JP2015070813A - Fat composition for fresh fish meat processed food, fresh fish meat processed food, and boiled rice food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a fat composition for a fresh fish meat processed food, usable for a fresh fish meat processed food, and excellent in flavor, lasting feeling on the tongue, and meltability in the mouth, and a fresh fish meat processed food having excellent compatibility with a boiled rice food such as Sushi and rice ball.SOLUTION: A vegetable fat composition comprising vegetable oil includes 4.0-10.0% of solid content at 5°C, 2.0-5.0% of solid content at 30°C, and 0.3-2.0% of solid content at 35°C. A fresh fish meat processed food such as chopped fatty tuna with green onion, using the same is produced by using the vegetable fat composition. A boiled rice food is Sushi, rice ball or the like using the fresh fish meat processed food. The vegetable fat composition includes 50-95 mass% of rice oil.

Description

  The present invention relates to a vegetable oil composition for fresh processed fish food, processed fresh fish food and cooked rice food.

  Fresh tuna and salmon fish are widely used as processed foods such as sashimi and sushi ingredients. Among these fresh fish processed foods, fat with a high fat content has a good flavor and a rich taste, but it is only 1/3 to 1/4 of the total fish volume, and is insufficient in quantity. ing. On the other hand, red meat with a low fat content has a high proportion of fish, but it is treated as a low-value-added product compared to fat with a light and white flavor and no richness. Therefore, in order to make fresh, low-value-added red meat with a fresh and rich flavored fresh fish meat, salad oil, shortening, margarine, mayonnaise, and other oils and fats are mixed with fresh red meat-like fresh meat. A method for producing processed fish food is known. As an oil and fat composition used for such applications, corn oil and those using hydrogenated fat and oil of corn oil (Patent Document 1, Patent Document 2 and Patent Document 4), a mixture of marine animal fats and solid fats and oils are used. (Patent Document 3), a blended oil having a solid fat index of 0.1 to 3 at 20 ° C. (Patent Document 5), a blend of transesterified fat and oil containing palm oil and fat ( Patent document 6) is known.

  The dietary habits of Japanese people are changing year by year, and the ratio of fat energy to total ingested energy is much higher than that of the 1950s (Non-patent Documents 1 and 2). From this result, it can be said that there is an increasing tendency to prefer foods with more oil and foods that feel the taste of oil more strongly. In recent years, salmon, which is richer in oil content than tuna lean, has become popular as a material preferred for rotating sushi (Non-patent Document 3). Due to the changes in palatability as described above, even with fresh fish processed foods such as Negitro, the rich taste that has been required in the past can be felt unsatisfactory, and the taste of strong oil can be felt The feeling of persistence (that the umami of oil lasts longer on the tongue) has come to be demanded.

Furthermore, in recent years, Japanese food has been favored even overseas, and sushi is becoming widespread as a representative Japanese food. With this global sushi culture development, sushi, which was initially only ethnic food, has gradually been required to have a deep taste in the face of contemporary tastes. . In Western countries with carnivorous cultures, there is a tendency to prefer a strong oily taste because there is a habit of taking more fat than Japanese. For example, the idea of turning avocado, a lump of fat, into sushi, can be said to be based on palatability for Westerners. Therefore, it goes without saying that even Negitro, which is a typical sushi material, requires a stronger oil taste than ever.
Conventional technology has not been able to adapt to such changes in Japanese tastes and Western tastes, and it has a strong oil that is an unprecedented function that meets modern tastes and market needs. There is a need for fresh processed fish food that has a taste (tongue-like persistence).
Also, such fresh processed fish foods are often used as ingredients and ingredients for cooked rice foods such as sushi and rice balls rather than being eaten as they are. However, none of the conventional techniques sufficiently considers the compatibility of flavor with rice and cooked rice foods. Accordingly, there is a need for a fresh processed fish food that is sufficiently considered for flavor compatibility with cooked rice foods.

JP-A-62-210966 JP-A-63-181979 JP 7-39348 A JP-A-8-163968 JP 2003-169602 A International Publication No. 2012/105548 Pamphlet

National Institute of Health and Nutrition HP, "National Nutrition Status Report (1996)", Summary of Results Nutrient intake status, page 33, Fig. 5 Annual change in energy composition by nutrient, [online], September 1998, [July 4, 2013 search], Internet <URL: http: //www0.nih.go.jp/eiken/chosa/kokumin_eiyou/doc_year/1999/1999_kek01.pdf> Ministry of Health, Labor and Welfare website, “Summary of 2011 National Health and Nutrition Survey”, page 28, Table 9-1 Nutrient intake, [online], December 6, 2012, [July 4, 2013 search ] Internet <URL: http://www.mhlw.go.jp/stf/houdou/2r9852000002q1st-att/2r9852000002q1wo.pdf> Maruha Nichiro Holdings HP, “Consumer Survey on Conveyor Sushi 2013”, [online], March 27, 2013 [Search July 4, 2013], Internet <URL: http: //www.maruha-nichiro .co.jp / news_center / research / pdf / 20130327_kaiten_sushi_cyousa.pdf>

As above-mentioned, the 1st subject of this invention is providing the vegetable oil composition for fresh fish processed foods which is excellent in a flavor, the feeling of persistence on a tongue, and lipstick, using for fresh fish processed foods.
Moreover, the 2nd subject of this invention is providing the fresh fish meat processed food with favorable compatibility with cooked rice foods, such as sushi and a rice ball.

The present inventor determined that the flavor, the persistence on the tongue, and the mouthfeel, which are important quality items of fresh fish processed foods, depend on the solid fat content at a specific measurement temperature of the vegetable oil composition. The knowledge of solving the said subject was discovered by mix | blending a vegetable oil-fat composition so that it may become the range of this, and it came to complete this invention.
The present invention includes the following (1) to (4).
(1) It consists of vegetable oil and fat, the solid fat content at 5 ° C is 4.0 to 10.0%, the solid fat content at 30 ° C is 2.0 to 5.0%, and the solid fat content at 35 ° C is 0.3. Vegetable oil composition for fresh fish processed food which is -2.0%.
(2) The vegetable oil composition according to (1) above, containing 50 to 95% by mass of rice oil.
(3) Processed food for fresh fish meat produced using the vegetable oil composition according to (1) or (2) above.
(4) Cooked rice food using the processed fresh fish meat food according to (3) above.

  INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a fresh processed fish food that has a good feeling on the tongue and a mouthfeel, a vegetable oil composition used therefor, and a cooked rice food using the processed fresh fish food.

In the present invention, the flavor means a characteristic taste that depends on the starting material of the oil and fat composition. Animal-derived oils and fats have a flavor derived from scales such as pork fat and beef tallow, and fish oil has a fish-derived flavor. Also in plant-derived fats and oils, soybean oil has the flavor of the raw material, like soybean, and rapeseed oil like rapeseed. The flavor of these derived raw materials can be felt more strongly when the oil comes into contact with air and oxidizes through a blending process of various fats and oils, a processing process for producing fresh fish meat processed food, and the like. Moreover, the flavor of the processed fresh fish meat food was evaluated in the sense of unity between the blended oil and fat composition and the flavor derived from fresh fish meat.
In the present invention, the feeling of persistence on the tongue means that the taste of the oil can be felt for a long time in the mouth when the food containing oil and oil is eaten. By feeling the taste of oil for a long time, it can be felt as a strong taste of oil. Japanese people have come to seek a strong oil taste due to changes in taste, and Westerners are also fond of a strong oil taste.
In the present invention, the term "drinking" means that no solid oil remains in the mouth when eating foods containing oil and oil. That is, if the solid fat is not dissolved in the mouth forever, it feels bad.

Due to the above-mentioned properties, the feeling of persistence on the tongue and mouthfeel are contradictory tasks, but the contradictory tasks of the vegetable oil composition of the present invention having a specific solid fat content at each measurement temperature are compatible. Became possible for the first time.
The vegetable oil composition of the present invention is mixed with minced fresh fish such as tuna and salmon to produce a processed food for negitro (fresh fish processed food) that is excellent in flavor, persistence on the tongue, and mouthfeel. It is an oil-and-fat composition.
The oil and fat composition of the present invention has been considered to be unsuitable for fresh processed fish food since it has poor mouthfeel even if it is eaten alone. However, a bad fat composition with a solid fat content in a certain range can be felt as an exquisite flavor in the state of fresh fish processed food, a feeling of persistence on the tongue, a flavor that could not be reached with conventional technology, The present invention has been completed by finding that a processed processed fresh fish food having a feeling of persistence on the tongue and a mouthfeel can be obtained.

(Vegetable oil composition)
The vegetable oil composition of the present invention comprises vegetable oil. Vegetable oils and fats have a lighter flavor than animal oils and fats, and in fresh processed fish foods produced using these, it is easy to match the flavor of fresh fish meat. On the other hand, animal fats and oils have a flavor derived from pork fat and beef tart, and processed fish foods produced using these lose the sense of unity with the flavor of fresh fish meat. Although it seems reasonable to use fish oil, which is a marine animal fat, the processing process that goes through the other stages up to the production of fresh processed fish food produces a deodorized odor from fish oil with poor oxidative stability and does not always have a good flavor. You can't get anything.

The vegetable oil used for the vegetable oil composition of this invention can use the refined oil manufactured using the oil extracted from the natural plant, the fractionated oil, the hydrogenated oil, transesterified oil.
The fractionated fats and oils are fats and oils that are divided into a high melting point portion and a low melting point portion from one fat and oil by a method such as dry fractionation, solvent fractionation, and emulsification fractionation. Hydrogenated fats and oils refer to fats and oils in which double bonds contained in fatty acids constituting fats and oils are saturated by hydrogenation using a nickel catalyst or the like. Transesterified fats and oils refer to fats and oils obtained by interconverting fatty acids bonded to a glycerin skeleton using a chemical catalyst or an enzyme catalyst.

  In recent years, it has been reported that transacids derived from hydrogenated fats and oils cause circulatory diseases, and foods having a low transacid content are also required in the market. Also in the vegetable oil composition of the present invention, it goes without saying that it is preferable not to contain trans acid, and in view of market product standards, the content of trans acid in the vegetable oil composition is preferably less than 2% by mass. . Moreover, when mix | blending hydrogenated fats and oils with a vegetable fat and oil composition, it is preferable to use the extremely hardened oil which does not contain a trans acid substantially.

(Solid fat content)
In this invention, solid fat content represents the ratio of the solid fat in each temperature contained in an oil-fat composition. The solid fat content is “(temporary 1-1996) 2.2.9 solid fat content (NMR method)” of “Standard Oil Analysis Test Method” edited by Japan Oil Chemists' Society using SFC-2000 manufactured by Astec Co., Ltd. Measured according to
In the present invention, the solid fat content at 5 ° C is 4.0 to 10.0%, the solid fat content at 30 ° C is 2.0 to 8.0%, and the solid fat content at 35 ° C is 0.3 to 2.0. % Is a vegetable oil composition for processed fresh fish meat.

  The vegetable oil composition used in the present invention has a solid fat content at 5 ° C. of 4.0 to 10.0%, preferably 4.0 to 6.0%. The fresh fish meat processed food of this invention is manufactured in the refrigerated state normally about 5 degreeC from a hygienic viewpoint. When the solid fat content is too low, liquid oil and fat exudes when mixed with minced fresh fish meat, and the sense of unity of flavor as a processed fresh fish meat product cannot be obtained. On the other hand, if the solid fat content is too high, the oil and fat composition is hard and cannot be mixed well with minced fresh fish meat, resulting in poor workability.

  The vegetable fat composition used in the present invention has a solid fat content at 30 ° C. of 2.0 to 5.0%, preferably 2.5 to 4.0%. By setting it as this range, the difference with the said solid fat content of 5 degreeC becomes an appropriate value. If there is a large difference in the solid fat content from the refrigerated state of 5 ° C. to the oral temperature of 30 ° C., the mouth feels good, but on the other hand, it has a light flavor and lacks a sustained feeling on the tongue. On the other hand, the difference in solid fat content between 5 ° C and 30 ° C is such that the solid fat content at 5 ° C is 4.0 to 10.0% and the difference in solid fat content at 30 ° C is 2.0 to 5.0%. If it is small, the fat composition is less dissolved in the oral cavity when eating fresh processed fish products, and solid fat remains even at 30 ° C. I feel that the texture of fresh fish processed food has a lasting feeling on the tongue.

  The vegetable fat composition of the present invention has a solid fat content at 35 ° C. of 0.3 to 2.0%. If the solid fat content at 35 ° C. is too low, the fat composition is completely dissolved in the oral cavity when eating fresh processed fish food, and there is no feeling of persistence on the tongue. On the other hand, if the solid fat content at 35 ° C. is too high, when the fresh processed fish food is eaten, the oil and fat composition stays in the oral cavity and feels like a wax, and the mouth feels bad.

  The vegetable oil composition of the present invention can be obtained by blending a plurality of oils having different solid fat contents. The blending ratio can be determined by proportionally calculating the solid fat content of each raw fat / oil with respect to the target solid fat content. The solid fat content value is confirmed by actually blending based on the determined blending and measuring the obtained fats and oils at each temperature. If the measured value deviates from the target solid fat content value, the mixing ratio of each raw material fat may be finely adjusted so that the target solid fat content value is obtained.

(Manufacture of vegetable oil composition)
Specifically, the vegetable oil composition of the present invention is produced, for example, by mixing liquid vegetable oil with a melting point of 5 ° C. or lower with 80 to 95 mass% and solid vegetable oil with a melting point of 35 ° C. or higher with 5 to 20 mass%. be able to. If the melting point of the liquid vegetable oil exceeds 5 ° C. or the mixing amount is less than 80% by mass, workability may be hindered. In addition, if the melting point of the solid vegetable oil is less than 35 ° C. or if the mixing amount is more than 5% by mass, there is a concern that the feeling of persistence on the tongue may be hindered.
As a production method, specifically, for example, it can be produced by dissolving at a temperature equal to or higher than the melting point of the fats and oils to be blended, mixing, and cooling while continuing stirring. Even if a quenching and kneading machine such as a combinator or a reactor is used, nitrogen gas may be used to shorten the shape.

  The vegetable oil and fat which is liquid at 5 ° C. means a vegetable oil and fat having fluidity at 5 ° C., and may have some crystals. Such vegetable oils include corn oil, rapeseed oil, rice oil, olive oil, soybean oil, safflower oil, sunflower oil, cottonseed oil, high oleic sunflower oil, high oleic rapeseed oil, and fractionation, transesterification One or more kinds of oils and fats that have been used can be blended and used. In addition, oils and fats that are solid at 5 ° C, such as palm oil and palm kernel oil, can be made liquid at 5 ° C by separation, transesterification, etc. using these alone and two or more types of oils and fats. Can be used.

  Rice oil is preferably used as the vegetable oil that is liquid at 5 ° C. Rice oil is an oil that does not have a peculiar flavor, and has excellent harmony with fresh fish meat. In the present invention, in order to fully exhibit such properties of rice oil, it is preferable to add rice oil to 50 to 95% by mass in the vegetable oil composition.

As fats and oils with a melting point of 35 ° C. or higher, one or more types of oils and fats that have a melting point of 35 ° C. or higher just by extraction and purification from plants, or those that have a melting point of 35 ° C. or higher by separation, hydrogenation, transesterification Can be used. As such fats and oils, for example, palm stearin, which is a fractionated solid fat of palm oil, extremely hardened palm oil that is completely hydrogenated palm oil, extremely hardened palm oil that is completely hydrogenated palm oil, rapeseed oil and palm kernel oil After the transesterification, a completely hydrogenated transesterified oil obtained by further complete hydrogenation can be used.
Moreover, 0.3-2 mass% of rapeseed oil of high erucic acid can be used in the vegetable oil composition of this invention as fats and oils of melting | fusing point 35 degreeC or more. When blended with high rapeseed rapeseed oil, the shape retention of the vegetable oil / fat composition is improved, and it becomes difficult to separate the liquid oil / fat, so that the sense of unity of the fresh fish oil processed food can be maintained.

  In the vegetable oil composition, additives generally used for oils and fats, such as antioxidants and emulsifiers, may be used as long as the solid fat content does not change when the oils and fats are blended. Although it does not restrict | limit especially as antioxidant, A vitamin E, vitamin C, a tea extract, a rosemary extract etc. are mentioned. These antioxidants can be used alone or in combination of two or more. The emulsifier is not particularly limited. Examples include butyric acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, stearoyl calcium lactate, sodium stearoyl lactate, polyoxyethylene sorbitan monostearate, polyoxyethylene sorbitan monoglyceride and the like. These emulsifiers can be used alone or in combination of two or more.

(Manufacture of fresh fish processed food)
The fresh fish processed food of the present invention can be produced by making fresh fish meat with a small amount of tuna and salmon fat into a minced form and mixing the vegetable oil composition. Even if the vegetable oil composition of the present invention is eaten as it is, the mouthfeel is bad. However, by mixing at 5 to 20% by mass, preferably 8 to 15% by mass, with respect to fresh fish meat, a processed processed fish food product having excellent flavor, long-lasting feeling on the tongue, and mouthfeel can be obtained. If the amount of the vegetable oil / fat composition is too small, the flavor is poor, and if the amount is too large, the mouthfeel becomes poor and oil oozes out from fresh fish meat.

  In the processed fresh fish meat food, the mixed amount of the vegetable oil composition with respect to the fresh fish meat is not changed from 5 to 20% by mass, and various foods and additives may be used in an addition amount smaller than that of the vegetable oil composition. Although not particularly limited, examples include seasonings, pH adjusters, protein hydrolysates, gelling agents, thickening polysaccharides, saccharides, salt, fragrances, spices, preservatives, and the like. These can be used alone or in combination of two or more.

(Manufacture of cooked rice food)
The cooked rice food of the present invention is a product obtained by using fresh processed fish food as a material for Gunkan Sushi, a material for rolled sushi, a rice ball ingredient, and the like. Since the processed fresh fish meat food of the present invention is excellent in flavor, persistence on the tongue, and mouthfeel, even if it is a part of the ingredients of cooked rice food, a strong taste with presence can be obtained. In particular, when 50 to 95% by mass of rice oil is used in the vegetable oil composition, the trace component contained in the rice oil has a part in common with the component contained in the cooked rice. Then, it can be set as a cooked rice food with an excellent persistence on the tongue.

Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples.
(Manufacture of vegetable oil composition)
The fats and oils composition used in the examples and comparative examples were blended with various fats and oils in a predetermined blend, heated to 70 to 75 ° C. and completely dissolved, and then rapidly cooled and kneaded to produce a fat and oil composition. The solid fat content of the obtained oil and fat composition was determined by using SFC-2000 manufactured by Astec Co., Ltd., “(Temporary 1-1996) 2.2.9” of “Standard Oil and Fat Analysis Test Method” edited by Japan Oil Chemists' Society. The measurement was performed in accordance with “solid fat content (NMR method)”.
Prior to the evaluation of fresh fish meat processed foods and cooked rice foods, these oil / fat compositions were subjected to sensory evaluations (feeling of persistence on the tongue and mouthfeel) as actual properties of the oil / fat composition alone. The sensory evaluation method is the same as the evaluation of the processed fresh fish meat food described below.

(Manufacture of fresh fish processed food)
The above fat composition was mixed in 5-15% by mass of minced tuna lean minced with a food processor to produce processed fresh fish meat foods of Examples 1-8 and Comparative Examples 1-6.

(Evaluation of fresh fish processed food)
Each fresh processed fish food obtained was evaluated by 10 well-trained panelists. The results are shown in Table 1 for the examples and Table 2 for the comparative examples, together with the composition of the oil and fat composition. The evaluation items were sensory evaluation of three items: state evaluation by visual observation, and flavor, persistence on the tongue, and mouthfeel after eating.
<Evaluation criteria for condition>
3 points: Vegetable oil composition and fresh fish meat are uniformly mixed.
2 points: Some exudation of liquid oil or fat or some solid oil or fat particles are observed.
1 point: There is a oozing out of liquid oil or fat, or there are solid oil and fat particles.

<Flavor evaluation criteria>
3 points: There is a sense of unity between the vegetable oil composition and fresh fish meat.
2 points: A sense of unity between the vegetable oil composition and fresh fish meat is slightly inferior.
1 point: Vegetable oil and fat composition grains damage the flavor of fresh fish meat
(I feel the taste of degraded oil, I feel the taste of other than fish)
<Evaluation criteria for persistence on tongue>
3 points: The oil taste feels long on the tongue.
2 points: Feel the taste of oil on the tongue.
1 point: The taste of oil immediately disappears on the tongue and feels light.

<Evaluation criteria for oral delivery>
3 points: Oil dissolves quickly in the mouth.
2 points: Some feel that the oil has remained undissolved in the mouth.
1 point: It feels like the oil has remained in the mouth forever.
<Description of evaluation results>
For each evaluation item, the average score of 10 people was evaluated according to the following 4 levels.
A: 2.6 to 3.0
○: 2.0 to less than 2.6 Δ: 1.5 to less than 2.0 ×: less than 1.5

(Manufacture of cooked rice food using processed fresh fish food)
Example 1-2, Example 5-2, and Comparative Example 1-2 were prepared using processed processed fresh fish foods using the oil and fat compositions of Example 1, Example 5, Comparative Example 1, and Comparative Example 4. The nori sushi roll of Comparative Example 4-2 was produced. The results are shown in Table 3.
(Evaluation of cooked rice food)
Each of the obtained cooked rice foods containing processed fresh fish meat was eaten by 10 well-trained panelists and subjected to sensory evaluation of three items: flavor, persistence on the tongue, and mouthfeel.

<Flavor evaluation criteria>
3 points: There is a sense of unity between fresh fish processed food and cooked rice.
2 points: The sense of unity between the processed processed fish meat and cooked rice is slightly inferior.
1 point: Processed food of fresh fish is losing the flavor of cooked rice <Evaluation criteria for sustainability on the tongue>
3 points: The oil taste feels long on the tongue.
2 points: Feel the taste of oil on the tongue.
1 point: The taste of oil immediately disappears on the tongue and feels light.

<Evaluation criteria for oral delivery>
3 points: Oil dissolves quickly in the mouth.
2 points: Some feel that the oil has remained undissolved in the mouth.
1 point: It feels like the oil has remained in the mouth forever.
<Description of evaluation results>
For each evaluation item, the average score of 10 people was evaluated according to the following 4 levels.
A: 2.6 to 3.0
○: 2.0 to less than 2.6 Δ: 1.5 to less than 2.0 ×: less than 1.5

As can be seen from Table 1, the oil and fat composition of the present invention gave satisfactory evaluation results for solving the problems of the present invention with respect to all of flavor, persistence on the tongue, and mouthfeel. What should be noted is that, even if the fat composition of the present invention alone is eaten alone, the evaluation of the mouthfeel is poor, but the processed fresh fish meat has a good mouthfeel.
On the other hand, when the solid fat content at 5 ° C. is too high, Comparative Example 1 and Comparative Example 6 are not only able to achieve a good balance between the feeling of persistence on the tongue and the mouthfeel, but also related to handling of fresh fish processed foods. The evaluation of “condition” has also deteriorated. In Comparative Example 4, even when a solid fat content of 5 ° C. is blended so as to satisfy the requirements of the present invention, the solid fat content at 30 ° C. and 35 ° C. is low, so the problem of persistence on the tongue cannot be solved. On the contrary, as is clear from Comparative Example 5, even when the solid fat content at 30 ° C. is blended so as to satisfy the requirements of the present invention, the solid fat content at 35 ° C. is high, so the problem of mouth-feeling cannot be solved. As is apparent from Comparative Examples 2 and 3, if the solid fat content is blended so as to satisfy the requirements of the present invention for all temperatures, the problems with handling and texture can be solved. If not, the flavor problem remains.

  Moreover, as can be seen from Table 3, the oil and fat composition of the present invention has good compatibility with the cooked rice food, and in particular, the evaluation result of cooked rice food using the vegetable oil and fat composition of Example 5-2, that is, Example 5. As shown in the figure, the effect was remarkable with rice oil.

Claims (4)

  It consists of vegetable oils and fats. The solid fat content at 5 ° C is 4.0 to 10.0%, the solid fat content at 30 ° C is 2.0 to 5.0%, and the solid fat content at 35 ° C is 0.3 to 2. A vegetable oil composition for processed fresh fish meat that is 0%.   The vegetable oil composition of Claim 1 containing 50-95 mass% of rice oil.   Processed fresh fish food produced using the vegetable oil composition according to claim 1 or 2.   Cooked rice food using the processed fresh fish meat food according to claim 3.