JPH11123067A - Packaged spread foods with fish flake - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject foods capable of keeping quality after unsealing, giving soft fleshy substance of fish flakes not only in sealed but also after unsealed condition, excellent in palate feeling rich in flavor of fish flakes by adding enzyme treated lysogenized yolk. SOLUTION: The foods is a spread type foods consists of fish flakes and oil-in-water type emulsion, added with the enzyme treated lysogenized yolk. Xanthane gum and lactoproteins are preferably added with the enzyme treated lysogenized yolk. The addition of 1 to 8% of the enzyme treated lysogenized yolk, 0.1 to 0.5% of xanthane gum and 0.1 to 0.5% of lactoproteins are preferred.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a spread food containing fish flakes packed in a container.

[0002]

2. Description of the Related Art Conventionally, spread foods prepared by mixing fish flakes such as tuna and salmon with oil-in-water type emulsions such as mayonnaise and salad dressing as ingredients are delicious and rich in flavor of fish flakes. Etc. are used as filling agents. By the way, since such spread foods use fish meat flakes as ingredients, they do not last a long time at room temperature, and thus are packaged in cans or retort pouches and packaged in heat-sterilized containers. However, in such packaged spread foods, the meat quality of fish flakes tends to be hardened by heating or acid, resulting in lack of flavor of fish flakes, and once opened, it must be used up early on the day. There was a problem that had to be. Therefore, the spread of meat flakes in a flexible container excellent in texture and rich in the flavor of the fish flakes, even after opening, not only before opening, but also after opening. Food is demanded.

[0003]

SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to preserve the life of a fish flake after opening, and to provide a meat flake having a soft meat quality and a flavorful fish flake not only before opening but also after opening. It is an object of the present invention to provide a spread food containing stuffed fish meat flakes with excellent feeling.

[0004]

Means for Solving the Problems The inventor of the present invention has made various studies in order to achieve the above-mentioned object, and has reached the present invention. That is,
The present invention relates to (1) a spread food comprising fish flakes and an oil-in-water emulsion, wherein a spread food containing container-filled fish flakes, wherein enzyme-treated lysed egg yolk is added; 2.) A spread food containing fish flakes packed in a container according to claim 1, wherein xanthan gum and milk protein are added in addition to the enzyme-treated lysified egg yolk, (3) the enzyme-treated lysified egg yolk 1 to 8.
%, Xanthan gum 0.1-0.5% and milk protein 0.1
The spread food containing container-packed fish flakes according to claim 2, characterized in that: (4) Fish flakes 10 to 6 are added to all raw materials of the spread food.
The spread food containing container-packed fish meat flakes according to (1) to (3), which contains 0% and an oil phase raw material of 5 to 70%, and (5) the pH of the spread food is 4.5.
(1) to (4), the spread food containing stuffed fish flakes according to (1) to (4), (6) the container is a flexible container, and the spread food containing stuffed fish flakes according to (1) to (5). Is provided.

[0005]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail. In the present invention, all “%” are “% by weight”. In the present invention, "fish meat flakes" means bonito, tuna, salmon, garlic and other fish meat processed into flakes,
The term “oil-in-water emulsion” refers to an emulsion in which an oil phase is dispersed in an aqueous phase such as mayonnaise or salad dressing. The term "enzyme-treated lysated egg yolk" in the present invention refers to egg yolk in which phospholipase A2, which is a phospholipid-degrading enzyme, is acted on to convert lysophospholipid into a phospholipid complexed with yolk protein. Here, phospholipase A
Reference numeral 2 denotes an enzyme that decomposes the bond at the 2-position between the glycerol portion of the phospholipid molecule and the fatty acid, thereby removing the fatty acid to form a hydroxyl group. The degree of the degradation can be known from the substitution rate (%) at which phosphatidylcholine (hereinafter, referred to as “PC”) of egg yolk existing before the phospholipase treatment is replaced with lysophosphatidylcholine (hereinafter, referred to as “LPC”) generated by the enzyme treatment. I can do it. Therefore,
The substitution rate of the enzyme-treated lysed egg yolk (hereinafter referred to as the “lysification rate”) is expressed as a percentage by weight of LPC after substitution with respect to the total amount of PC and LPC before substitution, and this lysation rate is defined by the present invention. It is convenient to use it as an index of the decomposition rate of the lysed egg yolk treated with the enzyme used in the above. In the present invention, `` milk protein '' includes, as typical examples, casein and lactalbumin, etc., and `` xanthan gum '' refers to polysaccharides produced by Xanthomonas sp. . Further, in the present invention, the "flexible container" refers to a container having the property of being restored when the force is released after deforming the container, and specifically include a tube-type and bottle-type plastic container. Can be

[0006] The spread food containing fish flakes packed in a container according to the present invention is a spread food comprising fish meat flakes and an oil-in-water emulsion, characterized by the addition of enzyme-treated lysed egg yolk. . By using enzyme-treated lysed egg yolk in a spread food consisting of fish flakes and an oil-in-water emulsion, as shown in Test Example 1 below, not only before opening but also after opening, The meat quality of the flakes is kept soft, so that even when the product is opened, the spread food product can produce a fish flake-containing spread food product that maintains the excellent flavor and texture of the fish flakes. The enzyme-treated lysed egg yolk as an additive used herein has a lysation rate of at least 5%, preferably at least 20%. This is because, in order to achieve the object of the present invention, a large amount of lysated egg yolk having a low lysogenation rate must be used, resulting in high cost.

[0007] Since the spread food containing stuffed fish flakes of the present invention contains lysified egg yolk that has been treated with an enzyme, the water phase excluding the oil phase raw material containing the flakes of fish meat has a surfactant of the lysed egg yolk that has been treated with the enzyme. By working as
Despite being packed in a container, the fish flakes are hardly affected by physical effects such as osmotic pressure and the water retention of the fish flakes is not lost even if the container is opened by this,
It is presumed that the excellent texture is maintained.

The spread food containing fish flakes packed in a container according to the present invention is a spread food comprising an oil-in-water emulsion to which fish flakes and enzyme-treated lysified egg yolk are added. Xanthan gum and milk protein are added. By adding xanthan gum and milk protein in addition to the enzyme-treated lysed egg yolk, the lysified egg yolk alone is added, as shown in Test Examples 2 and 3, in which the meat quality of the fish flakes is kept soft after long-term storage. In this case, the spread food has an excellent effect on the flavor of the fish flakes even when the product is opened, so that it is possible to produce a spread food containing the fish flakes. In general, when gum is added to an oil-in-water emulsion, the viscosity tends to increase and the preservability tends to be improved. However, as shown in Test Example 2 below, the gum can be, for example, tamarind gum, tragacanth gum, guar gum, or locust bean. Among various types of gums, such as xanthan gum, in combination with milk protein, stabilizes an oil-in-water emulsion, and has the effect of preserving the softness of meat without significantly impairing the shape retention of fish flakes. Probably due to the special molecular structure of xanthan gum.

The spread food containing stuffed fish flakes of the present invention contains xanthan gum and milk protein in addition to the enzyme-treated lysified egg yolk, so that the enzyme-treated lysed egg yolk strengthens its function as a surfactant. Even after opening the container, the water retention of fish flakes is not lost even if the container is opened,
It is presumed that it would be possible to produce spread foods containing fish flakes with excellent texture.

In terms of the amount of the quality improving agent to be added, it is desirable that the enzyme-treated lysed egg yolk be added in an amount of 1 to 8% based on all the raw materials of the spread food, as shown in Test Example 1. If the added amount is too small, the water retention of fish flakes is weakened, and the meat texture becomes hard. On the other hand, if the amount is too large, the texture of the meat does not become firm, but the bitterness of the oil-in-water emulsion increases, and the product has no commercial value. By using the lysed egg yolk treated in this way, the hydrophilicity of the spread material is increased, and the emulsion stability of the product is improved.
As a result, it is presumed that the texture of the fish flakes does not become firm.

As shown in Test Example 3 below, xanthan gum and milk protein are preferably added in an amount of 0.1 to 0.5% based on all the raw materials of the spread food. If the addition amount is too small, the water retention after storage of the fish flakes weakens,
The texture of the meat becomes firm. On the other hand, if the amount is too large, the texture of the meat after storage does not become firm, but the fluidity is lost and it becomes difficult to spread as a spread food.

The fish flake used as a raw material is preferably 10 to 60% of the total raw material of the spread food as shown in Test Example 4 below. If the amount is too small, the flavor of the fish meat is lacking. On the other hand, if the amount is too large, the flavor of the fish meat is rich, but the whole becomes hard and loses spreadability, making the spread food difficult to wet and use.

Further, as shown in Test Example 5, the oil phase raw material is desirably 5 to 70% of the total raw material of the spread food. Here, in the present invention, the oil phase raw materials 5 to 7
0% means that the total weight of the edible oil and the oily raw material to be blended is 5 to 70% of the total blended raw material. Here, the edible oil refers to edible oil, and usually includes salad oil. Examples of the oily raw material include spice oils. As shown in Test Example 5, the enzyme-treated lysed egg yolk and fish flakes were blended as raw materials, and the meat texture of the fish meat was only obtained when the oil phase raw material was 5 to 70% of the total raw material. This is because it can be finished in a soft and rich flavor of fish meat. This is presumed to be due to a good balance between the oil phase raw material particles and the aqueous phase containing fish meat flakes, which affects meat quality and flavor.

Further, as shown in Test Example 6 below, the spread food containing stuffed fish meat flakes of the present invention contains p
H is preferably set to 4.5 to 5.0. To lower the pH, organic acids such as brewed vinegar (acetic acid), citric acid, lactic acid, malic acid and the like can be used. If the pH is too low, the meat quality of the fish flakes becomes hard, and if the pH is too high, the meat does not become hard but lacks shelf life after opening. Thus, as shown in Test Example 6, the pH value of the spread food was 4.5.
In the case of ５5.0, the meat quality of the fish flakes becomes soft because lysed egg yolk, xanthan gum and milk protein which have been subjected to enzyme treatment are added despite the low pH. In addition, when a flexible container is used as the container, the spread food containing fish flakes packed in a container of the present invention can take out the spread food sanitarily many times by simply opening and closing the mouth of the container after opening.

That is, 10 to 60% of fish flakes and 5 to 70% of an oil phase raw material and a pH of 4.5 to 5.0 are packed in a flexible container with respect to all raw materials of the spread food of the present invention. If it is a sterilized product, the preservability of the product can be enhanced, and the added amounts of enzyme-treated lysed egg yolk, xanthan gum and milk protein are 1 to 8% and 0.5 to 0.5%, respectively, based on all the ingredients of the spread food. By changing the content in the range of 1%, 0.5 to 1%, the meat quality of the fish flakes is maintained soft after storage and before opening as well as after opening, and the fish flakes have a long shelf life. It is possible to provide a spread food containing fish flakes in a container, which is rich and easy to use.

[0016] In order to produce the spread food containing fish flakes packed in a container of the present invention, lysed egg yolk that has been treated with an enzyme is prepared. First, a desired amount of egg yolk is placed in a tank of a heating device such as a kneader, and after reaching a temperature of about 50 ° C., commercially available phospholipase A2, which is a hydrolase, is added to the yolk in an amount of from 0.01 to 0.01%.
0.1% (10000 IU / ml) is added, and the enzyme treatment is performed while heating and stirring. Here, the heating temperature and the reaction time are determined depending on the desired lysation ratio, but it is desirable to carry out the enzyme treatment at a low temperature of 40 to 60 ° C. for several hours to several tens of hours from the viewpoint of bacteria. The reaction time can be lengthened if the yolk is pasteurized beforehand. Next, xanthan gum and skim milk powder, whey protein, milk proteins such as casein sodium, pH adjusters such as brewed vinegar, and egg yolk or whole egg such as normal egg yolk or whole egg which are raw materials of general oil-in-water emulsions, salt And powder seasonings such as sugar. Put these raw materials and the lysed egg yolk obtained by the above-mentioned enzyme treatment into a mixer, inject a predetermined amount of salad oil as usual to make coarse emulsification, and further process with a finishing emulsifier such as a colloid mill or a high-pressure homogenizer. By performing the fine emulsification, the oil-in-water emulsion used in the present invention is obtained.

Next, fish flakes are prepared. As the fish flakes, canned cans such as boiled cans and canned oils can be used, or retort types immersed in seasonings can be used. If the fish meat is a lump, it is drained in advance and then flaked using a Flaker or Hobart mixer. The state of the flakes may be finely loosened to a cross section of about 1 to 10 mm2 so that it can be easily used as a filling for sandwiches, pizzas and the like, and may be of a size that can be accommodated in a flexible container.
Next, the oil-in-water emulsion and the fish flakes obtained by the above method are each put into a kneader such as a Hobart mixer in desired amounts, and slowly stirred to be kneaded. Finally, the kneaded product mixed with the above Hobart mixer is filled and sealed in a synthetic resin container or the like, whereby the spread food with container-packed fish meat of the present invention can be obtained. Also, the kneaded material mixed with the Hobart mixer is pasteurized (60
(-90 ° C.) and then filling and sealing in a flexible container to obtain the spread food with fish meat packed in the container of the present invention. This flexible container is generally a tube-shaped plastic container, particularly preferably a multilayer container,
For example, a multilayer laminate container in which a plastic material having low oxygen permeability is used as an intermediate layer and an inner layer and an outer layer are made of polyethylene or the like. The kneaded product mixed with the Hobart mixer is filled and sealed in a can, a retort pouch, or the like, and then retort-sterilized (at 105 ° C. or higher) to obtain a spread food containing fish meat packed in a container of the present invention.

Next, the present invention will be described in more detail based on examples and test examples.

【Example】

Example 1 3.6 kg of lysed egg yolk treated with an enzyme having a lysation rate of 55% was treated with 5.2 kg of fresh water, 1.6 kg of vinegar (13% acidity), 0.2 kg of xanthan gum, 0.3 kg of sodium caseinate, and 0.1 kg of sodium chloride.
Put into a mixer (100 liter capacity) together with 5 kg and 0.05 kg of pepper, gradually add 38 kg of salad while stirring (320 rpm), coarsely emulsify, and pass through a colloid mill (3500 rpm) to finish emulsify. 40 kg of mayonnaise used in the invention were obtained. Next, after opening 40 cans of canned tuna (the first can) and draining the liquid, the tuna meat 2
0kg was added to a Hobart mixer (Kanto Blender Co., Ltd., 6
0 kg capacity) and stirred at low speed for 1 minute to make the tuna meat into flakes. Further, 40 kg of the mayonnaise obtained by the above method was put into a Hobart mixer, stirred at a low speed for 2 minutes, and then filled in a three-layer laminate container having a capacity of 300 g to fill the container when the tuna meat of the present invention was used. Spread foods with fish flakes were produced. The product of the present invention thus obtained has a pH of 4.7.
Met. After storage at room temperature for 4 months, when eaten, the meat of the tuna meat was soft, and after 2 weeks in the refrigerator after opening, the meat quality of the tuna meat was soft and delicious.

Example 2 The following raw materials were stocked in each feed tank of a continuous mixer. The first supply tank contains 0.3 kg of xanthan gum, 0.5 kg of sodium caseinate, 0.5 kg of salt and 0.2 kg of sugar.
5 kg of fresh water and 1.8 kg of vinegar (13% acidity) are mixed with a seasoning solution that has been uniformly stirred in advance, and 3 kg of lysed egg yolk obtained by enzymatic treatment with a lysation rate of 65% is placed in a second supply tank. Egg liquid obtained by uniformly stirring 1.5 kg of pasteurized egg yolk was put into the third supply tank so that 48 kg of salad oil could be supplied. The raw material of each supply tank is proportioned according to the mixing ratio by the metering pump of the continuous mixer (seasoning liquid: egg liquid: salad oil =
(1: 1: 8), the mixture was emulsified into a fixed mixture (enzyme-treated lysed egg yolk 5%, oil phase 80%) to obtain 60 kg of mayonnaise used in the present invention.
Next, 17 bags of salmon retort pouches (with 2 kg) were opened and drained, and then 30 kg of salmon flake meat was placed in a kneader, and further 4.5 kg of salt, 0.05 kg of pepper, and vinegar 2.
5 kg, 0.5 kg of soy sauce, and 2.5 kg of clear water were added, and heated and stirred. Further, mayonnaise 60 obtained by the above method
Add 200 kg after stirring for 10 minutes (50 rpm)
, And 500 bottles of spread food containing fish flakes packed in a container when the salmon meat of the present invention was used. The pH of the thus obtained product of the present invention was 4.8, and after storage at room temperature for 6 months, the salmon meat had a soft texture when eaten.
The salmon meat lasted for a week, and the meat quality was soft and delicious.

[0020]

[Test example]

Test Example 1 Test method The same raw materials as in Example 1 were used, except that the blending ratio (%) of the enzyme-treated lysed yolk and the sterilized yolk was adjusted to the numerical values in Table 1 with respect to all the finished raw materials. A spread food containing fish flakes packed in a container was prepared in the same manner as in Example 1.

[0021]

[Table 1]

The obtained spread food containing stuffed fish meat flakes (tuna meat 33%, salad oil 31%, pH4.
7) Stored at room temperature for one month, and tested the texture of meat.
The test and evaluation were carried out by the method shown in Note 2) and the comprehensive evaluation by the method shown in Note 3).

Test Results Table 2 shows the results. That is, enzymatically treated lysified egg yolk, fish meat flakes and oil phase raw material (salad oil) are used, and enzymatically treated lysified egg yolk is added in an amount of 1 to 8%. It can be understood that the meat quality of the tuna meat is finished to be soft and savory. In addition, the spread food containing the container filled fish flakes of Test Example 1 was subjected to a meat texture test and a flavor test 24 hours after opening, and all showed almost the same results as described above.

[0024]

[Table 2]

The symbols in the table are shown below. 1) Meat quality texture test The evaluation was performed according to the following three-grade evaluation criteria. Evaluation criterion 3: The meat quality is soft 2: The meat quality is slightly hard 1: The meat quality is hard Note 2) Flavor test The evaluation was made according to the following three-grade evaluation criteria. Evaluation criteria 3: Soft without bitterness 2: Slightly bitter 1: Bittery Note 3) Comprehensive evaluation The evaluation was made according to the following four-grade evaluation criteria. Evaluation criteria ◎: Excellent overall 〇: Excellent overall △: Somewhat excellent overall ×: Poor overall

Test Example 2 Test Method In the invention product (2) of Test Example 1, excess / deficiency was corrected with fresh water so that the blending amount (%) of milk protein and gum was 0.3% with respect to all raw materials. Except for the above, the same raw material as in the invention (2) of Test Example 1 was used, and a spread food containing fish flakes packed in a container was produced by the same method.

[0027] The resulting spread food containing stuffed fish flakes (lysed egg yolk 2
%) Was stored at room temperature for 5 months, and the overall evaluation of meat texture and flavor was performed in the same manner as in Test Example 1.

[0028]

[Table 3]

Test Results Table 3 shows the results. That is, enzymatically treated lysified egg yolk, fish flakes, and oil phase raw material (salad oil) are used, and xanthan gum and milk protein are added to a container-packed fish flake-containing (tuna) spread food, which has a soft tuna meat quality. It can be understood that the finished product is savory. In addition, the spread food containing the container filled fish meat flakes of Test Example 2 was subjected to a meat quality texture test and a flavor test 24 hours after opening, and all showed almost the same results as described above.

Test Example 3 Test Method The same raw materials as in Test Example 2 were used, except that the blending amount (%) of xanthan gum and milk protein was adjusted with the amount of fresh water so that the total raw material had the numerical value shown in Table 4. A spread food containing fish flakes packed in a container was prepared in the same manner as in Test Example 2.

[0031] Spread food containing the obtained container-packed fish meat flakes (lysed egg yolk treated with enzyme on the whole amount.
9%, Tuna meat 33%, Salad oil 51.8%, pH4.
7) was stored at room temperature for 5 months, and the overall evaluation of the texture and flavor of meat was performed in the same manner as in Test Example 2.

[0032]

[Table 4]

Test results are as shown in Table 4. That is, xanthan gum, milk protein, enzyme-treated lysed egg yolk, fish flakes, and oil phase raw material (salad oil) are used, and container-packed fish meat containing 0.1 to 0.5% of xanthan gum and milk protein respectively. It can be understood that the flaked (tuna) spread food has a soft and tasty tuna meat quality. In addition, the spread food containing the container filled fish meat flakes of Test Example 2 was subjected to a meat quality texture test and a flavor test 24 hours after opening, and all showed almost the same results as described above.

Test Example 4 Test Method In the invention product of Test Example 3 (containing 0.3% of xanthan gum and milk protein respectively), tuna flakes were prepared as follows so that the excess or deficiency was corrected to 100% by using fresh water. Except that the same ingredients were used as in the invention of Test Example 3 (xanthan gum and milk protein were added in 0.3% each).
Spread foods containing fish flakes packed in containers were produced in the same manner. 3kg, 4.5kg, 6 pieces of tuna flakes respectively
kg, 12kg, 18kg, 24kg, 30kg, 36kg, 37.
Add 5 kg and 39 kg respectively and add Comparative product (5), Comparative product (6), Invention product (7), Invention product (9), Invention product (10), Invention product (11), Comparison product (7), Comparison product Product (8).

The resulting spread food containing stuffed fish meat flakes (enzyme-treated lysed egg yolk 2
%, Xanthan gum 0.3%, milk protein 0.3%) at room temperature for one month, and the overall evaluation is made according to the method shown in Note 4) for the appearance test of the state and the method shown in Note 5) for the flavor test. Was performed in the same manner as in Test Example 3.

Test Results Table 5 shows the results. That is, spread food containing container-packed fish meat flakes (tuna) using enzyme-treated lysed egg yolk, xanthan gum, milk protein, fish flakes and oil phase raw materials, and adding 10 to 60% of tuna flakes is a tuna meat flavor. It can be understood that the finish is rich and easy to paint as a soft state and spread.

[0037]

[Table 5]

The symbols in the table are shown below. Note 4) Appearance test of state Evaluation was made according to the following three-grade evaluation criteria. Evaluation Criteria 3: Soft and easy to wet 2: Hard and slightly hard to wet 1: Hard and hard to wet Note 5) Flavor test The evaluation was made according to the following three-grade evaluation criteria. Evaluation criteria 3: Tuna flavor rich 2: Tuna flavor slightly lacking 1: Tuna flavor lacking

Test Example 5 Test Method In the invention product of Test Example 3 (xanthan gum and milk protein were added in 0.3% each), the blending amount (%) of salad oil and tuna flake was based on the total raw materials in Table 4 A spread food containing fish flakes packed in a container was prepared in the same manner using the same raw materials as those of the invention product of Test Example 3 (xanthan gum and milk protein added at 0.3% each) except that the numerical values were changed.

[0040]

[Table 6]

The obtained spread food containing fish flakes (2% of lysified egg yolk, 0.3% of xanthan gum, 0.3% of milk protein, pH 4.8 based on the whole amount) is stored at room temperature for one month. Then, a texture test and comprehensive evaluation of meat quality were performed in the same manner as in Test Example 1 (Notes 1 and 3), and a flavor test was performed in the same manner as in Test Example 4 (Note 5).

Test Results Table 7 shows the results. That is, enzyme-treated lysed egg yolk, xanthan gum, milk protein, tuna flakes and oil phase raw materials (salad oil) are used,
It can be understood that the spread food containing the container-filled fish flakes (tuna) having a pH of 4.8 and added with a percentage of 70% is finished with a soft tuna meat and a rich tuna flavor.

[0043]

[Table 7]

Test Example 6 Test Method Vinegar (5% acidity) so that the invention product of Test Example 3 (xanthan gum and milk protein were added in 0.3% each) was adjusted to 100% by correcting the excess or deficiency with fresh water. Was added as follows, and a container packed fish meat flake-containing spread food was produced in the same manner using the same raw materials as the inventive product of Test Example 3 (xanthan gum and milk protein were added in 0.3% each). Vinegar is 3.5kg, 2.4kg, 2kg, 1.6kg respectively
kg, 1.2kg, 0.8kg, 0.4kg
(13), Comparative product (14), Invention product (18), Invention product (19), Invention product (2
0), Comparative product (15) and Comparative product (16).

[0045] The resulting spread food containing stuffed fish flakes (lysed egg yolk 2 treated with enzyme to the whole amount)
%, Xanthan gum 0.3%, milk protein 0.3%, tuna meat 33%, salad oil 31%) were stored at room temperature for one month, and the texture test was the same as in Test Example 1 (Note 1), and the flavor test was performed. Note 6)
The shelf life test after opening was tested and evaluated by the method shown in Note 7).

Test Results Table 8 shows the results. That is, enzyme-treated lysed egg yolk, xanthan gum, milk protein, tuna flakes and oil phase raw material (salad oil) are used, and the pH is 4.5 to 4.5.
It can be understood that the spread food containing the container-packed fish flakes (tuna) having a strength of 5.0 is not sour, has a soft tuna meat quality, and has a shelf life after opening.

[0047]

[Table 8]

The symbols in the table are as follows. Note 6) Flavor test Evaluated according to the following three-grade evaluation criteria. Evaluation criteria 3: Delicious without sourness 2: Slightly sour 1: Strongly sour Note 7) Shelf life test after opening Store in a freezer (8 to 10 ° C) after opening, and the meat quality of the tuna meat is soft and flavorful The number of days that have been kept rich was defined as the number of days to be kept.

[0049]

As described above, since the spread food containing container-packed fish meat flakes of the present invention contains enzyme-treated lysed egg yolk, the fish flakes are not only before opening the product but also after opening. The meat quality is maintained soft without undergoing aging, so that, even when the product is opened, the spread food can maintain the excellent state of the rich texture of the fish flakes. Further, when xanthan gum and milk protein are further added, the flavor is improved even after long-term storage, and lysified egg yolk 1% to 8%, xanthan gum 0.1 to 0.5% enzyme-treated with respect to all raw materials of spread food.
Further, when 0.1 to 0.5% of milk protein is added, a more excellent state can be maintained. Also, 10% to 60% of fish flakes and oil phase raw material 5
% To 70% of the spread food containing stuffed fish meat flakes of the present invention can further maintain the excellent state of the rich flavor of fish flakes even when the product is opened. Furthermore, if the pH of the spread is set to 4.5 to 5.0, the meat quality of the fish flakes is kept soft not only before the product is opened but also after the product is opened, and the mouth of the container is opened and closed after the product is opened. You can take out the spread food many times.

Claims (6)

[Claims] 1. A spread food containing fish flakes, comprising a fish flake and an oil-in-water emulsion, to which an enzyme-treated lysed egg yolk has been added. 2. The spread food containing container-packed fish flakes according to claim 1, wherein xanthan gum and milk protein are added in addition to the enzyme-treated lysed egg yolk. 3. An enzyme-treated lysed egg yolk 1-8%, xanthan gum 0.1-0.5% and milk protein 0.1-0.
The spread food containing a fish flake packed in a container according to claim 2, wherein 5% is added. 4. The container-packed fish meat according to claim 1, wherein 10 to 60% of fish meat flakes and 5 to 70% of oil phase material are contained in all raw materials of the spread food. Spread food with flakes. 5. The spread food has a pH of 4.5 to 5.0.
The spread food containing a fish flake packed in a container according to claim 1, wherein 6. The spread food containing stuffed fish meat flakes according to claim 1, wherein the container is a flexible container.