JPS60114173A - Production of food resembling fish roe - Google Patents

Abstract

PURPOSE:To obtain a roe-like food having close resemblance to IKRA (salmon roe), by using a gel and a gelatinized starch as the emulsifier for an emulsion, and exposing the obtained particles to an aqueous solution of amylase, thereby separating the emulsion in the particle into an oily phase. CONSTITUTION:A water-based raw material of sol, an edible salt of polyvalent metal, and starch are added to fresh water, and heated. The produced sol liquid is cooled to obtain gel, which is homogenized in the form of a sol, and then emulsified in the presence of an oily raw material to obtain an emulsified liquid. The liquid is added dropwise to an aqueous solution of an alginic acid salt, and the produced particles are collected and exposed to an aqueous solution of an alginic acid salt. As an alternative method, the above emulsion is added dropwise to an aqueous solution of amylase and an alginic acid salt, and the produced particles are collected and exposed to water.

Description

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

As marine resources are decreasing and fish roe such as fish roe is becoming scarce, efforts have been made to develop fish roe-like foods that resemble fish roe in appearance and flavor.

Among them, JP-A-52-59079 and JP-A-55-991
The proposal of No. 77 is one in which fats and oils such as salad oil are encapsulated within the granules, and is praised for its ability to confine the oily raw material alone within the granules, resulting in a fish roe-like appearance.

However, when we closely observe the internal structure of fish eggs, especially salmon roe, we find that the inner cavity of the grains, which are made of a thin dal-like membrane, contains
The oily component is not contained in a single layer, but the oily component and the sol-like aqueous component are contained in a separated state.

By the way, until now, a technology for separately encapsulating oily raw materials and aqueous raw materials in the inner cavity of granules consisting of a dul-like film had not been developed, so fish roe-like foods that look very similar to fish roe have not yet been produced. not exist.

As a result of various researches to provide a fish roe-like food product that closely resembles salmon roe, the present inventor found that using a sol, gelatinized starch, and oily raw materials obtained by homodanizing dal-like agar, an emulsion can be easily formed. We have come to the knowledge that if we make this emulsion into granules instead of the resulting granules and expose the resulting granules in water in which amylase has been dissolved, the emulsion inside the granules will separate neatly into oil-based raw materials and aqueous raw materials. The present invention was completed based on this knowledge.

The main manufacturing method of the fish roe-like food of the present invention is to sequentially drop an emulsion obtained by emulsifying a sol, an edible polyvalent metal salt, gelatinized starch, and an oily raw material into an alginate aqueous solution to form granules. The granules are collected and exposed in water in which amylase is dissolved, and an oil layer consisting of an oily raw material and an aqueous layer consisting of an aqueous raw material are separated and encapsulated within the granules.

In the present invention, the oily raw materials include one or more kinds of animal and vegetable oils and fats such as soybean oil, rapeseed oil, fish oil, and lard, as well as fat-soluble pigments such as carotene, and fat-soluble pigments such as E, P, and A. It refers to something with added flavor, etc. In addition, water-based raw materials are
It refers to a sol-like product to which water-soluble food colorings such as Yoshishi, Gardenia, etc., and water-soluble extract components such as oyster extract and anchovy sauce are added. In addition, here, a sol-like material is a sol-like liquid obtained by adding clean water to a sol-like aqueous raw material such as carrageenan, Keyakiten, Faselan (Danish agar), locust gum, guar gum, etc. and heating it. It refers to a product that is cooled to form a glue, and then homogenized to form a sol again.

In carrying out the present invention, first, a sol-like aqueous raw material is used to obtain a sol-like material. An example of the manufacturing method is to add clean water to a sol-like aqueous raw material and heat it while stirring in a conventional manner to form a sol-like liquid. The amount of sol-like aqueous raw material to be used is preferably about 0.5 to 3.0% based on fresh water, and the heating temperature is 40°C.
~90°C is suitable. Since an edible polyvalent metal salt such as calcium chloride or calcium lactate is required to form a film on the granules, it is preferable to dissolve the edible polyvalent metal salt in clean water together with the sol-form aqueous raw material in advance. The amount of calcium chloride added is preferably 0.5% or more, usually about 1%, based on the aqueous layer of the emulsion produced in the subsequent step. In addition, in the later process, if the emulsified liquid is made into water droplets and the alginic solution is dropped into the aqueous solution, sugars such as glucose and sugar are added to the clean water to adjust the specific gravity in order to prevent the droplets from dropping into the aqueous solution and to make it easier for the water droplets to sink into the liquid. This is desirable. When the sol-like liquid produced in this way becomes cold, it thickens and loses its emulsifying power. Therefore, after cooling the sol-like liquid to form a dal, this glue-like substance is homogenized to form a sol again, and emulsification is performed. Creates a powerful sol-like substance. Is the temperature of sol liquid usually below 40℃? If defended, it becomes a guru-like body. Moreover, in order to homogenize this glue-like body, it is sufficient to use a mixer or a homogenizer to shear the glue-like body and make it into fine particles.

Next, gelatinized starch is produced separately from the sol. Gelatinized starch can be produced by conventional methods, for example:
Add starch to clean water and heat while stirring to obtain gelatinized starch. The type of starch used can be wheat starch, corn starch, rice starch, etc., but the processed starch that has been processed to make it easier to gelatinize is
It is particularly desirable because it is easy to gelatinize and is easily degraded by amylase. In addition, if starch is added together with the sol-like aqueous raw material when producing the sol-like liquid, the starch will also be heated and gelatinized when producing the sol-like liquid, so the step of producing gelatinized starch can be omitted. I can do it.

Next, the sol and gelatinized starch produced by the above method are placed in a mixer, and while stirring, the oily raw material is pressurized to obtain an emulsion. If the emulsification is too fine, the oily raw material becomes fine particles and tends to leak from the calcium alginate film during the subsequent hot water bathing process, so it is desirable to end the emulsification with a coarse emulsification.

As a guideline for the emulsified state, the diameter of the emulsified particles is 1 o.

It is best to set it to about milliron. Also, the viscosity of the emulsion is 2
,000 to 10,000 c, p. In the emulsification process, since the sol and gelatinized starch were used together as emulsifiers, the emulsion can be made into an emulsion as quickly as possible. The blending ratio of sol/gelatinized starch and oily raw materials can be adjusted according to your preference, but in order to obtain a salmon roe-like fish roe-like food, the weight ratio is 7:
A ratio of 1.7:1.3 is preferable.

Next, this emulsion is dropped into an aqueous alginate solution such as sodium alginate or potassium alginate to form granules in which the emulsion is encapsulated in an alginic acid film. This granule formation reaction may be carried out by a known method; for example, the emulsion is dropped into an aqueous solution in the form of water droplets with a diameter of 2 to 8%, and the granules are formed one after another while avoiding adhesion to each other. In this way, when the emulsion is dropped into an aqueous solution, the water droplets of the emulsion sink into the liquid, and if the emulsion is immersed for 1 to 5 minutes, the calcium alginate film will not break easily when taken out from the liquid. Granules are formed.

Finally, the granules are taken out of the liquid and exposed to water with a pi of 4.5 to 6.0 in which amylase has been dissolved to absorb amylase into the granules and form an emulsion. At the same time, the gelatinized starch is decomposed into low-molecular sugars, and the sol-like material forming the emulsion loses its emulsifying power.The water for bleaching is heated to 45°C or higher, preferably 55 to 60°C. It is desirable to expose the granules to water for at least 10 hours, preferably 15 to 20 hours.When exposed to water in this way, the calcium alginate film of the granules develops a network structure that allows low-molecular components to easily pass through. Because it is a thin film, amylase that has been dissolved in hot water is absorbed into the granules together with fresh water through the film.Then, the amylase that has entered the granules absorbs gelatinized starch, which is a component of the emulsion. The gelatinized starch is decomposed into low-molecular sugars.At the same time, the inside of the granules are heated to the same temperature as the water, and the sol-like material becomes less viscous and loses its emulsifying power.This decomposition and heating action As the process progresses, low-molecular-weight sugars, which are decomposition products of gelatinized starch, have no emulsifying power, and the sol-form, which is another emulsifying agent, also loses its emulsifying power, so in the initial stage of water exposure, The emulsified liquid inside the granules breaks down and separates into an oil layer and a water layer.Then, by the time the water exposure is finished, the emulsified liquid in the granules is no longer used to form the film contained in the water layer inside the granules. Excess calcium chloride, sugars added during specific gravity adjustment, and low-molecular sugars produced by the decomposition action of amylase are
These components are removed from the granules by replacing them with clean water through the film, resulting in a fish roe-like finish.

Note that amylase does not necessarily need to be dissolved in water as in the above production method, and may be dissolved in an aqueous alginate solution. In this case, in order to promote the decomposition action of amylase, the temperature of the aqueous solution is set at 40 to 65°C.
Preferably, the temperature is adjusted to 55 to 60°C.

In addition, in order to make the fish roe-like prize obtained after the water exposure more similar to fish roe in appearance and taste, it is necessary to immerse it in a seasoning liquid to remove fresh water from the aqueous layer within the granules. It is best to replace it with seasoning liquid (aqueous raw material). You can use whatever seasoning you like,
For example, to make salmon roe-like, extract components such as ancho bean extract and fish extract, and food coloring such as gardenia pigment may be added to fresh water. In addition, 0.01 to 0.
When about 1% of calcium chloride is added, this calcium chloride is absorbed into the granules along with the seasoning liquid, and the film of the fish roe-like food can be prevented from softening and being damaged.

As described above, according to the present invention, as an emulsifier for an emulsion,
Since a dul and gelatinized starch are used, oily raw materials can be easily emulsified to obtain an emulsion. Since this emulsion is made into granules and then exposed to water in which amylase is dissolved, the emulsion within the granules can be easily separated into an oil layer and a water layer.

In addition, the aqueous layer consisting of the aqueous raw material sealed within the granules contains soft dal-like substances such as carrageenan and agar, so it is possible to produce a fish roe-like food with a sticky texture.

Example A) Adjustment of sol/gelatinized starch pace Add 1.25 parts of carrageenan, 10 parts of glucose, 1 part of calcium chloride, and 1.2 parts of modified starch to 87.55 parts of fresh water.
The mixture was heated to 85° C. with stirring to obtain a sol-like liquid.

This sol-like liquid was left at 30° C. for 30 minutes and cooled to form a glue-like body.

The obtained glue was homogenized using a Hobart mixer to obtain a sol.

Mouth) Preparation of emulsion While stirring 89.9 parts of the above paste in a Hobart mixer, add 1 part of soybean salad oil in which 0.1 part of β-carotene has been dissolved.
An emulsion was obtained by modifying the o part.

C) Formation of granules This emulsion was passed through a nozzle with an inner diameter of 5% to form water droplets with a diameter of 6% and dropped into a 0.891° sodium alginate aqueous solution at a rate of 100 droplets per minute.

As a result, the water droplets sank into the liquid, and particles containing the emulsified liquid with a calcium alginate film were successively formed. When immersed in the liquid for 2 minutes, the granules absorbed water and swelled to a diameter of approximately 8/X, so the granules were taken out of the liquid.

2) Is this granule exposed to water α-amyl, ro, 05%? When exposed to dissolved hot water (adjusted to 60°C, pH 5.5) for 1 hour, the particles were clearly separated into an oil layer and a water layer.

Subsequently, the granules were exposed to hot water at a temperature of 40° C. for 10 hours, and the granules shrank to 6% in diameter, resulting in a fish roe-like food.

e) Soaking in seasoning liquid - Fish roe-like food taken out from Shimizu A is soaked in calcium chloride 0.
0.05% Antiyo-sauce 5ch and beanless pigment 0.
When immersed for about 10 hours in a seasoning solution containing 1%, the fish roe-like food was flavored and colored, and had a texture and appearance similar to salmon roe.

Claims (1)

[Scope of Claims] (1) An emulsion obtained by emulsifying a sol, a food polyvalent metal salt, gelatinized starch, and an oily raw material is successively poured into an alginate aqueous solution to obtain granules; A method for producing a fish roe-like food, which comprises collecting the granules and exposing them to water in which amylase (L-dissolved) is dissolved, and separating and encapsulating an oil layer made of an oily raw material and a water layer made of an aqueous raw material within the granules. After the gel-like liquid is cooled to form a ≠ glue-like body, this dul-like body is homogenized to form a sol-like body, and an oil-based raw material is added to the obtained sol-like body and emulsified to form an emulsified liquid, This emulsion is sequentially dropped into an aqueous alginate solution to obtain granules, and the granules are collected and exposed to water in which amylase is dissolved to form an oil layer consisting of an oily raw material and an aqueous layer consisting of an aqueous raw material within the granules. A method for producing a fish roe-like food characterized by separating and encapsulating the food. (3) Adding amylase and alginate to the emulsion obtained by emulsifying the sol, food polyvalent metal salt, gelatinized starch, and oily raw materials. Grains are obtained by sequentially dropping them into a dissolved aqueous solution, and the granules are collected and exposed in water to separate and encapsulate an oil layer consisting of an oily raw material and an aqueous layer consisting of an aqueous raw material within the granules. i- Process for producing characteristic fish roe-like food.