JPS6078564A - Fish egglike food and production thereof - Google Patents

Abstract

PURPOSE:To obtain fish eggs containing a separated oily layer and aqueous layer sealed in a specific film, by dropping an emulsion of gelatinized starch, fat or oil and calcium chloride into an aqueous solution of amylase and an alginate, refining the resultant granular material, and dipping the granular material in a seasoning. CONSTITUTION:A gelatinized starch, fat or oil and calcium chlroide are emulsified to give an emulsion, which is then dropped into an aqueous solution of amylase and an alginate to give a granular material. The resultant granular material is then collected and refined with water to replace low-molecular saccharide and calcium chloride formed by decomposing the gelatinized starch therein with the amylase by pure water. The above-mentioned granular material is then dipped in a seasoning solution to replace the pure water to with the seasoning solution and give the aimed fish egglike food containing an oily layer consisting of the fat or oil and an aqueous layer consising of the seasoning solution sealed in the calcium alginate film.

Description

[Detailed description of the invention] The present invention relates to a fish roe-like food and a method for producing the same.

As edema resources are decreasing and fish roe such as salmon and trout are becoming scarce, efforts are being made to develop fish roe-like foods that have a similar appearance and flavor to fish roe.

Among them, JP-A-52-59079 and JP-A-55-991
The proposal for No. 77 is to confine fats and oils such as salad oil in gel-like granules, and confine the fat and oil component within the granules with a single layer, resulting in a fish roe-like appearance. be done.

However, when we closely observe the internal structure of fish eggs, especially salmon roe, we find that the inner cavity of the grains, which are made of a thin gel-like film, contains
The oil and fat components are not contained in a single layer, but are contained in a separated state of the oil and fat components and a sol-like liquid.

By the way, until now, a technology for separately encapsulating oily raw materials and aqueous raw materials in the inner cavity of small granules made of a gel-like film had not been developed, so fish roe-like eutectics, which look very similar to fish roe, have not yet been produced. not exist,.

As a result of extensive research to provide a fish roe-like food that closely resembles salmon roe, the present inventor made small granules from an emulsion consisting of gelatinized starch and oil, and immersed the granules in an amylase solution. The present invention was completed based on the finding that emulsions are clearly separated into non-oil and water-soluble components.

The fish roe-like food of the present invention is characterized in that it is a small granule made of a calcium alginate film, in which an oil layer made of an oily raw material and a water layer made of an aqueous raw material are separated and encapsulated in the inner cavity, The main manufacturing method is to obtain an emulsion by emulsifying gelatinized starch, oil and fat, and calcium chloride, and then drop this emulsion into an aqueous solution of amylase and alginate to obtain granules. After gathering the body and exposing it to water, a.
11 It is characterized by being immersed in body fluids.

In the present invention, the oily raw materials refer to one or more types of animal and vegetable oils such as soybean oil, rapeseed oil, fish oil, and lard, as well as fat-soluble pigments such as carotene, fat-soluble flavors such as porcelain, etc. It means something added. Water-based raw materials are water-soluble raw materials, such as fresh water, sol-like substances such as gelatin and carrageenan pectin, water-soluble food pigments such as gardenia, and water-soluble extract ingredients such as persimmon extract and anchovy sauce. It means the addition of.

To obtain the fish roe-like food of the present invention, starch is first added to clear water and heated while stirring in a conventional manner to obtain gelatinized starch. The starch used can be of any type, such as wheat starch, cornstarch, bone rice starch, etc., but the processed starch that is processed to make it easier to gelatinize is
It is particularly desirable because it is easy to gelatinize and is easily degraded by meji and amylase.

Calcium chloride is required to form a film on small particles, so it is best to add calcium chloride to clean water together with starch in advance. The amount of calcium chloride added is 0, sy6 or more, usually about 1%, based on fresh water.

In addition, in the later step, when the emulsion is made into an aqueous layer and dropped into the alginate aqueous solution, low-molecular sugars such as glucose and sugar are added to fresh water to adjust the specific gravity in order to make it easier for the water droplets to sink into the liquid. It is desirable to add it to In addition, sol-like aqueous raw materials such as hexalatin, carrageenan, and pectin are polymeric and do not pass through the calcium alginate skin that is formed in the post-refining process, so it is preferable to add them to clean water from the beginning. .

Next, while stirring this gelatinized starch in a mixer,
Separate the oily raw materials to obtain an emulsion.

If the emulsification is too fine, the oil and fat raw materials will turn into fine particles and leak from the calcium alginate film during the subsequent water-bleaching process, so it is preferable to finish the process with coarse emulsification. As a guideline for the emulsified state, it is preferable that the diameter of the emulsified particles be about 100 microns. The viscosity of the emulsion is W(3) to 6. It is appropriate to finish it so that it becomes oooe-p.

Next, this emulsion is dropped into an aqueous solution containing amylase and an alginate such as sodium alginate or potassium alginate, and the emulsion is encapsulated in a calcium alginate film to form small particles. This granule formation reaction may be carried out by a known method, for example, an emulsion with a diameter of 2
~8 rfa “F’ in aqueous solution as water droplets of rnAn
L: Grains are formed one after another while being careful not to overlap each other.

In this way, when the emulsion is dropped into the solution, the water droplets of the emulsion will settle in the solution, and if it is immersed for 1 to 5 minutes, the calcium alginate film will be hard to break when taken out from the solution. A body is formed.

However, since the film formed here is a thin film with a 414-mesh structure that allows low-molecular components to easily pass through, the zeta amylase passes through the film along with fresh water into the inner cavity of the granules. absorbed into.

The amylase that enters the inner thighs of the grains acts on the gelatinized starch, which is a component of the emulsion, and breaks down the gelatinized starch into low-molecular sugars. In order to promote the enzymatic action of amylase, the liquid temperature should be adjusted to 40 to 65°C, preferably 60°C.

Furthermore, the decomposition action of gelatinized starch continues even when the granules are taken out of the liquid, but it ends at the beginning of the subsequent water exposure process, so there is no special process to promote this action. It's fine.

As this decomposition action progresses, the low-molecular-weight sugars that are the decomposition products of gelatinized starch do not have emulsifying power, so the emulsified state of the emulsified liquid within the granules collapses and separates into an oil layer and a water layer. .

At the same time, the granules were removed from the liquid and immersed in fresh water.
Calcium chloride inside the granules and low molecular weight sugar Wt are replaced with fresh water through the calcium alkinate film, and these components are removed from the granules.

The time required for this water exposure varies depending on the size of the grains and the degree of decomposition of the gelatinized starch, but a suitable time is 5 to 15 hours.

If the granules are poorly separated into an oil layer and a water layer even after exposure to water, the granules can be separated neatly into both layers by taking them out and immersing them in hot water at about 70°C.

Thus, in the above embodiment, a method was described in which the formation of granules and the separation of the emulsion within the granules were performed in parallel, but the separation of the emulsion may also be performed during exposure to water. When all of this method is employed, amylase must be added to clean water for bleaching, not to the alginate aqueous solution.

Finally, the granules that have been exposed to water are immersed in a seasoning liquid,
Fresh water in the aqueous layer inside the grain? Replace it with A body fluid (aqueous raw material) to create a fish egg-like finish.

You can use whatever you like to make the texture.For example, to make it look like salmon roe, you can add extract components such as oyster kisses and anchovy sauce and food coloring such as gardenia pigment to fresh water.

In addition, when calcium chloride of 0.01 to 0.1 roundness is cooled in the seasoning liquid, this calcium chloride is absorbed into the granules along with the flavor liquid, softening the film of the fish roe-like food. This can prevent damage.

As described above, according to the present invention, the emulsion 7 is contained in the small granules of the calcium alginate film, and at the same time, it is separated into an oil layer and a water layer by the action of kernel emulsion care amylase.
A fish roe-like food whose outer layer structure resembles that of fish eggs can be obtained.

In addition, the gelatinized starch and amylase used in the present invention are
These raw materials are used to produce common products for fish and are removed during the soaking process, but these raw materials are inexpensive, so fish roe-like foods can be produced at low cost. can.

Example A) 6 parts of gelatinized starch paste, 12 parts of glucose, 1 part of calcium chloride and 81 parts of water were added to 81 parts of water with stirring.
The starch was gelatinized by heating to 0°C to obtain a gelatinized starch paste.

Mouth) Place the above gelatinized starch paste in a 14-tatami Hobart mixer for emulsion.
94 was added, and while stirring, 12 parts of soybean salad oil in which 0.1 part of β-carotene had been dissolved was added to the emulsification tank.

Formation of chive rimlets This emulsion was passed through an internal diameter of 5 m/m to a diameter of 6 m.
/'+n ice grains at a speed of 100 ice grains per minute, the amount of water sank into the liquid, and grains containing the emulsified liquid with alkyne powder calcium were successively formed. After being immersed in the liquid for 2 minutes, the pillars swelled with water and swelled to about 8 inches in diameter, so the grains were taken out from the ridges. When the state inside each grain was observed when it was taken out from the liquid, the emulsified state had collapsed and particles of the fat and oil raw material were scattered in the water.

The particles were exposed to 14-τ running water at about 10 o'clock at the same time, and the calcium chloride in the granules and the low-molecular-weight V-saccharide were allowed to stand together with fresh water.

At the beginning of water staleness, the decomposition action of gelatinized starch by amylase was completed, and the grains were separated into an oil layer and a water layer. Also,
By the end of the water exposure, the granules had shrunk to about 6 rings in diameter.

f) The granules taken out from the rA taste liquid immersion clean water were mixed with calcium chloride 0.12
- When immersed for about 10 hours in a 1-flavor solution containing 59 ancho beans and 2 tablespoons of garden coloring, a food similar to Ita 2 was obtained.

Claims (3)

[Claims] (1) A fish roe-like food product, characterized in that it is a small granule made of a calcium alginate film, and in its inner cavity, an oil layer made of an oily raw material and a water layer made of an aqueous raw material are completely separated and encapsulated. (2) Gelatinized starch Φ oil and fat and calcium chloride are emulsified to obtain an emulsion. A fish roe-like food product characterized in that the granules are prepared by sequentially dropping them into a water bath solution in which amylase and alkinate are dissolved, and the granules are dried, exposed to water, and then immersed in seasoning sauce. Manufacturing method. (3) Gelatinized starch, fat and oil, and calcium chloride are emulsified to obtain an emulsion fL, and this emulsion is poured into an aqueous alginate solution to obtain granules, and the granules are dyed to produce amylase. A method for producing a fish roe-like food, which comprises exposing the roe-like food to an aqueous solution in which the roe-like food is dissolved, and then immersing the roe-like food in a seasoning liquid.