JPH0121949B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention provides, for example, natural cod roe, kazunoko,
It has a quasi-opaque to opaque appearance, strength, and texture similar to natural granular fish eggs such as caviar, and does not have a unique seaweed-specific odor such as re-coagulated brown algae dissolved components. The present invention relates to a granular fish roe-like structure that is useful for artificial fish roe and a wide range of other uses. The granular fish roe-like structure is a state in which a large number of extremely small edible oil and fat particles with an average particle size of 20 microns or less are dispersed in a granular matrix of edible gel, and the particles are usually finely divided. It is a granular fish roe-like structure in a dispersion-filled state, which not only has the preferable strength and texture of conventionally proposed granular foods, but also has further improved properties due to ultrafine dispersion of edible oils and fats. In addition to imparting flavor and texture, the size of the emulsified oil particles of the edible gel containing edible oils and fats as raw materials is as small as 20μ or less, so the entire product becomes cloudy, making it easy to adjust the color. The gelled product has the advantage of exhibiting a quasi-opaque to opaque appearance that closely resembles natural granular fish eggs. Furthermore, there is no disadvantage associated with the peculiar odor of seaweed such as the previously known re-coagulated components of dissolved components of brown algae, and the oil-in-water type containing particles containing a chemical gelling agent in the coarse oil particles dispersed in the previously proposed alginic acid aqueous solution. Disadvantages of complicated production methods and difficult to control, such as emulsion coagulation, and translucent or transparent coagulated products that are quite different from the quasi-opaque or opaque feeling of natural granular fish roe. There will be no disadvantages. More specifically, the present invention preferably provides particle sizes of about
The present invention relates to a granular fish roe-like structure comprising a large number of edible oil particles having an average particle size of 20 microns or less dispersed in a granular matrix having a size of 0.2 to about 10 mm. The ingredients of fish roe-like foods that have been proposed so far are composed of one type of natural polymer compound or a mixture of two or more types, and there are some proposals to include edible oil in these foods. Most of the granular matrix of the edible gel of the present invention has a structural composition in which an oily substance occupies a part of the multilayer, or a structural composition found in microcapsules produced by a coacervation method with an oily substance as a core. This is a completely different structure from a structure in which a large number of fine particles of edible oil and fat particles are dispersed and contained. As a proposal for producing a fish roe-like granular food, the proposal of JP-A-55-39710 is known. According to this proposal, an aqueous solution of sodium alginate is mixed with a liquid oil in which a calcium salt such as calcium chloride or calcium lactate is dispersed, which acts as a chemical gelling agent for the sodium alginate. A method is disclosed in which the oil particles are made into an emulsified state and then left to stand, whereby the calcium salt in the oil particles gradually leaches out to the aqueous solution side and coagulates the sodium alginate aqueous solution. However, with this proposed method, the gelled particles obtained are coarse and have difficulties in terms of strength and texture.Furthermore, the manufacturing operation is complicated and extremely difficult to control. It has been found that there are deficiencies resulting in an appearance that is far removed from the preferred semi-opaque to opaque appearance of roe. Furthermore, the shape of the obtained granules was often irregular, and it was found that it was actually difficult to obtain well-aligned spherical coagulates. According to this proposed method, it is actually possible to produce a granular fish roe-like structure containing a large number of edible oil and fat fine particles with an average particle size of 20 microns or less dispersed in edible gel granules. , it was found that it could not be formed. In addition, as another proposal, Japanese Patent Application Laid-open No. 55-39710,
A coagulated food made from brown algae, which consists of dropping a dissolved product of brown algae in the form of granules such as spheres, continuous products thereof, or filamentous products into a coagulation bath, coagulating them in the above conditions, and seasoning as appropriate. The manufacturing method is known. According to this proposal, brown algae are treated with a method using an edible mushroom culture solution (Japanese Patent Publication No. 49-46069) or a method using a metal chelating agent to bind to acidic polysaccharides in the brown algae. The chelating agent is removed to dissolve the metal, the solid content is removed, and a dissolved brown algae sol is obtained, which is molded into the above shape and chemically gelled with calcium acetate or calcium chloride. It is regenerated and coagulated by dissolving it in a coagulation bath containing a chemical agent. However, this proposed method has the disadvantage that the preparation of the sol from the raw material brown algae is complicated and time-consuming, and the peculiar odor of seaweed accompanies the final product, which causes problems in its use. There is. Furthermore, it has been found that the strength, texture, appearance, etc. of the resulting granules are quite different from the desirable properties of natural granular fish roe. The present inventors have developed a granular fish roe-like product that is easy to produce, has a favorable appearance similar to natural granular fish roe, is excellent in terms of strength and texture, and is free from the problem of seaweed-specific odor. We conducted research to provide a structure. As a result, a granular structure consisting of a large number of edible oil and fat fine particles with an average particle size of 20 microns or less dispersed in an edible gel granule containing a chemically gelled polysaccharide, It can be easily produced, and the structure in which fine edible oil particles with an average particle size of 20 microns or less are packed in a finely dispersed matrix in the granular matrix of this edible gel closely resembles natural granular fish eggs. It has a semi-opaque to opaque appearance, strength, and texture, and can be freely scented and seasoned without any seaweed-specific odor or taste, making it extremely useful in a wide range of applications including granular artificial fish roe. It was discovered that this structure can be constructed as follows. According to the research conducted by the present inventors, the granular fish roe-like structure can be used for artificial fish roe, granular pharmaceutical products, livestock products, etc., which are similar to natural cod roe, kazunoko, caviar, etc. in terms of sensory and appearance. It can be used as animal feed or feed for fish, birds, etc., and especially when applied to artificial fish eggs, it can easily improve sensory properties such as texture, hardness, and softness, and it can also be used to improve the sensory properties of edible oils and fats. It has been found that through the action of saturated fatty acids, especially linoleic acid (vitamin F), it is possible to provide a product that also has the effect of a health food, lowering cholesterol in the body. Furthermore, in the granular matrix of the above-mentioned edible gel, preferably having a particle size of about 0.2 to about 1.0 mm, a large number of edible fat and oil particles having an average particle size of 20 microns or less are included in the weight of the edible gel. Based on about 0.3～
The granular fish-roe-like structure, which is dispersed throughout the matrix at approximately 20% by weight and has a whiteness of approximately 29±3 on an electronic color difference meter without being treated with dyes or other coloring agents, is characterized by its appearance, strength, texture, etc. I learned that the properties of this material make it a particularly excellent structure. Therefore, an object of the present invention is to provide a granular fish roe-like structure that has excellent properties and is easy to manufacture. The above objects and many other objects and advantages of the present invention will become more apparent from the following description. In the present invention, the edible gel-forming ingredients used to form the edible gel granules include:
For example, pectin substances such as pectin and pectinic acid, vegetable gum substances such as gum arabic and gum tracanth, locust bean seed mucilage (locust bean gum), and guar seed mucilage (guaran).
Examples include plant seed components such as alginic acid, alginic acid, its salts, and derivatives thereof, which are cell membrane components of algae, and polysaccharides such as seaweed stickies such as agar and carrageenan. These can be selected and used as appropriate depending on the desired properties of the desired granular fish roe-like structure, and multiple types can be used in combination if desired. In the present invention, the edible oil component used to disperse a large number of fine particles with an average particle size of 20 microns or less in the granular matrix of the edible gel includes any edible animal or vegetable oil, medicinal oil or fat. Component oils and fats and appropriate combinations thereof can be used. Examples of such edible oils include vegetable oils such as olive oil, safflower oil, corn oil, sunflower oil, cottonseed oil, camellia oil, rice bran oil, or mixtures thereof;
Animal fats and oils include fish oils such as squid oil and cod oil;
Examples include liver oils such as shark liver oil, carp liver oil, and cod liver oil; marine animal oils such as seal oil and blue whale oil; shellfish oils such as abalone oil and oyster oil; and mixtures thereof. In addition, liver oil, castor oil, fatty acid glycerides, which are oily substances that can be used as medicinal ingredients,
Vitamin E etc. can also be used. When used, it is preferred to use an amount of from about 0.3% to about 20%, preferably from about 0.5% to about 10% by weight, based on the weight of the edible gel. The granular fish roe-like structure of the present invention can be colored, flavored, flavored, etc. by post-processing. When using colorants or flavoring agents that are soluble or miscible with fats and oils,
There is an advantage that these components can be contained in the edible oil or fat before the gelling step. When gelling an emulsion of fine particles of edible oils and fats in an edible sol containing these into a granule, gelation treatment is performed in an aqueous coagulation bath containing a chemical gelling agent, and the gelled granules are washed with water. During the treatment, the benefit of avoiding problems such as part or all of these coloring agents and flavoring agents being transferred to the treated water phase and being lost, and the troubles associated with wastewater treatment of the treated water phase can be avoided. As such colorants and flavoring agents, any edible oil-soluble or oil-miscible coloring agent and flavoring agent can be used. The granular fish roe-like structure in which a large number of fine edible oil and fat particles with an average particle size of 20 microns or less are dispersed in the granular matrix of the edible gel of the present invention has an average particle size of 20 microns or less. It is presumed that many of the microparticles are derived from the structure that is dispersed throughout the granular gel matrix, but they are extremely homogeneous and have excellent strength and texture, and are similar to natural granular fish roe. It shows a very similar appearance. For example, in a granular emulsion of a coarse emulsion,
It is not possible to form a granular gel with such homogeneity and excellent strength and texture, and it also becomes translucent to transparent, and its appearance is far from that of natural granular fish roe. In addition, for example, a gelled product that does not contain fine particles of fat or oil becomes transparent and has a completely different appearance, and also loses the desirable functionality of natural granular fish roe in terms of strength and texture. As described above, the granular fish roe-like structure of the present invention contains a large number of edible fat and oil particles having an average particle size of 20 microns or less dispersed in the edible gel granules. In the present invention, the average particle diameter refers to a value determined as follows. Average particle size of edible fat and oil particles: - Fix the sample gel to a flat sample holder using an adhesive (gelatin, paraffin, etc.).
The fixed sample was cut under cooling conditions (below 5°C) using a sharp razor so that a plane cross section passing approximately through the center of the granule appeared, and this cut surface was examined using an optical microscope at 100x magnification. Observation is made under cooling conditions. The particle size (microns) of all the oil and fat particles present within a circular area (circumference) with a diameter of 0.2 mm from the center of the cut surface was measured under a microscope, and the average particle size (microns) = the measured particle size. Calculate the average particle size according to the sum (microns)/number of particles actually measured. According to a preferred embodiment of the invention, the average particle size, as determined as described above, is less than 20 microns, preferably on the order of about 5 to about 15 microns. Further, at least 70%, and preferably 80%, of the total particles measured should be in the particle size range of about 5 to about 25 microns. The granular fish roe-like structure of the present invention has an electronic color difference meter whiteness of
It is preferably about 29±3, particularly about 29±2. The whiteness was measured using an electronic color difference meter Model TC-55D.
(Nippon Denshoku Kogyo product) From the L value, a value and b value obtained by performing reflection measurement, the formula, whiteness (W) = 100 - [(100 - L) ² + (a ² +b ₂ )] Calculated and determined according to ^1/2 . The granular fish roe-like structure of the present invention is produced by forming an oil-in-water emulsion of an edible gelatinable sol-forming material such as those exemplified above and an edible fat and oil, and then using any method to form an oil-in-water emulsion of granule size. It can be formed by gelling it in the form of droplets. On this occasion,
As a raw material sol, the use of a dissolved product of brown algae having a peculiar odor of seaweed, as in the above-mentioned Japanese Patent Application Laid-Open No. 55-39710, should be avoided in order to overcome the problem of the peculiar odor. Furthermore, when forming the granular gelled product, the method of JP-A No. 55-39710 mentioned above cannot actually be used to form the object of the present invention, and should therefore be avoided. In producing the granular fish roe-like structure of the present invention, the above raw material oil-in-water emulsion is formed so that the droplet size of the edible oil emulsified and dispersed in the emulsion is such that the average particle size is 20 microns after gelation. This is done so that the following conditions are met. For this purpose, the types and combinations of edible sol-forming materials used as raw materials, the types of edible oils and fats and their combinations with the above-mentioned sol-forming materials, their concentrations, the amount of edible oils and fats used, mixing emulsification means. By appropriately selecting and combining the emulsifying efficiency or emulsifying ability, the use or non-use of emulsifiers, and their types, the edible oil droplet size in the emulsion can be adjusted to the average particle size.
It is preferable to form an oil-in-water emulsion as fine as 20 microns or less. Selection of such suitable conditions can be easily carried out experimentally by those skilled in the art. Generally, when the concentration of the aqueous solution of the sol-forming material is high, a relatively coarse oil-in-water emulsion is formed, for example by mechanical stirring means, and this is atomized by atomizing means such as, for example, air spraying. As a result, it is possible to create fine oil-in-water emulsified droplets with a particle size of 20 microns or less. Further, when the concentration of the aqueous solution of the edible sol-forming material is relatively dilute, or depending on the type of the edible sol-forming material, it is preferable to use an emulsifier to form an emulsion. Furthermore,
For example, a homomixer may be utilized, sufficiently aggressive operating conditions may be employed, and appropriate atomization means may be used to form the desired droplets. Such gelation of droplets can be appropriately selected depending on the type of edible sol-forming material that can be gelled, and using a polysaccharide that can be chemically gelled or a material containing it as a main component, an aqueous solution containing chemical gelling agents known per se, such as, for example, calcium acetate, calcium lactate, calcium chloride, magnesium chloride, barium chloride, aluminum chloride, aluminum sulfate, iron chloride; It can be gelled by contacting with liquid droplets such as the following. Chemical gelation conditions are known per se, e.g. from about 0°C to about 50°C.
Intensity conditions such as: and contact times such as from about 1 second to about 30 seconds can be exemplified. The granular fish roe-like structure of the present invention, which can be formed as described above, can be further subjected to washing treatment, coloring treatment, flavoring treatment, and other desired post-treatments. Processing agents used in such treatments include, for example, red pigments extracted from red malt, orange-red pigments such as capsanthin in paprika and lycopene in bell peppers, and yellow pigments such as crocin and beech pigments. Coloring agents such as rutin in safflower, shisonin in perilla as a purple-red pigment, and latsukaic acid in shellfish: for example, seafood flavors such as salmon roe flavor and salmon flavor, orange, lemon, Aromatic ingredients such as natural plant flavors such as spearmint and diasmine; for example, table salt, sodium glutamate, sodium inosinate, sugar and vinegar, sake, fermented brews such as mirin and mustard oil, animal and vegetable oils and fats, and extraction of seafood. Flavor or seasoning components such as foods; for example, ascorbic acid (vitamin C), pantothenic acid (vitamin M), thiamine (vitamin
Water-soluble vitamins such as _B1 ), amino acids such as alanine, methionine, aspartic acid, glutamine, and arginine, minerals including inorganic substances such as Fe and Ca, organic acids such as citric acid and malic acid,
Other health or pharmaceutical ingredients such as hormones, antibiotics, etc.; Fruit extract ingredients such as orange, strawberry, lemon, banana, cocoa, etc.; Preservative or antifungal agents such as ethyl alcohol, wood vinegar, aldehydes, etc. Components; etc. can be exemplified. The amounts of these post-treatment components can be changed as appropriate.
Those skilled in the art can freely select and use them. In addition, among these post-processing components, those that are soluble or miscible with the edible sol or edible fats and oils are added to the edible sol or edible fat when forming the raw material sol in the same manner as described above using coloring agents and flavoring agents as examples. It can be used by dissolving or mixing with edible fats and oils. Furthermore, as other post-treatments, heating or drying treatment may be performed for the purpose of imparting special texture or preventing syneresis. EXAMPLES Hereinafter, the granular roe-like structure of the present invention and several aspects of its production will be illustrated in more detail with reference to Examples. Example 1 To an aqueous solution containing 1% sodium alginate and 1.5% pectin, 0.8 parts by weight of salad oil was added and stirred to emulsify it into a rough oil-in-water type, and this was used as a raw material to inject through a pressure nozzle (nozzle diameter 0.5 m/m). A microspray was prepared using the same method, and the mixture was dropped into a 5% calcium chloride aqueous solution to obtain a granular gel with a size of 0.2 to 0.5 m/m. This gelled product was washed with water, dehydrated, and seasoned with appropriate amounts of common salt, sodium glutamate, and sugar to obtain a shishiyamonoko-like food. When the size of the oil droplets in this gelled product was measured, the average particle size was 9 microns. Approximately 80% of the total oil droplet particles measured were comprised of oil droplet particle sizes ranging from 5 to 15 microns. Furthermore, the whiteness measured by an electronic color difference meter before further processing was 26. Example 2 2 parts by weight of salad oil was added to an aqueous solution containing 1% sodium alginate and 2.5% pectin, stirred roughly to emulsify it into an oil-in-water type, and using this as a raw material, a pressurized nozzle (nozzle hole diameter 0.8 m/m) was used. A microspray was made using the above method, and the mixture was dropped into a 10% calcium chloride aqueous solution to obtain a granular gel with a size of 0.5 to 0.8 m/m. This gelled product was washed with water, dehydrated, and mixed with appropriate amounts of common salt, sodium glutamate, sugar, and a natural red coloring agent to give a coloring and seasoning, thereby obtaining a cod roe-like food. When the size of the oil droplets in this gelled product was measured, the average particle size was 10 microns.
Approximately 80% of the total oil droplet particles measured were comprised of oil droplet particle sizes ranging from 5 to 15 microns. Moreover, the electronic color difference meter whiteness before the subsequent treatment was 31. Example 3 To an aqueous solution containing 2% sodium alginate and 1% locust bingham, 3 parts by weight of salad oil colored yellow-red with an oil-soluble natural pigment was added and stirred to roughly emulsify it into an oil-in-water type, and this was used as a raw material and pressurized. A fine spray was made using a nozzle (nozzle hole diameter: 1 m/m) and dropped into a 5% aqueous solution of burnt alum to obtain a granular gelled material with a size of 1 to 1.5 m/m. This gelled product was washed with water, dehydrated, and mixed with appropriate amounts of common salt, sodium glutamate, and sugar for seasoning to obtain a Kazunoko-like food. Furthermore, when the size of the oil droplets in this gelled product was measured, the average particle size was 11 microns.
Approximately 80% of the total oil droplet particles measured were comprised of oil droplet particle sizes ranging from 5 to 15 microns. Further, the whiteness of the gelled product without the natural dye was 32 using an electronic colorimeter. Example 4 5 parts by weight of salad oil was added to an aqueous solution containing 2% sodium alginate and 1% carrageenan,
A stable oil-in-water emulsion is prepared by stirring with a homomixer under conditions such that the emulsion size determined experimentally in advance is 20μ or less. A water-soluble natural pigment was added to the sol, which was colored gray-black, as a raw material, and a disk (diameter 150 m/m) with a notch on the outer circumference of a spray dryer (vertical rotating disk method) was brought into contact with the sol for 1000 r. The adhering liquid was formed into minute droplets by centrifugal force under the conditions of .pm, and dropped into a 5% calcium chloride aqueous solution to obtain a granular gelled product with a size of 2 to 3 m/m. This gelled product was washed with water, dehydrated, and mixed with appropriate amounts of common salt, sodium glutamate, and sugar for seasoning to obtain a lamp fish cake beer-like product. Furthermore, when the size of the oil droplets in this gelled product was measured, the average particle size was 10 microns. Approximately 80% of the total oil droplet particles measured were comprised of oil droplet particle sizes ranging from 5 to 15 microns. Furthermore, the whiteness of the gelled product without the natural dye was 29 using an electronic colorimeter. Example 5 3 parts by weight of salad oil was added to an aqueous solution containing 1% sodium alginate and 0.5% guar gum,
A stable oil-in-water emulsion is prepared by stirring in a homomixer under conditions that the emulsion size, determined experimentally in advance, is 20 microns or less. A sol colored gray-black by adding a water-soluble natural pigment is used as a raw material, and it is dropped into a 10% calcium chloride aqueous solution by gravity using a 3.3 m/mφ cylindrical nozzle to form a spherical gel of 3 to 4 m/m. I got a monster. This gelled product was washed with water, dehydrated, and seasoned with common salt and sodium glutamate to obtain a caviar-like food. In addition, when the size of the oil droplets in this gelled product was measured, the average particle size was 9 microns.
Approximately 80% of the total oil droplet particles measured were comprised of oil droplet particle sizes ranging from 5 to 15 microns. Furthermore, the whiteness of the gelled product without the natural dye was 30 using an electronic colorimeter. Example 6 10 parts by weight of salmon oil was added to an aqueous solution containing 2.5% sodium alginate and 5% pectin, and the emulsion size determined experimentally in advance was 20%.
A stable oil-in-water emulsion is prepared by stirring in a homomixer under micron or less conditions. A sol colored orange by adding a water-soluble natural pigment was used as a raw material, and a drip was made by intermittent pressurization at a pressure of 2 Kg/cm ² through a cylindrical nozzle with a pore diameter of 5 m/m, and the sol was placed in a 5% aluminum sulfate aqueous solution. A spherical gel material with a diameter of 7 to 9 m/m was obtained. This gelled product was washed with water and then dehydrated to obtain a product that resembles commercially available salmon roe for fishing and breeding (a processed product of natural salmon roe). Furthermore, when the size of the oil droplets in this gelled product was measured, the average particle size was 11 microns.
Approximately 80% of the total oil droplet particles measured were comprised of oil droplet particle sizes ranging from 5 to 15 microns. Further, the whiteness of the gelled product without the natural dye was 32 using an electronic colorimeter. Examples 7 to 15 The raw material sol emulsions shown in Tables 1 to 5 below were granulated and gelled by the methods shown in those tables to obtain the granules shown in these tables. In addition, the panel test is based on the following method and evaluation. The texture and appearance of the obtained granular fish roe-like structures were compared with each natural fish roe.
Evaluations were made on a 10-point scale by 20 monitors (10 men and 10 women). Scoring method by monitors 10 points: 20 monitors scored natural fish roe and texture,
Indistinguishable by appearance. 9 points: 18 monitors selected natural fish roe and texture,
Indistinguishable by appearance. 8 points: 16 monitors selected natural fish roe and texture,
Indistinguishable by appearance. 7 points: 14 monitors selected natural fish roe and texture,
Indistinguishable by appearance. 6 points: 12 monitors selected natural fish roe and texture,
Indistinguishable by appearance. 5 points: 10 monitors selected natural fish roe and texture,
Indistinguishable by appearance. 4 points: 8 monitors selected natural fish roe and texture,
Indistinguishable by appearance. 3 points: 6 monitors selected natural fish roe and texture,
Indistinguishable by appearance. 2 points: 4 monitors selected natural fish roe and texture,
Indistinguishable by appearance. 1 point: Two monitors check natural fish roe and texture,
Indistinguishable by appearance. 0 points: All 20 monitors can tell the difference between natural fish roe and texture and appearance.

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Claims (1)

[Scope of Claims] 1 A granular matrix of an edible gel containing a chemically gelled polysaccharide, containing a large number of edible oil and fat fine particles having an average particle size of 20 microns or less dispersed therein, and containing a pigment. A granular fish roe-like structure characterized by having an electronic color difference meter whiteness of about 29±3 when not treated with any other colorant. 2 The particle size of the edible gel granules is about 0.2 to about
The structure according to claim 1, which has a diameter of 10 mm. 3. The structure of claim 1, wherein the content of the edible oil is from about 0.3 to about 20% by weight based on the weight of the edible gel.