JP3119751U - Fish egg-containing agar food - Google Patents

Abstract

[Problem] To provide a fish egg-containing agar food that is rich in dietary fiber and that can be enjoyed in texture, and that can be prevented from drip when thawed after freezing and can provide excellent preservation.
SOLUTION: An agar aqueous solution prepared by dissolving agar in water and adjusting the concentration to 2 to 10% is added with a roasted fish egg 3, salt and sugar and solidified by cooling to form a predetermined shape. In this case, the saccharide is contained at a ratio of at least 10% or more with respect to the agar aqueous solution, and the total amount of the salt and the saccharide is contained within a range of at least 15% or more with respect to the agar aqueous solution. I ’ll do it.
[Selection] Figure 1

Description

  The present invention relates to an agar food containing fish eggs.

  Conventionally, confections such as mutton and jelly have been widely used as agar foods. These confections contain a large amount of sugars such as sugar and sucrose as sweeteners, and are known as foods that have good storage stability at room temperature and good shelf life. In recent years, agar has been attracting attention because of its high dietary fiber content, and has been developed as a food that can be easily ingested. For example, a dietary fiber supplementary food that can be used as a sprinkle or a green tea sauce by seasoning agar itself and then drying it again has been proposed (see Patent Document 1).

  On the other hand, fish eggs such as mentaiko, salmon, sea bream, and herring are popular regardless of age or gender due to their excellent nutritional value, texture, and ease of eating, and some are used as processed foods for delicacy. For example, a processed food in which fish meat is kneaded with fish paste has been proposed (see Patent Document 2).

However, the processed food consisting of fish eggs and fish meat is high in protein and easy to eat, but has a high nutritional value. However, this alone cannot provide a sufficient amount of dietary fiber.
JP-A-5-161479 JP 2005-295896 A

  The problem to be solved is that a sufficient amount of dietary fiber cannot be ingested only with a conventional processed processed egg-containing food. Thus, the object of the present invention is to provide a processed egg-containing processed food that can enjoy a flavor and texture regardless of age and sex, and can easily consume a sufficient amount of dietary fiber and has a long life. There is.

  As a result of intensive studies to solve the above-mentioned problems, the present inventor solidified a rose-shaped fish egg with an agar aqueous solution containing a certain amount of salt and saccharide, thereby providing an abundant dietary fiber and an excellent texture. The present invention has been completed by finding that an egg-containing food can be formed that can impart high storage stability.

  That is, the present invention is an agar food containing fish eggs, which is cooled by adding rose fish eggs, salt and sugars to an agar aqueous solution prepared by dissolving agar in water and adjusting the concentration to 2 to 10%. It is characterized by being solidified and formed into a predetermined shape.

  The fish egg according to the present invention can be flavored to agar food as well as the texture, and is characterized by using seasoned rose-shaped fish eggs extracted from mentaiko or salted octopus.

  The saccharide according to the present invention is responsible for seasoning and preventing drip that occurs when thawing after freezing, and at least 10% of the oligosaccharide, sorbitol, or reduced starch degradation product is contained in the agar aqueous solution. It is characterized by the fact that it is contained in the above proportion. Further, the salt is characterized in that the total amount with the saccharide is contained in a range of at least 15% or more with respect to the agar aqueous solution.

  The fish egg-containing agar food according to the present invention is characterized in that it is formed into a predetermined die shape having a side length of about 3 to 5 mm. Further, it is characterized by being slowly frozen at a cooling temperature of −25 to −30 ° C.

  In the fish egg-containing agar food of the present invention, the rose-like fish egg is cooled and solidified with a 2 to 10% concentration agar aqueous solution containing a certain proportion of salt and sugar, so that it has a transparent appearance and an appetizing appearance. While providing the texture which can be enjoyed regardless of age and sex, the fish egg containing gel food which contains abundant dietary fiber can be provided. In addition, since the agar solution contains a certain percentage of salt and saccharide, there is almost no drip when thawed after freezing, changes in physical properties and texture change due to freezing are prevented, and stable storage is possible. Can be possible. In addition, since the size of one piece is relatively small, about 3 to 5 mm, various ways of eating are possible, and even elderly people and infants can eat safely.

  In the present invention, the agar used as a raw material is not particularly limited, and specific examples include powder agar, flaky agar, thread agar, horn agar, etc. Among these, powder agar is particularly suitable. Used. The agar is dissolved by heating in addition to water, and adjusted to an agar aqueous solution having a concentration of 2 to 10%. If it is 2% or less, a sufficient amount of dietary fiber cannot be taken, and sufficient shape retention cannot be obtained. On the other hand, if it is 10% or more, it becomes a crisp texture and tends to be inferior in flavor and transparency.

  The fish egg can be used in a state in which a raw egg taken out from the egg sac or a seasoned fish egg already salted is taken out from the egg sac. Specific examples include salmon roe, sujiko, caviar, mentaiko, spicy mentaiko, and salted octopus. Among these, spicy mentaiko and salted octopus are preferably used from the viewpoint of flavor. By using a rose-shaped fish egg, the texture of the fish egg can be enjoyed when eaten. The ratio of this fish egg is not particularly limited, and can be selected within a range that maintains a balance with the texture of agar.

Specific examples of the saccharide include sugar, lactose, starch syrup, maltose, oligosaccharide, sorbitol, reduced starch degradation product, and the like. At least one of oligosaccharides, sorbitol, and reduced starch degradation product is preferably used. The sugar is used to season the finished product together with salt and to prevent drip that occurs when the finished product is thawed after freezing, and is used, for example, in a proportion of at least 10% with respect to the agar aqueous solution. .
The salt is not particularly limited, but is appropriately used in relation to the saccharide, and an amount in a range where the total amount of the saccharide is at least 15% or more with respect to the agar aqueous solution is added.
In the present invention, thickening polysaccharides such as wax bean and xanthan gum may be used in addition to the above-mentioned salt and sugar.

  The fish egg-containing agar food according to the present invention is prepared by adding a certain amount of agar to water and dissolving it by heating to prepare an agar aqueous solution having a concentration of 2 to 10%, and then a loose fish egg, salt, sugar, other seasonings, etc. After stirring, the mixture is cooled and solidified in a container such as a sink and cut into a predetermined shape in a gelled state. At this time, the ones that are cut into 3-5mm dice using a dice cutter are especially difficult to spill when used for salad topping, or on top of rice or mixed. And it will be good to eat under a texture of suitable hardness. In addition, the fish egg-containing agar food according to the present invention may be a product that is cooled and solidified as described above, and is cut into small and large indeterminate mixed pieces by a food chopper or a food cutter.

  When the egg-containing agar food shaped as described above is stored for a long period of time, it should be slowly frozen at a cooling temperature of −25 to 30 ° C. In this case, the frozen egg-containing agar food can be marketed in a stable state. Moreover, even when the frozen agar-containing agar food was naturally thawed, no drip was generated, and the transparency was high and the texture specific to agar was not impaired.

  In the present invention, it is also possible to add chirimenjako, sesame, shiso, eggplant, chili, etc. as a raw material to be flavored.

Embodiments of the present invention will be described below with reference to the drawings.
FIG. 1 is a perspective view showing an embodiment of a fish egg-containing agar food of the present invention. The fish egg-containing agar food 1 of this embodiment 1 is a rose-shaped spicy mentaiko 3 separated into a gel agar 2. Are formed into a 3 mm × 3 mm × 3 mm die shape.

  The fish egg-containing agar food 1 is obtained by adding 10 parts of salt, 40 parts of maltooligosaccharide, sodium glutamate, sodium inosinate and glycine to an agar aqueous solution prepared by adding 4 parts of powder agar to 100 parts of water and dissolving by heating to 100 parts. It was obtained by adding 5 parts of seasoning, 0.5 part of chili pepper, and 20 parts of commercial mentaiko, mixing, cooling and solidifying in a substantially box-shaped container, and cutting using a die cutter.

  The fish egg-containing agar food 1 frozen and thawed at −25 ° C. was free from drip, had transparency, and had a unique texture of agar.

In addition to the above raw materials of Example 1, add 20 parts of minced citrus noodles and 4 parts of red purple soy sauce to a size of about 3 mm, add and mix 10 parts of vinegar at 65 ° C., cool and solidify in the same manner, A fish egg-containing agar gel having a die shape of about 5 mm was obtained using a die cutter. FIG. 2 is a perspective view of the fish egg-containing agar food 1 ′, 4 is chirimenjako, and 5 is red purple soup.
In the same manner as in Example 1, a good result was obtained by thawing the sample after freezing at −25 ° C.

  To 100 parts of water, add 4 parts of powdered agar and heat-dissolve to prepare 100 parts, then add 5 parts of salt, 10 parts of powdered sorbit, 5 parts of seasoning such as sodium glutamate, sodium inosinate and glycine, 5 parts of soy sauce, 15 parts of the eggplant egg were added and mixed, placed in a substantially box-shaped container, cooled and solidified, and an irregular shaped fragment gel of 5 mm or less was obtained with a food cutter (not shown). Similar to Examples 1 and 2, the sample which was frozen and thawed at −25 ° C. obtained good results as in Examples 1 and 2.

It is a perspective view which shows 1st Example of the fish egg containing agar food concerning this invention. It is a perspective view which shows 2nd Example of the fish egg containing agar food concerning this invention.

Explanation of symbols

1, 1 'Fish egg-containing agar food 2 Gel-like agar 3 Fish egg (Rose-shaped mentaiko)
4 Chirimenjako 5 Red Shiso

Claims (6)

  Agar food containing fish eggs, which is prepared by adding rose fish eggs, salt and saccharides to an agar aqueous solution prepared by dissolving the agar in water and adjusting the concentration to 2 to 10%. A fish-containing agar food characterized by being formed.   The fish egg-containing agar food according to claim 1, wherein the fish egg is a roasted seasoned egg extracted from mentaiko or salted octopus.   3. The fish egg-containing agar according to claim 1, wherein the saccharide is any one of oligosaccharide, sorbitol, or reduced starch degradation product, and is contained at a ratio of at least 10% or more with respect to the agar aqueous solution. Food.   The fish egg-containing agar food according to claim 3, wherein the salt is contained in a total amount of saccharides in a range of at least 15% or more based on the agar aqueous solution.   The fish egg-containing agar food according to any one of claims 1 to 4, wherein the cooled and solidified product formed in claim 1 is cut into a die shape having a side length of about 3 to 5 mm.   A frozen fish egg-containing agar food, wherein the fish egg-containing agar food according to any one of claims 1 to 5 is slowly frozen at a cooling temperature of -25 to -30 ° C.

Images