JP7110202B2 - Method for producing baked fish roe mass for topping and method for producing frozen spaghetti - Google Patents

Description

TECHNICAL FIELD The present invention relates to a baked fish roe mass for topping, which includes a baked fish roe mass in which fish roe are accumulated in a mass, and which is suitable for eating by placing it on the surface of a food material such as noodles and rice.

Grilled cod roe is conventionally known as one of the typical baked fish roe masses. Grilled cod roe is salt-pickled salted cod roe. The roasted aroma and rich flavor of the fish roe harmonize well, and there is a lumpy feeling due to the multiple hardened roe grains. , preferred by many.

Traditionally, fish roe is used in combination with other ingredients. For example, in recent years, fish roe-containing sauces, which are various sauces such as dressings, dipping sauces, and pasta sauces, have become a genre of Japanese-style sauce. Widespread. In this way, when fish roe is mixed with other ingredients, the ovarian membrane enveloping the fish roe mass is removed to loosen the fish roe mass, so that each roe is separated into so-called loose roe (barako). It is often used as (for example, Patent Documents 1 to 3).

Patent Document 1 describes a method for producing loose eggs of cod roe having a fragrant grilled flavor, in which edible oil is added to loose eggs of cod roe and heated to a specific temperature of 155° C. or higher. However, due to the roasting of fats and oils at a high temperature of 155° C. or higher, there is a problem that the oxidized odor of the fats and oils due to high temperatures is strong and the flavor of grilled cod roe is inferior. In view of the problem of the method described in Patent Document 1, Patent Document 2 describes a method in which sugar alcohol is added to loose roe of fish roe and the mixture is heated at a temperature of 85°C or higher and 140°C or lower. Further, Patent Document 3 describes a fish roe food that contains specific amounts of heat-denatured loose roe of fish roe and fat and oil, and is used by extruding from a flexible container such as a soft tube container. The fish roe food described in Patent Document 3 has a good fish roe flavor, is easily entwined with pasta, etc., and is suitable as a pasta sauce, a base for fried rice, and the like.

JP-A-6-153870 Japanese Patent Application Laid-Open No. 2001-224343 JP-A-2001-238644

One of the main reasons for using fish eggs as loose eggs in the techniques described in Patent Documents 1 to 3 is to improve the appearance of the food. The use of fish roe mass is difficult due to the special circumstances of extruding for use. However, for example, if loose roe is used as the fish roe in a fish roe-containing sauce, even if a large number of roe granules are uniformly dispersed in the sauce without clumping together, the appearance of the sauce is improved. There is a problem that the rich flavor of fish roe and the aroma of baked fish roe are difficult to obtain as compared with the case of using the fish roe. On the other hand, the use of fish roe masses does not necessarily impair the appearance of the food, and consumers expect that depending on the method of use, a rich flavor peculiar to fish roe masses can be obtained. Therefore, it is believed that there is room for improving the appearance of food products.

An object of the present invention is to provide a baked fish roe mass for topping which is excellent in the flavor and lumpy feeling peculiar to baked fish roe, and a food using the same.

The present invention is a baked fish roe mass for topping, comprising a baked fish roe mass and having a span length of 0.3 to 3 cm.
The present invention also provides a food containing a food material and the baked fish roe mass for topping of the present invention.

The baked fish roe mass for topping of the present invention includes baked fish roe mass. This baked fish roe mass constitutes the main component of the baked fish roe mass for topping of the present invention, and the present invention includes a baked fish roe mass for topping comprising only the baked fish roe mass. The baked fish roe mass for topping of the present invention is characterized in that it contains the fish roe mass itself rather than the so-called loose roe obtained by loosening the fish roe mass. In this way, the baked fish roe-containing topping material is configured to contain fish roe mass instead of loose roe as the baked fish roe, so that the flavor of the baked fish roe is enhanced by the sauce to which the topping material is applied. It becomes a strong one that does not lose the flavor of other ingredients such as.

As the fish roe that is the raw material for the baked product of the fish roe mass according to the present invention, any fish roe that can be generally used for food can be used without particular limitation. Examples include raw fish roe such as shishamo roe, and processed raw roe obtained by flavoring these raw fish roes with a seasoning or the like, and these can be used alone or in combination of two or more. Examples of processed raw fish roe include cod roe, mentaiko, tobiko, herring roe, and salmon roe.

The raw fish roe is unheated fish roe. The term "unheated fish roe" as used herein means fish roe that has not been denatured by heating. fish eggs" are included. For example, when raw fish roe is placed in an environment with an ambient temperature of about 50°C for a certain period of time during handling or distribution, or when raw fish roe comes in contact with a container or equipment with a product temperature of about 50°C. In such cases, the raw fish roe is usually not denatured by heating, and thus the raw fish roe is presumed to be unheated.

The baked fish roe mass according to the present invention is produced by baking fish roe mass. The fish roe mass to be baked has an ovarian membrane on its surface from the viewpoint of improving the shape retention of the baked product and further improving the effect of imparting the baked fish roe flavor by the baked fish roe mass for topping containing the baked product. It is preferable that a film such as a film is attached. A typical example of a preferred form of the fish roe mass to be baked is a fish roe mass whose surface is covered with an ovarian membrane. A baked product obtained by baking a fish roe mass having a film such as an ovarian membrane attached to the surface has the film still attached to the surface, and the film has excellent shape retention of the fish roe mass, and can be used for other foodstuffs. It does not easily lose its shape after being topped, and can stably express a strong fish roe flavor, which is an advantage of the fish roe mass.

One of the main features of the baked fish roe mass for topping of the present invention is that the span length of the baked fish roe mass is 0.3 to 3 cm, preferably 0.5 to 2.6 cm. The term "spanning length" as used herein means the maximum spanning length of the baked fish roe mass . As a result, a baked fish roe mass for topping that is excellent in the characteristic flavor and lumpiness of baked fish roe can be obtained. This point is also clear from a comparison between an example and a comparative example, which will be described later.

Further, for example, if the fish roe used as a topping material for sauces is a mass of fish roe such as that of the present invention, basically the roe grains will not be dispersed uniformly and independently in the sauce. Although it cannot correspond to the value that the uniformly dispersed state of fish roe grains is a good appearance, on the other hand, the presence of fish roe masses stands out in sauces, and the fish roe masses are expected to produce fish roe masses. It can be said that there is a good possibility that fish roe masses can improve the appearance of foods containing them, since their strong flavor and lumpy texture can be strong appealing points. In this regard, if the span length of the baked fish roe mass, which is the main component of the baked fish roe mass for topping, is 0.3 to 3 cm, the balance between the flavor and lumpiness of the baked fish roe and the appearance of the food using it is achieved. can be excellent. "Lumpy feeling", which is one of the characteristics pursued in the baked fish roe mass for topping of the present invention, is related not only to the taste and texture such as chewiness, but also to visual effects such as improving the appearance of food. The baked fish roe mass for topping of the present invention, which has an excellent lumpy feeling, is excellent in both taste and texture and appearance.

The shape of the baked fish roe mass according to the present invention is not particularly limited, and any shape can be selected. When the baked fish roe mass is spherical (having a circular shape in plan view), the span length is the diameter of the sphere (circle). When the shape of the baked fish roe mass is spherical or nearly spherical (quasi-spherical), the shape of the baked product is not changed until the baked product is topped with other ingredients such as sauces and eaten. This is preferable because it makes it difficult for collapse to occur.

In addition, when the shape of the baked fish roe mass is a figure with a center and has two or more types of span lengths passing through the center, specifically for example, when the plan view shape is a rectangle, an ellipse, or a rhombus, the The maximum span length among the two or more span lengths is as described above, and the difference between the minimum span length and the maximum span length is preferably 1 cm or less from the viewpoint of preventing the fired product from losing its shape. , more preferably 0.7 cm or less.

The baked fish roe mass according to the present invention can also be produced by cutting the fish roe mass to be baked into small pieces so that the span length after cutting is within the above-mentioned specific range, and baking the small pieces. However, from the viewpoint of ensuring that the span length of the baked product falls within the specified range, it is preferable to cut the baked product after baking the fish roe mass to be baked. The method for cutting the fish roe mass is not particularly limited, and it may be cut according to a conventional method using a known cutting means such as a kitchen knife or a cutter. Further, as described above, the fish roe mass to be baked is preferably covered with a film such as an ovarian membrane from the viewpoint of improving the shape retention of the baked product. When cutting the baked product), it is preferable to ensure that the film remains attached to the fish roe mass.

As the means for baking the fish roe mass, baking means generally applicable to foods can be used. For example, grilling by direct fire, grilling on a net, baking in an oven, baking in a frying pan, and the like can be mentioned. As a baking device, a grill, an oven, a roaster, etc. can be used. From the viewpoint of reliably obtaining baked products of fish roe masses having a span length within the above-mentioned specific range, an oven is preferable as a means for baking the fish roe masses, and specific examples include toaster ovens, roaster ovens, jet ovens, convection ovens, and the like. is mentioned. In particular, if an oven configured to allow steam to be introduced into the oven is used as a means for baking the fish roe mass, excessive drying of the fish roe mass during baking is suppressed, and the flavor of the baked fish roe in the baked product is improved. preferable.

The baking conditions for baking the fish roe mass are such that the product temperature of the fish roe mass to be baked (the temperature at the center of the fish roe mass) reaches 70 to 110°C within 30 minutes or more and 4 hours or less from the start of heating. is preferred. As for the heating temperature, it is sufficient if the above product temperature can be achieved, but when using an oven, it is preferable to set the internal temperature to about 80 to 120° C. to prevent the mass of fish roe from being scorched.

The baked fish roe mass for topping of the present invention may contain other ingredients than the baked fish roe mass, and as the other ingredients, those commonly used for this type of topping material can be used, Specific examples include oils and fats, thickeners, seasonings such as salt and pepper, sesame seeds, seaweed, extract granules, pigments, etc., and these may be used alone or in combination of two or more. can be done. For example, it is possible to improve the shape retention of the baked product by coating the surface of the baked product of fish roe mass with a coating material containing oil and/or a thickener. However, from the viewpoint of purely enjoying the rich flavor of the baked fish roe produced by the baked product of the fish roe mass according to the present invention, the baked product is directly used as a topping baked fish without using the other ingredients. It is preferably used as an egg mass.

The baked fish roe mass for topping of the present invention may be used by directly sprinkling or sprinkling it over foods such as rice, bread, and noodles (staple foods), or on the surface of foods such as rice balls and fried chicken. You may use it by coating it. In addition, the baked fish roe mass for topping of the present invention may be hung or put on a side dish such as a hamburger steak, and used by being sprinkled on sauces such as sauces, red bean paste, tsuyu, and sauces, or mixed with sauces. can also

The baked fish roe mass for topping of the present invention is particularly suitable as a topping material for pasta. A very good pasta with fish roe is obtained. A preferred example of a method for obtaining such fish roe-containing pasta is to first apply a fish roe-containing sauce to the pasta, and then apply the baked fish roe mass for topping of the present invention on top of the sauce as a topping material. . The fish roe in the fish roe-containing sauce used here may not be fish roe mass, but may be so-called loose roe, and may or may not be baked. Thus, by using the baked fish roe mass for topping of the present invention in combination with the fish roe-containing sauce, the texture of the fish roe mass becomes more attractive, and delicious fish roe-containing pasta can be obtained. Thus, when the baked fish roe mass for topping of the present invention is used in combination with the sauce containing fish roe, the amount of the baked fish roe mass for topping used is It is preferably 100 to 800 parts by mass.

The present invention includes a food product containing a food material and the baked fish roe mass for topping of the present invention. In the food of the present invention, the content of the baked fish roe mass for topping can be appropriately adjusted according to the type of ingredients used in combination. From the viewpoint of sufficient enjoyment, it is preferably 0.2 to 20 parts by mass with respect to 100 parts by mass of the food.

Especially in the food of the present invention, when the ingredients used in combination with the baked fish roe mass for topping are staple food ingredients such as rice, bread, and noodles, the content of the baked fish roe mass for topping is 100 parts by mass of the food. On the other hand, it is preferably 1 to 20 parts by mass.
Further, in the food of the present invention, when the foodstuff used in combination with the baked fish roe mass for topping is a side dish such as a hamburger steak, the content of the baked fish roe mass for topping is preferably 0.5% per 100 parts by mass of the food. 2 to 15 parts by mass.
In the food of the present invention, when the ingredients used in combination with the baked fish roe mass for topping are sauces, red bean paste, tsuyu sauce, and other sauces (food materials having fluidity at normal temperature and normal pressure), the baked fish roe mass for topping. The content of is preferably 1 to 20 parts by mass with respect to 100 parts by mass of the food material.
In the food of the present invention, when the ingredients used in combination with the baked fish roe mass for topping are mixtures of sauces and solid ingredients, such as spaghetti with sauces and hamburgers with sauces, the baked fish roe mass for topping is contained. The amount is preferably 0.5 to 20 parts by weight with respect to 100 parts by weight of the food material.

The food of the present invention may be frozen food. The frozen food of the present invention can be produced by freezing the food containing the food material and the baked fish roe mass for topping of the present invention according to a conventional method, and the freezing method is not particularly limited, and may be quick freezing or slow freezing. . The type of frozen food of the present invention is not particularly limited, and examples thereof include frozen spaghetti, and more specifically, the above-described frozen pasta containing fish roe.

EXAMPLES The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples.

[Examples 1 to 7 and Comparative Examples 1 to 2]
A raw cod roe with a circular cross section (length 10 cm, diameter about 3.5 cm) with ovarian membrane was placed in a commercially available jet oven (manufactured by Fujimac Co., Ltd.) set at an internal temperature of 100 ° C. The raw cod roe was baked while introducing steam into the chamber. The raw cod roe was baked under conditions such that the temperature of the raw cod roe (the temperature at the center of the mass of fish roe) reached 90° C. in 2 hours from the start of heating. The baked raw cod roe (grilled cod roe) together with the ovarian membrane was cut with a kitchen knife into small spherical pieces, and the small pieces of the baked cod roe were used as baked fish roe masses for topping. Table 1 below shows the maximum span length (diameter) of this spherical baked product of fish roe mass.

[Examples 8 to 10]
A baked fish roe mass for topping was produced in the same manner as in Example 5, except that the shape of the baked fish roe mass in the baked fish roe mass for topping was changed. Specifically, the shape of the baked fish roe mass (grilled cod roe) in the baked fish roe mass for topping was a figure having a center and having two or more span lengths passing through the center. Table 2 below shows the maximum and minimum values of two or more spanned lengths of this baked fish roe mass.

〔Evaluation test〕
Cod roe spaghetti was produced using the baked fish roe mass for topping of each example and comparative example. Specifically, 10 g of butter, 180 cc of milk, and a little wheat flour are heated and stirred in a frying pan, and when each ingredient becomes uniform, 20 g of raw cod roe eggs are added and spread to the whole, and the cod roe sauce is added. manufactured. In addition, commercially available dry spaghetti (manufactured by Nisshin Foods) is boiled for a predetermined time to obtain boiled spaghetti, and each serving (180 g) of the boiled spaghetti is placed in a polypropylene container. After mixing 20 g of the sauce (cod roe content: 2 g) per serving, 5 g of the baked fish roe mass for topping of each example and comparative example was topped per serving of spaghetti to produce cod roe spaghetti. This tarako spaghetti was eaten by 10 expert panelists, who evaluated the flavor and lumpiness of the fish roe according to the following evaluation criteria. The results are shown in Tables 1 and 2 below as average values of evaluation scores of 10 persons.

<Evaluation Criteria for Flavor of Fish Roe>
5 points: Very strong savory flavor of baked fish roe mass (baked cod roe).
4 points: The fragrant flavor of grilled cod roe is felt strongly.
3 points: The fragrant flavor of grilled cod roe is slightly felt.
2 points: The fragrant flavor of grilled cod roe is not felt so much or it smells slightly burnt.
1 point: The fragrant flavor of grilled cod roe is scarcely sensed or has a burnt smell.
<Evaluation Criteria for Massiness of Fish Roe>
5 points: Very strong sense of lumpiness of fish roe (cod roe).
4 points: The cod roe has a strong lumpiness.
3 points: Cod roe slightly feels lumpy.
2 points: The cod roe does not have much of a lumpy feel or has a strong rough feel.
1 point: The cod roe hardly feels like lumps, and the rough feeling is very strong.

As shown in Table 1, in each example, the span length of the baked fish roe mass is in the range of 0.3 to 3 cm, and the span length of the baked product is outside this range. In comparison, it was excellent in fish roe flavor and lumpiness. In particular, since Examples 2 to 6 were highly evaluated, it can be seen that the preferred range of the span length of the baked fish roe mass is 0.5 to 2.6 cm.

Examples 8 to 10 in Table 2 are examples in which the shape of the baked fish roe mass is a figure having a center and two or more types of span lengths passing through the center, and the shape is spherical. 5 different. Among Examples 8 to 10, Example 10 received the highest evaluation, and Example 9 received the second highest evaluation. It can be seen that the difference is preferably 1 cm or less (Examples 9 and 10), and particularly preferably 0.7 cm or less (Example 10).

[Examples 1 to 9 of production]
Using the baked fish roe mass for topping (baked spherical fish roe mass) of Example 4 and changing the amount used, cod roe spaghetti was produced in the same manner as in the above [Evaluation test], and the flavor and mass of fish roe were evaluated. Each feeling was evaluated. The results are shown in Table 3 below as an average value of evaluation scores of 10 persons.

From the comparison of each production example in Table 3, when using the baked fish roe mass for topping for spaghetti with sauces such as cod roe spaghetti, the baked fish roe mass for topping is used for 100 parts by mass of the food material (mixture of spaghetti and cod roe sauce). is preferably used in an amount of about 0.5 to 20 parts by mass, which is in the range of Production Examples 2 to 8.

According to the present invention, there is provided a baked fish roe mass for topping that is excellent in the characteristic flavor and lumpiness of baked fish roe. The baked fish roe mass for topping of the present invention has an excellent flavor and a feeling of mass even without containing any special subcomponents, and when used as a topping material for sauces such as pasta sauce, the flavor of the sauce is enhanced. Due to this, the flavor of the baked fish roe is less likely to decline, and a good flavor of the baked fish roe can be easily imparted to sauces.
In addition, since the food of the present invention contains the food material and the baked fish roe mass for topping of the present invention, the baked fish roe is excellent in flavor and lumpiness, and its cooking is basically performed by adding the topping to the food material. All you have to do is top it with baked fish roe mass, and it's both easy and delicious.

Claims (4)

A method for producing baked fish roe mass for topping containing baked fish roe mass ,
A fish roe mass whose surface is covered with a film is placed in an oven, the temperature inside the oven is set to 80 to 120 ° C., and the product temperature of the fish roe mass is 30 minutes or more and 4 hours or less from the start of heating. A baking step of baking the fish egg mass so that the temperature is 70 to 110 ° C.;
A step of adjusting the maximum span length of the fired product obtained in the firing step to 0.3 to 3 cm;
A method for producing baked fish roe mass for topping. 2. The method for producing a baked fish roe mass for topping according to claim 1, wherein in said baking step, said fish roe mass is baked while introducing steam into said oven. A method for producing frozen spaghetti containing baked fish roe mass and fish roe-containing sauce,
After the cooked spaghetti is mixed with the fish roe-containing sauce, the cooked spaghetti is topped with the baked fish roe mass to obtain the fish roe-containing pasta, and the step of freezing the fish roe-containing pasta. has
The baked product of the fish roe mass is
The fish roe mass whose surface is covered with a film is placed in an oven, the temperature inside the oven is set to 80 to 120° C., and the product temperature of the fish roe mass is 30 minutes or more and 4 hours or less from the start of heating. A baking step of baking the fish egg mass so that the temperature is 70 to 110 ° C.;
A step of adjusting the maximum span length of the fired product obtained in the firing step to 0.3 to 3 cm;
A method for producing frozen spaghetti, which is produced through 4. The production of frozen spaghetti according to claim 3 , wherein the amount of the baked fish roe mass used is 0.5 to 20 parts by mass with respect to 100 parts by mass of the mixture of the cooked spaghetti and the fish roe-containing sauce. How .