JPH0437705B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Field] The present invention relates to a method for producing sea urchin-like foods. [Prior Art] It is permitted to add fillers to sea urchin products such as sea urchin paste and mixed sea urchin. Raw egg yolk, gelatinized starch, sake lees, etc. are used as shown in the table below. However, when using such conventional fillers,
There are problems in that the taste and odor of the filler sticks to the sea urchin, weakening the unique flavor of the sea urchin, and that the viscosity decreases, causing the sea urchin to lose its consistency. In other words, when conventional fillers are used, there is a problem in that it is not possible to obtain a product that has the unique texture and taste of sea urchin. [Problems to be Solved by the Invention] An object of the present invention is to provide a method for producing a sea urchin-like food that closely resembles sea urchin in texture and taste even when egg yolk is used as a filler. [Means for Solving the Problems] The main method for producing the sea urchin-like food of the present invention is that egg yolk and sea urchin are heated after being treated with protease, and then cooled and finished into granules. be. To obtain the sea urchin bulking material of the present invention, first, the raw materials egg yolk and sea urchin are prepared. Egg yolks include raw egg yolks obtained by cracking shell eggs, dried egg yolks rehydrated, frozen egg yolks thawed, and egg yolks containing whole egg whites. Can be used. Furthermore, as the sea urchin, raw sea urchin, salted sea urchin, sea urchin paste, etc. can be used. Next, mix the prepared egg yolk and sea urchin to get a paste. The blending ratio of both ingredients is 60 to 80 parts of egg yolk (weight ratio, same below) and 20 to 40 parts of sea urchin, totaling 100 parts.
It is appropriate to make it a section. Incidentally, seasonings such as common salt and sodium glutamate, sweeteners such as sugar and starch syrup, etc. may be added to this paste according to preference. This paste is then heated at 30-65℃, preferably at 45℃.
Heat to ~55°C and add protease to perform enzymatic treatment. The amount of protease added depends on the type of enzyme used, but is suitably 0.01 to 0.5% (referred to as % by weight; hereinafter the same) based on the paste. Further, it is appropriate that the enzyme treatment is carried out for 2 to 7 hours. If the treatment time is too short, the decomposition of proteins in the paste by the enzymes will be insufficient, and the proteins will thermally coagulate in the subsequent heating step, resulting in a product with no viscosity. On the other hand, if the treatment time is too long, it is undesirable because the paste tends to spoil during the enzyme treatment since the paste is a suitable medium for microorganisms. As the protease, any type of protease can be used, such as Protease Ama (trade name: manufactured by Amano Pharmaceutical Co., Ltd.), phytin, papain, trypsin, pancreatin, and chymotrypsin. In addition, since the optimum pH for showing activity differs depending on the type of protease, it is advisable to adjust the pH of the raw material paste in advance before protease treatment. When the paste is treated with protease, the proteins in the paste undergo hydrolysis to produce amino acids and peptides, making it possible to obtain a sea urchin-like food with a taste similar to that of sea urchin. In addition, when lipase is used in conjunction with protease treatment, the lipids in the paste are hydrolyzed to produce free fatty acids, producing sea urchin that has a taste very similar to sea urchin and at the same time has the astringent taste found in aged sea urchin. You can get similar food. Examples of enzymes containing protease and lipase include enzymes extracted from pig or cow pancreas, such as PT
- NOVO (product name: manufactured by Novo, Denmark) is available. Using this enzyme, it is possible to change the color of egg yolk to orange-yellow, which is the color of sea urchins, so it is possible to obtain a product that closely resembles sea urchins in terms of color selection. I can do it.
In addition to the method described above in which a paste consisting of egg yolk and sea urchin is treated with protease (or combined treatment with protease and lipase), egg yolk is first treated with protease (or combined treatment with protease and tripase), and then the enzyme treatment is completed. The desired sea urchin-like food can also be obtained using a paste made by adding sea urchin to the hydrolyzed egg yolk. Next, the paste obtained by the above method is heat treated. Heating is suitably carried out at 70 to 100°C for 20 to 60 minutes. Heat treatment not only deactivates the enzymes remaining in the paste, but also eliminates the fishy odor originating from the egg yolk, which is a component of the raw paste. At the same time, the viscosity of the paste increases as heating progresses, and when the product temperature reaches 70°C or higher, the paste becomes more viscous and becomes gel-like. Note that if the above-mentioned heating step is omitted, the paste will not become gel-like, the texture will not be sea urchin-like, and the paste will not be able to be finished into granules, so care must be taken. Finally, after cooling the gel-like material obtained in this way, it is processed into granules of 5 to 15 mm in size using a granulation machine such as a cutter, cutter, or strainer. It is possible to obtain a sea urchin-like food that closely resembles ``grain sea urchin'', which is considered a luxury item. If protease and lipase are used together, it is possible to obtain a product that closely resembles aged sea urchin not only in texture and taste but also in astringent taste. [Example] Example 1 Put 1 kg of raw egg yolk and 250 g of salt into a double pot,
To this was added 1 g of PT-NOVO (trade name: manufactured by Novo, Denmark), and enzyme treatment was performed at 45° C. for 3 hours with stirring to obtain a paste. Next, this paste was packed in a bag made of a synthetic resin sheet, heated in hot water at 90°C for 40 minutes, cooled to 20°C with tap water, and the resulting gel was passed through a chopper. , we were able to obtain 1.2 kg of sea urchin-like food. Example 2 1 kg of raw egg yolk was put into a double pot, 1 g of papain was added thereto, and the mixture was treated with protease at 45° C. for 3.5 hours with stirring to obtain a hydrolyzed egg yolk. Next, 200 g of salted sea urchin was added to the obtained hydrolyzed egg yolk to form a paste, and this paste was subsequently processed in the same manner as in Example 1.
I was able to get Kg. [Test Example] Test Example 1 As shown in Table 1, four samples with different blending ratios of egg yolk and salted sea urchin were prepared. Next, for each sample, 1% papain was added to the sample, and after enzyme treatment at 45°C for 3 hours, the sample was heated at 90°C for 40 minutes, and then cooled at 20°C. A gel-like product was obtained (if this gel-like product is processed into granules, the sea urchin-like food of the present invention will be obtained). Regarding the obtained gel-like material, the gel strength was measured and the taste was observed, and the results shown in Table 1 were obtained. In addition, when we crushed commercially available sea urchin grains and measured the gel strength of the gel-like product obtained, it was 320-400.
It was hot at g.

[Table] The gel strength values in the table were measured using a rheometer (plunger diameter: 8 mm, rising rate: 6 cm/min). In addition, the symbols in the table are for flavor: ○ indicates that the egg yolk has no fishy odor and has a sea urchin-like taste, △ indicates that the egg yolk does not have a fishy odor but has a sea urchin-like taste, and × indicates that the egg yolk has a fishy odor. It means that there is a sea urchin and there is no sea urchin-like taste. Test Example 2 The same test as in Test Example 1 was conducted except that PT-NOVO was used as the enzyme, and the results shown in Table 2 were obtained.

〔effect〕

As described above, according to the method of the present invention, it is possible to obtain a sea urchin-like food that not only has a texture and taste but also a shape that closely resembles sea urchin grains.

Claims (1)

[Claims] 1. A method for producing a sea urchin-like food, which comprises treating a paste consisting of egg yolk and sea urchin with protease, heating it, and then cooling it to make it into granules. 2. A method for producing a sea urchin-like food, which comprises treating egg yolk with protease, adding sea urchin to it, heating it, and then cooling it to form it into granules. 3. A method for producing a sea urchin-like food, which comprises treating a paste consisting of egg yolk and sea urchin in combination with protease and lipase, heating the paste to 70°C or higher, and then cooling it to make it into granules. 4. A method for producing a sea urchin-like food, which comprises treating egg yolk with a combination of protease and lipase, adding sea urchin thereto, heating the mixture to 70°C or higher, and then cooling it to make it into granules.