JP3596965B2 - How to make fish egg-like food - Google Patents

Description

【００３１】
注１．形状評価基準
○；球形状を呈し、凍結前後の差異認められず。
×；球形状を呈さず、偏平状になる。
【００３２】
次に、上記製法で製造した本発明の魚卵様食品と天然イクラ（市販品）の凍結解凍品とをパネル数１０名で食感を比較したところ、全てのパネラーが本発明の魚卵様食品と天然イクラとの違いを識別できず、両方とも天然イクラであると判定した。
【００３３】
【試験例】
試験例１
塩味調味後の皮膜の含水率を５５、６０、６５、７０、７５、８０、８５、９０、９５％程に調整した魚卵様食品をそれぞれ１ｋｇを製造し、室温−２０℃の冷凍庫に入れ凍結品とし、１カ月保管した後解凍し、離水量を調べた。
【００３４】
試験結果
表２に示すとおりである。すなわち、表２より皮膜の含水率を６０〜８５％とした場合、凍結保管後解凍しても外観、風味ともに天然イクラと酷似したものが得られることが理解できる。
【００３５】
【表２】

【００３６】
注２．風味（食感）のパネルの試験
１０人のパネラーによる官能試験を行った。評価は５段階評価とし、１０人の平均スコアーを求めた。
【００３７】
注３．外観評価基準
○；１０人のパネラー全てが天然イクラと同等と判定
△；１０人のパネラー中３人が偏平感あり（天然イクラでない）と判定
×；１０人のパネラー全てが偏平感ありと判定
−；１０人のパネラー中３人がシワあり（不良品）と判定
【００３８】
試験例２
実施例１に準じて粒体内の調味液のカルシウム成分を９０、９５、１００、１２０、１５０、２００、２３０、２４０、２５０、２６０ｍｇ％とした魚卵様食品をそれぞれ１ｋｇを製造し、これを室温−１８℃の冷凍庫に入れ凍結品とし、１カ月保管後解凍し、ドリップの発生量を調べた。
【００３９】
試験結果
表３に示すとおりである。粒体内の調味液のカルシウム成分を１００ｍｇ％以上とすると、凍結後のドリップの発生量も少なくなり、外観上天然イクラに見劣りがしないこと、１２０〜２４０ｍｇ％の範囲とすればさらに好ましいこと、及び２４０ｍｇ％を越えると表面にシワが発生し見栄えしなくなることが理解できる。
【００４０】
【表３】

【００４１】
注４．外観評価基準
○；１０人のパネラー全てが天然イクラと同等と判定
△；１０人のパネラー中３人が表面にシワありと判定
×；１０人のパネラー全てが偏平感ありと判定
【００４２】
【発明の効果】
本発明の魚卵様食品は、皮膜の含水率を６０〜８５％としてあり、凍結前から外観・食感ともイクラに酷似させたものであるので、これを凍結保管後解凍してもドリップの発生が少なく、その風味外観が凍結前と殆ど変わることがない。従って、本物のイクラの代用品として十分流通に耐え得るものである。また、本発明の魚卵様食品の製法によれば、従来公知の魚卵様食品の製法を応用し、調味液中のカルシウム分量を調節して得た粒体を凍結しておくだけでよいので、既存の設備等の大幅な工程の変更を要することなく、安価に天然イクラとそっくりの食品を製造できるとともに、これを保管しておけば何時でも供給できる。
【００４３】
また、本発明の魚卵様食品は、天然イクラと同様の風味・外観を有するとともに、それでいてイクラ特有のコレステロールをほとんど含んでいないので、コレステロールを気にする物でも安心して食することができる。[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a fish egg-like food that has been frozen or thawed after freezing while having an appearance and texture very similar to natural salmon eggs, and a method for producing the same.
[0002]
[Prior art]
Conventionally, fish egg-like foods having a similar appearance and texture to natural salmon roe have been developed. Among them, the proposals of Japanese Patent Publication No. 61-4509 and Japanese Patent Publication No. 1-163143 propose that a raw material liquid composed of an oily raw material and an aqueous raw material is sealed in the particles of the gel-like film, and these are further processed to produce a fish egg-like material. It forms the inner structure of the food like an eyeball.
[0003]
[Problems to be solved by the invention]
However, the salmon-like foods described in JP-B-61-4509 and JP-B-1-16143 are evaluated in terms of devising the appearance so as to be more similar to fish eggs. When frozen for storage for a long period of time, the frozen product will have a large amount of water (drip) when thawed, and its appearance will be significantly impaired in texture, such as texture and texture, and will not be able to withstand eating. There are drawbacks.
Therefore, a fish egg-like food that has been frozen or thawed after freezing while having the same appearance and texture as natural salmon roe has not yet been obtained.
[0004]
An object of the present invention is to improve the drawbacks of the conventional fish egg-like food by providing a fish egg-like food whose appearance and texture are similar to natural salmon roe even after being frozen and thawed, and a method for producing the same. Is what you do.
[0005]
In addition, the fish egg-like food of the present invention has the same flavor as natural salmon roe even after freezing, but does not contain cholesterol peculiar to salmon roe, and therefore the cholesterol level is too high to prohibit eating natural salmon roe. It is an object of the present invention to provide a frozen healthy food having an ikura flavor and a method for producing the frozen healthy food, which can be provided to patients who are suffering from the disease at any time.
[0006]
[Means for Solving the Problems]
In order to achieve the above object, the present inventor has reviewed a method for producing a fish egg-like food in which granules having a conventional alginate film, particularly a calcium alginate film as an outer skin, are seasoned with salt. Then, focusing on the calcium chloride in the seasoning solution during the manufacturing process, a seasoning solution having a significantly increased concentration was prepared, and a granule having a calcium alginate film as an outer skin was immersed in the seasoning solution, followed by a freeze treatment. The appearance of the frozen product is not inferior to the frozen product of natural salmon roe, the occurrence of drip after thawing is smaller than that of the frozen product of conventional fish egg-like foods, and the appearance and texture are almost the same as those before freezing. Was found not to be seen. And based on this knowledge, the present invention was completed.
[0007]
That is, the present invention is a raw material liquid composed of an aqueous material and oily material was added water-soluble calcium salt was sequentially dropped into alginate aqueous solution of alkali metal salt to give the granules to skin a calcium alginate coating by, the granules It is collected and immersed in a salty seasoning liquid containing calcium so that the calcium content of the salty seasoning liquid in the grains becomes 100 mg% or more (0.365% in terms of calcium chloride concentration) and then frozen. And a method for producing a fish egg-like food.
[0008]
BEST MODE FOR CARRYING OUT THE INVENTION
In the present invention, the alkali metal alginate refers to a salt of alginic acid that is often contained in brown algae as a polysaccharide, such as sodium alginate and potassium alginate.
[0009]
The water-soluble calcium salt may be edible, such as calcium chloride, calcium lactate, calcium gluconate, or a hydrate of these compounds.
[0010]
Further, the outer skin is the outermost layer film of the granules formed by the calcium alginate.For example, in the case of granules formed by a known calcium alginate granule forming reaction using a sodium alginate solution and a calcium chloride solution. But it refers to the outermost shell. Above all, granules obtained by dropping a calcium chloride solution into an aqueous sodium alginate solution are formed as soft granules having a calcium chloride solution as an inner layer and a calcium alginate film as an outer layer. In the present invention, the outer layer film is called an outer skin, and a portion corresponding to the inner layer of the calcium chloride solution is called a lumen.
[0011]
In the present invention, the salty seasoning refers to imparting a flavor using a seasoning liquid to which salt has been added, and refers to, for example, salting by salting, shaking salting, salting, or salt spray. If desired, desired seasonings such as sugar, sodium glutamate, and soy sauce may be added to the salt used.
[0012]
In addition, the oily raw material refers to one or more of animal and vegetable fats and oils such as soybean oil, salad oil, fish oil, and lard, and fat-soluble pigments such as carotene, fat-soluble preservatives such as tocopherol, EPA, DHA, etc. A fat-soluble flavor or the like may be added.
[0013]
In addition, in the present invention, the water content of the film refers to the ratio of free water (water that can be removed by drying) present in the alginate (calcium alginate) film forming the outer skin of the fish egg-like food.
[0014]
The moisture content can be measured by a known method, for example, by cutting a fish egg-like food with a cutter or the like, removing the inner cavity, and wiping off water adhering to the film. Is measured as an initial weight, and then dried to a constant weight and weighed. At this time, a desired result can be obtained even if a vacuum drying method at 60 ° C. for 3 hours is adopted as a method of drying the film. Then, the weight obtained by subtracting the weight after drying from the initial weight is determined as the amount of water existing in the film, and the ratio to the initial weight is calculated, and this may be determined as the water content. Needless to say, the more the number of granules to be subjected to weight measurement, the more accurate the moisture content value can be obtained.
[0015]
Hereinafter, the present invention will be described in more detail based on its production method. In the present invention, "%" means weight%.
First, an aqueous raw material is prepared. Since a calcium component is necessary for the formation of a granular film, the aqueous raw material is not limited, but a water-soluble calcium salt (typically calcium chloride) or a calcium salt solution obtained by dissolving it in fresh water (typically) It is necessary to add a calcium chloride solution). The case where calcium chloride is used will be described below. The amount of calcium chloride added is 0.5% or more, and usually about 1%, based on fresh water. When it is desired to impart viscosity to the aqueous raw material, one or more of water-soluble viscous raw materials such as locust bean gum, guar gum, xanthan gum, and carrageenan are added to clear water, and dissolved by heating with stirring in a conventional manner. . The addition amount of the water-soluble viscous raw material is preferably about 0.5 to 3.0% with respect to the fresh water, and the heating temperature is suitably 70 to 90 ° C.
[0016]
Also, in a later step, an oily raw material is added to this to form a raw material liquid, and when this raw material liquid is dropped as a water droplet in an aqueous sodium alginate solution, a low-water content such as glucose or sugar is easily added to the liquid. It is desirable to add a molecular saccharide to fresh water for adjusting the specific gravity.
[0017]
Next, while stirring the aqueous raw material in a mixer, an oily raw material is poured to obtain a raw material liquid. Then, this raw material liquid is dropped into an aqueous solution of an alkali metal alginate such as sodium alginate or potassium alginate to form granules having a calcium alginate film as an outer coat. The reaction for forming the particles may be performed by a known method. For example, the raw material liquid is dropped into a sodium alginate solution as water droplets having a diameter of 2 to 10 m / m, and the particles are sequentially formed while preventing the particles from adhering to each other. When the raw material liquid is dropped into the aqueous solution in this way, the water droplet of the raw material liquid sinks in the aqueous solution, and is immersed for 1 to 5 minutes. Difficult granules are formed.
[0018]
The granules have a fish egg-like appearance as they are, but since the raw material liquid in the granules has not yet been seasoned to salty taste like a commercially available natural salmon roe, this granule is used as a salty seasoning solution. Then, the water and water-soluble components of the raw material liquid in the granules are replaced with a salty seasoning liquid to finish a salty seasoning fish egg-like food.
In this case, it is better to expose the granules to water before the salty seasoning, replace the inside of the granules with fresh water, and then immerse in the seasoning liquid.
[0019]
The salty seasoning solution may be any one of your choice.To finish the salmon egg salted product with an ikura-like flavor, extract from salmon meat into a seasoning solution stock solution appropriately seasoned with salt, sugar, sodium glutamate, etc. An extract component such as oyster extract and an appropriate amount of an edible dye such as a gardenia dye may be used.
However, at this time, it is important to adjust the addition amount of the calcium component of the seasoning liquid into which the granules are immersed so that the water content of the film after the salty seasoning is in the range of 60 to 85%. In the present invention, since the film of the granules is made of calcium alginate, when the water content of the film is lower than 60%, the amount of drip when the fish egg-like food is thawed after cryopreservation is reduced, but the film is not formed. Too tight, wrinkles increase on the film surface, and the appearance as a fish egg deteriorates. Further, if the water content is higher than 85%, the generation of dripping when thawing after freezing and storage is increased, and it becomes less crunchy as compared with natural salmon roe.
[0020]
For this purpose, it is necessary to make the calcium component in the salty seasoning liquid replaced in the grains in the seasoning liquid pickling more than 100 mg% (calculated as a calcium chloride concentration of 0.365%). Is higher than 85% and the amount of drip after freezing is increased (the appearance and flavor are inferior to natural salmon) can be prevented. When added in the range of 120 mg% to 240 mg%, the moisture content of the film falls within the range of 85 to 60%, and even if it is frozen and stored and thawed, the appearance and flavor are very similar to those of the salted product of natural salmon roe. A salty seasoned fish egg-like food can be easily obtained.
[0021]
This (prevention of dripping after freezing and granules are very similar to natural salmon) is due to the fact that when the calcium component of calcium chloride added to the salty seasoning solution diffuses into the granules along with the seasoning solution through the film, crosslinking of calcium alginate occurs. This is considered to be because the water content in the film is reduced by reinforcing the film of the granular material having the structure to a denser cross-linked structure and by tightening the film structure.
[0022]
The granules thus seasoned with salt become a fish egg-like food having a flavor appearance similar to that of natural salmon roe as they are, but they are further subjected to a freezing treatment for long-term storage.
It is desirable to freeze as quickly as possible. When thawing, slow thawing is preferred. Usually, it is divided into a predetermined container, put in a freezer adjusted to -10 to -60 ° C to make a frozen product, stored frozen, and thawed in air at room temperature of 15 ° C when eating it.
[0023]
It should be noted that, before adding to the surface of the fish egg-like food, the powder of guar gum, glucose, maltose, or the like is added to the surface of the fish egg-like food prior to freezing so that dripping after freezing and thawing is further reduced. Good because you can.
[0024]
【Example】
Example 1
Next, the present invention will be further described based on examples.
I. Preparation of aqueous raw material 0.2 part of xanthan gum, 0.9 part of locust bean gum, 13 parts of glucose, 0.4 parts of gelatin, 0.02 parts of sucrose fatty acid ester and 1 part of calcium chloride were added to 84.48 parts of fresh water, The mixture was heated to 80 ° C. with stirring to obtain an aqueous raw material.
[0025]
B. Preparation of Raw Material Liquid 89.9 parts of the obtained aqueous raw material was put into a mixer, and 10 parts of salad oil in which 0.1 part of β-carotene was dissolved was poured with stirring to obtain a raw material liquid.
[0026]
C. Formation of granules This raw material liquid is formed into water droplets having a diameter of 6 m / m through a nozzle having an inner diameter of 5 m / m, dropped into a 1% aqueous sodium alginate solution at a rate of 100 particles per minute, and immersed in the liquid for 2 minutes. The raw material liquid was sequentially formed as granules having a calcium alginate film as an outer skin.
[0027]
D. Seasoning liquid immersion The granules are taken out of the sodium alginate solution, and the undiluted seasoning liquid seasoned with 10% salt and 5% sugar has a calcium content of 144 mg% (calculated as calcium chloride concentration 0.53%), salmon When 5% of the extract and gardenia pigment 0.1% were dissolved and immersed in a seasoning liquid heated to 85 ° C. for about 60 minutes, the raw material liquid in the granules turned into an oil layer and an aqueous layer (a seasoning liquid forming an aqueous layer). The calcium content was 144mg%), and the outer skin became granules very similar to the natural centerpieces of Ikura, and the strength and water content of the film were similar to those of natural Ikura. was gotten.
[0028]
E. Frozen storage Salted salted fish egg-like food, conventional salmon-like food, and natural salmon roe are separated and sealed in a plastic container with a capacity of 1200 cc, 1 kg each. Saved.
[0029]
The following table shows a comparison between the obtained fish egg-like food of the present invention, the conventional salmon-like food, and the natural salmon roe after thawing.
The numerical values in all of the following tables (including test examples) are rounded off to the indicated numerical values.
[0030]
[Table 1]

[0031]
Note 1. Shape evaluation standard ；: Spherical shape, no difference before and after freezing.
X: Flat shape without exhibiting spherical shape.
[0032]
Next, when the texture of the fish egg-like food of the present invention produced by the above-mentioned manufacturing method and the freeze-thawed product of natural salmon (commercially available) were compared with each other by 10 panelists, all the panelists found that the fish egg-like food of the present invention The difference between food and natural salmon roe could not be identified, and both were determined to be natural salmon roe.
[0033]
[Test example]
Test example 1
1 kg of each fish egg-like food whose water content of the film after the salty seasoning was adjusted to about 55, 60, 65, 70, 75, 80, 85, 90, and 95% was manufactured and put in a freezer at room temperature-20 ° C. The frozen product was stored for one month, then thawed, and the amount of syneresis was determined.
[0034]
The test results are as shown in Table 2. That is, from Table 2, it can be understood that when the moisture content of the film is 60 to 85%, even if it is thawed after freezing and storage, the appearance and the flavor are very similar to those of natural salmon roe.
[0035]
[Table 2]

[0036]
Note2. Panel test of flavor (texture) Sensory test was conducted by 10 panelists. The evaluation was performed on a 5-point scale, and the average score of 10 persons was obtained.
[0037]
Note3. Appearance evaluation criteria ；: All 10 panelists are judged to be equivalent to natural salmon △; 3 out of 10 panelists are judged to be flat (not natural salmon) ×: All 10 panelists are judged to be flat -; 3 out of 10 panelists are determined to have wrinkles (defective product)
Test example 2
According to Example 1, 1 kg of a fish egg-like food in which the calcium component of the seasoning liquid in the granules was 90, 95, 100, 120, 150, 200, 230, 240, 250, and 260 mg% was produced, and this was produced. A frozen product was placed in a freezer at room temperature of -18 ° C to make a frozen product, which was stored for one month, thawed, and the amount of drip generated was examined.
[0039]
Test results are as shown in Table 3. When the calcium component of the seasoning liquid in the granules is 100 mg% or more, the amount of dripping after freezing is reduced, and the appearance is not inferior to natural salmon roe, and it is more preferable that the range is 120 to 240 mg%. It can be understood that when the content exceeds 240 mg%, wrinkles are generated on the surface and the appearance is not good.
[0040]
[Table 3]

[0041]
Note4. Appearance evaluation criteria ○: All 10 panelists judged to be equivalent to natural salmon △; 3 out of 10 panelists judged to have wrinkles on the surface ×: All 10 panelists judged to be flattered [0042]
【The invention's effect】
The fish egg-like food of the present invention has a moisture content of the film of 60 to 85%, and its appearance and texture are very similar to salmon roe before freezing. Occurrence is small, and the flavor appearance hardly changes from that before freezing. Therefore, it can sufficiently withstand distribution as a substitute for a real salmon roe. According to the method for producing a fish egg-like food of the present invention, granules obtained by adjusting the calcium content in the seasoning liquid by applying a conventionally known method for producing a fish egg-like food may be simply frozen. Therefore, it is possible to produce a food similar to natural salmon roe at a low cost without requiring a major change in the process of existing equipment and the like, and if this is stored, it can be supplied at any time.
[0043]
In addition, the fish egg-like food of the present invention has the same flavor and appearance as natural salmon roe, and yet hardly contains cholesterol peculiar to salmon roe, so that it can be eaten with confidence even in foods that care about cholesterol.

Claims (1)

A raw material liquid comprising an aqueous raw material and an oily raw material to which a water-soluble calcium salt is added is sequentially dropped into an aqueous alkali metal alginate solution to obtain granules having a calcium alginate film as a shell, and the granules are collected and contain calcium. A fish egg-like food characterized by being immersed in a salty seasoning liquid so that the calcium content of the salty seasoning liquid in the granules becomes 100 mg% or more (0.365% in terms of calcium chloride concentration) and then frozen. Manufacturing method.