Substitute food for roe, food, and method for producing substitute food for roe

Abstract

To provide a fish egg substitute food having a fish egg-like flavor, to provide a food containing the fish egg substitute food, and to provide a method for producing the fish egg substitute food.SOLUTION: A fish roe substitute food product containing a plant-derived granular food product and a seasoning liquid, in which a ratio of a mass of the granular food product measured under predetermined measurement conditions is 80% by mass or more when a mass of the fish roe substitute food product is 100%, the seasoning liquid contains a vegetable fat or oil and a plant-derived fermented seasoning, the vegetable fat or oil contains 10% by mass or more of an n-3 unsaturated fatty acid, and a mass ratio of the n-3 unsaturated fatty acid to the fermented seasoning is 0.50 or more.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a fish roe substitute food, a food containing the same, and a method for producing the fish roe substitute food. [Background technology]

[0002] Fish roe such as cod roe and salmon roe are widely used as toppings and sauces for dishes, as well as pickled in soy sauce or salt. Meanwhile, fish roe substitute foods, in which fish roe is replaced with plant-derived ingredients, are known. For example, Patent Documents 1 to 3 describe salmon roe-like foods formed with a calcium alginate coating and seasoned with salt or sugars. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Publication No. 9-149775 [Patent Document 2] Japanese Patent Application Publication No. 9-201179 [Patent Document 3] Japanese Patent Application Laid-Open No. 2004-215536 Summary of the Invention [Problem to be solved by the invention]

[0004] In recent years, there has been growing interest in foods that substitute animal foods with plant-derived materials, etc., due to the growing preference for plant-based foods and health considerations. There is also a demand for fish roe substitute foods that have a flavor that is closer to that of real fish roe.

[0005] In view of the above circumstances, an object of the present invention is to provide a fish roe substitute food having a fish roe-like flavor, a food containing the same, and a method for producing the fish roe substitute food. [Means for solving the problem]

[0006] To achieve the above-mentioned object, the present inventors have conducted extensive research into fish roe substitute foods. The inventors have discovered that by combining a plant-derived fermented seasoning with plant-derived n-3 unsaturated fatty acids in a seasoning liquid, the flavor of fish oil and the flavor unique to marine products (e.g., the scent of the seashore) can be obtained, resulting in a fish roe-like flavor. Furthermore, the inventors have discovered the optimal range for the content of n-3 unsaturated fatty acids in the plant oil and the optimal range for the mass ratio of n-3 unsaturated fatty acids to the plant-derived fermented seasoning in order to obtain a fish roe-like flavor, and have completed the present invention.

[0007] The present invention relates to, for example, the following inventions. (1) A fish roe substitute containing a plant-derived granular food and a seasoning liquid, When the mass of the fish egg substitute food is taken as 100%, the mass ratio of the granular food measured under the following measurement conditions is 80% by mass or more, The seasoning liquid contains vegetable oil and a plant-derived fermented seasoning, The vegetable oil contains 10% by mass or more of n-3 unsaturated fatty acids, The mass ratio of the n-3 unsaturated fatty acid to the fermented seasoning is 0.50 or more. Fish egg substitute food. (Measurement conditions) (1) A predetermined mass of the fish roe substitute food is passed through a sieve with a mesh size of 480 μm. (2) Place the fish roe substitute in a bowl filled with hot water at 40 to 50°C and rinse for 30 seconds. (3) The sieve is removed from the hot water in the bowl and the water is drained by moving the sieve up and down 10 times, and the sieve is left standing in a tilted position for 1 minute to further drain the water. (4) The mass of the granular food remaining on the sieve is measured. (5) The mass of the granular food measured is calculated as a percentage (mass%) of the mass of the fish egg substitute food, where the predetermined mass of the fish egg substitute food is taken as 100%. (2) The n-3 unsaturated fatty acid contains α-linolenic acid. (1) A fish roe substitute food. (3) The content of the fermented seasoning in the seasoning liquid is 10% by mass or less. A fish roe substitute food according to (1) or (2). (4) The granular food contains glucomannan. A fish roe substitute food according to any one of (1) to (3). (5) The fermented seasoning includes a fermented seasoning containing wheat as a raw material. A fish roe substitute food according to any one of (1) to (4). (6) The fermented seasoning is at least one selected from fermented seasonings having an alcohol content of 1% or less. A fish roe substitute food according to any one of (1) to (5). (7) The total content of sugars in the fermented seasoning is 30% by mass or less. (1) A fish roe substitute food. (8) A food product comprising the fish roe substitute food according to any one of (1) to (7). (9) A fish roe preparation step for preparing a fish roe substitute food containing a plant-derived granular food and a seasoning liquid containing vegetable oil and fat and a plant-derived fermented seasoning, When the mass of the fish egg substitute food is taken as 100%, the mass ratio of the granular food measured under the following measurement conditions is 80% by mass or more, The vegetable oil contains 10% by mass or more of n-3 unsaturated fatty acids, The mass ratio of the n-3 unsaturated fatty acid to the fermented seasoning is 0.50 or more. A method for producing a fish roe substitute. (Measurement conditions) (1) A predetermined mass of the fish roe substitute food is passed through a sieve with a mesh size of 480 μm. (2) Place the fish roe substitute in a bowl filled with hot water at 40 to 50°C and rinse for 30 seconds. (3) The sieve is removed from the hot water in the bowl and the water is drained by moving the sieve up and down 10 times, and the sieve is left standing in a tilted position for 1 minute to further drain the water. (4) The mass of the granular food remaining on the sieve is measured. (5) The percentage (mass %) of the measured mass of the granular food is calculated when the predetermined mass of the fish roe substitute food is taken as 100%. (10) In the fish roe preparation step, the granular food is immersed in the seasoning liquid. (9) A method for producing the fish roe substitute food according to (9). (11) In the fish roe preparation step, the granular food containing the seasoning liquid is formed. (9) A method for producing the fish roe substitute food according to (9). [Effects of the Invention]

[0008] According to the present invention, it is possible to provide a fish roe substitute food having a fish roe-like flavor, a food containing the same, and a method for producing the fish roe substitute food. DETAILED DESCRIPTION OF THE INVENTION

[0009] The present invention will be described in detail below. In the present invention, the expression "content of B in A" refers to the proportion of the mass of B in A when the mass of A is 100%, and may be a theoretical value or an analytical value.

[0010] <Fish egg substitute food> The fish roe substitute food of the present invention contains 80% or more by mass of a plant-derived granular food and a seasoning liquid. Such a fish roe substitute food has a form in which a granular food having a shape similar to fish roe is seasoned with a seasoning liquid, for example, a form in which the granular food is immersed in a seasoning liquid and / or a form in which the seasoning liquid is enclosed in a coating of the granular food. According to the present invention, the characteristics described below make it possible to impart a flavor resembling that of real fish roe to a fish roe substitute food containing a plant-derived granular food. The fish roe to be substituted in the fish roe substitute food of the present invention may be any seasoned fish roe commonly consumed as a food, such as cod roe, mentaiko, salmon roe, flying fish roe, and herring roe. Of these, the fish roe to be substituted is preferably cod roe or salmon roe, which are in particularly high demand. Furthermore, the fish roe substitute food of the present invention preferably contains substantially no seafood-derived components, and more preferably contains substantially no animal-derived foods. That is, the fish roe substitute food of the present invention is preferably a plant-based fish roe substitute food made solely from plant-derived ingredients. In the fish roe substitute food of the present invention, "substantially not containing animal foods" means that the content of animal foods in the fish roe substitute food is 0.5% by mass or less. Furthermore, the content of components derived from seafood in the fish roe substitute food is preferably 0% by mass, and the content of animal foods is more preferably 0% by mass.

[0011] <Granular food> The granular food of the present invention is a granular food made from plant-derived ingredients and imitating fish roe. The external appearance of the granular food may be any shape that imitates fish roe, such as a roughly spherical shape, a roughly oval sphere, or shapes similar to these. The internal shape of the granular food can be appropriately determined depending on the fish roe to be substituted. For example, when using fish roe such as salmon roe, which has a characteristic membrane texture, as a substitute, it is preferable for the granular food to have a membrane and an internal cavity. However, when using cod roe, flying fish roe, herring roe, or other fish roe, which are smaller than salmon roe, as a substitute, it is not necessary for the granular food to have an internal cavity.

[0012] <Examples of ingredients for granular foods> The granular food of the present invention may be any granular food that resembles the appearance and texture of fish eggs and has a flavor that does not impair the effects of the present invention. From this perspective, examples of raw materials for the granular food include one or more selected from konnyaku raw materials, unprocessed starches (wheat starch, rice starch, corn starch, tapioca starch, potato starch, etc.), and other plant-derived thickening polysaccharides (alginates, processed starches, gums, pectin, curdlan, pullulan, purified glucomannan, cellulose derivatives, etc.).

[0013] The konjac raw material is a glucomannan-containing konjac raw material, including konjac root and / or processed konjac root powder. Examples of alginates include sodium alginate, potassium alginate, and ammonium alginate. Examples of gums include xanthan gum, native gellan gum, deacylated gellan gum, carrageenan, locust bean gum, tara gum, guar gum, gum arabic, tamarind gum, and psyllium seed gum. Examples of modified starches include hydroxypropyl starch, acetylated oxidized starch, sodium octenyl succinate starch, starch acetate, oxidized starch, hydroxypropylated phosphate cross-linked starch, and phosphated starch. Examples of cellulose derivatives include methylcellulose, hydroxypropylmethylcellulose, and carboxymethylcellulose. The lower limit of the content of the konnyaku raw material in the granular food is preferably 5% by mass or more, more preferably 10% by mass or more, from the viewpoint of realizing a springy texture similar to that of fish roe through the action of glucomannan, which will be described later. The upper limit of the content of the konnyaku raw material is not particularly limited, but is preferably 50% by mass or less, more preferably 20% by mass or less, from the viewpoint of imparting a natural springiness similar to that of fish roe.

[0014] For example, the granular food of the present invention preferably contains glucomannan from the viewpoint of realizing an elastic texture similar to that of real fish eggs. This glucomannan may be derived from the konnyaku raw material, may be contained in a raw material other than the konnyaku raw material, or may be purified.

[0015] Furthermore, granular foods without a cavity can be prepared with a chewy, fish roe-like flavor by immersing dry granular materials (hereinafter referred to as "dried granular materials") in a seasoning liquid and rehydrating them while allowing the flavor to blend. Examples of such dried granular materials include dried granular materials formed using one or more selected from konnyaku raw materials, unprocessed starch, other thickening polysaccharides, etc., with dried granular materials containing konnyaku raw materials being particularly preferred. Dried granular materials also include granular dried foods made from nuts and seeds (chia seeds, sesame, etc.), grains (barley, adlay, etc.), and miscellaneous grains (quinoa, barnyard millet, millet, foxtail millet, amaranth, etc.). However, it is preferable that the granular food of the present invention does not contain these because the shape and texture of the grains are different from those of fish roe and they are less likely to absorb liquid (particularly amaranth).

[0016] Alternatively, in order to reproduce the texture of salmon roe with a broken coating, it is preferable that the granular food having a cavity has a coating of calcium alginate, which is produced by reacting the raw material alginate with a calcium salt. Such a granular food can be prepared, for example, by adding an aqueous calcium salt solution to a seasoning liquid containing alginate, as described below.

[0017] <The mass of the granular food measured under specified measurement conditions, with the mass of the fish egg substitute food taken as 100%> In the present invention, when the mass of the fish roe substitute food is taken as 100%, the mass ratio of the granular food measured under the following measurement conditions is 80 mass% or more. In other words, the granular food accounts for the majority of the fish roe substitute food of the present invention. Such a fish roe substitute food can be eaten as is as a seasoned fish roe substitute, or can be used as a fish roe substitute ingredient in other foods. (Measurement conditions) (1) A predetermined mass (for example, 20 g) of fish roe substitute food is passed through a sieve with a mesh size of 480 μm. (2) Place in a bowl of 40-50°C water and rinse for 30 seconds. (3) Remove the sieve from the hot water in the bowl and drain the water by moving the sieve up and down 10 times, then tilt the sieve and leave it for 1 minute to drain more water. (4) Measure the mass of the granular food remaining on the sieve. (5) Calculate the ratio of the measured mass of the granular food to the above-mentioned predetermined mass of the fish egg substitute food, assuming the latter is 100%.

[0018] <Food including fish egg substitute food> The fish egg substitute food of the present invention can be used in various foods. Examples of foods including the fish egg substitute food are sauces such as pasta sauce, seasonings such as mayonnaise, salads such as potato salad, spreads, cooked bread, pizza, sushi containing the fish egg substitute food as an ingredient, donburi, donburi base, rice balls, and the like.

[0019] <Flavoring liquid> The flavoring liquid of the present invention contains vegetable oil and a plant-derived fermented seasoning.

[0020] <Vegetable oil> The vegetable oil contained in the flavoring liquid of the present invention refers to edible oil derived from plants. Examples of such vegetable oil include linseed oil, sesame oil, rapeseed oil, corn oil, soybean oil, olive oil, safflower oil, sunflower oil, palm oil, vegetable oil derived from algae, and the like. The vegetable oil of the present invention consists of one or more of them.

[0021] <Content of vegetable oil in the flavoring liquid> In the present invention, the lower limit of the content of vegetable oil in the flavoring liquid only needs to satisfy the condition of the mass ratio of n-3 polyunsaturated fatty acids to the fermented seasoning described later, preferably 1% by mass or more, more preferably 3% by mass or more. Also, from the viewpoint of suppressing greasiness and realizing a more authentic fish egg-like flavor, the upper limit of the content of vegetable oil is preferably 50% by mass or less, more preferably 30% by mass or less.

[0022] <n-3 polyunsaturated fatty acids> The vegetable oil contained in the liquid seasoning of the present invention contains n-3 unsaturated fatty acids. n-3 unsaturated fatty acids are also called ω-3 fatty acids, and examples thereof include α-linolenic acid, eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). The n-3 unsaturated fatty acids of the present invention consist of one or more types. As described below, n-3 unsaturated fatty acids can cooperate with fermented seasonings to impart a fish oil-like flavor, contributing to the impartation of a fish roe-like flavor. The n-3 unsaturated fatty acids used in the present invention preferably contain α-linolenic acid, which is relatively resistant to oxidation, in order to suppress unpleasant odors such as fishy smells. Furthermore, the vegetable oil used in the liquid seasoning of the present invention preferably contains flaxseed oil and / or perilla oil, since these contain a large amount of α-linolenic acid.

[0023] <Content of n-3 unsaturated fatty acids in vegetable oils> In the present invention, the content of n-3 unsaturated fatty acids in vegetable oil is 10% by mass or more, preferably 20% by mass or more, and more preferably 30% by mass or more, from the viewpoint of stably obtaining a fish roe-like flavor. The upper limit of the content of n-3 unsaturated fatty acids in vegetable oil is not particularly limited, but is, for example, 70% by mass or less, based on the content of n-3 unsaturated fatty acids contained in linseed oil or perilla oil.

[0024] <Plant-derived fermented seasoning> The plant-derived fermented seasoning used in the liquid seasoning of the present invention is a fermented seasoning prepared by microbial fermentation and prepared using plant-based ingredients. In the present invention, the fermented seasoning imparts a flavor that evokes the umami of fermentation, and in cooperation with n-3 unsaturated fatty acids, imparts a flavor characteristic of seafood (e.g., the scent of the sea) and a fish oil flavor, contributing to imparting a fish roe-like flavor. Specific examples of plant-derived fermented seasonings include wheat fermented seasonings, soy sauce (dark soy sauce, light soy sauce, tamari soy sauce, white soy sauce, re-brewed soy sauce, etc.), brewed vinegar, kelp fermented seasonings, mirin, mirin-like seasonings, etc. The plant-derived fermented seasoning of the present invention may consist of one or more types. The wheat fermented seasoning is a liquid fermented seasoning obtained by fermenting wheat as a raw material using koji mold or the like. The kelp fermented seasoning is a fermented seasoning obtained by fermenting kelp as a raw material using koji mold or the like. Examples of plant-based ingredients for these fermented seasonings include wheat, soybeans, rice, and algae. The fermented seasonings used in the present invention preferably contain fermented seasonings (e.g., wheat fermented seasonings, soy sauce, etc.) containing wheat as an ingredient, which has a mild flavor and is compatible with n-3 unsaturated fatty acids. More preferably, the fermented seasonings used in the present invention are those with reduced sweetness, in order to maximize the flavor of n-3 unsaturated fatty acids. Specifically, the total sugar content of the fermented seasoning is preferably 30% by mass or less. The sugars referred to here are carbohydrates that can be used and digested by the human body, including monosaccharides, disaccharides, oligosaccharides, and polysaccharides (e.g., starches). Furthermore, in order to maximize the flavor of n-3 unsaturated fatty acids, the fermented seasonings used in the present invention are preferably at least one fermented seasoning with an alcohol content of 1% or less. More specifically, the fermented seasoning used in the present invention is preferably at least one selected from fermented wheat seasoning, soy sauce, brewed vinegar, and fermented kelp seasoning, and from the viewpoint of effectively imparting a fish roe-like flavor, it is preferably at least one selected from fermented wheat seasoning, soy sauce, and fermented kelp seasoning.

[0025] <Content of plant-derived fermented seasonings in seasoning liquid> In the present invention, the lower limit of the content of the plant-derived fermented seasoning in the seasoning liquid is not particularly limited as long as the mass ratio of n-3 unsaturated fatty acids to the fermented seasoning described below is satisfied, but from the viewpoint of making it easier to satisfy this mass ratio, it is preferably 0.5% by mass or more, more preferably 0.8% by mass or more. The upper limit of the content of the plant-derived fermented seasoning in the seasoning liquid is preferably 10% by mass or less, more preferably 7% by mass or less, from the viewpoint of suppressing the flavor of the fermented seasoning and making the most of the flavor of the n-3 unsaturated fatty acids.

[0026] <Mass ratio of n-3 unsaturated fatty acids to fermented seasoning> In the present invention, the mass ratio of n-3 unsaturated fatty acids to the fermented seasoning is 0.50 or more. This mass ratio can be calculated as the ratio of the content of n-3 unsaturated fatty acids to the content of plant-derived fermented seasoning in the seasoning liquid (n-3 unsaturated fatty acid content / plant-derived fermented seasoning content). By setting this mass ratio to 0.50 or more, the fermented seasoning and the n-3 unsaturated fatty acids work together to impart a fish oil flavor and a flavor unique to marine products (e.g., the scent of the seashore), thereby synergistically achieving a fish roe-like flavor. Furthermore, from the viewpoint of reliably achieving these effects, the lower limit of this mass ratio is preferably 0.70 or more, more preferably 1.00 or more. Furthermore, from the viewpoint of fully achieving the synergistic effect of the fermented seasoning and the n-3 unsaturated fatty acids, and imparting a flavor that brings out the umami of the fermented seasoning to further enhance the fish roe-like flavor, the upper limit of this mass ratio is preferably 20.00 or less, more preferably 13.00 or less.

[0027] <Salt content in seasoning liquid> In the present invention, the seasoning liquid preferably contains salt in order to impart a fish roe-like taste to the fermented seasoning. The salt content in the seasoning liquid is preferably 0.5% by mass or more, more preferably 1% by mass or more, and preferably 10% by mass or less, more preferably 5% by mass or less. The salt content in the seasoning liquid is the total content of the added salt and the salt contained in ingredients such as the fermented seasoning other than salt.

[0028] <Other ingredients for seasoning> The liquid seasoning of the present invention can contain ingredients other than those mentioned above, provided that the effects of the present invention are not impaired. Examples of such ingredients include seasonings other than fermented seasonings (amino acids, etc.), thickening polysaccharides (alginates, modified starches, gums, pectin, curdlan, pullulan, glucomannan, cellulose derivatives, etc.), sugars other than thickening polysaccharides, sugar alcohols, colorants, bacteriostatic agents (glycine, sodium acetate, etc.), pH adjusters (organic acids, organic acid salts, etc.), preservatives, antioxidants, etc.

[0029] <Manufacturing method for fish roe substitute food> The method for producing a fish roe substitute food of the present invention includes a fish roe preparation step of preparing a fish roe substitute food containing a plant-derived granular food and a seasoning liquid containing vegetable oil and fat and a plant-derived fermented seasoning. Furthermore, the production method of the present invention may include a seasoning liquid preparation step of preparing a seasoning liquid, as necessary. Each step will be described below.

[0030] <Seasoning liquid preparation process> In this step, a liquid seasoning containing vegetable oil and a plant-derived fermented seasoning is prepared. In this step, the liquid seasoning is prepared so that the vegetable oil contains 10% by mass or more of n-3 unsaturated fatty acids and the mass ratio of n-3 unsaturated fatty acids to the fermented seasoning is 0.50 or more. In this step, the liquid seasoning is prepared, for example, by mixing the vegetable oil, the plant-derived fermented seasoning, and other ingredients and heat sterilizing as necessary.

[0031] <Fish roe preparation process> In this step, a fish roe substitute food containing a granular food and a seasoning liquid is prepared. A specific preparation method, for example, may involve immersing the granular food in the seasoning liquid. This allows the granular food to blend with the seasoning liquid, allowing the fish roe flavor from the seasoning liquid to be more effectively perceived when eating the granular food. In this case, the granular food to be immersed in the seasoning liquid may be a dry granular material (dried granular material). This allows the dried granular material to be rehydrated and seasoned simultaneously, efficiently producing a granular food that is sufficiently saturated with the seasoning liquid. Another preparation method, for example, involves forming a granular food that encapsulates the seasoning liquid. For example, a seasoning liquid containing a water-soluble calcium salt is successively added dropwise to an aqueous solution of an alkali metal alginate. This allows the calcium salt in the seasoning liquid and the alkali metal alginate to form a calcium alginate gel, resulting in a granular food with a calcium alginate coating and containing the seasoning liquid in its cavity. Such granular foods can be prepared by known methods described in Patent Documents 1 to 3. In this step, the fish roe substitute food may be heat sterilized as needed.

[0032] <Effects of the present invention> As described above, the fish roe substitute food of the present invention is characterized in that the vegetable oil in the seasoning liquid contains 10% by mass or more of n-3 unsaturated fatty acids, and the mass ratio of n-3 unsaturated fatty acids to the fermented seasoning is 0.50 or more. This allows the fermented seasoning and n-3 unsaturated fatty acids to work together to impart the flavor of fish oil and the flavor unique to marine products (e.g., the scent of the seashore), resulting in a fish roe-like flavor. Furthermore, the fermented seasoning can impart a flavor reminiscent of umami, similar to fish roe, which is rich in protein and lipids. Thus, the present invention can produce a fish roe-like flavor using health-conscious ingredients such as plant-derived fermented seasonings and plant-derived n-3 unsaturated fatty acids. Therefore, the present invention can provide a fish roe substitute food with a flavor reminiscent of real fish roe, which can alleviate health concerns about fish roe and increase peace of mind. [Example]

[0033] The present invention will be specifically described below based on examples and comparative examples. Note that the present invention is not limited to the following examples, and various modifications can be made within the scope of the present invention. In the following description, "%" means "% by mass."

[0034] <Preparing the seasoning liquid> The liquid seasonings of Examples 1 to 8 and Comparative Examples 1 and 2 were prepared by mixing all of the ingredients shown in the recipe in Table 1. As shown in Table 1 and Table 3 described below, the liquid seasonings of Examples 1 to 8 contained vegetable oil and a plant-derived fermented seasoning, the vegetable oil containing 10% by mass or more of n-3 unsaturated fatty acids, and the mass ratio of the n-3 unsaturated fatty acids to the fermented seasoning was 0.50 or more. As shown in Tables 1 and 3, the liquid seasoning of Comparative Example 1 did not contain a fermented seasoning. As shown in Tables 1 and 3, the mass ratio of the n-3 unsaturated fatty acids to the fermented seasoning was 0.46. The amount of salt in each sample was adjusted so that the salt content in the liquid seasoning was 2.2% by mass.

[0035] [Table 1]

[0036] The n-3 saturated fatty acid content of each vegetable oil was 56.6% by mass for flaxseed oil, 58.3% by mass for perilla oil, 51.0% by mass for the plant-derived DHA-containing oil, and 6.1% by mass for soybean oil. The plant-derived DHA-containing oil was a seaweed-derived DHA-containing edible oil (manufactured by Fermentalg).

[0037] The fermented wheat seasoning used was (manufactured by Kikkoman Foods Corporation). The soy sauce used was dark soy sauce (manufactured by Kikkoman Corporation). The fermented kelp seasoning used was (manufactured by Kewpie Brewing Co., Ltd.). The brewed vinegar used was (manufactured by Kewpie Brewing Co., Ltd.). All of these fermented seasonings had an alcohol content of 1% or less. The total sugar content of the fermented seasonings used in each sample was 30% by mass or less.

[0038] <Preparation of fish roe substitute food> Dried konnyaku granules containing 12% by mass of konnyaku raw material and 88% by mass of starch were prepared as plant-derived granular foods. Dried konnyaku granules were immersed in the seasoning liquids of Examples 1 to 8 and Comparative Examples 1 and 2, at the ratios shown in Table 2. In each sample, the konnyaku granules swelled in the seasoning liquid, and the seasoning liquid was sufficiently absorbed into the konnyaku granules, preparing a fish roe substitute food sample. It was confirmed that, in addition to the above konnyaku granules, a dried granular material consisting of 100% by mass of starch could also be immersed in the seasoning liquid to prepare a fish roe substitute food. The flavor of this dried granular material was equivalent to that of konnyaku granules, but the konnyaku granules had a more elastic texture, more similar to that of fish roe.

[0039] [Table 2]

[0040] <Percentage of mass of granular food when the mass of fish egg substitute food is 100%> According to the above-mentioned "measurement conditions," the mass ratio of the granular food was measured when the mass of the fish egg substitute food was taken as 100%. As shown in Table 3, all were 80% by mass or more.

[0041] <Sensory evaluation> Three or more well-trained panelists ate the fish roe substitute foods of Examples 1 to 8 and Comparative Examples 1 and 2, and evaluated the flavor based on the following scoring criteria. The evaluation was on a 5-point scale from 1 to 5, with 5 being the highest score (flavor equivalent to real fish roe), 3 being the lowest acceptable score (taste of fish roe is felt), and 1 being the lowest score (no real fish roe flavor is felt at all). The average score of all panelists was calculated for each sample. The results are shown in Table 3. (Scoring criteria) 5 points: Has a strong fish roe flavor, just like real fish roe. 4 points: Slightly inferior to real fish roe, but the fish roe flavor is clearly noticeable. 3 points: Not as good as real fish roe, but still has a fish roe-like flavor. 2 points: There is almost no fish roe flavor. 1 point: No fish roe flavor at all.

[0042] [Table 3]

[0043] The samples of Examples 1 to 8, which used seasoning liquids containing vegetable oil and a plant-derived fermented seasoning, in which the vegetable oil had an n-3 unsaturated fatty acid content of 10% by mass or more and the mass ratio of the n-3 unsaturated fatty acid to the fermented seasoning was 0.50 or more, all scored 3.0 points or more, and had a fish roe-like flavor.In contrast, the sample of Comparative Example 1, which did not contain a fermented seasoning, and the sample of Comparative Example 2, in which the mass ratio was 0.46, both scored less than 3.0 points, and it was difficult to detect a fish roe-like flavor.

[0044] Furthermore, among the samples of Examples 1 to 8, Example 4, in which the content of plant-derived fermented seasoning in the seasoning liquid was over 10% by mass, had a slightly stronger fermented seasoning flavor and was scored 3.0 points. For this reason, it can be said that the content of plant-derived fermented seasoning in the seasoning liquid is preferably 10% by mass or less.

[0045] The sample of Example 8 containing DHA had a strong sea scent, but had a slightly fishy smell, possibly due to the oxidation of DHA. This suggests that n-3 unsaturated fatty acids containing α-linolenic acid are preferable to DHA.

[0046] <Pasta sauce production> 40% by mass of the fish roe of Example 1, 5.8% by mass of salt, 6% by mass of amino acids, 0.2% by mass of xanthan gum, 1% by mass of modified starch, 0.2% by mass of coloring agent, 3% by mass of sugar, and water (remainder) were mixed and heated at 70°C for 10 minutes. In this way, a pasta sauce containing the fish roe substitute food of Example 1 was produced. When this pasta sauce was eaten, a pleasant fish roe-like flavor was felt.

Claims

1. A fish roe substitute food containing a plant-derived granular food and a seasoning liquid, When the mass of the fish egg substitute food is taken as 100%, the mass ratio of the granular food measured under the following measurement conditions is 80% by mass or more, The seasoning liquid contains vegetable oil and a plant-derived fermented seasoning, The vegetable oil contains 10% by mass or more of n-3 unsaturated fatty acids, The mass ratio of the n-3 unsaturated fatty acid to the fermented seasoning is 0.50 or more. Fish egg substitute food. (Measurement conditions) (1) A predetermined mass of the fish roe substitute food is passed through a sieve with a mesh size of 480 μm. (2) Place the fish roe substitute in a bowl filled with hot water at 40 to 50°C and rinse for 30 seconds. (3) The sieve is removed from the hot water in the bowl and the water is drained by moving the sieve up and down 10 times, and the sieve is left standing in a tilted position for 1 minute to further drain the water. (4) The mass of the granular food remaining on the sieve is measured. (5) Calculate the percentage (mass%) of the measured mass of the granular food relative to the predetermined mass of the fish roe substitute food, which is taken as 100%.

2. The n-3 unsaturated fatty acid contains α-linolenic acid. The fish roe substitute food according to claim 1.

3. The content of the fermented seasoning in the seasoning liquid is 10% by mass or less. The fish roe substitute food according to claim 1.

4. The granular food contains glucomannan. The fish roe substitute food according to claim 1.

5. The fermented seasoning includes a fermented seasoning containing wheat as a raw material. The fish roe substitute food according to claim 1.

6. The fermented seasoning is at least one selected from fermented seasonings having an alcohol content of 1% or less. The fish roe substitute food according to claim 1.

7. The total content of sugars in the fermented seasoning is 30% by mass or less. The fish roe substitute food according to claim 1.

8. A food product comprising the fish roe substitute food according to any one of claims 1 to 7.

9. The method includes a fish roe preparation step of preparing a fish roe substitute food including a plant-derived granular food and a seasoning liquid containing vegetable oil and fat and a plant-derived fermented seasoning, When the mass of the fish egg substitute food is taken as 100%, the mass percentage content of the granular food measured under the following measurement conditions is 80% by mass or more, The vegetable oil contains 10% by mass or more of n-3 unsaturated fatty acids, The mass ratio of the n-3 unsaturated fatty acid to the fermented seasoning is 0.50 or more. A method for producing a fish roe substitute. (Measurement conditions) (1) A predetermined mass of the fish roe substitute food is passed through a sieve with a mesh size of 480 μm. (2) Place the fish roe substitute in a bowl filled with hot water at 40 to 50°C and rinse for 30 seconds. (3) The sieve is removed from the hot water in the bowl and the water is drained by moving the sieve up and down 10 times, and the sieve is left standing in a tilted position for 1 minute to further drain the water. (4) The mass of the granular food remaining on the sieve is measured. (5) Calculate the percentage (mass%) of the measured mass of the granular food relative to the predetermined mass of the fish roe substitute food, which is taken as 100%.

10. In the fish roe preparation step, the granular food is immersed in the seasoning liquid. The method for producing the fish roe substitute food according to claim 9.

11. In the fish roe preparation step, the granular food containing the seasoning liquid is formed. The method for producing the fish roe substitute food according to claim 9.

Images