JP5680885B2 - Heat-sterilized fish egg sauce and method for producing the same - Google Patents

Description

  The present invention relates to a heat-sterilized fish egg-containing sauce, in particular, a heat-sterilized fish egg-containing sauce excellent in graininess of fish eggs during eating and a method for producing the same.

In recent years, various sauces containing fish eggs, such as pasta sauce containing tarako, have become widespread as being in line with consumer preferences.
However, the fish egg sauce needs to be heat sterilized for preservation and distribution, but when the heat sterilization process is performed, the tension of the fish egg is lost, and the so-called grain feeling of the egg is obtained when eating. There was no problem.

  Thus, for the purpose of improving the texture of fish eggs, a method for producing a pasta sauce that has been subjected to heat sterilization after mixing the eggs and hydrolyzed fish egg grains and sauces has already been reported (for example, Patent Documents). However, this method does not only require a special processing step of treating the egg grains with egg white hydrolyzate, but still does not provide a satisfactory grain feeling of fish eggs. It was.

  In addition, a method for producing a pasta sauce that has been mixed with a pulverized eggshell having an average particle size of 1 μm or less and a sauce containing fish eggs and then heat-sterilized (see, for example, Patent Document 2) has also been reported. A special processing step of pulverizing to an average particle size of 1 μm or less is necessary, and the reality is that it lacks versatility.

JP 2001-218571 A JP 2009-89678 A

  The present invention has been made in view of the above-described conventional problems and circumstances, and does not require a special processing step, and contains a heat-sterilized fish egg that provides a superior grain feel of the egg during eating. The challenge is to provide a source.

  The present inventor has conducted various studies to solve the above problems, and as a result, even when a thickener such as gelatin is added, an excellent grain feeling of fish eggs cannot be obtained at the time of eating. As a result, it was found that a very good result can be obtained by blending the above and the present invention was completed.

That is, this invention solves the said subject with the sauce containing the heat-sterilized fish egg characterized by containing agar.
Moreover, this invention solves the said subject with the manufacturing method of the sauce with heat-sterilized fish eggs characterized by heat-sterilizing after mixing a source raw material, a fish egg, and agar.

  ADVANTAGE OF THE INVENTION According to this invention, the sauce containing the heat-sterilized fish egg which can obtain the grain feeling of the excellent egg at the time of eating can be provided, without requiring a special process process specially. In particular, when implemented as a pasta source, the entanglement with the pasta is good.

In the present invention, a fish egg, agar, and a source material are first mixed uniformly to prepare a fish egg-containing sauce.
Regardless of the type of fish egg used here, for example, eggs such as cod, salmon, trout, herring, mullet, flying fish, shishamo, etc., these are raw fish eggs; or tarako, mentaiko, tobiko, Processed eggs such as number pups and salmon roe; and these frozen products.
The amount of such a fish egg is preferably 10 to 80% by mass based on the product, although it depends on the preference.

  Further, the amount of agar is 0.05 to 2.0% by mass, preferably 0.05 to 1.0% by mass, more preferably 0.05 to 0.5% by mass, based on the product. However, it is advantageous in obtaining an excellent grain feeling of fish eggs.

  In addition, as source materials, various source materials other than the fish eggs and agar, for example, various fats and oils such as vegetable oil, animal oil, and hardened oil; various seasonings such as salt, soy sauce and vinegar; various spices; processed starch, wheat flour Various thickeners such as gelatin, various emulsifiers, milk, eggs and the like are appropriately selected and used according to the type of sauce. In particular, if a pasta source material is used, a pasta sauce having good entanglement with the pasta can be provided.

Subsequently, the prepared fish egg sauce is heat sterilized to obtain the heat sterilized fish egg sauce of the present invention.
Here, the heat sterilization treatment conditions are 70 to 100 ° C. and 1 to 60 minutes, particularly 75 to 100 ° C. and 1 to 50 minutes, in order to obtain an excellent grain feeling of fish eggs.

  The method of the present invention will be further described below with reference to examples.

Example 1

  The raw materials listed in Table 1 were put into a mixer and mixed until uniform to prepare a taraco-containing pasta sauce. Subsequently, the obtained octopus-containing pasta sauce was heat-sterilized at 90 ° C. for 10 minutes in a warm bath to obtain heat-sterilized pasta sauce containing octopus.

Comparative Example 1
A pasteurized sauce containing tarako was obtained in the same manner as in Example 1 except that gelatin was used instead of agar.

Comparative Example 2
A pasteurized sauce containing tarako was obtained in the same manner as in Example 1 except that xanthan gum was used instead of agar.

Test example 1
Based on the evaluation criteria shown in Table 2, 10 panelists evaluated the texture of the taraco of the pasteurized sauce containing the heat-sterilized tarako obtained in Example 1 and Comparative Examples 1 and 2. The average values of the evaluation results are shown in Table 3.

Test example 2
A pasteurized sauce containing octopus was obtained in the same manner as in Example 1 except that the blending amount of agar was changed to the amount shown in Table 4. The texture of the tarako in the pasta sauce containing each heat-sterilized tarako obtained was evaluated in the same manner as in Test Example 1. The results are shown in Table 4.

Test example 3
A pasteurized sauce containing octopus was obtained in the same manner as in Example 1 except that the heat sterilization temperature was changed to the temperature shown in Table 5. The texture of the tarako in the pasta sauce containing each heat-sterilized tarako obtained was evaluated in the same manner as in Test Example 1. The results are shown in Table 5.

Claims (4)

A sauce containing heat-sterilized fish eggs, characterized by containing unbaked fish eggs and agar.   The sauce containing heat-sterilized fish eggs according to claim 1, wherein the content of the agar is 0.05 to 2.0 mass%. A method for producing a heat-sterilized fish egg-containing sauce, comprising mixing a source material, a non- heat-treated fish egg and agar, followed by heat sterilization at 70 to 100 ° C. for 1 to 60 minutes .   The method for producing a heat-sterilized fish egg-containing sauce according to claim 3, wherein the amount of the agar is 0.05 to 2.0 mass% with respect to the product.