JP6114145B2 - Sea urchin-containing oil-in-water emulsified sauce - Google Patents

Description

The present invention relates to a sea urchin-containing oil-in-water emulsified sauce that enhances the flavor and richness of sea urchins.

Sea urchins are eaten as raw sea urchins, as well as sea urchin processed products such as salt sea urchins and kneaded sea urchins. The sea urchin processed product is obtained by adding alcohol and other seasonings to salt sea urchin obtained by adding salt to raw sea urchin.
In recent years, sea urchin-containing sauces such as pasta sauce are also commercially available, and the sea urchin food scene has spread.

When the sauce is emulsified, it is preferable that the mouth feel is smooth. On the other hand, when the emulsification is strong, the flavor is blurred and it is difficult to feel the richness.
In order to enhance the flavor and richness of sea urchin, the emulsified state is sufficient to prevent the separation of the sauce, but in this case, it is difficult to stably maintain the emulsified state of the sauce, and the sauce is easy to separate. There's a problem.

As an emulsification source that enhances the flavor and richness of ingredients, for example,
Patent Document 1 describes an emulsified pasta sauce containing ingredients for seafood and containing lactic acid and egg yolk. Examples of seafood include sea urchins.
In addition, it has been shown that, by containing lactic acid, the richness unique to fishery products can be prevented from becoming weak and blurry.

However, the emulsified sauce described in Patent Document 1 shows a remarkable effect especially on sauces containing tarako, and in an emulsified sauce containing sea urchins, no significant effect is obtained in improving flavor and richness. It was.
Therefore, another method is required for an emulsified sauce that enhances the flavor and richness of sea urchin.

JP 2012-39954 A

An object of the present invention is to provide a sea urchin-containing oil-in-water emulsified sauce that enhances the flavor and richness of sea urchins.

The inventors of the present invention have intensively studied to achieve the above object.
As a result, it has been found that a sea urchin-containing oil-in-water emulsified sauce can be obtained that contains succinate and a specific amount of edible fat and egg yolk. It came to be completed.

That is, the present invention
(1) In a sea urchin-containing oil-in-water emulsified sauce containing sea urchin, egg yolk, and edible oil and fat, and having a pH of 5 to 7.5.
Containing succinate,
Mix 25 to 75% of edible oil and fat with respect to the total amount of sauce,
The ratio of edible fat / oil to 1 part of egg yolk solids is 1.25 parts or more and 300 parts or less,
The viscosity at 25 ° C. is 1 Pa · s or more and 100 Pa · s or less,
Sea urchin-containing oil-in-water emulsified sauce,
(2) In the sea urchin-containing oil-in-water emulsified sauce of (1),
The water activity is 0.6 or more and 0.9 or less,
Sea urchin-containing oil-in-water emulsified sauce,
It is.

According to the present invention, it is possible to provide a sea urchin-containing oil-in-water emulsified sauce that enhances the flavor and richness of sea urchins.
Therefore, further expansion of demand for sea urchin-containing sauce can be expected.

The present invention will be described in detail below.
In the present invention, “%” means “mass%” and “part” means “part by mass”.

<Features of the present invention>
The present invention is a sea urchin-containing oil-in-water emulsified sauce containing sea urchin, egg yolk, and edible oil and fat, and having a pH of 5 to 7.5.
Containing succinate,
Mix 25 to 75% of edible oil and fat with respect to the total amount of sauce,
The ratio of edible fat / oil to 1 part of egg yolk solids is 1.25 parts or more and 300 parts or less,
When the viscosity at 25 ° C. is 1 Pa · s or more and 100 Pa · s or less,
It is characterized by its sea urchin flavor and richness.

<Sea urchin-containing oil-in-water emulsified sauce>
The sea urchin-containing oil-in-water emulsified sauce of the present invention is
This refers to a sauce containing sea urchin, in which edible fats and oils are dispersed almost uniformly in the water phase as oil droplets and an oil-in-water emulsified state is maintained.
Examples of such sea urchin-containing oil-in-water emulsified sauces include cooking seasonings and pasta sauces.

<PH of sea urchin-containing oil-in-water emulsified sauce>
The sea urchin-containing oil-in-water emulsified sauce of the present invention has a pH of 5 or more and 7.5 or less from the viewpoint that the flavor and richness of the sea urchin will stand out even when eaten with food such as pasta.

<Sea urchin>
In the sea urchin-containing oil-in-water emulsified sauce of the present invention, as sea urchins, raw sea urchins, salt sea urchins with salt added to raw sea urchins, and sea urchin processed products with seasonings added to sea urchins can be used. .
Examples of sea urchin processed products include kneaded sea urchin, grain sea urchin, and mixed sea urchin.

<Content of sea urchin>
In the sea urchin-containing oil-in-water emulsified sauce of the present invention, the sea urchin content may be a general level, specifically 1% or more and 30% or less in raw conversion, and further 5% or more and 20% or less. Good.
When using sea urchin processed products, the sea urchin portion in the sea urchin processed products is the sea urchin content.

<Succinate>
The succinate used in the sea urchin-containing oil-in-water emulsified sauce of the present invention may be any natural or synthetic one as long as it is suitable for food.
Examples of the succinate include sodium succinate.

<Amount of succinate>
The blending amount of succinate is preferably 0.01% or more and 5% or less, more preferably 0.05% or more and 3% or less in terms of succinic acid, based on the total amount of the sea urchin-containing oil-in-water emulsified sauce of the present invention.
When the blending amount of succinate is within the above range, the effect of the present invention that enhances the flavor of sea urchins can be easily obtained.
In addition, the said compounding quantity is a compounding quantity of an anhydride.

<Edible oils and fats>
In the sea urchin-containing oil-in-water emulsified sauce of the present invention, the edible oil / fat is a lipid mainly composed of triacylglycerol or diacylglycerol, and may be any as long as it is suitable for edible use.
Such edible oils and fats include, for example, animal and vegetable oils such as milk fat, beef tallow, egg yolk oil, palm oil, rapeseed oil, soybean oil, corn oil, safflower oil, cottonseed oil, rice oil, sunflower oil, safflower oil, hardened oil, Examples thereof include fats and oils obtained by chemical or enzymatic treatment such as enzyme-treated egg yolk oil.
These edible fats and oils may be used alone or in combination of two or more.

<Amount of edible oil / fat>
The amount of edible oil / fat is 25% or more and 75% or less, preferably 25% or more and 70% or less, and more preferably 25% or more and 50% or less, with respect to the total amount of the sea urchin-containing oil-in-water emulsified sauce of the present invention.
If the amount of the edible oil / fat is greater than the above range, the emulsified state of the sauce cannot be maintained, or the oily sea urchin flavor is not felt.
If the blended amount of edible oils and fats is less than the above range, the richness of sea urchins becomes a weak source.
In addition, from the viewpoint of further enhancing the flavor and richness of sea urchin, the amount of edible oil / fat is preferably 1 part or more and 4.5 parts or less, more preferably 1.3 parts or more and 4 parts or less, based on 1 part of the raw equivalent of sea urchin in the sauce. Is good.

<Yellow>
In the sea urchin-containing oil-in-water emulsified sauce of the present invention, the egg yolk is obtained by splitting a chicken egg such as a chicken and separating the egg white. , Sweetened frozen egg yolk, and those obtained by enzymatic treatment or desugaring thereof.
These egg yolks may be used alone or in combination of two or more.
The egg yolk need only have a function as an emulsifier for imparting richness to the sauce and maintaining the emulsification of the sauce, and may contain egg white and other egg-derived components to the extent that the effect is not affected. Absent.
When using egg yolk containing egg white or other egg-derived components, the yolk portion corresponds to the egg yolk of the present invention.
In the sea urchin-containing oil-in-water emulsified sauce of the present invention, it is preferable to use enzyme-treated egg yolk from the viewpoint of maintaining an emulsified state where the flavor and richness of sea urchin, which will be described later, are maintained.

<Combination ratio of edible fat and egg yolk>
In the sea urchin-containing oil-in-water emulsified sauce of the present invention, the ratio of edible fat / oil to 1 part of egg yolk solids is 1.25 to 300 parts, preferably 1.5 to 250 parts, and particularly 2.5. Part to 200 parts.
When the ratio of the edible fat / oil to 1 part of egg yolk solid content is larger than the above range, the emulsification of the sauce is weak, and the emulsified state of the sauce cannot be maintained, resulting in a separated state. Also, the richness of sea urchins will be weak.
When the ratio of the edible fat / oil to 1 part of egg yolk solids is less than the above range, the emulsification of the sauce is strong, the flavor of the sea urchin is blurred, and the richness is also weakened. In addition, the egg yolk flavor becomes a strong sauce.

<Viscosity of sea urchin-containing oil-in-water emulsified sauce>
In the sea urchin-containing oil-in-water emulsified sauce of the present invention, in order to maintain the emulsified state in which the flavor and richness of sea urchins stand out,
The viscosity when measured with a BH viscometer at 25 ° C. is from 1 Pa · s to 100 Pa · s, more preferably from 5 Pa · s to 70 Pa · s.
When the value of the viscosity is larger than the above range, the emulsification of the sauce is strong, the sea urchin flavor is blurred, and the richness is also weakened.
When the value of the viscosity is smaller than the above range, the emulsification of the source is weak, and the emulsified state of the source cannot be maintained, resulting in a separated state.
The viscosity was measured using a BH viscometer, the product temperature was 25 ° C., the rotation speed was 10 rpm, and the rotor No. Under the condition of 6, the viscosity value was calculated from the reading after 2 rotations.

<Water activity of sea urchin-containing oil-in-water emulsified sauce>
The sea urchin-containing oil-in-water emulsified sauce of the present invention is
The water activity is preferably 0.6 or more and 0.9 or less, more preferably 0.65 or more and 0.86 or less, and particularly preferably 0.7 or more and 0.84 or less.
When the water activity is in the above range, heating is not required during the production process of the sea urchin-containing oil-in-water emulsified sauce of the present invention, and a sauce that enhances the flavor of sea urchin is easily obtained.
In order to adjust the water activity to the above-mentioned range, in consideration of the taste of the sea urchin-containing oil-in-water emulsified sauce, sugar water, sugars such as sugar, salt such as salt, etc. may be used in a conventional manner.

<Alcohol>
The sea urchin-containing oil-in-water emulsified sauce of the present invention is preferably blended with alcohol, that is, ethanol from the viewpoint of enhancing the flavor of sea urchin.
When alcohol is added, it becomes a sauce that enhances the flavor of sea urchins.

<Alcohol content>
The blending amount of the alcohol is preferably 0.01% or more and 4% or less, and more preferably 0.02% or more and 3% or less, with respect to the total amount of the sea urchin-containing oil-in-water emulsified sauce of the present invention.
When the blending amount of the alcohol is within the above range, the flavor and richness of sea urchins stand out and the emulsified state of the sauce is easily maintained.

<Starch>
The sea urchin-containing oil-in-water emulsified sauce of the present invention is preferably blended with starch from the viewpoint of maintaining an emulsified state in which the flavor and richness of sea urchin are enhanced.
Examples of the starch include raw starch, processed starch such as pregelatinized starch, oxidized starch, and cross-linked starch, and wet heat-treated starch.
In the production of the sea urchin-containing oil-in-water emulsified sauce of the present invention, as described above, heating may not be required during the production process, so that pregelatinized starch is good, and octenyl succinate starch is good.

<Amount of starch>
The blending amount of the starch is preferably 0.01% or more and 10% or less, and more preferably 0.05% or more and 8% or less with respect to the total amount of the sea urchin-containing oil-in-water emulsified sauce of the present invention.
When the blending amount of the starch is within the above range, an emulsified state in which the flavor and richness of sea urchin are enhanced is easily maintained.

In the sea urchin-containing oil-in-water emulsified sauce of the present invention, raw materials other than the sea urchin, succinate, edible oil and fat and egg yolk, which are essential raw materials of the present invention, are appropriately selected and blended within a range not impairing the effects of the present invention. be able to.
Specifically, for example, various seasonings such as soy sauce, sugar, salt, vinegar, nucleic acid-based umami seasonings, citrus fruit juice, ketchup, milk such as milk, skim milk powder, whole milk powder, whey protein, and various spices Oil, monoglycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, lecithin, lysolecithin and other emulsifiers, xanthan gum, tamarind seed gum, gellan gum, guar gum, gum arabic, silium seed gum, potato starch, corn starch, glutinous rice starch, Thickeners such as starch such as wheat starch, tapioca starch, waxy corn starch and glutinous rice starch, organic acids such as citric acid, tartaric acid and malic acid or salts thereof, antioxidants such as ascorbic acid and vitamin E, various peptides , Spices, fragrances, pigments and the like.

<Method for producing sea urchin-containing oil-in-water emulsified sauce>
The method for producing the sea urchin-containing oil-in-water emulsified sauce of the present invention is as follows.
It includes a step of uniformly stirring and mixing the blended raw materials and emulsifying, and a step of performing a heat treatment.
The mixing operation in the production of the sea urchin-containing oil-in-water emulsified sauce of the present invention can be performed using a stirrer such as a mixer or a kneader.

Hereinafter, the present invention will be specifically described based on examples, comparative examples, and test examples. The present invention is not limited to these.

[Example 1]
Sea urchin-containing oil-in-water emulsified sauces were prepared at the blending ratios in Table 1.
Specifically, all the raw materials were put into a mixer and stirred at 25 ° C., and then heated to 80 ° C. to obtain a sea urchin-containing oil-in-water emulsified sauce.
The pH of the obtained source was 5 or more and 7.5 or less, and the viscosity was 5 Pa · s or more and 70 Pa · s or less. The water activity value was 0.6 or more and 0.9 or less.

[Example 2]
A sea urchin-containing oil-in-water emulsified sauce was prepared in the same manner as in Example 1 at the blending ratio in Table 1.
The pH of the obtained source was 5 or more and 7.5 or less, and the viscosity was 5 Pa · s or more and 70 Pa · s or less. The water activity value was 0.6 or more and 0.9 or less.

[Example 3]
A sea urchin-containing oil-in-water emulsified sauce was prepared in the same manner as in Example 1 at the blending ratio in Table 1.
The pH of the obtained source was 5 or more and 7.5 or less, and the viscosity was 1 Pa · s or more and 100 Pa · s or less. The water activity value was 0.6 or more and 0.9 or less.

[Comparative Example 1]
A sea urchin-containing oil-in-water emulsified sauce was prepared in the same manner as in Example 1 at the blending ratio in Table 1.
The pH of the obtained source was 5 or more and 7.5 or less, and the viscosity was 1 Pa · s or more and 100 Pa · s or less. The water activity value was 0.6 or more and 0.9 or less.

[Comparative Example 2]
A sea urchin-containing oil-in-water emulsified sauce was prepared in the same manner as in Example 1 at the blending ratio in Table 1.
The obtained sauce had a pH of 5 to 7.5 and a viscosity of 1 Pa · s to 100 Pa · s. The water activity value was 0.6 or more and 0.9 or less.

[Test Example 1] Sea urchin flavor and body sensory evaluation The sea urchin flavor and body of the sea urchin-containing oil-in-water emulsified sauce of Examples 1 to 3 and Comparative Examples 1 and 2 were subjected to sensory evaluation.
Specifically, the boiled pasta was subjected to a sea urchin-containing oil-in-water emulsified sauce at room temperature, and entangled uniformly before evaluation.
In addition, when the source is used by heating, it is used after heating.

<Evaluation criteria for sea urchin flavor and richness>
A: The flavor and richness of sea urchins stand out well.
B: The flavor and richness of sea urchins stand out.
C: Flavor and richness of sea urchin are slightly weak.
D: The flavor and richness of sea urchin are weak.

From Table 1, the sea urchin-containing oil-in-water emulsified sauce (Examples 1 to 3) in which the blending amount of edible oils and fats is 25% or more and 75% or less was preferable because the flavor and richness of sea urchins are more conspicuous.
Moreover, the sea urchin-containing oil-in-water emulsified sauce (Examples 1 and 2) in which the blended amount of edible fats and oils is 25% or more and 50% or less was very preferable because the flavor and richness of sea urchins were more enhanced.

On the other hand, the sea urchin-containing oil-in-water emulsified sauce (Comparative Example 1) in which the blending amount of edible fats and oils is less than 25% is not preferable because the flavor and richness of sea urchins are weak.
Moreover, the sea urchin-containing oil-in-water emulsified sauce (Comparative Example 2) in which the blending amount of edible oils and fats exceeds 75% cannot maintain the emulsification of the sauce, and is in a separated state.

[Example 4]
A sea urchin-containing oil-in-water emulsified sauce was prepared in the same manner as in Example 1 except that no alcohol was added.
The pH of the obtained source was 5 or more and 7.5 or less, and the viscosity was 1 Pa · s or more and 100 Pa · s or less. The water activity value was 0.6 or more and 0.9 or less.

[Example 5]
A sea urchin-containing oil-in-water emulsified sauce was prepared in the same manner as in Example 1 except that no starch was added.
The pH of the obtained source was 5 or more and 7.5 or less, and the viscosity was 1 Pa · s or more and 100 Pa · s or less. The water activity value was 0.6 or more and 0.9 or less.

[Test Example 2] Influence of alcohol and starch The sea urchin flavor and richness of sea urchin-containing oil-in-water emulsified sauces of Examples 1, 4, and 5 were subjected to sensory evaluation in the same manner as in Test Example 1.

When Example 1 and Example 4 were compared, the sauce of Example 1 in which the alcohol was blended was more preferable than the sauce of Example 4 in which the alcohol was not blended.
When Example 1 is compared with Example 5, the sauce of Example 1 in which starch is blended maintains a preferable emulsified state in which the flavor and richness of sea urchin are more attractive than the sauce of Example 5 in which starch is not blended. It was.

[Comparative Example 3]
A sea urchin-containing oil-in-water emulsified sauce was prepared in the same manner as in Example 1 except that no succinate was added.
The pH of the obtained source was 5 or more and 7.5 or less, and the viscosity was 5 Pa · s or more and 70 Pa · s or less. The water activity value was 0.6 or more and 0.9 or less.

[Comparative Example 4]
A sea urchin-containing oil-in-water emulsified sauce was prepared in the same manner as in Example 1 except that lactate was added instead of succinate.
The pH of the obtained source was 5 or more and 7.5 or less, and the viscosity was 5 Pa · s or more and 70 Pa · s or less. The water activity value was 0.6 or more and 0.9 or less.

[Test Example 3] Influence of organic acid salt The sea urchin flavor and richness of sea urchin-containing oil-in-water emulsified sauces of Example 1 and Comparative Examples 3 and 4 were subjected to sensory evaluation in the same manner as in Test Example 1.
The evaluation criteria are the same as in Test Example 1.

From Table 2, the sea urchin-containing oil-in-water emulsified sauce containing no succinate (Comparative Example 3) was not very preferable because the sea urchin flavor and body were weak.
The sea urchin-containing oil-in-water emulsified sauce (Comparative Example 4) containing lactate instead of succinate was not preferred because it lacked the mellow flavor and weakness and richness of sea urchin.

[Example 6]
A sea urchin-containing oil-in-water emulsified sauce containing 50% edible oil and fat and 3.6% egg yolk in terms of solid content was prepared in the same manner as in Example 1.
The pH of the obtained source was 5 or more and 7.5 or less, and the viscosity was 5 Pa · s or more and 70 Pa · s or less. The water activity value was 0.6 or more and 0.9 or less.

[Example 7]
A sea urchin-containing oil-in-water emulsified sauce containing 25% edible oil and fat and 0.1% egg yolk in terms of solid content was prepared in the same manner as in Example 1.
The pH of the obtained source was 5 or more and 7.5 or less, and the viscosity was 5 Pa · s or more and 70 Pa · s or less. The water activity value was 0.6 or more and 0.9 or less.

[Example 8]
A sea urchin-containing oil-in-water emulsified sauce containing 25% edible oil and fat and 15% egg yolk in terms of solid content was prepared in the same manner as in Example 1.
The pH of the obtained source was 5 or more and 7.5 or less, and the viscosity was 1 Pa · s or more and 100 Pa · s or less. The water activity value was 0.6 or more and 0.9 or less.

[Comparative Example 5]
A sea urchin-containing oil-in-water emulsified sauce containing 70% edible oil and fat and 0.2% egg yolk in terms of solid content was prepared in the same manner as in Example 1.
The pH of the obtained source was 5 or more and 7.5 or less, and the viscosity was 1 Pa · s or more and 100 Pa · s or less. The water activity value was 0.6 or more and 0.9 or less.

[Comparative Example 6]
A sea urchin-containing oil-in-water emulsified sauce containing 25% edible oil and fat and no egg yolk was prepared in the same manner as in Example 1.
The pH of the obtained source was 5 or more and 7.5 or less, and the viscosity was 1 Pa · s or more and 100 Pa · s or less. The water activity value was 0.6 or more and 0.9 or less.

[Comparative Example 7]
A sea urchin-containing oil-in-water emulsified sauce containing 25% edible oil and fat and 25% egg yolk in terms of solid content was prepared in the same manner as in Example 1.
The obtained sauce had a pH of 5 to 7.5, a viscosity of 1 Pa · s to 100 Pa · s, and a water activity value of 0.6 to 0.9.

[Test Example 4] Ratio of edible fat / oil to egg yolk and relationship between sea urchin flavor and richness Sea urchin flavor and richness of sea urchin-containing oil-in-water emulsified sauces of Examples 1, 2, 6-8 and Comparative Examples 5-7 The sensory evaluation was performed in the same manner as in Test Example 1.
The evaluation criteria are the same as in Test Example 1.

From Table 3,
The sea urchin-containing oil-in-water emulsified sauce (Examples 1, 2 and 6 to 8) having a ratio of edible oil / fat to 1 part of egg yolk solids of 1.25 to 300 parts has an emulsified state in which the flavor and richness of sea urchins stand out. It was preferable to maintain.
Moreover, the sea urchin-containing oil-in-water emulsified sauce (Examples 1, 2 and 6) in which the ratio of edible fat / oil to 1 part of egg yolk solids is 2.5 parts or more and 200 parts or less is more preferable than the flavor and richness of sea urchins. The emulsified state was maintained.
On the other hand, the sea urchin-containing oil-in-water emulsified sauce (comparative examples 5, 6, and 7) in which the ratio of the edible fat / oil to 1 part of egg yolk solids does not satisfy 1.25 parts or more and 300 parts or less cannot maintain a preferable emulsified state. The flavor and richness of sea urchin were weak, which was not preferable.

Claims (2)

In sea urchin-containing oil-in-water emulsified sauce containing sea urchin, egg yolk, and edible oil and fat, the pH is 5 or more and 7.5 or less,
Containing succinate,
Mix 25 to 75% of edible oil and fat with respect to the total amount of sauce,
The ratio of edible fat / oil to 1 part of egg yolk solids is 1.25 parts or more and 300 parts or less,
The viscosity at 25 ° C. is 1 Pa · s or more and 100 Pa · s or less,
Sea urchin-containing oil-in-water emulsified sauce. In the sea urchin-containing oil-in-water emulsified sauce according to claim 1,
The water activity is 0.6 or more and 0.9 or less,
Sea urchin-containing oil-in-water emulsified sauce.