JP2020124154A - Sea urchin flavor sauce - Google Patents

Abstract

To provide sea urchin flavor sauce capable of imparting excellent feeling of flavor of sea urchin, and suppressing fishy smell.SOLUTION: A sea urchin flavor sauce contains sea urchin, fish sauce made from seafood other than sea urchin, and further may contain tomato. The sea urchin flavor sauce is suitable for cream sauce. A production method of the sea urchin flavor sauce has steps of: producing intermediate sauce by using a raw material other than sea urchin; and adding sea urchin into the intermediate sauce and heating it.SELECTED DRAWING: None

Description

The present invention relates to a sea urchin flavor source containing sea urchin and having a good sea urchin flavor.

The sea urchin is a kind of echinoderms, and the gonads (also called gonads) attached to the inner surface of the shell by the peritoneum are edible and are eaten raw or processed. The taste of sea urchin has a slightly granular texture, but it is almost pasty and has a smooth texture, and it has a unique flavor that combines aroma and richness. Enjoy the flavor. Sea urchins are often eaten raw as sashimi and sushi, and as processed products salt sea urchins and alcohol sea urchins are eaten as delicacies. Also, in recent years, where sauces and seasonings using fish eggs are popular, since the flavor and richness of sea urchins are similar to those of fish eggs, the number of cases where sea urchins are used instead of fish eggs tends to increase. Yes, for example, sea urchin sauce is being eaten as a spaghetti sauce.

Although sea urchin has a strong fishy odor when taken out from the shell, it is difficult to distribute the sea urchin together with the shell, so most sea urchins as foodstuffs are distributed only in the gonads. Therefore, when producing a sea urchin-containing sauce using a commercially available sea urchin (gonad), it is required to enhance the flavor of sea urchin while suppressing the fishy smell of sea urchin. As a technique capable of responding to such a demand, Patent Document 1 describes blending a sea urchin sauce with egg yolk, edible oil and fat, and succinate. Although the technique described in Patent Document 1 has a certain effect, the level of taste and texture required for a sea urchin sauce has become higher and higher in recent years, and it is not possible to sufficiently cope with the high level.

JP, 2015-39346, A

An object of the present invention is to provide a sea urchin flavor sauce in which the sea urchin flavor is well felt and the fishy odor is suppressed.

The present invention is a sea urchin flavor sauce containing sea urchin and fish sauce made from seafood other than sea urchin.

Further, the present invention is a method for producing a sea urchin flavor sauce containing sea urchin and fish sauce made from seafood other than sea urchin, the step of producing an intermediate sauce using a raw material other than sea urchin, and the intermediate A method for producing a sea urchin flavored sauce, comprising the step of adding sea urchin to the sauce and heating.

ADVANTAGE OF THE INVENTION According to this invention, the sea urchin flavor sauce with which the flavor of sea urchin was well felt and the fishy smell was suppressed is provided.

The sea urchin flavor sauce of the present invention contains sea urchin. The sea urchin contained in the sea urchin flavor sauce of the present invention is the edible part of the sea urchin, typically the gonad of the sea urchin. The sea urchin contained in the sea urchin flavor sauce of the present invention may be unprocessed or processed. The “processing” in the “processed sea urchin” is not particularly limited, and examples thereof include processing using salt or alcohol, and alum treatment. Generally, the alum treatment of sea urchin is performed for the purpose of preventing the shape loss.

However, it is preferable that the sea urchin contained in the sea urchin flavor sauce of the present invention is not subjected to fermentation treatment. The reason is that most of the fermented sea urchins have a unique flavor different from the original flavor of the sea urchin, due to low molecular weight compounds, amino acids and the like produced by microbial fermentation.

The content of sea urchin in the sea urchin flavor sauce of the present invention is preferably 1 to 30 mass%, more preferably 2 to 20 mass%, and further preferably 3 to 15 mass% with respect to the total mass of the sauce. If the content of sea urchin in the sea urchin flavor sauce is too small, the sea urchin flavor may be poor, and conversely, if the sea urchin content is excessive, the fishy smell of the sea urchin may become strong.

Since the sea urchin can be easily dispersed in a paste form, in the sea urchin flavored sauce of the present invention, the sea urchin may be present as a “source part” (fluid) described later, and the “ingredient” (solid) Object). The presence of sea urchin may be any, and when it exists as the "source part", the flavor of the sea urchin can be felt in the whole sauce, and when it exists as "ingredient", the flavor of the sea urchin is rich. You can enjoy discontinuously between the part (ingredient) and the part (source).

The sea urchin flavor sauce of the present invention further contains fish sauce in addition to sea urchin. By using sea urchin and fish sauce together, the fishy odor of sea urchin is suppressed, and the flavor and richness of sea urchin can be easily felt. Fish sauce is a generic term for liquid components produced by soaking seafood with salt and decomposing it by fermentation of enzymes and microorganisms derived from seafood. Fish sauce is a seasoning that has been passed down since ancient times. In Japan, "shottsuru" (main production area: Akita) made from Hatahata, "isushiru" (main production area: Noto) made from sardines, and squid internal organs. "Ishiri" (main production area: Noto), "Ikanago soy sauce" made from sand eel (main production area: Kagawa), etc. are known. In foreign countries, "Nyocum" made from anchovies (main production area: Vietnam) and "Nampula" made from anchovy (main production area: Thailand) are known.

The fish sauce used in the present invention is "fish sauce made from seafood other than sea urchin". It is not preferable to add a fish sauce made from sea urchin (sea urchin fish sauce) to a sauce containing sea urchin because the sea urchin has a strong fresh odor. In the present invention, a so-called fish sauce other than sea urchin fish sauce can be used without particular limitation. Preferred specific examples of seafood used as a raw material for fish sauce used in the present invention include fish such as sardines, horse mackerel, mackerel, and cephalopods such as squid and octopus. On the other hand, fish sauce made from echinoderms such as sea urchin and sea cucumber, fish sauce made from crustaceans such as shrimp and crab all have a strong smell of sea odor, and therefore, as a fish sauce used in the present invention, Not preferable.

The content of fish sauce in the sea urchin flavor sauce of the present invention is preferably 0.05 to 5 mass%, more preferably 0.1 to 3 mass%, and further preferably 0.15, based on the total mass of the sauce. Is 1% by mass. When the content of fish sauce in the sea urchin flavor sauce is too small, the significance of using fish sauce (control of sea urchin odor) is poor, and when it is excessive, the fish odor of fish sauce itself becomes strong. There is.

The sea urchin flavor sauce of the present invention may further contain tomato. By adding tomato to the sauce containing sea urchin and fish sauce, the fresh odor of the sea urchin is further alleviated, and the fresh flavor is added to the sauce, so that the rich taste of the sea urchin is further enhanced. The form of tomato contained in the sea urchin flavor sauce of the present invention is not particularly limited, and may be a piece of tomato cut into any shape and size, or a paste having fluidity. The sea urchin flavor sauce of the present invention may contain both tomato pieces and pasty tomatoes. In the sea urchin flavor sauce of the present invention, the tomato pieces can be ingredients, that is, solids (portions other than the sauce portion), and the pasty tomatoes can be a part of the sauce portion. The pasty tomato can be obtained, for example, by crushing the seed-free portion of the raw tomato fruit.

The tomato content in the sea urchin flavor sauce of the present invention can be appropriately set depending on the form of the tomato. If the content of tomato in the sea urchin flavor sauce is too small, it is meaningless to use tomato. On the contrary, if it is excessive, the flavor of tomato becomes strong and the flavor of sea urchin may be impaired.
When the sea urchin flavor sauce of the present invention contains a pasty tomato, that is, when the tomato is contained as a part of the sauce part described later, the content thereof is preferably 1 to 20 mass with respect to the total mass of the sauce. %, more preferably 2 to 15% by mass, and further preferably 3 to 10% by mass.
When the sea urchin-flavored sauce of the present invention contains tomato pieces, that is, when tomato is contained as an ingredient of the sauce, the content thereof is preferably 3 to 30 mass% with respect to the total mass of the sauce, and more preferably It is preferably 6 to 25% by mass, more preferably 10 to 20% by mass.

The sea urchin flavor sauce of the present invention may contain components other than sea urchin, fish sauce and tomato. As other components, for example, as components mainly contained in the sauce part, vegetable extracts, meat extracts, natural spices such as dried herbs, salt, pepper, dairy raw materials, sugars, starches, cereals, seasonings, Solid soup, fats and oils, water, etc. may be mentioned, and one of these may be used alone or two or more thereof may be used in combination, depending on the type of sauce.

As described above, the sea urchin flavor sauce of the present invention may contain tomato (tomato pieces) as an ingredient (solid), but may also include ingredients other than tomato. Other ingredients include, for example, livestock meat such as chicken and pork; vegetables and root vegetables such as carrots and potatoes; mushrooms such as eryngii. One of these may be used alone depending on the type of sauce. Alternatively, two or more kinds can be used in combination. The content of ingredients (all ingredients including tomatoes) in the sea urchin flavor sauce of the present invention is preferably 1% by mass or more, more preferably 1 to 30% by mass, and further preferably, based on the total mass of the sauce. Is 1.5 to 25% by mass.

The "source portion" is a liquid or semi-solid or paste-like portion of a sea urchin-flavored sauce that has fluidity at room temperature and normal pressure, and more specifically, a mesh having an opening of 0.8 mm. It is the part that passes through. In the sea urchin flavor sauce of the present invention, the content of the sauce part is preferably 50 to 99 mass%, more preferably 70 to 98 mass%, based on the total mass of the sauce.

The viscosity of the sauce portion of the sea urchin flavored sauce of the present invention at a product temperature of 80°C is preferably 1 to 100 Pa·s, and 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 “Liquid viscosity-Measurement method”. When the viscosity of the sauce portion of the sea urchin flavor sauce is within the specific range, the sense of unity of the flavor of the sea urchin flavor sauce can be more effectively exhibited. The viscosity of the source part can be adjusted by appropriately adjusting the water content of the source part.

The sea urchin-flavored sauce of the present invention can be applied to various sauces, and the type of sauce portion is not particularly limited. Specific examples of sauces that can be used as the sauce portion of the sea urchin-flavored sauce of the present invention include white sauces such as bechamel sauces; cream sauces such as white cream sauces, fresh cream sauces and carbonara sauces; pescatore, napolitana, amatrichana, ragu etc. Examples include red sauce; brown sauce such as domiglas sauce and gravy sauce; soy sauce sauce. As the sauce part, a cream sauce is particularly preferable. That is, the sea urchin flavor sauce of the present invention is preferably a cream sauce, whereby the sea urchin flavor can be integrated with the cream flavor without any discomfort, resulting in an extremely delicious sea urchin flavor sauce.

Here, the "cream sauce" is an emulsified liquid food produced by using dairy ingredients, and is not limited to a cream sauce in the narrow sense in which fresh cream is added to bechamel sauce, but is similar to the cream sauce in the narrow sense. , So-called cream sauce style foods are included. This cream sauce-style food is manufactured based on a cream sauce in the narrow sense, and strictly speaking, although it falls outside the category of the cream sauce in the narrow sense, it still has the image of the cream sauce in the narrow sense. Means a cream sauce produced according to a conventional method without using fresh cream.

The sea urchin flavor sauce 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 sea urchin-flavored sauce of the present invention is used as a pasta sauce, examples of pasta dishes used in combination include spaghetti, macaroni, gratin and the like.

The sea urchin flavor sauce of the present invention has a good sensation of the flavor and richness of sea urchin, and does not have a fishy odor, but depending on the storage conditions and storage period, the flavor and richness may be weakened. It is preferable to store in a manner that avoids it. In general, it is preferable that the retort sterilization treatment is performed by enclosing the heat-resistant container in a heat-resistant container or the freezing treatment.

The present invention includes a packaged sea urchin flavor sauce obtained by packaging the sea urchin flavor sauce of the present invention described above in a container. In the container-packed sea urchin flavor sauce of the present invention, the container in which the sea urchin flavor sauce is housed may be any one capable of accommodating this type of sauce, for example, packaging bags, cans, bottles, and combinations thereof. May be.

In the packaged sea urchin flavor sauce of the present invention, the sea urchin flavor sauce may be sterilized. Such sterilization treatment includes, for example, addition of a preservative in the sauce, retort treatment of the sauce, treatment for replacing the gas existing in the space in the container (non-existing portion of the sauce) with an inert gas, refrigeration treatment, Freezing treatment and the like can be mentioned, and two or more of these may be combined.

Next, a method for producing the sea urchin flavor sauce of the present invention (hereinafter, also simply referred to as “production method”) will be described. The sea urchin flavor sauce 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 to be described later, points not mentioned in the above description of the sea urchin flavor sauce of the present invention will be mainly described. Regarding the production method of the present invention, the description of the sea urchin flavor sauce of the present invention described above is appropriately applied, unless otherwise specified.

The production method of the present invention includes a step of producing an intermediate sauce using a raw material other than sea urchin (intermediate sauce production step), and a step of adding sea urchin to the intermediate sauce and heating (heating step). The sea urchin added to the intermediate sauce may be raw or heated.

One of the main characteristics of the production method of the present invention is that when a sauce is produced using a plurality of raw materials including sea urchin and fish sauce, the raw materials of a plurality of these raw materials are not mixed all at once, but first, The point is that other ingredients other than sea urchin, including fish sauce, are mixed to produce an intermediate product (intermediate sauce), and then sea urchin is added to the intermediate product. When sea urchin is blended from the beginning of the production of the sauce, the richness of the sea urchin is weakened by other raw materials, and the flavor itself of the sea urchin may be weakened.However, by blending the sea urchin last as in the present invention, Such inconvenience is effectively prevented.

As a preferred embodiment of the production method of the present invention, an intermediate sauce is produced using a raw material other than sea urchin, and the temperature of the intermediate sauce is preferably maintained at 70°C or higher, more preferably 75 to 85°C. On the other hand, a method of adding sea urchin to the intermediate sauce and heating it can be mentioned. In such a preferred production method, it is preferable that the sea urchin is added last in all raw materials. Further, the heating after addition of the sea urchin is preferably carried out in a range where the flavor of the sea urchin is not impaired, and specifically, the product temperature of the sauce after addition of the sea urchin is preferably 70 to 90° C., more preferably 80 to 90° C. The condition of 85° C. is preferable. The heating time of the sauce after the addition of sea urchin is preferably 5 to 20 minutes, more preferably 7 to 15 minutes.

In the production method of the present invention, it is preferable to set the blending amount of the raw materials as follows. By doing so, it becomes possible to set the content of each component in the sea urchin flavor sauce that is the production result to the above range.
The amount of sea urchin blended is preferably 1 to 30% by mass, more preferably 2 to 20% by mass, and further preferably 3 to 15% by mass, based on the total mass of the sauce portion of the sea urchin flavor sauce as the production target. ..
The amount of fish sauce to be added is preferably 0.05 to 5% by mass, more preferably 0.1 to 3% by mass, and even more preferably 0. It is 15 to 1% by mass.
When the paste tomato is blended, that is, when the tomato is blended as a part of the sauce part of the sea urchin flavor sauce which is a production object, the blending amount is preferably 1 to 20 mass with respect to the total mass of the sauce part. %, more preferably 2 to 15% by mass, and further preferably 3 to 10% by mass.
When blending tomato pieces, that is, when blending tomato as an ingredient of sea urchin flavor sauce which is a production object, the blending amount is preferably 3 to 30 parts by mass, more preferably 100 parts by mass of the sauce part. Is 6 to 25 parts by mass, more preferably 10 to 20 parts by mass.
The amount of all ingredients including tomatoes is preferably 3 parts by mass or more, more preferably 5 to 60 parts by mass, and still more preferably 10 parts by mass with respect to 100 parts by mass of the source part of the sea urchin-flavored sauce as the production object. 40 parts by mass.

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]
The sea urchin-containing cream sauce was manufactured as a sea urchin flavor sauce. Specifically, first, a cream sauce (intermediate sauce) is manufactured by a conventional method, and then raw sea urchin paste and nyocumum (manufactured by Phu Quoc; anchovy raw material) are simultaneously added to the cream sauce and stirred while heating. Then, the sea urchin-containing cream sauce was manufactured. That is, the order of mixing the raw materials in the manufacturing method of Example 1 is "other raw materials other than sea urchin and fish sauce", "sea urchin and fish sauce".
As for the cream sauce (intermediate sauce), melt the butter while heating the frying pan, add flour and stir well to prevent burning, and add milk and fresh cream little by little and heat while stirring. Manufactured.

[Example 2]
A sea urchin-containing cream sauce was produced in the same manner as in Example 1 except that Nampula (manufactured by Allied Corporation; sardine raw material) was used in place of Nyokumam in Example 1.

[Example 3]
A sea urchin-containing cream sauce was produced in the same manner as in Example 1 except that Shottsuru (manufactured by Moroi Brewery; Hatahata raw material) was used in place of Nyokumam in Example 1.

[Comparative Example 1]
A sea urchin-containing cream sauce was produced in the same manner as in Example 1 except that nyocumum was not used in Example 1.

[Comparative Example 2]
A sea urchin-containing cream sauce was produced in the same manner as in Example 1 except that soy sauce (soybean raw material) was used instead of nyocumum in Example 1.

[Comparative Example 3]
A sea urchin-containing cream sauce was produced in the same manner as in Example 1 except that sea urchin fish sauce (manufactured by Yamaka soy sauce; sea urchin raw material) was used instead of nyocumum.

[Examples 4 to 11]
A sea urchin-containing cream sauce was produced in the same manner as in Example 1 except that the amount of sea urchin was changed appropriately.

[Examples 12 to 19]
A sea urchin-containing cream sauce was produced in the same manner as in Example 1 except that the amount of nyocum (fish sauce) was changed appropriately.

[Examples 20 to 26]
A sea urchin-containing cream sauce was produced in the same manner as in Example 2 except that tomato was further added as an ingredient in Example 2. Specifically, at the time of manufacturing the cream sauce (intermediate sauce), as described above, after adding milk and fresh cream to the contents of the frying pan, promptly remove the tomato pulp seeds into 1 cm squares. A predetermined amount of chopped pieces (tomato pieces) is added to obtain a tomato-containing cream sauce (intermediate sauce production process), and to the tomato-containing cream sauce, a predetermined amount of raw sea urchin paste and nampula are added almost simultaneously and while heating. The sea urchin-containing cream sauce was manufactured by stirring and acclimatizing the whole.

Example 27
A sea urchin-containing cream sauce was produced in the same manner as in Example 3 except that sea urchin was added immediately before adding milk and fresh cream to the contents of the frying pan. That is, the order of mixing the raw materials in the production method of Example 27 was "uni,""raw materials other than sea urchin and fish sauce (milk and fresh cream)," and "fish sauce." Moreover, the product temperature of the intermediate sauce just before adding fish sauce was 70 degreeC or more.

Example 28
A sea urchin-containing cream sauce was prepared in the same manner as in Example 3, except that the milk and the cream were added to the contents of the frying pan immediately before the addition of the soottsuru. That is, the order of mixing the raw materials in the production method of Example 28 was "fish soot", "sea urchin and raw materials other than fish sauce (milk and fresh cream)", and "sea urchin". The product temperature of the intermediate sauce immediately before adding sea urchin was 70°C or higher.

Example 29
A sea urchin-containing cream sauce was produced in the same manner as in Example 3 except that sea urchin and shottsuru were added at the same time immediately before milk and fresh cream were added to the contents of the frying pan. That is, the order of mixing the raw materials in the production method of Example 29 was "uni and fish sauce (shottsuru)", and "raw materials other than sea urchin and fish sauce (milk and fresh cream)". The product temperature of the intermediate sauce was 70°C or higher immediately before the addition of raw materials (milk and fresh cream) other than sea urchin and fish sauce.

[Test example]
The sea urchin-containing cream sauce of each Example and Comparative Example was eaten by 10 specialized panelists, and the flavor of the sauce was evaluated according to the following evaluation criteria. The results are shown in Tables 1 to 5 below as the average value of the evaluation points of 10 persons.

<Evaluation criteria of sauce flavor>
5 points: The sea urchin flavor and richness are very well felt, and there is no fishy odor, which is extremely good.
4 points: The sea urchin flavor and richness were well felt, and there was no fishy odor, which was extremely good.
3 points: The sea urchin flavor and richness are felt, and the fishy odor is slightly felt, but it is generally good.
2 points: The sea urchin flavor and richness were not felt so much, and the fishy odor was felt, which was not good.
1 point: The flavor and richness of sea urchin were hardly sensed, and the fishy odor was strongly felt, which was extremely poor.

As shown in Table 1, in each Example, sea urchin and cream sauce containing sea urchin were included in comparison with Comparative Examples not satisfying this because of containing sea urchin and fish sauce made from seafood other than sea urchin. The flavor was excellent.

Claims (4)

A sea urchin sauce containing sea urchin and fish sauce made from seafood other than sea urchin. The sea urchin-flavored sauce according to claim 1, which is a cream sauce. The sea urchin-flavored sauce according to claim 1, further comprising tomato. A method for producing a sea urchin flavored sauce, comprising sea urchin and fish sauce made from seafood other than sea urchin,
A step of producing an intermediate sauce using a raw material other than sea urchin,
And a step of adding sea urchin to the intermediate sauce and heating.