JPS6048153B2 - How to process artificial fish eggs - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for artificially producing a food product that closely resembles natural fish roe.

An object of the present invention is to artificially produce fish roes by further coating the outermost shell phase with an edible mucilage so that the plurality of fish roes are moderately adhesive and closely resemble natural fish roes. We provide artificial fish roe that looks like this.

In the past, there have been many proposals for artificially producing foods similar to fish eggs (Japanese Patent Publication No. 36-15088, Japanese Patent Publication No. 46-2177, Japanese Patent Publication No. 121552-1972,
Japanese Patent Publication No. 51-12386 and Japanese Patent Publication No. 51-7975
(See No. 5).

However, although artificial fish roes produced by conventional methods have their own characteristics in terms of hue, strength, stability, etc., they are unsatisfactory compared to natural fish roes, especially in terms of palatability and appearance. be.

As a result of various studies on this point, the present inventors discovered that such dissatisfaction was mainly due to the lack of adhesiveness of the outermost shell phase, and by improving this point, the present invention was completed. It is. In other words, the structure of the artificial fish roe produced by the conventionally proposed method, for example,
As shown in the diagrammatic models shown in Fig. 2 and Fig. 2, each single fish roe grain is completely independent and separated, and its surface is very smooth and jelly spherical. This is an unavoidable problem due to the nature of the conventional artificial fish roe manufacturing method, and it was even necessary that individual fish roe particles not stick together in order to carry out the manufacturing process steadily.

However, as a result, when actually eating it, for example when eating it with chopsticks or eating it with a spoon-like container, it is impossible to stamp several pieces at once like with natural fish roe, and in some cases it is impossible to use chopsticks to eat them. It also creates a difficult situation. According to the present invention, there is provided a method for producing artificial fish roe that closely resembles natural fish roe, in which the outermost shell phase is coated with an edible mucilage and the roes are properly adhered to each other. There are things on offer. Edible mucilages used in the practice of this invention include natural and synthetic mucilages. As the natural mucilage, polysaccharides, proteins, polypeptides, etc. can be used.

More specifically, polysaccharides include locust bean gum and guar gum present in legumes, gum arabic and gum tragacanth present in tree bark, agar present in seaweed, alginic acid and its salts, galakean and its salts, etc. , pectin present in fruits, quince sheet gum, starch present in underground rhizomes, konjac flour, xanthan gum produced by microorganisms, curdlan, etc. can be used.As proteins and polypeptides, Seed proteins such as wheat protein and soybean protein, milk proteins such as Chikaratin, muscle proteins such as myosin and collagen, and denatured natural proteins such as gelatin and peptone are used.Synthesis. Mucilage substances include synthetic thickeners listed in Appendix 5 of the Food Sanitation Act Enforcement Regulations (sodium alginate, propylene glycol alginate, sodium cellulose glycolate, calcium cellulose glycolate, sodium starch glycolate, sodium starch phosphate, polyacrylic acid) sodium, methylcellulose), etc. are used.

Methods for imparting stickiness to fish eggs include spraying an edible mucilage solution onto the fish roe, immersing the fish roe in a static or flowing edible mucilage solution, and adding an edible mucilage solution to the fish roe. Any method may be used as long as the outermost shell phase of the fish eggs is coated with an edible mucilage, such as a method of mating fish eggs.

If necessary, it is also possible to control the degree of water solubility by further modifying this mucilage material layer with appropriate substances such as polyvalent metal salts, sugars, organic acids, etc.

The weight of the edible mucilage layer applied by the method of the present invention is 1 c! 0.01~50m per t
g, preferably 0.02 to 20 mg, more preferably 0
．． It has been found that about 1 to 10 mg is sufficient to provide the desired adhesive effect.

In actual operation, the desired adhesive effect can be achieved by applying an edible mucilage solution with a viscosity of 50 to 100,000 centipoise, preferably 300 to 50,000 centipoise, and more preferably 1,000 to 10,000 centipoise. achieved.

Edible mucilage solutions with such viscosity vary somewhat depending on the type of edible mucilage used, but for example, locus bean gum has a 1.5% concentration, pectin has a 4% concentration, and guar gum has a 1.0% concentration. It can be obtained by preparing each aqueous solution of The artificial fish roe treated in this way not only has a texture that closely resembles that of natural fish roe, but also has the same luster as natural fish roe due to the presence of the four layers of mucus.
This has the effect of significantly increasing the product value.

The artificial fish roe of the present invention is schematically shown in FIG. 3 or 4, in which the outermost shell phase of the fish roe of FIG. 1 or 2 is further coated with an edible mucilage. There is. The effects of the present invention are demonstrated by the following simple test. Take a spoonful of the artificial fish roe shown in Figure 2 (prior art) and the artificial fish roe shown in Figure 4 with an edible mucilage layer added thereto (the present invention), and drop it from the same height onto the sheerley. . As shown in Figure 5 (photo), the artificial fish roe of the prior art is scattered over the entire surface of the shear layer, whereas in the artificial fish roe treated according to the present invention, each particle is distributed in an appropriate amount as shown in Figure 6 (photo). It is sticky and gives an appearance similar to natural fish eggs. Next, the present invention will be illustrated by examples.

Example 1 Salmon meat decoction was boiled and concentrated, and 2% sodium alginate was mixed therein.

The details of the operation for obtaining fish roe particles by sequentially dropping this solution as droplets of about 0.1 Da into a 0.4% calcium chloride solution were as described in Japanese Patent Publication No. 15088/1988. 1.0 y of a 1% aqueous solution of guar gum (viscosity: 9000 centipoise) was sprayed onto 10 g of the fish eggs to obtain sticky fish eggs. The outermost shell of this fish roe had a sticky consistency that closely resembled that of natural fish roe, and it was possible to pick up several pieces at a time with chopsticks. The weight of the sticky layer is approximately 0.8 per 1 d of surface area of fish eggs.
? ? It was 1g. Example 2 Carrageinin 20y1, 50 dabs of common salt, gelatin 25V1, fish roe extract, 50 dabs were mixed in 1 liter of water, and the mixture was heated to 85°C to dissolve the mixture thoroughly.

This liquid will be referred to as liquid A. Separately, an oil solution 2y containing 30% vitamin A palmitate 2f1β-carotene was added to 100 ml of commercially available salad oil and mixed and dissolved.

This solution will be referred to as Solution B. The tip has a double tube with a glass tube with an inner diameter of 2.5 mm as the outer tube and a glass tube with an inner diameter of 0.5 mm as the inner tube, and the other ends of the outer tube and the inner tube are each independently A. Using a dripping device having a valve with a pulsating opening/closing mechanism in the middle of a communication path that communicates with the liquid and B liquid storage tanks, liquid A is made to flow down into the outer tube and liquid B is made to flow down into the inner tube.

The pulsating opening/closing mechanism is adjusted in accordance with the dropping speed of both liquids A and B so that droplets are formed at the tip of the double pipe and liquid B is included in liquid A as oil droplets.

Water 8f. Sucrose fatty acid ester 16 da, safflower oil 24 da
0y is mixed and emulsified, cooled to 3 to 5°C, and this liquid is designated as liquid C. Put liquid C into a circular tube with a diameter of 1 (W). When the droplets formed at the tip of the double tube are dropped into liquid C, they form a spherical shape as they fall, gel, and harden. Approximately 1 drop After being left to stand, the small spherical gel was collected and washed in 5% saline at around 0° C. with gentle stirring.

Next, the small spherical gel was placed on a wire mesh, and after draining, a 3% sodium alginate aqueous solution cooled to approximately 3°C was sprinkled onto the small spherical gel, so that the surface of the spherical gel was uniformly coated with the sodium alginate aqueous solution. Once covered, each of the globules was dropped into a 3% calcium chloride aqueous solution without adhering to each other to form a film on the surface of the globules. The steps from the formation of globules to the application of the coating agent are performed in cold air to prevent liquefaction of the spherical gel.

Once the film is formed, the globules are collected, washed with water, drained, and the surface is dried with warm air at about 60°C for about 1 minute.

These operations are similar to those described in JP-A-51-79755. 30 fish eggs obtained in this way
The fish eggs were immersed in a 1.5% aqueous solution of locust bean gum (viscosity 7000 centipoise) for 2 minutes, and then the fish eggs were taken out.

The outermost shell of this fish roe has a stickiness that closely resembles that of natural salmon roe, and it has been possible to pick up several pieces at a time with chopsticks. The weight of the adhesive layer was approximately 1.2 m9 per 1 d of surface area of the fish eggs. Example 3 Inner diameter 6Tn,/RrL and inner diameter 0.5rrL/Rrl
Using a granulating and dropping device that combines two nozzles, an aqueous solution containing 5% gelatin, 1.5% low-esterified pectin, and 0.3% sodium alginate as the external phase is mixed with a commercially available water-soluble edible natural colorant to produce a pale yellow color. Refined corn oil is encapsulated in the outer phase liquid while keeping the outer phase liquid at 40'C using an orange colored solution and a solution colored orange red with a commercially available oil-based edible natural pigment as the inner phase. Create a droplet and add it to 3% calcium lactate at 20°C.
After dropping it into an aqueous solution and allowing a chemical reaction to occur for 3 minutes, it was taken out and lightly washed with water.

The obtained granules were added to an aqueous solution containing 0.6% sodium alginate and 5% gelatin heated to a temperature of 40°C.
After immersing it in a 2% solution of calcium chloride for 3 minutes and 2 hours, it was lightly washed with water to obtain spherical particles with an additional gel coating and an outer diameter of about 7 mm. 30 g of fish eggs thus obtained and 3 y of a 4% pectin aqueous solution (viscosity 1
000 centipoise) were mixed uniformly, and then the fish eggs were taken out.

The weight of the adhesive layer was approximately 1.5 m9 per 1 d of surface area of the fish eggs. The outermost shell of the obtained fish roe has a stickiness similar to that of natural salmon roe. For example, when w fish roes are placed on a spoon and dropped from a height of 15 cm, due to its stickiness, Several of them clustered together and stood still (Figure 6). For comparison, when fish roe without adhesiveness was dropped in the same manner, each particle separated as shown in FIG.

[Brief explanation of the drawing]

In the accompanying drawings, FIGS. 1 and 2 are schematic diagrams showing the structure of artificial fish eggs according to the prior art 7, and FIGS. 3 and 4 are schematic diagrams showing the structure of artificial fish eggs processed by the method of the present invention. FIG.

Claims (1)

[Claims] 1. A method for treating artificial fish eggs, which comprises coating the outermost shell phase of the artificial fish eggs with an edible mucilage.