JP2011250712A - Fish egg containing sauce - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a fish eggs with oil-and-fat containing sauce which is shelf-stable without a retort treatment and can maintain a favorable emulsified state without separating the fish eggs dispersed in the sauce even after a long period of time.SOLUTION: In the fish eggs with oil-and-fat containing sauce, a water activity is adjusted to a range of 0.75-0.85 and mixed with a starch decomposition product, preferably with dextrin having a DE (dextrose equivalent) of 4-25. More preferably, xanthan gum is mixed therewith.

Description

  The present invention relates to a sauce containing fish eggs that can be stored at room temperature without performing a retort treatment, and can obtain a good emulsified state.

  In recent years, Japanese-style pasta sauce blended with fish eggs such as tarako and mentaiko and a relatively large amount of fat has been accepted by consumers. In a sauce containing a relatively large amount of fats and oils, the fats and oils in the sauce are separated with the passage of time, and as a result, the dispersed state of the fish eggs present mainly in the aqueous phase becomes uneven, and the sense of unity as a sauce is obtained. Further, there was a problem that it became easier to feel the oiliness of the separated fats and oils.

  For example, Patent Documents 1 and 2 disclose pasta sauce containing fish eggs containing fats and oils that can be stored at room temperature. However, the pasta sauces described in Patent Documents 1 and 2 are both retort sauces that perform retort processing, as is apparent from the description of Examples and the like. When the retort treatment is performed, there is a problem that the fish egg is denatured and the texture of the fish egg is lowered.

  As a method of not performing the retort treatment, there is a method of reducing the water activity of the source. That is, by reducing the water activity and limiting the microorganisms that can grow in the source, the number of microorganisms to be sterilized when preserving at room temperature is reduced, and the sterilization amount of the source is reduced. Since sterilization at a high temperature is not performed unlike the retort treatment, it is possible to suppress a decrease in the texture of the fish egg due to the denaturation of the fish egg.

  The water activity can be adjusted by appropriately adjusting the amount of salt and saccharide that have been conventionally used as an additive component of the sauce, but if the moisture content in the sauce is high, the additive Is necessary, and the flavor of the sauce may be affected. Therefore, when making a sauce containing fish eggs that can be stored at room temperature by adjusting water activity and reducing sterilization, it is desirable that the water content is as low as possible. However, if the moisture content in the sauce is reduced, the amount of the oil phase tends to be excessive with respect to the amount of the aqueous phase, so that the oils and fats are easily separated while the sauce is stored at room temperature, and as a result, the oil phase is mainly present in the aqueous phase. There is a problem that the dispersed state of the fish eggs becomes uneven, the sense of unity as a source is lost, and the oilyness of the separated fats and oils becomes easy to feel.

JP 2009-089678 A JP 2009-065878 A

  Therefore, the object of the present invention is that it can be stored at room temperature without performing retort processing, and even after a long period of time, the dispersion state of the fish eggs dispersed in the sauce does not become uneven and is good. An object of the present invention is to provide a fish egg-containing sauce containing fats and oils that can maintain an emulsified state.

  This invention was made based on the said knowledge, Comprising: In a fish egg-containing sauce containing fats and oils, water activity is 0.75-0.85, and it contains a starch degradation product, By providing the source, the above-mentioned purpose is achieved.

  According to the present invention, it can be stored at room temperature without performing retort processing, and even after a long period of time, the dispersion state of the fish eggs dispersed in the sauce does not become non-uniform, and a good emulsified state It is possible to provide a fish egg-containing sauce containing fats and oils.

  Hereinafter, the fish egg-containing sauce of the present invention will be described in detail based on preferred embodiments.

  The fish egg used in the present invention is not limited as long as the egg is dispersed in granular form, for example, cod, such as cod, madara, walleye pollock, herring, flying fish, shishamo, or processed, Tarako, Mentaiko, Tobiko, number children and so on.

  The compounding quantity of the fish egg in this invention becomes like this. Preferably it is 10-80 mass% in the sauce of this invention, More preferably, it is 20-65 mass%. If the content of the fish egg in the sauce is less than 10% by mass, the texture unique to the egg is lost. If it exceeds 80% by mass, the amount of water brought together with the raw material for fish eggs increases, and it becomes difficult to adjust the water activity.

  The fats and oils used in the present invention are not particularly limited as long as they are edible fats and oils. Oil, coconut oil, fish oil, beef tallow, pork tallow, and those obtained by hydrogenating these fats can be used. These fats and oils may be used alone or in admixture of two or more kinds of fats and oils, and the form thereof is not particularly limited and may be used in any form such as shortening or margarine.

  The blending amount of fats and oils in the present invention is preferably 15 to 50% by mass, more preferably 25 to 40% by mass in the sauce of the present invention.

  The sauce of the present invention is required to keep the water activity in the range of 0.75 to 0.85, preferably in the range of 0.78 to 0.85. If the water activity is less than 0.75, a large amount of additive is required to adjust the water activity, which tends to adversely affect the flavor of the sauce. If the water activity exceeds 0.85, it is stored at room temperature. In addition, there is a risk that the growth of microorganisms cannot be suppressed, and the amount of sterilization for suppression is inevitably increased. In addition, the water activity in this specification points out what was calculated | required with the water activity measuring apparatus AQUALAB Series-4TE (made by US DECAGON).

  The water activity is adjusted by appropriately combining the salt, salt such as sodium glutamate, saccharides such as sugar and sorbitol, raw materials containing other water-soluble ingredients, etc. It is preferable to do so.

  The starch degradation product used in the present invention refers to a product obtained by degrading starch with an acid or an enzyme, and examples thereof include dextrin, maltodextrin, malto-oligosaccharides, powder cake, and the like. From the viewpoint of the balance between separation inhibition and the physical properties of the source, dextrin, maltoxtrin, malto-oligosaccharide, and powder cake having a low DE value are particularly preferred. The starch degradation products may be used alone or in combination of two or more.

  As the starch decomposition product, those having DE in the range of 4 to 25 are preferable, those having the DE in the range of 10 to 20 are more preferable, and those in the range of 15 to 20 are more preferable. If the DE of the starch decomposition product is less than 4, it is not preferable because the physical properties of the sauce become too heavy, and if the DE exceeds 25, the effect of suppressing the separation of fats and oils is relatively small, and the sense of unity as a sauce is weak. There is a tendency to become. “DE” is an abbreviation for Dextrose Equivalent, which is an index indicating the degree of hydrolysis of a starch degradation product, and means that the degree of decomposition increases as the value of DE increases.

  In the present invention, as a starch decomposition product, Paindex # 100 (manufactured by Matsutani Chemical Industry Co., Ltd.), Glister P (manufactured by Matsutani Chemical Industry Co., Ltd.), Paindex # 3 (manufactured by Matsutani Chemical Industry Co., Ltd.) Commercial products such as these may also be used.

  The compounding quantity of the starch decomposition product in this invention is 2-10 mass% preferably in the sauce of this invention, More preferably, it is 4-8 mass%. When the blended amount of the starch degradation product is less than 2% by mass, the effect of suppressing the separation of fats and oils is relatively small, and the sense of unity as a sauce tends to be weakened. This is not preferable because it becomes too heavy.

  It is preferable to further add xanthan gum to the sauce of the present invention because the effect of the present invention of improving the emulsified state can be further enhanced. The amount of xanthan gum in the present invention is preferably 0.01 to 0.5% by mass, more preferably 0.03 to 0.3% by mass in the sauce of the present invention. When the blending amount of xanthan gum is less than 0.01% by mass, the effect of suppressing the separation of fats and oils is relatively small, and the sense of unity as a sauce tends to be weakened. This is not preferable because the physical properties are too heavy.

  The water content in the sauce of the present invention is preferably 25 to 50 mass%, more preferably 30 to 45 mass% in the sauce of the present invention. When the water content is less than 25% by mass, dissolution of various water-soluble raw materials to be blended for seasoning and other purposes is limited, which may affect the flavor and manufacturability of the sauce. Exceeding this is not preferable because the amount of salts and saccharides added for the purpose of adjusting water activity must be increased, and the flavor of the sauce may be affected.

  In addition to the above-described components, the source of the present invention can be appropriately selected and blended with various raw materials usually used for the source within a range not impairing the effects of the present invention. For example, thickeners or thickeners other than xanthan gum such as locust bean gum, guar gum, carrageenan, pectin, dairy products such as milk, butter, cheese, sour materials such as vinegar, citric acid, lactic acid, lemon juice, glutamic acid Various seasonings such as sodium, salt, sugar, soy sauce, extracts of animals and plants, spices such as pepper and chili, and various proteins and their degradation products such as hiratake, shiitake mushroom, eringi, shimeji mushroom, onion, garlic, Ingredients such as tomatoes, olives, and fish meat.

  In the sauce production method of the present invention, fish eggs, fats and oils, starch decomposition products, and other auxiliary materials such as xanthan gum and salt which are added as necessary are water sources having a water activity of 0.75 to 0. Except for blending so as to be .85, it may be produced according to a conventional method.

  The sauce of the present invention described above can be used for pasta, pizza, bread, salad, etc., and a dish with good flavor such as tarako can be obtained simply by spreading or spreading. In addition, it is easy to obtain fried rice with octopus or a handful of octopus.

  Hereinafter, the source of the present invention will be described in detail based on examples and comparative examples. In addition, this invention is not restrict | limited by these Examples.

In the following examples and comparative examples, the raw materials used for the pasta sauce are as follows.
Fish egg: Walleye oil and fat of walleye pollack: Shortening starch degradation product A: Trade name “Paindex # 100” dextrin manufactured by Matsutani Chemical Co., Ltd .: DE4
Starch degradation product B: Trade name “Paindex # 3” Powdered rice cake made by Matsutani Chemical Co., Ltd .: DE25
Starch degradation product C: Trade name “Glister P” Maltodextrin manufactured by Matsutani Chemical Industry Co., Ltd .: DE15
Xanthan Gum: Trade name “Bistop D1640” manufactured by Saneigen FFI Co., Ltd.

Examples 1-8 and Comparative Examples 1-3
The pasta sauce which concerns on Examples 1-8 and Comparative Examples 1-3 was manufactured by the usual method with the mixing | blending of the following Table 1. About each manufactured pasta sauce, it evaluated by the evaluation method shown below about the emulsified state (separated state of fats and oils). The water activity of the pasta sauce was determined by a water activity measuring apparatus AQUALAB Series-4TE (made by DECAGON, USA). The numerical values in Table 1 represent the ratio with respect to the whole pasta sauce in mass%.

Evaluation of the emulsified state of the sauce (separated state of fats and oils):
The emulsified state of the sauce was evaluated according to the following <evaluation criteria> after filling the obtained pasta sauce into a container and sealing it, and then storing the emulsified state after storage at room temperature for 3 to 7 days.
<Evaluation criteria>
5: The whole sauce is uniformly emulsified, and there is a sense of unity as a sauce.
4: The whole sauce is almost uniform, separated fats and oils are hardly seen, and there is a sense of unity as a sauce.
3: The whole sauce is almost uniform, separated fats and oils are hardly noticeable, and there is a sense of unity as a sauce.
2: The emulsified state of the sauce is slightly broken, the separated fats and oils are somewhat conspicuous, and there is no sense of unity as the sauce.
1: The emulsified state of the sauce is broken, the fats and oils are completely separated, and there is no sense of unity as the sauce.

Claims (3)

  Fish sauce containing oil and fat, having water activity of 0.75 to 0.85 and containing starch degradation product.   The sauce containing fish eggs according to claim 1, wherein the starch degradation product has a DE of 4 to 25.   Furthermore, the sauce with a fish egg of Claim 1 or 2 containing a xanthan gum.