JP5680885B2 - Heat-sterilized fish egg sauce and method for producing the same - Google Patents
Heat-sterilized fish egg sauce and method for producing the same Download PDFInfo
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- JP5680885B2 JP5680885B2 JP2010130967A JP2010130967A JP5680885B2 JP 5680885 B2 JP5680885 B2 JP 5680885B2 JP 2010130967 A JP2010130967 A JP 2010130967A JP 2010130967 A JP2010130967 A JP 2010130967A JP 5680885 B2 JP5680885 B2 JP 5680885B2
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- 241000251468 Actinopterygii Species 0.000 title claims description 34
- 235000015067 sauces Nutrition 0.000 title claims description 23
- 238000004519 manufacturing process Methods 0.000 title claims description 7
- 235000013601 eggs Nutrition 0.000 claims description 40
- 229920001817 Agar Polymers 0.000 claims description 12
- 239000008272 agar Substances 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 235000019688 fish Nutrition 0.000 description 27
- 235000013339 cereals Nutrition 0.000 description 9
- 235000008519 pasta sauces Nutrition 0.000 description 9
- 238000000034 method Methods 0.000 description 5
- 241000238413 Octopus Species 0.000 description 4
- 235000015927 pasta Nutrition 0.000 description 4
- 108010010803 Gelatin Proteins 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 239000008273 gelatin Substances 0.000 description 3
- 229920000159 gelatin Polymers 0.000 description 3
- 235000019322 gelatine Nutrition 0.000 description 3
- 235000011852 gelatine desserts Nutrition 0.000 description 3
- 241000972773 Aulopiformes Species 0.000 description 2
- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000019515 salmon Nutrition 0.000 description 2
- 239000002562 thickening agent Substances 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 241000252203 Clupea harengus Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000276438 Gadus morhua Species 0.000 description 1
- 241001502129 Mullus Species 0.000 description 1
- 241000277331 Salmonidae Species 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 210000003278 egg shell Anatomy 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000019514 herring Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
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- Seeds, Soups, And Other Foods (AREA)
Description
本発明は加熱殺菌済み魚卵入りソース、特に喫食時の魚卵の粒感に優れた加熱殺菌済み魚卵入りソース及びその製造方法に関する。 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.
近年、タラコが入ったパスタソースを初めとする魚卵入りの各種ソースが消費者の嗜好に合致するものとして普及している。
然るとき、魚卵入りソースは、保存や流通のために加熱殺菌処理を施す必要があるところ、当該加熱殺菌処理すると魚卵の張りが失われ、喫食時に所謂魚卵の粒感が得られない、と云う問題があった。
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.
そこで、魚卵の食感向上を目的として、卵白加水分解物で処理した魚卵粒とソース類とを混合した後、加熱殺菌処理するパスタソースの製造方法が既に報告されている(例えば特許文献1参照)が、この方法は魚卵粒を卵白加水分解物で処理すると云う特殊な加工工程が必要であるのみならず、未だ満足のできる魚卵の粒感が得られないのが実状であった。 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.
また、平均粒子径1μm以下の微粉砕化卵殻と魚卵入りソースを混合した後、加熱殺菌処理するパスタソースの製造方法も報告されている(例えば特許文献2参照)が、この方法も卵殻を平均粒径1μm以下に微粉砕化すると云う特殊な加工工程が必要であり、汎用性に欠けるのが実状であった。 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.
本発明は、上記の如き従来の問題と実状に鑑みてなされたものであり、格別特殊な加工工程を要せずに、喫食時に優れた魚卵の粒感が得られる加熱殺菌済み魚卵入りソースを提供することを課題としている。 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.
本発明者は、上記の課題を解決すべく、種々研究を重ねた結果、ゼラチン等の増粘剤を配合しても喫食時に優れた魚卵の粒感は得られないが、意外にも寒天を配合すれば極めて良い結果が得られることを見い出し、本発明を完成した。 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.
すなわち、本発明は、寒天を含有することを特徴とする加熱殺菌済み魚卵入りソースにより上記課題を解決したものである。
また、本発明は、ソース原料と魚卵と寒天を混合した後、加熱殺菌処理することを特徴とする加熱殺菌済み魚卵入りソースの製造方法により上記課題を解決したものである。
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.
本発明によれば、格別特殊な加工工程を要せずに、喫食時に優れた魚卵の粒感が得られる加熱殺菌済み魚卵入りソースを提供することができる。また、特にパスタ用ソースとして実施したときには、パスタとの絡みも良好となる。 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.
本発明においては、まず魚卵と寒天とソース原料を均一に混合し、魚卵入りソースを調製する。
ここに用いられる魚卵としてはその種類の如何を問わず、例えば、タラ、サケ、マス、ニシン、ボラ、飛魚、シシャモ等の卵が挙げられ、これらは生魚卵;あるいはタラコ、明太子、トビッコ、数の子、イクラ等の加工魚卵;更にはこれらの冷凍品であってもよい。
斯かる魚卵の配合量としては、好みにもよるが、通常製品に対して10〜80質量%とするのが好ましい。
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.
また、寒天の配合量としては、製品に対して0.05〜2.0質量%、好ましくは0.05〜1.0質量%、更に好ましくは0.05〜0.5質量%とするのが、優れた魚卵の粒感を得る上で有利である。 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.
また、ソース原料としては、当該魚卵及び寒天以外の各種のソース原料、例えば植物油、動物油、硬化油等の各種油脂類;食塩、醤油、食酢等の各種調味料;各種香辛料;加工澱粉、小麦粉、ゼラチン等の各種増粘剤、各種乳化剤、牛乳、卵等がソースの種類に応じて適宜選択使用される。特にパスタ用ソース原料を用いれば、パスタとの絡みが良好なパスタソースを提供することができる。 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.
次いで、調製された魚卵入りソースを加熱殺菌処理して本発明の加熱殺菌済み魚卵入りソースを得る。
ここに加熱殺菌処理条件としては、70〜100℃で、1〜60分間、特に75〜100℃で、1〜50分間とするのが、優れた魚卵の粒感を得る上で望ましい。
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.
以下実施例を挙げて本発明方法を更に説明する。 The method of the present invention will be further described below with reference to examples.
実施例1 Example 1
表1記載の原料をミキサーに入れ、均一になるまで混合して、タラコ入りパスタソースを調製した。次いで、得られたタラコ入りパスタソースを温浴にて、90℃で10分間加熱殺菌処理して加熱殺菌済みタラコ入りパスタソースを得た。 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.
比較例1
寒天に代えてゼラチンを用いた以外は実施例1と同様にして加熱殺菌済みタラコ入りパスタソースを得た。
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.
比較例2
寒天に代えてキサンタンガムを用いた以外は実施例1と同様にして加熱殺菌済みタラコ入りパスタソースを得た。
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.
試験例1
実施例1及び比較例1、2で得られた加熱殺菌済みタラコ入りパスタソースのタラコの食感を表2記載の評価基準に基いて10名のパネラーで評価した。その評価結果の平均値は表3のとおりであった。
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.
試験例2
寒天の配合量を表4記載の量に代えた以外は実施例1と同様にして加熱殺菌済みタラコ入りパスタソースを得た。得られた各加熱殺菌済みタラコ入りパスタソースのタラコの食感を試験例1と同様にして評価した。その結果は表4のとおりであった。
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.
試験例3
加熱殺菌温度を表5に記載の温度に代えた以外は実施例1と同様にして加熱殺菌済みタラコ入りパスタソースを得た。得られた各加熱殺菌済みタラコ入りパスタソースのタラコの食感を試験例1と同様にして評価した。その結果は表5のとおりであった。
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.
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