JP5700507B2 - Container-filled tarako containing sauce - Google Patents

Description

Even if the present invention is packaged and stored for a long time after production, only the fish egg flavor unique to tarako is strong and the butter flavor is not lost, and the balance between the tarako flavor and the butter flavor is balanced. Concerning a good octopus-containing sauce.

Sauce mixed with edible oils and seasonings etc. is cooked in homes and restaurants. This sauce is characterized by a strong fish egg taste peculiar to tarako and a mellow and easy-to-eat taste due to edible oils and fats, and a characteristic scent of fish egg rises when the sauce is warmed or tempered with pasta. Tarako pasta is a popular menu as Japanese pasta.

As such a octopus-containing sauce, Japanese Patent No. 3798329 (Patent Document 1) has been disclosed in Japanese Patent Application Laid-Open No. 2001-218571 (Patent Document 1), which is a sauce containing ground octopus and a large amount of oil and fat. Reference 2) describes a sauce using tarako treated with egg white hydrolyzate.

By the way, as the above-mentioned octopus-containing sauce, in addition to being produced by mixing with edible oils and fats, seasonings and the like, there are increasing cases of being produced by mixing octopus and flavored butter. For example, in a restaurant or the like, pasta sauce containing octopus is cooked by mixing melted butter with edible fats and oils and seasonings and then mixing with tarako. In such a sauce, it is important that the balance between the octopus flavor and the butter flavor is good.

However, with the octopus-containing sauce immediately after cooking, the balance between the octopus flavor and the butter is good, but for foods that are packaged with the octopus-containing sauce and are intended for long-term storage, the octopus flavor that is unique to octopus over time However, the butter flavor was lost and the balance between the tarako flavor and the butter flavor could not be maintained.

Japanese Patent No. 3798329 JP 2001-218571 A

Therefore, the object of the present invention is to prevent the loss of butter flavor due to the strong flavor of fish and eggs unique to tarako even when the sauce is manufactured and stored for a long period of time. It provides a tarako-containing sauce with a good balance of butter flavor.

As a result of intensive studies on blended raw materials for octopus containing sauce to achieve the above-mentioned object, the present inventors have included a specific component in the sauce, and further used a combination of specific raw materials as the octopus raw material. Even when the contained sauce was packaged and stored for a long time after production, it was found that the balance between the taraco flavor and the butter flavor was good, and finally the present invention was completed.

That is, the present invention
(1) Contains tarako, butter and protein hydrolysate,
As the tarako raw material, at least mizuko and mako are used,
The content ratio of Mizuko and Mako is 10:90 to 90:10 by mass ratio
Container-filled tarako containing sauce,
(2) For tarako-containing sauce
3-80% of raw tarako content
1 to 10% content of the butter,
And the stuffed tarako-containing sauce according to (1), wherein the content of the protein hydrolyzate is 0.05 to 3%,
(3) The container-packed octopus-containing sauce according to (1) or (2), wherein the protein hydrolyzate is a vegetable protein hydrolyzate or an animal protein hydrolyzate,
It is.

Even if the octopus-containing sauce of the present invention is manufactured and packed in a container and stored for a long period of time, since the balance between the octopus flavor and the butter flavor is good, for example, When the contained sauce is used as a pasta sauce, pizza ingredients, bread filling, fried rice ingredients, Ochazuke element, rice balls or sushi ingredients, the butter flavor as well as the egg flavor can be very excellent. Therefore, further expansion of demand for tarako-containing sauce is expected.

Hereinafter, the sauce containing a octopus of the present invention will be described in detail. In the present invention, “%” means “mass%” and “part” means “part by mass”.

The sauce containing octopus of the present invention refers to a sauce containing edible oils and seasonings as needed in addition to octopus, and it can be applied to pasta, pizza, bread, salad, etc. A dish with good flavor and butter flavor can be obtained. In addition, tarako fried rice and tarako rice balls can be easily obtained. Among these, especially when used in a container-packed pasta sauce, the sauce is diluted with boiled boiled soup and the balance of the flavor tends to be lost. According to the present invention, even such a pasta sauce has a tarako flavor. And a good balance of butter flavor. Therefore, the present invention can be particularly preferably implemented in a pasta sauce.

The octopus-containing sauce of the present invention contains octopus, butter and a protein hydrolyzate, and at least hydration and mako are used as the octopus raw material, and the content ratio of hydration and mako is 10:90 to 90 by mass ratio. : 10, preferably 30:70 to 70:30. In this way, containing a specific component, and further using a specific raw material in combination as a taraco raw material, even if the taraco-containing sauce of the present invention is packaged and stored for a long time after production, Only the fish egg flavor peculiar to tarako is strong and the butter flavor is not lost, and the balance between the tarako flavor and the butter flavor is good. On the other hand, when only mizuko is used as the raw material for tarako, or when only coconut is used, the balance between the octopus flavor and butter flavor will be lost if the container is packed and stored for a long time, making it difficult to feel the butter flavor. Become. Even when the protein hydrolyzate is not blended, when the container is packed and stored for a long period of time, the balance between the taraco flavor and the butter flavor is lost, and it becomes difficult to feel the butter flavor.

The said octopus used in the present invention refers to salted pollock fish eggs. Such a octopus of the present invention may be mentaiko, that is, a pollock fish egg that has been pickled with salt and chili. In addition, as the octopus used in the present invention, it may be heat-treated for the purpose of sterilization or texture improvement, or may be dried. In addition to salt and chili, the effect of the present invention As long as the colorant, antioxidant, food coloring, organic acid, amino acid, and the like are added, the colorant may be added.

Here, regarding the walleye ovary, which is a raw material for tarako, among the mature ovaries that can be used as a raw material for tarako, the hydrate is the ovary where ovulation has begun, and the chick is the one before the start of ovulation. Refers to the ovary. In addition, the octopus using the mizuko is not particularly limited as long as it contains at least a fish egg particle extracted from the mizuko. For example, Examples include fish eggs that broke the ovarian epidermis of the water pod when it was salted and went out of the skin, or octopus containing at least salted fish eggs after the fish egg was taken out of the syrup. .

In addition, the content of the octopus relative to the octopus-containing sauce is 3% or more, preferably 10% or more in terms of raw material, because a good octopus flavor is easily imparted to the sauce. On the other hand, if the content of the octopus is too high, the strong fish egg taste peculiar to the octopus tends to be too strong and it is difficult to feel the butter flavor. Therefore, the content of the octopus is 80% or less, preferably 60% or less in raw conversion. is there. Therefore, the octopus content of the octopus-containing sauce of the present invention is preferably 3 to 80%, more preferably 10 to 60% in raw conversion.

The protein hydrolyzate used in the present invention means a protein hydrolyzed with protease, acid, alkali or the like. As the protein hydrolyzate used in the present invention, various protein hydrolysates can be used. For example, animals such as egg white protein, egg yolk protein, whey protein, casein protein, plasma protein, fish protein, collagen, etc. 1 type or 2 types or more of what hydrolyzed vegetable protein, such as protein, wheat protein, soybean protein, and corn protein, can be used.

The content of the protein hydrolyzate with respect to the octopus-containing sauce of the present invention is preferably 0.05 to 3%. When the blended amount of the protein hydrolyzate is within the specific range, even when the protein hydrolyzate retains the butter flavor and is stored for a long time, a octopus-containing sauce having a good butter flavor is easily obtained. On the other hand, when the content of the protein hydrolyzate is less than the above range, it is difficult to obtain the butter flavor retention effect of the protein hydrolyzate, while the content of the protein hydrolyzate is less than the above range. In many cases, the flavor of the protein hydrolyzate masks the butter flavor itself, and the butter flavor of the taraco-containing sauce tends to be impaired.

In the present invention, it is more preferable to use a hydrolyzate of vegetable protein and a hydrolyzate of animal protein in combination. The content ratio of the hydrolyzate of vegetable protein and the hydrolyzate of animal protein is a mass ratio, preferably 10:90 to 90:10, more preferably 40:60 to 60:40. . In this way, the protein hydrolyzate of different origin is used in combination, and the butter flavor is maintained and enhanced by containing it at a specific ratio. Even when stored for a long time, it is easy to obtain a taraco-containing sauce having a good butter flavor.

The butter used in the present invention is stipulated in a ministerial ordinance (December 27, 1951, Ministry of Health and Welfare Ordinance No. 52) relating to ingredient standards of milk and dairy products, and obtained from raw milk, milk or special milk This is a mixture of fat grains. Further, the butter used in the present invention may be unsalted butter or salted butter to which salt is added during the production of butter, but salted butter is preferable from the viewpoint of flavor and storage stability.

Moreover, the content of the butter relative to the octopus-containing sauce of the octopus-containing sauce of the present invention is preferably 1 to 10%, more preferably. When the content of butter relative to the taraco-containing sauce is in the specific range, even if the sauce is packed and stored for a long time after the production of the sauce, the taraco-containing sauce has a good balance between the taraco flavor and the butter flavor. can get. On the other hand, when the content of butter relative to the taraco-containing sauce is less than the above range, it is difficult to obtain a butter flavor, while when the amount of butter is greater than the above range, the butter flavor is too strong. It ’s hard to get the egg flavor of tarako.

In addition, in the octopus-containing sauce of the present invention, various raw materials usually used for the sauce can be appropriately selected and contained in addition to the octopus, butter and protein hydrolyzate as long as the effects of the present invention are not impaired. For example, rapeseed oil, soybean oil, corn oil, safflower oil, sunflower oil, cottonseed oil, rice bran oil, palm oil, olive oil, peanut oil, beef tallow, lard, fish oil and other refined oils, MCT (medium chain fatty acids) Triglycerides), edible fats and oils obtained by chemical or enzymatic treatment such as transesterified oil, starch degradation products, saccharides such as dextrin alcohol, oligosaccharide, oligosaccharide alcohol, sodium glutamate, salt, sugar, soy sauce, Various seasonings such as animal and plant extracts, spices such as mustard powder and pepper, lecithin, lysolecithin, glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, octenyl succinylated starch and other emulsifiers, ascorbic acid , Antioxidants such as vitamin E, bacteriostatic agents, and Tama Formic, cutting off, etc. of the ingredients of the squid and the like.

The octopus-containing sauce of the present invention can be produced according to a conventional method for producing a sauce, except that it contains a specific component as described above and further uses a specific raw material in combination as a taraco raw material. For example, octopus, edible oil, butter, salt and protein hydrolyzate are added to a double kettle equipped with a stirrer, and other auxiliary materials such as starches, thickening polysaccharides, and sugar alcohols are added and mixed as needed. To do. Subsequently, the stirred and mixed fish egg sauce is filled into a container such as a sachet or a distribution package.

The container used for the octopus-containing sauce of the present invention is not particularly limited as long as it is used for food and can prevent entry of bacteria and the like and can be sealed. The material is, for example, a single layer material such as polyethylene (PE) or polypropylene (PP), more preferably an ethylene-vinyl alcohol copolymer (EVOH) having a low oxygen permeability, vinylidene chloride (PVDC), aluminum, etc. A multilayer material composed of a gas barrier material and polyethylene (PE) or polypropylene (PP) can be used. Moreover, as a container shape, it can also be set as the tube, a small bag, etc. which have a mouth part with a lid at one end other than bag-like containers, such as a pouch. The shape and size of the mouth are not particularly limited as long as the tarako-containing sauce can be extruded, and may be, for example, a round shape, a rectangle shape, a star shape, or the like.

Hereinafter, the octopus-containing sauce of the present invention will be specifically described based on examples and the like. The present invention is not limited to these.

[Example 1]
According to the following blending ratio, the tarako-containing sauce of the present invention was produced.
That is, tarako (what used 40% mizuko and 60% coconut as raw materials) and other raw materials with the following blending ratio were put in a mixer and mixed so as to be uniform. After the pasta sauce obtained by mixing was filled in a pouch and sealed, it was heat sterilized at 80 ° C. for 15 minutes, and cooled to produce a pasteurized sauce.

Next, after leaving the obtained octopus-containing sauce in a room at 25 ° C. for one week, and then tasting it over pasta that had been boiled, the octopus-containing sauce had a very good balance between the flavors of octopus and butter. I liked it.

<Combination ratio of tarako-containing sauce>
Tarako 50%
5% butter
Xanthan gum 0.2%
4% sugar
Sodium glutamate 7%
Salt 4%
Salad oil 14.6%
Shortening 15%
Soy protein hydrolyzate 0.1%
Egg white protein hydrolyzate 0.1%
―――――――――――――――――――
Total 100%

Example 2 Mustard mentaiko The taraco-containing sauce of the present invention was produced according to the following blending ratio. That is, mentaiko (70% mizuko and 30% mako used as raw materials) and other raw materials with the following blending ratios were added to a mixer and mixed uniformly. The pasta sauce obtained by mixing was filled in a pouch and sealed, and then heat-sterilized at 75 ° C. for 20 minutes, and then cooled to produce a heat-sterilized pasta sauce.

Next, after leaving the obtained octopus-containing sauce in a room at 25 ° C. for 1 month and then tasting it over pasta that was boiled, the octopus-containing sauce had a very good balance between the flavor of octopus and butter. I liked it very much.

<Combination ratio of tarako-containing sauce>
Tarako 30%
8% butter
3% sugar
Sodium glutamate 6%
7% salt
25% salad oil
Shortening 20%
Egg white protein hydrolyzate 0.5%
Chili 0.5%
―――――――――――――――――――
Total 100%

[Test Example 1]
In order to examine the influence of the difference in the raw material of the octopus on the flavor of the octopus-containing sauce after storage, the following test was performed. That is, in Example 1, seven kinds of octopus-containing sauces were produced in the same manner as in Example 1 except that the tarako material was changed as shown in Table 1. The seven kinds of obtained octopus-containing sauces were allowed to stand in a room at 25 ° C. for 1 week, and were then tasted on pasta in the same manner as in Example 1. . The results are shown in Table 1.

<Evaluation criteria for the balance between tarako flavor and butter flavor>
A: The balance between the flavors of tarako and butter is very good.
B: The balance between the flavors of tarako and butter is good.
C: The flavor of taraco is strong and the flavor of butter is not felt so much.
D: The flavor of butter is strong and the flavor of tarako is not felt so much.

As shown in Table 1, at least mizuko and mako are used as the tarako material, and the octopus-containing sauce having a mass ratio of 10:90 to 90:10 is used as the tarako material (test product 1). It is understood that 2-2 to 1-6) have a good balance between the tarako flavor and the butter flavor even when stored for a long time. In particular, when the content ratio of mizuko and mako used as the tarako raw material is 40:60 to 60:40 by mass ratio (test products 1-3 to 1-5), the balance between the tarako flavor and the butter flavor is Very well liked it. On the other hand, when only the coconut is used as the raw material for the tarako (test sample 1-1), or when only the quail is used (test sample 1-7), when the container is packed and stored for a long period of time, The balance of butter flavor is lost, making it difficult to feel the butter flavor.

[Test Example 2]
In order to examine the effect of the difference in the type of protein hydrolyzate to be added on the flavor of the taraco-containing sauce, the following test was conducted. That is, four kinds of taraco-containing sauces were produced in the same manner as in Example 1 except that the soybean protein hydrolyzate was changed as shown in Table 2 in Example 1. When protein hydrolyzate was not blended (Test Example 2-1), the decrease was prepared by increasing the blending amount of salad oil. The four kinds of obtained octopus-containing sauces were allowed to stand in a room at 25 ° C. for one month, and then each sample was put on pasta in the same manner as in Example 1, and the flavor of each octopus-containing sauce was the same as in Test Example 1. Evaluation was based on the evaluation criteria. The results are shown in Table 2.

From Table 2, the taraco-containing sauce (test product 2-2 to 2-4) blended with soy protein hydrolyzate or egg white hydrolyzate has a balance between the octopus flavor and the butter flavor even when stored for a long time. It is understood that it is good. In particular, the taraco-containing sauce (Test Example 2-4) containing soy protein hydrolyzate and egg white hydrolyzate had a very good balance between the taraco flavor and the butter flavor, and was more preferable. On the other hand, when the protein hydrolyzate was not blended (Test Example 2-1), the butter flavor was not felt, which was not preferable.

[Example 3]
According to the following blending ratio, the tarako-containing sauce of the present invention was produced. That is, mentaiko (what used 50% mizuko and 50% mako as raw materials) and other raw materials with the following blending ratios were put into a mixer and mixed uniformly. After the pasta sauce obtained by mixing was filled in a pouch and sealed, it was heat sterilized at 80 ° C. for 15 minutes, and cooled to produce a pasteurized sauce.

Next, after leaving the obtained octopus-containing sauce in a room at 25 ° C. for 1 month and then tasting it over pasta that was boiled, the octopus-containing sauce had a very good balance between the flavor of octopus and butter. I liked it very much.

<Combination ratio of tarako-containing sauce>
Tarako 10%
3% butter
8% sugar
Sodium glutamate 15%
Salt 8%
Salad oil 25.2%
Shortening 30%
Egg white protein hydrolyzate 0.2%
Sardine protein hydrolyzate 0.2%
Corn protein hydrolyzate 0.2%
Soy protein hydrolyzate 0.2%
―――――――――――――――――――

Total 100%

[Example 4]
According to the following blending ratio, the tarako-containing sauce of the present invention was produced.
That is, tarako (what used 40% mizuko and 60% coconut as raw materials) and other raw materials with the following blending ratio were put in a mixer and mixed so as to be uniform. After the pasta sauce obtained by mixing was filled in a pouch and sealed, it was heat sterilized at 80 ° C. for 15 minutes, and cooled to produce a pasteurized sauce.

Next, after leaving the obtained octopus-containing sauce in a room at 25 ° C. for one week, and then tasting it over pasta that had been boiled, the octopus-containing sauce had a very good balance between the flavors of octopus and butter. I liked it.

<Combination ratio of tarako-containing sauce>
Tarako 50%
5% butter
Xanthan gum 0.2%
4% sugar
Sodium glutamate 7%
Salt 4%
Salad oil 13.8%
Shortening 15%
Soy protein hydrolyzate 0.9%
Egg white protein hydrolyzate 0.1%
―――――――――――――――――――
Total 100%

Further, seven kinds of octopus-containing sauces were produced in the same manner as in Example 4 except that the blending ratio of soybean protein hydrolyzate was changed to 0.1% and the egg white hydrolyzate was changed to 0.9%. Next, after leaving the obtained octopus-containing sauce in a room at 25 ° C. for one week, and then tasting it over pasta that had been boiled, the octopus-containing sauce had a very good balance between the flavors of octopus and butter. I liked it.

Claims (3)

Contains tarako, butter and protein hydrolysate,
As the tarako raw material, at least mizuko and mako are used,
The content ratio of Mizuko and Mako is 10:90 to 90:10 by mass ratio
Container-filled tarako containing sauce. For tarako containing sauce,
3-80% of raw tarako content
1 to 10% content of the butter,
And the container-packed octopus containing sauce of Claim 1 whose content of the said protein hydrolyzate is 0.05 to 3%. The packaged octopus-containing sauce according to claim 1 or 2, wherein the protein hydrolyzate is a vegetable protein hydrolyzate or an animal protein hydrolyzate.