JP3519217B2 - Processed food containing tarako and method for producing the same - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a processed food containing cod roe such as spaghetti sauce containing cod roe and a method for producing the same.

[0002]

2. Description of the Related Art With the recent development of the food industry accompanying the diversification of eating habits, processed foods containing cod roe such as spaghetti sauce containing cod roe which is stored at room temperature have been developed and put on the market.

However, such conventional processed foods containing tarako are generally cod grains colored with edible red No. 102, No. 104, No. 3, No. 106, and edible yellow No. 4 or No. 5. However, there has been a problem that fading of the cod grains occurs over time, and the shelf life is substantially shortened even if there is no change in taste or quality itself.

Incidentally, as a technique for stabilizing the color development and color tone of fish eggs, for example, a color stabilizer for salted cod roe comprising nicotinic acid amide, L-ascorbic acid, sodium citrate and a phosphate compound (Japanese Patent Application Laid-Open No. Sho 60-96). No. 52-79051), a color fixing agent containing a citrate or a sulfite (JP-A-57-7703), oxygen, vitamins,
Treatment method using citric acid in combination (Japanese Patent Laid-Open No. 50-14554)
No. 9), a coloring method using phytic acid or a salt thereof (JP-A-52-70048), a method using gluconodelta lactone and sodium fibrin glycolate in combination with a dye (JP-A-52-0048). No. 125564), a method of adding a potassium salt of polymerized phosphoric acid and an oxypolycarboxylic acid salt to a tar dye (JP-A-59-225).
No. 0) has already been reported, but the fact is that even if a processed food containing cod roe stored at room temperature is manufactured by applying such a technique, satisfactory results have not been obtained yet. .

[0005]

Therefore, an object of the present invention is to provide a processed food containing a cod roe which is resistant to fading with time even at room temperature, in other words, to provide a processed food containing a cod roe which has a substantially long shelf life. To do.

[0006] Therefore, as a result of various studies to achieve the object, the present inventor has used Edible Red No. 40 as a coloring agent for cod roe and has a pH of processed food such as sauce of 4.5.
The inventors have found that the discoloration with time of the processed food is remarkably reduced when it is adjusted to the range of to 5.5, and the present invention was completed.

[0007]

That is, the present invention contains cod roe particles colored with edible red No. 40, and has a pH of 4.
The above object is achieved by the processed food containing cod roe, which is characterized by being in the range of 5 to 5.5, and the present invention is a method for producing a processed food containing cod roe. The above object is achieved by a method for producing a processed food containing cod which is characterized by using colored cod granules and adjusting the pH of the processed food in the range of 4.5 to 5.5.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION The cod used in the present invention may be a cod itself or a seasoned product such as a cod roe.

In the present invention, it is essential to use Edible Red No. 40 for coloring cod grains. In the present invention, food red No. 40 includes food red No. 40, and food red No. 40 aluminum lake. By using this dye, it is possible to color a color that consumers feel preferable, and the color fading after coloring is reduced even at room temperature. By the way, food red No. 102 and No. 104
No. 3, No. 3, No. 106, Edible Yellow No. 4, No. 5 and other edible pigments are used, even if the pH of the processed food is adjusted to 4.5 to 5.5. However, the effect of preventing discoloration cannot be obtained.

The amount of Edible Red No. 40 to be used is preferably 1 to 1,000 ppm, especially 1
0 to 500 ppm is preferable.

In the present invention, it is preferable to use food red No. 40 and food red No. 106 and / or food yellow No. 5 together, in order to adjust the color tone of cod roe, and among them, the combination of the three is preferable. Gives particularly good results. The amounts of the food red No. 106 and the food yellow No. 5 can be appropriately selected according to the desired color tone.

In the present invention, the pH of processed food containing cod roe
It is essential to adjust this to the range of 4.5 to 5.5, but it is preferable to use an organic acid for this pH adjustment. Examples of the organic acid include citric acid, lactic acid, gluconic acid, tartaric acid, gluconodeltalactone, acetic acid, fumaric acid, malic acid, adipic acid and the like, and in the present invention, the taste of the tarako-containing processed food is impaired. It is particularly preferable to use gluconic acid because it does not exist. Moreover, phosphoric acid etc. are mentioned as an inorganic acid.

The processed food containing cod roe has a pH of 4.5 to 5.5.
The pH is adjusted to 5.0 to 5.3, but pH 5.0 to 5.3 is particularly preferable. this
If the pH exceeds 5.5, the effect of preventing fading of this color is insufficient, and if it is less than 4.5, the sourness of the cod-containing processed product becomes strong.

The tarako-containing processed food according to the present invention may be of any type as long as it contains tarako, but especially spaghetti sauce, rice ball ingredients, fried rice, ochazuke, etc. Is a preferred embodiment.

[0015] The ingredients other than cod roe used in the processed cod roe-containing food according to the present invention include liquid sugar, butter, salad oil, thickener, soy sauce, mirin, seasoning, etc. depending on the type of cod roe-containing processed food. Are used as appropriate.

A thickener may be blended and used in order to reduce variations in filling during the production of processed food containing tarako. Examples of such a thickener include xanthan gum, tamarind gum, guar gum and carrageenan. , Locust bean gum, tara gum, gum arabic and the like, and these can be used alone or in combination of two or more kinds.

The processed food containing cod roe according to the present invention is preferably subjected to antiseptic treatment such as heat sterilization treatment as in the conventional case so that it can be stored for a long period of time.

The processed food containing cod roe according to the present invention can be produced, for example, as follows. That is,
The cod roe particles are colored with the above-mentioned pigment according to a conventional method, the colored cod roe particles are mixed with other materials, the pH of the mixture is adjusted to 4.5 to 5.5 with an organic acid, and this is adjusted to an appropriate temperature. For example, it can be obtained by heat sterilization at 112 ° C. for 10 minutes. The processed food containing cod roe thus obtained is preferably sealed in a sealed container from the viewpoint of long-term storability,
As the sealed container, for example, a bag formed by using a laminating material formed by laminating plastic sheets on both sides of an aluminum sheet is preferable.

[0019]

The present invention will be further described with reference to the following examples.

Test Example 1 Colored cod particles were obtained by adding 40 ppm each of the coloring agents shown in the following Table 1 individually to an uncolored cod particle as an aqueous solution having a concentration of 10% by weight. The obtained colored cod granules were mixed according to the formulation shown in Table 2 below to obtain spaghetti sauce (pH 5.8) containing cod. The pH of the spaghetti sauce containing cod roe was adjusted to 5.3 with gluconic acid, heated in a water bath to 80 ° C., each 25 g was packed in a bag, and retort-treated at 112 ° C. for 10 minutes. After storing the baggage-containing spaghetti sauce at 37 ° C. for 2 months, the bag was opened and the state of each spaghetti sauce was evaluated according to the following evaluation criteria. The results are shown in Table 1.

[0021]

[Table 1]

(Evaluation of fading) ○: There is almost no change in the color of cod roe △: The color of cod roe has changed considerably ×: This color has completely faded

(Colored color) O: A color that the consumer feels to be preferable. Δ: A color that the consumer feels to be a little unfavorable. X: A color that the consumer feels to be uncomfortable and is not preferable at all.

(Colorability) ○: Cod roe particles are well colored Δ: Cod roe particles are almost colored ×: Cod grains are not colored at all

[0025]

[Table 2] Blend Colored cod roe: 50 (% by weight) Liquid sugar: 20 Butter: 20 Salad oil: 9.7 Thickener (xanthan gum): 0.3

As is clear from the results shown in Table 1, those prepared by using Red No. 40 and having the pH adjusted to 5.3 did not fade even after two months passed after being stored at 37 ° C. The colored color was maintained to be a color that consumers felt preferable and the cod grains themselves were well colored.

Examples 1 to 4 and Comparative Examples 1 to 3 Tests were carried out except that the colorants shown in Table 3 were used and that the pH shown in Table 3 was adjusted with gluconic acid (pH before adjustment was 5.8). In the same manner as in Example 1, the spaghetti sauce containing cod roe in each bag was obtained. After storing the baggage-containing spaghetti sauce at 30 ° C. and 37 ° C. for 4 months, the bag was opened and the degree of fading of each spaghetti sauce was evaluated in the same manner as in Test Example 1.
The results are shown in Table 3.

[0028]

[Table 3]

Examples 5 to 8 and Comparative Examples 4 to 6 Salted cod roe was pickled with pepper, seasonings and the like, and the mentaiko grains were colored with the coloring agents shown in Table 4, and the spaghetti with mentaiko was prepared according to the formulation shown in Table 5. A sauce was obtained and each bag was filled with mentaiko spaghetti sauce in the same manner as in Test Example 1 except that the pH of the sauce was adjusted to the pH shown in Table 4 (pH before adjustment was 5.8) using citric acid. . The baggage-filled Mentaiko spaghetti sauce was stored at 30 ° C. and 37 ° C. for 4 months, then opened and the degree of fading of each spaghetti sauce was evaluated in the same manner as in Test Example 1. The results are shown in Table 4.

[0030]

[Table 4]

[0031]

[Table 5] Formulation Colored Mentaiko grains: 45 (wt%) Liquid sugar: 20 Butter: 15 Salad oil: 19.5 Thickener (tamarind gum): 0.5

Examples 9 to 11 and Comparative Examples 7 to 10 Coloring agents listed in Table 6 below were added to and mixed with Mentaiko to obtain colored Mentaiko particles. The obtained Mentaiko particles were mixed in the composition shown in Table 7 below to obtain mentaiko fried rice. The pH of this mentaiko fried rice was adjusted to the pH shown in Table 6 using citric acid (pH 5.
7) and then heat sterilize at 112 ° C. for 12 minutes, 30
After storing at ℃ for 3 months, the degree of fading of each fried rice was evaluated in the same manner as in Test Example 1. The results are shown in Table 6.

[0033]

[Table 6]

[0034]

[Table 7] Blend Colored Mentaiko grains: 40 (wt%) Salad oil: 43 Soy sauce: 5 Mirin: 10 Seasoning (beef extract): 1.0 Seasoning (yeast extract): 1.0

[0035]

EFFECTS OF THE INVENTION According to the present invention, it is possible to provide a processed food containing cod that does not easily fade over time even when stored at room temperature, and the processed food containing cod has a substantially long shelf life. It is possible to

─────────────────────────────────────────────────── ─── Continuation of front page (56) Reference JP-A-57-163468 (JP, A) JP-A-55-42528 (JP, A) JP-A-54-62357 (JP, A) JP-A 53- 81659 (JP, A) JP 50-69262 (JP, A) JP 50-69260 (JP, A) (58) Fields investigated (Int.Cl. ⁷ , DB name) A23L 1/328 A23L 1 / 275 A23L 1/39 A23L 1/48 JSTPlus (JOISEasy)

Claims (10)

(57) [Claims] 1. A processed food containing cod roe, which contains cod roe particles colored with Edible Red No. 40 and has a pH in the range of 4.5 to 5.5. 2. Food red No. 40 together with food red No. 40
No. and / or Edible Yellow No. 5 are used in combination to contain colored cod roe particles, and the pH is in the range of 4.5 to 5.5. 3. The processed food containing cod roe according to claim 1, wherein the processed food containing cod roe has been sterilized by heating. 4. The processed food containing cod roe according to any one of claims 1 to 3, wherein the processed food containing cod roe is spaghetti sauce, a rice ball ingredient, a fried rice or an ochazuke. 5. A method for producing a processed food containing tarako, comprising:
A method for producing a cod-containing processed food, which comprises using cod granules colored with Edible Red No. 40 as a raw material for cod and adjusting the pH of the processed food in the range of 4.5 to 5.5. 6. Cod granules colored by using food red No. 40 and / or food red No. 106 and / or food yellow No. 5 together with food red No. 40 as the raw material for the cod roe.
A method for producing a processed food containing cod roe. 7. The method for producing a processed food containing cod roe according to claim 5 or 6, wherein the pH is adjusted using an organic acid. 8. The method for producing a processed food containing cod roe according to claim 7, wherein the organic acid is gluconic acid. 9. A method for producing a processed food containing cod, which is characterized by further subjecting the processed food of processed cod obtained in any one of claims 5 to 8 to heat sterilization. 10. The method for producing a processed food containing tarako according to any one of claims 5 to 9, wherein the processed food containing tarako is spaghetti sauce, rice ball ingredient, fried rice, or green tea.