JP2011250712A - Fish egg containing sauce - Google Patents
Fish egg containing sauce Download PDFInfo
- Publication number
- JP2011250712A JP2011250712A JP2010125141A JP2010125141A JP2011250712A JP 2011250712 A JP2011250712 A JP 2011250712A JP 2010125141 A JP2010125141 A JP 2010125141A JP 2010125141 A JP2010125141 A JP 2010125141A JP 2011250712 A JP2011250712 A JP 2011250712A
- Authority
- JP
- Japan
- Prior art keywords
- sauce
- fats
- oils
- fish
- present
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000015067 sauces Nutrition 0.000 title claims abstract description 54
- 235000013601 eggs Nutrition 0.000 claims abstract description 29
- 241000251468 Actinopterygii Species 0.000 claims abstract description 28
- 230000000694 effects Effects 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 229920002472 Starch Polymers 0.000 claims abstract description 17
- 235000019698 starch Nutrition 0.000 claims abstract description 17
- 239000008107 starch Substances 0.000 claims abstract description 17
- 239000000230 xanthan gum Substances 0.000 claims abstract description 8
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 8
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 8
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 8
- 239000007857 degradation product Substances 0.000 claims description 11
- 238000000354 decomposition reaction Methods 0.000 abstract description 7
- 229920001353 Dextrin Polymers 0.000 abstract description 4
- 239000004375 Dextrin Substances 0.000 abstract description 4
- 235000019425 dextrin Nutrition 0.000 abstract description 4
- 229920002245 Dextrose equivalent Polymers 0.000 abstract description 3
- 230000002349 favourable effect Effects 0.000 abstract 1
- 239000003921 oil Substances 0.000 description 27
- 235000019198 oils Nutrition 0.000 description 27
- 239000003925 fat Substances 0.000 description 26
- 235000019197 fats Nutrition 0.000 description 26
- 235000019688 fish Nutrition 0.000 description 24
- 235000008519 pasta sauces Nutrition 0.000 description 9
- 239000000047 product Substances 0.000 description 7
- 150000003839 salts Chemical class 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 238000002156 mixing Methods 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 238000000926 separation method Methods 0.000 description 4
- 230000001954 sterilising effect Effects 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 239000000654 additive Substances 0.000 description 3
- 230000000996 additive effect Effects 0.000 description 3
- 239000008346 aqueous phase Substances 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 230000000704 physical effect Effects 0.000 description 3
- 229920002774 Maltodextrin Polymers 0.000 description 2
- 239000005913 Maltodextrin Substances 0.000 description 2
- 241000238413 Octopus Species 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 240000001462 Pleurotus ostreatus Species 0.000 description 2
- 241000785681 Sander vitreus Species 0.000 description 2
- 238000013329 compounding Methods 0.000 description 2
- 239000006185 dispersion Substances 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 229940035034 maltodextrin Drugs 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000012071 phase Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 238000004904 shortening Methods 0.000 description 2
- 238000003892 spreading Methods 0.000 description 2
- 239000003760 tallow Substances 0.000 description 2
- 239000002562 thickening agent Substances 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 241000252203 Clupea harengus Species 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241001313700 Gadus chalcogrammus Species 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 240000000599 Lentinula edodes Species 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241000207836 Olea <angiosperm> Species 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 235000001603 Pleurotus ostreatus Nutrition 0.000 description 1
- 241001098054 Pollachius pollachius Species 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- FYGDTMLNYKFZSV-DZOUCCHMSA-N alpha-D-Glcp-(1->4)-alpha-D-Glcp-(1->4)-D-Glcp Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)O[C@H](O[C@@H]2[C@H](OC(O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-DZOUCCHMSA-N 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 235000019514 herring Nutrition 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 229960000292 pectin Drugs 0.000 description 1
- 235000013550 pizza Nutrition 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
本発明は、レトルト処理を行うことなく常温保管可能であって、良好な乳化状態が得られる魚卵入りソースに関する。 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.
近年、タラコや明太子等の魚卵と比較的多量の油脂を配合した和風パスタソースが消費者に受け入れられている。油脂を比較的多量に配合したソースにあっては時間の経過と共にソース中の油脂が分離し、結果として主として水相に存在する魚卵の分散状態が不均一になり、ソースとしての一体感がなくなる、さらには分離した油脂の油っぽさを感じやすくなるという問題があった。 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.
常温保管可能な油脂を含む魚卵入りパスタソースは、例えば、特許文献1および2に開示されている。しかし、特許文献1および2に記載のパスタソースは、実施例等の記載からも明らかなように、いずれもレトルト処理を行うレトルトソースである。レトルト処理を行うと、魚卵が変性してしまい魚卵の食感等が低下してしまうという問題がある。 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.
レトルト処理を行わない方法として、ソースの水分活性を低下させておく方法がある。すなわち、水分活性を下げてソース中で増殖できる微生物を制限することで、常温保管を前提とした時に殺菌すべき微生物を減らし、ソースの殺菌量を軽減する方法である。レトルト処理のように高温での殺菌を行わないため、魚卵の変性による魚卵の食感等の低下を抑制することが可能となる。 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.
水分活性は、ソースの添加剤成分として従来より使用されている塩類、糖類の添加量を適宜調整することで、調整することが可能であるが、ソースに含まれる水分含量が多いと、添加剤の添加量が多く必要となり、ソースの風味に影響が及ぶことがある。したがって、水分活性を調整して殺菌を軽減した方法で常温保管可能な魚卵入りソースを作る場合には、極力、水分含量は少ないほうが望ましい。ただし、ソースにおける水分含量を少なくしようとすると、水相の量に対する油相の量が過剰になりやすいため、ソースを常温保管している間に油脂が分離しやすく、結果として主として水相に存在する魚卵の分散状態が不均一になり、ソースとしての一体感がなくなる、さらには分離した油脂の油っぽさを感じやすくなるという問題があった。 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.
従って、本発明の目的は、レトルト処理を行なうことなく常温保管可能であって、長期間経過した後でも、ソース中に分散していた魚卵の分散状態が不均一となることなく、良好な乳化状態を保つことができる、油脂を含む魚卵入りソースを提供することにある。 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.
本発明は、上記知見に基づきなされたものであって、油脂を含む魚卵入りソースにおいて、水分活性が0.75〜0.85であり、澱粉分解物を含むことを特徴とする魚卵入りソースを提供することにより、上記目的を達成したものである。 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.
本発明によれば、レトルト処理を行なうことなく常温保管可能であって、長期間経過した後でも、ソース中に分散していた魚卵の分散状態が不均一となることなく、良好な乳化状態を保つことができる、油脂を含む魚卵入りソースを提供することができる。 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.
以下、本発明の魚卵入りソースについて、好ましい実施形態に基づき詳細に説明する。 Hereinafter, the fish egg-containing sauce of the present invention will be described in detail based on preferred embodiments.
本発明に用いられる魚卵としては、魚卵が粒状にばらけるものであれば、その種類を問わないが、例えば、タラ、マダラ、スケトウダラ、ニシン、飛魚、シシャモ等の腹子または加工した、タラコ、明太子、トビッコ、数の子等が挙げられる。 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.
本発明における魚卵の配合量は、本発明のソース中に、好ましくは10〜80質量%、より好ましくは20〜65質量%である。ソース中の魚卵の含有量が10質量%未満であると魚卵特有の粒粒とした食感がなくなり。80質量%を超えると、魚卵原料と共に持ち込まれる水分量が多くなり、水分活性の調整が困難となる。 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.
本発明に用いられる油脂としては、食用油脂であれば、特に制限されないが、例えば、大豆油、菜種油、サワフラワー油、ヒマワリ油、米油、コーン油、ゴマ油、綿実油、ピーナッツ油、オリーブ油、パーム油、ヤシ油、魚油、牛脂、豚脂、これらの油脂を水添したもの等を用いることができる。また、これらの油脂は、単独でまたは2種以上の油脂を混合して用いてもよく、その形態も、特に制限されず、ショートニング、マーガリン等の何れの形態で用いてもよい。 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.
本発明における油脂の配合量は、本発明のソース中、好ましくは15〜50質量%、より好ましくは25〜40質量%である。 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.
本発明のソースは、水分活性を0.75〜0.85の範囲、好ましくは0.78〜0.85の範囲に抑えることが必要である。水分活性が0.75未満であると、水分活性を調整するための添加剤の添加量が多く必要となりソースの風味に悪影響が生じやすくなり、また水分活性が0.85を超えると常温保管中に微生物の増殖を抑えることができなくなる恐れがあり、また、抑えるための殺菌量を増やさざるを得ず、魚卵の変性による魚卵の食感等の低下が生じやすくなる。なお、本明細書における水分活性は、水分活性測定装置AQUALAB Series-4TE(米国DECAGON社製)により求めたものを指す。 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).
水分活性の調整は、ソースの添加剤成分として従来より使用されている食塩、グルタミン酸ナトリウム等の塩類、砂糖、ソルビトール等の糖類、その他水溶性成分を含む原材料等を適宜組み合わせ、添加量を適宜調整することによって行うことが好ましい。 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.
本発明に用いられる澱粉分解物とは、澱粉を酸または酵素により分解して得られる生成物を言い、例えば、デキストリン、マルトデキストリン、マルトオリゴ糖、粉飴等が挙げられ、これらの中でも、油脂の分離抑制とソースの物性とのバランスの観点から、デキストリン、マルトキストリン、マルトオリゴ糖、粉飴のうちDE値が低いものが特に好ましい。澱粉分解物は、単独で用いてもよく、2種以上を併用してよい。 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.
澱粉分解物としては、DEが4〜25の範囲にあるものが好ましく、10〜20の範囲にあるものがより好ましく、15〜20の範囲にあるものがさらに好ましい。澱粉分解物のDEが4未満であると、ソースの物性が重たくなりすぎるため好ましくなく、また、DEが25を超えると、油脂の分離抑制効果が比較的小さくなり、ソースとしての一体感が弱くなる傾向が見られる。なお、「DE」とはDextrose Equivalentの略称で、澱粉分解物の加水分解の程度を示す指標であり、DEの値が大きくなるにつれ分解の程度が高くなることを意味する。 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.
また、本発明では、澱粉分解物として、パインデックス#100(松谷化学工業(株)製)、グリスターP(松谷化学工業(株)製)、パインデックス#3(松谷化学工業(株)製)等の市販品を用いてもよい。 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.
本発明における澱粉分解物の配合量は、本発明のソース中、好ましくは2〜10質量%、より好ましくは4〜8質量%である。澱粉分解物の配合量が2質量%未満であると、油脂の分離抑制効果が比較的小さくなり、ソースとしての一体感が弱くなる傾向が見られ、10質量%を超えると、ソースの物性が重たくなりすぎるため好ましくない。 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.
本発明のソースには、さらにキサンタンガムを配合すると、乳化状態を良好なものにするという本発明の効果を一層高めることができるため好ましい。本発明におけるキサンタンガムの配合量は、本発明のソース中、好ましくは0.01〜0.5質量%、より好ましくは0.03〜0.3質量%である。キサンタンガムの配合量が0.01質量%未満であると、油脂の分離抑制効果が比較的小さくなり、ソースとしての一体感が弱くなる傾向が見られ、0.5質量%を超えると、ソースの物性が重たくなりすぎるため好ましくない。 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.
本発明のソースにおける水分含量は、本発明のソース中、好ましくは25〜50質量%、より好ましくは30〜45質量%である。水分含量が25質量%未満であると、調味その他の目的で配合する水溶性の各種原料の溶解が制限されてソースの風味や製造適性に影響が及ぶことがあるため好ましくなく、50質量%を超えると、水分活性の調整の目的で配合する塩類、糖類の配合量を多くせざるを得なくなりソースの風味に影響が及ぶことがあるため好ましくない。 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.
本発明のソースには、上述した成分以外に、本発明の効果を損なわない範囲でソースに通常用いられている各種原料を適宜選択し配合することができる。例えば、ローカストビーンガム、グアーガム、カラギーナン、ペクチン等のキサンタンガム以外の増粘剤または増粘安定剤、牛乳、バター、チーズ等の乳製品、食酢、クエン酸、乳酸、レモン果汁等の酸味材、グルタミン酸ナトリウム、食塩、砂糖、醤油等の各種調味料、動植物のエキス類、胡椒、唐辛子等の香辛料、ならびに各種蛋白質やこれらの分解物等、ひらたけ、椎茸、エリンギ、しめじ、マッシュルーム、玉葱、ニンニク、トマト、オリーブ、魚肉類等の具材等が挙げられる。 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.
本発明のソースの製造方法は、本発明の必須の原料である魚卵、油脂、澱粉分解物、その他必要応じて添加するキサンタンガム、食塩等の副原料をソースの水分活性が0.75〜0.85となるように配合させる以外は、常法に則り製造すればよい。 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.
以上説明した本発明のソースは、パスタ、ピザ、パン、サラダ等にかけたり、和えたり、塗り広げるだけで、タラコ等の風味の良好な料理が得られるものである。また、タラコ炒飯やタラコのお握り等も簡便に得られるものである。 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.
以下、本発明のソースについて、実施例及び比較例に基づき、具体的に説明する。なお、本発明は、これらの実施例等により制限されるものではない。 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.
以下の実施例および比較例において、パスタソースに用いた原材料は以下の通りである。
魚卵:スケトウダラのバラコ
油脂:ショートニング
澱粉分解物A:商品名「パインデックス#100」松谷化学工業(株)製のデキストリン:DE4
澱粉分解物B:商品名「パインデックス#3」松谷化学工業(株)製の粉飴:DE25
澱粉分解物C:商品名「グリスターP」松谷化学工業(株)製のマルトデキストリン:DE15
キサンタンガム:商品名「ビストップD1640」三栄源エフ・エフ・アイ(株)製
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.
実施例1〜8及び比較例1〜3
実施例1〜8及び比較例1〜3に係るパスタソースは、以下の表1に記載の配合で定法により製造した。製造した各パスタソースについて、乳化状態(油脂の分離状態)について、下記に示す評価方法により評価を行った。また、パスタソースの水分活性については、水分活性測定装置AQUALAB Series-4TE(米国DECAGON社製)により求めた。表1中の数値はパスタソース全体に対する割合を質量%で表したものである。
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%.
ソースの乳化状態(油脂の分離状態)の評価:
ソースの乳化状態は得られたパスタソースを容器に充填し密封後、常温で3〜7日間保管した後の乳化状態を下記の<評価基準>に従い評価した。
<評価基準>
5:ソース全体が均一に乳化しており、ソースとして一体感がある。
4:ソース全体がほぼ均一で、分離した油脂がほとんど見られず、ソースとしてやや一体感がある。
3:ソース全体がほぼ均一で、分離した油脂もほとんど目立たず、ソースとしてやや一体感がある。
2:ソースの乳化状態がやや壊れ、分離した油脂が多少目立ち、ソースとしての一体感がない。
1:ソースの乳化状態が壊れ、油脂が完全に分離しており、ソースとしての一体感がない。
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)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2010125141A JP5368376B2 (en) | 2010-05-31 | 2010-05-31 | Fish egg sauce |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2010125141A JP5368376B2 (en) | 2010-05-31 | 2010-05-31 | Fish egg sauce |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2011250712A true JP2011250712A (en) | 2011-12-15 |
JP5368376B2 JP5368376B2 (en) | 2013-12-18 |
Family
ID=45415235
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2010125141A Active JP5368376B2 (en) | 2010-05-31 | 2010-05-31 | Fish egg sauce |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP5368376B2 (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2015208315A (en) * | 2014-04-30 | 2015-11-24 | 旭化成ケミカルズ株式会社 | Liquid composition comprising water-insoluble component |
JP2017201941A (en) * | 2016-05-12 | 2017-11-16 | キユーピー株式会社 | Coriander sauce |
JP2017225386A (en) * | 2016-06-22 | 2017-12-28 | 日清フーズ株式会社 | Source with fish egg |
Citations (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2001224344A (en) * | 2000-02-16 | 2001-08-21 | Q P Corp | Roe composition for food packed in sealed container |
JP2001224343A (en) * | 2000-02-16 | 2001-08-21 | Q P Corp | Roe food |
JP2001238644A (en) * | 2000-02-29 | 2001-09-04 | Q P Corp | Fish roe food packed in flexible tube |
JP2003024016A (en) * | 2001-07-11 | 2003-01-28 | Nisshin Foods Kk | Sauce containing granular roe |
JP2003284535A (en) * | 2002-03-28 | 2003-10-07 | Nisshin Foods Kk | Fish roe granule-containing sauces |
JP2007135458A (en) * | 2005-11-17 | 2007-06-07 | Q P Corp | Fish roe sauce |
JP2008125402A (en) * | 2006-11-20 | 2008-06-05 | Nisshin Foods Kk | Yolk-containing sauce, and composite food and packaged food using the same |
JP2009065878A (en) * | 2007-09-12 | 2009-04-02 | Q P Corp | Pasta sauce |
JP2009207388A (en) * | 2008-03-03 | 2009-09-17 | Ajinomoto Co Inc | Method for producing pasta sauce excellent in water absorption resistance |
-
2010
- 2010-05-31 JP JP2010125141A patent/JP5368376B2/en active Active
Patent Citations (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2001224344A (en) * | 2000-02-16 | 2001-08-21 | Q P Corp | Roe composition for food packed in sealed container |
JP2001224343A (en) * | 2000-02-16 | 2001-08-21 | Q P Corp | Roe food |
JP2001238644A (en) * | 2000-02-29 | 2001-09-04 | Q P Corp | Fish roe food packed in flexible tube |
JP2003024016A (en) * | 2001-07-11 | 2003-01-28 | Nisshin Foods Kk | Sauce containing granular roe |
JP2003284535A (en) * | 2002-03-28 | 2003-10-07 | Nisshin Foods Kk | Fish roe granule-containing sauces |
JP2007135458A (en) * | 2005-11-17 | 2007-06-07 | Q P Corp | Fish roe sauce |
JP2008125402A (en) * | 2006-11-20 | 2008-06-05 | Nisshin Foods Kk | Yolk-containing sauce, and composite food and packaged food using the same |
JP2009065878A (en) * | 2007-09-12 | 2009-04-02 | Q P Corp | Pasta sauce |
JP2009207388A (en) * | 2008-03-03 | 2009-09-17 | Ajinomoto Co Inc | Method for producing pasta sauce excellent in water absorption resistance |
Non-Patent Citations (3)
Title |
---|
JPN6013031824; '日本製粉(株)、2010年春季家庭用グロサリー新商品を発売。' 日本製粉株式会社 ニュースリリース , 20100129 * |
JPN6013031825; 'オーマイ 生風味 和風たらこソース' 日本製粉株式会社 商品情報 * |
JPN6013031826; 日本製粉株式会社製「オーマイ 生風味 和風たらこソース」パッケージ , 201004 * |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2015208315A (en) * | 2014-04-30 | 2015-11-24 | 旭化成ケミカルズ株式会社 | Liquid composition comprising water-insoluble component |
JP2017201941A (en) * | 2016-05-12 | 2017-11-16 | キユーピー株式会社 | Coriander sauce |
JP2017225386A (en) * | 2016-06-22 | 2017-12-28 | 日清フーズ株式会社 | Source with fish egg |
Also Published As
Publication number | Publication date |
---|---|
JP5368376B2 (en) | 2013-12-18 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JP6371140B2 (en) | Liquid seasoning for cooking | |
JP6630093B2 (en) | Solid oil-in-water emulsified fat for processed meat products | |
JP5368376B2 (en) | Fish egg sauce | |
JP2017099308A (en) | Acidic liquid seasoning | |
JP2017148066A (en) | Heating sterilized foods filled and sealed in container | |
JP5693930B2 (en) | Antibacterial composition | |
JP2011200122A (en) | Method for producing egg processed food | |
JP2009060812A (en) | Pasta source | |
JP6193582B2 (en) | Seasoning liquid | |
JP6762691B2 (en) | Gel-like food with heat resistance | |
RU2752050C2 (en) | Oil-in-water type emulsion and method for its preparation | |
JP5916585B2 (en) | Powder composition for batter liquid | |
JP5131862B2 (en) | Frozen carbonara sauce using okara paste | |
JP2006320262A (en) | Egg roll-like food and method for producing the same | |
JP6231365B2 (en) | Dry seasoning | |
JP2018166424A (en) | Emulsification sauce and packaged sauce | |
JP2013013369A (en) | Emulsified oil and fat-based food, and method of producing the same | |
JP7336515B2 (en) | Sauce for noodles and method for producing the same | |
JP5680885B2 (en) | Heat-sterilized fish egg sauce and method for producing the same | |
JP2010268725A (en) | Julienne vegetable salad packed in spout pouch | |
JP2023145241A (en) | Production method of frozen food containing fishery or livestock meat substitute | |
JP2024069997A (en) | Non-retort seasoning | |
JP2024069998A (en) | Non-retort liquid seasoning | |
JP2009065878A (en) | Pasta sauce | |
JP2021114912A (en) | Method of producing fish paste product-like food |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20121025 |
|
A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20130610 |
|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20130702 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20130718 |
|
TRDD | Decision of grant or rejection written | ||
A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20130903 |
|
A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20130912 |
|
R150 | Certificate of patent or registration of utility model |
Ref document number: 5368376 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
S533 | Written request for registration of change of name |
Free format text: JAPANESE INTERMEDIATE CODE: R313533 |
|
R350 | Written notification of registration of transfer |
Free format text: JAPANESE INTERMEDIATE CODE: R350 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |