JP7179425B2 - Sauce containing sea urchin using sea urchin puree and potato granules - Google Patents

Description

The present invention relates to a sea urchin-containing sauce using sea urchin puree and potato granules.

As an example of using sea urchin as a sauce, sea urchin-containing oil-in-water emulsified sauce containing sea urchin, egg yolk, and edible oil and having a pH of 5 or more and 7.5 or less in order to enhance the flavor and richness of sea urchin, A succinate is blended, 25% or more and 75% or less of edible oil is blended with respect to the total amount of the sauce, the ratio of edible oil and fat to 1 part of egg yolk solid content is 1.25 or more and 300 parts or less, Viscosity at 25 ° C. is 1 Pa·s or more and 100 Pa·s or less, and a sea urchin-containing oil-in-water emulsified sauce is known (see, for example, Patent Document 1).
In addition, sea urchin and water are included for the purpose of not having a dry texture even after retort sterilization, having a smooth texture, and having a strong flavor and texture of sea urchin. In addition, the retort-sterilized sea urchin-containing sauce contains 40% by mass or more of sea urchin with respect to the total amount of the sauce, and the average of the distance that the sauce flows when measured three times under predetermined conditions is 20.0 cm or more. A sea urchin-containing sauce characterized by is known (see, for example, Patent Document 2).

JP 2015-39346 A Japanese Patent Application Laid-Open No. 2018-46801

Sea urchins used in sea urchin-containing sauces are generally expensive due to a decrease in the amount of sea urchins caught, and there is a demand for a method of supplementing the flavor and texture even when the amount of sea urchins used is reduced.
Accordingly, an object of the present invention is to provide a sea urchin-containing sauce in which deterioration in texture is suppressed even when the amount of sea urchin puree used in the sea urchin-containing sauce is reduced.

As a result of extensive research in order to achieve the above object, the present inventors have found that by using a specific amount of potato granules with respect to the sea urchin puree used for the sea urchin-containing sauce, the amount of sea urchin puree used for the sea urchin-containing sauce The present inventors have completed the present invention by finding that it is possible to obtain a sea urchin-containing sauce in which deterioration in texture is suppressed even when the amount is reduced.
Therefore, the present invention is a sea urchin-containing sauce using sea urchin puree, characterized by using 20 parts by mass or more and 40 parts by mass or less of potato granules per 100 parts by mass of sea urchin puree.

In the sea urchin-containing sauce of the present invention, deterioration in texture is suppressed even when the amount of sea urchin puree used is reduced.

The present invention will be described in detail below.
The sea urchin puree used in the present invention is obtained by processing the gonads (testicles and ovaries) of edible sea urchins such as red sea urchin, purple sea urchin, and bafun sea urchin into a puree form and heat sterilizing it, and is commercially available from various manufacturers.
For the sea urchin puree used in the present invention, in addition to sea urchin puree containing 100% by mass of sea urchin-derived raw materials, sea urchin puree containing up to about 5 masses of salt, seasonings, pigments, etc. can be used as necessary.
Frozen and thawed sea urchin puree can also be used for the sea urchin-containing sauce of the present invention.

The potato granules used in the present invention refer to granulated dehydrated potatoes, which are commercially available from various manufacturers.
Dried potatoes are available in various shapes, such as flakes and powder.

Sea urchin puree is generally used in sea urchin-containing sauces in an amount of about 5% to 10% by weight.
As the amount of sea urchin puree added decreases, the flavor and texture of the pureed sea urchin disappears, resulting in a watery texture.
In addition, the larger the amount of sea urchin puree, the more flavor and texture of sea urchin.
When the amount of sea urchin puree was reduced, the loss of flavor could be compensated for by the flavoring, but the loss of texture (becoming watery) could not be compensated for.
The sea urchin-containing sauce of the present invention can compensate for the decrease in texture (watery) by using 20 parts by mass or more and 40 parts by mass or less of potato granules with respect to 100 parts by mass of sea urchin puree. The same texture can be obtained even if the content is reduced to 3.5% to 7.0% by mass relative to 5% to 10% by mass.
If the amount of potato granules used is less than 20 parts by mass based on 100 parts by mass of sea urchin puree, a sufficient effect cannot be obtained.
In addition, the present invention can compensate for the decrease in texture (watery) when the amount of sea urchin puree is reduced, but it is not a substitute for sea urchin puree, so a certain amount of sea urchin puree is required.
In addition, the flavor when the amount of sea urchin puree is reduced can be supplemented with flavor as usual.

The sea urchin-containing sauce of the present invention can be produced in the same manner as conventional sea urchin-containing sauces, except that potato granules are used as raw materials for conventional sea urchin-containing sauces.
Potato granules can be blended simultaneously with fats, starches, seasonings, etc. used as raw materials for conventional sea urchin-containing sauces, and no special blending method is required.
For example, it can be produced by putting starch, oil, seasoning, fragrance, water, etc. into a kneader and heating it.
The obtained sea urchin-containing sauce can be used as it is, cooled, or frozen and then thawed.

The sea urchin-containing sauce of the present invention may be used in the same way as conventional sea urchin-containing sauces, and can be used, for example, as a topping for pasta sauce, pizza, dressing, gratin sauce, soup, and rice.

EXAMPLES The present invention will be specifically described below with reference to Examples, but the present invention is not limited to these Examples.
[Examples 1 to 4, Comparative Examples 1 to 3]
Hydroxypropylated phosphate cross-linked tapioca starch 1.0 parts by mass, salad oil 10.0 parts by mass, seasoning 12.0 parts by mass (salt 2.5 parts by mass, sodium glutamate 2.0 parts by mass, seafood extract 2.0 parts parts by mass, sugar 4.0 parts by mass, brewed vinegar 1.5 parts by mass) and raw materials shown in Table 1 are put into a kneader in the blending amounts shown in Table 1, water is added so that the total becomes 100 parts by mass, The sea urchin sauce was produced by heating to 85°C.
After cooling, it was quickly frozen.
Two weeks later, it was thawed in the microwave and evaluated by 10 panelists according to the following evaluation criteria.
・Texture 5 points Very good with grainy feeling 4 points Slightly grainy feeling good 3 points Normal 2 points Slightly watery and grainy feeling not much felt 1 point Watery grainy feeling and very poor

Table 1 shows the obtained evaluation results.
In the table, the evaluation shows the number of people who scored and the average score.
In both Examples and Comparative Examples, the potato flavor was acceptable.
As for the texture, the one containing 5 parts by mass of sea urchin puree was regarded as a control (3.0 points), and the one with less than this was regarded as unacceptable.

Claims (1)

A sea urchin-containing sauce using sea urchin puree, characterized by using 20 parts by mass or more and 40 parts by mass or less of potato granules per 100 parts by mass of sea urchin puree.