JP2019110775A - Cod roe-containing food product and production method of cod roe-containing food product - Google Patents

Abstract

To provide a cod roe-containing food product capable of largely improving a cod roe flavor compared with a conventional cod roe-containing food product, without damaging grainy feeling.SOLUTION: A cod roe-containing food product of the present invention includes: cod roe grains; a paste-like cod roe skin; and a fat. Here, the cod roe-containing food product is preferable to be a source or a seasoning. Furthermore, a production method of the cod roe-containing food product according to the present invention includes: separating a cod roe skin from the cod roe; forming the cod roe skin into a paste; and mixing the cod roe skin, the cod roe grains and the fat.SELECTED DRAWING: None

Description

  The present invention relates to a codfish-containing food product and a method of producing a codfish-containing food product.

  BACKGROUND ART Conventionally, foods such as pasta sauce and mayonnaise seasoning, which contain fish egg grains of tarako, have been provided. The food containing tarako is generally mixed with pasta noodles and other food and food, and after being mixed, the texture of the egg of the shellfish of the other food etc. (hereinafter referred to as The texture is referred to as "graininess") and the flavor and taste brewed from tarako (hereinafter referred to as "tarako flavor"). Here, the tarako is an ovary (fish egg) of a walleye pollack or a mallow, and is a so-called barako fish egg grain part (hereinafter referred to as "tarako grain") and an ovary shell covering an egg grain (ovary membrane) And the like (hereinafter referred to as "tarako husk").

  Many developments have been made to improve the graininess and flavor of cod in such cod-containing foods. Heretofore, in order to improve graininess and taste of tarako, it has been practiced to increase the proportion of tarako grains in a tarako-containing food. However, according to this method, the proportion of fats and oils in the cod cod-containing food relatively decreases. Along with that, when the codfish-containing food is pushed out from the package such as the pouch containing the codfish-containing food, an excessive pressing force is applied to the codfish grains because the ratio of the fat and oil is small, and the cod cod The problem of having occurred. As a result, when the food containing cod cocoons is eaten, there is a problem that the graininess and cod cod flavor that should be originally obtained are reduced.

  The technique described in the following patent documents is disclosed as a technique which aims at the graininess of a cod roe containing foodstuff and the improvement of cod coco by the method different from the above. The technology described in Patent Document 1 relates to fish egg grain-containing sauces in which predetermined amounts of fish egg grains (tarako grains), fish eggs ground (tarako paste), and oils and fats are blended. According to the technology described in Patent Document 1, an egg grain having a flavor and graininess, which is preferably dispersed in the sauce, and which has a characteristic flavor and graininess of the tarako grains, based on the proper combination of the tarako grains, the tarako paste and the fat and oil. It is possible to provide in-sources.

Patent No. 3798329 gazette

  However, since the technology described in Patent Document 1 improves the flavor of the tarako by increasing the proportion of the tarako paste in the tarako-containing food, the proportion of the tarako grains relatively decreases. Therefore, it is in a contradictory relationship between the improvement of the flavor of the cod roe and the improvement of the graininess in the codfish-containing food, and the codco flavor can not be improved while maintaining the graininess. In addition, although the raw material of tarako paste is mainly tarako grains, more tarako grains must be used along with the use of tarako paste. That is, there is a problem that the raw material cost can be increased as compared to the conventional cod-coal-containing food which does not contain coco paste.

  In view of the above problems, it is an object of the present invention to provide a tarako-containing food which is capable of significantly improving the flavor of the tarako as compared to the conventional tarako-containing food without impairing graininess.

  Until now, in addition to being a thin film which is difficult to maintain a certain form, it has been difficult to finely and uniformly cut (grind) the codfish part of the cod cocoon due to its unique characteristics such as surface condition and elasticity, etc. . That is, it was difficult to perform desired processing, such as paste-izing the tarako shell. Therefore, even if it is attempted to include the cod coco shell into the cod-cocoal-containing food, it is possible to mix the cod coco shell only in an uneven and non-uniform size. In addition, if the shell of the tarako is not subdivided to some extent, even if the shell of the tarako is included in the food containing the tarako, the mouthfeel and texture are not good.

  From such a point of view, in the production process of a codfish-containing food, cod coco shell was removed from codfish, and only the remaining cod grains were used for the cod-coal-containing food. On the other hand, it is common for the removed tarako shell to be discarded without being used for other foods and the like.

  However, in recent years, it has been found one after another that nutrients preferable to the human body are contained as a component of a fish egg membrane (ovarian coat) including a shell of tarako. In addition, in food production, it is regarded as a problem from the environmental point that the ovaries such as tarako are waste even though they have high utility value. Generally, the ovaries are generally disposed of by incineration, but it has been pointed out that incineration gas and incineration products contribute to environmental pollution. In view of these points, it has been studied to use the ovaries of fish eggs including the shell of talako as well as food ingredients.

  As described later, the tarako-containing food according to the present invention includes a tarako shell. Therefore, in addition to the above-mentioned graininess and taste of the tarako, it contains more nutrients that have a positive effect on the human body compared to conventional foods containing tarako, and also contributes to the solution of the above-mentioned problems with the tarako shell.

The cod-containing food according to the present invention for solving the above problems is
It is characterized in that it contains tarako grains, paste-like tarako shell and fats and oils.

  Moreover, it is preferable that the calaco-containing food according to the present invention is a sauce or a seasoning. Furthermore, it is preferable that the said tarako shell is contained 0.5 mass% or more with respect to the said tarako grain, and it is preferable that the tarako containing foodstuff which concerns on this invention is subdivided so that a sieve of 4 mm of openings can be passed. .

In addition, the method for producing a tarako-containing food according to the present invention is
Separating the codfish shell from codfish,
Pasteing the separated said tarako shell;
At least the steps of combining the paste-made tarako shell, tarako grains, and fats and oils.
It is characterized by including.

Furthermore, the method for producing a tarako-containing food according to the present invention is
In the mixing step, it is preferable that the cod coco shell is contained in an amount of 0.5% by mass or more based on the cod coco grain, and in the step of pasting the cod coco shell, the cod coco shell is a sieve having an opening of 4 mm. It is preferable to subdivide them so that they can pass.

  In addition to being able to aim at the improvement of a tarako flavor without impairing the graininess of a tarako containing food since this invention includes a paste-like tarako shell, it is preferable to the human body compared with the conventional tarako containing food. It is possible to provide a tarako-containing food which contains a large amount of influential nutrients and which also contributes to the solution of the above-mentioned problems with the tarako shell.

  Details of the cod cocolas-containing food and the method for producing the same according to one embodiment of the present invention will be described below. Here, it is preferable that the tarako-containing food according to the present embodiment described later is a sauce represented by a pasta sauce or a seasoning represented by mayonnaise, but it is not limited thereto.

[Talaco-containing food]
First, the details of the tarako-containing food according to the present embodiment will be described. The codfish-containing food according to the present embodiment includes codco grains, a cod-like cod shell and fats and oils. In addition, the codfish-containing food according to the present embodiment may further include other ingredients such as seasonings. It is preferable that each raw material contained in the tarako containing foodstuff which concerns on this embodiment is uniformly mixed by means, such as stirring.

  Talako grains are so-called barako fish egg grain parts, which do not have an ovary outer coat (tarako shell) part and are in a state in which each fish egg grains are separated. Although it is common for the tarako grains to be salted in a state of being wrapped in a tarako shell, it is not limited thereto. Further, the cod coco shell and the cod coco shell separated from the cod coco shell may be subjected to no particular treatment such as a non-dried state, or may be subjected to various treatments such as drying and rolling.

  The cod coco shell (oval membrane part of cod coco) is pasted from the viewpoint of uniform mixing in cod-coal-containing foods. With respect to the properties of the paste-made tarako shell, there is no particular limitation, but it is possible to subdivide the 4 mm sieve so that it can pass, in addition to the aspect of uniform mixing, of the tarako-containing food containing it It is desirable from the viewpoint of texture, appearance, and flavor improvement of tarako.

  Moreover, as shown in the below-mentioned Example, the tarako flavor of the whole foodstuff can be significantly improved by mixing a tarako shell paste with a tarako containing foodstuff. Furthermore, as shown in the examples described below, it was found that the flavor of the tarako is significantly improved even if it contains a very small amount of the tarako shell paste. Therefore, graininess is not sacrificed because the flavor of the cod is improved without relatively reducing the proportion of cod cocoons and fats and oils. From the viewpoint of improving grain flavor and improving the graininess, it is preferable that the weight of the tarako shell is 0.5% by mass or more with respect to the grains of tarako. Moreover, it is more preferable that it is 0.5 mass%-25 mass% with respect to a tarako grain for a tarako shell. Furthermore, it is more preferable that it is 2.5 mass%-6.0 mass% with respect to a tarako grain for a tarako shell.

  Here, the fish species of the tarako grain and the fish species of the tarako shell may be the same or different. As an example of the same species, there may be mentioned that each of the cod cocoons and cod coco shells are obtained from pollack or cod. In addition, as an example of different types, there may be mentioned a case where tarako grains are obtained from walleye pollack and a shell of tarako is obtained from kingfish. Or the opposite case is mentioned.

  However, the cod cod shell derived from the cod has a dark color. Therefore, in terms of appearance, it tends to be avoided to select a codfish-derived tarako shell. In view of that point, in the above example, walleye pollack may be selected as a fish species of at least a tarako shell. On the other hand, medaka is cheaper than walleye pollack. Therefore, in consideration of the cost of raw materials, medock may be selected as a species of tarako-grain fish which may occupy more than half of the food containing tarako. However, it is not limited to this.

  In the above, although the case where the tarako grain and the tarako shell are obtained from a single fish species is exemplified, the tarako grain may be a mixture of the tarako grains obtained from both the nettle and the cod. Similarly, the cod coco shell may be a mixture of cod coco shells obtained from both nettle and cod. As another variation, the tarako grains may be a mixture of walleye pollack and codling, and the tarako shell may be obtained from one of the walleye pollocks or the codling crab (conversely, the tarako grain is obtained from one of the walleye pollacklings or codling crab) And the cod cod may be a mixture of walleye pollack and codfish.) However, it is not limited to the above.

  The fats and oils in the present embodiment are not particularly limited. However, in addition to having appropriate fluidity at normal temperature, for example, even when the food containing tarako is removed from a package such as a pouch, it can be elastic enough not to crush mixed tarako grains, such as normal temperature. And semi-solid (for example, semi-solid fats and oils which become creamy at normal temperature) are preferable. As semi-solid fat and oil, shortening is preferable, but it is not limited thereto. Other semi-solid fats and oils include margarine, fat spread, mora butter, kokum fat, monkey fat and oil, mango kernel fat and the like. You may use 1 type of these fats and oils, and may use multiple types. Furthermore, the semi-solid fat and oil may be mixed with liquid fat and oil.

  In addition, when solid fats and oils are mainly used, when a food containing cod roe is eaten, the state in which cod cocoons are buried in the fats and oils will continue even in the mouth of the meal. Therefore, despite the fact that the particle shape of the tarako grains is maintained, the texture of the fats and oils becomes predominant. That is, in this case, since the fats and oils are solid, the graininess of the tarako grains is lost. Moreover, when a liquid oil is mainly used, an oil precipitates in the package body of a tarako containing foodstuff, and uniform mixing of a raw material is impaired. For this reason, a state in which it is difficult for the codfish-containing food extracted from the package to be mixed with the food such as pasta, for example, is formed. When semi-solid fats and oils are used, the above-mentioned problems do not occur (or hardly occur). From such a viewpoint, it is preferable that the fats and oils used for the taro containing food of this embodiment are semisolid fats and oils.

  The content of the fat and oil is not particularly limited as long as it contributes to uniform mixing of the cod coco grains and cod coco shell and does not crush the cod coco grains when the cod-containing food is taken out from a package such as a pouch. However, the content of fats and oils is 5% by mass to 50% by mass with respect to the total mass of the tarako-containing food so as not to crush the tarako grains and to satisfy all of the fact that the tarako flavor and graininess are not impaired. Is preferred. Moreover, it is more preferable that content of fats and oils is 25 mass%-40 mass%.

  As other ingredients concerning this embodiment, a seasoning, an additive (colorant), and moisture may be included. Here, sugar, salt, vinegar, various amino acids, various peptides, various extracts, various spices, butter, fresh cream are exemplified as other raw materials. It is preferable that the above-mentioned other raw materials are those in which one or more of these are appropriately blended. In addition, the codfish-containing food according to the present embodiment may include raw materials not described above.

[Method of producing food containing Talako]
Next, the details of the method for producing the codfish-containing food according to the present embodiment will be described. Specifically, first, for example, a tarako shell is separated from salted tarako under predetermined conditions. At this stage, once the seeds of Tarako are separated from the shell of Tarako.

  Next, it is made into a paste by mincing and / or grinding the separated tarako shell to a predetermined size. The means for mincing or grinding the tarako crust is optional. The cod coco shell may be cut or ground by mechanical means, or the coco shell may be chopped or ground by mechanical means after applying chemical means such as addition of a degradation promoter such as an enzyme.

  Here, when the paste is formed, it may be sprinkled with water and various additives, but in the pasting step of the present embodiment, the tarako shell is coated so that a greater amount of tarako flavor produced from the raw material itself is left. It is preferred to obtain the paste from only.

  As described above, the properties of the paste-in the tarako shell are not particularly limited, but it is possible to cut the shell of the tarako until at least a 4 mm mesh screen is able to pass through the shell-containing food. In addition to uniformly mixing the tarako shell, it is preferable in terms of the texture, appearance, and flavor improvement of the tarako-containing food containing the same. Further, it is more preferable that the cod coco shell is subdivided so as to be able to pass through a 2 mm mesh sieve, and it is more preferable to be subdivided so as to be able to pass a 850 μm mesh sieve. As described above, the tarako shell is fragmented, so that the appearance of the paste does not deteriorate, and the discomfort of the texture derived from the tarako shell can be eliminated (or reduced to such an extent that it can not be felt). Furthermore, the tarako shell can be subdivided to provide a sufficient tarako flavor.

  Next, mix the paste-made tarako shell, tarako grains, fat and oil. Furthermore, in addition to these raw materials, it is preferable to mix other raw materials such as seasonings, additives (coloring agents), moisture and the like. The mixing means of the various raw materials is not particularly limited as long as it can be uniformly mixed. Examples of mixing means include stirring means such as a food processor and a beater.

  Finally, the mixture of the above-mentioned respective raw materials is filled in a package such as a pouch. This completes the production of a cod-coal-containing food. In addition, in the manufacturing method of the above-mentioned cod-cow-containing food, although the step regarding the sterilization process with respect to cod coco and other raw materials, heat processing, etc. is not shown, you may make it include these steps suitably.

  Specific examples of the method for producing the codfish-containing food and the codfish-containing food described above and the evaluation results of the codfish flavor and the like with respect to specific examples are shown below. The example described below relates to a food containing cod cocoons used as a pasta sauce (cod coco and ginseng husks were obtained from walleye pollack). The present invention is not limited or limited by the following examples.

[Change of content rate of tarako shell (mass% of tarako shell paste to tarako grain)]
Table 1 shows the differences in tarako flavor at different tarako shell content. More specifically, Table 1 shows the samples of Examples 1 to 9 (samples of tarako-containing food containing tarako shell paste) and Comparative Example 1 (samples of tarako-containing food not containing tarako shell paste, ie, ordinary tarako-containing Content of each raw material used in samples of food) (unit: “mass%”), content ratio of tarako shell paste to tarako grains (unit: “mass%”, hereinafter “tarako shell content”), and The evaluation point regarding the tarako flavor of each sample is shown. In addition, all the amounts of any Example and comparative example shown by Table 1 are the same. In addition, the tarako shell paste included in the following examples is prepared without separately adding water and other additives.

Here, the score which shows the tarako flavor in Table 1 is an average value of the score by each six panelists based on the following standard.
Evaluation criteria are as follows.
(1-1) Tarako flavor was felt very strongly: 5 points (1-2) Tarako flavor improved compared to a tarako-containing food not containing the tarako shell paste, but it is not the extent to which it is felt strongly Taste: 4 points (1-3) Talaco-flavored food was found to the same extent as a Talaco-containing food not containing Taraco crust paste: 3 points (1-4) Talaco flavor was felt, but a tarako crust paste was included Decreased compared to uncooked tarako-containing food: 2 points (1-5) Tarako flavor was not felt: 1 point

  As shown in Table 1, the tarako flavor in the sample (Example 1) in which the content rate in the tarako shell is 0.4% was almost the same as that in the sample (comparative example 1) in which the content rate of the tarako shell was 0%. However, the flavor of the tarako in the sample (Example 2) having a tarako shell content of 0.8% was improved as compared to that of Comparative Example 1. Thereafter, by increasing the content rate of the shellfish, the flavor of the shellfish is further improved, and the shellfish flavor in the sample (Example 5) with 3.9% and the sample (Example 6) with 5.9% However, the sample with the highest improvement (the tarako shell content of 2.4% (Example 4) is a score that is lower by 0.1 than the tarako flavor of Example 5 and Example 6. Seeing this as an error range, the tarako flavor of Example 4 may be evaluated to be the same as that of Example 5 and Example 6. On the other hand, in the sample (Example 7, Example 8, Example 9) in which the content rate of shellfish shell was further increased, the flavor of shellfish decreased. The graininess of the cod was maintained in any of the examples.

  From the results, it was shown that the inclusion of the tarako shell paste, even if in a slight amount, improved the flavor of the tarako in the tarako-containing food. As shown in Table 1, the total amount of the raw material for the codfish-derived raw material (tearco grain and cod shell paste) is the same for all the samples of the examples and comparative examples. Nevertheless, in all the examples except Example 1, the tarako flavor was improved over Comparative Example 1. From this, it was shown that the tarako shell paste contributes to the improvement of the flavor of the tarako as compared with its equivalent amount of the tarako grains.

[Change in granularity of tarako shell paste]
Next, Table 2 shows the amount (unit:% by mass) of each raw material used for the sample containing the tarako shell paste of different granularity (the degree of fragmentation of the tarako shell), and the food for the tarako-containing food in each sample It shows each evaluation score of feeling, appearance, and tarako flavor. Here, the sample of Example 10 shown in Table 2 contains the coarsest cod shell, and as the number of the example increases, the cod shell is subdivided. Note that the total amount of any of the examples shown in Table 2 is the same.

  The score showing the texture, appearance, and flavor of the tarako-containing food is an average value of the evaluation points by six panelists based on the following criteria.

First, the evaluation criteria regarding the texture of the tarako-containing food are as follows.
(2-1) Both at the time of eating and after eating, it was a texture similar to that of a normal tarako-containing food: 3 points (2-2) there was almost no discomfort at the time of eating, but after the eating mouth rest I became anxious: 2 points (2-3) I felt discomfort when eating: 1 point

Next, the evaluation criteria regarding the appearance of the tarako-containing food are as follows.
(3-1) Both at the time of eating and after eating, it was the same appearance as a normal tarako-containing food: 3 points (3-2) appearance was bad: discomfort when looking at 2 points (3-3) There was: 1 point

Next, the evaluation criteria regarding tarako flavor are as follows.
(4-1) Tarako flavor was sufficiently exhibited: 3 points (4-2) Tarako flavor was less pleasant: 2 points (4-3) tarako flavor was not felt: 1 point

Here, the labels for the openings described in Table 2 mean the following.
(5-1) Opening 5.6 mm on the opening: A tarako shell paste which could not pass through a sieve having an opening 5.6 mm.
(5-2) On 4 mm of openings: It is a tarako shell paste which passed the sieve of opening 5.6 mm, but the tarako shell paste which was not able to pass the sieve of opening 4 mm.
(5-3) ON: 2.36 mm opening: A tarako shell paste which has passed through a 4 mm mesh sieve, but has not been able to pass through a 2.36 mm mesh sieve.
(5-4) 850 μm openings: A tarako shell paste which has passed through a 2.36 mm mesh sieve, but has not been able to pass through a 850 μm mesh sieve.
(5-5) Opening 850 μm pass: tarako shell paste which has passed through a screen having an opening 850 μm.
The above-mentioned mesh size is a nominal mesh size of a sieve screen defined in accordance with Japanese Industrial Standard JIS Z8801-1.

  As shown in Table 2, it was shown that the food containing Talako containing the finer tarako shell paste has a higher rating in texture and appearance. In particular, the texture and appearance of the sample according to Example 12 (Talaco-containing food comprising a cocoshell shell paste which has passed through a 4 mm mesh screen but has not been able to pass through a 2.36 mm mesh screen). The evaluation was significantly improved as compared to the sample (Example 10, Example 11) containing coarser cod cocoshell paste. The evaluation of the texture and appearance in the sample (Examples 13 and 14) containing finer tarako shell paste was improved as compared with the sample of Example 12. Furthermore, in the samples according to Example 13 and Example 14, in addition to the texture and appearance, evaluation of tarako flavor was also improved.

From these results, it is shown that the texture, appearance, and flavor of the tarako flavor of the tarako-containing food are improved as the tarako shell paste is subdivided. That is, it was shown that, as the tarako shell paste is subdivided, in addition to the taste, the visual impression and the ease of eating are improved, and it is possible to provide the tarako-containing food that is more preferred by consumers .

Claims (7)

Tarako grains,
Paste-like tarako shell,
Fat and oil,
including,
Tarako-containing food. It is sauce or seasoning,
A food containing cod cocoons according to claim 1. The said tarako shell is contained 0.5 mass% or more with respect to the said tarako grain,
A food containing cod cocoons according to claim 1 or 2. The tarako shell is subdivided so as to be able to pass through a 4 mm mesh sieve.
The cod-cow-containing food according to any one of claims 1 to 3. Separating the codfish shell from codfish,
Pasteing the separated said tarako shell;
At least the steps of combining the paste-made tarako shell, tarako grains, and fats and oils.
including,
A method for producing a tarako-containing food. In the mixing step, the cod coco shell is contained in an amount of 0.5% by mass or more based on the cod cocoons
The manufacturing method of the tarako containing foodstuff of Claim 5. In the step of pasting the cod coco shell, the cod coco shell is subdivided so that it can pass through a 4 mm mesh sieve.
The manufacturing method of the cod-gull containing foodstuff of Claim 5 or 6.