aqueous phase blending raw material of the fish egg sauce,
(3) The fish egg sauce according to (1) or (2), wherein the blended amount of the egg yolk is 0.1 to 10% in terms of raw egg yolk relative to the whole fish egg sauce,
(4) The fish egg source according to any one of (1) to (3), wherein the fish egg source is a pasta sauce,
It is.

  The fish egg sauce according to the present invention improves the texture of the fish egg by suppressing the water activity to a specific range with salt. Can be provided, and a fish egg sauce in which the flavor of the fish egg is drawn and the saltiness is not felt can be provided. Thus, it is suitable for pasta sauce, pizza ingredients, bread filling, fried rice ingredients, Ochazuke element, nigiri and sushi ingredients.

  The present invention will be described in detail below. In the present invention, “%” means “mass%” and “part” means “part by mass”.

  The fish egg sauce of the present invention refers to a sauce consisting of a fish egg and a seasoning liquid, and it is a dish with a good taste of octopus just by applying it to pasta, pizza, bread, salad, etc. Is obtained. In addition, it is easy to obtain fried rice with octopus or a handful of octopus. Among these, it is particularly preferable to use it for pasta sauce because tarako pasta, mentaiko pasta and the like can be easily obtained simply by being cooked over boiled pasta.

  Here, in order to bring out the flavor of the fish egg, the pH needs to be 5 or more. By setting the pH to the above value, a good fish egg flavor is exhibited without feeling sour and miscellaneous taste, and particularly when used in pasta sauce, it is more desirable because it exhibits a fish egg flavor.

  The fish eggs used in the present invention include litters such as cod, madara, walleye pollock, herring, flying fish, shishamo, etc., or processed roses such as tarako, mentaiko, tobiko, number pups and the like. Among these, when using tarako and mentaiko barako in the fish egg sauce of the present invention, the available menus are rich and delicious. The fish eggs used may be in any state as long as they are not completely denatured by heating. For example, raw, salted, frozen products, etc. It may be a semi-finished state heated to such an extent that it is not heat-denatured, or an alcohol added. The reason why the fish eggs used in the present invention do not include those completely denatured by heating is that when the eggs are completely denatured by heating, the taste of the eggs becomes worse and the texture becomes rough and rough. It is.

  Although it does not specifically limit as the compounding quantity of the said fish egg Barako, When it becomes 30% or more with respect to the whole fish egg sauce, More preferably, it is 35% or more, The flavor of a fish egg can be drawn out more. Therefore, it is suitable for use as pasta sauce, nigiri, sushi ingredients, and the like.

  Next, the seasoning liquid used for the fish egg sauce of the present invention refers to a seasoned aqueous liquid material, which is the main raw material of the present invention excluding fish eggs, ingredients and oils and fats, and water. It is a mixture of water phase compounding raw materials mixed with auxiliary materials generally used as phase compounding raw materials. In addition, as said auxiliary material, thickening stabilizers, such as fresh water, gums, and starches, saccharides, proteins, etc. can be added as needed.

  Moreover, it is necessary to suppress the water activity to 0.7 or more and less than 0.8. If the water activity is 0.8 or more, it becomes difficult to obtain a crispness peculiar to fish eggs, and the flavor of the fish eggs cannot be sufficiently extracted. Moreover, even if it mixes the egg yolk mentioned later that it is less than 0.7, since the soluble solid content of salt increases in the seasoning liquid in the fish egg sauce, it becomes too salty, and the flavor of the fish egg cannot be fully utilized.

  Moreover, it is preferable that the compounding quantity of the said salt is contained 25 to 50% with respect to the whole water phase compounding raw material of a fish egg sauce. Within the above range, it is preferable that the texture and texture are enhanced by improving the texture that is characteristic of fish eggs, and that the flavor of fish eggs is easily extracted.

  Furthermore, the egg yolk used in the fish egg sauce of the present invention may be any egg yolk that is generally distributed, for example, raw egg yolk obtained from poultry eggs such as chickens, quails, and ducklings, or this Sterilized, refrigerated or frozen, dried by spray drying or freeze drying, treated with enzymes such as phospholipase A, phospholipase C, phospholipase D, protease, desugared And those obtained by decholesterolization by supercritical carbon dioxide treatment or the like, or salts or sugars added thereto.

  Moreover, when the content of the egg yolk is preferably 0.1 to 10%, more preferably 0.5 to 8% in terms of raw egg yolk, the fish egg peculiar to a raw fish egg It improves odor and does not feel salty. If the content of egg yolk is less than the above range, it is not preferable because it is difficult not only to improve the fishy odor peculiar to fishy eggs but also saltiness. If the above range is exceeded, the flavor of the egg yolk masks not only the fish egg odor unique to the fish egg but also the flavor of the extracted fish egg itself, and eventually the egg flavor of the fish egg sauce is impaired. It is easy and not preferable.

  In the present invention, fats and oils may be used. The oil and fat may be any animal or vegetable oil generally used for food, such as soybean oil, rapeseed oil, sour flower oil, sunflower oil, rice oil, corn oil, sesame oil, cottonseed oil, peanut oil, olive oil, palm oil, coconut oil, Fish oil, beef tallow, pork tallow, and those obtained by hydrogenating these fats can be used. Moreover, you may use such fats and oils individually or in mixture. Further, the oil and fat may be liquid oil or solid fat at room temperature, or may be liquid oil containing solid fat.

  Moreover, as a compounding quantity of fats and oils, it is desirable that it is 20 to 50% with respect to the whole fish egg sauce. Within the above range, the flavor of the fish egg sauce is improved, and when used as a pasta sauce, it is not salty and easily entangled with the pasta. Further, the fish egg sauce retains a viscosity that is easy to use as a cooking ingredient.

  Next, the typical manufacturing method of the fish egg sauce of this invention is demonstrated. First, remove the litter such as cod, madara, walleye pollock, herring, flying fish, shishamo, etc., if necessary, remove the skin that wraps the litter, and prepare loosened eggs. Next, fish eggs, seasoning liquid higher than the salt content of fish eggs, specifically egg yolk, salt and other auxiliary materials such as starches, thickening polysaccharides, sugar alcohols, etc. Stir and mix so that the activity is 0.7 or more and less than 0.8. Subsequently, the stirred and mixed fish egg sauce is filled into a container such as a sachet or a distribution package.

  The fish egg sauce of the present invention thus obtained can be obtained by cooking, pasting, spreading, and spreading on pasta, pizza, bread, salad, etc. to obtain a single dish with a good egg flavor. Further, for example, octopus fried rice and hand-picked octopus can be easily obtained. Among these, especially when used for pasta sauce, tarako pasta, roe pasta and the like can be easily obtained simply by adding to boiled pasta.

  Hereinafter, the fish egg sauce of the present invention will be specifically described based on Examples and Comparative Examples. The present invention is not limited to these examples.

[Example 1]
50 kg of cod roe with a salt concentration of 6% from which impurities have been removed is obtained with a sieve having an opening of 1 mm. After that, in the double kettle equipped with a stirrer, 40Kg of balalaco, 40Kg of rapeseed oil, and 30% of the total amount of salt in the aqueous phase blended raw material of fish egg sauce, specifically 4Kg of raw egg yolk, 6Kg of salt, cold water Swellable starch ("Mirasupurasu 626" manufactured by AE Staley) 0.5 kg, xanthan gum 0.02 kg, and the remaining fresh water is added and mixed. The fish egg sauce obtained by mixing was filled in a container to obtain the fish egg sauce of the present invention. When stored at room temperature for 1 month and opened, the pH was 6.0 and the water activity was 0.75.

When the obtained fish egg sauce was tasted over pasta that had been boiled, the fish egg sauce was improved in its unique sensation and its water activity was suppressed with salt. The fish egg odor was improved, the fish egg flavor was brought out and the saltiness was not felt, and the fish egg flavor was rich and delicious.

[Comparative Example 1]
Comparative Example 1 was prepared in the same manner as in Example 1 except that the amount of sodium chloride was 15% based on the total amount of the raw material for the fish egg sauce in the aqueous phase to obtain a fish egg sauce having a water activity of 0.85. As a result, not only could the flavor of the fish eggs be fully exploited, but also the texture that was characteristic of fish eggs could not be obtained. In addition, when the fish egg sauce of Comparative Example 1 was entangled with boiled pasta, it was not possible to obtain a delicious pasta with a rich egg flavor.

[Comparative Example 2]
Comparative Example 2 was prepared in the same manner as Example 1 except that no egg yolk was added. Then, although it was possible to obtain a crispness peculiar to fish eggs, the fish egg sauce had a fish egg smell peculiar to fish eggs and was salty, so the flavor of the fish egg sauce was very bad. Moreover, when this was entangled with the pasta boiled, the fish odor moved to the pasta, and it was impossible to obtain a delicious pasta with a rich flavor of the egg.

[Test Example 1]
The effect of the egg yolk content on the flavor of the fish egg sauce was investigated. That is, in Example 1, Samples 1 to 6 were prepared in the same manner as in Example 1 except that the blending amount of raw egg yolk was changed as shown in [Table 2] below with respect to the entire fish egg sauce. Table 2 shows the results of entanglement of each obtained fish egg sauce with boiled pasta, which was tasted by a specialist panelist and evaluated for the flavor of the fish egg sauce. In Table 2, the evaluations of ◎, ○, △, and × are based on the following criteria.
◎: Excellent, ○: Good, △: Normal, ×: Poor

  For samples 2 to 6 in which the blended amount of the above egg yolk is in the range of 0.1 to 10% in terms of raw egg yolk relative to the whole fish egg sauce, the flavor of the egg yolk is improved, that is, the fish egg odor peculiar to the raw fish egg is improved. The fish egg sauce that does not feel the saltiness as well as the flavor of the fish egg can be obtained. In particular, for samples 3 to 5 in which the blended amount of egg yolk is in the range of 0.5 to 8%, the fish egg odor unique to the fishy egg was not found at all, and a fish egg sauce excellent in flavor could be obtained. .

Claims (4)

A fish egg sauce having a pH of 5 or more, consisting of a fish roe and seasoning,
A fish egg sauce, wherein egg yolk and salt are blended in the seasoning liquid, and the water activity of the fish egg sauce is adjusted to 0.7 or more and less than 0.8. The fish egg sauce according to claim 1, wherein a blending amount of the salt is 25 to 50% with respect to an entire aqueous phase blending raw material of the fish egg sauce. The fish egg sauce according to claim 1 or 2, wherein a blending amount of the egg yolk is 0.1 to 10% in terms of raw egg yolk with respect to the whole fish egg sauce. The fish egg sauce according to any one of claims 1 to 3, wherein the fish egg sauce is a pasta sauce.