JPH0337903B2 - - Google Patents

Description

Detailed Description of the Invention (Field of Industrial Application) The present invention provides
It relates to fish roe-like foods that closely resemble fish roes such as salmon roe.

(Conventional technology) As marine resources have decreased and fish roe, such as salmon and trout, have become valuable items, efforts have been made to develop fish roe-like foods that resemble fish roe in appearance and texture. There is.

Among them, the proposals in JP-A-52-59079 and JP-A-55-99177 are to confine oily raw materials within gel-like granules. The product is praised for its similar appearance and for making the granules into a soft gel with a fish roe-like texture.

(Problem to be solved by the present invention) However, when we closely observe the structure of fish roe, especially salmon roe, we find that the granules of fish roe are not gel-like even inside, but are covered with a thin gel-like film. The inner cavity contains an oily component and a viscous sol-like liquid separated into upper and lower layers.

By the way, in the past, no technology had been developed to encapsulate an oil-based raw material and a sol-like aqueous raw material in the inner cavity of granules made of a gel-like film while separating them into upper and lower layers. A fish roe-like food that closely resembles the roe-like food is not yet commercially available.

(Means for Solving the Problems) The present invention has been made for the purpose of providing a fish roe-like food product that closely resembles fish roe in both appearance and texture.

The fish roe-like food of the present invention is coated with a calcium alginate film, and the inner cavity thereof is sealed with an oil layer made of an oily raw material and an aqueous layer made of a sol-like material separated into two upper and lower layers. It is characterized by:

In the present invention, the state in which the fish roe-like food is separated into two upper and lower layers means that when the fish roe-like food is allowed to stand still, an oil layer consisting of an oily raw material and a sol-like substance are formed within the calcium alginate film. This refers to a state in which the aqueous layers consisting of the following are separated with their opposing end surfaces joined to each other. In addition, oily raw materials refer to one or more types of animal and vegetable oils and fats such as soybean oil, rapeseed oil, fish oil, and lard, to which fat-soluble pigments such as carotene and fat-soluble preservatives such as tocopherols are added, depending on preference. . Furthermore, what is a sol-like body?
A fluid that is more viscous than water, such as a viscous liquid with fluidity obtained by dissolving one or more sol-like aqueous raw materials such as locust bean gum, guar gum, xanthan gum, gelatin, and carrageenan in water. be. Depending on your preference, you can add water-soluble food coloring such as gardenia pigment, fish meat extract, etc. to this sol.
A water-soluble extract component such as oyster extract may also be added.

In addition, surfactants are sucrose fatty acid esters,
It refers to a substance that has a hydrophilic group and a lipophilic group, such as sorbitan fatty acid ester and monoglyceride, and in the present invention, it is preferable to use sucrose fatty acid ester.

Hereinafter, the fish roe-like food of the present invention will be explained in detail while describing its manufacturing method.

In an example of the present invention, first, a sol-form aqueous raw material and a surfactant are added to clear water, and heated while stirring in a conventional manner to obtain a sol-form body. The amount of the sol-like aqueous raw material added is preferably about 0.5 to 3.0 with respect to fresh water, and the heating temperature is suitably 70 to 90°C. Since calcium chloride is required to form a film on the granules, it is advisable to add calcium chloride to the clean water in advance together with the sol-form aqueous raw material. The amount of calcium chloride added is 0.5% or more, usually about 1%, based on fresh water. In addition, in the later process, when the emulsified liquid is made into water droplets and dropped into the alginate aqueous solution, in order to make the water droplets sink easily into the liquid, low-molecular sugars such as glucose and sugar are added to fresh water for specific gravity adjustment. It is desirable to add it.

Next, the sol-like body is cooled to obtain a gel-like body,
Preferably, this gel-like material is crushed or crushed to form a sol-like material again. This is because sol-like aqueous raw materials other than gummy materials are difficult to form into a sol-like material when cooled unless they are first pulverized or crushed after being formed into a gel-like material.
For crushing and crushing, you can use a mixer or Komitsutrol, and homogenizing the gel-like material,
After shearing and micronization, the gel-like material becomes a sol-like material that does not lose its gel-forming ability.

In addition, xanthan gum, locust bean gum, guar gum, gelatin,
When using a sol-like aqueous raw material other than xanthan gum, such as carrageenan, these sol-like aqueous raw materials may be mixed together from the beginning to produce the above-mentioned sol-like material, but in this case, the resulting sol The viscosity of the solid material becomes too high, making it difficult to obtain granules in subsequent steps. Therefore, a sol-like material of xanthan gum and a sol-like material of an aqueous raw material other than xanthan gum are prepared separately, and the sol-like material is mixed immediately before preparing the emulsion. It is recommended to mix two sol-like substances. Further, when using a gum such as xanthan gum, it does not gel even after being dissolved in hot water and then cooled, so the above-mentioned crushing or crushing is not necessary.

Next, while stirring this sol in a mixer, an oily raw material is added to obtain an emulsion.

Then, this emulsion is dropped into an alginate (sodium alginate, potassium alginate, etc.) aqueous solution to form granules in which the emulsion is packaged with a calcium alginate film. The reaction for forming granules may be carried out by a known method; for example, the emulsion is dropped into the solution as water droplets with a diameter of 2 to 8 m/m, and granules are formed one after another while avoiding adhesion to each other. When the emulsion is dropped into the solution in this way, the water droplets of the emulsion sink into the solution, and if the emulsion is immersed for 1 to 5 minutes, when taken out from the solution, particles with a calcium alginate film that are hard to break will be formed. is formed.

Next, the granules are taken out of the liquid and heated, for example, by exposing them to hot water to separate the emulsified liquid in the granules into an oil layer consisting of an oily raw material and an aqueous layer consisting of a sol-like material. Calcium chloride in the body is replaced with hot water through the calcium alginate film, and these components are removed from the granules.

It is desirable to adjust the heating temperature to 45°C or higher, preferably 70 to 90°C. If the water temperature is less than 45°C, the viscosity of the emulsion may not decrease and the separation action may not proceed, so care must be taken. The heating temperature depends on the size of the grains, but 10 to 60 minutes is appropriate.

When the granules are heated, the emulsified liquid inside the granules is heated, the emulsified state of the emulsified liquid is broken, and the emulsified liquid is neatly separated into an oil layer and a water layer.

The granules that have been heated become a fish roe-like food as is, but since the gel inside the granules is not seasoned, the granules are immersed in a seasoning liquid to remove the gel inside the granules. It is best to replace the water content with a seasoning liquid (aqueous raw material) to create a fish roe-like taste. Moreover, in place of the above-mentioned hot water bleaching step, the food may be exposed to fresh water or may be heated while being exposed to this seasoning liquid without being exposed. You can use any seasoning liquid of your choice; for example, to make it taste like salmon roe, you can add extract extracted from salmon meat or gardenia pigment. Also, 0.01 in the seasoning liquid.
By adding ~0.1% calcium chloride,
The hardness of the film of the obtained fish roe-like food is maintained appropriately.

The emulsion used to form granules is prepared by adding an oily raw material to an aqueous sol-like raw material and stirring the mixture, so the viscosity can be adjusted to within the range of 2,000 to 40,000 cps at room temperature. . An emulsion within this viscosity range becomes a so-called pseudo-thixotropic gel, and therefore, if this emulsion is made into granules in an alginate aqueous solution and the granules are heated in hot water of 45°C or higher, The viscosity of the emulsion inside the granules is reduced to 5 to 500 cps as quickly as possible, and the emulsion becomes easily separated into an oil layer and an aqueous layer.

Then, when the emulsion becomes easy to separate,
A small amount of surfactant added to the emulsion in advance acts as a breaking agent for the emulsified state of the emulsion, and the emulsion inside the granules is neatly separated from the oil layer consisting of the oily raw material and the water layer consisting of the sol-like material above and below. Separate into two layers. still,
A surfactant is usually an emulsifier that emulsifies an oily raw material and an aqueous raw material, but when a small amount of surfactant is used, the surfactant acts as an agent to destroy the emulsified state.

In this way, the surfactant used here is an agent that accelerates the breakdown of the emulsified state, so it heats the granules to lower the viscosity of the emulsion inside the granules, and when the emulsion is in a state where it is easy to separate. All you have to do is work.

Therefore, the surfactant does not need to be added to the gel as described above, but may be added to the oily raw material, or may be added when emulsifying the oily raw material and the sol. . Furthermore, even if it is added to the alginate aqueous solution that is the receiving liquid for granule formation,
It may also be added to bleaching water or seasoning liquid.

The amount of surfactant added is preferably 5 to 1000 ppm based on the total raw materials used to form the granules. If the amount added is less than 5 ppm, the separation of the emulsion will be insufficient, while if it exceeds 1000 ppm, although the emulsion will be separated, a cloudy monoester layer will form on the upper surface of the separated oil layer, which is undesirable.

(Function) When the oil layer and the water layer are separated, the alginic acid film 1 separates the oil layer 2 consisting of the oily raw material and the water layer 3 consisting of the sol into two upper and lower layers, as shown in Fig. 1. Granules A, which are the encapsulated fish roe-like food of the present invention, are formed.

When the granules A are cooled to room temperature, the water layer 3 is in the form of a sol, so its viscosity is 1000 to 5000 cps.
This increases the viscosity and gives the granules a fish egg-like texture.

However, conventional fish roe-like foods are obtained using a double tube nozzle, and as shown in FIG. Since the granules A' are made up of gel layer 5 to be packaged, the appearance is eyeball-like and not fish roe-like as in the present invention, and since it has gel layer 5, the texture is slightly different from fish roe. .

(Example) (a) Preparation of xanthan gum base 0.6 parts of xanthan gum, 13 parts of glucose, and 1 part of calcium chloride were added to 84.8 parts of fresh water, stirred and heated to 80°C, then cooled to 30°C to prepare the xanthan gum base. Obtained.

(b) Adjustment of carrageenan base Carrageenan 0.5 parts, gelatin 0.6 parts, locust bean gum 1.3 parts, glucose 13 parts, calcium chloride 1 part and sucrose fatty acid ester 0.01
of water into 83.59 parts of fresh water, and heated to 80°C while stirring.
A sol-like material was obtained by heating to .

This sol-like material was cooled to 30°C to obtain a gel-like material.

The obtained gel-like material was pulverized through comittrol to obtain a sol-like material.

(c) Preparation of sol-like material Immediately before emulsification, 7 parts of carrageenan base were mixed with 3 parts of xanthan gum base to obtain a sol-like material.

(d) Preparation of emulsion 89.9 parts of the sol was placed in a Hobart mixer, and while stirring, 10 parts of soybean salad oil in which 0.1 part of β-carotene had been dissolved was added to obtain an emulsion.

(e) Formation of granules This emulsion was passed through a nozzle with an inner diameter of 5 m/m to form water droplets with a diameter of 6 m/m at a rate of 100 droplets per minute.
The emulsion was dropped into a 0.8% aqueous sodium alginate solution to sequentially form granules in which the emulsion was packaged with a calcium alginate film.

(F) Heating Remove the grains from the liquid, put them in water and expose them for 10 hours, then add 7.5 parts of the grains to a seasoning solution heated to 80℃ (calcium chloride 0.1%, salmon meat extract 5%, honey free in clear water) 2% dye dissolved)
When heated for 60 minutes in 2.5 parts, a food similar to salmon roe in appearance and texture was obtained.

(Effects) As described above, the fish roe-like food of the present invention has an oil layer made of an oily raw material and an aqueous layer made of a sol-like material separated into two upper and lower layers encapsulated within the granules of a calcium alginate film. The food is very similar in appearance to fish roe. When eating, the calcium alginate film is broken just by biting it with the teeth, and the oily raw material flows out from inside the granules. At the same time, the water layer inside the granules becomes sticky and has a sticky texture. The top is also a food product that closely resembles fish eggs.

[Brief explanation of the drawing]

FIG. 1 is a cross-sectional view of the granules A of the fish roe-like food of the present invention, where 1 is a film, 2 is an oil layer confined within the granules A, and 3 is a water layer confined within the granules A. It is. Figure 2 shows the grains of a conventional eye-shaped fish roe-like food.
This is a cross-sectional view of A', where 2 is an oil layer sealed within the sol layer 4, and 5 is a gel layer containing the oil layer 2 and the sol layer 4.

Claims (1)

[Claims] 1. A fish roe characterized by being coated with a calcium alginate film, and having an oil layer made of an oily raw material and an aqueous layer made of a sol-like material separated into two upper and lower layers encapsulated in its inner cavity. like food.