Crab-containing instant sauce

Abstract

To provide a crab meat containing retort sauce which gives sufficient crab meat flavor.SOLUTION: Crab meat containing retort sauce contains crab paste and scallop extract. The content of the crab paste is 1% or more and 20% or less in terms of raw material, and the content of the scallop extract is 0.005 or more and 0.2 or less portion based on 1 portion of crab paste in terms of solid content.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a crab-containing retort sauce that fully brings out the flavor of crab. [Background technology]

[0002] Crab is used in a variety of dishes due to its rich flavor. For example, fried rice, porridge, pasta sauce, gratin, etc. However, since crab meat is expensive, it is difficult to use a large amount of crab meat in commercially available pasta sauces, which are required to be offered at low prices, and it is sometimes difficult to fully experience the crab flavor.

[0003] To address such problems, Patent Document 1 describes a method for enhancing the crab meat flavor of crab meat or a processed product thereof by contacting crab meat or a processed product thereof with a solution containing crab shell powder, alanine, arginine, phosphate, and betaine, and then heat-treating the crab meat or a processed product thereof. However, since many additives are required, a simpler method has been desired. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2020-14402 A Summary of the Invention [Problem to be solved by the invention]

[0005] An object of the present invention is to provide a crab-containing retort sauce that fully brings out the flavor of crab. [Means for solving the problem]

[0006] The present inventors have conducted extensive research to achieve the above object, and have unexpectedly found that by mixing crab meat in a paste form and adjusting the ratio of the paste to scallop extract, the crab flavor is enhanced, which led to the completion of the present invention.

[0007] That is, the present invention provides (1) A crab-containing retort sauce containing crab paste and scallop extract, The crab paste content is 1% or more and 20% or less in terms of raw material. The ratio of scallop extract to 1 part of crab paste is 0.005 to 0.2 parts in terms of solid content. Crab-containing retort sauce, (2) The crab-containing retort sauce according to (1), further comprising shrimp extract in an amount of 0.05 to 2% in terms of solid content. (3) The crab-containing retort sauce according to (1) or (2), further comprising crab shell powder. It is. Effect of the Invention

[0008] According to the present invention, it is possible to provide a crab-containing retort sauce that has a sufficient crab flavor. Therefore, it is expected that the demand for crab-containing sauces will further increase. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0009] The present invention will be described in detail below. In the present invention, "%" means "% by mass" and "parts" means "parts by mass".

[0010] <Features of the present invention> The present invention relates to a crab-containing retort sauce containing crab paste and scallop extract, It is characterized by the fact that the crab paste content is between 1% and 20% in terms of fresh crab, yet the crab flavor can be fully felt.

[0011] <Retort sauce containing crab> The crab-containing retort sauce of the present invention is a sauce containing a predetermined amount of crab paste and scallop extract and subjected to a retort process. Such a crab-containing retort sauce can be used, for example, as a sauce for meat or fish dishes, a pasta sauce, etc. Furthermore, when the crab-containing retort sauce of the present invention is used as a pasta sauce, it can be mixed with boiled pasta at room temperature (1 to 30°C) without heating with hot water or the like and eaten. In this case, the amount of sauce is preferably 50 g to 100 g, more preferably 60 g to 90 g, per serving of boiled pasta. One serving refers to the amount of sauce used for a typical serving of pasta, and is usually the amount used for 70 to 150 g (more generally 90 to 120 g) of boiled pasta in dry mass. If the amount of sauce is less than 50 g, the pasta dish will not have a sufficient taste, and if the amount of sauce is more than 100 g, the pasta will cool down when mixed with boiled pasta at room temperature.

[0012] <Crab paste> The crab-containing retort sauce of the present invention contains crab paste. In the present invention, the crab paste is made by grinding crab meat and making it into a paste. In addition to the crab meat, seasonings such as salt, sugar, nucleic acid, amino acid, and other ingredients can be appropriately blended.

[0013] The crab-containing retort sauce of the present invention contains crab paste in an amount of 1% to 20% in terms of raw crab. If the crab content is less than the above range, the effect of the present invention is difficult to achieve even if a specified amount of scallop extract is added, and if the crab content exceeds the above range, the crab flavor is sufficiently felt even without adding scallop extract, so the effect of the present invention is difficult to achieve. Since the effect of the present invention of enhancing the crab flavor by using scallop extract is more easily achieved, the crab paste content is preferably 1% to 10% in terms of raw crab, and more preferably 1% to 5%.

[0014] <Scallop extract> The crab-containing retort sauce of the present invention contains a scallop extract. The scallop extract may be an extract extracted from scallops by hot water extraction, solvent extraction, supercritical extraction, or the like, or may be pulverized scallops into powder. In addition to extraction and pulverization, various treatments such as filtration, concentration, sterilization, and drying may be performed.

[0015] The crab-containing retort sauce of the present invention contains 0.005 to 0.2 parts of scallop extract in terms of solid content per part of crab paste. If the content of scallop extract is less than the above range, the effect of the present invention cannot be achieved. If the content of scallop extract exceeds the above range, the flavor of the scallop extract becomes prominent and the flavor of crab becomes difficult to feel. Since it is easier to obtain a retort sauce in which the flavor of crab can be fully felt, the content of scallop extract per part of crab paste is preferably 0.02 to 0.1 parts in terms of solid content, more preferably 0.03 to 0.08 parts. The proportion of scallop extract does not include the proportion of ingredients other than scallop extract (seasonings, thickeners, etc.) contained in the scallop extract raw material used.

[0016] <Shrimp extract> The crab-containing retort sauce of the present invention can contain shrimp extract to enhance the crab flavor. The type of shrimp used in the shrimp extract is not particularly limited, but shrimp such as kuruma shrimp, vannamei shrimp, black tiger shrimp, shiba shrimp, sakura shrimp, and amaebi shrimp can be used. The shrimp extract content in the crab-containing retort sauce of the present invention is preferably 0.05% to 2.0% in terms of solid content, and more preferably 0.1% to 1.0%. By having the shrimp extract content in the above range, the shrimp flavor is not too strong, and the crab flavor can be more easily felt. The proportion of shrimp extract does not include the proportion of ingredients other than shrimp extract (seasonings, thickeners, etc.) contained in the shrimp extract raw material used.

[0017] <Crab shell powder> The crab-containing retort sauce of the present invention can contain crab shell powder to make the crab flavor more noticeable. The crab shell powder contained in the crab-containing retort sauce of the present invention is obtained by crushing crab shells into powder, and can be appropriately combined with other treatments such as washing, drying, and heating in addition to the crushing treatment. By containing the crab shell powder, the crab flavor can be more easily felt.

[0018] The crab shell powder content in the crab-containing retort sauce of the present invention is preferably 0.01% to 1.0%, more preferably 0.1% to 0.5%. By having the crab shell powder content in the above range, the crab flavor can be more easily felt without impairing the texture.

[0019] <Other ingredients> In addition to the above-mentioned ingredients, the crab-containing retort sauce of the present invention can be appropriately selected and blended with ingredients within a range that does not impair the effects of the present invention.Specific examples of the ingredients include soy sauce, sugar, salt, vinegar, nucleic acid-based umami seasonings, citrus juice, ketchup, and other seasonings, milk, skim milk powder, whole milk powder, whey protein, and other dairy products, various spice oils, monoglycerol fatty acid esters, polyglycerol fatty acid esters, sucrose fatty acid esters, lecithin, lysolecithin, and other emulsifiers, xanthan gum, tamarind seed gum, gellan gum, guar gum, gum arabic, psyllium seed gum, potato starch, corn starch, non-glutinous rice starch, wheat starch, tapioca starch, waxy corn starch, glutinous rice starch, and other starches, organic acids or salts thereof such as citric acid, tartaric acid, malic acid, and other antioxidants such as ascorbic acid and vitamin E, various peptides, flavorings, and colorants.

[0020] The present invention will be specifically described below based on examples, comparative examples and test examples, but the present invention is not limited to these. EXAMPLES

[0021] [Example 1] Tomato 25%, egg white processed product 20%, dairy product 10%, onion 5%, crab paste 4%, salt 2%, sugar 2%, other seasonings 10%, thickener 1%, scallop extract 0.5% (0.15% in terms of solid content) were added to a mixer, and the mixture was adjusted to 100% with fresh water. After heating and stirring until homogenous, the mixture was filled into a retort pouch and retorted at 120°C for 20 minutes to prepare the crab-containing retort sauce (pasta sauce) of Example 1.

[0022] [Test Example 1: Effect of scallop extract on the flavor of crab] The crab-containing retort sauces of Examples 2 to 5 and Comparative Example 1 were prepared in the same manner as in Example 1, except that the ratio of crab to scallop extract was changed to the ratio shown in Table 1. In addition, as a control product, a product was prepared in which the scallop extract blended in each crab-containing retort sauce was entirely replaced with fresh water. Next, 100 g of pasta was boiled, and then 70 g of room temperature crab-containing retort sauce was poured over it, mixed evenly, and eaten. The results were evaluated according to the following criteria. The results are shown in Table 1.

[0023] <Evaluation criteria> ◎: Compared to the control product, the crab flavor is fully felt. ○: Compared to the control product, the crab flavor can be felt. △: Compared to the control product, the crab flavor is slightly noticeable. ×: Crab flavor is equal to or less than that of the control product.

[0024] [Table 1]

[0025] The results in Table 1 show that by adding 0.005 to 0.2 parts of scallop extract (converted into solids) per part of crab paste, the flavor of crab can be felt compared to the control product that does not contain scallop extract.

[0026] [Test Example 2: Effect of shrimp extract on crab flavor] The crab-containing retort sauce of Examples 6 to 8 was prepared by adding shrimp extract to the crab-containing retort sauce of Example 1 in the proportions (solid content equivalent) shown in Table 2. The increase in the amount of the shrimp extract was adjusted with fresh water. Evaluation was performed in the same manner as in Test Example 1. The results are shown in Table 2.

[0027] [Table 2]

[0028] The results in Table 2 show that by adding shrimp extract in an amount of 0.05% to 2.0% (solid content equivalent), the crab flavor can be felt more strongly compared to the control product not containing the extract or shrimp extract and the sauce of Example 1.

[0029] [Test Example 3: Effect of crab shell powder on crab flavor] Crab shell powder was added to the crab-containing retort sauce of Example 7 in the ratio shown in Table 3 to prepare the crab-containing retort sauces of Examples 9 to 11. The increase in the amount of the mixture was adjusted with fresh water. Evaluation was performed in the same manner as in Test Example 1. The results are shown in Table 3.

[0030] [Table 3]

[0031] From the results in Table 3, it was found that by adding 0.01% to 1% of crab shell powder, the crab flavor was fully felt compared to the control product that did not contain scallop extract and crab shell powder. In addition, the sauces of Examples 9 to 11 had a stronger crab flavor than the sauce of Example 7.

Claims

1. A crab-containing retort sauce containing crab paste and scallop extract, The crab paste content is 1% or more and 20% or less in terms of raw material; The ratio of the scallop extract to 1 part of crab paste is 0.02 parts or more and 0.2 parts or less in terms of solid content, In addition, it contains shrimp extract at a solid content of 0.05 to 2%. Instant sauce containing crab.

2. The crab-containing retort sauce according to claim 1, further comprising crab shell powder.

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