JP2022035401A - Frozen sauce - Google Patents

Abstract

To provide a frozen sauce that has almost no crab smell when thawed and eaten after freezing, and has extremely high crab flavor.SOLUTION: Provided is a frozen sauce, which is a frozen sauce made by freezing crab-flavored sauce with liquid part, and the liquid part contains a crab extract and a tomalley extract, and the total solid content of the crab extract and the tomalley extract in 100 mass% of the liquid part is 0.5 to 5 mass%. Further, preferably, loosened crab meat is contained by 3 to 30 pts.mass in a wet weight for 100 pts.mass of the liquid part. Further, preferably also, fennel is contained by 0.005 to 0.1 mass% as a solid content in 100 mass% of the liquid part.SELECTED DRAWING: None

Description

The present invention relates to a crab-flavored frozen sauce.

Crabs are a type of crustacean that is an arthropod, and are characterized by being covered with a hard shell and having a shell that hits the body and limbs with knots. Crabs are popular as ingredients because the meat inside the shell and the miso behind the shell have a unique flavor. The soup stock made from crab is also used as a soup and a crab-flavored food ingredient. On the other hand, crabs also have a peculiar odor, and a strong odor may be felt when the crab meat is cooked for a long time or when it is once frozen and then thawed.

Therefore, various techniques for improving the flavor of crab in foods have been conventionally proposed. Patent Document 1 describes, as a method for processing the crab meat of red snow crab, a processing method in which the crab meat is half-boiled with a shell and then taken out of the shell and steam-heated. Further, Patent Document 2 describes a processed crustacean food in which crustaceans cooked as they are are sealed in a soup obtained from another crustacean. According to these techniques, the flavor of crab can be enhanced, but at the same time, the odor is also strengthened, so that it is often avoided.

In addition, foods such as meat dishes, vegetable dishes, and pasta are often eaten by sprinkling or mixing various sauces, and as a kind of such sauces, crab-flavored sauces are also popular. Various sauces may be frozen and distributed and sold, but in the case of crab-flavored sauces, the smell of crabs may be felt when thawed and eaten after freezing.

Japanese Unexamined Patent Publication No. 2016-220561 Japanese Unexamined Patent Publication No. 11-89544

An object of the present invention is to provide a frozen sauce in which the odor of crab is hardly felt when the crab is thawed and eaten after freezing, and the flavor of the crab is extremely high.

The present invention is a frozen sauce obtained by freezing a crab-flavored sauce having a liquid portion, wherein the liquid portion contains a crab extract and a tomalley extract, and the total solid content of the crab extract and the tomalley extract in 100% by mass of the liquid portion. The above problem is solved by providing a frozen sauce having a content of 0.5 to 5% by mass.

According to the present invention, there is provided a frozen sauce in which the odor of crab is hardly felt when the crab is thawed and eaten after freezing, and the flavor of the crab is extremely high.

The frozen sauce of the present invention is made by freezing a crab-flavored sauce having a liquid portion. That is, the frozen sauce of the present invention is a solid substance having a frozen liquid portion in an environment where the frozen state is maintained, and is liquid in an environment of normal temperature and pressure after thawing (under an environment of being eaten). It is a crab-flavored sauce (fluid) having a portion. In the present invention, the frozen sauce means a sauce that can be stored for a long period of time in a frozen state and can be eaten as it is after being thawed or by further performing a cooking operation. The frozen sauce of the present invention easily imparts crab flavor to the target food by attaching it to the target food such as meat dishes, vegetable dishes, pasta, etc. after making it edible (crab flavor sauce). be able to.

The frozen sauce of the present invention may be a sauce consisting of only a liquid portion in the state of a crab-flavored sauce before or after freezing, and has a solid portion (so-called ingredient or the like) described later in addition to the liquid portion. It may be a source. In the present invention, the liquid portion of the crab-flavored sauce is liquid or pasty at the time of eating, and any kind of sauce can be used as long as the crab-flavored sauce is acceptable, and the types include tomato sauce, white sauce, and brown sauce. , Bechamel sauce, curry sauce, Japanese-style sauce and the like can be exemplified.

The frozen sauce of the present invention contains a crab extract and a tomalley extract, and in the state of a crab-flavored sauce having a liquid portion before or after freezing, the total solid content content of the crab extract and the tomalley extract in 100% by mass of the liquid portion is It is characterized by being 0.5-5% by weight. As a result, the crab's odor is not felt, and the crab's flavor can be felt purely.

In the present invention, the crab extract is an extract extracted from crab by an aqueous liquid or steam, and is usually in the form of powder or liquid to paste. Therefore, the crab powder, which is a crushed product of the whole crab, and the crab filler, which is a crushed product of the crab shell, are not the crab extract referred to in the present invention because they are produced without going through the extraction step.
The crab extract can be produced, for example, as follows. The crab raw material is cut as it is or lightly cut, immersed in water having the same mass as that of the crab raw material to about 10 times the mass, and heated to extract the extract. The extraction temperature may be 50 to 100 ° C. and the extraction time may be about 20 minutes to 24 hours. After extraction, solid-liquid separation is performed by a conventional method, and then the obtained liquid is concentrated by a known method such as heat concentration, membrane concentration, and vacuum concentration. Concentration may be carried out until it becomes a liquid or a paste, or it may be carried out until it becomes a dry powder. In the above manufacturing process, if excessive heat is applied, the crab flavor may deteriorate. Therefore, it is preferable to concentrate the crab by membrane concentration or vacuum concentration.
Further, a crab extract commercially available for food may be used.
As the crab raw material used for producing the crab extract, the whole crab including crab miso may be used, or the shell or meat (excluding the crab miso) taken out from the whole crab may be used alone or in combination, but the whole crab. It is preferable to use crab extract made from shells only, meat only, or a combination of shells and meat, and crab extract made from shells and meat in combination. More preferred.

Crab miso is a brown to dark green paste-like part attached to the back side of the crab shell. The tomalley extract used in the present invention is an extract extracted from this tomalley by the same method as the crab extract. That is, the tomalley extract is derived from tomalley and is clearly distinguished from the crab extract containing the whole crab containing the tomalley or a part of the whole crab (excluding the tomalley) as the extraction source. Further, a commercially available tomalley extract for food may be used.

The type of crab that can be used as a raw material for the crab extract and the tomalley extract is not particularly limited, and examples thereof include snow crab, king crab, coconut crab, mozuku crab, spider crab, blue crab, blue crab, hair crab, and Hanasaki crab.

The crab extract and tomalley extract used in the present invention may be derived from the same type of crab or may be derived from another type of crab. From the viewpoint of enhancing the vividness of the crab flavor, it is preferable to use different types of crab for the crab extract and the tomalley extract.

In the frozen sauce of the present invention, the content of the crab extract and the tomalley extract is 0 as the total solid content of both in 100% by mass of the liquid portion in the state of the crab flavored sauce having the liquid portion before freezing or after thawing. It is .5 to 5% by mass, preferably 1 to 4% by mass. If it is less than 0.5% by mass, the crab flavor of the sauce is felt unsatisfactory, and if it exceeds 5% by mass, the crab odor is felt.

Further, in the frozen sauce of the present invention, in the state of a crab-flavored sauce having a liquid portion before freezing or after thawing, the content mass ratio of the crab extract and the tomalley extract in solid content is preferably 3: 1 as the former: the latter. It is ~ 1: 2, more preferably 2: 1 to 1: 1.

When the frozen sauce of the present invention contains fennel, the odor of crab is further suppressed and a sweet flavor is imparted, which is preferable. Fennels is a plant of the genus Fennels in the Umbelliferae family, which has traditionally been used in foods as an herb or spice. For fennel, leaves or seeds may be used as they are, or leaves or seeds may be used as a pulverized product or an extract. Further, commercially available foods may be used.
The fennel is preferably 0.005 to 0.1% by mass, more preferably 0.008 to 0.008 to 100% by mass as a solid content in 100% by mass of the liquid portion in the state of a crab-flavored sauce having a liquid portion before freezing or after thawing. It is 0.08% by mass.

Further, in the liquid portion of the crab-flavored sauce before or after freezing of the frozen sauce of the present invention, when the pH is in the range of 3.5 to 6.0, the odor and harshness of the crab are less likely to occur, which is preferable. The pH of the liquid part of the sauce containing the crab extract and the tomalley extract is usually around 6.3 to 7.3, but the pH should be adjusted to the above range by adding an acidic raw material, a pH adjuster, or the like. Can be done. The pH of the liquid portion is more preferably 4.4 to 5.8.

As described above, the frozen sauce of the present invention may have a solid portion in addition to the liquid portion in the state of a crab-flavored sauce having a liquid portion before or after freezing, in which case, the present invention. The frozen sauce contains a frozen liquid part and a solid part. The solid portion is also not particularly limited as long as the crab flavor is acceptable, and examples thereof include meat such as beef, pork, and chicken, fish, crustaceans, vegetables, mushrooms, and short pasta (ravioli, etc.). Ingredients such as, floats such as croutons, toppings, etc. can be exemplified.

When the frozen sauce of the present invention has a solid portion, the mass ratio of the liquid portion to the solid portion depends on the type of foodstuff in the solid portion, but in the state of the crab-flavored sauce having the liquid portion before or after freezing. , Generally, it is about 1: 1 to 20: 1 on the basis of wet weight.

As used herein, the term "wet weight" refers to the weight of the object in a non-frozen and non-dried state. For example, the wet weight of the solid portion (specifically, for example, the loosened crab meat described later) is when the sauce containing the solid portion is in a non-frozen and non-dry state (typically edible state). , Refers to the weight of the solid portion.

In the present invention, among the foodstuffs contained in the frozen sauce, in a fluid sauce having a liquid portion obtained by thawing the frozen sauce, a delivery length or a major axis length of 5 mm or more (hereinafter referred to as a longitudinal length). Those that exist together with these (also simply referred to as "length") are regarded as solid parts, and those with a maximum length less than that in the fluid source are regarded as contained in the liquid part, and the content is contained. Is calculated. For example, when the fluid sauce contains crushed vegetables, the crushed vegetables present in the fluid sauce with a length of 5 mm or more is a solid portion, and the length in the fluid sauce is Crushed vegetables less than that are considered to be contained in the liquid part. However, regarding fennel, when leaves or seeds are used as they are, even if the length is 5 mm or more in the fluid source, it is considered to be contained in the liquid part.

In the frozen sauce of the present invention, when the crab meat is loosened as a solid part, the crab flavor is increased when the crab flavored sauce is chewed, especially after thawing, and the crab has a texture of crab meat. It is preferable because a flavor sauce can be obtained. Here, the loosened crab meat is spherical with a delivery length of 5 mm to 20 mm, or fibrous with a length of 5 to 60 mm in the major axis direction and a diameter orthogonal to the major axis direction of 0.1 to 2.5 mm. Crab meat that has been pulverized so as to become is preferable. The crab meat loosened meat may be derived from crab legs, claws, or shell (shoulder meat). It is preferable to use shoulder meat from the viewpoint of good texture when eating. It is preferable to use leg meat from the viewpoint of giving a certain feeling of ingredients and suppressing the generation of odor in the sauce while allowing the taste of rich crab to be enjoyed. The type of crab that can be used for loosening crab meat is not particularly limited, and for example, those listed as those that can be used as raw materials for crab extract and crab miso extract can be used.

The content of the loosened crab meat in the frozen sauce of the present invention is a wet weight with respect to 100 parts by mass of the liquid portion, that is, in a crab flavored sauce having a liquid portion before or after freezing of the frozen sauce, the liquid portion 100. It is preferably 3 to 30 parts by mass, more preferably 6 to 25 parts by mass with respect to parts by mass. In general, when crab meat is used as a frozen sauce, it may be frozen by topping it on the liquid part in the manufacturing process in consideration of its appearance. In the frozen sauce of the present invention, it is preferable that the loosened crab meat is contained in the frozen liquid portion because the color changes and the odor increases when frozen.

The frozen sauce of the present invention may be produced according to a normal method for producing a frozen sauce. For example, after producing an intermediate sauce having a liquid portion by a conventional method, crab extract and crab miso extract are added to the intermediate sauce, and if necessary, foodstuffs that become solid portions such as ingredients are added and mixed. A crab-flavored sauce may be obtained, and the crab-flavored sauce may be frozen by a conventional method.
As the raw material used for the liquid part, ingredients usually used for foods can be used without particular limitation, and for example, extracts such as beef extract and vegetable extract, and crushed substances such as grated vegetables (corresponding to the solid part). ), Grains, starches, sugars, proteins, fats and oils, milk and dairy products, seasonings, acidulants, preservatives, emulsifiers, thickeners, gelling agents, antioxidants, enzymes , Pigments, fragrances and the like. Further, the raw material used for the solid portion is not particularly limited, and the above-mentioned ingredients and the like can be used as they are or after being seasoned or cooked separately.

Hereinafter, the present invention will be described in more detail by way of examples, but the present invention is not limited to the following examples.

The materials used in the following examples and comparative examples are as follows. The crab raw materials used for the following materials are all snow crab except for crab extract C, and the crab extract C is blue crab. In addition, all of the following materials had a solid content of 100%.
・ Crab extract A: Dry and powdered extract of boiled crab meat ・ Crab extract B: Dry and powdered extract of boiled meat with shells of crab legs ・ Crab extract C: Extract of boiled meat with shells of crab legs Crab powder: Dry powder of boiled crab extract ・ Crab powder: Dry crushed product of whole crab ・ Crab filler: Dry crushed product of crab shell

[Examples 1 to 3 and Comparative Examples 1 to 7]
Each raw material shown in Table 1 was added to a commercially available tomato sauce (pH 6.3) to produce a crab-flavored tomato sauce consisting of only a liquid portion. The obtained tomato sauce was sealed in a pouch bag and frozen at −20 ° C. to produce a crab-flavored frozen tomato sauce.

[Test Example 1]
The crab-flavored frozen tomato sauce of each example and comparative example was thawed, transferred to a plate and heated in a microwave oven, eaten by 10 trained professional panelists, and the flavor was evaluated on a scale of 5 according to the following evaluation criteria. .. The results are shown in Table 1 below as the average value of the evaluation points of 10 panelists.

<Evaluation criteria for sauce flavor>
5 points: Very good crab flavor, no odor at all.
4 points: Good crab flavor with almost no odor.
3 points: There is a crab flavor and a slight odor is felt, but there is no problem.
2 points: The crab flavor is a little unsatisfactory, the smell is felt, and it is defective.
1 point: The crab flavor is unsatisfactory, the odor is strongly felt, and it is extremely poor.

As shown in Table 1, when the frozen tomato sauce of each example containing both crab extract and tomalley extract was thawed and heated, even if the crab flavor was high, the crab odor was not felt so much and the crab flavor was good. It was the source. On the other hand, Comparative Examples 1 to 3 containing only either crab extract or crab miso extract, Comparative Example 4 containing crab powder which is a crushed product of the whole crab, and either crab extract or crab miso extract and crab powder or crushed crab shell. In Comparative Examples 5 to 7 in combination with any of the crab fillers, the crab odor was felt as compared with the crab flavor, which was not preferable. Further, when the frozen tomato sauce of Example 1 was thawed, heated, and eaten over an omelet, the acidity of the tomato sauce, the flavor of the crab, and the richness of the egg were well matched, and it was very delicious.

[Examples 4 to 13 and Comparative Examples 8 to 9]
A crab-flavored frozen tomato sauce containing only a liquid portion was produced in the same manner as in Example 1 except that the blending amounts of the crab extract A and the tomalley extract were changed as shown in Tables 2 and 3. The flavor of the obtained frozen tomato sauce was evaluated in the same manner as in Test Example 1. The results are shown in Tables 2 and 3. The results of Example 1 are reprinted in Tables 2 and 3.

[Examples 14 to 22]
Except for the amount of crab leg meat loosened meat (20 mm x 0.3 mm fibrous) or shoulder meat loosened meat (spherical with a delivery length of 5 mm) blended together with crab extract and tomalley extract in the amounts shown in Table 4. Produced a crab-flavored frozen tomato sauce having a liquid portion and a solid portion in the same manner as in Example 1. The flavor of the obtained frozen tomato sauce was evaluated in the same manner as in Test Example 1, and the texture of the crab meat was also evaluated according to the following evaluation criteria. The results are shown in Table 4.

<Evaluation criteria for the texture of crab meat in sauce>
5 points: The crab has a very good texture and is extremely good.
4 points: The crab has a good texture and is good.
3 points: There is a feeling of crab ingredients, but it is a little unsatisfactory.
2 points: The crab's texture is not so good and it is defective.
1 point: The crab's texture is hardly felt, and it is extremely poor.

In Examples 16 to 20 and 22 in which the blending amount of the crab meat loosened meat is in the range of 3 to 30 parts by mass with respect to 100 parts by mass of the liquid portion, in Example 14 without crab meat, the amount outside the above range. The crab flavor of the sauce was highly evaluated as compared with Examples 15 and 21 including. On the other hand, the texture of the crab meat was evaluated higher as the blending amount was larger, but when comparing Example 18 and Example 22 in which the blending amount was the same, the shoulder meat was more than the loosened meat of the leg meat. The unraveled meat had a better texture.

[Examples 23 to 31]
A crab-flavored frozen tomato sauce containing only a liquid portion was produced in the same manner as in Example 1 except that fennel (leaf powder) or bay leaf (leaf powder) was blended in the amounts shown in Table 5. The flavor of the obtained frozen tomato sauce was evaluated in the same manner as in Test Example 1. The results are shown in Table 5.

By blending fennel, the crab flavor was improved. Since this effect was not observed in bay leaf, it is considered to be peculiar to fennel.

[Examples 32 to 34]
A crab-flavored frozen tomato sauce containing only a liquid portion was produced in the same manner as in Example 1 except that sodium acetate was blended in the amount shown in Table 6 and the pH was adjusted as shown in Table 6. The flavor of the obtained frozen tomato sauce was evaluated in the same manner as in Test Example 1. The results are shown in Table 6. The results of Example 1 are reprinted in Table 6.

By lowering the pH of the sauce to 6.0 or less, the crab flavor was improved. When the pH was less than 3.5, the acidity became too strong and the crab flavor became unpleasant.

[Examples 35 to 37 and Comparative Examples 10 to 16]
Each raw material shown in Table 7 was added to a commercially available cream sauce (pH 6.6) to produce a crab-flavored cream sauce. The cream sauce was sealed in a pouch bag and frozen at −20 ° C. to produce a crab-flavored frozen cream sauce.

The flavor of the obtained frozen cream sauce was evaluated in the same manner as in Test Example 1. The results are shown in Table 7.

Claims (5)

A frozen sauce obtained by freezing a crab-flavored sauce having a liquid portion, wherein the liquid portion contains a crab extract and a tomalley extract, and the total solid content content of the crab extract and the tomalley extract in 100% by mass of the liquid portion is 0. Frozen sauce, 5-5% by mass. The frozen sauce according to claim 1, further comprising the loosened crab meat in an amount of 3 to 30 parts by mass in a wet weight with respect to 100 parts by mass of the liquid portion. The frozen sauce according to claim 2, wherein the crab meat loosened meat is the crab shoulder meat loosened meat. The frozen sauce according to any one of claims 1 to 3, further comprising fennel in 100% by mass of the liquid portion as a solid content of 0.005 to 0.1% by mass. The frozen sauce according to any one of claims 1 to 4, wherein the pH of the liquid portion is 3.5 to 6.0.