WO2019027029A1 - Baked fish egg mass for topping, and food product in which same is used - Google Patents

Baked fish egg mass for topping, and food product in which same is used Download PDF

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Publication number
WO2019027029A1
WO2019027029A1 PCT/JP2018/029151 JP2018029151W WO2019027029A1 WO 2019027029 A1 WO2019027029 A1 WO 2019027029A1 JP 2018029151 W JP2018029151 W JP 2018029151W WO 2019027029 A1 WO2019027029 A1 WO 2019027029A1
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Prior art keywords
baked
mass
egg
fish
egg mass
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PCT/JP2018/029151
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French (fr)
Japanese (ja)
Inventor
可南子 久代
智治 槙尾
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日清フーズ株式会社
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Priority to JP2019534597A priority Critical patent/JP7110202B2/en
Publication of WO2019027029A1 publication Critical patent/WO2019027029A1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/30—Fish eggs, e.g. caviar; Fish-egg substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling

Definitions

  • the present invention relates to a baked topping egg mass suitable for being eaten by being loaded on the surface of a food material such as noodles and rice, which contains a baked product of a mass of fish egg which is formed by accumulation of fish eggs.
  • Baked cod roe is conventionally known as one of representative of baked fish egg masses.
  • the baked cod cocoons are those produced by firing the cocoons made from salted mature ovaries, which harmonizes with the rich flavor of the fish eggs and the rich flavor of the fish eggs, and there is also a lumpy feeling due to the plurality of baked egg grains. , Is favored by many people.
  • Patent Document 1 describes a method of adding edible fat and oil to rosette eggs of tarako and heating it to a specific temperature of 155 ° C. or more as a method of producing rosette eggs of taro that have a savory roast flavor.
  • Patent Document 2 describes a method of adding a sugar alcohol to a rose egg of a fish egg and heating it at a temperature of 85 ° C. or more and 140 ° C. or less.
  • Patent Document 3 describes a fish egg food which contains a specific amount of each of the heat-denatured product and the fat and oil of a rose egg of a fish egg and which is extruded from a flexible container such as a soft tube container and used.
  • the fish and eggs food described in Patent Document 3 has a good fish egg flavor, is easily entangled in pasta and the like, and is considered to be suitable as a pasta sauce, boiled rice paste and the like.
  • An object of the present invention is to provide a baked egg mass for toppings excellent in flavor and texture unique to baked fish eggs and a food using the same.
  • the present invention is a baked topped egg mass comprising a baked product of an egg mass, wherein the whole length of the baked product is 0.3 to 3 cm. Further, the present invention is a food comprising a food and the above-described baked egg mass for topping of the present invention.
  • the topping baked baked egg mass of the present invention contains the baked product of the fish mass.
  • the baked product of the egg mass is the main component of the baked egg mass for topping of the present invention, and the present invention includes the baked egg mass for topping consisting only of the baked product of the egg mass.
  • the topping baked baked egg mass according to the present invention is characterized in that the egg mass itself is included rather than the so-called loose egg which has been loosened.
  • the topping material containing the baked fish egg is constituted by containing the egg mass instead of the rose egg as the baked fish egg, so that the taste of the baked fish egg is the sauces to which the topping material is applied. And so on, it is as strong as other food ingredients.
  • a fish egg which can be generally used for food can be used without particular limitation.
  • cod, salmon, trout, trout, herring, bran, flying fish Raw fish eggs such as shishamo, or processed raw fish eggs obtained by seasoning and processing these raw fish eggs with seasonings and the like can be mentioned, and one of these can be used alone or in combination of two or more.
  • the processed raw fish eggs include, for example, cod cod, cod roe, Tobiko, cubs, salmon roe and the like.
  • the raw fish eggs are non-heated fish eggs.
  • non-heated fish eggs refers to fish eggs that have not been denatured by heating, and in addition to “non-heated fish eggs", denaturation has not occurred even if they have been heated.
  • “Fish eggs” are included. For example, when raw eggs are placed in an environment with an ambient temperature of about 50 ° C. for a certain period of time during handling or distribution, or when raw eggs come in contact with containers or equipment having an upper temperature of about 50 ° C. Usually, since no heat denaturation occurs in the raw fish eggs, the raw fish eggs in such a case are presumed to be unheated.
  • the baked product of the fish egg mass which concerns on this invention is manufactured by baking a fish egg mass.
  • the egg mass to be baked has an ovarian membrane on the surface from the viewpoint of improving the shape retention of the baked product, and further, improving the baking fish egg flavoring effect by the baked fish mass for topping containing the baked product. And the like are preferable.
  • a typical example of a preferable form of the egg mass to be baked includes an egg mass covered on its surface with an ovarian membrane.
  • the baked product obtained by firing an egg mass having a coating such as an ovarian membrane attached to the surface remains with the coating attached to the surface, and the coating is excellent in the shape-retaining property of the egg mass and is used as another food material. It is hard to be deformed after being topped, and it can stably develop a strong fish egg flavor which is an advantage of a fish egg mass.
  • the length of the baked whole of the egg mass is 0.3 to 3 cm, preferably 0.5 to 2.6 cm.
  • overlap length means the largest overpassing length of baked products of a fish egg mass. That is, in the present invention, the maximum value of the passing length in the projection when the baked product of the egg mass is projected in an arbitrary direction is set in the specific range of 0.3 to 3 cm.
  • a fish egg used as a topping material for sauces is a fish egg mass according to the present invention
  • one fish grain is not uniformly dispersed in the sauces individually, so that It is not possible to cope with the sense of value that the uniform dispersion of fish egg grains is a good appearance, but on the other hand, the presence of the fish egg mass in the sauces is remarkable, and the fish eggs expected from the fish egg mass It can be said that rich flavor and texture can be a strong appeal point, and there is a good chance that an egg mass can improve the appearance of a food product containing it.
  • the passing length of the baked product of the fish egg mass which is the main component of the baked fish egg mass for topping is 0.3 to 3 cm, the balance between the taste and the bulk feeling of the baked fish egg and the appearance of the food using this Can be excellent.
  • the "massiness" which is one of the characteristics pursued in the baked egg mass for toppings of the present invention, relates not only to the eating texture such as eating habits but also to the visual effect such as the improvement of the appearance of food.
  • the topping baked baked egg yolk mass of the present invention which is excellent in bulkiness, is excellent in both taste and texture and appearance.
  • the shape of the baked product of the fish egg mass according to the present invention is not particularly limited, and any shape can be selected, and may be a fixed shape such as a sphere or a cube, or may be an irregular shape.
  • the crossing length is the diameter of the ball (circle).
  • the shape of the baked product of the egg mass is spherical or near (in the shape of quasi-spherical), the type of the baked product is until it is topped with other foodstuffs such as sauces and eaten It is preferable because the collapse hardly occurs.
  • the maximum delivery length is as described above, and the minimum delivery length preferably has a difference of 1 cm or less from the maximum delivery length from the viewpoint of preventing the shape loss of the fired product.
  • the baked product of the egg mass according to the present invention can also be produced by cutting the egg mass to be baked into small pieces so that the passing length after cutting falls within the specific range, and baking the small pieces.
  • the method of cutting the egg mass is not particularly limited, and it may be cut according to a conventional method using a known cutting means such as a kitchen knife or a cutter.
  • the egg mass to be baked is covered with a film such as an ovarian membrane from the viewpoint of improving the shape retention of the baked product.
  • a baking means of a fish egg mass As a baking means of a fish egg mass, a baking means generally applicable to food can be used. For example, grilled with direct heat, grilled, grilled, oven-baked, pan-fried, and the like can be mentioned.
  • a grill, an oven, a roaster, etc. can be used also as a baking apparatus.
  • An oven is preferable as a baking means of the egg mass from the viewpoint of surely obtaining a baked product of the egg mass having the above-mentioned specific range, and specifically, for example, an oven toaster, a roaster oven, a jet oven, a convection oven, etc. Can be mentioned.
  • an oven configured to introduce water vapor into the refrigerator is used as a baking means for the egg mass, excessive drying of the egg mass during baking is suppressed and the flavor of the baked egg in the baked product is improved. preferable.
  • the firing conditions for firing the egg mass are such that the temperature reached for the temperature of the mass of the egg mass (the center temperature of the egg mass) to be fired is 70 to 110 ° C. within 30 minutes to 4 hours from the start of heating. Is preferred. Further, as the heating temperature, it is preferable that the above-mentioned temperature can be achieved, but when using an oven, it is preferable that the temperature in the storage be about 80 to 120 ° C., without burning of the egg mass.
  • the baked fish egg mass for toppings of the present invention may contain other components other than the baked products of fish egg mass, and as other components, those generally used for this kind of topping material can be used, Specific examples thereof include oils and fats, thickeners, seasonings such as salt and pepper, sesame seeds, laver, granules of extract, pigments and the like, and one of these may be used alone or in combination of two or more.
  • the shape retention property of the baked product can be improved by coating the surface of the baked product of the egg mass with a coating material containing an oil and / or a thickener.
  • the baked product is used as it is for the baked fish for topping without combined use with the other components. It is preferable to use as an egg mass.
  • the baked fish egg mass for topping of the present invention may be used by directly covering or sprinkled on food (basic food ingredients) such as rice, bread and noodles, or the surface of food such as rice ball and fried fish You may coat and use.
  • the baked fish egg mass for topping of the present invention may be hung or put on a side dish such as hamburger, and it is used by being hung on sauces such as sauce, bean paste, sauce, etc. or mixed with sauces It can also be done.
  • the baked egg yolk mass for topping of the present invention is particularly suitable as a topping material for pasta, and when used in such applications, it has a good entanglement with the pasta, and the flavor of the pasta and the taste of the baked fish egg combine, A very good pasta with eggs is obtained.
  • a sauce containing the eggs is added to the pasta, and further, a method for applying the baked egg mass for topping of the present invention as a topping material from above the sauce is mentioned.
  • the fish eggs in the fish egg source used here may not be a mass of fish eggs, may be so-called rose eggs, and may or may not be baked.
  • the texture of the egg mass is further enhanced, and a delicious egg-backed pasta can be obtained.
  • the amount of the topped baked egg mass used is 100 parts by mass of the egg in the source containing the egg, Preferably, it is 100 to 800 parts by mass.
  • the present invention includes a food containing a food and the above-described baked egg mass for topping of the present invention.
  • the content of the baked fish egg mass for topping can be appropriately adjusted according to the type of the food material to be used in combination, etc.
  • the flavor and the lumpiness of the baked fish egg by the baked fish egg mass for topping The amount is preferably 0.2 to 20 parts by mass with respect to 100 parts by mass of the foodstuff from the viewpoint of fully enjoying the food.
  • the content of the baked fish egg mass for topping is 100 parts by mass of the foodstuff Preferably, it is 1 to 20 parts by mass.
  • the content of the baked egg mass for topping is preferably 0. 2 to 15 parts by mass.
  • the baked fish egg mass for topping when the food material used in combination with the baked fish egg mass for topping is a sauce, such as sauce, bean paste, sauce or sauce (food material having fluidity at normal temperature and pressure), the baked fish egg mass for topping
  • the content of is preferably 1 to 20 parts by mass with respect to 100 parts by mass of the foodstuff.
  • the topping baked egg mass when the food material to be used in combination with the baked topped egg mass is a mixture of sauces and solid food material such as spaghetti with sauces and hamburger with sauces, the topping baked egg mass is contained The amount is preferably 0.5 to 20 parts by mass with respect to 100 parts by mass of the foodstuff.
  • the food of the present invention may be a frozen food.
  • the frozen food of the present invention can be produced by freezing the food containing the food and the baked egg mass for topping of the present invention according to a conventional method, and the freezing method is not particularly limited, and may be rapid freezing or slow freezing.
  • the type of frozen food of the present invention is not particularly limited, and examples thereof include frozen spaghetti, and more specifically include frozen products of fish egg-containing pasta described above.
  • Examples 1 to 7 and Comparative Examples 1 to 2 The raw tarako (10 cm in length, about 3.5 cm in diameter) with a circular cross-sectional shape with an ovarian membrane is placed in the cabinet of a commercial jet oven (manufactured by Fujimac Co., Ltd.) whose interior temperature is set to 100 ° C. The green cod was baked while introducing steam into the chamber. The firing of the raw cod was carried out under conditions such that the temperature reached for the raw cod temperature (center temperature of the egg mass) was 90 ° C. for 2 hours from the start of heating.
  • a baked product of raw cod cod (baked cod cod) is cut together with an ovarian membrane with a knife to make a spherical piece, and a small piece of the baked product is used as a baked fish egg mass for topping.
  • Table 1 the maximum passing length (diameter) of the baked product of this spherical egg mass is shown.
  • Example 8 to 10 A baked topped egg mass was produced in the same manner as in Example 5 except that the shape of the baked product of the egg mass in the topped baked fish mass was changed. Specifically, the shape of the baked product (baked cod roe) of the egg mass in the baked egg mass for toppings is a shape having a center and a shape having two or more types of passing lengths passing through the center. Table 2 below shows the maximum value and the minimum value of two or more types of delivery lengths possessed by the baked product of this egg mass.
  • the sauce was mixed for 20 g per serving (taraco content 2 g), and the topping baked baked egg masses of each Example and Comparative Example were topped with 5 g per serving of spaghetti to produce tarakos spaghetti.
  • Ten special panelists ate this tarracop spaghetti, and the taste and the lumpiness of the fish eggs were evaluated according to the following evaluation criteria. The result is shown in the following Tables 1 and 2 as an average value of 10 persons' evaluation points.
  • Comparative Examples 1 and 2 in which the delivery length of the baked product of the egg mass is in the range of 0.3 to 3 cm and the delivery length of the baked product is outside such range.
  • the taste and the lumpy feeling of fish and eggs were excellent.
  • the preferable range of the transfer length of the baked product of the egg mass is 0.5 to 2.6 cm.
  • Examples 8 to 10 in Table 2 are spherical in shape in that the shape of the baked product of the egg mass is a figure having a center and a shape having two or more types of passing lengths passing through the center, Different from 5 Among Examples 8 to 10, Example 10 had the highest rating, and the next highest rating was Example 9. Therefore, the maximum passing length and the minimum passing length possessed by the baked product of the egg mass are as follows. The difference is preferably 1 cm or less (Examples 9 and 10), and 0.7 cm or less (Example 10) is particularly preferable.
  • baked fish egg mass for topping in spaghetti with sauces like taraco spaghetti
  • baked fish egg mass for topping to 100 parts by mass of food material (mixture of spaghetti and tarako sauce)
  • the use amount of is preferably about 0.5 to 20 parts by mass which is in the range of Working Preparation Examples 2 to 8.
  • a baked topped egg mass having excellent flavor and shape characteristic to baked egg.
  • the baked egg yolk mass for topping of the present invention is excellent in flavor and mass feeling without containing any special auxiliary component, and when used as a topping material of sauces such as pasta sauce, for example, the flavor of the sauces
  • sauces such as pasta sauce
  • the flavor of the sauces the flavor of baked fish eggs is not easily diminished, and it is possible to easily impart good baked fish eggs flavor to sauces.
  • the food of the present invention contains a food and the above-mentioned baked fish egg mass for toppings of the present invention, the food is excellent in flavor and lumpiness of baked fish eggs, and its cooking is basically based on the food It is a simple task of just topping a baked egg mass for egg, and it combines ease with deliciousness.

Abstract

The present invention addresses the problem of providing: a baked fish egg mass for a topping, the baked fish egg mass having an exceptional mass-like feel and a flavor characteristic of baked fish eggs; and a food product in which said mass is used, This baked fish egg mass for a topping includes a baked product of a fish egg mass, the diametrical length of the baked product being 0.3-3 cm. A membrane such as an ovarian membrane is preferably bonded to the surface of the baked product of a fish egg mass. This food product contains food ingredients such as sauces, and this baked fish egg mass for a topping. The contained amount of the baked fish egg mass for a topping is preferably 0.2-20 parts by mass per 100 parts by mass of the food ingredients.

Description

トッピング用焼成魚卵塊及びそれを用いた食品Topped baking fish egg mass and food using the same
　本発明は、魚卵が塊状に集積した魚卵塊の焼成物を含み、麺やご飯などの食材の表面に載せて喫食するのに適したトッピング用焼成魚卵塊に関する。 The present invention relates to a baked topping egg mass suitable for being eaten by being loaded on the surface of a food material such as noodles and rice, which contains a baked product of a mass of fish egg which is formed by accumulation of fish eggs.
　焼成魚卵塊の代表的なものの１つとして、焼きタラコが従来知られている。焼きタラコは、スケトウダラの成熟卵巣を塩漬けにしたタラコを焼成したものであり、焼成による香ばしさと魚卵の濃厚な味わいとが良く調和し、また焼き固まった複数の魚卵粒による塊状感があり、多くの人に好まれている。 Baked cod roe is conventionally known as one of representative of baked fish egg masses. The baked cod cocoons are those produced by firing the cocoons made from salted mature ovaries, which harmonizes with the rich flavor of the fish eggs and the rich flavor of the fish eggs, and there is also a lumpy feeling due to the plurality of baked egg grains. , Is favored by many people.
　従来、魚卵は他の食材と組み合わせて使用されており、例えば近年では、ドレッシング、ディップソース、パスタソースなどの各種ソースに魚卵が配合された魚卵入りソースが、和風ソースの一ジャンルとして普及している。このように、魚卵を他の食材と混合して用いる場合には、魚卵塊を包んでいる卵巣膜を除去して該魚卵塊をほぐし、１粒１粒がバラバラのいわゆるバラ卵（バラコ）として用いる場合が多い（例えば特許文献１～３）。 Conventionally, fish eggs are used in combination with other foodstuffs. For example, in recent years, fish egg sauces in which fish eggs are blended in various sources such as dressings, dip sauces, pasta sauces are one genre of Japanese style sauces It is popular. As described above, when using fish eggs mixed with other foodstuffs, the egg membrane surrounding the egg mass is removed to loosen the egg mass, and one grain is so-called loose egg (barako) In many cases (eg, Patent Documents 1 to 3).
　特許文献１には、香ばしい焼き風味を有するタラコのバラ卵の製造方法として、タラコのバラ卵に食用油脂を添加して１５５℃以上の特定温度に加熱する方法が記載されているが、この方法は、１５５℃以上という高温で油脂を焙焼することに起因して、高温による油脂の酸化臭が強く焼きタラコの風味に劣るという課題がある。特許文献１記載の方法の斯かる課題に鑑みて、特許文献２には、魚卵のバラ卵に糖アルコールを添加して８５℃以上１４０℃以下の温度で加熱する方法が記載されている。また特許文献３には、魚卵のバラ卵の加熱変性物と油脂とをそれぞれ特定量含有し、軟質チューブ容器などの可撓性容器から押し出して使用する魚卵食品が記載されている。特許文献３記載の魚卵食品は、魚卵風味が良好で、パスタ等に絡めやすく、パスタソース、炒飯の素などとして好適とされている。 Patent Document 1 describes a method of adding edible fat and oil to rosette eggs of tarako and heating it to a specific temperature of 155 ° C. or more as a method of producing rosette eggs of taro that have a savory roast flavor. There is a problem that the oxidation odor of the fat due to the high temperature is strongly inferior to the flavor of the grilled cod due to the roasting of the fat at a high temperature of 155 ° C. or higher. In view of the problem of the method described in Patent Document 1, Patent Document 2 describes a method of adding a sugar alcohol to a rose egg of a fish egg and heating it at a temperature of 85 ° C. or more and 140 ° C. or less. In addition, Patent Document 3 describes a fish egg food which contains a specific amount of each of the heat-denatured product and the fat and oil of a rose egg of a fish egg and which is extruded from a flexible container such as a soft tube container and used. The fish and eggs food described in Patent Document 3 has a good fish egg flavor, is easily entangled in pasta and the like, and is considered to be suitable as a pasta sauce, boiled rice paste and the like.
特開平６－１５３８７０号公報Japanese Patent Application Laid-Open No. 6-153870 特開２００１－２２４３４３号公報JP 2001-224343 A 特開２００１－２３８６４４号公報JP 2001-238644 A
　特許文献１～３記載の技術において、魚卵をバラ卵として使用する主な理由の１つは、食品の外観向上であり、特に特許文献３記載の魚卵食品においては、可撓性容器から押し出して使用するという特殊事情から、魚卵塊の使用は困難である。しかしながら、例えば魚卵入りソースにおいてその魚卵としてバラ卵を使用すると、該ソース中で多数の魚卵粒が固まらずに均一分散することで該ソースの外観が良好になるとしても、魚卵塊を使用した場合に比して、魚卵の濃厚な風味、焼成魚卵の場合にはその香ばしさが得られにくいという問題がある。一方で、魚卵塊の使用は、食品の外観を必ずしも低下させるとは限らず、その使用方法によっては、魚卵塊に特有の濃厚な風味が得られるとの消費者の期待感などと相俟って、食品の外観を向上させる余地があると考えられる。 In the techniques described in Patent Documents 1 to 3, one of the main reasons for using fish eggs as rose eggs is to improve the appearance of food, and in particular, in fish food as described in Patent Document 3, from flexible containers Due to the special circumstances of extruding and using it, it is difficult to use fish egg mass. However, for example, if rose eggs are used as the fish eggs in a fish egg-containing sauce, even if the appearance of the sauce is improved by uniform dispersion of many fish egg grains in the sauce without solidifying, the egg mass is There is a problem that it is difficult to obtain rich flavor of fish eggs, and in the case of baked fish eggs, its flavor is inferior to when used. On the other hand, the use of the egg mass does not necessarily reduce the appearance of the food, and depending on the method of use, it is consistent with the consumer's expectation that a rich flavor specific to the egg mass can be obtained. There is room to improve the appearance of food.
　本発明は、焼成魚卵に特有の風味と塊状感に優れたトッピング用焼成魚卵塊及びこれを用いた食品を提供することを課題とする。 An object of the present invention is to provide a baked egg mass for toppings excellent in flavor and texture unique to baked fish eggs and a food using the same.
　本発明は、魚卵塊の焼成物を含み、該焼成物の差し渡し長さが０．３～３ｃｍであるトッピング用焼成魚卵塊である。
　また本発明は、食材と前記の本発明のトッピング用焼成魚卵塊とを含有する食品である。 The present invention is a baked topped egg mass comprising a baked product of an egg mass, wherein the whole length of the baked product is 0.3 to 3 cm.
Further, the present invention is a food comprising a food and the above-described baked egg mass for topping of the present invention.
　本発明のトッピング用焼成魚卵塊は、魚卵塊の焼成物を含む。この魚卵塊の焼成物は、本発明のトッピング用焼成魚卵塊の主体をなし、本発明には、魚卵塊の焼成物のみからなるトッピング用焼成魚卵塊が包含される。本発明のトッピング用焼成魚卵塊は、魚卵塊をほぐしたいわゆるバラ卵ではなく、魚卵塊自体を含む点で特徴付けられる。このように、焼成魚卵入りのトッピング材が該焼成魚卵として、バラ卵ではなく魚卵塊を含んで構成されることで、その焼成魚卵の風味が、該トッピング材が適用されるソース類などの他の食材の風味に負けないような強いものとなる。 The topping baked baked egg mass of the present invention contains the baked product of the fish mass. The baked product of the egg mass is the main component of the baked egg mass for topping of the present invention, and the present invention includes the baked egg mass for topping consisting only of the baked product of the egg mass. The topping baked baked egg mass according to the present invention is characterized in that the egg mass itself is included rather than the so-called loose egg which has been loosened. As described above, the topping material containing the baked fish egg is constituted by containing the egg mass instead of the rose egg as the baked fish egg, so that the taste of the baked fish egg is the sauces to which the topping material is applied. And so on, it is as strong as other food ingredients.
　本発明に係る魚卵塊の焼成物の原料となる魚卵としては、一般的に食品に用い得る魚卵を特に制限なく用いることができ、例えば、タラ、サケ、マス、ニシン、ボラ、飛魚、シシャモ等の生魚卵、あるいはこれらの生魚卵を調味料等で味付け加工した加工生魚卵が挙げられ、これらの１種を単独で又は２種以上を組み合わせて用いることができる。加工生魚卵としては、例えば、タラコ、明太子、トビッコ、数の子、イクラ等が挙げられる。 As a fish egg to be used as a raw material of a baked material of a fish egg mass according to the present invention, a fish egg which can be generally used for food can be used without particular limitation. For example, cod, salmon, trout, trout, herring, bran, flying fish, Raw fish eggs such as shishamo, or processed raw fish eggs obtained by seasoning and processing these raw fish eggs with seasonings and the like can be mentioned, and one of these can be used alone or in combination of two or more. The processed raw fish eggs include, for example, cod cod, cod roe, Tobiko, cubs, salmon roe and the like.
　前記生魚卵は、非加熱の魚卵である。ここでいう「非加熱の魚卵」とは、加熱による変性が生じていない魚卵であり、「加熱されていない魚卵」の他、「加熱されていてもその加熱による変性が生じていない魚卵」が包含される。例えば、生魚卵がその取り扱い時や流通時などにおいて上限５０℃程度の雰囲気温度の環境に一定時間置かれた場合や、生魚卵が上限５０℃程度の品温の容器や設備等と接触した場合などは、通常、その生魚卵に加熱変性は生じないので、斯かる場合の生魚卵は非加熱と推定される。 The raw fish eggs are non-heated fish eggs. The term "non-heated fish eggs" as used herein refers to fish eggs that have not been denatured by heating, and in addition to "non-heated fish eggs", denaturation has not occurred even if they have been heated. "Fish eggs" are included. For example, when raw eggs are placed in an environment with an ambient temperature of about 50 ° C. for a certain period of time during handling or distribution, or when raw eggs come in contact with containers or equipment having an upper temperature of about 50 ° C. Usually, since no heat denaturation occurs in the raw fish eggs, the raw fish eggs in such a case are presumed to be unheated.
　本発明に係る魚卵塊の焼成物は、魚卵塊を焼成することで製造される。焼成対象の魚卵塊は、該焼成物の保形性の向上、延いては、該焼成物を含むトッピング用焼成魚卵塊による焼成魚卵風味の付与効果の向上の観点から、その表面に卵巣膜などの被膜が付着したものが好ましい。焼成対象の魚卵塊の好ましい形態の典型例として、表面が卵巣膜で覆われた魚卵塊が挙げられる。表面に卵巣膜などの被膜が付着した魚卵塊を焼成して得られた焼成物は、表面に該被膜が付着したままであり、該被膜により魚卵塊の保形性に優れ、他の食材にトッピングされた後に型崩れし難く、魚卵塊の利点である強い魚卵風味を安定的に発現し得る。 The baked product of the fish egg mass which concerns on this invention is manufactured by baking a fish egg mass. The egg mass to be baked has an ovarian membrane on the surface from the viewpoint of improving the shape retention of the baked product, and further, improving the baking fish egg flavoring effect by the baked fish mass for topping containing the baked product. And the like are preferable. A typical example of a preferable form of the egg mass to be baked includes an egg mass covered on its surface with an ovarian membrane. The baked product obtained by firing an egg mass having a coating such as an ovarian membrane attached to the surface remains with the coating attached to the surface, and the coating is excellent in the shape-retaining property of the egg mass and is used as another food material. It is hard to be deformed after being topped, and it can stably develop a strong fish egg flavor which is an advantage of a fish egg mass.
　本発明のトッピング用焼成魚卵塊の主たる特徴の１つとして、魚卵塊の焼成物の差し渡し長さが０．３～３ｃｍ、好ましくは０．５～２．６ｃｍである点が挙げられる。ここでいう「差し渡し長さ」とは、魚卵塊の焼成物の最大の差渡し長さを意味する。即ち本発明では、魚卵塊の焼成物を任意の方向に投影した場合の投影図における差し渡し長さの最大値を、０．３～３ｃｍという特定範囲に設定している。これにより、焼成魚卵に特有の風味と塊状感に優れたトッピング用焼成魚卵塊が得られる。この点は後述する実施例と比較例との対比からも明らかである。 One of the main features of the baked topped egg mass according to the present invention is that the length of the baked whole of the egg mass is 0.3 to 3 cm, preferably 0.5 to 2.6 cm. The term "overlap length" as used herein means the largest overpassing length of baked products of a fish egg mass. That is, in the present invention, the maximum value of the passing length in the projection when the baked product of the egg mass is projected in an arbitrary direction is set in the specific range of 0.3 to 3 cm. As a result, it is possible to obtain a topping baked baked egg mass having excellent flavor and texture unique to baked fish eggs. This point is clear also from the comparison with the Example mentioned later and a comparative example.
　また、例えばソース類のトッピング材として使用される魚卵が本発明の如き魚卵塊であると、基本的にはソース類中で魚卵粒が１粒１粒独立して均一分散しないため、そのような魚卵粒の均一分散状態が良好な外観であるとする価値観には対応できないが、その一方で、ソース類中で魚卵塊の存在感が際立ち、魚卵塊から期待される魚卵の濃厚な風味と塊状感が強力なアピールポイントとなる可能性があり、魚卵塊がそれを含む食品の外観を向上させ得る可能性は十分にあると言える。この点、トッピング用焼成魚卵塊の主体をなす魚卵塊の焼成物の差し渡し長さが０．３～３ｃｍであれば、焼成魚卵の風味及び塊状感とこれを用いた食品の外観とのバランスが優れたものとなり得る。本発明のトッピング用焼成魚卵塊で追求している特性の１つである「塊状感」は、食べごたえなどの食味食感に関わるだけでなく、食品の外観向上といった視覚的な効果にも関わるものであり、塊状感に優れた本発明のトッピング用焼成魚卵塊は、食味食感及び外観の双方に優れている。 Also, for example, when a fish egg used as a topping material for sauces is a fish egg mass according to the present invention, basically, one fish grain is not uniformly dispersed in the sauces individually, so that It is not possible to cope with the sense of value that the uniform dispersion of fish egg grains is a good appearance, but on the other hand, the presence of the fish egg mass in the sauces is remarkable, and the fish eggs expected from the fish egg mass It can be said that rich flavor and texture can be a strong appeal point, and there is a good chance that an egg mass can improve the appearance of a food product containing it. In this respect, if the passing length of the baked product of the fish egg mass which is the main component of the baked fish egg mass for topping is 0.3 to 3 cm, the balance between the taste and the bulk feeling of the baked fish egg and the appearance of the food using this Can be excellent. The "massiness", which is one of the characteristics pursued in the baked egg mass for toppings of the present invention, relates not only to the eating texture such as eating habits but also to the visual effect such as the improvement of the appearance of food. The topping baked baked egg yolk mass of the present invention, which is excellent in bulkiness, is excellent in both taste and texture and appearance.
　本発明に係る魚卵塊の焼成物の形状は特に限定されず、任意の形状を選択でき、球、立方体等の定形でもよく、不定形でもよい。魚卵塊の焼成物が球状（平面視形状が円形状）の場合、差し渡し長さはその球（円）の直径である。魚卵塊の焼成物の形状が、球状又はこれに近い形状（準球状）であると、該焼成物をソース類などの他の食材にトッピングして喫食するまでの間に、該焼成物の型崩れが起こり難くなるため好ましい。 The shape of the baked product of the fish egg mass according to the present invention is not particularly limited, and any shape can be selected, and may be a fixed shape such as a sphere or a cube, or may be an irregular shape. In the case where the baked product of the egg mass is spherical (round shape in plan view), the crossing length is the diameter of the ball (circle). If the shape of the baked product of the egg mass is spherical or near (in the shape of quasi-spherical), the type of the baked product is until it is topped with other foodstuffs such as sauces and eaten It is preferable because the collapse hardly occurs.
　また、魚卵塊の焼成物の形状が、中心を持つ図形で且つその中心を通る差し渡し長さを２種以上有する場合、具体的には例えば平面視形状が長方形、楕円形、菱形の場合、その２種以上の差し渡し長さのうちの最大差し渡し長さは前記の通りであり、最小差し渡し長さは、該焼成物の型崩れを防止する観点から、最大差し渡し長さとの差が好ましくは１ｃｍ以下、より好ましくは０．７ｃｍ以下となる長さが好ましい。 Further, when the shape of the baked product of the egg mass is a figure having a center and has two or more types of crossing lengths passing through the center, specifically, for example, in the case of a rectangular, elliptical or rhombus in plan view shape Among the 2 or more types of delivery lengths, the maximum delivery length is as described above, and the minimum delivery length preferably has a difference of 1 cm or less from the maximum delivery length from the viewpoint of preventing the shape loss of the fired product. The length which becomes 0.7 cm or less more preferably is more preferable.
　本発明に係る魚卵塊の焼成物は、焼成対象の魚卵塊を、切断後の差し渡し長さが前記特定範囲となるように切断して小片とし、その小片を焼成する方法によって製造することもできるが、該焼成物の差し渡し長さが前記特定範囲に確実に収まるようにする観点から、焼成対象の魚卵塊の焼成後にその焼成物を切断する方法によって製造するのが好ましい。魚卵塊の切断方法は特に限定されず、包丁やカッター等の公知の切断手段を用いて常法に従って切断すればよい。また前述したように、焼成対象の魚卵塊は、焼成物の保形性の向上の観点から、卵巣膜などの被膜で覆われていることが好ましいので、被膜で覆われた魚卵塊（あるいはその焼成物）を切断する際には、その被膜が魚卵塊に付着したままとなるように留意することが好ましい。 The baked product of the egg mass according to the present invention can also be produced by cutting the egg mass to be baked into small pieces so that the passing length after cutting falls within the specific range, and baking the small pieces. However, it is preferable to manufacture by the method of cutting the baked material after baking the fish egg mass to be baked from the viewpoint of ensuring that the passing length of the baked product falls within the above-mentioned specific range. The method of cutting the egg mass is not particularly limited, and it may be cut according to a conventional method using a known cutting means such as a kitchen knife or a cutter. Also, as described above, it is preferable that the egg mass to be baked is covered with a film such as an ovarian membrane from the viewpoint of improving the shape retention of the baked product. When cutting the baked product), it is preferable to be careful so that the coating remains attached to the egg mass.
　魚卵塊の焼成手段としては、一般的に食品に適用できる焼成手段を利用することができる。例えば、直火による炙り焼き、網焼き、オーブン焼き、フライパン焼き等を挙げることができる。焼成装置としても、グリル、オーブン、焙焼器等が利用できる。差し渡し長さが前記特定範囲にある魚卵塊の焼成物を確実に得る観点から、魚卵塊の焼成手段としてはオーブンが好ましく、具体的には例えば、オーブントースター、ロースターオーブン、ジェットオーブン、コンベクションオーブン等が挙げられる。特に魚卵塊の焼成手段として、庫内に水蒸気を導入できるように構成されたオーブンを用いると、焼成中の魚卵塊の過度の乾燥が抑えられ、焼成物における焼成魚卵の風味が向上するため好ましい。 As a baking means of a fish egg mass, a baking means generally applicable to food can be used. For example, grilled with direct heat, grilled, grilled, oven-baked, pan-fried, and the like can be mentioned. A grill, an oven, a roaster, etc. can be used also as a baking apparatus. An oven is preferable as a baking means of the egg mass from the viewpoint of surely obtaining a baked product of the egg mass having the above-mentioned specific range, and specifically, for example, an oven toaster, a roaster oven, a jet oven, a convection oven, etc. Can be mentioned. In particular, when an oven configured to introduce water vapor into the refrigerator is used as a baking means for the egg mass, excessive drying of the egg mass during baking is suppressed and the flavor of the baked egg in the baked product is improved. preferable.
　魚卵塊を焼成する際の焼成条件としては、焼成対象の魚卵塊の品温（魚卵塊の中心温度）の達温度が、加熱開始から３０分以上４時間以内で、７０～１１０℃となる条件が好ましい。また、加熱温度としては、前記の品温が達成できればよいが、オーブンを用いる場合、庫内温度を８０～１２０℃程度とすると、魚卵塊が焦げ付いたりすることが無く好ましい。 The firing conditions for firing the egg mass are such that the temperature reached for the temperature of the mass of the egg mass (the center temperature of the egg mass) to be fired is 70 to 110 ° C. within 30 minutes to 4 hours from the start of heating. Is preferred. Further, as the heating temperature, it is preferable that the above-mentioned temperature can be achieved, but when using an oven, it is preferable that the temperature in the storage be about 80 to 120 ° C., without burning of the egg mass.
　本発明のトッピング用焼成魚卵塊は、魚卵塊の焼成物以外の他の成分を含んでいてもよく、他の成分としてはこの種のトッピング材に一般的に用いられるものを用いることができ、具体的には例えば、油脂、増粘剤、塩やこしょう等の調味料、胡麻、海苔、エキスの顆粒、色素等が挙げられ、これらの１種を単独で又は２種以上を組み合わせて用いることができる。例えば、魚卵塊の焼成物の表面を、油脂及び／又は増粘剤を含むコーティング材で被覆することで、該焼成物の保形性を向上させることが可能である。しかしながら、本発明に係る魚卵塊の焼成物によって奏される焼成魚卵の濃厚な風味を純粋に楽しむ観点からは、前記の他の成分を併用せずに、該焼成物をそのままトッピング用焼成魚卵塊として用いることが好ましい。 The baked fish egg mass for toppings of the present invention may contain other components other than the baked products of fish egg mass, and as other components, those generally used for this kind of topping material can be used, Specific examples thereof include oils and fats, thickeners, seasonings such as salt and pepper, sesame seeds, laver, granules of extract, pigments and the like, and one of these may be used alone or in combination of two or more. Can. For example, the shape retention property of the baked product can be improved by coating the surface of the baked product of the egg mass with a coating material containing an oil and / or a thickener. However, from the viewpoint of purely enjoying the rich flavor of the baked fish egg played by the baked product of the fish egg mass according to the present invention, the baked product is used as it is for the baked fish for topping without combined use with the other components. It is preferable to use as an egg mass.
　本発明のトッピング用焼成魚卵塊は、ご飯、パン、麺等の食材（主食系食材）の上から直接まぶす、振り掛けるなどして使用してもよく、あるいはおにぎりやから揚げ等の食材の表面にコーティングして使用してもよい。また、本発明のトッピング用焼成魚卵塊は、ハンバーグなどのおかずに掛けたり載せたりしてもよく、ソース、あん、つゆ、たれなどのソース類に掛けたり、ソース類と混合したりして用いることもできる。 The baked fish egg mass for topping of the present invention may be used by directly covering or sprinkled on food (basic food ingredients) such as rice, bread and noodles, or the surface of food such as rice ball and fried fish You may coat and use. In addition, the baked fish egg mass for topping of the present invention may be hung or put on a side dish such as hamburger, and it is used by being hung on sauces such as sauce, bean paste, sauce, etc. or mixed with sauces It can also be done.
　本発明のトッピング用焼成魚卵塊は、特にパスタ用のトッピング材として好適であり、その用途で使用すると、パスタとの絡みが良く、パスタの風味と焼成魚卵の風味とが相俟って、非常に良好な魚卵入りパスタが得られる。そのような魚卵入りパスタを得る方法の好ましい一例として、先ず、パスタに魚卵入りソースをかけ、さらにそのソースの上から本発明のトッピング用焼成魚卵塊をトッピング材として適用する方法が挙げられる。ここで使用する魚卵入りソースにおける魚卵は、魚卵塊でなくてもよく、いわゆるバラ卵でよく、また焼成の有無は問わない。このように、本発明のトッピング用焼成魚卵塊を魚卵入りソースと組み合わせて用いることで、魚卵塊の食感が一層引き立ち、美味しい魚卵入りパスタが得られる。このように、本発明のトッピング用焼成魚卵塊を魚卵入りソースと組み合わせて用いる場合、該トッピング用焼成魚卵塊の使用量は、該魚卵入りソース中の魚卵１００質量部に対して、好ましくは１００～８００質量部である。 The baked egg yolk mass for topping of the present invention is particularly suitable as a topping material for pasta, and when used in such applications, it has a good entanglement with the pasta, and the flavor of the pasta and the taste of the baked fish egg combine, A very good pasta with eggs is obtained. As a preferable example of the method for obtaining such a pasta with eggs, first, a sauce containing the eggs is added to the pasta, and further, a method for applying the baked egg mass for topping of the present invention as a topping material from above the sauce is mentioned. . The fish eggs in the fish egg source used here may not be a mass of fish eggs, may be so-called rose eggs, and may or may not be baked. As described above, by using the baked topped egg mass according to the present invention in combination with a source containing an egg, the texture of the egg mass is further enhanced, and a delicious egg-backed pasta can be obtained. Thus, when using the baked topped egg mass of the present invention in combination with a source containing an egg, the amount of the topped baked egg mass used is 100 parts by mass of the egg in the source containing the egg, Preferably, it is 100 to 800 parts by mass.
　本発明には、食材と前述した本発明のトッピング用焼成魚卵塊とを含有する食品が包含される。本発明の食品において、トッピング用焼成魚卵塊の含有量は、併用される食材の種類等に応じて適宜調整することができるが、該トッピング用焼成魚卵塊による焼成魚卵の風味及び塊状感を十分に楽しむ観点から、該食材１００質量部に対して、好ましくは０．２～２０質量部である。 The present invention includes a food containing a food and the above-described baked egg mass for topping of the present invention. In the food of the present invention, the content of the baked fish egg mass for topping can be appropriately adjusted according to the type of the food material to be used in combination, etc. However, the flavor and the lumpiness of the baked fish egg by the baked fish egg mass for topping The amount is preferably 0.2 to 20 parts by mass with respect to 100 parts by mass of the foodstuff from the viewpoint of fully enjoying the food.
　特に本発明の食品において、トッピング用焼成魚卵塊と併用される食材が、ご飯、パン、麺のような主食系食材の場合、該トッピング用焼成魚卵塊の含有量は、該食材１００質量部に対して、好ましくは１～２０質量部である。
　また本発明の食品において、トッピング用焼成魚卵塊と併用される食材が、ハンバーグ等のおかずの場合、該トッピング用焼成魚卵塊の含有量は、該食材１００質量部に対して、好ましくは０．２～１５質量部である。
　また本発明の食品において、トッピング用焼成魚卵塊と併用される食材が、ソース、あん、つゆ、たれなどのソース類（常温常圧で流動性を有する食材）の場合、該トッピング用焼成魚卵塊の含有量は、該食材１００質量部に対して、好ましくは１～２０質量部である。
　また本発明の食品において、トッピング用焼成魚卵塊と併用される食材が、ソース類付きスパゲティやソース類付きハンバーグ等の、ソース類と固形食材との混合物の場合、該トッピング用焼成魚卵塊の含有量は、該食材１００質量部に対して、好ましくは０．５～２０質量部である。 In particular, in the food of the present invention, when the foodstuff used in combination with the baked fish egg mass for topping is a staple food material such as rice, bread, noodles, the content of the baked fish egg mass for topping is 100 parts by mass of the foodstuff Preferably, it is 1 to 20 parts by mass.
Further, in the food of the present invention, when the food material to be used in combination with the baked egg mass for topping is a side dish such as hamburger, the content of the baked egg mass for topping is preferably 0. 2 to 15 parts by mass.
Further, in the food of the present invention, when the food material used in combination with the baked fish egg mass for topping is a sauce, such as sauce, bean paste, sauce or sauce (food material having fluidity at normal temperature and pressure), the baked fish egg mass for topping The content of is preferably 1 to 20 parts by mass with respect to 100 parts by mass of the foodstuff.
In the food of the present invention, when the food material to be used in combination with the baked topped egg mass is a mixture of sauces and solid food material such as spaghetti with sauces and hamburger with sauces, the topping baked egg mass is contained The amount is preferably 0.5 to 20 parts by mass with respect to 100 parts by mass of the foodstuff.
　本発明の食品は冷凍食品であり得る。本発明の冷凍食品は、食材と本発明のトッピング用焼成魚卵塊とを含有する食品を常法に従って凍結することで製造でき、その凍結方法は特に限定されず、急速冷凍でもよく緩慢冷凍でもよい。本発明の冷凍食品の種類は特に限定されず、例えば冷凍スパゲティが挙げられ、より具体的には、前述した魚卵入りパスタの冷凍物が挙げられる。 The food of the present invention may be a frozen food. The frozen food of the present invention can be produced by freezing the food containing the food and the baked egg mass for topping of the present invention according to a conventional method, and the freezing method is not particularly limited, and may be rapid freezing or slow freezing. . The type of frozen food of the present invention is not particularly limited, and examples thereof include frozen spaghetti, and more specifically include frozen products of fish egg-containing pasta described above.
　以下、実施例により本発明をさらに詳細に説明するが、本発明は以下の実施例に限定されるものではない。 Hereinafter, the present invention will be described in more detail by way of examples, but the present invention is not limited to the following examples.
〔実施例１～７及び比較例１～２〕
　卵巣膜付きの断面円形状の生タラコ（長さ１０ｃｍ、直径約３．５ｃｍ）を、庫内温度が１００℃に設定された市販のジェットオーブン（株式会社フジマック製）の該庫内に入れ、該庫内に水蒸気を導入しつつ該生タラコを焼成した。この生タラコの焼成は、生タラコの品温（魚卵塊の中心温度）の達温度が加熱開始から２時間で９０℃となるような条件で行った。生タラコの焼成物（焼きタラコ）を卵巣膜ごと包丁で切断して球状の小片とし、該焼成物の小片をトッピング用焼成魚卵塊とした。下記表１には、この球状の魚卵塊の焼成物の最大差し渡し長さ（直径）が示されている。 [Examples 1 to 7 and Comparative Examples 1 to 2]
The raw tarako (10 cm in length, about 3.5 cm in diameter) with a circular cross-sectional shape with an ovarian membrane is placed in the cabinet of a commercial jet oven (manufactured by Fujimac Co., Ltd.) whose interior temperature is set to 100 ° C. The green cod was baked while introducing steam into the chamber. The firing of the raw cod was carried out under conditions such that the temperature reached for the raw cod temperature (center temperature of the egg mass) was 90 ° C. for 2 hours from the start of heating. A baked product of raw cod cod (baked cod cod) is cut together with an ovarian membrane with a knife to make a spherical piece, and a small piece of the baked product is used as a baked fish egg mass for topping. In Table 1 below, the maximum passing length (diameter) of the baked product of this spherical egg mass is shown.
〔実施例８～１０〕
　トッピング用焼成魚卵塊における魚卵塊の焼成物の形状を変更した以外は、実施例５と同様にしてトッピング用焼成魚卵塊を製造した。具体的には、トッピング用焼成魚卵塊における魚卵塊の焼成物（焼きタラコ）の形状を、中心を持つ図形で且つその中心を通る差し渡し長さを２種以上有する形状とした。下記表２には、この魚卵塊の焼成物が有する２種以上の差し渡し長さの最大値と最小値が示されている。 [Examples 8 to 10]
A baked topped egg mass was produced in the same manner as in Example 5 except that the shape of the baked product of the egg mass in the topped baked fish mass was changed. Specifically, the shape of the baked product (baked cod roe) of the egg mass in the baked egg mass for toppings is a shape having a center and a shape having two or more types of passing lengths passing through the center. Table 2 below shows the maximum value and the minimum value of two or more types of delivery lengths possessed by the baked product of this egg mass.
〔評価試験〕
　各実施例及び比較例のトッピング用焼成魚卵塊を用いてタラコスパゲティを製造した。具体的には、バター１０ｇと、牛乳１８０ｃｃと、小麦粉少々とをフライパンで加熱しながら撹拌し、各原料が均一になったところで、生タラコのバラ卵２０ｇを投入して全体にのばし、タラコソースを製造した。また、市販の乾燥スパゲティ（日清フーズ製）を所定時間茹で調理して茹でスパゲティを得、該茹でスパゲティを１食分（１８０ｇ）ずつポリプロピレン製の容器に取り分け、取り分けられた該茹でスパゲティに、タラコソースを１食分当たり２０ｇ（タラコ含有量２ｇ）かけて和えた後、各実施例及び比較例のトッピング用焼成魚卵塊をスパゲティ１食分につき５ｇトッピングして、タラコスパゲティを製造した。このタラコスパゲティを１０名の専門パネラーに喫食してもらい、下記評価基準に従って魚卵の風味及び塊状感をそれぞれ評価してもらった。その結果を１０名の評価点の平均値として下記表１及び２に示す。 〔Evaluation test〕
Tarako spaghetti was manufactured using the baked fish egg mass for toppings of each Example and comparative example. Specifically, stir while heating in a frying pan with 10 g of butter, 180 cc of milk, and a little flour, and when each ingredient is uniform, add 20 g of raw tarako rose eggs and spread over the whole, tarako sauce Manufactured. In addition, commercially available dried spaghetti (made by Nisshin Foods) is cooked in a skewer for a predetermined time to obtain spaghetti, and the spaghetti is divided into a container made of polypropylene one by one (180 g) in the bowl, and the spaghetti in the bowl is separated. The sauce was mixed for 20 g per serving (taraco content 2 g), and the topping baked baked egg masses of each Example and Comparative Example were topped with 5 g per serving of spaghetti to produce tarakos spaghetti. Ten special panelists ate this tarracop spaghetti, and the taste and the lumpiness of the fish eggs were evaluated according to the following evaluation criteria. The result is shown in the following Tables 1 and 2 as an average value of 10 persons' evaluation points.
＜魚卵の風味の評価基準＞
　５点：魚卵塊の焼成物（焼きタラコ）の香ばしい風味が非常に強く感じられる。
　４点：焼きタラコの香ばしい風味が強く感じられる。
　３点：焼きタラコの香ばしい風味がやや感じられる。
　２点：焼きタラコの香ばしい風味があまり感じられないかやや焦げ臭い。
　１点：焼きタラコの香ばしい風味がほとんど感じられないか焦げ臭い。
＜魚卵の塊状感の評価基準＞
　５点：魚卵（タラコ）の塊状感が非常に強く感じられる。
　４点：タラコの塊状感が強く感じられる。
　３点：タラコの塊状感がやや感じられる。
　２点：タラコの塊状感があまり感じられないかざらざら感が強い。
　１点：タラコの塊状感がほとんど感じられないかざらざら感が非常に強い。 <Evaluation criteria for flavor of fish and eggs>
5 points: The fragrant flavor of baked fish egg mass (baked cod) is very strong.
4 points: The savory flavor of grilled cod coy is strongly felt.
3 points: The fragrant flavor of grilled cod is slightly felt.
2 points: The fragrant flavor of grilled cod roe is not felt so much or is slightly burnt.
1 point: A burnt smell that barely smells like grilled cod roe.
<Evaluation criteria for lumpy feeling of fish eggs>
5 points: The massive feeling of the fish egg (tarako) is felt very strongly.
4 points: The massive feeling of the tarako is felt strongly.
3 points: A feeling of lump of Tarako is felt a little.
2 points: There is a strong sense of feeling that the massive feeling of tarako is not felt so much.
1 point: There is a very strong sense of graininess that hardly senses the lump of the tarako.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
　表１に示す通り、各実施例は、魚卵塊の焼成物の差し渡し長さが０．３～３ｃｍの範囲にあり、該焼成物の差し渡し長さが斯かる範囲外の比較例１～２に比して、魚卵の風味及び塊状感に優れていた。特に実施例２～６が高評価であったことから、魚卵塊の焼成物の差し渡し長さの好ましい範囲は０．５～２．６ｃｍであることがわかる。 As shown in Table 1, in each of the examples, Comparative Examples 1 and 2 in which the delivery length of the baked product of the egg mass is in the range of 0.3 to 3 cm and the delivery length of the baked product is outside such range. In comparison, the taste and the lumpy feeling of fish and eggs were excellent. In particular, since Examples 2 to 6 were highly evaluated, it is understood that the preferable range of the transfer length of the baked product of the egg mass is 0.5 to 2.6 cm.
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
　表２の実施例８～１０は、魚卵塊の焼成物の形状が、中心を持つ図形で且つその中心を通る差し渡し長さを２種以上有する形状である点で、該形状が球状の実施例５と異なる。実施例８～１０の中では、実施例１０が最も評価が高く、次に評価が高いのが実施例９であったことから、魚卵塊の焼成物が有する最大差し渡し長さと最小差し渡し長さとの差は、１ｃｍ以下（実施例９、１０）が好ましく、０．７ｃｍ以下（実施例１０）が特に好ましいことがわかる。 Examples 8 to 10 in Table 2 are spherical in shape in that the shape of the baked product of the egg mass is a figure having a center and a shape having two or more types of passing lengths passing through the center, Different from 5 Among Examples 8 to 10, Example 10 had the highest rating, and the next highest rating was Example 9. Therefore, the maximum passing length and the minimum passing length possessed by the baked product of the egg mass are as follows. The difference is preferably 1 cm or less (Examples 9 and 10), and 0.7 cm or less (Example 10) is particularly preferable.
〔実施製造例１～９〕
　実施例４のトッピング用焼成魚卵塊（球状の魚卵塊の焼成物）を用い、その使用量を適宜変更して、前記〔評価試験〕と同様にタラコスパゲティを製造し、魚卵の風味及び塊状感をそれぞれ評価した。その結果を１０名の評価点の平均値として下記表３に示す。 Implementation Production Examples 1 to 9
Using the baked fish egg mass for topping (baked product of spherical fish egg mass) of Example 4 and changing the amount used as appropriate, tarakospaghetti is produced in the same manner as in the above [Evaluation test], and the fish egg flavor and mass Each feeling was evaluated. The results are shown in Table 3 below as the average value of the evaluation scores of 10 persons.
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
　表３の各実施製造例どうしの対比から、タラコスパゲティのようなソース類付きスパゲティにトッピング用焼成魚卵塊を用いる場合、食材（スパゲティとタラコソースとの混合物）１００質量部に対するトッピング用焼成魚卵塊の使用量は、実施製造例２～８の範囲である０．５～２０質量部程度が好ましいことがわかる。 From the comparison of each production example in Table 3, when using baked fish egg mass for topping in spaghetti with sauces like taraco spaghetti, baked fish egg mass for topping to 100 parts by mass of food material (mixture of spaghetti and tarako sauce) It is understood that the use amount of is preferably about 0.5 to 20 parts by mass which is in the range of Working Preparation Examples 2 to 8.
　本発明によれば、焼成魚卵に特有の風味と塊状感に優れたトッピング用焼成魚卵塊が提供される。本発明のトッピング用焼成魚卵塊は、格別特殊な副成分を含有せずとも、風味及び塊状感に優れ、例えばパスタソースなどのソース類のトッピング材として使用した場合には、そのソース類の風味によって焼成魚卵の風味が減退し難く、良好な焼成魚卵の風味をソース類に簡便に付与することが可能となる。
　また、本発明の食品は、食材と前記の本発明のトッピング用焼成魚卵塊とを含有するため、焼成魚卵の風味及び塊状感に優れ、しかもその調理は、基本的に、食材に該トッピング用焼成魚卵塊をトッピングするだけの簡単な作業で済み、手軽さと美味しさとを兼ね備えている。 According to the present invention, there is provided a baked topped egg mass having excellent flavor and shape characteristic to baked egg. The baked egg yolk mass for topping of the present invention is excellent in flavor and mass feeling without containing any special auxiliary component, and when used as a topping material of sauces such as pasta sauce, for example, the flavor of the sauces Thus, the flavor of baked fish eggs is not easily diminished, and it is possible to easily impart good baked fish eggs flavor to sauces.
Moreover, since the food of the present invention contains a food and the above-mentioned baked fish egg mass for toppings of the present invention, the food is excellent in flavor and lumpiness of baked fish eggs, and its cooking is basically based on the food It is a simple task of just topping a baked egg mass for egg, and it combines ease with deliciousness.

Claims (7)

  1. 　魚卵塊の焼成物を含み、該焼成物の差し渡し長さが０．３～３ｃｍであるトッピング用焼成魚卵塊。 A baked topped egg mass comprising a baked product of an egg mass, wherein the whole length of the baked product is 0.3 to 3 cm.
  2. 　前記魚卵塊の焼成物の表面に被膜が付着している請求項１に記載のトッピング用焼成魚卵塊。 The topping baked baked egg mass according to claim 1, wherein a film is attached to the surface of the baked product of the egg mass.
  3. 　食材と請求項１又は２に記載のトッピング用焼成魚卵塊とを含有する食品。 A food comprising a food and a baked egg mass for topping according to claim 1 or 2.
  4. 　前記トッピング用焼成魚卵塊の含有量が、前記食材１００質量部に対して０．２～２０質量部である請求項３に記載の食品。 The food according to claim 3, wherein the content of the baked topping egg mass is 0.2 to 20 parts by mass with respect to 100 parts by mass of the food.
  5. 　前記食材がソース類を含むものである請求項３又は４に記載の食品。 The food according to claim 3 or 4, wherein the food includes sauces.
  6. 　冷凍食品である請求項３～５のいずれか１項に記載の食品。 The food according to any one of claims 3 to 5, which is a frozen food.
  7. 　前記冷凍食品が冷凍スパゲティである請求項６に記載の食品。 The food according to claim 6, wherein the frozen food is frozen spaghetti.
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JPS60203166A (en) * 1984-03-26 1985-10-14 Ninben:Kk Processing and conditioning of fish roe or sea urchin roe
JPS60262581A (en) * 1984-06-09 1985-12-25 Yoshimasa Tanii Roasted cod roe
JPH06153870A (en) * 1992-11-30 1994-06-03 House Foods Corp Production of good-smell disjointed cod roe exhibiting baked flavor

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JPS57152868A (en) * 1981-03-17 1982-09-21 Nichiro Gyogyo Kk Preparation of roasted cod roe-like food in casing
JPS60203166A (en) * 1984-03-26 1985-10-14 Ninben:Kk Processing and conditioning of fish roe or sea urchin roe
JPS60262581A (en) * 1984-06-09 1985-12-25 Yoshimasa Tanii Roasted cod roe
JPH06153870A (en) * 1992-11-30 1994-06-03 House Foods Corp Production of good-smell disjointed cod roe exhibiting baked flavor

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ANONYMOUS: "Frozen Nisshin Spa King Tarako", 14 November 2016 (2016-11-14), pages 1 - 3, XP055693692, Retrieved from the Internet <URL:https://web.archive.org/web/20161114050217/https://www.nissin.com/jp/products/items/2154> [retrieved on 20181017] *
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