JPH0195750A - Caviar like food and production thereof - Google Patents

Abstract

PURPOSE:To readily produce a caviar like food extremely resemble to a natural caviar and having excellent heat resistance, by treating a small granulate of calcium alginate packed by lumen liquid with iron (III) chloride and tannin. CONSTITUTION:A dripping liquid consisting of an aqueous solution of calcium salt containing >=10% edible oil dispersed or emulsified is dropped into an aqueous solution containing about 0.3-1% sodium alginate, as necessary containing gelatin, glucose, gum, etc.. while flowing or stirring to successively provide a small granulate of calcium alginate, which is then treated with an aqueous solution of iron (III) chloride and tannin-containing liquid, e.g. liquid extracted from tea to turn only calcium alginate based coating film into black and the small granulate is immersed into a fish extracting liquid.

Description

DETAILED DESCRIPTION OF THE INVENTION <Industrial Application Field> The present invention relates to a novel caviar-like food and a method for producing the same.

<Prior Art> Various fish roe-like foods similar in appearance and texture to expensive natural fish roe have been developed.

Among them, the method for producing a food similar to caviar, which is the most expensive sturgeon egg, was published in 1983.
A method described in Publication No. 33 is known.

This method involves introducing droplets of an aqueous gelatin solution containing food proteins into an edible oil in which the temperature of at least the lower layer is lower than the temperature at which the droplets of the aqueous solution solidify to form gelatin jelly particles containing food proteins; After forming a membrane by treating the particles of B with vegetable tannins, they are treated with a solution of ferric salts, and then treated with a PF of water-soluble alginate and/or low ester pectin (3 to 7, 0.1 to 0). A caviar-like food is produced by treating with an aqueous solution at a concentration of .5% and an aqueous solution of a salt of a metal selected from the group consisting of calcium and aluminum and an edible acid.

<Problems to be Solved by the Invention> However, according to the above-mentioned method, temperature control of the gelatin aqueous solution and dripping edible oil, washing of the edible oil from the jelly particles, and pH of the water-soluble alginate and/or low ester pectin aqueous solution are difficult. There is a problem in that it requires work such as adjustment, making process control complicated.

In addition, the finished product differs from natural caviar in that it has a poor shape because it takes time for gelatin to solidify in cooking oil, and the inside of the particles are dyed black, and it has a heat resistance of 50℃. Therefore, there is a problem in that it is impossible to sterilize at 85° C. for 30 minutes, for example.

In view of these problems, the present invention has been developed to produce caviar that has a good shape, has a black surface only, is very similar to natural caviar, has excellent heat resistance, and can be produced with relatively simple operations. The purpose of the present invention is to provide a caviar-like food and a method for producing the same.

Means for Solving the Problems One of the components of the caviar-like food of the present invention that achieves the above objects is calcium alginate small particles in which the lumen of a calcium alginate coating is filled with a lumen fluid. ,
The above-mentioned luminal fluid is characterized in that it contains food oil and color extract, and if necessary, seratin, glucose, and gums, and that only the above-mentioned sodium alginate coating is black; Calcium alginate small particles in which the lumen of a system coating is filled with a lumen fluid, the lumen fluid containing edible oil and color extract, and optionally gelatin, glucose, and gums, and the alginic acid It is characterized in that it is made by immersing a calcium alginate aggregate in which only the sodium-based coating is black in a cooking oil that is the same or different from the above-mentioned cooking oil. Further, the method for producing a caviar-like food according to the present invention has a structure in which a dropping liquid consisting of an aqueous calcium salt solution in which 10% or more of edible oil is dispersed or emulsified is dropped into an aqueous solution containing sodium alginate to sequentially form small particles of calcium alginate. , characterized in that these calcium alginate small particles are treated with a ferric chloride solution and a tannin-containing solution, respectively, and then immersed in a fish extract to form calcium alginate small particles containing edible oil and fish extract. do.

The configuration of the present invention will be explained below.

As described above, the caviar-like food according to the present invention is a calcium alginate small granule in which the lumen of a calcium alginate coating is filled with lumen fluid. Here, the calcium alginate-based film is formed by the reaction of an aqueous solution containing sodium alginate as a main ingredient, to which gums such as xanthan gum, guar gum, or tragacanth gum or gelatin are added as necessary, and a calcium salt such as calcium chloride. For example, it may be formed by applying a known method disclosed in Japanese Unexamined Patent Publication No. 55-34054.

Furthermore, in the present invention, the lumen fluid literally refers to the fluid that fills the lumen. This luminal fluid contains cooking oil and fish extract.

Edible oil here refers to edible oils such as salad oil, olive oil, and salmon oil. Moreover, the fish extract refers to a liquid extracted from fish. For example, fish meat such as white fish and salmon,
It is made by adding seasonings to the juice made by shredding bones and skin and boiling them, and when combined with cooking oil, it has a caviar-like taste.

Furthermore, in the caviar-like food of the present invention, only the above-mentioned calcium alginate coating is colored caviar-like black. This coloring may be done by any method, but it is preferable to use iron tannin, which is a reaction between tannin and iron ions.

In addition, it is best to preserve such calcium alginate small particles by immersing the aggregate in cooking oil that is the same or different from the cooking oil contained in the lumen, and prevents oozing of the lumen fluid. The resulting caviar-like food is ideal for long-term storage as it prevents stains and the like.

Next, a method for producing a caviar-like food according to the present invention will be explained.

First, a dropping liquid is prepared which is an aqueous calcium salt solution in which 10% or more of cooking oil is dispersed and emulsified. Here, the calcium salt concentration of the dropping solution may be any concentration that can react with the sodium alginate aqueous solution to form a film (0.5% or more, usually about 1%. To disperse and emulsify the edible oil in an aqueous calcium solution, use an appropriate dispersant or emulsifier (it is preferable to use gum, gelatin, etc.).In addition, the dropping solution may be added to an aqueous solution containing sodium alginate in a subsequent step. Saccharides such as glucose and fructose can be contained to adjust the specific gravity so that the digestive fluid comes into good contact with the sodium alginate-containing aqueous solution when it is dripped into the solution.
It is easily removed in the subsequent water exposure step, and even if a small amount remains, it does not impair the caviar-like taste.

Next, the droplet solution obtained in this manner is dropped into an aqueous solution containing sodium alginate to form small calcium alginate particles.

Here, the sodium alginate-containing aqueous solution is an aqueous solution containing sodium alginate, generally containing about 0.3 to 1%, and gelatin as necessary.

Contains gum, etc. For example, when a film is formed using a sodium alginate-containing aqueous solution containing about 0.3% gelatin together with sodium alginate, the subsequent coloration by iron tannins is better than when only sodium alginate is used.

In order to form caviar-like small particles by forming droplets of the above-mentioned liquid into such a sodium alginate-containing aqueous solution, the nozzle diameter, dropping speed, concentration of both liquids, etc. may be appropriately set. For example, if the diameter is 0. It may be dropped using a nozzle of .5 to 1.0 mm at a pressure of 0.05 to 0.2 kg/c+/. In addition, in order to form a large amount of small particles without adhering to each other, the sodium alginate-containing aqueous solution is made to flow at a speed of 50 to 150 mm/sec or is stirred in a vortex to form small particles with low specific gravity as much as possible. It is preferable to introduce it into the liquid to improve the film forming reaction. Incidentally, this reaction is sufficiently fast, so it is sufficient to leave it immersed for about 1 minute.

The calcium alginate small granules thus obtained are then washed, preferably by exposure to water, drained, and colored caviar-like black by sequential treatment with a ferric chloride solution and a tannin-containing solution. do. In this case, since the calcium alginate small particles are completely covered with the calcium alginate coating, only this coating is colored.

Furthermore, as described above, if the film contains gelatin or the like, iron tannins will be better adsorbed.

Although the treatment with the ferric chloride solution and the treatment with the tannin-containing solution may be performed first, it is preferable to perform the treatment with the ferric chloride solution first. The concentration of the ferric chloride solution may be approximately 0.1 to 0.5%, and the treatment is performed by immersing the material in this solution for 30 seconds to 1 minute. In addition, the tannin-containing liquid refers to a liquid containing tannins such as a tea leaf extract. A commercially available liquid containing dissolved tannins. When using a tea leaf extract, any tea leaves such as black tea or green tea may be used.For example, when using an autumn leaf extract, use a water extract with a tannin content of about 1%, and add it for 30 seconds. The treatment may be carried out by immersion for about 5 minutes. In addition, in such a coloring treatment, it is preferable to expose it to fresh water after the first treatment to remove the calcium content again. This is because calcium content inhibits the reaction between tannins and iron ions, that is, the coloring reaction.

Next, the small particles colored in this way are preferably further exposed to water and washed, so that the sugars contained in the lumen fluid are replaced with water. The granules are then soaked in color extraction liquid for seasoning. This immersion is preferably carried out until the clean water in the small particles is completely replaced with the color extract, and it takes approximately 30 minutes to 2 hours. The color extract used here is, for example, as mentioned above, made by adding seasonings such as salt and monosodium glutamate to fish broth to give it a caviar-like taste, but it is preferable to add 0.2 to 0.2 to
It is preferable to contain about 0.6%. This prevents the formation of iron alginate due to residual iron ions and weakening of the coating, thereby making the calcium alginate coating of the caviar-like food product more stable.

The caviar-like food obtained in this way has a uniform spherical shape without becoming irregularly shaped as in conventional products because the calcium alginate film forms quickly, and it is colored after being completely covered with the film. Because of this, only the coating is black, making it very similar to real caviar. In addition, the calcium alginate small particles of the present invention have good heat resistance, and for example, bacteria other than spore-forming bacteria are killed.
It can also withstand sterilization conditions of 30 minutes at °C.

Therefore, the caviar-like food made of the above-mentioned calcium alginate small particles can be stored for a long period of time by being packed in containers such as bottles and cans, sealed, and then sterilized. At this time, it is best to have the ability to drain the water well. This can prevent the coating from becoming brittle due to steric crosslinking due to residual iron.

Furthermore, when preserving caviar-like foods in this manner, it is more preferable to leave the small particles immersed in cooking oil. By immersing it in cooking oil in this way, it is possible to prevent it from oozing into the color extraction liquid filling the inner cavity. Note that the edible oil to be immersed may be of the same quality as the edible oil contained in the inner cavity, or may be of different quality.

Above, as a preferred manufacturing method, we have described a method in which after forming small alginic acid particles, the fresh water in the inner cavity is replaced with fish extract. However, it is also possible to include fish extract in the dripping liquid. be. However, in this case, consideration must be given to the fact that the fish extract oozes out during the subsequent washing and coloring steps.

Example of implementation Hereinafter, preferred embodiments of the present invention will be described.

Calcium chloride 1.0%, xanthan gum 0.5 in fresh water
%2 Cooking oil (5 salad oil, 3 olive oil, 2 salmon oil) 10%
, 3.0% gelatin, and 3.0% glucose are added, stirred and emulsified to obtain a dropwise solution. This dropping solution was prepared separately with 0.7% sodium alginate and 0 gelatin.
．． Drop into an aqueous solution of sodium alginate containing 3%. At this time, the sodium alginate aqueous solution was 6 m/
The mixture was allowed to flow at a rate of 100 minutes per second, and by applying pressure using a nozzle with an inner diameter of 0.5 nm, droplets were dropped at a rate of 100 droplets per second to form small droplets with a diameter of 1 nm. Note that the nozzle was installed at a height of 20 to 30 cm from the liquid level toward the downstream side of the flow.

After dropping in this way, the small particles were immersed in a sodium alginate aqueous solution for about 60 seconds, allowed to flow, and then taken out for about 2 hours.
Small particles of calcium alginate with a diameter of 111I+1 were obtained. In addition, each small particle weighed 0.01 to 0.02 g.

Next, after collecting the small particles of O and exposing them to clean water for 3 minutes,
It was immersed in a 0.3% aqueous solution of ferric chloride for about 60 seconds. Thereafter, it was exposed to water again and then immersed in 1% black tea extract for about 3 minutes.

The colored calcium alginate small granules thus obtained were exposed to water again, washed, and then immersed in a separately prepared fish extract for about 30 minutes, until the fresh water inside the granules was almost completely converted into the fish extract. I confirmed that it has been replaced.

The fish extract used here is for white fish and fish meat such as salmon.
Add 3 to 4 tablespoons of salt to the juice obtained by boiling the shredded skin and bones.
%, sodium glutamate 0.05%, and calcium chloride 0.3%.

After thoroughly draining the caviar-like food obtained in this way, add approximately 10% cooking oil (mixed oil of olive oil and salad oil).
The mixture was packed in a container, sealed and covered, and then heat sterilized at 85° C. for 30 minutes.

The preserved caviar-like food obtained by Tonoyo remained unchanged in shape and flavor immediately after sterilization even after being left for one week or one month, and was delicious and similar to natural caviar.

<Effects of the Invention> As specifically explained above in conjunction with the examples, according to the present invention, a caviar-like food that is very similar in shape, color, and flavor to natural caviar and has excellent heat resistance can be easily produced. It can be obtained at a low cost by manipulation, and can be used as a luxurious decoration on a tabletop for parties or auspicious events.

Claims (13)

[Claims] (1) Calcium alginate small particles in which the lumen of a calcium alginate coating is filled with a lumen fluid, and the lumen fluid includes edible oil and fish extract, gelatin if necessary,
A caviar-like food containing glucose and gums, and characterized in that only the sodium alginate coating is black. (2) The caviar-like food according to claim 1, wherein the black color of the sodium alginate-based coating is made of iron tannin. (3) The caviar-like food according to claim 1 or 2, wherein the fish extract contains fish broth. (4) Calcium alginate small particles in which the lumen of a calcium alginate coating is filled with a lumen fluid, the lumen fluid being edible oil and fish extract, gelatin if necessary,
A caviar-like food product comprising a calcium alginate aggregate containing glucose and gums and having only the sodium alginate coating that is black, immersed in cooking oil. (5) The caviar-like food according to claim 4, wherein the black color of the sodium alginate-based coating is made of iron tannin. (6) The caviar-like food according to claim 4 or 5, wherein the fish extract is a fish broth. (7) Dropped solution consisting of a calcium salt aqueous solution in which 10% or more of edible oil is dispersed or emulsified is dropped into an aqueous solution containing sodium alginate to sequentially form calcium alginate small particles, and these calcium alginate small particles are dissolved in a ferric chloride solution. A method for producing a caviar-like food, which comprises treating the caviar with a tannin-containing solution and immersing it in a fish extract. (8) The method for producing a caviar-like food according to claim 7, wherein the tannin-containing liquid is a tea leaf extract. (9) The method for producing a caviar-like food according to claim 7 or 8, wherein the sodium alginate-containing aqueous solution contains 0.3% gelatin. (10) The method for producing a caviar-like food according to any one of claims 7 to 9, wherein the sodium alginate-containing aqueous solution is fluidized or stirred. (11) The method for producing a caviar-like food according to any one of claims 7 to 10, wherein the ferric chloride solution has a concentration of 0.1 to 0.5%. (12) The method for producing a caviar-like food according to any one of claims 7 to 11, wherein the fish extract contains 0.2 to 0.6% calcium chloride. (13) The method for producing a caviar-like food according to any one of claims 7 to 12, wherein the calcium alginate small particles are first treated with a ferric chloride solution and then treated with a tea leaf extract. .