JP7373182B2 - egg-like food - Google Patents
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- JP7373182B2 JP7373182B2 JP2019130611A JP2019130611A JP7373182B2 JP 7373182 B2 JP7373182 B2 JP 7373182B2 JP 2019130611 A JP2019130611 A JP 2019130611A JP 2019130611 A JP2019130611 A JP 2019130611A JP 7373182 B2 JP7373182 B2 JP 7373182B2
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- 235000013305 food Nutrition 0.000 title claims description 10
- 235000014102 seafood Nutrition 0.000 claims description 60
- 239000007788 liquid Substances 0.000 claims description 57
- 235000011194 food seasoning agent Nutrition 0.000 claims description 55
- 239000004615 ingredient Substances 0.000 claims description 54
- 239000008187 granular material Substances 0.000 claims description 46
- 229920002472 Starch Polymers 0.000 claims description 43
- 239000008107 starch Substances 0.000 claims description 43
- 235000019698 starch Nutrition 0.000 claims description 43
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
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- 239000000796 flavoring agent Substances 0.000 description 15
- 235000019634 flavors Nutrition 0.000 description 15
- 235000013601 eggs Nutrition 0.000 description 13
- 240000007594 Oryza sativa Species 0.000 description 7
- 235000007164 Oryza sativa Nutrition 0.000 description 7
- 235000009566 rice Nutrition 0.000 description 7
- 239000000284 extract Substances 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 239000000843 powder Substances 0.000 description 5
- 229920002261 Corn starch Polymers 0.000 description 4
- 239000008120 corn starch Substances 0.000 description 4
- 229940099112 cornstarch Drugs 0.000 description 4
- 239000003925 fat Substances 0.000 description 4
- 235000019197 fats Nutrition 0.000 description 4
- 238000011049 filling Methods 0.000 description 4
- 238000007654 immersion Methods 0.000 description 4
- 238000005470 impregnation Methods 0.000 description 4
- 235000010746 mayonnaise Nutrition 0.000 description 4
- 239000008268 mayonnaise Substances 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 239000003921 oil Substances 0.000 description 4
- 239000000049 pigment Substances 0.000 description 4
- 229920001592 potato starch Polymers 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 241000251468 Actinopterygii Species 0.000 description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 3
- 229940024606 amino acid Drugs 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 235000019688 fish Nutrition 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
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- 238000007873 sieving Methods 0.000 description 3
- 239000011780 sodium chloride Substances 0.000 description 3
- 229920001817 Agar Polymers 0.000 description 2
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- 108010010803 Gelatin Proteins 0.000 description 2
- 244000017020 Ipomoea batatas Species 0.000 description 2
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- 235000010724 Wisteria floribunda Nutrition 0.000 description 2
- 239000008272 agar Substances 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 235000013351 cheese Nutrition 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 238000000354 decomposition reaction Methods 0.000 description 2
- 238000007598 dipping method Methods 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
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- 239000008273 gelatin Substances 0.000 description 2
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- 235000019322 gelatine Nutrition 0.000 description 2
- 235000011852 gelatine desserts Nutrition 0.000 description 2
- 239000003349 gelling agent Substances 0.000 description 2
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- 239000003264 margarine Substances 0.000 description 2
- 235000012149 noodles Nutrition 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
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- 235000000346 sugar Nutrition 0.000 description 2
- HMUNWXXNJPVALC-UHFFFAOYSA-N 1-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperazin-1-yl]-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)N1CCN(CC1)C(CN1CC2=C(CC1)NN=N2)=O HMUNWXXNJPVALC-UHFFFAOYSA-N 0.000 description 1
- LDXJRKWFNNFDSA-UHFFFAOYSA-N 2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)-1-[4-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]piperazin-1-yl]ethanone Chemical compound C1CN(CC2=NNN=C21)CC(=O)N3CCN(CC3)C4=CN=C(N=C4)NCC5=CC(=CC=C5)OC(F)(F)F LDXJRKWFNNFDSA-UHFFFAOYSA-N 0.000 description 1
- 241000972773 Aulopiformes Species 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 208000004739 Egg Hypersensitivity Diseases 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 229920002148 Gellan gum Polymers 0.000 description 1
- 241001562081 Ikeda Species 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 1
- 108010009736 Protein Hydrolysates Proteins 0.000 description 1
- 241000269851 Sarda sarda Species 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
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- 238000011109 contamination Methods 0.000 description 1
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- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 235000015071 dressings Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 239000000216 gellan gum Substances 0.000 description 1
- 235000010492 gellan gum Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 150000002484 inorganic compounds Chemical class 0.000 description 1
- 229910010272 inorganic material Inorganic materials 0.000 description 1
- 229960004903 invert sugar Drugs 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
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- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229960000292 pectin Drugs 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000003531 protein hydrolysate Substances 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 235000019515 salmon Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- -1 sugar alcohols Chemical class 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Description
本発明は、魚介類の卵様具材及びその製造方法等に関する。 The present invention relates to an egg-like ingredient for seafood, a method for producing the same, and the like.
特許文献１には、大豆蛋白質素材に対し、加水し、加熱後、冷蔵保存してゲル形成したものを粉砕し、ゼラチン溶液を用いて魚卵卵塊様に成形する工程を含む魚卵卵塊様組成物の製造方法が開示されている。 Patent Document 1 discloses a fish roe mass-like composition that includes a step of adding water to a soybean protein material, heating it, storing it in a refrigerator to form a gel, pulverizing it, and molding it into a fish roe mass shape using a gelatin solution. A method of manufacturing an article is disclosed.
本発明は、魚介類の卵の代替品として使用可能な魚介類の卵様具材及びその製造方法、並びに該具材を含む食品を提供する。特に、イクラを除く、魚介類の卵の代替品を提供する。 The present invention provides a seafood egg-like ingredient that can be used as a substitute for seafood eggs, a method for producing the same, and foods containing the ingredient. In particular, provide egg substitutes for seafood, excluding salmon roe.
本発明者は、上記課題を解決するために検討した結果、澱粉顆粒に調味液を含浸させることで簡便に魚介類の卵様の風味や外観を有する具材が製造できることを見出し、本発明に至った。 As a result of studies to solve the above-mentioned problems, the present inventor found that ingredients having a flavor and appearance similar to seafood eggs can be easily produced by impregnating starch granules with a seasoning liquid. It's arrived.
すなわち、本発明は、以下の［１］～［７］の態様に関する。
［１］α型澱粉顆粒１００重量部が、１．０～３０重量％の塩分濃度の調味液１００～５００重量部を含浸している、魚介類の卵様具材。
［２］調味液の水分が２０～９０重量％である、［１］記載の魚介類の卵様具材。
［３］最大長が０．１～４．０ｍｍであって、水分活性が０．５５～０．９４である、
［１］又は［２］記載の魚介類の卵様具材。
［４］α型澱粉顆粒１００重量部に、１．０～３０重量％の塩分濃度の調味液１００～５００重量部を含浸させることを特徴とする、魚介類の卵様具材の製造方法。
［５］調味液の水分が２０～９０重量％である、［４］記載の魚介類の卵様具材の製造方法。
［６］最大長が０．１～４．０ｍｍであって、水分活性が０．５５～０．９４である、
［４］又は［５］記載の魚介類の卵様具材の製造方法。
［７］［１］～［３］の何れかに記載の魚介類の卵様具材を含む食品。That is, the present invention relates to the following aspects [1] to [7].
[1] An egg-like ingredient for seafood, in which 100 parts by weight of α-type starch granules are impregnated with 100 to 500 parts by weight of a seasoning liquid with a salt concentration of 1.0 to 30% by weight.
[2] The egg-like ingredient for seafood according to [1], wherein the seasoning liquid has a moisture content of 20 to 90% by weight.
[3] The maximum length is 0.1 to 4.0 mm, and the water activity is 0.55 to 0.94.
The egg-like ingredient for seafood according to [1] or [2].
[4] A method for producing an egg-like ingredient for seafood, which comprises impregnating 100 parts by weight of α-type starch granules with 100 to 500 parts by weight of a seasoning liquid having a salt concentration of 1.0 to 30% by weight.
[5] The method for producing an egg-like ingredient for seafood according to [4], wherein the seasoning liquid has a water content of 20 to 90% by weight.
[6] The maximum length is 0.1 to 4.0 mm and the water activity is 0.55 to 0.94.
The method for producing egg-like ingredients for seafood according to [4] or [5].
[7] A food containing the seafood egg-like ingredient according to any one of [1] to [3].
本発明の魚介類の卵様具材は、魚介類の卵特有の風味、外観を有しており、魚介類の卵代替品として十分に使用できる価値があることに加え、従来の方法に比べて簡便かつ低コストで製造できる。一方で、基材に澱粉顆粒を使うことで、魚介類の卵アレルギー罹患者や菜食主義者向け等、本物の魚介類の卵が食べられない人向けの食材としても提供が可能である。また、本物の魚介類の卵に比べ低コストで製造できること等により、多くの製品への使用が可能になり、コスト等の理由により限定的だった魚介類の卵入り食品の種類を拡大させることができる。 The seafood egg-like ingredients of the present invention have a flavor and appearance unique to seafood eggs, and are valuable enough to be used as a seafood egg substitute, as well as compared to conventional methods. It can be manufactured easily and at low cost. On the other hand, by using starch granules as a base material, it can also be provided as a food ingredient for people who cannot eat real seafood eggs, such as those with seafood egg allergies and vegetarians. In addition, because it can be produced at a lower cost than real seafood eggs, it can be used in many products, expanding the variety of foods containing seafood eggs that were previously limited due to cost and other reasons. Can be done.
本発明に記載の魚介類の卵様具材は、澱粉顆粒に調味液を含浸させることで、タラコ、カズノコ、トビコ、シシャモ子、キャビア、ブリコ等のバラコ様具材、ヒラメ、カレイ等の卵様具材、エビ、カニの卵様具材等が得られる。 The egg-like ingredients for seafood according to the present invention can be prepared by impregnating starch granules with a seasoning solution, and can be prepared by impregnating starch granules with a seasoning liquid. You can obtain shrimp, crab egg-like ingredients, etc.
本発明で用いる澱粉顆粒は、澱粉を原料として加熱工程を経て製造されたα型澱粉顆粒であれば特に限定されないが、詳細には、原料の植物から精製された澱粉に加水後、蒸煮、乾燥、破砕、篩別、焙煎工程を含む工程で得られる。澱粉は、甘藷澱粉、コーンスターチ、馬鈴薯澱粉、タピオカ澱粉等が例示でき、１種又は２種以上を使用することができるが、コーンスターチを含むことが好ましく、市販品の澱粉顆粒を利用することができるため、簡便に本発明の魚介類の卵様具材を得ることができる。精製澱粉の代わりに米粉や小麦粉等を原料とした顆粒では、本発明品の魚介類の卵様具材は得られない。澱粉顆粒は、例えば炭酸カルシウム等の無機化合物や色素を含んでいてもよく、本発明の基材となり得る澱粉顆粒であれば特に限定されないが、顆粒中の精製澱粉含量は９０重量％以上が好ましく、９５重量％以上がより好ましく、９８重量％以上がさらに好ましく、基材である澱粉顆粒中のゲル化剤又は澱粉分解物含量は１０重量％以下が好ましく、５重量％以下がより好ましく、３重量％以下がさらに好ましく、含まないのが特に好ましい。 The starch granules used in the present invention are not particularly limited as long as they are α-type starch granules produced from starch as a raw material through a heating process. , obtained by a process including crushing, sieving and roasting steps. Examples of starch include sweet potato starch, corn starch, potato starch, tapioca starch, etc., and one or more types can be used, but it is preferable to include corn starch, and commercially available starch granules can be used. Therefore, the seafood egg-like ingredients of the present invention can be easily obtained. Granules made from rice flour, wheat flour, etc. instead of purified starch cannot provide the egg-like ingredients for seafood of the present invention. The starch granules may contain, for example, an inorganic compound such as calcium carbonate or a pigment, and are not particularly limited as long as they are starch granules that can be used as the base material of the present invention, but the purified starch content in the granules is preferably 90% by weight or more. , more preferably 95% by weight or more, even more preferably 98% by weight or more, and the gelling agent or starch decomposition product content in the starch granules as the base material is preferably 10% by weight or less, more preferably 5% by weight or less, 3 It is more preferably less than % by weight, and particularly preferably not contained.
本発明で使用される調味液は、魚介類の卵様の風味付けが可能な調味液であれば特に限定されず、代替したい魚介類の卵の種類によって適宜調製でき、食塩、グルタミン酸ナトリウム、核酸、蛋白加水分解物、酵母エキス、魚介エキス、各種アミノ酸、各種有機酸、魚介類の卵抽出物等の調味成分、色素、香料等の他、異性化液糖、液状澱粉分解物、転化糖、糖アルコール等の糖質を含むことができるが、調味液の塩分濃度は１．０～３０重量％、好ましくは２．０～２０重量％、より好ましくは３～１０重量％である。調味液の水分は特に限定されないが、２０～９０重量％が好ましく、２５～８５重量％がより好ましく、３０～８０重量％がさらに好ましい。調味液の水分が２０重量％未満の場合、澱粉顆粒に調味液を含浸させることが困難になる。また、寒天、ゼラチン等の他、カラギーナン、ペクチン、キサンタンガム、ローカストビーンガム、ジェランガム等の増粘多糖類を含有させてもよく、含有させる場合は、ゲル化剤の種類に応じて適宜設定できるが、多くとも１０重量％が好ましく、８重量％がより好ましく、５重量％がさらに好ましく、０．３～４重量％が特に好ましい。油脂を含んでいてもよいが、油脂の添加は必須ではないため、低カロリーの魚介類の卵様具材も調製可能である。 The seasoning liquid used in the present invention is not particularly limited as long as it can impart an egg-like flavor to seafood, and can be prepared as appropriate depending on the type of seafood eggs to be substituted. , protein hydrolysates, yeast extracts, seafood extracts, various amino acids, various organic acids, seasoning ingredients such as seafood egg extracts, pigments, fragrances, etc., as well as isomerized liquid sugar, liquid starch decomposition products, invert sugar, Although it may contain carbohydrates such as sugar alcohols, the salt concentration of the seasoning liquid is 1.0 to 30% by weight, preferably 2.0 to 20% by weight, and more preferably 3 to 10% by weight. The moisture content of the seasoning liquid is not particularly limited, but is preferably 20 to 90% by weight, more preferably 25 to 85% by weight, and even more preferably 30 to 80% by weight. When the water content of the seasoning liquid is less than 20% by weight, it becomes difficult to impregnate the starch granules with the seasoning liquid. In addition to agar, gelatin, etc., thickening polysaccharides such as carrageenan, pectin, xanthan gum, locust bean gum, gellan gum, etc. may be included, and if included, it can be set as appropriate depending on the type of gelling agent. , preferably at most 10% by weight, more preferably 8% by weight, even more preferably 5% by weight, particularly preferably from 0.3 to 4% by weight. Although it may contain fats and oils, since the addition of fats and oils is not essential, it is also possible to prepare low-calorie seafood egg-like ingredients.
本発明では、澱粉顆粒を調味液に浸漬して顆粒に調味液を含ませることができれば浸漬方法は特に限定されず、減圧下でもよいが、常圧下で調味液を澱粉顆粒の中心まで含ませることができるため、特殊な設備が無くても製造できる。浸漬条件は適宜設定でき、例えば１００～１０００重量部、好ましくは１５０～８００重量部、より好ましくは２００～５００の調味液に、１００重量部の澱粉顆粒を投入し、例えば１５～９０℃で、２分～５時間程度、適宜撹拌しながら含浸させることができるが、好ましくは２０～８０℃で５～６０分間程度、より好ましくは５～３０分間程度浸漬すればよい。浸漬後に含浸しきれなかった調味液が残る場合は、メッシュ等により液切りを行えばよい。 In the present invention, the dipping method is not particularly limited as long as the starch granules can be immersed in a seasoning liquid so that the granules can be impregnated with the seasoning liquid, and the immersion method may be under reduced pressure, but the seasoning liquid is soaked to the center of the starch granules under normal pressure. Therefore, it can be manufactured without special equipment. The dipping conditions can be set as appropriate, for example, 100 parts by weight of starch granules are added to a seasoning solution of 100 to 1000 parts by weight, preferably 150 to 800 parts by weight, more preferably 200 to 500 parts by weight, and the temperature is, for example, 15 to 90°C. Impregnation can be carried out for about 2 minutes to 5 hours with appropriate stirring, preferably about 5 to 60 minutes at 20 to 80°C, more preferably about 5 to 30 minutes. If the seasoning liquid that was not completely impregnated remains after soaking, the liquid may be drained using a mesh or the like.
本発明の魚介類の卵様具材は、澱粉顆粒１００重量部が含浸している調味液量が１００～５００重量部であればよく、好ましくは１５０～４５０重量部、より好ましくは２００～４００重量部である。調味液量が少な過ぎると、魚介類の卵様具材とならず、５００重量部より多い液量は、１００重量部の澱粉顆粒では保持することが難しい。 In the seafood egg-like ingredient of the present invention, the amount of seasoning liquid impregnated with 100 parts by weight of starch granules may be 100 to 500 parts by weight, preferably 150 to 450 parts by weight, more preferably 200 to 400 parts by weight. Parts by weight. If the amount of seasoning liquid is too small, the egg-like ingredients for seafood will not be obtained, and it is difficult to maintain a liquid amount of more than 500 parts by weight with 100 parts by weight of starch granules.
本発明の魚介類の卵様具材は、魚介類の卵様の外観を有しており、粒は、球形、略球形又は楕円形の何れでもよく、最大長は０．１～４．０ｍｍが好ましく、０．３～３．５ｍｍがより好ましく、０．５～３．０ｍｍがさらに好ましく、２．５ｍｍ以下が特に好ましく、粒同士を結着させて、カズノコや、カニ、ヒラメの卵等、塊状にしてもよい。 The seafood egg-like ingredient of the present invention has the appearance of a seafood egg, and the grains may be spherical, approximately spherical, or elliptical, and have a maximum length of 0.1 to 4.0 mm. is preferable, 0.3 to 3.5 mm is more preferable, 0.5 to 3.0 mm is even more preferable, and 2.5 mm or less is particularly preferable. , may be made into chunks.
本発明の魚介類の卵様具材は、魚介類の卵様風味を有しており、例えば辛子明太子風味、トビコ風味、キャビア風味やカニの卵風味を有する魚介類の卵様具材として、そのままご飯類、麺類等のトッピングとして利用できる。また、各種食品に含有させることができ、魚介類の卵様具材をマヨネーズ、ドレッシング、マーガリン、バター、チーズ等に混ぜ、例えば辛子明太子風味等の魚介類の卵様具材入りマヨネーズ、ドレッシング、マーガリン、バター又はチーズを調製できる。また、ふりかけの具材として他の具材と混ぜあわせ、ご飯類、麺類、サラダ、スープ等のふりかけとすることが使用できる、例えば辛子明太子風味等のウェットタイプの魚介類の卵様具材入りふりかけを調製できる。 The seafood egg-like ingredient of the present invention has a seafood egg-like flavor, and can be used, for example, as a seafood egg-like ingredient having a spicy mentaiko flavor, a tobiko flavor, a caviar flavor, or a crab egg flavor. It can be used as is as a topping for rice, noodles, etc. In addition, it can be included in various foods, and the egg-like ingredients of seafood can be mixed with mayonnaise, dressing, margarine, butter, cheese, etc., for example, mayonnaise, dressing, etc. containing egg-like ingredients of seafood such as spicy mentaiko flavor. Margarine, butter or cheese can be prepared. In addition, it can be used as a furikake ingredient for rice, noodles, salads, soups, etc. by mixing it with other ingredients. can be prepared.
本発明の魚介類の卵様具材は、水分活性が好ましくは０．９４以下、より好ましくは０．９０以下、さらに好ましくは０．８５以下、特に好ましくは０．８０以下である。水分活性の下限値は、０．５０程度が好ましく、０．５５がより好ましく、０．５８がさらに好ましい。該水分活性値であることで、ソフトな食感を有しつつ、微生物汚染リスクを低減できる。 The water activity of the seafood egg-like ingredient of the present invention is preferably 0.94 or less, more preferably 0.90 or less, even more preferably 0.85 or less, particularly preferably 0.80 or less. The lower limit of water activity is preferably about 0.50, more preferably 0.55, and even more preferably 0.58. With this water activity value, it is possible to reduce the risk of microbial contamination while having a soft texture.
以下、実施例を示して本発明を具体的に説明するが、本発明は以下の例によって限定されるものではない。尚、本発明において、％は別記がない限り全て重量％である。 EXAMPLES Hereinafter, the present invention will be specifically explained with reference to examples, but the present invention is not limited to the following examples. In the present invention, all percentages are by weight unless otherwise specified.
［試験例１］
（魚介類の卵様具材の検討）
基材に、澱粉顆粒：澱粉真挽粉Ａ－０、Ａ－１及びＡ－２（株式会社舘山製）、並びに澱粉顆粒：京のみじん粉（有限会社田辺屋商店製）を用い、各調味液に各条件で浸漬し、明太子様具材を試作した（実施例１～１１、比較例１～３）。基材及び調味液の重量、調味液の組成、顆粒１００重量部に対する調味液（重量部）、調味液の塩分（食塩以外の塩分も含む）、調味液の水分、調味液の水分活性（ＡＷ）、並びに浸漬条件（温度、時間）を表１に示した。尚、澱粉真挽粉Ａ－０、Ａ－１及びＡ－２は、甘藷澱粉とコーンスターチに加水後、蒸煮、乾燥、破砕、篩別、焙煎工程を含む工程で得られたα型澱粉顆粒である。また、澱粉顆粒：京のみじん粉は、馬鈴薯澱粉とコーンスターチに加水後、蒸煮、乾燥、破砕、篩別、焙煎工程を含む工程で得られたα型澱粉顆粒である。また、明太子エキスは株式会社やまや製、タラコエキスＣＲは池田糖化工業株式会社製、色素はヤヱガキ醗酵技研株式会社製（ナチュラルレッド）、タラコ香料は高砂香料工業株式会社製、油脂は不二製油株式会社製（パームエース（登録商標））、ソルビットは三菱商事フードテック株式会社製、水飴５２は株式会社サナス製を使用した。[Test Example 1]
(Study of egg-like ingredients for seafood)
Starch granules: Starch ground powder A-0, A-1, and A-2 (manufactured by Tateyama Co., Ltd.) and starch granules: Kyoto minced powder (manufactured by Tanabeya Shoten Ltd.) were used as the base materials, and each seasoning was used. Mentaiko-like ingredients were prepared by immersing them in the liquid under various conditions (Examples 1 to 11, Comparative Examples 1 to 3). Weight of base material and seasoning liquid, composition of seasoning liquid, seasoning liquid (parts by weight) per 100 parts by weight of granules, salt content of seasoning liquid (including salt other than table salt), water content of seasoning liquid, water activity of seasoning liquid (AW) ) and immersion conditions (temperature, time) are shown in Table 1. In addition, starch ground powder A-0, A-1, and A-2 are α-type starch granules obtained through a process including adding water to sweet potato starch and corn starch, followed by steaming, drying, crushing, sieving, and roasting. It is. In addition, starch granules: Kyoto starch powder is α-type starch granules obtained through a process including adding water to potato starch and cornstarch, followed by steaming, drying, crushing, sieving, and roasting. In addition, mentaiko extract is manufactured by Yamaya Co., Ltd., cod roe extract CR is manufactured by Ikeda Toka Kogyo Co., Ltd., pigment is manufactured by Yaegaki Fukko Giken Co., Ltd. (natural red), cod roe flavor is manufactured by Takasago Fragrance Industry Co., Ltd., and oil and fat are manufactured by Fuji Oil Co., Ltd. Solvit was made by Mitsubishi Corporation Food Tech Co., Ltd., and starch syrup 52 was made by Sanas Co., Ltd.
含浸後の各顆粒の状態について詳細を表１に記載するとともに、魚介類の卵様具材としての評価結果を◎、○、×で記載した。
尚、実施例１～８で得られた魚介類の卵様具材の最大長は約１．０～１．５ｍｍ程度、実施例９で得られた魚介類の卵様具材の最大長は約１．０ｍｍ程度、実施例１０で得られた魚介類の卵様具材の最大長は約０．３～１．０ｍｍ程度、実施例１１で得られた魚介類の卵様具材の最大長は約１．５～２．０ｍｍ程度だった。Details of the state of each granule after impregnation are listed in Table 1, and the evaluation results as egg-like ingredients for seafood are listed as ◎, ○, and ×.
The maximum length of the seafood egg-like ingredients obtained in Examples 1 to 8 is approximately 1.0 to 1.5 mm, and the maximum length of the seafood egg-like ingredient obtained in Example 9 is approximately 1.0 to 1.5 mm. The maximum length of the seafood egg-like filling obtained in Example 10 is approximately 0.3 to 1.0 mm, and the maximum length of the seafood egg-like filling obtained in Example 11 is approximately 1.0 mm. The length was approximately 1.5 to 2.0 mm.
表１より、調味液の水分が２２～８４％、塩分濃度が３．９～２５％の場合、何れも明太子様の風味、外観を有した魚介類の卵様具材が得られ、また、調味液の浸漬温度は、２０、５０、８０℃の何れもで、明太子様の風味、外観を有した魚介類の卵様具材が得られることが分かった。水分活性は、０．５８１～０．９２１だった。 From Table 1, when the moisture content of the seasoning liquid is 22 to 84% and the salt concentration is 3.9 to 25%, seafood egg-like ingredients with the flavor and appearance of mentaiko can be obtained. It was found that a seafood egg-like ingredient with a mentaiko-like flavor and appearance could be obtained at any of the seasoning liquid immersion temperatures of 20, 50, and 80°C. Water activity was 0.581-0.921.
一方で、調味液の水分が１６％以下の場合、調味液が基材に浸みこみ難く、また、調味液の水分が９２％で塩分濃度が０．８９％の場合、風味が悪く、本発明の魚介類の卵様具材が得られないことが分かった。 On the other hand, when the water content of the seasoning liquid is 16% or less, it is difficult for the seasoning liquid to soak into the base material, and when the water content of the seasoning liquid is 92% and the salt concentration is 0.89%, the flavor is poor, and the present invention It was found that egg-like ingredients of seafood could not be obtained.
［試験例２］
（顆粒に対する調味液量の検討）
基材に、澱粉顆粒：澱粉真挽粉Ａ－２を用い、各調味液に２０℃で３０分間浸漬し、明太子様具材を試作した（実施例１２、１３及び比較例４）。基材及び調味液の重量、調味液の組成、顆粒１００重量部に対する調味液（重量部）、調味液の塩分（食塩以外の塩分も含む）、並びに調味液の水分を表２に示した。尚、実施例１２（顆粒１００重量部に対する調味液が１０００重量部）は、浸漬後に、含浸しきれなかった液が残ったため、液切りを行った。[Test Example 2]
(Study of amount of seasoning liquid for granules)
Starch granules: Starch ground flour A-2 was used as a base material, and it was immersed in each seasoning liquid at 20°C for 30 minutes to prepare mentaiko-like ingredients (Examples 12 and 13 and Comparative Example 4). Table 2 shows the weight of the base material and the seasoning liquid, the composition of the seasoning liquid, the seasoning liquid (parts by weight) relative to 100 parts by weight of the granules, the salt content of the seasoning liquid (including salts other than common salt), and the water content of the seasoning liquid. In Example 12 (1000 parts by weight of the seasoning liquid per 100 parts by weight of the granules), the liquid that could not be completely impregnated remained after soaking, so the liquid was drained.
含浸後の各顆粒の状態について詳細を表２に記載するとともに、魚介類の卵様具材としての評価結果を◎、○、×で記載した。 Details of the state of each granule after impregnation are listed in Table 2, and the evaluation results as egg-like ingredients for seafood are listed as ◎, ○, and ×.
表２より、顆粒１００重量部に対する調味液が１００重量部又は１０００重量部の場合、何れも明太子様の風味、外観を有した魚介類の卵様具材が得られることが分かった。 From Table 2, it was found that when the amount of the seasoning liquid was 100 parts by weight or 1000 parts by weight relative to 100 parts by weight of the granules, seafood egg-like ingredients having a mentaiko-like flavor and appearance were obtained.
一方で、顆粒１００重量部に対する調味液が２０重量部の場合、全体がパリパリの乾いた食感のままで、調味液が少な過ぎるために基材全体に浸み渡らず、本発明の魚介類の卵様具材が得られないことが分かった。 On the other hand, when the amount of seasoning liquid is 20 parts by weight per 100 parts by weight of the granules, the whole remains crispy and dry in texture, and the amount of seasoning liquid is too small to permeate the entire base material. It was found that egg-like ingredients could not be obtained.
［試験例３］
（基材の検討）
基材に、糯米を原料とした顆粒：ゆべし上南（試験例３－１）、小荒（試験例３－２）、玉あられ（試験例３－３）、丸道明寺（試験例３－４）、ウル道明寺（試験例３－５）又は粳米を原料とした顆粒：ウル朝香（試験例３－６）を用い、調味液に５０℃、１０分間浸漬し、明太子様具材を試作した。尚、各基材は何れも株式会社舘山製である。基材及び調味液の重量、調味液の組成、顆粒１００重量部に対する調味液（重量部）、調味液の塩分（食塩以外の塩分濃度も含む）、調味液の水分、並びに浸漬条件（温度、時間）を表３に示した。[Test Example 3]
(Study of base material)
Granules made from glutinous rice as a base material: Yubeshi Jonan (Test Example 3-1), Koara (Test Example 3-2), Tamaarare (Test Example 3-3), Marudomyoji (Test Example 3-4) ), Uru Domyoji (Test Example 3-5) or granules made from glutinous rice (Test Example 3-6) were immersed in a seasoning liquid at 50°C for 10 minutes to prepare mentaiko-like toppings. Note that each base material is manufactured by Tateyama Co., Ltd. The weight of the base material and the seasoning liquid, the composition of the seasoning liquid, the seasoning liquid (parts by weight) per 100 parts by weight of the granules, the salt content of the seasoning liquid (including the concentration of salts other than common salt), the moisture content of the seasoning liquid, and the immersion conditions (temperature, time) are shown in Table 3.
含浸後の各顆粒の状態について詳細を表３に記載するとともに、魚介類の卵様具材としての評価結果を◎、○、×で記載した。 Details of the state of each granule after impregnation are listed in Table 3, and the evaluation results as egg-like ingredients for seafood are listed as ◎, ○, and ×.
基材として、糯米又は粳米を原料とした顆粒をした場合は、本発明の魚介類の卵様具材は得られないことが分かった。よって、本発明の魚介類の卵様具材を製造するためには、澱粉顆粒を用いることが重要であることが分かった。 It has been found that when granules made from glutinous rice or glutinous rice are used as a base material, the egg-like ingredients for seafood of the present invention cannot be obtained. Therefore, it was found that it is important to use starch granules in order to produce the seafood egg-like ingredients of the present invention.
（カズノコ様具材の調製）
基材に、澱粉顆粒：澱粉真挽粉Ａ－２ ４０ｇを用い、調味液１３５ｇに５０℃で３０分間浸漬した後、一般的なカズノコの形状に成形し、冷却してカズノコ形状に固めて、カズノコ様具材とした。調味液の組成は、ソルビット３９ｇ、アミノ酸液（ダイヤアミノ酸液極淡口、播州調味料株式会社製）２１．２ｇ、みりん２０．４ｇ、鰹節エキス（池田糖化工業株式会社製）９．２ｇ、グルタミン酸ナトリウム６．８ｇ、淡口醤油（菊印うすくちしょうゆ、ヒガシマル醤油株式会社製）６ｇ、砂糖５．６ｇ、食塩５．６ｇ、魚醤（株式会社ティーエフ製）４．７ｇ、油脂（パームエース（登録商標）、不二製油株式会社製）３．６ｇ、アルコール３．１ｇ、寒天１．２ｇ、色素（ナチュラルイエロー、ヤヱガキ醗酵技研株式会社製）１．１ｇ、甘味料（ハイステビアＭ－２０、池田糖化工業株式会社製）０．５ｇ及び水７ｇで、８０℃程度まで加熱しながら混合した。(Preparation of Kazunoko-like ingredients)
Using 40 g of starch granules: ground starch powder A-2 as a base material, immersed in 135 g of seasoning liquid at 50 ° C. for 30 minutes, molded into the shape of a common kazunoko, cooled and solidified into the kazunoko shape, Made with Kazunoko-like ingredients. The composition of the seasoning liquid is 39 g of sorbitol, 21.2 g of amino acid solution (Dia Amino Acid Liquid Extra Light, manufactured by Banshu Seasoning Co., Ltd.), 20.4 g of mirin, 9.2 g of dried bonito extract (manufactured by Ikeda Toka Kogyo Co., Ltd.), and sodium glutamate. 6.8g, light soy sauce (Kikujirushi Usukuchi Soy Sauce, manufactured by Higashimaru Soy Sauce Co., Ltd.) 6g, sugar 5.6g, salt 5.6g, fish sauce (manufactured by TF Co., Ltd.) 4.7g, oil and fat (Palm Ace (registered trademark) ), manufactured by Fuji Oil Co., Ltd.) 3.6 g, alcohol 3.1 g, agar 1.2 g, pigment (natural yellow, manufactured by Yaegaki Fukko Giken Co., Ltd.) 1.1 g, sweetener (Histevia M-20, Ikeda Saccharification) (manufactured by Kogyo Co., Ltd.) and 7 g of water were mixed while heating to about 80°C.
得られたカズノコ様具材は、粒同士がばらけることなく一塊のカズノコ様の外観となっており、さらにカズノコ様の歯応えを感じる食感と、カズノコ様の風味を有していた。 The obtained Kazunoko-like filling had the appearance of a lump of Kazunoko without grains falling apart, and also had a Kazunoko-like texture and Kazunoko-like flavor.
（具材入り食品の調製）
実施例１で得られた明太子様具材１０ｇを、マヨネーズ１００ｇと混合し、室温で５日間保存した結果、水分等の浸み出しや分離は見られず、混合直後と保存後とで特に外観に変化は見られなかった。さらに、トーストに塗って食すと、本物の明太子を使った明太子マヨネーズトーストと比べても遜色ない味わいだった。(Preparation of food with ingredients)
As a result of mixing 10 g of the mentaiko-like filling obtained in Example 1 with 100 g of mayonnaise and storing it at room temperature for 5 days, no leaching or separation of moisture was observed, and the appearance was particularly good immediately after mixing and after storage. No change was observed. Furthermore, when spread on toast, the taste was comparable to mentaiko mayonnaise toast made with real mentaiko.
以上より、基材である澱粉顆粒を、１．０～３０重量％の塩分濃度の調味液に浸漬することで、１００重量部の澱粉顆粒が１００～５００重量部の調味液を含浸している魚介類の卵様具材が得られることが分かった。また、魚介類の卵様具材を食品に添加することで保存性の良い魚介類の卵様具材入り食品を調製でき、本発明によって、本物の魚介類の卵と比べても遜色ない代替品が得られることが分かった。 From the above, by immersing the starch granules that are the base material in a seasoning solution with a salt concentration of 1.0 to 30% by weight, 100 parts by weight of the starch granules are impregnated with 100 to 500 parts by weight of the seasoning solution. It was found that egg-like ingredients for seafood can be obtained. In addition, by adding seafood egg-like ingredients to foods, it is possible to prepare foods containing seafood egg-like ingredients that have a good shelf life, and the present invention provides an alternative that is comparable to real seafood eggs. I found out that I can get the product.
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| JP2001218570A (en) | 1999-11-30 | 2001-08-14 | Emiko Abe | Artificial cod roe, cod roe processed food using the same, and method for producing the man-made cod roe |
| JP2018007642A (en) | 2016-07-15 | 2018-01-18 | 明王物産株式会社 | Tarako preparation |
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| JP2001218570A (en) | 1999-11-30 | 2001-08-14 | Emiko Abe | Artificial cod roe, cod roe processed food using the same, and method for producing the man-made cod roe |
| JP2018007642A (en) | 2016-07-15 | 2018-01-18 | 明王物産株式会社 | Tarako preparation |
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