JP2552685B2 - Caviar-like food and manufacturing method thereof - Google Patents

Description

TECHNICAL FIELD The present invention relates to a novel caviar-like food product and a method for producing the same.

<Prior Art> Various fish roe-like foods have been developed that are similar to natural roe, which has a high appearance and texture. Among them, a method described in Japanese Patent Publication No. 53-31933 is known as a method for producing a food similar to caviar, which is the most expensive sturgeon egg.

In this method, a droplet of an aqueous gelatin solution containing food protein is introduced into edible oil in which the temperature of at least the lower layer is lower than the temperature at which the droplet of the aqueous solution solidifies to form gelatin jelly particles containing food protein, and after washing with water. The particles are treated with plant tannins to form a film, which is then treated with a solution of ferric salt, and then with a water-soluble alginate and / or low ester pectin PH3 to PH7 solution of 0.1-0.5% concentration. A caviar-like food is prepared by treating with an aqueous solution of a salt of a metal selected from the group consisting of calcium and aluminum and an acid that does not interfere with eating.

<Problems to be Solved by the Invention> However, according to the method described above, temperature control of the edible oil to be dropped with the gelatin aqueous solution, washing of the edible oil from the jelly particles, pH of the water-soluble alginate and / or low ester pectin aqueous solution is used. However, there is a problem that the process control becomes complicated because the work such as adjustment is required.

Also, the finished product has a bad shape because it takes time for gelatin to harden in edible oil, and it differs from natural caviar in that the inside of the particles is also dyed black, and the heat resistance is 50 ° C. Therefore, at 85 ℃, for example, 30
There is a problem that it is impossible to sterilize minutes.

In view of such problems, the present invention has a good shape and is black only on the surface, and natural caviar is very similar,
Another object of the present invention is to provide a caviar-like food which is excellent in heat resistance and can be produced by a relatively simple operation, and a method for producing the same.

<Means for Solving the Problems> One of the constitutions of the caviar-like food of the present invention which achieves the above object is a small particle of calcium alginate in which the lumen of the calcium alginate-based film is filled with the lumen fluid. The luminal fluid contains edible oil and fish extract, gelatin, glucose, gums, and the calcium alginate-based coating that holds the luminal fluid is gelatin and only the coating is black. The other is a calcium alginate small particle in which the lumen of the calcium alginate-based film is filled with lumen fluid, wherein the lumen fluid is edible oil and fish extract, gelatin,
A calcium alginate-based film containing glucose and gums, which contains and retains the above-mentioned luminal fluid, and gelatin is contained, and the calcium alginate small particles having only the film being black are immersed in edible oil. It is characterized by.

On the other hand, the method for producing a caviar-like food of the present invention is obtained by dropping a dropping solution comprising a calcium salt aqueous solution in which edible oil is dispersed or emulsified by 10% or more into a sodium alginate-containing aqueous solution containing 0.3 to 1% gelatin. The present invention is characterized in that small calcium alginate granules are successively formed, and these small calcium alginate granules are treated with a ferric chloride solution and a tannin-containing solution, respectively, and then immersed in a fish extract.

 The configuration of the present invention will be described below.

The caviar-like food according to the present invention is a small particle of calcium alginate in which the lumen of the calcium alginate-based film is filled with the lumen fluid as described above. Here, the calcium alginate-based film is formed by the reaction of an aqueous solution containing sodium alginate as a main component, and if necessary, a gaseous substance such as xanthan gum, guar gum, and tragacanth gum, or gelatin, and a calcium salt such as calcium chloride. For example, it may be formed by applying the known method disclosed in Japanese Patent Laid-Open No. 55-34054.

In addition, in the present invention, the lumen fluid literally means a solution that fills the lumen. This lumenal fluid contains edible oil and fish extract. Here, edible oil refers to edible oil such as salad oil, olive oil, and salmon oil. The fish extract means a liquid extracted from fish. For example, white fish and salmon and other fish meat, bones, and skins that have been shredded and boiled to add juice and seasonings have been added, which together with cooking oil give a caviar-like taste. Say.

Further, the caviar-like food product of the present invention is colored in the above-described calcium alginate-based film in a caviar-like black color. This coloring may be performed by any method, but it is preferable to use tannin iron by the reaction of tannin and iron ions.

In addition, such calcium alginate small particles,
Immersing the aggregate in the same or different edible oil as the edible oil contained in the lumen is most suitable for preservation and prevents oozing of the luminal fluid, etc. It becomes the optimal caviar-like food.

Next, the method for producing the caviar-like food of the present invention will be described.

First, a dropping solution consisting of an aqueous calcium salt solution in which 10% or more of cooking oil is dispersed and emulsified is prepared. Here, the calcium salt concentration of the dropping solution may be any concentration as long as it can react with an aqueous solution of sodium alginate to form a film, 0.5% or more,
Usually, it should be about 1%. Further, in order to disperse and emulsify edible oil in such an aqueous calcium solution, an appropriate dispersant
An emulsifier may be used, and gums and gelatin are preferably used. Further, the dripping solution should contain sugars such as glucose and fructose for adjusting the specific gravity so that the dripping solution comes into good contact with the sodium alginate-containing aqueous solution when dropped into the sodium alginate-containing aqueous solution in the subsequent step. You can It should be noted that these sugars are easily removed in the subsequent water exposure step, and even if they remain slightly, they do not impair the caviar-like taste.

Next, the thus obtained dropping solution is added dropwise to an aqueous solution containing sodium alginate to form calcium alginate small particles.

Here, the sodium alginate-containing aqueous solution is an aqueous solution containing sodium alginate, and is generally an aqueous solution containing about 0.3 to 1%, and gelatin, gum and the like are contained as necessary. For example, when a film is formed using a sodium alginate-containing aqueous solution containing about 0.3% of gelatin together with sodium alginate, there is an effect that the subsequent coloring with iron tannin is improved as compared with the case where only sodium alginate is used.

To drop the above-mentioned dropping solution into such an aqueous solution containing sodium alginate to form caviar-like small particles,
The nozzle diameter, the dropping speed, the concentration of both liquids, etc. may be appropriately set.
It may be added dropwise at a pressure of ~ 0.2 kg / cm ² . Further, in order to form a large amount of small particles so that they do not adhere to each other, an aqueous solution containing sodium alginate, for example 50 to 15
It is advisable to bring the small particles having a small specific gravity into the liquid as much as possible to improve the film-forming reaction by setting the flow or vortex stirring state at a speed of 0 mm / sec. Since this reaction is sufficiently fast, it may be immersed for about 1 minute.

Next, the calcium alginate small particles thus obtained are preferably exposed to water, washed, and drained,
By sequentially treating with a ferric chloride solution and a tannin-containing solution, a caviar-like black color is formed. In this case, since the calcium alginate small particles are completely covered with the calcium alginate-based coating, only the coating is colored.
In addition, as described above, if the coating film contains gelatin or the like, the adsorption of iron tannin is improved.

Either of the treatment with the ferric chloride solution and the treatment with the tannin-containing solution may be performed first, but it is more preferable that the treatment with the ferric chloride solution is performed first. The ferric chloride solution may have a concentration of about 0.1 to 0.5%, and is immersed in this solution for 30 seconds to 1 minute for treatment. The tannin-containing liquid is
A liquid containing tannin such as tea leaf extract. It refers to a liquid in which commercially available tannin is dissolved. When the tea leaf extract is used, any tea leaf such as black tea or green tea may be used. For example, when the autumnal leaf extract is used, a water extract having a tannin content of about 1% is added, and this is used for 30 seconds. It suffices to immerse and process for about 5 minutes. In addition, in such a coloring treatment, it is preferable that the calcium content is removed again by exposing to fresh water after the first treatment. This is because the calcium content inhibits the reaction between tannin and iron ions, that is, the coloring reaction.

Next, the small particles thus colored are preferably further exposed to water and washed to replace sugars contained in the lumen fluid with water. The small granules are then immersed in the fish extract for seasoning. This soaking is preferably performed until the fresh water in the small particles is completely replaced with the fish extract, and it takes about 30 minutes to 2 hours. The fish extract used here is, for example, as described above, salt and a seasoning such as sodium glutamate added to the broth of fish to give a caviar-like taste, but preferably a calcium salt of 0.2 to
It is recommended to contain about 0.6%. As a result, it is possible to prevent the formation of iron alginate due to residual iron ions from weakening the coating, and to make the calcium alginate-based coating of the caviar-like food as a product more stable. Like foods, the calcium alginate-based coating forms quickly, so it has a uniform spherical shape with no irregular shape as in the past, and since it is completely covered and colored, only the coating is black. And is very similar to real caviar. Further, the calcium alginate small particles of the present invention have good heat resistance, and, for example, die except for spore-forming bacteria.
It can withstand sterilization conditions of 30 minutes at ℃.

Therefore, the caviar-like food composed of the above-mentioned calcium alginate small particles can be stored for a long period of time by sterilizing after filling and sealing in a container such as a bottle or a can. In addition,
At this time, it is good to drain water well. This allows
Residual iron can prevent the coating from becoming brittle even when the coating is three-dimensionally crosslinked.

Further, in the case of storing the caviar-like food as described above, it is more preferable that the small particles are immersed in edible oil. By immersing in such edible oil, it is possible to prevent oozing out to the fish extract liquid filled in the lumen.
The edible oil to be dipped may be the same or different from the edible oil contained in the lumen.

As a preferred manufacturing method, the method of replacing the fresh water and the fish extract in the lumen after forming the alginic acid small particles has been described, but the drop may contain the fish extract. is there. However, in this case, it must be taken into consideration that the fish extract oozes out by the subsequent washing and coloring steps.

<Embodiment> Hereinafter, a preferred embodiment of the present invention will be described.

1.0% calcium chloride, 0.5% xanthan gum in fresh water,
Cooking oil (salad oil 5, olive oil 3, salmon oil 2) 10%, gelatin
Add 3.0% of glucose and 3.0% of glucose, emulsify with stirring to make a dropping solution. This dropping solution is dropped into a separately prepared aqueous solution of sodium alginate containing 0.7% sodium alginate and 0.3% gelatin. At this time, the sodium alginate aqueous solution was made to flow at a speed of 6 m / min, and 1 mm was obtained by pressurizing it with a nozzle having an inner diameter of 0.5 mm.
It was dropped at a speed of 100 pieces per second so as to form small droplets. The nozzle was installed at a height of 20 to 30 cm from the liquid surface toward the downstream of the flow.

After dripping in this way, it was immersed in an aqueous sodium alginate solution for about 60 seconds in a small granular material, allowed to flow, and then taken out for about 2 m
Small particles of calcium alginate having a diameter of m were obtained. In addition, 1 small grain of this granular material was 0.01 to 0.02 g.

Then, the small particles were collected, exposed to fresh water for 3 minutes, and then immersed in a 0.3% aqueous solution of ferric chloride for about 60 seconds. Then, it was again exposed to water and then immersed in a 1% black tea extract for about 3 minutes.

The colored calcium alginate small granules thus obtained are again exposed to water and washed with water, and then immersed in a separately prepared fish extract for about 30 minutes, and the clear water in the granules is almost completely dissolved in the fish extract. It was confirmed that it was replaced.

In addition, the fish extract used here is squeezed juice obtained by boiling minced fish meat, skin, and bones of white fish and salmon etc.
4%, sodium glutamate 0.05%, calcium chloride
0.3% was added.

After thoroughly draining the caviar-like food obtained in this way, about 10% of cooking oil (mixed oil of olive oil and salad oil)
Then, after filling in a container, sealing and covering, heat sterilization was performed at 85 ° C for 30 minutes.

The caviar-like food for preservation obtained in this way is for 1 week, 1
Even after being left for a month, the shape and flavor remained unchanged immediately after sterilization, and it was delicious similar to natural caviar.

<Effects of the Invention> As described above in detail with reference to the examples, according to the present invention, gelatin is contained in the aqueous solution containing sodium alginate to form a film, which is obtained when forming calcium alginate small particles. Since the coloring of the tannin iron was improved after the gelatin-containing calcium alginate-based film obtained, only the film could be colored black without the dye reaching the inside for the first time.・ Caviar-like food with a flavor very similar to natural caviar and excellent in heat resistance can be obtained at a low cost with a simple operation, and it can be luxuriously decorated on the table of parties and events.

Claims (12)

(57) [Claims] 1. A calcium alginate small particle in which the lumen of a calcium alginate-based film is filled with lumen fluid, wherein the lumen fluid contains edible oil and fish extract, gelatin, glucose, gums, Further, a caviar-like food product, characterized in that the calcium alginate-based film for covering and holding the above-mentioned luminal fluid contains gelatin, and only the film is black. 2. The caviar-like food according to claim 1, wherein the black color of the calcium alginate film is iron tannin. 3. The caviar-like food according to claim 1 or 2, wherein the fish extract contains boiled fish. 4. A calcium alginate small particle in which the lumen of a calcium alginate-based film is filled with lumen fluid, wherein the lumen fluid contains edible oil and fish extract, gelatin, glucose, gums, A caviar-like food product, characterized in that the calcium alginate-based film for coating and holding the above-mentioned luminal fluid contains gelatin, and the calcium alginate small particles having only the black film are immersed in edible oil. 5. The caviar-like food according to claim 4, wherein the black color of the calcium alginate-based film is iron tannin. 6. The caviar-like food according to claim 4 or 5, wherein the fish extract contains broth of fish. 7. A drop solution comprising a calcium salt aqueous solution in which edible oil is dispersed or emulsified in an amount of 10% or more is dropped into a sodium alginate-containing aqueous solution containing 0.3 to 1% gelatin to successively form calcium alginate small particles. A method for producing a caviar-like food, which comprises treating each of these calcium alginate small particles with a ferric chloride solution and a tannin-containing solution and then immersing them in a fish extract. 8. The method for producing a caviar-like food according to claim 7, wherein the tannin-containing liquid is a tea leaf extract. 9. The method for producing a caviar-like food according to claim 7, wherein the sodium alginate-containing aqueous solution is fluidized or stirred. 10. The method for producing caviar-like food according to claim 7, wherein the ferric chloride aqueous solution has a concentration of 0.1 to 0.5%. 11. The method for producing a caviar-like food according to any one of claims 7 to 10, wherein the fish extract contains 0.2 to 0.6% of calcium chloride. 12. A caviar-like food product according to claim 7, wherein the calcium alginate small particles are first treated with a ferric chloride solution and then treated with a tea leaf extract. Production method.