JP7146316B1 - Method for producing food containing artificial salmon roe, and food containing artificial salmon roe - Google Patents
Method for producing food containing artificial salmon roe, and food containing artificial salmon roe Download PDFInfo
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Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
【課題】人工イクラと天然食材を加熱して得られる、長期保存可能で食感の良い食品の製造方法と当該食品を提供する。【解決手段】人工イクラを含む食品の製造方法が、人工イクラと天然食材を１００～１５０℃で加熱する加熱工程を含み、この天然食材が、塩化ナトリウムの含有量が３～４質量％である塩化ナトリウム含有食材を含む。人工イクラを含む食品が、この製造方法により製造される。【選択図】なし[Problem] To provide a method for producing food which can be stored for a long period of time and which is obtained by heating artificial salmon roe and natural ingredients, and which has a good texture, and to provide the food. A method for producing food containing artificial salmon roe includes a heating step of heating artificial salmon roe and natural food at 100 to 150°C, and the natural food has a sodium chloride content of 3 to 4% by mass. Contains foods containing sodium chloride. A food containing artificial salmon roe is produced by this production method. [Selection figure] None
Description
本発明は、人工イクラを含む食品の製造方法、及び人工イクラを含む食品に関する。 The present invention relates to a method for producing food containing artificial salmon roe and food containing artificial salmon roe.
天然イクラ以外の加熱調理された天然食材に天然イクラが添えられている食品、例えば加熱調理された鮭ご飯に天然イクラが添えられた伝統食「はらこめし」は、常温で長期保存可能でない。
一方、アルギン酸ナトリウム水溶液とカルシウム塩水溶液を接触させてゲル皮膜を形成して得られる人工イクラが知られている（例えば、特許文献１）。
Foods in which natural salmon roe is added to heat-cooked natural ingredients other than natural salmon roe, such as 'Harako-meshi', a traditional food of heat-cooked salmon rice and natural salmon roe, cannot be stored for a long time at room temperature.
On the other hand, an artificial salmon roe obtained by contacting an aqueous sodium alginate solution and an aqueous calcium salt solution to form a gel film is known (for example, Patent Document 1).
天然イクラに代えて人工イクラを使用し、前記天然食材に人工イクラが添えられ、加熱調理された食品は常温で長期保存可能であるが、人工イクラの食感が悪く、食品として好適なものではなかった。 The artificial salmon roe is used in place of the natural salmon roe, and the artificial salmon roe is added to the natural ingredients, and the food is cooked under heat and can be stored at room temperature for a long period of time. I didn't.
近年、人工イクラと天然食材を加熱して得られる、常温で長期保存可能で食感の良い食品が希求されていたが、そのような食品は提供されていなかった。本発明が解決しようとする課題は、人工イクラと天然食材を加熱して得られる、常温で長期保存可能で食感の良い食品の製造方法と当該食品を提供することである。 In recent years, there has been a demand for a food that can be stored for a long time at room temperature and has a good texture, which is obtained by heating artificial salmon roe and natural ingredients, but such a food has not been provided. The problem to be solved by the present invention is to provide a method for producing a food that can be stored for a long time at room temperature and has a good texture, which is obtained by heating an artificial salmon roe and a natural food material, and to provide the food.
本発明者らは上記課題に鑑みて検討を重ね、人工イクラと共に加熱される天然食材の塩化ナトリウムの含有量が特定の範囲内であると、人工イクラの食感が良くなることを見出した。本発明はこれらの知見に基づき完成されるに至ったものである。 In view of the above problems, the present inventors conducted extensive studies and found that the texture of the artificial salmon roe is improved when the content of sodium chloride in the natural foodstuff heated together with the artificial salmon roe is within a specific range. The present invention has been completed based on these findings.
本発明は、塩化ナトリウムの含有量が３．５質量％の塩化ナトリウム含有鮭フレーク５０質量部を白米１５０質量部、水２００質量部と混合し、炊飯して鮭ご飯を調理し、当該鮭ご飯５０質量部と人工イクラ５０質量部をレトルト容器に充填し、１２０℃、０．１ＭＰａで４分間加熱することを特徴とするはらこ飯の製造方法に関する。 In the present invention, 50 parts by mass of sodium chloride-containing salmon flakes having a sodium chloride content of 3.5% by mass are mixed with 150 parts by mass of white rice and 200 parts by mass of water, and rice is cooked to cook salmon rice. The present invention relates to a method for producing harako -meshi, characterized by filling a retort container with 50 parts by mass and 50 parts by mass of artificial salmon roe and heating at 120° C. and 0.1 MPa for 4 minutes .
さらに本発明は、はらこ飯の前記製造方法により製造される、はらこ飯に関する。 Furthermore, the present invention relates to harako -meshi produced by the method for producing harako -meshi.
本発明は、人工イクラと天然食材を加熱して得られる、常温で長期保存可能で食感の良い食品の製造方法と当該食品を提供する The present invention provides a method for producing a food that can be stored for a long time at room temperature and has a good texture, which is obtained by heating artificial salmon roe and natural ingredients, and the food.
本発明について更に詳細に説明する。
＜人工イクラ＞
本発明の食品の製造方法で使用される人工イクラは、アルギン酸ナトリウム水溶液とカルシウム塩水溶液を接触させてゲル皮膜を形成して得られる周知のものであり、特定の人工イクラに限定されない。ゲル皮膜内のアルギン酸ナトリウム水溶液には、大豆油、菜種油、綿実油、コーン油、ごま油、ひまわり油、サフラワー油、米油、落花生油、椿油、オリーブ油等の植物油と、油溶性着色料（赤色、黄色、青色）を注入し、これらを混合してよい。
The present invention will be described in more detail.
<Artificial salmon roe>
The artificial salmon roe used in the food manufacturing method of the present invention is a well-known one obtained by contacting an aqueous sodium alginate solution and an aqueous calcium salt solution to form a gel film, and is not limited to a specific artificial salmon roe. The sodium alginate aqueous solution in the gel film contains vegetable oils such as soybean oil, rapeseed oil, cottonseed oil, corn oil, sesame oil, sunflower oil, safflower oil, rice oil, peanut oil, camellia oil, and olive oil, and oil-soluble coloring agents (red, yellow, blue) may be injected and mixed.
＜天然食材＞
本発明の食品の製造方法で使用される天然食材は、特定の天然食材に限定されない。前記天然食材として、例えば魚介類、獣肉、穀類、野菜、果物、キノコ等が挙げられる。
前記魚介類として、例えば鮭、ブリ、マス、カツオ、サンマ、ニシン、イワシ、マグロ、タイ、タコ、イカ、サザエ、アサリ等が挙げられる。
前記獣肉として、牛肉、豚肉、鶏肉、羊肉等が挙げられる。
前記穀類として、例えば米、小麦、大麦、オーツ麦、トウモロコシ、大豆、粟、キビ、ひえ、小豆、落花生、ひよこ豆等が挙げられる。
<Natural ingredients>
The natural foodstuffs used in the food production method of the present invention are not limited to specific natural foodstuffs. Examples of the natural ingredients include seafood, meat, grains, vegetables, fruits, and mushrooms.
Examples of seafood include salmon, yellowtail, trout, bonito, saury, herring, sardines, tuna, sea bream, octopus, squid, turban shell, and short-necked clams.
Examples of the animal meat include beef, pork, chicken, and mutton.
Examples of grains include rice, wheat, barley, oats, corn, soybeans, millet, millet, millet, red beans, peanuts, and chickpeas.
前記米は、うるち米、もち米からなる群から選ばれる少なくとも１つを含んでいてよい。さらに前記米は白米、部付き米、玄米、胚芽米からなる群から選ばれる少なくとも１つを含んでいてよい。 The rice may contain at least one selected from the group consisting of non-glutinous rice and glutinous rice. Further, the rice may contain at least one selected from the group consisting of polished rice, rice with part, brown rice, and germinated rice.
前記天然食材は、塩化ナトリウムの含有量が３～４質量％である塩化ナトリウム含有食材を含む。前記塩化ナトリウム含有食材中の塩化ナトリウムの含有量が３質量％未満、又は４質量％超であると、人工イクラを含む食品の食感が悪くなる。前記塩化ナトリウム含有食材は、好ましくは魚介類を含み、より好ましくは魚肉を含み、更に好ましくは鮭、ブリ、マス、カツオ、サンマ、ニシン、イワシからなる群から選ばれる少なくとも１つを含み、特に好ましくは鮭を含む。ここで、前記塩化ナトリウム含有食材中の塩化ナトリウムの含有量は、前記塩化ナトリウム含有食材を乳鉢、ブレンダー、ミキサー、超音波破砕機等を用いて粉砕し、モール法、電位差滴定法、電気伝導度、原子吸光光度法、ＨＰＬＣ（高速液体クロマトグラフ法）を用いて測定する。 The natural foodstuffs include sodium chloride-containing foodstuffs having a sodium chloride content of 3 to 4% by mass. If the content of sodium chloride in the sodium chloride-containing food material is less than 3% by mass or more than 4% by mass, the texture of the artificial salmon roe-containing food becomes poor. The sodium chloride-containing food material preferably contains seafood, more preferably fish meat, more preferably at least one selected from the group consisting of salmon, yellowtail, trout, bonito, saury, herring, and sardines, especially It preferably contains salmon. Here, the content of sodium chloride in the sodium chloride-containing food material is obtained by pulverizing the sodium chloride-containing food material using a mortar, blender, mixer, ultrasonic crusher, etc., Mohr method, potentiometric titration, electrical conductivity , atomic absorption photometry, and HPLC (high performance liquid chromatography).
前記天然食材は、前記塩化ナトリウム含有食材に加え、好ましくは更に穀類を含む。前記塩化ナトリウム含有食材と共に使用される前記穀類として、例えば米、小麦、大麦、オーツ麦、トウモロコシ、大豆、粟、キビ、ひえ、小豆、落花生、ひよこ豆等が挙げられる。前記穀類は、好ましくは米を含み、より好ましくは白米を含む。前記天然食材として、例えば鮭ご飯（鮭フレークと白米が炊飯されたもの）が例示される。 In addition to the sodium chloride-containing food material, the natural food material preferably further contains cereals. Examples of grains used with the sodium chloride-containing food material include rice, wheat, barley, oats, corn, soybeans, millet, millet, millet, adzuki beans, peanuts, and chickpeas. The grain preferably comprises rice, more preferably white rice. Examples of the natural ingredients include salmon rice (rice cooked with salmon flakes and white rice).
本発明の人工イクラを含む食品には、添加素材が配合されていてもよい。前記添加素材としては、例えば醤油、酢、味噌等の調味料、アスコルビン酸脂肪酸エステル、リグナン、コエンザイムＱ、γ－オリザノール、トコフェロール等の酸化防止剤、香料、香辛料、動物エキス等の風味付与材、乳化剤、シリコーンなどが挙げられる。 The food containing the artificial salmon roe of the present invention may contain additive materials. Examples of the additive materials include seasonings such as soy sauce, vinegar, and miso, antioxidants such as ascorbic acid fatty acid esters, lignans, coenzyme Q, γ-oryzanol, and tocopherol, flavors, spices, and flavor imparting materials such as animal extracts. Examples include emulsifiers and silicones.
＜加熱工程＞
前記人工イクラと前記天然食材は１００～１５０℃で加熱される。加熱温度が１００℃未満であると、滅菌が不十分になるおそれがある。さらに前記加熱温度が１５０℃を超えると、加熱設備が高価になり、人工イクラ及び／又は天然食材の食感が悪くなるおそれがある。
<Heating process>
The artificial salmon roe and the natural ingredients are heated at 100-150°C. If the heating temperature is less than 100°C, sterilization may be insufficient. Furthermore, if the heating temperature exceeds 150° C., the heating equipment becomes expensive, and the texture of the artificial salmon roe and/or the natural ingredients may deteriorate.
前記加熱時間は特定の範囲に限定されない。前記加熱時間は、好ましくは３０秒～２時間であり、より好ましくは１分～１時間であり、更に好ましくは５分～３０分である。前記加熱工程は、加圧下で実施されてよい。 The heating time is not limited to a specific range. The heating time is preferably 30 seconds to 2 hours, more preferably 1 minute to 1 hour, still more preferably 5 minutes to 30 minutes. The heating step may be performed under pressure.
前記加熱工程の形態は、特定の形態に限定されない。前記人工イクラと前記天然食材は、圧力鍋中で加熱されても、レトルト容器中で加熱されてもよい。 The form of the heating step is not limited to a specific form. The artificial salmon roe and the natural ingredients may be heated in a pressure cooker or in a retort container.
＜不可能・非実際的事情＞
本発明の人工イクラを含む食品の食感の評価は、人による当該食品の喫食のみにより可能であり、当該食品の構造又は特性により直接特定することが不可能であるか、又はおよそ実際的でない。したがって、本発明の人工イクラを含む食品は、当該食品の製造方法により特定されるべきである。
<Impossible/Impossible Circumstances>
Evaluation of the texture of the food containing the artificial salmon roe of the present invention is possible only by eating the food by humans, and it is impossible or almost impractical to directly specify the structure or characteristics of the food. . Therefore, the food containing the artificial salmon roe of the present invention should be specified by the manufacturing method of the food.
以下、本発明を実施例に基づき更に詳細に説明するが、本発明はこれらに限定されるものではない。 EXAMPLES The present invention will be described in more detail below based on examples, but the present invention is not limited to these.
実施例及び比較例において、各種物性は以下のとおりに測定ないし算出された。
＜鮭フレーク中の塩化ナトリウムの含有量＞
塩化ナトリウム含有量はモール法で測定された。測定には器具及び装置の準備をした。試薬の調整をし、滴定用指示薬と滴定用溶液を用意して標定した。試料溶液の調整は秤量した試料をメスフラスコ等の定量用容器に移し入れ全容を一定にした。なお、試料調整にあたっては、乳鉢、ブレンダー、ミキサー、超音波破砕機等を必要に応じて使用した。また、試料溶液の混濁度によりろ過法、遠心分離法などを用いて試料溶液を調整した。滴定は磁器蒸発皿や三角フラスコなどの容器に一定量採取し、滴定用指示薬を添加した。滴定用溶液を滴下して終点の観察をした。滴定値は小数点第二位まで計測した。空試料による空試験から測定値の補正をした。計算は「食塩分（％）＝｛（Ｔ－Ｂ）／１０００｝×Ａ×Ｆ×Ｍ×（定量用容器に移し入れ全容を一定にした量／秤量した試料）×（１／Ｗ）×１００」の計算式にて算出した。なお、Ｔ：試料溶液の滴定に要した滴定用溶液の量（ｍｌ）、Ｂ：空試験の滴定に要した滴定用溶液の量（ｍｌ）、Ａ：滴定に用いた滴定溶液の濃度（ｍｏｌ／Ｌ）、Ｆ：滴定溶液のファクター、Ｍ：塩化ナトリウムの式量（５８．４４）、Ｗ：試料採取量である。
また、モール法の再現性を比較する際は、原子吸光光度法とＨＰＬＣ（高速液体クロマトグラフ法）を行った。この場合、試料溶液は適切な前処理（分離、濃縮等）を行い測定に供した。使用方法は機器の使用方法に準じた。
また、簡易測定では測定値の傾向を調べるため、電気伝導度を用いた。
In Examples and Comparative Examples, various physical properties were measured or calculated as follows.
<Content of sodium chloride in salmon flakes>
Sodium chloride content was determined by the Mohr method. Instruments and equipment were prepared for the measurement. Reagents were adjusted, and an indicator for titration and a solution for titration were prepared and standardized. The sample solution was adjusted by transferring the weighed sample into a quantitative container such as a volumetric flask to make the total volume constant. In preparing the samples, a mortar, blender, mixer, ultrasonic crusher, etc. were used as necessary. Also, depending on the turbidity of the sample solution, the sample solution was adjusted using a filtration method, a centrifugal separation method, or the like. For titration, a fixed amount was collected in a container such as a porcelain evaporating dish or an Erlenmeyer flask, and an indicator for titration was added. The titration solution was added dropwise and the endpoint was observed. Titration values were measured to two decimal places. The measured value was corrected from a blank test using a blank sample. The calculation is "Salt content (%) = {(TB) / 1000} x A x F x M x (amount transferred to a container for quantitative measurement and the total volume kept constant / weighed sample) x (1 / W) x 100" calculation formula. In addition, T: amount of titration solution required for titration of sample solution (ml), B: amount of titration solution required for titration of blank test (ml), A: concentration of titration solution used for titration (mol /L), F: factor of titrant solution, M: formula weight of sodium chloride (58.44), W: sample volume.
When comparing the reproducibility of the Mohr method, atomic absorption spectrophotometry and HPLC (high performance liquid chromatography) were performed. In this case, the sample solution was subjected to appropriate pretreatment (separation, concentration, etc.) and used for measurement. The method of use conformed to the method of using the equipment.
In the simple measurement, electric conductivity was used in order to investigate the tendency of the measured values.
実施例１
三枚おろしにした鮭肉を粉砕し、鮭フレークを得た。当該鮭フレークに塩化ナトリウムを添加し、塩化ナトリウムの含有量が３.５質量％の塩化ナトリウム含有鮭フレークを調製した。白米１５０質量部、前記塩化ナトリウム含有鮭フレーク５０質量部、及び水２００質量部を混合して炊飯し、鮭ご飯を調理した。前記鮭ご飯５０質量部と人工イクラ（株式会社パワー・ブレン製）５０質量部をレトルト容器に充填し、１２０℃、０.１ＭＰａで４分間加熱し、はらこめしを製造した。５０名のパネルが当該はらこめしを喫食し、当該はらこめしの食感が良好であることを確認した。なお、上記人工イクラは、アルギン酸ナトリウム水溶液とカルシウム塩水溶液を接触させてゲル皮膜を形成し、当該ゲル皮膜内に植物油と油溶性着色料を注入し、これらを混合して得た、通常の製造方法により製造されたものであり、何人も株式会社パワー・ブレンから購入できたものである。
Example 1
The three-grated salmon meat was pulverized to obtain salmon flakes. Sodium chloride was added to the salmon flakes to prepare sodium chloride-containing salmon flakes having a sodium chloride content of 3.5% by mass. 150 parts by mass of polished rice, 50 parts by mass of the sodium chloride-containing salmon flakes, and 200 parts by mass of water were mixed and cooked to prepare salmon rice. 50 parts by mass of salmon rice and 50 parts by mass of artificial salmon roe (manufactured by Power Brain Co., Ltd.) were filled in a retort container and heated at 120° C. and 0.1 MPa for 4 minutes to produce harako-meshi. A panel of 50 people ate the harako-meshi and confirmed that the harako-meshi had a good texture. The artificial salmon roe is obtained by contacting an aqueous sodium alginate solution and an aqueous calcium salt solution to form a gel film, injecting vegetable oil and an oil-soluble coloring agent into the gel film, and mixing them. It was manufactured by the method and was available for purchase from Power Brain Co., Ltd.
比較例１
塩化ナトリウムの含有量が２．５質量％の塩化ナトリウム含有鮭フレークを調製した以外、実施例１と同様にしてはらこめしを製造した。５０名のパネルが当該はらこめしを喫食し、当該はらこめしの食感が悪いことを確認した。
Comparative example 1
Harakomeshi was produced in the same manner as in Example 1, except that sodium chloride-containing salmon flakes with a sodium chloride content of 2.5% by mass were prepared. A panel of 50 people ate the harako-meshi and confirmed that the harako-meshi had a bad texture.
比較例２
塩化ナトリウムの含有量が４．５質量％の塩化ナトリウム含有鮭フレークを調製した以外、実施例１と同様にしてはらこめしを製造した。５０名のパネルが当該はらこめしを喫食し、当該はらこめしの食感が悪いことを確認した。
Comparative example 2
Harakomeshi was produced in the same manner as in Example 1, except that sodium chloride-containing salmon flakes with a sodium chloride content of 4.5% by mass were prepared. A panel of 50 people ate the harako-meshi and confirmed that the harako-meshi had a bad texture.
Claims (2)
塩化ナトリウムの含有量が３．５質量％の塩化ナトリウム含有鮭フレーク５０質量部を白米１５０質量部、水２００質量部と混合し、炊飯して鮭ご飯を調理し、当該鮭ご飯５０質量部と人工イクラ５０質量部をレトルト容器に充填し、１２０℃、０．１ＭＰａで４分間加熱することを特徴とするはらこ飯の製造方法。 A method for producing harako rice , comprising:
50 parts by mass of sodium chloride-containing salmon flakes with a sodium chloride content of 3.5% by mass are mixed with 150 parts by mass of white rice and 200 parts by mass of water, cooked to cook salmon rice, and 50 parts by mass of salmon rice. A method for producing harako -meshi, characterized by filling a retort container with 50 parts by mass of artificial salmon roe and heating at 120° C. and 0.1 MPa for 4 minutes .
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| JPS54113463A (en) * | 1978-02-24 | 1979-09-05 | Nippon Reizo Kk | Continuous fish egg like molded food based on konjak |
| JPS557241A (en) * | 1978-06-30 | 1980-01-19 | Nippon Carbide Ind Co Ltd | Artificial granules and their preparation |
| JPS6052796B2 (en) * | 1983-02-28 | 1985-11-21 | 株式会社 西友ストア− | Production method of fish oocyte-shaped spherical food |
| JPS6027520B2 (en) * | 1983-03-02 | 1985-06-29 | 株式会社西友 | Method for producing ovoid-shaped spherical particles |
| JPH05176725A (en) * | 1991-12-27 | 1993-07-20 | Nippon Carbide Ind Co Inc | Packaged artificial fish egg-like particle |
| JP2668758B2 (en) * | 1992-05-08 | 1997-10-27 | 日本カーバイド工業株式会社 | Container-packed artificial fish egg-like granular material |
| JP3070729B2 (en) * | 1997-06-13 | 2000-07-31 | 日本カーバイド工業株式会社 | Artificial fish eggs packed in containers |
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| Ca鮭フレーク，INTERNET ARCHIVE Wayback Machine [online]，2020年06月23日，pp.1-2，URL：https://web.archive.org/web/20200623114502/https://www.gyomusuper.jp/item/detail.php?go_id=3025，検索日：2022年7月20日 |
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