JPS5811989B2 - Production method of fish roe-like food - Google Patents

Description

[Detailed description of the invention] The present invention relates to a method for producing a fish roe-like food.

Sturgeon egg caviar from the Caspian Sea is a valuable product that is considered one of the world's top three delicacies.

However, due to ocean pollution and fishermen changing jobs to other industries, the production of caviar is decreasing year by year, and caviar has become almost irrelevant to the diet of the general public.

The present invention aims to inexpensively produce a fish roe-like food product having a shape, texture, and flavor very similar to caviar, and to provide it to the masses.
The aim is to help improve eating habits and nutrition.

The method for producing fish roe-like food is described in the Special Publication No. 41-15501.
The method of dropping a sodium alginate solution into a calcium chloride solution is known, as shown in Japanese Patent Publication No. 46-21772, etc.; however, the fish roe-like foods obtained by these methods are: 1. The texture is jelly-like; The shape is different from that of fish eggs.

2. Separates from water over time.

3. The colorant is not fixed and flows out.

4. The flavor is not as delicious as fish roe, and addition of salt and other seasonings makes it more likely to cause water separation.

5. Boiling is necessary to improve shelf life, but boiling causes more syneresis and worsens the texture.

There are drawbacks such as.

In addition, wax methoxy pectin (hereinafter referred to as LM-
Fish roe-like foods obtained using pectin (also called pectin) have similar drawbacks.

The present invention has succeeded in solving these drawbacks and producing a fish roe-like food product that closely resembles caviar in shape, texture, and flavor.

As a result of various experiments, the present inventors found that using a mixture of a water-soluble salt of alginic acid and LM-pectin to which approximately the same amount of isolated soy protein was added as a raw material, the aqueous solution was dropped into a coagulating solution such as calcium chloride. When the granulated granules are heated: 1. The texture of the resulting granules becomes hard and has a good texture that is closer to caviar than that obtained from sodium alginate and LM-pectin.

2. Colorants and seasonings added at the same time are fixed and do not flow out.

I understand.

Although the mechanism of action when using isolated soy protein is unknown, sodium alginate, LM-pectin, and isolated soy protein form a framework structure, which is then combined with divalent or higher metal salts such as calcium chloride, ferrous sulfate, This is thought to be due to the fact that the hard texture is obtained by fixation with ferrous chloride, etc., and that pigments and the like are firmly trapped within the tissue.

In the conventionally commonly used method of coloring granules obtained from sodium alginate or LM-pectin using tannin and trivalent iron, the pigment may bleed out and remain during the day, or the pigment may be added to other foods. However, the present invention is extremely useful in that it can completely solve this drawback and provide a fish roe-like food with a favorable texture.

The amount of isolated soy protein is water-soluble salt of alginic acid and L.
Preferably 60 to 170 parts per 100 parts of the mixture with M-pectin.

In addition, the present inventors used casein or gelatin in place of isolated soy protein and examined its effects, but they did not have the same effect on texture and the like as compared to isolated soy protein.

However, if the pH of the granules obtained using casein or gelatin is immersed in a buffer solution adjusted to below the isoelectric point, and the pH of the granules is adjusted to approximately the isoelectric point, and then boiled for about 5 to 30 minutes, the texture will change. It turned out to be extremely rigid.

This treatment also results in a hard texture when the isolated soybean protein is used, but since it is a little too hard, the treatment may be carried out depending on the desired texture of the fish roe-like food.

It has also been found that the use of casein or gelatin improves the flavor of fish roe-like foods due to the flavor of these proteins.

It is generally known that proteins are insoluble and coagulate at their isoelectric points, and sodium alginate or LM-
It is conceivable that the protein mixed with pectin or a mixture thereof coagulates at the isoelectric point and causes a slight change in the texture of the jelly, but it is unlikely that it will cause a significant change as in the present invention. This was a completely unexpected effect.

The present invention is based on the discovery of this fact.

A water-soluble salt of alginic acid of casein or gelatin and L
The blending ratio in the mixture with M-pectin is preferably 2 to 6 times the total amount of the mixture of the water-soluble salt of alginic acid and LM-pectin.

The pH of the buffer solution is preferably in the range of 2.0 to 4.0, and citric acid, malic acid, fumaric acid, tartaric acid, and their alkali metal salts may be used; in the case of citric acid and sodium citrate, the former The ratio of the latter is preferably 3:1 to 4:1.

As mentioned above, the method of obtaining jelly-like granules by dropping a water-soluble salt of alginic acid, such as a sodium alginate solution, into a divalent or higher metal salt, such as a calcium chloride solution, is a known method. However, the most important thing in this method is the amount replaced by divalent or higher valent metal salt calcium, ie, the ratio of calcium alginate to sodium alginate.

Depending on this ratio, the texture, water repellency, shape retention, etc. of the resulting jelly uniform granules vary.

In this reaction, 1. Calcium is consumed as the work progresses, and sodium chloride is produced along with it, and the concentration in the solution changes every moment.

2. Even if consumed calcium is replenished, the concentration of produced sodium chloride increases, so an ion exchange reaction occurs again between sodium chloride and calcium alginate, making it difficult to determine the appropriate amount of calcium to be replenished. Very difficult.

3. The reaction rate changes depending on temperature, pH, etc. and is difficult to control.

4. The degree of polymerization and concentration of sodium alginate affect the reaction rate and the properties such as texture, water repellency, and shape retention of the resulting jelly-like granules, but they are constant for natural products such as sodium alginate. It is impossible to determine the degree of polymerization of
Appropriate reaction conditions must be determined every time the raw materials are changed, which is extremely complicated and difficult.

There are various problems such as:

The present inventors have conducted various studies to solve these problems.

First, we considered adding water-soluble polymer substances that do not react with metal salts such as calcium to replace the unreacted sodium alginate in the jelly-like granules that are produced. Experiments were conducted using the following methods, but all of them separated from calcium alginate during the heating process such as boiling, and the objective could not be achieved.

However, it has been found that the purpose can be generally achieved by using high methoxy pectin (hereinafter referred to as HM-pectin).

It is thought that the jelly-like granules obtained from alginate probably produce a complex salt of calcium, sodium, and alginic acid, but whereas water-soluble polymer substances other than HM-pectin exist as a simple mixture, HM - Since pectin is very similar in structure to alginate, it is thought that it makes changes during the production of complex salts, which helps to control and stabilize the manufacturing process.

It was also found that HM-pectin had a similar effect on the workability of producing fish roe-like foods using LM-pectin.

HM-pectin with water-soluble salt of alginic acid or LM-
20 to 7 parts per 100 parts of pectin or mixtures thereof
By blending 0 parts, it is possible to obtain jelly-like granules having constant properties regardless of the concentration of calcium salt, temperature, etc., which is very useful in manufacturing operations.

The present inventors conducted experiments in the hope that a synergistic effect could be obtained by combining the various inventions described above, and confirmed that the effects of each were obtained synergistically or additively. did.

In addition, the present inventors have conducted various studies in coloring these fish roe-like foods.

Generally, when coloring fish roe-like foods, natural fish roe, etc. in a caviar-like manner, a method is used in which trivalent iron salts such as ferric chloride and ferric sulfate are applied to tannin-containing substances such as used tea leaves and persimmon juice. It will be done.

However, the color tone obtained by this method is somewhat different from that of natural caviar.

For the purpose of this improvement, we conducted various experiments on combinations of tannin-containing substances other than those mentioned above and various iron salts, and found that
It has been found that by using tannin-containing substances obtained from chestnuts and using ferrous chloride or ferrous sulfate as the iron salt, it is possible to obtain caviar with a slightly grayish reddish-purple color that closely resembles that of natural caviar. .

These colors can be mixed or applied before or after granulation; in the latter case, the granules are soaked in a 1% solution of tannin-containing substances obtained from chestnuts for approximately 15 minutes, boiled for 15 minutes, and then , immersed in a 0.1% solution of ferrous chloride or ferrous sulfate for about 10 minutes and dehydrated.

In addition, when coloring, it is also possible to add coloring agents such as chlorophyll and caramel in order to create a subtle color tone.

The present invention has succeeded in obtaining an extremely delicious fish roe-like food that is comparable to natural caviar by adding appropriate seasoning to the colored granules obtained as described above, and has become a part of the national diet. We are confident that it will help improve nutrition as well as improve nutrition.

Examples are given below.

Example 1 12 g of sodium alginate, 10 f of LM-pectin,
Chestnut extract (a tannin-containing substance obtained from chestnuts).

0.1 g (same below) and 6 g of caramel are dissolved in 900 ml of water.

Separately 45g casein, isolated soy protein (Tsurupi 10
00, Nisshin Oil ■) was dissolved in 500 ml of water and 12.41 nl of 10% sodium hydroxide and heated to 55°C.
60g of gelatin, 1g of chlorophyll Mg-Eo
Add and dissolve completely.

Both are mixed and dropped into a 2% calcium chloride solution, left to stand for 30 minutes after granulation to allow sufficient ion exchange reaction, and then washed with water.

The resulting granules are boiled for 10 minutes in a 0.1% ferrous sulfate aqueous solution to fix the pigment.

Next, it is immersed in a buffer solution in which 96 g of common salt, 0.96 g of citric acid, and 0.24 g of sodium citrate are dissolved in 900 ml of water, and then dehydrated to obtain 1200 g of granules.

Chemical seasoning (manufactured by Ajinomoto) ``Buy Me'' is added to this granular material.
1.2 g, (manufactured by Yamasa Soy Sauce ■) "Yamasa Flave" 3
g, 3.6 g of cottonseed oil, 3.6 g of salad oil (manufactured by Nisshin Oil ■) "Sanlinol", 0.6 g of cod liver oil, and 1.2 g of Prandi to prepare a product.

Example 2 Potassium alginate 10g, LM-pectin 2P, HM
- Dissolve 10 g of pectin in 900 ml of water.

Separately 40g casein, isolated soy protein (Tsurupi 10
20 g of Nisshin Oil Co., Ltd.) was dissolved in 500 ml of water and 12 ml of 10% sodium hydroxide, heated to 55°C, and 60 g of gelatin, 1 g of chlorophyll Mg-Eo, and 6 g of caramel were added and completely dissolved.

Both are mixed and added dropwise to a 1.8% calcium chloride solution, and after granulation, the mixture is left to stand for 30 minutes to fully carry out the ion exchange reaction, and then washed with water.

The obtained granules are immersed in 1% chestnut extract 10100O and then boiled for 10 minutes to dehydrate.

Next, it is immersed in 0.1% ferrous wax 10100O for 10 minutes to fix the dye, and then dehydrated again.

It is immersed for 30 minutes in a buffer solution prepared by dissolving 96 g of common salt, 0.72 g of citric acid, 0.24 g of sodium citrate, and 12 ml of Schottzl juice in 900 ml of water, and then dehydrated to obtain 1200 g of granules.

Chemical seasoning (manufactured by Ajinomoto ■) "Bye Me" 1 is added to this granular material.
．． 2g, (made by Yamasa soy sauce) [Yamasa Flape] 2.4
g, sodium ascorbate 0.6 g, sorbic acid 1
．． 2 g, cottonseed oil 3.6 g, cod liver oil 1.2 g, and brandy 1.2 g to prepare a product.

Claims (1)

[Claims] 1. Isolated soybean protein in a mixture of a water-soluble salt of alginic acid and wax methoxy pectin, casein if necessary,
Add gelatin, bi-methoxy pectin, and further add or not add all or two parts of coloring agents, seasonings, etc., and disperse/dissolve the mixture in water.
Form granules by dropping them into a solution (excluding Mg and Hg salts), and add the remaining colorants, seasonings, etc., with or without immersion in a buffer solution below the isoelectric point. A method for producing characteristic fish roe-like foods. 2. The manufacturing method according to claim 1, in which a tannin-containing substance obtained from chestnuts is used as a colorant, and the pigment is fixed by immersing the granules in this aqueous solution and then further immersing them in a divalent iron salt solution. . 3. A patent claim in which a tannin-containing substance obtained from chestnuts is used as a coloring agent, and the pigment is fixed by adding this to the mixture before granulation and then immersing the granulated material after granulation in a divalent iron salt solution. The manufacturing method described in Scope 1.