JP2000106850A - Frozen sauce containing roe and having microwave oven resistance and frozen food containing the sauce - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a frozen sauce which contains roe and hardly generates the deterioration of appearance, such as cloudiness, discoloration or fading, and the deterioration of fresh flavor and taste, even when heated using a microwave oven, and to provide a frozen food containing the sauce. SOLUTION: This frozen sauce containing roe and having microwave oven resistance contains the fish roe and 3-30 wt.% of at least one kind of saccharide selected from the group consisting of monosaccharides, oligosaccahrides, polysaccharides and the hydrolysates of the polysaccharides.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a frozen sauce containing fish eggs having microwave oven resistance.
The present invention relates to a frozen sauce containing fish eggs which is hardly turbid or discolored even when heated using a microwave oven and has a fresh flavor and texture; and a frozen food containing such a frozen sauce.

[0002]

2. Description of the Related Art Frozen foods have the simplicity that they can be heated by using a microwave oven or the like, thawed and heated in a short time, and eaten.

[0003] However, when such frozen food is a roux-like or paste-like high-viscosity food containing fish eggs such as codfish, when heated in a microwave oven or the like, the protein of the fish eggs is rapidly denatured, resulting in cloudiness and discoloration. Phenomena such as discoloration, and appearance and flavor were significantly impaired. For this reason, when thawing frozen food containing fish eggs, a slow thawing method such as using running water or leaving it at room temperature has been used to maintain fresh flavor, texture, and good appearance. Was. Furthermore, even when the temperature is raised to a temperature suitable for eating after thawing, a slow heating method is used so as not to overheat.

[0004]

However, when such a slow thawing method and a heating method are used, the convenience of frozen foods, which requires a long time to thaw and raise the temperature, and which can be easily and easily eaten, is obtained. Had been lost.

Accordingly, the present invention provides a frozen sauce containing fish eggs, which hardly causes deterioration in appearance such as white turbidity, discoloration, fading, etc., and fresh flavor and texture even when heated by a microwave oven. It is an object to provide a frozen food containing such a frozen sauce.

[0006]

Means for Solving the Problems As a result of the inventor's intensive studies to achieve the above object, the frozen sauce in which a specific amount of saccharide is mixed with fish eggs can be obtained by thawing or heating with a microwave oven. It has been found that deterioration of the flavor, texture and appearance of the egg can be prevented. Furthermore, they have found that a frozen food using such a frozen sauce has excellent flavor, texture and appearance, and completed the present invention.

That is, the present invention provides that at least one saccharide selected from the group consisting of monosaccharides, oligosaccharides, polysaccharides and hydrolysates of polysaccharides is contained in an amount of 3 to 30% by weight, and fish eggs. It is intended to provide a frozen food comprising a fish egg-containing frozen sauce having microwave oven resistance; and a fish egg-containing frozen sauce having such microwave oven resistance.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, a microwave oven is not particularly limited as long as it is used for food (frequency: 2450 MHz). For example, a microwave oven for home use or business use with an output of about 500 W to 5 kW is applicable. In addition, the heating time by the microwave oven is preferably a time necessary for defrosting the frozen sauce and raising the temperature to a temperature suitable for eating.

The saccharide used in the present invention, when incorporated in a sauce, suppresses heat transfer to fish eggs, deteriorates the appearance of fish eggs such as turbidity, discoloration, and fading, and improves the flavor and texture. This is to prevent deterioration.

Examples of the monosaccharide include glucose, mannose, galactose, fructose, sorbose, tagalose, arabinose, xylose, ribose, ribulose, erythrose, threose and the like. Oligosaccharides refer to disaccharides to decasaccharides, for example, trehalose, sucrose, maltose, cellobiose, gentiobiose, lactose, lactulose,
Raffinose, gentianose, maltotriose, manninotriose and the like. Polysaccharides include, for example, starch, carrageenan, agar, furcellane,
Examples include pectin, xanthan gum, locust bean gum, guar gum, alginic acid, inulin, xylan, mannan, and the like, and there are no particular restrictions on the degree of polymerization and molecular weight.

[0011] The hydrolyzate of a polysaccharide is a decomposed product decomposed by the action of an acid, an enzyme or heat on the polysaccharide. Depending on the conditions of hydrolysis (for example, the amount of water added, heating temperature, type of catalyst, pH, treatment time, etc.), polysaccharides are completely decomposed into monosaccharides or oligosaccharides (when decomposition is most advanced), There are cases where it is decomposed into polysaccharides having a molecular weight of about tens of thousands (when decomposition does not proceed very much) and hydrolysates having a wide molecular weight distribution from monosaccharides to polysaccharides having a molecular weight of about tens of thousands, It may be.

Of these, dextrin and starch syrup are preferred.
The dextrin includes amylodextrin, erythrodextrin, acrodextrin, maltodextrin, limit dextrin and the like depending on the molecular weight (degree of polymerization), and any of these may be used, or a mixture thereof. In addition, starch syrup includes acid saccharified candy consisting mainly of glucose and dextrin obtained by hydrolyzing starch with an acid, and malt candy consisting mainly of maltose and marginal dextrin obtained by hydrolyzing malt, but any of these may be used, and a mixture thereof may be used. May be.

In the present invention, at least one saccharide selected from the above monosaccharides, oligosaccharides, polysaccharides, and hydrolysates of polysaccharides can be selected and used.

The content of the saccharide in the sauce of the present invention is from 3 to
It is 30% by weight, preferably 5 to 20% by weight. 3 to 3
When the content is 0% by weight, the frozen sauce containing fish eggs can be used without causing deterioration in texture due to high osmotic pressure or increased viscosity of the sauce or deterioration in flavor due to increased sweetness. Microwave heating resistance can be imparted.

In the present invention, the moisture contained in the frozen sauce suppresses the heat transfer to the fish eggs, and prevents the deterioration of the appearance of the fish eggs such as cloudiness, discoloration, fading, etc. and the deterioration of the flavor and texture. can do. The water content in the frozen sauce is preferably 20 to 60% by weight, particularly preferably 30 to 50% by weight.
% By weight. If the water content is 20 to 60% by weight, the foods become extremely low-viscosity (liquid) without causing deterioration in flavor and texture, and the microwave-heat resistance of the fish egg-containing frozen sauce can be improved. Can be granted.

There are no particular restrictions on the fish eggs contained in the frozen sauce of the present invention, and examples thereof include cod, sujiko, caviar, how much, karasumi, kazunoko, and squid. Of these, cod is preferred.

The properties of the frozen egg-fish-containing frozen sauce of the present invention which are resistant to microwaves include those generally referred to as roux or paste. Specifically, the viscosity (B
Type viscometer, No. 3 rotor, 6 rpm, measured at 25 ° C.) is preferably 4000 to 20000 cp, and particularly preferably 6000 to 10000 cp.

The fish egg-containing frozen sauce having a microwave oven resistance of the present invention contains fats and oils such as soybean oil, salt, seasonings such as sodium glutamate, and spices such as pepper as long as the effects of the present invention are not impaired. , An acidulant such as citric acid, a pigment, a fragrance, and the like.

The fish egg-containing frozen sauce having microwave resistance of the present invention can be produced, for example, by the following method. First, while adding fish eggs to a mixer or the like and stirring appropriately, a liquid raw material containing water and saccharides are added. When the saccharide is a polysaccharide that is difficult to disperse, the polysaccharide may be added after dispersing in a fat or the like. Further, a powdery raw material and the like are added and uniformly stirred and mixed. Fill this container with an appropriate amount,
Sterilize, cool and freeze to produce the product. Alternatively, the container may be filled after sterilization and cooling.

There is no particular limitation on the food containing the frozen sauce containing fish eggs and the microwave-resistant food of the present invention.
For example, pasta (spaghetti, macaroni, lasagna, etc.)
And the like. As a method for producing such foods, a method is preferred in which, in order to prevent overheating of the sauce, a preheated food is cooled if necessary, followed by sterilization and mixing with the cooled sauce.

[0021]

EXAMPLES Next, the present invention will be described in more detail with reference to examples, but the present invention is not limited to the following examples.

Example 1 and Comparative Example 1 A frozen tarako sauce was prepared according to the formulation shown in Table 1. That is, the frozen tobacco was first thawed at 10 ° C. for 24 hours, then washed and separated. This rose was added to a horizontal mixer, and a liquid raw material (including water) excluding fats and oils was added with stirring. Furthermore, after adding the powdery raw material except xanthan gum, syrup was added and stirred. Then, a liquid oil or fat in which xanthan gum was dispersed was added and stirred until the mixture became uniform. This was cooled to 10 ° C. and 350 mm × 45
0mm (L-LDPE / NY / LDPE, thickness 80μ
The plastic film of m) was filled with 5 kg and sealed. This was sterilized at 60 ° C for 2 hours, rapidly cooled with ice water, and further frozen at -25 ° C.

[0023]

[Table 1]

Test Example 1 The frozen tara sauce 50 obtained in Example 1 and Comparative Example 1
g was placed in a microwave oven with an output of 500 W, heated for 30 seconds and thawed to obtain a tarako sauce. The appearance, flavor and texture of such a cod sauce were evaluated according to the following evaluation criteria. Table 2 shows the results. (Evaluation criteria) ◎ Appearance: ：: No white turbidity and discoloration of roses were observed. △: White turbidity and discoloration of roses were slightly observed. ×: White turbidity and discoloration of roses were observed and baked. Texture: ○: Fresh flavor / texture △: Slightly baked ragged roughness X: Strongly baked ragged roughness

[0025]

[Table 2]

From Table 2, it was confirmed that the tark sauce of Example 1 was superior in appearance, flavor and texture to the tark sauce of Comparative Example 1.

Example 2 and Comparative Example 2 Frozen tarako sauce was prepared according to the formulation shown in Table 3. That is, the frozen tobacco was first thawed at 10 ° C. for 24 hours, then washed and separated. This rose was added to a horizontal mixer, and a liquid raw material (including water) excluding fats and oils was added with stirring. Furthermore, after adding the powdery raw material except xanthan gum, syrup was added and stirred. Then, a liquid oil or fat in which xanthan gum was dispersed was added and stirred until the mixture became uniform. This was cooled to 10 ° C. and 350 mm × 45
0mm (L-LDPE / NY / LDPE, thickness 80μ
The plastic film of m) was filled with 5 kg and sealed. This was sterilized at 60 ° C for 2 hours, rapidly cooled with ice water, and further frozen at -25 ° C.

[0028]

[Table 3]

Test Example 2 Frozen cod sauce 50 obtained in Example 2 and Comparative Example 2
g was placed in a microwave oven with an output of 500 W, heated for 30 seconds and thawed to obtain a tarako sauce. The appearance, flavor, and texture of the tobacco sauce were evaluated according to the same evaluation criteria as in Test Example 1. Table 4 shows the results.

[0030]

[Table 4]

From Table 4, it was confirmed that the tartar sauce of Example 2 was superior in appearance, flavor and texture to the tartar sauce of Comparative Example 2.

Example 3 Tarako spaghetti was prepared using the frozen tartar sauce prepared in Example 1. That is, the frozen tarako sauce of Example 1 was thawed in a refrigerator at 5 ° C. for 24 hours. Spaghetti was boiled in boiling water for 8 minutes and 29 seconds and cooled with ice water. Next, 28 g of tarako sauce was added to 225 g of the spaghetti obtained above, and the mixture was rapidly frozen using a tunnel freezer. Such a squid spaghetti, output 50
When placed in a microwave oven of 0 W and heated for 4 minutes and 30 seconds and thawed, the appearance of the tarako sauce in the spaghetti did not show any cloudiness or discoloration, and the flavor and texture were excellent with freshness. Was.

[0033]

According to the present invention, it is possible to obtain a fish egg-containing frozen sauce having an excellent appearance without clouding and discoloration, a fresh flavor and texture even when heated in a microwave oven. A frozen food containing such a sauce can be obtained.

Claims (4)

[Claims] 1. A composition comprising 3 to 30% by weight of at least one saccharide selected from the group consisting of monosaccharides, oligosaccharides, polysaccharides and hydrolysates of polysaccharides, and fish eggs. A fish egg-containing frozen sauce having microwave resistance. 2. The hydrolyzate of the polysaccharide is syrup and / or
2. The frozen egg-fish-containing frozen sauce according to claim 1, which is dextrin. 3. The frozen egg-fish-containing frozen sauce according to claim 1, wherein the fish eggs are cod. 4. A frozen food comprising the fish egg-containing frozen sauce having a microwave resistance according to any one of claims 1 to 3.