WO2019027029A1 - Masse d'œufs de poisson cuits pour garniture, et produit alimentaire dans lequel celle-ci est utilisée - Google Patents

Masse d'œufs de poisson cuits pour garniture, et produit alimentaire dans lequel celle-ci est utilisée 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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WO
WIPO (PCT)
Prior art keywords
baked
mass
egg
fish
egg mass
Prior art date
Application number
PCT/JP2018/029151
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English (en)
Japanese (ja)
Inventor
可南子 久代
智治 槙尾
Original Assignee
日清フーズ株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 日清フーズ株式会社 filed Critical 日清フーズ株式会社
Priority to JP2019534597A priority Critical patent/JP7110202B2/ja
Publication of WO2019027029A1 publication Critical patent/WO2019027029A1/fr

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Classifications

    • 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.

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Noodles (AREA)

Abstract

La présente invention aborde le problème consistant à fournir : une masse d'œufs de poisson cuits pour une garniture, la masse d'œufs de poisson cuits ayant une sensation de masse exceptionnelle et une caractéristique d'arôme d'œufs de poisson cuits ; et un produit alimentaire dans lequel ladite masse est utilisée. Cette masse d'œufs de poisson cuits pour une garniture comprend un produit cuit d'une masse d'œufs de poisson, la longueur diamétrale du produit cuit étant de 0,3 à 3 cm. Une membrane telle qu'une membrane ovarienne est de préférence liée à la surface du produit cuit d'une masse d'œufs de poisson. Ce produit alimentaire contient des ingrédients alimentaires tels que des sauces, et cette masse d'œufs de poisson cuits pour une garniture. La quantité contenue de la masse d'œufs de poisson cuits pour une garniture est de préférence de 0,2 à 20 parties en masse pour 100 parties en masse des ingrédients alimentaires.
PCT/JP2018/029151 2017-08-03 2018-08-03 Masse d'œufs de poisson cuits pour garniture, et produit alimentaire dans lequel celle-ci est utilisée WO2019027029A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2019534597A JP7110202B2 (ja) 2017-08-03 2018-08-03 トッピング用焼成魚卵塊の製造方法及び冷凍スパゲティの製造方法

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JP2017150350 2017-08-03
JP2017-150350 2017-08-03

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WO2019027029A1 true WO2019027029A1 (fr) 2019-02-07

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS57152868A (en) * 1981-03-17 1982-09-21 Nichiro Gyogyo Kk Preparation of roasted cod roe-like food in casing
JPS60203166A (ja) * 1984-03-26 1985-10-14 Ninben:Kk 魚卵又はうに卵の加工調整方法
JPS60262581A (ja) * 1984-06-09 1985-12-25 Yoshimasa Tanii ロ−ストタラコ
JPH06153870A (ja) * 1992-11-30 1994-06-03 House Foods Corp 香ばしい焼き風味を有するバラ卵の製造方法

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS57152868A (en) * 1981-03-17 1982-09-21 Nichiro Gyogyo Kk Preparation of roasted cod roe-like food in casing
JPS60203166A (ja) * 1984-03-26 1985-10-14 Ninben:Kk 魚卵又はうに卵の加工調整方法
JPS60262581A (ja) * 1984-06-09 1985-12-25 Yoshimasa Tanii ロ−ストタラコ
JPH06153870A (ja) * 1992-11-30 1994-06-03 House Foods Corp 香ばしい焼き風味を有するバラ卵の製造方法

Non-Patent Citations (5)

* Cited by examiner, † Cited by third party
Title
ANONYMOUS: "America ♪ Addictive?Natto cod roe pasta", 15 November 2009 (2009-11-15), pages 1 - 2, XP055693697, Retrieved from the Internet <URL:https://cookpad.com/recipe/913749> [retrieved on 20181017] *
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] *
ANONYMOUS: "Grilled cod roe & natto recipe how to make", 27 November 2011 (2011-11-27), pages 1 - 4, XP055693679, Retrieved from the Internet <URL:https://recipe.rakuten.co.jp/recipe/1010003972> [retrieved on 20181017] *
ANONYMOUS: "Grilled cod roe pasta ", 9 September 2016 (2016-09-09), Retrieved from the Internet <URL:http://pecolly.jp/user/photos_detail/4711264> [retrieved on 20181017] *
MASTER PERMALINK: "Grilled tarako peperoncino", 22 January 2016 (2016-01-22), XP055693683, Retrieved from the Internet <URL:http://www.sonnyboy.jp/?p=5769> [retrieved on 20181017] *

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JPWO2019027029A1 (ja) 2020-07-27

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