JP2018139534A - Fat composition, fresh fish meat processed food and vinegar rice food product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a fat composition for fresh fish meat processed food which has a delicious taste derived from fish, can be mass-produced industrially, and suppresses the flavor deterioration while transporting.SOLUTION: Used is a fat composition for fresh fish meat processed food including a cotton seed oil and a vegetable oil including a fish-derived composition obtained by extracting the fish-derived composition from an aqueous extract of fish with the vegetable oil.SELECTED DRAWING: None

Description

  TECHNICAL FIELD The present invention relates to an oil / fat composition containing vegetable oil and cottonseed oil for processed fresh fish meat having a fish flavor such as tuna, and a processed fresh fish meat food using the same.

  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 the fresh fish meat processed food with good flavor and rich taste with red meat with lower added value than before, rich taste is added by mixing oil composition such as liquid oil, shortening etc. to red minced raw meat, There is a known method of producing a processed fish food such as Negitro. As the oil and fat composition used for such applications, those using corn oil and its hydrogenated oil and fat (Patent Document 1), those using a mixture of marine animal oil and solid oil and fat (Patent Document 2), palm-based The thing (patent document 3) which mix | blended the transesterified oil and fat containing fats and liquid oil is known.

Originally, Negitro is a mixture of red meat in the bones of this tuna, fat on the back of the skin, etc., minced with a knife. And tuna fat has its own unique taste (smell of oil), and the original Negitro can feel synergistically the taste of red meat and the taste of fat. .
On the other hand, processed raw foods of Negitro-like fresh fish meat that has been added with a fat composition to red minced raw meat and added a rich taste, because it has been added edible fat and oil that has been refined and tasteless and odorless, the taste of the oil It was scarce and was less delicious than the original Negitro.

  Negito is often eaten with vinegared rice, such as sushi rolls, nigiri sushi (Gunkan sushi), and negi trowel, rather than being eaten as is, but vinegared rice has a taste of vinegar, sugar, salt, etc. Because it contains a strong water-soluble seasoning, when it is eaten with Negitro, the water-soluble taste competes, making it difficult to feel the water-soluble taste of Negitro. Since the original Negitro has both a water-soluble umami derived from red meat and a umami derived from fat, even when eaten with vinegared rice, the umami derived from fat can be firmly felt as umami. However, the conventional Negitro-like processed fresh fish meat has less oily taste, so when eaten with vinegared rice, the difference in taste from the original Negitro becomes even clearer.

  A method using tuna oil (patent document 4) as fats and oils used in processed foods of fresh fish like Negitro in order to approximate the original Negitro flavor is disclosed. This seems to have a fat composition close to the original Negitro, but tuna oil has been industrially refined in the process of making it edible, and the umami has been removed from the fat in that process, so the flavor is poor. It has become. Moreover, the method (patent document 5) used without refine | purifying the tuna oil squeezed from the fish body is also disclosed. With this technology, a flavor similar to the original Negitro can be obtained only immediately after production, but tuna oil has poor oxidation stability, so flavor deterioration is fast, industrially manufactured in large quantities, and maintaining stable quality in products that are distributed. I can't.

  In addition, in order to supplement the flavor of processed fish foods like fresh fish using refined tasteless and odorless fats and oils, a method of directly adding sodium glutamate, which is a water-soluble component, to processed foods made of fresh fish meat (Patent Document 6) There is. However, even if the water-soluble umami component is increased, the flavor from the fats and oils is not felt, which is different from the original Negitro. Also disclosed are methods (Patent Document 7 and Patent Document 8) in which water-soluble umami components (taste components for seafood, protein hydrolysates, etc.) and fats are emulsified and added to fresh fish processed foods. However, in this technique, since the water-soluble umami component is protected with an emulsifier, the flavor has not been transferred to the oil or fat. Therefore, when mixed with red, only the artificial taste of the seasoning was emphasized against the red, which was different from the original taste of Negitro.

  Oils and fats with a specific flavor of refined oil are called flavor oils or seasoning oils. Seasoning oil, unlike a fragrance or flavor characterized by a volatile scent, is a fat and oil with excellent oily taste. This seasoning oil can be used in order to bring the flavor of a processed raw fish-like raw fish made with conventional techniques close to that of the original Negitro. As an industrial production method of seasoning oil, a method in which an extract such as vegetables, spices, marine products, and livestock products is directly brought into contact with oil or fat as an extraction solvent (Patent Document 9), or the extract is present in the presence of water. The method of making it contact with fats and oils below (patent document 10) etc. is disclosed. However, in these conventional techniques, when fats and oils are contained in the extract, the fats and oils are also mixed into seasoning oil. That is, when fresh tuna itself is directly brought into contact with an oil or fat as an extraction solvent as an extract, tuna oil with poor oxidation stability is mixed with seasoning oil, which is not preferable because flavor deterioration of the oil is accelerated. Therefore, seasoning oil in which the tuna flavor is transferred to vegetable oil without mixing tuna oil is necessary for industrial production of fresh processed fish foods similar to the original Negitro taste.

  Against the background as described above, processed foods of fresh fish like Negitro can be mass-produced industrially, have no flavor deterioration during distribution, and have a water-soluble feel that is similar to the taste of the original Negitro. There is a need for fresh processed fish foods that have both umami and oily umami.

JP-A-63-181979 JP 7-39348 A International Publication No. 2012/105548 Japanese Patent Laid-Open No. 10-84915 Japanese Patent Laid-Open No. 63-167764 JP-A-1-95747 JP-A 64-2556 JP 2000-60495 A JP 58-31938 A Japanese Patent Laid-Open No. 57-33542

  An object of the present invention is to provide an oil and fat composition for fresh fish processed foods, which is an oil and fat composition exhibiting fish-derived odor, which can be industrially mass-produced and has a suppressed flavor deterioration during distribution. It is in.

The present inventor obtains a fish-derived component-containing vegetable oil having a fish-derived flavor by extracting the fish-derived flavor component contained in the aqueous fish extract with a vegetable oil, and this flavor further contributes to the texture of the fish oil. It was found to be enhanced by using a combination of near cottonseed oil. And, by adding this fish-derived component-containing vegetable oil and cottonseed oil to fresh fish meat such as tuna lean, fresh fish with both the water-soluble taste derived from fresh fish and the taste felt from fat The present inventors have found that processed fish meat foods can be obtained and have completed the present invention.
That is, the present invention includes the following (1) to (3).
(1) An oil and fat composition for fresh fish processed foods containing a fish-derived component-containing vegetable oil and cottonseed oil obtained by extracting a fish-derived component from an aqueous fish extract with vegetable oil.
(2) Fresh fish processed food containing the oil and fat composition as described in (1) above.
(3) A vinegared rice food using the fresh fish processed food according to (2) above.

  INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide an oil / fat composition for processed fish food that has a fish-derived odor and can be industrially mass-produced and has reduced flavor deterioration during distribution. . In addition, by mixing this oil and fat composition with fresh fish meat, it is possible to provide a processed fresh fish meat food having both the water-soluble taste felt from fresh fish meat and the taste felt from oil like the original Negitro. . Furthermore, the action effect of this processed fresh fish meat food can exhibit the especially outstanding effect in the vinegared rice food containing many water-soluble seasonings.

[Fish-derived component-containing vegetable oil]
Fish-derived component-containing vegetable oils and fats to be blended in the oil-and-fat composition of the present invention are obtained by transferring fish-derived umami components contained in aqueous fish extracts to vegetable oils and fats, without mixing in fish oils with poor oxidation stability. It is a vegetable oil with a fish-derived flavor and umami.

<Aqueous fish extract>
The fish aqueous extract used as a raw material for the fish-derived component-containing vegetable fats and oils blended in the oil and fat composition of the present invention is obtained by separating the oil from the extract extracted from the fish body with an aqueous solvent. Although it does not restrict | limit especially as a fish body, For example, the site | part or all of fish bodies, such as a head, internal organs, meat | flesh, skin, bone, fin, gill, scale, eyes, can be utilized. The aqueous solvent is not particularly limited as long as it is a water-soluble solvent. For example, water, ethanol, hydrous ethanol, or the like can be used. From the viewpoint of excellent work safety and manufacturing cost, water is preferred.
As an example of a method for producing an aqueous fish extract, for example, it can be obtained by separating and concentrating the oil from the broth of a fish meal (a mixture of a head, fins, skin, internal organs, etc.). Since the aqueous protein extract of fish promotes protein degradation, it can be preferably used for the vegetable oil containing the fish-derived component of the present invention as a raw material having a fish-derived taste.

  The type of fish used as the extraction raw material for the aqueous fish extract is not particularly limited, and examples include tuna, salmon, mackerel, bonito, sardines, yellowtail, saury, salmon, flounder, flounder, cod, Thai, trout, and ayu. . From the viewpoint of containing a large amount of fish-derived umami components, red fish are preferred, and tuna and salmon are particularly preferred. Taking into account the addition to fresh processed fish food, it is preferable to use the same type of fish as the raw fish, preferably tuna extract if the fresh fish meat is tuna, and salmon extract if it is salmon. Further, if the same type of fish as the fresh fish meat is used as the main raw material, other types of fish may be used as the extract raw material.

  The form of the aqueous extract of fish used for the extraction operation with vegetable oils and fats may be any form. For example, even if an extract extracted from a fish body with an aqueous solvent is used as it is, a concentrated liquid obtained by concentrating it or dried. It may be a dry solid. Moreover, the powder etc. which added excipient | fillers, such as dextrin and starch, to the extract, dried and grind | pulverized may be sufficient. The unconcentrated liquid and the concentrated liquid are excellent from the viewpoint of workability because the drying operation is not necessary. From the viewpoint of storage stability, a solid or powder state is preferable.

The total nitrogen content in the aqueous fish extract is not particularly limited, but is preferably 1% by mass or more and 10% by mass or less, and more preferably 2% by mass or more and 8% by mass or less.
By setting the total nitrogen content to 1% by mass or more in the aqueous fish extract, the fish-derived umami can be sufficiently transferred to the vegetable oil. On the other hand, when the content exceeds 10% by mass, the fish-derived umami is quickly transferred to the vegetable oil, but the fish-derived umami tends to remain in the aqueous extract, and the extraction yield decreases.

The oil content in the aqueous fish extract is not particularly limited, but is preferably 10% by mass or less, more preferably 5% by mass, and particularly preferably 3% by mass.
By making the oil content in the aqueous fish extract 10% by mass or less, when the fish-derived umami component contained in the fish aqueous extract is extracted with the vegetable oil, the amount of fish oil mixed into the vegetable oil becomes small. Fish-derived component-containing vegetable oils and fats having excellent stability can be obtained.

<Vegetable oils and fats>
Vegetable oils and fats for extracting fish-derived umami components from aqueous fish extracts are vegetable oils and oils that have been refined after being extracted from plants. Vegetable fats and oils have a lighter flavor than animal fats such as lard and beef tallow. In addition, since it has much better oxidation stability than fish oil, it is suitable for products that are industrially manufactured and distributed, and is preferably used as fats and oils that transfer the taste of fish.

There are no particular limitations on the type of vegetable oil, specifically, corn oil, rapeseed oil, soybean oil, safflower oil, sunflower oil, rice oil, olive oil, cottonseed oil, white sesame oil, high oleic safflower oil, high oleic sunflower oil Extracted and refined refined fats such as palm oil are used. Furthermore, you may use processed fats and oils, such as fractionated fats and oils manufactured using these vegetable fats and oils as a raw material, hardened fats and oils, transesterified fats and oils.
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. Hardened fats and oils are fats and oils in which hydrogen is added to a double bond of fats and oils under a metal catalyst. Transesterified fats and oils are fats and oils obtained by interconverting fatty acids bonded to a glycerin skeleton using a chemical catalyst or an enzyme catalyst.

  In addition, the vegetable fats and oils may be used as a single refined fat or processed fat or oil from the above vegetable fats or fats, or as a blended fat or oil blended with various fats and oils. The melting point of the vegetable oil may be a temperature lower than the boiling point of the aqueous solvent, preferably 40 ° C. or less, more preferably 20 ° C. or less, and further preferably 5 ° C. or less. What is necessary is just to adjust melting | fusing point as a blended fat when using blended fat.

<Fish-derived component-containing vegetable oil>
Fish-derived component-containing vegetable fats and oils to be blended in the oil-and-fat composition of the present invention are produced by extracting fish-derived umami ingredients contained in fish aqueous extracts with vegetable fats and oils. It is the whole including. The mixing ratio of the aqueous fish extract and vegetable oil / fat in the extraction operation is not particularly limited, but it can be used in a predetermined mixing ratio based on the total nitrogen content and oil content in the fish aqueous extract. Quality can be kept constant.

  In the mixing ratio of the aqueous fish extract and vegetable oil in the extraction operation, the total nitrogen content in the aqueous fish extract to 100 parts by mass of the extracted vegetable oil is preferably 0.05 parts by mass or more and 0.5 parts by mass or less. By setting it as 0.05 mass part or more, the deliciousness derived from a fish fully transfers to vegetable fats and oils, and the effect of this invention can be exhibited more. If it exceeds 0.5 parts by mass, it takes time to transfer the fish-derived savory ingredients, so workability is reduced.

  In the mixing ratio of the aqueous fish extract and vegetable oil in the extraction operation, the oil content in the aqueous fish extract to 100 parts by mass of the extracted vegetable oil is preferably 3 parts by mass or less, more preferably 2 parts by mass or less. It is preferably 1 part by mass or less. By setting it as 3 mass parts or less, the mixing amount of fish oil with bad oxidation stability falls, and fish-derived component containing vegetable fats and oils excellent in stability can be obtained.

  Moreover, it is preferable that the mass ratio of the vegetable oil and fat in the extraction operation is 2 to 10 parts by mass of the aqueous fish extract with respect to 100 parts by mass of the vegetable oil and fat. By setting it as this range, the contact between the vegetable oil and fat and the aqueous fish extract is improved, and the fish-derived umami component is easily transferred from the fish aqueous extract to the vegetable oil.

  Although extraction temperature will not be restrict | limited especially if it is more than melting | fusing point of the vegetable oil used for extraction, Preferably it is 40-150 degreeC, More preferably, it is 60-130 degreeC, Especially preferably, it is 80-110 degreeC. By setting it as this range, the fish-derived umami in the aqueous fish extract can be efficiently transferred to vegetable oils and fats while suppressing the deterioration of the vegetable oils and fats due to heating.

When the aqueous solvent contains an aqueous solvent, the aqueous solvent is removed after the fish-derived umami is transferred from the aqueous fish extract to vegetable oil. Examples of the removal method include an oil-water separation method using a difference in specific gravity, a method of volatilizing an aqueous solvent by heating, and the like.
From the viewpoint of sufficiently transferring the fish-derived umami contained in the aqueous fish extract to the vegetable oil, a method of heating and volatilizing the aqueous solvent is preferred. As a specific example, it is preferable to volatilize the water derived from the aqueous extract of fish by heating at a temperature at which the aqueous solvent volatilizes, for example, if it is moisture, at 95 ° C. or more and less than 110 ° C. until it becomes less than 0.3% by mass. If the water content of the fish-derived component-containing vegetable oil is less than 0.3% by mass, the fish-derived umami component can be sufficiently transferred to the vegetable oil.
In addition, what is necessary is just to set the temperature in volatilization operation of an aqueous solvent suitably according to the boiling point of an aqueous solvent, and atmospheric pressure, if it is more than melting | fusing point of vegetable oil.

  If there is insoluble matter after the extraction operation, the insoluble matter may be separated by centrifugation, filtration or the like. By separating the insoluble matter, fish-derived component-containing vegetable oils and fats with excellent touch can be obtained.

  Although the total nitrogen content in the fish-derived component-containing vegetable oil is not particularly limited, it is preferably 0.05 to 0.5% by mass. In the case of 0.05 mass% or more, in order to improve stability, it can mix with other refined fats and oils, and can fully feel the umami derived from fish as an oil and fat composition. On the other hand, if it exceeds 0.5% by mass, the fish-derived umami increases, but it takes a long time to transfer the fish-derived umami, or the rate of transfer is small and the yield is reduced. Inconvenience occurs in the manufacturing cost.

  The amount of water in the fish-derived component-containing vegetable oil is not particularly limited, but is preferably 0.3% by mass or less, more preferably 0.2% by mass or less, and particularly preferably from the viewpoint of excellent oxidation stability. Is 0.1% by mass.

[Oil composition for fresh fish processed food]
The oil and fat composition for fresh fish processed food of the present invention is an oil and fat composition containing fish-derived component-containing vegetable oil and cottonseed oil. Cottonseed oil contained in the oil / fat composition may be added separately from the fish-derived component-containing vegetable oil / fat, or may be contained as a vegetable oil / fat used for extraction of the fish-derived component-containing vegetable oil / fat.

<Cotton seed oil>
Cottonseed oil is generally used as an edible oil and fat, and is obtained by using a cotton seed as a raw material, followed by a purification step after extraction. Cottonseed oil becomes tasteless and odorless by refining, but it is a fat and oil characterized by a dry texture compared to other vegetable oils and fats that are similarly refined, and has a texture close to that of fish oil. Here, the texture is a physical feeling in the mouth when eaten, and is expressed as a general term such as a touch of the tongue or over the throat. Moreover, the cottonseed oil in this invention is not limited to what was extracted and refined, The thing which combined the fats and oils processed by using cottonseed oil as a raw material (cottonseed salad oil, cottonseed stearin) individually or in combination of two or more can also be used. .
The cottonseed oil blended in the oil and fat composition of the present invention is a component derived from fish in fresh fish meat when added to fresh fish meat such as tuna lean along with fish-derived component-containing vegetable oils and fats, even though the oil alone is tasteless and odorless The taste derived from fish felt from the contained vegetable oil can be further enhanced.

  The content of cottonseed oil in the oil and fat composition for processed fresh fish meat food of the present invention is 15% by mass to 97% by mass, preferably 20% by mass to 80% by mass, and more preferably 20% by mass to 50% by mass. It is. If it is in this range, the fish-derived taste contained in the fish-derived component-containing vegetable oil can be enhanced. In addition, when cottonseed oil is used as the vegetable oil for extraction of the fish-derived component-containing oil and fat composition, the amount is calculated as part of the amount of cottonseed oil to be added to the oil and fat composition, and the amount of the cottonseed oil further added Add the total amount of cotton seed oil in the oil composition.

  Furthermore, the oil and fat composition of the present invention may contain other vegetable oils and fats in addition to the fish-derived component-containing vegetable oils and cottonseed oils. By mixing cottonseed oil and other vegetable oils and fats to obtain an oil composition, the content of fish-derived component-containing vegetable oils with a history of heating during extraction of fish-derived umami components can be reduced. The storage stability of the contained vegetable oil can be improved.

  In addition, the other vegetable fats and oils mix | blended with an oil-fat composition are the same as the vegetable fats and oils used for a fish origin component containing vegetable fat. The same type of vegetable oil and fat as the vegetable oil and fat used for the fish-derived component-containing vegetable oil and fat may be added, or a different type of vegetable oil and fat may be added. Moreover, you may mix | blend 2 or more types of vegetable fats and oils.

  The content of the fish-derived component-containing vegetable oil in the oil / fat composition for processed processed fresh fish meat of the present invention is not particularly limited, but is preferably 3 to 10% by mass. If it exists in this range, the fish-and-fat composition excellent in oxidation stability can be obtained by supplementing fresh fish meat processed food with fish-derived umami. Moreover, when it mix | blends exceeding 10 mass% in order to make the fish-derived taste further stronger, the oxidation stability of an oil-fat composition will worsen.

  The form of the oil and fat composition for processed fresh fish meat food of the present invention may be in any state such as liquid oil or semi-solid oil such as shortened shortening after quenching.

[Fresh processed fish food]
The processed fresh fish meat food of the present invention can be produced by mixing fresh fish meat and an oil composition containing fish-derived component-containing vegetable oil and cottonseed oil. The fresh fish meat is fish meat of fish such as tuna and salmon, and preferably fish meat having a low fat content. The shape is not particularly limited, and examples thereof include a mince shape, a block shape, and a flat plate shape. Since the water-soluble taste contained in fish meat and the fish-derived taste contained in the oil and fat composition of the present invention are well mixed, a minced shape is preferred. The content of the oil / fat composition is preferably 5 to 20 parts by mass, more preferably 8 to 15 parts by mass with respect to 100 parts by mass of fresh fish meat. If it is in this range, the amount of the oil / fat composition will not be too small and the flavor will be poor, or the amount will not be too oily.

  Various processed foods and additives may be mixed with the fresh fish meat processed food. 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.

[Vinegar food]
The vinegared rice food of the present invention is a processed fresh fish meat food used for material such as nigiri sushi (Gunkan sushi), rolled sushi, and negitoro using vinegared rice. The fresh processed fish food of the present invention has both the water-soluble umami contained in fish meat and the fish-derived umami contained in the oil and fat composition of the present invention. Even if there is, you can get a firm taste with a presence.

Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples.
In Examples and Comparative Examples, the total nitrogen content is the 16th revised Japanese pharmacy method, the nitrogen determination method (semi-micro Kjeldahl method), the oil content is the standard oil analysis test method 2013, reference 2.1.2 lipid determination method, The water content was measured according to the standard fat and oil analysis test method, 2.1.3.4 water content (Karl Fischer method).

<Manufacture of fish-derived component-containing vegetable oil>
1000 g of water was placed in an open heating container, and 300 g of yellowfin tuna (a mixture of the head, fins, skin, internal organs, and the like finely cut) was added and boiled with stirring at 80 to 90 ° C. After heating until the amount of water became half the amount visually, the heat was removed, and the solid matter was removed by filtration through a filter to obtain an aqueous fish extract A. Fish aqueous extract A had a total nitrogen content of 3.0 mass% and an oil content of 1.0 mass%.
100 g of corn oil was put in an open heating container, and further 10 g of this fish aqueous extract A was added, and water was evaporated while stirring at 90 ° C. to 95 ° C. After heating for 45 minutes, it filtered with the filter paper and obtained the fish-derived component containing vegetable oil (preparation example 1). The water content of the fish-derived component-containing vegetable oil (Preparation Example 1) thus obtained was 0.06% by mass.
Similarly, the fish-derived component-containing vegetable oils and fats of Preparation Examples 2 to 5 were produced according to the compositions shown in Table 1.

<Manufacture of oil and fat composition>
According to the oil and fat composition shown in Table 2, the oil and fat compositions of Examples 1-1 (1) to 1-5 and Comparative Examples 1-1 to 1-2 were produced. The fats and oils blended as shown in Table 2 were heated to 70 to 75 ° C. and completely dissolved, and further cooled rapidly to 18 to 22 ° C. in 2 minutes while being kneaded to produce a gas shortening. .
In addition, in the calculation of “cotton seed oil total” in Example 1-2, the umami component of fish transferred from the fish aqueous extract of Preparation Example 2 to the fish-derived component-containing vegetable fats and oils is the amount of filtration residue, nitrogen amount and moisture at the time of preparation. Since it was very small compared with the amount of fats and oils from the measured value, it calculated excluding from mixing | blending, and calculated the content of the cottonseed oil in the fish-derived component containing vegetable fat of the preparation example 2 as 100 mass%.

<Manufacture of fresh fish processed food>
Processing of fresh fish meat of Examples (2-1 (1) to 2-5) and Comparative Examples (2-1 to 2-2) by adding the above oil composition to redfin yellowfin tuna minced by a food processor Food was manufactured. Table 3 shows the composition of minced yellowfin tuna and the fat composition.

<Evaluation of fresh fish processed food>
The taste of each of the obtained fresh processed fish foods was evaluated by 10 well-trained panelists. The results are shown in Table 3.

(Flavor evaluation standard)
5 points: The taste of tuna is particularly strong in the oil.
4 points: Taste of tuna is more felt in oil.
3 points: The taste of tuna is felt in the oil.
2 points: The taste of tuna is felt in the oil.
1 point: The taste of tuna is not felt in the oil.
(Description of evaluation results)
For each evaluation item, the average score of 10 people was evaluated according to the following 4 levels.
A: 4.0-5.0
○: 3.0 to less than 4.0 Δ: 2.0 to less than 3.0 ×: less than 2.0

<Manufacture of vinegared rice food using processed fresh fish food>
Using the processed fresh fish food of Example (2-1 (1)) and Comparative Example (2-1 to 2-2) as an ingredient, Example (3-1 (1)) and Comparative Example (3-1 to 1) 3-2) Nori roll sushi was produced.

<Evaluation of vinegared rice>
Each of the obtained fresh processed fish food-containing cooked rice foods was evaluated by 10 well-trained panelists. The results are shown in Table 4.
(Flavor evaluation standard)
5 points: The taste of tuna is particularly strong in the oil.
4 points: Taste of tuna is more felt in oil.
3 points: The taste of tuna is felt in the oil.
2 points: The taste of tuna is felt in the oil.
1 point: The taste of tuna is not felt in the oil.
(Description of evaluation results)
For each evaluation item, the average score of 10 people was evaluated in the following three stages.
A: 4.0-5.0
○: 3.0 to less than 4.0 Δ: 2.0 to less than 3.0 ×: less than 2.0

  As can be seen from Table 3, when the fish-derived component-containing vegetable oil of the present invention is added to the fresh processed fish food, a flavor-rich fresh processed fish food that feels fish-derived umami can be obtained from the oil.

  Moreover, as can be seen from Table 4, the effects of the fish-derived component-containing vegetable oils and fats of the present invention were particularly remarkable in vinegared rice foods.

Claims (3)

An oil / fat composition for fresh fish processed food containing a fish-derived component-containing vegetable oil and cottonseed oil obtained by extracting a fish-derived component from an aqueous fish extract with a vegetable oil.   A processed fresh fish meat food comprising the oil and fat composition according to claim 1.   The vinegared rice food using the fresh fish processed food of Claim 2.