JP7328424B1 - Sea urchin-like processed food - Google Patents

Abstract

An object of the present invention is to provide a sea urchin-like processed food having an aftertaste like that of real sea urchin without using sea urchin. A sea urchin-like processed food containing liver. For example, without the use of sea urchin, the inclusion of liver in a food product provides at least one selected from the group consisting of a real sea urchin-like aftertaste, a sea urchin-like retronasal, and a sea urchin-like flavor. A sea urchin-like processed food with improved flavor can be provided. [Selection figure] None

Description

TECHNICAL FIELD The present invention relates to a sea urchin-like processed food.

The edible sea urchins are the gonads (testes or ovaries) of echinoderms such as Bafun sea urchin, red sea urchin, and purple sea urchin. It has been loved as food. In recent years, demand for sea urchins has increased as tastes have become more sophisticated, but sea areas suitable for sea urchins have decreased. It is a good food. Therefore, the development of imitation foods (sea urchin-like processed foods) in which the amount of sea urchin used as a raw material is reduced or no sea urchin is used at all is desired.

For example, Patent Document 1 describes a sea urchin-like dried food that uses minced fish meat as a raw material. The sea urchin-like dried food can be stored for a long period of time, can be reconstituted in hot water, etc., and can be eaten. , Powdered cellulose, a swelling agent, and water are ground into a minced meat material, which is then heated to perform heat coagulation and expansion treatment with a swelling agent, freeze, and then freeze-dry in a vacuum. can be manufactured by
However, the sea urchin-like dried food described in the example of Patent Document 1 contains about 10% by weight of sea urchin ingredients such as sea urchin puree and sea urchin extract, and further oils and fats, gelling agents, etc. are added. , It does not have the original crumbly texture of sea urchin, and since it is eaten after being reconstituted in hot water, the unique flavor of sea urchin that remains in the mouth after eating is impaired, making it unsatisfactory. It can be said.

JP 2020-156330 A

The problem to be solved by the present invention is to provide a sea urchin-like processed food having an aftertaste like real sea urchin without using sea urchin.

The present inventors have made intensive studies to develop a sea urchin-like processed food, and found that the above-described sea urchin-like processed food can be provided by blending liver as a raw material. The present invention has been completed based on such findings.

That is, the present invention is as follows.
Section 1.
A sea urchin-like processed food containing liver.
Section 2.
Item 2. The sea urchin-like processed food according to Item 1, wherein the liver is enzyme-treated liver.
Item 3.
Item 3. The sea urchin-like processed food according to Item 2, further comprising at least one selected from the group consisting of egg yolks and processed egg yolks.
Section 4.
4. The sea urchin-like processed food according to Item 3, further comprising a gelling agent.
Item 5.
Item 5. The sea urchin-like processed food according to Item 4, further comprising powdered fat.
Item 6.
Item 2. The sea urchin-like processed food according to Item 1, wherein at least one flavor selected from the group consisting of aftertaste like sea urchin, retronasal like sea urchin, and flavor like sea urchin is improved.
Item 7.
A sea urchin flavor imparting agent containing liver.
Item 8.
A method for producing a processed food imparted with sea urchin flavor, comprising a step of adding liver to the food.
Item 9.
A method for imparting sea urchin flavor to a food, characterized by adding liver.
Item 10.
Item 7. A sea urchin-like processed food composition comprising the sea urchin-like processed food according to any one of Items 1 to 6 and an oil and fat composition.
Item 11.
Item 7. A sea urchin-like processed food composition, wherein the sea urchin-like processed food according to any one of Items 1 to 6 is coated with a fat composition.
Item 12.
Item 10. A sea urchin-like processed molded article comprising the sea urchin-like processed food composition according to Item 10 or Item 11.
Item 13.
Item 10. Item 12. A small bag filled with the sea urchin-like processed food composition according to Item 10 or Item 11.

ADVANTAGE OF THE INVENTION According to this invention, the sea urchin-like processed food which has an aftertaste like a real sea urchin can be provided, without using a sea urchin.
In addition, according to the present invention, without using sea urchin, it has a retronasal and flavor like sea urchin, for example, for sushi, as an ingredient for seaweed rolls, as a topping for warship rolls, etc., or as it is for sashimi A sea urchin-like processed food that can be enjoyed as food can be provided.

<Sea urchin-like processed food>
The sea urchin-like processed food of the present invention contains liver.

Liver liver is not particularly limited, and examples thereof include livers (livers) of animals such as cattle, pigs, chickens, horses, wild boars, sheep, goats, chickens, whales, and fish. Preferred livers are beef, pork, chicken, and fish livers, and more preferred livers are pork and chicken livers.

Liver has an amino acid score of 100 and is a high-quality protein source collected from the liver of animals. It is a high-quality ingredient. Therefore, its intake is recommended for modern people who tend to be malnourished and lacking in vitamins and minerals, infants and pregnant women who need to pay more attention to nutritional balance. The amino acid score is a numerical value for evaluating the content ratio of essential amino acids in food. It evaluates whether or not

Liver as a raw material is not limited to raw liver, but includes, for example, liver obtained by heat-treating raw liver as a raw material, liver treated with enzymes, and the like.

The method for manufacturing the heat-treated lever is not particularly limited, and may include, for example, the following steps (1) to (3). The method for manufacturing the heat-treated lever is not limited to these steps.
Step (1): A step of pulverizing raw liver to obtain minced raw liver (hereinafter sometimes referred to as “pulverizing step (1)”),
Step (2): a step of heating the minced raw liver to obtain a heat-treated liver (hereinafter sometimes referred to as “heating step (2)”);
Step (3): A step of re-pulverizing the heat-treated lever obtained in the heating step (2) to obtain a paste-like lever (hereinafter sometimes referred to as “re-pulverization step (3)”).

The crushing machine (apparatus) used in the crushing step (1) is not particularly limited, and examples thereof include a chopper (mincing machine).

In the heating step (step (2)), water or the like can be added to the minced raw liver before heating. The amount of water to be added is not particularly limited, for example, it is usually 1 to 10000 parts by mass, preferably 10 to 1000 parts by mass, more preferably 100 parts by mass of minced raw liver. is 50 to 200 parts by mass.
The heating temperature in the heating step of step (2) is not particularly limited, and is, for example, usually 60°C or higher, preferably 70 to 130°C, more preferably 80 to 110°C.
The heating time in the heating step of step (2) is not particularly limited, and is, for example, usually 5 to 120 minutes, preferably 10 to 60 minutes, more preferably 15 to 40 minutes.
The heating method in the heating step of step (2) is not particularly limited, and examples thereof include steam heating, gas heating, and IH (Induction Heating). The machine (apparatus) used in step (2) is not particularly limited, and a machine (apparatus) capable of heating at a constant temperature and stirring is preferable. Examples of such machines (devices) include a steam heating kneader, an IH stirrer, a gas heated stirrer, and the like. As a heating method other than the above, it is also possible to use a method of filling minced raw liver in a bag or the like and boiling.

In the re-grinding step (step (3)), water or the like may be added to the heat-treated lever obtained in the heating step (2), and then re-grinding may be performed.
In step (3), the amount of water to be added is usually 1 to 10,000 parts by mass, preferably 10 to 1,000 parts by mass, relative to 100 parts by mass of the heat-treated lever obtained in heating step (2). It is preferably 50 to 200 parts by mass.
The grinding machine (apparatus) used in the re-grinding step (3) is not particularly limited, and examples thereof include a food processor.
Through step (3), the re-milled liver can be finished into a smooth paste.

The heat-treated lever obtained through the steps (1) to (3) can be used as it is (paste), but further steps may be added to make it easier to use. . For example, it may be processed with a concentrator or the like in a conventional manner and used as a concentrate, or it may be dried and used. A drying method is not particularly limited, and drying can be performed using a known means. As a drying method, for example, known means such as a spray dryer, a drum dryer, a freeze dryer and an air dryer can be used. In addition, the liver may be dried after adding excipients such as starches, monosaccharides, oligosaccharides, dextrin, calcium phosphate, and the like. Furthermore, after pulverizing the material obtained by drying, it may be used as a powder or the like, and if necessary, it can be made into granules using a granulator or the like.

Moreover, the method for producing the enzyme-treated liver is not particularly limited, and examples thereof include the following production methods. The method for producing the enzyme-treated lever is not limited to these steps.
<Manufacturing method (A)>
Step (1A): A step of pulverizing raw liver to obtain minced raw liver (hereinafter sometimes referred to as “pulverizing step (1A)”),
Step (2A): A step of adding water to the minced raw liver, adding an enzyme, and reacting at a constant temperature (hereinafter sometimes referred to as “reaction step (2A)”),
Step (3A): A step of heat-treating the liver reactant obtained in the reaction step (2A) (hereinafter, also referred to as “heat treatment step (3A)”).

The pulverization step (1A) can be performed in the same manner as the above step (1).

In the reaction step (2A), the amount of water to be added is usually 1 to 10000 parts by mass, preferably 10 to 1000 parts by mass, relative to 100 parts by mass of the minced raw liver obtained in the pulverization step (1A). , more preferably 50 to 200 parts by mass.

The type of enzyme added in the reaction step (2A) is not particularly limited, and examples thereof include protease (proteolytic enzyme), phosphodiesterase, and 5′-deaminase.
Examples of proteases include Samoase PC10F (manufactured by Amano Enzyme Co., Ltd.), protease M "Amano" SD (manufactured by Amano Enzyme Co., Ltd.), Sumizym MP (manufactured by Shinnihon Chemical Industry Co., Ltd.), Orientase (registered trademark) ONS (manufactured by HBI Co., Ltd.) and the like.
Phosphodiesterases include, for example, phosphodiesterase preparations such as Sumiteam (registered trademark) NP (manufactured by Shinnihon Chemical Industry Co., Ltd.) and nuclease "Amano" G (manufactured by Amano Enzyme Co., Ltd.).
Examples of 5′-deaminase include Sumiteam DEA (manufactured by Shinnihon Chemical Industry Co., Ltd.), Deamizyme G (manufactured by Amano Enzyme Co., Ltd.), etc., which are 5′-deaminase preparations.
In step (2A), the amount of enzyme to be added can be appropriately changed depending on the treatment temperature and treatment time. 005 to 1% by mass, more preferably about 0.01 to 0.5% by mass.

In step (2A), the temperature at which the reaction is carried out in a constant temperature state is not particularly limited. is 35-60°C.
The reaction time is not particularly limited, and is generally 5 to 300 minutes, preferably 20 to 240 minutes, more preferably 30 to 180 minutes.

These enzymes are preferably adjusted to near their optimum pH. The pH to be adjusted has an optimum pH depending on the type of enzyme. For example, when Samoase PC10F (manufactured by Amano Enzyme Co., Ltd.) is used, the pH is usually 4.0 to 9.0, preferably 6.0 to 8.0. In addition, when the pH adjustment is performed, the neutralization treatment may be performed after the enzyme treatment. For pH adjustment and neutralization, pH adjusters that are commonly used in foods can be used. The pH adjuster is not particularly limited as long as it is specified as a food additive. Examples of pH adjusters include hydrochloric acid, citric acid, acetic acid, sodium hydroxide, sodium carbonate, sodium hydrogen carbonate and the like.

Step (3A) is a heat treatment for deactivating the enzyme. The heat treatment conditions are not particularly limited, and may be carried out at 80° C. or higher, for example, 80 to 100° C. for 5 to 120 minutes, preferably 85 to 90° C. for 10 to 30 minutes.

The enzyme-treated lever can be used as it is, but further steps may be added to make it easier to use. For example, the enzyme-treated liver may be re-pulverized and used as a smooth paste, processed with a concentrator or the like in a conventional manner and used as a concentrate, or dried and used. The re-pulverization can be performed, for example, using a food processor or the like, as in the step (3). A drying method is not particularly limited, and drying can be performed using a known means. As a drying method, for example, known means such as a spray dryer, a drum dryer, a freeze dryer and an air dryer can be used. Moreover, you may add excipients, such as dextrin, and may dry. Furthermore, after pulverizing the material obtained by drying, it may be used as a powder or the like, and if necessary, it can be made into granules using a granulator or the like.
As the lever, commercially available liver paste, liver powder, or the like can also be used.

Liver usually has a water content of about 75%, and the solid content (other than water) is usually about 25%. In the sea urchin-like processed food of the present invention, the amount of liver is adjusted in terms of solid content. The liver solid content in the sea urchin-like processed food of the present invention is usually 0.01 to 10% by mass, preferably 0.05 to 2% by mass, and more preferably 0.1 to 1% by mass.

The sea urchin-like processed food of the present invention can further contain egg yolks, processed egg yolk products, gelling agents, etc., to the extent that the effects of the present invention are not impaired.

Egg yolk or processed egg yolk product The sea urchin-like processed food of the present invention can further contain egg yolk or processed egg yolk product, if necessary.

As the egg yolk, not only raw egg yolk but also processed egg yolk such as frozen egg yolk, sweetened egg yolk, salted egg yolk, heated egg yolk, frozen denatured egg yolk, and enzyme-treated egg yolk can be used. Here, the egg yolk is the yolk of eggs of chicken, duck, quail, and the like. These may be used individually by 1 type, and may be used in combination of 2 or more type.

Enzyme-treated egg yolks include, for example, egg yolks treated with enzymes such as protease and phospholipase. In particular, egg yolk lyso-treated with phospholipase can be preferably used because it can achieve good emulsification stability during freezing treatment, reheating treatment, and the like. Here, the lyso-treated egg yolk is an egg yolk in which phospholipids constituting lipoproteins (complexes of phospholipids and proteins), which are the main component of egg yolk, are converted into lysophospholipids.

The amount (blending ratio) of the egg yolk or processed egg yolk product is usually 0.01 to 30% by mass, preferably 0.1 to 20% by mass, more preferably 0 in the sea urchin-like processed food. .5 to 15% by mass.

Gelling agent The gelling agent is not particularly limited and includes, for example, xanthan gum, locust bean gum, guar gum, tara gum, agar, carrageenan, gelatin and the like. Preferred gelling agents are xanthan gum, guar gum, agar, carrageenan and gelatin, and more preferred are xanthan gum, agar, carrageenan and gelatin. These may be used individually by 1 type, and may be used in combination of 2 or more type.

The amount (mixture ratio) of the gelling agent in the sea urchin-like processed food is usually 0.01 to 10% by mass, preferably 0.05% by mass or more and less than 8% by mass, more preferably It is 0.1 to 5% by mass.

The sea urchin-like processed food of the present invention is a sea urchin-like food without adding sea urchin, but real sea urchin may be added to the extent that the effects of the present invention are not impaired.

Sea Urchin As used herein, sea urchin refers to the gonads of echinoderms belonging to the class Urchin (also referred to as "raw sea urchin"). In the present invention, sea urchins suitable for food, for example, the gonads (testis or ovaries) of bafun sea urchins, short-spined sea urchins, northern purple sea urchins, red sea urchins, purple sea urchins, etc. of the suborder Salamanderia, such as white beard sea urchins, can be used. can. There are no particular restrictions on the production area of sea urchin, and it may be produced in Japan or abroad.

As the sea urchin, not only raw sea urchin but also sea urchin processed products such as sea urchin paste, sea urchin puree, and sea urchin extract can be used.

The sea urchin paste includes, for example, raw sea urchin as it is, or raw sea urchin that has been heated and made into a paste (100% by mass of sea urchin) using a chopper, mascolloid, or the like. In addition, this sea urchin paste may be obtained by blending seasonings such as salt, oils and fats, and auxiliary materials such as coloring agents, if necessary. Here, when the auxiliary raw material is blended, the amount of the auxiliary raw material can be, for example, about 0.01 to 60% by mass in the sea urchin paste.

Examples of sea urchin puree include raw sea urchin as it is or heated raw sea urchin, which is ground in a mixer or the like and strained to obtain a thick, semi-liquid form (100% by mass of sea urchin). . Further, the sea urchin puree may be obtained by blending auxiliary raw materials such as seasonings such as salt, oils and fats, and coloring agents (pigments) as necessary. Here, when an auxiliary raw material is blended, the amount of the auxiliary raw material can be, for example, about 0.01 to 5% by mass in the sea urchin puree.

The sea urchin extract is not particularly limited as long as it contains sea urchin. According to the Japan Extract Seasonings Association, “Extracts are manufactured by extracting or squeezing, autolyzing, enzymatic treatment, refining, concentration, etc., under hygienic control, using agricultural, aquatic, and livestock products used as food as raw materials. , containing ingredients derived from raw materials, or adding auxiliary ingredients and taste ingredients to these to impart flavor to foods.” The sea urchin extract used in the present invention also conforms to this. means something else. In other words, the sea urchin extract includes, for example, raw sea urchin as it is or heated raw sea urchin as a raw material, which is ground under hygienic control, and added to auxiliary raw materials (salt, amino acids, fats and oils, reduced starch saccharification products , seasonings such as scallop extract, additives such as pH adjusters, etc.), heat sterilized and commercialized. Here, when an auxiliary raw material is blended, the amount of the auxiliary raw material can be, for example, 0.01 to 40% by mass in the sea urchin extract.
These sea urchins or processed sea urchin products may be used singly or in combination of two or more.

In the present specification, when sea urchin (raw sea urchin) is blended, the blending amount (blending ratio) in the sea urchin-like processed food is usually less than 20% by mass, but 20% by mass or more is excluded. It can be said that the larger the amount of sea urchin, the better the flavor of the sea urchin. The lower limit of the amount of sea urchin should be 0.01% by mass or more, and the amount of sea urchin is preferably 0.1% by mass or more and less than 15% by mass, and more preferably 5% by mass or more and less than 12% by mass. . Too much sea urchin may make it difficult to gel.

Further, the sea urchin-like processed food of the present invention can contain pregelatinized modified starch and the like to the extent that the effects of the present invention are not impaired.

Pregelatinized modified starch Pregelatinized modified starch is a modified starch that has been pregelatinized (hereinafter also referred to as "pregelatinized modified starch"). Here, starch can be written as starch, starch or starch. "Modified starch" can also be referred to as modified starch or starch derivatives.

The above-mentioned modified starch is, as defined by the Special Committee on Additives of the Food Safety Commission (published in November 2007), chemically processed starch to enhance various functions. It is one of the food additives. In English, it is called modified starch. As for modified starch, 12 types of modified starch are currently available in Japan. In the labeling of raw materials for foods, modified starch is basically indicated by the name of the substance, but for reasons such as being difficult for consumers to understand, the abbreviated name of modified starch (or modified starch, modified starch) should be indicated. There are many.

The above 12 types of modified starch include acetylated adipic acid cross-linked starch, acetylated phosphate cross-linked starch, acetylated oxidized starch, sodium starch octenyl succinate, starch acetate, oxidized starch, hydroxypropyl starch, and hydroxypropylated phosphate cross-linked starch. , phosphate monoesterified phosphate cross-linked starch, phosphorylated starch, phosphate cross-linked starch, and sodium starch glycolate.

Acetylated adipic acid-crosslinked starch is obtained by esterifying starch with acetic anhydride and adipic anhydride, and has the general formula (1): (C ₆ H ₁₀ O ₅ ) _n (C ₆ H ₈ O ₂ ) _x ( It is a compound represented by C ₂ H ₃ O) _y .

Acetylated phosphate-crosslinked starch is obtained by esterifying starch with phosphorus oxychloride or trimetaphosphoric acid and acetic anhydride or vinyl acetate, and has the general formula (2): (C ₆ H ₁₀ O ₅ ) _n (PHO ₂ ) _x (C ₂ H ₃ O) _y .

Acetylated oxidized starch is obtained by treating (oxidizing) starch with sodium hypochlorite and then esterifying it with acetic anhydride, and has general formula (3): (C ₆ H ₁₀ O ₅ ) _n (CHO ₂ ). It is _a compound represented by _x ( _C2H3O ) _y .

Sodium starch octenylsuccinate is obtained by esterifying starch with _{octenylsuccinic} anhydride, and has _the general formula (4): ( _C6H10O5 ) _n [C(O)CH( _CH2COONa ) _CH2CH = It is _a compound represented by CH( _CH2 ) _4CH3 ] _x .

Starch acetate is obtained by esterifying starch with acetic anhydride or vinyl acetate, and is a compound represented by the general formula (5): (C ₆ H ₁₀ O ₅ ) _n (C ₂ H ₃ O) _x . Starch acetate is also known as acetylated starch.

Oxidized starch is obtained by treating (oxidizing) starch with sodium hypochlorite, and is a compound represented by the general formula (6): (C ₆ H ₁₀ O ₅ ) _n (CHO) _x .

Hydroxypropyl starch is obtained by etherifying starch with propylene _oxide , and is a compound _represented by the general formula (7): ( _C6H10O5 ) _n [ _CH2CH (OH) _CH2 ] _x . be.

Hydroxypropylated phosphate _- crosslinked starch is obtained by esterifying starch with _{octenylsuccinic anhydride} , and has the general formula (8): ( _C6H10O5 ) _n ( _CHO2 ) _x ( _C2H3O ) It is a compound represented by _y .

Phosphate monoesterified phosphate cross-linked starch is produced by combining methods for producing phosphorylated starch and phosphoric acid cross-linked starch, and has the general formula (9): (C ₆ H ₁₀ O ₅ ) _n (PHO ₂ ) _x (PH ₂ O ₃ ) _y .

Phosphorylated starch is obtained by esterifying starch with orthophosphoric acid, potassium orthophosphate, sodium orthophosphate, or sodium tripolyphosphate, and has the general formula (10): (C ₆ H ₁₀ O ₅ ) _n (PH ₂ O ₃ ) It is a compound represented by _x .

Phosphate-crosslinked starch is obtained by esterifying starch with sodium trimetaphosphate or phosphorus oxychloride, and is a compound represented by the general formula (11): (C ₆ H ₁₀ O ₅ ) _n (PHO ₂ ) _x . be.

Sodium starch glycolate is made by converting starch to alkaline, and is a compound represented by the general formula (12): (C ₂ H ₄ O ₃ ) _x Na _x .

The type of starch in the pregelatinized processed starch is not particularly limited, and examples include tapioca starch-derived, glutinous rice starch-derived, rice starch-derived, potato starch-derived, wheat starch-derived, corn starch-derived, waxy corn starch-derived, and taro starch-derived. , derived from sago starch, and the like. Among them, corn starch-derived and tapioca starch-derived starches are preferred as types of starch. That is, the starch (starch before processing) is not particularly limited, and examples include tapioca starch, glutinous rice starch, rice starch, potato starch, wheat starch, corn starch, waxy corn starch, taro starch, sago starch, and the like. with corn starch and tapioca starch being preferred.

As the above-mentioned pregelatinized modified starch, pregelatinized phosphate-crosslinked starch and pregelatinized acetylated adipic acid-crosslinked starch are preferable, and pregelatinized phosphate-crosslinked starch is more preferable among these.
These may be used individually by 1 type, and may be used in combination of 2 or more type.

Examples of commercial products of pregelatinized phosphate crosslinked starch include TEXTAID (registered trademark) A (manufactured by Ingredion) and INSTANT TEXTAID (registered trademark) A (manufactured by Ingredion). ), TEXTAID (registered trademark) A FP (manufactured by Ingredion), Pine Gold VE (manufactured by Matsutani Chemical Industry Co., Ltd.), and the like.

Pregelatinized modified starch includes water-soluble or water-insoluble pregelatinized modified starch. As the pregelatinized modified starch, it is preferred to use a water-insoluble pregelatinized modified starch. Here, the term "water-insoluble" refers to a substance that is difficult to dissolve in water and the viscosity of its aqueous solution is not high. Specifically, after heating an aqueous solution containing 5% pregelatinized modified starch at 90°C for 10 minutes, the aqueous solution was cooled and measured at room temperature (25°C) with a Brookfield viscometer. It is preferably 200 mPaS or less, more preferably 100 mPaS or less. Also, the lower limit of the viscosity is preferably 1 mPaS or more, more preferably 10 mPaS or more.

The particle size and particle shape of the powder contained in the pregelatinized starch are not particularly limited. For example, the median size of the particle size measured by the laser scattering method (the particle size at a cumulative frequency of 50% on a volume basis) is 200 μm or more. is preferable, and 300 μm or more is more preferable. The upper limit of the median diameter of the particles is preferably 2000 μm or less, more preferably 1000 μm or less.

The median diameter can be measured using a normal particle size distribution analyzer. Specifically, dry measurement using a laser diffraction scattering particle size distribution analyzer LS 13 320 XR manufactured by Beckman Coulter as a particle size distribution analyzer may be mentioned, but is not limited to this.

Of the present invention, the sea urchin-like processed food containing the pregelatinized processed starch can feel the texture of sea urchin, and the sea urchin flavor that remains in the mouth after eating (swallowing) and the mouth You can also feel the flavor of the sea urchin in your nose. Here, the "flavor of sea urchin" includes not only the bitterness, astringency, sweetness, etc. peculiar to sea urchin, but also the aroma with the sweetness of the sea.

The pregelatinized modified starch has a pass rate of preferably 98% or less, more preferably 60% or less, and most preferably 40% or less on a mass basis through a sieve with an opening of 250 μm. A sieve with an opening of 250 μm is available as one of the ISO standard R20 series sieves.

The blending amount (blending ratio) of the α-modified starch in the sea urchin-like processed food is usually 0.01 to 15% by mass, preferably 0.1 to 10% by mass, more preferably 0.1% by mass. 3 to 7% by mass.

The sea urchin-like processed food of the present invention can further contain powdered oil and the like, if necessary.

Powdered oils and fats Powdered oils and fats are oil-in-water emulsions obtained by emulsifying oil in water, or water-in-oil emulsions obtained by emulsifying water in oil and dried and powdered, or dried powdered oils and fats. It is what I let you do. As the powdered oil, it is preferable to dry powder an oil-in-water emulsion.

As the powdered fat, one obtained from an emulsion containing any oil phase and water phase can be used.

Fats used in powdered fats are not particularly limited as long as they are edible, and examples include palm oil, palm kernel oil, coconut oil, rapeseed oil (canola oil), soybean oil, cottonseed oil, sunflower oil, rice oil, and safflower. Oil, corn oil, olive oil, sesame oil, fish oil, shea butter, sal fat, illipe fat, cocoa butter, lard, beef tallow, milk fat, their fractionated oils or their processed oils (hardened and transesterified) one or more processed), and the like. These may be used individually by 1 type, and may be used in combination of 2 or more type.

Powdered fats and oils are obtained by adding an oil phase containing the above fats and oils to an aqueous phase containing excipients, stirring with a homomixer or the like, and then homogenizing with a homogenizer or the like to obtain an oil-in-water emulsion. After that, it can be obtained by drying and pulverizing.

As a method for drying and pulverizing the oil-in-water emulsion, a generally known spray drying method, vacuum freeze drying method, vacuum drying method, or the like can be used.

Excipients include, for example, proteins or hydrolysates thereof, carbohydrates and the like.

Examples of proteins include milk protein, soybean protein, wheat protein, whole milk powder, skimmed milk powder, whey powder, buttermilk powder, collagen, and gelatin.
Protein degradation products include, for example, peptides obtained by hydrolyzing proteins by enzymatic digestion or the like. These may be used individually by 1 type, and may be used in combination of 2 or more type.

Examples of milk proteins include caseins such as acid casein, rennet casein, sodium caseinate and potassium caseinate, whey protein, milk protein concentrate, total milk protein and the like.
Examples of decomposed products of milk proteins include milk peptides obtained by hydrolyzing milk proteins by enzymatic digestion or the like. Among these, those in a non-micellar state such as sodium caseinate, potassium caseinate, whey protein, milk peptides and acid casein are preferable in terms of improving emulsification stability.

When powdered fat is blended, the blending amount (mixing ratio) of the powdered fat is usually 0.01 to 15% by mass, preferably 0.1 to 10% by mass, in the sea urchin-like processed food. , more preferably 0.3 to 7% by mass.

The sea urchin-like processed food of the present invention can further contain a fat composition and the like, if necessary.

Oil and fat composition The oil and fat composition means a composition containing only fat or oil and other optional ingredients.
Fats and oils are not particularly limited as long as they are edible, and examples include palm oil, palm kernel oil, coconut oil, rapeseed oil (canola oil), soybean oil, cottonseed oil, sunflower oil, rice oil, safflower oil, corn oil, and olive oil. , sesame oil, fish oil, their fractionated oils or their processed oils (those that have undergone one or more of hardening and transesterification), which are liquid at chilled to room temperature. The chilled temperature to room temperature usually means about 3 to 30°C. Fats and oils may be used individually by 1 type, and may use a preparation oil combining 2 or more types. Other optional ingredients include, for example, sea urchin flavor (not derived from sea urchin). Here, the optional component may also be used singly or in combination of two or more.

The oil/fat composition may be used not only for blending in the sea urchin-like processed food, but also for coating (coating) the surroundings of the sea urchin-like processed food without blending in the sea urchin-like processed food. It can also be used for blending in a sea urchin-like processed food and coating the periphery of the sea urchin-like processed food. Among them, it is preferable to use rapeseed oil as the oil, and it is more preferable to use rapeseed oil blended with sea urchin flavor.

When the oil-and-fat composition is blended in the sea urchin-like processed food, the blending amount (blending ratio) of the oil-and-fat composition in the sea urchin-like processed food is usually 0.01 to 15% by mass, preferably 0.00%. It is 1 to 10% by mass, more preferably 0.3 to 7% by mass.
When the oil and fat composition is coated around the sea urchin-like processed food, for example, the sea urchin-like processed food is first placed in a small bag or the like, and then the small bag or the like is filled with the oil or fat composition to perform the sea urchin-like processing. Food can be coated. In that case, the amount of the oil and fat composition used is usually 0.01 to 30 g, preferably 0.1 to 10 g, and more preferably 0.5 to 5 g per 30 g of the sea urchin-like processed food. .

The sea urchin-like processed food of the present invention can further contain water, if necessary. When water is blended, the amount of water blended is usually 1 to 50000 parts by mass, preferably 100 to 30000 parts by mass, more preferably 1000 to 20000 parts by mass per 100 parts by mass of the lever. part by mass.

Other Optional Components The sea urchin-like processed food of the present invention may optionally contain other optional components such as yeast extract, sugars such as glucose, salt, seasonings (such as amino acids), and flavors such as sea urchin flavor. , coloring agents, thickeners, antioxidants, oils and fats, etc. can be added.

The size and shape of the sea urchin-like processed food of the present invention are not particularly limited, and examples thereof include those that are the same as or similar to those of sea urchin. In order to mold the sea urchin-like processed food, it can be formed by filling a sea urchin-like mold (for example, a small bag, a mold imitating the shape of sea urchin, etc.) with the sea urchin-like processed food. The thus obtained sea urchin-like molded product has a shape, texture and flavor similar to those of real sea urchin.

The blending amount (blending ratio) of other components in the sea urchin-like processed food is usually 0.001 to 15% by mass, preferably 0.005 to 10% by mass, and more preferably 0. 0.01 to 8% by mass.

The sea urchin-like processed food of the present invention has improved at least one flavor selected from the group consisting of a sea urchin-like aftertaste, a sea urchin-like retronasal flavor, and a sea urchin-like flavor.
Here, retronasal (oral odor) is an odor felt through the mouth or throat, and is sometimes called a return scent, an aftertaste, or the like.

<Sea urchin flavor imparting agent>
As another aspect of the present invention, a liver-containing sea urchin flavor imparting agent, wherein the liver is added to a composition containing sea urchin and a gelling agent, so that it remains in the mouth after eating. Sea urchin flavoring agents may be mentioned.

<Production (production) method of processed food imparted with sea urchin flavor>
The method for producing (preparing) a processed food imparted with sea urchin flavor of the present invention comprises a step of adding liver to the food.
The order in which the liver is added is not particularly limited, and examples include a method of mixing the sea urchin with the food at once or in multiple batches.

As another aspect of the present invention, the production method may further include a step of mixing a gelling agent and/or powdered fat.
The order of addition of these raw materials (materials) is not particularly limited, and examples include a method of mixing raw materials such as liver, gelling agent, and powdered oil all at once or separately. The other ingredients can also be mixed together or separately.

<How to add sea urchin flavor>
As another aspect of the present invention, a method for imparting a sea urchin flavor that remains in the mouth after eating (also referred to as a method for imparting sea urchin flavor, a method for increasing sea urchin flavor), comprising a step of adding liver to food. ).

<Sea urchin-like processed food composition>
The sea urchin-like processed food of the present invention can be obtained, for example, by putting a predetermined amount of the sea urchin-like processed food in a small bag or the like, and then filling the small bag or the like with an oil composition containing fats and other optional ingredients to obtain the sea urchin-like processed food. A sea urchin-like processed food composition can be prepared by coating a food with the oil and fat composition. The sea urchin-like processed food composition contains the above sea urchin-like processed food and a liquid fat composition, and the sea urchin-like processed food is coated with the fat composition. Thereby, the sea urchin-like processed food can have more sea urchin flavor. The size (capacity) of the small bag is not particularly limited, and examples thereof include bags of about 5 to 50 ml. The shape of the pouch is not particularly limited, and examples thereof include the shape of a sea urchin, the shape of a normal bag, and the like. The present invention also includes a small bag filled with a sea urchin-like processed food composition.
The method for producing the sea urchin-like processed food composition includes a step of mixing raw materials (materials), a step of heating the mixture, a step of filling the heated sea urchin-like processed food into a small bag or the like, and a step of filling the sea urchin-like processed food. can include a step of filling a small bag or the like filled with the oil and fat composition, a step of cooling the obtained processed food composition, and the like.

In the heating step (heating step), the heating temperature is not particularly limited and is usually 40 to 130°C, preferably 50 to 100°C, more preferably 70 to 90°C. The heating temperature may be raised abruptly or gradually raised stepwise.

In the step of filling small bags with the sea urchin-like processed food obtained by heating, the filling method is not particularly limited. a method of filling by

In the step of filling a small bag or the like with the oil and fat composition, the filling method is not particularly limited. and a method of filling using the same.

In the step of cooling the obtained sea urchin-like processed food composition, the cooling temperature is not particularly limited, and examples thereof include −20° C. to chilled temperature to room temperature. Chilled temperature to room temperature usually means about 3 to 30°C. The cooling rate may be decreased abruptly or gradually decreased in steps.

The size and shape of the sea urchin-like processed food composition of the present invention are not particularly limited, and examples thereof include those that are the same as or similar to those of sea urchin. The sea urchin-like processed molded product obtained from the sea urchin-like processed food composition has a shape, texture and flavor similar to those of real sea urchin.

<Application>
The use of the sea urchin-like processed food of the present invention is not particularly limited. For example, it can be used not only as an ingredient for sushi, sushi rolls, and as a topping for gunkanmaki, but also as sashimi as it is.
In addition, the sea urchin-like processed food of the present invention can be used for various purposes such as toppings for pasta, rice, bowls, etc., dressings, pasta sauces, gratin sauces, and soups.

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

[Example 1]
As shown in Table 1 below, pork liver paste (without enzyme treatment) (here, "without enzyme treatment" means that it is not enzyme-treated but is heat-treated. The same applies hereinafter. ) 2g, gelling agent 1g, glucose 2g, seasoning 1g, powdered oil 5g, salt 1g, egg yolk processed product 10g, yeast extract 2g, sea urchin flavor (not derived from sea urchin) 0.3g, coloring agent 0 .7g and 75g of water were mixed and the mixture was heated until it reached 85°C. After that, 30 g of the mixture was placed in a small bag, and 1 g of an oil composition (rapeseed oil 98%, sea urchin flavor 2%) was added and cooled to obtain a sea urchin-like processed food. As for the solid content of the liver, pork liver paste (without enzyme treatment) was mixed in the sea urchin-like processed food of Example 1 so that the solid content of the liver was 0.5%.

[Example 2]
As the liver, sea urchin-like liver was prepared according to the method of Example 1, except that the amount of chicken liver paste (without enzyme treatment) was changed to 2.5 g instead of pork liver paste (without enzyme treatment), and the amount of water was changed to 74.5 g. Made processed food. As for the solid content of liver, chicken liver paste (without enzyme treatment) was blended in the sea urchin-like processed food of Example 2 so that the solid content of liver was 0.5%.

[Example 3]
As the liver, instead of the pork liver paste (without enzyme treatment), the amount of pork liver paste (with enzyme treatment) was changed to 1.3 g, and the amount of water was changed to 75.7 g. Made processed food. As for the solid content of the liver, pork liver paste (enzyme-treated) was mixed in the sea urchin-like processed food of Example 3 so that the solid content of the liver was 0.5%.

[Example 4]
As the liver, sea urchin-like liver was prepared according to the method of Example 1, except that the amount of chicken liver paste (with enzyme treatment) was changed to 2.5 g instead of pork liver paste (without enzyme treatment), and the amount of water was changed to 74.5 g. Made processed food. As for the solid content of liver, chicken liver paste (enzyme-treated) was blended in the sea urchin-like processed food of Example 4 so that the solid content of liver was 0.5%.

[Example 5]
As the liver, a sea urchin-like processed food was prepared according to the method of Example 1, except that the amount of chicken liver powder (with enzyme treatment) A was changed to 2 g instead of pork liver paste (without enzyme treatment), and the amount of water was changed to 75 g. made. As for the solid content of liver, chicken liver powder (enzyme-treated) A was blended in the sea urchin-like processed food of Example 5 so that the solid content of liver was 0.5%.

[Example 6]
As the liver, a sea urchin-like processed food was prepared according to the method of Example 1, except that the amount of chicken liver powder (with enzyme treatment) B was changed to 1 g instead of pork liver paste (without enzyme treatment), and the amount of water was changed to 76 g. made. As for the solid content of liver, chicken liver powder (enzyme-treated) B was blended in the sea urchin-like processed food of Example 6 so that the solid content of liver was 0.5%.

[Reference example 1]
A reference sea urchin food was prepared according to the method of Example 1, except that the amount of sea urchin paste was changed to 10 g and the amount of water was changed to 67 g instead of liver.

[Comparative Example 1]
A comparative processed food was prepared according to the method of Example 1, except that no liver was added and 77 g of water was used.

[Comparative Example 2]
A comparative processed food was prepared according to the method of Example 1, except that 2 g of pork meat paste was added without adding liver, and 75 g of water was added. As for the solid content of pork, the pork meat paste was mixed in the sea urchin-like processed food of Comparative Example 2 so that the solid content of pork was 0.5%.

[Comparative Example 3]
A comparative processed food was prepared according to the method of Example 1 except that 1.3 g of chicken meat paste was blended without blending liver and 75.7 g of water was added. As for the solid content ratio of chicken meat, chicken meat paste was added to the sea urchin-like processed food of Comparative Example 3 so that the solid content ratio of chicken meat was 0.5%.

[Example 7]
As shown in Table 2 below, chicken liver powder (with enzyme treatment) A 0.4 g, gelling agent 1 g, glucose 2 g, seasoning 1 g, powdered oil 5 g, salt 1 g, egg yolk processed product 10 g, yeast extract 2 g, sea urchin 0.3 g of savory flavor (not from sea urchin), 0.7 g of coloring and 76.6 g of water were mixed and the mixture was heated until it reached 85°C. After that, 30 g of the mixture was placed in a small bag, and 1 g of an oil composition (rapeseed oil 98%, sea urchin flavor 2%) was added and cooled to obtain a sea urchin-like processed food. As for the solid content of liver, chicken liver powder (enzyme-treated) A was blended in the sea urchin-like processed food of Example 7 so that the solid content of liver was 0.1%.

[Example 8]
A sea urchin-like processed food was prepared according to the method of Example 7, except that 0.4 g of chicken liver powder (enzyme-treated) A was replaced with 1 g of liver and 76 g of water was used. As for the solid content of liver, chicken liver powder (enzyme-treated) A was blended in the sea urchin-like processed food of Example 8 so that the solid content of liver was 0.25%.

[Example 9]
A sea urchin-like processed food was prepared according to the method of Example 7, except that 0.4 g of chicken liver powder (enzyme-treated) A was replaced with 2 g of liver and 75 g of water was used. As for the solid content of liver, chicken liver powder (enzyme-treated) A was blended in the sea urchin-like processed food of Example 9 so that the solid content of liver was 0.5%.

[Example 10]
A sea urchin-like processed food was prepared according to the method of Example 7, except that 0.4 g of chicken liver powder (enzyme-treated) A was replaced with 4 g of liver and 73 g of water was used. As for the solid content of liver, chicken liver powder (enzyme-treated) A was blended in the sea urchin-like processed food of Example 10 so that the solid content of liver was 1%.

<Test Example 1>
Sensory evaluation 1 (back mouth like sea urchin)
The sea urchin-like processed foods prepared in Examples 1 to 6, Reference Example 1, and Comparative Examples 1 to 3 were eaten and subjected to sensory evaluation. The sensory evaluation was carried out by a panel of five skilled experts with regard to sensory evaluation 1 "back mouth like sea urchin".

As the evaluation results, Table 3 shows the score of each panelist, the average score, and the overall evaluation (acceptance) of the sensory evaluation 1 above. As for the evaluation criteria, samples with an average score of 3 or more in the sensory evaluation 1 were regarded as acceptable.

・ Sea urchin-like back 5 points: Very noticeable 4 points: Strongly noticeable 3 points: Somewhat noticeable 2 points: Slightly noticeable 1 point: Not noticeable

<Results>
From Table 3, the sea urchin-like processed foods of Examples 1 to 6 all had an excellent sea urchin-like aftertaste, even without blending sea urchin, and the overall evaluation was acceptable. On the other hand, the sea urchin-like processed foods of Comparative Examples 1 to 3 all had a poor sea urchin-like aftertaste, and the overall evaluation was unacceptable.
In addition, Reference Example 1 uses real sea urchin, so it has a rear mouth of sea urchin, and was evaluated as a target standard. Further, Comparative Examples 1 to 3 contain a sea urchin flavor (not derived from sea urchin), but as is clear from the results in Table 3, even if there is a sea urchin flavor, It was found that the sea urchin-like processed food in Examples 1 to 6 was due to the effect of the liver because the aftertaste was poor.

Sensory evaluation 2 (sea urchin-like retronasal)
The sea urchin-like processed foods prepared in Examples 3 to 6, Reference Example 1, and Comparative Examples 1 to 3 were eaten and subjected to sensory evaluation. The sensory evaluation was carried out by a panel of five skilled experts with regard to sensory evaluation 2 "retronasal like sea urchin".

As the evaluation results, Table 4 shows the score of each panelist, the average score, and the overall evaluation (acceptance) of the sensory evaluation 1 above. As for the evaluation criteria, samples having an average score of 3 or more in the sensory evaluation 2 were regarded as acceptable.

Sea urchin-like retronasal 5 points: very felt 4 points: very felt 3 points: somewhat felt 2 points: slightly felt 1 point: not felt

<Results>
From Table 4, the sea urchin-like processed foods of Examples 3 to 6 all had excellent retronasal (return scent) like sea urchin, even without blending sea urchin, and the overall evaluation was acceptable. On the other hand, the sea urchin-like processed foods of Comparative Examples 1 to 3 all had a poor retronasal flavor similar to that of sea urchin, and the overall evaluation was unacceptable.
In addition, Reference Example 1 uses real sea urchin, so it has retronasal like sea urchin, and was evaluated as a target standard. Further, Comparative Examples 1 to 3 contain a sea urchin-flavored flavor (not derived from sea urchin). Since the taste of retronasal was inferior, it was found that the sea urchin-like processed foods in Examples 3 to 6 were effective due to the liver.

Sensory evaluation 3 (flavor like sea urchin)
The sea urchin-like processed foods prepared in Examples 2 to 6, Reference Example 1, and Comparative Examples 1 to 3 were eaten and subjected to sensory evaluation. The sensory evaluation was carried out by a panel of five experienced experts with regard to sensory evaluation 3, "sea urchin-like flavor."

As the evaluation results, Table 5 shows the score of each panelist, the average score, and the overall evaluation (acceptance) of the sensory evaluation 3 above. As for the evaluation criteria, samples with an average score of 3 or more in the sensory evaluation 3 were regarded as acceptable.

・ Sea urchin-like flavor 5 points: strongly felt 4 points: very felt 3 points: somewhat felt 2 points: slightly felt 1 point: not felt

<Results>
From Table 5, the sea urchin-like processed foods of Examples 2 to 5 all had an excellent sea urchin-like flavor even without blending sea urchin, and the overall evaluation was acceptable. On the other hand, the sea urchin-like processed foods of Comparative Examples 1 to 3 all had a poor sea urchin-like flavor, and the overall evaluation was unacceptable.
In addition, Reference Example 1 uses real sea urchin, so it has a sea urchin-like flavor and was evaluated as a target standard. Further, Comparative Examples 1 to 3 contain a sea urchin-flavored flavor (not derived from sea urchin). Since the flavor was inferior, it was found that the sea urchin-like processed foods in Examples 2 to 6 were effective due to the liver.

<Test Example 2>
Sensory evaluation 1 (back mouth like sea urchin)
The sea urchin-like processed foods prepared in Examples 7 to 10, Reference Example 1, and Comparative Example 1 were eaten and subjected to sensory evaluation. The sensory evaluation was carried out by a panel of five skilled experts with regard to sensory evaluation 1 "back mouth like sea urchin".
In addition, although Reference Example 1 and Comparative Example 1 have the same composition as Reference Example 1 and Comparative Example 1 of Test Example 1, a sea urchin-like processed food was prepared separately and subjected to sensory evaluations 1, 2 and 3 of Test Example 2. did In addition, although Example 9 has the same composition as Example 5 of Test Example 1, a sea urchin-like processed food was prepared separately, and sensory evaluations 1, 2 and 3 of Test Example 2 were performed.

As the evaluation results, Table 6 shows the score of each panelist, the average score, and the overall evaluation (acceptance) of the sensory evaluation 1 above. As for the evaluation criteria, samples with an average score of 3 or more in the sensory evaluation 1 were regarded as acceptable.

<Results>
From Table 6, the sea urchin-like processed foods described in Examples 7 to 10 all had an excellent sea urchin-like aftertaste, even without blending sea urchin, and the overall evaluation was acceptable. On the other hand, the sea urchin-like processed food of Comparative Example 1 had a poor sea urchin-like aftertaste, and the overall evaluation was unacceptable.
In addition, Reference Example 1 uses real sea urchin, so it has a rear mouth of sea urchin, and was evaluated as a target standard. In addition, Comparative Example 1 contains a sea urchin flavor (not derived from sea urchin), but as is clear from the results in Table 6, even if there is a sea urchin flavor, it has a sea urchin-like aftertaste. It was found that the sea urchin-like processed foods in Examples 7 to 10 were effective due to the liver.

Sensory evaluation 2 (sea urchin-like retronasal)
The sea urchin-like processed foods prepared in Examples 7 to 10, Reference Example 1, and Comparative Example 1 were eaten and subjected to sensory evaluation. The sensory evaluation was carried out by a panel of five skilled experts with regard to sensory evaluation 2 "retronasal like sea urchin".

As the evaluation results, Table 7 shows the score of each panelist, the average score, and the overall evaluation (acceptance) of the sensory evaluation 2 above. As for the evaluation criteria, samples having an average score of 3 or more in the sensory evaluation 2 were regarded as acceptable.

<Results>
From Table 7, the sea urchin-like processed foods of Examples 7 to 10 all had excellent retronasal (return scent) like sea urchin even without blending sea urchin, and the overall evaluation was acceptable. On the other hand, the sea urchin-like processed food of Comparative Example 1 had a poor retronasal flavor similar to that of sea urchin, and was unacceptable in the overall evaluation.
In addition, Reference Example 1 uses real sea urchin, so it has retronasal like sea urchin, and was evaluated as a target standard. In addition, Comparative Example 1 contains a sea urchin flavor (not derived from sea urchin), but as is clear from the results in Table 7, even if there is a sea urchin flavor, it does not have a retronasal flavor similar to sea urchin. Since the flavor was inferior, it was found that the sea urchin-like processed foods in Examples 7 to 10 were effective due to the liver.

Sensory evaluation 3 (flavor like sea urchin)
The sea urchin-like processed foods prepared in Examples 7 to 10, Reference Example 1, and Comparative Example 1 were eaten and subjected to sensory evaluation. The sensory evaluation was carried out by a panel of five experienced experts with regard to sensory evaluation 3, "sea urchin-like flavor."

As the evaluation results, Table 8 shows the score of each panelist, the average score, the sum of the average score of sensory evaluation 3 and the average score of sensory evaluation 3, overall evaluation, and comments. As for the evaluation criteria, samples with an average score of 3 or more in the sensory evaluation 3 were regarded as acceptable.

<Results>
From Table 8, the sea urchin-like processed foods of Examples 7 to 10 all had an excellent sea urchin-like flavor, even without blending sea urchin, and were evaluated as acceptable. On the other hand, the sea urchin-like processed food of Comparative Example 1 had a poor sea urchin-like flavor, and was unacceptable in the overall evaluation.
In addition, Reference Example 1 uses real sea urchin, so it has a sea urchin-like flavor and was evaluated as a target standard. In addition, Comparative Example 1 contains a sea urchin flavor (not derived from sea urchin), but as is clear from the results in Table 8, even if there is a sea urchin flavor, it does not have a sea urchin-like flavor. It was found that the sea urchin-like processed foods in Examples 7 to 10 were inferior because of the effect of the liver.

Claims (2)

A sea urchin flavor imparting agent containing liver. A method for imparting sea urchin flavor to a food, characterized by adding liver.