JP2020115760A - Method for producing seafood-containing cream sauce - Google Patents

Abstract

To provide a seafood-containing cream sauce from which a user can feel lemon flavor, in which seafood flavor as ingredients and milk raw material flavor are well matched and which has integrated feeling as a whole.SOLUTION: A producing method of a seafood-containing cream sauce comprises the steps of: applying treating liquid which contains lemon juice and has a material temperature of 50°C or less to seafood as ingredients in a state where the material temperature is 50°C or less to obtain treated seafood; producing an ingredient-containing emulsion sauce having an ingredient part including the treated seafood and a sauce part including a milk raw material; and heating the ingredient-containing emulsion sauce in a state where pH of the sauce part is 5 or more and making the material temperature of the sauce part to be 60°C or more. It is preferable that the seafood with the maximum spanning length of 1 to 10 mm is included in the seafood as the ingredients.SELECTED DRAWING: None

Description

The present invention relates to a cream sauce containing seafood, which contains seafood as an ingredient and has a lemon flavor.

Cream sauce with seafood containing seafood as an ingredient is a popular food because the rich flavor of the cream sauce and the light flavor of seafood combine to give a rich flavor as a whole sauce, Sauces containing seafood are commercialized. Salmon and clams are famous as seafood for ingredients, and in particular, sauces using bivalves such as clams as ingredients are mainly used for pasta dishes as vongole sauce. On the other hand, since the peculiar flavor that seafood has is sometimes felt as an unpleasant odor, in order to avoid this, conventionally, the size of the seafood as an ingredient in the sauce was relatively large, There are quite a few cases where the cream sauce is treated like a seasoning for seafood, as in the case of the sauce-based seafood, which is the main ingredient in. However, the cream sauce containing such relatively large-sized seafood as an ingredient has a poor sense of unity between the ingredient and the cream sauce, and there is room for improvement as a sauce dish. There is a strong demand to enjoy seafood and cream sauce as ingredients as a sauce dish with a sense of unity, and a technique capable of responding to such demand is required.

In Patent Document 1, as a method for obtaining a shellfish-containing source excellent in storage stability at a high temperature of 40° C. or higher, the shellfish is dipped in water containing acids and the like, and the water containing acids and the like containing the shellfish has a predetermined F _0. A method is described in which a heat treatment is performed once with a value, a sauce is produced using the shellfish after the heat treatment, and then the sauce is heat treated again with a predetermined F ₀ value. It is said that the temperature at the time of heat-treating water containing acids containing shellfish is preferably 110 to 130°C ([0012] of Patent Document 1).

JP, 2000-236854, A

It is well known that lemon flavor matches seafood, and various recipes for dishes containing lemon flavor seafood have been proposed, and some of these recipes have been commercialized. As for lemon-flavored cream sauce containing seafood, almost no studies have been made with commercialization in mind so far, and there is much room for improvement in commercialization.

An object of the present invention is to provide a cream sauce containing seafood, in which the flavor of lemon is felt, the flavor of seafood as an ingredient matches well with the flavor of dairy ingredients, and the whole has a sense of unity.

The present invention is a method for producing a cream sauce containing seafood as an ingredient, wherein the seafood as an ingredient contains lemon juice at a product temperature of 50° C. or lower. An emulsified sauce containing ingredients having a step of applying a treatment liquid having an article temperature of 50° C. or lower to obtain pretreated seafood, and an ingredient part containing the pretreated seafood and a sauce part containing dairy raw material. And a step of heating the emulsified sauce containing ingredients to a temperature of the source part of 5 or higher to bring the temperature of the source part to 60° C. or higher. It is a manufacturing method of cream sauce.

In addition, the present invention is a cream sauce containing seafood as an ingredient, which has a lemon flavor and has a maximum delivery length of 1 to 10 mm. A cream sauce containing seafood, which is contained in an amount of 60% by mass or more based on the total mass of the seafood as the ingredient.

ADVANTAGE OF THE INVENTION According to this invention, the flavor of a lemon is felt, the flavor of the seafood as an ingredient and the flavor of a dairy raw material match well, and the cream sauce with a seafood with a whole sense of unity is provided.

In the present invention, the cream sauce is an emulsified liquid food produced by using a milk material. The cream sauce of the present invention includes not only a cream sauce in the narrow sense in which fresh cream is added to bechamel sauce, but also a so-called cream sauce-style food similar to the cream sauce in the narrow sense. This cream sauce style food is manufactured based on a narrowly defined cream sauce, and strictly speaking, although it is out of the narrowly defined cream sauce category, it still has the image of a narrowly defined cream sauce. Means, for example, a cream sauce produced by a conventional method without using fresh cream.

The cream sauce with seafood of the present invention contains seafood as an ingredient. The cream sauce containing seafood of the present invention typically comprises a ingredient part containing a solid ingredient at room temperature and an ordinary pressure, and a liquid or semi-solid or paste sauce part having fluidity at room temperature and an ordinary pressure. And the ingredient portion contains seafood as an ingredient, and the sauce portion contains a dairy ingredient.

The cream sauce with seafood of the present invention has a lemon flavor. That is, when the cream sauce containing seafood of the present invention is eaten, the flavor of lemon is felt, for example, the sourness of lemon spreads in the mouth. The flavor of the lemon can fully utilize the deliciousness of the seafood, while suppressing the odor peculiar to the seafood. The sourness of the lemon contained in the cream sauce with seafood of the present invention is derived from the lemon juice used when pretreating the seafood as an ingredient during the production of the sauce to obtain "pretreated seafood". To do. That is, the cream sauce containing seafood of the present invention contains lemon juice, and a part or all of the seafood as an ingredient is pretreated seafood provided with lemon juice.

The type of seafood used as an ingredient in the present invention is not particularly limited as long as it can be used as a food material. Specific examples thereof include fish such as salmon, flounder, and flounder; shellfish such as clams and scallops; crustaceans such as crab and squid, and these may be used alone or in combination of two or more. it can. As the ingredient, shellfish is particularly preferable. Even if the shellfish is soft, it does not easily collapse, and when this is used as a sauce ingredient, the integrity with the sauce is easily maintained. Among shellfish, scallops, especially scallop scallops are particularly preferable. In the scallop scallop, the muscle fibers are oriented in almost the same direction and the tissue is highly uniform, so when the lemon juice application process described below is performed, the lemon juice easily penetrates the entire scallop and the lemon flavor is added. It has the characteristic of being easy to peel off.

The size of the seafood as an ingredient is not particularly limited, but if the size of the seafood as an ingredient is too small, the presence of the ingredient in the cream sauce with seafood tends to diminish, so at least recognize it as an ingredient. It is preferable that the size is such that it can be recognized, in other words, a size that is not recognized as a part of the source portion. On the other hand, if the size of the seafood as an ingredient is too large, the cream sauce containing it will become like "sauce-cooked seafood," which is the main ingredient of seafood, and the sense of unity between the sauce and the ingredient Tend to fade. In consideration of the above, it is preferable that the maximum crossover length of the seafood as an ingredient is 1 mm to 8 cm. The "maximum delivery length" here is the maximum value of the delivery length of the ingredients such as seafood in plan view, in other words, the delivery in the projection view when the ingredients are projected in any direction. This is the maximum length.

According to the knowledge of the present inventor, in a cream sauce containing seafood having a lemon flavor, the seafood as an ingredient has a maximum span length of 1 to 10 mm, preferably 1.5 to 6 mm. 60 mass% or more, preferably 70 mass% or more based on the total mass of the seafood as an ingredient, the flavor and texture of the ingredient (seafood) and the flavor of the sauce are well combined, A cream sauce containing seafood having a particularly delicious taste can be obtained. In the cream sauce containing seafood of the present invention, 100% by mass of the total mass of the seafood as an ingredient, that is, all may be seafood having a maximum span length of 1 to 10 mm.

In the cream sauce with seafood of the present invention, the ingredient part may include ingredients other than seafood. Examples of ingredients other than seafood include meats such as chickens and pigs; vegetables and root vegetables such as carrots and potatoes; mushrooms such as eryngii; one kind of these alone or two kinds. The above can be used in combination. The content of ingredients other than seafood in the ingredient part is preferably relative to the mass of the ingredient part (that is, the total mass of all ingredients included in the cream sauce containing seafood). It is 30 mass% or less, more preferably 25 mass% or less, and further preferably 20 mass% or less.

In the cream sauce with seafood of the present invention, the sauce portion is typically an emulsified liquid food product produced by a conventional method using a dairy raw material, and is an emulsified sauce. The milk raw material contained in the sauce part is not particularly limited, and examples thereof include cheese, butter, milk, cream, whole milk powder, skim milk powder, and cream powder, and one of these may be used alone or in combination of two or more. Can be used. Further, the type of the sauce portion, that is, the type of the emulsified sauce is not particularly limited, and may be in the form of an oil-in-water emulsion that is usually used for food, for example, white cream sauce, carbonara cream sauce, fresh cream sauce. An example is cheese cream sauce.

The source part (emulsified sauce) may further contain raw materials other than the milk raw material in addition to the milk raw material. As other raw materials other than dairy raw materials, those commonly used as raw materials for cream sauce can be used without particular limitation, and examples thereof include natural spices such as vegetable extract, meat extract, dried herbs, salt, pepper, and sugar. , Starches, cereals, seasonings, solid soups, oils, water, etc., and one of these may be used alone or in combination of two or more, depending on the type of the sauce portion.

The pH of the source part (emulsified sauce) is preferably 5 or more, more preferably 5.4 or more, further preferably 5.4 to 10, and particularly preferably 5.8 to 8. The pH of the source part here means the pH when the product temperature of the source part is 25°C. When the pH of the sauce part is 5 or more, there is a fear of deterioration of the lemon flavor, the flavor of ingredients (seafood) and the flavor of dairy raw materials, which may occur when the sauce part (cream sauce containing seafood) is heated. It is possible to more effectively suppress the occurrence of inconvenience such as a decrease in the sense of unity.

Generally, the pH of ingredients such as seafood is low, and the pH of the emulsifying sauce is generally about 4 to 6. Therefore, in order to make the pH of the sauce part stable at 5 or more, Preference is given to using regulators. That is, the sauce part (emulsified sauce) may contain a pH adjuster. The pH adjustor may be any one that can be added to foods, and examples thereof include acidic agents such as carbonates and phosphates, and one or more of these may be used in combination.

The viscosity of the sauce part (emulsified sauce) at a product temperature of 80°C is preferably 1 to 100 Pa·s, more preferably 3 to 60 Pa·s. The "viscosity" here is a value measured by a B-type viscometer in accordance with JIS Z 8803 "Viscosity of liquid-Measuring method". When the viscosity of the sauce part is within the specific range, the flavor of the cream sauce containing seafood including the sauce part can be more effectively exhibited. The viscosity of the source part can be adjusted by appropriately adjusting the water content of the source part.

In the cream sauce containing seafood of the present invention, the ratio of the ingredient part and the sauce part is not particularly limited, and can be appropriately set according to the type of the food material used, the required taste, etc. Sometimes the flavor of lemon is felt, the flavor of seafood as an ingredient matches well with the flavor of dairy ingredients, and from the viewpoint of having a sense of unity in the whole cream sauce, the inclusion of the ingredient in the sauce The mass ratio is preferably 5 to 50% by mass, more preferably 8 to 40% by mass, as the mass of the ingredient part (total of the mass of all ingredients included in the cream sauce containing seafood)/mass of the sauce part. Is.

In the cream sauce with seafood of the present invention, the content of the ingredient part (that is, the total content of all ingredients included in the cream sauce with seafood) is relative to the total mass of the cream sauce. It is preferably 4 to 40% by mass, more preferably 7 to 30% by mass. In the present invention, all the ingredient parts may be seafood.
In the cream sauce containing seafood of the present invention, the content of the sauce portion (emulsified sauce) is preferably 60 to 95% by mass, more preferably 70 to 90% by mass, based on the total mass of the cream sauce. ..

The cream sauce containing seafood of the present invention can be applied to bakeries such as stew, hamburger steak, pasta dishes, cooked rice and bread, and is particularly suitable as a pasta sauce. When the cream sauce containing seafood of the present invention is used as a pasta sauce, examples of pasta dishes to be used in combination include spaghetti, macaroni, gratin and the like.

The cream sauce containing seafood of the present invention can be enclosed in a storage container and subjected to sterilization as required to obtain a storage sauce. Examples of the storage container include packaging bags, cans, and bottles, and these may be combined. The sterilization treatment can be carried out according to a conventional method, and examples thereof include addition of a preservative to the sauce, sterilization treatment such as retort treatment, atmosphere substitution packaging, refrigeration treatment, freezing treatment, and the like, one of which is used alone or 2 A combination of two or more species can be used. The cream sauce with seafood of the present invention has a flavor of lemon, the flavor of seafood as an ingredient and the flavor of dairy raw materials are well matched, and there is a sense of unity in the whole, but storage conditions and Since such a sense of unity may be lost depending on the storage period, it is preferable to store by a storage method that avoids this, for example, by enclosing the cream sauce in a heat-resistant container and performing retort sterilization treatment, or It is preferable to subject the cream sauce to a freezing treatment.

Next, a method for producing the cream sauce containing seafood of the present invention (hereinafter, also simply referred to as “production method”) will be described. The cream sauce with seafood of the present invention described above can be produced by the production method of the present invention described below. Regarding the production method of the present invention described below, points not mentioned in the above description of the cream sauce with seafood of the present invention will be mainly described. Regarding the production method of the present invention, the description of the cream sauce containing seafood of the present invention described above is appropriately applied unless otherwise specified.

The production method of the present invention comprises a step (pretreatment step) of pretreating seafood as an ingredient with lemon juice to obtain pretreated seafood, and an ingredient using the pretreated seafood The method includes a step of producing an emulsified sauce containing the ingredients (intermediate sauce production step) and a step of heating the emulsified sauce containing ingredients (heating step).

In the pretreatment step, the state of the seafood to which the treatment liquid is applied is not particularly limited, and for example, the treatment liquid may be applied to raw (non-heated) seafood, or the treatment liquid may be applied to the heated seafood. Alternatively, the treated liquid may be added to the seafood obtained by reconstitution of dried seafood (so-called dry matter) with water according to a conventional method. It is particularly preferable to apply the treatment liquid to the heated seafood. When a treatment liquid containing lemon juice is applied to seafood, there is concern that the lemon flavor may become too strong as a result of an excessive amount of lemon juice penetrating inside the seafood, but the heated seafood is Since the body is tighter than the seafood of, when the target of application of the treatment liquid is heated seafood, lemon juice is suppressed from penetrating into the seafood more than necessary. That concern can be dispelled.

In the "heated seafood" as an ingredient, the degree of heating is not particularly limited, but from the viewpoint of ensuring the above-mentioned effects, the raw part (non-heated part) and the heated part It is preferable that both and are mixed in the same proportion (so-called semi-raw state), or the whole seafood is heated (there is no raw portion), that is, the state of being heated to half-life or more is preferable. The method for heating the seafood is not particularly limited, and examples thereof include baking and steaming. Further, the seafood as the ingredient preferably contains seafood having a maximum span length of 1 to 10 mm or less, and the details thereof are as described above.

In the pretreatment step, pretreated seafood is provided by adding a treatment liquid containing lemon juice at a product temperature of 50°C or lower to the seafood as an ingredient in a state where the product temperature of the fish is 50°C or lower. To get That is, in the pretreatment step, the product temperature of the seafood (pretreated seafood) as an ingredient is maintained at 50°C or lower. In the pretreatment step, as in the case of treating seafood having an article temperature of more than 50° C. or using a treatment liquid having an article temperature of more than 50° C., If the product temperature exceeds 50°C, the cream sauce with seafood finally obtained may have an unpleasant flavor. The product temperature of the fish and shellfish to which the treatment liquid is applied and the product temperature of the treatment liquid are each preferably 35° C. or lower, and more preferably 25° C. or lower. On the other hand, the lower limit of each of the product temperature of the seafood and the product temperature of the treatment liquid to which the treatment liquid is applied is not particularly limited, but from the viewpoint of improving the sense of unity of taste between the seafood and the sauce as ingredients, The temperature is preferably 0°C or higher, more preferably 5°C or higher.

The treatment liquid may contain only the lemon juice, or may contain other liquid in addition to the lemon juice. A specific example of the latter is a lemon juice diluting solution containing lemon juice (hereinafter, also referred to as “lemon juice stock solution”) and an aqueous liquid. The aqueous liquid is typically water. From the viewpoint of evenly applying the lemon juice to the whole seafood as an ingredient, the diluted lemon juice liquid is preferable to the treatment liquid containing only the lemon juice. The lemon juice diluted solution may be prepared by diluting a lemon juice stock solution with an aqueous liquid, or may be prepared by dissolving a concentrate of the lemon juice stock solution in an aqueous liquid. The dilution rate of the lemon juice undiluted solution in the lemon juice undiluted solution is preferably about 2 to 50 times the amount based on the lemon juice undiluted solution. When preparing a lemon juice diluting solution using a concentrate of lemon juice undiluted solution, the dilution ratio based on the lemon juice undiluted solution (that is, the undiluted lemon juice undiluted solution) that is the basis of the concentrate is within the above range. Is preferred. Further, the treatment liquid may contain components other than the lemon juice, for example, seasonings such as salt and sugar, spices, spices and the like. The content of components other than the lemon juice in the treatment liquid is preferably 200 parts by mass or less based on 100 parts by mass of the lemon juice stock solution contained in the treatment liquid.

The pH of the treatment liquid is preferably 4 or less, more preferably 1 to 3, still more preferably 1 to 2. The pH of the treatment liquid as used herein means the pH when the product temperature of the treatment liquid is 25°C. When the pH of the treatment liquid is 4 or less, the flavor of the seafood as an ingredient is further enhanced and the integrity with the sauce is further enhanced, which is preferable. In order to adjust the pH of the treatment liquid, a pH adjusting agent (acidic agent) such as carbonate or phosphate may be added to the treatment liquid, if necessary.

In the pretreatment step, the method of applying the treatment liquid to the seafood as an ingredient is not particularly limited, and any method capable of attaching the treatment liquid to the seafood may be used. As such a method, for example, a method of sprinkling the treatment liquid on the ingredients, a method of spraying the treatment liquid on the ingredients, a method of immersing the ingredients in the treatment liquid filled in a container, and the like. You may combine 2 or more types.

In the pretreated seafood, that is, the seafood as an ingredient to which the treatment liquid is applied, the amount of the treatment liquid attached is the lemon juice stock solution in the treatment liquid with respect to the total mass of the pretreated seafood. And is preferably 0.1 to 3 mass %. The amount of the treatment liquid adhered can be calculated by measuring the mass of each ingredient before and after applying the treatment liquid and calculating the difference between them. When the above-mentioned diluted lemon juice liquid is used as the treatment liquid, the adhesion amount of the treated liquid can be determined in consideration of the dilution rate of the lemon juice diluted liquid based on the lemon juice stock solution.

In the intermediate sauce production step, using the pretreated seafood obtained in the pretreatment step and a milk raw material, an intermediate product (intermediate sauce) of a cream sauce containing seafood, which is a production target, Manufacture a filled emulsified sauce. Such an emulsified sauce with ingredients has an ingredient part containing treated seafood and a sauce part containing dairy ingredients. As for the ingredient portion and the sauce portion of such an ingredient-containing emulsification sauce, the description of the ingredient portion and the sauce portion (emulsion sauce) in the cream sauce with seafood of the present invention described above is appropriately applied. That is, for example, in the intermediate sauce manufacturing step, the content of the ingredient part in the ingredient-containing emulsification sauce is 5 to 50% by mass, particularly preferably 5 to 50 mass% with respect to the total mass of the sauce part included in the ingredient-containing emulsification sauce. It is preferably 8 to 40% by mass.

In the intermediate sauce production step, the method for producing the emulsified sauce containing ingredients is not particularly limited, and a general method for producing an emulsified sauce can be appropriately used. Specific examples of the method for producing the emulsified sauce containing ingredients include the following methods 1) to 3).
1) A method in which an emulsified sauce (emulsified sauce without ingredients) is obtained by using a milk raw material according to a conventional method, and the emulsified sauce and pretreated seafood are mixed.
2) A method in which raw materials for an emulsified sauce such as a milk raw material are sequentially added to pretreated seafood while stirring and mixing.
3) A method in which a part of the raw materials of the emulsified sauce is used to produce a base sauce according to a conventional method, and the pretreated seafood and the rest of the raw materials are added to the base sauce in any order, and the mixture is stirred and mixed. ..

In the intermediate sauce manufacturing step, the raw material of the emulsified sauce containing seafood may be subjected to a heat treatment in the manufacturing process of the emulsified sauce containing ingredients. That is, the intermediate product of the emulsified sauce containing ingredients may be subjected to heat treatment. For example, in each of the methods 1) to 3), the emulsified sauce or base sauce which is an intermediate product may be heated.

In the production method of the present invention, it is preferable to maintain the product temperature of the seafood (pretreated seafood) as an ingredient at 50° C. or lower in both the pretreatment process and the intermediate sauce production process. By controlling the product temperature of seafood to such a relatively low temperature through both steps, the flavor of lemon juice can be sufficiently stored in the seafood. Then, the seafood (pretreated seafood) in which the flavor of lemon juice is sufficiently stored is subjected to the heating step, so that the cream sauce containing seafood having a good sense of unity between the ingredients and the sauce is stable. You will be able to get it.

In the heating step, the ingredient-containing emulsified sauce obtained in the intermediate sauce manufacturing step is heat-treated. By such heat treatment, a cream sauce containing seafood, which is a production target, is obtained. The target of the heat treatment performed in the heating step is the ingredient-containing emulsification sauce, not the intermediate product of the ingredient-containing emulsification sauce. As described above, in the intermediate sauce manufacturing process, the intermediate product of the emulsified sauce with ingredients (for example, the above-mentioned emulsified sauce without ingredients or base sauce) may be subjected to heat treatment. No heat treatment is applied to the contained emulsified sauce. On the other hand, in the heating step, the emulsified sauce containing ingredients as a finished product is subjected to heat treatment.

In the heating step, the ingredient-containing emulsified sauce obtained in the intermediate sauce manufacturing step is heat-treated in a state where the pH of the source portion of the emulsified sauce is 5 or more. The pH of the source part is preferably 5.4 or more, more preferably 5.4 to 10, and even more preferably 5.8 to 8. Here, the pH of the source part is the pH of the source part before the heat treatment of the emulsified sauce containing ingredients, and more specifically, the pH when the product temperature of the source part is 25°C. .. By setting the pH of the source portion of the ingredient-containing emulsified sauce before the heat treatment to 5 or higher, it is possible to prevent the inconvenience of the sauce from being reduced by the subsequent heat treatment. In order to adjust the pH of the source part in the ingredient-containing emulsified sauce before heat treatment to 5 or more, a pH adjusting agent may be added to the source part, and the above-mentioned pH adjusting agent can be used. As described above, the pH of the sauce part (emulsification sauce) in the cream sauce containing seafood, which is a production target, is preferably 5 or more, but the pH of the sauce part does not substantially change before and after heating the emulsification sauce containing ingredients. Therefore, by adjusting the pH of the source portion of the emulsified sauce containing ingredients to be subjected to heat treatment in the heating step to 5 or more, the pH of the source portion of the cream sauce containing seafood obtained by heat treatment It can be 5 or more.

In the heating step, the ingredient-containing emulsification sauce is heat-treated to bring the product temperature of the source portion of the ingredient-containing emulsification sauce to 60°C or higher. By such heat treatment, the lemon flavor imparted to the pretreated seafood is enhanced, and the flavor of the seafood that is the ingredient and the flavor of the dairy raw material that constitutes the sauce are enhanced to enhance the exceptional taste. A cream sauce containing seafood to be presented is obtained. By such heat treatment, the product temperature of the source part of the emulsified sauce containing ingredients may reach the boiling point, but the product temperature is preferably 70 to 97°C.

In the heating step, as the heating means of the emulsified sauce containing ingredients, known heating means can be used without particular limitation, and examples thereof include direct heating, electric heating, steam heating, and the like. May be combined. The heat treatment of the emulsified sauce containing ingredients is typically carried out by heating the sauce by a known heating means in a state where the sauce is housed in a container. The heating time is not particularly limited, and may be at least the time required for the cream sauce containing seafood, which is the production target, to be in an edible state. If necessary, the edible cream sauce containing seafood may be further heat-treated to be boiled down or heat-aged. The heat treatment of the ingredient-containing emulsification source in the heating step is specifically carried out until the article temperature of the source part of the ingredient-containing emulsification source reaches a desired article temperature of 60° C. or higher, further, It is continuously carried out until about 10 minutes to 12 hours have passed since the desired product temperature was reached.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to the following Examples.

[Example 1: Production of cream sauce containing salmon]
Raw salmon fillets were used as seafood and cut into pieces with a maximum length of 5 mm to obtain ingredients (product temperature 10°C). As the treatment liquid, a lemon juice dilution liquid (product temperature 25° C., pH 2) obtained by diluting the juice of lemon fruits 5 times with fresh water was used, and the ingredients were immersed in the treatment liquid for 5 minutes to prepare pre-treated salmon ( Pretreated seafood) was obtained (pretreatment step). The pretreated salmon was taken as a colander, and the excess treatment liquid was removed.
Next, add 900 g of separately-produced emulsified sauce with a temperature of 25° C. to a pan, add 100 g of the pre-treated salmon mentioned above to the emulsified sauce, and let the whole blend to make it an ingredient consisting of pre-treated salmon. The ingredient-containing emulsified sauce having a portion and a sauce portion containing a milk material was produced (intermediate sauce production step). In both the pretreatment process and the intermediate sauce manufacturing process, the temperature of the pretreated salmon was maintained at 50°C or lower. The emulsified sauce was manufactured according to a conventional method. Specifically, melt the butter while heating the frying pan, add flour and stir well to prevent burning, add milk little by little to this and heat while stirring to cool, An emulsified sauce at 25°C was produced.
Next, a phosphate is added to the emulsified sauce containing ingredients to adjust the pH of the sauce to 6, and the emulsified sauce containing ingredients whose pH has been adjusted is put in a pan and the sauce is boiled for a while. After heating with high heat until the product temperature of the sauce portion reaches a boiling point of 60° C. or higher, it is further heated with low heat for 40 minutes and simmered (heating step). Thus, the desired cream sauce with salmon was produced.
In the produced cream sauce containing seafood, the ratio of the mass of the seafood having a maximum transfer length of 1 to 10 mm to the total mass of the seafood as an ingredient is 100% by mass, and the pH of the sauce part is 6%. Met.

[Comparative Example 1: Production of cream sauce containing salmon]
A cream sauce with salmon was produced in the same manner as in Example 1 except that fresh water was used as the treatment liquid in the pretreatment process in place of the lemon juice dilution liquid.

[Comparative Example 2: Production of cream sauce containing salmon]
A cream sauce with salmon was produced in the same manner as in Example 1 except that the raw salmon fillet was immersed in the boiling treatment solution (diluted solution of lemon juice) and boiled in the pretreatment step.

[Example 2: Production of scallop-containing cream sauce]
Scallop scallops were used as seafood, and after pre-boiled, minced so that the maximum transfer length was 3 mm to obtain ingredients (10°C product temperature). As a treatment liquid, a lemon juice dilution liquid (product temperature 25° C., pH 2) obtained by diluting juice of lemon fruits 10 times with fresh water was used, and the ingredients were immersed in the treatment liquid for 5 minutes to prepare a pretreated scallop scallop. (Pretreated seafood) was obtained (pretreatment step). The pre-treated scallop scallops were placed in a colander to remove excess treatment liquid.
Next, add 900 g of the separately-produced emulsified sauce with a temperature of 25° C. to a pan and add 100 g of the pre-treated scallop scallops that have been placed in a colander to the emulsified sauce, and let the scallop become familiar with the whole to consist of pre-treated scallop scallops An emulsified sauce containing ingredients was manufactured having an ingredient part and a source part containing a milk material (intermediate sauce production step). In both the pretreatment process and the intermediate sauce manufacturing process, the temperature of the pretreated scallop scallop was maintained at 50°C or lower. The emulsified sauce was prepared by diluting a commercially available fresh cream (Nakazawa Milk Industry: Fresh Cream) with warm water at 50° C. in an amount of about twice.
Next, phosphate is added to the ingredient-containing emulsification sauce to adjust the pH of the source portion to 6, and the pH-adjusted ingredient-containing emulsification sauce is put into a pan and the sauce portion is boiled for a while. After heating with high heat until the product temperature of the sauce portion reaches a boiling point of 60° C. or higher, it is further heated with low heat for 40 minutes and simmered (heating step). Thus, the intended cream sauce containing scallops was produced.
In the produced cream sauce containing seafood, the ratio of the mass of the seafood having the maximum transfer length of 1 to 10 mm to the total mass of the seafood as an ingredient is 100% by mass, and the pH of the sauce part is 6%. Met.

[Comparative Example 3: Production of cream sauce containing scallops]
A scallop scallop-containing cream sauce was produced in the same manner as in Example 2 except that fresh water was used as the treatment liquid in the pretreatment process in place of the lemon juice dilution liquid.

[Comparative Example 4: Production of cream sauce containing scallops]
In Example 2, a scallop scallop-containing cream sauce was produced in the same manner as in Example 2 except that the heating step was not performed. The scallop-column-containing cream sauce produced in Comparative Example 4 is an emulsified sauce containing ingredients obtained in the intermediate sauce production process, and is a cold cream sauce containing seafood.

[Test example]
The cream sauce containing seafood produced in each Example and Comparative Example was eaten by 10 specialized panelists, and the flavor and texture of the ingredients were evaluated according to the following evaluation criteria. The results are shown in Table 1 below as an average value of the evaluation points of 10 persons.

<Flavor evaluation criteria>
5 points: The flavors of the seafood of the ingredients and the flavor of the sauce match well, and there is a sense of unity in the whole, which is extremely good.
4 points: The flavors of the seafood of the ingredients and the flavor of the sauce are in good agreement and are good.
3 points: The flavor of the seafood of the ingredients was slightly strong or slightly weak, and was slightly poor.
2 points: The flavor of the seafood of the ingredients is strong or weak, and is poor.
1 point: The flavor of the seafood of the ingredients was too strong or hardly felt, and was extremely poor.

<Evaluation criteria for texture of ingredients>
5 points: The texture of the seafood of the ingredients that match the sauce is pleasant and extremely good.
4 points: The texture of the seafood, which is an ingredient integrated with the sauce, has a good texture.
3 points: The texture of the seafood of the ingredients is slightly strong or slightly weak, and the sense of unity with the sauce is slightly weak and somewhat poor.
2 points: The texture of the seafood of the ingredients is strong or weak, and the sense of unity with the sauce is weak and it is poor.
1 point: The texture of the seafood of the ingredients was too strong or hardly felt, and the sense of unity with the sauce was not felt, which was extremely poor.

[Examples 3 to 6 and Comparative Example 5: Production of scallop-column-containing cream sauce]
In Example 2, a cream sauce with scallop scallops was produced in the same manner as in Example 2 except that the product temperature of the treatment liquid used in the pretreatment step was appropriately adjusted as shown in Table 2 below, and evaluated in the same manner as above. The results are shown in Table 2 below.

[Examples 7 to 10, Comparative Example 6: Production of scallop scallop-containing cream sauce]
Scallops in the same manner as in Example 2 except that the heating temperature in the heating step (the maximum product temperature of the source portion of the emulsified sauce containing ingredients to be heat-treated) in Example 2 was appropriately adjusted as shown in Table 3 below. A cream sauce containing scallops was produced and evaluated in the same manner as above. The results are shown in Table 3 below.

[Examples 11 to 15: Production of cream sauce containing scallops]
In Example 2, except that the pH of the source portion of the emulsified sauce containing ingredients to be subjected to heat treatment in the heating step was appropriately adjusted as shown in Table 4 below, a scallop scallop-containing cream sauce was produced in the same manner as in Example 2. And evaluated in the same manner as above. The results are shown in Table 4 below. The pH of the sauce portion of the produced cream sauce containing seafood was the same as the pH of the sauce portion of the emulsified sauce containing ingredients to be subjected to heat treatment in the heating step.

[Examples 16 to 22: Production of scallop-column-containing cream sauce]
In Example 2, the ingredients (scallops) so that the content mass ratio of the ingredient part to the source part in the emulsified sauce containing the ingredient, which is the production object of the intermediate sauce production process, falls within the range shown in Table 5 below. A scallop-shaped scallop-containing cream sauce was produced in the same manner as in Example 2 except that the compounding amount was adjusted appropriately, and evaluated in the same manner as above. The results are shown in Table 5 below.

[Examples 23 to 29: Production of cream sauce containing scallops]
In Example 2, a scallop scallop-containing cream sauce was produced in the same manner as in Example 2 except that the maximum length of the scallop scallops as ingredients used in the pretreatment step was appropriately adjusted as shown in Table 6 below. Evaluation was made in the same manner as above. The results are shown in Table 6 below. In the produced cream sauce containing seafood, the ratio of the mass of the seafood having the maximum transfer length of 1 to 10 mm to the total mass of the seafood as an ingredient is 100% by mass in Examples 2 and 24-27. In Examples 23, 28 and 29, it was 0% by mass.

Claims (6)

A method for producing a cream sauce containing seafood containing seafood as an ingredient,
A step of obtaining a pretreated seafood by adding a treatment liquid having a product temperature of 50°C or lower containing lemon juice to the seafood as an ingredient in a state where the product temperature of the seafood is 50°C or lower;
Having an ingredient part containing the pretreated seafood and a source part containing a milk raw material, a step of producing an emulsified sauce with ingredients,
A method of producing a cream sauce containing seafood, comprising the step of heating the emulsified sauce containing ingredients to a temperature of the source portion of 5 or higher to bring the product temperature of the source portion to 60° C. or higher. The method for producing a cream sauce containing seafood according to claim 1, wherein the pH of the treatment liquid is 4 or less. The method for producing a cream sauce containing seafood according to claim 1 or 2, wherein the sauce portion of the sauce containing the heat treatment has a pH of 5.4 or more. The method for producing a cream sauce containing seafood according to any one of claims 1 to 3, wherein the seafood as the ingredient includes seafood having a maximum delivery length of 1 to 10 mm. A cream sauce with seafood containing seafood as an ingredient,
Has a lemon flavor,
A cream sauce containing seafood, wherein the seafood as the ingredient contains 60% by mass or more of the seafood having a maximum span length of 1 to 10 mm with respect to the total mass of the seafood as the ingredient. The cream sauce containing seafood according to claim 5, wherein the pH of the sauce portion of the cream sauce containing seafood is 5 or more.