JP2010130964A - Food boiled with soy and sugar - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide food boiled with soy and sugar, mixed with fish flesh pieces, and causing no cloudiness of seasoning liquid caused by outflow of protein from the fish flesh pieces. <P>SOLUTION: The food boiled with soy and sugar is obtained by mixing isomaltulose to food boiled with soy and sugar and mixed with fish flesh pieces. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

The present invention relates to a simmered food in which the seasoning liquid does not become cloudy due to the outflow of protein from a piece of fish meat, and particularly to a simmered food that has been subjected to a retort treatment which is a severe condition.

Boiled food is a boiled food that is cooked in a seasoning mixture of dashi soup, soy sauce, sugar, etc., for example, fish boiled food, grain boiled food, vegetable boiled food, bean boiled food, etc. It has been popular with Japanese people since ancient times. In particular, fish boiled food is a popular dish for both men and women with no fish-specific odor and condensed fish flavor and seasoning flavor.

However, in the fish boiled food, there is a problem that the protein that has flowed out of the fish by cooking for a long time causes the seasoning liquid to become cloudy and impair the appearance.
In particular, in the case of fish retort simmered food that has undergone retort treatment, protein flows out into the seasoning liquid by heating under severe conditions, and the cloudiness of the seasoning liquid is significant.

Although there are technical problems in the method for producing a fish boiled food, the techniques for preventing the food from boiling have been known. For example, sucralose (patent document 1), erystole (patent document 2), chitosan A method of blending (Patent Document 3) is described. However, no means for preventing the cloudiness of the seasoning liquid due to protein outflow from fish has been disclosed and has not yet been examined.

JP 2002-354989 A JP 2000-325029 A JP 7-99914 A

An object of the present invention is to provide a simmered food containing a fish meat piece, a simmered food in which the seasoning liquid does not become cloudy due to the outflow of protein from the fish meat piece, particularly a simmered food subjected to retort processing which is a severe condition. is there.

As a result of intensive research on various raw materials used in boiled foods containing fish pieces in order to achieve the above object, the present inventor surprisingly, if isomaltulose is added to boiled foods containing fish pieces. Was found to prevent the cloudiness of the seasoning liquid, and the present invention was completed.

That is, the present invention
(1) In a boiled food containing a piece of fish meat, a boiled food containing isomaltulose,
(2) The boiled food according to (1), wherein the blending amount of isomaltulose is 0.1% to 8%,
(3) The boiled food according to (1) or (2), wherein the boiled food is a boiled food subjected to retort processing.

ADVANTAGE OF THE INVENTION According to this invention, the boiled food of the fish piece mixture excellent in the external appearance can be provided, without producing the cloudiness of the seasoning liquid by the outflow of the protein from a fish piece. Thereby, the further expansion of the boiled food which mix | blended the fish meat piece in the food market can be expected.

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

The boiled food of the present invention is characterized by blending isomaltulose, thereby preventing the cloudiness of the seasoning liquid due to the outflow of protein from the fish pieces.

Boiled food is cooked in a seasoning liquid based on soy sauce as a food material. Specifically, for example, fish stewed food, grain stewed food, vegetable stewed food, bean stewed food, etc. .

Among the above boiled foods, the present invention is a boiled food using a piece of fish meat as a food material. Here, the piece of fish meat is not minced or pasty fish meat but cut into slices, and most of the muscle tissue is maintained.

In addition, the retort-treated boiled food is a plastic film or metal foil or a boiled food or seasoning liquid prepared in a heat-resistant container made of a combination of these in a bag or other shape. Filled with fish pieces and sealed by heat melting, heat treatment at the center of the food of the sealed product at 120 ° C. for 4 minutes, or heat treatment under conditions equivalent to or higher than this, It is a boiled food that has undergone so-called retort processing. The fish piece-blended retort boiled food is heated under harsh conditions, so that the protein of the fish meat easily flows out into the seasoning liquid, and the cloudiness of the seasoning liquid is remarkable.

Any kind of fish can be used for the simmered food of the present invention as long as the effects of the present invention are not impaired. For example, swordfish, goldfish, yellowtail, chub mackerel, marlinfish, horse mackerel, sea bass, flatfish, scorpion, skipjack, kiss , Kochi, red salmon, thailand, matara, flounder, medina, goby, sea bream, sea bream, sea bream, sardine, sardine, eel, silver salmon, saury, sea bream, rainbow trout, herring, mud, hamachi etc. . In particular, fish with a low lipid content, specifically fish with a lipid content of 12% or less, exhibit the effects of the present invention because proteins are more likely to flow out by heating compared to fish with a high lipid content. It is easy to do and is suitable. Examples of fish having a low lipid content of 12% or less include, for example, swordfish, goldfish, masaba, marlin, maji, isaki, flounder, scorpion, bonito, kiss, kochi, red salmon, Thailand, matara , Flounder, medina, goby, sea bream, rockfish, sea bream, anago, sawara and the like. Furthermore, a fish having a lipid content of 7% or less is more preferable because the effects of the present invention are more easily exhibited. Examples of the fish having a lipid content of 7% or less include swordfish, marlin, horse mackerel, isaki, flounder, scorpion, bonito, kiss, kochi, red salmon, Thailand, matara, flounder, medina, goby, hamo, mabaru, etc. Is mentioned.

Isomaltulose is also called palatinose, and any commercially available one can be used. Isomaltulose is a disaccharide constituted by fructose and glucose linked by α-1,6-glucosyl. Naturally, it is contained in sugarcane and honey, and is also present in transfer products produced when sucrose is subjected to the action of α-glucosyltransferase derived from bacteria and yeast. The sweetness is half that of sugar.

What is necessary is just to mix | blend the isomaltulose used for the boiled food of this invention to such an extent that the cloudiness of a seasoning liquid can be prevented, specifically 0.1% or more is preferable and 1% or more is more preferable. When the blending amount of isomaltulose is less than 0.1%, the effect of preventing the cloudiness of the seasoning liquid due to the outflow of protein from the fish pieces may not be expected, which is not preferable. In addition, when it exceeds 8%, a bitter taste may be felt, and it is not preferable.

The blending ratio between the seasoning liquid and the fish meat pieces used in the boiled food of the present invention is not particularly limited, but the blending ratio between the seasoning liquid and the fish meat pieces is preferably in the range of 1: 5 to 5: 1. If there are more than 5 parts of fish meat to 1 part of seasoning liquid, the taste of the seasoning liquid may not be soaked evenly into the piece of fish, and if there is more than 5 parts of seasoning liquid to 1 part of fish meat, The balance between the pieces and the seasoning liquid may be poor, and the appearance may be impaired.

The raw material used for the seasoning liquid of the simmered food of the present invention is not particularly limited as long as it does not impair the effects of the present invention, for example, Shimizu, sake, sugar, soy sauce, mirin, ginger, plum dried, salt, vinegar, Examples include miso, daikon, red pepper, potato starch, green onion, sweet potato, sesame oil, oil, bean sauce, grated radish, gochujang, sesame, pepper, Chinese-style broth, bouillon, and curry powder.

The method for producing a boiled food of the present invention may be produced by blending isomaltulose in a seasoning liquid and producing according to a conventional method, for example, as follows. First, a seasoning liquid is prepared. Next, a piece of fish meat was put into the prepared seasoning liquid and heated at 75 ° C. to 95 ° C. for about 4 minutes to 60 minutes to obtain the boiled food of the present invention.

The method for producing a retort-boiled food according to the present invention may be produced by blending isomaltulose in a seasoning liquid and producing it according to a conventional method, for example, as follows. First, a seasoning liquid is prepared. Next, the retort pouch was filled with a seasoning liquid made of fish meat pieces and subjected to retort treatment (about 100 to 130 ° C., about 4 to 90 minutes) to obtain a retort-boiled food of the present invention. Moreover, according to the manufacturing method of the simmered food mentioned above, the simmered food is manufactured, the prepared simmered food is filled in a retort pouch, and the retort treatment (about 100 to 130 ° C., about 4 to 90 minutes) is performed. Boiled food can also be produced.

The stewed food of the present invention will be described in detail below based on examples and test examples. Note that the present invention is not limited to this.

[Example 1]
23.5% fresh water, bonito soup (granule) 0.5%, thick soy sauce 3%, mirin 3%, white sugar 7%, isomaltulose 1%, sodium L-glutamate 1%, grated ginger 0.5% , And 0.5% of grated grated oak in a tank, mixed and stirred to prepare a seasoning liquid. Next, a 150 g retort pouch was filled with 60 g of frozen swordfish fillet (lipid content 6.7%) and 40 g of seasoning liquid, and the opening was sealed. After sealing, a retort treatment (120 ° C., 30 minutes) was applied to obtain a swordfish retort boiled food of the present invention. The swordfish stewed food prepared in this manner had excellent appearance with almost no white turbidity in the seasoning liquid due to the outflow of protein from swordfish. The retort-boiled food that replaces the frozen swordfish fillet with the frozen fillet of the goldfish (lipid content 9%) and the frozen fillet of the yellowtail (lipid content 17.6%) There was almost no cloudiness of the seasoning liquid due to outflow, and the appearance was excellent.

[Comparative Example 1]
A swordfish boiled retort food was prepared in the same manner as in Example 1 except that 7% super white sugar and 1% isomaltulose were replaced with 8% super white sugar. The swordfish retort boiled food thus produced had a markedly cloudy seasoning due to the outflow of protein from the swordfish, and the appearance was impaired. In addition, the frozen fillet of swordfish was replaced with the frozen fillet of Kinmeji and the frozen fillet of yellowtail, and a retort-boiled food was produced. The prepared retort simmered food of the gold candy had a white turbidity due to the outflow of protein from the gold candy, and the appearance was impaired. On the other hand, the yellowtail retort food had a cloudy portion of the seasoning liquid due to protein leakage from the yellowtail, and the appearance was impaired.

In Comparative Example 1, the degree of white turbidity in the seasoning liquid of the retort-boiled food was remarkable in the order of yellowtail, gold-meat, and swordfish. From the results of Example 1 and Comparative Example 1, it is understood that fish having a low lipid content are more suitable for achieving the effects of the present invention than fish having a high lipid content.

[Example 2]
In Example 2, a mackerel retort-boiled food was produced according to the method of Example 1 except that the frozen fillet of marlin was replaced with frozen fillet of mackerel (lipid content 12%). The mackerel retort-boiled food was excellent in appearance with almost no white turbidity in the seasoning liquid due to protein runoff from mackerel.

[Test Example 1]
In order to investigate the influence of the amount of isomaltulose on the white turbidity of the seasoning liquid, swordfish boiled food according to the method of Example 1 except that isomaltulose and super white sugar were changed to the amounts shown in Table 1. Made. In addition, No. Since Nos. 1-7 were combined with the solid content, the amount of super white sugar was adjusted according to the amount of isomaltulose as shown in Table 1. The appearance of the swordfish stewed food obtained was evaluated according to the following evaluation criteria.

＜評価基準＞
○：魚肉片からの蛋白質の流出による調味液の白濁がほとんどない場合
△：魚肉片からの蛋白質の流出による調味液がやや白濁している場合
×：魚肉片からの蛋白質の流出による調味液の白濁しており、外観を損ねている場合

<Evaluation criteria>
○: When there is almost no cloudiness of the seasoning liquid due to protein outflow from the fish piece △: When the seasoning liquid due to protein outflow from the fish piece is slightly cloudy ×: Of the seasoning liquid due to protein outflow from the fish piece When it is cloudy and the appearance is damaged

As a result, when isomaltulose was blended in an amount of 0.1% or more, the cloudiness of the seasoning liquid due to the outflow of protein from the fish pieces was prevented (Nos. 2 to 8). In particular, when isomaltulose was blended in an amount of 1% or more, the seasoning liquid was hardly clouded by the outflow of protein from the fish pieces, and the appearance was excellent (Nos. 3 to 8).
When isomaltulose was added in an amount of more than 8%, there was almost no cloudiness in the seasoning liquid due to the outflow of protein from the fish pieces, but there was a case where a bitter taste was felt.

Example 3
23.5% fresh water, bonito soup (granule) 0.5%, thick soy sauce 3%, mirin 3%, white sugar 7%, isomaltulose 1%, sodium L-glutamate 1%, grated ginger 0.5% , And 0.5% grated salmon in a double kettle, heat and stir. After reaching 90 ° C., swordfish frozen fillet (lipid content 6.7%) is added. Next, the lid of the double kettle is closed, and the mixture is heated and stirred at 90 ° C. for 30 minutes, and a 150 g pouch is filled with 60 g of swordfish fillet and 40 g of seasoning liquid. Finally, the opening was sealed to obtain the boiled food of the present invention. This swordfish simmered food was excellent in appearance without the cloudiness of the seasoning liquid due to the outflow of protein from swordfish.

Claims (3)

A simmered food containing a piece of fish meat, which is mixed with isomaltulose. The boiled food according to claim 1, wherein the blending amount of isomaltulose is 0.1% to 8%. The boiled food according to claim 1 or 2, wherein the boiled food is subjected to a retort treatment.