JPH04281771A - Food ingredient using flake of fishes - Google Patents

Abstract

PURPOSE:To obtain a food ingredient not separating a fish oil even by pouring hot water to the food ingredient, not separating the fish oil even by preserving in a refrigerator, not causing fading of flake of fishes, having excellent storage stability by blending flakes of fishes with an edible oil and lecithin, etc. CONSTITUTION:Flakes of fishes such as sillaginoid, horse mackerel, sardines and trout are blended with an edible oil (preferably soybean oil, colza oil, sunflower oil, corn oil or cotton seed oil) and lecithin (preferably soybean lecithin) or an edible emulsifying agent (e.g. monoglyceride or sorbitan fatty acid ester) to give the objective ingredient.

Description

[Detailed description of the invention]

0001

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food ingredient using fish flakes, particularly for use as an ingredient for cooked rice.

0002

[Prior art] Adding various ingredients to rice is called chazuke.
It is served in the form of furikake, takikomigohan, mixed rice, etc. Fish flakes are also often used as this ingredient, and for example, salmon chazuke is known for chazuke.

0003

[Problem to be Solved by the Invention] However, when the ingredients using fish flakes are poured over cooked rice as chazuke and eaten by pouring boiling water, the fish oil that separates from the fish flakes floats on the surface of the boiling water, spoiling the appetite. There was a case. Also,
When stored in the refrigerator, oil may separate and storage stability may be impaired.

0004

[Means for Solving the Problems] The present invention has been made to solve the above problems, and relates to a food ingredient made by mixing fish flakes with edible oil and lecithin or an edible emulsifier.

[0005] Fish flakes are preferably those of fish such as salmon, horse mackerel, sardine, and trout, and especially for use in chazuke, salmon is most preferred. After removing the head and internal organs of such fish, they are heated and dried as appropriate, and then crushed into flakes. Although such fish flakes are mainly commercially available frozen, there is no problem in using them in the present invention even if frozen products are not used.

[0006] Such frozen flakes are thawed, and commonly used salt, seasonings, colorants, etc. are added as appropriate, and then edible oil is added, mixed, and heated. As an edible oil,
Vegetable liquid oils such as soybean oil, rapeseed oil, sunflower oil, corn oil, and cottonseed oil are preferred. A mixture of such edible oils may be used, but it is particularly preferable to use a liquid oil with a melting point of 5° C. or lower. On the other hand, animal fats such as fish oil, beef tallow, and pork fat are not suitable in terms of flavor, and balm oil and bamboo shoot oil are undesirable because their oil content separates when hot water is poured over them. The appropriate amount of edible oil added to the fish flakes is about 3 to 15% by weight.

[0007] As the lecithin, soybean lecithin is preferred due to its versatility, but animal lecithin such as egg yolk lecithin can also be used. As the edible emulsifier, emulsifiers used for foods such as monoglyceride and sorbitan fatty acid ester can be used. The amount of lecithin or edible emulsifier added is 3 to 15% by weight based on edible oil.
is preferred. If it is less than 3% by weight, the effect will be small, and if it is more than 15%, the lecithin or edible emulsifier will separate when hot water is poured, resulting in cloudiness, which is not preferable. Lecithin or an edible emulsifier may be added directly to the fish flakes, but it may be added to the fish flakes after being dispersed and emulsified in edible oil, or the lecithin may be produced without removing lecithin when producing edible oil. There is less separation into boiling water when using hot water.

[0008] Fish flakes mixed with edible oil, lecithin or an edible emulsifier are heat sterilized and packaged into a product. The packaging may be in any form such as bottled, canned, or bagged. The food ingredients of the present invention are usually packaged in a wet state, but if necessary, they can be dried and packaged as a dry product.

[0009]

[Example] After steaming and thawing commercially available frozen salmon flakes,
After adding 300 g of salt and 500 g of salmon seasoning Salmon Mix A (manufactured by Saniku Sundia Co., Ltd.) to 10 kg of the cooled product, 800 g of sunflower oil (manufactured by Asahi Yushi Co., Ltd.) and soybean lecithin (Ajinomoto Co., Ltd.) were added. 40g (5% additive) was added and mixed well. This was heated at 85° C. for 40 minutes to obtain a product.

On the other hand, for comparison, the above formulation without soybean lecithin, 8g (1% additive), 16
Trial production was made with 0g (20% additive) added to each.

[0011] Each was added to 5 times the amount of boiling water, and the separation of the fish oil was observed. In addition, the degree of oil separation was observed after one month of storage in the refrigerator.

0012

[Table 1]

[0013]

Effects of the Invention When the food ingredient of the present invention was used as a tea pickle for boiled rice, the fish oil did not separate even when boiling water was poured over it, and the food ingredient did not harm the appetite. In addition, the oil does not separate when stored in the refrigerator, and the fading of fish flakes is also suppressed.
Improved storage stability.

Claims (1)

[Claims] [Claim 1] A food ingredient prepared by mixing fish flakes with food oil and lecithin or an edible emulsifier.