JP3771655B2 - Seafood-containing tea pickled composition and method for producing the same - Google Patents
Seafood-containing tea pickled composition and method for producing the same Download PDFInfo
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Description
【０００１】
【発明の属する技術分野】
本発明は魚介類入り茶漬け組成物、特に具材として用いる生の魚介類特有の食感を長期保持し得る全く新しいゲル状タイプの魚介類入り茶漬け組成物及びその製造方法に関する。
【０００２】
【従来の技術】
茶漬けは、一般に米飯の上に焼いた鮭、鯛等の魚介類をのせ、湯または茶をかけて食するものである。家庭でも簡単に食することができるよう、例えば乾燥化またはソボロ状にした魚介類と粉末化した風味調整成分を混合した茶漬けの素が一般に市販されている。
【０００３】
【発明が解決しようとする課題】
ところで飲食店等においては、新鮮な生の鯛等の魚介類を具として用いた茶漬けを提供し、好評なため、その需要が伸びてきている。そのため、前記の生の魚介類を米飯の上にのせて湯等をかけるだけで簡単に提供でき、しかも冷凍や冷蔵しても鮮度、風味及び食感の劣化しない茶漬け用食材が求められている。
【０００４】
したがって本発明は、長期間冷凍や冷蔵保存しても風味、食感が劣化しない、新鮮な生の魚介類を含んだ新規な魚介類入り茶漬け組成物及びその製造方法を提供することを目的とする。
【０００５】
【課題を解決するための手段】
そこで本発明者らは上記実状に鑑み鋭意研究した結果、生の魚介類を調味液含有ゼラチンゲルで被覆することにより、長期間冷凍や冷蔵保存しても風味、食感が劣化しない優れた魚介類入り茶漬け組成物を得ることができることを見出すとともに、生の魚介類を調味液含有ゼラチン溶液で表面処理し、その後該ゼラチン溶液をゲル化させることにより、容易に魚介類入り茶漬け組成物を製造することができることを見出し本発明を完成させた。
【０００６】
すなわち本発明は、生の魚介類を、調味液含有ゼラチン溶液と同じかまたはそれより高い浸透圧を有する調味液で前処理し、次いで調味液含有ゼラチン溶液で表面処理し、その後該ゼラチン溶液を冷却ゲル化することを特徴とする、魚介類入り茶漬け組成物の製造方法、及び調味液含有ゼラチン溶液と同じかまたはそれより高い浸透圧を有する調味液で前処理した生の魚介類と、該魚介類を被覆する調味液含有ゼラチンゲルからなる魚介類入り茶漬け組成物である。
【０００７】
【発明の実施の形態】
本発明において「生の魚介類」とは、発酵や、加熱等の処理によって魚介類内部の蛋白質が実質的に変性していない魚介類をいう。例えば、煮る、焼く、蒸す等の加熱処理をしたものは含まれない。なお例えば硬い魚の皮を軟化させるために皮に熱湯をかけるいわゆる「ゆびき」は、魚の内部の蛋白質が実質的に変性していないので、本発明で用いることができる。
【０００８】
本発明で用いることができる生の魚介類としては特に制限はないが一般的にさしみの材料となるもの、例えば、鯛、あじ、さんま、いわし、さば、かんぱち、ひらまさ、ひらめ、すずき、たこ、いか、えび、かに、あわび、さざえあるいはこれらの切り身等が挙げられる。これらの一種または二種以上を用いることができる。
【０００９】
本発明で用いる調味液としては、一般的に生の魚介類の風味を好適に調整するものであればよく、例えば生の魚介類の外観・風味・食感等を向上させるための濃口醤油・薄口醤油・極薄口醤油等の醤油類、魚介類のエキス類、スープ類等が挙げられる。これらは一種または数種のものを混合して用いることができるが、かかる調味液の配合量は茶漬けにした状態で最適の風味となる範囲にすることが好ましい。また、必要に応じて、制菌剤としてのポリリジン複合体等の保存料、水等を含有させたものであってもよい。
【００１０】
特に本発明で用いる調味液は、本来の調味の目的だけでなく、生の魚介類の身をしめることにより、魚介類の新鮮な風味、食感を維持することができるものであることが好ましい。したがって、本発明で用いる調味液含有ゼラチン溶液の浸透圧は、生の魚介類の浸透圧より高いこと、特には３００〜６０００mOsm／kg、さらに特には４００〜１０００mOsm／kg高いことが好ましい。また、調味液含有ゼラチン溶液で表面処理する前に、生の魚介類を前処理する調味液は前記調味液含有ゼラチン溶液と同じかまたはこれより高い浸透圧を有することが好ましい。
【００１１】
ゼラチンは市販のものを用いることができ、粉状であっても板状であってもよい。
【００１２】
次に本発明の魚介類入り茶漬け組成物の製造方法についてさらに詳細に説明する。
まず、調味液含有ゼラチン溶液を調製する。所定量の水にゼラチン、調味液を加え約８０℃以上に加熱し、ゼラチンを溶解させる。なお茶漬けにとろみ、粘ちょう性をつけるために、該ゼラチン溶液にデンプンやローカストビーンガム等の高分子物質を添加してもよい。ゼラチンの配合量は乾物換算で１〜７重量％、特に２〜５重量％が好ましい。次いでこの調味液含有ゼラチン溶液を冷却せず、またはゼラチンがゲル化しない温度まで冷却し、これを用いて生の魚介類を表面処理する。ここで表面処理とは、前記ゼラチン溶液で生の魚介類表面を被覆することをいう。この被覆の手段としては、浸漬、塗布、噴霧等が挙げられる。この際生の魚介類を前記ゼラチン溶液で完全に被覆することが好ましいが、生の魚介類の表面の約８０％以上に前記ゼラチン溶液が付着するようにすればほぼ目的は達する。この表面処理の時間は特に制限はないが、一般には１〜３０分程度、特に５〜２０分程度が好ましい。
【００１３】
かかる表面処理により、生の魚介類が前記ゼラチン溶液中の調味液により味付けされる。また前記ゼラチン溶液の浸透圧が生の魚介類の浸透圧より高い場合、好ましくは３００〜６０００mOsm／kg〔Semi osmo meter(Knauer社製）により測定、以下同じ〕高い場合、特に好ましくは４００〜１０００mOsm／kg高い場合には、生の魚介類の表面がしまり、鮮度等の低下を長期間防止することができる。
【００１４】
なお、生の魚介類が硬い皮を有する等の場合には、予めいわゆるゆびきを行なうことが好ましい。
【００１５】
また前記表面処理の前に、調味液含有ゼラチン溶液と同じかまたはそれより高い浸透圧を有する調味液で、生の魚介類を前処理してもよい。この前処理は、該調味液を浸漬、塗布、噴霧等の手段により生の魚介類表面に付着させる処理のことをいう。かかる高い浸透圧を有する調味液で前処理することにより、魚介類の新鮮な風味、食感の維持がより一層容易になる。この調味液は前記したいずれのものでも用いることができるが、特に薄口醤油や極薄口醤油が魚介類の特有の色調を保持し、また透明感をだすことができる点で好ましい。またかかる薄口醤油等はさらに調味料、保存料、水等を添加したものであってもよい。
【００１６】
調味液含有ゼラチン溶液で表面処理後、冷却してゲル化することにより、生の魚介類が所定のゼラチンゲルで被覆された本発明の魚介類入り茶漬け組成物を得ることができる。
【００１７】
かかる魚介類入り茶漬け組成物は冷蔵または冷凍で保存することが可能であり、喫食に際しては、適宜昇温して米飯の上にのせ、熱湯等をかけてゼラチンゲルを溶解させることにより、茶漬けとして供することができる。
【００１８】
【実施例】
以下に実施例を示して本発明をさらに詳細に説明するが、本発明は以下の実施例に限定されるものではない。
【００１９】
実施例１
鯛の切り身（大きさが約４cm×約１．５cm×約０．７cmの概ね直方体である；浸透圧が５００mOsm／kg）を極薄口醤油（フレッシュフードサービス社製 ＮＳ−１液；浸透圧１６００mOsm／kg以上。水で１０倍に希釈したものの浸透圧が７２９mOsm／kg）に１５分間浸漬し前処理した。別に表１に示す原料、配合割合で調味液含有ゼラチン溶液を調製し、品温９０℃で５分間加熱殺菌した後、ゲル化しない程度の温度に冷却した。かかるゼラチン溶液の浸透圧は９８０mOsm／kgであった。
【００２０】
【表１】
次に上記ゼラチン溶液１００ｇに、前処理した上記鯛の切り身を浸漬し、冷却して上記ゼラチン溶液をゲル化させ即席茶漬け組成物とした。この即席茶漬け組成物を５℃の冷蔵庫で１週間保存した後室温（約２５℃）に昇温させた。これを炊き立ての米飯約１００ｇの上にのせ、約９０℃の熱湯約１００ｍｌをかけて茶漬けとした。
【００２２】
比較例１〜３
実施例１のゼラチンの代わりに、表２に示す配合割合のゲル化剤を用いた以外は実施例１と同様にして茶漬けを製造した。
【００２３】
【表２】
試験例１
パネラー１０人により、上記実施例１及び比較例１〜３に於ける調味液含有ゼラチン溶液のゲル化性（５℃に冷却したときのゲル化の状態）、調理適性（９０℃の熱湯１００ｍｌをかけたときのゲルの溶解性）、及び茶漬けの食感を以下の基準で評価した。その平均値を表３に示す。
◎ゲル化性の評価基準
５：非常によくゲル化した
４：よくゲル化した
３：ふつう
２：ゲル化がやや不十分
１：ほとんどゲル化しなかった
◎調理適性の評価基準
５：ゲルが容易にかつ完全に溶解した
４：ゲルは完全に溶解したがやや時間を要した
３：ゲルの溶解に時間を要し、未溶解のものもやや存在した
２：ゲルの溶解がやや困難で、未溶解のものもかなり存在した
１：ゲルはほとんど溶解しなかった
◎食感の評価基準
５：非常にさらっとしており、糊感が全くなかった
４：さらっとしており、糊感がなかった
３：ふつう
２：糊感があった
１：非常に糊感があった
【００２５】
【表３】
表３の結果から実施例１はゲル化性、調理適性、食感のいずれにおいても比較例１〜３よりも優れていることが確認された。
【００２７】
試験例２
ゼラチン及び水の配合割合を表４記載のものに代えた以外は、実施例１と同様にして茶漬けを製造し、試験例１と同様の評価を行った。結果を表５に示す。
【００２８】
【表４】
【表５】
表５より実験No.２、３が優れており、さらに実施例１と比較すると（表３参照）、実施例１が特に優れていることが確認された。
【００３１】
【発明の効果】
本発明によれば、長期間保存しても魚介類の鮮度を損なわず、かつ熱湯を注ぐだけで風味、食感の優れた即席茶漬けを容易に得ることができる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a seafood-containing tea pickled composition, and more particularly to a completely new gel-type seafood-containing tea pickled composition that can retain the texture unique to raw seafood used as ingredients and a method for producing the same.
[0002]
[Prior art]
Chazuke is generally eaten by putting seafood such as salmon and salmon on top of cooked rice, and hot water or tea. In order to be able to eat easily even at home, for example, tea-dried rice mixed with dried or soboro-like seafood and powdered flavor adjusting ingredients is generally commercially available.
[0003]
[Problems to be solved by the invention]
By the way, in restaurants and the like, the demand for tea is increasing because it is popular and provides tea pickles using fresh seafood such as fresh sea bream. Therefore, there is a need for a tea picking ingredient that can be provided simply by placing the above-mentioned raw seafood on top of cooked rice and applying hot water, etc., and that does not deteriorate in freshness, flavor and texture even when frozen or refrigerated. .
[0004]
Accordingly, an object of the present invention is to provide a novel seafood-containing tea-cooked composition containing fresh raw seafood, which does not deteriorate in flavor and texture even when frozen or refrigerated for a long period of time, and a method for producing the same. To do.
[0005]
[Means for Solving the Problems]
Therefore, as a result of intensive studies in view of the above circumstances, the present inventors have coated fresh raw seafood with a seasoning liquid-containing gelatin gel, so that excellent seafood that does not deteriorate in flavor and texture even when stored for a long time frozen or refrigerated. It is easy to produce a pickled composition containing seafood by surface-treating raw seafood with a gelatin solution containing a seasoning liquid, and then gelling the gelatin solution. The present invention has been completed.
[0006]
That is, the present invention pre-treats raw seafood with a seasoning liquid having an osmotic pressure equal to or higher than that of the seasoning liquid-containing gelatin solution, and then surface-treats with the seasoning liquid-containing gelatin solution. A method for producing a pickled composition containing seafood, characterized by cooling gelation, and raw seafood pretreated with a seasoning liquid having an osmotic pressure equal to or higher than that of a gelatin solution containing the seasoning liquid, It is a tea-picked composition containing seafood comprising a seasoning liquid-containing gelatin gel for coating seafood.
[0007]
DETAILED DESCRIPTION OF THE INVENTION
In the present invention, “raw fish and shellfish” refers to fish and shellfish in which the protein inside the fish and shellfish is not substantially denatured by a treatment such as fermentation or heating. For example, foods that have been heat-treated such as boiled, baked or steamed are not included. For example, so-called “yubiki”, in which hot water is applied to the skin to soften the hard fish skin, can be used in the present invention because the protein inside the fish is not substantially denatured.
[0008]
The raw seafood that can be used in the present invention is not particularly limited, but is generally used as a material for scissors, such as salmon, hydrangea, sanma, sardine, mackerel, kanpachi, hiramasa, hirame, tin, octopus , Squid, shrimp, crab, abalone, sazae or their fillets. One or two or more of these can be used.
[0009]
As the seasoning liquid used in the present invention, it is generally only necessary to suitably adjust the flavor of raw seafood. For example, thick soy sauce for improving the appearance, flavor, texture, etc. of raw seafood, Examples include soy sauces such as thin soy sauce and ultra-thin soy sauce, seafood extracts, and soups. These can be used singly or in combination of several kinds, but the blending amount of such seasoning liquid is preferably in a range where the optimum flavor is obtained in the state of being pickled. Further, if necessary, a preservative such as a polylysine complex as an antibacterial agent, water and the like may be contained.
[0010]
In particular, the seasoning liquid used in the present invention is preferably not only intended for the purpose of the original seasoning but also capable of maintaining the fresh flavor and texture of seafood by garnishing the body of raw seafood. . Accordingly, the osmotic pressure of the seasoning solution-containing gelatin solution used in the present invention is preferably higher than the osmotic pressure of raw fish and shellfish, particularly 300 to 6000 mOsm / kg, more preferably 400 to 1000 mOsm / kg. Moreover, it is preferable that the seasoning liquid which pretreats raw seafood before the surface treatment with the seasoning liquid-containing gelatin solution has the same or higher osmotic pressure as the seasoning liquid-containing gelatin solution.
[0011]
A commercially available gelatin can be used, and it may be powdery or plate-like.
[0012]
Next, the method for producing the fish and shellfish containing tea composition of the present invention will be described in more detail.
First, a seasoning solution-containing gelatin solution is prepared. Gelatin and seasoning liquid are added to a predetermined amount of water and heated to about 80 ° C. or higher to dissolve gelatin. In addition, in order to thicken and stick to tea, it is possible to add a polymer substance such as starch or locust bean gum to the gelatin solution. The amount of gelatin is preferably 1 to 7% by weight, particularly 2 to 5% by weight in terms of dry matter. Next, the seasoning solution-containing gelatin solution is not cooled or cooled to a temperature at which gelatin does not gel, and this is used to surface-treat raw fish and shellfish. Here, the surface treatment refers to coating the surface of raw seafood with the gelatin solution. Examples of the covering means include dipping, coating, and spraying. At this time, it is preferable to completely cover the raw seafood with the gelatin solution. However, if the gelatin solution adheres to about 80% or more of the surface of the raw seafood, the object is almost achieved. The surface treatment time is not particularly limited, but is generally about 1 to 30 minutes, particularly about 5 to 20 minutes.
[0013]
By this surface treatment, raw seafood is seasoned with the seasoning liquid in the gelatin solution. When the osmotic pressure of the gelatin solution is higher than the osmotic pressure of raw fish and shellfish, preferably 300 to 6000 mOsm / kg (measured by Semi osmo meter (manufactured by Knauer), the same shall apply hereinafter), particularly preferably 400 to 1000 mOsm. When the / kg is high, the surface of the raw seafood is clogged and it is possible to prevent a decrease in freshness or the like for a long time.
[0014]
In addition, when raw seafood has a hard skin, it is preferable to perform so-called squeezing in advance.
[0015]
Further, before the surface treatment, raw fish and shellfish may be pretreated with a seasoning liquid having an osmotic pressure equal to or higher than that of the seasoning liquid-containing gelatin solution. This pretreatment refers to a treatment in which the seasoning liquid is attached to the surface of raw fish and shellfish by means such as dipping, coating, or spraying. Pretreatment with such a seasoning liquid having a high osmotic pressure makes it easier to maintain the fresh flavor and texture of fish and shellfish. Any of the above-mentioned seasoning liquids can be used, but in particular, thin soy sauce and ultra-thin soy sauce are preferable in that they can maintain a unique color tone of seafood and can provide a transparent feeling. Such thin soy sauce may be further added with seasonings, preservatives, water and the like.
[0016]
After the surface treatment with the seasoning liquid-containing gelatin solution, the mixture is cooled and gelled to obtain the tea-containing pickled composition of the present invention in which raw seafood is coated with a predetermined gelatin gel.
[0017]
Such seafood pickled composition can be stored refrigerated or frozen. When eating, the temperature is appropriately increased and placed on cooked rice, and hot gelatin or the like is applied to dissolve the gelatin gel, thereby serving as a tea pickled. Can be provided.
[0018]
【Example】
EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples. However, the present invention is not limited to the following examples.
[0019]
Example 1
Salmon fillet (size is about 4cm x about 1.5cm x about 0.7cm, roughly cuboid; osmotic pressure is 500mOsm / kg) with ultra-thin soy sauce (NS-1 solution made by Fresh Food Service Co., Ltd .; osmotic pressure 1600mOsm The sample was diluted 10 times with water, and was pretreated by immersing it in an osmotic pressure of 729 mOsm / kg for 15 minutes. Separately, a seasoning solution-containing gelatin solution was prepared with the raw materials and blending ratios shown in Table 1, and sterilized by heating at a product temperature of 90 ° C. for 5 minutes, and then cooled to a temperature not causing gelation. The osmotic pressure of this gelatin solution was 980 mOsm / kg.
[0020]
[Table 1]
Next, 100 g of the gelatin solution was dipped in the pretreated sardine fillet and cooled to gel the gelatin solution to obtain an instant tea-dried composition. The instant tea pickled composition was stored in a refrigerator at 5 ° C. for 1 week and then heated to room temperature (about 25 ° C.). This was put on about 100 g of freshly cooked rice, and about 100 ml of hot water at about 90 ° C. was poured into tea.
[0022]
Comparative Examples 1-3
Tea pickles were produced in the same manner as in Example 1 except that the gelling agent having the blending ratio shown in Table 2 was used instead of the gelatin in Example 1.
[0023]
[Table 2]
Test example 1
By 10 panelists, the gelatin solution of the seasoning liquid-containing gelatin solution in Example 1 and Comparative Examples 1 to 3 (the state of gelation when cooled to 5 ° C.), suitability for cooking (100 ml of hot water at 90 ° C.) The solubility of the gel when applied and the texture of the tea pickles were evaluated according to the following criteria. The average value is shown in Table 3.
Evaluation criteria for gelling property 5: Very well gelled 4: Well gelled 3: Normal 2: Slightly insufficient gelation 1: Little gelled ◎ Evaluation criteria for cooking suitability 5: Easy gelation 4: The gel was completely dissolved, but the gel was completely dissolved, but it took some time 3: The gel took time to dissolve, and some undissolved were present 2: The gel was slightly difficult to dissolve, There was a considerable amount of dissolution 1: Gel hardly dissolved ◎ Evaluation criteria for texture 5: Very dry, no stickiness 4: Dry, no stickiness 3: Normal 2: There was a sticky feeling 1: There was a very sticky feeling [0025]
[Table 3]
From the results in Table 3, it was confirmed that Example 1 was superior to Comparative Examples 1 to 3 in any of gelation property, cooking suitability, and texture.
[0027]
Test example 2
A tea pickle was produced in the same manner as in Example 1 except that the blending ratio of gelatin and water was changed to that shown in Table 4, and the same evaluation as in Test Example 1 was performed. The results are shown in Table 5.
[0028]
[Table 4]
[Table 5]
From Table 5, Experiment Nos. 2 and 3 were excellent, and when compared with Example 1 (see Table 3), it was confirmed that Example 1 was particularly excellent.
[0031]
【The invention's effect】
ADVANTAGE OF THE INVENTION According to this invention, even if preserve | saved for a long period of time, the freshness of fish and shellfish is not impaired, and instant tea pickles excellent in flavor and texture can be easily obtained only by pouring hot water.
Claims (4)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP00833997A JP3771655B2 (en) | 1997-01-21 | 1997-01-21 | Seafood-containing tea pickled composition and method for producing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP00833997A JP3771655B2 (en) | 1997-01-21 | 1997-01-21 | Seafood-containing tea pickled composition and method for producing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH10201452A JPH10201452A (en) | 1998-08-04 |
| JP3771655B2 true JP3771655B2 (en) | 2006-04-26 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP00833997A Expired - Lifetime JP3771655B2 (en) | 1997-01-21 | 1997-01-21 | Seafood-containing tea pickled composition and method for producing the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3771655B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008178308A (en) * | 2007-01-23 | 2008-08-07 | Nippon Suisan Kaisha Ltd | Frozen food |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4525529B2 (en) * | 2005-08-29 | 2010-08-18 | 味の素株式会社 | Processed food manufacturing method |
-
1997
- 1997-01-21 JP JP00833997A patent/JP3771655B2/en not_active Expired - Lifetime
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008178308A (en) * | 2007-01-23 | 2008-08-07 | Nippon Suisan Kaisha Ltd | Frozen food |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH10201452A (en) | 1998-08-04 |
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