JP2008131915A - Fish roe-containing processed food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a fish roe-containing processed food having a favorable granular palate feeling peculiar to fish roe, and to provide a food using the fish roe-containing food. <P>SOLUTION: The fish roe-containing processed food comprises fish roe, and processed egg pulverized material obtained by subjecting heated coagulated egg to freezing treatment and crushing treatment. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

The present invention relates to a fish egg-containing processed food having a grainy and preferable texture unique to fish eggs.

Conventionally, processed foods such as pasta sauce, mayonnaise, and fried eggs using fish eggs such as tarako for flavoring are known. When these processed foods are produced in the food industry, they are often subjected to treatment such as heat sterilization in order to improve the storage stability. However, when a fish egg is subjected to a heat sterilization treatment or the like, there has been a problem that a favorable texture that is unique to the fish egg is easily impaired.

Another problem is that it is difficult to secure a stable amount at a stable price because fish eggs such as octopus are natural resources and supply is unstable. Therefore, it is desired to provide a processed food having a favorable texture unique to fish eggs even when the content of fish eggs is low.

In order to solve such a problem, for example, in Japanese Patent Application Laid-Open No. 2004-357653 (Patent Document 1), konjac flour is used as a texture improving agent for imparting a grainy texture of octopus or a grainy texture such as a flesh grain. In addition, a food texture improving agent containing a dried konjac processed product containing sugars and starch and adjusted to a fine particle size of 0.5 to 2 mm has been proposed. However, according to the above technique, although a rough texture is obtained, a favorable texture specific to fish eggs cannot be obtained.

JP 2004-357653 A

Then, this invention makes it a subject to provide the fish egg containing processed food which has the preferable food texture peculiar to a fish egg.

As a result of intensive studies to achieve this problem, the present inventors have surprisingly found that in addition to fish eggs, a heat-coagulated egg containing a processed egg pulverized product that has been subjected to freezing treatment and pulverization treatment is contained. It has been found that processed fish-containing foods having a favorable texture specific to fish eggs can be obtained, and finally the present invention has been completed.

That is, the present invention provides (1) a processed fish egg-containing food product comprising (1) a fish egg and a processed egg ground product obtained by subjecting a heat-coagulated egg to a freezing process and a ground process. (1) The fish egg-containing processed food according to (1), which is 0.01 mm to 1 mm, and (3) the content of the processed egg pulverized product is 0.01 to 40 parts by mass relative to 1 part by mass of the fish egg (1) or (2) The fish egg-containing processed food according to (2).

The processed fish egg-containing processed food of the present invention has a preferable texture that is unique to fish eggs, even when heat sterilization or the like is applied. In addition, fish eggs such as tarako are natural resources and are unstable in supply, so it may be difficult to secure a stable amount at a stable price. Even when the egg content is low, the eggs have a grainy and favorable texture. Therefore, according to the present invention, it is expected that demand for such processed processed food containing fish eggs will increase.

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

The fish egg-containing processed food of the present invention is a processed food containing fish eggs. More specifically, for example, sauces such as sauce, pasta sauce, carpaccio sauce, soups such as cream soup and tomato soup , Egg salad, scrambled eggs, omelet and other processed eggs, oil-in-water emulsified foods such as mayonnaise and tartar sauce, meat processing processed foods such as sausages, seafood processed foods such as salmon and chikuwa, rice balls and sushi tools Can be mentioned.

The fish eggs used in the present invention are those that have a litter such as cod, madara, walleye pollock, herring, flying fish, shishamo, etc., and are used as tarako, mentaiko, tobiko, number pups and the like. Fish eggs to be used may be raw or dried, but it is preferable to use raw fish eggs in terms of flavor. Moreover, salted and frozen products can also be used. The reason why the fish eggs are used as rose eggs is to give the fish eggs a unique sensation. Although it depends on the type of fish egg, it is better to remove the impurities by filtering through a 1mm net when using the walleye of a walleye pollock or shishamo.

The fish egg-containing processed food of the present invention is characterized by containing a processed egg pulverized product obtained by subjecting a heat-coagulated egg to freezing and pulverization in addition to the above-described fish egg. The contained processed food has a preferable texture that is unique to fish eggs.

In the present invention, the heat-coagulated egg is obtained by heat-coagulating a bird egg such as a chicken egg, an egg or a duck egg. As a method for producing a heat-coagulated egg, there is a so-called boiled egg production method in which a shelled raw egg is heated at 80 to 100 ° C. for 10 to 30 minutes by steam heating or hot water heating to peel the shell. As another method, egg liquid consisting of liquid whole egg, liquid egg yolk, liquid egg white or a mixture of these with the shell removed is filled into a pouch, casing, etc., and heated at 80-100 ° C. by hot water heating or steam heating. Examples include a method of heating and solidifying by heating for 10 to 60 minutes. In the present invention, it is preferable to use boiled eggs among these heat-coagulated eggs because a grainy texture peculiar to fish eggs can be more easily obtained by freezing treatment and pulverization treatment described later.

In the present invention, the freezing treatment is not particularly limited as long as it is a treatment for bringing a heat-coagulated egg into a frozen state. Specifically, for example, a method of storing a heat-coagulated egg in a freezer until it is frozen or using a quick freezer to make it frozen. Although it is necessary to perform the grinding | pulverization process mentioned later, the food texture of a heat-coagulated egg can be improved by giving a freezing process to a heat-coagulated egg, and it can be set as the preferable food texture peculiar to a fish egg.

In the present invention, the texture of the heat-coagulated egg is improved by performing the freezing treatment in this way, because the heat-coagulated egg is frozen and denatured. Freeze denaturation is a phenomenon in which ice crystals are formed inside a heat-coagulated egg, and when the ice is thawed, the ice crystal melts and waters off, and as a result, the heat-coagulated egg after thawing becomes spongy. Freeze denaturation of heat-coagulated eggs is affected by the time until the heat-coagulated eggs freeze or the length of the storage period after freezing. The longer the time until freezing, the slower the freezing, and the longer the storage time after freezing, the stronger the degree of freeze denaturation. Therefore, in the present invention, it is only necessary to subject the heat-coagulated egg to a freezing treatment to an extent that causes a suitable freezing degeneration and moderately textured eggs, but it takes a long time to freeze, Since a long storage period after freezing leads to an increase in production cost, specifically, for example, in the case of storing a heat-coagulated egg in a freezer and subjecting it to a freezing treatment, a freezer at −30 to −5 ° C. In addition, it may be stored for about 1 hour to 1 week, and in the case of freezing with a quick freezer, the freezer at −30 to −5 ° C. after freezing at an ambient temperature of about −60 to −30 ° C. For 1 to 30 days. Needless to say, the storage period after freezing may be long, for example, it may be stored in a frozen state for about two years.

In the present invention, the pulverization treatment is not particularly limited as long as it is a treatment for pulverizing the heat-cured egg. Specifically, such pulverization treatment can be performed using a pulverizer such as a comitoroll, a silent cutter, a food cutter, a mass collider, a chopper, a pulper finisher, and a mixer. Although it is necessary to perform the above-described freezing treatment, the texture of the heat-coagulated egg can be made into a preferable texture that is unique to fish eggs by subjecting the heat-coagulated egg to pulverization. The size of the pulverized product is preferably set to 1 mm or less by adjusting the pulverization conditions by a conventional method from the viewpoint that a preferable texture specific to fish eggs can be easily obtained. In addition, since it is difficult to obtain a preferable texture specific to fish eggs even if it is too small, the size of the pulverized product is preferably 0.01 mm or more.

In the present invention, as described above, a processed egg pulverized product obtained by subjecting a heat-coagulated egg to a freezing process and a pulverizing process is used, but the order and the number of times that the heat-coagulated egg is subjected to a freezing process and a pulverizing process are not particularly limited. Specifically, for example, the heat-coagulated egg may be subjected to a freezing process and then subjected to a pulverizing process, or the heat-coagulated egg may be subjected to a pulverizing process and then subjected to a freezing process. Furthermore, you may perform a grinding | pulverization process, a freezing process, and a grinding | pulverization process to heat-coagulated egg one by one. As described above, the method of sequentially subjecting the heat-coagulated egg to pulverization, freezing and pulverization is particularly preferable because a texture very similar to the grainy texture unique to fish eggs can be obtained.

Moreover, as a content ratio of the fish egg used in the processed fish egg-containing processed food of the present invention and the processed egg pulverized product, an appropriate flavor of the fish egg and a favorable texture that is characteristic of the fish egg are easily obtained. Therefore, the processed egg pulverized product is preferably 0.01 to 40 parts by mass, and more preferably 0.1 to 35 parts by mass with respect to 1 part by mass of raw fish eggs.

Furthermore, the content of the fish egg in the processed fish egg-containing processed food of the present invention may be an arbitrary content to the extent that it imparts a flavor or texture unique to the egg, but as a guideline it is a product in raw conversion On the other hand, when the cost is suppressed by about 1% to 60%, the content is preferably suppressed to about 1 to 30%. In addition, the content of the processed egg pulverized product in the processed fish egg-containing processed food of the present invention depends on the type of processed fish-containing food, etc., but if it is too much, the flavor of the egg tends to be strong, If the amount is too small, it is difficult to obtain a grainy preferable texture, which is preferably 1 to 40%, more preferably 5 to 35%.

In the processed fish egg-containing processed food of the present invention, in addition to the above-described fish egg and a processed egg pulverized product obtained by subjecting a heat-coagulated egg to freezing and pulverization, as an optional component, the effects of the present invention are not impaired. In addition to various seasonings such as sucrose and salt, starch, thickening polysaccharides, fats and oils, vegetables, meat storage, seafood and the like can be included.

The fish egg-containing processed food of the present invention is a general method for producing a fish egg-containing processed food except that it contains the above-described fish egg and a processed egg pulverized product obtained by subjecting a heat-coagulated egg to freezing and pulverization. It can be manufactured according to. Specifically, first, the above-described fish egg, processed egg pulverized product, and other seasonings and other vegetables are prepared as necessary. Next, these raw materials are put into a double kettle equipped with a stirrer and mixed with stirring. In order to maintain the texture of the fish egg, the stirring and mixing may be performed while adjusting the stirring conditions so that the fish egg and the processed egg pulverized product are not crushed. In addition, at this time, if heated to about 65 to 100 ° C. as necessary, it can also serve as a heat sterilization treatment described later, and the flavor of the fish egg is increased. It is easy to obtain and preferable.

The obtained fish egg-containing processed food of the present invention can be made into a product that is packed in a container and distributed as chilled, room temperature, or frozen products. Here, even if the fish egg-containing processed food of the present invention has a preferable texture that is unique to fish eggs even when heat-sterilized, it is heat-sterilized. It can implement more suitably in the processed fish egg containing processed food. Examples of the heat sterilization treatment include a heat treatment for producing processed fish-containing foods, a heat sterilization treatment performed after the production of processed fish-containing foods and before packaging, and a heat sterilization treatment performed after packaging. Etc. The heat sterilization temperature is not particularly limited as long as the sterilization effect is obtained, but the product temperature may be a temperature at which the product temperature preferably reaches 65 ° C. or higher. The heat sterilization treatment may be a pressure heat sterilization treatment for heating to a temperature exceeding 100 ° C. In such a case, a container such as a retort pouch may be filled and sealed and sterilized under pressure and heat to a temperature exceeding 100 ° C. with a retort kettle. Alternatively, after sterilization by heating to a temperature exceeding 100 ° C. before filling the container, the container may be filled and sealed aseptically. Furthermore, the heat sterilization treatment is more preferably heat sterilized so that the product temperature reaches 70 to 90 ° C. in order to obtain a grainy and preferable texture.

The container used for the fish egg-containing processed food of the present invention is not particularly limited as long as it is used for food and can prevent entry of bacteria and the like and can be sealed. The material is, for example, a single layer material such as polyethylene (PE) or polypropylene (PP), more preferably an ethylene-vinyl alcohol copolymer (EVOH) having a low oxygen permeability, vinylidene chloride (PVDC), aluminum, etc. A multilayer material composed of a gas barrier material and polyethylene (PE) or polypropylene (PP) can be used. Moreover, as a container shape, it can also be set as the tube, a small bag, etc. which have a mouth part with a lid at one end other than bag-like containers, such as a pouch. The shape and size of the mouth are not particularly limited as long as the processed fish egg-containing processed food can be extruded, and can be, for example, a round shape, a rectangle, a star shape, or the like.

The fish egg-containing processed food of the present invention obtained as described above has a preferable texture that is unique to fish eggs even when it is subjected to treatment such as heat sterilization. In addition, fish eggs such as tarako are natural resources and are unstable in supply, so it may be difficult to secure a stable amount at a stable price. Even when the content of such a fish egg is small, it has a favorable texture that is unique to the fish egg.

Hereinafter, the fish egg containing processed food of this invention is demonstrated concretely based on an Example etc. The present invention is not limited to these.

[Example 1]
MS-sized eggs were prepared, solidified by steam heating at 95 ° C. for 15 minutes, cooled to 4 ° C., shelled and peeled to obtain eggs. The resulting boiled eggs were filled and sealed in polyethylene bags and stored in a freezer at −20 ° C. for 1 week for freezing treatment. Subsequently, the eggs were thawed by freezing and then pulverized with a food cutter to obtain a processed egg pulverized product that had been subjected to freezing and pulverization. The obtained processed egg pulverized product had a size of 0.05 to 1 mm.

Next, 25 g of the obtained processed egg pulverized product, 10 g of frozen thawed commercial commercially available product, and 65 g of mayonnaise (manufactured by QP Corporation, mayonnaise 205) were stirred and mixed, and then nylon and polyethylene were mixed. A pouch made of a laminated film was filled and sealed. Subsequently, it is immersed in a 75 ° C. boiled bath and heated for 25 minutes, and after heat sterilization so that the product temperature reaches 75 ° C., it is cooled and the fish egg-containing processed food of the present invention is used. I got a Tara Comaonnaise. In addition, content of the processed egg ground material was 2.5 mass parts with respect to 1 mass part of fish eggs. Moreover, the content of the fish egg and the processed egg pulverized product was 10% and 25%, respectively, with respect to the product.

[Example 2]
First, in the same manner as in Example 1, boiled eggs were obtained. Next, the egg is pulverized by a crusher (Ashell Co., Ltd., COMITOLOL, 212 blade), then filled and sealed in a polyethylene pouch, and stored in a freezer at −20 ° C. for 1 week. Freezing was performed. Subsequently, the eggs were thawed by freezing and then pulverized with a food cutter to obtain a processed egg pulverized product that had been subjected to freezing and pulverization. The obtained processed egg pulverized product had a size of 0.01 to 0.9 mm.

Next, except for using the obtained processed egg pulverized product, Takarako mayonnaise, which is the processed fish egg-containing food of the present invention, was obtained in the same manner as in Example 1. In addition, content of the processed egg ground material was 2.5 mass parts with respect to 1 mass part of fish eggs. Moreover, the content of the fish egg and the processed egg pulverized product was 10% and 25%, respectively, with respect to the product.

[Comparative Example 1]
First, in the same manner as in Example 1, boiled eggs were obtained. Next, the resulting boiled egg was pulverized with a food cutter to obtain a pulverized processed egg product. The size of the obtained processed egg pulverized product was 0.1 to 1 mm. Subsequently, Comparative Example 1 was obtained in the same manner as in Example 1 except that the processed egg pulverized product that had been subjected to only this pulverization treatment was used in Example 1.

[Test Example 1]
The fish egg-containing processed foods obtained in Examples 1 and 2 and Comparative Example 1 were each stored at 4 ° C. for 2 days, and then subjected to a tasting test. In addition, the tasting test was performed by making the following control goods and comparing with this. The results are shown in Table 1.

<Contrast product>
In Example 1, a processed product was obtained in the same manner as in Example 1, except that the processed egg pulverized product was not blended and the decrease was corrected by increasing the blended amount of mayonnaise.

From Table 1, the processed fish egg-containing processed foods of Examples 1 and 2 using the processed egg pulverized product subjected to the freezing and pulverizing treatments had a grainy texture peculiar to fish eggs compared to the control product. It can be understood that it is a preferred processed fish egg-containing processed food. Further, Example 2 using a processed egg pulverized product obtained by subjecting a heat-coagulated egg to pulverization, freezing, and pulverization sequentially has a texture that is more similar to that of fish egg than Example 1, and is very preferable. Can understand. On the other hand, it can be understood that the comparative product 1 using the processed egg pulverized product that has not been subjected to the freezing treatment does not have a grainy texture and is different from the control product.

Claims (3)

A fish egg-containing processed food comprising a fish egg and a processed egg pulverized product obtained by subjecting a heat-coagulated egg to a freezing treatment and a grinding treatment. The fish egg-containing processed food according to claim 1, wherein the size of the processed egg pulverized product is 0.01 mm to 1 mm. The processed egg-containing processed food according to claim 1 or 2, wherein the content of the processed egg pulverized product is 0.01 to 40 parts by mass with respect to 1 part by mass of the fish egg.